Zucchini Bread

A delicious, easy-to-make, moist zucchini bread recipe, with freshly grated zucchini my friend gave me from his garden.

Preheat oven to 350F

Ingredients

3 cups shredded zucchini (2 to 3 medium)

1 2/3 cups sugar

2/3 cup vegetable oil

2 teaspoons vanilla

4 eggs

3 cups  all-purpose or whole wheat flour

2 teaspoons baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground gingerbread spice or 1/4 tsp ground nutmeg,or 1/2 tsp ground ginger

1/2 teaspoon baking powder

1/2 cup coarsely chopped nuts

Directions

 Grease bottoms only of 2 (8x4-inch) loaf pans or 1 (9x5-inch) loaf pan or  a bundt pan ( I didnt have a loaf pan) with shortening or cooking spray.

Peach Pie

Pre Heat Oven 375'

Pie Dough for one double crust

• 1 2/3 cups flour
• 1 teaspoon salt
• 2/3 cup Crisco shortening
• 4 tablespoons ice water

1. In a large bowl stir together flour and salt.
2. Grate or cut in shortening with two forks or a pie cutter, until shortening is very small pieces.
3. Add water and stir dough until it begins to come together. Using your hands quickly and as little as possible pull the dough together and turn out onto a lightly floured counter. Pull together into a ball. Divide into two and lightly flatten each piece.
4. Sprinkle counter with flour and roll out one piece of dough to fit into pie shell.

Taco Crescent Ring

Heat oven to 375°F

1lb ground beef 

1 package (1 oz) taco seasoning mix
1/2 cup water

1 cup shredded Cheddar cheese (4 oz)

2cans (8 oz each) Pillsbury refrigerated crescent  rolls

1. Cook ground beef in large skillet over medium heat 7-9 minutes or until beef is no longer pink; drain.
2. Stir in taco seasoning mix,  water. Simmer 3 to 4 minutes or until slightly thickened the add cheese.
3. Unroll both cans of dough; separate into 16 triangles. On ungreased large cookie sheet, arrange triangles in ring so short sides of triangles form a 5-inch circle in center. Dough will overlap. Dough ring should look like the sun

4. Spoon beef mixture on the half of each triangle closest to center of ring. Sprinkle with more cheese.

5. Bring each dough triangle up over filling, tucking dough under bottom layer of dough to secure it. Repeat around ring until entire filling is enclosed (some filling might show a little).

6. Bake 20 to 25 minutes or until dough is golden brown and thoroughly baked. Cool 5 to 10 minutes before cutting into serving slices.

You can serve with shredded lettuce, sliced tomato and sour cream.

 my husband and I enjoyed it a lot
    will make it again😊👍

Cinnamon Rolls

 

ROLLS:

Adapted from: The Pioneer Woman
Note:   The original recipe makes about seven 8" round aluminum tins of cinnamon rolls.  After cutting the original recipe in half, you'll end up with 3 - 4 tins full of rolls, with 7 - 8 rolls per tin...depending on how large you cut them.

Ingredients: (This is 1/2 the original recipe)

DOUGH:
2 cups whole milk

1/2 cup vegetable oil

1/2 cup sugar

1 pkg active dry yeast

4 1/2 cups flour

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tablespoon salt

FILLING:

1 cup melted butter, plus more as needed

1/8 cup ground cinnamon for sprinkling
1 cup sugar, plus more as needed

Directions:

Mix milk, vegetable oil, and 1/2 cup of sugar in a pan. Scald the mixture (heat until just before the boiling point.) Remove from heat and let it cool 45 minutes to 1 hour.

When the mixture is lukewarm to warm, but NOT hot, sprinkle in package Active Dry Yeast. Let this sit for a minute and then add 4 cups of flour. Stir mixture together. Cover and let rise for at least an hour.

Next, add 1/2 cup flour, the baking powder, baking soda, and salt. Stir mixture together. From here, you could cover the dough and put it in the fridge until you need it—overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to rise out of the pan, just punch it down. Or, of course, you can just go ahead and make the rolls.

Sprinkle surface generously with flour and roll the dough into a thin rectangular shape, about 1/4" thick. Brush melted butter on top, then sprinkle sugar over the butter, and finish with a generous sprinkling of cinnamon.

Starting with the wide end, roll the dough tightly towards you in a neat line. Next, pinch the seam to the roll to seal it. Spread 1 tbsp of melted butter in each pan/dish. With a sharp knife, begin cutting the dough into 1 inch slices, and laying them in the pans. Let rest for 20-30 minutes. Bake at 375 degrees for 13 - 17 minutes, or until golden.

