Lemony Zucchini Bread

Lemon Pudding Mix and zucchini make this a very moist quick bread. Thank you Taste of Home

4 cups flour
1½ cups sugar
1 pkg. instant lemon pudding
1½ tsp. baking soda
1 tsp. baking powder
1 tsp. salt
4 eggs
1¼ cups milk
1 cup vegetable oil
3 Tbsp. lemon juice
1 tsp. lemon extract
2 cups shredded zucchini
¼ cup poppy seeds
2 tsp. grated lemon peel

• Preheat oven 350
• In large bowl, combine flour, sugar, pudding mix, baking soda, baking powder, and salt. 
• In another bowl, whisk eggs, milk, oil, lemon juice, and extract. 
• Stir in dry ingredients until moistened
• Fold in zucchini, poppy seeds, and lemon peel. 
• Pour in two greased 9 x 5 loaf pans. 
• Bake for 50-55 minutes or until a toothpick comes out clean. 
• Cool for 10 minutes before removing from pans.

Banana Brownies with Peanut Butter Banana Frosting

Moist, chocolate, banana infused brownies are topped with a peanut butter and banana frosting for a rich and delicious dessert. Thank you Taste to Tell

BANANA BROWNIES
1/2 cup butter
1 2/3 cups semi-sweet chocolate chips
4 eggs
1 2/3 cups brown sugar
1 cup mashed banana
1 teaspoon vanilla
1/2 teaspoon salt
1 1/2 cups all-purpose flour
PEANUT BUTTER BANANA FROSTING
1/2 cup butter, at room temperature
1/2 cup peanut butter
1/2 cup mashed banana
1/2 teaspoon vanilla
pinch of salt
2 cups powdered sugar

• Preheat the oven to 325°F. 
• Grease the bottom of a 9×13-inch baking dish.
• Place the butter in a small pan over medium-low heat. 
• Melt completely, then add the chocolate chips. 
• Stir until the chocolate has melted. 
• Set aside to cool slightly.
• In a large bowl, beat the eggs lightly, 
• Stir in the sugar, banana, vanilla and salt. 
• Add the chocolate mixture and stir to combine. 
• Add the flour and stir just until combined. 
• Spread the batter into the prepared baking dish.
• Bake until a toothpick inserted in the center comes out with moist crumbs, 55-60 minutes. 
• Cool completely.
• To make the frosting, beat the butter and the peanut butter together until light and fluffy. 
• Add in the banana, vanilla and salt and beat to combine. 
• Slowly add in the powdered sugar until completely incorporated and creamy. 
• Spread over the top of the cooled brownies, then cut into 24 pieces.

Slow Cooker Honey Chicken

Quick, flavorful, delicious and healthy. Thank you I Heart Naptime

1.5 pounds chicken breasts

1/2 cup low-sodium soy sauce
1/2 cup honey
1 Tablespoon olive oil
1 teaspoon onion powder
2-3 cloves garlic , minced
1 teaspoon kosher salt
1/2 teaspoon pepper

• Place chicken breasts in a crock pot. 
• Combine soy sauce, honey, olive oil, onion powder, garlic, salt and pepper in a medium bowl. 
• Stir until combined. 
• Pour sauce over chicken. 
• Cook on low for 3-4 hours, or until the chicken easily falls apart.
• Serve honey chicken over cooked rice or quinoa. 
• Add extra sauce and top with green onions and sesame seeds. 

Raspberry White Chocolate Buttermilk Scones

Sweet scones make a great breakfast or a snack with a nice cup of tea or coffee. They are quick and easy to whip up too! Thank you PicNic Blog

3/4 Cup buttermilk
1/4 Cup stevia (or sugar)
1 egg
2 Cups plain flour
1 Tbsp baking powder
1/2 tsp salt
3 Tbsp butter
1 Cup frozen raspberries
1/2 Cup white chocolate chips

• Preheat oven to 180ºC (355ºF) and line a baking tray with baking paper.
• Combine the buttermilk, stevia, and egg in a bowl. 
• Whisk.
• Sift the flour, baking powder, salt, and butter into the bowl of a food processor 
• Process into a course crumb.
• Tip into a bowl, fold in the chocolate chips 
• Add the buttermilk mixture. 
• Combine.
• Knead lightly. 
• Shape into a circle on the baking tray, cut into 12 even size pieces 
• Bake for 20 minutes. 

Heavenly S’mores Pie

I could go for a piece of this s'mores pie right now! Thank you Real Mom Kitchen

1/3 cup butter
18 graham cracker squares
1/3 cup sugar
1 (12 oz) jar of hot fudge ice cream topping
2 cups mini marshmallows
1 1/2 cups cold milk
1 (5.9 oz) chocolate fudge instant pudding
1 (8 oz) container frozen non-dairy whipped topping, thawed
1/4 cup mini semi sweet chocolate chips

