Friday, June 27, 2014

Zucchini Bread

1 1/2 c. flour
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. salt
1/4 tsp. baking powder
1/4 tsp. ground nutmeg
1 beaten egg
1 c. sugar
1 c. finely shredded, unpeeled zucchini
1/4 c. cooking oil
1/2 c. chopped walnuts or pecans, toasted

Grease 8x4x2-inch loaf pan; set aside.  Combine the flour, cinnamon, baking soda, slat, baking powder, and nutmeg.  Make a well in the center of flour mixture; set aside.  In another bowl, combine egg, sugar, zucchini, and oil.  Add zucchini mixture all at once to flour mixture.  Stir just until moistened.  Fold in nuts.  Bate at 350 for 50-55 minutes or until a toothpick inserted near center comes out clean.  Cool in pan on wire rack for 10 minutes.  Remove from pan.  Cool completely on wire rack.  Wrap and store overnight before slicing.  

Apple bread:  Prepare as above, except substitute 1 1/2 c. finely shredded, peeled apple for the shredded zucchini.

Sunday, June 15, 2014

Chocolate Chip Cookies

1/2 c. butter, softened
1/2 c. shortening
1/2 c. sugar
1 c. packed light brown sugar
2 eggs
1 tsp. vanilla
2 1/4 c. flour
1 tsp. baking soda
1 tsp. salt
1 c. chocolate chips
1 c. chopped pecans (optional)

Cream the butter, shortening and sugars until light and fluffy.  Beat in eggs and vanilla.  combine the flour, baking soda, and salt; add to the creamed mixture and mix well.  Stir in chocolate chips and nuts.  Drop by tablespoonfuls onto greased baking sheets.  Bake at 350 for 10-12 minutes.  Remove to wire racks to cool.

Tuesday, June 10, 2014

Creamy Bow Tie Pasta

1 c. uncooked bow tie pasta (Farfalle)
1 1/2 tsp. butter
2 1/4 tsp. olive oil
1 1/2 tsp. flour
1/2 tsp. minced garlic
1/8 tsp. salt
1/8 tsp. dried basil
1/8 tsp. red pepper flakes
3 Tbsp. milk
2 Tbsp. chicken broth
1 Tbsp. water
2 Tbsp. shredded Parmesan cheese
1 Tbsp. sour cream

Cook pasta according to package directions.  Meanwhile, in a small saucepan, melt butter.  Stir in the oil, flour, garlic, and seasonings until blended.  Gradually add the milk, broth, and water.  Bring to a boil; cook and stir for 2 minutes or until slightly thickened.

Remove from heat; stir in cheese and sour cream.  Drain pasta; toss with sauce.  SERVES TWO.

Saturday, May 24, 2014

Paula Deen's Orange Brownies

1 1/2 c. all-purpose flour
2 c. granulated sugar
1 tsp. salt
1 c. butter, softened
4 eggs
2 tsp. pure orange extract
1 tsp. grated orange zest

1 c. powdered sugar
1 tsp. grated orange zest
2 Tbsp. fresh orange juice

Preheat oven to 350.  Grease 9x13-inch pan.  In a mixing bowl, whisk together flour, sugar, and salt.  Add butter, eggs, orange extract, and orange zest and beat with mixer until well-blended.  Pour batter into prepared pan and bake for 30 minutes, or until light golden brown and set.  Remove from oven and pierce top of entire cake with a  skewer or a fork.  FOR GLAZE:  Combine all ingredients in a bowl, stirring until smooth.  Add more juice, if needed to create a pouring consistency.  Pour glaze over cake.  Cook cake and cut into squares.  

Tuesday, May 13, 2014

Honey Butter

3/4 c. butter, room temperature
1/4 c. honey

Mix with an electric mixer to make light and fluffy.  You can also add cinnamon, vanilla, and/or nutmeg.  


2 c. cornmeal
2 c. flour
1 1/3 c. sugar
1 tsp. salt
1 tsp. baking soda
2 c. sour cream
1 c. butter, melted
4 eggs

Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl.  Add sour cream, butter and eggs; stir until fully incorporated.  Pour batter into greased 9x13 pan.  Bake at 375 for 30-35 minutes, or until a toothpick comes out clean.  If making muffin, bake for 25 minutes.

Thursday, April 17, 2014

Taco Seasoning

1 Tbsp. chili powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. sea salt
1 tsp. black pepper

Mix all ingredients and store in an air-tight container.

Thursday, April 3, 2014

Crock Pot Green Beans

1 lb fresh string bean, cut into 1-inch lengths (OR leave whole, cut ends)
6 -8 slices bacon
1 -2 tablespoon garlic, diced
1 medium onion, chopped
1 tablespoon olive oil
1/2 teaspoon salt
fresh ground pepper


Place bacon at the bottom of the crockpot. Place other ingredients on top of the bacon in crock pot. Stir. Cover and cook on low for 6 hours. If you have a large crock pot, you can double the recipe.

Monday, March 31, 2014

Yummy Meatloaf

2 pounds lean ground beef
1 cup seasoned bread crumbs
2 c. grated Monterey Jack cheese
6 T. ketchup
2 eggs
1 tsp. celery salt (I use garlic salt too)
1/2 tsp. pepper

Combine the ingredients until well combined. Put into loaf pan and squirt ketchup over the top. Bake at 375 for about an hour or until cooked through.

Saturday, March 29, 2014

Play Dough

2 c. flour
2 c. water
1 c. salt
2 Tbsp. oil
1 Tbsp. cream of tartar
Food coloring

Mix all ingredients together (except food coloring) and heat over LOW on stove, stirring.  When the dough pulls away from the sides and clumps in the center, remove the pan from heat and allow the dough to cool.  Keep stirring and cooking until the dough is dry and feels like play dough.

Sunday, March 23, 2014

Basic Waffles

2 c. all-purpose flour
2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 3/4 c. low-fat milk
6 Tbsp. vegetable oil
2 large eggs

Combine dry ingredients in mixing bowl.  Add remaining ingredients and blend until smooth.  Letter batter sit for 5 minutes before using.

Friday, March 14, 2014

Flaky muffins

6 eggs
1 c. flour
1 c. milk (almond milk works fine)
1 Tbsp. sugar
1/2 tsp. salt

Preheat oven to 375. Place a pat of butter in each circle of 2 muffin pans. Melt in oven.  Beat the remaining 5 ingredients together.  Place batter in muffin tins (each muffin will have only a bit of batter but will rise a lot).  Bake for 15-20 minutes, or until golden brown.

These are good alone, with fruit on top, chicken salad, etc.

Sunday, February 23, 2014

Lemon Bread

1/2 c. butter, softened
1 c. sugar
2 eggs
2 Tbsp. lemon juice
1 Tbsp. grated lemon peel
1 1/2 c. all-purpose flour
1 tsp. baking powder
1/8 tsp. salt
1/2 c. milk

1/2 c. powdered sugar
2 Tbsp. lemon juice

  1. In a large bowl, cream butter and sugar until light and fluffy. Beat in the eggs, lemon juice and peel. Combine the flour, baking powder and salt; gradually stir into creamed mixture alternately with milk, beating well after each addition.
  2. Pour into a greased 8-in. x 4-in. loaf pan. Bake at 350° for 45 minutes or until a toothpick inserted near the center comes out clean.
  3. Combine glaze ingredients. Remove bread from pan; immediately drizzle with glaze. Cool on a wire rack. Serve warm. Yield: 1 loaf (12 slices).