Smashed Burgers - Oh the Juiciness

 

Ingredients List

– Ground Beef (about 1 lb, for 4 patties) I like to use 80/20
– Burger Buns (4, K man like Franz Hawaiian Hamburger Buns)
– Lettuce (1 cup, shredded)
– Tomato (1, sliced)
– Onion (1, sliced)
– Cheese (4 slices)
– Mayonnaise (1/2 cup for the sauce)
– Ketchup (1/4 cup for the sauce)
– Pickles (1/4 cup, chopped for the sauce)
– Salt and Pepper (to taste)

How to Make Juicy Smashed Patty Burgers with Secret Sauce?

1. Make the Sauce: In a bowl, combine the mayonnaise, ketchup, chopped pickles, and a pinch of salt and pepper. Mix well and set aside while those flavors meld together.

2. Form the Patties: Take your ground beef and divide it into 4 equal balls.

3. Cook the Patties: Fire-up the Blackstone Grill - Add the meatballs to the stone and smash them down with a spatula to form nice, juicy patties. Cook until they are browned and cooked through, about 4-5 minutes per side depending on thickness.

4.Toast the Buns: While those delicious patties are sizzling away, toast your burger buns until they’re golden.

5. Assemble the Burgers: Here comes the fun part! Spread the secret sauce generously on the bottom bun. Add a layer of lettuce, place the cooked patty on top, then add a slice of cheese, some juicy tomato, and onion. Top it off with the other half of the bun.

6. Serve Warm: Plate these beauties up and enjoy your Juicy Smashed Patty Burger with Secret Sauce while they’re still warm and the cheese is melty!

– Don’t overwork the meat when forming patties. Keep it loose for ultimate juiciness!
– Feel free to add your own twist to the sauce. A dash of hot sauce gives it a nice kick!
– If you want to elevate your burger experience, consider adding avocado slices or sautéed mushrooms.

I’m so excited for you to try this recipe! I promise once you get one bite of that juicy burger topped with that creamy, tangy secret sauce, you’ll be hooked just like we are. So fire up those Blackstone's and let the deliciousness unfold! 

Let me know how your burger adventure goes, and remember – no burger is ever complete without some good company so head on over to our place!  We can't wait for you to join us!

Shredded Beef Sliders - Thank you Jason

 

2 package 12 count King Hawaiian Sweet Rolls

6-8 slices mozzarella cheese

4 cups shredded beef

1 medium white onion, finely diced

¼ cup freshly chopped cilantro

1 medium jalapeno pepper, seeded, very finely diced

1 cup queso fresco, crumbled

Shredded beef juice, warmed (this is the juice that is with the meat when you make it) This is for dipping.

For Shredded Beef

2-3 lbs beef chuck roast

2 at oz cans fired roasted tomatoes

2 cups beef broth

1 package fajita simmer sauce

1 small yellow onion, chopped

Instructions
Prepare beef ahead of time

Preheat oven to 300

Using a large dutch oven, add 3 tablespoons of olive oil over medium high heat

Slice roast into large cubes. Season generously with salt and pepper

Cook beef until all sides are a dark brown.. Remove from Dutch oven.

Add chopped onion and cook until slightly softened. Add beef broth and deglaze the Dutch oven.

Add in tomatoes and simmer sauce. Bring to a low boil. Cover Dutch oven and place into the oven.

Cook at 300 for 1 hour then lower heat to 275. After 3 hours, begin checking the meat for doneness. It’s done once it’s easy to shred  with shredding forks. Remove the beef from the oven and shred. Place in a separate bowl and add about 1 cup of the liquid to the beef. It should all get absorbed by the shredded beef.

 

Set aside and save the liquid.

Prepare the sliders.

Preheat oven to 300

Make a simple salsa by combining onion, cilantro and jalapeno. Set aside

Slice the rolls in half and place the bottoms in a 13 X 9 baking dish

Top each bottom with a square of mozzarella cheese, a large spoonful of the beef, a spoonful of the salsa, and a sprinkle of queso fresco.

