Ally's Sweet & Savory Eats

Thursday, August 13, 2020

Church Cookbook Zucchini Bread

Our favorite zucchini bread!
The one I grew up eating from my church's cookbook. Tender, slightly sweet and delicious.

church cookbook zucchini bread #zucchinibread #sweetsavoryeats

We recently spent the weekend at my parent's house and my Mom had made zucchini bread. It was the exact zucchini bread I grew up eating.  And loving!

I remember coming home to it in the Summer {when zucchini is on overload}, grabbing the tub of butter, cutting a slice and digging in. It has always been one of my favorite afternoon snacks.

I know first hand how much you all love my famous banana bread, so I figured it was high time I shared this old school zucchini bread recipe. When I asked my Mom for the recipe at breakfast she reminded me I already had it.

church cookbook zucchini bread #zucchinibread #sweetsavoryeats

When my grandma passed away this past February, then later when we cleaned out her apartment, I can home with a box of her things, one being my hometown church's cookbook where this recipe was located.

My Mom had given it to her for Christmas back in 1976 when it was put together. I had forgotten it was in that box of things and I'm happy she reminded me.

After leafing through it I found dog-earred pages and notes and paperclips and most beloved of all my Grandma's handwriting.

church cookbook zucchini bread #zucchinibread #sweetsavoryeats

That weekend my Mom flipped to this recipe {promptly pointing out there there were TWO and not to use "that one", only "this one"}. I made a mental note, tucked it away and well here I am two weeks later featuring it.

I just couldn't hold out on you any longer!

Zucchini is running rampant right now here in the Midwest, it literally grows like a weed.  Have you seen some of my zucchini recipes over the years?  A few favorites are my Zucchini Bread Pancakes, the new one just a few weeks back my Scalloped Parmesan Zucchini Bake, my Lemon Zucchini Cake with Lemon Buttercream and these mouthwatering Zucchini Cupcakes with Caramel Frosting.

I mean, I could make zucchini "whatevers" for the rest of my life.

church cookbook zucchini bread #zucchinibread #sweetsavoryeats

I baked up these loaves yesterday and it only took about 30 minutes for all the family members to come out of the woodwork into the kitchen to see what they were smelling.

Within the hour 3/4 of a loaf was gone.

Plus a half stick of butter.

We ate well.

church cookbook zucchini bread #zucchinibread #sweetsavoryeats

Alright, go grab some zucchini, shred it up and make this bread!

Keep a loaf, give a loaf away.  Or keep both for yourself. I completely understand how HARD it is to part with this stuff.

P.S. - - > It's my birthday today, so give me a shout if you make it!

Church Cookbook Zucchini Bread

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Church Cookbook Zucchini Bread
Yield: 2 loaves
Author: Ally
Prep time: 10 MCook time: 1 hourTotal time: 1 H & 10 M
Quite possibly the best zucchini bread out there...straight from my hometown's church cookbook! Slightly sweet, soft, tender and loaded with zucchini.

Ingredients:

  • 3 eggs
  • 1 cup oil
  • 2 cups sugar
  • 3 T vanilla extract
  • 2 cups grated zucchini, drained
  • 3 cups flour
  • 1 t salt
  • 1 t baking soda
  • 3 t cinnamon
  • 1/4 t baking powder

Instructions:

  1. Preheat the oven to 325 degrees.  Coat two loaf pans with cooking spray and set aside.
  2. Whisk together the eggs, oil, sugar and vanilla.  Fold in the drained, grated zucchini to incorporate.
  3. Sift together all the dry ingredients and add to the wet and mix well.
  4. Pour the batter into the greased loaf pans and bake for 1 hour.
  5. Let the loaves cool for 10 minutes, then remove them for their pans to a cooling rack.  Keep covered and in the fridge or in an airtight container to stay fresh.
  6. Delicious sliced and with butter!

Notes:

Feel free to add chocolate chips, nuts or raisins to the batter.

Calories

2651.43

Fat (grams)

121.79

Sat. Fat (grams)

10.09

Carbs (grams)

355.00

Fiber (grams)

9.24

Net carbs

345.77

Sugar (grams)

206.53

Protein (grams)

31.35

Sodium (milligrams)

1973.67

Cholesterol (grams)

279.00
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #zucchinibread
Created using The Recipes Generator

Thursday, August 6, 2020

Smokey Bacon & Corn Dip

Need a new pool side dip?
This Smokey Bacon & Corn Dip is for you!

Smokey Bacon & Corn Dip #dip #poolside #sweetsavoryeats

I'm not sure if my garden is on steroids this year or WHAT, but my tomato and jalapeno plants are huge. Like taller than me. And I'm 5'9! It's a jungle in there, literally.  I've gotten lost once.

