Moist Easy Zucchini Bread

With a few simple ingredients and not much time, you can enjoy this moist east zucchini bread. Yes. it's that time of year again the Fall where we enjoy the fresh harvest from our gardens.

My friend George gave some beautiful fresh zucchini from his garden. So, I did some digging and found my mother's easy recipe for zucchini bread.

The thing about zucchini bread is that it's really versatile, there are many options to add all of the things you enjoy. For example, chopped walnuts, chocolate chips, raisins, or just about any fresh fruit that you like.

As always I used my KitchenAid Stand Mixer for this recipe. I used my flat batter attachment to beat the eggs, oil, vanilla, and sugar together.

I mixed the flour, salt, baking powder, baking soda, and cinnamon in another bowl.

Then I added the dry ingredients to the mixer and mixed until I had a nice creamy batter.

Next, I added the grated zucchini and continued mixing until it was all mixed in. This is the time you would add any of the options that I mentioned above.

I greased two 9-inch x 5-inch bread pans with Baker's Joy non-stick spray. I use this spray for all of my muffins and they never stick.

I preheated the oven to 325 degrees and baked these for 50 minutes until a knife came out of the center clean.

Let them cool for 20 to 30 minutes and they will pop right out of the pan.

If you would like the bread to be a little higher then use 8-inch x 4-inch bread pans.

Ingredients for quick easy zucchini bread:

3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 tablespoon ground cinnamon
3 eggs
1 cup vegetable oil
2-1/4 cups white sugar
2 cups grated zucchini
Add any of the options that you like

As always thanks for stopping by and I hope you enjoy

Cook Works by Art + Cook 13-Piece Super SlicerKitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart,Good Cook 8 Inch x 4 Inch Loaf PanVietnamese Cinnamon Ground By Penzeys Spices 1.7 oz 1/2 cup

Grilled White Potatoes

The other day Fran came home from the grocery store with a really nice Rib-eye steak for the grill. There is nothing that I like better than steak and fries, or sometimes a baked potato.

This time I decided to try something a little different. I made these grilled white potatoes with butter, garlic, parmesan cheese, and served them with sour cream and fresh chives.

These turned out to be the best-grilled potatoes that I ever made, and they were a perfect side for my Rib-eye steak.

First, I washed the potato then sliced it to about 1/2-inch to 3/4-inch thick. I cut the slices in half and skewered them on my flat metal skewers.

Then, I melted 3 tablespoons of butter and brushed it on both sides of the potatoes. I fired up the grill with the setting on medium.

I sprinkled both sides with Parmesan cheese, garlic powder, McCormick Montreal Steak Seasoning, salt, and pepper.

I grilled these for 15 minutes on one side, then turned them over and grilled for another 10 minutes. After they came off of the grill I brushed on the remaining melted butter and served these with sour cream and fresh chives. The result was, the outside was nice and crispy and the inside was tender and so delicious.

You might also like our Grilled Sweet Potatoes

As always thanks for stopping by and I hope you enjoy

McCormick Grill Mates Variety Pack, Montreal Chicken, Montreal Steak, MesquiteHaicheng Basting Brush And Pastry Brush-Set Of 2 Silicone BrushIndoor Herb Garden Planter Box Kit with Basil, Cilantro, Oregano,Jenaluca Herb Scissors Stainless Steel - Multipurpose Kitchen Shear with

How to Cook Corn on a Campfire

We live in a small village in Western New York, and every year the village shuts down for its Indendpence Day Celebration. The main street is lined with food and craft vendors, the tennis court is turned into a fun zone for the kids with bouncy houses and slides and in the gazebo has a live band plays all day.

In the morning there is a 5K walk/run for those of us who are in shape and a parade for the kids later in the day. Of course, the evening finishes off with a fantastic fireworks display.

Since we live only two blocks from the park in the village that makes our house a hub of activity on the 4th of July. This year we kept it simple with hot dogs, hamburgers, fruit, desserts and one more thing corn on the cob cooked on a campfire.

It sure was a fun day and this is the first time that I ever cooked corn on a campfire so I thought I would explain how I mastered this.

How to cook corn on a campfire:

First I soaked the corn with the husks on for 5 hours in my large stock pot. Two hours before we wanted to eat I started a fire in my Landmann Firepit. I needed to let it burn down so there was almost no flames just hot wood.

My firepit came with a grill top so this made it easy for me. I set the ears of corn on the grill top and turned them every 10 minutes for 30 minutes. I used my Ove' Glove to turn the corn. Then I peeled off the husks for some hot, juicy and delicious corn.

This method will also work very well on a gas or charcoal grill. I think the key is to keep turning them every 10 minutes.

You might also like my: Campfire Mountain Pies

As always thanks for stopping by and I hope you enjoy.

