Zucchini Bread

Ingredients:

2 eggs, beaten
1 1/3 cup sugar
2 teaspoons vanilla
3 cups grated fresh zucchini
2/3 cup melted unsalted butter
2 teaspoons baking soda
pinch salt
3 cups all-purpose flour
1/2 teaspoon nutmeg
2 teaspoons cinnamon
1 cup chopped pecans or walnuts (optional)
1 cup dried cranberries or raisins (optional)

Method:
1.  Preheat the oven to 350 F.  In a large bowl, mix together the sugar, eggs, and vanilla.  Mix in the grated zucchini and then the melted butter.  Sprinkle baking soda and salt over the mixture and mix in.  Add the flour, a third at a time.  Sprinkle in the cinnamon and nutmeg and mix.  Fold in the nuts and dried cranberries or raisins if using.

2.  Divide the batter equally between 2 buttered 5 x 9 inch loaf pans.  Bake for 1 hour (check for doneness at 50 minutes) or until a wooden pick inserted into the center comes out clean.  Cool in pans for 10 minutes.  Turn out onto wire racks to cool thoroughly. 

Makes two loaves.

I made this bread with zucchini from the local Farmer's Market at my husband's request and it was one of the best breads I have ever eaten.  First time baking and eating Zucchini bread and didn't realize what I have been missing out on for the past 33 years!  And of course, my kids loved it!

Enjoy!

Zucchini Bread

Red Lobster Biscuits

What you need:
2 cups Bisquick
2/3 cups milk
1/2 cup shredded cheddar cheese

How to make them:
Mix all ingredients.  Heat in the microwave for 30 seconds.  Drop spoonfuls onto cookie sheet.  Bake 10 minutes at 425 degrees.  Remove from oven.

Melt stick of butter in microwave and add 1/2 tsp garlic salt.  Mix and brush on biscuits.  Serve hot.

These are super easy and very delicious!

And they really do taste like biscuits from Red Lobster!

Enjoy! 

Red Lobster Biscuits

Deep Fried Jalapeno Slices

What you Need:
1 Cup all-purpose flour
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon garlic powder
2 eggs
1 cup beer
1/2 quart vegetable oil
2 cups sliced jalapeno peppers

How to Make it:
1.  Mix flour, salt, pepper, red chili powder, garlic powder, eggs, and beer together in a bowl.

2.  In a deep fryer, or large pot, heat oil to 365 degrees F.

3.  Dip the sliced jalapenos in the batter.  Place battered jalapenos in deep fryer.  The jalapenos are fully cooked when they float to the surface of the oil.  They should be golden brown and crispy.

My husband loves to get these as an appetizer whenever we go out to dinner.  These taste just as good and are so simple to make!

Enjoy!

Deep Fried Jalapeno Slices

Chili Mac

ingredients:

1 pound ground beef

1 medium onion, chopped

1 green bell pepper, chopped

1 (14.5 ounce) can Mexican or chili-styled stewed tomatoes, undrained

1/2 cup water

1 (1.25 ounce) package taco seasoning mix

2 cups elbow macaroni or small shells, cooked and drained

2 cups mexican style shredded cheese, divided

directions:

1.  cook ground beef, onion and green pepper in large skillet over medium heat 5 minutes or until beef is no longer pink; pour off drippings.  add tomatoes, water and taco seasoning; simmer 5 minutes, stirring occasionally.

2.  toss cooked pasta with meat mixture into an 11 x 7 inch baking dish.  sprinkle with 1 cup cheese; top with remaining meat mixture.  cover with foil; bake in preheated 375 degrees F oven 30 minutes.  uncover; sprinkle with remaining cheese.  return to oven 5 minutes or until cheese is melted. 

this recipe is quick and simple and the entire family will love it.  a much tastier version of the 'hamburger helper' chili mac i grew up eating!

Enjoy!

Chili Mac

Banana Nut Bread - lightened up!

the yummy stuff:
1 pkg (8oz) reduced-fat cream cheese
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1-1/2 cups mashed ripe bananas (about 3 medium)
1/2 tsp. vanilla extract
3 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup chopped pecans, divided

making it!
~ in a large bowl, beat the cream cheese, butter and sugar until well blended.  Add eggs one at a time, beating well after each addition.  Beat in bananas and vanilla.  Combine the flour, baking powder, baking soda and salt; gradually add to creamed mixture just until moistened.  Fold in 1/2 cup pecans.

~ transfer to two 8 in. x 4 in. loaf pans coated with cooking spray.  Sprinkle with remaining pecans.  Bake at 350 for 55-60 minutes or until a toothpick inserted near the center comes out clean.

This bread has such a great flavor and this recipe allows you to enjoy an all time favorite comfort food with far less guilt by trimming the fat and calories. 

Enjoy!

Banana Nut Bread - lightened up!

Slow Cooker Cheeseburger Meatloaf

what you need!

2 lb. ground beef

1 pkg. (6 oz) Stove Top stuffing mix for chicken

1/2 cup water

2 eggs, beaten

1 onion, chopped

1/2 cup ketchup

1/4 cup yellow mustard

1 tsp garlic powder

1 tsp Italian seasoning

1 tsp seasoning salt

1 tsp black pepper

dash of Worcestershire sauce

1 tsp Hamburger seasoning (optional)

4 Kraft singles

how to make it!

MIX: all ingredients EXCEPT cheese singles, just until blended.  Fold 2 (30-inch-long) pieces of foil lengthwise in half twice.  Crisscross pieces on work surface.  Top with meat mixture; shape into 8-inch round loaf.

USE:  foil handles to gently lower meatloaf into slow cooker, letting ends of foil hang over top edge of cooker; cover with lid.

