Zucchini & Corn Casserole

Zucchini & Corn Casserole
Serves: 12
 
Ingredients
  • 4 c. grated zucchini, squeezed dried in paper towel
  • 1¼ c. baking mix
  • 2 Tbsp. minced onion
  • 3 eggs, beaten
  • 1 Tbsp. olive oil
  • 1 c. grated cheese (I used Mozarella)
  • 1 tsp. garlic salt
  • 1 c. frozen kernel corn
Instructions
  1. Mix all ingredients in a large bowl until blended well.
  2. Coat 9" x 13" pan with cooking spray. Pour ingredients into pan and place in oven.
  3. NuWave oven:
  4. Power set on high for 25 minutes or until knife is clean when inserted in center, using the drip pan for your casserole dish. Remove and allow to sit 5 minutes before cutting into.
  5. Conventional oven:
  6. Preheat oven 325°.
  7. Bake for 50 minutes or until knife is clean when inserted in center. Remove and allow to sit 5 minutes before cutting into.

 

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Million Dollar Relish

Million Dollar Relish
(Recipe and photo by K. Thomas)
7 or 8 Large cucumbers (peeling on) cut in quarters length wise ,remove seeds with a spoon.
5 or 6 Large Peppers (maybe 1 green and the rest red,yellow ,orange)
2 large onions
6 cups of white sugar
4 cups of white vinegar
2 Tbsp Mustard seed
1 Tbsp celery seed
1 Tbsp Ground Turmeric
First chop or put through a food processor the cucumbers and peppers.
put in a large bowl cover with water and add at least 1/4 cup of salt( and stir). Let soak over night in fridge or you can just let soak for 5 hours if you want.
To cook: drain all the water off. add the cukes and peppers to a large pot. Turn stove between low and med. Add the rest of ingredients,sugar,vinegar,mustard seed,celery seed and turmeric. Simmer and stir in all ingredients. Then in a glass add at least 1/2 cup of flour and enough water to mix well with a fork so there is no lumps. Add slowly to your relish and stir in . Simmer and cook until you have the relish thick enough. If you need to add some more mixture of flour and water you can. you do not cook it long just until you can thicken enough.make sure you stir so it doesn’t start to burn on the bottom of the pot. Then pour into you clean bottles. Enjoy! This is a nice sweet relish. You may want to 1/2 or 1/4 the recipe unless you have a big pot.

 

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Kicked Up Ketchup

Kicked Up Ketchup
 
Make your own ketchup without the added sugars.
Ingredients
  • 2 - 14½ oz cans Ready Cut Tomatoes (your choice of flavor)
  • ½ c. water
  • 2 Tbsp. Stevia
  • ¾ c. apple cider vinegar
  • ½ tsp. ground black pepper
  • pinch of ground cloves
  • ⅛ tsp. mustard powder (not prepared)
  • ⅛ tsp. cayenne pepper
Instructions
  1. Put all ingredients into blender and pulse until smooth and blended well.
  2. Transfer to large pot and bring to a rolling boil on high heat. Once it reaches rolling boil, immediately turn down to low with lid on and simmer for 1 hour. Stir every 15 minutes.
  3. After one hour, turn up to medium low heat and keep stirred for about 30 minutes or until it thickens to your desired consistency. You do not have to stir continually. Just keep an eye on it and stir every few minutes at least. You don't want it to burn in pan.
  4. Allow to cool completely. Once cooled, place back into blender and pulse again just to make sure it is smooth again.
  5. Makes about 1½ cups
Notes
Lasts 2 weeks in refrigerator or you can freeze for about 3 months in a sealed container.
(If you don't want it to have the kick, just leave out the cayenne and you are good to go)

 

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Szechuan Noodles With Spicy Beef Sauce

