This week I tried Parmesan Crusted Zucchini Sticks and Banana Nut Bars. The Zucchini sticks came from Kevin of Closet Cooking and the Banana Nut Bars from Grace of A Southern Grace.
Here is the recipe as it appears on Closet Cooking. If I made any modifications they will be in red italics.
1/2 cup bread crumbs (I used panko)
1/2 cup Parmigiano reggiano (grated)
1 teaspoon oregano I used Fresh
1 pound zucchini/courgettes (sliced into sticks and pat dry) I used 5.
salt and pepper to taste White pepper corns
1 egg (lightly beaten) I used 3 eggs
1. Mix the breadcrumbs, parmigiano reggiano and oregano in a bowl.2. Season the zucchini with salt and pepper.3. Dip the zucchini in the egg and then dredge in the breadcrumb mixture.4. Place the zucchini on a baking sheet in a single layer with the skin side down.5. Bake in a preheated 425F oven until golden brown, about 20-25 minutes.
Here is the recipe as it appears on A Southern Grace. Again, if I made any modifications they will appear in red italics.
6 cups Banana Nut Cheerios
1 cup freeze-dried banana dices I didn’t add the bananas. I wanted to but I didn’t have any on hand.
4 tablespoons Barney Butter I used MaraNatha brand of Almond Butter.
1 10.5-oz bag marshmallows
In a microwave-safe bowl, heat the Barney Butter and marshmallows for 1 minute; stir. Continue heating at 15 second intervals until the mixture is smooth. Dump in the cereal and banana dices and stir until well coated. Using a buttered spatula, evenly press the mixture into a 13x9-inch pan lined with wax paper. Let cool and cut into squares.
Both of these recipes are YUMMY and very easy to make. I will definitely be adding them to our family cookbook. Thank you to both Kevin and Grace for these wonderful recipes. Thank you for your willingness to share them and to blog about them. I hope everyone who reads this post will become a regular visitor to your blogs if they are not already.