Deluxe Chocolate Marshmallow Bars

There is absolutely nothing good about these. In the healthy aspect. These are chunks of delicious sin. And the most delicious things on the whole planet. :) The marshmallow, peanut butter, and chocolate just meld together to create a tastebud party.

3/4 cup butter
1 1/2 cups sugar
3 eggs
1 tsp vanilla extract
1 1/3 cups flour
1/2 tsp baking powder
1/2 tsp salt
3 TBSP baking coca
1/2 cup chopped nuts (optional)
4 cups mini marshmallows

Topping:
1 1/3 cups chocolate chips
3 TBSP butter
1 cup peanut butter
2 cups crisp rice cereal

In a mixing bowl, cream butter and sugar for 2 minutes or until creamy. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt, cocoa; add to creamed mixture. Stir in nuts. Spread in greased jelly roll pan. Bake at 350' for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a butter knife dipped in hot water, spread melted marshmallows evenly over cake. Cool. For topping, combine chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat, stir in cereal. Spread over bars. Chill.

Yield: 3 dozen

Pene with Sun-dried Tomato Pesto

This is extremely easy if you have a food processor. Prepare the pesto while the noodles are cooking, and you're ready to eat. It has a very unique taste, and very Italian. If you want to impress somebody, it looks so professional and has the air of a restaurant.



12 ounces penne pasta
1 (8.5 oz) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and pepper to taste
1 packed cup fresh basil leaves (3 TBSP dried)
1/2 cup freshly grated Parmesan

Cook the pasta until tender. Drain, reserving 1 cup of cooking liquid. Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in Parmesan. Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta with salt and pepper to taste.

Zucchini Muffins

You can't beat something green in a muffin. You just can't. These are super moist and easy to make. You can even add chocolate chips to make a treat! I don't feel bad about eating them because (if you use applesauce) there really isn't anything unhealthy about them (save the 2 heaping cups of sugar...)

Mix:
2 cups of grated zucchini
3 eggs
1 cup oil or 1 cup applesauce
2 cups sugar
3 tsp vanilla

Add:
3 cups flour
1/2 tsp baking powder
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
2 cups chocolate chips (optional)

Bake 350' in a greased pan. 18-20 minutes for muffins, 1 hr for bread.

YIELD: 24 muffins or 1 loaf

Zucchini Latkes

Don't know what to do with the plentiful monster zucchinis from your garden? Make zucchini latkes! The only thing unhealthy is the oil; besides that it's all veggie! An old friend taught me how to make these the authentic Jewish way, and though they look like Emerald City pancakes you would never know they were made from a squash.

2 good sized zucchinis
1 cup flour
2 eggs
1 TBSP salt
1/2 cup oil

Wash zucchinis and cut off ends. Don't peel! Grate them in the small size part of a cheese grater. Take a handful and squeeze all the water out over the sink. Once it's all squeezed, take your clumps and put them in a bowl. This is important. If you want it to taste authentic, you have to mix with your fingers, not a spoon. Mix in the eggs, salt, and flour. The mixture should taste really salty, so if a tablespoon of salt isn't enough, don't be afraid to add more! Since all zucchini sizes are different, you might need more or less flour. Just make a nice paste that isn't runny, but isn't stuff. It'll fall off your fingers in big clumps.

Set oil on medium and test the oil with a pinch of mixture. Cook them about a minute on either side, but you can do longer if it's still doughy inside. Pick up with your fingers and eat! Serve with and dip into: Applesauce for a more natural flavor, or sour cream for a fattening and delicious taste!

Yield: about 9 small cakes

Garlic Lime Chicken

*ROOMMATE FAVORITE* This is the best chicken I have ever tasted. And I'm not a meat person. The lime gives it a unique zInG!, and the flavor/juices have been seared in by the browning making this meat SO moist. Serve it with mashed potatoes, gravy, and a side of your favorite vegetable and there is your meal!

1/2 cup lime juice

1/4 cup cider vinegar
6 cloves of garlic, minced
2 tsp dried oregano
1 TBSP dried coriander
2 tsp pepper
1 tsp salt
1 tsp paprika
8 chicken breast halves
1/4 cup vegetable oil

In a large Ziploc, combine the first 8 ingredients; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Discard marinade. Preheat oven to 375'. In a skillet, brown chicken in the oil on all sides. Transfer (meat but not oil) to a 15x10 baking pan. Bake, uncovered for 30-35 minutes or until the juices run clear. Happy eating!