Chocolate Spice Zucchini Cake Recipe

Chocolate Spice Zucchini Cake Recipe
Vegetable in cake? Yes, and it is delicious! The zucchini makes this cake so moist and you will never know it is in there. Neither will your kids! ;)
Recipe type: Dessert
Serves: 15 - 18
Prep time: 
Cook time: 
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  • ½ Cup Butter, Softened
  • 1¾ Cup of Sugar
  • ½ Cup of Oil
  • 2 Eggs
  • 1 tsp vanilla
  • 2½ Cups of Flour
  • 2 Tablespoons Unsweetened Hershey's Cocoa
  • 1 tsp Baking Soda
  • ½ tsp Cinnamon
  • ⅛ tsp Ground Cloves
  • ½ Cup Buttermilk
  • 2 Cups Peeled Shredded Zucchini
  • 2 cups Chocolate Chips
  1. Preheat oven to 350 degrees.
  2. Spray 9 x 13 pan with baking spray.
  3. Combine flour, cocoa, baking soda, cinnamon and cloves. Set aside.
  4. Cream butter and sugar with an electric mixer until smooth. Beat in oil. Reduce speed to low and add eggs one at a time, then vanilla. Mix until just smooth.
  5. Slowly add flour mixture until thoroughly mixed in.
  6. Add Buttermilk - Mix well.
  7. Stir in Zucchini.
  8. Pour into prepared pan. Sprinkle with chocolate chips.
  9. Bake at 350 for 45 - 50 minutes.
  10. Enjoy!

Original Recipe Found On

Un-Stuffed Cabbage Recipe


Un-stuffed cabbage recipe
Recipe type: One Skillet Meal
Prep time: 
Cook time: 
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  • 1 - small to medium head of green cabbage cut to bite size pieces
  • 1 lb of lean ground beef
  • 1 diced onion
  • 1 small bell pepper diced
  • 2 cloves garlic (1 or 2 Tbs chopped garlic)
  • 1 to 2 cups of uncooked rice
  • 1 28 oz can of diced tomatoes with juice
  • 1 8 oz can of tomato sauce
  • 2 Tbs oil
  • Beef Bouillon (optional) (depending on the flavor you want
  • season as desired (salt, pepper, oregano...etc.)
  1. Put oil in pan/pot.
  2. Add beef, onion, bell pepper and garlic to pan and cook on medium heat until beef is cooked through.
  3. Once meat is cooked, add cabbage, Diced tomatoes with juice, tomato sauce, rice and seasonings.
  4. Simmer for 20 to 25 minutes stirring often.
  5. Cook until cabbage is cooked down and rice is completely cooked.
I searched for hours for a great recipe for cooking cabbage. I particularly do not like boiled cabbage, but I like stuffed cabbage. I know I am probably just weird. Turns out my kids take after me, and I am glad I tried this dish, we all enjoyed it. This of course comes from all the recipes I have looked at, and I just threw together what I had in the house. The list of ingredients I listed are just a guideline. Take for instance the rice that I used was a box of Garlic & Herb Rice Pilaf that I had in the cupboard and I even used the season packet enclosed. We happen to use a lot of garlic in our house, so flavorful. With adding that I only added a little pepper (Montreal steak seasoning to be exact, you got it another favorite). I also added about a tablespoon of Oregano. Hope you get a chance to try this easy one skillet /pot meal and enjoy. Don't forget to make it your own, it's always fun to add a little twist.


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Pumpkin Stew Recipe

Pumpkin Stew Recipe
Serves: 8-10
Prep time: 
Cook time: 
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  • 2 lbs stew meat, cut into 1-inch cubes
  • 3 TBS Canola oil (or olive oil), divided
  • 1 Cup water
  • 3 Lg potatoes, peeled and cut into 1 inch cubes
  • 4 med. Carrots, sliced
  • 1 Lg Green pepper, diced
  • 4 garlic cloves, minced
  • 1 med. Onion
  • 2 tsp salt (optional)
  • ½ tsp pepper
  • 2 Tbs Beef Bouillon Granules
  • 1 Can (14½ oz.) diced tomatoes, undrained
  • 1 Pumpkin (10 to 12 lbs)
  1. *In a Dutch oven, brown meat in 2 Tbs of oil. Once meat is browned, add water, potatoes, carrots, green pepper, garlic, onion, salt and pepper. Cover and simmer for 1½ to 2 hours. Stir in bouillon and tomatoes. Wash outside of pumpkin; cut a 6 to 8 inch circle around stem. Remove top and set aside; remove seeds and loose fibers from inside, and discard. (Don't forget you can save the pumpkin seeds to roast)
  2. *Place pumpkin in a shallow sturdy baking pan. Spoon stew into pumpkin and replace top. Brush outside of pumpkin with remaining Tbs. of oil. Bake at 325 degrees for 2 hours or just until pumpkin is tender (do not over bake). Serve stew from pumpkin, scooping out a little pumpkin with each serving. Yield: 8-10 servings.
[i]This recipe came from a Taste of Home magazine years ago. A friend of the family made it, and it is oh so good. Now we look forward to having this delicious meal every year. This stew is really good by itself, and you can definitely add more veggies if you like. I added celery, spinach, a 28 oz can of diced tomatoes, and some of my favorite seasonings as we do not add salt to our meals for health reasons. To top it off the pumpkin makes a great serving dish. I hope you get a chance to enjoy this delicious meal. A huge Thank you to the person that originally shared it with Taste of Home.


