Blueberry Zucchini Bread

I make zucchini bread and yellow squash bread all throughout the summer months, and happened to have a few ( actually 4!) pints of fresh, plump blueberries to use up before they went bad. So blueberry zucchini bread it was. Sweet, with a hint of cinnamon ! I make it in a bundt pan, but one large loaf pan, or 6 mini loaf pans would be perfect! Plan to double the recipe and share with friends. They will thank you!

Blueberry Zucchini Bread
Ingredients
3 c all purpose flour
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
1 T ground cinnamon
3 eggs
1/2 cup canola oil
1/2 cup unsweetened applesauce
3 tsp vanilla extract
2 c sugar
2 c shredded zucchini
1 pint fresh blueberries

Directions
1.Preheat oven to 350 degrees. Grease a bundt pan ( or loaf pan) and set aside
2. In a large bowl, combine the flour, baking powder, baking soda, salt and cinnamon.
3. In a separate medium bowl, beat the eggs, oil, applesauce,vanilla and sugar until creamed.
4. Stir in the flour mixture a cup at a time, until the flour is incorporated into the batter.Fold in the zucchini . Then gently fold in the blueberries.
5. Pour the batter into the prepared pan.
6. Bake 1 hr 10 minutes for a bundt pan, and @ 50 minutes for a loaf pan, or until the center of the loaf is cooked through.
7. Cool 20 minutes in pan, then turn out onto a wire rack to cool completely.

{ Cinnamon Summer Squash Bread }

Very like zucchini bread, but so pretty with yellow specks throughout! It freezes so well and is good toasted and buttered for breakfast. Great way  to use yellow squash!

Summer Squash Bread
2 eggs
1 cup canola oil
2 cups sugar
2 cups yellow summer squash,grated ( about 1 medium size squash)
1 tsp vanilla
3 cups flour
3 tsp baking powder
1 tsp salt
1 tsp ground cinnamon

Preheat oven to 325 degrees. Grease and flour two loaf pans.In a large bowl, beat the eggs well.Add the oil, sugar, squash and vanilla. Cream all together until incorporated.
In a separate bowl, sift together the flour, baking powder, salt and cinnamon.Add the dry mixture to the wet mixture and beat until well blended. Pour batter into two loaf pans. Bake at 325 for 1 hour, or until the center comes out clean with a toothpick.

No Knead English Muffin Bread

I have always been intimidated by baking my own bread. I always figured it was easier to buy artisan loaves and not worry about yeast and rising and kneading. But a few years ago (well, really about a decade ago) I started making my own loaves of bread when my oldest started school and I was pregnant with number two and so very bored during my days at home.  Over the years I have made many loaves with different flours, different techniques and different flavors. Some are super time consuming and complex. And others, like this recipe, are super easy and tastes wonderful out of the oven. This bread is called english muffin bread and while it doesn't have the holes that traditional english muffins have, this bread is dense and is perfect toasted with butter and jam. Perfect! And it is no knead. Just mix the dry , warm the wet , combine ,let rise and bake. It rises for about an hour  and bakes for about 20 minutes, so from start to finish, you can have a fresh, warm loaf of bread in less than two hours . I highly recommend this technique to newbie bakers or hurried moms like me. I can make a loaf or two and have it rise and bake while I am preparing dinner. I can't say enough good things about this recipe.

No Knead English Muffin Bread

Recipe courtesy King Arthur Flour

3 cups all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
1 cup milk
1/4 cup water
2 tablespoons vegetable oil
cornmeal to (sprinkle in pan)

Directions

1) Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.

2) Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. the liquid will feel quite hot (hotter than lukewarm but not boiling)

3) Pour the hot liquid over the dry ingredients in the mixing bowl.

4) Beat at high speed for 1 minute. The dough will be very soft.

5) Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal.

6) Scoop the soft dough into the pan, leveling it in the pan as much as possible.

7) Cover the pan, and let the dough rise till it's just barely 1/4" over the rim of the pan.  This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.

8) Remove the cover, and bake the bread for 20 to 25 minutes, till it's golden brown and its interior temperature is 190°F.

9) Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

Jalapeno Cream Cheese Pinwheels

This is an appetizer that I made last  weekend to share with friends. So easy to make with three ingredients. These little pinwheels are great for cookouts and football games as well. (translation: good with beer) I doubled  the recipe yesterday and by the time we were ready to head out the door, there were only about 20 left. My kids and hubby ate most of them before I could get them out the door. They are that good! I used reduced fat cream cheese and reduced fat crescent rolls and they turned out awesome. I will definitely be making these again.

Jalapeno Cream Cheese Pinwheels

Ingredients

1 8oz block cream cheese, softened

1 3 oz can sliced jalapenos, chopped small (or more for hotter pinwheels)

2 cans reduced fat crescent roll dough

Directions

Preheat oven to 375

Prepare a lightly greased cookie sheet
Mix the softened cream cheese and  jalapenos  together in a bowl until blended.
Separate 2 cans of dough into 4 long rectangles and firmly press perforations together to seal.
Spread the cheese mixture evenly over the four rectangles.Starting at the short side, roll up each rectangle then pinch edges to seal. Cut each roll into 8 slices. Place cut side down on the baking sheet. Bake for 12-15 mins or until lightly golden brown. Immediately remove from baking sheet. Cool 3-4 mins. Serve warm.

Banana Bread

I know everyone has their favorite banana bread.I have half a dozen in my collection that I use.But I always come back to this one. It is super easy.Just dump,stir and bake. I bake my banana bread in a bundt pan because I can then put it in a covered cake plate and the boys can snack on it all day.Plus it is pretty sitting on my counter! :)

Banana Bread
3 1/2 cups flour
3 cups sugar
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon vanilla
4 eggs
2/3 cup water
1 cup vegetable oil
2 cups bananas, mashed
1 cup pecans, chopped

Preheat oven to 350 degrees.
Combine ingredients in large mixing bowl.
Pour batter into 2 prepared bread pans or 1 prepared bundt pan.
Bake for 1 hour or until firm and golden brown.
Cool on wire rack for at least 15 minutes before turning bread out onto tray.

Meatloaf Muffins

These little meatloaf muffins are a cinch to make. Kids and husbands alike love them. I usually double the batch and freeze the leftovers for quick lunches. You can use beef or turkey.I always use ground turkey, and they come out moist and flavorful.And I use Herb Stuffing. I buy it in bulk and I think the herb has the best flavor.

Meatloaf Muffins
1 (6 ounce) box Stove Top stuffing mix
2 eggs
1 cup water
2 lbs ground beef or turkey
ketchup (optional)

1.Mix all ingredients except ketchup.
2.Spray muffin tins with cooking spray
3.Fill muffins tins to top.
4.Bake at 350°F for 35 minutes

Monkey Bread

Can't get any better than sweet bread with cinnamon sugar for a yummy breakfast! One of my family's favorites!


Monkey Bread

SERVES 12 , 1 tube pan

3 (8 ounce) cans buttermilk biscuits
1 cup sugar
2 teaspoons cinnamon
1/2 cup margarine
1 cup brown sugar
1/2 cup chopped pecans (optional)

Cut each biscuit in fourths .
Shake biscuits in bag with sugar and cinnamon.
Layer biscuits into greased tube pan.
Sprinkle with nuts.
Melt margarine and brown sugar and boil 1 minute.
Pour over biscuits.
Bake for 35 to 40 minutes at 350 degrees.
Let stand 10 minutes .