Omnivore Cheesy Chicken, Potatoes & Mushroom Casserole With Oven Roasted Brussels Sprouts 12/29/16

Omnivore
Cheesy

Chicken, Potatoes
&

 Mushroom

 Casserole

With Oven Roasted

Brussels Sprouts

Ingredients:

2 - Large boneless skinless chicken breast

(Cut into 1" pieces)

4 - Medium Potatoes 

(Washed and cut into small bite size pieces skin on)

2 - Red or yellow sweet peppers

(washed remove seeds and cut into bite size pieces)

1 - Large onion

(Peeled slice into rings then in half and in half again)

1 - 8 oz package of fresh mushrooms

(Peeled not washed and sliced peel the thin top layer off)

1 - whole head of garlic

(Peeled and each clove cut in half or into 3 pieces depends on the size)

3 - Tbsp olive oil

2 - Tbsp red pepper flakes

1 - Tsp salt

1 - Tsp black pepper

1 1/2 - Tsp paprika

1 - 8 oz bag of shredded cheddar cheese

Oven Roasted Brussels Sprouts:

1 - Bag of fresh Brussels sprouts

(Washed cut off stem end and slice in half long ways)

3 - Tbsp olive oil

Garlic powder or garlic salt

Basil

Black pepper

Put the Brussels sprouts in the oven after the first 30 minutes

Preheat your oven to 400 degrees

In a large bowl add chicken, potatoes, mushrooms, peppers, onion, 

garlic and olive oil mix with you hands after everything is mixed well

in a small bowl mix  pepper flakes, salt, black pepper, and paprika

then add the small bowl to the large bowl evenly then mix 

with your hands again

take a baking dish and spray with a non stick cooking spray

pour the chicken mixture in the casserole dish spread it out 

evenly and place in the preheated oven

for 30 minutes carefully remove from the oven and mix  with a wooded spoon

  and replace in the oven for 30 more minutes 

Place the prepared Brussels sprouts in now so they will get done at the same time

then check the potatoes to see if the are soften enough

it so place the cheddar cheese over the top evenly

place your oven on broil and bake for only 2 minutes to melt the cheese

Oven Roasted

Brussels Sprouts
Place Brussels sprouts in a resealable gallon freezer bag
add the olive oil and reseal the bag and coat the sprouts good
pour onto a piece of parchment paper on a cookie sheet
Sprinkle garlic powder or salt over sprouts
same with the basil and black pepper
place in the oven  on the top rack
bake for 15 minutes remove and flip them and 
place back in the oven for 15 more minutes
if the look a little burned they still taste great

Video Of The Day 12/30/16

Friday

12/30/16

Mike Tramp
Solo
From the album
 Museum
Released 
August 18, 2014
on Target Records

Trust In Yourself

All Rights belong to Mike Tramp

Christmas Song Of The Day 12/25/16

Sunday

12/25/16
 Merry Christmas To All
And 
Happy Holidays

Mike Tramp

The Way It Was Before

All Rights belong to Mike Tramp

Giveaway Winner 12/25/16

Congratulations
Lori Przywozny 
Of
Manalapan, New Jersey 

 is the winner of this set of 

The Hamilton Collection

Wee Little Indians

Figurines

Horn Blower
To Market, To Market

Look For our next Giveaway

Video Of The Day 12/24/16

Saturday 

12/24/16

Mike Tramp

From The Album

Nomad

Released 

August 28, 2015

On

Target Records

High Like A Mountain

All Rights belong to Mike Tramp

Song Of The Day 12/23/16

Friday 

12/23/16

Mike Tramp

White Lion

From The Album
Main Attraction
Released on
April 2, 1991
From
 Atlantic Records

Farewell To You

All Rights belong to Mike Tramp

Video Of The Day 12/19/16

Monday

12/19/16

Mike Tramp

Freak Of Nature

From The Album

Gathering of Freaks

Released 

October 1994

on

Music for nations Records 

Enemy

All Rights belong to Mike Tramp

Song Of The Day 12/16/16

Friday 

12/16/16

Mike Tramp

Solo

From The Album 

Cobblestone Street

Released on

April 8, 2013

Cobblestone Street

All Rights belong to Mike Tramp

Tonight's Dinner Omnivore Pressure Cooker Chicken Pot Pie 12/15/16

Omnivore 

Pressure Cooker 

Chicken Pot Pie

Ingredients:

