Chicken Alfredo Pasta Bake

I love it when I find a yummy and easy new dinner recipe! A friend of mine brought this dish to a get together and she emailed me the recipe. I made one little addition of sundried tomato pesto. Since this recipe calls for 2 jars of Alfredo sauce, you can mix up the flavors to find a combination you like. I use Bertolli Alfredo because it has the Best Taste Award seal on it. I made this for for some of my husband's family this week and was asked to post the recipe, so here it is!

Chicken Alfredo Pasta Bake
adapted from a Melissa Bell recipe
2 (15 oz) jars Alfredo sauce
1 jar of milk (15oz)
1 jar of water, plus 1 cup water (23oz)
1/2 cup sundried tomato pesto
1 1/2 - 2 cups cooked, chopped, chicken
1 can sliced mushrooms, drained and chopped (We're not mushroom fans, so I leave these out.)
2 tsps salt
1 tsp black pepper
1 lb. uncooked Rotini pasta

1. Preheat oven to 350F. Lightly spray large baking dish or 9x13 pan with cooking spray.
2. In large bowl mix both jars of alfredo. Add jar of milk, jar of water plus additional 1 cup water. (Shake the fluids in jar to get all of sauce left behind.) Stir well.
3. Add pesto, chicken, mushrooms, salt, and pepper; stir. Last, add the pasta. Stir well. Pour mixture into baking dish. Spread out and level the top so pasta sticking up won't be burned while cooking. (I press it down with a slotted pancake turner to bring the liquid to the top.)
4. Leave uncovered, place in oven. Cook for 1 hour or until pasta is soft and it is bubbling hot.

Variations: add 1-2 tsp of red pepper flakes
                use 1 lb of diced italian sausage instead of chicken
                add 1 cup chopped fresh broccoli.

Cranberry Orange Bread

This is a fun festive bread I like to make every year. This year a made a bunch of mini loaves and gave them away to teachers. The recipe originally called for nuts, but I always leave those out. You can also make a glaze to go on the top after the bread cools. For an even more orange flavor, try adding just a bit of orange extract to the batter.

Cranberry Orange Bread
adapted from christines-cuisine.blogspot.com 
2 cups flour
1 cup sugar
1 tsp salt
1 tsp baking powder
1/4 tsp baking soda
2/3 cup of buttermilk
6 TBSPs butter, melted and cooled slightly
1/3 cup orange juice
1 large egg
1 TBSP grated orange zest
1 3/4 cups fresh cranberries, roughly chopped, divided

Optional Orange Glaze - 1 cup powdered sugar, 2 TBSPs orange juice

1. Heat oven to 350 degrees. Grease and flour an 8.5 by 4.5 inch loaf pan.
2. Whisk flour, sugar, salt, baking powder, and baking soda together in a large bowl.
3. In a medium bowl, whisk buttermilk, melted butter, orange juice, egg, and orange zest.
4. Pour the buttermilk mixture into the flour mixture and stir just until combined. Add in 1 1/2 cups of cranberries and mix until combined.
5. Scoop into loaf pan and sprinkle remaining 1/4 cup of cranberries on the top.

6. Bake until golden brown and a toothpick in the center comes out with just a few crumbs - about 1 hour (if you are baking mini loaves be sure to adjust the bake time).
7. Let cool in pan for 10 minutes and then remove from pan onto cooling rack.
8. Drizzle with glaze if desired.

My small loaf pan makes 4 loaves with one recipe. It bakes at 350 degrees for 35 minutes.
My mini loaf pan (even smaller) bakes at 350 for 20-25 minutes.

4 loaf pan

Mini Loaves

Eggnog Pancakes

Don't let these plain looking pancakes fool you. They are packed with eggnog flavor! If you love eggnog, then you should try this fun holiday breakfast recipe.

Eggnog Pancakes

adapted from allrecipes.com

2 cups flour
3 tsps baking powder
1/2 tsp salt
1/4 tsp ground nutmeg
2 eggs
1 3/4 cups eggnog
1/2 water
2 TBSPs butter or margarine, melted

In a bowl, combine the flour, baking powder, salt and nutmeg. In another bowl, beat eggs, eggnog and butter; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Makes 12 pancakes.

