Chocolate Zucchini Bread

Ingredients:

1 cup brown sugar
1 cup sugar
1/2 cup margarine
1/2 cup oil
3 eggs
1 teaspoon vanilla
3/4 cup buttermilk
3 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
2 1/4 teaspoons baking soda
5 tablespoons cocoa
2 1/2 cups grated zucchini
1/2 cup milk chocolate chips
1/2 cup raisins
1/2 cup chopped nuts (optional)

Directions:

Preheat oven to 350 degrees.

In a large bowl, mix the sugars, oil, and margarine together. Add the egg into the mixture one at a time. Mix in the buttermilk and vanilla. 

In a small bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa. Add in the zucchini and dry mixture by alternating. Add in the chocolate chips, raisins, and nuts.

Grease two loaf pans and pour the batter into it. Bake in a 350 degree oven for 1 hour.

Blueberry-Lime Pound Cake

Ingredients:

Cake
8 oz. unsalted butter, softened (more for pan)
10.5 oz. all-purpose flour (more for the pan)
1.5 tsp. baking powder
1/4 tsp. plus 1/8 tsp. salt
1.75 cup granulated sugar
2 tsp. finely grated lime zest
6 oz. cream cheese
4 large eggs plus 1 large egg yolk at room temp.
2.5 cups fresh blueberries at room temp. washed and dried

Glaze
1 cup confectioner's sugar
2 tblsp. fresh lime juice; more as needed

Directions

 Position a rack in the center of the oven and preheat to 350 degrees. Butter and flour bundt pan.

Sift the flour, baking powder, and salt into a medium bowl. Put the sugar and lime zest in a food processor and pulse 20 times, or until the zest is in small pieces.

In mixer, beat butter and cream cheese until smooth. Add the sugar mixture and beat until light and fluffy (1-2 minutes). With the mixer running, add the whole eggs one at a time, mixing well after each addition. Stop the mixer twice and scrape down the sides. Beat the egg yolk into the mixture and reduce speed to low. Add flour mixture. Stop the mixer once to scrape down the sides. Beat until batter is smooth. Using a rubber spatula, gently fold in the blueberries.

Transfer batter into Bundt pan and place in over. Cook for 50-55 minutes until a wooden skewer comes clean when inserted. Set pan on wire rack to cool for 10 minutes. Invert pan on wire rack, remove from cake and let cool completely.

Whisk confectioner's sugar and lime juice into a 2 cup measuring cup and pour over the top of the cake. Let the glaze set fully before transferring to a cake plate.

World's Best Chocolate Chip Cookie

Ingredients:
 
3/4 cup granulated sugar
1 cup brown sugar
1 cup butter
1 tablespoon vanilla
2 eggs, slightly beaten
3 cups flour
3/4 teaspoon baking soda
3/4 teaspoon salt
3 cup chocolate chips
1 cup chopped nuts (optional)

Directions:

Preheat oven to 350 degrees.

In a mixer, combine sugars; add in butter and cream together with the sugars. Add vanilla and eggs; mix together.

In a large mixing bowl, sift the dry ingredients and add to creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips and nuts (if using).

Line the baking sheets with wax paper (parchment). Drop dough in 1" balls onto sheets. 

Bake for 10-15 minutes until brown. Remove from oven and cool.

Steak & Egg Panini Sandwich

Ingredients:

2 rib-eye steaks, each about 12 oz.

Salt and freshly ground pepper, to taste

6 eggs

1/4 cup milk

1 Tbs. chopped fresh flat-leaf parsley

1 Tbs. chopped fresh chives

6 Tbs. (3/4 stick) unsalted butter, melted

12 slices sourdough bread, each about 1/2 inch thick

6 slices cheddar cheese

Hot sauce for serving (optional)

Directions:

Preheat an electric panini press to high (400°F) according to the manufacturer's instructions.

Season the steaks with salt and pepper. Place the steaks on the panini press. Close the lid and cook for 3 to 5 minutes for medium-rare, or until done to your liking. Transfer the steaks to a cutting board, cover loosely with aluminum foil and let rest for 5 minutes. Cut the steaks into strips 1/4 inch wide.

In a bowl, whisk together the eggs, milk, parsley, chives, salt and pepper. In a nonstick fry pan over medium heat, warm 2 Tbs. of the melted butter. Add the egg mixture and, using a silicone spatula, stir frequently until soft curds form, 3 to 4 minutes. Remove the scrambled eggs from the heat.

Reduce the heat on the panini press to medium (350°F). Brush one side of each bread slice with the remaining 4 Tbs. melted butter. Lay 6 slices, buttered side down, on a work surface, and arrange 3 or 4 steak slices on each one. Top each with 1/4 cup scrambled eggs and 1 cheese slice. Top with another bread slice, buttered side up.

Place 2 sandwiches on the panini press and close the lid. Cook until the sandwiches are nicely grill-marked and the cheese has melted, about 3 minutes. Repeat with the remaining sandwiches. Serve with hot sauce.

Hash Brown Quiche

Ingredients:

3 cups, shredded frozen hash browns, thawed and drained
4 tablespoons butter, melted
3 large eggs, beaten
1 cup half-and-half
3/4 cup diced cooked ham
1/2 cup diced bell peppers (red/orange/yellow mix)
1 cup shredded cheddar cheese
salt and pepper to taste

Directions:

Preheat oven to 450 degrees

Gently press the drained has browns in paper towels to dry them as best you can. In the pie plate, mix the hash browns and the melted butter and press firmly to form a crust along the bottom and sides. Bake for 25 minutes until golden brown and starting to crisp.

In a large mixing bowl, combine the remaining ingredients. When the hash browns are ready, pour the egg mixture over it and return to oven.

Lower the oven temperature to 350 degrees adn bake for about 30 minutes until the quiche is light golden brown on top and puffed.