Morsels of Chocolate is 2!

I missed posting our anniversary, but this blog is officially two years old!  Thank you to our faithful readers who have followed us this long!

Burrito Pie

3 flour tortillas
1 (15-oz.) can refried beans
2 1/2 c. shredded cheese
Salsa (optional)


Grease a deep-dish 9-inch pie plate.  Spread a layer of beans in the bottom of the pan.  Top with salsa, and a layer of cheese.  Spread beans on one side of one tortilla.  Place on top of cheese with the beans facing up.  Top with salsa and more cheese.  Repeat layers once.  Top with a tortilla and the remaining cheese.


Bake at 350° F. for 25-30 minutes.


Serve with lettuce, tomatoes, and sour cream, if desired.


This can easily be prepared the day before it is baked.  Add ground beef if desired.

Orchard Whirlwind Milkshake

1 nectarine or peach, cored and chopped

1 c. vanilla ice cream

milk

Whirl in blender until smooth.  Serves 1 or 2.

This is very handy!

I will want to keep this link in my favorites.  :)

Chocolate Zucchini Cake

Unsure what to do with all the zucchini from your garden/your neighbors' gardens/your friends' gardens/your enemies' gardens?  Try this moist and delicious cake! 

½ c. butter
½ c. oil
1¾ c. sugar
2 eggs
1 t. vanilla
½ c. buttermilk or sour milk
2½ c. flour
¼ c. cocoa powder
½ t. baking powder
1 t. baking soda
1 t. salt
½ t. cinnamon
½ t. cloves
2 c. grated zucchini
½ c. chocolate chips


Preheat oven to 325°. Cream butter, oil, and sugar. Add eggs, vanilla, and milk and beat well. Sift dry ingredients; beat into butter mixture. Stir in zucchini. Pour into 9”x13” pan and sprinkle chocolate chips evenly over the top. Bake for 40-45 minutes. (This makes a tender, moist cake that needs no frosting because of the chocolate chips.)

Pre-baking

Post-baking