Karina’s Zucchini Bread

Prep Time: 15 minutes

Cook Time: 25 minutes-1 hour

Serving Size: 2 loaves

3 Eggs

2 Cups Sugar

1 cup Oil (corn)

1 teaspoon Vanilla

2 cups Zucchini, grated

3 cups Flour

3 teaspoon Cinnamon

2 teaspoon Baking Soda

1 teaspoon Salt

1/2 teaspoon Baking Powder

1 cup chopped Nuts

Preheat oven to 350 degrees Fahrenheit. Prepare two bread pans with oil and flour to prevent sticking. Alternately, use muffin tin.

In a large mixing bowl, beat eggs until frothy. Add sugar, oil, and vanilla and beat until thick. Stir in zucchini.

In a medium bowl, mix dry ingredients: flour, cinnamon, baking soda, salt, baking powder.  Blend dry ingredients into egg/zucchini mixture. Stir in nuts.

Pour into prepared pans and bake for one hour. If using muffin tin, bake for 25 minutes. 

Submitted By: Karina Sovik-Correia, RN

Massachusetts, USA

Cinnamon Loaf Cake

Prep Time: 10 minutes

Cook Time: 60 minutes 

Serving Size: 1 loaf

1/4 lb. Butter

1 and 1/4 cup Sugar

2 Eggs

1/2 pint Sour Cream

Salt 

2 cups Flour

1 teaspoon Baking Soda

1 teaspoon Vinegar

1 teaspoon Baking Powder

1 teaspoon Cinnamon

Preheat oven to 350 degrees Fahrenheit. Grease a loaf or Bundt pan. 

Cake: In a large mixing bowl, cream butter and 1 cup of sugar then add eggs and sour cream. Beat well with mixer. Add flour, baking soda, baking powder, vinegar, and salt. 

Layer dough and cinnamon swirl in pan. Pour half of dough into greased pan. Sprinkle half of cinnamon mixture onto dough, then repeat: Pour in second half of dough and sprinkle with cinnamon swirl. 

Cinnamon Swirl: In a small mixing bowl, blend 1/4 cup sugar and cinnamon. Dip a knife into hot water and knife through dough mixture without touching bottom of pan. This will swirl cinnamon mixture into dough. 

Bake at 350 degrees for 60 minutes. Enjoy!

Submitted By: Karina Sovik-Correia, RN

Massachusetts, USA

Sweet and Spicy Salsa

Prep Time: 30 minutes

Cook Time: 0 

Serving SIze: Party Size

10 vine ripe Tomatoes

3 Jalapeno Peppers

1 Red Pepper

1 Yellow Pepper

1 Orange Pepper

1 large Red Onion

2 Cucumbers

1/4 cup fresh Cilantro

3 Limes

1/2 cup light Olive Oil

1/2 cup white Vinegar

1-unlimited # of Tablespoons of Cholula Chili/Lime Hot Sauce (all depends on how spicy you like it).  I used about 4-5 Tablespoons.

1 bag Tortilla Chips

Grab your cutting board or veggie chopper, a large bowl**, wash your veggies and begin:

1. Core and dice tomatoes and add to bowl

2. Cut cucumbers ends off, (leave peel) on and dice and add to bowl

3. Cut/Dice all three sweet peppers and add to bowl

4. Peel and dice onion and add to bowl

5. Cut and finely chop Jalepenos and add to bowl

6. Finely mince Cilantro and add to bowl

7. Roll limes firmly around on counter, slice and squeeze fresh juice into bowl

8. Add Olive Oil, Vinegar and Sugar

Now start adding the Hot Sauce one Tablespoon at a time until your taste buds start to tingle but not burn :)

Mix well.  Very easy to alter ingredients to your preference.

Enjoy with your favorite Tortilla Chips!

**This makes a very large bowl.  Should stay fresh for about a week because of the vinegar**

Submitted By: Patrick Lofgren, SLH EMT-Paramedic

Massachusetts, USA

Drunken Keilbasa

Prep Time: 24 hours

Cook Time: 5 hours

Serving Size: Party Appetizer

3 links, Kielbasa

3 cups Jack Daniels, Southern Comfort, or any Whiskey/Bourbon

3 bottles Jack Daniels BBQ sauce

Cut Kielbasa into 1/2 inch slices. Place evenly on 3 cookie sheets. Pour 1 cup liquor of choice onto each sheet. ** Refrigerate overnight. 

Add kielbasa and BBQ sauce to crock pot. Cook on low 4-5 hours. ENJOY! 

** In the absence of cookie sheets, fashion a length of aluminum foil into a tray with sides that will support the Kielbasa and liquor marinade.

Sherrie LaBrode, SLH

Massachusetts, USA

Iced Chocolate

1 package Hot Chocolate mix

1 tray Ice

1/8-1/4 cup Milk

1/2 cup Water

Liquor of choice (Kahlua works very well)

Heat approx 1/2 cup water, separately. Add hot chocolate mix to large mug. When water is hot, add slowly  to mug and mix with fork until all chocolate is dissolved.

Add 8-10 cubes of tray-sized ice. Add 1/4-1/8 cup milk. Stir until entire mug is cold-add more ice if needed.  Add Liquor of choice.

Kathleen, EMT-P Intern

Massachusetts, USA

Grilled Chicken Blue

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Size: Family Size

Boneless Chicken Breast

1/2 cup Vidalia Onion Dressing

1/2 cup Terriyaki Sauce

1 clove Garlic, chopped

2 large Vidalia Onion

Bleu Cheese, crumbled

Cut breast into 1/2 to 3/4 inch medalllion fillets. Marinate with dressing, terriyaki, and chopped garlic for one hour. 

Grill Chicken until almost done, add blue cheese to the top and finish cooking.  Slice and grill onions while cooking chicken- will cook faster so start 1/2 way through.  Remove after blue cheese is melted.  

Submitted By: Deann Kucharski, SLH RN

Massachusetts, USA

Mushroom and Garlic Stuffed Brie

Prep Time: 1.5 hours

Cook Time: 20 minutes

Serving Size: Party Size Appetizer

1 bulb Garlic

2 tablespoons unsalted Butter

1/2 lb. Mushrooms, chopped (I use baby Portabella)

2 tablespoons Dry Sherry

1/2 teaspoon Nutmeg

1 package Puff Pastry

14-16 ounce Brie Cheese

Olive Oil

Salt and Pepper to taste

Preheat oven to 300 degrees Fahrenheit.

Roast bulb of garlic: place whole bulb in aluminum foil, drizzle with olive oil, and bake at 300 degrees for one hour. Set aside to cool.

In a large skillet, melt butter then add mushrooms, nutmeg, sherry, salt and pepper. Sauté over moderate to high heat until liquid is evaporated. Set aside to cool. 

Preheat oven to 425 degrees Fahrenheit. 

Remove all cloves from garlic bulb. Cut brie in half, horizontally. Spread roasted garlic on each half. Roll out puff pastry and place bottom of brie in center.  Spread mushroom mixture over bottom half, then add top half and wrap pastry around whole brie.  

Place on baking sheet and bake for 10-15 minutes. Enjoy!

Submitted By: Kelly Thomas, SLH Radiology

Massachusetts, USA