Nectarine Pancakes

recipe courtesy Martha Stewart Living

Nectarine Pancakes

1 3/4 cups all-purpose flour

3 1/2 tablespoons sugar

1 tablespoon baking powder

1/2 teaspoon coarse salt

1 1/2 cups low-fat buttermilk

2 large eggs, room temperature

1 teaspoon pure vanilla extract

1 tablespoon butter, melted, plus more, softened, for skillet and serving

2 tablespoons safflower oil

2 nectarines, peeled and thinly sliced (about 2 cups)

Pure maple syrup, for serving

Whisk together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, melted butter, and oil. Whisk egg mixture into flour mixture.

Heat 1 tablespoon butter in a large nonstick skillet over medium heat. Working in batches and adding more butter as needed, pour in 1/3 cup batter per pancake. Place 2 to 3 nectarine slices on top of each pancake. Cook until small bubbles form on surfaces and undersides are golden, about 3 minutes. Flip, and cook until golden brown, about 3 minutes. Serve with butter and syrup.

All Things Zucchini

Recently a friend of mine gave me some zucchinis from her garden.  These zucchinis were unlike anything I've ever seen before.  They were huge, massive, zucchinis on steroids that would have won the prize for largest zucchini at the county fair.  I had to challenge myself to think outside the box when coming up with ways to use up each and every one of these things since I didn't just want to make a million loaves of zucchini bread. Although never having made zucchini bread before, I do have to say it is quite delicious.  I almost prefer it over banana bread!  Anyway, here is what I came up with.  After 7 different recipes, I was finally able to use up all 3 zucchinis!

zucchinis courtesy of Kabrina and Micheal

recipe courtesy Food & Wine

 Yogurt-Zucchini Bread with Walnuts

1 cup walnut halves (4 ounces)

2 cups all-purpose flour 

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup plus 2 tablespoons sugar

2 large eggs 

1/2 cup vegetable oil 

1/2 cup fat-free plain Greek yogurt 

1 cup coarsely grated zucchini, from about 1 medium zucchini 

Preheat the oven to 325°. Butter and flour a 9-by-4 1/2-inch metal loaf pan. Spread the walnut halves in a pie plate and toast them for about 8 minutes, until they are fragrant. Transfer the toasted walnuts to a cutting board and coarsely chop them, then freeze for 5 minutes to cool.

In a large bowl, whisk the flour with the baking powder, baking soda and salt. In a medium bowl, mix the sugar with the eggs, vegetable oil and fat-free yogurt. Add the wet ingredients to the dry ingredients along with the grated zucchini and toasted walnuts and stir until the batter is evenly moistened. Scrape the batter into the prepared pan and bake for about 1 hour and 10 minutes, until the loaf is risen and a toothpick inserted in the center comes out clean. Let the loaf cool on a rack for 30 minutes before unmolding and serving.

recipe courtesy Southern Living

Summer Squash Frittata

3 tablespoons butter 

2 small zucchini, chopped into 1/2-inch cubes (about 2 cups) 

2 small summer squash, chopped into 1/2-inch cubes (about 2 cups) 

1 small onion, coarsely chopped (1/2 cup) 

12 large eggs, lightly beaten 

1/2 cup sour cream 

1 teaspoon kosher salt

3/4 teaspoon freshly ground pepper

1/3 cup chopped fresh basil leaves 

Melt 3 Tbsp. butter in a 10-inch ovenproof skillet over medium-high heat; add chopped zucchini, squash, and onion, and sauté 12 to 14 minutes or until onion is tender. Remove skillet from heat.

Whisk together eggs and next 3 ingredients until well blended. Pour over vegetable mixture in skillet.

Bake at 350° for 33 to 35 minutes or until edges are lightly browned and center is set. Sprinkle evenly with chopped fresh basil. Serves 6-8.

recipe courtesy Cooking Light

Zucchini-Pineapple Quick Bread

3 cups sifted all-purpose flour (about 13 1/2 ounces) 

1 teaspoon salt

1 teaspoon baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons ground cinnamon

2 large eggs 

2 cups sugar

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

2/3 cup canola oil

1/2 cup egg substitute 

2 teaspoons vanilla extract

2 (8-ounce) cans crushed pineapple in juice, drained

Cooking spray

Preheat oven to 325°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, salt, and next 3 ingredients (through ground cinnamon) in a large bowl, stirring well with a whisk.