FROSTING:

Ingredients:

1 lb. powdered sugar

1 tsp. maple flavoring

1/4 cup milk

1/8 cup melted butter

1/8 cup brewed coffee

Pinch of salt

Directions:

Mix together all ingredients, and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don't skimp on the frosting!

Or

you can use this Icing

Ingredients for Icing: 
1 cup powdered sugar
2 tbs butter, softened
1 tsp vanilla
1 tbs milk (orange juice works as well)

Directions:
 Next you will mix up your icing. It will be a thicker icing, and it will harden pretty quick. Once you pull out the rolls you can let them cool for a couple minutes and you can then pour the icing evenly over the rolls. Now if you want it thinner then add 1 tsp of warm water at a time, thicker 1 tsp of powdered sugar at each.

IF MAKING AHEAD FOR CHRISTMAS MORNING:   Instead of popping them into the oven, just put them straight  into the fridge and let them rise for the 2nd time in the fridge overnight (they'll rise VERY slowly in the fridge). Then, in the morning let them sit at room temperature for about 30 minutes, and then pop them in the oven as directed.

Double Crumb Apple Crisp

INGREDENTS

2 cups oats

2 cups brown sugar

1 cup flour

1 Tbsp cinnamon

1 tsp salt

1 cup soft butter or margarine

1/2 cup chopped nuts (optional)

14 apples, peeled and sliced (11 cups)

1/4 cup sugar plus 1/2 tsp cinnamon

Combine oats, sugar, flour, cinnamon, salt, and butter till crumbly. Mix in nuts if desired. Press about a third in the bottom of a 9×13″ pan. Spread apples over crust and sprinkle with cinnamon sugar mixture. Sprinkle remaining crumb mixture evenly over the top. Bake at 350° for 40-50 minutes or till apples are tender. Serve warm with vanilla ice cream.

Cinnamon Apple Scones

Here's another scone recipe. I just LOVE scones

and it seems my stomach does to. Hubby also

loves them as well as my
dad when i bring him some.
You can also use glaze.

♥

☺~~HAPPY BAKING~~☺

INGREDIENTS

4 & 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 cups (3 sticks) cold unsalted butter, cut into 1/4-inch pieces
1 & 1/4 cups plus 2 tablespoons buttermilk
1 tablespoon ground cinnamon
2 cups peeled, chopped Granny Smith apples ( or what u have on  hand)
1 large egg, beaten
2 tablespoons milk

cinnamon sugar (1/2 cup granulated sugar + 2 tablespoons ground cinnamon)

DIRECTIONS

Preheat oven to 400°. Line or lightly grease 2 baking sheets and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Cut in the butter with a pastry blender ( I use 2 knives ) until the mixture resembles coarse meal.  Stir in cinnamon and chopped apples. Do not overwork the dough.

Add 1 & 1/4 cups of buttermilk. Mix until combined and the dough begins to stick together. Add remaining buttermilk if dough is too dry.

Turn the dough out onto a lightly floured work surface. Roll or pat dough into two 6-inch rounds about 1 & 1/2 inches thick. Cut each round in half, then cut each half into 3 triangles. Place on baking sheets.

Mix together beaten egg and milk. Brush the tops of the triangles with egg wash. Then, sprinkle with cinnamon sugar. Bake 25 to 30 minutes, or until golden brown and firm to the touch. 
 Serve immediately and add glaze if desired.
GLAZE

Melt 1/4 cup (4 tablespoons) of butter in a saucepan or microwave. Sift 2 cups of powdered sugar into a medium size bowl. Add the melted butter to the powdered sugar. Add 2 tablespoons of milk. If desired, add 1/4 teaspoon of almond extract or 1/2 teaspoon of vanilla for flavor. Beat until smooth and creamy, adding a little more milk if necessary. Drizzle over a cooled cake. Tips: For a richer and creamier glaze, use heavy cream in place of the milk.

Apple Crumb Cake

I was at my friends house this past week end. They have a apple tree in the back and I took some home. I wasn't sure what to make and while searching online this morning i came across this recipe. I did change it some to my liking. I hope you enjoy it as much as I did. It would be great with a cuppa coffee or tea.

