Recipes

Recipe for Cooking ~ Chocolate chip zucchini muffins with applesauce and peanut butter chips

Watch our recorded LIVE video making these Chocolate chip zucchini muffins below

 

Chocolate chip zucchini muffins with applesauce and peanut butter chips, Zucchini recipes, what to make with fresh zucchini

 

With all the zucchini from our garden I have been making muffins every other day.  My kids are loving them, plus we have had lots to share as well! These are my favorite, hope you enjoy them as well!  Also a money saving tip these freeze well too!

Recipe for Cooking ~ Chocolate chip  zucchini muffins with applesauce and peanut butter chips

Wet Ingredients 

  • 1/2  cup apple sauce
  • 1/2 cup oil
  • 1  3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup milk
  • 1 tablespoon lime juice (or lemon)
Dry Ingredients 
  • 2 1/2 cups flour
  • 4 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 3/4 teaspoon salt
Add at the very end
  • 2 cup finely grated Zucchini
  • 1/2 cup chocolate chips
  • 1/2 cup peanut butter chips

In a large mixing bowl, cream the wet ingredients with a mixer till smooth (1-2 minutes).  Sift in dry ingredients, blend thoroughly.  Then stir in zucchini and chocolate  and peanut butter chips by hand.  Spoon batter into muffin tins (with liners) fill 2/3 of the way full. Makes 24 muffins. Bake at 350 for 20-24 minutes.

Watch our recorded LIVE recipe video

Chocolate chip zucchini muffins with applesauce and peanut butter chips, Zucchini recipes, what to make with fresh zucchini

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Grilled Zucchini

 

Chocolate chip zucchini muffins with applesauce and peanut butter chips
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 24 muffins
Ingredients
  • Wet Ingredients
  • ½ cup apple sauce
  • ½ cup oil
  • 1¾ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup milk
  • 1 tablespoon lime juice (or lemon)
  • Dry Ingredients
  • 2½ cups flour
  • 4 tablespoons cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¾ teaspoon salt
  • Add at the very end
  • 2 cup finely grated Zucchini
  • ½ cup chocolate chips
  • ½ cup peanut butter chips (or butterscotch chips)
Instructions
  1. In a large mixing bowl, cream the wet ingredients with a mixer till smooth (1-2 minutes). Sift in dry ingredients, blend thoroughly. Then stir in zucchini and chocolate and peanut butter chips by hand. Spoon batter into muffin tins (with liners) fill ⅔ of the way full. Makes 24 muffins. Bake at 350 for 20-24 minutes.

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Pineapple Chicken, 30 Minute Dinner Recipes, Money Saving Recipes, 30 minute Chicken Recipes, Wok Recipes

Pineapple Chicken ~ 30 Minute Recipe by Tiffany

I love me my quick, fast fix recipes! Every momma has them up her sleeve. She counts on them to get her off her feet and into that luxurious Calgon bubble bath, right?! Oh, yeah. (Insert sigh) I’m dreaming again.  Aaaaanywho, here’s a fast one for you to get you one step closer to that bubble bath. 😉

This dish is filled with chunks of plump, tender, boneless skinless chicken, pineapple, vine sweet mini peppers and water chestnuts for an extra crunch. Swimming in a sweet pineapple sauce with a hint of sass. Enjoy!

Ingredients

  • 2 teaspo0ons coconut oil
  • 3 boneless skinless chicken breasts, cut into 1 in. chunks
  • 2 teaspoons minced garlic
  • 2 of each vine sweet mini peppers, red, yellow and orange, seeded/julienned
  • 1 can (8 oz.) water chestnuts, drained
  • 1 can (20 oz.) pineapple tidbits, drained (RESERVE JUICE)
  • 2 tablespoons fresh chives

For The Sauce

  •  (RESERVED JUICE)
  • 1/3 cup brown sugar
  • 1/3 cup soy sauce
  • 2 teaspoons chili garlic sauce
  • 1/2 teaspoon ground ginger
  • fresh cracked pepper, to taste
  • 1 tablespoon corn starch

