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Tuesday
Sep042012

Blueberry zucchini bread

From what I hear, those of you with gardens have zucchini coming out of your ears! I wouldn't know, since I live in a townhome with about ten square feet of grass and no room for gardening. I am here to help those of you with a plentiful crop! Make a few loaves of this bread and your friends and family will love you. This bread is moist and filled with flavor, and I can tell you from experience that it is impossible to eat just one slice. If you have children, you will have to lock this stuff up!

Preheat your oven to 350 degrees F. Coat two 9x5-inch loaf pans with cooking spray and set aside.

Shred 1 large zucchini and set aside.

I think it is so cool how zucchinis sweat.

In a large mixing bowl, combine:

2 eggs

1/2 cup vegetable oil

1 cup granulated sugar

1 cup light brown sugar

1 teaspoon vanilla

1/2 cup sour cream

Mix with a spoon until the mixture is smooth.

Add the shredded zucchini. When measured, it should equal approximately 1 1/2 cups.

Fold in the shredded zucchini.

In a medium mixing bowl, combine:

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 1/4 teaspoons baking powder

1 teaspoon salt

2 teaspoons cinnamon

Mix well.

Gradually add the flour mixture to the zucchini mixture, stirring after each addition.

Rinse 1 pint of fresh blueberries.

Add the blueberries to the bowl, reserving a handful. 

Fold in the blueberries.

Divide the mixture between the prepared loaf pans.

Sprinkle a tablespoon or two of brown sugar over the tops, along with the reserved blueberries.

Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Here's hoping this recipe helps those of you with a zucchini situation. Enjoy!

Blueberry Zucchini Bread

This bread does NOT disappoint. It is super moist and delicious!

Serves: Two 9x5-inch loaves

Total time: 1 hr, 30 min

Blueberry Zucchini Bread


Ingredients:

  • 2 eggs
  • 1/2 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream
  • 1 large zucchini, shredded (equals approx. 1 1/2 cups)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 teaspoons cinnamon
  • 1 pint fresh blueberries
  • Brown sugar for sprinkling
Instructions:
  1. Preheat oven to 350 degrees F. Coat two 9x5-inch loaf pans with cooking spray and set aside. In a large mixing bowl, combine the eggs, oil, sugars, vanilla and sour cream. Mix until smooth.
  2. Fold in the shredded zucchini. In a medium mixing bowl, combine the flour, baking soda, baking powder, salt and cinnamon. Mix well.
  3. Gradually add the flour mixture to the zucchini mixture, stirring after each addition. Fold in the blueberries, reserving a handful. Divide the mixture between the prepared loaf pans. Sprinkle brown sugar on the tops, along with the reserved blueberries. Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

 

 

Tuesday
Sep042012

Winner of Bon Ami cleaning products announced!

Congrats to commenter #43, Wendy, for winning the Bon Ami cleaning products kit!

Wendy, please send me your mailing address so Bon Ami can get a kit in the mail for you.

Thanks for commenting and reading, friends!

Thursday
Aug302012

Peach jam and a giveaway!

As a "chick who cans," I received a very cool cleaning kit in the mail from the generous folks at Bon Ami. Certainly you have heard of Bon Ami, the cleaning products company that has been around for more than 125 years. Their products are toxin-free and gentle on the environment. They also smell wonderful (Tangerine Thyme, yum!) and they did a fantastic job of cleaning my jars in preparation for holding peach jam! 

Bon Ami has offered to send one of my readers a cleaning kit, as well!

To be entered to win a Bon Ami cleaning kit (pictured below), leave a comment on this post telling me what your favorite flavor of jam/jelly is.

For additional giveaway entries, leave separate comments for any or all of the following:

Follow me on Pinterest.

Follow me on Twitter.

Follow me on Facebook.

Follow my RSS Feed.

I will randomly select a winner Tuesday, September 4th at 9:00 a.m.

I would also love to share with you the peach jam I made last week! I am a huge jam fan, and I have something to tell those of you who have never made it and who are perhaps daunted by the task. It is EASY! Way easier than pie. There is nothing better than homemade jam, and it is a perfect and thoughtful gift for those of you thinking ahead to Christmas. 

First, thoroughly clean seven 8-oz. mason jars.

Pit, peel and coarsely chop 8 large peaches.

In batches, place the peaches in a food processor and pulse until the mixture appears chunky (but is not mushy).

Add the peaches to a medium saucepan, along with:

3 cups sugar

Juice from 1/2 of a lemon

1/2 teaspoon kosher salt

Bring to a boil over medium-high heat. Continue to boil, stirring frequently, for 12 to 14 minutes, or until the jam sticks to the back of a spoon.

Pour the jam into the cleaned mason jars and secure with lids. Place the jars in the refrigerator, or freeze.

Good for 4 to 6 weeks in fridge.

Enjoy!

Printable recipe: Peach jam

Saturday
Aug252012

Zucchini fries and seasoned sour cream

Have you guys listened to the song Up With the Birds by Coldplay? I am a bit of a CP fanatic. Dan rolls his eyes at me any time I mention Coldplay. This song, though, it is really great. On my sad days, it uplifts me. On my happy days, it makes my smile a little bit bigger. I am listening to it now as Dan gives Sammy his first-ever shower (fairly certain it isn't going so well) and as I listen to the combine harvest corn a few feet from our dropzone trailer.

