Carrot Zucchini Summer Squash Muffins

Heather Jurczyk from HeCooksSheCooks.com shares her recipes with Shindigz

April 25th is National Zucchini Bread Day!

If you haven’t figured it out by now, Shindigz will take ANY reason to celebrate!

And really what isn’t there to celebrate about zucchini bread? It is delicious and makes your taste buds happy. It has zucchini in it! Which, okay, may not sound like anything all that special, but really it is. With the addition of veggies in a muffin you have a healthy snack, and dare I say it, with over TWO CUPS of veggies in these muffins, you can probably eat them as a side dish of veggies and reach your Recommended Daily Allowance of veggies! If you eat the whole batch. Which once you taste these you will want to.

These tasty so delicious that they’ll be the hit at any party, from summer celebrations to bridal showers.  Or how about impressing Mom on Mothers Day, especially with the creative way you’re eating your veggies!

Carrot Zucchini Summer Squash Muffins

Everyone will want your recipe for these Carrot Zucchini Summer Squash Muffins!

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon grated nutmeg
• 3 eggs beaten
• 1/2 cup plain yogurt
• 1/4 cup canola oil
• 3/4 cup sugar
• 1/4 cup honey
• 3 cups grated carrots, zucchini and summer squash, blotted dry.
• 1 cup chopped walnuts

Directions:

Preheat oven to 375°.
In the bowl of your mixer, add the eggs, yogurt, oil, sugar, honey and mix to blend well.In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon and nutmeg.

Slowly add the flour mix and blend till all ingredients are combined.

Mix the carrots, zucchini, summer squash and walnuts together and add to mixture.

Grease or paper your muffin tins. Fill each muffin almost to the top of the tin.

Place in oven and bake for 25 minutes or until a toothpick inserted in the center comes out clean.

Allow to cool on rack and then remove from tin.

To glaze mix 1 cup of powder sugar with just enough milk to get a thick syrup. Spoon glaze over cool muffins.

Next week –  a TWO-FER! A drink for the Kentucky Derby lovers and a dish for Cinco De Mayo!

Recipe by Heather Jurczyk, the sassy half of the  duo that make up the cooking team of He Cooks She Cooks. They have a weakness for feel good, down to earth, amazingly tasty eats that almost always include the addition of beer.

From growing their own tomatoes to brewing their own beer, they like to cook from scratch as much as possible. They know what’s important. Love. Food. Beer. Visit He Cooks She Cooks for more recipes.

Cinnamon Pecan Rolls

This easy yeast roll dough rises in just 30 minutes. Great for beginner bakers!

• 1 cup chopped pecans
• 1 (16 ounce) package hot roll mix
• 1/2 cup butter, softened
• 1 cup firmly packed light brown sugar
• 2 teaspoon ground cinnamon
• 1 cup powdered sugar
• 2 tablespoon milk
• 1 teaspoon vanilla extract

1. Preheat oven to 350 degrees. Back pecans in a single layer in a shallow pan 5 to 7 minutes
   or until toasted and fragrant, stirring halfway through.
2. Prepare hot roll dough as directed on back of the package; let dough stand 5 minutes. Roll dough into a 15 x 10 inch rectangle; spread with softened butter. Stir together brown sugar and cinnamon; sprinkle over butter. Sprinkle pecans over brown sugar mixture. Roll up tightly, starting at one long end; cut into 12 slices. Place rolls, cut sides down, in a lightly greased 12 inch cast iron skillet or 13 x 9 inch pan. Cover loosely with plastic wrap and a cloth towel; let rise in a warm place (85 degrees) free from drafts for 30 minutes or until size of dough has doubled.
3. Preheat oven to 375 degrees. Uncover rolls, and bake for 20 to 25 minutes or until center of rolls are golden brown. Let cool in pan on a wire rack 10 minutes. Stir together powdered sugar, milk, and vanilla; drizzle over rolls.

Banana Stuffed French Toast

Ingredients

• 1 (1 pound) loaf French bread, cut into 1 inch slices
• 2 bananas, peeled and sliced
• 3 eggs, beaten
• 1 teaspoon water
• 1 tablespoon milk
• 1 teaspoon vanilla extract
• 1 tablespoon orange liqueur
• 1 teaspoon grated orange zest
• 1/4 cup butter
• confectioners’ sugar for dusting

Directions

1. Create a pocket about 2/3 of the way into each slice of bread by cutting along an edge. Fill pockets with 2 or 3 banana slices each.
2. In a medium bowl, beat together eggs, water, milk, vanilla extract, orange liqueur and orange zest. Dip the bread slices in the mixture, allowing slices to become saturated.
3. Melt butter in a medium skillet over medium heat. Place a few slices at a time in the skillet, and cook, turning once, until both sides are golden brown. Dust with confectioners’ sugar to serve.