• Place butter in a microwave safe bowl. 
• Cover bowl with waxed paper 
• Microwave for 30 to 40 seconds until melted. 
• Carefully remove from the microwave using hot pads.
• Place graham crackers in a freezer zipper bag. 
• Zip closed and crush crackers using a rolling pin. 
• You will need 1 1/2 cup of graham cracker crumbs.
• In an 8 x 8 x 2 inch square pan, add the melted butter, graham cracker crumbs, and sugar. 
• Stir until all the crumbs are wet.
• Take out 1/3 cup of the crumb mixture and set aside to top the pie later.
• Press the remaining crumbs into the bottom of the 8 x 8 x 2 pan. 
• You can use the bottom of a measuring cup or glass to help you do this. 
• Place the crust in the freezer for 10 minutes.
• Take the lid off of the fudge topping. 
• Place the jar in the microwave for 30-45 seconds until thin enough to pour.
• After the crust has been in the freezer for 10 minutes, pour the heated fudge sauce over the crust 
• Use the back of a spoon to spread it evenly over the crust. 
• Sprinkle 1 cup of the mini marshmallows over the fudge.
• In a large bowl, add the milk and pudding mix. 
• Beat with an electric mixer for 2 minutes. 
• Use a rubber scraper and fold the whipped topping into the pudding.
• Pour into the 8 x 8 x 2 pan over the marshmallows and spread evenly. 
• Sprinkle the remaining 1 cup of marshmallows, reserved 1/3 cup graham cracker mixture, and 1/4 cup mini chocolate chips.
• Cover the 8 x 8 x 2 pan with foil and refrigerate for at least 1 hour. 

Lemon Supreme Cake

Full of lemon flavor, this Lemon Supreme Cake is for the true lemon lover! Thank you Love Bakes Good Cakes

Ingredients listed on cake mix box to prepare the cake
1 can (21 oz.) lemon creme pie filling
1 box (3.4 oz.) lemon instant pudding
1 cup milk
1 container (8 oz.) whipped topping, thawed
Lemonheads candy or lemon drop candies (optional)
Thinly sliced lemon, for garnish (optional)

• Prepare the cake mix according to the package directions using the ingredients listed on the box. 
• Bake in a 9×13-in. baking dish for the time listed. 
• Cool completely.
• Spread the lemon creme pie filling evenly over the top of the cake.
• In a medium bowl, mix the lemon instant pudding with the milk until smooth. 
• Fold in the whipped topping. 
• Spread the mixture over the top of the cake. 
• Refrigerate at least 4 hours before serving.

For even more lemon flavor, you can grind a few Lemon heads candy or lemon drop candies and sprinkle the powder over the top of the cake prior to serving!

Honey Garlic Salmon

Salmon fillets seared to perfection and coated in a sweet and savory honey garlic sauce. The perfect easy and healthy dinner for a busy weeknight! Thank you Dinner at the Zoo

1 1/4 pounds salmon fillets
2 teaspoons olive oil
salt and pepper to taste
4 cloves garlic minced
1/4 cup water
1/4 cup low sodium soy sauce
3 tablespoons honey
2 teaspoons cornstarch
1 tablespoon chopped parsley
lemon wedges for serving

• Heat the olive oil in a large pan over medium high heat. 
• Season the salmon with salt and pepper to taste.
• Place the salmon skin side up in the pan. 
• Cook for 4-5 minutes per side or until cooked through.
• Remove the salmon from the pan and place on a plate. 
• Cover with foil to keep warm.
• Add the garlic to the pan and cook for 30 seconds.
• Add the water, soy sauce and honey to the pan; bring to a simmer.
• In a small bowl, whisk together the cornstarch with 1 tablespoon cold water.
• Slowly pour the cornstarch mixture into the pan and whisk to combine. 
• Bring to a boil and cook for 1 minute or until sauce has just thickened.
• Return the salmon to the pan and spoon the sauce over the top. 
• Sprinkle with parsley and serve with lemon wedges if desired.

Ginger Garlic Baked Chicken

This baked chicken recipe is so easy and delicious. The chicken drumsticks are marinated and oven baked to juicy goodness! Thank you Rasamalaysia

1 1/2 lbs chicken drumsticks
1 piece ginger, peeled and chopped (2-inch)
5 cloves garlic, peeled and chopped
1 1/2 tablespoons soy sauce
1/2 tablespoon oyster sauce
1 tablespoon honey
1 teaspoon sesame oil
3 dashes white pepper
1 pinch Chinese five-spice powder, (optional)
1 pinch salt

• Pre-heat the oven to 375F.
• Rinse the chicken and pat dry with paper towels. 
• Add the ginger and garlic to the chicken and gently rub them on the chicken. 
• Add the rest of the ingredients to the chicken, stir to mix well so the chicken is nicely coated 
• Set aside to marinate for at least 30 minutes or best for 2 hours in the fridge.
• Arrange the chicken on a baking sheet lined with parchment paper 
• Bake for 30-40 minutes in the middle of the oven, or until the surface turn golden brown, slightly charred and inside is cooked through. 
• You may cover the chicken with aluminum foil to prevent the surface from getting too dark. You can do that in the middle of baking the chicken, once the chicken surface has turned dark but the inside is still not cooked
• If the ginger and garlic are burned on the surface of the chicken, scrape them off before serving.
• Serve warm.

Chocolate Chip Zucchini Bread

3 cups all purpose flour

1/2 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1 teaspoon baking soda

3 eggs

1 cup white sugar

1 cup brown sugar

1 cup vegetable oil

1/4 cup orange juice

2 teaspoons vanilla extract

2 cups grated zucchini

1 cup chopped pecans

1 cup semisweet chocolate chips

1 tablespoon orange zest

whipped cream or butter to serve

• Preheat oven at 350 °F. 
• Grease (2) 9 by 5-inch loaf pans.
• Sift together flour, baking powder, salt, spices and baking soda.
• In a large bowl, beat eggs until light and fluffy.
• Add sugar, and continue beating until well blended.
• Stir in oil, orange juice vanilla, zucchini, pecans, chocolate chips and orange zest.
• Stir in sifted ingredients.
• Pour into prepared loaf pans
• Bake for 50 minutes, or until a skewer inserted in the middle comes out clean.
• Remove loaves from pans and cool.
• Chill before slicing.
• Serve with whipped cream ...