Peanut Butter Cookies

Here's a yummy peanut butter cookie recipe for all you peanut butter lovers. Make it even better by adding Reese's Pieces!

Peanut Butter Cookies
adapted from bakingblonde.wordpress.com
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 cup butter OR butter flavor Crisco
1 tsp vanilla
1/2 cup creamy peanut butter
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup Reese’s Pieces (optional)

1. Preheat oven to 350 degrees.
2. In a large bowl, mix together the brown sugar, sugar and butter until light and fluffy. Add in the egg, vanilla, and peanut butter. Continue mixing until incorporated.
3. Slowly add the flour, salt and baking soda. Mix until combined. Stir in Reese’s Pieces, if desired.
4. Using large scoop (about 3 TBSPs) drop dough onto cookie sheet, leaving about 3 inches in between. Bake for about 10-12 minutes or until golden.

I can fit 8 cookies this size on one large cookie sheet, and this recipe makes 16 cookies. You can always make smaller ones, just cut down the baking time.

Pineapple Cheese Ball

We've had this cheese ball every Thanksgiving for the last few years. I love the flavor of the pineapple and bell pepper together. This one is decorated to look like a turkey with a little red bell pepper and crackers for feathers, but you can make this for any occasion. Red and green bell pepper together make a festive Christmas cheese ball. I buy the bag of finely chopped pecans called cookie pieces, or chips. The cheese ball is very soft, pretty much a cheese spread, so if it sits in the fridge for awhile before eating, you might need to reshape it a little.

Pineapple Cheese Ball
2 packages (8 ounces each) cream cheese, softened
1 can (8 ounces) crushed pineapple, well drained (squeeze all the juice out)
1/4 cup finely chopped green bell pepper, or mixture of green and red bell pepper
3 TBSPs finely chopped green onion
1 tsp seasoned salt, or to taste
2 cups chopped pecans, divided

1. Combine cream cheese, drained crushed pineapple, chopped bell pepper, chopped green onion, seasoned salt, and 1 cup chopped pecans. Chill in refrigerator until firm, about 1 hour.
2. Scoop cheese mixture onto a sheet of plastic wrap. Pull the sides up over the cheese to form a ball and wrap it up. This makes one large cheese ball, or you can divide it up to make 2 smaller ones. Refrigerate overnight.
3. Just before serving roll cheese ball in remaining cup of pecans.
Serve with assorted crackers. Makes about 3 cups of cheese spread.

Ready to wrap up.

Going in the fridge.

Ready to serve.

Happy Thanksgiving

Hope you all had a happy Thanksgiving! I always take a picture of my food, and what better place to post it!

Turkey Cranberry Wreath

I hosted a Pampered Chef show last Saturday that was lots of fun! My friend (and Pampered Chef consultant), Memory, showed us how to make this yummy dish. It's another recipe that you can make with your leftover turkey. You could even use chicken. Arranging the crescent rolls can be a little tricky, but it turns out so pretty.

Turkey Cranberry Wreath
pampered chef
2 pkg refrigerated crescent rolls
1/2 cup mayonnaise
2 T honey Dijon mustard
1/2 tsp coarsely ground pepper
2 cups cooked turkey, chopped
1/2 cup celery, sliced
3 TBSPs fresh parsley, snipped
1 green onion, chopped
1/2 cup dried cranberries
4 oz. Swiss cheese, shredded (1 cup)
1/4 cup walnuts, chopped (optional)
1 egg white

1. Preheat oven to 375°F.
2. Unroll crescent dough into 16 triangles. With wide end of triangles toward the center, arrange 8 triangles in a circle on a pizza pan or stone. Corners of the wide ends will touch and points will extend 1 inch beyond the edge of the pan. Lay they remaining 8 triangles in the opposite direction with the points toward the center and the wide ends between the other 8. See picture below.
3. Combine mayo, mustard, pepper, turkey, celery, parsley, onion, cranberries, cheese, and nuts if desired. Mix well until combined. Spread turkey mixture in a ring around center of crescent rolls.
4. Fold over crescent dough alternating outside and inside points, tucking ends under. Brush with egg white. Bake 25-30 minutes.
Yields 10 servings. Per serving: 363 calories; 17 g protein; 24g fat; 20g carbohydrates; 521 mg sodium

Leftover Turkey Pot Pie

I made a turkey a couple of months ago so I could try out some recipes to go along with it. With my leftovers, I made a pot pie. This is the chicken pot pie recipe posted on my blog, but I substituted 2 cups of leftover turkey pieces. It's a great way to use up your leftover turkey after Thanksgiving!

