Blueberry Zucchini Bread

Ingredients

Original recipe makes 4 mini-loaves (that is what directions say, I find it makes 1 large loaf and 3 mini loaves)

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 cups white sugar
• • 1/4 cups brown sugar
• 3 cups shredded zucchini
• 3 cups all-purpose flour

• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• dash of nutmeg
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Optional Crumb Topping

2/3 cup flour, 1/2 cup brown sugar, 1/2 cup white sugar 1 tsp cinnamon, 1/2 cup chopped walnuts (or oatmeal, which is what I use) and 1 stick softened butter-mix altogether with hand) and sprinkle all over the top of the loaves before baking

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, nutmeg and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Banana Crush Punch

2 cups sugar
3 cups water
1 1/2 cups orange juice
1/4 cups orange juice
3 bananas, pureed in blender (use some of juice to blend)
1 - 46 oz can pineapple juice
2 - 2 liter bottles of Sprite

Combine sugar and water.  Boil until syrupy.  Remove from heat and add remaining ingredients, EXCEPT Sprite.  Cool.  Pour into 2 gallon freezer bags.  Freeze until firm.

To serve: Remove from freezer 1/2  to 1 hour before serving.  Use one bag of frozen punch per 2 liter bottle of Sprite.  Stir to mix until slushy.

Serves 40

Pizza Sauce

DIRECTIONS:

• 1 (6 ounce) can tomato paste

• 6 fluid ounces warm water (110 degrees F/45 degrees C)

• 3 tablespoons grated Parmesan cheese

• 1 teaspoon minced garlic

• 2 tablespoons honey

• 1 teaspoon anchovy paste(optional)

• 3/4 teaspoon onion powder

• 1/4 teaspoon dried oregano

• 1/4 teaspoon dried marjoram

• 1/4 teaspoon dried basil

• 1/4 teaspoon ground black pepper

• 1/8 teaspoon cayenne pepper

• 1/8 teaspoon dried red pepper flakes

• salt to taste

DIRECTIONS

1. In a small bowl, combine tomato paste, water, Parmesan cheese, garlic, honey, anchovy paste, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt; mix together, breaking up any clumps of cheese.
2. Sauce should sit for 30 minutes to blend flavors; spread over pizza dough and prepare pizza as desired.

Creamy Tomato Meatball Casserole

INGREDIENTS:
36 ½-oz. Italian Style Meatballs
1 10-oz. can tomato soup
1 26-oz. pasta sauce, any flavor
1/3 cup mozzarella cheese, grated
1/3 cup Parmesan cheese, grated
1/2 cup Light cream or half and half
1/4 cup Bread crumbs
1/8 cup Olive oil
DIRECTIONS:
Preheat oven to 350 degrees F. Use the oil to coat the sides of a 4-quart casserole dish. Combine the tomato soup and pasta sauce with the cream, mix well, then add the meatballs. Pour the meatball mixture into the casserole dish, top with the cheeses and breadcrumbs and bake uncovered for 25 minutes. Let stand for 5 minutes before serving.  Serve over cooked noodles.

Carne Asada Burritos

COMBINE:
1⁄2	cup chopped fresh cilantro
1⁄2	cup each canola oil and fresh lime juice
4	Tbsp. chipotle sauce
2	Tbsp. minced fresh garlic
2	Tbsp. distilled white vinegar
11⁄2	tsp. kosher salt
1	tsp. each ground cumin and black pepper
ADD:
1	top sirloin, trimmed (1½ lb.)
HEAT:
2	Tbsp. canola oil
2	red bell peppers, sliced
1	sweet onion, sliced
WARM:
6	burrito-size flour tortillas (10-inch)
2	cups chopped romaine lettuce
2	avocados, peeled, pitted, and sliced
6	Tbsp. purchased pico de gaillo
2	Tbsp. chopped fresh cilantro

Combine ½ cup cilantro, ½ cup oil, lime juice, chipotle sauce, garlic, vinegar, salt, cumin, and black pepper in a large bowl.

Add steak to marinade; toss to coat. Cover bowl with plastic wrap; chill 4–12 hours, flipping steak occasionally.

Heat 2 Tbsp. oil in a large cast-iron skillet over high until it shimmers. Remove steak (reserving ¼ cup marinade) and season with salt and black pepper; cook 5–7 minutes per side for medium-rare. Transfer steak to a cutting board; tent with foil and let rest 10 minutes. Slice steak against the grain.

Sauté bell peppers and onion in drippings in skillet with reserved marinade over medium-high heat until crisp-tender, 3–5 minutes.

Warm tortillas in a large nonstick skillet over low heat.

Divide steak, bell pepper-onion mixture, romaine, avocado, pico de callo, and 2 Tbsp. cilantro among tortillas. Fold sides of tortilla into center, then roll edge closest to you over the filling; continue rolling and tucking in filling until enclosed.

Sunrise Breakfast Casserole

INGREDIENTS

• 2 packages (12 ounces each) sausage links
• 9 large eggs
• 3 cups milk
• 1-1/2 teaspoons ground mustard
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 package (30 ounces) Country Style Hash Browns
• 2 cups (8 ounces each) shredded 4-cheese Mexican cheese
• 1/2 cup sweet red pepper, diced
• 1/3 cup green onions , thinly sliced
• 2 cups salsa or picante sauce (optional) 

 

Directions

1. Place sausage on a 15-inch x 10-inch x 1-inch baking pan.
2. Bake at 375˚F for 15 to 20 minutes or until sausage is no longer pink and an internal temperature of 165˚F is reached, turning once; drain and slice into 1/4-inch coins.
3. In a large bowl, combine the eggs, milk, mustard, salt and pepper.
4. Add the hash browns, sausage, cheese, sweet red pepper and green onions; mix well.
5. Pour into a greased 13-inch x 9-inch x 2-inch baking dish.
6. Cover and refrigerate overnight.
7. Remove from the refrigerator 30 minutes before baking.
8. Bake, uncovered, at 350˚F for 65 to 70 minutes or until set and golden brown and an internal temperature of 165˚F is reached.
9. Let stand 10 minutes before serving.
10. Serve with salsa or picante sauce if desired.

Coconut Syrup

1/2 c. butter

3/4 c. buttermilk
1 c. sugar
½ tsp. baking soda
1 tsp. coconut extract

Place butter, buttermilk and sugar in a medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Bring to a boil and boil one minute.

Remove from heat and add baking soda and extract, stirring constantly. It will bubble up, so if your pot is small, hold it over the sink to avoid spillage. Continue to stir syrup and let it rest for a few minutes before serving. Serve over almost any breakfast food: waffles, pancakes, French toast, crepes, etc.