August 2020 web (with links)

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$20 Back-to-School& Sports Physicals(Aug.-Sept.)Call to schedule an appointment today!Davenport Clinic563-884-5801Moline Clinic309-764-4901Appointments are required to allow for social distancing.No walk-in appointments will be available.Check with your school to verify that chiropractic physicals are accepted.WWW.PALMERCLINICS.COM/QC10 August 2020 I QC Family Focus
THE BEST CHIP & VEGGIE DIPThis easy dip has been in our family for decades and it gracesevery single family function. It’s perfect with a classic potatochip, but we also like it with sliced veggies for snacking. Agreat party appetizer!INGREDIENTS:• 2 cups sour cream• 1 cup mayo• 1 cup shredded cheddar cheese• 1 cup shredded mozzarella cheese• 1 t. Accent seasoning• 1/2 t. garlic salt• 2 T. dried parsley (enough to make it colorful!)INSTRUCTIONS:• In a bowl combine the sour cream and mayo.• Add in the seasonings and shredded cheeses, stirring tocombine.• Refrigerate for a few hours or overnight for best results.• Serve with potato chips and chopped veggies.FLOURLESS ZUCCHINI BROWNIESHave zucchini suddenly showed up on your front porch? It’sthat time of year! It’s flourishing. Here’s another way to usesome shredded zucchini up - in brownies! These are fudgyand gooey and great paired with a scoop of vanilla ice cream.INGREDIENTS• 6 T unsalted butter• 3/4 cup sugar• 1 cup mini semi-sweet chocolate chips• 2 eggs, room temperature• 1 t vanilla extract• 1 heaping T unsweetened cocoa powder• 3 T cornstarch• 1/2 t salt• 1 cup shredded zucchini, pressed and drained of excesswaterINSTRUCTIONS• Preheat the oven to 350 degrees. Line a metal 8x8 bakingdish with tin foil, allowing it to lap over the edges (built inhandles for later). Spray generously with cooking spray.• In a small saucepan over low heat melt the butter, then add the sugar and whisk to combine. Then addin the chocolate chips continuing to stir until smooth. Take off from the heat and whisk by hand for 2minutes until glossy and smooth.• Add in the eggs one at a time, followed by the vanilla extract and salt.• Using a sifter, sift in the cocoa powder and cornstarch, whisking into the batter, again stiring by hand untilsmooth and shiny. Add in the shredded zucchini.• Pour the batter into the tin foiled lined pan and spread evenly. Bake for 25-30 minutes or until thebrownies are set in the center. Allow to cool completely before lifting out the tin foil and cutting into 9squares.• Serve each square with a scoop of ice cream!For more of Ally’s recipes check out the recipe section atwww.qcfamilyfocus.com or www.sweetandsavoryfood.comQC Family Focus I August 2020 11
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Page 17 and 18: Have You Ever ConsideredMaking A Vi
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August 2020 web (with links)

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