Zucchini Pineapple Bread

Zucchini Pineapple Bread

(Source: BrownEyedBaker website, submitted by:  Nikki)



3 cups AP flour

3 eggs

2 tsp baking soda

2 tsp vanilla extract

1.5 tsp ground cinnamon

2 cups shredded zucchini, drained with water squeezed out

1 tsp salt

1/4 tsp baking powder

8 oz can crushed pineapple, drained

2 cups granulated sugar

1 cup chopped dates

1 cup vegetable oil

1 cup chopped walnuts



Preheat oven to 350, grease two loaf pans.  In a medium bowl, whisk flour, baking soda, cinnamon, salt and baking powder.  In large bowl, mix together sugar, oil, eggs and vanilla extract until thick and combined.  Add flour mixture, mix on low until combined – batter will be thick.  Using a spoon, gently stir in zucchini and pineapple, lastly dates and walnuts.  Bake for 1 hour until tops are golden brown.  Cool for 10 minutes.


Ham, Egg, and Cheese Breakfast Casserole

Ham, Egg, and Cheese Breakfast Casserole

(Source: Rachael Ray magazine, submitted by: Nikki)



1 sliced french baguette

6 large eggs

8 oz sliced deli ham, chopped

1/2 cup milk

2.5 cups shredded mont jack cheese

salt & pepper

3 tbsp chives, chopped

2 plum tomatoes, thinly sliced


Preheat oven to 350. Grease baking dish. Layer bread, ham, 2 cups of cheese and 2 tbsp chives in the dish. In a medium bowl, whisk together eggs, milk, 1/4 tsp salt and 1/2 tsp pepper. Pour into dish and top with tomato slices in an even layer. Bake the eggs until nearly set, about 30 minutes. Sprinkle with remaining 1/2 cup cheese and 1 tbsp chives and bake until golden.

Mixed Nut Waldorf Salad

Mixed Nut Waldorf Salad 
(adapted from a Kraft recipe),  From Gracie2762 
3 apples, finely chopped (I usually use Fuji’s)
1/3 cup lightly salted mixed nuts, coarsely chopped
1/3 cup chopped celery
1/3 cup golden raisins
3 tablespoons light mayo
Sprinkle of crumbled bleu cheese (optional)
Combine apples, nuts, celery, raisins and mayo. If desired, sprinkle crumbled bleu cheese on top before serving. Enjoy!

Spicy Tex-Mex Sloppy Joes

Spicy Tex-Mex Sloppy Joes
(from The Comfort of Cooking Blog www.thecomfortofcooking.com)
From Gracie2762
2 teaspoons vegetable oil
1 onion, chopped
1 green bell pepper, seeded and finely chopped
1 jalapeno pepper, seeded and finely chopped
2 garlic cloves, minced
1/2 cup fresh or frozen corn (I used fresh)
1 lb. ground beef, chicken or turkey (I used beef)
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
3/4 cup ketchup
4 teaspoons Worcestershire sauce
1/4 cup chopped cilantro (I omitted)
sandwich buns
In a large nonstick skillet, heat oil over medium-high heat. Add onion, bell pepper, jalapeno, garlic and corn. Cook for 4 to 5 minutes, or until onion is tender, stirring occasionally.
Stir in ground meat, chili powder, cumin and oregano. Cook for 5 to 6 minutes more, or until meat is no longer pink. Drain meat. Stir in ketchup, Worcestershire sauce and cilantro; heat through.
Divide mixture among rolls. Enjoy!

Biscoff Banana Bread w-Biscoff Cookie Streusel

Biscoff Banana Bread with Biscoff Cookie Streusel

from gracie2762,  From www.twopeasandtheirpod.com


Prep Time: 10 minutes

Cook Time: 60 minutes


  • 1 1/2 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 medium very ripe bananas, mashed
  • 1/2 cup Biscoff spread (called Cookie Butter at Trader Joe’s)
  • 1/4 cup canola oil
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar
For the Biscoff Cookie Streusel:
  • 1/2 cup chopped Biscoff cookies (called Speculoos at Trader Joe’s)
  • 2 tablespoons all purpose flour
  • 1/4 cup light brown sugar
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons unsalted butter, melted
1. Preheat oven to 350 degrees F. Grease an 8″x4″ loaf pan and set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon and salt. Set aside.
3. In a large bowl, stir together your mashed bananas, Biscoff spread, canola oil, egg, vanilla and sugars.
4. Add the dry ingredients into your wet ingredients and stir until just combined. Batter will be slightly lumpy – don’t overmix.
5. Spread batter into prepared pan. In a small bowl, combine chopped Biscoff cookies, flour, brown sugar, cinnamon and melted butter. Stir until combined. Sprinkle the streusel evenly over the batter in the loaf pan.
6. Bake bread for 55-60 minutes or until toothpick inserted into center comes out clean. If the top starts to brown before the bread is done baking, place aluminum foil loosely over the bread and finish baking.
7. Let the bread cool in the pan for 10 minutes. Completely cool before slicing.

French Bread Pizzas


French Bread Pizzas

Submitted by Nikki Slater

These are quick and easy to make for lunch.  I will make four at a time and freeze the other three to eat at a later date (pizza sauce and cheese only, I’ll add the toppings when I’m ready to re-heat.)

And yes, I accidentally took a bite of the pizza before I went to take a photo.  Oops!


1 whole loaf French bread

1 Tbsp. extra-virgin olive oil

1/2 cup pizza sauce, divided

1 cup shredded mozzarella cheese, divided

Your desired toppings (see this recipe for many ideas)

Kosher salt and freshly ground pepper


Preheat oven to 400 degrees F.

Slice bread in half lengthwise and place on a large baking sheet lined with aluminum foil. Brush cut side of each loaf with a little olive oil. Bake for 5-6 minutes, or until lightly browned.

Spread 1/4 cup pizza sauce on each bread half, then top each with 1/4 cup cheese. Add desired toppings. Evenly sprinkle bread halves with remaining 1/2 cup cheese. Season with salt and pepper.

Bake for 10-12 minutes, or until cheese is melted and bread is heated through.

Source: http://www.thecomfortofcooking.com/2013/02/french-bread-pizzas.html

Cannoli Stuffed French Toast

Lauren's Wedding 029

Cannoli Stuffed French Toast

Submitted by Gracie2762


1 cup ricotta cheese
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
1/3 cup mini semi sweet chocolate chips
2 large eggs
1/4 cup heavy cream
French bread/baguette (I used a baguette and made small sandwiches out of the whole loaf)
2 tablespoons butter


1. In a small bowl, combine the ricotta cheese, powdered sugar and vanilla extract. Stir in the chocolate chips. Set aside.

2. In a shallow bowl or pie plate, whisk the eggs and heavy cream together. Spread 2 slices of the bread with the ricotta mixture, about 1/2 cup per slice. Place the other slices of bread on top and gently press them together. Carefully dip both sides of each sandwich into the egg mixture until well coated.

3. In a large skillet, melt the butter. Add the French toast sandwiches and cook until golden, about 4 minutes per side. Serve immediately.

Source: Two Peas and Their Pod (www.twopeasandtheirpod.com)