Zucchini Bread

Last year, my mother-in-law introduced me to this recipe.  It is so good!  With all the garden goodies we have been picking, I am using all my leftover zucchini to make multiple loaves and freeze them.

Ingredients
3 1/4 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
2 teaspoons baking soda
1 teaspoon ground cinnamon
3 cups sugar
1 cup vegetable oil
4 eggs, beaten
1/3 cup water
2 cups grated zucchini
1 teaspoon lemon juice
1 cup chopped walnuts or pecans

Directions
Preheat oven to 350 degrees F. In a large bowl, combine flour, salt, nutmeg, baking soda, cinnamon and sugar. In a separate bowl, combine oil, eggs, water, zucchini and lemon juice. Mix wet ingredients into dry, add nuts and fold in. Bake in 2 standard loaf pans, sprayed with nonstick spray, for 1 hour, or until a tester comes out clean. Alternately, bake in 5 mini loaf pans for about 45 minutes.


Recipe: Paula Deen

Slow Cooker Chicken Caesar Sandwiches

This turned out great and was a perfect summer meal.  I'm not sure the pepper was necessary though, since it added quite a zing to the sauce.  Next time I will omit it.  I also served this on pretzel buns instead of hamburger bun...huge hit!

• 4 boneless, skinless chicken breasts
• 3/4 cup caesar dressing
• 1/2 cup parmesan, shredded
• 1 tablespoon dried parsley
• 2 teaspoons pepper
• Romaine leaves
• Hamburger buns

Arrange chicken breasts in abase of slow cooker. Pour 1/2 cup water into basin and cook on low for 3-4 hours. Remove chicken from slow cooker and shred with two forks. Drain water. Return chicken to basin and stir in caesar dressing, parmesan, parsley, and pepper.

Serves 3-4

Recipe: http://rachelschultz.com/2013/05/09/slow-cooker-chicken-caesar-sandwiches/

Vanilla Cream Cheese Frosting

I think I've finally found an icing recipe that I like!  I feel like I have been on this mission for a long time.  I made cupcakes last night for our Bunco group and this icing was a huge hit.  Mission accomplished!

Ingredients:

• 5 1/2 tbsp butter
• 5 1/2 cups powdered sugar (I used C&H brand...come to realize brand makes a difference in flavor)
• 1/2 tsp. vanilla
• 8 oz. low-fat cream cheese

In the bowl of a stand mixer with the paddle attachment, beat all ingredients (gradually adding sugar in the bowl) on high speed until light and fluffy, at least three minutes.

Pipe onto cupcakes using a pastry bag with a large round tip.

Recipe: http://www.getsweetsmart.com/vanilla-bean-cupcakes-with-vanilla-cream-cheese-frosting/