Lemon-Zucchini Bread with Lemon Glaze

Ingredients:

2 cups bread flour
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon (or 2 Tablespoons lemon juice)
Zest of 1 lemon
1 cup grated zucchini

Glaze:
1 cup powdered sugar
Juice of 1 lemon (or 2 Tablesp
oons lemon juice)

Directions:

1. Sift flower, baking powder, & salt.
2. In medium bowl, combine remaining ingredients and blend well.
3. Add dry ingredients to wet ingredients and mix everything together just until all is combine, do not over mix.
4. Pour batter into greased 9x5 loaf pan & bake at 350 degress for 45 minutes, or until toothpick inserted in center comes out clean.  Remove from pan and place on wire rack that has a paper towel underneath it.
5. In small bowl, mix powdered sugar and lemon juice until blended.
6.  Drizzle glaze over hot loaf.  Let glaze set, then serve.

The best ever Cherry Pie Filling!

Ingredients:

3 cans tart cherries in water
4 T cornstarch
1 1/4 cup sugar
1/8 t salt
scant 1/4 t almond extract
1 T vanilla

Make the pie filling by mixing the 3 cans of cherries plus the juice with the sugar, cornstarch, salt and almond extract in a large, heavy bottomed saucepan, Bring to a simmer and cook over medium - low heat for about 10  minutes, stirring regularly, or until the liquid is thick and bubbly.  Remove from heat and stir in vanilla.

Place filling into prepared pie shell, and bake in a 425 degree preheated oven for 35 to 40 minutes or until crust is golden brown.  Remove to wire rack and cool.  (Or eat hot with a scoop of vanilla ice cream.)

Mexican Frittata

Ingredients

8 eggs beaten well

1 lb pork sausage

1 bell pepper

1 tsp dried minced onion

2 cups chopped fresh spinach

1 cup zucchini chopped

1 cup edamame (we use frozen)

1 cup shredded cheddar cheese

1 Tbsp olive oil

1 Tbsp cumin

1 Tbsp chili powder

1 handful fresh cilantro

Non – stick spray

Sour cream

Directions

Preheat oven to 375 degrees

Cook sausage thoroughly, drain.

Add 1 Tbsp olive oil to saute pan over medium heat.  Add onions, pepper, cumin & chili powder and saute for 3 to 5 minutes to brown, add edamame and zucchini and saute for an additional 3 to 5 minutes to brown and combine flavors, add spinach & cilantro and saute for 1-2 minutes to wilt spinach and combine flavors, return sausage to pan and mix thoroughly.

Spray 8 inch baking dish with non-stick spray, spread sausage & veggies in pan.  Mix Cheese with beaten eggs and pour over the top of sausage veggie mix. 

Bake in oven for 30 minutes or until knife comes out clean.

Allow 10 minutes to rest after cooking to allow eggs to settle.

Cut into 8 slices, serve with sour cream and enjoy!

Jalapeno Poppers

Ingredients:

1 lb pork sausage
8 oz cream cheese, softened
1 cup cheddar cheese
1 lb jalapenos, halved lengthwise and seeded

Directions:

Preheat oven to 425.  Cook sausage until no pink is left, drain and place in medium size bowl, add cream cheese and cheddar cheese, mix until well blended.  Spoon about 1 tablespoon of mixture into each jalapeno half, arrange stuffed halves on a baking sheet, and bake 20 minutes or until bubbly and lightly browned.

Chicken & Asparagus Lemon Stir Fry

Ingredients:

1.5 lbs skinless boneless chicken breast, cut into 1 inch cubes
Kosher salt to taste
1/2 cup reduced-sodium chicken broth
2 T.  reduced-sodium soy sauce
2 t. cornstarch
2 T. water
1 T. canola oil
1 bunch asparagus, ends trimmed, cut into 2 inch pieces
1 small bag of edamame (optional, but great addition)
6 cloves garlic, minced
1 T fresh ginger
3 T fresh lemon juice
fresh black pepper to taste


Directions:

Lightly season the chicken with salt.  In a small bowl, combine chicken broth and soy sauce.  In a second small bowl combine the cornstarch and water and mix well to combine.

Heat a large non-stick skillet over medium high heat, when hot add 1 teaspoon of oil, then add asparagus & edamame and cook until tender-crisp, about 3 to 4 minutes.  Add garlic and ginger and cook until golden, about 1 minute.  Set aside.

Increase the heat to high, then add 1 teaspoon of oil and half of the chicken and cook until browned and cooked through, about 4 minutes each side.  Remove, set aside and repeat with remaining oil and chicken.  Set aside.

Add the soy sauce mixture; and bring to a boil and cook about 1 minute, add lemon juice, cornstarch mixture and stir well, when it simmers return the chicken and asparagus mixture to the pan and mix well, remove from heat and serve.


Serves:4
Size: 1 1/4 cups
Calories: 268

Burgundy Mushrooms

This is one of my husband's favorite holiday sides...

Ingredients:
4 lbs white button mushrooms
1 litre Burgundy wine
2 cups of boiling water
2 sticks butter
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dill seed
1 teaspoon freshly ground pepper
4 beef bouillon cubes
4 chicken bouillon cubes
4 cloves garlic, peeled

Directions:
Throroughly wash mushrooms and throw them into a large crockpot, and rest of the ingredients.  (Normally your crock pot lid will not fit perfectly when you have all ingredients in the crock pot, don't worry the mushrooms will shrink and the lid will fit perfectly in about an hour. )  Turn crock pot on low and cover for 6 hours, then remove lid and continue cooking uncovered for 3 hours.

Add salt to taste and the end of the cooking process.  The mushrooms will be very dark in color. 

Molasses Crinkles

3/4 cup shortening
1 cup packed brown sugar
1/4 cup full flavor molasses
1 egg
2 1/4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
Granulated sugar

1.  Mix shortening, brown sugar, molasses & egg thoroughly in a large bowl.  Stir in remaining ingredients except granulated sugar.  Cover & refrigerate at least 2 hours.

2.  Heat oven to 375 degrees.  Grease cookie sheets.  Shape dough into 1 inch balls.  Dip tops of balls into granulated sugar.   Place balls, sugar side up, 3 inches apart on cookie sheet.   Sprinkle each cookie with 2 or 3 drops of water.

3.  Bake 10 to 12 minutes or just until set but not hard.  Remove from cookie sheet to wire rack.