Recipe Report - April 18 (plus one day)

Healthy & Hearty Chicken Quinoa Stew
I am constantly on the lookout for recipes that include quinoa. I have a difficult time finding recipes that my family will enjoy. When I saw this one I knew it was worth a try. It smelled divine while it was simmering. It tasted as good as it smelled. While I am sure russet potatoes would work, the texture of the Yukon Gold potatoes is wonderful in this stew. The soup made quite a bit and after three of us eating we were able to freeze enough for another meal for all of us--I like that.

The Breadsticks of Life
Moo brought this recipe home from a church activity and I am sure it was tied to a lesson of one sort or another. . . even without knowing that I have to say these breadsticks *could* be the breadsticks of life. They are spectacular. We ask Moo to make them whenever we have soup. They are light and fluffy but can hold up to being dunked in soup. You might want to make a double batch if you have breadstick lovers in your house. . . our family of five can eat one batch without trying too hard.

French Breakfast Puffs
Every so often I like to make something a little different for breakfast. You know. . . get away from the traditional eggs and toast, pancakes, waffles, etc. These were great. Everyone enjoyed them. They had a great combination of sweet, but not too sweet (or PE wouldn't have enjoyed them), crispy, buttery flavor. The leftovers reheated beautifully as well.

Refried Beans
I have tried my hand at refried beans before and they were okay. I wanted them to be better. Not only was I not getting the flavor I wanted but I wasn't getting the texture either. This recipe helped me accomplish the texture and with a little added seasoning I accomplished a flavor we really liked.

I now interrupt this recipe report for a little side story: In PE's family cookbook there is a recipe for refried beans. I was reminded of this as perusing the cookbook. I was also reminded of my opinion of the recipe when I saw it four or so years ago. "Who would want to make refried beans?!? You can purchase them at the store for less than $1 (usually). That is a silly recipe." Boy how times have changed. There are *so* many things I make now that I would have never thought to make two or three years ago.

Copycat Lawry's Taco Seasoning
I really enjoy the flavor of the Tone's Taco Seasoning we purchase in bulk. The price is great too. I don't enjoy all the ingredients I can't name. Since we are nearing the bottom of the container, I figured I would try finding a delicious substitute. This was okay. Good in a pinch as in when I don't have something else. But not good enough to quit purchasing the stuff from the store. I couldn't place my finger on what wasn't there so I am just going to have to keep trying. . . good thing I don't mind.

Italian Cream Cake

This lovely *cough cough* was Jabba's birthday cake. She LOVED it. I thought it was pretty good. It has coconut and coconut is not my favorite. That said, it doesn't have an overpowering coconut taste but enough that it wasn't my favorite. I enjoyed making it. It was pretty easy and the cake did what it was supposed to. When I made the frosting, I thought I would have a ton left over. Nope. It was just enough. The frosting had a great flavor. Even though it wasn't my favorite, I will probably make this again.

Creamy Hot White Chocolate
I know. I know. It is spring. Why am I posting this? Because it is delicious and if your spring is like my spring then a warm beverage isn't too far off the mark right now. It is a delightful change from the regular ol' cocoa based hot chocolate.

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Click links below for printable recipes.

Healthy & Hearty Chicken Quinoa Stew
French Breakfast Puffs
Refried Beans
Copycat Lawry's Taco Seasoning
The Breadsticks of Life
Italian Cream Cake
Creamy Hot White Chocolate

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Recipe Report - March 7

While I have been keeping up with the Weekly Menu, I have not posted many of the recipes. To help resolve this I am going to start another feature. Each Monday I will post a Recipe Report. In the post I will post the recipes from Weekly Menus. I will post five or so recipes each week. To cut down on the length of the post I will only post my review (I use that term very loosely) of the recipes and a link to the Google Doc for the recipe.

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This week I am posting more than five recipes because I have a lot of recipes to catch up on.

Lazy Chicken
This was an very easy main dish to make and by lining the pan with aluminum foil, clean up was equally easy. The spices made for very flavorful chicken. It did have a kick to it which meant Bob didn't eat it so next time I will cut down on the chili powder and the pepper.

