Streusal Topped Zucchini Muffins

 

from: Sally's baking adddiction

 

Notes: Made these as muffins, and although they are a bit messy with the streusal topping, its worth it! They are yummy! I enjoyed them as muffins, haven't tried the bread yet. Doesn't need chocolate chips in topping as plenty in batter.

Yield: 1 loaf or 10 muffins (can be easily doubled)
Prep Time: 20 minutes
Total Time: 1 hour and 10 minutes

This award-winning zucchini bread gets an upgrade with buttery oat streusel, brown sugar, melty chocolate chips, and lots of sweet flavors like cinnamon and vanilla. No wonder it won first place!

Ingredients:

Brown Sugar Oat Streusel

• 2/3 cups (60g) old-fashioned or quick oats
• 1/2 cup (100g) packed light or dark brown sugar
• 2 Tablespoons (16g) all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 cup (60g) unsalted butter, cold
• optional: 1 Tablespoon (10g) semi-sweet chocolate chips

Zucchini Bread & Muffins

• 1 large egg, beaten
• 1/2 cup (100g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) vegetable oil¹
• 1 cup grated zucchini (about 1 large)
• 2 teaspoons vanilla extract
• 1 and 1/2 cups (190g) all-purpose flour (careful not to overmeasure)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• optional: 3/4 cup (135g) semi-sweet chocolate chips (or use pecans or walnuts)

Directions:

1. Preheat oven to 350F degrees. Spray a 9x5 (or 8x4) loaf pan with nonstick spray. If making muffins, preheat oven to 425F degrees and spray a 12-count pan with nonstick spray. Set aside.
2. Make the streusel first by combining the oats, brown sugar, cinnamon, and flour together in a medium bowl. Cut in the cold butter with two knives or a pasty cutter (preferred) - or you may use your hands. Mix until the streusel resembles coarse crumbs. Stir in the chocolate chips with a spoon. Set aside.
3. In a medium bowl, whisk together the beaten egg, brown sugar, granulated sugar, oil, zucchini, and vanilla until evenly combined. In a large bowl, toss the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and chocolate chips together. Pour the wet ingredients into the dry ingredients and mix with a large wooden spoon or rubber spatula until combined. Avoid overmixing.
4. Spread batter into the prepared loaf pan. Bake the bread for 20 minutes at 350F degrees. Remove from the oven and top with the streusel - press it down into the top. The reason you are adding it after 20 minutes is to prevent it from sinking to the bottom of the bread as it bakes. Return to the oven and bake for an additional 25-30 minutes or until a toothpick inserted in the center comes out clean. I covered the bread loosely with aluminum foil after 35 total minutes to avoid the top from getting too brown. Allow bread to cool in the pan set on a wire rack for at least 1 hour before removing from the pan and serving.
5. If making muffins, fill 9-10 muffin cups all the way to the top. Press the streusel into the tops of each muffin. Bake for 5 minutes at 425F degrees and, keeping the muffins in the oven, lower the oven temperature to 350F degrees and continue to bake for an additional 13-14 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool in the pan for 5 minutes before serving.
6. Store leftover bread or muffins in an airtight container at room temperature for up to 5 days.
7. Make ahead tip: Bread and muffins freeze well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.

Additional Notes:

Recipe source: Quinn family recipe
Instead of vegetable oil, you may use canola oil or melted coconut oil. I find the recipe tastes best with vegetable oil. Healthy bonus: I tried swapping half of the oil with applesauce and didn't notice much of a difference as far as taste and texture goes! However, to avoid a rubbery texture, I would not swap any more than half of the oil for applesauce

Pesto Marinated Grilled Chicken

Notes: Super fast and easy to throw together early and then throw on the grill later when ready. Was pleasantly surprised at how much I liked the pesto taste on it. Although the chicken still had lots of marinade on it when I threw it on the grill, it didn't feel overwhelming when eating it. Was given a thumbs up by the elders as well.

from Mels

Yield: Serves 4-6

Ingredients

• 2 pounds boneless, skinless chicken breasts
• 1 cup pesto (storebought or homemade)
• 1/4 cup rice vinegar
• 1 teaspoon salt
• 1 teaspoon sugar

Directions

1. Place the chicken in a gallon-sized ziploc bag. Pour in the pesto, rice vinegar, salt and sugar. Seal the bag and shake it up until the marinade is combined and the chicken is well coated.
2. Refrigerate for at least 2 hours or up to 12 hours.
3. Preheat an outdoor grill. Grill the chicken for 5-6 minutes on each side until cooked through (or an instant read thermometer reaches 160 degrees). Tent the chicken with foil and let rest 5-10 minutes before slicing and serving.
4. Alternately, the chicken can be broiled or cooked on an indoor grill pan or skillet.