♥

☺~~HAPPY BAKING~~☺

INGREDIENTS


4 to 5 medium or small apples - about 4 cups worth of peeled, cored and cut up  apples,  but you can do it with a bit more or less
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
1/2 tsp. salt
1/2 cup whole milk
1 large egg, beaten
1/3 cup melted butter

DIRECTIONS

Peach Buttermilk Scones

This is my mom's recipe that I used before to make blueberry scones. They were a huge hit with hubby and dad and me of course. It is peach season now and I already made Peach Streusel Coffee Cake and dad kinda hinted that the store bought scones didn't taste good as the ones I made . He loves peaches , so I figured why not try peach scones. SO today I am food shopping and plan to stop by the local fruit & Veggie ,Sloan Boys Market on the way back. They have fresh grow veggie and fruit. So I hope to be making a batch this afternoon some time.

 ♥

☺~~HAPPY BAKING~~☺

Makes 12

INGREDIENTS
3 cup all-purpose is fine
1/2 cup sugar
2 1/2 tsp baking powder

1/2 tsp baking soda 

1 cup buttermilk
1  stick butter, melted in microwave
1 cup of  peach's, skinned and chopped into pieces* 

DIRECTIONS

Blueberry Lemon Bread

I just love summer fruit. I love having a bowl of cherries,watermelon, blueberries and juicy ripe strawberries in my fridge to snack on, or bake with. 

So here is another blueberry recipe, as I bought another container of fresh picked blueberries. YUM

♥

☺~~HAPPY BAKING~~☺

Ingredients

1 1/2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
6 Tbsp unsalted butter, room temperature
3/4 cup granulated white sugar
2 large eggs
1/2 tsp. pure vanilla extract
1 Tbsp grated lemon zest (about 1 lemon)
1/2 cup  milk
1 cup fresh blueberries

Directions

Blueberry Buttermilk Muffins

Blueberries - delicious and healthy! They are naturally high in antioxidants for disease protection, they help to improve memory, and are heart healthy. They have been called "the power food".

I mentioned it is blueberry season, so here is another favorite of mine, Blueberry Buttermilk Muffins. The buttermilk give's it the perfect flavor and texture! Plus I add the crumb topping. It is your choice weather or not you want it.

♥

☺~~HAPPY BAKING~~☺

Ingredients

2 cups flour
1 1/2 teaspoons baking powder
2 teaspoon baking soda
3/4 cup sugar
1/4 teaspoon salt
2 eggs, beaten
1 cup buttermilk
4 ounces butter ( melt in microwave)
1 1/2 cups blueberries, fresh or frozen

Directions

Preheat over to 350'f
Sift dry ingredients together in a large bowl.
In another bowl, whisk eggs, buttermilk and butter that has been melted.
Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in the berries.
Spoon batter into greased muffin tin or use paper liners


Crumb Topping

Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.

Bake at for 20 -30 minutes. Recipe makes 24 blueberry muffins.

Blueberry Buckle

It's Blueberry time again. Well it has been for a while here in south jersey. We have a blueberry farm around the comer from us. we have yet to go pick our own but we do buy them from the farm market. So I've been making some goodies with them. I made blueberry scones and blueberry pancakes and cookies. Now i am going to make this recipe next.

♥

~~ HAPPY BAKING ~~

Ingredients
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup shortening
1/2 cup white sugar
1 egg
1/3 cup milk
2 cups fresh blueberries

1/2 cup white sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup softened butter

Directions

White Chocolate Raspberry Cheesecake Cookies

They're soft and chewy, like a sugar cookie, but with all the flavor of a raspberry cheesecake. And they taste exactly like the ones from Subway. Maybe even a little bit better.

And even though they're made with muffin mix and the dough is super soft and, yeah, they kind of look like fat, fluffy pancakes while they're baking, they really are the same texture as a regular bakery-style cookie.

♥

~~HAPPY BAKING~~

2 (7-ounce) boxes Jiffy raspberry muffin mix
4 ounces cream cheese, softened
1/2 cup (1 stick) butter, softened
2 tablespoons butter-flavored shortening
1/2 cup brown sugar, firmly packed
2 eggs
1 1/2 cups white chocolate chips

In the bowl beat together the cream cheese, butter, shortening, and brown sugar, until just combined . Add the eggs one at a time, beating well after each addition.

Blueberry Cheesecake Cookies

And even though they're made with muffin mix and the dough is super soft and, yeah, they kind of look like fat, fluffy pancakes while they're baking, they really are the same texture as a regular bakery-style cookie. There's also a Raspberry Cheesecake White Chocolate Cookie too, Just like subways.

There are such yummy cookies

♥

~~ HAPPY BAKING ~~

4 oz. cream cheese
1 stick butter
1/2 C. light brown sugar, firmly packed
2 eggs
2 boxes Jiffy Blueberry Muffin mix
1 1/2 C. white chocolate chips

Preheat oven to 325 degrees.

