Monday, August 12, 2024

Carrot Zucchini Bread - Mom

2-1/2 cups all-purpose flour

½ cup rolled oats

1-1/2 teaspoon baking powder

¾ teaspoon baking soda

¾ teaspoon salt

1-3/4 ground cinnamon

¼ teaspoon ground nutmeg

¾ cup sugar

¾ cup packed light-brown sugar

½ cup vegetable oil

6 tablespoons unsweetened applesauce

3 large eggs

1-1/2 teaspoon vanilla extract

1-1/2 cups finely shredded, peeled carrots

(from about 3 medium carrots)

1-1/2 cups finely shredded zucchini

(from about 2 small zucchini)

Frosting (optional)

6-tablespoon butter, softened

5 ounce cream cheese, softened

2-1/2 cups powdered sugar

½ teaspoon vanilla extract

1/2 cup chopped pecans or walnuts

1. Preheat oven to 350 degree F. Butter and lightly flour two 8 by 4 inch loaf pans

and set aside. (can make cup cakes and bake less time, 20 – 25 minutes)

2. In a mixing bowl, whisk together flour, baking powder, baking soda, salt,

cinnamon and nutmeg for 30 seconds.

3. In a separate large mixing bowl, whisk together sugar and brown sugar until

well blended, then add oil, applesauce, eggs and vanilla and whisk until well

combined, about 30 seconds to 1 minute.

4. Stir in shredded carrots and zucchini, and then add flour mixture all at once.

Using a rubber spatula, fold mixture just until combined.

5. Divide mixture between two prepared loaf pans.

6. Bake in preheated oven for 35 minutes then (without removing loaves from

oven) quickly tent loaves with a sheet of aluminum foil (to prevent top from

excessive browning) and continue to bake 15 – 20 minutes longer or until

toothpick inserted into center of loaf comes out clean.

7. Allow cooling in loaf pan 5 minutes, then inverting onto a wire rack and cooling

completely. Frost with cream cheese frosting if desired and top with chopped

pecans.

Store in airtight container.

Tuesday, August 6, 2024

Strawberry Banana Smoothie

 

  • 1 bananapeeled and frozen
  • 3 fresh or frozen strawberries
  • 1/3 cup milkI like almond milk
  • 1/4 cup plain Greek yogurt*
  • 1 teaspoon honeyoptional

Green Goddess Smoothie - Tiff Sowards

 2 cups apple juice (fresh pressed, not from concentrate)

2 cups spinach

2 cups kale

2 apples

2 cups frozen strawberries

1 cucumber

1-2 inches ginger root

1/2-1 avocado


Honey Lime Chicken Enchiladas - Jen Martin

Dru has Jenny make these for her birthday every year, and lucky us, Dru made these for us at her cabin in Sedona.

6 T honey

5 T lime juice

1 T chili powder

1/2 tsp garlic powder

1 lb chicken (cooked and shredded)

8-10 flour tortillas

1 lb monterey jack cheese, shredded 

16 oz green enchilada sauce

1 cup heavy cream


Mix honey, lime juice, chili powder & garlic powder and tos with chicken

Let marinate for 30+ minutes

Pour 1/2 cup enchilada sauce in bottom of 9x13 pan

Fill tortillas with 1/3 cup chicken and sprinkle of cheese (save 1 cup cheese for the top)

Mix remaining enchilada sauce with cream

Pour sauce on top and sprinkle with remaining cheese

Bake at 350 degrees until brown and crispy on top

Serve with rice & green salad, chips & Salsa

Monday, May 6, 2024

Tres Leches Cake - Cami Hanson

Fabulous Fruit Slush - Tracy Harthun

4 cups water

4 cups sugar

Boil 5 minutes. Then add:

4 cups water

3/4 cup fresh lemon juice

Freeze overnight. (I pour it into 3 large Slurpee cups.)


One half hour before you want to serve the slush, put frozen

lemonade into a punch bowl. Add 5 different frozen fruit bags on

top. (I use blueberries, raspberries, blackberries, strawberries and

cherries.)


After one half hour of thawing, break lemonade mixture up with a

fork. Pour 1/2 -1 two liter bottle of 7-Up (enough to make it

slushy) into punch bowl and mix together.


Then add 1 small can of crushed pineapple with juice and 3

sliced bananas and mix in. Serve in a clear plastic cup with a

spoon. So fresh and delicious!


Serves about 35

Wednesday, April 17, 2024

Crock Pot Chocolate Lava Cake - Kc Grabau

LINK

Kc uses German Chocolate Cake 

& 1/2 bag chocolate chips and 1/2 bag caramel chips