Saturday, January 18, 2014

Now It's Coming Out Of Your Ears...More Zucchini

  Back when cinnamon chips were an exclusive item, I came across this recipe for zucchini bread made with cinnamon chips.  Now, I think, you can buy these chips about anywhere.  There is nothing better than cinnamon chip zucchini bread fresh from the oven.  Mmmm.  Mmmm.  (Terry)

Combine in a large bowl:
3 C flour, 1 tp baking soda, 1/4 tp baking powder, 1 tp cinnamon, and 1 tp salt.
In a smaller bowl, whisk together:
3 eggs, 2 C sugar, and 1 tp vanilla.
Stir into wet ingredients:
1/2 C sour cream, 1 C vegetable oil, and 2 C shredded zucchini.
Add wet ingredients to dry ingredients and stir just until combined.
Add 1 1/2 C cinnamon chips, just barely stirring. (This leaves you just enough chips from the bag to enjoy while the bread is cooking.)
Pour batter into two grease loaf pans:  8 1/2" x 4 1/2".  Bake 55-65 Minutes or until done.  Cool 10 minutes before removing from pans.
NOTE:  If you coat the chips with some of your flour before adding to the batter, it will help prevent all your chips from sinking to the bottom of the pan while your bread cooks.

Tuesday, January 14, 2014

Still Using My Year's Supply...Of Zucchini

    If you still have one of those 6-foot long zucchinis that I shared with you this summer, then this next recipe is for you.  This is one of my favorite stir-fry recipes.  I have made it many times over the years, and even Wayne, who as you know is not a fan of squash, enjoys it.  Increase amounts according to the number of people you are serving.  I usually double the amount of vegetables and still use just the 1 chicken breast.  (Terry)

Heat a large frying pan.  Add 2 TB oil and heat to a shimmer.  Add the following prepped vegetables and chicken:
1 diced chicken breast
1 very large onion, sliced
1 green pepper, cut into strips and then halved
1 stalk of celery cut into small chunks, on the slant
Cook until chicken is done and vegetables are as crisp or tender as your family prefers.

Saturday, January 11, 2014

More Of The Same: Zucchini

  Still have zucchini?  Yeah, me, too.  So here is another zucchini recipe that I really, really like.  It has been adapted from Our Best Bites.  (Terry)
2 1/4 C flour
2 tp cinnamon
1/8 tp ground cloves
1/2 tp salt
1 1/2 tp baking soda
1/2 C canola oil
3/4 C granulated sugar
1/2 C brown sugar
3 eggs
2 tp vanilla
zest from one large orange
1/2 C sour cream
3 C grated zucchini
optional: 2/3 C chopped pecans, toasted (optional)
Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Mix in zucchini.
Mix together:  flour, cinnamon, cloves, salt, and baking soda.
Add dry ingredients to wet ingredients.  Mix just until combined.
Spread batter into 2 greased loaf pans.  Bake at 350 for 50-60 minutes or until a toothpick comes out clean.  Cool for 10 minutes and then remove from pan.

Thursday, January 9, 2014

My MOST Favorite Zucchini Bread! Try It. You'll Like It.

  Remember when a few months ago I told you I have zucchini galore.  (And still do and it is now January of the following year.)  Well today I have a craving for my MOST favorite zucchini bread recipe.  I have several different breads I like, and will periodically pass the recipes on, but this is the one I like the most.  I got it this past fall at our Eastern Idaho State Fair.  I attended a workshop taught by Nancy Weber, and it is her recipe.  (Terry)

1 C canola oil
2 C sugar
2 eggs
1 1/2 tp lemon extract (yes, extract, not juice)
1/2 - 1 tp almond extract
1 TB grated lemon peel
2 1/2 C grated zucchini
1 TB poppy seeds
2 1/2 C flour
1 tp salt
1 tp baking soda
1 tp baking powder
1 1/4 C blueberries
In a large bowl, mix oil and sugar, by hand.  Add eggs and extracts.  Mix well.  Stir in zucchini lemon peel, and poppy seeds. 
In a separate bowl mix together flour, salt, baking soda and baking powder.  Add dry ingredients to wet ingredients.  Stir until combined.  Gently fold in blueberries.  Pour into 2 greased loaf pans.  Bake at 350 for 40 minutes or until toothpick inserted in come out clean.  Let cool 10 minutes, then remove from pans.
Mix together:  2 tp lemon juice, 2 TB butter, 1 tp almond extract, 1 TB milk, and 1+ C powdered sugar to desired consistency.  Spoon over mostly cooled bread.  Let cool completely to allow glaze to set up.