Bacon & Green Onion Frittata with Smoky Gouda
Oh my goodness. This frittata had a wonderful flavor. First we have smoked gouda. . . delicious! Then there is bacon. Need I say more? My only problem with this was I am not good at making frittatas. I brown the egg a little too much. Other than that it was pretty easy to put together and it had such a great flavor. If you have never tried smoked gouda, I highly recommend you try it ASAP!

Peppery Lemon Brown Sugar Salmon
As with the Lazy Chicken the ease of preparation and clean up of this dish was a big plus. PE also made this so that made it even easier for me. The taste was pretty good. We prefer to cook our fish on the grill but seeing as it isn't grilling season and we don't have a covered deck that wasn't an option. No grill is the main reason I chose a recipe that cooked the fish in the oven. When cooking any fish in the oven I highly recommend using aluminum foil to make the clean up that much easier. I would also recommend tossing it in the outside garbage as soon as you are finished with dinner to help cut down on the fishy smell.

Slow Cooker Chicken in Wine
We have cooked whole chicken in the slow cooker before and it always turns out great. We have found it to be the best method for cooking skinned chickens (what we end up with most often because that is much easier than plucking a chicken). Since the chicken is skinned it loses/doesn't retain the moisture like a chicken with skin so the slow cooking with a little liquid helps it stay moist. I haven't cooked with tarragon before and I have to say it is quite delicious and I will try to find more ways to use it. Next time I will add more salt prior to slow cooking as the addition of it afterward really amped up the flavor.

Poor Man's Lobster
We discovered this recipe several years ago after PE went fishing in Alaska. We had a freezer full of halibut to eat and wanted a little variety. We loved using Spade L Ranch Fish and Seafood Seasoning and grilling the fish but for a little bit of a change we tried this recipe. Moo loved it and had been asking for it ever since. We ate all of that halibut but this past year my brother-in-law and nephew went fishing in Alaska and shared some of their fish with us (Thank you!). Since we had some halibut and again it is not grilling season, I put this on the menu. Moo was thrilled. Even Bob enjoyed it. Of course I think he mainly like dunking it in the butter.

Glazed Peanut Butter, Banana, and Blackberry Muffins
I received some blackberries from the co-op and decided to find a new recipe for using them. (Our favorite has been Quick Blackberry Cobbler served with whipped cream or ice cream.) I also had bananas, some homemade granola, and PE loves peanut butter so it was a no brainer when I found this in my bookmarked recipes. (Have you ever visited Jenny over at Picky Pallet? If not you should. Her recipes are amazing and very creative.) My muffins did not turn out as cute as her muffins but boy were they delicious. The combination of everything was quite fabulous.

Lemon Bars with White Chocolate Chips
I love lemon bars. I love white chocolate. I had a fresh batch of lemons from the co-op and some white chocolate chips in the freezer. It was just meant to be delicious. Boy was it ever. I did add extra lemon juice and zest after tasting the filling and I think that made all the difference. With out the extra tartness I think they would have been too sweet (especially for PE).

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Click the links below to get the printable recipes.
Lazy Chicken
Bacon & Green Onion Frittata with Smoky Gouda
Peppery Lemon Brown Sugar Salmon
Slow Cooker Chicken in Wine
Poor Man's Lobster
Glazed Peanut Butter, Banana, and Blackberry Muffins
Lemon Bars with White Chocolate Chips

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The Word Brunch

just makes me feel more adult. More sophisticated. (Lame, I know.) A couple months ago (gee a lot of these posts have that phrase in them) we went over to a friends for brunch. She and her husband made delicious omelets and I made Cinnamon Biscuits, Almond Poppy Seed Muffins with Lemon Glaze, and Blueberry Muffins (from box) with Crumb Topping. The almond poppy seed muffins were the biggest hit with the kids. Each of the teenage girls had three or four in addition to a blueberry muffin, a biscuit, and an omelet. The younger boys (ages 11, 5, 4, 3, and 2) all ate two in addition to some of the other stuff. I was amazed. I personally enjoyed the crumb topping the most. The Cinnamon Biscuits were GREAT after 10 seconds in the microwave.