Top each bottom with a top bun and brush the top with some of the cooking liquid from the beef.

Cover with foil and place into the oven for 15 minutes.

You can serve with the left over cooking liquid.

Creamy Tomato Soup

 

Ingredients:

1 medium white or yellow onion

1 cube butter

2 14-5 ounce cans diced tomatoes

1 46 ounce bottle or canned tomato juice

3  tablespoons sugar

1 tablespoon chicken base

Freshly ground black pepper

1 cup apple juice

1 1/2 cups heavy cream

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

Directions:

Dice the onion, melt the butter in a large pot. Toss in the onion and cook until translucent.

Dump in the cans of diced tomatoes and stir to combine. Add the tomato juice.

Now add the sugar - taste as needed if you want it sweeter.

Next add the chicken base

Add the freshly ground black pepper. Stir to combine then bring to almost a boil and turn off the heat. 

Add the apple juice and stir in the cream. Top with the basil and parsley and stir. 
ENJOY!!!!

What Do You Know About Martin Luther King Jr.

By Kaliyah Onate-Thompson - 3rd Grade 

Martin Luther King Jr. was important for many reasons. First, life was so unfair for black people. Back in the day, black people had to sit in the back of the bus. Kids were segregated at school. 

Second, Martin Luther King  Jr. was about peace. He gave good speeches. The black people protested and wouldn't ride in the buses. 
 

He always had kind words. He had a dream for people to be happy and love everyone. 

In conclusion, Martin Luther King Jr. was always the best!

Southwestern Salad Tostada

 

For Tostadas:   2 tbsp avocado oil 6 corn tortillas kosher salt

For Dressing:

½ cup sour cream

2 limes juiced

¼ cup fresh cilantro leaves

1 clove garlic

¼ tsp salt

¼ tsp pepper

For the Salad

Romain lettuce chopped

¾ cup cherry tomatoes sliced

1 avocado diced

½ cup jicama diced small

½ cup corn – which I can’t have!

½ cup black beans

¼ cup shredded Mexican cheese

Kosher salt & Pepper

 Preheat oven to 425° F and drizzle 2 Tbsp avocado oil on a large baking sheet.

Rub both sides of each tortilla in the oil and sprinkle with salt

Bake for 5 minutes on the first side, flip and bake for 3-5 minutes more until deep golden brown and crispy

In a blender or food processor, blend together the ingredients for the dressing

Place the ingredients for the salad in a bowl and add half the dressing. Toss and add more dressing to your liking. Season with salt and pepper to taste.

Serve the salad on the tostada shells with some more cheese, a slice of avocado, and some finishing salt and pepper on top.  Bon Appetite!

35 minute total prep and cook time Recipe makes 6 tostadas  

Chinese Chicken Cabbage Stir-Fry

 

Chinese Chicken Cabbage Stir-Fry

Ingredients:

·        1 tbsp butter

·        1 medium onion, sliced

·        2 cloves garlic, minced

·        1/2 head green cabbage, shredded

·        6 chicken thighs, thinly sliced

·        1 orange pepper, diced

·        1/2 cup chicken stock

·        2 tbsp oyster sauce

·        1 tbsp soy sauce

·        Pinch of salt and pepper, to taste

·        Step 1:

·        Thinly slice the chicken thighs into strips. This ensures they cook quickly and evenly in the stir-fry.

·        Step 2:

·        Slice the onion and orange pepper, and mince the garlic. Preparing these ingredients ahead of time allows for a more organized cooking process.

·        Step 3:

·        Shred the green cabbage. The cabbage should be in bite-sized pieces to ensure it cooks evenly and blends well with the chicken.

·        Step 4:

·        In a large skillet or wok, melt the butter over medium-high heat. Once the butter is sizzling, add the sliced chicken thighs. Season with a pinch of salt and pepper and stir-fry the chicken until fully cooked through and lightly browned, approximately 5-7 minutes. This step is crucial for ensuring your chicken remains juicy.

