Healthy Zuccini Bread

3 eggs

1 cup softened butter

2 cups honey

3 cups grated zucchini

2 teaspoons vanilla extract

3 teaspoons ground cinnamon

1 teaspoon baking soda

2 teaspoon baking powder

2 teaspoon salt
5 cups flour (half whole wheat half white)

Whip the eggs then add honey, butter and vanilla and blend until smooth. Then add the remaining ingredients and slowly stir as you add flour until just blended. Place in 2 well buttered loaf pans and bake at 325 for 1 hour. Enjoy!

Beef Strogenoff

1 (10 oz) package of egg noodles
1 pound ground beef
1/4 milk
1 egg
2 tbs Worcestershire sauce
1/4 cup bread crumbs
1 small onion (finely chopped)
12 oz sour cream
2 tbs powdered beef broth
2 tsp garlic powder
salt
pepper

Start cooking the egg noodles. Then combine in a bowl the ground beef, milk, egg, Worcestershire sause, bread crumbs, onion and a little salt and pepper. Mix well. Form into 1' meat balls and fry in pan with olive oil (enough to cover pan) on medium heat until fully cooked. (If you heat up the pan before you put anything in it for 1 minute, it helps to keep the meat balls from sticking.) Add more oil if necessary to keep the meat balls from burning. Once the meat balls are cooked remove them from the pan. Let the drippings in the pan cool long enough that when you add the sour cream it doesn't cook the sour cream or it'll curdle. Place back onto the stove over low heat with the sour cream and add the garlic powder, powdered beef broth and some salt and pepper. Stirr on occasion but don't let it boil. Then place the meat balls in the sauce and your ready to serve on top of the egg noodles. Enjoy!

Chocolate Chip or Oatmeal Cookies?

My mother-in-law is the cookie expert and I got all my cookie recipes from her. You can also use this same recipe for Oatmeal cookies. Just add oatmeal instead of chocolate chips.


1 3/4 cup sugar (1/2 white 1/2 brown)
2 1/4 cup flour (1/2 white 1/2 wheat)
1 tsp vanilla
1 tsp salt
1 tsp baking soda
2 eggs
2 cups chocolate chips (or oatmeal)
1 cup softened butter

Whip butter and sugar and then add the rest of the ingredients until just blended. Place 1" balls on greased cookie sheet and bake for 7-8 minutes. Let cool and store in air tight containers. Enjoy!

The Best Sugar Cookies

1 1/2 cups powdered sugar
2 1/2 cups flour
1 tsp baking soda
1 tsp cream of tarter
1 cup softened butter
1 tsp vanilla
1/2 tsp almond extract
1 large egg

Combine all ingredients and mix till well blended. Refrigerate for about one hour or until firm enough to roll.

Preheat oven to 350 and place rack in center of oven. grease pans.

Roll out the dough to a thickness of 1/4 inch. (Keep turning the dough as you roll, making sure the dough does not stick to the counter.) Cut out desired shapes using a lightly floured cookie cutter and transfer cookies to the prepared baking sheet. Place the baking sheets with the unbaked cookies in the refrigerator for 10 to 15 minutes to chill the dough which prevents the cookies from spreading and losing their shape while baking. Bake 7-8 minutes.

Enjoy!

Spice Pumkin Cheesecake

Crust:

• 1 3/4 cups graham cracker crumbs
• 3 tablespoons light brown sugar
  
• 1/2 teaspoon ground cinnamon
• 1 stick melted salted butter

Filling:

• 3 (8-ounce) packages cream cheese, at room temperature
• 1 (15-ounce) can pureed pumpkin
• 3 eggs plus 1 egg yolk
• 1/4 cup sour cream
• 1 1/2 cups sugar
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon fresh ground nutmeg
• 1/8 teaspoon ground cloves
• 2 tablespoon all-purpose flour
• 1 teaspoon vanilla extract

Preheat oven to 350. For the crust crust combine in a bowl crumbs, sugar and cinnamon. Add melted butter. Press down flat into a 9-inch springform pan or two pie pans. Set aside. For filling the filling beat cream cheese until smooth. Add pumpkin puree, eggs, egg yolk, sour cream, sugar and the spices. Add flour and vanilla. Beat together until well combined. Pour into crust. Spread out evenly and place oven for 1 hour. Remove from the oven and let sit for 15 minutes. Cover with plastic wrap and refrigerate for 4 hours. Enjoy!

Upside-Down Peach Cobbler

2 cups peaches
1/2 cup sugar (for peaches)
1 tsp vanilla
1/2 cup butter
1/2 cup sugar (for batter)
3/4 cup flour
1/4 tsp salt
1 tsp baking powder
3/4 cup milk

Preheat oven to 350. Place 2 cups peaches in saucepan with 1/2 cup sugar until hot and sugar disolved. In the mean time melt butter in 2 quart baking dish. Mix together the flour, salt, baking powder and milk. Don't worry if it's a little runny. Then place the batter over the top of the melted butter (DO NOT STIR) in the baking dish and put in the oven for 5 minutes to firm up. Add the vanilla to the peaches. Then place the peaches in the middles of the baking dish on top of the batter (DO NOT STIR) and place back in the over for 45 minute or until golden grown on top. Best served with whip cream or vanilla ice cream. Enjoy!