Pumpkin Zucchini Bread

INGREDIENTS
3 cups flour
1 cup white sugar
1 cup brown sugar
1 1/2 cups canned pumpkin
3 eggs
1 cup butter, melted
1 tablespoon vanilla
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups zucchini, shredded
1 cup walnuts, chopped
1 cup semi-sweet chocolate chips (optional)

DIRECTIONS
1. Preheat over to 350 degrees.
2. In a large mixing bowl combine sugar and eggs. Stir in pumpkin, butter and vanilla.
3. In a medium bowl combine the dry ingredients, flour, baking soda, baking powder, salt, cinnamon, nutmeg and cloves. Then gradually stir into pumpkin mixture.
4. Stir in zucchini, nuts and chocolate chips.
5. Pour into 2-greased loaf pans. Bake for 55-60 minutes or until a toothpick inserted comes out clean.

Chocolate Banana Bread

INGREDIENTS
4-5 overripe bananas
1 cup sugar
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1/4 cup cocoa powder
3/4 cup butter, melted and cooled
2 eggs
1 teaspoon vanilla
1/2 cup pecans, chopped
1/2 cup chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees and lightly grease a 9 by 5 inch loaf pan.
2. In a large bowl, combine the flour, cocoa powder, baking soda, and salt; set aside.
3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
4. Whip the remaining bananas and sugar together for 3 minutes.
5. Stir in the melted butter, eggs, and vanilla.
6. Mix in the dry ingredients.
7. Fold in the mashed bananas, nuts, and chocolate chips with a rubber spatula. Pour the batter into the loaf pan.
8. Bake for about 1 hour and 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
9. Cool the bread in the pan for 10 minutes, and then turn out onto a wire rack to cool completely before slicing.

Strawberry Bread

INGREDIENTS
4 cups strawberries, finely chopped with juice
3 cups flour
1 1/2 cups plus 3 tablespoons sugar
2 teaspoons cinnamon
1 teaspoon vanilla
1 teaspoon salt
1 teaspoon baking soda
1 cup vegetable oil
4 eggs
1 1/4 cups pecans, chopped

DIRECTIONS
1. Preheat oven to 350 degrees. Spray two 9x5 loaf pans with cooking spray.
2. Sprinkle chopped strawberries with a tablespoon of sugar and set aside.
3. In a large bowl, combine flour, 1 1/2 cups sugar, cinnamon, salt and baking soda. Blend in oil, vanilla, eggs and strawberries. Then stir in pecans.
4. Pour batter evenly into two loaf pans. Sprinkle a tablespoon of sugar over the top of each loaf.
5. Bake for 1 hour or until toothpick inserted comes out clean.

Cinnamon Rolls

INGREDIENTS
1/4 cup warm water
1/4 cup butter, melted
1/2-3.4 ounce package instant vanilla pudding mix
1 cup warm milk
1 egg
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1-.25 ounce package active dry yeast
1/2 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
4 ounces cream cheese, softened
1 cup confectioners' sugar
1/2 teaspoon vanilla
1 1/2 teaspoons milk

DIRECTIONS
1. In a large bowl stir together warm water, melted butter and tablespoon of white sugar. Once combined add in yeast. Cover bowl with plastic wrap and allow yeast to foam.
2. Meanwhile in a small bowl stir together pudding mix, warm milk and egg. Add pudding to the yeast mixture and stir well. Then mix in salt and flour.
3. Form dough into a ball. Let rise in a warm place for an hour.
4. Place dough onto a lightly floured surface and roll into a large rectangle, approximately 17x10 inches. Spread with 1/4 cup softened butter then sprinkle with brown sugar, cinnamon and pecans.
5. Roll up dough, beginning with long side. Slice into 12 one inch slices and place in 9x13 buttered pan. Let rise in a warm place until doubled, about 45 minutes.
6. Preheat oven to 350 degrees. Bake 20 to 25 minutes.
7. While cinnamon rolls bake, stir together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla and milk. Remove rolls from oven and top with frosting.

Lemon Loaf

INGREDIENTS
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
3 eggs
1 cup sugar
2 tablespoons butter, softened
1 teaspoon vanilla
1 tablespoon lemon extract
1/3 cup lemon juice
1/2 cup vegetable oil
1 cup powdered sugar
2 tablespoons milk
1 teaspoon lemon extract

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Combine flour, baking soda, baking powder & salt in a small bowl.
3. In a large bowl blend together eggs, sugar, butter, vanilla, lemon extract and lemon juice in a medium bowl. Pour in dry ingredients and blend until smooth. Add oil and mix well.
4. Pour ingredients into a greased 9x5 inch loaf pan. Bake for 45 minutes or until a toothpick stuck into the center of the cake comes out clean.
5. In a small bowl mix powdered sugar, milk and lemon extract. When the lemon loaf is cool, remove it from the pan and frost the top with the lemon icing.

