Banana Zucchini Bread

3 eggs
3/4 cup vegetable oil
2/3 cup packed brown sugar
1 cup white sugar
1 cup grated zucchini
2 bananas, mashed
2 teaspoons vanilla extract

3 1/2 cups all-purpose flour
1 tablespoon ground cinnamon
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup dried cranberries
1/2 cup chopped walnuts

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.
2. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
3. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

Recipe:  Heather

 

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Cheese Tortellini in Cream Sauce

1/2cup chicken broth
1/2 cup white wine
2 cups heavy cream
salt to taste
2 cups fresh cheese Tortellini

 

 

Red Sauce:

1 14.5 oz can diced or crushed tomatoes
1 tablespoon extra-virgin olive oil
1 garlic clove, minced
2 teaspoons Italian seasoning
2 teaspoons butter
salt and pepper to taste

Garnish:

Fresh basil
Parmesan Cheese

In a medium sauce pan simmer chicken broth and white wine.  Reduce liquid to 1/4 cup.  Add the heavy cream.  Season with salt to taste.  Set aside. 

For the red sauce:  heat olive oil in a saucepan until barely warm.  Add the tomatoes and bring to a simmer.  Cook for about 5 minutes or until beginning to thicken.  Add garlic, Italian seasonings, and salt and pepper. 

Cook tortellini according to package directions.  Drain. 

Add the cooked tortellini to the cream sauce and bring to a low simmer for about 5 minutes.   Serve in shallow bowls.  Top tortellini with the red sauce and garnish with fresh basil and Parmesan cheese.   Makes 4 servings

Recipe: Paula

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World's Best Granola

Large 42 oz. rolled oats

1 cup wheat germ
1 1/2 cups sunflower seeds
3/4 cup sesame seeds (white)
1 lb. flaked coconut (sweetened)
2 cups coarse chopped pecans
1 1/2 cups dried cranberries or raisins
1 1/2 cup dried banana chips

Syrup:

1 cup honey
1 1/2 cups brown sugar
1 1/2 tsp. salt
1 1/2 cups water
1 1/2 cups oil
3 TBSP vanilla

1. Mix dry ingredients in large bowl (hold cranberries & banana chips until after baking). 
2. Mix syrup ingredients and bring to a boil.  Pour over dry ingredients and stir until mixed.
3. Pour onto cookie sheets with sides and bake for about 1/2 hour, stirring every 10 minutes, until golden brown (be careful to not over cook).
4. Remove from oven and cool.  Add cranberries and banana chips.

Recipe: Paula

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Croissant Turkey & Apple Sandwich

Turkey, sliced
Apple slices (skins on)
Provolone or Swiss cheese (sliced)
Green leaf or romaine lettuce
Red onion, sliced (optional)
Green pepper, sliced
Salt and pepper

 

Cream Cheese Spread:

8 oz. cream cheese, softened

1/4 cup powdered sugar2 tsp. cinnamon

1/4 cup orange juice

Cream all ingredients together until mixture becomes very spreadable (makes a lot, can half).

 

Slice open croissant and spread with cream cheese spread.  Add turkey, apple, cheese, lettuce, onion, green pepper and salt and pepper to taste.

Recipe: Paula

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Hot Chocolate Mix

2.5 lbs. powdered sugar

30 oz. “Nesquik” chocolate milk powder

1 can (#10 size) “Morning Moo’s” powdered milk

30 oz. “Cremora” creamer

Mix all ingredients together and store in sealed container.

To make:  Mix 1/3 cup mix with 1 cup water

 

Recipe: Paula

 

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Oven Scrambled Eggs

2 Tbsp. butter, melted

6 eggs
3/4 tsp salt
1/2 cup and 2 TBSP. milk (5 oz)
Pepper to taste

Preheat oven to 350 degrees.

Pour melted butter into a glass 9x13 baking dish.  In a large bowl, whisk together eggs and salt until well blended.  Gradually whisk in milk.  Pour egg mixture into the baking dish.

Bake uncovered for 10 minutes, then stir, and bake an additional 10-15 minutes, or until eggs are set.  Serve immediately.

***We love this with ground sausage, green pepper and mushrooms added!!!***

Recipe: Heather

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Lemon-Zuchinin Loaf w/lemon glaze

Makes one 9×5″ loaf

2 cups unbleached all-purpose flour

2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
1/2 cup canola 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 (you don’t need to peel the zucchini before grating it)

Preheat oven to 35o degrees. Grease and flour a 9×5″ loaf pan; set aside.

In large bowl, blend flour, baking powder, and salt; set aside.

In medium bowl, beat 2 eggs well, then add canola oil and sugar, and blend well. Then add the buttermilk, lemon juice, and lemon zest and blend everything well. Fold in zucchini and stir until evenly distributed in mixture.

Add this mixture to the dry ingredients in the large bowl and blend everything together, but don’t overmix.

Pour batter into prepared 9×5″ loaf pan and bake at 350 degrees for 45 minutes, or until toothpick inserted in center comes out clean (if your oven tends to run hot, check the loaf after 40 minutes; also, if you make this in an 8×4″ loaf pan, your baking time may be a little longer…about 5 to 10 minutes more). Cool in pan 10 minutes, then remove to a wire rack and cool completely. While loaf is cooling, you can make the glaze…

LEMON GLAZE

1 cup powdered sugar
Juice of 1 lemon (or 2 Tablespoons lemon juice)
In small bowl, mix powdered sugar and lemon juice until well blended. Spoon glaze over cooled loaf. Let glaze set, then serve.

Recipe: Heather

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