Sunday, July 10, 2016

Zucchini Bread

1/2 cup vegetable oil
1.5 cups AP flour
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 teaspoon kosher salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
dash of ground cloves
1/2 cup light brown sugar
1/4 cup sugar
2 large eggs
1 tsp vanilla extract
1 medium zucchini coarsely grated

1. Preheat oven to 350 degrees. Grease bread pan.
2. In medium bowl combine flour, baking powder, cinnamon, ginger, salt, baking soda, nutmeg and cloves.
3. In large bowl (I use my stand mixer) combine oil, both sugars, eggs and vanilla. Mix in Zucchini. Add flour mixture and mix until just combined.
4. Pour batter into bread pan. Bake 50-60 minutes.

Sunday, May 29, 2016

Butterscotch Bananas

1/2 cup pecans
1 stick unsalted butter
1 cup brown sugar
1/4 teaspoon cinnamon
6 bananas, peeled and sliced
1/4 cup dark rum

1. Preheat oven to 375 degrees.
2. Lightly toast pecans, about 5 minutes, coarsely chop.
3. In large skillet, melt butter. Add sugar and cinnamon stirring occasionally until fully incorporated, about 5 minutes.
4. Gently stir in the bananas.
5. Remove from heat. Add rum and flambe.
6. Stir in pecans.

Serve over vanilla bean ice cream or waffles.

Cranberry Orange Bread

1.5 cups butter, softened
1.5 cups sugar
4 eggs
1 cup orange juice
1 cup sour cream
1.5 tablespoons orange zest
2.5 teaspoons vanilla extract
4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1.5 cups dried cranberries

1. Preheat oven to 330 degrees. Spray cooking spray in two bread pans.
2. Cream butter and sugar together. Add eggs one at a time. Add orange juice, sour cream, orange zest, vanilla and cranberries
3. In a separate bowl combine flour, baking powder and salt. Add flour mixture to butter mixture until just combined (do not over mix).
4. Pour into bread pans.
5. Cook for 75 minutes.

Friday, April 15, 2016

Avocado Salad Dressing

1 large avocado
2 tablespoons lemon juice
1/3 cup mayonnaise
1 teaspoon tapatio
1/4 cup olive oil
2 garlic cloves, pressed
salt and pepper to taste

1. Combine all ingredients in food processor. Mix until well combined.
2. Store in refrigerator for up to one week.

Wonton Apple Pies

12 wonton wrappers
Apple pie filling
1 Tablespoon vanilla extract
1/4 cup caramel sauce

1. Spray muffin tin with non stick spray (I use coconut pam)
2. Mix pie filling, vanilla, and caramel.
3. place wonton wrapper in each muffin tin. Spread apple pie filling into each wonton wrapper.
4. Bake 350 degrees for 10-15 minutes.

Tuesday, December 8, 2015

Pineapple Ginger Smoothie

1 15 oz can pineapple chunks with juice
1 banana
1 6 oz container vanilla greek yogurt
1 tsp ginger
1/2 cup ice

1. Combine all ingredients in blender, blend until smooth.

Sunday, September 20, 2015

Onion Cheesy Bread

1 un-sliced loaf of bread
1/2 stick of butter
1/4 cup olive oil
1/2 teaspoon garlic salt
1/2 teaspoon black pepper
6 oz monterey jack cheese

1. In small bowl, melt butter with garlic salt, black pepper and olive oil.
2. Make deep cuts into top of bread loaf, but don't cut all the way through. Make cuts 1 inch apart in both directions.
3. Thinly slice cheese and place slices in cuts of bread loaf. Pour butter mixture over bread spreading evenly.
4. Bake in oven 350 degrees for about 30 minutes until cheese is thoroughly melted. Serve immediately.