Friday, October 12, 2012

Delicious Zucchini Muffins

So much for my "Muffin Mondays"...I'm glad I'm back here blogging and pinning and "You-tubing", because then I am reminded of my wonderful plans for posting recipes, letting you all listen to the kids' Europe tour, showing you about our life in pictures and posts, etc.

Well, anyway, here is one of my favorite muffin recipes; and again, THE KIDS LIKE THEM!!! :) Enjoy!

1 c. sugar                                          1 c. brown sugar                        
3 eggs                                               2 c. grated zucchini (seeds removed)
1 c. canola oil                                   1 ts. vanilla
3 c. flour                                           1 ts. soda
1 Tbs. cinnamon                               1 ts. salt
1/4 ts. baking powder                       1/2 c. chopped nuts (optional)

Cream together sugars, oil, eggs, and vanilla.  Next add zucchini. In a separate bowl, mix flour, soda, cinnamon, salt, baking powder with a fork. Add dry ingredients to zucchini mixture, mixing slowly or by hand. Mix until flour is blended. Pour into greased and floured bread pans or muffin tins. Bake in a preheated 350 degree oven for 1 hour for loaves, or 25-30 minutes for muffins.

I hope you like these!

Easy Peach Cobbler

I have enjoyed tweaking this Peach Cobbler to make it  my own, with some experimenting over the years.  The best part of this recipe for this mom, is that her son Philip actually liked it!  I hope you enjoy too!

As usual, I am a day late and a dollar short; peach season is over. But, hopefully you will get to try it next season!  Enjoy!

Easy Peach Cobbler by Suzie's Corner

1/4 cup butter
4 cups peeled, sliced peaches
1/2 cup sugar
1 Tbs. + 2/3 cup biscuit mix (my recipe forthcoming!)
1/2 ts. ground cinnamon
2 Tbs. brown sugar
2 Tbs. milk

In 1-quart shallow baking dish, combine peaches, sugar, 1 Tbs. biscuit mix and cinnamon.  In medium bowl, mix remaining 2/3 cup baking mix with brown sugar. Cut in butter until mixture is the size of small peas. Stir in milk until moistened; drop by spoonfuls onto peaches.  Bake at 400 degrees for 30 minutes or until toothpick inserted into crust comes out clean. Let stand 5 minutes. If you want to double it, use a 9 X 13 pan.