Peanut Butter Zucchini Bread

Peanut Butter Zucchini Bread

 

3 eggs

1 cup vegetable Oil

2 ½ cups sugar

½ cup Peanut Butter (I like crunchy for this)

2 cups grated zucchini

2 tsp vanilla

3 cups flour

1 tsp salt

1 tsp baking powder

1 tsp baking soda

 

Preheat oven to 350°f. Lightly grease (2) 9 by 5 inch loaf pans

 

 

Combine flour, salt, baking powder and soda in a separate bowl

 

In a mixer bowl, mix eggs, oil, sugar, peanut butter and vanilla. Add zucchini

 

Stir in flour mixture. Divide into prepared pans

 

Bake for 50-60 minutes, or until a knife inserted into the middle of the loaf comes out clean

Cool 20 minutes in pans, then turn out onto wire racks to cool completely before slicing

 

Pineapple Zucchini Bread

Pineapple Zucchini Bread

This is my new favorite Zucchini Bread

4 eggs

1 ½ cups sugar

2 tsp vanilla

1 cup vegetable oil

2 cups grated zucchini

3 cups flour

1 tsp salt

1 ½ tsp baking soda

1 ½ tsp baking powder

1 ½ tsp cinnamon

½ tsp nutmeg

1 (8 ounce) can crushed pineapple in juice

 

Preheat oven to 350°f. Lightly grease (2) 9 by 5 inch loaf pans

 

In a mixer bowl, mix eggs, oil, sugar and vanilla. Add zucchini

Stir in Flour, salt, baking powder and soda, cinnamon, and nutmeg

Fold in pineapple and put into prepared pans

 

Bake for 50-60 minutes, or until a knife inserted into the middle of the loaf comes out clean

Cool 20 minutes in pans, then turn out onto wire racks to cool completely before slicing

 

Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Bread

 

3 eggs

2 cups sugar

1 cup vegetable oil

2 tsp vanilla extract

2 cups shredded zucchini

3 cups Flour

¾ tsp baking powder

1 tsp baking soda

1 tsp salt

½ tsp cinnamon

¼ tsp nutmeg

1 cup chopped walnuts

1 ½ cups real chocolate chips

 

Preheat oven to 350°f. Lightly grease (2) 9 by 5 inch loaf pans

 

In a mixer bowl beat eggs until light. Add sugar, oil, vanilla, and zucchini

Beat in Flour, baking powder and soda, salt, cinnamon, and nutmeg

Take off mixer and fold in chocolate chips and walnuts.

Pour into prepared Pans

 

Bake for 50-60 minutes, or until a knife inserted into the middle of the loaf comes out clean

Cool 20 minutes in pans, then turn out onto wire racks to cool completely before slicing

 

 

Buleberry Zucchini Bread

3 Eggs

1 Cup Vegetable Oil

3 tsp Vanilla Extract

2 ¼ cups sugar

2 cups shredded Zucchini

3 cups Flour

1 tsp salt

1 tsp baking powder

½ tsp baking soda

2 tsp cinnamon

2 cups blueberries

 

Preheat oven to 350°f and lightly grease (2) 9 by 5 loaf pans

 

In a mixer bowl beat together eggs, oil, vanilla and sugar. Add in the zucchini.

Beat in the flour, salt, baking powder and soda, and cinnamon. By hand gently fold in the blueberries. Transfer to the prepared pans

 

Bake for 60-70 minutes or until a knife inserted into the center of the loaves comes out clean

 

Cool 20 minutes in pans, then turn out onto wire racks to cool completely before slicing

 

 

Lemon Spritz Cookies

Lemon Spritz Cookies

I love spritz cookies and I love lemon so I went in search of a recipe that combined them both. I did find a recipe on line that liked but it just didn’t have the Lemon flavor I wanted so after some modifications this is what I came up. I decorated them with Lemon sugar and that recipe follows too

1 Cup Butter, room temperature

3 ounces Cream Cheese, room temperature

1 cup Sugar

1 egg yolk

1 ½ tsp Lemon Extract

1 tsp grated fresh Lemon Peel

2 ½ cups Flour

½ tsp salt

Food Coloring to color dough

 

Cream the butter, cream cheese, and sugar until it is light and fluffy and pale in color

Add the egg yolk, lemon extract, and lemon peel beat until combined

Gradually add the flour and salt. Beat in food coloring if using

Cover and refrigerate for 30 minutes or until it easy to handle

 

Using a Cookie Press, press the cookies out leaving an inch of space between them

Brush with an egg wash (I used the left over egg white from this recipe beaten with 1 tsp water)

And decorate with sugar or nonpareils

 

Bake at 350°f for 12-15 minutes.

Spritz Cookies tend to want to stick to the pan so it is best to remove them carefully while fresh from the oven.

