Zucchini Bread

I developed this recipe a few years back. I make it all year long, in the summer I use fresh zucchini and in the winter, frozen zucchini. The bread is loaded with fiber and freezes well.

Ingredients:

2/3 cup Oatmeal

2 cups white flour

1 cup whole wheat flour

1/3 cup wheat bran

2 tsp baking soda

1 tsp salt

1/2 tsp baking powder

3/4 cup broken pecan pieces

3 eggs

2 cups sugar

1 cup oil

2 tsp vanilla

2 cups grated zucchini (fresh)

or

I freeze 2 cups of fresh zucchini and when it thaws it measures approximately 1/2 cup after the water has been squeezed out

 In large bowl mix, oatmeal, flours, bran, baking soda, salt, baking powder and pecans.

In small bowl slightly beat 3 eggs:

Add sugar, oil, vanilla and zucchini.  Mix.

Add liquid ingredients to dry ingredients, mix using spoon, do not use mixer.

Don't over mix, stop when all dry ingredients are in incorporated.

Spoon batter into 2 well greased bread pans, I use 1 large and 1 small pan.

Bake 350 degrees for 35-45 minutes. The bread is done when  toothpick comes out clean.

I will post this recipe to these blog parties:

Made by You Monday

Treasure Box Tuesday

Foodie Friday and Everything Else

Full Plate Thursday

Handmade Tuesdays

Melt in Your Mouth Monday

Strut Your Stuff Saturday

Sunday Showcase

Breakfast Brierocks

 

My husband works as a conductor for the railroad. He goes to work at odd times and needs to pack enough food to last 12-24 hours. I needed something that would freeze and microwave well.
This recipe does both, plus it makes several.


Brown one pound sausage with a couple of tablespoons minced garlic, a  small onion, diced and a 1/2 a  green bell pepper, diced. Drain.

Scramble six eggs, add to sausage mixture and mix in one cup cheese of your choice.

I used a basic bread recipe in my bread machine. You could use frozen bread dough or make it from scratch. I rolled the dough out as thin as I could and cut it  into  4x4  to 6x6 inch squares.

Place a hefty amount of filling in the center of your bread dough square.

Fold over opposite corners and seal with an egg wash (a slightly beaten egg with a teaspoon of water added). Repeat with the other corners.  Make sure you have no holes in you dough and the seams are sealed. Place on a greased cookie sheet, seam side down and coat with the egg wash. Bake at 350 degrees for 15-20 minutes or until golden brown. Let cool completely before you freeze.

I will post this to these post parties:

Made by You Monday

Treasure Box Tuesday

Foodie Friday

Wow us Wednesday

Full Plate Thursday

Handmade Tuesdays

Weekend Warrior #2

Weekend Warrior strikes again, we had company for the weekend. So I decided to try three new recipes. What it the point of always reading blogs and never trying the recipes, right?
First is Dixie's Sky High Biscuits from Delightful Country Cookin. These biscuits were very good and made me wonder why I don't make homemade biscuits more often.

Second was Blackberry Crumb Pie from A Cook at Heart. This was oh my goodness good! 

My last recipe wasn't from a blog but from All Recipes, Cranberry Muffins. These were also good and could be made with blueberries or raspberries. I thought they were a little dry but I think I over baked them. 

All three recipes will go in my recipe binder to be made again.

Vintage Donuts

Growing up in rural Oklahoma during  the 60's and 70's I had never heard of Daylight Donuts, Winchells or Krispy Kreme. Whenever we had a craving for donuts this is how my Mom made them.

They were made from cheap store bought biscuits.

You want to have everything ready before you start frying your biscuits, I mean donuts. You need a plate with paper towels to drain your donuts and whatever your want to dip your donuts in. We always used a mix of sugar and cinnamon and a simple glaze made with powdered sugar, milk and vanilla.

 

Open your biscuits and cut out holes from the center. These will be your donut holes. 

Your oil should be very hot but not smoking. Carefully brown each side of your donut, drain and dip. These are best served warm and with a glass of cold milk.  

A lot like Krispy Kreme, don't you think?

I will be sharing this post to these parties:
Gold Star Wednesday
Full Plate Thursday
Mouthwatering Mondays
Foodie Friday
Tuesdays at the Table
What's Cooking Wednesday
Sweets for a Saturday
Sweet Tooth Friday
This Week's Cravings
What's on the Menu Wednesday

Breakfast Casserole

I have been making this casserole for years. You can mix it up a day before you want to bake it. It makes alot and is even good leftover. I like to serve it with biscuits and jelly. You can also use gluten free Bisquick or turkey sausage.

1 lb.  bulk sausage
1/2 cup chopped onion

1 1/2 cups frozen diced hash brown potatoes
1 1/2 cups grated cheese
1 cup Bisquick baking mix
4 eggs
1 3/4  cups milk
Cook sausage and onions together, drain.
Spray 13x9 inch pyrex pan with cooking spray.
Mix sausage/onion with hash browns and 1 cup cheese and place in pan.
In separate bowl mix Bisquick, eggs and milk. Pour over sausage/hash brown mixture.

Bake in 350 degree oven for 45 minutes or until an inserted knife comes out clean. During the last few minutes of baking top casserole with remaining 1/2 cup of cheese.

I will be posting this to This Week's Cravings

Chocolate Gravy

This is a family favorite and has been requested from my children for special occasions and birthdays. Sorry to say it has no nutritional value but it is delicious and a breeze to make. I will be posting this to Tempt my Tummy Tuesday and Foodie Friday.

Ingredients:
2/3 cup butter
1/2 cup sugar
2 Tablespoons cocoa
2 Tablespoons flour
1 cup milk
1 teaspoon vanilla

 Melt butter in a skillet over a medium heat.

While butter is melting, mix sugar, flour and cocoa.

Pour into melted butter. Stir.

Add milk and cook until thick. Add vanilla.

Serve immediately over biscuits.


Sliced bananas go great with the gravy. You could also spread peanut butter on your open biscuits before adding the chocolate gravy.

Breakfast Frittata

3 tablespoons butter

2 cups frozen potatoes with onion and peppers

1/2 pound cooked bulk sausage (optional)

6 large eggs

2 tablespoons milk

1/4 teaspoon salt

1/4 teaspoon pepper

1 cup shredded Cheddar Cheese

Melt butter in 10 inch skillet over medium heat, add frozen potatoes and sausage, cook until browned.

Whisk together  eggs, milk, salt and pepper. Pour over potatoes.

As eggs start to cook lift up potatoes and tilt pan so uncooked eggs goes under potatoes. You may also need to turn mixture over with a spatula. 

Put cheese on top and cover with aluminum foil for 5-10 minutes or until cheese melts.



Serve with Picante Sauce.  4-6 Servings

This recipe is linked to This Week's Cravings!