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Zucchini Pie
Skinny Cooks

6-7 cups of zucchini that has been peeled and sliced lengthways into 1/4-inch-thick slices 1/2 teaspoon vanilla extract 2 piecrusts 3/4 cup white sugar 3/4 cup brown sugar, packed 1-1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 1-1/2 teaspoons cream of tarter 2 tablespoons cornstarch 1/2 teaspoon salt 1/4 cup butter 1 teaspoon apple cider vinegar

Put the thin slices of zucchini into boiling water for 2 minutes. Drain them well. Add the vanilla extract and stir or toss it to get it well-distributed. Refrigerate this for an hour or two. Preheat the oven at 475 degrees. Grease your pie plate and put the bottom pie pastry in it. Remove the zucchini from the refrigerator and stir in the listed items from the white sugar through the salt, and stir together well. Fill the piecrust with this mixture. Use about half the butter and drop pieces of it on top of the pie filing. Pour the apple cider vinegar over the filling in the pie. Cover the pie with the remaining pastry. Prick it in a few places with a fork. Spread the remaining pieces of butter over the top crust. Bake for 10 minutes. Turn the heat down to 350 degrees and bake for another 75 minutes. Let it set to cool down, slice, serve and enjoy!