World's best zucchini bread recipe

As with all great baking, use the recipe as a guide and your intuition as the final decision. Me? I just fill up the food processor with as much zucchini and apple as it will hold and go from there. Sometimes I use nuts, sometimes not. Sometimes I use yogurt or applesauce instead of oil. Once you've made this a few times, you will figure out what works for your family.

The best part is that Christopher thinks it's cake and eats it right up. I'm going to have to be one of those moms who sneaks veggies in, but that's another post altogether.

From Kevin's dear Aunt Lorraine, I give you Zucchini and Apple bread that will rock your world.

Zucchini Apple Bread

4 C all purpose flour
1 T baking soda
1/4 t baking powder
1 1/2 t salt
1 1/2 T cinnamon
1/2 t ground nutmeg
5 eggs
2 C sugar
1 C brown sugar
1 1/2 C vegetable oil
1 T vanilla
2 C shredded zucchini (about 3 medium)
1 C shredded apple (about 1 medium)
1 1/2 C chopped pecans

Combine first six ingredients, put aside. combine eggs, sugars, oil, and vanilla in a large bowl. Beat at medium speed until well blended. Stir in dry mixture. Stir in zucchini-apple mixture and pecans, stirring just until moistened. Spoon batter into 3 greased & floured loaf pans Bake at 350 for 50-55 minutes or until a wooden pick comes out clean. Cool in pans 10 minutes, remove to wire rack, and cool completely.

You can also do muffins for about 30-35 minutes and mini loaf pans for about 45 minutes.

Enjoy!

Peanut Butter Chocolate Chip Granola Bars

I'm posting this in between licking my fingers clean of the yummy goodness. My friend Kara brought a batch of these after Squeak was born and gave me the recipe as well.

You will want to make them right away and often after that. They are so incredibly good.

1 cup brown sugar

2/3 cup peanut butter (I have used creamy and chunky-both work well.)

1 stick butter, softened

1/4 cup molasses

1/4 cup honey

2 teaspoons vanilla

3 cups uncooked oats

3/4 cup of chips (chocolate or butterscotch or you could use raisins)

3/4 cup shredded coconut

1/3 cup wheat germ

1/4 cup ground flax seed

Heat oven to 350. Beat brown sugar, butter, and peanut butter till fluffy. Add honey, molasses, and vanilla- stir well. Stir in oats, chips, coconut, raisins, and wheat germ. Press into bottom of a 9x13 baking pan. Bake fifteen minutes. Put in the freezer to chill for 45 minutes or until firm. I then cut them into bars and store them in large Ziploc in the freezer.

Nothing to it, but oh so amazingly good. And from stuff I mostly have in my kitchen already.

You're welcome.

Split Pea Soup

Kevin and I have tried to marry our very different family culinary traditions during the winter holidays. I have loved learning to make pirogi, and tolerated learning to eat pickled herring. My favorite recipe of his mother's that we've adopted though is split pea soup.

Never in a million years did I imagine loving a thick green soup with barely any spices in the recipe, but I do.

Split Pea Soup

16 oz package of green split peas
3 qts of water or enough water to cover
1 small ham shank or bone (with plenty of ham left on it)
1 large onion, finely chopped
1/4 teaspoon pepper
1 1/2 cups finely diced carrots
1 cup finely diced celery
1 cup finely diced potatoes

In a large pot combine peas, water, ham shank or bone and simmer for 1 1/2 hours. Remove ham shank or bone. Stir in carrots, potatoes, onions, and celery. Simmer an additional 1 1/2 hours or until soup reaches desired thickness.


Of course, by now you know that I've got some "but I do it this way" to add to any recipe. This one is no different.

First of all, we cut up even more ham and add it to the soup at the half way point. We use big chunks of potatoes. And of course, I use stock instead of water. Usually I have plenty of turkey stock left over from Thanksgiving, and I'll just use that.

However, this year, my fabulous brother and sil sent Kevin a rack of ribs from Dreamland. They were delicious. We ate them for lunch the day we made the soup, so I collected the rib bones and made stock from them.

Let me tell you. There is no other way to make pea soup now. That stock was amazing, and lent the perfect marriage of our southern and northern roots to an old recipe.

Yum.

Shirley's Shoepeg Corn Casserole

One of the things I make each year for the Boo-Shamoopie annual Thanksgiving blowout is this Shoepeg Corn Casserole. I almost feel guilty printing the recipe because it is so stinking easy, that this part of the meal feels like a cop out on my part. But Boo's husband loves it, and I've been making it every Thanksgiving dinner for over a decade now.

