Fried Bread Dough Donuts......
This is a favorite that my mom use to make for us growing up. I loved it and still do, but you have to make peanut butter frosting to go on top. Yum Yum!!!!

Making these are super easy. Just use some fresh bread dough that has risen. It can be keep in the refrigerator until your ready to make them. Then cut off a good size chunk and make it into a donut shape. Then fry in the deep fat fryer. Put on a plate that has some paper towels on it to let it cool a bit.

To make up the peanut butter frosting just use powdered sugar, peanut butter, & milk. I suppose 1 1/2 c. powdered sugar, 2 Tb. peanut butter and just enough milk to make it look like a frosting. I have also found that using french vanilla coffee cream adds a nice extra flavor to most frosting's I make.

These could be eaten as a dessert or breakfast. It's your choice. I think we usually had them as a desert, but with using whole wheat bread dough why not for breakfast?

Eat & Enjoy!

Zucchini Fritters.....
We had these for supper the other night and they were great. You can find the recipe here. The recipe calls for carrots and zucchini, but I just used zucchini because I have a lot of it and have been looking for good recipes to use it in.

Here is my hubby making up some battered fried fish, which was really yummy.

Zucchini Cobbler....

Here is a recipe I found on the Taste of Homes website. It is definitely different but I was very surprised at how tasty it turned out. My hubby thought it was good, but it is best to eat it after it has been refrigerated for a few hours and served with some vanilla ice cream. So if you have some extra zucchini sitting around give it a try. I don't think you will be disappointed.

Ingredients:

FILLING
4 cups chopped seeded peeled zucchini (about 3 pounds)
1/3 cup lemon juice
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
CRUST:
2 cups all-purpose flour
cups sugar
3/4 cups cold butter, cubed
1/2 teaspoon ground cinnamon

Directions:

In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside. For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture. Press half of remaining crust mixture into a greased 12-in. x 13-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. Bake at 375° for 35-40 minutes or until golden and bubbly.

Zucchini Pizza Casserole

I came across this recipe the other day while looking for some new zucchini recipes. I have lots of zucchini to use up and more on the way. This is a winner for my husband as he helped himself to thirds last night. To find the recipe go here.

Also to find out nutritional information on zucchini you can go here.