Dessert Idea - Cupcake in a Jar

My friend Kristy first introduced this idea to me a few months ago and I fell in love with it! It's a such a fun way to give someone a special treat. My kids took a couple of them to their teachers at the end of the school year, and I've also given a few to friends for birthdays. All you need is a pint sized jar, a cupcake or 2, and some frosting. The possibilities are endless!

This is 2 chocolate cupcakes (they were kinda squatty) with this peanut butter frosting in the middle and buttercream on top.

This one is a strawberry cupcake cut in half with strawberry frosting in the middle and buttercream on top.

Cheesy Stuffing Cups

With Thanksgiving coming up, I decided to give this recipe a try. My husband loves Stove Top stuffing. I have a problem with making and serving stuffing from a box. This recipe worked out perfectly! It's a box of stuffing with some add ins that make it extra tasty. I baked it in a muffin tin to make cute portions, but you could also just spread it in a baking dish.

Cheesy Stuffing Cups
adapted from kraftfoods.com
1/4 cup butter
3/4 cup chopped celery
1 1/2 cups water
1 pkg (6 oz.) stuffing mix
1/3 cup dried cranberries
1/4 cup chopped pecans
1 1/2 cups shredded cheddar, divided
1 egg, beaten

1. Preheat oven to 350ºF.
2. Melt butter in large skillet on medium heat. Add celery; cook and stir 5 min. or until crisp-tender. Stir in water. Bring to boil. Remove from heat. Stir in stuffing mix, berries and nuts. Add 1 cup cheese and egg; mix lightly.
3. Spoon into 8 greased muffin cups, mounding mixture as necessary to use all the stuffing mixture. Sprinkle with remaining cheese.
4. Bake 10 min. or until stuffing cups are heated through and cheese is melted. (If you use a baking dish, bake for 20 minutes, or until heated through.)

Spicy Bean Salsa

This is a dip I make sometimes when I am taking a dish to potluck gathering. It makes a lot, and you can't really half it because it calls for one can of practically everything. We like to eat it with Tostitos scoops or Fritos scoops because you can get a good pile of the dip onto your chip.

Spicy Bean Salsa

allrecipes.com
 1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 tsp garlic salt

In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Pumpkin Bread

I love this pumpkin bread! I got this recipe last year from my friend Kristy (and she actually got it from my dentist's wife). I like it because it's very moist, and has white chocolate chips, which is kinda different. The white chocolate chips inside the bread melt and make these little pockets of gooey sweetness. This time when I made it I cheated a little with the spices and used 3 tsps of McCormick's Apple Pie Spice (which is cinnamon, nutmeg, and allspice) plus 1/2 tsp cinnamon. This recipe makes 3 regular sized loaves. I've also made mini loaves.

Pumpkin Bread
5 ¼ cups flour
3 tsp soda
1 ½ tsps salt
1 ½ tsps cinnamon
1 tsp nutmeg
1 tsp allspice
3 cups plus 7 TBSPs sugar
1 cup water
3 cups (1 large can) pumpkin
1 ½ c oil
6 eggs
12 oz. bag white chocolate chips

 In a large bowl, mix together flour, soda, salt, cinnamon, nutmeg, allspice, and sugar. Make a well. Add remaining ingredients to well. Add white chocolate chips. Mix until combined. Pour into greased and floured loaf pans. Bake at 350 degrees for 1 hour. Makes 3 regular sized loaves.

Mini Loaves

Candy Corn Mix

If you're a candy corn lover, and you also like the combination of sweet and salty, you should try this fun Halloween treat! Just combine candy corn and salted peanuts. You will love it!

