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Welcome to My Kitchen

Peaches, apples and magic brownies?

Series: Recipe Column | Story 52

Zucchini is showing up in various dishes as this prolific summer squash hits peak season. Sautéed, steamed, in cakes and breads, versatile zucchini can be added to just about any recipe, adjusting the liquid measure to accommodate the moisture of the zucchini. An eight inch zucchini equals about 1 cup liquid.

Many recipes call for grated zucchini, but some picky eaters can detect a shred of zucchini in a recipe from twenty paces. The solution, puree the zucchini. This works for most recipes calling for shredded zucchini.

Packaged mixes and a can of this or that recipes have become quite popular, and this same concept works with zucchini. I am renaming this recipe I recently tried, “Magic Brownies” to protect innocent zucchini.

Magic Brownies

1 package family size fudge brownie mix

1 (8 inch) young zucchini, trim if too long

1/3 cup whole milk

Preheat oven to the temperature recommended in package instructions. Spray a 13 x 9 inch baking pan with cooking spray and set aside.

Place brownie mix in a large mixing bowl and stir with a mixing spoon to break up any lumps, then make a well in the center. Set aside.

Cut zucchini into 1 inch slices. Pour milk into blender bowl and add 2 or three zucchini slices. Start blender and as slices blend, add more slices a few at a time until all the zucchini is blended and smooth. Pour blended zucchini into brownie mix.

Mix with spoon about 50 strokes, just until blended. Spread batter into prepared pan. Bake as directed on the package. Remove from oven and cool before cutting into bars. Yield: 24 brownies.

Young cook, Riley Roller of Harrington, caught my attention when his mother Cindy Lee, posted a picture on Facebook of the Peach Cobbler he had made for the family's dinner. The recipe may be made with either fresh or canned peaches.

Peach Cobbler

1/4 cup butter

1/2 + 1/4 cup granulated sugar

1 cup all-purpose flour

1/4 tsp salt

2 tsp baking powder

1/2 cup milk

2 generous cups, fresh sliced peaches, or well drained canned peach slices

1/4 tsp ground cinnamon

1 1/2 cups water

Preheat oven to 375 degrees. Butter a 9 inch square baking pan and set aside.

In a large mixing bowl, cream together butter and the 1/2 cup sugar. In a separate bowl, combine flour, salt and baking powder. Add to the creamed mixture alternately with the milk, mixing well after each addition. Spread mixture in prepared pan.

Spoon peaches over batter. Sprinkle with cinnamon and remaining sugar. Gently pour the water over the top. Bake 45-55 minutes until nicely browned and set. Yield: 6 servings.

Note: if using canned peaches use the drained juice as part of the water.

Kraft Foods write an email newsletter they send out twice a week, featuring Kraft products. The August 12th issue featured “Santa Fe Chicken Casserole”, a combination of ingredients layered between flour tortillas. At less than one hour to prepare and bake, this is a great after work, quick to fix main dish, easy to adjust ingredients to your families tastes.

Santa Fe Chicken Casserole

1 tub (8 ounces) Philadelphia Cream Cheese Spread

2 Tbsp taco seasoning mix

2 Tbsp milk

3 cups shredded cooked chicken breasts

1 can (15 ounces) black beans, rinsed and drained

1 can (14 1/2 ounces) no-salt-added diced tomatoes, drained

2 green onions, sliced

3 flour tortillas (6-8 inches)

3/4 cup Kraft Mexican Style Finely Shredded Four Cheese Blend

Preheat oven to 375 degrees.

Combine cream cheese spread, taco seasoning and milk until blended. Combine next 4 ingredients in a large bowl. Add half the cream cheese mixture; mix lightly.

Spread 1/3 of the chicken mixture onto the bottom of a 9 inch pie plate; top with one tortilla, half the remaining chicken mixture and 1/4 cup shredded cheese. Cover with second tortilla, remaining chicken mixture, 1/4 cup shredded cheese and remaining tortilla. Top with remaining cream cheese mixture.

Cover and bake 25 minutes. Uncover and sprinkle with remaining cheese and bake 3-5 minutes longer until cheese is melted. Yield 6 servings.

The accompanying newsletter article suggest serving this with a crisp green salad. Also, if you would like to make the presentation extra special, garnish with 1/4 cup chopped fresh cilantro and a dollop of sour cream after baking. Additionally, the article suggests purchasing a rotisserie chicken to get the shredded chicken for this recipe, and freezing the rest for later use.

Browned ground beef seasoned with some additional taco seasoning, and small red beans would be a good substitute in the is recipe.

Summer apples are beginning to ripen perfect for sauce and pies, and eating out of hand. Apple sauce is so easy to make.


Peel, core, slice and fill a sauce pan to the brim with the sliced apples. Add about 1/2 cup water and bring to a simmer. Let cook until apples are tender and break apart, stirring often. Remove from heat and cool slightly.

Add 1/2 tsp cinnamon and 1/4 cup granulated sugar, stirring well, and add more sugar or cinnamon to taste.

Share your favorite zucchini and apple recipes by sending them to: Welcome to My Kitchen, c/o The Odessa Record, P.O. Box 458, Odessa, WA, 99159, email or drop them in the Welcome to My Kitchen mail tin in The Odessa Record office.


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