My Favorite Zucchini Bread

3 Eggs
1C veg. oil
2 C packed Brown Sugar
3 tsp. vanilla
3 C grated zucchini
1 Tbsp. molasses
4 C unsifted flour
1 tsp. salt
1 tsp. baking soda
¼ tsp. baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger

Preheat oven to 350° F. Beat eggs, add oil and brown sugar, beat well. Add vanilla, grated zucchini and molasses. Beat well. Mix dry ingredients, then add to wet mixture. Beat well. Bake in greased loaf pans for about 1 hour. Cool slightly then remove from pans.

♥This recipe is also very yummy for Pumpkin bread. Just leave out the zucchini and add 1 can of pumpkin and 1/3 C. water

♥The recipe can also have chocolate chips added and be made into muffins. Pour into muffin tins and bake about 15-20 minutes.

Enjoy!

Country Lemon Chicken

I had a super yummy dinner tonight! This chicken was fairly easy and super tasty. I will post a picture of it soon. We ate it with Herbed Glazed Carrots and Zucchini Corn Saute. It was delicious and pretty healthy. I got the recipe from the Slim Fast website.

Country Lemon Chicken

Prep Time: 10 minutes
Total Time: 30 minutes
Cook Time: 20 minutes
Serves: 4

Ingredients

• 2 tablespoons flour
• 1/4 teaspoon thyme, ground
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 1/4 pounds chicken breasts, boneless/skinless, raw
• 1 cup chicken broth
• 4 tablespoons margarine or canola oil spread
  
• 1 onion, yellow, fresh, small, whole
• 1 garlic clove
• 1/4 cup lemon juice
• 1 tablespoon parsley, fresh, chopped

Preparation

1. Chop onion, garlic, and parsley. 2. Combine flour, thyme, salt and pepper. Dip chicken in flour mixture. Combine any remaining flour mixture with broth; set aside. 3. In 12-inch nonstick skillet, melt 2 tablespoons Spread over medium-high heat and brown chicken. Remove chicken and set aside. 4. In same skillet, melt remaining 2 tablespoons Spread over medium-high heat and cook onion, stirring occasionally, until golden, about 3 minutes. 5. Stir in garlic and cook 1 minute. 6. Stir in lemon juice and cook 1 minute. 7. Add reserved broth mixture and bring to a boil. 8. Return chicken and any chicken juices to skillet and simmer uncovered until chicken is thoroughly cooked, about 5 minutes. Sprinkle with parsley.

Chocolate Crumble

  


One Night I was craving something sweet.  I thought strawberry crumb bars sounded good, but I also wanted something chocolatey, so I combined a few recipes and it turned out delicious!  Enjoy!

Chocolate Crumble

Chocolate filling:

1 package (12 oz) semisweet chocolate chips

1/4 cup stick butter

1/2 cup whipping cream (I used soy milk)

Heat Chocolate chips and butter in a 2-quart saucepan over low heat, stirring constantly, until chocolate is melted evenly. Remove from heat and add milk or cream. Mix thoroughly. Let it cool while you prepare the crust.

Crumb crust:

2 cups flour ( I use whole wheat flour)

2 cups oats

1 1/3 cup brown sugar

1/2 tsp. baking powder

1 cup butter

Combine flour, oats, brown sugar and baking soda. Mix thouroughly. Chop butter into small pieces. Mix with dry ingredients until thouroughly combined. Pour half of th mixture into an ungreased 13X9 pan and pat down. Spread chocolate filling over the top, then cover with remaining crumb mixture. Bake for 30 minutes in a 350 degree oven.

Allow to cool for about 20 minutes if you want to serve it warm with ice cream or whipped cream. It will be really crumbly. Or you can cool it for several hours and eat is as bars. It stays together well once it is cooled.

Rachael's Hot Cocoa Mix

Hot Cocoa Mix

3/4 c. Cocoa powder
1c. powdered milk
1c. powdered creamer
1 1/3 c. sugar

Mix well and store in an airtight container. Use 3-4 Tablespoons per serving (add more or less to taste)

Rachael triples the recipe (or maybe its 4 times the recipe) and stores it in one of those plastic 1 gallon ice cream tubs. I did that and it lasts a long time at our house.

