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!!

Ravioli Bake

I have not actually brought this meal to our taste of home get together...but it makes at least a monthly appearance on our table throughout the year (well maybe not summer).
This recipe is so easy and SO delish! Our kids LOVE it!

Ravioli
1 jar, 16 oz, spaghetti sauce
1 can diced tomatoes, undrained (I use Italian seasoning blend)
1 can beef broth
1/4 C zesty italian dressing
1 package, 20 oz, Buitoni cheese filled ravioli (found in refrigerated section by specialty cheese)
1 C shredded mozzarella cheese

Preheat oven to 375 degrees. Combine spaghetti sauce, tomatoes with liquid, broth and dressing in a 13X9 baking dish. **I mash the tomatoes with a potato masher, as my family doesn't like the large chunks of tomatoes**
Add ravioli and mix lightly, making sure all ravioli is somewhat covered in sauce. Cover with foil and bake for 50 minutes.
Remove foil and sprinkle with cheese. Let stand until melted.

I serve this with fresh steamed broccoli and bread of some sort.

Teriyaki Chicken Salad

Chicken and Pasta:
1 Tbsp. Oil 1 (16-oz.) pkg bow tie pasta (I used spiral)
2 chicken breasts, cut in chunks

Heat skillet over medium high heat, add oil to pan and cook cut chicken until no longer pink. Shred or dice cooked chicken meat. Meanwhile, cook pasta, al dente, drain, cool and set aside in a large bowl. Add cooked chicken to bowl of pasta. Add dressing.

Dressing:
1 cup teriyaki sauce ` ½ tsp. Salt
2/3 cup white vinegar ½ tsp. Pepper
6 Tbsp. Sugar

Mix all dressing ingredients together; pour over pasta and chicken in large bowl. Marinate at least 2 hours.

Salad Toppings:
10 oz. baby spinach 6 oz. crasins
½ cup fresh parsley 6 oz. honey roasted peanuts or cashews
3-5 stalks green onions, finely ¼ cup toasted sesame seeds
chopped

Just before serving, add topping ingredients to bowl of chicken and pasta with dressing. Toss.

Sweet Potato Pie

4 Sweet potatoes
1 cup sure
1 stick margarine
2 eggs
2 tsp vanilla
1/3 cup milk
2 ½ Tbsp margarine
½ cup brown sugar
¼ cup plain flour


Peel and cut potatoes. Boil until tender. Drain and mash. Add remaining ingredients and mix well. Sprinkle with pecans. Bake at 350º.

Corn Casserole

1 can cream corn
1 can whole corn, not drained
1 8oz sour cream
1 stick melted butter
1 egg, beaten


Mix all together. Add 1 box Jiffy Corn Muffin Mix. Put in pan. Bake at 350º for 1 hour.
Do not double!

Hot Chicken Salad

2 cups diced cooked chicken
2 cans cream of chicken soup
2 Tbsp minced onions
2 cups cooked rice
1 tsp salt
1 ½ cups mayonnaise
1 cup slivered almonds
6 boiled eggs, chopped
2 cups diced celery
6 tsp lemon juice
Rice Krispies, crushed


Mix all ingredients and place in buttered 13x9 pan. Top with crushed Rice Krispies. Can refrigerate at this stage and wait until just before serving to bake at 375 degrees for 30 minutes

Brazilian Pie of Cookie

2 lg. pkg. pudding (either one or two flavors)
2 boxes of graham crackers
6 c. milk (or as many as the pudding boxes say are needed)
medium bowl of milk

Prepare pudding following to directions on the box. Dip graham crackers one at a time in the bowl of milk and lay them in the bottom of a med-lg sized casserole dish. When the bottom is covered put a layer of pudding over it. Add another layer of milk-soaked graham crackers. Continue, adding as many layers as desired until dish is full or pudding runs out. Cover dish and refrigerate at least 1 hour.

