Peach Zucchini Bread

Here's my take on a different kind of zucchini bread. A fruit and veggie combo. I usually make chocolate zucchini bread but I thought why not think out of the box. I had two zucchini's just sitting there on my kitchen counter and several peaches in the fridge and I had an hour because some cute girls in our new neighborhood came to pick up the twins and take them to the park to play. So I whipped together this bread while listening to the latest GOP Presidential Debate (ugh!).  I actually combined two recipes and here's how I made the bread.

Peach Zucchini Bread

1 cup Oil
2 cups granulated sugar
3 eggs
1 cup zucchini (shredded)
1 cup fresh peaches diced
3 cups flour
1 tsp vanilla
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1 tsp salt

Preheat oven to 325 degrees.
Beat oil, sugar, vanilla and eggs together. Add dry ingredients. Stir in zucchini and peaches.

Bake in 2 well greased (pam and flour) 9x5’ loaf pan for 50 - 60 minutes. Cool in pan 15 - 20 minutes and remove from pan and cool on rack.

Clearly my almost 2 year old loved the bread because she helped herself to not one but two loaves. She climbed up onto the counter (while I was in the garage answering my husbands question) opened up the twist tie and helped herself to the zucchini peach bread (sorry to my neighbor Stephanie who was supposed to get one of the loves... it was eaten and destroyed.)

Slow Cooker Corned Beef

Today is St. Patrick’s Day! I’ve been asked a few times how to cook corned beef. So I thought why not blog about it.  And after St. Pat’s the meat always goes on sale. My husband requests it every year and the twins even liked it! We ate the corned beef with potatoes and onions that I roasted in the oven.

Enjoy. It really is quite tasty!

Slow Cooker Corned Beef

3-4 lb. corned beef brisket or bottom round
1 (6 oz.) can frozen orange juice, thawed

1 tablespoon brown mustard

Trim excess fat from corned beef.

Cover with water and let stand 30 minutes. Drain thoroughly.

Put the beef into the slower cooker.

Mix tablespoon of brown mustard and orange juice together and pour over meat.

Cover tightly and cook on low for 10-12 hours or at high for 5-6 hours.