Wednesday, August 29, 2012

TACO CUPCAKES

Ok, I am addicted to Pinterest......But aren't they the cutest ever little tacos?  Found this recipe at plain chicken.  Almost little finger foods that are very tasty. I served along with a Mexican rice.  Try making in mini cupcake tins as appetizers!   Next time I am going to try making them with refried beans.  I didn't do the wonton wrapper correct so I didn't get as many taco's as I should have but that's ok, I was only making dinner for Mr. Dick and myself.   I have never worked with wonton wrappers before so didn't know that if you pull the wonton apart that there is actually two wonton's!!  I learned!  And plain chicken says she has made them also with meatballs for a Italian dinner.   Think that may happen also.     So happy cooking my friends,   Andi
1 lb ground beef
1 packet taco seasoning
2/3 cups water
1 can black beans, drained
2 cups cheddar cheese, shredded
36 wonton wrappers
favorite topping, salsa, cheese, sour cream, lettuce, tomatoes, black olives
Preheat oven to 375 degrees.
Brown the meat in a skillet and drain off the fat. Add the taco seasoning mix, water and the drained black beans.  Mix well and allow to simmer for 5-10 minutes until the water is absorbed.
Spray 18 regular size muffin pans with cooking spray.   Place one wonton wrapper in each muffin section of the pan and press down slightly.   (the wonton wrappers come in small squares and pull at each one and you will have two wrappers)  Divide half of the taco meat mixture and place a small amount in each wonton wrapper.  Sprinkle half of the cheese over each wonton.   Lay another wonton wrapper on top of each of the 18 muffin cups and press down slightly.   Using the remaining taco meat mixture place some onto the top of all the wontons.   Sprinkle with the remaining cheese and divide it evenly over the tops.   Bake at 375 degrees for about 20 minutes.   Serve with your favorite toppings....................  

Monday, August 27, 2012

ZUCCHINI BROWNIES

This recipe for these wonderful brownies was found at  allrecipes. Can you see any zucchini in them? Can't see the zucchini and you can't taste the zucchini. Told ya! They are fudgy, very chocolate and yummy...and moist......They were a big hit and they will be a keeper. 
Happy baking, my friend. Andi



Zucchini Brownies

1/2 cup vegetable oil
1 1/2 cups sugar
2 tsp vanilla extract
2 cups flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 tsp salt
2 cups shredded zucchini
1/2 cup chopped walnuts


Icing:

6 TBSP unsweetened cocoa powder
1/4 cup butter
2 cups confectioner's sugar
1/4 cup milk
1/2 tsp vanilla

Preheat oven to 350 degrees. Prepare a 9x13 inch cake pan with grease and flour. set aside

Shred the two cups of zucchini and allow to set and sweat . This will provide the moisture that is needed for the dry ingredients.

In a large bowl add the oil, sugar, vanilla extract and mix.

In another bowl add the flour, cocoa powder, baking soda, and salt. Mix this with a spoon to combine the dry ingredients.

Add the flour mixture to the wet mixture and mix to combine.

Don't panic it is dry, very dry but then add the zucchini and nuts and fold this into the mixture and it will produce a thick wet batter.

Pour this into the prepared 9x13 pan and bake for about 25-30 minutes. Mine was done in 23 minutes. The brownies will spring back when gently touched.

Prepare the frosting in a medium bowl and allow the brownies to cool then spread with the frosting. Cut in squares and store them  in the fridge.


                                                       Happy Baking

Sharing with Flour me with Love