Greek Yogurt Zucchini Bread

 

Greek Yogurt Zucchini Bread - moist, healthy, and absolutely delightful!

Greek Yogurt Zucchini Bread

Ingredients:  

- 1 1/2 cups grated zucchini (about 2 medium)  

- 2 large eggs  

- 1/2 cup plain Greek yogurt  

- 1/3 cup honey or maple syrup  

- 1/4 cup vegetable oil or melted coconut oil  

- 1 teaspoon vanilla extract  

- 1 1/2 cups whole wheat flour (or all-purpose flour)  

- 1 teaspoon baking powder  

- 1/2 teaspoon baking soda  

- 1/2 teaspoon ground cinnamon  

- 1/4 teaspoon ground nutmeg  

- 1/4 teaspoon salt  

- 1/2 cup chopped walnuts or chocolate chips (optional)  

Steps:  

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.  

2. In a large bowl, whisk together eggs, Greek yogurt, honey, oil, and vanilla extract until smooth.  

3. Stir in the grated zucchini.  

4. In another bowl, combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  

5. Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.  

6. Fold in walnuts or chocolate chips if desired.  

7. Pour the batter into the prepared loaf pan and spread evenly.  

8. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.  

9. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.  

Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour  

Servings: 10 slices  

Perfectly Mini Doughnuts

 

Perfectly Mini Doughnuts

Ingredients :

Making mini donuts is fun! Here's a simple recipe:

Ingredients:

- 1 cup all-purpose flour

- 1/4 cup granulated sugar

- 1 teaspoon baking powder

- 1/4 teaspoon salt

- 1/2 cup milk

- 1 egg

- 1 tablespoon melted butter

- 1/2 teaspoon vanilla extract

- Oil for frying

Instructions:

1. In a bowl, whisk together the flour, sugar, baking powder, and salt.

2. In another bowl, mix together the milk, egg, melted butter, and vanilla extract.

3. Combine the wet and dry ingredients until just combined. Be careful not to overmix.

4. Heat oil in a pot or deep fryer to 350°F (175°C).

5. Using a mini donut pan or a piping bag, carefully pipe small circles of batter into the hot oil.

6. Fry the mini donuts for about 1-2 minutes on each side, until golden brown.

7. Remove the mini donuts from the oil and drain on paper towels.

8. Optionally, toss the warm donuts in cinnamon sugar or powdered sugar.

9. Enjoy your delicious homemade mini donuts!

Lemon Butter Salmon with Roasted Potatoes & Broccoli

 

Lemon Butter Salmon with Crispy Potatoes and Broccoli 

Ingredients (Serves 4):

4 salmon fillets 

1 lb baby potatoes, halved 

2 cups broccoli florets 

3 tbsp butter 

2 tbsp olive oil 

2 garlic cloves, minced 

Zest and juice of 1 lemon 

Salt and black pepper, to taste 

Fresh parsley, for garnish 

Instructions:

Prepare the Potatoes:

Preheat your oven to 400°F (200°C). Toss baby potatoes with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20 minutes. 

Add Broccoli:

After 20 minutes, add broccoli florets to the baking sheet with the potatoes. Roast for an additional 10 minutes until crispy and tender. 

Cook the Salmon:

In a skillet, melt butter over medium heat. Add minced garlic, lemon zest, and juice. Sear the salmon fillets in the skillet for 3-4 minutes per side, or until cooked to your preference. 

Serve:

Plate the salmon over the roasted potatoes and broccoli. Drizzle with the lemon-butter sauce from the skillet. Garnish with fresh parsley. 

Details:

Prep Time: 10 minutes

Cook Time: 30 minutes

Servings: 4

This wholesome dish is a perfect balance of flavors with zesty lemon, buttery salmon, and crispy veggies. Enjoy a satisfying and nutritious meal!

Amish Hamburger Steak Bake

 Amish Hamburger Steak Bake

Ingredients:

1 1/2 lbs ground beef

1/2 tsp garlic powder

1/2 tsp onion powder

Salt and pepper to taste

2 cups milk, divided

1/4 cup all-purpose flour

4-5 medium russet potatoes, thinly sliced

1 medium onion, thinly sliced

1 cup shredded cheddar cheese

Instructions:

Preheat oven to 375°F and grease a 9×13 baking dish.