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Cinnamon Biscuits
from Beantown Baker
Print Recipe

Biscuits:
2 cups flour
3 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cream of tartar
1/2 cup shortening
2/3 cup milk
Filling:
3 tablespoons butter
3 tablespoons sugar
1 teaspoon ground cinnamon

Icing:
1/8 cup butter
1/2 package of cream cheese at room temperature
1/2 lb. confectioners' sugar
1 teaspoon vanilla

Preheat oven at 425. Mix together all the biscuits ingredients except the shortening and milk. Cut the shortening into the mix till it looks like bread crumbs. Stir the milk into the mix and then roll the dough out onto a floured surface. Spread butter across dough and sprinkle with cinnamon and sugar. Cut into 2" strips. Stack the strips one on top of another. (The smaller edge pieces may make up one layer to even out the thickness at the ends.) Cut into six even stacks. Stuff stacks into greased cup cake pan and bake for 11-14 minutes. While biscuits are baking, mix together all the icing ingredients with a hand mixer. Remove biscuits from pan and let cool. Spread icing on biscuits. Serve.

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Almond Poppy Seed Muffins with Lemon Glaze
from Grumpy's Honeybunch
Print Recipe

2 cups all-purpose flour
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2 tbsp poppy seeds
2/3 cup sugar
Juice of one lemon
1/2 cup yogurt
1/2 cup milk
2 eggs
1 tsp almond extract
1 stick unsalted butter, melted

Preheat oven to 400 degrees F. Combine the all the dry ingredients, set aside. Stir milk and yogurt, eggs, vanilla, butter and lemon juice to combine. Combine the wet ingredients with the dry ingredients. Do not overstir and with muffin batter it is always ok to have lumps! Spoon into the muffin cups and bake for 12 -15 minutes or until golden brown and a toothpick inserted into a muffin comes out clean. Cool on a rack for 10 minutes. Drizzle with icing made from lemon juice and powdered sugar. I used juice of 1/2 lemon with enough sugar to make a thick glaze.

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Muffin Crumb Topping
from Sparky
Print Recipe

1/3 cup butter, chilled
1/2 cup sugar
3/4 cup flour

Combine all ingredients in a bowl. Using a fork or pastry cutter and combine until it resembles crumbs. Sprinkle on prepared muffin batter and bake as directed in muffin recipe.

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A Baking Good Time with KLB

We had a baking good time at KLB's house a couple weeks ago. We made four kinds of muffins to freeze for breakfast. We made Bacon & Cheese Muffins (previously posted here), Banana Berry Muffins, Banana Bran Muffins, and Oatmeal Breakfast Muffins. For the Bacon & Cheese Muffins I tried a new way of cooking the bacon to see if I could alleviate some of the splatter. I made Crunch Coated Bacon. It was easy and not very messy. I will definitely be using this method again as it doesn't require standing by the hot, greasy, splattering bacon.

All of the muffins went together easily. I do have to say that dealing with frozen bananas was slightly disgusting. I really do like being able to put the overripe bananas in the freezer to keep them for use later but the off-putting part of dealing with the cold, slimy things makes them a little less appealing. I had peeled mine and placed them all in a gallon size freezer bag that I added to as I had more bananas. KLB had put hers in the freezer in the peels. Both ways produced a cold, slimy mess. I am going to have to revisit how I deal with them next time I have more to freeze.

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Crunchy Coated Bacon
from Real Mom Kitchen
Print Recipe

thick sliced bacon
flour

Use a broiler pan or line a large cookie sheet with edge with parchment paper or tin foil. Preheat oven to 350. Coat thick sliced bacon in flour. Lay on cookie sheet (do not overlap)
bake for 30 minutes. Start checking at 20 minutes to see if it’s done so it doesn't burn. Be very careful removing the pan from the oven.

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Banana Berry Muffins
from Annie's Eats
Print Recipe

1 1/4 cups all-purpose flour
1/2 cup oat bran
1/4 tsp salt
2 1/2 Tbsp nonfat dry milk powder
1 tsp baking powder
1/4 tsp baking soda
1 1/2 large bananas
1 egg white
1/4 cup honey
1 Tbsp unsalted butter, melted
1/2 cup orange juice
3/4 cup fresh blueberries
3/4 cup fresh raspberries


