Pumpkin Zucchini bread

I adapted this recipe from the zucchini bread recipe I already had. It was enough of a change that it made the bread taste totally different. I love the pumpkin taste in it.

2 cups sugar

3 cups flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1 teaspoon salt

1/4 teaspoon nutmeg

1/4 cloves

3 teaspoons cinnamon 

3 eggs

2/3 cup oil

3 teaspoons vanilla

1 cup canned pumpkin

1 cup shredded zucchini

2/3 cup chopped nuts

1. Preheat oven to 375 degrees.
2. Peel and grate zucchini.
3. Mix dry ingredients in a large bowl.
4. Mix in the oil, eggs vanilla pumpkin and zucchini.
5. Grease and flour 2 loaf pans.
6. Bake in loaf pans for about 45-50 minutes.
7. Cool in pans for 10 minutes.
8. Removes to a cooling rack and cool completely. Cut and enjoy.

Pistachio Salad

This recipe comes courtesy of Lori Robertson. It is so easy to make.

I small box pistachio pudding

1-20oz. can crushed pineapple, with juice

I large can mandarin oranges or 2 small cans, with juice

1-12 oz. container whipped topping

2 handfuls of mini marshmallows

Mix all ingredients together in a large bowl. Chill in the fridge for about one hour before serving. Enjoy. 

Dutch Pancakes

My mom made these pancake for years while we were growing up. They came from a youth cook book. They were submitted by Mirjam Barker. 
8 eggs
3/4 cup sugar
1/2 teaspoon salt
31/2 cups milk
3/4 cup oil
3 cups flour
1 1/2 tablespoons vanilla

1. Mix together eggs, sugar, vanilla oil, milk and salt.
2. Gradually add in the flour one cup at a time. It should be the consistancey of gravy.
3. Pour 1/2 cup of batter onto a preheated greased griddle.
4. Flip when the edges turn a different color then the middle.
5. Spread pancakes with powered sugar, roll them up served with maple syrup. Any fruit topping would also be good on these. Makes about 15 pancakes. 

Crazy Chocolate Cake

This is the chocolate cake recipe my sisters and I would make many a Sunday afternoon for dessert. It is so good with chocolate frosting or German chocolate frosting. Well enjoy.

2 cups sugar
2 teaspoons baking soda
1/2 cup cocoa
3 cups flour
1 teaspoon salt
2 tablespoons vinegar
2/3 oil
2 cups cold water

1. Preheat oven to 350 degrees.
2. Mix all dry ingredients.
3. Add vinegar, oil and water. Mix well.
4. Grease and flour a 9x13 inch cake pan, or grease and flour two 9 inch pans or 9 inch spring form pans.
5. Pour batter into prepared 9x13 inch pan and bake for 40 minutes. If baking in two round 9 inch pan, then bake for 30-35 minutes.
6. Cool and frost eat and enjoy.

Blueberry Cobbler

We had this for dessert with rave reviews.Find it  here

4 cups fresh or frozen blueberries
3/4 cup sugar, divided
3 tablespoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 cup all purpose flour
2 teaspoons grated lemon peel
3/4 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
3 tablespoons cold butter
3/4 cup buttermilk

1. In a large bowl, combine the blueberries, 1/2 cup sugar, cornstarch, lemon juice, cinnamon and nutmeg. Transfer to a 2 qt. baking dish coated with cooking spray.
2. In a small bowl, combine the flour, lemon peel, baking powder, salt, baking soda and remaining sugar; cut in butter until mixture resembles coarse crumbs. Stir in the buttermilk just until moistened. Drop by tablespoonfuls onto blueberry mixture.
3. Bake, uncovered, at 375 for 30-35 minutes or until golden brown. Serve cobbler warm. 

Protein Waffles

These waffles come from the Cuisinart instruction and recipe booklet that came with our waffle iron. The whole family loved them. They turn out light and fluffy, and the cinnamon adds a nice flavor. Hope there a big hit for you too.

3 cups oats
1 1/2 cups flour
1/4 cup plus 2 tablespoons sugar
4 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon salt
4 eggs
3/4 cup oil
1 cup cottage cheese
2 cups milk

1. Place oats, flour, sugar, baking powder, cinnamon, and salt in a mixing bowl. Stir to combine. 
2. Stir in remaining ingredients as listed one at a time until mixture is a smooth batter. 
3. Let batter rest 5 minutes before using. Preheat waffle iron. Cook according to waffle iron directions. Serve immediately with syrup and enjoy.

Rhubarb Cake

This recipe comes from Ken's dear Grandma Downey. I fell in love with this cake and so did my mom. Thanks Grandma Downey.

2 cups sugar divided
1/2 cups butter
1 egg
1/2 teaspoon salt
2 cups flour
1 cups buttermilk/sour milk
1 teaspoon baking soda
1 teaspoon vanilla
4 cups Rhubarb diced
1 tablespoon cinnamon
1 cup chopped nuts

1. Preheat oven to 350 degrees.
2. Cream the butter and 1 1/2 cups of the sugar until fluffy.
3. Beat in the egg.
4. In another bowl combine the flour and salt.
5. Mix the buttermilk soda, and vanilla in a separate bowl.
6. Add the buttermilk mixture alternated with the flour mixture to the butter mixture. 
7. Fold in the diced Rhubarb, and pour into a greased and floured 9x13inch cake pan.
8. In a small bowl mix 1/2 cup sugar, cinnamon, and chopped nuts. Sprinkle on top of cake.
9. Bake for 40 minutes, cool and serve. 

Creamy Chicken Fajitas

A good way to change up your fajitas. I found it way easy. Kraft has done it again.
1 pound chicken breast cut into strips
1 onion cut into thin slices
one pepper cut into thin slices
Santa Fe Blend Cooking creme
8 flour tortillas
1 cup Mexican style shredded cheese

1. Cook chicken and vegetables in a pan on medium heat for 6-7 minutes or until chicken is done.
2. Add cooking creme and cook for 2 more minutes.
3. Spoon down the center of tortilla and top with cheese. Fold in half.