Sausage and Chicken Jambalaya

4 tbsp. extra virgin olive oil
2 pounds meaty chicken pieces
2 pounds sausage (The spicier the better)
6 cups onions
4 cups celery
2 cups peppers (green, yellow and red)
1 tsp. oregano
1 tsp. basil
1 tsp. white pepper
1 tbsp. crushed red pepper
2 tbsp. cayenne pepper
4 jalapeños (diced fine)
2 tbsp. minced garlic
4 tbsp. salt
2 tbsp. black pepper
14 ½ oz. can tomato puree
5 ¼ cups chicken stock
3 cups Louisiana basmati rice


In a large pot (or Dutch oven), brown the chicken and set to the side. Add 4 cups of the onion, 3 cups of celery and 1 ½ cups of peppers and sauté until soft and brown, about 12-15 minutes. Add the chicken, and herbs and spices and cook for about 4-5 minutes. Add the rest of the chopped veggies and cook another 5 minutes. Add the sliced sausage and tomato puree, let cook for 4 minutes. Add the chicken stock and bring to a boil. Add the rice, bring to a boil, reduce heat to LOW and simmer for about 25-30 minutes until rice is cooked. (NOTE: If you want to add shrimp to this, just cut back on the sausage)

Yummy Squishy Brownies

1 cup sugar
1 cup butter
4 eggs
1 (16 oz.) can HERSHEY’S syrup
1 cup flour


Mix ingredients together in order as above. Bake at 350 degrees for 30 minutes. Let cool and ice.

Icing:

1 ½ cups sugar
6 Tbsp. butter
6 Tbsp Milk
½ cup chocolate chips


Boil sugar, margarine, and milk one minute. Remove from heat and mix in chocolate chips until melted. Pour over brownies.
Note: Best if made 1 day ahead. Not for the faint of heart!

Southern Living Magazine's King Cake

¼ cup butter or margarine
1 16oz container of sour cream
1/3 cup sugar
1 tsp salt
2 (.25oz) envelopes active dry yeast
1 Tbsp white sugar
½ cup warm water
2 eggs
6 ½ cups all-purpose flour, divided
½ cup white sugar
1 ½ tsp ground cinnamon
1/3 cup butter or margarine, softened


Cook butter, sour cream, sugar and salt in saucepan over low heat, stirring often, until butter melts. Cool mixture to 100º to 110º.
Dissolve yeast and 1 Tbsp sugar in ½ cup warm water in a large bowl; let stand 5 minutes. Add butter mixture, eggs, and 2 cups flour; beat at medium speed with an electric mixer 2 minutes or until smooth. Gradually stir in enough remaining flour to make a soft dough.
Turn dough onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85º), free from drafts, 1 hour or until doubled in bulk.
Stir together ½ cup sugar and cinnamon; set aside.
Punch dough down; divide in half. Turn 1 portion out onto a lightly floured surface; roll to a 28x10 inch rectangle. Spread half each of cinnamon mixture and softened butter on dough. Roll dough, jellyroll fashion, starting at long side. Place dough roll, seam side down, on a lightly greased baking sheet. Bring ends together to form an oval ring, moistening and pinching edges together to seal. Repeat with remaining dough, cinnamon mixture, and butter.
Bake at 375º for 15 minutes or until golden. Decorate with bands of Colored Frostings, and sprinkle with Colored Sugars.

Colored Frosting:

3 cups powdered sugar
3 Tbsp butter, melted
3 Tbsp milk
¼ tsp vanilla
2 drops green food color
2 drops yellow food color
2 drops blue food color
2 drops red food color


Stir together powdered sugar and melted butter. Ad milk to reach desired consistency for drizzling; stir in vanilla. Divide frosting into 3 batches, tinting 1 green, 1 yellow, and combining red and blue food coloring for purple frosting.

Colored Sugars:

1 ½ cups white sugar
2 drops green food color
2 drops yellow food color
2 drops blue food color
2 drops red food color

Place ½ cup sugar and drop of green food color in a jar or zip top bag; seal. Shake vigorously to evenly mix color with sugar. Repeat procedure with ½ cup sugar and yellow food coloring. For purple, combine 1 drop red and 1 drop blue food coloring before adding to remaining ½ cup sugar.

Mama Suzzie's Banana Pudding

2 pkgs. small instant French vanilla pudding
3 cups milk
8 oz sour cream
small tub cool whip
6 bananas
1 box Nilla Wafers

Put milk and sour cream in mixing bowl. Add pudding mix and stir until smooth. Add ¾ of the cool whip. Mix until firm. Cover bottom of serving dish in wafers, cut up banana cover with pudding. Continue layering in this manner until you’re out of pudding. Cover top with remaining cool whip and crush some wafers on top for garnish.

