Ingredients:
3 large eggs
2 cups sugar
1 cup vegetable oil
2 zucchini (about 3/4 pound), unpeeled, grated (about 2 cups)
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon baking powder
1 tablespoon ground cinnamon
1 cup chopped walnuts
Instructions:
Preheat oven to 350ºF
In a large bowl, whisk eggs. Add sugar, oil, zucchini, and vanilla and mix well.
In a medium bowl, combine flour, salt, baking soda, baking powder, and cinnamon. Add to egg Mixture and mix well. Fold in nuts.
Pour into 2 lightly sprayed or oiled 4 1/2-by-8 1/2-by-2 1/2-inch loaf pans. Bake until a toothpick inserted in the center comes out clean, about one hour.
Cool in pan on a rack for 10 minutes. run a knife around edges and remove bread from pans. When cool, wrap in foil and store.
Ingredients:
15.5 oz can of black beans (drained)
3 teaspoons jalapeno pepper paste
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon cumin
juice of one lime
Instructions:
Place all ingredients in a food processor or blender on high until you get a finely mixed paste.
Note:
Add additional salt to taste.
Add additional lime juice to get your preferred consistency.
Ingredients:
Jalapeno peppers, apple cider vinegar, and salt.
Note:
The paste is leftover from making jalapeno hot sauce.
Ingredients:
2 pounds jalapeno peppers
apple cider vinegar
salt to taste
Instructions:
Rinse off the peppers and cut the tops off leaving the rest of the pepper intact.
Place the peppers in a food processor or blender add just enough apple cider vinegar to help liquify the peppers.
Place the mixture in large pot and bring to a boil, stirring frequently boil for 10 minutes.
Let the mixture cool and then filter out the solids (jalapeno paste) and save for other recipes.
Place the hot sauce in a glass bottle and refrigerate good for 3-4 months.
Notes:
Makes about 1-1 1/2 cups of hot Sauce and 1 1/2 cups paste.
For the Bacon
Ingredients:
10 slices of bacon
¼ cup brown sugar
Instructions:
Preheat oven to 375 degrees F. Spray a baking sheet with non stick cooking spray and line with foil. Arrange bacon in a single layer on the baking sheet. Sprinkle generously with brown sugar. Place in the upper third of the oven and bake until sugar is caramelized and bacon is brown and crispy, about 10 to 15 minutes. Remove from oven. Immediately remove bacon slices using a pair of tongs. Place them on a cutting board (not paper towels, they’ll stick!) to cool before chopping. Once cool, chop the bacon into bite size bits and set aside.
For the Waffles
Ingredients:
3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1 teaspoon salt
¼ cup brown sugar
2/3 cups canola or grapeseed oil
4 large eggs
2 teaspoons vanilla extract
2½ cups buttermilk
Instructions:
In a large bowl combine flour, baking powder, baking soda, salt and brown sugar. Whisk to blend. In a medium bowl, whisk together eggs, oil, buttermilk and vanilla extract. Add the wet ingredients to the dry ingredients and fold. Once almost fully incorporated, add the bacon and stir. Mix only until most of the dry ingredients are moistened in the batter; like pancakes, it’s good to have a lumpy batter.
Cook according to your waffle machine instructions.
Serve with maple syrup.
Notes:
Yield: 7 Belgian-style round (7-inch) waffles
from: Brown Eyed Baker
Ingredients:
4 eggs
1/2 cup milk
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla extract
4 slices thick texas toast or multigrain bread cut thick
6 slices thin slices prosciutto
Buttermilk or Maple syrup
Instructions:
In a wide shallow dish, whisk together 2 of the eggs, milk, sugar, cinnamon, nutmeg, and vanilla extract.
Using a biscuit cutter, cut a hole in the center of each of two slices of bread. Put all four slices of bread in the egg mixture and let them soak for one minute on each side.
In a skillet large enough to fit the bread slices in one layer, melt the butter over medium-high heat. when the foam subsides, transfer the bread to the pan. Crack one egg into each hole in the bread slices. cook until the bread is well browned on the bottom, about three minutes. Turn the slices over and cook until the second side is well browned, about two minutes. Remove from skillet.
In the same skillet add the prosciutto to heat for 15-20 seconds.
Place one of the hole-less bread slices on each of the serving plates. Lay three slices of prosciutto over each and top with the bread slices with egg. Drizzle with buttermilk syrup and serve.
Ingredients:
1 and 1/2 cups sugar
3/4 cup buttermilk
1/2 cup (1 stick) butter or margarine
2 Tablespoons corn syrup
2 teaspoons vanilla extract
1 teaspoon baking soda
Instructions:
In a large saucepan, bring all ingredients to a boil - except for the vanilla extract. Allow to boil for at least five minutes stirring to make sure it doesn’t start to burn. Remove from heat and immediately stir in the vanilla.
Serve warm over pancakes,waffles, and french toast. It is also good for dipping apples.
Notes:
Use a large saucepan to prevent the buttermilk from boiling over.
To reheat microwave for 20 seconds, stir, and repeat.
Stores in the refrigerator for up to 2 weeks.
This is the best cornbread I’ve had since Herbert’s BBQ in Franklin closed a few years ago. It is great plain or with butter and honey. I can’t wait to make this again and have it with some barbecued pulled pork sandwiches.
Ingredients:
1 1/2 cups of yellow corn meal
1/2 cup flour
1/2 cup sugar
1/2 tsp baking soda
1/2 tsp salt
1/2 cup (1 stick) melted butter
1 1/2 cups buttermilk
Preperation:
Mix all ingredients and let stand @ 20 minutes. Pour batter into a greased loaf pan and bake in a preheated 350-degree oven for one hour.
I just realized how dirty the oven is…..I will clean it tomorrow.
I’m starting off with some classics. This salsa goes great with some blue corn tortilla chips and a big margarita! I hope you enjoy!
Ingredients:
6 tablespoons finely chopped onion
3 cloves garlic, minced
6-8 vine ripe tomatoes (about 2 1/2 pounds), peeled and seeds removed, chopped
4 serrano or jalapeno peppers chopped
5 tablespoons cilantro, minced
3 tablespoons lime juice
salt and pepper to taste
Preparation:
Put chopped onion and garlic in a strainer; pour 3 cups boiling water over them
and let drain and cool. Combine the onions and garlic with chopped tomatoes,peppers,
cilantro, fresh lime juice, salt, and pepper. Refrigerate for a few hours to allow flavors to blend.
Makes about 4 cups of salsa
Note:
For a milder salsa cut out the placental material (white Part) of the pepper around the seeds and wash clean. For a hotter salsa use the whole pepper.