3 - Boneless skinless chicken breast
(Cut into bite size pieces)

4 - Large russet potatoes
(Peeled diced into bite size pieces and boiled for 5 Minutes)
3/4 - 1 lb bag of frozen corn
3/4 - 1 lb bag of frozen peas and carrots 
1 1/2 - Cups of chicken broth
1 - Large onion
(Peeled and diced)
3 - 10.5 oz cans of cream of chicken soup
(You can use 1 - 28 oz can also)
1 - Can of large biscuits
1/2 - Tsp thyme
1 - Tsp of minced garlic
4 - Cups of water

In a medium pot bring 4 cups of water to a boil

Add the potatoes and let boil for about 5 minutes

until they are a little soft but still al dente 

Add 1 Tbsp olive oil to pressure cooker pot

put in chicken, and sear until chicken turns white
add potatoes, onion and frozen vegetables

then the thyme and garlic

add the soup, then the broth and mix well

place the biscuits on the top 

Lock on the lid close the pressure valve hit the

Meat / chicken button for 25 minutes
after the timer goes off release the pressure carefully
 remove the inner pot with oven mitts
place it on a cookie sheet and place in the oven on broil 
until biscuits are nice and brown keep a eye on them it don't take 
very long don't let them burn 
remove and serve 

Video Of The Day 12/15/16

Thursday

12/15/16

Mike Tramp

Mike Tramp and the Rock 'N' Roll Circuz

From the album

The Rock 'N' Roll Circuz

Released 

October 5, 2009

on

Kick Music / Sony Music dk

When She Cries

All Rights belong to Mike Tramp

Song Of The Day 12/14/16

Wednesday

12/14/16 

Mike Tramp
From His 1st Solo Album
Capricorn 
Released February 10, 1998
On 
CMC International
 Records
Promo

Already Gone

All Rights belong to Mike Tramp

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Girl Measures 4" Tall

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and

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a Rafflecopter giveaway

Omnivore Spicy Chile and Vegan Kung poa and Teriyaki Stir Fry Dinner 12/12/16

Omnivore

Home made

Spicy 

Chile

Prep Time: 15 Minutes

Cook Time: 60 Minutes

and

Vegan 

Kung poa and Teriyaki

Stir Fry

 over

Lo Mein Noodles

Prep Time: 15 Minutes

Cook Time: 25 Minutes 

Omnivore Ingredients:

2 - Pounds of ground beef or ground venison 

1 - Large green pepper

(Washed and chopped into bite size pieces)

1 - Large onion

(Peeled and chopped into bite size pieces)

2 - Stalks of celery

(Washed and chopped into bite size pieces)

2 - 6 oz tomato paste

1 - 10 3/4 tomato soup

1 - 15 oz  can red kidney beans

1 - 30 oz can pinto beans 

(In a spicy Chile  DE arbol Jalapeno and Serrano pepper sauce)

1/4 - Cup of red pepper flakes

Water

In a large pot place ground beef and brown it

after it's brown add the green pepper, onion, celery,

and red pepper flakes 

to the pot, after it'd hot add the tomato paste then use tomato paste

cans 4 cans of water add the tomato soup and then 1 soup can of water

mix it all together let cook for about 30 minutes stirring occasionally

then add both cans of beans 

and cook for 30 more minutes stirring occasionally 

Vegan Ingredients: 