Szechuan Noodles With Spicy Beef Sauce
Serves: 4
 
Ingredients
  • 1 lb ground beef
  • 1½ cups chopped onions
  • 2 tsp minced garlic
  • 1½ tsp minced fresh ginger
  • ½-1½ tsp dry crushed red pepper (to your taste)
  • 2 tbsp sesame oil
  • 2 tbsp cornstarch
  • ¾ cup beef broth
  • ⅓ cup hoisin sauce
  • 2 tbsp soy sauce
  • 1 heaping tbsp brown sugar
  • 8 ounces vermicelli, cooked
  • ½ cup sliced green onion
Instructions
  1. Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm, set aside.
  2. Pour sesame oil in pan and heat till hot. Saute onion, minced garlic, minced fresh ginger & crushed red pepper in the hot sesame oil until tender.
  3. Combine cornstarch and beef broth, whisking until smooth.
  4. Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
  5. Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
  6. Stir in ground beef.
  7. Toss with cooked pasta, and sprinkle with sliced green onions.

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Zucchini Bake

Zucchini Bake
 
Ingredients
  • 1 large Zucchini
  • 2 medium tomatoes
  • 1 large onion (any type)
  • 2 green/red peppers
  • 1# bacon
  • 2 cups shredded cheddar cheese
Instructions
  1. In a 11 X 14 pan, start layering your vegetables.
  2. First layer zucchini slices.
  3. Second layer tomato slices.
  4. Third layer onion slices.
  5. Fourth layer sliced green or red peppers.
  6. Fifth layer cubed bacon (You can use turkey bacon). I cut it up and precook it in the microwave for a bit. Not completely done though because you want some of the juiced to cook into veggies.
  7. Sixth layer shredded cheddar cheese to cover the veggies.
  8. Bake uncovered at 350 degrees for 45 minutes or until cheese starts to brown.

 

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LOW-CARB PIZZA CHICKEN

LOW-CARB PIZZA CHICKEN
 
Ingredients
  • 1 cup pizza or marinara sauce
  • 2-4 boneless-skinless chicken breasts
  • 1 tsp. oregano or Italian seasoning
  • 1 tsp. garlic powder
  • 1 cup of part-skim Mozzarella, shredded
  • 4-6 thinly sliced pieces of ham
  • 1 Tbsp olive oil or coconut oil
  • 1 tbsp minced garlic
  • 4-6 mushrooms, sliced
  • 4-6 mini sweet peppers, sliced
Instructions
  1. Preheat oven to 400F/200C.
  2. Heat pizza sauce in a small saucepan, trim the chicken breasts and then flatten them with a meat mallet.
  3. Mix the oregano and garlic powder in a little bowl and then sprinkle both sides of each piece of chicken with the mixture.
  4. Heat the oil over medium-high heat in a large skillet. Sauté the mushrooms, minced garlic and peppers until tender.
  5. Add the chicken pieces and cook 2 minutes on each side, just long enough to brown the chicken but not long enough to cook it through.
  6. Wrap the slices of ham around the chicken.
  7. Lay the chicken in a glass baking dish in a single layer. Top with sautéed mushrooms and sweet peppers.
  8. Spread sauce over the top of each chicken breast.
  9. Bake uncovered about 20 minutes, remove from oven and sprinkle with grated cheese cook until the cheese is melted and starting to brown. Serve hot.

 

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Blueberry Pineapple Fluff

Blueberry Pineapple Fluff
 
Yields 1 - 7x11 pan
Ingredients
  • 1 can blueberry pie filling
  • ½ can (7 oz) sweetened condensed milk
  • 1 can (8 oz) crushed pineapple, drained (optional)
  • ½ carton (8 oz) Cool Whip, thawed
  • Fresh berries for garnish, if desired
Instructions
  1. Combine pie filling, condensed milk and pineapple in a bowl; mix well.
  2. Fold in Cool Whip.
  3. Spread into an ungreased pan.
  4. Cover with saran wrap and freeze overnight.
  5. Remove from freezer 10 to 15 minutes before serving. Cut into squares and garnish with fresh berries, if desired. ~ Enjoy!!

