Chocolate Chip Zucchini Bread

It's zucchini season and what better way to use up that zucchini in your garden then with zucchini bread! This recipe is so easy to follow and is super good!

Ingredients

Slightly adapted from: V Monte
Picture Credit

1. 3 cups all-purpose flour
2. 1 teaspoon salt
3. 1 teaspoon baking soda
4. 1 teaspoon baking powder
5. 2 teaspoons ground cinnamon
6. 1/2 teaspoon nutmeg
7. 3 eggs
8. 1 cup vegetable oil
9. 1 cup white sugar
10. 1 cup brown sugar
11. 3 teaspoons vanilla extract
12. 3 cups grated zucchini
13. 1 cup chocolate chips
14. 1/2 cup chopped walnuts (optional)

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini, chocolate chips and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Enjoy !!

-Christy

Double Chocolate Rolo Cookies

When I rated this recipe in my cookbook, I rated it a 1000 out of 10. My husband thought I was the most amazing woman on earth.  They are simply delicious and because they're tiny little cookies, you eat way too many!!

And in case you care, I'm sure you all do, I am due today. Yep, today. I need a plate of these right now. They induce labor, right? I'm sure they do...

• 2 1/2 cups flour
• 3/4 cup cocoa
• 1 tsp baking soda
• 1 cup white sugar
• 1 cup firmly packed brown sugar
• 1 cup softened butter
• 2 tsp vanilla
• 2 eggs
• 75 Rolo chocolates

1. Mix the flour, cocoa, and baking soda.
2. In a separate bowl, beat the sugar and butter. Add the vanilla and eggs and combine well.
3. Add the flour mixture to the sugar mixture, and combine well. Chill cookie dough for 1 hour.
4. Shape dough in small (about 1 1/2 tsp) around a Rolo. Make sure the Rolo is completely covered.
5. Place on ungreased cookie sheet, and chill again for 1 hour more.
6. Bake at 375 degrees for 7-8 minutes, then cool on wire rack.

You will LOVE these!!!
Cathy

Source: Canadian Bible Society Celebration Cookbook, Wilma King and Gwen Louiselle

Bacon, Mushrooms, and Herbs Spaghetti

I adapted this recipe from  a recipe I found in the Food Network Magazine (bday present from Christy!!). It's so good, and it's the spot. Bacon...oh we love bacon in this house.

• 6 (or more) slices of thick cut bacon, cut into 1/2 inch pieces
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1/4-1/2 tsp red pepper flakes
• Salt and pepper
• 3 Tbs tomato paste
• 12 ounces mixed mushrooms, sliced
• 12 ounces spaghetti
• 2 Tbs butter
• 2 Tbs chopped fresh parsley
• 2 Tbs chopped fresh basil
• Couple handfuls of baby spinach (optional)
• Grated parmesan cheese, for topping

1. Bring large pot of salted water to a boil.
2. In the meantime, cook the bacon on medium high heat, until bacon begins to brown--about 5 minutes. Add onion, garlic, red pepper flakes, and 1 tsp salt, until onion is just translucent--about 5 minutes. Add the tomato paste, and cook while stirring until it turns into a brick red colour--about 3 minutes. Add the mushrooms, and cook until just tender--about 4 minutes.
3. Add the pasta to the boiling water, and cook until al-dente. In the meantime, add 1 cup of the pasta water to the bacon skillet, and bring to a low simmer over medium heat.
4. Reserve 1/4 cup of pasta water. Drain the pasta, and add it to the bacon skillet. Add the butter, herbs, and handfuls of spinach until spinach wilts slightly. Cook and toss so that the pasta absorbs the sauce--2-3 minutes. If needed, add the reserved pasta water to loosen it up. Top with parmesan cheese.

Enjoy!

Cathy

Best Pot Roast You'll Ever Eat

Man it's been awhile! The last few weeks have been hectic with my parents recent move to Canada. I helped them make the move up there which means Cathy and I were able to hangout a lot! It was great. 

This pot roast is the classic Sunday dinner...except better! The flavors are so good and it makes the meat so moist and tender. 

Ingredients

• 1 large onion, sliced
• 5-6 carrots, pealed and sliced
• 2 1/2 pounds boneless pork loin roast
• 1 cup hot water
• 1/4 cup white sugar
• 3 tablespoons red wine vinegar
• 2 tablespoons soy sauce
• 1 tablespoon ketchup
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder

Directions

1. Arrange onion and carrot slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.

2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

3. Serve with mashed potatoes or add sliced potatoes in the pot roast before cooking begins.

Enjoy !!
-Christy

Strawberry-Banana Whole Wheat Muffins

Ingredients:
Makes 12 muffins
Time: 30 minutes with prep
Modified from a recipe found here.

• 2 eggs
• 1/2 cup unsweetened berry sauce (or applesauce)
• 1/4 cup vegetable oil
• 3/4 cup packed brown sugar
• 1 tsp vanilla
• 3 over-ripped bananas, mashed
• 2 cups whole wheat flour
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1 cup fresh strawberries, chopped

Directions:

1. Preheat oven to 375 degrees. Line muffin pan with liners or grease them with oil.
2. In a large bowl or mixer, mix eggs, berry sauce, vegetable oil, brown sugar, vanilla, and bananas.
3. In a separate bowl, mix flour, baking soda, cinnamon, and salt. Mix into the banana mixture until just combined (do not over mix, it makes them dry). Gently fold in strawberries.
4. Fill each muffins cup (they will be full!) and bake in a preheated oven for about 20 minutes.

Enjoy!

Cathy

Three Bean Salad

This is a momma B classic and I am sure it has been a classic in many homes. This three-bean salad is so good! I never thought I would like beans out of a can but this just works!

It is good when it comes right out of the fridge, and for a good light lunch.

Ingredients

• 1 can corn, drained
• 1 can green beans, drained
• 1 can yellow waxed beans, drained
• 1 can red kidney beans, drained and rinsed
• 1/2 small red onion, chopped
• 1/4 cup vegetable oil
• 1/4 cup vinegar
• 1/4 cup sugar

Directions

Combine the corn, green beans, waxed beans, kidney beans and onions in a large bowl. 

In a small bowl combine the oil, vinegar and sugar and mix well.

Poor the dressing mixture into the bean salad bowl and mx well.

Refrigerate for at least 3 hours before serving.

Enjoy !!

-Christy

Pepperoni Cheese String Roll Ups

Can you guys believe it's already August?? I can't!! This summer has just flown by!!

This is a very quick and easy snack for kids or adults who wish they were still kids. Lately I have been eating pepperoni like it's my job. It's so fun to just pop those slices right into your mouth.

I made these before but I never thought to put a butter glaze on top. Man am I glad I did. Now I don't recommend this as a normal snack for kids but I'm sure they will be thrilled when you surprise them with this!

Ingredients
Source: The Girl Who Ate Everything

• 1 (8 ounce) package refrigerated crescent roll dough
• 4 cheese sticks, halved
• 1 (3.5 ounce) package sliced pepperoni
• marinara or ranch sauce for dipping (optional)

Garlic Butter Glaze:

• 2 tablespoons butter, melted
• 1/2 teaspoon Italian seasonings
• 1/4 teaspoon garlic powder
• 1 Tablespoon grated Parmesan cheese

Directions
Preheat oven to 350 degrees. 

Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl. 

When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.


Enjoy!!

-Christy