·        Step 5:

·        Transfer the cooked chicken from the skillet and set it aside. In the same skillet, add the sliced onion and stir-fry until it begins to soften, about 3 minutes. Next, add the minced garlic cooking for an additional minute while stirring frequently to release their flavors.

·        Then, add the shredded cabbage and diced orange pepper. Pour in the chicken stock and stir to combine. Add the oyster sauce and soy sauce, ensuring the vegetables are coated evenly. Cook for an additional 5-7 minutes, until the cabbage is tender yet still slightly crisp.

·        Finally, return the cooked chicken to the skillet, mixing it with the vegetables and sauce. Cook for another 2-3 minutes to heat the chicken through and allow the flavors to meld together. Taste and adjust seasoning with more salt and pepper if required.

·        Transfer the stir-fry to a serving dish. Serve hot, either on its own or over a bed of steamed rice or noodles.

May Your Winter Solstice Be Filled with Magic and Warmth

As the year reaches its darkest evening, we invite you to pause and celebrate the Winter Solstice in the coziest way imaginable. This is the time to gather close with loved ones, honor the season, and find light in the longest night.

Our feast to Warm the Soul

Let your Winter Solstice dinner be a feast to remember! Picture this - our table glowing with candle light, the aroma of roast beef mingling with the savory scent of golden potatoes and tender carrots. Fluffy rolls, winter salad, and stuffing add comforting touches to every plate. A steaming cup of wassail warms your hands and heart. For dessert, there's nothing better than Strawberries and Cream Nothin' Bundt Cakes - each sweet slice a little reminder of the joy this season brings. 

May your Winter Solstice be filled with a touch of magical ice rings and lighting them with the warm glow of candles. Frozen beauty and the soft flicker of flames created an enchanting atmosphere that brought everyone together in awe and love. The ice rings were more than just decorations - they symbolized the beauty of the season and the warmth of coming together with family. 

May you end your celebration like we did  with poetry of Stopping by Woods on A Snowy Evening which I memorized in my childhood.

Then we added two more that we came up with to finish the darkest evening. 

On Winter Solstice 

Good Night - May your days grow longer and brighter.

Fresh Peach Pie

Fresh Peach Pie
 

Peach season   -  on how I wish I lived by Jeanie Shepple in Colorado....I look forward to it every year! I love white peaches and yellow peaches, whatever ripe peaches I can snag! I love driving by the fruit stands filled with boxes and boxes of my favorite fruit! It always makes me want to pull out my fresh peach pie recipe and bake peach pie. There are a million yummy things you can do with peaches, but my new very favorite is the recipe I got from my friend Lynette - after bugging her to get it from her friend for 1 month. 

This pie has a 3 ingredient crust and a 5 ingredient filling. Out of all that I’ve tried, this is a fairly easy peach pie recipe, even compared to other great recipes. I was shocked when I finished my very first peach pie in no time at all, and it looked perfect....well almost.  The crust wasn't exactly as big as my pie plate, but next time it will be.

Here you go:

Ingredients 

Crust:

3 Tablespoons melted butter

4 + Tablespoons hot water - I know most of the time you use cold but this recipe works for me!

1 1/2 cups Bisquick Mix

Pie Filling:

1 1/2 cups water

3/4 cup sugar

2 tablespoons corn starch

1 small package of Peach Jello - yes peach jello - hard to find but Kent's Marketplace and Harmon's both carry it for $1.99 a box.

2 - 2 1/2 cups of peaches - I may have added a few more!