1 - Medium Zucchini 

(Washed and chopped into bite size pieces)

1 - Large Green Pepper

(Washed and chopped into bite size pieces)

2 - 8 oz package of sliced mushrooms

1 - Large onion

(peeled and 1/2 cut minced and 1/2 cut into bigger pieces)

1 - Cup Kung Poa Sauce

1/3 - Cup of Teriyaki Sauce

1 - Large package of Lo mien noodles

3 - Cups of water

3 -Tbsp olive oil 

1/3 - Cup of  water

Large frying pan heat the olive oil

on a medium heat

add the zucchini and the green pepper cook about 

10 minutes then add about

 1/3 cup of water then add the onion

cook about 5 more minutes

then add the mushrooms 

after the mushroom start to turn brown

lower heat and add the Kung Poa and Teriyaki sauces

mix it well and leave on low heat 

let simmer about 10 minutes stirring occasionally 

estimate how much lo mein noodles you will need

in a medium pot bring the 3 cups of water to a boil 

add in noodles and cook for about 5 minutes

drain 

Video Of The Day 12/13/16

Tuesday

12/13/16

Mike Tramp

Freak Of Nature

From The Self Title Album

Freak Of Nature

Released March 29, 1993

on

Music For Nations

If I Leave

All Rights belong to Mike Tramp

Giveaway Winner 12/10/16

Congratulations

 Beverly Oakman

of Lafayette NY

She is the winner of this set of 

Christmas Tree Bird House Ornaments

Merry Christmas

Look For our next Giveaway

Song Of The Day 12/11/16

Sunday

12/11/16

Mike Tramp

Solo 

From the album

Songs I left Behind

Released on 

December 7, 2004

Frontier Records

Love Won't Wait On Me

All Rights belong to Mike Tramp

Video Of The Day 12/10/16

Saturday

12/10/16

Mike Tramp

White Lion

from the Album 

Pride

Released June 21, 1987

on Atlantic Records

Hungry 

(Live)

All Rights belong to Mike Tramp

Video Of The Day 12/06/16

Tuesday

12/06/16

Mike Tramp

Freak Of Nature

From the self title album

Freak of Nature

Released March 29, 1993

on Music for Nations

Rescue Me

All Rights belong to Mike Tramp

Song Of The Day 12/05/16

Monday

12/05/16

Mike Tramp

From White Lions

1st Album

Fight To Survive 

Released in the USA

June 1986

on Grand Slamm Records

Broken Heart

All Rights belong to Mike Tramp

Vegan Vegetable Soup 12/03/16

Vegan
Easy 

Pressure Cooker

Vegetable Soup

Ingredients:

5 - Stalks of celery

(Washed and cut into 1" pieces)

1 - Large Onion

(Peeled and cut into 1" Pieces)

1 - 8 oz package of fresh mushrooms

(Peeled and sliced thick do not wash)

1 - 16 oz bag of baby carrots 

(Washed and optional cut in half or whole)

1 -  32 oz Vegetable broth
2 - Tbsp Parsley 

Add all the ingredients to you pressure cooker

and any other vegetables you like 

(fresh spinach, zucchini, etc)

Pour in the vegetable broth

place the lid on close the pressure valve 

hit the soup button other manual for 25 minutes

Vegan Butternut Squash 12/03/16

Vegan 
Curry

Butternut Squash

Prep Time:15 Minutes

Cook Time:10 Minutes

Ingredients

2 - Large Butternut squash's 

(Carefulley Cut in half long ways)

2 - Cups of vegetable stock

(1 per squash)

4 - Tsp Curry powder 

(2 Tsp per squash)

4 - Tsp Cumin powder

(2 Tbsp per squash)

