Broccoli Soup

This is a great soup and made extra special when you serve it in hollowed out sourdough bread bowls!!

You can use half & half cream or milk depending on your tastes. I use whatever I have available in my fridge and it is tasty either way.

Zucchini & Chocolate Chip Muffins

Every year I am always given fresh zucchini from friends and coworkers. I like to grate it and store in my freezer for muffins. My children love anything with  chocolate chips so I make these muffins and they are always gobbled up.

Yields 12 medium muffins.

Muffins:

9 oz. (2 cups) all-purpose flour
3/4 cup granulated sugar
2-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 Tbsp grated lemon zest
1 cup sour cream
4 oz. (8 Tbs.) unsalted butter, melted and cooled slightly
2 large eggs
1 tsp. pure vanilla extract
1 cup grated zucchini
½ cup chocolate chips
½ cup chopped pecans or walnuts

Topping:

3 Tbs. granulated sugar
1/2 tsp. ground cinnamon

Directions:

Position a rack in the center of the oven and heat the oven to 400°F. Line a 12-cup muffin tin with paper or foil baking cups.

Make the muffin batter: In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth. Lightly stir the sour cream mixture into the dry ingredients with a spatula until the batter just comes together; do not overmix. Gently stir in the zucchini, nuts and chocolate chips. The batter will be thick.

Divide the batter among the muffin cups, using a ice cream scoop. The batter should mound a bit higher than the tops of the cups.

Make the topping: In a small bowl, combine the sugar and cinnamon and mix well. Sprinkle a generous 1/2 tsp. of the cinnamon-sugar mixture over each muffin.

Bake the muffins until they’re golden brown, and a pick inserted in the center comes out clean, 20 to 22 minutes. Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan. Serve warm.
Link to Recipe: Zucchini Chocolate Chip Muffins

In a large mixing bowl, combine the flour, sugar, baking powder, cinnamon, baking soda, and salt and whisk to blend.

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth

Topping:In a small bowl, combine the sugar and cinnamon.

Mix well

In a medium bowl, whisk together the sour cream, melted butter, eggs, and vanilla until smooth.

Combine sour cream mixture into the flour mixture.

Add the zucchini, nuts and chocolate chips until combined.

Divide the batter among the muffin cups, using a ice cream scoop

The batter should mound a bit higher than the tops of the cups.Sprinkle with cinnamon mixture and bake.

Transfer to a rack and let the muffins cool in the pan for 5 to 10 minutes. Carefully lift the muffins out of the pan.

Serve Warm YUM!

Lemon Pound Cake

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Dill Pickle Chip Dip

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Lemonade

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Vodka Slush

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Bacon & Cheese Potato Rounds

These yummy potatoes are quite versatile. You can serve them as a side dish with a meal or as an appetizer. You can  also make ahead and simply reheat them quickly in the oven.