Finnish Sticks (Fins Kapinnar)

2 sticks butter
2 cups flour
5 tbls. sugar
1 tsp. almond extract

Cream butter & sugar. Add exact. Add flour.
Roll into a snake , slice into 2 inch pieces.
Brush with egg white, then dip egg side into pearled sugar.
Bake @ 350 degrees for 8 - 10 minutes.

These taste like shortbread cookies and are yummy!!

Zucchini Chocolate Chip Cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 2 cups all-purpose flour
• 2 cups whole wheat flour (can substitute 2 cups all-purpose flour for 4 cups total)
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 2 cups grated zucchini (about 1 large or 2 medium zucchini)
• 1½ cups semi-sweet chocolate chips

Instructions

1. Heat oven to 350 degrees Fahrenheit.
2. In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat together the butter, granulated sugar, and brown sugar on medium speed until pale and fluffy, about 3 minutes. Add the eggs one by one until completely blended, and mix in the the vanilla.
3. In a medium bowl, sift together the flours, baking soda, cinnamon, and salt.
4. Add the dry ingredients to the wet mixture and beat on low (or stir by hand) just until the ingredients are incorporated. Do not overmix. The batter will be stiff.
5. Add the zucchini and chocolate chips and mix just until incorporated.
6. Scoop the cookies in approximately 2-tablespoon increments, about 2 inches apart, onto an ungreased non-stick cookie sheet or cookie sheet lined with silicone mat. (I recommend a cookie scoop for this step.)
7. Bake for 10 – 12 minutes, until the cookies seem set and light golden brown around the edges. Remove from oven and let sit on baking sheet for about 5 minutes, then move to a wire rack to cool completely.
8. Store at room temperature in an airtight container for up to 3 days.

Notes

Adapted from Food.com

**britt: I just made these and I halved the recipe but kept the 2 eggs. Exactly how I like it!!**

Veggie tacos

*obviously all amounts can be changed. this was how much I did to feed 5 of us. no leftovers
 2 T. olive oil
1 T. butter
1/2 yellow onion diced
3 small red potatoes diced
2 t. minced garlic
1/2 -1 red bell pepper diced ( I didn't have a bell pepper but if I had one would add it, but delish w/o)
1/3 of a zucchini diced
1/3 of a yellow squash diced
1/2 c. (heaping) corn (I used frozen)
1 c. black beans
small handful cilantro minced

Spice to taste:
Salt
Pepper
Garlic powder
Cumin
Chili powder
Parsley
Oregano


shredded cheese
sour cream
lime wedges
salsa
corn tortillas

In large skillet over med heat, melt butter and oil, and  saute onion, potato, bell pepper and garlic. Salt and pepper. cook about 8-10 min or until potatoes are brown and al dente. throw in the frozen corn at about 8 min and stir. you may need to add a little more oil or butter at this point. Add the squash, zucchini, and beans and cook for another 3-4 min. Salt, pepper, and other spices. once everything is hot remove from heat and stir in the cilantro.

To serve: scoop a spoonful onto a heated corn tortilla. top with cheese, sour cream, salsa and a squeeze of lime. the lime is a MUST!!

Blender Oatmeal pancakes

2 1/2 c milk
2 eggs
1/3 c. oil
1 t. salt
3 T. sugar
2 1/2 t. baking powder
1 t. vanilla
2 c. old fashioned oats
1 c. whole wheat flour

Mix all ingredients in a blender til smooth. let sit for 5 min. and gently stir. cook on a hot skillet!!