Zucchini Bread

Zucchini Bread!  I liked this one, I can't remember where I found it though.

INGREDIENTS

1 pound zucchini (you’ll end up with about 1 to 1 1/2 cups of zucchini once it has been shredded and wrung through a towel to rid of excess liquid)
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon allspice
1 1/2 cups granulated sugar
2 large eggs
1/4 cup plain yogurt (not fat-free)
1 tablespoon fresh lemon juice or sour cream
6 tablespoons butter, melted
DIRECTIONS

Adjust an oven rack to middle position and preheat the oven to 375 degrees. Generously coat a 9-inch by 5-inch loaf pan with cooking spray
Chop the ends off the zucchini (just 1/4-inch off each end) and finely shred the zucchini, peel and all. Place the shredded zucchini in a clean kitchen towel, wrap the towel, and wring the ends (like a an old-fashioned candy wrapper) to squeeze out all the excess water. You should have about 1 to 1 1/2 cups of dry zucchini. Set the zucchini aside.
In a large bowl, whisk together the flour, baking soda, baking powder, cinnamon, allspice, and salt. In a smaller bowl, whisk the sugar, yogurt, eggs, lemon juice or sour cream, and butter until combined.
Gently fold the yogurt mixture and zucchini into the flour mixture, using a rubber spatula to fold the ingredients together until just combined. Transfer the batter to the prepared pan.
Bake until golden brown and a think knife or skewer inserted in the center comes out with a few crumbs attached, 45-55 minutes. Cool for 10 minutes then turn out into wire rack to cool for at least 1 hour. Store well-covered for up to three days.

 I found this on my sisters cafe and it was WAY easy and WAY good.  I will never buy a store made baguette again :)

 

Baguette

1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt

In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes – foam should form on the top.

In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I use my Kitchen Aid with the dough hook)

Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet  with seam down. Cover and let it rise for 30 minutes.

Preheat oven to 450 degrees. With a very sharp knife (I like to use a serrated blade) gently make a slash down the length of each baguette. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.

Baked Potato Soup and Cheddar Herb Biscuits

This IS the BEST baked potato soup EVER!!! I found it on Our Best Bites blog and I swear I have never made anything from their site, I haven't loved. Try it, you won't be sorry!!

Baked Potato Soup


2 Tbs butter
2-3 cloves garlic, minced
1/2 C flour
4 1/2 C low-fat or skim milk
1 14oz can chicken broth
4 medium baking potatoes (about 2 1/2 pounds) baked*
2 C grated cheddar (or sharp cheddar) cheese, divided
1 1/2 tsp. salt
1/2 tsp. black pepper
1 1/2 C light sour cream, divided
1/2 C chopped green onions, divided
8 slices bacon, cooked and crumbled, divided

Bake potatoes in oven. To bake in the oven, pierce each potato with a fork and place directly on oven rack. Bake at 375 for 45-60 minutes.


Melt butter in a stock pot over medium heat. Add garlic and saute for 30-60 seconds until fragrant. Add flour to pan. Slowly add milk a little at a time while whisking constantly to eliminate lumps. Whisk until smooth and then add chicken broth. Bring soup just to a simmer and heat until thickened, stirring often, about 5 minutes.

Once soup is thickened, turn heat down to medium-low. Cut potatoes in half length-wise and use a spoon to scoop out potato flesh into the pot. Use a wooden spoon to smash potatoes, breaking up large clumps. Add 1 1/2 C grated cheese and salt and pepper and stir until cheese is melted. Remove pan from heat and stir in 3/4 C sour cream, 1/4 C green onions, and 4 strips of the crumbled bacon. Add additional salt and pepper to taste. Ladle into bowls and top with each serving with the remaining sour cream, onions, cheese, and bacon.

I paired the soup with these YUMMY biscuits! Found them on My Kitchen Cafe

Cheddar and Herb Biscuits

Biscuits:

2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons shortening
3 tablespoons butter, cold
1 cup buttermilk
1 1/4 cups grated sharp cheddar cheese


Buttery Topping:

3 tablespoons melted butter

1/4 teaspoon dried parsley flakes

3/4 teaspoon garlic powder

pinch of salt


Preheat oven to 425 degrees. In a medium bowl, combine flour, baking powder, garlic powder and salt. Cut in shortening and butter until coarse crumbs are formed. Lightly mix in grated cheese. Mix in buttermilk just until moist (dry spots here and there are ok - the biscuits will be tough if they are overmixed). Drop the biscuits onto a greased or lined baking sheet. Bake for 12-14 minutes, until browned and golden. While the biscuits are baking, in a small bowl combine butter, parsley, garlic powder and salt. Right when the biscuits come out of the oven, brush the butter/herb mixture over the biscuits evenly (alternately, you can dip the top of the biscuit into the butter mixture). Serve immediately.

