With a bountiful harvest of zucchini this summer, I knew I was going to try my hand at the classic zucchini bread. I did a few searches and found a recipe I liked. I was able to whip this delicious bread up very quickly on a Saturday morning, which is good since it takes a while to cook and everyone was licking their chops. This recipe makes two loaves and they were both gone within five days! It was so moist and delicious and we just loved the cinnamon in it. I made this last weekend and it will be back on the agenda for this weekend as well! We skipped the nuts since my daughter has a nut allergy, but I’m sure the walnuts only make it even better.

Zucchini Bread

Ingredients

• 3 cups all-purpose flour
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder
• 1 Tbsp ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 1 Tbsp vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

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Grease and flour two 8×4 inch loaf pans. Preheat oven to 325 F.

Sift the flour, salt, baking powder, baking soda, and cinnamon together in a bowl.

Beat the eggs, oil, vanilla, and sugar together in a large bowl. Add the sifted ingredients to the creamed mixture and beat well. Fold in the zucchini and nuts until well combined. Pour the batter into the prepared pans.

Bake for 40 to 60 minutes, or until a tester comes out clean. Cool in the pan on a rack for 20 minutes. Remove the bread from the pan and completely cool.

This bread can be frozen with great results. It keeps at room temperature for a week and in the refrigerator for 3 weeks. If it lasts that long!?

Source: Allrecipes.com

This recipe has been in my family for as long as I can remember. As I’ve gotten older I have really grown to love Marsala. Luckily, my husband loved it when he tried it so we can have it often in our house.

The recipe actually originated from Paul Newman. My parents used to frequent Watkins Glen, NY and Limerock, CT back in the 70’s and 80’s as my father worked for Race Communications. Back when Paul Newman was in his early days of racing with Sports Car Club of America he would cook for his crew and friends. He loved sharing recipes and joining everyone on the campgrounds. It is no surprise with what he ended up doing with Newman’s Own! I was very happy to have Newman’s Own Organics help me celebrate my one millionth hit on my blog this spring since I’ve enjoyed several of his recipes growing up!

This is a very simple approach to a wonderful tasting meal. Serve it family style or make an intimate dinner for two. Either way, you’ll have dinner on the table in no time.

Chicken Marsala

Ingredients

• 4 chicken cutlets, thinly sliced
• flour for dredging
• salt and pepper
• 3 Tbsp butter
• 8 oz mushrooms
• 10 oz can beef consomme
• 1 Tbsp dried basil
• 1 heaping Tbsp fresh parsley, finely chopped
• 1 cup Marsala wine (Go to the wine aisle, not the stuff by the cooking wines!)

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Lightly flour the very thin chicken cutlets. Salt and pepper each side of the cutlet.

On medium heat, add some oil and a tablespoon butter to a large skillet. Slowly brown the chicken.

In a separate pan, saute mushrooms in a tablespoon of butter. Add beef consomme, basil, and parsley and let it cook down a bit, 1 to 2 minutes.

Remove chicken from skillet and set aside under tinfoil to remain warm.

Turn down the skillet to low heat. Slowly, pour Marsala wine in the skillet the chicken was just removed from. Deglaze the pan with the wine. Add the chicken back to the skillet, along with the mushrooms and consomme mixture. Add another tablespoon of butter in and give it a light stir. Remove from heat and serve immediately. Serve over pasta.

Source: The Way to His Heart via Paul Newman

While I do hate saying goodbye to warm weather and summertime fun, I love Fall. Every aspect of it. I love the falling, bright leaves, the beautiful colors, the smell of wood-stoves burning, and all of the baking that begins. Pumpkins, apples, cinnamon and everything else in between.

These tasty treats were a great segway for me into fall baking. I had a lot of leftover marshmallows from our last cookout on Labor Day weekend and a can of pumpkin puree just itching to be used from last season. Yes, I was one of those people that bought a little extra because of all of the shortages in years past!

While there is no baking involved, these treats are perfect to nibble on at home or to send off to school/office. Lots of Halloween events are going on and why not send something a little different?

I made a few changes to the original recipe that I found on Pinterest. The biggest was that the pumpkin puree simply contains too much moisture. The results is a soggy, stale mess. So, be sure to squeeze the moisture out with a paper towel. Next, they needed more spice. These still don’t overwhelm, but if you are like me you will want that nice blend of nutmeg and cinnamon to accompany the pumpkin.

Pumpkin Spice Rice Krispie Treats

Ingredients

• 3 Tbsp unsalted butter
• 1/4 cup canned pumpkin puree
• 12 oz mini marshmallows ( about 1 10oz. bag plus 1 cup)
• 1/4 tsp pure vanilla extract
• 1 tsp ground cinnamon
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• pinch of salt
• 6 cups crispy rice cereal

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Butter a 9×13″ baking dish.

Place the pumpkin puree on a few paper towels and squeeze out the moisture until it becomes very dry.

In a heavy saucepan or Dutch oven, melt butter over medium-low heat. Add the pumpkin puree and continue to cook until it is warmed through. Fold in 10 ounces of the marshmallows, stirring frequently until almost completely melted. Stir in the vanilla, cinnamon, all spice, nutmeg, and salt. Remove from heat.

All the marshmallow mixture to cool for 10 minutes and then fold in the remaining 2 ounces of marshmallows. Continue to cool the mixture for another 30 minutes until it is room temperature. Add the crispy rice cereal and stir, using a silicone spatula, until combined.

Press the mixture into the greased baking dish. Let sit for 30 minutes before cutting.

Adapted from theKitchn

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Halloween is always a fun time of year, especially if you have your own little goblins running around. The worrisome problem for parents, and those trying to stay away from the siren call of candy, is all of the sugar laden treats. Having a daughter with a severe peanut allergy,  have extra worry since she can’t partake in any of the candy that is given out. So, you look for alternatives. You still want things to be festive and fun, tasty and healthy. These little fruit snack cups are perfect. I saw them a couple of year ago and couldn’t wait until my daughter would appreciate them. She stood by me while I carved these, anxiously calling out every piece of fruit I put in.

These would be perfect to bring into an social setting, be it daycare, school, or the office. You can carve them in advance and put them in the refrigerator. Just make sure you don’t fill them until you are ready to serve, or at least not more than two hours ahead of time.

Snack-o’-Lantern Fruit Cups

Ingredients

• Navel Oranges
• Assorted fruit, diced

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Slice the top off of the navel orange.  Run a knife around its interior to hollow it out.  Scoop out the orange segments and reserve for filling.  Carve a Jack-o’-Lantern face on one side of the orange. Use a paper towel to gently soak up any remaining juice inside the oranges.  Fill each orange with the diced fruit, including the remaining orange segments and set the lid back on top.

Source: Pennies on a Platter