September Recap

These savory buttermilk scones contain cheddar, bacon,
and green onions.  I think these would be so great with a bowl of chili.
I also describe why I’m a better foreman than apprentice when
helping my husband with his building projects.

These fluffy buttermilk cookies use shredded zucchini for texture.
It might be the only way I can get my family to eat their greens!
I made these after my neighbor brought me the biggest zucchini
I have ever seen!

Since zucchini season is in full swing, I made this great collection
of zucchini recipes for you.  Many of these recipes are sweet,
but some are savory.

This simple egg-free pudding is a favorite in Robb’s family.  I
interviewed Robb about what it’s like being married to a food
blogger, he dishes about the strangest thing I’ve done for this
blog, and you can read the truth about who does the dishes
around here.

I used Pumpkin Spice Kisses to make a simple pumpkin fudge, and
I layered it between chocolate chip cookie dough.  The bars turned
out kind of gooey, but it didn’t stop my family from devouring them
in record speed.

I love my green smoothies, but sometimes I crave a little
something different.  I used carrots and oranges to make
this simple and healthy smoothie.  These smoothies are almost
a necessity for my too-busy son and his swim-fatigued body.

Use a brownie mix and some oil to put together these super easy
chocolate cookies. These are the sorts of recipes I make when I
wake up with cranium-splitting headaches.

Every year, my sister-in-law and I make pumpkin rolls, and we hold
our breath and cross our fingers, and hope they won’t crack.  This
year, I made them into bars.  They taste just the same, but there’s
no rolling required!

I rounded out the month with this simple and delicious pretzel toffee.
It was my most popular post of the month!  Toffee is much easier to
make than most people realize, and if you pour it over pretzels you
get that wonderful salt-sweet combination!