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Oriental Chicken Stir Fry Recipe

Oriental Stir Fry Recipe
This is so good, I think I could eat it every night! I love this stuff! It is not only delicious but a frugal recipe as well.
Cuisine: Oriental
Recipe type: Dinner!
  • 3-4 boneless skinless chicken breasts, sliced
  • Sesame Oil - You can use whatever oil you like, I just prefer the flavor the sesame oil gives.
  • 2 crowns of fresh broccoli, cut into bite size pieces
  • 3 medium carrots, shredded
  • 1 large onion sliced
  • 1 small head of cabbage sliced
  • 2 inches of fresh ginger, finely grated
  • 2 Packages of ramen noodles discard seasoning packet
  • ½ cup of Worcestershire sauce
  • ½ cup soy sauce
  • 4 Tbsp ketchup
  • 1-3 tsp Sriracha hot sauce, depending on how much heat you like
  • 2 Tbsp sugar
  1. Prepare all of your vegetables for stir fry - chop shred slice. :) Place in bowl and set aside.
  2. Grate Ginger on the fine part of your shredder.
  3. Slice chicken.
  4. Heat water in pot to boiling. Cook noodles until soft. (ramen noodles don't take long, don't over cook, they will be mushy) Place noodles in colander and toss with a little sesame oil to keep them from sticking. Set aside.
  5. Whisk together worcestershire sauce, soy sauce, ketchup, sriracha and sugar in small bowl. Set aside.
  6. Heat oil in a wok (or the largest skillet you own!) until almost smoking. (watch closely) Add grated ginger and quickly stir fry for one minute. Add chicken and cook until no loner pink. Add vegetables and prepared sauce, stir fry for about 5 - 8 minutes or until vegetables are just getting soft yet still crisp.
  7. Toss in noodles until coated. ( I do this in a separate large pot)
  8. Serve and Enjoy!



Pecan Pie Cupcakes Recipe

I got this recipe from bakeorbake

Pecan Pie Cupcakes Recipe
These were so easy to make and SO good.! They really do taste like Pecan Pie but in a cake form. If you like Pecan Pie, you should give these a try.
Recipe type: Dessert
  • 2 cups chopped pecans
  • 1 cup of flour
  • 1⅓ cup of butter, softened
  • 2 cups packed brown sugar
  • 4 eggs
  1. Preheat oven to 350 degrees. Line 24 cupcake tins.
  2. Simply combine all ingredients and mix well.
  3. Fill cupcake tins about ¾ full.
  4. Bake at 350 for 20 minutes or until golden brown and center is set.
  5. That's it! Enjoy!


Onion Smothered Pork Chops Recipe

Here is an easy and delicious dinner idea! This recipe is courtesy of Sarah Morris.

Onion Smothered Pork Chops Recipe
  • 2 lb's Boneless Pork Chops
  • 2 Tbsp Herb De' Provence
  • 2 tsp Fennel
  • 1 Tbsp Salt
  • 1 Tbsp Fresh Cracked Pepper
  • 1 Tbsp Olive Oil
  • 2 Medium Onions, sliced
  • Balsamic Vinegar
  1. Bring pork chops to room temperature. Combine the herb de' provence, fennel, salt and pepper. Rub chops vigorously with seasoning mixture. Let the pork chops marinate in seasoning for at least 30 minutes.
  2. Preheat oven to 350 degrees.
  3. Heat olive oil on high heat in large saute pan until almost smoking. Sear pork chops on both sides. About 2 minutes each side. Remove chops from pan and place on wore rack. Saute the onions in the remaining olive oil until just soft, about 2 minutes.
  4. Cover the pork chops with the sauteed onion. Bake at 350 degrees for one hour.
  5. Just before serving, drizzle with balsamic vinegar.