My Cocoa-doodles

These are so yummy!  I always get compliments on them.  They are like a chocolate snickerdoodle.  Yum!

 


CocoaDoodles

1 ½ sticks butter, softened

1 1/3 C. packed brown sugar

6 T. sugar

2 eggs

2 t. baking soda

½ C. light corn syrup

2 t. vanilla

3 C. flour

2/3 C. cocoa powder

¼ C. sugar

1 t. ground cinnamon

Beat butter until creamy. Add brown sugar and 6 T. sugar. Beat until well blended. Add eggs, baking soda, corn syrup and vanilla; beat well. Add flour and cocoa and blend completely. Cover and refridgerate 30 minutes. 

Preheat oven to 350°F. Spray Cookie Sheet with Nonstick spray. 

 Blend together remaining sugar and cinnamon. Roll dough into 1 inch balls and then roll in cinnamon-sugar mixture. Place 2 inches apart on cookie sheet.

Bake 8-10 minutes until cookie is set and the top starts to crack. Cool 1 minute then remove cookies to wire rack to cool completely. Makes about 4 dozen cookies

Enjoy!

Rachael's Brownies

2 C. sugar
1 1/2 C. flour
1 t. baking soda
4 T. cocoa
1 t. salt
1 C. oil
4 eggs
2 t. vanilla

Mix Dry Ingredients. Combine Wet Ingredients then add to dry. Mix well. Bake at 350º for 30-35 minutes.

Mary Beth's Butter Bread

1.5 pound loaf
3/4 cup Water
4 T. Butter
1 Egg
1 1/2 t. Salt
1 1/2 T. Dry Milk

3 T. Sugar
3C. Flour

1 3/4 t. Yeast

2 pound loaf

1 1/8 C. Water
1 stick Butter
1 Egg
2 t. Salt
2 T. Dry Milk
1/4 C. Sugar
4 C. Flour
1 1/2 t. Yeast

Load into Bread Machine according to manufacturer's directions.

Kris's Whole Wheat Muffins

2 C. Whole Wheat Flour
1 C. Brown Sugar
1 t. Baking Soda
1/2 t. Salt
1/2 C. Oil
1 Egg
1 C. Milk

Combine dry ingredients in medium bowl. In separate, larger bowl mix oil, egg and milk. Pour dry ingredients into wet. Mix only until combined. Scoop into greased muffin tins. Bake at 425º for 12 minutes.

Kate's Carmelitas

Crumb layers:
2 C. Flour
2 C. Oats
1/2 C. Brown Sugar
1 t. Baking Soda
1/2 t. Salt
1 1/4 C. Butter, softened

Carmel layer:
1 12 oz. jar Carmel topping
3 T. flour
1 C. Chocolate Chips
1/2 C. nuts (optional)

Heat oven to 350º. Grease 9X13 pan. Blend crust ingredients until crumbly. Press half into pan. Bake 10 minutes. Meanwhile, combine topping with flour. Remove from oven. Top with Chocolate chips and nuts. Drizzle evenly with topping. Sprinkle with remaining crumb. Bake 18-22 minutes. Cool in fridge 1 -2 hours.

My Banana Bread

1 C. Sugar
1/3 C. Butter, soft
2 Eggs
1 1/2 C. Ripe Banana, Mashed (3-4)
1/3 C. Water
1 2/3 C. Flour
1 t. Baking Soda
1/4 t. Baking Powder
1/2 t. Salt
1/2 chopped nuts (optional)

Heat oven to 350º. Grease bottom only of loaf pan. Mix Sugar and Butter in medium bowl. Stir in eggs until blended. Add Bananas and water, beat 30 seconds. In separate bowl, mix flour, baking soda, baking powder and salt. Add to wet ingredients. Stir in nuts. Pour into pan. Bake until toothpick comes out clean - 8 inch loaf - 1 1/4 hours, 9 inch loaf - 55-60 minutes. Cool 5 minutes, loosen sides from pan and remove from pan. Cool before slicing.