Elijah is spending the night with his auntie tonight, so Dan and I have had special time with our sweet Sammy. It has been fun! Elijah's medical needs combined with his flair for the dramatic sometimes causes us to focus on him. This time with our sweet Sammy is special to all of us.

The boys are back from their shower. It didn't go well, as suspected. Once Sammy is in bed Dan and I will prepare tonight's dinner, a frozen pizza. Don't judge! We're in a trailer! I'm wishing I had saved some of these zucchini fries that I made the other night.

First, prepare the zucchini fries. You can make the seasoned sour cream while the fries are baking. Or you can be healthy and use ketchup.

Preheat your oven to 425 degrees F. Coat a nonstick baking sheet with cooking spray and set aside.

In a small bowl, combine:

1/2 cup skim milk

1 large egg

Whisk until combined.

In another small bowl, combine:

1/2 cup seasoned breadcrumbs

1/2 cup shredded Parmesan cheese

Mix well.

Cut 2 large zucchinis into 3-inch by 1/2-inch strips.

Coat the zucchini strips with the milk-egg mixture, followed by the breadcrumb-cheese mixture.

Place onto the prepared baking sheet.

Bake in the preheated oven for 20 to 25 minutes, or until crispy and golden brown. Serve with...

Seasoned sour cream!

In a medium bowl, combine:

1 cup mayonnaise

1 cup sour cream

Stir until smooth.

Add:

Juice from 1/2 of a lemon

1 tablespoon Worcestershire sauce

1/2 teaspoon dried parsley

1/2 teaspoon garlic salt

1/2 teaspoon paprika

1/2 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

Mix well. Refrigerate for a minimum of 1 hour before serving.

Serve with aforementioned zucchini fries. Or another vegetable. Or crackers. 

..good things are coming our way... Yes, I'm still listening to CP. Enjoy the recipe and have a great day, friends!

Zucchini Fries

A healthy version of the tasty French fry!

Serves: 8-10

Total time: 40 min

Zucchini Fries



Ingredients:

  • 1/2 cup skim milk
  • 1 large egg
  • 1/2 cup seasoned breadcrumbs
  • 1/2 cup shredded Parmesan cheese
  • 2 large zucchini, cut into 3-inch x 1/2-inch strips
Instructions:
  1. Preheat oven to 425 degrees F. Coat a nonstick baking sheet with cooking spray. Set aside. In a small bowl, combine the milk and egg. Mix well. In a separate small bowl, combine the breadcrumbs and cheese. Mix well. Coat the zucchini strips with the milk-egg mixture, followed by the breadcrumb-cheese mixture.
  2. Place the coated zucchini strips onto the prepared baking sheet. Bake in the preheated oven for 20 to 25 minutes, or until crispy and golden brown. Serve with seasoned sour cream.

 

 

Monday
Aug202012

Chocolate cherry crock pot cake

My boys and I are home from August 2012 Vacation #2. We are settling back into a routine just before school begins. Elijah will start Kindergarten this fall! I cannot think about that without shedding a few tears. The doctors warned us about potential "bad things" before he was born. They said he might not live to see daylight, and if he did that he may not see much of it. Five and a half years later, he is GOING TO KINDERGARTEN! I am a proud mama.

While I was out buying school supplies and shoes and shirts for my oldest boy today, this cake was cooking on my counter top. Two of the Paulas that I know are responsible for this delicious thing. Thank you, Paula, for the inspiration for this recipe, and thank you, Paula, for having a birthday this week! I love you both to pieces! 

Generously spray the inside of a crock pot with cooking spray.

In a large mixing bowl, combine:

18.25-oz. package chocolate cake mix

1 cup sour cream

1/2 cup vegetable oil

1 cup water

4 eggs

Using a hand-held mixer, mix until just combined.

Add:

5.9-oz. package instant chocolate pudding mix

11.5-oz. bag milk chocolate chips

Gently combine the ingredients using a spoon.

Pour the mixture into the prepared crock pot.

Sprinkle 1 cup of chopped, pitted Bing cherries over the top.

Cook on high for 4 hours.

Scoop out with a large spoon and serve warm with ice cream and Bing cherries.

Have a delicious, er, great week!

Chocolate Cherry Crockpot Cake

Cake and cherries? In a crockpot?! YES!!

Serves: 12

Total time: 4 hrs, 15 min

Chocolate Cherry Crockpot Cake


Ingredients: 

  • 18.25-oz. package chocolate cake mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 1 cup water
  • 4 eggs
  • 5.9-oz. package instant chocolate pudding mix
  • 11.5-oz. bag milk chocolate chips
  • 1 cup Bing cherries, chopped and pits removed
Instructions:
  1. Generously spray the inside of a crock pot with cooking spray. In a large mixing bowl, mix together cake mix, sour cream, vegetable oil, water and eggs with a hand-held mixer until just combined. Stir in the pudding mix and chocolate chips with a spoon.
  2. Pour mixture into the prepared crock pot. Sprinkle the cherries over top. Cook on high for 4 hours. Serve with ice cream.