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Zucchini Muffins

Most quick bread recipes that utilize zucchini are for sweet breads. This one is a savory muffin that is good as an accompaniment to soups, stews, etc. The recipe comes from Bernard Clayton's New Complete Book of Breads. It has been one of our favorites for many years.

picture of Zucchini Muffins

Zucchini Muffins
2 eggs
3/4 cup milk
1/2 cup oil
2 1/2 cup flour
1/4 cup sugar
1 Tbsp. baking powder
2 tsps. salt
2 cups shredded zucchini (could use frozen if well-drained)
1 1/2 tsps. Italian seasoning
1/2 cup Parmesan cheese

In a small bowl break and slightly beat the eggs. Add the milk and oil.

In a mixing bowl measure the flour, sugar, baking powder, and salt. Stir thoroughly. Add the zucchini and the Italian seasoning to the flour mixture and stir gently, then stir in the liquid ingredients. Stir only enough to combine the ingredients. Spoon the batter into muffins tins that have been greased and floured. Fill each cup about half full and then sprinkle Parmesan cheese on top of each muffin. Bake at 400 degrees for 20-25 mins. or until golden brown. This will make 18-24 muffins. These freeze well.

Here are the ingredients ready to be combined:

picture of Zucchini Muffin Ingredients

Here are the muffins ready to pop into the oven:

picture of Zucchini Muffins avec Parmesan


Sewing projects

I have been having fun with a few sewing projects lately. Unfortunately I can't share some of them with you until after Christmas!

One thing that I can share with you is this little mini I spy quilt for my grandson, Drew. I am going up to visit him in about a week and I wanted to take him a gift. I found the directions for the little quilt here. It was a fun project and I hope to make more of them in the future.

Here is a picture of it:

picture of I Spy Quilt

Drew loves Thomas the Train. Here is a picture of the back of the quilt:

picture of Back of I Spy Quilt


Turkey for a small family

A while back I ran across a recipe for cooking a turkey breast in the crockpot that I wanted to try. The last time I planned to prepare a turkey breast the one I bought was too large for my crockpot. Last week when I was grocery shopping I found a half of a turkey breast for sale (at Ingles) so I was finally able to try it.

Here's the simple recipe:
one half or whole turkey breast that will fit in your crockpot
1 can whole berry cranberry sauce (I used half a can with the half turkey breast)
1 envelope onion soup mix (I used half an envelope)

Place turkey breast in crockpot. Combine the cranberry sauce and the onion soup mix and spread on top of the turkey. Cook for 4 hours on high or until meat tests done with meat thermometer.

We ate this as is for the first meal, in this casserole for the second meal, and in a fruited turkey salad for its final appearance.

So, for all of you with small households -- be on the lookout for half turkey breasts on sale, or ask your butcher if he would cut a whole one in half for you. You still get a few nice leftovers, but not an overwhelming amount.

I didn't take a picture of the turkey breast itself, because it wasn't particularly photogenic, but, here's a picture of the fruited turkey salad (turkey, mayo, grapes, apple, celery, toasted almonds):

picture of Fruited Turkey Salad


An easy dessert

Some Saturdays I putter around in the kitchen for most of the day, alternating between cooking, laundry, and cleaning chores in preparation for Sunday. I love these Saturdays at home since I am at work Monday through Friday. Some Saturdays (such as this past Saturday) I have an outside obligation which means I need to streamline my cooking for Sunday. This means I need to pull out some recipes which go together quickly. The following is such a recipe.

If you need a quick, easy dessert, this is the one for you. It can be made with light cream cheese and light whipped topping if you desire. It takes just five ingredients.

picture of Cheesecake Ingredients

Karen's Cheesecake

1 prepared graham cracker crust
1/2 cup powdered sugar
8 oz. cream cheese, softened
8 oz. cool whip, thawed
Fruit topping of your choice

Cream together the cream cheese and the powdered sugar. Add the cool whip and combine thoroughly. Put in the pie shell. Chill for several hours or overnight. Top with fresh fruit or canned pie filling, if desired.

The finished cheesecake:

picture of Cheesecake

Topped with blueberry pie filling:

picture of Blueberry Cheesecake


Zucchini Garden Chowder

Got more zucchini?

I bought some at a good price while we were up in the mountains last week and wished I had bought more as I contemplated all my favorite zucchini recipes. A number of years ago when I was recuperating from surgery a friend made me this soup. Rob and I both like soups and this is one of our favorites. I have never made it from frozen zucchini, but I think that would work as long as it was well drained.

Zucchini Garden Chowder

2 medium zucchini, shredded or thinly sliced
1 medium onion, coarsely chopped
1 tsp. Italian Seasoning
2 Tbsps. oil
2 Tbsps. flour
dash pepper
1 tsp. sugar
3 cups water
1 Tbsp. chicken soup base
1 (14 1/2 oz.) can diced tomatoes
1 (12 oz.) can evaporated skim milk
1 can corn, drained (can use frozen)
2 cups shredded yellow cheese
Fresh parsley for garnish, if desired

In a large soup kettle heat oil and saute zucchini and onion until vegetables are tender. Stir in flour, pepper, Italian Seasoning, and sugar. Gradually stir in water, chicken soup base, tomatoes, and corn. Bring to a boil. Reduce heat and simmer about 5 mins. Add evaporated milk and then heat another minute before stirring in the cheese. Garnish with parsley, if desired. Makes 8-10 servings or about 2 1/2 quarts.

Here's a picture of the shredded zucchini:

picture of Shredded Zucchini

This is what the finished chowder looks like. A picture of soup does not always convey how delicious it actually is. This one is quite tasty.

picture of Zucchini Chowder