(These almost don't count as "bread" because they're more like cakes, but since they include zucchini, they've got to be good for you, right?! Let's compromise on "bald cupcakes.")
3 eggs
7/8 c. oil
1 c. sugar
1 c. brown sugar
2 c. grated zucchini, (leave peel on, just remove seeds if necessary)
2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1/4 tsp. baking powder
3 Tb. baking cocoa
3 c. flour
1 c. chocolate chips
Mix wet ingredients; sift dry ingredients and mix only until blended. Stir in chocolate chips. Pour into greased loaf pans; bake at 350 F for 55 minutes. OR line muffin pans and bake at 375 F for 15-25 minutes.
Friday, November 2, 2012
Tuesday, March 29, 2011
Taco Soup
1 lb. ground beef (or turkey or chicken)
1 package taco seasoning (or to taste)
1 15-oz can corn, UNdrained
1 15-oz can black beans, drained
1 15-oz can diced tomatoes, UNdrained
1 6-oz can tomato paste (sometimes I substitute tomato sauce)
salt & pepper to taste
Brown ground beef in large saucepan. Add the rest of the ingredients and cook 10-15 minutes on medium heat. Serve with sour cream, grated cheese, and corn chips, if desired.
1 package taco seasoning (or to taste)
1 15-oz can corn, UNdrained
1 15-oz can black beans, drained
1 15-oz can diced tomatoes, UNdrained
1 6-oz can tomato paste (sometimes I substitute tomato sauce)
salt & pepper to taste
Brown ground beef in large saucepan. Add the rest of the ingredients and cook 10-15 minutes on medium heat. Serve with sour cream, grated cheese, and corn chips, if desired.
Creamy Salsa Chicken Wraps
2-4 chicken breasts
1 c. chicken broth
1 c. salsa
1 15-oz can corn, drained
1 15-oz can black beans, drained
1 package taco seasoning
Combine all ingredients in crock pot. Cook on low 6-8 hours OR high 3-4 hours.
Just before serving, shred chicken and mix back into sauce. Then stir in:
1/2 c. sour cream
1 c. grated cheddar cheese
Serve with warm flour tortillas and Spanish rice.
1 c. chicken broth
1 c. salsa
1 15-oz can corn, drained
1 15-oz can black beans, drained
1 package taco seasoning
Combine all ingredients in crock pot. Cook on low 6-8 hours OR high 3-4 hours.
Just before serving, shred chicken and mix back into sauce. Then stir in:
1/2 c. sour cream
1 c. grated cheddar cheese
Serve with warm flour tortillas and Spanish rice.
Wednesday, March 2, 2011
Old-Fashioned Lemon Bread
1 ½ c. flour
1 c. sugar
1 tsp. baking powder
½ tsp. salt
½ c. oil
½ c. milk
2 eggs
1 Tb. grated lemon peel
Sift first four ingredients together. In a separate bowl, mix next four ingredients. Combine wet and dry ingredients and mix until blended. Pour into greased loaf pan and bake at 350*F fo 40-45 minutes. Remove from pan.
Glaze:
4 ½ Tb. lemon juice
1/3 c. sugar
Combine in small saucepan and heat on medium until sugar dissolves and mixture just boils. Pour hot glaze over hot loaf.
1 c. sugar
1 tsp. baking powder
½ tsp. salt
½ c. oil
½ c. milk
2 eggs
1 Tb. grated lemon peel
Sift first four ingredients together. In a separate bowl, mix next four ingredients. Combine wet and dry ingredients and mix until blended. Pour into greased loaf pan and bake at 350*F fo 40-45 minutes. Remove from pan.
Glaze:
4 ½ Tb. lemon juice
1/3 c. sugar
Combine in small saucepan and heat on medium until sugar dissolves and mixture just boils. Pour hot glaze over hot loaf.
Angie Benson's Bread
This is the only bread recipe I use. Sometimes I substitute half the flour with whole wheat flour.
Yield: 5 loaves
5 ½ c. warm water
3 Tb. yeast
1 c. sugar
4 tsp. salt
1 c. oil
6 c. flour
6-7 c. flour
Gently mix yeast and sugar into warm water. Allow to sit for 5-10 minutes, until proofed. Mix in salt, oil and first amount of flour, until mixture is like a batter. Knead in remaining flour (or use dough hook of stand mixer) until dough is soft but not sticky. Allow to rise, covered, in a greased bowl 45-60 minutes, until doubled. (Sometimes I skip this step.) Knead down and form into rolls or loaves. Place in greased pans and allow to rise 45-60 minutes, until doubled. Bake loaves 25-30 minutes at 350*F; bake rolls 15 minutes at 400*F.