Optional

1 - Pinch of cayenne pepper

Preheat Oven 375 Degrees 

Place parchment paper on a large cookie sheet

place the cut squash face side down and cook for 

about 60 Minutes make sure it don't burn

Remove from oven and pierce with a fork if tender

 all the way through set aside and let cool enough to handle

 without burning yourself   

When cool enough scoop out the seeds and the stringy goo

and discard it 

with a fork or spoon scrape out the insides of 2 halves and place 

in a blender add 1 cup of vegetable stock, 2 Tsp of curry,

2 Tsp cumin 

Blend until everything is well mixed should be a soup 

texture if not add more broth and taste 

only add small amounts

 of extra spices 

to much changes the taste fast

Place a pot on the stove over a  medium heat 

stir often do not let it burn 

or 

heat in the microwave each microwave is different

so heat at small at 30 seconds each time until it hot enough

then you can add pinch of cayenne pepper

to each bowl
Sorry no Pictures
Taste Great

Video Of The Day 12/04/16

Sunday 

12/04/16 

Mike Tramp

From The Album

The Rock N Roll Circuz

Released

October 5, 2009

on 

Kick Music/ Sony Music

No Tomorrow

All Rights belong to Mike Tramp

Song Of The Day 12/03/16

Saturday

12/03/16

Mike Tramp

Freak Of Nature

From The 2nd Album 

Outcasts

Released November 2, 1998

ulfTone Records

The Gathering - The Parting
The Intro and Outro

All Right belong to Mike Tramp

Omnivore Dinner Venison (Deer Meat) Ground Meat Pasta Casserole 12/02/16

Omnivore

 Venison 

(Deer Meat)

Ground Meat 

Pasta Casserole 

With Cheese
Prep Time: 10 Minutes
Bake Time: 20 Minutes

Ingredients:

1 - 1 lb of ground venison

1 - 1 lb of Pasta

(Cooked and drained Springs,  Ziti or Rigatoni your choice) 

3 - Cloves of fresh garlic

(Minced)

3 - Tbsp olive oil

1/2 - Large onion

(Diced)

2 - Small Zucchini 

(Washed cut into bite size pieces)

1 - 24 oz Jar of spaghetti sauce

1 - 8 oz bag of mozzarella Cheese

(use 1 cup mixed and the rest for the topping)

1 - Cup ricotta cheese

1/4 - Cup of Parmesan or Romano cheese  

Preheat the oven to 400 degrees

in a large  frying pan add the onions and saute for a couple of minutes 

to soften them up add the garlic and keep stirring for 2 minutes

do not let garlic burn

add the whole pound of venison and brown the add the zucchini and cook 

until zucchini is soften 

Add the spaghetti sauce to pan and lower heat occasionally

stirring don't let it burn 

in a Large pot make your pasta, when it's done drain and place back in the pot

add the ricotta cheese, Parmesan and the 1 cup of mozzarella 

mix well then add the venison mixture to the pot and mix together

 Lightly pray a 3 qt baking dish with a non stick spray

pour the contents of the pot into the baking dish

even it out with a spatula or a wooden spoon

sprinkle the rest of the mozzarella cheese evenly over the top

place in the stove for 20 Minutes

(make sure the cheese don't burn)

Video Of The Day 12/02/16

Friday 

12/02/16

Mike Tramp
White Lion
From The Album 
Big Game
Released August 10, 1989
On Atlantic Records

Cry For Freedom

All Rights belong to Mike Tramp

Song Of The Day 12/01/16

Thursday

12/01/16

Mike Tramp

From His 7th Solo Album

Cobblestone Street

Released April 8, 2013

Cleopatra Records

Once

All Rights belong to Mike Tramp

Omnivore Easy Pressure Cooker Garlic Kick-in Chicken With Butter & Herb 11/30/16

Omnivore 

Easy

Pressure Cooker 

Garlic 

Kick-in Chicken

With 

Betty  Crocker 

Butter & Herb

and 

shredded sharp cheddar cheese

Prep Time: 5 Minutes

Cook Time: 30 Minutes 

Ingredients 

3 - Boneless skinless chicken breast

(Frozen)

