Zucchini Pizza Casserole
c/o Lauren's Latest
4 cups grated zucchini
1/2 teaspoon salt + pepper, to taste
2 eggs
2 cups grated mozzarella cheese, divided
2 cups grated cheddar cheese, divided
1/2 cup grated parmesan cheese
3/4 cup pizza sauce
any desired pizza toppings: pepperoni, sausage crumbles, olives, peppers, onions, etc.
1/2 teaspoon salt + pepper, to taste
2 eggs
2 cups grated mozzarella cheese, divided
2 cups grated cheddar cheese, divided
1/2 cup grated parmesan cheese
3/4 cup pizza sauce
any desired pizza toppings: pepperoni, sausage crumbles, olives, peppers, onions, etc.
Directions
Preheat oven to 400 degrees. Spray 9×13 glass dish with non stick cooking spray and set aside.
Grate zucchini and measure out 4 cups. Sprinkle salt over zucchini and let sit for 10 minutes. Ring out zucchini to remove any excess water and mix together with pepper, eggs, 1 cup mozzarella cheese, 1 cup cheddar cheese and parmesan cheese. Stir to combine and spread evenly into prepared baking dish. Bake 20 minutes. Remove from oven and top with pizza sauce, remaining cheeses and any desired pizza toppings. Bake 15 more minutes and remove. Cool 5 minutes before cutting and serving.
Pumpkin Cheesecake Crack Dip
c/o Country Cleaver
1 8oz. Container Cream Cheese, softened
2 cups Marshmallow Fluff
2/3 cup Pumpkin Puree
1 tsp Pumpkin Pie Spice
Directions
In a stand mixer, or large bowl with a hand mixer, beat cream cheese until smooth. Add in marshmallow fluff and beat to combine. Beat in pumpkin puree and lastly add in pumpkin pie spice mix. Mix until evenly distributed.
Eat immediately with graham crackers and sugar cookies. Or refrigerate in a sealed container for an hour to chill.
Devour without abandon.
Dutch Apple Pie Cupcakes
c/o I Want to Be a Domestic Goddess
For the Cake
- 3 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 sticks unsalted butter, softened
- 2 1/4 cups packed light-brown sugar
- 4 large eggs, room temperature
- 3/4 cup buttermilk
- 2 teaspoon freshly grated lemon zest
- 2 tablespoons lemon juice
- 2 sticks unsalted butter, softened
- 4 cups powdered sugar
- 1/2 teaspoon each of cardamon, ginger, and nutmeg
- 1 teaspoon of cinnamon
- 3 granny smith apples
- 1/4 cup water
- 1 tbs soft brown sugar
- 3/4 cup flour
- 1/3 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/3 cup butter, melted
For the Cake
Preheat oven to 325°. Place cupcake liners in two 12-hole muffin tins.
In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the brown sugarsugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition.
Combine the flour, baking powder, and salt and add in four parts to the sugar mixture, alternating with the buttermilk and the lemon juice, beating well after each addition. Stir in lemon zest.
Divide batter among the liners. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing.
For the Frosting
Whip all ingredients on low until the mixture is crumbly. Then whip on high until frosting is fluffy. Spread a thin layer of frosting on top of each cupcake.
For the Apple Pie Filling
Peel, core and chop the apples, and place them in a saucepan. Add in the water and brown sugar over a medium heat for about 10 mins. Remove from heat and let sit until cool. Put 2-3 tablespoons of apple pie filling on top of the frosted cupcakes.
For the Brown Sugar Streusel
Mix flour, brown sugar and cinnamon. Stir in butter. Spread mixture on the bottom of a greased 8x8 baking pan. Bake for 20 minutes at 350 degrees. Remove from oven and let cool. Once cool, crumble and sprinkle over the top of the apple pie filling on the cupcakes.