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No Crust Pizza Bake

No Crust Pizza Bake
 
Ingredients
  • 1 lb lean ground beef
  • 2 cups shredded Italian Style Cheese (divided)
  • ½ Cup pizza sauce
  • 1½ cup of diced Canadian Bacon
  • 1 cup pepperoni
  • ½ cup of chopped onion
  • ½ cup of chopped bell peppers.. I use all colors
  • 1 small can of sliced olives
  • You can really add or take away anything you like as a topping
Instructions
  1. Preheat oven to 350 degrees
  2. Cook your ground beef, drain
  3. Put your meat and 1 cup of your shredded cheese in a bowl and mix well
  4. Spread the mixture on a pan or pizza stone
  5. Top with Pizza sauce , then with add all your toppings and the rest of the cheese.
  6. Bake for 25 min. or until cheese is melted
  7. Enjoy~

 

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Crock Pot Teriyaki Chicken

Crock Pot Teriyaki Chicken
 
Ingredients
  • 3-4 pounds boneless chicken thighs
  • ¾ cup sugar
  • ¼ cup soy sauce
  • 6 TB apple cider Vinegar
  • ¾ tsp. ground ginger
  • 1 tsp. minced garlic
  • ¼ tsp. pepper
  • 4 tsp. corn starch
  • 4 tsp. cold water
  • Cooked rice
Instructions
  1. Place chicken in crock pot on low heat.
  2. Combine sugar, soy sauce, vinegar, ginger, garlic and pepper in a separate bowl. Mix and pour over the chicken.
  3. Cook on low for 4-5 hours until chicken is tender. Remove chicken and take the fat out of the reserve liquid in the crock pot.
  4. Place liquid in a saucepan and bring to a boil.
  5. Combine cornstarch and water until smooth and gradually stir into saucepan until it is thick.
  6. Pour chicken over cooked rice and cover with your sauce. ENJOY!

 

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Chicken Broccoli Bake

Chicken Broccoli Bake
 
Ingredients
  • 10 oz. macaroni noodles
  • 2 chicken breasts cooked into bite size pieces
  • 3 cups sliced fresh mushrooms
  • 1 medium red pepper, chopped
  • 2 cans condensed cream of broccoli soup
  • 2 8 oz. sour cream
  • ⅓ cup chicken broth
  • 16 oz. frozen broccoli, thawed, cooked and drained
  • ½ cup dry bread crumbs
  • 2 tbps. melted butter
Instructions
  1. Coat a casserole dish with cooking spray. Heat oven to 350 degrees.
  2. Cook noodles and broccoli.
  3. Cook cut up chicken, transfer to large bowl when no longer pink.
  4. Add mushrooms, and red pepper to skillet and cook until tender. Transfer to bowl with chicken when done.
  5. Stir in soup, sour cream, and broth. Gently stir in noodles and broccoli.
  6. Spoon entire mixture into casserole dish.
  7. Mix bread crumbs and melted butter, sprinkle over chicken mixture.
  8. Bake, uncovered for 30 minutes. Uncover and bake for an additional 25 minutes.

 

1. Coat a casserole dish with cooking spray. Heat oven to 350 degrees.
2. Cook noodles and broccoli.
3. Cook cut up chicken, transfer to large bowl when no longer pink.
4. Add mushrooms, and red pepper to skillet and cook until tender. Transfer to bowl with chicken when done.
5. Stir in soup, sour cream, and broth. Gently stir in noodles and broccoli.
6. Spoon entire mixture into casserole dish.
7. Mix bread crumbs and melted butter, sprinkle over chicken mixture.
8. Bake, uncovered for 30 minutes. Uncover and bake for an additional 25 minutes.

