Diva Tasting: Dinner and Dessert…

Berry Zucchini Bread


3 Eggs, Lightly Beaten

1 Cup Vegetable Oil

3 Teaspoons Vanilla Extract

2 ¼ Cups White Sugar

2 Cups Shredded Zucchini

3 Cups All-Purpose Flour

1 Teaspoon Salt

1 Teaspoon Baking Powder

¼ Teaspoon Baking Soda

1 Tablespoon Ground Cinnamon

1 Pint Fresh Blueberries


Step 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.

Step 2 In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Step 3 Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Casserole Mexicano


1 Pound Lean Ground Beef

2 Cups Salsa; Mild

1 (16 Ounce) Can Chili Beans, Drained

3 Cups Tortilla Chips, Crushed

2 Cups Sour Cream

1 (2 Ounce) Can Sliced Black Olives, Drained

½ Cup Chopped Green Onion

½ Cup Chopped Fresh Tomato

3 Cups Shredded Cheddar Cheese


Step 1 Preheat oven to 350 degrees F (175 degrees C).

Step 2 In a large skillet over medium-high heat, cook ground beef until no longer pink. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, sour cream, olives, green onion and tomatoes, and 2 cups of cheese, mix and heat through.

Step 3 Spray a 9×13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon beef mixture over chips. Spread the remaining cheese on top.

Step 4 Bake in preheated oven for 30 minutes, or until hot and bubbly. Serves 6


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