Zucchini Bread

Ingredients
3 eggs
1 cup brown sugar
1 cup white sugar
1 cup oil
1 tsp. vanilla
2 cups grated zucchini
3 cups flour
1 tsp. salt
1 tsp. soda
1 tsp. baking powder
1 1/2 tsp cinnamon

Directions
Mix eggs, sugars, oil, and vanilla. Add the rest of the ingredients. Mix well. Pour into 2 greased pans. Bake at 350 for 1 hour.

Source
Krista Winward

Monster Cookies...mmm look yummy

Ingredients
1 stick of butter
1 1/4 cups brown sugar
1 cup white sugar
3 eggs
1 teaspoon vanilla
1/2 tablespon corn syrup
2 teaspoons baking soda
1 1/2 cups peanut butter
4 1/2 cups oats
1 cup M&M's
1/2 cup chocolate chips

Instructions
1. Cream the butter, sugars, eggs, vanilla and corn syrup using a mixer.
2. Add the baking soda and peanut butter. Mix.
3. Add the oats and mix well.
4. Add 1 cup M&M's and ½ cup chocolate chips.
5. Grease the cookie sheet. Using a cookie scooper, place cookie dough 2 inches apart.
6. Bake at 350 degrees for 12 minutes

Source
I Can Teach My Child

Strawberry Poppyseed Salad

Here is one that I must try soon...looks so good!

Ingredients For Salad

Romaine lettuce (or your choice of greens)

Strawberries, quartered

Bacon, cooked and sliced

Toasted slivered almonds

Green onions, chopped (optional)

Mushrooms, sliced (optional)

Poppyseed Dressing:

Using mixer, mix together:

1 1/2 c. sugar

2 tsp. dry mustard

2 tsp. salt

2/3 c. white vinegar

Beat on high speed while slowly adding:

3 T. onion juice

2 c. light olive oil

Beat until thick and creamy, and then add:

3 T. poppy seeds

Source
Oopsey Daisy

Chicken Tortilla Soup

Oh the picture made this look delicious...I'll have to try it!

Ingredients
For the chicken:
3 boneless, skinless chicken breasts
Olive oil
Chili powder
Garlic powder
Ground cumin
Salt and pepper

For the soup:
1 medium onion, chopped
2 tablespoons extra virgin olive oil
1 red bell pepper, seeded and chopped
1/2 green bell pepper, seeded and chopped
2 teaspoons chili powder
1 teaspoon garlic powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoon kosher salt, or to taste
Ground pepper, to taste
2 teaspoons tomato paste (eyeball it - I use the tomato paste in a tube)
1 can Rotel
2 (32-ounce) boxes chicken broth or stock
8-10 corn tortillas, sliced into strips and then cut in half
1 cup frozen corn (optional)

Recommended toppings:
grated cheese, avocado chunks, crushed tortilla chips, chopped cilantro, chopped red onion, sour cream

Instructions
To prepare the chicken:
Place chicken breasts on foil-lined baking sheet, brush with olive oil and sprinkle liberally with chili powder, garlic powder and cumin. Season with salt and pepper. Place in 400 degree oven for about 12 to 15 minutes, depending on the size of the chicken breasts.

To prepare the soup:
In a large dutch oven over medium high heat, add olive oil, onions, bell peppers and seasonings. Drop the heat to medium and saute until the onions are translucent and the bell peppers begin to soften, about 7-8 minutes, stirring frequently. Add the tomato paste and mix into the vegetables. Add the Rotel and broth/stock and bring up to a boil. Meanwhile shred the chicken and add it to the soup. Reduce the heat to simmer and add the corn and sliced tortillas. Taste for seasonings and adjust if necessary. Cover and allow simmer for 10 to 15 minutes.

Source
Lemons and Lavender Blog

Crockpot Lemon Herb Chicken

Ingredients
Boneless, skinless chicken breasts or chicken tenders
2 cans cream of chicken soup
1/2 soup can of water
1 heaping Tbsp. Lemon & Herb seasoning (I use McCormick)

Directions
Spray crockpot with Pam and place the chicken inside. Meanwhile, combine the cream of chicken soup, water, and lemon herb seasoning in a bowl and mix it all up together. Then pour it over the chicken in the crock-pot. Cook on low for about 6 hours. You could also use chicken tenders and cook on high for 3-4 hours.

Source
The Crafting Chicks Blog

Creme Brulee French Toast

Ingredients
1/2 Cup Butter
2 TBS Corn Syrup
5 eggs
1/4 tsp Salt
1 Cup Brown Sugar (packed)
1 Loaf Texas Toast Bread
1 1/2 cups Half and Half cream
1 tsp Vanilla

Directions
In a small saucepan melt butter, brown sugar and corn syrup over medium heat until smooth, stirring occasionally. Pour mixture onto large, greased jelly roll pan (18x13x1). Spread to cover surface. Place 12 slices Texas toast bread in a single layer to cover pan. Mix together eggs, cream, salt, and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 F for about 30 minutes. Remove from pan and serve. If not serving immediately, turn each slice of bread over (this will prevent bread from sticking to the bottom of the pan). Serve with syrup butter. Makes 12 servings. Syrup Butter Recipe: 1 1/2 cups butter, 3 cups maple syrup, melt together and serve over toast.

Source
Lance and Elaina Lindberg

Garlic Parmesan Knots

*I haven't tried these yet...but they look good! So hopefully soon!

Ingredients
1/2 batch buttermilk roll dough (as seen below)
1 cup grated parmesan cheese
1 cup melted butter
3 cloves garlic, minced
1/2 cup grated parmesan cheese to sprinkle in top

Mix up 1/2 batch of buttermilk roll dough as directed except for add the 1 cup parmesan cheese with the flour to incorporate it into the dough. Let rise as directed in the roll recipe.

Buttermilk Dough

Dissolve:
4 TBSP yeast
1 TBSP sugar in
1 cup warm water

Add:
4 eggs
1 1/2 cups sugar

In a saucepan warm:
4 cups buttermilk
1 cup margarine or butter

Add:
1 tsp. soda
4 tsp. salt

Stir the buttermilk mixture into the yeast and egg mixture. Gradually add 12 cups flour to form a soft dough. Place in a greased bowl cover and let rise for 60 minutes or until double in size.

While dough is rising melt the butter in a small saucepan. Add the minced garlic to the butter, let simmer for about 1 minute. Take off heat.

When dough is finished rising, punch it down. Roll out into a thin rectangle on a floured surface. Using a pizza cutter cut the dough into strips about 1/2 in x 6 inches. Tie each strip into a knot and place on a greased baking sheet about 2 inches apart. Brush each knot liberally with the garlic butter. Let rise 15 minutes. Bake in a 350 oven for 12-15 minutes or until golden brown. Brush with more garlic butter while hot and sprinkle 1/2 cup parmesan cheese over the tops. Makes about 5 dozen knots.

Source
Chocolate on my Cranium