Half Recipe:
2 ¾ c. warm water
1 ½ Tb. yeast
½ c. sugar
2 tsp. salt
½ c. oil
3 c. flour
3-3 ½ c. flour
Yield: 5 loaves
5 ½ c. warm water
3 Tb. yeast
1 c. sugar
4 tsp. salt
1 c. oil
6 c. flour
6-7 c. flour
Gently mix yeast and sugar into warm water. Allow to sit for 5-10 minutes, until proofed. Mix in salt, oil and first amount of flour, until mixture is like a batter. Knead in remaining flour (or use dough hook of stand mixer) until dough is soft but not sticky. Allow to rise, covered, in a greased bowl 45-60 minutes, until doubled. (Sometimes I skip this step.) Knead down and form into rolls or loaves. Place in greased pans and allow to rise 45-60 minutes, until doubled. Bake loaves 25-30 minutes at 350*F; bake rolls 15 minutes at 400*F.
Half Recipe:
2 ¾ c. warm water
1 ½ Tb. yeast
½ c. sugar
2 tsp. salt
½ c. oil
3 c. flour
3-3 ½ c. flour
Grandma Dahleen's Banana Bread
1 c. sugar
½ c. butter, softened
3 ripe bananas, mashed
2 eggs
½ c. cold water
2 ½ c. flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
(optional 1-2 c. chocolate chips or nuts)
Combine sugar and butter; beat with mixer until well mixed. Add bananas, eggs, water. Sift dry ingredients and add. Beat mixture 2 minutes on medium speed. (Then stir in chocolate chips or nuts, if using.) Pour into greased loaf pans. Bake at 350*F for 1 hour (or mini loaf pans at 375*F for 30 minutes). Cool and remove from pans.
½ c. butter, softened
3 ripe bananas, mashed
2 eggs
½ c. cold water
2 ½ c. flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
(optional 1-2 c. chocolate chips or nuts)
Combine sugar and butter; beat with mixer until well mixed. Add bananas, eggs, water. Sift dry ingredients and add. Beat mixture 2 minutes on medium speed. (Then stir in chocolate chips or nuts, if using.) Pour into greased loaf pans. Bake at 350*F for 1 hour (or mini loaf pans at 375*F for 30 minutes). Cool and remove from pans.
Saturday, May 30, 2009
Yummy Fresh Salsa Dip
4 Roma tomatoes
4 green onions (but some people call them scallions...)
1 can corn, drained
1 can black beans, drained
2 avacados, chopped
small bunch of cilantro, chopped
1 package Good Seasons italian dressing (prepared as directed)
Mix first four ingredients, then gently fold in avacados and cilantro. Stir in just enough dressing to coat (save the rest for another yumminess). Serve with tortilla chips. Mmmmm...
4 green onions (but some people call them scallions...)
1 can corn, drained
1 can black beans, drained
2 avacados, chopped
small bunch of cilantro, chopped
1 package Good Seasons italian dressing (prepared as directed)
Mix first four ingredients, then gently fold in avacados and cilantro. Stir in just enough dressing to coat (save the rest for another yumminess). Serve with tortilla chips. Mmmmm...
Tuesday, March 24, 2009
Dangerous Chocolate Cake - Individual Size
This is dangerous because (as stated by Deborah Andreasen) we are all now only 4 minutes away from delicious real chocolate cake! Makes one generous serving, or two, if YOU are generous.
Mix in a large mug:
4 Tb. flour
4 Tb. sugar
2 Tb. cocoa
Add & mix well:
1 egg
Add & mix in:
3 Tb. milk
3 Tb. oil
Add & stir:
3 Tb. chocolate chips (opt)
a small splash of vanilla
Microwave 3 minutes on high (1000 watts). It will rise a lot, but shouldn't spill over. Remove and allow to cool enough so you don't scorch your mouth. Eat it secretly with vanilla ice cream--then no one will know--and clean up is almost non-existent.
Mix in a large mug:
4 Tb. flour
4 Tb. sugar
2 Tb. cocoa
Add & mix well:
1 egg
Add & mix in:
3 Tb. milk
3 Tb. oil
Add & stir:
3 Tb. chocolate chips (opt)
a small splash of vanilla
Microwave 3 minutes on high (1000 watts). It will rise a lot, but shouldn't spill over. Remove and allow to cool enough so you don't scorch your mouth. Eat it secretly with vanilla ice cream--then no one will know--and clean up is almost non-existent.
Turtle Cookies
Courtesy of Deborah Andreasen.
These are super easy, and on a hot summer day, they won't make you heat up the oven! They cook in a regular waffle iron, and you can bake the whole batch in no time--almost as quickly as they get eaten...
2 eggs
1 c. flour
3 Tb. cocoa
1/2 c. butter, melted
3/4 c. sugar
1 t. vanilla
Mix all the ingredients in order. It will be thick. Drop by spoonfuls onto waffle iron (it's best to make little "cookies" by dropping the dough in the middle of each section, but if you just want one big chocolate waffle, go for it). Take them off when a regular waffle would be done, and there you have it! Sprinkle with powdered sugar and drizzle with chocolate sauce, if desired.
These are super easy, and on a hot summer day, they won't make you heat up the oven! They cook in a regular waffle iron, and you can bake the whole batch in no time--almost as quickly as they get eaten...
