Zucchini Nut Bread

Zucchini Nut Bread

(makes 2 loaves or 24 muffins)

Ingredients:

3 eggs

1 cup vegetable oil

2 1/2 cups sugar

2 medium zucchini, ends removed, grated with peel on

1 tbsp. vanilla extract

1 tsp. baking soda

1 tsp. baking powder

1 tsp. grated nutmeg

1 tbsp. cinnamon

3 cups flour

1 cup chopped nuts

Directions:

Preheat oven to 325 degrees. Grease and flour 2 loaf pans or 24 cups for muffins. Beat eggs until lemony yellow; add oil, sugar, zucchini and vanilla. Mix well. Add remaining ingredients; mix just until all flour is mixed in. Pour into prepared pans. Bake loaves 1 hour - 1 hour 15 minutes. Bake muffins 15-20 minutes (this can take longer...it is very dense). Makes delicious finger sandwiches with cream cheese.

(Recipe from: Amanda Neelley)

Pecan Cakes

Pecan Cakes
(can be frozen up to one month)

Ingredients:
1 C butter, softened
1 1/2 C granulated sugar
2 1/2 tsp. baking powder
1 tsp vanilla
1/2 tsp salt
3 eggs
2 1/4 C all-purpose flour
1/2 C pecans, toasted and ground
1 1/4 milk
powdered sugar
fresh raspberries
fresh mint leaves

Directions:
Preheat oven to 350 degrees. Grease and flour twenty-four 2 1/2 inch muffin cups; set aside. In a large mixing bowl, beat butter with an electric mixer on medium speed for 30 seconds. Gradually beat in granulated sugar until combined, scraping sides of bowl occasionally. beat in baking powder, vanilla, and salt. Add eggs, one at a time, beating well after each addition. In another large bowl combine flour and pecans. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Evenly spoon batter into prepared muffin cups. Bake for 15-18 minutes or until a wooden toothpick inserted in centers comes out clean. Cool in pans on a wire rack for 5 minutes. Remove from pans. Cool completely on racks. Before serving, sprinkle with powdered sugar and garnish with raspberries and mint leaves.

(Recipe from: Better Homes and Gardens: Celebrate the Season 2008)

Peanut Butter Frosting

Peanut Butter Frosting

1/3 C chunky peanut butter
2 C confectioner's sugar
1 tsp. pure vanilla extract
2 tsp. honey
4-5 T milk

Combine all ingredients in a medium bowl with the electric mixer on low speed. Add just enough milk to make an acceptable spreading consistency.

(Recipe from: Tennessee Magazine- 8/08)

Taco Soup

Taco Soup

1 3/4 pounds ground chuck
1 large yellow onion, chopped
2 cloves garlic, minced
Two 14.5 oz cans diced tomatoes, with juice
One 15-16 oz can kidney beans, drained
One 15-16 oz can pinto beans, drained
One 15-16 oz black beans, drained
One 15.25 oz can kernel corn, drained
One 14.5 oz can chicken broth
One 1.25 oz pkg. taco seasoning mix

In a large Dutch oven, cook the beef, onion and garlic over medium high heat until browned, stirring until the meat crumbles. Drain well and return the meat and vegetables to the Dutch oven. Stir in the tomatoes, beans, corn, broth, and seasoning mix. Bring to a boil, reduce the heat and simmer, uncovered for 30 minutes.

Serves 10-12

(Recipe: Paula Deen Celebrates!)

Pecan Squares

Pecan Squares

4 eggs
One 1 pound light brown sugar
1 1/2 C all-purpose flour
1/2 tsp. baking powder
1 tsp. vanilla extract
1 1/2 C chopped pecans

Preheat oven to 350 degrees. Spray a 13X9 inch pan with vegetable oil cooking spray and dust with flour. In a medium bowl, beat eggs with a whisk. Stir in the brown sugar until smooth. Pour into the top of a double boiler. Cook the mixture over simmering water for 20 minutes, stirring constantly, until it reaches the soft boil stage on a candy thermometer, 240 degrees. Let cool for 5 minutes. Sift the flour and baking powder together. Stir into the cooked mixture. Add the vanilla and pecans and stir until combined. (The batter will be thin.) Pour the batter into the prepared pan and place the pan in the oven. Bake for 12 minutes. Allow to cool completely in the pan before cutting into pieces. Store in the refrigerator in an airtight tin.

(Recipe: Paula Deen Celebrates!)

Apple Chicken Salad with Red Grapes

Apple Chicken Salad with Red Grapes

2 C cubed cooked chicken breast meat, roasted or boiled (about 2 skinless boneless breasts)
1 C red grapes, halved
1 red apple, unpeeled, finely diced
One 2 oz pkg. slivered almonds, toasted
1/2 C chopped celery

Dressing:
1/2 C mayonnaise
1 T honey
1 T fresh lemon juice
1/2 tsp. celery salt

Combine the chicken, grapes, apples, almonds, and celery in a medium bowl. Combine the mayonnaise, honey, lemon juice, and celery salt in a small bowl. Whisk to combine. Toss the dressing with the salad ingredients. Chill until serving time.

(Recipe: Paula Deen Celebrates!)

Apple, Cranberry, and Walnut Salad

Apple, Cranberry, and Walnut Salad

2 large red apples, unpeeled, diced
2 celery stalks, diced
1/2 C sweetened dried cranberries
1/2 C chopped walnuts
1/2 C mayonnaise

Combine all of the ingredients in a medium bowl. Stir gently with a large spoon to mix. Keep refrigerated until serving time.

(Recipe: Paula Deen Celebrates!)

Strawberry icing

Strawberry icing

4 T (1/2 stick) unsalted butter, softened
4 C sifted confectioner's sugar, about a pound
6 ripe strawberries, hulled and mashed


Place the butter and 2 C of the sugar in the bowl of an electric mixer. Beat at low speed until blended. Add the mashed strawberries and mix at medium speed until well combined. Add the remaining 2 C sugar and beat until creamy and smooth. The icing should be thick enough to stand up on a spoon. If too thin, add more confectioner's sugar. If too thick, add a teaspoon or two of milk.

(Recipe: Paula Deen Celebrates!)

Petit Fours

Petit Fours

One 1 pound loaf pound cake, top crust removed, cut into 1 1/2 inch cubes
1 tsp. unflavored gelatin
Two 1 pound boxes confectioner's sugar, sifted
1 egg white
1 T light corn syrup
Food coloring

Arrange the pound cake cubes in a single layer on a baking sheet. Freeze until firm, 4 hours or overnight. In the top of a double boiler, dissolve the gelatin in 2/3 C cold water. Add the sugar, egg white, and corn syrup and whisk until well blended. Place over simmering water and heat to 110 degrees Fahrenheit (warm to the touch). Stir well to make sure the gelatin is completely dissolved. Divide the icing among several bowls and add 1 drop of food coloring to each tint. Line a baking sheet with waxed paper. Spoon the icing over the frozen cake cubes to cover completely. Place on the prepared baking sheet and allow them to dry completely.

(Recipe from: Paula Deen Celebrates!)

Peanut Butter Ice Cream

Peanut Butter Ice Cream

1/2 C creamy peanut butter
1 C whole milk
1 C whipping cream
2 C half and half
3/4 C sugar
1 tsp. vanilla extract

In a small bowl, whisk together the peanut butter and milk until blended. Stir in the rest of the ingredients and freeze in an ice cream maker according to the manufacturer's instructions. Serve immediately or store in the freezer in a plastic container with a snap on lid.

(Recipe from: Paula Deen Celebrates!)