Tilapia Fish Tacos

Tilapia Fish Tacos

Tilapia Fish Tacos

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Marinade
:

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*3 tablespoons Mexico Seasoning or Chili Powder

*2 tablespoons Extra Light Olive Oil

*1 tablespoon Vegetable Oil

*1/4-1/2 teaspoon Cayenne Pepper, or to taste

*1/2 teaspoon Garlic Powder

*1/2 teaspoon Ground Cumin

*2 Whole Cloves

*1 Dry Bay Leaf, crumbled

*1/2 teaspoon Freshly Ground Black Pepper

*1/2 teaspoon Sea Salt

*8 individually wrapped frozen Tilapia Fillets, remove from plastic packaging

*Fresh Lime wedges

*packaged shredded Coleslaw Salad or 1/2 head of cabbage, sliced and chopped

*Pico de Gallo, topping

*Cilantro Jalapeño Dressing

*8-10 Soft Flour Tortillas

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Using to re-sealable plastic bags, add 4  Tilapia fillets to each bag and divide the marinade in half and add to each bag of 4 Tilapia  fillets. Place in the fridge for 1 hour.

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Then on a 1/2 baking sheet lined with foil or parchment paper, sprayed with cooking spray, place the Tilapia fillets and discard marinade.

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Bake in a 20-25 minutes 400* F. oven or until center is flakey.

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Layering Tacos:

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*Lay flat soft taco

*Spread  2-3 tablespoons dressing on soft taco, recipe below

*Cabbage, as desired

*Chunks of Tilapia

*Pico de Gallo, recipe below

Garnish with more cilantro and lime wedge for squeezing extra lime juice as desired.  Enjoy!!!

Cilantro Jalapeño Dressing

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*1 1/2 cups Plain Greek Yogurt

*1 teaspoon Vanilla Extract

*1/2 cup Olive Oil Mayonnaise

*2 tablespoons Red Wine Vinegar or White Vinegar

*1/2-1 Jalapeño, rinsed, seeds removed and diced small

*1 Clove Garlic, minced or pressed

*1 Tablespoon Fresh Lime Juice

*1/4 teaspoon freshly ground Black Pepper

*Sea Salt, to taste

*1 tablespoon Sugar or Stevia/Splenda

*2 tablespoons chopped Cilantro

Mix together the above ingredients and refrigerate for 30 minutes, stir and spread 2-3 tablespoons on large soft tortillas.

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Pico de Gallo

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*6 Roma Tomatoes, diced about 2 cups

*1/4-1/2 cup minced Red Onions

*1/2-1 Jalapeño Pepper, finely chopped

*Juice from half a Lime

*2 tablespoons chopped Cilantro

*1/2 teaspoon Powdered Garlic or 1 Clove garlic, pressed

*1/2 teaspoon Sea Salt or to taste just before serving

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Mix together the above ingredient in glass bowl and refrigerate to let flavors combine for a couple of hours, if desired.
Tilapia Fish Tacos

 

 

Tilapia Fish Tacos

Enjoy!

Lindy

Homemade Noodle Chicken Soup

Homemade Noodle Chicken Soup

Chicken Noodle Soup

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*6-8 cups Chicken Stock/Broth low sodium (Homemade stock is best) or 2   (32 ounce boxes liquid Chicken Stock)

*1 Bay Leaf

*1/2 teaspoon Black Pepper

*Sea Salt to taste

*3/4 cup White Onion, chopped small

*2 cups sliced Carrots

*1 1/2 cups small chopped Celery

*2 cups chopped Cooked Chicken, store bought rotisserie Chicken or see our home cooked Lemon Herb Chicken Crock Pot Style with chicken stock

*Fresh Homemade Egg Noodles, recipe below

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In a large stock-pot on medium heat add: 2 tablespoons extra light olive oil, onions, carrots,celery and sauté 2-3 minutes.
Now add the remaining ingredients except for the homemade noodles. Simmer the soup ingredients for about 30-40 minutes or until carrots a fork tender.

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Then bring soup to a boil and add the homemade noodles and cook another 4-6 minutes or until noodles are shriveled and creamy white in color. Turn to low heat and serve.