COOK:  on HIGH 4 hours or until meatloaf is done (160 F).  Top with singles.  Let stand, covered, 5 min, or until Singles are melted.  Use foil handles to remove meatloaf from slow cooker before slicing to serve.

This is a really great meal that is easy to throw together and quick to cook.  The kids love it, and that is always a plus.

Enjoy!

Slow Cooker Cheeseburger Meatloaf

Fruit Salad in a Pineapple Boat

This summery, sweet treat is as good as it looks.  When served with a ridiculously delicious fruit dip, no one will be able to resist this refreshing fruit salad.

the good stuff:

1 fresh pineapple

2 cups cubed cantaloupe

1 cup halved fresh strawberries

1 cup grapes

1 Tbsp. lime juice

the ridiculously delicious dip:

1 (8 oz) pkg cream cheese; softened

1 container of marshmallow fluff

1 can of sweetened condensed milk

Stand pineapple upright; vertically cut about a third from one side, leaving the top attached. Remove fruit and discard outer peel from the smaller section.  Remove fruit from the large section, leaving a 1/2-in shell.  Chop fruit; place in a large bowl.  Add the cantaloupe, strawberries, grapes and lime juice;  toss to coat.  place in pineapple shell.  In a mixing bowl, combine dip ingredients and mix with a mixer until well-blended and smooth.  Transfer to a serving bowl and serve with fruit.

I always seem to have extra fruit, so I go ahead and fill the remaining cantaloupe shells with fruit as well.  Blueberries are also a wonderful additive to this fruit salad.  The fruit dip is amazing and is also great served with sliced apples!  Thanks Tiffany for introducing me to this FABULOUS dip!

Enjoy!

Fruit Salad in a Pineapple Boat

Baked Slow Cooker Chicken

The Must Haves:
1 (2-3 pound) whole chicken
salt and pepper to taste
1 teaspoon paprika
injectable liquid marinade (optional)

The How To:
1.  Wad three pieces of aluminum foil into 3 to 4 inch balls and place them in the bottom of the slow cooker.
2.  Rinse the chicken, inside and out, under cold running water.   Pat dry with paper towels.  Season the chicken with salt, pepper and paprika.  If desired, inject the bird with liquid marinade. 
3.  Place bird in a baking dish and brown on Low broil before putting into the slow cooker.  (Be careful not to burn.) 
4.  After bird is browned place it in the slow cooker on top of the crumbled aluminum foil.
5.  Cook on high for 4 hours or until the chicken is no longer pink and the juices run clear.


** I added some additional spices to my salt, pepper, paprika rub to add more flavor to the bird and I also basted the bird throughout the cooking process.  Very yummy, cheap and easy!

Enjoy!

Baked Slow Cooker Chicken

Cherry Peanut Butter Pie

I have had this one for a while and was excited to finally get to make it.  Our youth at church held a Baked Potato Luncheon and so I provided this fabulous looking pie for a dessert.  By the time I got through the line, the prepared slices of my pie were all gone.  However, the very sweet parents who were preparing the dessert plates had hidden a slice in the fridge for me. 

God bless them!

what it takes:

1 1/4 cups pretzels, crushed (i use a blender to crush them)

1/4 cup granulated sugar

1/2 cup butter, melted

1 cup creamy peanut butter

1 (8oz) cream cheese, softened

1/2 cup powdered sugar

1 and 1/2 cups frozen whipped dessert topping, thawed

1 (21 oz) can Cherry Pie Filling (strawberry pie filling would be fab too!)

how to make it:

Combine the crushed pretzels and granulated sugar, then stir in the melted butter.  Press the crumb mixture onto the bottom and sides of a 10-inch pie plate. 

Cover and chill.  Beat together the peanut butter, cream cheese and powdered sugar with an electric mixer on medium speed.  Fold in the whipped dessert topping.  Spoon 1/2 cup of the cherry pie filling into the crust-lined pie plate. 

Carefully spread the peanut butter filling over top of the pie filling. 

Top with the remaining pie filling. 

Cover and chill for 2 hours before serving. 

The pretzel pie crust was so good and I think I will use this for many other pies I attempt to make.
I think this would also be delicious with a strawberry topping as well, and may try this the next time I make it.
Enjoy!

Cherry Peanut Butter Pie

Barbecue Ribs ~ slow cooked

the stuff you need to make it:
4 pounds pork country style ribs
salt and pepper to taste
1 cup of ketchup
2 cups of BBQ sauce (we prefer Stubbs)
1/2 cup packed brown sugar
4 tablespoons red wine vinegar
2 teaspoons dried oregano (italian seasoning works if you don't have oregano)
2 teaspoons Worcestershire sauce
1 dash of hot sauce

how to make it:
1. Preheat oven to 400 degrees F.
2. Season ribs with salt and pepper. Place in a shallow baking pan. Brown in oven 15 minutes. Turn over, and brown another 15 minutes; drain fat.
3. In a medium bowl, mix together the ketchup, brown sugar, vinegar, oregano, Worcestershire sauce, hot sauce, and salt and pepper. Place ribs in slow cooker. Pour sauce over ribs, and turn to coat.
4. Cover, and cook on Low for 6-8 hours or until ribs are tender.

*option: after cooking in slow cooker i remove the ribs and place back into a shallow baking pan and place under the broiler on low for a few minutes to carmelize them before serving.

These ribs are delicious and a regular
Sunday dinner in our house.
Hope your family loves them as much as mine does!

Enjoy!

Nutrition info:

Servings:8

calories: 498

Total Fat: 29.7

Total Carbs: 33 g

Fiber: 0.8g

Protien: 26 g

Sodium: 1245 mg

Cholesterol: 117 mg

Barbecue Ribs ~ slow cooked