Zucchini and Eggs

We have been getting a few zucchini out of our garden this past week, so I thought I would share one of our favorite ways to eat it. We love zucchini and eggs for breakfast and it is super easy!

1 zucchini
3 eggs, beaten

Thinly slice zucchini. Steam in microwave for approx 4 min. Spread out zucchini in an even layer in a lightly greased frying pan, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.


We don't really follow a recipe, but those are the amounts I used this morning for the 2 of us :)

Freezer Dinner website

I came across this website the other day in the Deseret News - http://www.freezerdinner.com/ The website is for this gal's cookbook, but she has quite a few recipes posted, as well as tips for freezing different things.

Banana Bread

I have always had a hard time with banana bread. With every recipe I have tried, I can't get the center to cook all the way without overcooking the edges unless I made mini loaves...that is until I found the recipe below in the Relish magazine that comes in the paper. Last night I made this recipe again and added chocolate chips - boy was it tasty!

Banana Bread

1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup mashed ripe bananas (about 3 medium)
3/4 cup sugar
1 egg
2 egg whites
1/3 cup buttermilk or yogurt
1/4 cup canola oil
1/4 cup chopped toasted walnuts, if desired

1. Preheat oven to 350degrees. Coat an 8x4inch loaf pan with cooking spray.
2. Combine all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Stir well.
3. Combine banana, sugar, egg, egg whites, buttermilk, and oil; beat with a mixer at medium speed until blended. Add flour mixture; beat at low speed until just evenly blended. Pour into pan.
4. Bake 60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan and finish cooling on rack. Serves 12

Just FYI - if you use yogurt, be sure to use plain yogurt. I used vanilla yogurt once thinking that it would be close enough, but the bread had a weird aftertaste to me. I usually make buttermilk to use in this bread (see tip below).


Cooking Tip: If you don't have buttermilk on hand, use 1/3 cup milk mixed with 1 tsp lemon juice. Let the mixture sit for a few minutes before adding to the recipe. (I have heard you can use vinegar instead of lemon juice, but have never tried it)

~Samantha

Website Link - 4th of July Cake

I have found several fun, easy recipes on http://www.kraftrecipes.com/home.aspx They have fun holiday recipe ideas!

A few years ago I made this cake. It was super easy and everyone at the family party I took it to thought I was so cleaver. I copied the recipe and picture below from the website.

Wave Your Flag Cake

Ingredients
4 cups fresh strawberries, divided

1-1/2 cups boiling water

1 pkg. (6 oz.) or 2 pkg. (3 oz. each) JELL-O Gelatin, any red flavor

ice cubes

1 cup cold water

1 pkg. (12 oz.) prepared pound cake, cut into 10 slices

1-1/3 cups blueberries, divided

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Directions

Slice 1 cup strawberries; cut remaining strawberries in half. Set aside.

Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice cubes to cold water to measure 2 cups. Add to gelatin; stir until ice is melted. Refrigerate 5 min. or until slightly thickened (consistency of unbeaten egg whites). Meanwhile, cover bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup blueberries to thickened gelatin; stir gently. Spoon over cake slices.

Refrigerate 4 hours or until firm. Spread with COOL WHIP. Arrange strawberry halves on COOL WHIP for stripes of flag and remaining blueberries for stars. Keep refrigerated.