Sweet Potato Zucchini Muffins

Ingredients

• Servings: 16
• cooking spray
• 1 sweet potato
• 2 cups biscuit mix (such as pioneer®)
• 1 1/4 cups brown sugar
• 1 cup milk
• 1 zucchini, grated
• 2 eggs
• 2 tablespoons margarine
• 2 teaspoons ground cinnamon
• 1/2 teaspoon vanilla extract, or to taste
• 1 pinch ground nutmeg

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• preheat oven to 375 degrees f (190 degrees c). spray muffin tins with cooking spray.
• cook sweet potato in the microwave until tender, about 6 minutes. peel and dice sweet potato; transfer to a large bowl.
• mix biscuit mix, brown sugar, milk, zucchini, eggs, margarine, cinnamon, vanilla extract, and nutmeg into sweet potato. spoon 1/3 cup batter into each muffin cup.
• bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.

flourless chocolate cake i

Ingredients

• Servings: 1
• 1/2 cup water
• 1/4 teaspoon salt
• 3/4 cup sugar
• 18 (1 ounce) squares bittersweet chocolate
• 1 cup unsalted butter
• 6 eggs

Recipe

• preheat oven to 300 degrees f (150 degrees c). grease one 10 inch round cake pan and set aside.
• in a small saucepan over medium heat combine the water, salt and sugar. stir until completely dissolved and set aside.
• either in the top half of a double boiler or in a microwave oven melt the bittersweet chocolate. pour the chocolate into the bowl of an electric mixer.
• cut the butter into pieces and beat the butter into the chocolate, 1 piece at a time. beat in the hot sugar-water. slowly beat in the eggs, one at a time.
• pour the batter into the prepared pan. have a pan larger than the cake pan ready, put the cake pan in the larger pan and fill the pan with boiling water halfway up the sides of the cake pan.
• bake cake in the water bath at 300 degrees f (150 degrees c) for 45 minutes. the center will still look wet. chill cake overnight in the pan. to unmold, dip the bottom of the cake pan in hot water for 10 seconds and invert a serving plate.

charleston breakfast casserole

Ingredients

• Servings: 8
• 12 slices bacon
• 1/4 cup butter, melted
• 3 cups croutons
• 2 cups grated cheddar cheese
• 6 eggs
• 1 3/4 cups milk
• 1 bell pepper (any color), diced
• 1 tablespoon prepared mustard
• salt and pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 20 mins


• place bacon in a large, deep skillet. cook over medium high heat until evenly brown. drain, crumble and set aside.
• preheat oven to 325 degrees f (165 degrees c).
• melt butter in the microwave, or in a small pan on the stove over low heat. spray a 9x12 inch baking dish with vegetable spray. place croutons in the bottom of the dish, and drizzle with melted butter. sprinkle with grated cheddar cheese.
• crack the eggs into a bowl, whisking to break up the yolks. add milk, peppers, mustard, salt, and pepper, and beat until well-combined. pour over the croutons and cheese, and sprinkle with crumbled bacon.
• bake in the preheated oven for 40 minutes. remove from oven and allow to stand 10 minutes before serving.

linda's summertime eggplant salsa

Ingredients

• Servings: 8
• 1 large eggplant, cut into 1/2 inch cubes
• 3/4 teaspoon kosher salt
• 1 cup tomato-vegetable juice cocktail (such as v8®)
• 1/4 cup red vinegar
• 1/2 cup red
• 2 tablespoons brown sugar
• 1/4 cup chopped fresh parsley
• 4 anchovy fillets, minced, or to taste
• 1 (14.5 ounce) can diced tomatoes
• 1/4 cup raisins
• 1/2 cup pitted black olives, chopped
• 1/2 cup pitted green olives, chopped
• 1/2 cup zucchini, diced
• 1/2 cup yellow squash, diced
• 2 celery stalks, diced
• 1/2 red bell pepper, diced
• 1/2 cup grated carrot
• 3 tablespoons extra-virgin olive oil
• 1/2 red onion, finely diced
• 1/2 cup pine nuts
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 3 hrs


• toss the eggplant with the kosher salt and spread out a microwave-safe plate. cook in the microwave on high until the eggplant is dry and has shriveled to 1/3 of its original size, about 15 minutes. transfer to a paper towel-lined plate and set aside.
• whisk the tomato juice cocktail, vinegar, red , brown sugar, parsley, and anchovies together in a large bowl. stir in the tomatoes, raisins, black olives, green olives, zucchini, yellow squash, celery, red bell pepper, and carrot; set aside.
• heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. stir in the eggplant and cook, stirring occasionally, until the edges have browned, 4 to 8 minutes. add the remaining 2 tablespoons of olive oil along with the celery and onion. cook and stir until the onion has softened, about 4 minutes more. stir in the vegetable mixture and bring to a simmer. reduce heat to medium-low and simmer uncovered until the liquid thickens and begins to coat the vegetables, 4 to 7 minutes more. scrape into a bowl and stir in the pine nuts. refrigerate to room temperature. sprinkle with the parmesan cheese and serve.