Carrot Zucchini Muffins

CARROT ZUCCHINI MUFFINS

• 2/3 cup vegetable oil
• 2 large eggs
• 2/3 cup granulated sugar
• 1/2 cup light or dark brown sugar, packed
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 1 1/2 cups finely shredded unpeeled zucchini
• 1/2 cup finely shredded carrot

top with pecans and chocolate chips and watch them disappear....

Preparation:

Grease and flour 12 muffin cups. Heat oven to 375°.

In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.

Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20 minutes.

Russian Tea cakes I

Russian Tea Cakes I

Prep Time: 20 Minutes Cook Time: 12 Minutes Ready In: 35 Minutes Servings: 36

INGREDIENTS:

1 cup butter 1 teaspoon vanilla extract 6 tablespoons confectioners' sugar

2 cups all-purpose flour 1 cup chopped walnuts 1/3 cup confectioners' sugar for decoration

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners' sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
3.	Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners' sugar. I also like to roll mine in the sugar a second time.

grilled salmon

• 1/4 cup dry sherry
• 1/4 cup low sodium soy sauce
• 1 tablespoon brown sugar
• 1 tablespoon rice wine vinegar
• 1 teaspoon garlic powder
• 1/2 teaspoon pepper
• 1/8 teaspoon ground ginger
• 1 (16 ounce) skinless salmon fillet (1 inch thick)
• cooking spray

Directions:

1. 1
   Combine first 7 ingredients in a shallow dish; stir well. Add fish; cover, and marinate in refrigerator 30 minutes.
2. 2
   Coat grill rack with cooking spray; place on grill over medium-hot coals (350-400 degrees). Remove fish from marinade; reserve marinade.
3. 3
   Place fish on grill rack or in a grill basket coated with cooking spray; grill, uncovered, 5 to 7 minutes on each side or until fish flakes easily when tested with a fork...
   
   

   1. 
      
      4.Transfer fish to a serving platter, and keep warm.
   2. 5
      Place reserved marinade in a small saucepan; bring to a boil. Boil 5 minutes or until marinade becomes thick and syrupy.
   3. 6
      Spoon over fish; serve immediately.

   
   
   Read more: http://www.food.com/recipe/ww-grilled-salmon-with-teriyaki-sauce-4-points-293927#ixzz1VoDgacHg
   
   
   YUM. we loved this... 

Read more: http://www.food.com/recipe/ww-grilled-salmon-with-teriyaki-sauce-4-points-293927#ixzz1VoD6t2U5

fast homemade ketchup

1 15 oz can of tomato puree

1 TBS onion powder

2 tablespoons olive oil

1/3 cup packed dark brown sugar

1/4 cup cider vinegar

1/4 teaspoon salt

I mixed all of the above ingredients in a pot, and cooked and simmered for 15 minutes. I was in a desperate fix for ketchup for burgers on the grill...!!! LOL!  Gotta have Ketchup!  This turned out great. made about 1 pint jar of ketchup.

let cool, and keep in the fridge for a week...

fast easy yummy pancakes!

Ingredients

• 1 cup all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup milk
• 1 egg
• 2 tablespoons vegetable oil

Directions

1. Preheat a lightly oiled griddle over medium-high heat.
2. Combine flour, sugar, baking powder, baking soda and salt. Make a well in the center. In a separate bowl, beat together egg, milk and oil. Pour milk mixture into flour mixture. Beat until smooth.
3. Pour or scoop the batter onto the hot griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

lemon basil sorbet

Lemon Basil sorbet from my recipes.com 

Ingredients

• 3 cups loosely packed fresh basil leaves, torn
• 1 1/2 cups sugar
• 1 1/2 cups water
• 1/2 cup light-colored corn syrup
• 2 cups fresh lemon juice (about 2 pounds lemons

Preparation

• Combine first 4 ingredients in a saucepan. Bring to a boil; cook 3 minutes or until sugar dissolves. Remove from heat; chill. Strain basil mixture through a sieve into a bowl, pressing basil with the back of a spoon to remove as much liquid as possible. Discard basil. Combine sugar mixture and juice.
• Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Remove sorbet from freezer 10 minutes before serving.

Chicken enchiladas

This recipe is from my friend Andrea, who found it here.. 

hese are so easy and good...

 

Chicken Enchiladas

1/3 cup honey

1/4 cup lime juice

2 tsp. chili powder

2 large garlic cloves, minced, or 1/2 tsp. garlic powder

2 large chicken breasts, cooked and shredded

12 corn tortillas

2 cups shredded cheese (I used sharp cheddar and colby/jack)

1 14 oz. can green enchilada sauce

1/2 cup heavy cream

*Place shredded chicken in a bowl. In another bowl, combine honey, lime juice, chili powder and garlic. Whisk together thoroughly. Pour over chicken and mix it up well. Cover with plastic wrap and place in refrigerator. (I did this a couple hours before dinner so it could marinate).

*Mix enchilada sauce and cream together in a bowl. Pour about 1/2 cup of it into a baking dish. Spread around bottom.

*Prepare corn tortillas by heating on stove in canola oil spray until warm and flexible. (20 seconds on each side). Fill each tortilla with a couple tablespoons of chicken and some cheese, then roll up and place, seam side down, in baking dish. Do this until all tortillas are filled and rolled in dish. Cover with the rest of the enchilada/cream sauce and sprinkle with remaining shredded cheese. Bake at 350 for 30-35 minutes.