Apple Strudel Muffins

INGREDIENTS
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 eggs
1 1/4 teaspoons vanilla
2 medium apples, one shredded one chopped
1/3 cup brown sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1 tablespoon butter, softened

DIRECTIONS
1. Preheat oven to 375 degrees. Line muffin tins with paper liners.
2. In a medium bowl, mix flour, baking powder, baking soda and salt.
3. In a large bowl, beat together butter, white sugar, 1/2 cup brown sugar and eggs until smooth. Mix in vanilla, 1 teaspoon cinnamon and nutmeg. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the muffin pan.
4. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle a spoonful over the tops of the muffins.
5. Bake 20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Banana Crumb Muffins

INGREDIENTS
3 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
6 bananas, mashed
1 1/2 cups white sugar
2 eggs, lightly beaten
2/3 cup butter, melted
2/3 cup packed brown sugar
4 tablespoons flour
1/4 teaspoon ground cinnamon
2 tablespoon butter

DIRECTIONS
1. Preheat oven to 375 degrees. Lightly grease muffin cups, or line with muffin papers.
2. In a large bowl, mix together 3 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, white sugar, egg and melted butter. Stir in the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 4 tablespoons flour and cinnamon. Cut in 2 tablespoon butter. Top each muffin with a spoonful of sugar mix.
4. Bake for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Mini Sticky Monkey Brains

INGREDIENTS
3 (7.5 ounce) packages refrigerated biscuit dough
1/3 cup white sugar
2 teaspoons ground cinnamon
1/2 cup chopped pecans
1/2 cup butter, melted
1/2 cup brown sugar

DIRECTIONS
1. Preheat the oven to 350 degrees. Grease muffin pan.
2. In a small bowl, stir together the white sugar and cinnamon. Set aside. Use scissors or a knife to cut each of the biscuits into various sizes. Each one can be cut into anywhere from 2 to 5 pieces.
3. Roll pieces of biscuit in the cinnamon sugar mixture. Place them into the muffin cups, distributing evenly. Sprinkle any remaining cinnamon sugar over the dough balls.
4. Mix together the brown sugar and melted butter. Stir in the pecans. Distribute evenly over the muffin cups of dough balls.
5. Bake for 15 to 20 minutes or until the biscuits are toasted and cooked through. Remove from the oven. Serve while still hot.

Zucchini Pineapple Bread

INGREDIENTS
4 eggs
1 1/2 cups sugar
2 teaspoons vanilla
1 cup vegetable oil
1 1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
8 ounces crushed pineapple, drained
2 cups grated zucchini
3 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder

DIRECTIONS
1. Combine flour, baking powder, baking soda, and salt.
2. In a large bowl, mix oil, eggs, vanilla, sugar, cinnamon, and nutmeg. Blend in pineapple and zucchini. Stir flour mixture into zucchini mixture. Pour batter into two greased and floured 9 x 5 inch loaf pans.
3. Bake at 350 degrees for 1 hour.

Basil Parmesan Biscuits

I checked my mail today and found my Cooking Light in the mailbox. As soon as I got off work I sat down and started browsing. They had a whole section on basil and I paid close attention since I have a variety of basil in my garden right now. Since my other two dishes for dinner had basil I figured why not make the basil biscuits. To tie it together I also added some lemon thyme. It was perfect!

Here is Cooking Light's recipe (with the lemon thyme added in)
2 cups all-purpose flour
2 tbsp sugar
4 tsp baking powder
1 tsp salt
1/4 cup chilled butter, cubed
2/3 cup fresh basil chopped
3 tbsp lemon thyme chopped
1/2 cup fine grated Parmesan cheese
2/3 cup fat-free milk
1 large egg
cooking spray

Preheat oven to 425. Spoon flour into measuring cups*, level with a knife. Combine flour, sugar, baking powder, and salt in a medium bowl, stirring with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in basil, thyme and cheese. Combine milk and egg in a small bowl, stirring with a whisk. Add milk mixture to flour mixture; stir just until moist. Turn dough out onto a floured surface. Pat to 1- thick circle. Cut with 2-inch biscuit cutter into 12 biscuits. Place biscuits on a baking sheet coated with cooking spray. Bake for 15 minutes.

*When baking breads and doughs you never want to "scoop" your flour or you will have an incorrect measurement as "scooping" will cause the flour to be packed in. Instead using a spoon lightly fill your measuing device small spoonfuls at a time, allowing it to settle naturally and not be overly packed in. Also, when I was done I had a little dough left so I just tossed it on the pan. I love the way that biscuit came out as opposed to using the biscuit cutter. Next time I will for sure just toss it on the pan and not pay attention to symitry. It made it look so much tastier.

Lemon Thyme

Sweet basil

(I have the bestest little herb garden)

Fry Bread – Dinner and Dessert

INGREDIENTS
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
3 cups oil for frying, or as needed

DIRECTIONS
1. In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough.
2. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
3. Heat oil in a deep skillet over high heat. Oil should be about 1 1/2 inches deep.
4. Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness, making a thinner depressed area in the center. Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.