I fully know I should probably be pruning the darn things so it's not so branchy and leafy in there, but in case you haven't heard....we're in a pandemic and we are on month FIVE of my kids being home so therefore some things just haven't gotten done.

Many things have not gotten done.

It's pretty much our new normal.

Smokey Bacon & Corn Dip #dip #poolside #sweetsavoryeats

Saying this, I've been picking around 10 jalapenos a day.  And since I'm a normal person and cannot ingest that many in a day I've gotten creative in different ways to use them.

This includes giving many away to neighbors and friends. I've also froze a big 'ol Ziploc of about thirty of those tasty devils. And of course salsa. There is always my blender salsa {please tell me you've made it by now}. 

And let's not forget this new dip.

Which is amazing.

And pretty much the best pool or lake side dip this side of the Mississippi.

Smokey Bacon & Corn Dip #dip #poolside #sweetsavoryeats

I love a good dip which has flavors of Summer, which in this case is sweet corn and jalapenos.  It's not a Summer without some Iowa sweet corn! 

It brings a juicy sweetness to this dip and helps calm down the spicy flavor of the jalapenos {which when de-seeded, in my opinion isn't hot at all}. Then of course, there is bacon. Most dips are pretty lame without it. Add in the addition of cream cheese, sour cream and a ranch seasoning packet and this PANDEMIC CAN TAKE A HIKE.

We've been scooping this up with a classic Frito chip {the best scooper in my opinion}, but any sturdy tortilla chip will do. Or grab a butter knife and slather it away on your favorite cracker. Or grab a spoon and go to town?

Do whatever you want.

Smokey Bacon & Corn Dip #dip #poolside #sweetsavoryeats

This dip tastes better the longer it sits, but even just one hour in the fridge after you whip it up is good too.  Take it to your next gathering or just make a batch for your easy Saturday night at home.  Make it an appetizer before dinner or dip your grilled chicken in it.

All ways are good and acceptable.

If you try this dip let me know! Tag me on all socials {@sweetsavoryeats} and I'll be sure to share the love.

Smokey Bacon & Corn Dip

Print
Smokey Bacon & Corn Dip
Yield: 24
Author: Ally
Prep time: 10 MCook time: 10 MTotal time: 20 M
This smokey Summery dip is so fun! Bacon, diced jalapenos and corn are mixed together with cream cheese, sour cream and more. A great pool side dip!

Ingredients:

  • 8 oz cream cheese, softened
  • 1 cup sour cream
  • 3 jalapenos, de-seeded and finely minced
  • 1 cup sweet corn
  • 3-4 strips bacon, cooked and crumbled
  • 1 Ranch seasoning packet

Instructions:

  1. Cut the bacon into small chunks and cook in a skillet over medium heat until crispy. Remove from the heat and drain on paper towels. Set aside.
  2. In a bowl cream together the cream cheese, sour cream and ranch seasoning packet.
  3. Fold in the diced jalapenos, corn and bacon.
  4. Refrigerate for at least an hour before serving.
  5. Eat with Frito chips, any tortilla chip or spread on a cracker!

Calories

69.67

Fat (grams)

5.80

Sat. Fat (grams)

3.10

Carbs (grams)

3.04

Fiber (grams)

0.25

Net carbs

2.79

Sugar (grams)

1.24

Protein (grams)

1.84

Sodium (milligrams)

153.81

Cholesterol (grams)

16.93
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #smokeybaconcorndip
Created using The Recipes Generator

Thursday, July 30, 2020

Scalloped Parmesan Zucchini Bake

Craving a savory zucchini dish?
This Scalloped Parmesan Zucchini Bake is a new favorite of ours.

Scalloped Parmesan Zucchini Bake #sweetsavoryeats #zucchinibake

Have you noticed zucchini sitting on your doorstep?  Not yet? Just give it time. We are in prime zucchini season and if you've ever planted them you know they get crazy happy during late July and early Summer and basically win "producer of the season".

I have "yet" to have any sitting on my doorstep {I don't plant them due to lack of garden space}, but I did pick up these four beauties at a road side stand last week.

Normally, they would go into a dessert.  We love my Zucchini Lemon Cake with Lemon Buttercream or my Zucchini Bread Pancakes....but this time I wanted something savory.

I know. Who am I?

Scalloped Parmesan Zucchini Bake #sweetsavoryeats #zucchinibake

I had been to a restaurant last year where this type of zucchini was served along side my steak.  Normally I'd be a potato side kind of girl, but the change was nice and I've remembered that zucchini every since.

Naturally, me being me, I figured if I got my hands on some fresh garden zucchini I'd try my hand at remembering what I had eaten that night.

So last week I gave it a whirl and LOW AND BEHOLD it turned out.  I'm sure not exactly like that restaurant version, but similar and oh, so very tasty.