Glazed Poppy Seed Bread

This was way way good! Thanks girls for posting some recipes, they all sound so good :)

I found this on my kitchen cafe :)
Glazed Poppy Seed Bread

*Makes 2 loaves (8 X 4 1/2-inch loaf pans), about 4-5 mini loaves or lots of muffins (sorry don't know exactly how many!)

Bread:

3 eggs
1 cup vegetable oil
2 1/4 cups sugar
3 cups flour
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 cups milk
1 1/2 teaspoons pure almond extract
1 1/2 teaspoons butter extract or 1 tablespoon melted butter
1 1/2 teaspoons pure vanilla extract
3 tablespoons poppy seeds

Glaze:

1/4 cup orange juice
3/4 cup sugar
3/4 teaspoon pure vanilla extract
3/4 teaspoon pure almond extract
3/4 teaspoon butter extract or 1/2 tablespoon melted butter



Line the bottom of the loaf pans with waxed or parchment paper and then grease and flour the entire loaf pan well.

In a large bowl whisk together the eggs and oil. In a medium-size bowl, whisk together the sugar, flour, salt and baking powder. Add 1/3 of the dry ingredients to the egg/oil mixture and whisk to combine. Add 1/2 of the milk and stir together. Add another 1/3 of the dry ingredients and mix well. Add the last half of the milk and stir. Finally add the last 1/3 of the dry ingredients and mix. Add the extracts and poppy seeds and mix well.

Pour the batter into the prepared loaf pans, filling about 2/3 to 3/4 full. Bake at 350 degrees for approximately 60 minutes checking often the last 10 minutes of baking to ensure the bread doesn't overbake. When completely baked, a toothpick inserted in the middle should pull out moist crumbs but not wet batter.

While the bread is baking, combine the glaze and ingredients and mix well. Set aside.

Let the bread sit in the pan for five minutes. Run a thin-edged knife around the edges of the bread and carefully remove the bread from the pans onto a wire rack set atop a layer of paper towels. Brush the tops of the bread with the glaze while the bread is still warm. Continue brushing and/or gently pouring until all the glaze is on the bread. Cool completely before slicing.

Low calorie Banana muffin

I hate to say it, but it seems like every time I try something healthy, it just isn't very good. However these muffins were really yummy, I was pleasantly surprised :)

Low calorie Banana muffin


Ingredients:
1 cup flour
1 tbsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 cup mashed banana
1/4 cup sugar
1/4 cup applesauce
1 egg
1 tsp vanilla
1 tsp cinnamon

Combine all the dry ingredients together
In a separate bowl add the remaining ingredients.
Slowly pour the dry ingredients in with the wet ingredients and mix well.
Pour into a greased muffin tin and bake at 350 for 15 min.

*Each muffin has approximately 75 calories and .5 grams of fat

Variations: use strawberry applesauce or you can throw in some chocolate chips

Blueberry Oat Muffins

These were pretty good and the best part... they are healthy. Only 162 calories a muffin.

Blueberry Oat Muffins
**Found on My Sisters Cafe**

1 c. oats
1 c. flour
1/2 c. sugar
3 tsp. baking powder
1/4 tsp. salt
1 egg
1 egg white
1 c. milk
2 T. butter, melted
1 tsp. grated lemon peel (opt)
1 tsp. vanilla extract
1 c. fresh or frozen blueberries (do not thaw before adding to batter)

Topping:
1/2 c. oats
2 T. brown sugar
1 T. butter softened

In a bowl, combine the first five ingredients. In another bowl, combine the egg, egg white, milk, butter, lemon peel, and vanilla; mix well. Add to dry ingredients just until moistened. Fold in berries. Pour batter in muffin tray. Combine topping ingredients and sprinkle over batter. Bake at 400 degrees for 20-22 minutes or until top is lightly browned and springs back when lightly touched. Cool five minutes. Yields 12 muffins

Creamy Tomato Toretellini Soup, Easy Breadsticks and Homemade Strawberry Ice Cream

Loved this meal because it was yummy... but also because it was EASY! Can't beat that right???