Instructions:

1. Mix in the melted butter and water with the Bisquick. It should all just clump together into a perfect ball of dough. Seriously the easiest pie crust you will ever make!
2. Tear two pieces of waxed paper and place the ball of dough between the two sheets.
3. Roll the dough into a big circle while it is in the waxed paper
4. When you feel like it is almost big enough lift it up and place it in the pie tin, with BOTH pieces of waxed paper still attached. Test the size. you should have a little extra dough coming over the edges of the pie dish
5. Once you have the right size remove the bottom piece of waxed paper and gently place it in the pie dish, making sure it is even on all sides. Peal the top piece of waxed paper off the dough, and gently lift and pat the dough down into the bottom of the pie dish.
6. Fold the extra dough hanging over the edge under, so it is just sitting on the edge of the dish. This will give a little bit of a thicker crust to create a design around the top.
7. Create a design around the top of the pie crust. I simply pinched the dough with my thumb and finger at an angle. You can use a fork or any other design you like!
8. Poke the bottom and sides with a fork before putting it in the oven. Place it in the oven at 400 degrees for 10 minutes.
9. For the pie filling: Mix the water, sugar and corn starch together in a pan. Bring the pot to a boil and let the ingredients boil for 2 minutes, stirring constantly while it thickens.
10. Pour in the jello powder and and turn off the heat while you stir it in.
11. Once it is mixed in set the pan aside, or in the fridge to cool down. If I am in a hurry I will even put it in the freezer and watch it carefully.
12. The pie crust should be lightly golden brown when it is finished. Set it aside to cool as well.
13. Peel and dice 2 – 2 1/2 cups of peaches. I like tons of peaches… so I always do 2 1/2 cups. It ends up being somewhere between 2 and 4 peaches, depending on their size.
14. When the jello mixture has cooled to around room temperature mix in the fresh peaches.
15. Pour the pie filling into the crush and spread the peaches around so they are even throughout the pie. Then place the pie in the fridge to let it set up. Again, if I am in a hurry I just put it in the freezer until it is tacky and set up, just watch it carefully so it doesn’t freeze!
16. Top with fresh whipped cream to your slice of fresh peach pie and devour. Keep the leftovers stored in the fridge with a cover. This pie always tastes best on the first day, but it will keep for 3-4 days in the fridge!

Crispy Garlic Butter Chicken BItes for Dinner

Hey everyone!

Tonight, we are having the most amazing dinner: Crispy Garlic Butter Chicken Bites. These little bites of heaven are a hit with everyone at the table, and I can't wait to share the recipe with you all. Whether you're looking for a quick weeknight meal or something delicious for a special occasion, these chicken bites are sure to impress.

Especially good for BULKING UP THE 14 YEAR OLD!

2 lbs chicken thighs cut into bites size pieces

season with:

garlic powder

onion powder

smoked paprika

salt & pepper

coat with mixture of flour and corn flour

toss in a splash of water and mix well until chicken is coated.

Place on a baking sheet and spray with cooking spray 

Bake at 425 degrees for 15 - 18 minutes

When the chicken is cooked toss with Garlic Butter:

4 tablespoons of butter(Melted in fry pay)

4 garlic cloves diced

1 tbsp soy sauce

-chopped parsley

As a condiment dip we like Garlic Aioli 

4 T mayo

2 tablespoon cream cheese

1 clove garlic

1 - 2 tsp lemon or lime juice

salt to taste 

splash of water for consistency

We serve this with a side of Crispy Season Potatoes and Aioli Sauce

There’s something incredibly satisfying about these bite-sized morsels of deliciousness. Here are some reasons why chicken bites are a staple in my home:

BESIDES BULKING UP THAT 14 Year old!

1. Versatility

Chicken bites are incredibly versatile. Whether you’re in the mood for something savory, spicy, or sweet, there’s a recipe out there to satisfy your cravings. You can coat them in breadcrumbs, marinate them in your favorite sauce, or toss them in a stir-fry. The possibilities are endless!

2. Quick and Easy

When I’m pressed for time but still want a homemade meal, chicken bites are my go-to. They cook quickly and don’t require a lot of prep work. With just a few ingredients and a little time, you can have a delicious meal ready in no time.

3. Kid-Friendly

Chicken bites are a hit with kids (and adults too!). Their small size makes them easy to eat, and they’re perfect for dipping in a variety of sauces. Whether it’s ketchup, honey mustard, or barbecue sauce, kids love the fun of dipping each bite.