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Fresh Homemade Egg Noodles

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*2 cups All-purpose Flour, more for rolling out noodle dough

*1 teaspoon Kosher Salt

*1/4 teaspoon Onion Powder

*1/4 teaspoon Garlic Powder

*2 teaspoons Parsley Flakes

**2-3 teaspoons Extra Light Olive Oil

*3 Egg Yolks,cold

*1 Whole Egg, cold

*1/4-1/2 cups Ice cold water

*Top with Fresh Chopped Parsley

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In a mixing bowl whisk together the flour, Salt, onion powder, garlic powder and parsley flakes **or in a small bowl combine olive oil and parsley flakes and rub over thin rolled out noodle dough and dust with the flour.

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Add the eggs to the middle of the flour mixture and using a pastry cutter, cut in the eggs and slowly adding in the ice water until it forms clumps. Form the clumps into dough square disk, let the dough rest 5 minutes and rollout the dough in a thin layer and cut rolled out noodle dough into rectangular shape. (Now is the time to add olive oil and parsley if you haven’t already done so.)

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Roll both  short ends of the rectangle towards the center, towards each other, like you would roll cinnamon rolls (see picture below).

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Cut noodles down the center of the two rolls and cut both noodle dough rolls into 1/4 inch slices (like you would cinnamon rolls) and toss noodle dough strips. Add them to prepared boiling chicken soup mixture.

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Enjoy!

Homemade Noodle Chicken Soup Homemade Noodle Chicken Soup Homemade Noodle Chicken Soup Homemade Noodle Chicken Soup Homemade Noodle Chicken Soup

Homemade Noodle Chicken Soup

Homemade Noodle Chicken Soup

Homemade Noodle Chicken Soup Homemade Noodle Chicken Soup Homemade Noodle Chicken Soup Homemade Noodle Chicken Soup Homemade Noodle Chicken Soup Homemade Noodle Chicken Soup Homemade Noodle Chicken Soup Homemade Noodle Chicken Soup Homemade Noodle Chicken Soup Homemade Noodle Chicken Soup Homemade Noodle Chicken SoupHomemade Noodle Chicken Soup

 

Homemade Noodle Chicken Soup

Enjoy!

Lindy

Candy Bar Rice Cereal Teats

 

Candy Bar Rice Cereal Treats

Candy Bar Rice Cereal Treats

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*1 package Graham Crackers (10 crackers) smashed in re-sealable plastic bags

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Marshmallow Treats

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*6 tablespoons Butter, melted

*1 package regular sized marshmallows, 16 ounces (use freshest marshmallows you can find)

*1 teaspoon Vanilla Extract

*8 cups Rice Cereal, Kellogg’s Rice Krispies recommended

*Parchment Paper or Wax Paper

*Pam Cooking Spray

*2 Half Baking Sheets

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Melt together the butter and marshmallows in a stock pot on medium low heat. Then remove from heat and add the rice cereal.

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Line 2 half baking sheets with parchment paper and spray with cooking spray and spread out hot marshmallow treat mixture divided evenly between 2 sheets using your hands covered with cooking spray and spread out in a layer 3/4 inch thick.

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Spread on crushed graham crackers on top of warm marshmallow treats.

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When the marshmallow treats have cooled, remove from baking sheets by lifting them out and flipping them over on a flat surface and making sure paper side is up and remove paper and spread on the melted melting chocolate and add candy toppings. Drizzle with more melted chocolate.

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Allow chocolate to set and cut candy bar rice treats into squares.

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*Ghiridelli Melting Chocolate, white or dark, melted and used for spreading over and drizzling

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Toppings:

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*Chopped Peanuts

*Crushed Butter Fingers

*Reeses Peanut Butter Cups, cut into small pieces

*Andes Mints, cut into small pieces

*Snickers, cut into small pieces

*Whoppers

*Milky Ways

Candy Bar Rice Cereal Treats

Candy Bar Rice Cereal Treat

Press Rice cereal treat mixture onto parchment lined half baking sheet and press on graham cracker crumbs.  Then after cooling, pick up rice cereal bars by the parchment paper and turn over so that the graham cracker crumbs are on the bottom.

Candy Bar Rice Cereal Treat

Turned over rice cereal treats

Candy Bar Rice Cereal Treat

Remove parchment paper spread on melted chocolate

Candy Bar Rice Cereal Treat

OR    Cut into individually squares  if desired and make different candy bar rice cereal treats by adding melted chocolate to each square top and add candy bar pieces of your choice.