Monday, November 18, 2013

Super Simple Cheesecake!!!

This Cheesecake is the easiest I have ever made. Again, my family and I were watching The Chew and saw this recipe. It calls for plain ol' jelly as the topping and it came about pretty yummy!!

  • For the Crust:
  • 1 1/2 cup Pretzels (ground)
  • 1/2 cup Graham Crackers (ground)
  • 1/4 cup Granulated Sugar
  • 8 tablespoons Unsalted Butter (melted)
  • pinch Salt

  • For the Filling:
  • 24 ounces Cream Cheese (room temperature)
  • 1 cup Sour Cream
  • 1 cup Granulated Sugar
  • 5 large Eggs
  • 1 teaspoon Vanilla
  • 10 ounces Strawberry Preserves (to serve)

For the Crust: Preheat your oven to 300 degrees. In a mixing bowl, combine the pretzels, graham crumbs, sugar and melted butter. Add a pinch of salt and then press into the bottom of a 13x9 clear glass baking dish. Set aside while you make your filling.

 For the Filling: In the bowl of a mixer fitted with a paddle attachment, cream the softened cream cheese on medium speed, scraping the sides and the beater occasionally. Next, add the sour cream and continue to mix until combined. Next, add the sugar and continue to mix until combined. With the mixer on low, add the eggs one at a time, thoroughly mixing in after each addition. Add the vanilla. Pour the filling over the crust and bake for 1 hour or until the center is no longer jiggly

 Remove the cheesecake from the oven and let sit for a few minutes while you prepare the jam. In a small sauce pot-melt the strawberry jam over low heat. When it is melted, strain in to another bowl if you prefer no seeds. Pour the melted jam over the top of the cheesecake and smooth out in to an even layer. Let the cheesecake sit out to cool for another 30 minutes to an hour, then slice in to 24 squares while still warm. Refrigerate for a few hours to chill completely.

  • Helpful Tips:
    1. If you don’t have a food processor to crush the pretzel and graham crackers for the crust, put them in a plastic bag and smash them until they’re pulverized.
    2. Not using a cheesecake pan allows the crust to stay thick to play on the salty and sweet flavor.

Friday, October 11, 2013

Banana Crunch Muffins

My kids love, love, love muffins~ maybe because they look similar to cupcakes.....This recipe is super simple, and the muffins are super moist!!


1 1/2 Cup Flour                                                             
1Tsp Baking Soda                                                              
1Tsp Baking Powder                                                          
1/2 Tsp Salt                                                                        
3 Bananas
3/4 cup Sugar
1 Egg
1/3 Cup Melted Butter

 1/3 Cup Brown Sugar
 2 Tbsp Flour
 1/8 Tsp Cinnamon
 1 Tbsp Cold Butter Cubed

Beat the egg, bananas, and sugar then add dry ingredients and lastly add the melted butter. Pour into sprayed muffin tins and and crumbled crunch topping. Bake at 375 for 18-20 mins

Friday, October 4, 2013

Pumpkin Bars

I received this recipe from one of my very good friends. I seem to miss place this recipe often, and it seems like every fall I ask for it again. So, this is for me as much as you. I now have it where I can find it for the next time I make it.


 4 eggs
 1 2/3 c. sugar
16 oz. can of pumpkin
 1 c. oil
2 c. flour
2 tsp. baking powder
 1 tsp. salt
2 tsp. cinnamon
1 tsp. ginger
1 tsp. baking soda
1/2 tsp. nutmeg
 1/2 tsp. cloves

 Beat eggs, oil, sugar, and pumpkin until fluffy, add remaining ingredients and pour into 10 x 15 (cookie sheet). Bake 20-30 minutes at 350 degrees. Frost with cream cheese frosting once cooled.

Cream cheese frosting
 4 Tbs. butter
4 oz. cream cheese
 1/2 lb. powdered sugar
1/2 tsp. vanilla
Blend cream cheese and butter together. Add powdered sugar and vanilla and beat all ingredients together well.

*I also double the recipe for frosting