Monday, August 15, 2011

Zucchini Cobbler (Tastes just like Apple Cobbler!) (I promise!)

One of my favorite blogs mentioned a recipe that I posted in her "comments" section of a post about zucchini fritters.  I figured I should at least post this on here so it would be easier to find this recipe, that is... until she posts it on her blog because SHE IS GOING TO LOVE IT and you will too!  My 23 year old daughter could not tell she was eating zucchini and she is my pickiest eater!

Kim's blog is here:

If you like apple cobbler / pie, you're gonna love this:

Any naysayers should see this discussion board where I posted the recipe.  They all went "hog wild"  LOL!



8 cups chopped seeded peeled zucchini (about 3 pounds) (peel the zucchini first, then slice lengthwise, scoop out the seeds and slice the zucchini.  These little slices, when seeded and peeled this way will look JUST LIKE apple slices for a totally foolproof way to serve this zucchini as "apple" cobbler!) 

2/3 cup lemon juice

1 cup sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg


4 cups all-purpose flour

2 cups sugar

1-1/2 cups cold butter, cubed

1 teaspoon ground cinnamon


In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice for 15-20 minutes or until zucchini is tender. Add the sugar, cinnamon and nutmeg; simmer 1 minute longer. Remove from the heat; set aside.

For crust, combine the flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half of remaining crust mixture into a greased  (I sprayed with cooking spray)15-in. x 10-in. x 1-in. baking pan. Spread zucchini over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon (I sprinkled with cinnamon sugar mixture that I keep in a spice container for making cinnamon toast!)

When I made this:  I used a 9 x 13 pan.  It made a thicker cobbler and was divine!Bake at 375° for 35-40 minutes or until golden and bubbly.

This recipe was shared at:

Around My Family Table



Pineapple Lettuce Salad

This is a salad that my mother-in-law regularly makes at her house.  I was probably married to her son 10 years before I got brave enough to try it LOL.  Something about pineapple, cheese, and lettuce just DID NOT sound good to me.  Boy was I WRONG!  This is now my favorite salad and she makes it for me often.  I'm wishing I hadn't waited all those years to try it!  I wasted some important pineapple salad eating in those 10 years! 

Whenever we have spaghetti or lasagna, I always have to have this salad!  Also goes terrific with ham dinners LOL!  This combination may sound a little strange, but trust me when I tell you, it is delicious!  Also, I think this is a great recipe for cooking from the pantry.  Give it a try!

"Pineapple Lettuce" (This is what we call it!)

Ingredients for the salad:

  • 1 head rinsed, drained, and chopped lettuce
  • 1 can chunk pineapple
  • 1 ½ cups grated cheddar cheese

  • ½ cup mayonnaise
  • 3 Tablespoons sugar
  • 5 Tablespoons juice from draining the can of pineapple

  • Rinse the lettuce, removing the core. Drain for a few minutes on a tea towel. Chop lettuce as you would for salad. Put it in a bowl.
  • Drain the can of chunk pineapple, reserving the juice for use in the dressing. Place the pineapple on top of the lettuce in the bowl.
  • Top the lettuce and pineapple in the bowl with grated cheddar cheese.
  • Mix the dressing ingredients. Stirring well to dissolve the sugar. Wait to add the dressing until just before you are ready to serve the salad. When ready to serve, drizzle the dressing over the salad and toss the entire salad to incorporate the dressing, cheese, pineapple, and lettuce. Its divine!
This salad is not great leftover. Everything kind of wilts, so if you are preparing this for single servings, just keep the lettuce, pineapple, cheese, and dressing in separate containers to make up single servings and to keep the ingredients themselves separate until you make another salad.


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