Candy Bar Rice Cereal Treat

Add chopped peanuts

Candy Bar Rice Cereal Treat

Drizzle with melted chocolate

Candy Bar Rice Cereal Treat

Cut into squares and enjoy!  OR add candy bar toppings of your choice, adding more melted chocolate to each cut square to make the candy bar pieces adhere.

Candy Bar Rice Cereal Treat

Candy Bar Rice Cereal Treat

Candy Bar Rice Cereal Treat

Candy Bar Rice Cereal Treat Candy Bar Rice Cereal Treat

Candy Bar Rice Cereal Treat

Candy Bar Rice Cereal Treat Candy Bar Rice Cereal Treat Candy Bar Rice Cereal Treat

Candy Bar Rice Cereal Treat Candy Bar Rice Cereal Treat Candy Bar Rice Cereal Treat Candy Bar Rice Cereal Treat Candy Bar Rice Cereal Treat Candy Bar Rice Cereal Treat

Candy Bar Rice Cereal Treat

Candy Bar Rice Cereal Treat

Candy Bar Rice Cereal Treats

Enjoy!

 

Lindy

Garlic Honey Sesame Chicken

Garlic Honey Sesame Chicken

Garlic Honey Sesame Chicken

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*3 pounds Frozen Chicken Tenders

*1 cup Ketchup

*1 cup Soy Sauce, Low sodium

*2/3 cup Honey

*1/4 cup dried minced Garlic

*2 tablespoons dried minced Onions

*3 tablespoons dried Parsley

*1 1/2 teaspoons dried Oregano

*Fresh Parsley, chopped for garnish

*1 tablespoon toasted Sesame Seeds

*Serve over sticky rice, like Botan Calrosa Rice (6 cups cooked rice, cook according to your rice cooker directions)

Crock Pot:

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In a crock pot (with liner for easy clean-up) add the frozen chicken tenders.

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Mix together in medium bowl: Ketchup, soy sauce, garlic, onions, parsley and oregano. Then pour over chicken in crock pot and cook on high for 4-5 hours.

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Serve cooked garlic honey sesame chicken over rice and top with fresh parsley and sesame seeds.

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Serves 6 hungry people!

Garlic Honey Sesame Chicken Garlic Honey Sesame Chicken Garlic Honey Sesame Chicken

Garlic Honey Sesame Chicken

Garlic Honey Sesame Chicken

 

Garlic Honey Sesame Chicken

Garlic Honey Sesame Chicken

Enjoy!

 

Lindy

Blackberry Basil Pizza

 

Blackberry Basil Pizza

Blackberry Basil  Pizza

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Recipe for 2 Pizza crusts and toppings (Make the pizza crust(s) first)

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Use 2 Pizza Stones or pizza pan sprayed with cooking Spray. Use corn meal/flour if desired after spraying for easy removal.

Pre-heat oven 500 F.

Ingredients and Directions:

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*Pizza Dough two medium pizzas, recipe below

*Extra Light Olive Oil, enough to baste the top of rolled out pizza dough crust

**Blackberry Pizza Sauce Ingredients:

**1 cup Fresh Blackberries, smashed

**2 teaspoons Honey

**1 teaspoon Lemon Juice

Pizza Toppings:

*2 cups Shredded Parmesan Cheese

*Fresh Mozzarella ball or block, sliced thinly or two cups freshly grated Mozzarella Cheese or Swiss Cheese, layered over pizza toppings

*1 1/2 cups Whole Blackberries

*2/3 cup chopped Green Onions

*Sea Salt, Sprinkled on top of the Pizza toppings

*Freshly Ground Black Pepper, Sprinkled on top of the Pizza toppings

*12-16 Basil Leaves, ripped in half and added after the Pizza has baked

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**To make the Blackberry Pizza Sauce:

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**Using the mashed blackberries add the honey and lemon juice, combine, mix them together and spread over olive oil covered dough crust.

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Top the rolled out 2 pizza dough crusts, brush with olive oil and spread on  the blackberry pizza sauce and then layer the above toppings in the order listed.

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Add the basil after baking pizza. (See pizza crust recipe below for instructions on baking) Bake until cheese is melted and beginning to brown slightly.  Slice and serve.

**Sprinkle with more fresh black pepper just before serving, to desired taste

Makes 2 medium pizzas

Pizza Crust

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Proofing the Yeast
:

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*1 cup warm Water
*2 teaspoons Dry Active Yeast
*2 teaspoon Sugar, food for the yeast

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In a small bowl add the above ingredients, let sit until bubbly.