Directions

  1. Heat oil in a large wok over high heat. Add chicken chunks and garlic; toss chicken throughout cooking. Remove from heat, drain off any juices left in the wok.
  2. Return wok to stove top, add sweet peppers. Cook approx. 5 minutes longer. Reduce heat to low.
  3. Meanwhile prepare sauce. In a medium sized bowl, combine reserved pineapple juice, brown sugar, soy sauce, chili sauce, ground ginger and fresh cracked pepper; whisk. Next, pour sauce over chicken and return to medium heat. Whisk in cornstarch to thicken sauce.
  4. Once sauce starts to thicken add the water chestnuts and pineapple tidbits. Cook approx. 3-5 minutes longer over medium heat. Now add the fresh chives. Give it a quick stir and serve over jasmin or brown rice. Dinner is served.

*Notes*

I bought my vine sweet mini peppers at Costco. They are so stinkin’ delicious! So sweet, I eat them raw, straight from the bag. You can replace the mini peppers with the larger red, yellow and orange bell peppers if desired. If doing so, I’d only use 1/2 of each one.:)

Leftovers are even better the next day as the flavors get a chance to marry overnight.

This dish can be made a day a head. Make as directed, let cool. Store in a covered glass Pyrex dish and place in the fridge. Bring dish to room temp. reheat in a 350 degree F. oven just until heated through. Or heat contents on the stove top over medium high heat, tossing frequently, just until heated through. Serve over rice. I use this method for this dish when I’m planning a big dinner party with different entrees. Or simply know I won’t feel like cooking the next day. No one knows the wiser. Shh… it’ll be our little secret. 😉

Quick note on the rice… If making the dish a head of time, wait to make the rice the day you are reheating the dish.

Pineapple Chicken ~ 30 Minute Recipe
 
I love me my quick, fast fix recipes! Every momma has them up her sleeve. She counts on them to get her off her feet and into that luxurious Calgon bubble bath, right?! Oh, yeah. (Insert sigh) I'm dreaming again. Aaaaanywho, here's a fast one for you to get you one step closer to that bubble bath. ;) This dish is filled with chunks of plump, tender, boneless skinless chicken, pineapple, vine sweet mini peppers and water chestnuts for an extra crunch. Swimming in a sweet pineapple sauce with a hint of sass. Enjoy!
Author:
Recipe type: Dinner
Ingredients
  • Ingredients
  • 2 teaspo0ons coconut oil
  • 3 boneless skinless chicken breasts, cut into 1 in. chunks
  • 2 teaspoons minced garlic
  • 2 of each vine sweet mini peppers, red, yellow and orange, seeded/julienned
  • 1 can (8 oz.) water chestnuts, drained
  • 1 can (20 oz.) pineapple tidbits, drained (RESERVE JUICE)
  • 2 tablespoons fresh chives
  • For The Sauce
  • (RESERVED JUICE)
  • ⅓ cup brown sugar
  • ⅓ cup soy sauce
  • 2 teaspoons chili garlic sauce
  • ½ teaspoon ground ginger
  • fresh cracked pepper, to taste
  • 1 tablespoon corn starch
Instructions
  1. Heat oil in a large wok over high heat. Add chicken chunks and garlic; toss chicken throughout cooking. Remove from heat, drain off any juices left in the wok.
  2. Return wok to stove top, add sweet peppers. Cook approx. 5 minutes longer. Reduce heat to low.
  3. Meanwhile prepare sauce. In a medium sized bowl, combine reserved pineapple juice, brown sugar, soy sauce, chili sauce, ground ginger and fresh cracked pepper; whisk. Next, pour sauce over chicken and return to medium heat. Whisk in cornstarch to thicken sauce.
  4. Once sauce starts to thicken add the water chestnuts and pineapple tidbits. Cook approx. 3-5 minutes longer over medium heat. Now add the fresh chives. Give it a quick stir and serve over jasmin or brown rice. Dinner is served.
  5. *Notes*
  6. I bought my vine sweet mini peppers at Costco. They are so stinkin' delicious! So sweet, I eat them raw, straight from the bag. You can replace the mini peppers with the larger red, yellow and orange bell peppers if desired. If doing so, I'd only use ½ of each one.:)
  7. Leftovers are even better the next day as the flavors get a chance to marry overnight.
  8. This dish can be made a day a head. Make as directed, let cool. Store in a covered glass Pyrex dish and place in the fridge. Bring dish to room temp. reheat in a 350 degree F. oven just until heated through. Or heat contents on the stove top over medium high heat, tossing frequently, just until heated through. Serve over rice. I use this method for this dish when I'm planning a big dinner party with different entrees. Or simply know I won't feel like cooking the next day. No one knows the wiser. Shh... it'll be our little secret. ;)
  9. Quick note on the rice... If making the dish a head of time, wait to make the rice the day you are reheating the dish.

