Sweet Tea and Cornbread: Zucchini Bread!

A delicious recipe from our friends at Sweet Tea and Cornbread: Zucchini Bread!:     
     This is a great way to use the abundance of zucchini so many of us have in the summer. 

Photo courtesy of Sweet Tea and Cornbread

This bread is a lightly sweetened bread good for breakfast or with a cup of coffee for an afternoon snack.  It's also a great way to get the kids to eat something nutritious without a fuss.  You might want to call it something besides 'zucchini bread' with them though...lol.   I like it with  a honey cream cheese spread.  You knew I would have to make it more fattening.  You can use light cream cheese though if it makes us feel better.   This is so easy to whip up, here is what you will need: 

1 1/2 cups all purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1 tsp. cinnamon
1 cup sugar

1 cup shredded zucchini

2 eggs

1/2 cup vegetable oil

1 tsp. lemon zest

1 tsp. vanilla

1/2 cup pecans or walnuts, chopped

Preheat oven to 350 degrees,

Mix first 5 ingredients in a separate bowl.   In a mixing bowl beat together sugar, eggs, oil, zucchini and lemon zest.  Add vanilla.   Gradually add flour mixture.  Fold in nuts.

Pour into a well greased loaf pan.  Bake at 350 degrees for 45 to 50 minutes.  Remove from oven and cool for about 10 minutes before turning it out. 

Cinnamon Honey Cream Cheese Spread
1  8oz block of cream cheese, softened (I used light)
3 Tbs. honey
1/2 tsp. cinnamon

recipe courtesy of: SWEET TEA & CORNBREAD

CHEDDAR'S SANTA FE SPINACH DIP *copy cat*

INGREDIENTS:

• 1 pint half and half
• 2 cups Kraft’s Pepper Jack Cheese
• 2 8 ounce cream cheese packs
• 2 4 ounce green chili pepper cans
• 1 large onion, chopped
• 2 fresh jalapeno peppers, chopped
• 20 ounces frozen spinach
• Salt and Pepper to taste (1 layer of top of mixing bowl)
• 1 Tablespoon Sour Cream (optional)

DIRECTIONS:

In a large mixing bowl, defrost frozen spinach in microwave for 5 minutes on high.  Drain excess water from mixing bowl.  Soften cream cheese blocks in microwave at 30 second intervals until cream cheese is mixable.  Add softened cream cheese into mixing bowl.  Add Pepper Jack cheese, green chili peppers, onion, salt, pepper, and chopped jalapeno peppers to mixing bowl.   Mix thoroughly.  Slowly add half and half stirring intermittently.  Pour spinach mixture into 9X13 baking dish.  Cook at 400 degrees Fahrenheit for ½ hour.  Add sour cream and stir dip thoroughly for serving.  Serve with tortilla chips.

Source:  http://brassandwhatnots.blogspot.com/2012/09/cheddars-santa-fe-spinach-dip-copy-cat.html

AUNT BETTY'S FAMOUS HORSEY EGGS

AUNT BETTY'S FAMOUS HORSEY EGGS
http://auntbettyskitchen1.blogspot.com/

These deviled eggs are a must at any of our family functions.  They are spicy, but not too much and I never have any left, no matter how many I make.  If you are not taking to a large gathering, obviously you can cut the egg count down and adjust seasonings to your taste. I swear on the Alamo these are the best ever. ~~Aunt Betty

INGREDIENTS:
18 count carton of large eggs
1 jar of Kraft horseradish sauce
French's mustard
Miracle Whip
salt & pepper

DIRECTIONS:
In large kettle, put in eggs and water. Heavily salt the water.  Bring to full rolling boil. Boil 5 minutes. Turn heat off, and cover pot.  Let sit 15 minutes.

Drain eggs and run under cold tap water. Peel eggs. Shells should slip right off.

Halve the eggs, and drop yolks into your food processor.  Dump in all of the horseradish sauce, or as much as you can get out of the thing, a medium squirt of mustard, a big dollop of Miracle Whip, salt and pepper.  (I like white pepper in this).

Pulse until mixture is smooth.  Spoon into freezer zip bag.  get the air out and seal.  Squish the egg mixture to the bottom.  snip a smallish opening in the corner.  Lay out your egg whites. Sprinkle lightly with salt.  Pipe the egg mixture into the eggs. Sprinkle with paprika and serve.