4. Great for Parties

When I’m hosting a gathering, chicken bites are always a crowd-pleaser. They’re easy to serve and eat, making them perfect finger food. Plus, you can make large batches to feed a crowd without much hassle.

5. Healthier Option

Chicken bites can be a healthier alternative to traditional fried chicken. By baking or air frying them instead of deep frying, you can enjoy a crispy texture without the extra oil. Using whole, fresh ingredients also allows you to control what goes into your food.

6. Perfect for Meal Prep

Chicken bites are excellent for meal prep. You can make a big batch and use them throughout the week in different dishes. They’re great in salads, wraps, or just on their own as a quick snack.

7. Endless Flavor Combinations

From classic garlic butter to tangy buffalo, there’s a flavor combination for every palate. I love experimenting with different spices and marinades to create new and exciting chicken bites. They never get boring because you can always try something new.

8. Comfort Food

There’s something inherently comforting about chicken bites. They remind me of childhood dinners and family gatherings. The crispy, flavorful bites are like a warm hug in food form.

In conclusion, chicken bites are a beloved favorite in my kitchen because of their versatility, ease, and deliciousness. Whether for a quick weeknight dinner or a party appetizer, they never disappoint. If you haven’t already, I encourage you to give chicken bites a try and discover your own reasons to love them.

"Buona cucina!"

Bulking Up with Creamy Garlic Pasta: A Delicious and Nutritious Recipe for our Teen

Looking to help a 14-year-old bulk up in a healthy and delicious way? Look no further! This creamy garlic pasta recipe is not only rich in flavor but also packed with the nutrients needed for growth and strength. Whether it's for a post-workout meal or a hearty dinner, this dish is sure to please.

Instructions:

-2 lbs ground beef minced with
- garlic powder
- onion powder
- smoked paprika
- salt & pepper

Cook thoroughly and set aside 

Other Ingredients
- 12 oz shell pasta cooked al-dante 
- 4 tbsp grated Parmesan 
- chopped basil (garnish)

Make: 
Creamy Garlic Sauce
- 1 medium chopped onion
- 4 cloves garlic diced

-2 tablespoon butter for sauteing 

Add
- 15 oz can tomato sauce
- 1 cup beef stock
- 1 cup double (heavy) cream
- 1 tsp Italian herbs

Stir until smooth and ready to pour over pasta and ground beef

Here are the benefits of this over the top caloric dish!

• Protein-Packed: This dish is high in protein, especially if you add chicken or shrimp. Protein is essential for muscle growth and repair.
• Calcium and Healthy Fats: The heavy cream and Parmesan cheese provide calcium for strong bones and healthy fats for energy.
• Carbohydrates for Energy: Pasta is a great source of complex carbohydrates, providing sustained energy for active teens.
• Vitamins and Minerals: Adding spinach boosts the dish with vitamins A, C, and K, as well as iron and magnesium.

Conclusion

This creamy garlic pasta is a perfect meal for a 14-year-old looking to bulk up. It's easy to make, delicious, and packed with nutrients. Whether it's served after a workout or as a family dinner, it's sure to become one of our family favorites!

Storage & Heating
- Store in meal prep boxes refrigerated for up to 5 days.
- When it’s time to eat, reheat in the microwave for 2-3 minutes, and stir till creamy!

KFC's Mac and Cheese and Popcorn Chicken: A Perfect Comfort Food Combo

KFC, known globally for its finger-lickin' good fried chicken, offers a variety of side dishes that perfectly complement its main offerings. Among these, KFC's Mac and Cheese and Popcorn Chicken stand out as a beloved combination for many fast-food enthusiasts. These two items, each delicious in their own right, come together to create a satisfying and comforting meal experience. When you are trying to bulk up a 14 year old hockey player this seems like the perfect weekend dinner!