In a bowl, mix the ground beef with garlic powder, onion powder, salt and pepper. Form into 6 patties.

In a skillet, brown the patties on both sides, but don’t fully cook through. Set aside.

In the same skillet, whisk together 1 cup milk and the flour until smooth. Slowly whisk in remaining 1 cup milk until a gravy forms. Season with more salt and pepper if needed.

Layer half the potato slices in the bottom of the baking dish. Top with half the onion slices.

Place the browned hamburger patties over the onions.

Layer the remaining potatoes and onions on top of the patties.

Pour the prepared gravy evenly over everything.

Cover dish with foil and bake for 1 hour.

Remove foil, top with shredded cheese, and bake uncovered for 15 more minutes until cheese is melted.

Let me know if you need any other details on bringing this wonderfully cozy and comforting Amish Hamburger Steak Bake to your table!

Taco Potatoes

 

Taco Potatoes 

Ingredients:

1 pound lean ground beef 

4 to 6 medium Russet potatoes 

1 packet (1 ounce) taco seasoning 

1 cup shredded cheddar cheese 

½ cup sour cream 

½ cup salsa 

¼ cup chopped green onions 

¼ cup sliced black olives (optional) 

Instructions:

Prepare the Potatoes:

Preheat the oven to 400°F (200°C).

Scrub the potatoes clean and pierce them several times with a fork.

Place them on a baking sheet and bake for about 45–60 minutes, or until tender.

Cook the Beef:

In a large skillet over medium heat, cook the ground beef until browned.

Drain any excess fat.

Stir in the taco seasoning and follow the packet instructions (usually adding some water and simmering).

Assemble the Taco Potatoes:

Once the potatoes are done, let them cool slightly, then slice them open lengthwise.

Fluff the insides with a fork and season lightly with salt and pepper.

Spoon the seasoned beef over each potato.

Add Toppings:

Sprinkle shredded cheddar cheese over the beef so it melts slightly.

Top with a dollop of sour cream, a spoonful of salsa, chopped green onions, and black olives if using.

Serve & Enjoy:

Serve warm and enjoy your delicious taco-style baked potatoes!

Would you like any modifications or additional details?

Crockpot Beef and Broccoli

 Crockpot Beef and Broccoli

OMGosh! SO DELISH!

1 pound boneless beef chuck roast, sliced into thin strips

1 cup beef consomme

1/2 cup soy sauce

1/3 cup brown sugar 

1 tablespoon sesame oil

3 garlic cloves, minced

2 tablespoons cornstarch

2 tablespoons cooled sauce from the crock pot after being cooked

Fresh broccoli florets (as many as desired)

Hot cooked rice

Directions

1. Place beef in a crock pot.

2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.

3. In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached).

4. Add broccoli to the crock pot. Stir to combine.

5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

6. Serve over hot cooked rice.

Jalapeño Popper Deviled Eggs

 

Jalapeño Popper Deviled Eggs

Ingredients:  

6 large eggs  

1/4 cup cream cheese, softened  

2 tablespoons mayonnaise  

1 tablespoon Dijon mustard  

2 tablespoons pickled jalapeños, chopped  

1/4 teaspoon garlic powder  

Salt and pepper to taste  

1/4 cup shredded cheddar cheese  

Chopped green onions for garnish  

Directions:  

Begin by placing the eggs in a saucepan and covering them with water. Bring the water to a boil over medium-high heat. Once boiling, cover the pot and remove it from the heat. Let the eggs sit for about 12-15 minutes. Afterward, transfer the eggs to an ice bath to cool for a few minutes.  

Once cooled, peel the eggs and slice them in half lengthwise. Carefully remove the yolks and place them in a mixing bowl. Add the cream cheese, mayonnaise, Dijon mustard, chopped jalapeños, garlic powder, salt, and pepper to the yolks. Mash the mixture until smooth and well combined.  

Spoon or pipe the yolk mixture back into the egg white halves. Sprinkle the shredded cheddar cheese on top of each filled egg.  

For the finishing touch, garnish with chopped green onions. Serve immediately or refrigerate until ready to enjoy.  

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes  

Kcal: 120 kcal | Servings: 6 servings