Beat eggs with a mixer at medium speed until foamy. Add sugar, zucchini, oil, egg substitute, and vanilla, beating until well blended. Add zucchini mixture to flour mixture, stirring just until moist. Fold in pineapple. Spoon batter into 2 (9 x 5–inch) loaf pans coated with baking spray. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

*Note: Recipe makes 2 loaves.  Freeze one for later use, eat both loaves or cut ingredients in half for single loaf.

recipe courtesy Cooking Light

 Grilled Zucchini Caprese Sandwich

1 medium zucchini, trimmed and cut lengthwise into 6 slices 

4 teaspoons extra-virgin olive oil, divided

1 garlic clove, minced

1 1/2 teaspoons balsamic vinegar

1/8 teaspoon kosher salt

1/8 teaspoon black pepper

4 (2-ounce) ciabatta rolls, split and toasted

8 large fresh basil leaves 

1 medium tomato, thinly sliced 

6 ounces fresh mozzarella cheese, thinly sliced 

Heat a large grill pan over medium-high heat. Place zucchini in a shallow dish. Add 2 teaspoons oil and garlic; toss to coat. Arrange zucchini in grill pan; cook 2 minutes on each side or until grill marks appear. Cut each zucchini piece in half crosswise. Return zucchini to shallow dish. Drizzle with vinegar. Sprinkle with salt and black pepper.

Brush bottom halves of rolls with the remaining 2 teaspoons oil. Top evenly with zucchini, basil, tomatoes, and mozzarella.

Brush cut side of roll tops with remaining liquid from shallow dish, and place on sandwiches. Heat the sandwiches in pan until warm.  Serves 4.

recipe courtesy Cooking Light

Zucchini Bread

3 cups all-purpose flour 

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 teaspoon baking soda

1/2 cup egg substitute 

1/3 cup canola oil

1 teaspoon grated lemon rind 

2 teaspoons vanilla extract

1 large egg, lightly beaten 

1 1/2 cups sugar

3 cups shredded zucchini (12 ounces) 

1/4 cup coarsely chopped walnuts, toasted

Cooking spray

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through baking soda) in a large bowl.

Combine egg substitute and next 4 ingredients (through egg) in a large bowl; add sugar, stirring until combined. Add zucchini; stir until well combined. Add flour mixture; stir just until combined. Stir in walnuts.

Divide batter evenly between 2 (8 x 4-inch) loaf pans coated with cooking spray. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pans on a wire rack; remove from pans. Cool completely on wire rack.

recipe courtesy Cooking Light

 Baked Ziti and Summer Vegetables

4 ounces uncooked ziti

1 tablespoon olive oil

2 cups chopped yellow squash

1 cup chopped zucchini 

1/2 cup chopped onion 

2 cups chopped tomato 

2 garlic cloves, minced

1 cup (4 ounces) shredded part-skim mozzarella cheese, divided

2 tablespoons chopped fresh basil

2 teaspoons chopped fresh oregano

3/4 teaspoon salt, divided

1/8 teaspoon crushed red pepper

1/4 cup (2 ounces) part-skim ricotta cheese

1 large egg, lightly beaten

Cooking spray

Cook pasta according to package directions, omitting salt and fat; drain.

Preheat oven to 400°.

Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.

Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.  Serves 4.

paired well with a spinach and arugula salad with red wine vinaigrette

recipe courtesy Cooking Light

Summer Squash and Ricotta Galette 

7 1/4 ounces all-purpose flour (about 1 2/3 cups)

1/2 teaspoon salt

1/2 teaspoon baking powder

1/3 cup plus 1 tablespoon extra-virgin olive oil, divided

1/4 cup water

1 medium zucchini, cut crosswise into 1/4-inch-thick slices

1 large yellow squash, cut crosswise into 1/4-inch-thick slices

2 garlic cloves, minced

3/4 cup part-skim ricotta cheese

2 ounces grated fresh Parmesan cheese (about 1/2 cup)

2 teaspoons chopped fresh thyme

1/2 teaspoon grated lemon rind

1 teaspoon fresh lemon juice

1/4 teaspoon black pepper

1 large egg, lightly beaten 

1/4 teaspoon kosher salt

1 teaspoon water

1 large egg white 

1/4 cup fresh basil leaves

Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, salt, and baking powder in a food processor; pulse 2 times to combine. Combine 1/3 cup oil and 1/4 cup water in a small bowl. With processor on, slowly add oil mixture through food chute; process until dough is crumbly. Turn dough out onto a lightly floured surface. Knead 1 minute; add additional flour, if necessary, to prevent dough from sticking. Gently press dough into a 5-inch disk; wrap in plastic wrap, and chill at least 30 minutes.