KFC’s Mac and Cheese: Creamy Delight

KFC's Mac and Cheese is a rich, creamy dish that appeals to both children and adults. The pasta is cooked to a tender perfection and enveloped in a smooth, cheesy sauce that boasts a delightful balance of flavor. This side dish is a perfect example of comfort food, offering a taste that evokes nostalgia and satisfaction with every bite. The golden hue and the gooey texture of the cheese make it visually appealing, while the familiar taste of well-seasoned cheese sauce creates a comforting experience that diners often crave.

Popcorn Chicken: Bite-Sized Perfection

Popcorn Chicken, on the other hand, is a crunchy, bite-sized snack that has become a fan favorite since its introduction. Each piece is meticulously seasoned and fried to achieve a crispy exterior that contrasts beautifully with the juicy, tender chicken inside. This dish is perfect for those who enjoy the convenience of a finger food without compromising on flavor. The Popcorn Chicken can be enjoyed on its own, dipped in a variety of sauces, or, as many have discovered, paired with the creamy Mac and Cheese.

A Match Made in Fast-Food Heaven

The combination of KFC’s Mac and Cheese and Popcorn Chicken creates a dynamic duo that satisfies multiple cravings at once. The creamy, cheesy goodness of the Mac and Cheese provides a soothing counterpoint to the crunchy, savory bites of Popcorn Chicken. Together, they offer a balanced meal that delivers both comfort and excitement in every bite. Whether enjoyed as a quick lunch, a snack, or part of a larger meal, this pairing has a way of making people feel content and happy.

Calories Per serving: 582 calories


Popcorn Chicken
-  chicken breast diced into bite-size pieces
- ¾ cup plain flour (use 40g for tracking - not all is used)
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp oregano
- 1 tsp ginger
- 1 tsp black pepper
- 1 tsp salt
- 1 egg
- 1 tsp Dijon mustard
- Cooking spray

KFC Mac N Cheese
-  cooked macaroni (1 ½ cups uncooked )
- ¾ cup low fat milk
- ¼ cup reserved pasta water from macaroni
- 4 tablespoons light cream cheese (brand: Philadelphia lightest)
-  (2 slices) reduced fat burger cheese (brand: Tesco)
- tsp garlic powder
- tsp onion powder
- tsp Dijon mustard
- 1 cup grated mozzarella


Storage & Heating 
- Store for up to 5 days in the fridge
- To reheat, microwave for 2 minutes covered then uncover and microwave for a further minute, mix well till cheesy (optionally reheat popcorn chicken separately in the Air fryer or Oven for added crispiness)

Green Chili Chicken Enchiladas

 

Ingredients:

1 (8 oz) package cream cheese, softened
3 cups shredded cooked chicken
2 cups shredded Mexican cheese
3 tablespoons unsalted butter
2 cups chicken broth
1 (4 oz) can diced green chiles
8 (6-inch) corn tortillas
3 tablespoons all-purpose flour
1 tablespoon lime juice
Optional: 1/2 teaspoon chili powder
Salt and pepper to taste
Fresh cilantro as garnish
Optional toppings: diced tomatoes, sliced olives, chopped green onions

Instructions:

1. Preheat the oven to 350°F (175°C) and grease a 9x13-inch casserole dish.

2. Mix half of the cream cheese, chicken, 1 cup cheese, lime juice, and chili powder (if using) in a bowl. Season.

2. Fill tortillas with 2-3 tablespoons of the mixture, roll, and place seam side down in the dish.

3. Melt butter in a saucepan, whisk in flour for 2-3 minutes. Season, add chicken broth, green chiles, and remaining cream cheese. Cook until thickened.

4. Pour the green chile sauce over enchiladas and top with remaining cheese.

5. Bake for 20-25 minutes. Optionally, broil for a lightly browned top.

Let rest before serving. Garnish with cilantro, and serve.

Zucchini Cookies Right From our Garden

Summer means zucchini and with it comes the bounty of fresh produce from the garden. One of my favorite summer vegetables is zucchini. It's versatile, nutritious, and abundant! If you're looking for a unique way to use your garden zucchini, why not try making zucchini cookies? They're a delightful treat that combines the goodness of fresh zucchini with the sweetness of cookies.