Creamy Tomato Tortellini Soup

2 cups chicken broth
2 cans Progresso Tomato Soup
1 8 oz packages cream cheese (I bet you could half this to make it a little more healthy and it would still taste fine)
1 package of tortellini


Boil chicken broth. Then add tomato soup. Reduce heat. In a separate bowl, microwave the cream cheese until soft-for about 30 seconds. Remove and add about a cup of the soup. Whisk together to get the cream cheese all melted. Add cream cheese and tortellini to soup and let simmer for about 10 minutes-or until tortellini is cooked. Serve immediately!


Easy Rhodes Breadsticks

12 Rhodes Frozen Rolls
Parmesan Cheese
Butter
Garlic Salt

Sit out 12 frozen rolls to defrost for about 3 hours. Take the rolls and rolls them out into a long snake. Take two snakes and twist them together. Sit in a pan with melted butter on the bottom and then pour a little on top. Sprinkle with a little bit of garlic salt and Parmesan cheese. Cook at 350 for 25 minutes or until golden brown.


No-Cook Strawberry Ice Cream

Ingredients

1 lb strawberries, hulled, halved if large
3/4 cup sugar
3/4 teaspoon fresh lemon juice
1/8 teaspoon salt
2 cups heavy cream

Preparation

Coarsely mash strawberries with sugar, lemon juice, and salt using a potato masher in a large bowl. Let stand, stirring and mashing occasionally, 10 minutes.
Transfer half of strawberry mixture to a blender and purée with cream until smooth. Return strawberry cream to bowl with remaining strawberries, and combine.
Pour mixture in ice cream maker, and run for 25 to 30 minutes or until you have ice cream! (Follow manufacturer's directions if you have a different ice cream maker). Transfer to an airtight container and put in freezer to firm up further. The ice cream will last for one week, if you can manage to keep it around that long!

Mini Cinnamon Muffins

Mini Cinnamon Muffins

Beat together:
1/3 cup Butter, melted
1/2 cup Sugar
1 large Egg, beaten

Combine:
1 1/2 cups Flour
1 1/2 tsp. Baking Powder
1/2 tsp. Salt
1/4 tsp. Nutmeg
1/2 cup Milk

For Dunking:
1/4 cup Sugar mixed with
1/2 tsp. Ground Cinnamon
2 Tbsp. Butter, melted

Alternately add flour and milk to egg mixture. Spoon into greased miniature muffin pans – no more than 2/3 full. (These puff up and are hard to remove if too full) Bake at 350˚ for 10-12 minutes. Remove from pans immediately. Dip tops in butter, then sugar with cinnamon. Can be baked in regular tins for 20 minutes.

Buttermilk Banana Bread

I have to say that this is the BEST banana bread ever. I don't say that lightly. I love it! I tried it for the first time yesterday and it was perfection. It's different cause the top is sticky and the edges are crispy and oh it is yummy!!!!


Buttermilk Banana Bread
*found on my kitchen cafe*

1/2 cup butter, softened
1 1/2 cups sugar
2 eggs, well beaten
1 cup mashed bananas (about 3 average sized bananas)
4 tablespoons buttermilk
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla
dash baking soda

Cream butter and sugar together. Add eggs, bananas, buttermilk and vanilla. In a separate bowl mix dry ingredients. Add dry ingredients to banana mixture. Mix until combined. Divide batter into greased and floured bread pans and bake at 350 degrees for 50-55 minutes or until a toothpick comes out clean. This recipe makes about one large loaf of banana bread and one mini loaf. I cooked the mini loaf for about 35 minutes, don't leave it in the whole time or it will burn.

Fast Rising Rolls

Dissolve:
1/2 cup warm water
2 Tbsp. yeast
1 Tbsp. sugar

Mix:
6 cups flour
1/2 cup powdered milk
1/4 cup sugar
1 Tbsp. salt

Make a hole in flour mixture and add:
1/2 cup oil
2 beaten eggs
2 cups hot water
dissolved yeast

Mix together evenly and let sit for one hour. Divide dough in half and roll out into a circle. Brush with melted butter and cut into wedges with a pizza cutter (12-16). Roll up from wide edge. Let rise 15-20 minutes. Bake in 375 degree oven for about 10 minutes. Repeat with remaining half of dough.

*Add orange zest to the melted butter that you brush on top at the end to make orange rolls.

