Zucchini Banana Chocolate Chip bread

Bowl 1
1 & 1/2 cups flour
1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon

Bowl 2
1 cup peeled, grated zucchini (or 1 med zucchini up to 1 &1/2 cups)
1/2-3/4 cup chocolate chips

Bowl 3
1/2 cup oil
3/4 cup sugar
2 bananas, mashed
1 tsp vanilla


Preheat oven to 350.  Combine ingredients in bowl 1.  Add to ingredients in bowl 2.  In kitchen aid, mix all ingredients for bowl 3 until well mixed.  When well mixed, add the other dry ingredients from bowls 1 & 2.  Pour into a greased and floured bundt pan.  Bake for 40-45min or until toothpick comes out clean.

Broccoli Slaw

Broccoli Slaw

dressing:

3/4 c canola oil
1/4c sugar (brown or white)
1/4 c apple cider vinegar
1 oriental flavor ramen noodle packet


Whisk together ingredients and pour over broccoli slaw.  Add cranberries, almonds, sunflower seeds, and ramen noodles if desired.

Mexican Pork with Pinto Beans

Mexican Pork with Pinto Beans

2 lbs pork tenderloin

1 c dry pinto beans

1 can green chilies

3 tsp chili powder

2 tsp cumin

2 tsp salt

1 tsp oregano

1 clove garlic, minced

1c onion, chopped

5c water or chicken broth

Place all into crock pot.  Use enough liquid to cover top.  Cook for 6-8 hours.  Great in tacos or with sour cream and pico on top or on nachos.

Sweet Zucchini Relish (Canning)

Sweet Zucchini Relish (for canning)

12 c shredded , unpeeled zucchini

4 c chopped onion

5 Tbsp canning salt

1 red bell pepper, chopped

1 green pepper, chopped

6 c white sugar

2 & 1/2 c white vinegar

1 Tbsp cornstarch

3/4 tsp nutmeg

3/4 tsp tumeric

1 & 1/2 tsp ground celery seed

1/2 tsp ground black pepper

1. Place the zucchini and onion in a large non-metallic bowl and sprinkle the salt over top.  Mix the salt through... may need to use hands.  Cover and refrigerate overnight.

2.  The following day, drain the zucchini in a colander and rinse well with cool water.  Squeeze out the excess water and set aside.  Place the red and green pepper, sugar, vinegar and cornstarch into a large pot.  Add the spices and stir to combine.  Add the drained zucchini.  Bring to a boil over med-high heat, then reduce the heat to med-low.  Simmer for 30min.

3.  Sterilize 7 one-pint jars and lids.  Fill the jars to the top and make sure there are no air pockets.  Screw on lids.  Process for 30min.

Chipotle Chicken Taco Salad

Chipotle Chicken Taco Salad (nutmegnotebook.com)

Dressing:
1/3 c chopped cilantro
2/3c light sour cream
1 Tbsp minced chipotle chilie, canned in adobo sauce
1 tsp cumin
1 tsp chili powder
4 tsp fresh lime juice
1/4 tsp salt

Salad:
4 c shredded romaine lettuce
2 c roasted chicken breast cut into pieces
1 c cherry tomatoes, halved
1/2 c diced, peeled avocado
1/3 c thinly sliced red onion
1 (15oz) can black beans, rinsed and drained
1 can corn, rinsed and drained

Prepare dressing by mixing well.  Combine all salad ingredients in large bowl and drizzle dressing over top.  Serve immediately.

Serving size 2 & 1/2 cups.
calories- 249
protein 23.3 g
fiber 7g

Caramel Popcorn

Caramel Popcorn

2 & 1/4 c brown sugar
1c karo
1 c butter
1/2 tsp salt

boil for 2-3 min, remove from heat and add

1 can sweetend condensed milk
1 tsp vanilla

return to heat and stir til barely boiling.  Drizzle over 2 bowls of popcorn (12 cups)

Whipped cream cheese frosting

Ms. Humble's Whipped Cream cheese Frosting

8oz cream cheese, room temp
3/4 c powdered sugar
1/2 tsp vanilla
1/2c heavy cream

Beat the cream cheese, sugar and vanilla until smooth and fluffy.  In a separate bowl, beat the cream til nearly stiff peaks.  Add the whipped cream into the cheese mixture and briefly beat to combine.  Do not over beat.

Use on top of cinnamon rolls, or just to dunk graham crackers in.