Irish Blueberry Scones

I got this recipe from my mom's recipe collection my dad gave me. I found a lot different ones on pinterest and online, but Mom's is ALWAYS the best. They came out great... my husband loved them and he isn't a big scone eater. I packed some up to bring to my dad's tomorrow and hubby was like your taking the scones lol I assured him I left some for him.

♥~Happy Baking~ ♥

Pre-Heat Oven to 350'


Ingredients

3 Cups Flour
1/2 cup sugar
2  1/2 tsp backing powder
1/2 tsp baking soda
dash of salt
1 cup buttermilk ( low fat)
1 stick butter, melted
1 cup raisins, or blueberry's, or cranberries, or what ever you like to add

Directions

Put dry ingredients in bowl. Add buttermilk, melted butter and raisins
( or what ever you decide to add I added blueberries)
Mix the batter, using a wooden spoon, do not over mix. Shape into 12 round scones. Place on ungreased cookie sheet. 
Bake for 10 mins on each side , when bottoms are golden brown. 
( Ovens may vary )

Enjoy!

Blueberry Cream Dessert

 This is a great dessert on a hot day

I  add some fresh blueberry's

on top when serving it.

This is a favorite of mine

From Quick Cooking Magazine 

{ it is now Simple and Delicious Magazine }

16 servings  3.9 WW Points

Crust:

1/2 cup granulated sugar

1 3/4 cups low-fat graham cracker crumbs

2 whole eggs

1/4 cup granulated sugar

1 tsp pure vanilla extract

1/4 cup margarine, melted

21 ozs blueberry pie filling

Filling:

8 ozs Cool Whip Free, thawed

8 ozs fat-free cream cheese, softened

Directions

Preheat oven to 350.

To prepare crust, combine cracker crumbs, 1/4 cup sugar, and margarine in a mixing bowl. Mix until crumbly. Press into a prepared 13"x9" pan; set aside.

 In another mixing bowl, combine cream cheese and remaining sugar until smooth. Add eggs and vanilla extract. Pour over crust.

 Bake for 15 minutes, or until set.

Spread pie filling evenly over top. Then, spoon whipped topping over top.

Chill several hours before serving.

Nutritional Analysis per serving (16 servings total)

Calories 191

%CFF 16 %

Total Fat 3 g

Saturated Fat 0.7 mg

Protein 3 g

Cholesterol 23 g

Carbohydrates 26 g

Sodium 234 mg

Sugars 22 g

Fiber 1 g

3.9 WW Points

Chicken Spaghetti

 I didn't know what to make for dinner tonight so I went to pinterest and  looked around. This is what i found and I decided t make it.

This meal is very simple to throw together and you can change it up or add what ever veggies you want. Also you can use Rotel Tomatoes if you like it spicy. You can also use any cheese you like as well. 
My Hubby loved it and he is my critic.       ~~ ENJOY~~    ü 

 Ingredients:


Pam
1 tablespoon chopped garlic ( I used jar chopped garlic)
3/4 cup chicken, cut up 1" pieces

1/4 cup onion, diced
1/4 cup green pepper, diced
1 small can sliced mushrooms

1 (12oz) package of uncooked spaghetti 
1 can 98% Fat Free Cream of Chicken  soup
1/2 cup grated cheese,( what ever kind u like I use mixed )
1 (14.5 oz) can diced tomatoes (you can also use fresh!)
1/2 can chicken broth
1/2 teaspoon Italian seasoning
1/2 teaspoon Garlic Powder

2 slices bread cut in cubes
1 tablespoon butter, melted
1/4 tsp garlic powder
1/4 tsp grated cheese
1/4 cup mozzarella cheese


Directions

Break noodles into 2-3" pieces and cook according to package directions.
While the spaghetti is cooking, spray frying pan with Pam add the garlic and  the  chicken , cook till chicken is cooked. Add the onion and pepper and cook for another 5 mins over med-low heat.

Place cooked noodles into a large bowl,add chicken mixture and toss together.

Add cream of chicken soup, tomatoes,cheese, Italian seasoning,and Garlic Powder . Mix all together. Now slowly add  the chicken broth. You want to be able to stir it, but you don't want it to be too soupy.

Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. 

Melt butter, some garlic powder and grated cheese, mix together and pour over bread cubes. Lightly toss. Sprinkle over mixture. Sprinkle Mozzarella cheese over mixture.

Bake at 350 degrees for 30-35 minutes (or until hot and bubbly).