2 eggs
1 c. flour
3 Tb. cocoa
1/2 c. butter, melted
3/4 c. sugar
1 t. vanilla
Mix all the ingredients in order. It will be thick. Drop by spoonfuls onto waffle iron (it's best to make little "cookies" by dropping the dough in the middle of each section, but if you just want one big chocolate waffle, go for it). Take them off when a regular waffle would be done, and there you have it! Sprinkle with powdered sugar and drizzle with chocolate sauce, if desired.
Friday, March 13, 2009
Cashew Chicken
Ingredients:
1 lb. chicken, cooked, cubed
2-3 carrots, sliced
1 green pepper, sliced
Saute until tender.
Sauce:
1 Tb. cornstarch
2 Tb. soy sauce
1 c. hot water
2 t. chicken bouillon
1/2 t. ground ginger
2 t. brown sugar
Chopped, toasted cashews
Directions:
Combine cornstarch and soy sauce. Mix bouillon into hot water; add to soy sauce mixture with ginger and brown sugar. Whisk until smooth. Stir into saucepan with chicken and vegetables. Stir until thickened, about 2 minutes. Enjoy over hot rice with a sprinkling of cashews.
1 lb. chicken, cooked, cubed
2-3 carrots, sliced
1 green pepper, sliced
Saute until tender.
Sauce:
1 Tb. cornstarch
2 Tb. soy sauce
1 c. hot water
2 t. chicken bouillon
1/2 t. ground ginger
2 t. brown sugar
Chopped, toasted cashews
Directions:
Combine cornstarch and soy sauce. Mix bouillon into hot water; add to soy sauce mixture with ginger and brown sugar. Whisk until smooth. Stir into saucepan with chicken and vegetables. Stir until thickened, about 2 minutes. Enjoy over hot rice with a sprinkling of cashews.
New Favorite Chocolate Frosting
It's super easy, too!
Ingredients:
2 Tb. butter
1/4 c. milk
Stir in heavy saucepan until butter melts. Remove from heat. Add:
1/2 c. chocolate chips (I prefer semi-sweet)
Stir until smooth. Cool.
Stir in:
1 1/2 - 2 c. powdered sugar
Mix until spreadable consistency. That's it! Yummy!
Notes:
I used it to frost luscious milk chocolate cupcakes and then sprinkled with mini chocolate chips. It was great on graham crackers too. I'm not much of a frosting person overall, but this one had me licking my fingers, the bowl, the spoon, the plate...
Yield 1 cup
Ingredients:
2 Tb. butter
1/4 c. milk
Stir in heavy saucepan until butter melts. Remove from heat. Add:
1/2 c. chocolate chips (I prefer semi-sweet)
Stir until smooth. Cool.
Stir in:
1 1/2 - 2 c. powdered sugar
Mix until spreadable consistency. That's it! Yummy!
Notes:
I used it to frost luscious milk chocolate cupcakes and then sprinkled with mini chocolate chips. It was great on graham crackers too. I'm not much of a frosting person overall, but this one had me licking my fingers, the bowl, the spoon, the plate...
Yield 1 cup
Sunday, September 14, 2008
Crispy-topped Fruit Cobbler
12-16 oz fresh or frozen fruit (blackberries, peaches, etc.)
1 cup + 1 T. flour
1 cup + 2 T. sugar
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/3 cup oil
Gently stir 1 T. flour and 2 T. sugar into desired fruit. Place in an even layer in a 9x9 or 7x11-inch pan. In a medium bowl, sift together dry ingredients, then mix in egg with fork until crumbly. Spread over fruit in pan. Drizzle with oil. Bake in a 375 degree oven for 25-35 minutes (longer if fruit is frozen) or until top is golden brown and cooked through. Remove from oven. Allow to set for 10-15 minutes, then serve with vanilla ice cream, if desired.
Note: I recently forgot to drizzle any oil over the top, and it turned out just fine. In fact, I forgot that I'd forgotten until I was writing this recipe. So if you're in the mood for a fat-free dessert, this one can work--the top is just slightly more crumbly. Enjoy!
1 cup + 1 T. flour
1 cup + 2 T. sugar
1 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/3 cup oil
Gently stir 1 T. flour and 2 T. sugar into desired fruit. Place in an even layer in a 9x9 or 7x11-inch pan. In a medium bowl, sift together dry ingredients, then mix in egg with fork until crumbly. Spread over fruit in pan. Drizzle with oil. Bake in a 375 degree oven for 25-35 minutes (longer if fruit is frozen) or until top is golden brown and cooked through. Remove from oven. Allow to set for 10-15 minutes, then serve with vanilla ice cream, if desired.
Note: I recently forgot to drizzle any oil over the top, and it turned out just fine. In fact, I forgot that I'd forgotten until I was writing this recipe. So if you're in the mood for a fat-free dessert, this one can work--the top is just slightly more crumbly. Enjoy!
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