Lemon Zucchini Bread

Well not too long ago a friend of my moms gave her two massive zucchinis that he had grown, and we were not quite sure what to do with them. The first one we managed to use just by using in out sauteed veggies, but we wanted to get a little creative. After a little searching an a lot of pinterest we came up with the idea of a zucchini bread  with a lemon glaze. This thing went fast! It is great for breakfast or a late nigh snack. I hope you try it an like it as well.

What You Need:
The Bread
1 1/2 cup shredded zucchini (I just used a cheese grater with the raw zucchini)
2 cups  flour
1/2 teaspoon salt

2 tsp baking powder
1 eggs
 2 medium lemons
1/2 cup vegetable oil
1/2 cup buttermilk
2/3 cup sugar

The Glaze
1 cup powdered sugar
1 lemon

What You Do:

The Bread
1. Preheat oven to 350F
2. Combine flour, baking powder, and salt in a large bowl
3. In a small bowl combine eggs and sugar, beat until combined
4. Add vegetable oil, buttermilk, the juice and zest of one lemon to the egg mixture and mix well.
5  Add the wet mixture to the dry  and mix together and then fold in zucchini.
6.  Pour in  to an 8x4 loaf pan and bake 45 to 50 minutes or until a knife can be inserted in the middle and come out clean.
7. After bread cools pour on glaze.

The Glaze
 1. Combine juice of the lemon and powdered sugar and stir.
  
All that is left is to enjoy!


 

Baked Penne

A few days ago I went to a girl friend's of mine. At first I was only going to show her an idea I had for miniature chocolate cream pies, but then I thought, why not I will make dinner too!  So I did it! I made dinner for her, her husband, and their baby who is the most adorable, expressive baby, in the world!  Now this dish can be as nice or as complicated as you wish. You can make your own sauce or break out the prego, classico, or  your whatever favorite store bought spaghetti sauce is. I myself made my own and I have the concoction of spices I used below.  And just because I can I will dedicate this little recipe to the wonderful Sonya, Charley, and baby Arianna.

Oh and this serves 4 to six depending on how big a serving each person has. 

What You Need:

24 oz. spaghetti sauce (OR make the one I have below))
1 lb ground turkey (OR other meat))
3 cups penne pasta
1 cup cremini mushrooms sliced thin (opt.)
1 cup mozzarella (or more if you are a cheese lover)
2 TBS dried parsley ( 4 TBS fresh)

How to Make it

1. preheat over to 350F
2. Boil water in a large pot. Enough water so when past is added the water will be about an inch over the pasta while waiting for water to boil and pasta to be done add meat.
3. Cook meat in a ten inch pan until browned and then add the sauce to it.
4. combine Pasta and meat sauce.
5. Pour half pasta in a 9x9 dish.
6. layer the top with the mushrooms, and then cover with remaining pasta.
7. Top with Mozzarella and parsley and bake until cheese melts 

The Tomato sauce:

What you need


1 24 oz can crushed tomatoes
3 TBS Italian seasoning
2 TBS dried onions (You can use fresh if you want)
4 TBS Garlic powder
1 tsp salt
1 1/2 black pepper
1 dash paprika
1 dash oregano
1 sash dried parsley
Oh and add about a TBS or two of water from the water the pasta boils in.

How to make it

1. Combine ingredients in sauce pan over medium heat and stir occasionally.  The longer you cook it the better the flavor of the sauce. I did mine about fifteen minutes because of how time went, but you can do your longer if you want.

Blubbering Blueberry Pie

Now why have I called this blubbering? I do not rightfully know....because you will cry it is so good maybe? I want to say yes, but really is because I just thought the name sounded cute.  Now I know this is two pies in a row, but when I found out my parents were going to my grandparents I decided I wanted to make my grandpa a pie. HE really likes pies, and at first I was going to make him a custard pie. The last time I made it he really liked it, but when I opened my fridge I found I had used the last of my eggs a couple days earlier when I made the banana cream pie.  So, I though a fruity pie, but then we had  only two apples, and no strawberries, but we did have a nice big bag of frozen blueberries! Now I would like to note you can use fresh berries in this pie. I just used frozen because it is what I had.

Here is what you will need:

The pastry for a two crust nine inch pie (NOT PREBAKED!)
1/3 cup of sugar
1/3 cup all purpose flour
3/4  teaspoon  ground cinnimon
1 1/2 teaspoon lemon juice
1/8 teaspoon lemon zest
4 1/4 cup of blueberries (if frozen partially thawed )
1 TBS  butter(melted)

What you have to do:

1. Preheat oven to 425F and ling the bottom of your pie pan with half of the pastry.
2.  Combine sugar, flour, blueberries, cinnamon, lemon, and lemon zest.
3. Pour the berries into the prepared pie pan.
4: Lay the half of the pie pastry on top of the pie pan  and crimp the sides to the bottom and top pastries attach. C t slits into the top pastry.
5. Brush top of pie and corners with melted butter, then wrap edges in foil.
6. Bake  thirty minutes, then remove aluminum foil and bake  ten to fifteen minutes longer.

And here is the final product.