Chocolate Zucchini Cake

2 cups sugar 1 tsp soda
1 tsp salt ¼ tsp baking powder
2 ½ cups flour ½ cup cocoa

Sift together dry ingredients.

3 eggs ½ cup milk
1 cup oil 2 cups grated zucchini
3 tsp vanilla 1 cup nuts (optional)

Combine liquids in large bowl. Add zucchini. Then, add sifted dry ingredients. Bake at 350 degrees for 35 to 40 minutes.

Icing:
¼ lb. butter (margarine)
1 tsp vanilla
8 oz. pkg. Cream cheese
2 cups powdered sugar

Mix all together spread on cooled cake.

Zucchini Casserole

1 cup carrots, sliced
4 stalks celery, cubed 1 green pepper
1 small onion, chopped 3 cups zucchini, peeled and cubed

Mix well and add:

1 can mushroom soup
1 cup sour cream

Place in casserole and mix ½ box stove top dressing with ¼ cup melted butter. Pour over mixed vegetables. Bake 1 hour at 350 degrees.

Black Bottom Cake

I love this recipe because it's stuff you have in your cupboards. It is so tasty you don't need frosting or chocolate chips. But you can if you want to.

1 1/2 cups flour
1 cup sugar
1 tsp baking soda
1/2 tsp salt
1/4 cup unsweet cocoa
1 cup water
1/3 cup oil
1 tsp white vinegar
Chocolate Chips (optional)

combine all ingredients, mixing for 2 minutes. I add chocolate chips (usually white) so you don't need frosting. Bake in preheated oven at 350 degrees for 20-30 minutes. (Baking time varies a lot. Just watch it and poke it with a knife until the knife comes out clean.)

Makes one 9 inch round layer. Can make a thin 9x13. Double recipe for full 9x13.

Spring Fruit Tapioca (our family calls it - Rhubarb Pudding) - Tami Smuin

This recipe is from Tami Smuin :)

Serves 8

¼ cup quick Tapioca
½ tsp Salt
1 ½ cups Sugar
2 ½ cups Water
2 ½ cups Rhubarb, cut in ½" pieces

Combine in a saucepan and cook until Rhubarb is tender. Remove from heat and cool stirring occasionally. Add 1 can crushed pineapple and chill.

(Or our family likes it warm with icecream or coolwhip)

Rhubarb Crunch (Darla Lenon' recipe posted by Chris Auger)

4 cups Rhubarb

crumbs:
1 C flour
1 C brown sugar packed
¾ C uncooked oatmeal
½ C melted butter
1 teaspoon cinnamon

sauce:
1 teaspoon vanilla
1 C sugar
1 C water
2 Tablespoons cornstarch

Mix until crumbly the crumbs ingredients. Press half of crumbs into a 9x13 greased baking dish. Put 4 cups diced rhubarb over packed crumbs. Combine the sauce ingredients, cook until thick and clear, and pour over rhubarb. Top with remaining crumbs. Bake at 350 degrees for 1 hour.

Turkey and Stuffing Bake (Jenny Stanger, www.freezerdinner.com)
(makes 3 casseroles, one to eat today and 2 to freeze)

3 pkgs (6 oz each) stuffing mix
10-11 cups turkey or chicken (cooked and cubed)
2 C (8 oz) shredded cheddar cheese
2 cans (10 ¾ oz) cream of celery soup
3 cans (10 ¾ oz) cream of chicken soup
1 can (10 ¾ oz) cream of mushroom soup
1 can (12 oz) evaporated milk
1 ½ C (6 oz) shredded Swiss cheese
salt and pepper to taste

Prepare stuffing mix according to package directions. Add turkey and cheddar cheese. Combine the soups and milk in a separate bowl. Pour 1 cup soup mixture into each of three greased 9-by-13-inch foil baking pans. Top with turkey mixture and remaining soup mixture. Sprinkle with Swiss cheese. Cover with layers of plastic wrap or foil and freeze two casseroles for up to three months. Label the frozen dishes: 350 degrees for 1 hour 20 mins. Cover the remaining casserole with foil and bake at 350 degrees for 30-35 mins or until bubbly. Let stand 5-10 minutes before serving.

To serve: Bake, frozen and uncovered, at 350 degrees for 90 minutes or until bubbly. Or defrost overnight in the fridge and bake at 350 degrees for 35-40 minutes. Let stand 5-10 minutes before serving. (The fast way to do cooked turkey is to buy a 3-4 pound boneless turkey breast, bake it and then cube it.)

Coconut Chicken with dipping sauce

This is by far one of my family's favorite new dishes.

Coconut chicken
I usually cut up chicken breasts, but to save lots of time, use chicken tenders.
1 large egg
2 C plain cornflakes, coarsely crushed
1/2 C shredded coconut (sweetened or unsweetened)
1 pound chicken tenders (or cup up chicken breasts)
1/2 tsp salt
1/2 tsp pepper

Place raw egg on a plate and use fork to mix egg a bit. On another plate (or pie dish) have the crushed cornflakes and coconut mixture. Sprinkle raw chicken with salt and pepper, then dip in egg, and then coat in cornflake/coconut mixture making sure all is covered. Place in a foil lined baking dish and bake at 375 for 25 minutes (or until chicken is done depending on thickness). You can bake at 400 degrees, but you will need to be careful of burning and lessen baking time.

Pina colada dipping sauce
1/2 C sour cream
1/4 C coco real or coco lopez, cream of coconut (found at Fred Meyer in specialty drink section, by wine, near the margarita mixes)
1/4-1/2 C crushed pineapple, drained
1-2 Tbs sugar
cayenne pepper

Combine sour cream, coco real, pineapple. Add sugar to taste. For a little kick, add a small sprinkle of cayenne pepper...too much and well, it's very spicy and you may need to add more of each ingredient to get it to an enjoyable level. Trust me...I speak from experience.

Serve chicken with dipping sauce. It is seriously so delish!!