Microwave Egg Scramble

Here's a real easy breakfast for one. You can add any cooked meat or vegetables that you have left over.

Microwave Egg Scramble

2 eggs
2 tbsp milk
2 tbsp shredded cheddar cheese

Coat a microwavable safe mug with cooking spray. Add eggs and milk, beat until well blended.
Microwave on high for 45 seconds, stir. Continue to cook for 30 to 45 seconds longer. Top
with cheese, season with salt and pepper.

Yields - 1 serving

Tuna Bean Salad

This is a very quick and easy recipe that my friend Liz gave me. She is on a cleansing diet and this is one of the recipes that she can eat. My first thought was it looked good but I thought for sure it was going to taste really bad but it was really good! So don't knock it until you try it!!!

Tuna Bean Salad

2 cans white beans, drained and rinsed
1 can Albacore white tuna, drained
1 red pepper, diced
1/2 of a red onion, diced
1-2 stalks of celery, diced
1 tsp olive oil
Juice of 1/2 of a lime
Salt and pepper to taste

Mix all together and serve warm. When I tried it, it was room temperature and it was totally good that way!

Made From Scratch Chocolate Cake

Here's a great recipe that I got from Sandy B a CTMH consultant's blog and it's very fast and easy! I have made several of her recipes and they all have been fantastic so you'll want to try this one!

Cake:

•2 cups granulated sugar
•1 3/4 cups all-purpose flour
•3/4 cup cocoa powder
•1 1/2 tsp. baking powder
•1 1/2 tsp. baking soda
•1 tsp. salt
•2 eggs
•1 cup 2% milk
•1/2 cup vegetable oil
•2 tsp. vanilla extract
•1 cup boiling water

Method:
Preheat oven to 350 degrees. Grease and flour a 9" x 13" cake pan. Whisk together dry ingredients in a large mixing bowl. Add eggs, milk, oil and vanilla to dry mixture. Beat on medium speed until well combined. Gradually stir in boiling water - batter will be thin - and pour into prepared pan. Bake for 30 to 35 minutes, or until a cake tester inserted into the middle comes out clean. Cool before frosting.

Frosting:

•1 stick margarine, melted
•2/3 cup cocoa powder
•3 cups powdered sugar
•1/3 cup 2% milk
•1 tsp. vanilla extract
•1/2 cup coarsely chopped pecans (optional)
Method:
Stir cocoa powder, vanilla and melted margarine together in medium mixing bowl. Alternately add powdered sugar and milk to chocolate mixture, and beat on medium speed. Add more milk if needed to reach a good spreading consistency. Spread on cooled cake and top with chopped pecans. Store tightly covered

Chocolate Zucchini Cupcakes

These are fantastic and your kids will never know that they are eating so much good stuff!

Chocolate Zucchini Cupcakes

Ingredients
1-1/4 cups butter, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
2-1/2 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup plain yogurt or sour cream
1 cup grated zucchini
1 cup grated carrots
1 can (16 ounces) chocolate frosting

Directions
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Combine the flour, baking cocoa, baking powder, baking soda and salt; add to the creamed mixture alternately with yogurt, beating well after each addition. Fold in zucchini and carrots.

Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. Frost cupcakes. Yield: 24 cupcakes

Cranberry Zucchini Bread

Here's another recipe that is great for using up all that extra zucchini you have!

Cranberry Zucchini Bread

Ingredients
3 cups all-purpose flour
2 cups sugar
2 1/2 teaspoons ground cinnamon
1 1/4 teaspoons salt
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon ground nutmeg
3 eggs
1 1/2 cups shredded zucchini
1 cup vegetable oil
1 tablespoon vanilla extract
1 cup chopped fresh or frozen cranberries
1/2 cup chopped walnuts

Directions
1. In a large bowl, combine the first seven ingredient. In another bowl, beat eggs; add zucchini, oil and vanilla. Stir into dry ingredients just until blended. Fold in the cranberries and walnuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.

When I made this I didn't have any cranberries but I had crasins so I used them and it turned out really good!

Zucchini Patties

Do you have an over abundance of zucchini this year? Well if you are like most people the answer to that question is yes! Well here's a great recipe to use up some of those "Larger" ones!

Zucchini Patties

Ingredients
2 cups grated zucchini
2 eggs, beaten
1/4 cup chopped onion
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil

Directions
1. In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
2. Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden. Serves 4

Refridgerator Pickles

My friend Tammy called me and asked me if I had a recipe for refrigerator pickles and of course I said yes but after searching through all my recipes I couldn't find it. I knew that I had made them before and a recipe must be here but still couldn't find one. I searched through my mom's recipe box and found one from my Aunt Dorothy. She was a fantastic cook, even had her own restaurant, so I knew I couldn't go wrong with her recipe and I was right!

Refrigerator Pickles

7 cups of unpeeled sliced cucumbers, smaller the better
1 large onion, sliced
Combine:
1 c vinegar
1 tbsp salt
1 tsp celery seed
2 cups sugar
Heat just until sugar dissolves, let cool and pour over cucumbers. Let sit for at least 24 hours. These will last in your refrigerator for many, many months.

My boss said that his wife freezes these and then takes them out as needed. I have never tried to freeze them but it sure is worth the try since these pickles would sure taste great in the middle of winter!