Thai Beef Satay (Cilantro Lime Marinade)

 

Notes: Loved this. Could really taste the lime and cilantro. No need for the peanut sauce. I made it, but we didn't use it as the meat was so good on its own and the sauce hid the meats flavors. Was quick. Bought beef already in fajita strips which worked great as I didn't have to slice but could just dump into the marinade. They were pretty thin.

from Mels

Yield: Serves about 4

Ingredients

• 1/2 cup fresh lime juice (about 4 limes)
• 1/2 cup fresh cilantro
• 4 cloves garlic
• 1-inch piece fresh ginger, chopped
• 1/4 cup packed light brown sugar
• 2 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1 teaspoon chili-garlic sauce or sririacha
• 2 teaspoons sesame oil
• 1 1/2 pounds flank steak, sliced 1/4-inch thick against the grain
• Red peppers and fresh cilantro for garnish (optional)

Directions

1. In a food processor or blender, puree the lime juice, cilantro, garlic, ginger, brown sugar, fish sauce, soy sauce, chili garlic sauce (or sririacha) and sesame oil.
2. Place the steak slices into a gallon-size ziploc bag or in a shallow dish and pour the marinade over the top of the meat. Refrigerate for at least an hour or up to 4 hours.
3. Thread the meat slices back and forth onto skewers (2-3 per skewer unless using shorter sticks).
4. Preheat the grill to medium-high. Grill the satay skewers for 2-3 minutes per side (longer, if needed, depending on thickness of the meat).
5. Garnish the satay with red peppers and cilantro, if desired, and serve with peanut dipping sauce.

Sweet and Spicey Pork and Pineapple Tacos

from Mels

Notes: This was simple, quick, and tasted great. A great summer, quick in the kitchen type meal. We had mangoes and cut them up and added them fresh when eating them, which was yummy! I think a little cabbage on top would be great too. Tried lettuce, which was good.

Yield: Serves 4

You have a few options for pineapple here. I've made this recipe using a 20 ounce can of pineapple chunks - draining the juice and reserving 1/4 cup for the recipe and using the pineapple in the tacos. I've also used fresh pineapple and opened one of those small 6-ounce cans of pineapple juice to use in the recipe (using 1/4 cup and reserving the rest to use in a future smoothie or something like that).

Ingredients

• 2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
• Salt and pepper
• 1 tablespoon oil
• 4 garlic cloves, finely minced or pressed
• 1 teaspoon ground cumin
• 2 teaspoons chili powder
• Pinch of cayenne pepper (more to taste, if wanted)
• 1/4 cup pineapple juice
• 2-3 cups diced pineapple (see note above)
• 2-3 tablespoons chopped fresh cilantro
• Corn or flour tortillas for serving

Directions

1. Heat the oil in a large, nonstick skillet over medium heat. Sprinkle salt and pepper over the pork pieces and add them to the hot skillet, browning on each side until golden (the pork doesn't need to cook all the way through in this step, just get a nice color on all the pieces).
2. Stir in the garlic, cumin, chili powder and cayenne and cook for 1-2 minutes, stirring constantly. Add the juice and pineapple and simmer the mixture until the pork is cooked through, 7-9 minutes.
3. Stir in the cilantro. Serve with corn or flour tortillas.

Amber's Pumpkin Chocolate Chip Cookies

from cousin Amber

Ingredients:

1/2 c. shortening

1 1/2 c. sugar

1 egg

1 c. canned pumpkin

2 1/2 c. flour

1 t. soda

1 t. baking powder

1 t. nutmeg

1 t. cinnamon

1/2 t. salt

1 t vanilla

6 oz. chocolate chips

Directions:

1. cream shortening + sugar

2. add egg + beat well

3. add pumpkin + vanilla

4. add dry ingredients

5. add chips!

bake at 375 for 10-12 minutes

Milch Reis (Rice Pudding)

from Mels

Notes: This tasted just like I remember it from Germany. My first Sunday in Germany all 3 sets of missionaries were invited to the ward mission leaders home for lunch. I remember just learning how to eat with my fork in my left hand. But in the area, Solingen/Wiesbaden, it is called Bergisches land. And one of their typical things is a Bergisches Kaffeetaffel. With that, coffee, or Karo and tea for LDS homes, was served. Waffles with rice pudding on top were a must. Then you could have cheeses, and meats, and other breads as well as some fruit. I loved it! 

Ingredients

• 3/4 cup Arborio rice (or sushi rice works well), rinsed
• 6 cups whole milk
• 1/2 vanilla bean, split and scraped or 2 teaspoons pure vanilla extract
• 1/2 cup sugar
• Pinch of salt
• 1/4 cup heavy cream, optional

Directions

1. In a medium saucepan, combine rice, milk, vanilla bean and seeds, sugar, and salt. Bring to a boil over medium-high heat; reduce heat and simmer, stirring frequently, until rice is tender and liquid has absorbed, about 40-45 minutes.
2. Remove vanilla bean; stir in heavy cream. Rice pudding may be served warm, at room temperature or chilled (personally I prefer it slightly warmed).

Hauswaffeln (German style waffles)

from Wiesbaden FHV (R.S)

Notes: to be eaten with milk rice and possibly some fresh fruit on top

Zutaten:
250 g. Butter
175 g. Zucker
2 Paeckchen Vanille Zucker
6 Eier
1 Prise Salz
500 g. Weizenmehl
3 gestrichene Teeloeffel Backpulver
1/2 L Milch

Richtung:
Einen Ruehrteig herstellen
Das Fett darf nicht fluessig gemacht werden.
Der Teig soll dick fluessig vom Loeffel fallen.

Ingredients:
1 C butter
1 C sugar
2 tsp. vanilla
6 eggs
1/2 tsp salt
4 C flour
3 tsp baking powder
2 C milk

Directions:
Cream butter. (don't melt into liquid beforehand).
Add rest of ingredients except eggs to butter, mixing occasionally.
Beat eggs well in a separate bowl then add to rest of batter and mix.
The batter should be thick.