When blueberries are in season and the prices are very affordable, I stock up and freeze them for later use.
Besides eating them fresh, adding them to pancakes, making filling for my varenyky (perogies), preparing smoothies, I also use them in baking.
I already posted several recipes for blueberry cakes, but today I will share my latest blueberry sheet cake recipe which I love, and I am sure you will enjoy it as well.
I was looking for a recipe that was easy, tasty, and low in carbs, so I came up with a Zucchini Rollups Casserole. This recipe resembles Stuffed Shells with a Mexican twist, as I used Mild Salsa and Mexican blend shredded cheese, and the pasta was substituted by zucchini slices. If you prefer the Italian version, all you have to do is to use different cheeses, spaghetti sauce, and Italian spices.
You may pair it up with a garden salad to have a scrumptious light lunch or dinner.
I already shared the story about my zucchini crop this year, so now it’s a perfect time to share a zucchini recipe.
Growing your own zucchini in your veggie garden can be a hit or miss game, so when it rains it pours. You either have no zucchini at all, or all of them start producing at once filling your fridge with an abundance of them and driving you crazy to use them up in various recipes.
I have been making Banana Bread in the past, but this time I wanted to make it into muffin cakes, so they are not as large as muffins, and no icing on top as for cupcakes…:-) They turned out wonderfully!