Excelsteel 16 Quart Stainless Steel Stockpot With Encapsulated BaseOven Glove Heat Resistant Cooking Gloves for Cooking,BBQ,Grill,Baking(Set of 2)Landmann 26364 23-1/2-Inch Savannah Garden Light Fire Pit, Black

Baked Stuffed Portobello Mushroom Caps

We have been making this baked portobello mushroom recipe for years. This is perfect if you have a meatless day in your menu as a complete meal served with a vegetable, and these are oh! so healthy. Or, these make a great starter to any meal.

Cheese stuffed portobello mushroom caps with goat cheese and topped off with chopped nuts, mozzarella cheese and served with a tasty tomato sauce.

So, the other day Fran picked up 3 nice portobello mushrooms and an 8 oz. package of goat cheese. We had everything else we to make these.

First, we cleaned and rinsed the mushrooms. I poured 1/2 cup of tomato sauce in the bottom of a 9-inch x 9-inch baking pan. Then sprinkled some Italian Season in the sauce.

I chopped the nuts for the topping in my mini food processor. You can use any kind of nuts that you like, I used walnuts, sunflower seeds, and pine nuts. I just pulsed them a few times so the nuts were still course. You can also chop them finely if you like them that way.

Next, I placed them in the pan and added the goat cheese, I used a little more than a tablespoon for each mushroom. Then I sprinkled shredded mozzarella and topped them off with the chopped nuts. Bake these at 350 degrees for 30 to 40 minutes.

The ingredients that we used here would be enough to make 4 or 5 of these, any more than that you will need more goat cheese, sauce, and nuts.

Baked Stuffed Portobello Mushrooms:

3 or 4 Portobello Mushrooms
1/2 cup tomato sauce
Italian Seasoning
3 tablespoons shredded mozzarella cheese
2 tablespoons walnuts (Chopped)
2 tablespoons pine nuts (Chopped)
1 tablespoon sunflower seeds (Chopped)

As always thanks for stopping by and I hope you enjoy.

Cuisinart DLC-2ABC Mini Prep Plus Food Processor Brushed Chrome andKitchenAid KFC3516ER 3.5 Cup Mini Food Processor, Empire RedBLACK+DECKER HC306C One-Touch Chopper, 1.5-Cup Capacity Electric Food Chopper with

Quick Easy Blueberry Muffins

Friday morning Fran and Jamie had some errands to run. So, that left Bobby, Tyler and me the whole morning on a rainy day.

I made some scrambled eggs for Bobby and all Tyler wanted was chocolate milk. I remembered Fran telling me that we had some blueberries in the refrigerator that needed to be used.

Since it was raining out I thought the guys would like to help me make some blueberry muffins. Tyler was more interested in building things with his Tinker Toys so Bobby and I got to work on these quick easy blueberry muffins.

To make easy blueberry muffins from scratch you only need a few simple ingredients and of course fresh or frozen blueberries. Our blueberries were fresh and we had everything else we needed. The ingredients and instructions are below to make these quick and easy blueberry muffins.

First, we made the batter using my KitchenAid Stand Mixer. Then we folded in the fresh blueberries by hand using a spatula.

We sprayed a large muffin tin with Baker's Joy Non-Stick Spray and filled each one with 1/4 cup of the batter.

We mixed some light brown sugar with white sugar and sprinkled this on top. Then into the oven to bake for about 20 minutes at 375 degrees. We yielded 12 easy moist blueberry muffins from this recipe.

Here is what we used to make our blueberry muffins: 

1/2 cup vegetable oil
1 cup white sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon honey
1/2 teaspoon salt
1 tablespoon baking powder
2 cups all-purpose flour
1/2 cup milk
1-1/2 cup fresh blueberries

Instructions:

1. Add the oil and sugar together and begin mixing on low speed.
2. Then add the eggs, vanilla, honey, baking powder, and salt. continue on low speed.
3. Add the milk and one cup of flour, continue mixing for about one minute.
4. Lastly, add the second cup of flour and continue on low speed until you have a nice batter.
5. Then fold in the blueberries by hand with a spatula.
6. Fill the muffins tins and sprinkle light brown sugar and sugar mixture over the tops.
7. Bake on center rack at 375 degrees for 20 minutes until golden brown.

These easy make blueberry muffins are perfect for breakfast or just a snack. I have to tell you that these didn't last long after they came out of the oven.

As alway thanks for stopping by and I hope you enjoy.

Wilton Recipe Right Nonstick 12-Cup Regular Muffin PanBakers Joy Cake Pan Spray 2 PackKitchenAid RRK150ER 5 Qt. Artisan Series - Empire RedGLOUE Silicone Spatula Set - 4-piece 450oF Heat-Resistant Baking Spoon