Jolene's Recipe Journal

  I had zucchini, I was craving chocolate so I went in search of a recipe and I found these Fudgy Zucchini Brownies on the Taste of Home website. I did peel the zucchini to get it by my veggiephobes and left the nuts out because they are allergic. I find these more like cake than brownies, but who cares?  They are delicious no matter what you call them.   Thanks to Ruth B for sharing the recipe, they are super simple to make and really delicious!                       Fudgy Zucchini Brownies Print With Image Without Image Author: Jolene's Recipe Journal Ingredients 2 cups all-purpose flour 1/3 cup baking cocoa 1 1/2 teaspoons baking soda 1 teaspoon salt 2 cups peeled, shredded zucchini 1 1/2 cups sugar 3/4 cup vegetable oil 2 teaspoons vanilla extract FROSTING: 1/4 cup butter -- cubed 1 cup sugar 1/4 cup milk 1/2 cup semisweet chocolate chips 1/2 cup miniature marshmallows 1 teaspoon vanilla extract Instructions In a large bowl, combine the flour, cocoa, baking soda and salt.

Simple is best when it comes to fresh-from-the-farm green beans, and I gave this recipe a try today.  Still hot and muggy here, and I didn't want to boil water to steam them, so I made them in a packet to grill alongside some chicken.  I laid out the trimmed green beans, poured over the olive oil, sprinkled with salt and pepper, and then zested the orange over top.   I squeezed the juice from half the orange into the packet, and then sealed it up tight. I put it on the grill while it was preheating, and left it on while the chicken cooked.   They were the tiniest bit squeaky, probably could have used a few more minutes or maybe a head start in the microwave.     Nice hint of orange, but not enough to overpower the flavor of the beans.   Jake added a tiny drizzle of honey over his.   Print With Image Without Image Citrus Green Beans Author: Jolene's Recipe Journal Ingredients: 1lb fresh green beans, ends trimmed zest from 1 orange juice from 1/2 a

My son is entering a weird phase.   Some days he has a bottomless pit for a stomach, others he eats like a bird.   Tacos are one of his favorite meals, but I'm having a rough time judging how much meat to make.    Last time around was one of his "peckish" days, and I had a good cup of taco meat leftover.  I let it cool, stuck it in a bag in the freezer.   When I menu planned for this week, I saw this recipe in my to-try file.    Perfect!    Since my taco meat was already cooked, I added just a little more water to it so it wouldn't dry out.   I am not a huge fan of cilantro, but I do like the dried much more than the fresh, so I used that.     I personally would like a little heat next time around, I think I will also add some diced jalapeno to the taco mixture.    Huge thanks to Christy at The Girl Who Ate Everything for the recipe! Mini Taco Stuffed Peppers Print With Image Without Image Author: Jolene's Recipe Journal Ingredients Leftover taco meat (made wi

The first time I looked through the Aug/Sept issue of Simple & Delicious, I sort of shrugged at this recipe.   Frozen waffles.  Premade chicken.   Eh.   Then I kept reading- honey and hot sauce.  That's when I folded the page corner over and thought, I'm going to make these- but I'll do the chicken and the waffles from scratch. Today I found myself with leftover fried chicken from a local restaurant, and some Eggo waffles.  I heated the chicken in the oven at the same time I baked some pork chops for the guys. Toasted the waffles.   I mixed together local honey and sriracha, heated slightly in the microwave.     So good.   I love crispy, salty chicken, the heat and the sweet of the sauce, all on top of the golden brown waffle.      I'll definitely be making this one again!   Thank you to Lisa R for sharing the recipe :) Chicken & Waffles Print With Image Without Image Yield: 4 Author: Jolene's Recipe Journal prep time: cook time: to