1 - Container of  Kick'n Chicken seasoning

(Sprinkle  both sides of chicken)

1 - Container of Garlic seasoning 

(Sprinkle on both sides of chicken)

1 1/2 - Cups of Tuscan chicken broth

(Regular chicken broth or plain Water)

1 - 4.7 oz package Betty crocker butter and herb real mashed potatoes 

(follow directions on package)
Optional

1 - 8 oz bag of shredded sharp cheddar cheese

Pour 1 1/2 Cups of  broth in pressure cooker pot

place the trivet or insert in pressure cooker pot

place the seasoned chicken breast on the trivet 

so the chicken is not in the broth

place the lid on check the pressure valve make sure it is closed

hit the chicken button for 15 minutes then add 5 to make it 20 minutes after 

pressure is built up

when there is 5 Minutes left on the pressure cooker in a pan on the stove

make the mashed potatoes
follow the directions 
Optional
when they are done sprinkle
 the cheddar cheese in the potatoes and mix 
so the cheese melts

Vegan Casserole Dinner 11/29/16

Vegan

 Canned Yams 

Casserole with a maple 

walnut Topping

Prep Time: 15 minutes

Cook Time: 30 Minutes

Ingredients 

Walnut Topping

3/4 - Cup of chopped walnuts 

(not to small of pieces)

2 - Tbsp Vegan Butter

(Melted Check label to make sure its vegan)

6 - Tbsp of flour

(To make it gluten free use Bob's red mill)

3 - Tbsp of maple syrup

(You can use your pancake syrup just check label)

Casserole

1 - 40 oz can of yams

(Bruce's is a good brand just drain)

3 - Tbsp Maple syrup

(You can use your pancake syrup just check label)

3 - Tbsp brown sugar 

6 - Tbsp olive oil or coconut oil

1/4 - Cup of unsweetened  almond milk

6 - Tbsp vegan butter

(Room temperature, Check label to make sure its vegan)

1 - Tsp Cinnamon 

1/2 - Tsp salt

Walnut Topping

In a medium size bowl prepare the topping

mix flour, Syrup, Melted butter and walnuts

mix well it will seem dry that's fine and set aside

Casserole

In a large bowl put in drain yams

and mash them a potato masher works well

 You can use a fork or a wooden spoon or a mixer on slow

add in the Syrup, Brown sugar, Oil, Milk, Butter, Cinnamon and the salt

blend the all together well then take a 9 X 9 baking dish

spray with a non stick spray

pour in the yam mixture and even it out with a wooden spoon or a spatula 

with you hands pick up the walnut topping and sprinkle 

it over the top of the casserole 

(it won't cover the complete top so make it even)

put it in the oven and bake it for 30 minutes
Sorry No Pictures

Vegan Butternut squash soup Dinner 11/28/16

Vegan 

Butternut Squash

 And

 Cinnamon Soup 

Prep Time:15 Minutes

Cook Time:10 Minutes

Ingredients

2 - Large Butternut squash's 

(Cut in half long ways)

2 - Cups of vegetable stock

(1 per squash)

3  - Tbsp Curry powder 

(1 1/2 per squash)

1 - Tbsp Cumin powder

(1/2 Tbsp per squash)

1 - Tsp Cinnamon 

(1/2 Tsp per Squash)

Optional

1 - Pinch of cayenne pepper

Preheat Oven 375 Degrees 

Place parchment paper on a large cookie sheet

place the cut squash face side down and cook for 

about 45 Minutes make sure it don't burn

Remove from oven and pierce with a fork if tender

 all the way through set aside and let cool enough to handle

 without burning yourself   

When cool enough scoop out the seeds and the stringy goo

and discard it 

with a fork or spoon scrape out the insides of 2 halves and place 

in a blender add 1 cup of vegetable stock, 1 1/2 Tbsp of curry,

1/2 Tsp cumin 1/2 cinnamon.

