Scrambled Eggs with Zucchini

This isn't really a recipe, I just wanted to pass this great idea along (which I sort of got from my mother-in-law).

grated zucchini, about 1 cup
diced onion, about 1/4 cup
1 fresh banana pepper, seeded and diced
Saute these together in some oil, and add a little salt and pepper.

When the vegetables have been cooking for several minutes, add about 1/2 to 3/4 cup chopped tomato. Saute for another minute or so, then add 4 eggs, well beaten. Add a little more salt and pepper to the eggs. When the mixture is cooked to your liking, top with about 1/2 cup grated cheese.

It might not sound that great, but it was a lot tastier than it seems like it would be!

Kirk and I ate the whole thing for supper, so I guess it serves 2. Although, I eat for 2 right now, so maybe it serves 3. Anyway, I would add more zucchini next time; it just adds a great flavor to the whole thing.

Unbaked Lemon Slice

Melt together:
1/3 cup butter or margarine
1 250 g can sweetened condensed milk

Mix together:
1 cup coconut
250 g plain cookies, crushed (here I use something like digestive biscuits, you could probably use graham crackers or something with a matching flavour - lemon or coconut)
butter/milk mixture
2 Tbsp fresh lemon juice

Press mixture into a 9" square pan and chill till firm.

Mix together:
1 1/2 cup icing sugar
1 tbsp melted butter
2 tbsp fresh lemon juice

Spread over bars and cut into squares. Store in the fridge.

This is just a quick, easy recipe that's really tasty. Sorry about my bad mixture of metric and otherwise, but I got this recipe from an Australian website, and converted some stuff and didn't know the rest.

Rich Sweet Dough for Cinnamon Rolls

When Matthew and I got married Granny wrote out a little notebook of recipes for me. I treasure having those recipes in her handwriting and have used them often. For the life of me, I don't know why I haven't made a point to try every single one. For instance, one entitled "Rich Sweet Dough for Cinnamon Rolls." Cumbersome title, no? The line underneath reads "a no-knead refrig. dough that makes a rich, tender product." It doesn't lie. No kneading, and it makes some of the best rolls I've ever made. And don't even get me started on the part about the dough being in the fridge for up to three days! That means it's possible to have hot cinnamon rolls for breakfast without getting up before 3AM.

Here goes:

Scald 3/4 cup milk; stir in 1/2 cup sugar, 1 tsp salt and 1/2 cup margarine. Cool to lukewarm. Measure 1/2 cup warm water into mixing bowl. Sprinkle with 2 Tblsp yeast; stir until dissolved. Stir in milk mixture and 2 cups flour. Beat until smooth. Stir in 2 cups of flour to make a stiff batter. Cover tightly and refrigerate at least 2 hours. Dough may be kept in fridge 3 days. To use: cut off desired amount and shape into cinnamon rolls, buns or crescents. Let rise for 45-60 minutes and bake at 375*F till lightly browned.

Enjoy. I can tell you that I will make these for company breakfasts and most likely Christmas morning. Easy peasy. :D