Preheat the oven to 375. Line a muffin pan with paper liners. In a medium bowl, combine the flour, oat bran, salt, milk powder, baking powder, and baking soda. Stir together with a fork; set aside. In the bowl of a stand mixer fitted with the paddle attachment, mash together the banana and egg white until the mixture is well blended and slightly frothy. Stir in the honey, butter and orange juice, and mix to blend. Mix in the dry ingredients just until incorporated. Gently fold in the fresh berries with a spatula until evenly incorporated. Evenly divide the batter between the prepared muffin liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan about 5 minutes, then transfer to a wire rack to cool completely. Yield: 10-12 muffins

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Oatmeal Breakfast Muffins
from My Food Storage Deals
Print Recipe

1 egg
1/4 cup canola oil
1/2 cup applesauce
4 bananas
3 Tbsp sour cream
1 tsp vanilla

Mix above ingredients together.

1 1/4 cups whole wheat flour
1/2 cup flax
1 1/4 cups quick oats
1/3 cup brown sugar
1 tsp cinnamon
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp baking powder
1/2 cup raisins or dried cranberries
1/2 cup chocolate chips

Mix together the wet ingredients. Add the remaining ingredients and mix well. Put muffins in a greased muffin tin and bake at 350 for 10-15 minutes (until they are browned on top and have a cake-like texture). All dried cranberries, all chocolate chips, or any combination thereof can be used.

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Banana Bran Muffins
from Netts Nook
Print Recipe

cooking spray
3 Tbsp canola oil or olive oil
1/4 cup dark honey
2 large egg whites
2 ripe bananas, mashed
1/2 tsp vanilla extract
1 cup wheat bran
1/2 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
2 Tbsp stone-ground cornmeal
2 Tbsp freshly ground flaxseed
3/4 tsp baking soda
1/4 tsp salt
1/2 cup dried cranberries, chopped
3 Tbsp chopped walnuts toasted
1 tsp grated orange or lemon zest

Preheat the oven to 375. Lightly coast 16 miniature muffin cups with cooking spray. In a bowl, whisk together the oil, honey, egg whites, bananas, and vanilla. Set aside. In another bowl, combine the bran, flours, cornmeal, flaxseed, baking soda, and salt. Stir to mix well. Add the banana mixture and stir just to combine. Place about 2 Tbsp batter in each muffin cup. Bake until the muffins are puffed, golden, and firm to the touch 10 minutes. Transfer to a wire rack to cool.

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Bacon & Cheese Muffins

I received this recipe in my reader last week and knew it would be a hit with my family (even Bob). Luckily I was correct. Everyone gobbled them up. I even had some extra muffins that I froze for PE and I to take to work for breakfast.

They were easy to make. The most time consuming part was cooking the bacon. (If I had just cooked up a bunch of bacon ends and had them in the freezer. Maybe next time.)

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Bacon & Cheese Muffins
from Cooking During Stolen Moments
Print Recipe

4 cups flour
4 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
2 1/2 cups milk
1/2 cup butter or margarine, melted and cooled
2 eggs
1 lb bacon, diced, cooked and degreased
1 1/2 cups shredded cheddar cheese

Preheat oven to 400. In a large mixing bowl, stir together flour, baking powder, salt and pepper. In a small bowl, mix together the milk, melted butter or margarine and eggs. Add the wet ingredients to the dry ingredients and stir just until moistened. Fold in the bacon and cheese just until combined. Scoop into greased or lined muffin tins. Bake for 20-25 minutes, until lightly golden brown. Yields between 20-24 muffins depending on the size of muffin tins.

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Moo Cooks

I don't know why, but if it isn't a recipe I have Moo help with I forget to post it. Over the last little bit Moo has cooked/baked several recipes from her New Junior Cookbook--sixth edition (Better Homes and Gardens). I am sharing the recipes below. I am not sharing all the directions that were listed in the cookbook as that was way more than I want to type right now. If you have a child and would like the detailed (down to the utensils used and such directions as "Turn off oven." and "Stop the mixer." ) directions I would be happy to share them with you.