 

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Cashew Chicken and Broccoli ~ One pot meal ready in less than 15 minutes

 

 

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How to can Garlic Banana Pepper Rings, #Canning, #Garden, #peppersGarlic Banana Peppers ~ How to can, step by step guide

Banana pepper plants have a tremendous yield and are very easy to can. Can a batch of these garlic banana peppers to eat with your sandwiches and salads all year long.

Yield: 9 pints

  • 7-9 lbs peppers
  • 5 cups vinegar
  • 1 cup water
  • 4 tsp salt
  • 2 TBS sugar
  • 18 cloves garlic, peeled
  • 9 pint  jars, lids, and rings

Fill a water bath canner  halfway full of water and bring to a simmer. Wash your jars in warm, soapy water and inspect for any damage. Place clean jars in the water bath canner and hold at a simmer until ready to use. Wash peppers and slice peppers into ¼” slices.
In another large pot, combine vinegar, water, canning salt, and sugar. Bring to a boil.
Remove jars from water bath canner, draining well. Pack each jar with peppers and two cloves of garlic. Pour the vinegar mixture into each jar, leaving ½” headspace. Slide a rubber or plastic spatula around the edges to remove air bubbles. Add more liquid if necessary.
Affix lids and rings to the top of each jar and submerge in water bath canner. Bring the canner to a full boil and process jars for 10 minutes.

How to can Garlic Banana Peppers, #Canning, #Garden, #peppers

You might also enjoy these tips:How to can Tomatoes, a step by step guide on how to can tomatoes #canning, #Tomatoes,How to Can Tomatoes ~ Quick step by step guide

IDEAS ON USING & PRESERVING APPLES

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No Knead Bread Recipe, Butter Roll recipe, Easy Dinner Rolls made from scratch, how to make dinner rolls, how to shape crescent rollsNo Knead Bread Dinner Roll Recipe – My Thrifty Roll Recipe

Printable Recipe Card below

IMG_1929I know that there are thousands of bread recipes.  But  I love this recipe, it is quick easy and so far fail proof.  I have made it hundreds of times and they always turn out,  so in my book it is a keeper! I also like it because you do not have to knead the dough.  I have a lot of problems with pain in my wrists, so it works best for me.  My girls and I love cooking together, some times it would be faster or less messy without their help…. but I feel it is best to let them help while they are still eager to learn.

IMG_1894

In large bowl add

  • 2 cups warm water ( if it is too hot or too cold…you will kill the yeast.  So make sure it is warm)
  • 2 TBS yeast
  • 1/2 cup sugar

Give it a few minutes in the bowl, to make sure your yeast is working.

IMG_1898

Then add:

  • 3 eggs whipped lightly
  • 3/4 cup melted butter
  • 1 teaspoon salt
  • Sometimes I add 1/2 cup of apple sauce to make them extra moist, in place of part of the butter.

Mix well….

IMG_1903

Start to whisk in the flour one cup at a time ( for a total of 6 cups) you will also need 1/2- 1 cup  when you shape the rolls.

