Apple Crisp with Oat Topping

Ingredients

• 6 apples - peeled, cored, and sliced
• 2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 1 cup brown sugar

• 3/4 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup cold butter
• Add all ingredients to list

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.
3. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.
4. Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

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Mom's Zucchini Bread (not my mom, but someone else's)

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs

 

• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Healthy Zucchini Bread

Ingredients

• 1 cup white, unbleached all purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1-1/2 teaspoon cinnamon
• ½ teaspoon salt
• 2 medium zucchini, about 1 pound, will be about 2 cups once shredded
• ½ cup white granulated sugar
• ¼ cup honey
• ½ cup plain, non fat greek yogurt
• 2 large eggs
• 6 tablespoons coconut oil, melted and cooled

Instructions

1. Preheat oven to 325 degrees, with the oven rack in the middle position. Line 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit. This will make it extremely easy to lift the zucchini bread out of the pan. I use binder clips to clamp down the parchment paper so it stays in place.
2. In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.
3. Shred the zucchini using the coarse holes on a box grater, both peel and flesh. Place the shredded zucchini in a clean dish towel (or strong paper towels), and squeeze out any extra moisture. Set aside.
4. In a medium mixing bowl, combine the shredded zucchini, white sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
5. Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined.
6. Transfer the batter to the parchment lined loaf pan. Bake for 60-70 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
7. Wrap bread in plastic wrap and store at room temperature for 3 days

Sour Cream Enchiladas

2 or 3 chicken breasts, cooked and cubed.
2 cans cream of chicken soup
2 cups sour cream
2 cans diced green chiles
1 cup shredded cheddar cheese (plus some for topping)

Mix together and fill 12 or 14 flour tortillas with a couple tablespoons of mixture.  Roll and place in a 9 x 13 pan.  Top with remaining mixture and more grated cheese.  Bake at 350º for 40-45 minutes.