Makes about 6 dozen

 

 

Lemon Sugar for topping the spritz cookies

½ cup granulated sugar

¼ tsp lemon extract

2-3 drops yellow food coloring

Put everything in a container with a cover and shake to combine

Chocolate-Cherry-Pecan Oatmeal Cookies

Chocolate-Cherry-Pecan Oatmeal Cookies

Oatmeal Cookies are my favorite and I just had to include everything else I like in a cookie

 

2 cups pecans, toasted and chopped

1 ½ cups butter, room temperature

2 cups Brown Sugar

2 Eggs

1 ½ cups Flour

2 tsp Vanilla

1 tsp baking soda

1 tsp salt

1 tsp cinnamon

6 cups Old Fashion rolled oats

1 cup dried Cherries

1 cup chocolate chips, I used dark Chocolate

Preheat oven to 350°f

Cream Butter and Brown sugar; add eggs on at a time. Beat until fluffy

Mix in flour, vanilla, soda, salt, and cinnamon

Stir in Oats, cherries, chocolate chips, and nuts

Drop by teaspoons onto baking sheets and bake for 10-12 minutes

Cool for 2 minutes before removing from the pan and placing on a wire rack to cool completely

Makes 5-6 Dozen

Andes Peppermint Crunch Cookies

Peppermint Crunch Cookies

This is the cookie from the Scout Recognition dinner

 

1 cup Butter, softened

¾ cup light Brown Sugar, packed

¾ Granulated Sugar

2 ½ cups flour

1 tsp Baking Soda

1 tsp Salt

1 tsp Vanilla

¼ tsp peppermint extract

2 Eggs

1-10oz pkg Andes Peppermint Crunch Baking Chips

 

Preheat Oven to 350°f

Cream the butter and sugars. Add the vanilla and eggs beating well. Mix in the Flour, soda, and salt

By hand fold in the Peppermint Crunch chips

Drop by rounded teaspoons onto ungreased cookie sheets one inch apart

Bake for 10-12 minutes

Allow to cool on baking sheets 3 minutes before removing to cool completely

Orange Pork

Orange Pork

Sauce:

1 ¼ cups Water

3 T Orange Juice

¼ cup Lemon Juice

1/3 cup Rice Wine Vinegar

3 T Soy Sauce

1 T grated Orange zest

3/4 Cup packed Brown Sugar

1 tsp minced fresh ginger

1 tsp minced garlic

2 T Chopped Green Onion

¼ tsp red pepper flakes

3 T Cornstarch

2 T water

 

1 lb Pork Steak cut into bite sized pieces

1 Cup Flour

¼ tsp salt

¼ tsp pepper

¼ tsp garlic powder

 

Oil to fry pork

 

In a Saucepan Combine 1 ½ cups water, Orange Juice, Lemon Juice, Rice Wine Vinegar, and soy Sauce. Stir in the Brown Sugar, Orange Zest, ginger, garlic, onion and red pepper flakes. Place over Medium high heat and bring to a boil. Reduce and let simmer 5 minutes.

Mix the Cornstarch with 2T water and add to the Orange Sauce, bring to a boil and when thickened. Turn off

 

Mix the Flour with the salt, pepper, and Garlic Powder. Toss the Pork cubes in the flour and fry until just cooked through. (3-4 minutes)

 

Toss pork with Sauce and serve with rice and stir fry vegetables

 

Only use half the sauce to begin with. If you need more it there if not freeze it for the next time you make this dish

You can do this same recipe with Chicken if you like

 

Navy Bean Soup

Navy Bean Soup

2 smoked ham hocks

1 lb dried navy beans

3 Carrots, diced

3 Stalks Celery, diced

1 onion, diced

1- 15oz can of Diced Tomatoes

2 bay leaves

1 T brown Sugar

Salt and pepper to taste

Put the Ham hocks and beans in a soup pot and cover with water. Bring just to boil and reduce to a simmer. Simmer 2-3 hours until the beans are tender (I put my pot in a 200°f oven)

Keep adding water to the pot as the beans soak it in

Add the Carrots, Celery, Onions, tomatoes, and Bay Leaves. Simmer for another hour

Add the brown sugar and Salt and Pepper and simmer for 10 more minutes

Dig out the hocks and shred the meat off of them and return to the soup

Remove and discard the bay leaves

Shepherds Pie

Shepherd’s Pie

6 Large Potatoes

2 T butter

1 cup milk

1 lb Ground Beef

1 15oz can diced tomatoes

1 onion diced

2 cloves Garlic (garlic powder is ok too)

1 cup frozen mixed vegetables

1 cup shredded cheddar cheese

Preheat the oven to 350°f

Peel and quarter the potatoes into a pot of water. Bring to a boil and simmer for 15-20 minutes or until soft. Drain well and mash them with the butter and add enough of the milk to make them creamy.

In a skillet brown the ground beef and cook the onions. Drain the excess grease from the pan and add the tomatoes, garlic and frozen Vegetables. Simmer for 10 minutes

If you skillet is oven proof use it if not put the beef mixture in an oven safe dish

Top with the mashed potatoes and cheddar cheese

Bake for 15-20 minutes until the cheese has melted

Serve with a tossed salad for an easy meal