                                     It was absolutely Delicious

Pineapple Upside-Down Cake

                            This is my hubby's favorite cake! I don't make
                   it as often as he would like but he is always very happy when i do.
                                         There is never any leftovers lol
                                             ~~HAPPY BAKING~~
                                                           ü 

1 - 9 inch round cake

1/2 cup unsalted butter, melted
2/3 cup packed brown sugar
1 (20 ounce) can sliced pineapple
10 maraschino cherries

1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, softened
2/3 cup white sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup milk

Preheat the oven to 350 ' F (175 degrees C).

In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan. Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture. Put the maraschino cherries

Sift together flour, baking powder, salt, and cinnamon.
In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.

Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture. Beat well after each addition.

Spread the batter evenly into the prepared pan.
Place the cake in the middle of the oven.
Bake for 45 to 55 minutes, or until a tester comes out clean.
Let the cake cool in the pan on a rack for 15 minutes. Run a thin knife around the edge, and invert the cake onto a plate. Serve the cake warm or at room temperature.

Old fashion Nilla Banana Pudding Recipe

Grab a spoon and take a taste trip down memory lane with this banana-tastic dessert. A childhood favorite that's as rich and creamy as you remember.

Ingredients
 3/4 cup sugar, divided
 1/3 cup flour
3 eggs, separated
2 cups milk
1/2 tsp. vanilla
45 NILLA Wafers, divided
5 bananas, sliced


Directions
Mix  1/2 cup sugar, flour  in top of double boiler. Blend in 3 egg yolks and milk. Cook, uncovered, over boiling water 10 to 12 min. or until thickened, stirring constantly.
Remove from heat; stir in vanilla.


RESERVE 12 wafers for garnish. Spread small amount of custard onto bottom of 1-1/2-qt. baking dish. Cover with layers of 1/3 each of the remaining wafers, bananas and remaining custard. Repeat layers 2 times.

BEAT egg whites on high speed of mixer until soft peaks form. Gradually beat in remaining sugar until stiff peaks form.

Spread over custard, sealing well to edge of dish.

BAKE 15 to 20 min. or until lightly browned.
Cool slightly.


Top with reserved wafers and sliced bananas  just before serving.

Try Single Serve recipe here> Single Serve Nilla Banana Pudding

Coconut Macaroons

These easy, delicious cookies are to die for !! I make them at the holidays and my family can't get enough! This remains my husband's favorites-!! I make them to give away, he always asks me where his batch is! My neighbors tell me next time to give them more Haha

Macaroons are good plain, but you can easily dress them up by dipping the cooled cookies into some melted chocolate – dark, milk and white chocolate are all good choices – and placing them on a sheet of wax paper to firm up before serving.  Also you can make them like an  "Almond Joy"  by adding 1/3 cup finely chopped almonds and mini chocolate chips.

These are very good when they are fresh, but keep extremely well in an airtight container and become even more moist and chewy after a day or two.
Happy Baking ~ ENJOY   ü 

Blueberry-Buttermilk Bundt Cake

Using frozen blueberries in the batter will keep the fruit from sinking to the bottom of the pan as the cake bakes. Also lightly dust the blueberries with flour to keep them making batter blue.
HAPPY BAKING ~~ENJOY ü


Makes 12 servings

3 cups all purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 2/3 cups sugar

3/4 cup (1 1/2 sticks) unsalted butter, room temperature
3 large eggs

1 tablespoon grated orange peel

2 teaspoons vanilla extract

3/4 cup buttermilk

2 cups frozen blueberries

Preheat oven to 350°F. Butter and flour 10-inch-diameter Bundt pan.
 Whisk flour, baking powder, and salt in medium bowl. Using electric mixer, beat 1 2/3 cups sugar and butter in large bowl until light and fluffy. Beat in eggs, 1 at a time. Beat in orange peel and vanilla. Beat in dry ingredients in 3 additions alternately with buttermilk in 2 additions. Fold in blueberries. Pour batter into prepared pan. Bake until tester inserted near center of cake comes out clean, about 1 hour.
Cool cake in pan on rack 10 minutes. Turn cake out onto rack and cool completely. Transfer cake to plate,  Drizzle Buttermilk Glaze over cake, or dust with powder sugar and serve.



Buttermilk Glaze

1 cup confectioner’s (powdered) sugar

2 tablespoons buttermilk

2 teaspoons vanilla extract

in a small bowl, mix all 3 ingredients and stir until you reach a uniform consistency. add or reduce milk to reach desired thickness.

Drizzle glaze evenly over  cake