Salsa and Zucchini Banana Bread

Wow, we've been busy. I know, everyone has. The end of summer and beginning of fall brings such bounty from our gardens (not mine, not this year). My sister-in-law brought me fresh tomatoes, jalapenos, green peppers and onions when they came to see us recently.

Those ingredients make me think of fresh salsa immediately. Have you ever tried making your own? I promise you, there is really minimal effort on your part for maximum taste.

I took:

7-8 roma tomatoes
1/2 - 1 medium onion
1-2 cloves garlic
1 green pepper
3 or 4 jalapenos or peppers of your choice
juice of 1/2 lime - squeezed

I took my immersion blender and blended everything together. I don't like chunky salsa but you might. Blend to your heart's content.

Season with salt and pepper. Really this isn't much of a recipe because so much depends on your taste. Adjust accordingly.

Get a bag of chips and chow down! That easy! Such a good snack for you. (Not including the chips.)

The other thing I've been making a lot of is Zucchini Banana Bread. This is a recipe from my grandmother, Opal. It is almost a near death experience because it's so good. :) There's nothing better than bread, just baked in the oven and butter slathered generously over it. Mmmm good! This is not low cal or low fat, no siree. Here's the recipe:

Zucchini Banana Bread

4 eggs (told you)
2 c. sugar
1 c. vegetable oil
2 medium ripe bananas (mashed and mash 'em good)
3 c. flour
1 1/2 tsp. baking powder
1 1/2 tsp. soda
1 1/2 tsp. cinnamon
1 tsp salt
1 1/2 c shredded zucchini (peeled or unpeeled)
1 c chopped nuts (Iomitted these)

Mix sugar, eggs and oil. Add bananas and mix well. Add zucchini and stir in. Combine flour, baking powder, soda, cinnamon and salt. Add to mixture. Add nuts and stir in.

Oven at 350 degrees. Makes two loaf pans. Bake 1 hour.

That's it! Yum is right. Now you know what to do with all those zucchinis! :)