We Wine We Dine


November 2016

Parmesan Feta Baked Zucchini

My zucchini was over a foot long and the cross section was the size of my hand, so I really needed a recipe that I could enjoy for days. This recipe also works for regular zucchini, so enjoy!

1-2 zucchinis
1/2 c. bread crumbs
1/2 c. parmesan cheese
1/2 c. feta cheese with herbs (or add oregano, garlic, and other seasonings to taste)
Olive oil

Slice the zucchini into 1/4-inch rounds. Lightly coat both sides with oil and lay in a baking sheet. Sprinkle bread crumbs, parmesan, feta, and herbs on top and bake at 350 for about 40 minutes or until browned.

Cranberry White Chocolate Pecan Cookies

These cookies are full of flavor and create a nice mixture of sweet and tangy. We used frozen fresh cranberries, as opposed to dried.

1 1/4 cups flour
1 teaspoon baking powder
6 tablespoons butter, softened
1/2 cup white sugar
1/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
1 cup cranberries
1/2 cup white chocolate chips
1/4 pecans, chopped

In a large bowl, whisk together the butter, eggs, vanilla, white sugar and brown sugar. Add the flour, baking powder and mix until just combined. Mix in the cranberries, white chocolate chips and pecans. Bake for 12 minutes at 375, or until they begin to brown on top.

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