Mini Pavlovas

I made these for my friend's baby shower recently. A pavlova is crispy meringue with a soft center. You typically serve it with whipped cream and fruit on top. Berries are usually the preferred fruit topping which makes this more of a summer dessert, but you could really put anything on top. They make a beautiful presentation and are really not very difficult to make.

Mini Pavlovas
adapted from joyofbaking.com
4 large egg whites
1 cup sugar
1/2 tsp vanilla
1 tsp white vinegar
1/2 TBSP cornstarch

1. Preheat oven to 250 degrees F and place rack in center of oven. Line a baking sheet with parchment paper and draw 12-2 1/2 inch circles on the paper. Turn the parchment paper over so the circles are on the reverse side.

2. In the bowl of your electric mixer, with the whisk attachment, beat the egg whites on medium speed until they hold soft peaks. Start adding the sugar, a tablespoon at a time, and continue to beat, on high speed, until the meringue holds very stiff and shiny peaks. Beat in the vanilla extract. Sprinkle the vinegar and cornstarch over the top of the meringue and, with a rubber spatula, gently fold in.

3. Spread the meringue inside each circle drawn on the parchment paper, smoothing the edges, making sure the edges of the meringue are slightly higher than the center. (You want a slight well in the center of the meringue to place the whipped cream and fruit.)

4. Bake for 60 to 75 minutes or until the outside is dry and is a very pale cream color. Turn the oven off, leave the door slightly ajar, and let the meringue cool completely in the oven. (The outside of the meringue will feel firm to the touch, if gently pressed, but as it cools you will get a little cracking and you will see that the inside is soft and marshmallowy.)The cooled meringue can be made and stored in a cool dry place, in an airtight container, for a few days.

To serve: Just before serving gently place the meringue onto a serving plate. Whip 1 cup of heavy whipping cream, in your electric mixer, with the whisk attachment, until soft peaks form. Add 1/4 cup powdered sugar, and beat until stiff peaks form. (Or you can use cool whip.) Mound the whipped cream into the center of the meringue. Arrange the fruit randomly, or in a decorative pattern, on top of the cream. Serve immediately as this dessert does not hold for more than a few hours.
Makes 12 mini pavlovas
Note: You can also make one large pavlova using the same recipe and baking method. Just make one 7 inch circle.

Peanut Butter Frosting

I got this idea from my brother's wife, Amber. It's the easiest and most yummy peanut butter frosting ever. It reminds me of my peanut butter fudge. Here's the recipe...pay attention or you'll miss it.

1 can of vanilla frosting
1/2 cup of peanut butter
Combine and mix well.

Pumpkin Sandwich Cake

I'm always excited to make this cake once it starts feeling like fall. Pumpkin with a creamy filling, and ganache on top. It's a very impressive looking cake, but it's actually pretty easy. I made this for Thanksgiving a couple of years ago, so we would have an option other than pie, and I've loved it ever since. I tweaked the original recipe a little, adding more filling and more chocolate icing. :) This cake is not tall, so if your cake layers seem a little flat...it's normal.

Pumpkin Sandwich Cake
adapted from bhg.com
Cake
3/4 cup flour
1 1/2 tsp pumpkin pie spice
1 tsp baking powder
1/4 tsp salt
3 eggs
1 cup sugar
3/4 cup canned pumpkin
Filling 
1 cup whipping cream
8-oz. pkg cream cheese, softened
1 cup powdered sugar
Ganache
3/4 cup whipping cream
1 1/2 cups bittersweet or semisweet chocolate pieces

