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Cinnamon Swirl Zucchini Bread

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Ingredients

FOR THE BREAD:

  • 4 cups all-purpose flour (or 3 cups AP flour and 1 cup White Lily AP Flour)
  • 1 1/2 cups granulated sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups shredded zucchini
  • 2/3 cup unsalted butter, melted
  • 1/4 c plain yogurt
  • 1 Tbsp cinnamon
  • 1/2 cup milk
  • 4 large eggs

For the cinnamon swirl:

  • 1 cup all-purpose flour
  • 1 cup light brown sugar, packed
  • 1 cup unsalted butter, melted
  • 1 Tbsp cinnamon

FOR THE GLAZE:

  • 1 cup powdered sugar
  • 2 Tbsp milk
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 350 degrees F. Line bottom only of two 9-inch loaf pans with parchment paper or spray with baking spray. Set aside.
  2. In a large bowl, mix all ingredients for bread, stirring to completely combined.
  3. In a separate, small bowl, combine cinnamon swirl ingredients until fully blended. Set aside.
  4. Pour half the batter evenly into the greased pans. Then add half the cinnamon swirl. Top with remaining batter, and then the remaining cinnamon swirl.
  5. Bake for 60 minutes, until completely cooked. Allow to cool for 10 minutes in pan, remove from pan and cool completely.
  6. For glaze, whisk together powdered sugar with milk and cinnamon until smooth. Drizzle over bread. Enjoy!

Freezer to Crockpot Chicken Fajitas

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Ingredients

  • 2 pounds of boneless skinless chicken breasts, fat trimmed
  • 2 bell peppers, sliced
  • 1 small yellow onion, peeled and sliced
  • 2 cloves of garlic, minced
  • 1 tablespoon honey
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 1/4 teaspoon crushed red pepper flakes

Instructions

TO FREEZE:

  1. Label your freezer bag with the name of the recipe, cooking instructions, and “use-by” date.
  2. Add all ingredients.
  3. Remove as much air from the bag as possible, seal, and lay flat in your freezer for up to three months.

TO COOK:

  1. The night before cooking, move the frozen bag to your refrigerator to thaw.
  2. The morning of cooking, pour contents of freezer bag into your crockpot and cook on “low” setting for 6 hours or until chicken is tender.
  3. Shred chicken and serve with cooked onions and peppers.

Double Tree Hotel Chocolate Chip Cookies

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Ingredients:

½ pound butter, softened (2 sticks)
¾ cup + 1 tablespoon granulated sugar
¾ cup packed light brown sugar
2 large eggs
1 ¼ teaspoons vanilla extract
¼ teaspoon freshly squeezed lemon juice
2 ¼ cups flour
½ cup rolled oats
1 teaspoon baking soda
1 teaspoon salt
Pinch cinnamon
2 ⅔ cups Nestle Tollhouse semi-sweet chips chocolate chips
1 ¾ cups chopped walnuts

Directions:

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.