Best Ever Zucchini Bread

Best Ever Zucchini Bread

This is hands down the best zucchini bread recipe I have ever made. We downed it. It was delicious.

3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 tbsp cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 tsp vanilla extract
2 cups grated zucchini
1 cup chopped walnuts (left out but would be delicious)

Grease 2 8x4 inch loaf pans. Preheat oven to 325.

Beat eggs, oil, vanilla, and sugar together in a large bowl. Add flour, salt, baking soda, and cinnamon. Beat well. Stir in zucchini and nuts until combined. Pour batter into prepared pans.

Bake for 40-60 mins. Cool in pan for 20 mins.

Old Fashioned Stuffing

Old Fashioned Stuffing

30 slices of white bread, lightly toasted

2 tbsp butter

1 large onion, finely chopped

2 stalks celery, finely chopped

2 eggs lightly beaten

2 cups chicken broth

2 tsp rubbed sage

1 tsp garlic powder

salt and pepper to taste

Let bread sit about 24 hours until hard.

Preheat over to 325. Grease 9x13 baking pan.

Crush bread into crumbs with a rolling pin. Place crumbs in a large bowl.

Melt the butter in a medium saucepan over medium heat. Stir in onion and celery and slowly cook until soft. Remove from heat and drain.

Mix the eggs and chicken broth into the bread crumbs. The mixture should be moist but not mushy. Use water if necessary to get desired consistency. Mix in the onion, celery, sage, garlic powder, and salt and pepper.

Press the mixture into a baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp.

Sausage, Potato, and Spinach Soup

From here

This was so good. We pretty much like everything we dry from her website.

1 tbsp olive oil
1 lb italian sausage casing removed
3 cloves minced garlic
1 onion diced
1/2 tsp dried oregano
1/2 tsp dried basil
1/2 tsp crushed red pepper (did way less)
kosher salt and pepper
5 cups chicken broth
1 lb potatoes, diced
3 cups baby spinach (didn't have..sadly!)
1/4 cup almond milk

Put instant pot on saute mode and add olive oil. Add Italian sausage until browned. Crumble it as you go.

Stir in garlic, onion, oregano, basil, red pepper flakes. Stir until onions are cooked. 2-3 mins. Add salt and pepper.

Stir in chicken broth and bay leaf. Turn on instant pot. High pressure for about 5 minutes.

Release pressure. Add spinach until it begins to wilt. Add almond milk until heated through. Add more salt and pepper if desired.

Carrot Apple Oat Muffins

From here

2 cups flour (I did 1 white 1 wheat)
1 cup rolled oats
2 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ginger
3/4 cup brown sugar
1 cup grated apple
1 cup grated carrot
2 large eggs
1/2 tsp vanilla
1/2 cup milk
1/2 cup vegetable oil

Preheat oven to 350F and grease muffin tin.
Place flour, oats, baking powder, baking powder, baking soda, sugar and stir to combine.
Add in grated carrot and apple, stir until coated.
Place eggs, vanilla, milk and oil into kitchen aid and beat lightly.
Add in flour mixture.

Chocolate Zucchini Muffins

From here. These were good and had a really good texture.

1 cup mashed bananas
1/3 cup oil
1 egg
1 cup sugar
1 1/2 cups shredded zucchini
1 3/4 cups flour
1/4 cup cocoa
1 tsp baking soda
1/4 tsp baking powder
1 cup mini chocolate chips (used regular)

Preheat oven to 350.
Mix bananas, egg, oil, and zucchini in kitchen aid.
Add sugar, flour, cocoa, baking soda, and baking powder.
Stir in chips.

Spoon into greased muffin tins. Sprinkle tops with sugar.

Bake 20 to 25 minutes at 350F.

Indian Curry - Instant Pot

This was so good. Original recipe here. I modified for the instant pot, and it was delicious.

2 lbs chicken breast, cut into chunks
salt and papper to taste
1 1/2 tbsp oil
2 tbsp curry powder
1/2 onion thinly sliced
2 cloves garlic
1 can (14oz) coconut milk
1 can (14oz) diced tomato
1 can (8oz) tomato sauce
3 tbsp sugar

1. season chicken chunks with salt and pepper
2. Mix curry powder and oil. saute in instant pot.
3. add onions and garlic. stir for 1 minute.
4. add chicken and toss lightly to coat with the curry oil mixture.
5. Cook for 4-5 mins -- not all the way through
6. Pour coconut milk, diced tomatoes, tomato sauce, and sugar into the pan and stir to combine.
7. Brandon wants to add a dash of cayenne pepper next time.
8. Cover. Put instant pot on high pressure for 15 minutes.
9. Serve over rice.

Banana Muffins

These were really good. Left out the nuts, but would maybe add next time. From here.

2 cups flour (half white, half wheat)

1 1/2 tsp baking soda

1/2 tsp salt

4 overripe bananas

1 cup brown sugar (used slightly less)

3/4 cup unsalted butter melted (coconut oil instead)

2 eggs

1 tsp vanilla extract

1/2 cup chopped pecans

Preheat oven to 375 and lightly butter muffin tins. Mash 2 bananas with a fork in a small bowl so they still have texture (I skipped this, but want to try next time.) Wire whisk the remaining bananas and sugar for 3 minutes. Add butter, eggs, vanilla and beat well scraping down the sides. Mix in dry ingredients. Fold in the nuts and mashed bananas with a rubber spatula. Bake about 18-20 minutes.