Note: I increased the frosting ingredients by 50% because I always seem to move slow in spreading it and it hardens before the entire cake is frosted.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 c butter -- softened
2 c packed brown sugar
1 tsp vanilla extract
2 eggs
3 c flour
1 1/2 tsps baking soda
1 tsp salt
1 tsp baking powder
2 cups shredded zucchini
1/2 cup miniature chocolate chips (or more)
Caramel Frosting:
1/2 c butter
1 c brown sugar
1/4 cup milk
1 1/2 cups confectioner's sugar
Cream butter, brown sugar, vanilla and eggs in bowl. Stir together flour, baking soda, salt, and baking powder in a separate bowl. Add flour mixture to butter mixture and stir until combined. Fold in zucchini and chocolate chips. Spread in greased 15 x 10 inch jellly roll pan. Bake at 375° for 20 minutes.
For the frosting: Bring butter, brown sugar, and milk to a boil in saucepan. Boil for 3 minutes. Stir in confectioners' sugar. Spread over cake (this is the type of frosting that hardens, so you shouldn't take your time in the spreading step).
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Per Serving (excluding unknown items): 289 Calories; 11g Fat (34.4% calories from fat); 3g Protein; 46g Carbohydrate; 1g Dietary Fiber; 42mg Cholesterol; 304mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat; 2 Other Carbohydrates.
Thursday, December 14, 2006
Taco Meat
Beef Tacos
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons corn or vegetable oil
1 small onion -- chopped
3 cloves garlic -- minced
2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne (I used 1/2 cayenne -- 1/2 chipotle powder)
salt
1 pound ground beef -- 90% lean
1/2 cup canned tomato sauce
1/2 cup low sodium chicken broth (I used beef)
1 teaspoon brown sugar
2 teaspoons cider vinegar
8 6 inch corn tortilla
3/4 cup vegetable oil
Heat 2 teaspoons of oil in a medium skillet over medium heat. Add onion and cook until softened, stirring occasionally. Add garlic, spices, and 1/2 tsp salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking up meat, until no longer pink. Add tomato sauce, broth, brown sugar, and vinegar; bring to simmer. Reduce heat to low and simmer, uncovered, stirring frequently, until liquid has reduced and thickened, about 10 minutes.
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons corn or vegetable oil
1 small onion -- chopped
3 cloves garlic -- minced
2 Tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon dried oregano
1/4 teaspoon cayenne (I used 1/2 cayenne -- 1/2 chipotle powder)
salt
1 pound ground beef -- 90% lean
1/2 cup canned tomato sauce
1/2 cup low sodium chicken broth (I used beef)
1 teaspoon brown sugar
2 teaspoons cider vinegar
8 6 inch corn tortilla
3/4 cup vegetable oil
Heat 2 teaspoons of oil in a medium skillet over medium heat. Add onion and cook until softened, stirring occasionally. Add garlic, spices, and 1/2 tsp salt; cook, stirring constantly, until fragrant, about 1 minute. Add ground beef and cook, breaking up meat, until no longer pink. Add tomato sauce, broth, brown sugar, and vinegar; bring to simmer. Reduce heat to low and simmer, uncovered, stirring frequently, until liquid has reduced and thickened, about 10 minutes.
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