Smitten Kitchen Zucchini Bread

Zucchini Bread
Adapted from several sources

Yield: 2 loaves or approximately 24 muffins

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F.

Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non-stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.

Stir this into the egg mixture. Divide the batter into prepared pans.

Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes.

Peaches & Cream French Toast

Peaches & Cream French Toast

Ingredients

• 1 cup packed brown sugar
• 1/2 cup butter, cubed
• 2 tablespoons corn syrup
• 1 can (29 ounces) sliced peaches, drained
• 1 loaf (1 pound) day-old French bread, cubed
• 1 package (8 ounces) cream cheese, cubed
• 12 eggs
• 1-1/2 cups half-and-half cream
• 1 teaspoon vanilla extract

Directions

• In a small saucepan, combine the brown sugar, butter and corn syrup. Cook and stir over medium heat until sugar is dissolved; pour into a greased 13-in. x 9-in. baking dish.
• Arrange peaches in dish. Place half of the bread cubes over peaches. Layer with cream cheese and remaining bread. Place the eggs, cream and vanilla in a blender; cover and process until smooth. Pour over top. Cover and refrigerate overnight.
• Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Yield: 12 servings.

Nutrition Facts: 1 piece equals 470 calories, 23 g fat (13 g saturated fat), 267 mg cholesterol, 453 mg sodium, 52 g carbohydrate, 1 g fiber, 13 g protein.

Amy's Notes:

I used 1%, and would have used skim if I had it (used Neufchatel too, instead of full fat cream cheese). I also did not plan ahead and leave it in the fridge overnight-did the whole thing this morning and it was still good. I recommend this recipe. We have lots of leftovers since it is so rich, so it goes a long way.

Cereal Cookies

These are Aunt Jo's Cereal cookies. I think they are in the first edition. And I just jotted down the ingredients.

1 C shortening
1 C granulated sugar
1 C Brown Sugar
2 eggs
dash of salt
2 tsp baking powder
2 C corn flakes
1 C shredded coconut
1 tsp vanilla
375 degrees, 10 minutes

Vanilla Crack/Chocolate Crack

Vanilla Crack

1 C butter
1 C granulated sugar
Vanilla
Saltines

Line a 10 x 15 cookie sheet or jelly roll pan with foil and spray with non-stick spray. Place one layer of crackers face up in the pan completely covering the bottom.
Add sugar and butter to a pot and bring to a boil, allow to boil stirring constantly for 5 minutes. Pour evenly over crackers, but don't worry too much about bare spots-it should bubble up and fill in.
Back at 350 for 15 minutes-don't overdue it. I burned a batch because they looked too bubbly when they came out. Just give them a few minutes and they should start to harden.
Cool completely, break into pieces and eat up! We put chocolate chips on top and spread them as they melted. Delicious.

For chocolate crack use graham crackers, brown sugar and top with chocolate chips.
Add nuts to either if you like. I like, but not everyone in my house does, so we abstain.

Imperial Cerial

Imperial Cereal

9 C cereal-any type
1 C slivered almonds
1/4 C orange juice concentrate
1/4 C salted butter
1/4 C packed brown sugar
1/2 C cranberries

Combine cereal and almonds in a large bowl. Combine OJ, butter and brown sugar in a measuring cup and microwave for 1 minute. Pour over cereal, mix to coat all cereal. Pour into a roasting pan spray with non stick spray. Back 300 degrees, 15 minutes. Add cranberries when baking is finished. Store in an airtight container.

Amy's Coffee Nut Cookies

• 1/2 c firmly packed brown sugar .
• 1/2c sugar .
• 1/2 c butter/margarine
• 1 egg
• 2 tsp vanilla
  
• 1 1/2 c pillsbury all-purpose flour .
• 1/2 tsp salt .
• 1/2 c pecan pieces or other nuts .
• 1/2 bag semi sweet chocolate chips
  
• 1-2 tbsp instant coffee
  
• 1 tsp baking powder .
• 1/2 tsp cinnamon .

Directions

Cream sugars and butter.
Add egg, then vanilla
Combine dry ingredients and mix in (excluding nuts and chocolate chips).
Mix in nuts and chocolate chips
Spoon tablespoon sized cookies onto cookies sheet
Bake at 350° for 12 to 15 mins.

Optional: As soon as the cookies are removed from the oven place one chocolate star on top of each cookie, then transfer to rack to cool. When star has melted smooth it over the top of the cookie. You can also sprinkle nuts on top.

