Zucchini Bread

From Smitten Kitchen

Yield: 2 loaves or approximately 24 muffins

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all­purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)
1 cup dried cranberries, raisins or chocolate chips or a combination thereof (optional)

Preheat oven to 350°F.
Grease and flour two 8×4 inch loaf pans, liberally. (See those pictures of the cakes inside their non­stick pans? Yup, they’re pretty much hanging out in there for the time being.) Alternately, line 24 muffin cups with paper liners.
In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.
Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt, as well as nuts, chocolate chips and/or dried fruit, if using.
Stir this into the egg mixture. Divide the batter into prepared pans.
Bake loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake far more quickly, approximately 20 to 25 minutes. 

Quinoa Meatloaf

If you aren't comfortable replacing all of your ground beef with quinoa, I would highly recommend this recipe for meatloaf...it's about 2/3 beef and 1/3 quinoa and most people can't even tell it's not all meat. This recipe makes a medium sized loaf. 

Ingredients:

1 cup cooked quinoa (I have used leftover quinoa from Quinoa Taco night) or 1/2 cup dry quinoa if it's uncooked

3/4 of a pound of ground beef (or ground turkey)

1 tsp Olive Oil

1 onion, chopped (I used red, and only half)

2 cloves garlic, chopped (I used more like 5 cloves)

2 TBSP ketchup

2 TBSP Worcestershire sauce

1 egg (forgot this... ha!)

1 1/2 tsp salt

1/2 tsp black pepper

Topping: 2 TBSP packed brown sugar, 2 tsp Worcestershire sauce, 1 tsp water

Directions:

If your quinoa is not already cooked, then measure out 1/2 cup dry quinoa and 1 cup water into a small pot. Bring to a boil and then reduce the heat to low, cover with a lid and simmer for 12-15 minutes. Set aside to cool.

In a pan, heat the Olive Oil over medium-high heat and add the onions. Stir and cook for a few minutes, or until they are softened. Add the garlic and cook for another 2 minutes.

Mix up the topping in a small bowl and set aside.

In a large bowl, mix together the uncooked meat, the cooled quinoa, the cooked onions and garlic, and all other remaining ingredients. It is best if you can mix this all together with your hands.

Preheat the oven to 350 degrees. Line a loaf pan with tinfoil. Fill with the mixture and pour the topping over the entire meatloaf. (Or do as I did and use a cookie sheet and form a loaf mound... this gets you more of the yummy meatloaf edges.)

Bake for 50 minutes, making sure the meat is no longer pink and totally cooked. I like to pour a little of the grease out when I remove it from the oven. Let it cool a little before serving because it will be very hot.

Best Cheese Ball Ever

This is a Christmas tradition for my family (recipe courtesy of Kori Leary)

2 - 8oz. Cream Cheese                                 
1/2 Cup Grated Cheddar Cheese                 
1 tsp. Chopped Chives (optional-I omit)     
1 tsp. Garlic Salt  
1 tsp. Parsley (I use dried)                                       
1 - 5oz. Old English Kraft Spread
1 Tb. Miracle Whip
1/2 tsp. Onion, grated (with juice)
1 tsp. Lemon Juice 

Mix all ingredients together. If mixture does not seem stiff enough to roll, can chill it in the refrigerator for an hour before rolling in nuts. Roll in chopped nuts (I prefer finely chopped pecans) to form a cheese ball.  Can chill overnight. We love it served with Chicken and a Biscuit crackers.