1. Preheat oven to 375 degrees F. Grease and flour 2-8in. round cake pans. In bowl combine flour, pumpkin pie spice, baking powder, and salt; set aside.
2. In a second bowl beat eggs and sugar with an electric mixer on medium to high speed until thick, about 5 minutes. Beat in pumpkin. Add flour mixture; beat just until combined. Spread cake batter in prepared pans. Bake 16 to 18 minutes or until wooden pick inserted near centers come out clean. Cool in pans on wire rack 10 minutes; remove and cool thoroughly.
3. For filling, in a chilled mixing bowl beat whipping cream to soft peaks; set aside. In a second mixing bowl beat cream cheese until smooth; beat in powdered sugar. Fold in whipped cream. To assemble, place one cake layer on serving platter. Spread cream cheese mixture evenly over bottom cake layer. Top with second cake layer. Refrigerate while preparing ganache.
4. If ganache is too thin, cover and chill 30 minutes until of spreading consistency. Too thick, add a teaspoon of milk or cream. Spread over top and sides of cake. Sprinkle lightly with pumpkin pie spice, if desired. Chill cake at least 1 hour before serving.
5. To make ganache, in small saucepan bring whipping cream just to boiling over medium-high heat. Remove from heat. Pour over chocolate pieces in medium bowl (do not stir). Let stand 5 minutes. Stir until smooth. Cool 15 minutes. 6. Store cake, loosely covered, in refrigerator. Makes 8 servings.

Pie Crust Sticks

Yea! It's fall...although it doesn't feel like it here yet. It was 100 degrees yesterday. Anyway, I love fall because it's when I start using my oven more, and baking all kinds of yummy things. I made a pie recently (that didn't turn out that well, so I unfortunately won't be posting it) and I wanted to show what I do with the leftover crust. After you roll out your pie crust, fit it in the pan, and trim off the edges, you are usually left with a little bit of dough. Not enough to really do anything with, except make these. You can make them whatever shape you want. I cut them into strips with my fluted pastry wheel. My kids eat just them plain. To take a picture of them, I stuck mine in some Blue Bell Mexican praline ice cream, and it was so good!

Pie Crust Sticks
1. Roll out leftover dough.
2. Spread on butter or margarine. (I spray mine with spray butter.)
3. Sprinkle with cinnamon and sugar.
4. Cut into strips, or desired shapes
5. Place on a small baking sheet and bake with your pie for 10-12 minutes or until golden.

Chicken Fried Chicken

I love this recipe! I use this when I make chicken fried steak and chicken fried chicken. I pound my chicken pretty flat. I like to use pie plates for my cracker mixture and egg mixture. I line them up right next to the pan so I can put the chicken right in after dipping. If you want to check and see if the chicken is done cooking in the middle, just take your thickest piece and cut it in half. If it's still pink, stick it back in and cook it a little longer. Sometimes I make gravy to go along with it, and sometimes I take the easy route and use a Pioneer country gravy packet.

Chicken Fried Chicken

adapted from southern living
2 lbs boneless, skinless chicken breasts
38 saltine crackers (1 sleeve), crushed
1 cup flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp baking powder
3/4 cup milk
2 large eggs
2 cups oil

1. Place chicken breasts in a large ziplock bag and pound with a meat tenderizer until even in thickness. Cut chicken into desired portion sized pieces. (I usually have about 8 pieces.)
2. In a shallow dish, combine cracker crumbs, flour, salt, black pepper, cayenne pepper, and baking powder.
3. In a separate shallow dish, whisk together milk and eggs.
4. Dredge chicken in cracker mixture; dip in milk mixture, and dredge again in cracker mixture.
5. Pour oil into a 12-inch skillet; heat to 360° (or med-high). Fry chicken for 10 minutes. Turn and fry 4-5 minutes or until golden brown. Remove chicken to a wire rack in a jelly-roll pan. Keep chicken warm in a 225° oven, if needed. Repeat with second batch.

Serve gravy with chicken. Garnish with parsley, if desired. Makes 6-8 servings

To make gravy:
Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet. Whisk together remaining  3 cups milk, 1/4 cup flour, 1 teaspoon salt, and 1 teaspoon black pepper. Add milk mixture to reserved drippings in skillet; cook, whisking constantly, over medium-high heat 10 to 12 minutes or until thickened.

Chili Dog Casserole

I found this recipe in a magazine many years ago. I almost feel a little embarrassed to put it on here, but my husband specifically requests this on occasion, so here it is. This is pretty much a man dish...meat, more meat, and cheese. It might be something you could make for a game day meal. You can use chili with beans or without. I like all beef hot dogs. If you're feeling fancy you could also add some chopped onion on top. I garnished my piece with sour cream and green onions to make the picture a little prettier, and I really liked the sour cream with it.

