Double Chocolate Zucchini Bread

I can't tell you how often I've made this recipe.  I found it online by BargainBriana.com approximately 8 years ago and have made it MANY times since!  It is delicious.  When I get access to zucchini, I immediately make this recipe and then freeze as much as I can for future baking.  (You can use frozen, then thawed zucchini with no problem.)

Ingredients

3/4 cup sugar

3 TBSP vegetable oil (I use canola)

2 large eggs

1 cup applesauce (unsweetened)

2 cups all purpose flour (I use a combo that includes whole wheat flour)

2 TBSP unsweetened cocoa

1-1/4 tsp baking soda

1 tsp cinnamon

1/4 tsp salt

1-1/2 cup shredded zucchini (don't skimp - be generous!)

1/2 cup semisweet chocolate chips (I use the mini's)

1/2 cup nuts (optional)

Instructions

1) Preheat oven to 350 degrees.

2) Combine sugar, oil and eggs in a large bowl.  Mix until well blended.

3) Stir in applesauce.

4) In a separate bowl combine, flour, cocoa, baking soda, cinnamon and salt.  Add dry ingredients to the egg mixture.

5) Stir in zucchini and chocolate chips (and nuts if desired).

6) Pour into a lightly greased 9" x 5" loaf pan.

7) Bake for 1 hour or until a toothpick inserted in the center comes out clean.

Strawberry Angel Food Delight

I've been making this dessert for many years. It is one of Jim’s favorites!!  It comes together easily once you have your angel food cake done. Of course, you can always take a short cut and buy one ready-made at the store. I like to make mine from scratch and will share that recipe at a later time. (If you do make one from scratch, you won't be able to use the whole thing. Scratch angel food cakes are so much more dense then store bought that it will be more cake then you need in this recipe.)

Strawberry Angel Food Delight

1 angel food cake, cut into small chunks
1 can Eagle Brand condensed milk
¼ cup lemon juice
12 oz whipped topping
16 – 20 oz frozen strawberries in juice, thawed
1 cup chopped nuts

Beat sweetened condensed milk with lemon juice. Fold in whipped topping. Add strawberries and nuts. Pour mixture over cake chunks and mix until pieces are coated with mixture. Pour into a 9 X 13 or large bowl and chill until ready to serve.

Note: the calories/fat can be easily reduced by using low-fat or light products. It will still be delicious.

Easy Drop Danish (using Bisquick)

This is one of those recipes that I’ve made on and off for years.  I forget about it and then while flipping through my recipe binder, I come across it again and decide to pull it out.  I don’t always have Bisquick in my pantry but when I do, this is a delicious way to use it up.  (I normally buy it when I’m making dumplings to go along with pork loin).  Make sure you have some fruit preserves in your fridge.  I used a cookie scoop to drop the dough onto the pan.  I also used my finger to make the well for the fruit.  I sprayed Pam onto a paper towel and would dab my finger in it before spreading the dough.

Ingredients:

1/4 cup margarine or butter (softened)

2 TBSP sugar

2 cups Bisquick baking mix

2/3 cup milk

1/4 cup any flavor preserves

Mix margarine/butter, sugar and Bisquick until crumbly.

Stir in milk until dough forms, beat 15 strokes.

Drop by rounded tablespoonfuls 2” apart onto lightly greased cookie sheet.

Make a shallow well in center of each with the back of a spoon (I used my greased finger).

Fill the well with 1 teaspoon of preserves.

Bake at 450 degrees F for 10-15 minutes or until golden.

Mix up glaze while baking and then while warm, drizzle with glaze and enjoy!

Glaze ingredients:

2/3 cup powdered sugar

1 TBSP warm water (I used milk from fridge)

1/4 tsp vanilla

Beat together the glaze ingredients until smooth. (I put the glaze in a small plastic bag, snip the corner off and then drizzle.)

BBQ Ribs

 Today I made the BEST BBQ ribs using the InstaPot!  This is a recipe I will be making again and again, it was so delicious.  Fareway had a sale a couple weeks ago on what they called “extra meaty” ribs.  I only got a half a rack which was around 1.5 pounds.  I froze them right away and then got them out a couple days before cooking.  Yesterday I opened the package up, cut the rack in half (about 4 ribs each) and sprinkled my Kingsford - no salt - all purpose season all over them.  Today I cooked them.  Here is what I did:

In the IP, I stood the ribs up (coil to fit).  Add 1/2 cup water and locked the lid.  Then cooked them on high for 20 minutes, then let them steam release for 20 minutes, then turn the valve to venting position and release any remaining steam.

Then I took the ribs out of the IP and put them on a foil-lined baking sheet.  I spread BBQ sauce on both sides.  (I use Cookies BBQ sauce as it is our favorite.). Final step - broil the ribs till charred in spots, about 5 minutes.  Brush with more sauce, continue broiling until bubbling, 3 more minutes. They are ready to eat.  Be prepared to be blow away…

Credit for basic recipe: The Pioneer Woman Magazine, Summer 2023 (had multiple methods of cooking and sauce options.)

Blueberry French Toast Casserole

 I’ve been making this version of a French toast casserole for many years.  I added blueberries….because I add blueberries to everything I can.  It is always well received.