Red Velvet Cheesecake Poke Cake Recipe

Red Velvet Cheesecake Poke Cake Recipe
I had a lot of Red Velvet cake mix and this is what I came up with! My family loved it!
Recipe type: Dessert
  • Red Velvet Cake Mix
  • 2 Boxes Cheesecake Instant Pudding
  • 1 8 oz Cool Whip
  • 4 oz Cream Cheese
  • ¼ cup Powdered Sugar
  • ½ Tsp Vanilla
  • 1 Tblsp Milk
  • ½ cup chocolate chips for garnish
  1. Bake cake in a 9x13 pan as directed on box.
  2. When cake comes out of the oven, poke holes all over with the handle of a wooden spoon. Make sure holes go down to the bottom of the pan.
  3. Prepare Cheesecake pudding as directed on the box. Pour over cake making sure the pudding sinks down in the holes. Chill in refrigerator about 30 minutes.
  4. Combine Cool Whip, cream cheese, powdered sugar and vanilla in medium size mixing bowl. Beat on high speed until fluffy. Add the tablespoon of milk to thin it out a bit.
  5. Take cake out of refrigerator and cover with cool whip frosting.
  6. Sprinkle with chocolate chips if desired.


Pickled Peppers Rings Recipe

Pickled Pepper Rings Recipe
Don't these look great? If you have never canned before, don't be intimidated! Water bath canning is very easy!
  • 6 cups of Vinegar
  • 2 cups of water
  • 3 cloves of garlic, crushed
  • 1 tbsp peppercorns
  • 1 tbsp whole coriander seeds
  • 1 tbsp sugar
  • 1 onion, finely chopped
  • 2 lb various hot peppers, jalapenos, hot wax peppers
  1. Slice peppers into rings.
  2. Put everything except peppers into a large saucepan. Bring to a boil and boil for 10 minutes to make the brine.
  3. Heat and sterilize canning jars. Place the raw peppers in them. Pour the brine over the peppers, leaving about ¼ inch headspace. Place lids on jars.
  4. Place jars in the rack of a large canning pan. Fill with enough water to cover the jars.
  5. Bring to a boil then time them for 10 minutes.
  6. Make sure you check to see that the lids sealed. Store at least two days and up to one year. It gets better the longer you let it sit. You can use this brine to make spicy pickles by using a ratio of 3:1 (cucumbers to jalapeños or another hot pepper) and processing the same amount of time


One Pot Chili Mac & Cheese Recipe

One Pot Chili Mac & Cheese Recipe
I threw this together in about 30 minutes and my family loved it!
Recipe type: Dinner
Serves: 4
Prep time: 
Cook time: 
Total time: 
  • 1 lb. Ground Beef
  • 2 Cloves of Garlic, minced
  • 1 Onion, chopped
  • 4 Cups of Chicken Broth
  • 1 (14.5 oz) Can Diced Tomatoes
  • 1 (14.5 oz)Can Dark Red Kidney Beans, drained and rinsed
  • 1 (14.5 oz) Can Light Red Kidney Beans, drained and rinsed
  • 3 teaspoons Chili Powder
  • 2 teaspoons Cumin
  • ½ teaspoon Cayenne Pepper, optional
  • Salt & Pepper to taste
  • 10 oz Elbow Macaroni
  • 1 Cup of Shredded Cheddar Cheese
  • Parsley for Garnish if desired
  1. In a large dutch oven, add ground beef, garlic and onion. Cook over medium heat until ground beef is browned. About 3-5 minutes. Crumble ground beef as it is cooking. Drain excess fat.
  2. Stir in chicken broth, tomatoes, beans, chili powder, cumin and cayenne; season with salt and pepper to taste. Simmer until almost boiling. Add pasta. Bring to a boil, cover, reduce heat and simmer until pasta is cooked through. About 15 minutes.
  3. Remove from heat. Top with cheese and cover until melted. About 2 minutes.
  4. Garnish with parsley is desired.


Fried Green Tomatoes Recipe

Fried Green Tomatoes Recipe
  • 4 large green tomatoes
  • 2 eggs
  • ½ cup of milk
  • 1 cups of flour
  • ½ cup of cornmeal
  • ½ cup of bread crumbs
  • 2 tsp coarse kosher salt
  • ¼ tsp fresh ground pepper
  • 1 quart of vegetable oil for frying
  1. Slice tomatoes ½ inch thick. Discard ends.
  2. Whisk eggs and milk together in a medium size bowl. Scoop flour onto a plate. Mix up the cornmeal, bread crumbs, salt & pepper onto another plate. Dip tomatoes in flour to coat. Then dip tomatoes in egg and milk mixture. Dredge in cornmeal mixture to completely coat.
  3. Pour vegetable oil into a large skillet until there is about ½ inch of oil in the pan. Heat over medium heat. When oil is hot, place tomato slices in pan 4-5 at a time depending on the size of your skillet. Don't crowd the tomatoes. Fry until a nice golden brown then flip and fry the other side. Drain on paper towels.