Chili Dog Casserole
2 cans (15oz. ea) chili
8 hot dogs
8 small flour tortillas
2 cups shredded cheddar cheese

1. Preheat oven to 425 degrees.
2. Spread one can of chili into bottom of an 11in. x 7 in. baking dish.
3. Roll each hot dog in a tortilla and place in baking dish with the seam side down.
4. Spread the other can of chili on top and sprinkle with cheese.
5. Cover with foil and bake for 30 minutes.

Soft and Chewy Chocolate Chip Cookies

These chocolate chip cookies are awesome! I already have a chocolate chip cookie recipe posted on my blog, and I love that one too, but these are different. They have a box of instant vanilla pudding in them, which somehow makes them soft. I was skeptical at first, and thought I would be able to taste powdered pudding in the dough, but I can't. The dough is so good, sometimes I think I make these cookies just so I can eat it! 

Soft and Chewy Chocolate Chip Cookies
bakingblonde.wordpress.com
2 1/4 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 cup brown sugar
1/4 cup sugar
1 small pkg (3.4oz) vanilla instant pudding mix
2 eggs
1 tsp vanilla
2 cups chocolate chips

1. Preheat your oven to 350. Line your baking sheet with parchment paper.
2. In a small bowl, combine the flour, baking soda and salt.
3. In a large mixing bowl, beat together the butter and sugars until light and fluffy, about 3-5 minutes. Add the pudding mix and mix until combined. Add the eggs one at a time, beating well and scraping the bowl after each addition eggs. Add vanilla.
4. Slowly add the flour mixture to the batter and mix just to combine. Fold in the chocolate chips.
5. Drop rounded tablespoons of cookie dough onto prepared pan. Bake cookies 10-12 minutes, until slightly golden and set. Let cool on sheet for 3 minutes, then transfer to racks to cool completely.

Creamy Italian Chicken

I found a slow cooker recipe this week that I feel deserves to be added to my blog. You can't get much easier than 4 ingredients! I will most definitely be making this again. I had it with rice, the hubby had mashed potatoes. It would also be good with noodles.

Creamy Italian Chicken
adapted from forkinit.blogspot.com
4-6 frozen boneless skinless chicken breasts
1 pkg. (8 oz.) cream cheese, softened
1 can cream of chicken soup
1 pkg. zesty Italian dressing mix

1. Place frozen chicken in slow cooker.
2. In a medium bowl combine cream cheese, soup, and dressing mix; stir well.
3. Pour cream cheese mixture over chicken.
4. Cover and cook on high 4-6 hours.

Serve with rice, noodles, or mashed potatoes.

Here's what the dressing mix looks like.

Zucchini Bread

At lunch the other day my husband said he felt like having some zucchini bread. Being the nice wife that I am, I went to the store (with all 4 kids) and bought some zucchini so I could have it made for him when he got home. This is the recipe I use. It's a pretty basic recipe that I got from my mom. I don't add nuts, but you most definitely can. I like to use the baking spray with flour. It makes them pop right out of the pan. To cut down on the bake time I made 5 mini loaves (5 3/4in. x 3in.) and baked for 40 min. My kids love to eat it as a snack after school. They freeze well, and make great gifts. UPDATE 6-2017 I've been making this with zucchinis from my garden and boy is it good! I even added some sugared pecan to one batch. YUM!

Zucchini Bread

3 cups flour
1 tsp salt
1 tsp baking soda
1/4 tsp baking powder
2 tsps ground cinnamon
3/4 tsp nutmeg
1 cup vegetable oil
2 cups sugar
3 eggs, beaten
3 tsps vanilla extract
2 cups grated zucchini

1. Preheat oven to 350 degrees, and spray 2 loaf pans with cooking spray.
2. In a medium bowl add flour, salt, soda, baking powder, cinnamon and nutmeg. Whisk to combine. Set aside.
3. In a large bowl mix together oil, sugar, eggs, vanilla, and zucchini until well blended.
4. Add the dry ingredients to the wet and stir until just blended. Pour mixture evenly into prepared loaf pans.
5. Bake for about 60 minutes, or until knife inserted into center come out clean.

Small loaves bake for about 35-40 minutes
Muffins bake for 22-25