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Masterpiece Muffins
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe

shortening
2 Tbsp brown sugar
1/2 tsp cinnamon
1 Tbsp butter or margarine
1 3/4 cups all-purpose flour
1/3 cup granulated sugar
2 tsp baking powder
1/4 tsp salt
1 egg
3/4 cup milk
1/4 cup cooking oil

Preheat oven to 400. Grease 10 muffin pan cups with shortening. For streusel topping - Put 2 Tbsp flour, 2 Tbsp brown sugar, and cinnamon in a mixing bowl. Stir with spoon to mix. Use pastry blender to mix in butter until the mixture is crumbly, set aside. Put 1 3/4 cup flour, sugar, baking powder, and salt in a medium mixing bowl. Stir with wooden spoon to mix. Crack egg into small mixing bowl. Beat with fork until mixed together. Add milk and oil. Beat with fork until ingredients are well mixed. Add egg mixture to dry ingredients. Stir with wooden spoon until dry ingredients are wet. Spoon some of the batter into each muffin cup. Sprinkle 1 rounded tsp of the streusel topping over each muffin cup of batter. Bake 20 minutes or until muffins are golden brown. Remove muffins from pan and cool on wire rack for 10 minutes. Serve.

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Lip-Smackin' Mac 'n' Cheese
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe

1 cup shredded cheddar cheese
2 cups pasta (whatever you have on hand)
1/4 cup milk
dash pepper

Cook pasta in according to package directions. Drain pasta. Return pasta to saucepan. Use spoon to stir in cheese, milk, and pepper. Return to burner and cook for 4 to 5 minutes or until cheese is melted, stirring constantly. Serve

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Cosmic Caramel Corn
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe

6 cups popped popcorn
3 Tbsp butter
1/4 cup light corn syrup
1 Tbsp molasses
1 cup dry roasted cashews or peanuts

Preheat oven to 325. Place popped popcorn in baking pan. Heat butter on low heat until melted then remove from heat. Using wooden spoon, stir in corn syrup and molasses. Slowly pour mixture over popcorn in baking pan. Toss the popcorn to coat evenly as possible with the corn syrup mixture. Bake for 15 minutes, stirring about every 5 minutes. Remove from oven. Pour caramel corn into a serving bowl. Stir in nuts. Let cool. Store in a tightly covered container at room temperature.

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Peanut Butter Chocolate Chip Cookies
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe

1 cup shortening
1 cup peanut butter
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 1/2 tsp baking soda
2 eggs
1 tsp vanilla
2 1/4 cups all-purpose flour
chocolate chips

Preheat oven to 350. Beat shortening and peanut butter on medium speed until mixed. Add the granulated sugar, brown sugar, and baking soda. Beat until well mixed; scraping bowl when needed. Add the flour, 1/2 cup at a time. Beat until well mixed. Stir in chocolate chips. Bake for 10 to 12 minutes or until cookie edges are slightly brown.

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Fantastic Fudge
adapted from the New Junior Cookbook (Better Homes & Gardens)
Print Recipe

butter, softened
1 (1 lb) pkg. powdered sugar
1/2 cup unsweetened cocoa powder
1/2 cup nonfat dry milk powder
1/3 cup water
1/2 cup butter
1/2 cup chopped nuts, optional

Line an 8x8 baking pan with foil letting the foil hang over the pan's edges. Grease foil with butter. Stir powdered sugar and cocoa powder together in a large mixing bowl. Stir together the dry milk powder, and water in a small saucepan until powder is dissolved. Add the 1/2 cup butter and cook on medium heat just until mixture boils stirring constantly. Remove pan from burner. Pour the melted butter mixture into the powdered sugar mixture in the mixing bowl. Stir until smooth. Add nuts if desire and stir until combined. Pour fudge into prepared pan, spreading evenly. While fudge is still warm, use a knife and ruler to mark the surface with 1-inch squares. Chill several hours or until fudge is firm. When fudge is firm, use the foil to lift it out of the pan. Using a sharp knife, cut fudge into squares. Store tightly covered in refrigerator.

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She has plans to make Champion Chili and Chocolate Puddle Bottoms Up Cake. When she does, I will post the recipes. She also made play dough for a project at school. Once I get that recipe I will share it as well.

Are You Ready?

Yes, I'm ready. . .(Can you hear the song in your head? Those are the only lines I know.) Anyway, here we go with a marathon of posts to catch up with everything I cooked/baked over the weekend and Bob's birthday--in no particular order. As I post these recipes you will see that food blogs are a favorite of mine. Why reinvent the wheel, right? If the recipes are there why try to screw up new ones?