Scalloped Parmesan Zucchini Bake #sweetsavoryeats #zucchinibake

As we all know zucchini isn't known for it's robust flavor - you really need to jazz it up unless you enjoy eating sliced water pieces.

Anyone else with me?

So I sliced them up, layered them in a 9x13 baking dish and got to work on creating a simple cream sauce.  I'm head over heels in love with grated Parmesan {really, I put it on everything} so I wanted that to be the underlying flavor to the sauce.  It worked!

I made sure to add garlic {because again, zucchini is fairly tasteless}, cream {of course}, butter and plenty of seasonings.  Once it thickened up I poured it over those babies, topped with more Parmesan cheese and baked it off.

Scalloped Parmesan Zucchini Bake #sweetsavoryeats #zucchinibake

It turned into a creamy dish that paired perfectly that night with my Oven Baked French Onion Chicken {another recipe you need to make}. I'm happy to say 4 out of 5 approved and that lone stranger at the table ate it without much complaining.

She doesn't have much love for greenery.

Are you looking to use up some zucchini with adding sugar?  Although, anything that has zucchini + sugar and somehow turns itself into a bread is my friend....but alas, this version is different and savory and a nice simple side dish to any grilled meat or fish.

Scalloped Parmesan Zucchini Bake #sweetsavoryeats #zucchinibake

I can't wait to hear what you think!

Be sure to tag me on social media {@sweetsavoryeats} so I can share your photos and thoughts. I love hearing feedback!

Until then....go get yourself some zucchini.

Scalloped Parmesan Zucchini Bake

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Scalloped Parmesan Zucchini Bake
Yield: 12
Author: Ally
Prep time: 25 MCook time: 25 MTotal time: 50 M
Fresh zucchini slices are baked in a creamy Parmesan sauce and baked until golden. It will become your new favorite savory zucchini dish!

Ingredients:

  • 4 small to medium zucchini, sliced in 1/4 inch slices
  • 1-2 T sea salt
  • 2 T butter
  • 2 cloves garlic, minced
  • 1/2 cup half & half
  • 1/2 cup sour cream
  • 1 t onion powder
  • 1 t parsley
  • 1/2 t pepper
  • 1/2 t salt
  • 1 cup Parmesan cheese, shredded

Instructions:

  1. Preheat the oven to 425 degrees. Grease a 9x13 baking dish with cooking spray and set aside.
  2. Slice the zucchini into 1/4 inch slices and lay flat on a clean towel.  Sprinkle the zucchini with the sea salt and let sit for 15 minutes (this will take the moisture out of the zucchini). Wipe each slice with a paper towel to remove the salt.
  3. Lay the zucchini overlapping in the baking dish into rows.
  4. In a bowl combine the half & half, sour cream, seasonings and half of the Parmesan cheese.
  5. Melt the butter in a small saucepan.  Add in the minced garlic for 10-15 seconds, while stirring. Pour in the whisked cream ingredients and continue to stir until it starts to thicken. 
  6. Pour the cream mixture over the zucchini, shaking the pan a bit so it covers all the slices.  Top with the remaining shredded Parmesan cheese.
  7. Bake for 20-25 minutes or until golden brown and bubbly.  Allow to sit for 5-10 minutes before serving.

Calories

93.15

Fat (grams)

7.68

Sat. Fat (grams)

4.36

Carbs (grams)

3.08

Fiber (grams)

0.68

Net carbs

2.40

Sugar (grams)

1.78

Protein (grams)

3.76

Sodium (milligrams)

1977.34

Cholesterol (grams)

21.20
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #zucchinibake
Created using The Recipes Generator

Thursday, July 23, 2020

Apple Pie Bars

These classic Apple Pie Bars taste like their apple pie cousin, but feed a crowd!
Plus, there are a few twists that take the pie up a notch.

Apple Pie Bars #applepie #sweetsavoryeats

This recipe comes from my Mom. She's been making these Apple Pie Bars for YEARS and I first showcased them here on this little food blog back in 2013 when I was pregnant with my third child.  She had come to visit that weekend {and let's be honest help me out} while the husband was on a hunting trip.

I was just thinking the other day about how we had either of our parents drive over when the kids were little to assist with things.  Any type of project or event required a babysitter!  Nowadays our kids have basically outgrown that, being almost 11, 9 and 6.

I kinda miss those days....mainly because when my Mom would visit she would get to work in the kitchen.

Apple Pie Bars #applepie #sweetsavoryeats

These Apple Pie Bars have always been a favorite.

Here's the thing. I love a good slice of pie, but be real, it only feeds eight!  This pan of bars can essentially feed 24.

That's three times the crowd if you're a math wizard.  I love a dessert that can feed the masses.  In fact, each and every time I had a baby she seemed to make these bars.  We always seemed to have visitors and it was an easy dessert to serve.  

