Lemon Zucchini Bread

Lemon Zucchini Bread

I actually made this bread with yellow squash to make it look more "lemony" but you can use zucchini instead!

Ingredients for the bread:

4 eggs

1 C oil

2 C sugar

2 C zucchini or yellow squash, grated

1 lemon
2 tsp poppy seeds

3 C flour

1 tsp baking soda

1/4 tsp baking powder

1 tsp salt

Instructions:

Preheat oven to 325°

Grease and lightly flour two bread pans

Beat eggs, then add oil and sugar.  Mix well.  Add in squash and lemon.  Add flour, baking soda, baking powder and salt and mix. Pour into bread pans and bake for 1 hour (10 minutes less if using convection oven.) Loosen from pan 20 minutes after it comes out of the oven.

Ingredients for glaze:

2 T butter, softened

1 lemon

2 C powdered sugar

About 1/8 C milk

Juice and zest one lemon. Beat butter.  Add a little powdered sugar at a time. Add all the lemon juice.  Add 2 tsp lemon zest. Add enough milk to make a smooth glaze.  Pour glaze over cooled bread. Sprinkle a little zest over the top.

Scrumptious Hot Chocolate

Yesterday, we had one last meal with Alyssa and Jason, Chelsea and Russell, and Brooke home.  I didn't have anything in the house to make dessert so I decided to try homemade crockpot hot chocolate.  It was a huge hit!  I melted the chocolate chips first with a little butter and milk before adding them to the crockpot, but next time I might just try dumping them in with everything else to see how it comes out.

Ingredients
2 C semi-sweet chocolate chips
2 T butter
1 can sweetened condensed milk
12 C whole milk

Instructions
Pour everything into the crockpot and cook on low for several hours, stirring occasionally. I turned ours up to high for the last hour (but then scalded my tongue when I tired it!)

Lemon Bars

Graham and Brooke made this recipe for Saturday's Dessert.  Delicious!

Pat the cookie dough into a glass casserole dish.  Usually the crust just goes on the bottom but the pan was a little small because they tripled the recipe, so they put the crust up the sides. It was still scrumptious!

Pour lemon filling into the baked cookie crust.

After the lemon bars cool, sprinkle with powdered sugar and cut into squares.

Pre-heat oven to 350°

Combine:
1/3 C butter
1/4 C sugar
1 C flour

Mix until crumbly. Press into bottom of 8X8 baking pan. (If you double or triple, use a larger pan.) Bake until golden brown (about 18-20 minutes).

While crust is baking, mix together:
3/4 C Sugar
2 T flour
2 eggs
2 tsp lemon peel
3 T lemon juice
1/4 tsp. baking powder
Beat for 2 minutes then pour into baked crust.
Bake for 20 minutes until set and lightly browned at edges.
Cool then sprinkle with powdered sugar and cut into squares.

We learned that when you triple this recipe, you need a little over a half a cup of lemon juice. We had the bars for dessert Saturday night at the cabin. There was enough for 12 people with tripling the recipe.

Baked Halibut with Rainbow Salsa

I bought this halibut not realizing that it still had it's bones in.  It wasn't a huge deal but I had to cook it a little longer than what I have listed here.  Also, the skin was on at is was super difficult to cut through to make steaks.  It was delicious but next time I would prefer it without skin and bones!

Rainbow Salsa

1 med red onion, chopped

3 med tomatoes, chopped

6 small sweet pepper, various colors, chopped

Juice of one lime 

1/2 bunch of cilantro, chopped

1/4 tsp. cayenne pepper

1 tsp. salt

Splash of olive oil

Combine the above all together then serve as a garnish on the cooked fish.

Baked Halibut

Pre-heat oven to 425°

4 steak size pieces of halibut

1/4 C extra-light olive oil

3 cloves of garlic

Sea salt a freshly cracked pepper, to taste

Heat the olive oil in a heavy skillet. Lay the halibut stakes in pan and sear for two minutes each side. Top the halibut with garlic and put in 425° oven for approximately 5 minutes.  Should be flakey when done.