Ingredients

1 loaf French bread (13-16 oz) torn or cut into small pieces

8 large eggs

1-1/2 cups half and half

3/4 cup milk

3/4 cup maple syrup

2 Tbsp granulated sugar

2 tsp ground cinnamon

1 tsp vanilla extract

Dash salt

2 cups blueberries, fresh or frozen which have been thawed and drained.

1/2-1 cup pecan pieces (optional)

Spray or butter a 9x13 baking dish.  In a large bowl combine the eggs, half and half, milk, maple syrup, sugar cinnamon, vanilla and salt.  Mix well with a whisk or rotary beater, but don’t let it get too bubbly.  Pour mixture over the bread slices.  Push bread down into liquid to be sure everything is wet.  Mix together another Tbsp of sugar and a tsp of cinnamon and sprinkle on top.  Cover and refrigerate overnight.  The next morning preheat oven to 350 degrees F.  Uncover pan, sprinkle blueberries (and pecans if desired) on top.  Bake for 40 minutes.  Should be puffed and golden.  Serve with additional syrup if desired.

ALTERNATE TOPPING:

If you don’t want to go the blueberry route, you can use this praline topping. 

Praline Topping

1/2 pound butter (2 sticks) softened

1 cup packed light brown sugar

1 cup chopped pecans

2 Tbsp light corn syrup

1/2 tsp ground cinnamon

1/2 tsp ground nutmeg

Combine all ingredients in a medium bowl and blend well.  With fingers, spread on top of casserole prior to baking.

Camping at Pinicon Ridge with IA friends we met in AZ

Last week we spent three days camping and eating (lots of eating) with friends (all from Iowa) that we met in AZ.  Some of them live pretty close and some live quite a drive away (SW Iowa).  We laughed, we played, we ate, and we ate, and we ate!  I was introduced to some great recipes and I wanted to put them on the blog so that they can forever be found when needed!

Chris (from Marion) shared the following recipe Cranberry Sauerkraut Meatballs.  This has some different ingredients than others I have had in the past and was quite tasty!

Ingredients
1 bottle Heinz chili sauce
3/4 to 1 cup brown sugar
14 oz sauerkraut - no seeds! (Rinsed and drained)
2 bags homestyle frozen fully cooked meatballs (not Italian) - thawed
1 can jellied cranberry sauce
1/4 cup water

Directions
Mix together and bake for 1 hour, stirring periodically....OR
Combine everything together (except meatballs) on the stove top and heat till it has melted together.  In a big bowl (or directly into the crock pot - if you have room) pour your meatballs in and then your heated sauce.  Stir until coated.  Cook on high for 1 hour or low for 3-4 hours.

Nutrition Facts

1 meatball with about 1 tablespoon sauce: 76 calories, 4g fat (2g saturated fat), 6mg cholesterol, 250mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 2g protein.

Pam (also from Marion) shared her family-favorite recipe for Corn Casserole.  Although it isn't up my alley (I don't eat cheese) I've seen this at other potlucks and it is always gobbled up!

Ingredients
1 can cream style corn
1 can corn (don't drain)
1 cup cheese (could use shredded or velveeta)
1 cup macaroni
1/2 stick margarine or butter

Directions
Mix together in a casserole pan and bake for 1 to 1-1/2 hours at 350 degrees.  Can microwave, just be sure to stir every 10 minutes...OR
Cook on high in crockpot for 3-1/2 to 4 hours, stirring often.

Deb (from Sidney) brought a dish to one of our dinners that I really enjoyed.  I love carrots and this salad hit the spot!  It is called Copper Pennies Salad or sometimes simply called Carrot Salad.

2 lbs. carrots (peeled, sliced, salted and cooked)
1 green pepper (diced)
3 medium onions (peeled, sliced and broken apart in rings)
1 can tomato soup (can use tomato sauce)
3/4 cup sugar
1/4 cup salad oil
1/2 cup vinegar
1 tsp prepared mustard
1 pinch of cloves (optional)

Directions
Toss carrots, green pepper and onions together.  Mix the soup, sugar, vinegar, salad oil and mustard together and pour over vegetables.  Let stand in refrigerator for at least 12 hours.

If I can get my hands on any of the other recipes from our campout I will add them to this posting!  Enjoy!

Deviled Egg Spread

My family loves deviled eggs.  No family function would be complete without them.  Sometimes other family members will offer to bring them but rather than taking a chance on running short or having them not show up at all, I started making this Deviled Egg Spread.  It is fantastic!  Eat it with crackers, with veggies or spread it on a piece of bread/bun for a Deviled Egg sandwich.  Jim LOVES it!

I'm going to presume that you know how to make hard boiled eggs so I'm not going into that here.  In recent years I've started making my eggs in the Insta-Pot and they are perfect every time.

Deviled Egg Spread

Ingredients
1 dozen hard boiled eggs, cooled and peeled
1 cup mayo
1 TBSP spicy yellow mustard
Salt and pepper
Paprika for dusting

Instructions
Halve the shelled eggs lengthwise.  Coarsely chop HALF the egg whites and transfer them to a large bowl.  Add the remaining whites and ALL the yolks to a food processor along with the mayo and mustard.  Process until smooth.  Scrape the mixture into a bowl and blend with the chopped egg whites.  Season with salt and pepper.  Dust with paprika if desired.  Can be made ahead and refrigerated overnight.