Whisk together dry ingredients
:

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*1/2 teaspoon Salt
*1/8 teaspoon Black Pepper
*2 cups Bread Flour, more if needed

Add:  *1 tablespoon Extra Light Olive Oil, after whisking to the dry ingredients

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Combine the above wet and dry ingredients and knead into a soft ball. (Let the dough rise while you make the blackberry pizza sauce.)
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Roll out soft ball dough into a circle, until right size for your pizza pan. I used an extra-large pizza Pan. I like to use a pizza pan that has holes in the bottom and spray well with cooking spray. (You can also use a very small amount of corn meal on the bottom of pizza pan to help with sticking. )

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Note: Fold over the edge of the pizza if you like a thick Crust and if using a un-perforated pizza pan poke whole marks in dough with a fork to allow for air flow.

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***Bake the pizza crust at 500*F for 5 minutes, then remove pizza crust from the oven adding the toppings and bake another 5-9 minutes.  Add basil and serve, extra black pepper to taste.

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Blackberry Basil Pizza

 

Blackberry Basil Pizza

Blackberry Basil Pizza

Blackberry Basil Pizza

Blackberry Basil Pizza

Enjoy!

Lindy

Sirloin Steaks Crock Pot Style

Sirloin Steak Crock Pot Style

Sirloin Steak Crock Pot Style

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*Crock Pot,with Liner for easy clean up

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*4 Thick Sirloin Steaks

*4 Limes, quartered

*1 Extra Large Onion, cut into wedges

*7 Celery Stocks, roughly chopped

*3 cups Baby Carrots

*5 Cloves Garlic

*1 sprig Oregano or 1 teaspooon Dried Oregano

*1 teaspoon Red Pepper Flakes

*Sea Salt and Freshly Ground Black Pepper, to taste

*Extra Light Olive Oil, drizzled over the top

*2 tablespoons Packed Brown Sugar, sprinkled on top

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Steak Sauce
:

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*1/4-1/2 cup Soy Sauce

*3 tablespoons Worcestershire Sauce

*2 tablespoons Lemon Juice

*2 cups Beef Stock

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Layer in a crock pot : Half of the cut celery, carrots, onions, garlic, lime wedges, 2 sirloin steaks, salt and pepper. Repeat and pour sauce over the top of layers, drizzle on the olive oil and sprinkle with the brown sugar.

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Set crock pot on high for 6 hours or 8 hours on low.

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Serve over rice or inside Gyros or Tacos and etc….

Sirloin Steak Crock Pot Style with Rice

Cook Rice in a rice cooker according to instructions of rice cooker except replace water with Beef Stock,  add juice from one lime after cooking.  Garnish with chopped cilantro if desired.

Sirloin Steak Crock Pot Style Sirloin Steak Crock Pot Style Sirloin Steak Crock Pot Style Sirloin Steak Crock Pot Style

Sirloin Steak Crock Pot Style

Sirloin Steak Crock Pot Style

Enjoy!

Lindy

Thai Chicken Zucchini Pizza

Thai Chicken Zucchini Pizza

 

Thai Chicken Zucchini Pizzas

Recipe for 2 medium pizzas, toppings:

*1   6.57 ounce jar Thai Kitchen Sweet Red Chili Dipping Sauce

*8-10 Chicken Tenders, cooked and cut into chunks or shredded, seasoned with Seasoned Salt (Deverle’s), Fresh Ground Pepper and Red Pepper Flakes, to taste

*2-3 small Zucchini’s, sliced

*1 medium Onion, cut in strips

*3-4 Cups Shredded Mozzarella


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Recipe for 2 medium pizzas

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Pizza Thin Crust Recipe:

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Proofing the Yeast
:

*
*1 cup warm Water
*2 teaspoons Dry Active Yeast
*2 teaspoon Sugar, food for the yeast

*
In a small bowl add the above ingredients, let sit until bubbly.

Whisk together
:

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*1/2 teaspoon Salt
*1 teaspoon Garlic Powder
*2 cups Bread Flour, more if needed

*

Add
:

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*1 tablespoon Extra Light Olive Oil
Combine all the above wet and dry ingredients and knead into a soft ball. (Let the dough rise or rest 10 minutes)
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Roll out soft ball dough into a circle, until right size for your pizza pan. I used an extra-large pizza Pan. I like to use a pizza pan that has holes in the bottom and spray well with cooking spray. (You can also use a very small amount of corn meal on the bottom of pizza pan to help with sticking.)