If you need something to take with you to a dinner, this is super easy, impossible to mess up, and you can make it the night before. Just wait to add the Ritz crackers until you are ready to bake it, and remember that if you have a refrigerated Pyrex dish, you want to put it in the cold oven and let it heat up as the oven preheats. Lest your Pyrex shatter. Which would be bad.

Shirley's Shoepeg Corn Casserole

1/2 C chopped celery
1/2 C chopped onion
1/4 C chopped bell pepper (I use orange because it's pretty and I hate green ones)
1 can cream of celery soup
8 oz. sour cream
1 C grated cheese (I usually use cheddar, but have been known to just use a combo of whatever was in the fridge at the time)
2 cans shoepeg corn, drained
1 can French style green beans, drained
1 sleeve Ritz crackers
1 stick melted butter

Mix first 8 ingredients. Pour into a long, shallow baking dish (I use a 9x13, but I also don't measure very well, so I often am just dumping random amounts of the ingredients into a bowl until it looks good, so I'm not much help there, am I?). Top with crushed crackers. Drizzle melted butter over the top. Bake 45 minutes at 350 degrees.

See? Isn't that embarrassing? So incredibly easy, but I promise, people will love it. Unless your people are like my father-in-law, who doesn't like anything. But says he does. Well, he doesn't like this, or rice, or grits, or mushrooms, or several other things that appear on my table frequently. But he eats them anyway. Except mushrooms.

Papa does approve of The Pie, however, and I think you should click on over and remind yourself of said pie and how good it looks. It's something else you should add to your Thanksgiving table fo' sho'.

Granddaddy's cornbread

Thanksgiving is one of my favorite days of the year. In my previous life, I always hosted an Orphans' Thanksgiving at our house. I would buy the biggest bird I could find, gather all of our friends who were stuck in town with no family, and we would throw down for the day and into the next.

I started cooking days in advance. There were no fewer than four dozen biscuits coming out of my oven. I made a giant pitcher of cajun bloody mary's that we started in on first thing in the morning. Sometimes people would bring their favorite family dish to share, but most of the time, I cooked all of it - because that was the way I liked it.

By midnight, the leftovers had been put away, pulled out and perused, and put away all over again. There was a stock pot with the turkey carcass simmering away on the stove so that my freezer would be well stocked with stock. The pies sat out on the table tempting those who had any sliver of room left, and no one cared if they were using their same wine glass that they started with earlier in the day.

I have a stash of recipes that I used every year with the exception of the turkey. I always looked for a new turkey recipe to try. Kept things a little fresh each year.

Now we have a more traditional family Thanksgiving that we share every year with our good friends Boo and Tom. Sometimes her family comes up from Florida as well. This year, we will have four children at our table, three grandparents, and three couples. Boo will have bird duty, and I think she's leaning towards a brine. Yummy.

Blogging everyday in November gives me a chance to share some of my favorite recipes for Thanksgiving. I'm starting with this recipe that I need to laminate at some point. It is in my granddaddy's hand writing and is the first step in recreating my grandmomma's dressing.

Editorial note for all y'all non-Southerners reading: Dressing is what you would call stuffing, except you don't put it in the bird's butthole, and it's way more moist and tasty.

Cornbread

1 Cup flour
1 Cup yellow cornmeal*
2-4 Tbsp sugar (I use only 2)
1 Tbsp Baking powder
1/2 tsp salt
2 eggs
1 cup milk
1/4 cup cooking oil or shortening**

In one bowl, stir and blend flour, cornmeal, sugar, salt, and baking powder. In another bowl, beat together eggs, milk, and oil. Mix meal mix with egg mix, and stir until batter is smooth. Do not over beat.
Bake at 425 in well greased 9x9x2 pan*** for 20-25 minutes or until golden brown.

* If you can get locally ground, it really does make a difference, and Granddaddy actually says you can use yellow, white, or blue
** I use canola oil, and a little less than called for because I melt about 2 Tbsp of butter in the iron skillet that I've heated up before pouring in the batter.
***I never cook cornbread in anything but cast iron. This recipe calls for your biggest skillet most likely.

You'll need to make this a few days before you plan to put your dressing together because you have to let it sit out and get stale.

Next, we'll talk about my grandmomma's dressing which my brother and I have tried tirelessly to recreate. We've both come up with yummy dressing, but I don't think either of us have hit it spot on yet.