The girls have slowed down the egg production in this heat which has given me a chance to catch up with them. Finally down to one dozen!

Many many moons ago I was a Marine Technology major. The chef on the school’s  research vessel cooked kielbasa and scrambled eggs so often that you either learned to love it or hate it. I turned into a lover!

Being raised in southeastern N.C.  I had never had kielbasa before and it seems silly now but then it seemed like such a foreign food to me. But then I can remember eating my first bagel at the age of 12 that my best friend brought back from New York and feeling like I was betraying my southern heritage! Anyway, I got a kielbasa craving the other night and threw together a pretty tasty and colorful dinner.

Kielbasa, brussel sprouts, sweet potato, sliced tomatoes

Looking through the freezer and frig for something to inspire me to make dessert I found a lone bag of last year’s frozen shredded zucchini and some pineapple. Browsing around online I came across this Taste of Home recipe that I could use both in.

I adapted it by adding a cup of diced pineapple and added vanilla extract (instead of the almond called for in the recipe cause I didn’t have any) to the batter.  For the icing,  I had some cream cheese that had an expiration date coming up fast and needed to be used because I HATE throwing anything out. To my frugal way of thinking that’s like taking money out of my purse and just throwing it in the trash. About 1/2 cup cream cheese went along with the powdered sugar for the icing.

They turned out great! I kept half here and took the rest to work because GC and I just do not need to be alone with 24 muffins in the house. Lots of compliments from the work group so the recipe’s a keeper!

Zucchini Pineapple muffins with Caramel Cream Cheese Icing