Mom's Delicious Zucchini Bread

 

3 eggs

1 cup oil

2 cups sugar

2 cups shredded zucchini

8oz crushed pineapple - drained

2 t vanilla

3 cups flour

2 t baking soda

1 1/2 t ground cinnamon

1 t salt

3/4 t nutmeg

1/2 t baking soda

 

Combine ingredients, pour into 2 loaf pans.

Bake at 350 degrees for 1 hour.

Let cool for 10 minutes before removing from pans

 

My Niece Modeling Corn Salad

2 Cans of Corn – Drained
¼ Red onion-chopped
½ green pepper-chopped
1C mayo
1C cheese
1/3 bag chilli cheese fritos

Mix all items together
Add fritos right before you serve
Great for football parties!

Zucchini Fruit Snacks

Hi All, Found this recipe for fruit snacks made from Zucchini on CHOOSE TO THRIVE.

They turned out amazing. The Boy loves them!

Creamy Tomato Soup

Ingredients:
1 can chicken broth
14 Roma tomatoes
1/2 c onion
18 - 20 fresh basil leaves
minced garlic
1 tsp sugar
1 c milk
1 c heavy cream
1 T butter
salt & pepper to taste


Chop your onions & saute with garlic

Quarter your tomatoes (leave the skins on)


Boil your tomatoes, onion, garlic, salt, pepper & sugar in chicken broth.


De-vein the basil & give a rough chop. Add to pot, keep soup on a low boil.

Reduce heat & add butter, milk & cream - stir continually & bring to a low boil.

Use your hand blender to puree soup.
Enjoy!

Not the best photo...but Anders & Grandpa loved it!

We froze some too... not sure how it will turn out with the milk & cream - will keep you posted.

Plenty of Peppers

If you have a green thumb & are blessed with an abundance of Peppers, I suggest freezing them.

The are one of the easiest veggies to freeze... just wash, de-seed, chop & bag.

I use them year round for adding to soups, sloppy joes, spaghetti, hot dishes or even just adding as a frozen pizza topping.

Zucchini Pasta

1 lb lean ground beef

1/2 medium onion chopped

Garlic, oregano, Italian seasoning

1 can beef broth

1 can diced tomatoes - Italian style

2 cups uncooked pasta

2 cups sliced zucchini (fresh from the garden if available)

1 cup grated Parmesan cheese

1) In large skillet brown the beef & onion with seasonings (to taste), pour off drippings, put beef in separate bowl

2) In same skillet, add broth, tomatoes and pasta, bring to boil, reduce heat

3) cook uncovered for 15 minutes stirring frequently, add zucchini and cook for an additional 5 -10 minutes (until pasta is tender)

4) add beef & still in 1/2 C cheese cook for another 5-10 minutes

5) serve with remaining cheese sprinkled on top.

Enjoy!

Refrigerator Pickles

4-5 medium cucumbers, sliced thin
1 large onion
2 T salt

Let soak for 1/2 hour. Then add

2 cups White Vinegar
1 cup sugar
1 1/2 tsp celery salt
1 1/2 tsp mustard seed

Can also add green peppers or radishes. Store in any sealed plastic container in fridge - these keep for a few weeks.
This recipe can easily be cut in half.

Check back later for photo.

Lemon Veggies

borrowed from Dorothy :)

1/2 lb bacon, cooked & crumbled, save 1/4 c drippings
1 C chopped onion
1/2 C lemon juice
1/2 C water
4 tsp sugar
1 tsp salt
1 tsp thyme
2 lb mini carrots
1 medium head cauliflower - chopped
1 medium head broccoli - chopped

Cook onion in bacon drippings.
Add bacon, lemon juice, water & seasoning - bring to boil.
Meanwhile, put veggies in 4-6 C water & bring to boil.
Boil veggies 10-15 minutes, drain.
Pour sauce on to veggies & serve.

This weekend we had a Holiday Party where we doubled this recipe & brought this as a dish to pass. Here is the slight variations:
Double all ingredients except veggies.
In their place, we added 3-4 large diced potatoes.
Instead of boiling veggies, we put potatoes, carrots & all other ingredients in slow cooker around 8am & stirred throughout the morning.
At noon we added the broccoli & cauliflower & continued to stir.
Ready to serve at 6pm.

Enjoy!