Preheat oven to 400°.

Combine remaining 1 tablespoon oil, zucchini, squash, and garlic in a large bowl. Combine ricotta and next 6 ingredients (through egg) in a medium bowl, stirring to combine.

Unwrap dough, and roll into a 14-inch circle on a lightly floured surface. Place dough on a baking sheet lined with parchment paper. Spread ricotta mixture over dough, leaving a 2-inch border. Arrange zucchini and squash slices alternately, slightly overlapping, in a circular pattern over ricotta mixture. Sprinkle zucchini and squash with kosher salt. Fold edges of dough toward center, pressing gently to seal (dough will only partially cover squash). In a small bowl, whisk together 1 teaspoon water and egg white. Brush dough edges with egg white mixture. Bake at 400° for 40 minutes or until golden brown. Cool 5 minutes; sprinkle with basil. Cool an additional 15 minutes. Cut into 6 wedges.

pair it with a light salad with Champagne vinaigrette and you're golden

Dark Chocolate Raspberry Banana Bread

This banana bread is deliciously sweet.  It can be eaten as breakfast to go or as an after dinner dessert with a cup of black coffee.  Yum!

recipe courtesy Bakergirl

Dark Chocolate Raspberry Banana Bread

2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt

1 cup granulated sugar

4 tablespoons (1/2 stick) unsalted butter, at room temperature

2 large eggs

1 1/2 cups mashed ripe banana (about 3 large bananas)

1/3 cup low-fat vanilla yogurt

1 teaspoon vanilla extract

1 cup dark chocolate chunks or chips

1 cup halved raspberries, tossed in 1 tablespoon all-purpose flour

Preheat oven to 350°F. Spray a 9x5-inch loaf pan with cooking spray.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In the bowl of an electric mixer (or in a larger bowl with a wooden spoon), beat the sugar and softened butter until well-combined, about 1 minute. Add the eggs one at a time, mixing well after each addition. Add the banana, yogurt, and vanilla extract and beat until well-combined. 

Stir in the flour mixture just until moist. Do not overmix! Gently fold in the chocolate chunks and halved raspberries tossed in flour.

Pour evenly into prepared loaf pan. Sprinkle with a handful of dark chocolate chips and halved raspberries. 

Bake for 50 to 60 minutes, or until a wooden toothpick inserted into the center of the bread comes out clean.* Cool 15 minutes in pan on a wire rack, then remove from pan and allow to cool completely.

*Note: If the edges start to brown before the center is fully baked, carefully place folded strips of foil around the edges of the pan to keep from burning. 

Baked Egg in a Hole

recipe courtesy Cooking Light

Baked Egg in a Hole

1 slice bacon 

4 (1-ounce) slices multigrain bread, lightly toasted 

4 large eggs 

4 teaspoons grated fresh pecorino Romano cheese (about 1/4 ounce)

1 teaspoon chopped fresh sage

1/4 teaspoon freshly ground black pepper

Position an oven rack in the middle setting. Place a jelly-roll pan on rack. Preheat oven to 400°.

Place bacon on heated pan, and cook until crisp (about 4 minutes); crumble. Cut a hole into the center of each toast using a 3-inch biscuit cutter or round cookie cutter. Reserve cutouts.

Arrange bread slices on hot pan; crack one egg into each hole. Sprinkle eggs evenly with crumbled bacon, cheese, and sage. Bake at 400° for 5 minutes or until egg whites are set. Sprinkle with pepper, and serve with toast cutout. Serves 4.

