If you didn’t believe my last post or you’re worried that your family of persnickity taste buds will taste the wheat in any cookie…this is the cookie for you! Chocolate does an amazing job of hiding wheat flour so I introduce the Outrageous Double Chocolate-White Chocolate Chunk Cookies (from the Betty Crocker cookbook). There are so many sweet tastes going on in this cookie that you definitely won’t taste any wheat! The cookies just keep getting better and better (or in this case better and bigger, these are the size of my hand!). To quote my husband “These are the BEST chocolate cookies I’ve ever had!”

Outrageous Double Chocolate-White Chocolate Chunk Cookies
Makes about 2 dozen

1 bag (24 oz.) semisweet chocolate chips (4 Cups)
1 C. butter or stick margarine, softened
1 C. packed brown sugar
1 tsp. Vanilla
2 large Eggs (2 T. powdered egg + 1/4 C. water)
2 1/2 C. Wheat Flour (c’mon…after all this you’ve got to give it a try!)
1 1/2 tsp. Baking Soda
1/2 tsp. Salt
1 pkg (6 oz) White baking bars, cut into chunks (I used chips)
1 c. pecan or walnut halves (I used macadamias…oh so delicious!)

1. Heat oven to 350. Heat 1 1/2 C. of the chocolate chips in 1-quart saucepan over low heat, stirring constantly, until melted. Cool to room temperature, but do not allow chooclate to become firm. (I just heated mine in the microwave for about a minute…the time will depend on your microwave)
2. Beat butter, brown sugar and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Beat in eggs and melted chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir in remaining 2 1/2 C. chocolate chips, the white baking bar chunks and pecan halves.
3. Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about 2 inches apart onto ungreased cookie sheet (this is my fav. part of the cookies…I hate doing rounded teaspoonfuls…they take FOREVER!)
4. Bake 12-14 minutes or until set (centers will appear soft and moist). Cool 1 to 2 minutes; remove from cookie sheet to wire rack.

To visit Crystal’s blog to learn more about using food storage everyday in your own recipes, click HERE.

I’m so excited for a week dedicated to Zucchini! It is seriously one of my favorite vegetables and I love it when my plants get producing! Here is the best zucchini bread on the planet! It’s a perfect bread to hide whole wheat in because it uses brown sugar (which makes it moist and dark) and it has spices in it like cinnamon. As always, you can’t taste the wheat and it so moist, it literally melts in your mouth. You’ve GOT to try this!

**Tip before you begin** If you have a very large zucchini (anything bigger than 6 inches) make sure you scrape out the seeds before you grate it. The larger the zucchini gets, the harder the seeds are.

Brown Sugar Zucchini Bread

1/4 cup butter, at room temperature
1/4 cup vegetable oil or 1/4 C. applesauce (click HERE to watch the video on how to make applesauce out of your dehydrated apples, this is what I needed the applesauce for.
1 cup light brown sugar
1 1/2 cups whole wheat flour
1 1/2 teaspoons ground cinnamon
Pinch nutmeg
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 egg (1 T. dehydrated egg + 2 T. water)
1 1/2 cups shredded unpeeled zucchini
1/2 cup walnut pieces
1/2 teaspoon lemon zest (you don’t have to have this, but it does add a very nice flavor. Remember the zest is only the yellow part. If you grate the white skin underneath the color, it will be very bitter)

Preheat the oven to 350 degrees Grease an 8 by 4 by 2-inch loaf pan with 1 teaspoon of the butter.

In the bowl of an electric mixer, combine the butter, oil/applesauce, and sugar. Cream the mixture until smooth. In a separate bowl combine flour, spices, baking soda, baking powder, and salt and set aside. Add the egg to the creamed mixture and mix until incorporated. Add the flour mixture, about 1/2 cup at a time until all is incorporated, and the batter is smooth.

Fold zucchini, and lemon zest into batter.

Pour batter into the prepared pan and sprinkle nuts on top (this toasts the nuts and creates a fabulous flavor and makes the bread look SO gourmet!). Bake for 55 to 60 minutes until golden brown or when skewer inserted in the center comes out clean.

Remove from the oven and cool for 10 minutes before serving. Serve the bread, warm, with butter.

To visit Crystal’s blog to learn more about using food storage everyday in your own recipes, click HERE.

If you think spaghetti noodles are only for spaghetti…think again! This is honestly my new favorite summer “salad” recipe and I plan on bringing it to potlucks, family events, friend events…well you get my drift. It is so different (and by different I don’t mean disgusting, I mean different as in not the same old thing you see at family get togethers). It is good warm or cold…so you know, perfect for leftovers. You’ve got to give this try it’s one of my favorite food storage recipes! It has a little zip, a little zang, and a lot of taste!

Thai Peanut Chicken Noodle Salad

1 C. Asian Sesame Dressing (I use Ken’s Steakhouse light version)
2 Tbsp. soy sauce
2 cooked boneless skinless chicken breasts, cut into chunks
2 Tbsp. crunchy peanut butter
2 Tbsp. honey
1/2 tsp. crushed red pepper
1 pkg. (1 lb.) thin spaghetti
4 green onions, sliced
1 cup chopped cilantro

Directions

Cook spaghetti as directed on package. Toss cooked chicken chunks with 1/4 c. Asian Sesame Dressing. Mix remaining dressing mixture, peanut butter, honey and crushed red pepper.

Drain spaghetti. Add to chicken mixture with peanut butter mixture and all remaining ingredients; mix lightly. Serve warm or chill in fridge for 4 hours before serving.

To visit Crystal’s blog to learn more about using food storage everyday in your own recipes, click HERE.