IMG_1906

You will need to switch over to a spoon to mix with,  on about cup 4 of flour.

IMG_1910

Dough WILL be sticky, scrap down the sides of the bowl and cover with plastic wrap or a towel…I use both.

IMG_1912

Set aside in a warm place, (like a sunny window seat) and allow to raise.  Till doubled in size. ( if you are in a hurry let rise 20 mins other wise let it rise 60 mins).  Works best to wait the full 60 mins.

IMG_1915

Take off the plastic wrap, punch down to get the air out.  You will need to dust with flour.

IMG_1919

Take out HALF the dough, spread on floured counter top. With your hands make  into a circle.  Keep dusting with flour so it is easy to work with. ( do the same with the other half of dough) I have found it is just easier to work with only half at a time.

IMG_1920

Cut into wedges, and roll up in to crescent roll shape.  Or you can just make balls  in the shape of dinner rolls.

IMG_1921

Place them on a greased pan, Bake 400 degrees 10-12 mins

IMG_1924

Once cooked, brush a bit of butter on top to give them a nice shine.  Take off baking sheet, cool on cooling rack.

Last but not least enjoy!

No Knead Bread Recipe, Butter Roll recipe, Easy Dinner Rolls made from scratch, how to make dinner rolls, how to shape crescent rollsPrintable Recipe Card

No Knead Bread Dinner Roll Recipe
 
Prep time
Cook time
Total time
 
No Knead bread dinner rolls. Super easy to make and you can use normal All Purpose Flour or Bread Flour too.
Cuisine: American
Serves: 32 dinner rolls
Ingredients
  • 2 cups warm water ( if it is too hot or too cold...you will kill the yeast. So make sure it is warm)
  • 2 TBS yeast
  • ½ cup sugar
  • 3 eggs whipped lightly
  • ¾ cup melted butter (or do ½ cup butter and ½ cup apple sauce)
  • 1 teaspoon salt
  • 6 cups All Purpose or Bread flour works, may need more or less depending on dough.
  • ½-1 cup flour to use when you shape the dinner rolls before you bake them
Instructions
  1. First mix:
  2. cups warm water ( if it is too hot or too cold...you will kill the yeast. So make sure it is warm)
  3. TBS yeast
  4. /2 cup sugar
  5. Give it a few minutes in the bowl, to make sure your yeast is working.
  6. Then add:
  7. eggs whipped lightly
  8. /4 cup melted butter
  9. teaspoon salt
  10. Mix well....
  11. Start to whisk in the flour one cup at a time ( for a total of 6 cups)
  12. You will need to switch over to a spoon to mix with, on about cup 4 of flour.
  13. Dough WILL be sticky, scrap down the sides of the bowl and cover with plastic wrap or a towel...I use both.
  14. Set aside in a warm place, (like a sunny window seat) and allow to raise. Till doubled in size. ( if you are in a hurry let rise 20 mins other wise let it rise 60 mins). Works best to wait the full 60 mins. But I let it rise as long as 3 hours before.
  15. Take off the plastic wrap, punch down to get the air out. You will need to dust with flour.
  16. Take out HALF the dough, spread on floured counter top. With your hands make into a circle. Keep dusting with flour so it is easy to work with, do the same with the other half of dough. I have found it is just easier to work with only half at a time.
  17. Cut into wedges, and roll up in to crescent roll shape. Or you can just make balls in the shape of dinner rolls.
  18. Place them on a greased pan, Bake 400 degrees 10-12 mins. If baking two pans switch the rack they are on in the oven half way thru baking, for even cooking times.
  19. Once cooked, brush a bit of butter on top to give them a nice shine. Take off baking sheet, cool on cooling rack.
  20. Last, but not least enjoy!
  21. Photos and recipe found here http://athriftymom.com/my-thrifty-roll-recipe/

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Filed Under: Appetizer, Breads, Breakfast, Light Recipes, Lunch, Main / Dinner / Supper, Recipes