New Soaps

I was really hoping to go to the farmer’s market tonight, but my toe just isn’t ready.  I might have overdone it a bit with scrubbing water tubs and getting kids back where they belong.  Instead, I plan on sitting outside enjoying fireworks for our local town celebration.  The farmer’s market for Rhodes Days is tomorrow, and I have help setting up lined up for it.  Hopefully, I’ll be able to do that one.

I thought I’d share the new soaps I made just before surgery.

They have cured and are ready for sale.  If you’re interested, they’ve been added to my on-line market as well.

Sharing with Clever Chick’s Blog Hop and Inspire Me Monday.

Baked Spaghetti with Zucchini

Easier than lasagna, this one is just as good.  It’s also a great way to sneak some vegetables into the kids’ diet.

Cook 1/2 pound of spaghetti according to the package and  place in a 9 x 13 baking dish.

In a small bowl, mix 15 ounces of ricotta cheese, 2 eggs and 1/2 cup Parmesan cheese.  Add this to the spaghetti.

Mix it together.  It doesn’t have to be perfectly mixed, but you want to get the cheese mixture spread throughout.

In olive oil, sauté:
1 1/2 cups grated zucchini
1/2 cup chopped onion
1/2 cup mushrooms
1/2 cupped chopped green peppers
2-3 cloves miced garlic
1 tsp. oregano
1 tsp. basil

When the vegetables are tender, add 1 quart of roasted tomato sauce (I used some that I had canned this summer).

When it’s hot, pour it over the spaghetti.

Use your spoon to help it settle down into the spaghetti and cheese mixture.

Bake it at 350° F for 30 minutes.  Then cover with a layer of grated Mozzarella cheese.

Return to the oven until the cheese is melted and bubbly.

This gives you all the goodness of vegetables without the kids knowing they are in there.

It was tested by my mom, and she also approved of this recipe.

Sharing at Homestead Barn Hop, Inspire Me Monday, and Clever Chicks Blog Hop.

Toasted Walnut Banana Bread

I had some rather ripe bananas sitting around.  I had some cream cheese that needed used.  I combined those into toasted walnut banana bread.

Cream:
1/2 cup margarine or butter (softened)
1 8 oz. package cream cheese (softened)
1 1/2 cup white sugar
1/2 cup brown sugar

Add (mixing thoroughly after each addition):
2 eggs
1 1/2 cup mashed banana
1/2 Tablespoon vanilla
3 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chopped walnut

Topping:
1/2 cup chopped walnuts
2 Tablespoons brown sugar
2 teaspoons cinnamon

Pour batter into two 4×8 greased bread pans  and sprinkle topping over them.  Bake in a 350*F oven for about 55 minutes.

Sharing with Clever Chicks Blog Hop, Creative Blog Hop, and Homestead Barn Hop.