my favorite zucchini bread...

first off sorry for the SuPeR long vacation!!!  between Nauvoo & Lake Powell, blogging has been few & far between.  i made 5 loaves of this to take to Powell with us & it didn't last long down there!!!!!  i love this recipe because it is basic, not too many messy flavors & just plain delicious!!!!  i hope that you will love it as much as me.  & this time of year it tis the perfect way to use up all that zucchini you have piling up in your gardens!

{zucchini bread 101}

3 cups flour

1 TBSP cinnamon

1 tsp. salt

1 tsp. baking soda

1/4 tsp. baking powder

3 eggs, beaten

1 cup sugar

1 cup brown sugar

1 cup vegetable oil

1 TBSP vanilla

2 cups grated zucchini

1/2 cup chopped nuts (optional)

In a medium bowl mix together all dry ingredients.  Set aside.  In a large bowl beat together eggs, sugar, brown sugar, oil & vanilla.  Slowly mix in dry ingredients.  Blend in grated zucchini & nuts.  Pour into 2 greased & lightly floured 8x4 loaf tins.  Bake at 325 degrees for 60-70 minutes, or until toothpick comes out with only a few crumbs.

Katie's Chicken Wonton Salad...

{Wonton Chicken Salad}

This recipe is from my good friend Katie. It is so yummy. Definitely one to take to you next pot luck!!!

1/2 package square wonton wrappers

3 romaine hearts, chopped

1 red pepper, diced

3-4 chicken breasts, cooked & cubed

1 small can sliced water chestnuts

1 bunch green onions, sliced

1/3 cup toasted sesame seeds

Oil for frying

Dressing

1/2 cup sugar

2 tsp. salt

2 tsp. Accent seasoning

1/2 cup vegetable oil

3 TBSP rice vinegar

Prepare chicken & dressing & mix together.  Add water chestnuts, green onions & sesame seeds to the dressing & chicken.  Mix well.  Refrigerate mixture while you fry wonton wrappers.

Slice wonton wrappers into 4 slices.  Heat oil in a large pot or fryer & carefully drop in wrappers.  Fry until dark golden brown (watch them because they will fry rather quickly).  Drain on paper towels.  

Right before serving combine lettuce & dressing mixture.  Toss well & top with wontons. 

my strawberry birthday cake...

i love this cake!  it's pink, fruity & super yummy!  i think i got this recipe from Ellery, but i honestly can't remember.  it's a great way to make a strawberry cake not totally from scratch.

{strawberry layer cake}

1 butter cake mix 

2 TBSP flour

1/2 cup water

3/4 cup vegetable oil

4 eggs

2/3 cup frozen sweetened sliced strawberry

1 small box strawberry jello

In a large bowl combine cake mix, flour, water, oil & eggs.  Beat with an electric mixer for 2 minutes.  Add frozen strawberries & strawberry jello.  Beat well.  

Pour into 2 greased & floured 8 or 9 inch round cake pans.  Bake at 350 degrees for 35-40 minutes.  Cool 10 minutes in the pan & the turn out & cool completely on a wire rack.  Frost between layer, sides & top of cakes with strawberry glaze.

Strawberry Glaze

1 stick butter, softened

1 pound powder sugar

2/3 cup sliced frozen strawberries with juice

1/2 tsp salt

In a medium bowl cream together butter, sugar & salt.  Whip until light & fluffy.  Beat in strawberries & juice.   

mom's banana bars...with brown sugar frosting...

{mom's banana bars}

1 stick butter, at room temperature

2 cups sugar

3 eggs

1 1/2 cups mashed bananas

1 tsp. vanilla

2 cups flour 

1 tsp. baking soda

1/2 tsp. salt

Preheat oven to 350 degrees.  Cream together butter, sugar, eggs, banana & vanilla until light & creamy.  Add flour, soda & salt.

Pour into a 11x13 jelly roll pan.  Bake for 25-30 minutes or until cake bounces back in pressed on.

