We had grandchildren visiting over the past weekend as they are moving into their dorms. How I love the commotion of having our kids and grandkids here for meals and overnight stays. Our little twin home is no match for the big farm house where we have such good memories of many gatherings over the years. We are a little crowded for sleep space and I will not even go there with the parking issues. We are all pretty noisy, but the fun goes on with apologies to our neighbors. We went shopping for items that are needed for their home away from home. I made banana bread, rice krispie bars and brownies for the weekend, all favorites. We ordered in delivery pizza on Saturday night as it was too late when we got back from shopping and I did not have any plans for food. We did have a great breakfast on Sunday morning, however.

I have yet another zucchini recipe. This one is for muffins that freeze well so they can be made a few days ahead and frozen for later use.

Zucchini Oatmeal Muffins

2 1/2 Cups flour

3/4 Cup white sugar

3/4 Cup brown sugar

1/2 Cup quick cooking oats

1 Tablespoon baking powder

1 Teaspoon salt

1 Teaspoon cinnamon

1/2 Teaspoon cloves

4 Eggs

1 1/2 Cups grated zucchini

3/4 Cup vegetable oil

1/2 Cup chopped pecans, raisins or dates (optional)

Put dry ingredients in a large bowl and set aside. In medium bowl beat eggs lightly with fork, stir in oil and zucchini. Pour mixture all at once into dry ingredients; stirring just until flour is moistened. Batter will be lumpy. Bake in muffin tins in 400 degree oven for 20-25 minutes or until done. Makes about 18-24 muffins. Freezes very well.