Thursday, July 20, 2017

Cucumber or Zucchini Dip

I've been wanting to make this dip ever since I saw it was a recipe from Taste of Home Magazine.

They call it Cucumber Dip but I used a medium zucchini and it turned out great so I believe either vegetable can be used!

Here is the recipe.  Use the cucumber as it is written or substitute a grated zucchini as I did.

1 large cucumber or *medium zucchini cut, skinned, seeded and grated
3/4 cup plain yogurt
3/4 cup sour cream
3 T olive oil
4 tsp. fresh dill *I used dried fine dill and I used 1/2 the amount
4 tsp. red wine vinegar
1/2 tsp. *garlic powder or 3 garlic cloves minced
1/2 tsp.* salt

Hubby liked it! Note: He didn't ask and I didn't mention there was zucchini in

  Grate cucumber or zucchini.  Place grated cucumber or zucchini on paper towels and squeeze several times to remove excess moisture.

In a medium bowl place sour cream, dill,  yogurt, oil, vinegar, salt and garlic.  Stir well  then fold in cucumber or zucchini and stir until mixed.  Refrigerate until chilled.,

Serve with crackers, pretzels, raw veggies or pita bread if you like.  Yummy! 

I will definitely make this again.  A great appetizer for the holidays.

Wednesday, July 19, 2017

Lemon Zucchini Bread

Looking for a way to use up some of your summer zucchini?  This recipe is wonderful and easy to do.  I didn't have all of the ingredients as the recipe called for so I used what I had available and it turned out great!  Tasty and full of natural lemon flavor great for breakfast or with coffee or tea as dessert.  Other than seeing a few green specks you would never know you had grated zucchini in this great bread.  No yeast involved!

FYI:  I found this recipe on a blog called Lil' Luna.  She (Krystin) is a stay at home mom who shares wonderful recipes, like this amazing lemon zucchini bread.  Thank you Krystin. Please check out her blog for more easy bread recipes.
Lil' Luna 


  • 2 cups cake flour ( I used regular presifted flour) 
  • 1/2 tsp. salt
  • 2 tsp. baking powder
  • 2 eggs
  • 1/2 cup canola oil
  • 1 1/3 cups sugar ( I used I cup)
  • 2 TB lemon juice
  • 1/2 cup buttermilk (made my own by added 1 tsp. vinegar to regular milk)
  • zest of 1 lemon
  • 1 cup grated zucchini
Note:  Buttermilk substitution 1 tsp. per 1/2 cup of white vinegar or lemon juice into milk and let set for a few minutes.  It works!
  • Glaze ingredients:
  • 1 cup powdered sugar
  • 2 TB lemon juice
  • 1+ TB milk
  1. Mix flour, salt and baking powder in a medium bowl and set aside.
  2. In a large bowl, beat eggs with oil and sugar until blended.  Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
  3. Fold in zucchini until it is mixed well.
  4. Add dry mixture to the wet mixture and blend on low speed with electric mixer until all is well combined..
  5. Pour batter into greased 9x5 loaf pan.
  6. Bake at 350 for 40-45 minutes or more.  Mine took longer to bake
  7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.


Tuesday, July 18, 2017

Chocolate zucchini bread


A wonderful recipe!  I had to re-post and share.

I have been seeing so many chocolate zucchini bread recipes being posted that I decided to give this one a try. My sister in law has one with coconut added in it but I felt that I wanted try this one I found online minus coconut. If you are a chocolate LOVER you will LOVE this bread for sure!!:)

  It's a first time for the I like to bake and cook lady to make a chocolate bread with zucchini in it.    My opinion on this bread was that not only was this bread, moist, tender, sweet, "chocolately" and had some chocolate chips in it too it wasn't overly sweet. Also when you bite into it you get a little bit of the chocolate pieces in almost every bite.  It is one of the best for sure!!  Enjoy! :)

I must have eaten 4 pieces.  I couldn't stop!!

A great cake to use plentiful zucchini

My helpful grandson

Oh so good chocolate chips

It was easy to remove from the pan.