*
Note: Fold over the edge of the pizza if you like a thick Crust and if using a un-perforated pizza pan poke whole marks in dough with a fork to allow for air flow.

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Bake the pizza crust at 500*F for 5 minutes, then remove pizza crust from the oven adding the toppings and bake another 10 minutes.

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Also see Barbecue Pizza for link to crust recipe and Thai Zucchini Chicken Pizza for step by step instructions and Homemade Sweet Red Chili Sauce

 

 

 

Thai Chicken Zucchini Pizza

Thai Zucchini Chicken Pizza

Thai Chicken Zucchini Pizza

 

 

 

Thai Chicken Zucchini Pizza

 

Enjoy!

Lindy

 

 

 

Dill Chicken Salad

Dill Chicken Blueberry Salad

Dill Chicken Blueberry Salad

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Chicken
:

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*5 Chicken Breast, Boneless and Skinless, grilled (I used George Forman)

*Sea Salt and freshly Ground black Pepper, sprinkled on both sides raw chicken breasts

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Place the seasoned chicken breasts in resealable gallon sized plastic bags and pound the chicken with cooking mallet or small wood rolling pin until slightly flatter.

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Then remove the breast from bags. Grill chicken for 10-12 minutes on each side on a George Forman. Now place grilled chicken breasts in a cast iron skillet drizzled with extra Light Olive Oil (cover with foil) and cook/moisten them in a 350*F. oven for 15 to 20 minutes to make tender. But you can also grill chicken breasts on a outdoor grill or grill pan on the stove until the meat is no longer pink in the center. (Internal temperature Chicken Beasts 165*F.). Allow Chicken to rest still covered with aluminum foil for 5-10 minutes and then slice into bite size pieces.

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Corn
:

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*3 fresh Ears of Corn, seasoned and grilled to still slightly crunchy

*spread butter on to sides of the corn and sprinkle or shake on:

*Smoked Paprika

*Fish seasoning like Creole or Bay Seasoning

*Garlic Salt

*Fresh Ground Pepper

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I also grilled the 3 seasoned corn ears on a George Forman wrapped in heavy duty aluminum foil for about 10-15 minutes on each side. Allow corn to cool and cut corn off the cobs.

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*Celery, using only the Inner Light Stalks of Celery Stalks, diced small

*1/2 Red Onion, finely diced

*2-3 tablespoons Dill, chopped

*1-2 cups Blueberries, added just before serving

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Combine all of the above ingredients for chicken salad: Chicken, corn, celery, red onion, dill and lastly blueberries, gently stirring together. Add dressing just before serving.

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Feta Dressing

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*1/2 cup Plain Greek Yogurt

*1/2 cup Olive Oil Mayonnaise

*1-2 tablespoons Sugar or 2 packets Splenda

*1-2 Tablespoons freshly squeezed Lemon Juice

*1 cup Crumbled Feta Cheese

*Sea Salt and Freshly Ground Pepper, to taste

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Stir together the dressing ingredients in a small bowl and then stir into salad ingredients just before serving.

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Serve salad on individual pieces of lettuce leaves like Butter Crunch or Iceberg.

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Serves 9-12

Recipe adapted from Food Network   Pioneer Woman Summer Chicken Salad

Dill Chicken Blueberry Salad

Dill Chicken Blueberry Salad Dill Chicken Blueberry Salad Dill Chicken Blueberry Salad Dill Chicken Blueberry Salad Dill Chicken Blueberry Salad Dill Chicken Blueberry Salad

Dill Chicken Blueberry Salad Dill Chicken Blueberry Salad Dill Chicken Blueberry Salad Dill Chicken Blueberry Salad Dill Chicken Blueberry Salad

Dill Chicken Salad

Dill Chicken Salad

Dill Chicken Blueberry Salad

 

Dill Chicken Salad

Dill Chicken Salad

Dill Chicken Blueberry Salad

Enjoy!