Waffles with Cherry Compote and Homemade Whipped Cream

waffle recipe courtesy Better Homes and Gardens

Waffles

1 3/4 cups all-purpose flour

1 tablespoon baking powder

1/4 teaspoon salt

2 eggs

1 3/4 cups milk

1/2 cup cooking oil

leftover cherry compote (click link for recipe)

whipped cream, see below

In a medium bowl stir together flour, baking powder, and salt. Make a well in center of flour mixture; set aside.

In another medium bowl beat eggs slightly; stir in milk and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be slightly lumpy).

Pour 1 to 1 1/4 cups batter onto grids of a preheated, lightly greased waffle maker. Close lid quickly; do not open until done, about 5-6 minutes. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm, topped with cherry compote and whipped cream. Makes 12 to 16 (4-inch) waffles.

*Whipped Cream Recipe


1 pt. whipping cream
1/2 c. powdered sugar
1 tsp. vanilla extract


Combine whipping cream, powdered sugar and vanilla in a mixing bowl.  Using an electric mixer, whip until thick stiff peaks form, adding additional powdered sugar and vanilla to taste.  

Banana Bars with Cinnamon Cream Cheese Frosting

recipe courtesy cookingclassy.blogspot.com

Banana Bars with Cinnamon Cream Cheese Frosting

1 1/4 cups all-purpose flour

3/4 cup granulated sugar

1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/3 cup sour cream

1/4 cup vegetable oil

2 Tbsp applesauce (or 2 additional Tbsp vegetable oil)

1 egg

1 cup mashed overripe bananas (about 2 large bananas)

1 recipe Cinnamon Cream Cheese Frosting, recipe follows

1/3 cup chopped pecans

For Bars:  Preheat oven to 350 degrees. Combine all ingredients (except frosting and pecans) in a large mixing bowl, mix with an electric mixer on low speed for 2 minutes.  Pour mixture into a buttered 13x9 baking dish and spread evenly into pan.  Bake 25 minutes or until toothpick inserted into center comes out clean.  Cool completely, about 1 hour.  Frost with Cinnamon Cream Cheese Frosting and sprinkle optional chopped nuts evenly over top.  Cut into bars. Makes 12 bars.

Cinnamon Cream Cheese Frosting

3 oz. cream cheese, softened

3 Tbsp butter, softened

1/2 tsp vanilla extract

1/4 tsp cinnamon

1 3/4 cups powdered sugar

Combine all ingredients in a mixing bowl, mix until smooth and fluffy 1-2 minutes.

Damien's Banana Bread

Damien's Banana Bread

2 c. flour

1 tsp. baking powder

1/4 tsp. baking soda

3/4 c. sugar

1 tsp. salt

1 egg (beaten)

3 overripe bananas (mashed)

1/2 c. milk

1 tsp. vanilla

Preheat oven to 350 degrees.  Coat loaf pan with nonstick spray.

Combine all dry ingredients in large bowl; set aside.

Combine all wet ingredients in a small bowl.  Combine wet ingredients with dry ingredients; mix well.

Bake for 50-60 minutes or until toothpick comes out clean from center.  Let cool 15 minutes.  Makes 1 loaf.

Sara's Berry Breakfast Smoothie

If you're looking for something quick and easy, but filling and satisfying, try this breakfast smoothie.  Whip it up real quick and take it with you to go!

Sara's Berry Breakfast Smoothie

1 Dannon Light and Fit Blueberry Acai yogurt

1 small banana

1/2 c. frozen mixed berries

1/4 c. fresh strawberries

1/4 c. orange juice

1 scoop soy protein powder

In a blender, blend until smooth.  Pour into tall glass.  Makes 1 serving.

Whole Wheat Banana Pancakes with Honey Drizzle

Whole Wheat Banana Pancakes with Honey Drizzle

3/4 c. whole wheat flour

1/4 c. all purpose flour

1 tbsp. sugar

2 tsp baking powder

1/4 tsp. salt

1 beaten egg

1 c. fat-free milk

2 tbsp. cooking oil

2 over-ripe bananas, mashed

2 tbsp. honey, drizzled

In a medium mixing bowl stir together the flours, sugar, baking powder, and salt. Make a well in the center of the dry mixture; set aside.

In another medium mixing bowl combine the egg, bananas, milk, and cooking oil. Add egg mixture all at once to the dry mixture. Stir just till moistened (batter should be lumpy).