Cool completely.  Top with brown sugar frosting & cut into squares.

Brown sugar frosting

1 stick butter, softened

8 oz. cream cheese, softened

1/2 cup brown sugar

2 cups powder sugar

2 tsp. vanilla

1/4 tsp. salt

In a medium bowl with an electric mixer, whip all ingredients together until light & fluffy.  If too thick, add milk 1 TBSP at a time until you reach desired consistency.

yummy chicken tWiCe...

Sunday i made this really yummy chicken!!!  When i put the marinade all together it looked so beyond questionable, but it was so GOOD!  So then we had a few pieces left over so for dinner last night i reinvented it into panini sandwiches.  They were also a huge hit.  It would also be so great on salads, pasta or anything else you use chicken for.  Give it a try & don't judge it on how it looks uncooked!!!!!!

 1/2 cup vegetable oil
 1/2 cup good ranch dressing 

 3 tablespoons Worcestershire sauce
 1 tablespoon minced fresh rosemary
 2 teaspoons salt
 1 teaspoon lemon juice
 1 teaspoon rice wine vinegar
 1/4 teaspoon ground black pepper, or to taste
 1 tablespoon white sugar
 

 4-6 skinless, boneless chicken breasts

mix all top ingredients in a medium bowl.  Stir until sugar is disolved.  Place chicken in a gallon size Ziplock bag.  Pour marinade over chicken.  Squish bag around until all chicken in coated. Refridgerate until ready to use at least 30 minutes.  I usually do a couple of hours or overnight. Grill on the BBQ or in the oven on broil.

 

... while my kids were napping...

i have been wanting to try this recipe, so what better time than while my kids were asleep.  as you obviously know i love to cook & every free chance i get i love to try a new recipe.  these pies were huge & super, super yummy.  next time you have a spare minute or two... give this one a try!!!

{Oatmeal Crumble Apple Pie}

2 pre-made pie crusts (yes i used frozen)

for the topping--

2 c. flour

1 1/2 c. old fashion rolled oats

2 1/2 c. packed brown sugar

1/2 tsp. ground cinnamon

1/8 tsp. nutmeg

1/4 tsp. salt

3 sticks butter, melted

for apple filling--

5 granny smith apples~peeled, cored & sliced in thin slices

5 golden delicious apples~peeled, cored & sliced in thin slices

juice of 1/2 a lemon

1/4 c. flour

1/2 c. sugar

1/8 tsp. nutmeg

1/4 tsp. salt

Pre-heat oven to 375 degrees.  in a large bowl combine all the topping ingredients and mix until well incorperated.  place in fridge until ready to use.  

in a very large bowl, combine all filling ingredients.  toss together (i just use my hands) 

until all ingredients are combined.

pile up apple filling in pie crust, using half of the filling in each.  they will seem pretty full.  don't worry the apples will cook down quite a bit.  then pack on the topping.  again, using half on each.  you will have to press the topping into the apple to coat the whole thing.

Bake for 60-75 minutes or until topping is golden brown.  Cool for 20-30 minutes before serving.  

Serve with ice cream or whipped cream.  & if you are feeling really fancy-- a little caramel topping never hurt anyone!!!!

...another DANG GOOD pasta salad...

{bow tie chicken & craisin salad}

1-16 oz. bag bow tie pasta

3-4 chicken breasts~cooked, cooled & cubed

1/2 c. craisins

1 c. red grapes

3-4 green onions~chopped

3/4 c. sunflower seeds

-creamy dressing-

1 c. mayonnaise

2/3 c. sugar

1/4 c. cider vinegar

1 tsp. salt

1/4 tsp. pepper

1/2 tsp. ginger powder

Mix all dressing ingredients in a small bowl.  Whisk them together & cover & place in fridge.

In the mean time, mix all of the salad together, except sunflower seeds, in a large bowl.  Toss together.  Just before serving mix in sunflower seeds & dressing.  ENJOY!