FRY BREAD TACOS

INGREDIENTS
fry breads
1 pound taco meat
refried beans
cheese, shredded
lettuce, chopped
tomatoes, chopped

DIRECTIONS
1. Top fry bread with beans, taco meat, cheese, lettuce and tomato or your favorite taco toppings.


FRY BREAD SOPAPILLAS

INGREDIENTS
fry breads
sugar
cinnamon
honey
jam

DIRECTIONS
1. Sprinkle fry bread with cinnamon and sugar and top with honey or jam.

Banana Chocolate Chip Bread

INGREDIENTS
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4-5 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) butter, melted and cooled
2 eggs
1 teaspoon vanilla
2/3 cups mini chocolate chips

DIRECTIONS
1. Preheat oven to 350 degrees. Grease a 9x5 loaf pan or 4 mini loaf pans.
2. In a large bowl whip bananas and sugar together. Add melted butter, eggs and vanilla. Beat well.
3. Mix in the flour, baking soda and salt.
4. Fold in the chocolate chips. Pour the batter into prepared loaf pan.
5. Bake for 1 hour for large loaf or 35 minutes for mini loaves. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack and let cool.

French Toast

INGREDIENTS
4 eggs
3/4 cup milk
3 tablespoons brown sugar
1 teaspoon ground nutmeg
8 slices of your favorite bread
1 tablespoon ground cinnamon
1 tablespoon powdered sugar
cooking spray

DIRECTIONS
1. In a large mixing bowl, beat the eggs. Add the milk, brown sugar and nutmeg; mix well to combine.
2. Soak bread slices in the egg mixture, coating both sides. Let excess egg mixture drip off.
3. Spray frying pan with cooking spray and heat over medium high heat. Add bread slices to hot skillet and cook 2-3 minutes per side, or until lightly browned. Serve sprinkled with cinnamon and powdered sugar.

NOTE: Get creative with your bread choice. You can use croissants, baguettes, or even sourdough.

Cinnamon Bread

INGREDIENTS
2 cups all-purpose flour
1 cup white sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 teaspoon salt
1 cup buttermilk
1/4 cup vegetable oil
2 eggs
2 teaspoons vanilla extract
4 tablespoons white sugar
2 teaspoon ground cinnamon
4 teaspoons butter

DIRECTIONS
1. Preheat oven to 350 degrees. Grease one 9x5 inch loaf pan or 4 mini loaf pans.
2. Add flour, 1 cup sugar, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt, buttermilk, oil, eggs and vanilla into large mixing bowl. Beat 3 minutes. Pour into prepared loaf pan. Smooth top.
3. Combine 2 tablespoons white sugar, 1 teaspoon cinnamon and butter, mixing until crumbly. Sprinkle topping over smoothed batter. Using knife cut in a light swirling motion to give a marbled effect.
4. Bake for about 50 minutes for large loaf pan or 35 minutes for mini loaves. Test with toothpick. When inserted it should come out clean. Remove bread from pan to rack to cool.

Pumpkin Chocolate Chip Muffins

INGREDIENTS
1 1/2 cups sugar
1/2 cups vegetable oil
4 eggs
1 1/2 cups canned pumpkin
1/2 cups water
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup mini chocolate chips

DIRECTIONS
1. Preheat the oven to 400 degrees. Grease muffin pan or use paper liners.
2. Mix sugar, oil, eggs. Add pumpkin and water. In separate bowl mix together the baking flour, baking soda, baking powder, spices and salt. Add wet mixture and stir in chocolate chips.
3. Fill muffin cups 2/3 full with batter. Bake in preheated oven for 20 to 25 minutes.

NOTE: This made a tray of full sized muffins and a tray of mini muffins.

Zucchini Bread

INGREDIENTS
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

DIRECTIONS
1. Preheat oven to 350 degrees F.
2. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar.
3. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice.
4. Mix wet ingredients into dry, add nuts and fold in.
5. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.

Banana Bread With Pecans

Ever wonder what you should do with those browning bananas on your counter? My favorite thing to do is make banana bread. It's quick and easy, and most likely you have all of the ingredients in your house already!


INGREDIENTS
2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
4-5 overripe bananas
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup pecans, finely chopped

DIRECTIONS
1. Preheat oven to 350 degrees F and lightly grease a 9 by 5 inch loaf pan.
2. In a large bowl, combine the flour, baking soda, and salt; set aside.
3. Mash 2 of the bananas with a fork in a small bowl so they still have a bit of texture.
4. With an electric mixer fitted with a wire whisk, whip the remaining bananas and sugar together for a good 3 minutes; you want a light and fluffy banana cream.
5. Add the melted butter, eggs, and vanilla; beat well and scrape down the sides of the bowl.
6. Mix in the dry ingredients just until incorporated; no need to overly blend.
7. Fold in the nuts and the mashed bananas with a rubber spatula. Pour the batter into the prepared loaf pan.
8. Bake for about 1 hour and 15 minutes, until golden brown and a toothpick inserted into the center of the loaf comes out clean. Rotate the pan periodically to ensure even browning.
9. Cool the bread in the pan for 10 minutes or so, and then turn out onto a wire rack to cool completely before slicing.