This recipe is originally Brazilian Jubilee cookies out of a Pillsbury cook book grandma gave me. I made enough small changes to make it my own though :D

Taco Soup

Taco Soup (Aunt Jo's)
1.5 Points per 1 Cup Serving as listed below

1lb ground turkey
2 cans beans
2 cans tomatoes
1 can corn
1 can vegetarian chili
1 pkg taco seasoning

Banana Bread or Muffins

Kona Inn Banana Bread

Ingredients

• 2 1/2 cups flour (I used 1 cup whole wheat, 1.5 cups white)
  
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup vegetable shortening (I used margarine because that's what I had around)
• 2 cups sugar
• 2 cups ripe mashed bananas (about 6 bananas)
• 4 eggs, slightly beaten
• 1 cup coarsely chopped walnuts (I used sunflower seeds)
• I added about a cup of chocolate chips
  

Directions

Preheat the oven to 350.

Grease and flour 2 8x4x3-inch loaf pans (or about 24 muffins).

Stir together the flour, salt and baking soda in a bowl. In another larger bowl, mix together the shortening, sugar, mashed bananas, eggs and walnuts. Add the combined dry ingredients and stir only until the batter is thoroughly blended.

Pour into the prepared pans and bake 50-60 minutes (shorten for muffins), or until a skewer or straw inserted in the center of the loaves comes out clean, or with only a few moist crumbs. Remove from the oven and let cool in the pan for 5 minutes, then turn out on a rack and let cool completely.

http://www.foodnetwork.com/recipes/kona-inn-banana-bread-recipe/index.html

Orange Mandarin Chicken

Orange Mandarin Chicken

Contributed By: daloeb
Cooking Light

Quick meal, good flavor, not too sweet
Ingredients
2 tsp. Dark sesame oil
4 (4-ounce) skinless, boneless chicken breast halves
1/2 tsp. Salt
1/4 tsp. Black pepper
1 (11 ounce) can Mandarin oranges in light syrup, undrained (Amy would use an entire 15 oz can)
1/2 cup Chopped green onions
1 tablespoon Finely chopped and seeded jalapeno pepper
1 tsp. Bottled minced garlic
1/2 cup Fat-free, less-sodium chicken broth
1 tablespoon Low-sodium soy sauce
2 tsp. Cornstarch

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.

2. While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons of liquid, onions, jalapeno and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce and cornstarch, and add to pan. Bring to a boil; cook 1 minute or until slightly thickened. Yield 4 servings (serving size 1 chicken breast half and 6 tablespoons sauce).
Cook's Notes

Good served over Asian noodles such as soba. You can also use spaghetti.
Nutrient Information
Calories 212
Total Fat 3.8 g
Saturated Fat 0.7 g
Polyunsaturated Fat 1.3 g
Carbohydrates 15.2 g
Protein 27.2 g
Calcium 27 mg
Sodium 562 mg
Iron 1.9 mg
Fiber 0.7 g

Hey Darlings!!!
Is anyone else on here besides Amy and her recipes??:)
Love, Robin~

Quick Popcorn Balls

These aren't really popcorn balls, but the flavor is like Grandma's popcorn balls. Soooo good!

1 Bag/bucket of popped corn.
1 Container of Hot Tamales Candy

Grab some of each and eat.

Texas Flour Tortillas

Texas Flour Tortillas (adapted from The Border Cookbook by Cheryl Alters Jamison and Bill Jamison) (and stolen by Amy from the website: http://homesicktexan.blogspot.com/2007/03/and-end-to-my-quest-flour-tortillas.html)


Two cups of all-purpose flour (can make them whole wheat by substituting one cup of whole-wheat flour for white flour)
1 1/2 teaspoons of baking powder
1 teaspoon of salt
2 teaspoons of vegetable oil
3/4 cups of warm milk

Method:
Mix together the flour, baking powder, salt and oil.
Slowly add the warm milk.
Stir until a loose, sticky ball is formed.
Knead for two minutes on a floured surface. Dough should be firm and soft.
Place dough in a bowl and cover with a damp cloth or plastic wrap for 20 minutes.
After the dough has rested, break off eight sections, roll them into balls in your hands, place on a plate (make sure they aren’t touching) and then cover balls with damp cloth or plastic wrap for 10 minutes. (It’s very important to let the dough rest, otherwise it will be like elastic and won’t roll out to a proper thickness and shape.)
After dough has rested, one at a time place a dough ball on a floured surface, pat it out into a four-inch circle, and then roll with a rolling pin from the center until it’s thin and about eight inches in diameter. (If you roll out pie crusts you’ll have no problem with this.) Don’t over work the dough, or it’ll be stiff. Keep rolled-out tortillas covered until ready to cook.
In a dry iron skillet or comal heated on high, cook the tortilla about thirty seconds on each side. It should start to puff a bit when it’s done.
Keep cooked tortillas covered wrapped in a napkin until ready to eat.
Can be reheated in a dry iron skillet, over your gas-burner flame or in the oven wrapped in foil.
While you probably won’t have any leftovers, you can store in the fridge tightly wrapped in foil or plastic for a day or so.
Makes eight tortillas.