Lindy

 

 

Ganache Zucchini Brownies

Ganache Zucchini Brownies

 

Ganache Zucchini Brownies

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*1 1/2 cups Granulated Sugar

*1/4 cup Extra Light Olive Oil

*1/4 cup Vegetable Oil

*1 tablespoon Vanilla Extract

*2 cups Peeled and grated Zucchini

*1 teaspoon Sea Salt

*1 1/2 cups All Purpose Flour

*1/2 cup White Wheat flour or Whole Wheat Flour

*1/4 cup Special Dark Cocoa Powder

*1 1/2 teaspoons Baking Soda

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Stir together with a wooden spoon, in a large glass the wet ingredients: Sugar, oil, vanilla, sea salt and grated zucchini.

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Sift together in a bowl the flour, cocoa powder and baking soda.

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Stir the dry ingredients gradually into the wet ingredients and mix until totally combined.

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In a quarter baking sheet lined with Pam cooking spray, pour the brownie batter evenly on baking sheet.

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Bake in a 350*F. oven for 25-30 minutes or until slightly firm to the touch.

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Cool until warm and frost with below ganache recipe or See Frosted Dark Chocolate Zucchini Brownie Recipe.

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Cut brownies into desired sized squares. Serve with ice-cream or simply Enjoy!

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Ganache

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*1 cup of Semi Sweet Chocolate Chips or 1/2 cup Semi Sweet and 1/2 cup Bittersweet Chocolate Chips

*2 tablespoons Butter

*3 tablespoons Milk, add after melting chips and butter

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In a double boiler or (small bowl over a small sauce pan filled with water just below where the glass bowl hits, being careful the water doesn’t touch the glass bowl) on low heat melt the chocolate chips and butter, when melted, add milk, mix until combined and smooth and let rest for 5 minutes before frosting brownies.

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Refrigerate brownies about 30 minutes or until set.

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Can be kept in the fridge in an airtight container about 3 days

 

Ganache Zucchini Brownies

Ganache Zucchini Brownies Ganache Zucchini Brownies Ganache Zucchini Brownies Ganache Zucchini Brownies Ganache Zucchini Brownies

Ganache Zucchini Brownies

Ganache Zucchini Brownies

Ganache Zucchini Brownies

 

Ganache Zucchini Brownies

Enjoy!

 

Lindy

Frosted Dark Chocolate Zucchini Brownies

Frosted Dark Chocolate Zucchini Brownies

Frosted Dark Chocolate Zucchini Brownies

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*1 1/2 cups Granulated Sugar

*1/4 cup Extra Light Olive Oil

*1/4 cup Vegetable Oil

*1 tablespoon Vanilla Extract

*2 cups peeled and grated Zucchini

*1 teaspoon Sea Salt

*1 1/2 cups All Purpose Flour

*1/2 cup White Wheat flour or Whole Wheat Flour

*1/4 cup Special Dark Cocoa Powder

*1 1/2 teaspoons Baking Soda

*
Stir together with a wooden spoon, in a large glass the wet ingredients: Sugar, oil, vanilla, sea salt and grated zucchini.

*
Sift together in a bowl the flour, cocoa powder and baking soda.

*
Stir the dry ingredients gradually into the wet ingredients and mix until totally combined.

*
In a quarter baking sheet lined with Pam cooking spray, port the brownie batter evenly on baking sheet.

*
Bake in a 350*F. oven for 25-30 minutes or until slightly firm to the touch.

*
Cool until warm and frost with the below Dark Chocolate Frosting or See Ganache Zucchini Brownie Recipe

*
Cut brownies into desired sized squares. Serve with ice-cream or simply Enjoy!

*

Dark Chocolate Frosting

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*1 pound Powder Sugar (around 3 1/2 cups)

*4 tablespoons special dark cocoa powder

*pinch Sea Salt

*1/2 cup Melted Butter

*1 tablespoon Vanilla Extract

*1/4 cup Milk, plus 1 tablespoon

*
In bowl, sift together the dark chocolate and powdered sugar (this is important for no clumps).

*
Add to the powdered sugar the salt, melted butter, vanilla and milk. Mix together until smooth. Frost slightly warm cake, best served warm and gooey and/or refrigerate brownies for up to 3 days.

Frosted Dark Chocolate Zucchini Brownies

Frosted Dark Chocolate Zucchini Brownies Frosted Dark Chocolate Zucchini Brownies

Frosted Dark Chocolate Zucchini Brownies

Frosted Dark Chocolate Zucchini Brownies

Frosted Dark Chocolate Zucchini Brownies

Frosted Dark Chocolate Zucchini Brownies

Frosted Dark Chocolate Zucchini Brownies

Enjoy!

 

Lindy