 

Sophia’s Cajun-Style Beans with Rice

Sophia's Cajun-Style Beans with Rice
 
Ingredients
  • 2½ c stewed tomatoes
  • 1 - 28 oz can red kidney beans, rinsed and drained
  • 1 onion, diced
  • ½ green pepper, diced
  • ½ red pepper, diced
  • ½ orange pepper, diced
  • ½ yellow pepper, diced
  • 2½ t Cajun spice
  • 4 c cooked rice
  • ½ t olive oil
  • ½ c shredded cheese
Instructions
  1. Pre-heat oven to 350 degrees F.
  2. Heat small pan to medium-high, add oil and sauté onions and peppers until soft; set aside.
  3. Add all of the ingredients to a large baking pan/casserole dish and stir until well blended.
  4. Cover and bake for 30-40 minutes.
  5. Turn off heat, remove cover, sprinkle on cheese and leave in oven for 5 more minutes.
  6. Enjoy!!!

 

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Lazy Dazy Cake

 

Lazy Dazy Cake

Ingredients:
2 eggs
1 cup flour
1 tsp baking powder
1/2 cup boiling milk
1 cup sugar
1/4 tsp salt
1 tsp vanilla
1/3 stick butter

Beat eggs for 3 minutes on high, add sugar and vanilla then beat until fluffy.
Sift together the baking powder, salt and flour. Then add to sugar mixture and mixing well.
Add the boiling milk with melted butter to the batter, Pouring a little at a time while beating.
Bake in a greased 8 x 8 dish at 350 about 25 minutes.

Boiled Topping
5 T butter melted
8 T cream
18 T brown sugar
1 cup coconut
Mix all ingredients in saucepan on medium heat until smooth, then pour over cake right out of the oven.
Put back in oven and broil for 3-5 minutes.
Enjoy!

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CREAM CHEESE SAUSAGE BALLS

CREAM CHEESE SAUSAGE BALLS
 
Ingredients
  • 1 lb hot sausage, uncooked
  • 8 oz cream cheese, softened
  • 1¼ cups Bisquick
  • 4 oz cheddar cheese, shredded
Instructions
  1. Preheat oven to 400F.
  2. Mix all ingredients until well combined. (I use my Kitchen Aid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
  3. Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.

 

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CREAMY STRAWBERRY DREAM CAKE

CREAMY STRAWBERRY DREAM CAKE
 
Ingredients
  • 1 box yellow cake mix
  • 3 large eggs
  • ⅓ cup vegetable oil
  • ¾ cup of sugar
  • 3 pints strawberries, stemmed and sliced
  • 3 cups heavy cream
Instructions
  1. Heat oven to 350° F.
  2. Grease and flour two 9-inch round cake pans. In a large mixing bowl, combine the cake mix, eggs, and oil, along with the amount of water called for by the package directions.
  3. Beat until well combined. Divide the batter between the pans.
  4. Place in oven and bake until a toothpick inserted into the center of the cakes comes out clean, about 30 minutes.
  5. Let the cakes cool for at least 10 minutes before removing them from the pans.
  6. Cool completely before assembling the shortcake.
  7. Meanwhile, sprinkle ½ of the sugar over the strawberries.
  8. Set aside at room temperature until the berries release their juices, about 30 minutes.
  9. About 15 minutes before serving, combine the cream and the remaining sugar in a medium bowl and whip by hand or with an electric mixer until stiff peaks form.
  10. Place one of the cake layers on a serving platter.
  11. Pile on half the strawberries and half the whipped cream.
  12. Top with the remaining layer, the rest of the whipped cream, and the remaining strawberries. Serve immediately.

 

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Blueberry Bread

Blueberry Bread
 
Ingredients
  • 2 cups self rising flour (or 2 cups all purpose flour, 1 tsp salt, 3 tsp baking powder)
  • ¾ cup sugar or Truvia Baking Blend
  • 1 egg (beaten)
  • 1¼ cup milk
  • 2 Tbsp butter (melted)
  • ½ tsp vanilla
  • 1½ cups frozen or fresh blueberries (whole)
Instructions
  1. cups self rising flour (or 2 cups all purpose flour, 1 tsp salt, 3 tsp baking powder)
  2. /4 cup sugar or Truvia Baking Blend
  3. egg (beaten)
  4. /4 cup milk
  5. Tbsp butter (melted)
  6. /2 tsp vanilla
  7. /2 cups frozen or fresh blueberries (whole)