For standard-size pancakes, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 minutes on each side or till pancakes are golden brown, turning to second sides when pancakes have bubbly surfaces and edges are slightly dry. Serve warm and drizzled with honey. Makes 8 to 10 standard-size pancakes.

Buttermilk Waffles

recipe courtesy Alton Brown (foodnetwork.com)

Buttermilk Waffles

4 3/4 ounces all-purpose flour, approximately 1 cup

4 3/4 ounces whole-wheat flour, approximately 1 cup

1/2 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

3 tablespoons sugar

3 whole eggs, beaten

2 ounces unsalted butter, melted

16 ounces buttermilk, room temperature

Vegetable spray, for waffle iron

Preheat waffle iron according to manufacturer's directions.

In a medium bowl whisk together the flours, soda, baking powder, salt, and sugar. In another bowl beat together eggs and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Ladle the recommended amount of waffle batter onto the iron according to the manufacturer's recommendations. Close iron top and cook until the waffle is golden on both sides and is easily removed from iron. Serve immediately or keep warm in a 200 degree F oven until ready to serve. Makes about 10 waffles.

Bacon and Egg Muffins

Recipe courtesy of Better Homes and Gardens Magazine

Bacon and Egg Muffins Ingredients:

4 slices bacon, cut into thirds

5 eggs

1 c. all-purpose flour

1/2 c. yellow cornmeal

2 tbsp sugar

2 1/2 tsp baking powder

1 c. milk

1/4 c. vegetable oil or butter, melted

1/2 c. shredded cheddar cheese

salt and pepper to taste

maple syrup (optional)

Yields: 12 servings

Preheat oven to 400 degrees. In large skillet cook bacon just until it begins to crisp.  Drain and reserve drippings.   

For scrambled eggs, in small bowl beat 3 eggs, 2 tbsp water and dash of salt and pepper.  Return 2 tsp drippings to skillet. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges.  With spatula, lift and fold, allowing uncooked portion to flow underneath.  Cook until set but still moist.  Transfer to bowl; set aside.

Brush (12) 2 1/2 in. muffin cups with some of the remaining bacon drippings.  In medium bowl, stir together flour, cornmeal, sugar, baking powder and 1/2 tsp. salt.  Combine milk, oil and remaining 2 eggs in small bowl.  Stir into flour mixture. Fold in scrambled eggs and cheese.  Spoon into greased muffin cups.

Place one bacon piece on each muffin.  Bake 15-17 minutes or until light brown and a toothpick inserted into center comes out clean.  Cool slightly in pan on rack.  Loosen muffins from pan and drizzle with maple syrup.

Homemade Toaster Pastries

Growing up, I couldn't resist opening the shiny foil wrapping on the package of strawberry Pop-Tarts my mom kept in the pantry.  Once I got that thing open, I'd sometimes toast them, but most times I'd just eat them straight out of the packaging.  Now, when my children see that same foil wrapping, their mouths start to water too. I guess they acquired the Pop-Tart gene.  So, when I came across this idea in the Better Homes and Gardens magazine, I knew I had to try it.  They were so simple to make and delicious as well, receiving two thumbs up from both of my kids.  

Homemade Toaster Pastry Ingredients:

2 packages of refrigerated pie crust

10 tbsp of jam/preserves of your choice

1 1/2 cups powdered sugar

1-2 tbsp milk (more or less to achieve desired consistency)

food coloring

Yields: (10) 3x3 in. toaster pastries

Start with prepackaged, refrigerated pie crust (I used Pillsbury). Cut the crust into 3x3 in. squares.  Spread about 1 tbsp of your favorite jam or preserves on the bottom of one of the squares (I used Smucker's strawberry preserves).

Use the tip of a fork to poke holes into a second 3x3 in. square to allow for steam release. Place poked pie crust on top of the jam spread crust.

Crimp edges together with the fork tines to seal.

Bake in a preheated oven set at 400 degrees for 10-12 minutes.

Cool on a wire rack for about 10 minutes or cool enough to touch.  

Spread homemade frosting (powdered sugar, milk and food coloring of your choice) on top of the cooled pastry.  Immediately place sprinkles on each frosted pastry to allow the sprinkles to set into the frosting.

Cool completely and enjoy!