Melissa's Zucchini Bread

Ingredients

• 3 cups all-purpose flour 
• 1 teaspoon salt 
• 1 teaspoon baking soda 
• 1 teaspoon baking powder 
• 1 tablespoon ground cinnamon 
• 3 eggs 
• 1 cup vegetable oil
• 2 1/4 cups white sugar 
• 3 teaspoons vanilla extract 
• 2 cups grated zucchini 
• 1 cup chopped walnuts 

Directions

Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).

Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined.

Pour batter into prepared pans. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Crockpot Refried Beans

Melissa: "We love these and make them often and have them for the week, so so good!"   I can't wait to try these!

Ingredients:

• 1 onion peeled and halved 
• 3 cups dry beans (I do 2 c. Pinto 1 c. Black beans.) 
• Jalapeño optional (I usually add a few in from a jar) 
• 2 TBL. Minced garlic 
• 3 tsp salt 
• 1 3/4 tsp pepper 
• 1/8 tsp cumin (optional) 
• 9 cups water or chicken broth 

Directions:

Soak beans overnight. Drain and put everything in the crockpot. Stir.

Cook on HIGH for 8 hours adding more water if needed. Once cooked, strain them reserving the liquid. Mash beans and onion, or remove onion, whatever your preference is. Add reserved liquid as needed until you reach your desired consistency.

White Chocolate Dipped Ginger Cookies

Yield: About 2 1/2 dozen

Ingredients 

• 2 1/4 cups all-purpose flour 
• 1 tsp baking soda 
• 1/2 tsp salt 
• 2 tsp ground ginger 
• 1 tsp ground cinnamon 
• 1/4 tsp ground cloves 
• 1/4 tsp ground nutmeg 
• 3/4 cup unsalted butter , softened 
• 1/2 cup + 3 Tbsp granulated sugar , divided 
• 1/2 cup packed light-brown sugar 
• 1 large egg 
• 1/4 cup molasses 
• 2 tsp vanilla extract 
• 3 cups white chocolate chips 
• 3 Tbsp shortening 
• Red and green candy melts (or tinted royal icing) (optional) 

Instructions 

In a mixing bowl whisk together flour, baking soda, salt, ginger, cinnamon, cloves and nutmeg for 20 seconds, set aside.

In the bowl of an electric stand mixer fitted with the paddle attachment, cream together butter, 1/2 cup granulated sugar and brown sugar until well blended. Mix in egg, then blend in molasses and vanilla. With mixer set on low speed, slowly add in dry ingredients and mix until combined. Cover bowl with plastic wrap and chill 1 hour.

Preheat oven to 350 degrees during last 10 minutes of chilling. Scoop dough out about 1 1/2 Tbsp at a time, shape into balls then roll in remaining 3 Tbsp granulated sugar. Transfer to Silpat or parchment paper lined baking sheets, spacing cookies 2 inches apart (keep dough chilled that is not currently baking), flatten tops just slightly (to evenly level).

Bake in preheated oven 8 - 10 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

In a microwave safe bowl, melt 1 cup white chocolate chips with 1 Tbsp shortening at a time in microwave on HIGH power in 10 second intervals, stirring between intervals, until melted, smooth and fairly runny (I did batches of it because it will cool as your dipping, plus its easy to burn so you don't want to work with too much of it at a time. Then once you've used it up melt more, you may not need all 3 cups). Dip half of each cookie in melted white chocolate mixture then run bottom of cookie slightly along edge of bowl to remove excess, then return to Silpat or parchment paper to set at room temperature.

If doing the holly decoration, melt candy melts according to directions on package (I worked in small batches because it sets quickly, maybe 9 chips at a time, plus you won't need much). Pour into a piping bags fitted with a #4 tip and pipe decorations. Allow to set a room temperature.

Chocolate Chip Banana Muffins

"My kids gobble these up." -Melissa

Ingredients

• 1 cup white sugar 
• 2 cups flour 
• 1 teaspoon baking soda 
• 1 teaspoon vanilla 
• 3 tablespoons sour cream 
• 2 eggs 1/2 cup butter, softened 
• 2 or 3 ripe bananas - I always use 3 bananas 
• 3/4 cup chocolate chips 

Instructions

Mix all ingredients together until moistened. Add chocolate chips by sprinkling on the tops of the muffins before baking. Pour into greased muffin baking tray or use muffin paper liners. Bake at 350 for 20 minutes or until golden brown. Recipe makes 12 muffins.

Recipe found HERE.

Graham Cracker Crust #2

INGREDIENTS

• 1 1/2 cups graham cracker crumbs (from about 9 whole graham crackers) 
• 1/4 cup packed brown sugar 
• 1/2 teaspoon cinnamon, optional 
• Pinch of salt 
• 7 tablespoons unsalted butter, melted 

DIRECTIONS

If you’re using whole graham crackers, finely crush them in a food processor or place them in a ziploc bag and roll with a rolling pin.

Stir graham cracker crumbs, brown sugar, cinnamon, and salt together in a large bowl. Add melted butter and stir with a fork. Press mixture into the bottom and up the sides of a 9” pie plate. Press hard to compact. You can use a glass to press the bottom, but use your fingers to press the sides.

To make a no-bake pie: Chill pie crust for at least one hour before filling. Cover if chilling longer. Make pie as directed.

To make a baked graham crust: Preheat oven to 325°. Bake crust for 10 minutes, until it just starts to brown. Cool completely before filling.

Swig Sugar Cookie Link

Melissa likes this Swig Sugar Cookie Copycat Recipe found HERE.

(She specifically asks on her site not to copy her recipe and post anywhere else, so I've just linked it above.)