Note: Mom makes 3 recipes at a time to fill her banana pudding bowl.

Honeyed Apple Torte

1/3 cup honey

2 Tbsp fresh lemon juice

3 medium-firm tart cooking apples, quartered, peeled and each quarter cut lengthwise

1 ¼ cups sifted unbleached all-purpose flour

1 tsp baking powder

1/4 tsp salt

6 Tbsp unsalted butter, room temperature

¾ cup sugar

1 tsp vanilla

Finely grated zest of 1 lemon (optional)

¼ cup packed brown sugar

2 large eggs

Bring the honey and lemon juice to a simmer in a 12 inch nonstick skillet over medium heat, stirring occasionally. Add the apple wedges, cut side down, and cook, stirring gently and frequently with a heatproof rubber spatula, 10 to 15 minutes, until the apples are translucent and almost tender when tested with the tip of a sharp paring knife. Set aside to cool. Adjust an oven rack to the center position and preheat the oven to 350º. Butter a 9 inch springform pan, or coat with cooking spray; set aside.

Resift the flour with the baking powder and salt, set aside. In a large bowl, beat the butter with an electric mixer on medium speed until smooth, about 1 minute. Add ¼ cup of the sugar, the vanilla, and lemon zest and beat on medium-high speed for 1 minute. Beat in the remaining ½ cup sugar, then the brown sugar about ¼ cup at a time, beating for 20 to 30 seconds after each addition, then beat for 4 minutes. Beat in the eggs one at a time, beating for 1 minute after each addition. On low speed, beat in the flour mixture only until the batter is smooth.

Spread the batter evenly in the prepared pan.

Arrange the cooled apple slices on top in an attractive pattern of concentric circles, leaving a bit of space between the wedges. Press the apple slices slightly into the batter.

For the topping, combine 1 Tbsp sugar with ½ tsp ground cinnamon and sprinkle evenly over the apples and batter. Bake for 1 hour, or until the cake is nicely browned and springs back when gently pressed. Cool completely in the pan on a wire rack. Remove the sides of the pan and cut into portions with a sharp serrated knife.

*For those of us without springform pans, it works just fine in a round cake pan.

Chocolate Sheet Cake

2 cups flour

2 cups sugar

½ tsp salt

2 sticks butter

1 cup water

2 Tbsp cocoa

2 eggs, well beaten

1 tsp baking soda

½ cup buttermilk

1 tsp vanilla

1 tsp cinnamon

Sift flour, sugar and salt together. Set aside.

Bring butter, water and cocoa to a boil. Mix eggs, baking soda, buttermilk and vanilla in a separate bowl. Pour butter mixture over flour mixture. Mix in buttermilk mixture. Mix well and pour into greased and floured sheet pan (19 ½ x 10 ½). Bake 20 minutes at 390º. Start Icing last 5 minutes of baking time.

Frosting:

1 stick butter

2 Tbsp cocoa

6 Tbsp milk

1 box confectioner’s sugar

½ cup nuts

1 tsp vanilla

Mix butter, coco, and milk in a pan until melted. Add sugar, nuts and vanilla. Mix well. Frost cake as soon as you remove cake from oven.

Black Bottom Cupcakes

Cake:

1 ½ cups flour

1 cup sugar

¼ cup unsweet cocoa

1 tsp baking soda

½ tsp salt

1 cup water

1/3 cup oil

1 tsp white vinegar

Filling:

6oz cream cheese, room temperature

1/3 cup sugar

1 tsp vanilla

1 egg

6 oz semi-sweet chocolate chips

Preheat oven to 350º. Combine cake ingredients and beat 2 minutes. Set aside.

Cream sugar and cream cheese until smooth. Beat vanilla and egg in. Stir in chocolate chips.

Fill cups 1/3 cupcake, 1 Tbsp filling. Bake 350º for 20-30 minutes.

Note: I usually just use the cake part and ice or put white chips in the cake while baking. Makes a 9 inch round cake layer. Can also use in 13x9 inch pan for thinner cake.