Eggplant Parmesan

I got an eggplant in my bountiful basket a few weeks ago and tried to find a good use for it. I found this recipe online at Food Network and it was a success. If you have never tried eggplant, this is a good "first" it was really easy and tasted great!

Eggplant Parmesan
1 C. Italian seasoned breadcrumbs
2 eggs
1 medium eggplant, sliced into 6 (1/2 inch) rounds
1 Tbsp. olive oil
1 onion, sliced
3 cloves garlic, minced
1 tsp. red chili flakes
2 (15 oz) crushed tomatoes
1 Tbsp. tomato paste
1/2 tsp. salt
1/4 tsp. pepper
1/2 C. chopped fresh basil leaves
1 C. shredded mozzarella cheese
1/2 c. grated Parmesan cheese

Preheat oven to 350 degrees.
Place breadcrumbs on a shallow plate. Put eggs into another shallow plate and beat. Take a round of eggplant and dip into egg, then into breadcrumbs. Place on a wire rack that has been placed on a cookie sheet. Continue until all rounds are dredged. Cook for 15 minutes in the oven.

While eggplant is baking, heat olive oil in a 5 qt nonstick saucepan. Add onion and garlic and cook until onion is tender. Add the chili flakes. Stir. Add the tomatoes and tomato paste and stir until blended. Bring to a simmer and simmer 5 minutes. Season with salt and pepper. Stir in the basil and remover from heat.

Remove eggplant from oven, leave oven on at 350. Transfer eggplant to a baking dish (about 13 x 11 inches) Pour tomato sauce over the top of the eggplant. Top with cheeses. Bake for 30 minutes until cheese is soft and bubbly. Remove from oven and let set for 5 minutes before serving.

Devil's Food Cake

I am currently reading a book by Josi Kilpack called Devil's Food Cake and in the book is a recipe for just that. I decided to try it out and mmmmmmmmmmm is it good. One of the best chocolate cakes I have ever had!! Top it with the best chocolate frosting I have ever tasted as well and you will be in a chocolate coma. Who doesn't love chocolate right?



Devil's Food Cake
1 C. sour milk (1 cup milk + 2 tsp. white vinegar or lemon juice OR use 1 C. buttermilk)
2 C. flour
2 C. sugar
2/3 C. unsweetened cocoa powder
1/2 tsp. salt
2 eggs
1 C. vegetable oil
1 tsp. vanilla
1 C. boiling water
1 tsp. baking soda

For sour milk, mix milk and vinegar in a small bowl. Set aside for 5 minutes.

In a large bowl, mix together all ingredients except the water and baking soda. Mix until batter is smooth. Add the soda to the boiling water (kids love this part because it bubbles). Add soda/water mixture to the batter. Mix well-batter will be thin.

Pour batter into a greased and floured 9x13 inch pan and bake at 350 for 35-45 minutes or until middles is set. If using round cake pans, grease pans VERY well and cut a round of wax paper to fit inside the bottom of the pans to prevent cake from sticking when removed. Let cake cool five minutes in pans before turning out onto a wire rack.
Serves 12


Sandra's Chocolicious Frosting
1/2 C. butter
2 Tbsp. shortening
1 C. baking cocoa
8 oz. cream cheese
3 c. powdered sugar
1 tsp. vanilla

Melt butter and shortening. Whisk in cocoa and stir until smooth. Let cool until it is cool enough to touch. Add cream cheese and mix thoroughly. Add powdered sugar and vanilla, mix well. Will cover rwo 9-inch layers or a 9x13 cake.

Zucchini Casserole

This is a great casserole for fall when you have a lot of zucchini and don't know what to do with them all. I recently substituted sausage in place of the hamburger and thought it was even better. Give it a try!

2 1/2 lbs. zucchini, sliced thin
1 1/2 lbs. ground beef
1 lg. onion, diced
1 green pepper, diced
1 Tbsp. garlic salt
1 Tbsp. oregano
1 1/4 c. uncooked minute rice
1 can cream of chicken soup
1/2 c. milk
1/2 C. zucchini cooking liquid (reserved water)
1 c. cheddar cheese, grated

Slice zucchini thin and cook for 3 minutes in salted boiling water. Reserve 1/2 C. water.

Brown hamburger, onion, green pepper, garlic salt and oregano in a saute pan. Add rice and the 1/2 c. of zucchini water. Pour into a 9x13 casserole dish. Spread zucchini on top in an even layer. In a separate bowl combing the soup and milk together. Pour mixture over the zucchini and then top with shredded cheese. Bake in a 350 oven for 30 minutes.