Saturday, July 28, 2018
1/2 c. butter, melted
1/2 c. packed brown sugar
1/4 c. sugar
1 large egg
2 tsp. vanilla
1 1/2 c. all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1 medium banana, mashed (about 1/2 cup)
1 1/2 c. grated zucchini
1/2 c. chocolate chips
Preheat oven to 350 degrees. Line 12 muffin cups with paper liners.
Melt butter in a microwave safe mixing bowl. Add both sugars, egg, vanilla and stir to combine.
Measure flour into bowl and sprinkle baking soda, salt, cinnamon, and nutmeg over the flour. Using a whisk, lightly stir dry ingredients together until flour mixture is incorporated into the batter. Add mashed banana and zucchini and stir until combined. Fold chocolate chips into the batter.
Divide batter evenly into muffin cups, filling about 3/4 full. Bake approx. 15-20 minutes.
Friday, July 27, 2018
3 (1 oz) squares unsweetened chocolate
3 large eggs
2 c. white sugar
1 c. vegetable oil
2 c. grated zucchini
1 tsp. vanilla
2 1/2 c. flour
1 tsp. baking soda
1 tsp. salt
1/2 tsp. ground cinnamon
3/4 c. semi-sweet chocolate chips
Preheat oven to 350 degrees. Line muffin pan with cupcake liners. In microwave-safe bowl, microwave unsweetened chocolate until melted. Stir occasionally until chocolate is smooth.
In mixer, combine eggs, sugar, oil, grated zucchini, vanilla and melted chocolate. Beat well. Stir in the flour, baking soda, salt and cinnamon. Fold in the chocolate chips.
Fill each muffin cup 2/3 full with batter. Bake for 18 minutes.
1 c. onion, chopped
5 (15 oz) cans pork and beans
1 (15 oz) can chili
3/4 c. brown sugar
2 T. molasses
1/2 c. ketchup
1 lb. bacon, fried and crumbled
Sauté onion in 2 T. oil. Combine pork and beans, chili, brown sugar, molasses, ketchup, sautéed onion and bacon in a large bowl. Pour into a large casserole dish and bake at 325 degrees for 2 hours. (can also be cooked in a crockpot)
1/2 c. butter (1 stick)
2 T. white base soup mix or substitute with cream cheese
1 pint heavy whipping cream
1/2 tsp. garlic powder
1/2 tsp. minced garlic
salt and pepper to taste (around 1/4 tsp. or less of each)
2/3 c. dry grated parmesan cheese
In medium sized pan, melt butter and then add minced garlic. Stir, and then add the white base soup mix or cream cheese. Stir in heavy whipping cream, garlic powder, grated parmesan cheese, salt and pepper. Simmer for 15-20 minutes on low heat, stirring consistently. Do not let temperature rise more than 165 degrees or soup will break. If sauce is too thin, you can add more parmesan cheese or slowly dissolve a simple rue. Let stand for 3-5 minutes before serving to let sauce thicken up.
Simple rue (only if needed): Mix 3 T. room temperature softened butter and 3 T. all-purpose flour. Whisk and dissolve into hot sauce to help thicken.