Chocolate Chocolate Chip Nothing Bundt Cake Copycat Recipe

We have all had this cake. We've all made this cake. It's hard to believe we didn't have the recipe on here sooner! It is THE chocolate bundt cake recipe to have! Soooooooooooooo yummy!!


Ingredients 

• 1 pkg Devil's Food Cake Mix 
• 1 small box instant chocolate pudding 
• 1 c. sour cream 
• 4 large eggs 
• 1/2 c. water 
• 1/2 c. oil  
• 1 1/2 c. mini chocolate chips 

For the frosting

• 1 (8 ounce) pkg. cream cheese, softened 
• 1/4 cup butter , softened 
• 1 1/2-2 cups powdered sugar 
• 1 tsp . vanilla extract 

Instructions 

The night before: Mix first six ingredients together in a mixer or with beaters. Stir in chocolate chips. Pour into a greased bunt cake pan (cooking spray works great). Bake at 350 degrees for 45-50 minutes. Remove from oven. Let cool for 20 minutes. Remove cake from bundt pan by placing a plate upside down over the bundt pan. While holding the plate firmly on top of the bundt pan, flip both over so the cake comes out onto the plate. Cover the cake with plastic wrap and place it in the fridge overnight before frosting. 

Before serving: In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the powdered sugar. Start with 2 cups then keep adding more until it is nice and thick. Spoon the frosting into a Ziplock resealable gallon bag. Clip one bottom corner of the bag. Squeeze frosting out of the bag onto the cake in strips as pictured above.

Christmas Fudge

Melissa's comments: "I made this fudge for the first time at Christmas and it turned out so good. Easy pure fudge. Lot's of people at JD's work said it was the best creamiest fudge they had had."

Click HERE for recipe source.

Ingredients 

• 2 and 1/2 cups white granulated sugar 
• 3/4 cup butter 
• 2/3 cup evaporated milk 
• 12 ounce package (2 cups) semi-sweet chocolate chips 
• 7 ounce jar marshmallow cream (also called marshmallow fluff) 
• 1 teaspoon vanilla 

Instructions

Line an 8 or 9 inch square pan with aluminum foil or parchment paper. Coat with nonstick spray. Set aside.

In a 3 quart HEAVY saucepan over high heat, combine sugar, butter, and evaporated milk. Use a wooden spoon to stir slowly until butter melts, scraping sides of pan to get all the sugar crystals. Bring to a full rolling boil, stirring constantly with a long wooden spoon. Once it starts boiling, set a timer for 5 minutes and turn the heat down to medium so that you don't burn your fingers off--it should be boiling the full 5 minutes. Stir constantly.

When the timer goes off, remove from heat and add chocolate chips. Stir until all chips are melted and mixture is smooth.

Add marshmallow creme and beat with a wooden spoon until well blended. Add vanilla and mix well.

Immediately pour into the prepared pan. Let cool to room temperature. Slice and serve! Store on the counter covered.

Recipe Notes This recipe is easy to double, just use a 9x13 pan. Microwave your marshmallow creme for 10 seconds to make it easier to scrape out. (Be sure to remove all traces of foil from the safety seal.)

Devin's Famous Dutch Oven Potatoes

Melissa says, "These are the best Dutch oven potatoes! We have made them several times and for several people. Scouts, Friends, JD's family at the cabin. And every time they turn out amazing and no joke everyone says they are the best Dutch oven potatoes they have ever had. We will never make a different one."

Click HERE for original recipe and photos.

Ingredients 

• 1 pkg. bacon cut into fourths 
• 10-12 large potatoes scrubbed, rinsed, and sliced into circles 
• Seasoning Salt "Spike" or "Johnny's" seasoning salt work great! 
• 1 Tbsp. garlic powder 
• 1 can cream of chicken 
• 3-4 c. shredded cheddar cheese 

Instructions 

When the Dutch oven is good and hot add the bacon and heat until fully cooked. Drain about half of the bacon grease then add the potatoes. Stir in about 3 Tbsp. of the seasoning salt (or to taste) and garlic powder. Cover and cook about 20-25 minutes stirring occasionally (or until potatoes are no longer crunchy, but do NOT overcook). Add cream of chicken. When the cream of chicken is evenly distributed and hot, add cheese. When cheese is melted, remove from heat and serve.

Melissa's Grilled Chicken Marinade #2

Melissa says, "This is one of my go to recipes for grilled chicken. Easy and delicious!"

Ingredients

• 1 cup brown sugar 
• 1 cup oil 
• ½ cup soy sauce 
• ½ cup vinegar

Mix all the ingredients and then add chicken. Let marinate at least 4 hours or best overnight. Grill chicken and then enjoy!

Click HERE for recipe source.

Sheet Pan Shrimp Boil

Melissa says, "I made this for Father's Day for the first time and we have made it twice since then. My whole family loves this."

Recipe found here.
 
Ingredients

• 1 pound baby Dutch yellow potatoes 
• 3 ears corn, each cut crosswise into 6 pieces 
• 1/4 cup unsalted butter, melted 
• 4 cloves garlic, minced 
• 1 tablespoon Old Bay Seasoning 
• 1 pound medium shrimp, peeled and deveined 
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced 
• 1 lemon, cut into wedges
• 2 tablespoons chopped fresh parsley leaves

Directions

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.

In a large pot of boiling salted water, cook potatoes until just tender and parboiled, about 10-13 minutes. Stir in corn during the last 5 minutes of cooking time; drain well.

In a small bowl, combine butter, garlic and Old Bay Seasoning.

Place potatoes, corn, shrimp and sausage in a single layer onto the prepared baking sheet. Stir in butter mixture and gently toss to combine. Place into oven and bake for 12-15 minutes, or until the shrimp are opaque and corn is tender.

Serve immediately with lemon wedges, garnished with parsley, if desired.