 

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Apple Rose Bites

 

Apple Rose Bites
These are so easy and cute!!
WHAT TO DO->
Choose an apple with a nicely coloured skin
Cut apple through horizontally
Slice apple thinly with mandolin into 1/2 circles
Bring to boil 3 cups of water with 1/4 cup of sugar
Drop apple slices into enough water to cover
Simmer 3-4 minutes until soft and pliable
Drop into cold bath to stop cooking.
Make single pie crust recipe or use frozen
( I used the one on the Crisco can) roll out into thin rectangle
Cut into strips approx. 6 inches long and 1-1 1/2 inches wide
Place apple slices across the edge of the dough and roll
set into mini muffin cups
Bake for 15 – 20 minutes at 325 F
Enjoy!
Can sprinkle with a bit of sugar if you like

 

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Magic Cookie Bars!!!

Magic Cookie Bars!!!

Gluten and Sugar FREE!

Annies notes: I have always loved these, well,.. the unhealthy ones. I found a recipe that is healthy and won’t put my weight loss to stall! While baking these, they smelled just like the old bars, and these taste a bit better too!

Ingredients
Crust:
1 3/4 cup almond flour
1/4 cup truvia
1 Tbsp coconut flour
1/4 tsp molasses
1/4 cup butter, melted
Topping:
1/2 cup sugar free chocolate chips
3/4 cup unsweetened flaked coconut
1 cup chopped pecans or walnuts
1 recipe low carb sweetened condensed milk (recipe below)
Directions:
Preheat oven to 325F.
For the crust, Mix together almond flour, truvia and coconut flour. Add melted butter and molasses and mix till crumbly. Pat in the bottom of a 9×13 baking pan. Press firmly and evenly into the bottom of the pan.
Bake crust for 12 minutes, or until it begins to brown around the edges. Remove and let cool.
Increase oven temperature to 350F.
Sprinkle cooled crust with chopped chocolate, coconut and nuts. Pour sweetened condensed milk over top and bake for 20-25 minutes, until mixture is bubbly and beginning to brown.
Let cool and cut into 24 bars.

Ingredients
1 cup whipping cream
1 cup almond or coconut milk
1/2 cup truvia or desired sweetener
1 Tbsp butter
1/8 tsp xanthan gum
1/2 tsp vanilla extract
1/2 cup truvia or desired sweetener to taste
Instructions:
In a medium heavy saucepan, combine cream, milk and 1/2 cup truvia over medium heat.
Bring to a boil, then reduce heat to low and simmer for 1 1/2 hours, stirring often, until mixture is reduce by half. Do not scrape the sides of the pot where dried milk is, it will make the condensed milk gritty.
Add butter and whisk till melted, then whisk in xanthan gum. Let mixture cool to room temperature and stir in vanilla and sweetener.

 

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No-Churn Salted Caramel & Pecan Ice Cream