Focaccia Bread

1 1/2 cups warm water
1 Tbsp. yeast
2 Tbsp. sugar
1 tsp. salt
3 cups flour
2 Tbsp. melted butter
1 Tbsp. dried basil
1/2 cup shredded Parmesan cheese


Soften yeast in water with sugar for ten minutes. Mix in salt and flour by hand. Let stand in bowl 10 minutes. Roll out dough into big circle. Spread melted butter on top. Sprinkle with basil and cheese. Let rise for 30 minutes. Bake for 20 minutes at 375 degrees.

Cornbread

This is Katy's recipe and it is heavenly. You'll never go back to cornbread from a box again.

1 cube softened butter
1 cup sugar
2 eggs
1 cup cornmeal
1 1/2 cups flour
1/2 tsp. salt
2 tsp. baking powder
1 1/2 cups milk
1/2 cup 'fat-full' sour cream (resist the urge to use light or fat free, trust me)

Grease pan. Cream butter and sugar. Add eggs, cornmeal, sour cream and milk. Mix dry ingredients together then add to wet mixture slowly. Bake @ 375 degrees for 25 minutes.

French Peasant Bread

1 Tbsp. yeast
2 cups warm water
1 Tbsp. sugar
2 tsp. salt
4 cups flour
oil
corn meal
melted butter

Combine yeast, water, sugar, and salt in bowl and stir until dissolved. Add flour and stir until blended. Do not knead. Cover and rise one hour or until doubled in size.
Flour hands, remove dough from bowl and place in two rounds on an oiled cookie sheet sprinkled with corn meal. Les rise an additional hour.
Brush top with melted butter and bake at 425 degrees for 10 minutes. Remove from oven and brush again with melted butter. Serve warm.
Delicious!!!!

Favorite Pizza Crust

1 Tbsp. yeast
1/4 cup warm water
3 cups flour
1 tsp. salt
2 Tbsp. olive oil
2 Tbsp. honey
3/4 cup cold water

Dissolve yeast in warm water and let stand for 10 minutes. In mixing bowl, combine flour, salt, olive oil, honey and cold water. Add yeast mixture and knead with dough hook (or by hand) for 5 minutes. Form into a ball and place in oiled bowl. Cover with plastic wrap and let rise about 1 hour.

Divide dough in half and shape each half into a 12" round. Prebake crusts for 10 minutes at 450 degrees before adding toppings. After topping pizzas, bake again for 10-12 minutes. Makes 2, 12" pizzas.

Grandmother's Buttermilk Cornbread

Grandmother's Buttermilk Cornbread

1/2 cup butter

2/3 cup white sugar

2 eggs

1 cup buttermilk

1/2 teaspoon baking soda

1 cup cornmeal

1 cup all-purpose flour

1/2 teaspoon salt

Preheat oven to 375 deg. Grease an 8 in square pan. Melt butter in large skillet. Remove from heat and stir in sugar (I mixed everything in the same pan that I melted the butter in=less dishes). Quickly add eggs and bet until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.

Bake in the preheated oven for about 30 min. (Mine actually only took 25, so check it a little early). It is done when a toothpick comes out clean. Top with butter and honey and enjoy! We had the leftovers for breakfast and I think it was even better the second day!

Tri-Berry Muffins

Found on Sister's Cafe

Yummy, Yummy and my boys LOVED them. They both ate two right off the bat!

Tri-berry Muffins

3 c flour
1 Tb baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/2 Tb ground cinnamon
1 1/4 c milk
2 extra-large eggs, lightly beaten
1/2 lb (2 sticks) unsalted butter, melted
1 c fresh blueberries
1/2 c fresh raspberries
1/2 c diced fresh strawberries
1 1/2 c sugar
Preheat the oven to 375 degrees. Line or grease muffin cups. Sift dry ingredients in a large bowl. In another bowl combine milk, eggs and melted butter. Make a well in the center of the dry ingredients and pour the wet mixture into the well, and stir until just combined. There will be lumps but don't overmix! Add the berries and sugar and stir gently. Bake for 20-25 min or until a toothpick comes out clean and tops are nicely browned. Makes 16-18 muffins.

Zucchini Bread

I am always looking for ways to sneak vegetables into my kids little bodies. 

 This is a great way, they loved this bread (and so did I)!