Peach Graham Smoothie

• 1/2 Cup vanilla low-fat yougurt
• 4 oz. diced peaches in juice (do not drain)
• 2 cinnamon graham crackers (coarsely broken up)
• 1/3 Cup ice cubes

 

 

Place all ingredients except ice cubes into blender and cover. Blend on medium speed for about 30 sec. or until smooth.

ADD ice and cover. Blend on high speed until thickened.

Makes 1 serving.

Applesause Squares

Ingredients

• 1/2 cup butter
• 1 cup white sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 cup raisins
• 1 1/2 cups applesauce
• 1/2 teaspoon ground cinnamon
• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 3/4 teaspoon salt
• 1 cup chopped walnuts

Directions

1. Preheat oven to 350 degrees F . Grease one 8×8 inch baking pan.
2. Cream butter, sugar, eggs and vanilla; beat well.
3. Blend in cinnamon, flour, baking soda and salt; add raisins, nuts and applesauce. Mix well.
4. Place batter into the prepared baking pan and bake at 350 degrees for 30 minutes. Cut into squares and serve.

Cranberry-Orange Protien Smoothie

Ingredients

• 1 cup cranberry juice
• 1 large banana
• 1 medium orange, peeled and segmented
• 1/2 cup strawberries, hulled
• 1/4 cup raspberry sherbet
• 1 cup ice cubes
• 1/4 cup whey protein powder

Directions

1. Place cranberry juice, banana, orange, strawberries, sherbet, ice, and protein powder in the bowl of a blender. Blend on high speed until smooth, about one minute. Adjust the consistency by adding more sherbet if it’s too thin, or more cranberry juice if it’s too thick. Pour into two glasses and use a straw!

Stuffed French Toast

• 4 slices of cinnamon raisin bread
• 1/4 cup cream cheese spread
• 8 slices of deli sliced ham
• 2 eggs
• 2 Tbsp. milk
• 2 tsp. sugar
• 2 Tbsp. syrup

Spread cream cheese onto 2 bread slices and top with ham. (Repeat for second sandwich.) Lightly press edges of sandwich to seal.

Beat eggs, milk and sugar in a small bowl until well blended. Dip sandwiches in egg mixture, turning on both sides to evenly coat and moisten both sides.

Spray a large non-stick skillet with cooking spray. Cook on medium heat for 2 minutes each side or until golden brown.

Makes 2 servings (1 sandwich each).

Banana Chocolate Chip Breakfast Bars

• 1 very ripe banana
• 1/3 cup canola oil
• 2/3 cup light brown sugar, packed
• 3/4 cup flour
• 2/3 cup chopped banana chips
• 2/3 cup dark chocolate chips
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 2 cups quick cooking oats

1. Preheat your oven to 350 degrees.
2. In a large bowl, mash the banana with a fork and then add the canola oil and brown sugar. Mix well until there are no sugar lumps left.
3. In another (smaller) bowl, whisk together the flour, baking soda, salt, cinnamon and oats. Mix into wet ingredients and add banana chips and chocolate chips.
4. Pat batter down into a greased square 8-inch pan. Bake for 25 minutes, or until edges are golden. Let cool before cutting into squares.

Sticky Cinnamon Rolls

Ingredients

• 2/3 cup sugar
• 1/3 cup shortening
• 1 teaspoon salt
• 1 cup boiling water
• 2 (.25 ounce) packages active dry yeast
• 1/2 cup warm water (110 degrees F/45 degrees C)
• 3 eggs
• 5 cups all-purpose flour
• 1 cup white sugar
• 1 tablespoon ground cinnamon
• 2 tablespoons butter, melted

Directions

1. In a small bowl, combine 2/3 cup sugar, shortening, salt and 1 cup boiling water; set aside.
2. In a large bowl, dissolve yeast in 1/2 cup warm water. Add eggs and the water/sugar mixture; beat well. Beat in 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Mix until a stiff dough has formed. Cover with a damp towel and let rise until doubled, about 45 minutes.
3. Preheat oven to 375 degrees F (190 degrees C). Lightly grease three 8×8 inch baking pans.
4. In a small bowl, combine 1 cup sugar and 1 tablespoon cinnamon. Roll dough into small balls. Dip balls in melted butter, then roll in cinnamon sugar. Roll balls into 4 inch long cylinders and tie into knots. Place knots into prepared pans.
5. Bake in preheated oven for 15 minutes, until golden. Serve warm.

Breakfast Burritos

Ingredients

• 1 pound bacon
• 10 eggs
• 1 (16 ounce) can refried beans
• 8 ounces shredded Cheddar cheese
• 10 (10 inch) flour tortillas

Directions

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, and set aside. Wrap the tortillas in foil and warm in the oven.
2. Fry the eggs in a greased skillet until firm. In a small sauce pan heat the refried beans.
3. Top each tortilla with refried beans, 2 strips of bacon, 1 egg and a little cheese. Roll tortillas into burritos and serve.