Happy Baking and Cooking from my kitchen to yours,


Chocolate Zucchini Bread from One Ordinary Day
1 & 1/2 Cups Shredded Zucchini
1 Cup All Purpose Flour
1/2 Cup high quality Unsweetened Cocoa Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
Dash of salt
1/2 Teaspoon Ground Cinnamon
1/2 Cup Canola Oil
1/2 Cup Sugar
1/2 Cup packed Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
3/4 Cup Dark Chocolate Chips
1/2 cup Coconut (optional)

In a mixer, combine your oil, sugars and vanilla. Mix in your eggs and shredded zucchini. In a separate bowl, sift together your flours, salt, cinnamon, baking soda and baking powder. Slowly add this dry mixture into your wet mixture. Beat until combined. Mix in your chocolate chips.
Scrape your batter into a greased 9x5x3 loaf pan, and bake at 350 degrees for 50-65 minutes, or until done.

Oh my! Heavenly!!! yum

8/3/12 original 


All recipes and their respective images are the sole property of I Like to Bake and Cook2013, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.

Monday, July 17, 2017

Stuffed Red and Green Peppers with Pineapple/ Chili Salsa Sauce

I made this meal from the top of my head wanting to cook healthy and also make something to fill me with good calories not empty ones.  I'm trying really hard to make some recipes for me and you to enjoy! It's family friendly! A good family meal.

Happy Cooking!

1 lb. ground beef or turkey
1/4 cup panko bread crumbs
1 egg slightly beaten
1 onion diced
1/4 cup mild banana peppers diced
pinch salt


1 bottle salsa (I used Newman's own pineapple salsa)
1/2 bottle chili sauce (optional)
1/2 cup water

Mix  beef, bread crumbs, egg and banana peppers and salt. Hollow out and Fill 3 or 4 small red and green peppers.

Brown filled peppers slightly in olive oil, transfer to crockpot and  cook on low approximately 4 to 5 hours or high approximately 3 hours. Enjoy!

Sunday, July 16, 2017

My Hawaiian Pineapple Birthday Cake!!!!!

 This is a great cake. Especially in summer.

For those who haven't gotten a chance to check this out.  Here it is for your enjoyment!  

 It's hubby's Birthday on Tuesday and we are celebrating his BD next Saturday with a family dinner.

Today I decided to bake one of his favorite type cakes that would include pineapple and I'd bake it especially for him.    He loves pineapple and coconut so this is his kind of cake! I used a cake mix so this was an easy to do delicious cake that didn't take hours to make. Filling it with lots of pineapple and coconut and topping it with either fresh whipping cream or Cool Whip. This cake was moist, tender and made us feel like we were in the tropics even though it's very damp and cold outside!

 They say Hurricane Sandy is hitting the coast right now.  Prayers to all in harms way!

Next Saturday we'll have another cake but since most of our grandchildren prefer Chocolate or Vanilla it'll be tailored to their taste.  Today it's all 4 him!  We are blessed!!

Happy Baking and Cooking from my kitchen to yours,


1 Duncan Hines Pineapple Cake mix (bake according to directions)
1 regular(8 oz) size Cool Whip (Note:  I only covered the top half with the Cool Whip)
1 can (21 oz)pineapple pie filling
1/2 cup toasted coconut
Maraschino cherries
sliced bananas (optional)

Bake Cake and Cool Completely (I used a Bundt Pan)
Cool Completely.  Did I say Cool?  Make sure because it will be easier to cut.

After cake is completely cooled using a large serrated knife cut lengthwise.

Carefully slice cake with a serrated knife across thru center (it's easy) Make sure cake is completely cooled!

After the cake is filled place top of cake on it and cover the top with Cool Whip and garnish with fruit as desired.

Place about 3/4 of can of pie filling in center
Top with other half
Cover top of cake with Cool Whip
Garnish with toasted coconut, maraschino cherries.  You can add some slice bananas if desired right before serving (they do brown quickly)
Refrigerate until ready to serve.