A perfect summer meal!  The day after we ate this, I mixed the leftover fish with some leftover salsa for lunch.  It reminded me of the fresh fish ceviche we've eaten in Mexico.

Key Lime Pie

This is a guest post by Chelsea! Key lime pie is my favorite dessert but it is quite difficult to find in stores so I decided to make my own. This recipe is from The New Family Cookbook by America's Test Kitchen. It is actually quite easy to make but it does require some time to sit so keep that in mind when you make it.

Graham cracker crust:
Ingredients (for crust)
8 graham crackers, broken up
3 tablespoons sugar
5 tablespoons unsalted butter

Step 1: heat oven to 325. Blend or process graham crackers and sugar until they are fine crumbs. Add melted butter and blend.

Step 2: Add mixture into 9 inch pie plate. Using bottom of dry measuring cup, press crumbs into even layer on bottom and sides of pie plate. Bake until crust begins to brown 12- 18 minutes.



Ingredients (for pie filling)
4 large egg yolks
4 teaspoons grated lime zest + 1/2 cup lime juice (5 limes)
14oz can sweetened condensed milk

Whipped cream topping
1 cup heavy cream
1/4 cup powdered sugar

Step 1: Whisk filling and let thicken
Whisk egg yolks and lime zest together until mixture has light green tint. Whisk in condensed milk, then whisk in lime juice. Cover mixture and let sit at room temperature until thickened, about 30 minutes.

Step 2: Pour filling into Pie Shell and bake
Pour thickened filling into warm prebaked pie crust. Bake pie at 325 until center firm but jiggles slightly when shaken, 15 to 20 minutes.

Step 3: Chill baked pie
Cover pie loosely with plastic wrap and refrigerate until filling is chilled and set, at least 3 hours.

Step 4: Top with whipped cream:
Before serving make whipped cream and spread on top of the pie.

Hawaiian Haystacks

I thought this was just weird when I heard of it but it's actually very good!  I rarely use a recipe for it but here's the one my visiting teacher gave me when I was a young newlywed.  I substitute 3-4 chicken breasts for cooking a whole chicken.  Much easier!

Ingredients:
1 large chicken, cooked and picked off the bone (as if!)
2 cans cream of chicken soup
1 C chicken broth
Pepper to taste
2 Tbs. parsley flakes
2 cans cream of chicken soup
1 package chow mein noodles
3 tomatoes, chopped
1 C celery, chopped
1/2 C green pepper, chopped
1/2 C green onion, chopped
1 20 0z. can of pineapple chunks, drained
1 C grated cheese
1/2 C coconut, shredded
1/2 C slivered almonds

Instructions:  Simmer chicken, broth and canned soup for 10 minutes. Add pepper and parsley.
Have all other ingredients in separate bowls so people can choose what they want as toppings. (I choose everything!) Serve over rice.

Peanut Butter Cookies

Ruby and Wyatt were very suspicious when I made these for them last month.  Peanut butter?  It almost sounds healthy!  But then they tried them and asked that I make them again the next time they came!  Soft and chewy deliciousness! This recipe was inspired by the "Better Homes and Gardens New Junior Cook Book".

Ingredients:

1 C butter, softened

1 C peanut butter

1 C sugar

1 C brown sugar

2 eggs

1 tsp. vanilla

2 1/4 C flour

2 tsp. baking soda

1/4 tsp. salt

Instructions:

Pre-heat oven to 350°

Mix butter and peanut butter.  Add sugar and brown sugar and mix. Add eggs and vanilla. Add all the dry ingredients and mix. 

Roll into balls and place on greased cookie sheet (or use a silicone mat.) Smash down with a fork in a cross-hatch pattern. Bake for 10 minutes or until lightly browned but still mushy.  The cookies will harden as they cool.

Hint: If you spray the measuring cup and spoon with cooking spray, the peanut butter will be easier to manage.