Blend until everything is well mixed should be a soup 

texture if not add more broth and taste 

only add small amounts

 of extra spices 

to much changes the taste fast

Place a pot on the stove over a  medium heat 

stir often do not let it burn 

or 

heat in the microwave each microwave is different

so heat at small at 30 seconds each time until it hot enough

then you can add pinch of cayenne pepper

to each bowl
Sorry no Pictures
Taste Great

Video Of The Day 11/30/16

Wednesday 

11/30/16

Mike Tramp
His Second Solo Album

Recovering The Wasted Years
Released January 1, 2002
ulfTone Records

Endless Highway

.All Rights Belong To Mike Tramp

Song Of The Day 11/29/16

Tuesday 

11/29/16

Mike Tramp

Mike Tramp & The Rock 'N' Roll Circuz

From The Album

Stand Your Ground

Released Marched 28, 2011

On Target Records

The Soldier Never Started A War

All Rights belong to Mike Tramp

Video Of The Day 11/28/16

Monday

11/28/16

Mike Tramp

Freak Of Nature 

From the Self Title Album 

Freak Of Nature

Released March 29, 1993
on 
Music for Nations

Turn The Other Way

All Rights Belong To Mike Tramp

Video Of The Day 11/27/16

Sunday 

11/27/16

Mike Tramp

From 

White Lion 

Main Attraction

There 4th Album

Released April 2, 1991

on Atlantic Records

Till Death Do Us Part

All Rights Belong to Mike Tramp 

Omnivore Steak and Spinach Quesadillas With A Greek salad 11/27/16

Omnivore

Steak and Spinach 

Quesadillas 

With

A

Greek salad

1 - 1 Lb of steak

(Cut into small strips)

8 - Mini Sweet peppers

(Washed tops and seeds removed cut into small pieces)

1 - 8 oz package of fresh mushrooms

(Peeled and diced do not wash use half or all mushrooms)

1 - 8 oz bag of fresh spinach

(Only use 1/2 of bag 4 oz Washed and chopped)

1 - 8 oz block Monterey jack cheese or any shredded cheese you like

(shred and only use 1/2 the block or bag)

1 - 8 oz bag shredded sharp cheddar 

(only use 1/2 the bag)

2 - Tbsp olive oil

1 - 1 Tbsp garlic salt or powder 

1 - 1 Tbsp black pepper

1 - 1 Tbsp Montreal steak seasoning

4 - Large burrito flour tortillas 

(Pueblo Lindo brand from Aldi works the best)

1 -Head of lettuce

(Washed and cut into bite size pieces)

2 - Roma tomatoes or your choice of tomatoes

(Washed and cut into chunks)

1 - 6 oz container of  Trader Joe's Feta cheese with Mediterranean herbs

(only use about 2 - 3 oz for a salad for two people) 

1 - 1/2 Cup of Italian dressing 

(Aldi daily basic only $0.89 taste great)

Quesadillas 

In a large frying pan heat olive oil 

add the strips of steak and keep string so it don't burn

when steak is browned add the spinach until spinach cooks down

add the mushrooms then your seasoning Garlic salt or powder

black pepper and Montreal seasoning 

Taste a piece of steak and add 

more seasoning if needed

in a clean large skillet Cast iron preferred 

spray with a non stick spray or add oil to pan

place a tortilla in the pan with heat on lowest setting

add your steak mixture to half the tortilla and cover the steak 

with both cheeses then fold over the other half to cover steak and cheese

brown the one side the carefully flip over and brown the other side

when done place on a large plate and cut with a pizza cutter

 

Greek salad

Place lettuce, tomatoes, feta cheese and 

any thing you like in your salad 

Vegan Easy Pumpkin Pie

Easy 
Vegan 

Pumpkin Pie

Prep Time: 10 minutes
Cook time: 65 minutes

1 - 15 oz can of pure pumpkin

3/4 - Cup of Coconut milk

(Shake well before opening)