Zucchini Bread

3 cups all-purpose flour

1 tsp salt

1 tsp baking soda

1 tsp baking powder

3 tsp ground cinnamon

3 eggs

1 cup vegetable oil (I did 1/2 c. oil and 1/2 c. applesauce)

2 1/4 cup white sugar (I did 1 cup brown sugar and 1 1/4 cup white sugar)

3 tsp vanilla extract

2 cups grated zucchini (I actually did about 3 and it was yummy!)

1 cup chopped walnuts (I left these out so that my kids would eat it)

Grease and flour 2 8x4 bread pans.  Preheat oven to 325 deg.  Sift flour, salt, baking powder, soda and cinnamon together in a bowl.  Beat eggs, oil vanilla, and sugar together in a large bowl.  Add sifted ingredients to the creamed mixture, and beat well.  Stir in zucchini and add nuts until well combined.  Pour batter into prepared pans.  Bake for 40-60 mins (Mine took a little longer than this about 1 hour 10 min) until toothpick comes out clean from the middle.  Cool in pan on rack for 20 minutes.  Remove bread from pan and cool completely.  Will store well in the fridge for a week or two, or it freezes well also.  

Yummy Parmesan Rolls

I found this recipe on the wire whisk recipe blog :) YUMMY!

Yummy Parmesan Rolls
18 rhodes white texas rolls
3/4 cube butter, melted
3/4 cup parmesan cheese
2 teaspoons parsley flakes.

Stir together parmesan cheese & parsley in small bowl. Dip each frozen roll in butter, then cheese mixture. Place 2-3 inches apart on ungreased baking sheets. Cover lightly with sprayed plastic wrap. Let rise & bake according to package directions. After baking, brush tops with melted butter.

Snickerdoodle Cookies and Strawberry Banana Muffins

Snickerdoodle Cookies

1 1/2 cups white sugar
1 cup butter, softened
2 eggs
1/4 tsp vanilla
2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt

Preheat oven to 375 degrees. In a large mixing bowl, combine sugar, butter, eggs and vanilla with an electric mixer until mixed thoroughly (it should be nice and creamy). Next, add flour, cream of tartar, baking soda and salt - blend well. Shape into 1 1/4 inch balls.

1/4 cup of white sugar
2 tsp cinnamon

Mix sugar and cinnamon together thoroughly. Roll balls in the sugar/cinnamon mixture until covered. Place on an ungreased cookie sheet 2 inches apart and bake 8-10 minutes. Enjoy!



Strawberry Banana Muffins

This recipe makes 12 muffins.

Dry Ingredients:
2 1/4 cup of flour
1/4 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1 1/2 cup fresh strawberries, diced

Wet Ingredients:
3/4 cup brown sugar
2 eggs
1 stick of butter, melted
2 large ripe bananas
1 tsp vanilla

Preheat oven to 350 degrees. Coat a muffin pan with cooking spray. In a large bowl combine all dry ingredients. After mixing, gently fold in the strawberries, making sure to coat them with flour - this helps prevent the berries from sinking while baking. In another large bowl, combine the wet ingredients until mixed thoroughly. Slowly combine the wet mixture into the dry mixture, stir until just combined - do not over mix the batter or you will have tough muffins. Fill the muffin tray with the batter, place in the oven and bake for 22-25 minutes or until a knife inserted in the center of a muffin comes out clean. Transfer to a wire rack to cool. Enjoy!

Banana Sour Cream Blueberry Bread

Bread:
(Dust pans lightly with this mixture.)
1/4 c. sugar
1 tsp cinnamon

In a large bowl, cream together:
3/4 c. butter
3 c. sugar
3 eggs
6 very ripe banana's mashed
1 - 16 oz container sour cream
2 tsp vanilla
2 tsp ground cinnamon
1/2 tsp salt
3 tsp baking soda
4 1/2 c. flour
1 c. chopped walnuts (optional)
1 1/2 c. blueberries (I use frozen)

Crumb Topping:
1 c. brown sugar
1/4 c. butter, diced
1 c. flour

For topping, in a medium bowl, mix together the sugar and flour. Mix in butter with a fork or stand mixer just until the topping is crumbly. Top bread before baking. You will have enough for 4 loafs of banana bread, and will have some leftover. I store the leftover in the freezer.

Preheat oven to 300 degrees. Grease four 7x3 in. loaf pans. Divide batter among prepared pans. Top with crumb mixture. Bake for 1 hour, until toothpick inserted in center comes out clean. Run knife along sides of pan and dump bread out to cool.