Why Zucchini?

Zucchini is a powerhouse of nutrients. It's low in calories and packed with vitamins and minerals, including vitamin C, potassium, and magnesium. Its mild flavor makes it a perfect addition to both savory and sweet recipes. Plus, using zucchini in baking helps to add moisture, creating a soft and chewy cookie.

Here's how to turn your garden harvest into a delicious snack.

Ingredients

Cookies:

• 1 3/4 cup + 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 1/3 cup light brown sugar, packed
• 1 egg
• 2 teaspoons vanilla extract
• 1 1/2 cups shredded zucchini

Cream Cheese Frosting:

• 8 ounces cream cheese, softened
• 6 tablespoons unsalted butter, softened
• 1 teaspoon vanilla extract
• 1 1/3 cups powdered sugar
• Sprinkle with nutmeg or cinnamon

Instructions

1. Preheat and Prepare:

   • Preheat your oven to 350°F (175°C).
   • Line baking sheets with parchment paper or lightly grease them.

2. Mix Dry Ingredients:

   • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Set aside.

3. Cream Butter and Sugars:

   • In a large bowl, beat the softened butter, granulated sugar, and light brown sugar until light and fluffy.

4. Add Egg and Vanilla:

   • Beat in the egg and vanilla extract until well combined.

5. Add Zucchini:

   • Gently fold in the shredded zucchini until evenly distributed.

6. Combine Wet and Dry Ingredients:

   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

7. Bake the Cookies:

   • Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
   • Bake for 12-15 minutes, or until the edges are golden and the centers are set.
   • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

8. Prepare the Frosting:

   • In a medium bowl, beat the softened cream cheese and butter until smooth and creamy.
   • Add the vanilla extract and powdered sugar, and beat until well combined and fluffy.

9. Frost the Cookies:

   • Once the cookies are completely cooled, spread a generous amount of cream cheese frosting on top of each cookie. Sprinkle on the nutmeg or cinnamon.

The Perfect Garden Treat

There you have it – delicious zucchini cookies made right from your garden! These cookies are perfect for a summer snack, a picnic treat, or even as a dessert for a garden party. They’re a great way to use up an abundance of zucchini and introduce a healthy twist to your baking.

So next time you find yourself with a surplus of zucchini, give these cookies a try. They're sure to become a seasonal favorite in your household. Happy baking!

A Day At Granma Geri's Farm - Kyrie and Kaliyah's Visit to the Baby Horse

Morning Excitement

After an exciting visit to the dentist Kyrie and Kaliyah wanted to go to Grandma Geri's to see the baby horse again today. Grandma Geri had given Kyrie and Kaliyah the apples and carrots and they headed out to the pasture. 

Meeting Daisy and Buttercup - I'm not sure if theses are the names given to the horses but this is what Kaliyah wants to call them. 

As we approached the barn, the sun was making the pasture and everything around it look magical. Daisy, the momma horse, greeted us with a gentle nicker. Right beside her was Buttercup, the adorable baby horse with big, curious eyes.

"Hi, Daisy! Hi, Buttercup!"  Kyrie and Kaliyah both called to the horses. 

Feeding Time

Kyrie carefully held out a carrot to Daisy. She started eating right away, her gentle nature shining through.

Kaliyah knelt down and offered an apple slice to Buttercup. The little foal sniffed it cautiously before taking a small bite. "She's so cute!" Kaliyah exclaimed, her eyes sparkling with delight.

As we fed the horses, Grandma Geri told us about caring for animals. "Feeding them is just one part of it," she said. "You also need to show them love and make sure they feel safe."

A Memorable Day

The morning flew by, filled with laughter and the joy of being close to such gentle creatures. Feeding the momma and baby horse was the highlight of our day. As we walked back to the house, we chatted excitedly about our experience, already planning our next visit. But then we spotted the swings. 

Stay tuned - we will be back soon to visit our friends Daisy and Buttercup!