Amy Barton

Buttermilk Scones

Buttermilk Scones

3 cups flour
1/3 cup sugar
1 teaspoon salt
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup (1 1/2 sticks) unsalted butter
1 cup buttermilk
1/2 cup currants (optional)
1 tablespoon heavy cream, for brushing

Preheat oven to 400 degrees F. Combine the flour, sugar, salt, baking powder and baking soda in a large bowl. Add butter and mix with your fingertips to a coarse meal. Add buttermilk and mix just until combined. Add currants, if desired.
Transfer dough to a floured board and divide into 2 parts. Roll each to 3/4 inch thick rounds. Cut each round into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with the cream, and bake for 15 minutes, or until lightly browned. Serve warm, split in half with butter and marmalade.

Amy's Mods:

• I use powdered buttermilk since I don't usually have regular on hand-it stores in the fridge longer. I add teh powdered milk to the dry ingredients and then just use water for the part where you add the buttermilk. They are great every time.
• Never use the currants-the recipe is great just as a plain scone
  
• Add in a scoop of OJ and use mini chocolate chips for Orange Chocolate Chip Scones-may also want to add a dash more flour.
• Add a smidge more water and add fresh blueberries-drop onto pans instead of forming.
• Use shredded cheddar, minced ham and garlic or fresh basil-omit sugar of course. You can do any number of savory scones just by omitting the sugar.
• Also taken from www.foodnetwork.com

Amy Barton

Monster Cookies

Monster Cookies

1 cube butter/margarine softened
12 oz peanut smooth, or a smidge more if crunchy
1 C granulated sugar
1 1/4 C brown sugar
1/2 t vanilla (I never remember to add this, and they are always fine)
1/2 t salt-I just eyeball a healthy dash
4 1/2 C Old Fashioned oats (the original recipe calls for quick cooking, but I prefer Old Fashioned)
12 oz chocolate chips

Mix together the butter, PB, sugars, vanilla. Add in eggs one at a time till combined. Stir in the oats, baking soda and salt. Add chips, bake. 350 degrees for about 12 minutes.
I don't use the mixer on this because it is a large mix and if you soften your butter it is easy to do by hand. Its hard to kill these-but don't be tempted to overbake. I have added PB chips or Reeses Pieces, as well as used about 16 ounces of crunchy PB instead of creamy. The original recipe is by Paula Dean from www.foodnetwork.com, but I have made enough mods to call it my own mostly :D

Amy Barton

Hot Dog Boats or Stuffed Weiners

Hot Dog Boats or Stuffed Weiners

Boil dogs
Split dogs lengthwise
Spread with mashed potatoes
Top with shredded cheese, broil until cheese melts.

Great for leftover spuds. And you could make this completely synthetic with real American cheese food and instant potato flakes. Only good things can happen when technology and food meet.

Jo Skaufel

Cherry Cheesecake

Cherry Cheesecake

1-8 oz package cream cheese-beat until fluffy
Pour in 1 can Eagle brand sweetened condensed milk-whip
Pour in 1/3 C lemon juice and beat

Pour on top of graham cracker crust (cooked and cooled). Let sit in refrigerator 1/2 hour. Prepare cherry filling and pour on top. You can also use canned pie filling.

Eagle Brand Sweetened Condensed Milk

1 C instant nonfat dry milk
2/3 C sugar
1/3 C water
3 T melted butter

Combin in blender. Blend until smooth. Store in refrigerator till ready to use. Yields 1 1/4 C-the same as a 14 oz can of Eagle Brand Sweetened Condensed Milk

Jo Skaufel

Orange Cow

Orange Cow

Ice-approximately 2 cups, depending on how much you want to make
1/4-1/2 frozen orange juice concentrate
a dash of sugar-depending on taste
1 C milk

Blend Away. All measurements are approximate-adjust according to your preference on thickness and sweetness.
One of David's 4 food groups, along with noodles. Also a favorite in the Riopelle house.

David Skaufel

Angel Food Pineapple Cake

Angel Food Pineapple Cake

An angel food cake mix
a can of pineapple tidbits. You do some stuff and tadaaaa! Cake!

Ellen Delbridge

Cream Puffs

Cream Puffs

Flour eggs-sounds a lot like crepes but puffier.

Jo Skaufel

Crepes Suzette

Crepes Suzette

Flour
Eggs

Other stuff that you do things to.

Kathy Riopelle (Originally Warren Riopelle)