True to my word, here are some recipes:
Zucchini Bread with Crumb Topping
1 cup vegetable oil
2 cups white sugar
2 cups grated zucchini
2 tsp. vanilla
3 cups flour
3 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. baking powder
1 tsp. salt
Crumb Topping Ingredients:
1/2 cup flour
1/2 cup brown sugar
3 Tbsp. butter, cut into small pieces
1 tsp. cinnamon
1. Preheat oven to 325. Grease and flour two 8x4 loaf pans.
2. Beat eggs until light and frothy. Mix in oil and sugar. Stir in zucchini and vanilla. Combine flour, cinnamon, baking soda, baking powder, and salt; stir into the egg mixture. Divide batter into prepared pans.
3. Mix crumb topping ingredients together and sprinkle over each loaf.
4. Bake for 55-65 minutes.
Confetti Omelet Casserole, recipe found here.
Spinach Artichoke dip, recipe found here.
Yes, I made all this today and no, I do not always cook like this for the weekend. But we are expecting some especially hungry house guests tonight and I like to be prepared for them.
That's right, it's Nationals, again. My brother and his buddies are coming down for one last weekend of fun before two of them move across the country. As one of the two is my baby brother, I am trying not to think about that part yet. Right now, I'm just thinking about how much fun they are and how much they eat.
(I found this stowaway behind the oregano when I was out clipping herbs for the casserole.)
We're looking forward to a great weekend of Frisbee golf and other fun things and hope that the weather cooperates. Next week I'll continue to share some glimpses of the new fall products that I'm working on. They're set to debut in the shop right after Labor Day and I'm so excited, I can hardly wait!
Happy weekend to you!