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ZUCCHINI ON A STICK
•
6 Medium
Zucchini, peeled
•
3 Cups Seasoned
Bread Crumbs
•
3 Tbsp. Minced
Fresh Rosemary
•
3 Eggs
•
3 Tbsp. Water
•
Bamboo Sticks
CHOCOLATE CHIP COOKIES ON A STICK
•
1 Cup Butter,
softened
•
/
Cup White Sugar
3
4
•
½ Cup Packed
Brown Sugar
•
2 Eggs
•
2 Tsp. Vanilla Extract
•
2¼ Cups All-
Purpose Flour
•
/
Tsp. Baking
3
4
Powder
•
½ Tsp. Salt
•
2 Cups Semisweet
Chocolate Chips
•
Popsicle Sticks
Preheat the CORN DOG MAKER as directed.
Cut each zucchini in half width-wise, then
cut each half lengthwise into quarters.
In a shallow bowl, combine bread crumbs and
rosemary. In another bowl, beat egg and water.
Dip zucchini in egg mixture, then coat with crumb
mixture. Coat again in egg and crumbs.
Insert sticks and place in preheated
wells of Lower Cooking Surface.
Close the Lid and cook for 5-8 minutes.
Open Lid with a pot holder or oven mitt.
Remove each with a wooden or plastic kitchen utensil.
Serve with your favorite tomato or marinara sauce.
Preheat the CORN DOG MAKER as directed.
In a large bowl, cream the butter and sugar together.
Add eggs and vanilla; mix until smooth.
Sift together the flour, baking powder, and
salt; stir into the creamed mixture until well
blended. Mix in the chocolate chips.
Roll dough into logs. Insert popsicle sticks and place
in preheated wells of Lower Cooking Surface.
Close the Lid and cook for 5-8 minutes
or until cooked through.
Open Lid with a pot holder or oven mitt.
Remove cookies with a wooden or plastic kitchen utensil.
Place on wire rack to cool.
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