Lemon Zucchini Bread!

 

This version of Zucchini Bread is from Cooking Light, and has a nice light texture.

 

 

I love Zucchini Bread, it's so... green. : )

 

 

To add a little pop it is topped with a lemon glaze...

 

 

To which I added a little bit of rum to warm up the glaze.

 

Enjoy!

 

 

 

 

Lemon-Glazed Zuccini Bread- Cooking Light

 

2 1/3 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1 cup zucchini -- finely shredded
1/2 cup 1% low-fat milk
1/4 cup vegetable oil
2 tablespoons grated lemon rind
1 large egg
Cooking spray

1 cup sifted powdered sugar
2 tablespoons fresh lemon juice

 

Directions.
1. Preheat oven to 350 degrees.

2. Lightly spoon the flour into dry measuring cups; level with a knife. Combine flour and the next 6 ingredients (flour through nutmeg) in a large bowl; make a well in center of mixture. Combine zucchini, milk, oil, rind, and egg in a bowl; add to flour mixture. Stir just until moist.

3. Spoon batter into an 8 x 4-inch loaf pan coated with cooking spray. Bake at 350 degrees for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

4. Combine powdered sugar and lemon juice; stir with a whisk. Drizzle over loaf.

 

 

 

 

 

 

 

 

 

 

 



Happy Easter!

 

Happy Easter to everyone!

 

 

Every year it is such a treat to go to my sister's house for Easter, and this year was no different!

 

 

Always something new, and so adorable!

 

 

 

 

Not to mention delicious!

 

 

 

 

Every year we dye eggs with the kids for the Easter Bunny to hide... and they are usually forgotten in the fridge until it's time to throw them out.

Terrible!

 

 

Not this year!

 

Deviled Eggs it is!

 

This recipe has sweet peppers, green onions, dill pickle, parsley, curry, mayo, and paprika.

I still might be the only one eating the eggs at home, but I'll enjoy them while I'm at it!

 

 

I bought this book in college at a bookstore when I was supposed to be studying : )

It doesn't have phenomenal pictures, and it's kind of "old school", but it has all of the good standbys.

 

 

 

I have my eye on the homemade applesauce for the near future : )

 

 

 

 

 

I think this guy may have hit his sugar limit!

 

'Til next time!

 

 

 

 

Church Supper Deviled Eggs- Down Home Cooking

 

12 large eggs

2 green onions, finely chopped

1/4 cup finely chopped sweet red pepper

1/4 cup dill pickle, finely chopped

1/4 cup mayo

1 tsp. curry powder

1/4 tsp. hot red pepper sauce, or to taste

 

Optional garnishes:

Paprika

Parsley

 

Place the eggs in a large saucepan, cover with cold water, and bring to a full boil over high heat. Remove from the heat, cover, and let stand for 15 minutes or until hard-cooked. Cool eggs immediately under cold running water and peel. Slice the eggs in half lengthwise, then remove the yolks. Refrigerate 6 half yolks for another use.

 

Arrange 18 of the egg white halves on a serving platter. Place the remaining 6 egg white halves and the 18 egg yolk halves in a large bowl. Using a fork or pasty blender, mash the eggs, then blend in the remaining ingredients.

 

Spoon or pipe the mixture into the 18 egg white halves. Sprinkle with the paprika and parsley if you wish. Cover and refrigerate for up to 6 hours.

 

 

 

 

 

 

 

 

 

 



 

 

 

 

 

Strawberry Shortcake and 5 Years Old!

 

I was so excited when Bella changed her mind from "My Little Pony" to "Strawberry Shortcake".

 

 

She's just so cute, and she smells good!

 

 

One...

 

 

 

 

 

Two...

 

 

Three...

 

 

 

 

Four...

 

 

and Five!

 

 

 

'Til Next Time!

 



Pecan Pie Bars and a Very Late Farewell to 2012!

 

 

Mmmm... Pecan Pie... I can't get enough of it!

This recipe is an easy way to get Pecan Pie, without the hassle of pie crust. I'll take that any day!

 

 

Just lay out the crumbly crust mixture and then it needs to be packed down.

The crust is done in a snap!

 

 

I roasted the pecans in the oven to bring out their flavor.

 

 

 

 

Pour the pecan mixture over, bake, and your done!

 

 

 

And no matter how late, I cannot leave out my favorite party of the year.

Our annual Halloween Party!

Our tiny little house was stuffed with the best costumes to date!

So Much Fun!

 

Here it goes...

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 



 

The clock is ticking!

 

Only 273 more days to figure out your costume for next year!!!

 

 

 

 

 

Pecan Pie Bars- (From "Just a Taste")

Yield: 12 - 16 servings

Prep Time: 10 min

Cook Time: 40 min

Ingredients:

For crust:
2 sticks unsalted butter, softened
2/3 cup packed brown sugar
2 2/3 cups all-purpose flour
½ teaspoon salt
For topping:
1 stick (½ cup) unsalted butter
1 cup packed light brown sugar
1/3 cup honey
2 tablespoons heavy cream
2 cups chopped pecans

Directions:

Preheat the oven to 350ºF and line a 9x13-inch pan with foil, leaving enough for a 2-inch overhang on all sides.
First make the crust by creaming together the butter and brown sugar until fluffy in a stand mixer fitted with the paddle attachment. Add in the flour and salt and mix until crumbly.
Press the crust into the foil-lined pan and bake for 20 minutes until golden brown.
While the crust bakes, prepare the filling by combining the butter, brown sugar, honey and heavy cream in a saucepan and stirring it over medium heat. Simmer the mixture for 1 minute, then stir in the chopped pecans.
Remove the crust from the oven and immediately pour the pecan filling over the hot crust spreading it to cover the entire surface.
Return the pan to the oven and bake an additional 20 minutes.
Remove the pan and allow the bars to fully cool in the pan.
Use the foil overhang to lift out the bars and transfer them to a cutting board. Peel off the foil, slice into bars and serve.

Filling recipe adapted from Gourmet.