No-Churn Salted Caramel & Pecan Ice Cream
 
Have you avoided making ice cream at home because you don’t have an ice cream maker and you can’t justify buying another piece of kitchen equipment you’ll only use on occasion? If so, you’ll want to give this easy 2-ingredient method inspired by the kitchn.com (see link below for attribution). This recipe builds upon their technique by adding a delicious salted caramel sauce and some chopped pecans. The results? Fantastic! If you love ice cream and a bit of salt in your snacks, you’ll want to give this one a try!
Ingredients
  • Ice cream base:
  • 1 14-oz. can sweetened condensed milk
  • 2 cups cold heavy cream
  • 1 t. vanilla extra [optional]
  • Salted Caramel Sauce:
  • 1 cup white sugar
  • 2 T. water
  • ½ cup heavy cream
  • 4 T. unsalted butter
  • 1 t. fleur de sel salt
  • Other:
  • 4 oz. chopped pecans
Instructions
  1. To prepare the salted caramel sauce, add heavy cream to a small saucepan and set the heat to low. The goal is to slightly warm the cream because you don’t want to add a cold dairy product to hot liquid.
  2. Over medium-high heat, add the sugar and water to a heavy-bottomed saucepan and stir to combine. Stop stirring and bring to a boil.
  3. Continue boiling until the mixture turns a deep amber color, then slowly whisk in the warmed cream until thoroughly incorporated. Remove from heat and add salt and butter. Stir until butter is totally incorporated into the mixture. Transfer to a serving dish or storage container and allow to cool while you prepare the ice cream.
  4. For the ice cream, pour the sweetened condensed milk into a bowl and add the vanilla extract, if desired.
  5. Whip the heavy cream in a large bowl with a hand mixer or immersion blender until still peaks form.
  6. Add one scoop of the whipped cream to the bowl of condensed milk and mix it in. Then gently fold the rest of the whipped cream into the now lightened condensed milk. Thoroughly incorporate the whipped cream into the mixture, but do not overwork it to the point it loses its airiness.
  7. Pour half of the whipped cream/condensed milk mixture into an 8” loaf pan. Drizzle the cooled salted caramel sauce over the milk mixture and spread the chopped pecans evenly over the entire surface. Top with remaining whipped cream/condensed milk.
  8. Use a butter knife to incorporate the caramel sauce and pecans throughout the ice cream by pressing it down into the mixture and making sweeping “cuts” back and forth across the entire length of the pan.
  9. Cover with wax paper and press down to remove any air pockets. Place in freezer for a minimum of 6 hours, but preferably overnight. Will last up to 2 weeks in the freezer. Store any remaining salted caramel sauce in an airtight container for up to one week.
  10. Inspiration for ice cream:
  11. http://www.thekitchn.com/how-to-make-no-churn-ice-cream-cooking-lessons-from-the-kitchn-220413
  12. Products mentioned:
  13. https://www.amazon.com/Das-Foods-Guerande-French-Salt/dp/B000K6Z22U

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Spicy Peach Salsa

Spicy Peach Salsa
 
This spicy peach salsa is absolutely gorgeous! The combination of colors creates a beautiful presentation, while the delicious blend of sweet and spicy flavors makes it a wonderful addition to simply prepared fish, chicken or pork dishes. This one is a keeper, for sure!
Ingredients
  • 6 fresh peaches, pits removed and cut into small pieces
  • 3 T. fresh lime juice
  • ½ medium shallot, minced
  • 3 T. red onion, cut into small, thin slices
  • 1-2 t. jalapeno peppers, seeds and veins removed, and very finely minced
  • 3 T. fresh cilantro leaves, stems removed and chopped
  • salt and pepper, to taste
Instructions
  1. Combine all ingredients in a glass bowl and stir to combine. (Start with a very small amount of jalapeno pepper and taste before adding more). Season with salt and pepper. Cover with plastic wrap and store in the refrigerator overnight or on the counter at room temperature for at least 30 minutes.
  2. Serve with foil packet citrusy orange roughy or other minimally seasoned fish, chicken or pork recipe. This can also be served in place of regular salsa with tortilla chips.
Notes
Tip: Soak the red onion in a cup of water for 10-15 minutes before using to reduce its strong flavor and odor.

For best results, make this salsa the night before serving so the flavors have a chance to blend. This will also soften the peaches and onion to a nice consistency.

 

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Easy Cheese Bread

Easy Cheese Bread
 
Ingredients
  • 1¾ c flour
  • 1 ts sugar
  • 2½ tsp baking powder
  • ¾ tsp salt
  • 1½ c cheese plus ½ c for the top
  • 1 egg
  • 1 c milk
  • ⅓ c oil
  • ½ tsp garlic powder
  • ½ tsp italian seasoning
Instructions
  1. Pre heat oven to 375
  2. In a large bowl, mix flour, sugar, baking powder, salt cheese and spices.
  3. Add egg, oil and milk. Mix well.
  4. Pour dough into a well greased loaf pan sprinkle with ½ cup of cheese and bake for about 35 min or till done.

 

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