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Cornbread
from Sparky
Print Recipe

1 cup cornmeal (freshly ground highly recommended)
3 cups flour
1 1/3 cup sugar
2 Tbsp baking powder
1 tsp salt
2/3 cup oil
6 Tbsp butter, melted
4 eggs, beaten
2 1/2 cups milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny). Bake in an 9 x 13 pan at 350 degrees for 35 minutes.

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Zucchini Muffins with Dried Cranberries
from Real Mom Kitchen
Print Recipe

nonstick cooking spray*
1 3/4 cups shredded zucchini**
3/4 cup packed light-brown sugar
2 Tbsp granulated sugar
1/3 cup canola oil
1/3 cup applesauce
2 tsp vanilla extract
2 large eggs
3/4 cup all-purpose flour
3/4 cup whole wheat flour
1/2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
fresh ground nutmeg - just a bit
1/8 tsp ground cloves
3/4 tsp salt
1/2-3/4 cup dried cranberries

Preheat oven to 350 degrees. Lightly coat muffin pans (24 muffins) with cooking spray or use muffin papers, and set aside. In a large bowl, whisk together sugars, oil, applesauce, vanilla, and eggs. Into a small bowl, sift together flours, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini and dried cranberries. Scoop batter into prepared muffin pans. Bake until a toothpick inserted in center of a muffin comes out clean, about 20-22 minutes. Cool in pan 10 minutes; remove from muffin pans and cool completely on a wire rack.

*In an effort to be frugal NEVER purchase non-stick spray from the dollar store. Not only does it smell funny and contain 4 times the ingredients of a regular Canola oil but one of those ingredients is propane. Propane?!? Are you kidding me? The can is now in the trash. I don't even want to use it for emergencies.

**Grate zucchini using the small holes of a box grater. Squeeze juice from zucchini. (I use my hands but you can use paper towels or cheese cloth.) You can save the zucchini juice to water plants or freeze and use as part of vegetable broth--use your imagination and try it out in other things too.

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Oatmeal Cinnamon Zucchini Muffins
from Kara's Kitchen Creations
Print Recipe

3 cups all-purpose flour
1 cup quick oats
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
3/4 cup vegetable oil
1 1/2 cups white sugar
3 tsp vanilla extract
2 cups grated zucchini*
1 cup cinnamon chips

Stir together dry ingredients. Whisk eggs, oil, sugar, vanilla, and zucchini together in a large bowl. Add dry ingredients and chips and mix well. Fill well greased or paper lined muffin tins 2/3 full. Bake at 350 for 15-18 minutes. Cool in pans for about 5 minutes, then remove and cool on cooling racks.

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Morning Glory Zucchini Bread
from Morning Glory Farm, and the Family that Feeds and Island
Print Recipe

2 to 2 1/2 cups shredded zucchini
1 cup vegetable oil
3 eggs
1 tsp vanilla
2 cups sugar
3 cups all purpose flour
1 tsp baking soda
1/4 tsp baking powder
1 tsp salt
1 tsp cinnamon
chocolate chips (if desired)
chopped nuts (if desired)

Preheat oven to 325 degrees. Spray two 9 x 5 bread pans with nonstick spray. In a large mixing bowl, combine zucchini, oil, eggs, and vanilla. Mix thoroughly. Beat sugar into mix until it is thoroughly creamed. Once liquids and sugar are well mixed, add flour, baking soda, baking powder, salt, and cinnamon. Mix until batter is well blended and even in texture. The batter should be smooth, outside the zucchini shreds. If it’s not, add a little juice from the zucchini.Pour batter evenly into pans. (If you only want nuts and or chocolate chips in one loaf you can stir them in once the batter is in the pan.) Bake for approximately 1 hour, or until bread is brown and springs back when gently pressed in the middle.

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Muffins can be made from a bread recipe by scooping dough into muffin tins and decreasing the bake time (almost half the time). Bread can be made from a muffin recipe by using a bread pan and increasing the bake time (almost double the time).

Once you have baked the muffins and/or bread you can freeze them for later. So you can enjoy the benefits of a big baking day for weeks.

I don't want the post to be too long so I will post more with the other recipes.