1/2 - Cup brown sugar

1/4 - Cup maple syrup 

1/4 - Cup Cornstarch

2 - Tsp pumpkin pie spice

1 - Tsp Vanilla Extract 

1/2 - Tsp salt

1/2 - Tsp cinnamon 

1 - Keebler ready crust, graham pie crust

(Our use your own crust)

Pre heat oven to 350 degrees

In a large Bowl add all the ingredients 

 with an electric mixer 

Mix thoroughly add to pie crust and bake

for 65 Minutes 

Stick a knife in the center if it comes out clean it is done

if not replace back in oven 

for 5 minutes and check it again

Song Of The Day 11/24/16

Thursday 

11/24/16

Mike Tramp

From the Museum Album

Released August 18, 2014 

Target Records

Mother

What a great Song

All the Rights belong to Mike Tramp

Vegan Chocolate Chip Zucchini Bread

Vegan 

Chocolate Chip 

Zucchini Bread
Prep Time: 10 Minutes
Cook Time: 45 Minutes

3 - Cups flour

1 - Tsp baking powder

1 - Tsp baking soda

1 - Tsp salt

1 - Tbsp Ground Cinnamon 

2 - Tbsp pumpkin pie spice

3/4 - Cup unsweetened apple sauce

1 - Cup vegetable oil

2 - Cups sugar

1 - Tbsp vanilla 

2 - Cups of shredded zucchini
(washed and shredded with the skins on cut off ends)

1 - Cup of Vegan Chocolate chips
Shoul make 5 mini loafs or 1 large and 2 small loafs

Pre heat oven 350 degrees

In a large bowl add the flour, baking soda, 

baking powder, salt and cinnamon 

mix with a wisk.

In a separate bowl add the apple sauce, oil, sugar and vanilla

mix with a wooden spoon.

combine both bowls and mix with a mixer

add the zucchini and mix well
the add the chocolate chips and mix 

then take you mini loaf pans or 1 large and 2 small

spray with a non sticking spray and fill about 3/4 of the way 

(do not fill to the top)

Place pans on a cookie sheet and

bake for 45 minutes on the mini loafs and for a large loaf 

60 minutes when the time is done stick a tooth pick in center 

if the tooth pick comes out clean they are done if 

not replace in oven for 5 more minutes and then recheck

Vegan Zucchini Plain or Walnut Pumpkin Bread

Vegan 

Pumpkin, Walnut
or Plain
 Zucchini Bread
Prep Time: 10 Minutes
Cook Time: 45 Minutes

3 - Cups flour

1 - Tsp baking powder

1 - Tsp baking soda

1 - Tsp salt

1 - Tbsp Ground Cinnamon 

2 - Tbsp pumpkin pie spice

3/4 - Cup unsweetened apple sauce

1 - Cup vegetable oil

2 - Cups sugar

1 - Tbsp vanilla 

2 - Cups of shredded zucchini
(washed and shredded with the skins on cut off ends)

1 - Cup of chopped walnuts
(optional)

Pre heat oven 350 degrees

In a large bowl add the flour, baking soda, 

baking powder, salt and cinnamon 

mix with a wisk.

In a separate bowl add the apple sauce, oil, sugar and vanilla

mix with a wooden spoon.

combine both bowls and mix with a mixer

add the zucchini and mix well
Optional

the add the walnuts and mix 
(I put 2 un cut walut halves on he tops for decorations)

then take you mini loaf pans or 1 large and 2 small

spray with a non sticking spray and fill about 3/4 of the way 

(do not fill to the top)

Place pans on a cookie sheet and

bake for 45 minutes on the mini loafs and for a large loaf 

60 minutes when the time is done stick a tooth pick in center 

if the tooth pick comes out clean they are done if 

not replace in oven for 5 more minutes and then recheck