Also, it's good to note that I use a 11x15 baking pan for this dessert. It seems to work the best. I just ordered this Wilton Cake Sheet Pan from Amazon and I'm loving it!  It's ideal for these bars. A 9x13 is just a tad snug....so try it in a bigger pan if possible.  Rimmed cookie sheets also work great.

Apple Pie Bars #applepie #sweetsavoryeats

I love how they are thin, yet filling.  How they have a secret ingredient that makes you wonder what on earth it's for {I still don't quite know, but god forbid I'm not going to leave it out to find out}.  

And did I mention the icing?

You don't even need a scoop of vanilla ice cream with this apple pie, because the icing does the trick.  It's thin with a hint of almond flavoring + a squeeze of lemon.  They taste so fresh!

Should I be chatting about these in late July?

Probably not. It breaks all food editoral rules.  But again, this is my blog and since people have flocked to this recipe for years, I figured it was time for an update.

Apple Pie Bars #applepie #sweetsavoryeats

Earlier this week I grabbed five apples from the crisper and got to work.  I wanted new photos for the blog and figured NOW is when I should do it...just in time for Fall to grace our lives in a couple months.

Pies don't have to be complicated folks.  That is the main reason I love this recipe so much.  The crust, by all means, is rustic.  There is no need to crimp and pinch and make sure every edge looks perfect.  Who cares!

The icing has the job of making it look pretty.

Apple Pie Bars #applepie #sweetsavoryeats

The dough is flaky, the apples are tender, the spices are on point, the icing tops it all off.  I've never met a person who doesn't ask for this recipe.  It's one people will want!  And it's one that many will request to bring again.

For good reason.

I hope you enjoy these Apple Pie Bars are much as we do.  So much so that when you get a hankering for apple pie you make these instead!

Apple Pie Bars

Print
Apple Pie Bars
Yield: 24
Author: Ally
Prep time: 1 H & 20 MCook time: 40 MTotal time: 1 H & 60 M
Just like apple pie, but in bar form and with a twist! Plus a tasty icing on top that MAKES this bar. Great for parties and gatherings, everyone loves these!

Ingredients:

For the Pie Dough
  • 2 1/2 cups flour
  • 1 cup shortening (I use Crisco)
  • 1 T sugar
  • 1 t salt
  • 1 egg yolk
  • 1/2 cup milk
For the filling
  • 5 apples, peeled and sliced thinly
  • 1 cup sugar
  • 1 T cinnamon
  • 2/3 cup cornflake cereal, crushed (Frosted Flakes also work fine)
For the icing
  • 1 cup powdered sugar
  • 2 T lemon juice
  • 1 t almond extract
  • 2 T milk (or enough to thin out the icing)

Instructions:

  1. Preheat the oven to 350 degrees.  Grease a 11x13 or 11x15 pan with cooking spray (this is the pan I use - 9x13 pans are just a bit too small, so find one that is bigger).
  2. In a bowl sift together the flour, sugar and salt.
  3. Cut in the shortening with a pastry blender or fork, until the mixture resembles coarse crumbs.
  4. Beat the egg yolk in a cup and add in enough milk (about 1/2 cup) to make this mixture 2/3 of a cup total.
  5. Add the egg/milk mixture to the flour mixture and combine into a soft dough. Divide this dough into two portions, pressing flat into plastic wrap and wrap it up. Place in the fridge for at least 1 hour.
  6. Remove the dough from the fridge and on a floured surface roll out the first ball of dough making it big enough to cover the bottom of the pan. Lay the dough into the pan. Cover this first layer of dough with the crushed cereal.
  7. Peel the apples and thinly slice them. Lay them evenly in rows over the first layer of dough. Mix together the sugar and cinnamon and coat evenly over the apples.
  8. Roll out the second ball of dough, again big enough to fit the pan and gently lay on top of the apples.  Tuck in the sides and pinch seams together. It does not have to look perfect as it will bake evenly. Gently cut slits in the dough to allow steam to escape.
  9. Bake the bars for 40 minutes.  Remove from the oven and allow to cool completely.
  10. For the icing whisk together the powdered sugar, lemon juice and almond extract.  Start adding a tablespoon of milk at a time until you get a thin icing consistency. Drizzle the icing over the bars and let set.
  11. Cut into 24 bars and keep covered.  Bars can be kept in the fridge for easy storage.

Calories

189.66

Fat (grams)

9.03

Sat. Fat (grams)

3.61

Carbs (grams)

25.62

Fiber (grams)

0.79

Net carbs

24.83

Sugar (grams)

14.23

Protein (grams)

1.77

Sodium (milligrams)

104.64

Cholesterol (grams)

12.88
Did you make this recipe?
Tag @sweetsavoryeats on instagram and hashtag it #applepiebars
Created using The Recipes Generator