ZUCCHINI BREAD WITH CHOCOLATE CHIPS & COCONUT

3 cups shredded zucchini

1 cup oil

2 cups sugar

3 eggs

3 cups flour

3 tsp cinnamon

1/2 tsp baking powder

1 tsp salt

1/2 cup coconut

1/2 cup nuts (optional) We added walnuts to one loaf.

1/2 cup chocolate chips

1/2 cup butterscotch chips (optional) we added these to ours.

Preheat oven to 350 degrees. Blend zucchini, oil, sugar and eggs. Add dry ingredients. Mix well. Add coconut, (nuts) and chocolate chips & (butterscotch chips). Place in greased pans and bake for 1 hour.

NILLA Apple Crisp

Prep Time:

20 min

Total Time:
55 min

Makes:
12 servings, 1/2 cup each

4 large Granny Smith apples (2 lb.), peeled, thinly sliced(*I used Gala apples 6 of them)

1/2 cup packed brown sugar, divided

2 tsp. ground cinnamon, divided

1/3 cup old-fashioned or quick-cooking oats

1/4 cup (1/2 stick) cold margarine

25 Reduced Fat NILLA Wafers, crushed (about 1 cup crumbs)

1-1/2 cups thawed COOL WHIP LITE Whipped Topping (I paired it with Vanilla Ice Cream)

HEAT oven to 350°F. Toss apples with 1/4 cup brown sugar and 1 tsp. cinnamon. Spoon into 8- or 9-inch sq. baking dish.

COMBINE oats, remaining brown sugar and cinnamon in medium bowl. Cut in margarine with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in wafer crumbs; sprinkle over apples.

BAKE 30 to 35 min. or until apples are tender. Serve topped with COOL WHIP.

Lemon-Coconut Squares

Prep Time:
10 min

Total Time:
3 hr 40 min

Makes:
20 servings, one square each.

35 NILLA Wafers, finely crushed (about 1-1/3 cups)

1 cup sugar, divided

1/4 cup (1/2 stick) butter or margarine, melted

1 tsp. grated lemon peel

2 eggs

1/4 cup lemon juice

2 Tbsp. flour

1/2 tsp. CALUMET Baking Powder

1/4 tsp. salt

1/3 cup BAKER'S ANGEL FLAKE Coconut

PREHEAT oven to 350°F. Mix wafer crumbs, 1/4 cup of the sugar, the butter and lemon peel until well blended. Press firmly into 8-inch square baking pan. Bake 8 min.

BEAT eggs and remaining 3/4 cup sugar in small bowl with wire whisk until thickened and well blended. Add lemon juice, flour, baking powder and salt; mix well. Pour over crust; sprinkle with coconut.

BAKE 25 to 30 min. or until center is set and top is lightly browned. Cool completely. Cover and refrigerate several hours or until chilled before cutting to serve. Store in tightly covered container in refrigerator.

Crepes

3 eggs

1 ¼ C. milk

¾ C. sifted flour

1 T. Sugar

½ tsp. salt

Beat together eggs and milk. Sift together flour, salt, and sugar. Stir into egg mixture and blend until all ingredients are well blended. Cook on medium, greased griddle. Make sure mixture is thin. Brown on both sides, roll with favorite filling and eat.

Fillings: cinnamon and powdered sugar, whipped cream and strawberries, peanut butter and syrup, ect.

By Amy Thompson

Rice Krispie Treats

1/4 cup butter

1 pkg marshmallows (10 oz. about 40 regular or 4 cups minature)

6 cups rice kripies

Melt butter and mashmallows over low heat, add rice krispies put in buttered pan. Easy, basic, but sometimes the recipe isn't on the box.

Apple Crisp

4 cups peeled and sliced apples (about 6 medium apples)
2/3 c. brown sugar
1/2 cup flour
1/2 cup oats
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/3 cup soft butter

Place sliced apples in a greased square pan. Blend remaining ingredients until mixture is crumbly. Spread mixture over apples. Bake at 375 for 30 to 35 minutes or until apples are tender. Great with ice cream.

Lemon Bars

1 c. flour
1/4 c. powdered sugar
1/8 tsp. salt
1/2 c. softened butter
1 c. white sugar
2 Tbsp. white flour
1/2 tsp. baking powder
1/8 tsp. salt
2 eggs beaten
2 Tbsp. fresh lemon juice
1 tsp. fresh lemon rind

Glaze:
1/2 cup powdered sugar
1 Tbsp. fresh lemon juice
1 Tbsp. melted butter

Combine flour, sugar and slat. cut in butter. Press into greased 8 inch square pan. Bake at 3325 for 15 minutes. Remove from oven. Mix sugar, flour, baking powder, salt, eggs, lemon juice, and lemon rind. Spread over cooked crust. Bake again at 325 for 25 minutes. Mix together ingredients for glaze and pour over lemon bars while still warm. cool and cut into bars.

The best Fruit Pizza

Crust-
2 cups flour
1/2 tsp. Cream of Tartar
1/2 tsp. baking soda
1/4 tsp. salt
combined and set aside
beat 1 cup sugar, add one egg.
Add flour mixture and beat just until combined.
Spread dough into a 12inch greased pizza pan.
Bake 15-18 minutes.

While baking, beat 1 pkg. cream cheese, 1/4 cup sugar, 1/2 tsp. vanilla, 1/2 tsp. lemon juice.
Spread cream cheese mixture over cooled crust. Arrange various fruit on top. (strawberries, blackberries, blueberries, peaches, raspberries, bananas and such).

Shane's Maple Rolls

This is my favorite thing that Shane makes - I love them!

Mix together:
2 1/2 C warm water
1/2 C butter
1/2 C sugar
2 tsp salt
2 eggs
4 Tbsp yeast
3 1/2 C flour

mix and let rise for 15 minutes

then add 3 1/2 C flour and let rise for 20 minutes

Cut dough into 6 equal portions

Roll each portion into rolls and set on pan

Filling:
3 sticks butter
2 C sugar
1 tsp mapleine flavoring
2 tsp cinammon

Layer as such: One round of dough, filling, one round of dough, filling, top with one round of dough.



Cut slices into the dough to make a pinwheel-shaped thing and roll up the pieces.



Bake at 350 for 20-30 min or until golden brown. Top with a icing which is a mixture of milk, powdered sugar and a couple drops of maple flavoring.

Cream Cheese Frosting

• 1 pkg. (3 oz) cream cheese
• 1/2 cube margarine or butter
• 2 cups powdere sugar
• 1 tsp. vanilla

Cream together, spread on pumpkin bars and cut into bars

Pumpkin Bars

• 4 eggs
• 1 2/3 cups sugar
• 1 cup oil (or 1/2 c. plus 1/2 c applesauce)
• 1 can (16 oz) pumpkin
• 2 cups flour
• 2 tsp. baking powder
• 2 tsp. cinnamon
• 1 tsp. salt
• 1 tsp. soda

Mix and pour into greased cookie sheet. Bake at 350 for 20-25 minutes. Cool 30 minutes. Top with cream cheese frosting.

I love these, they are so good and I ususally just do the oil and applesause making it fewer calories.

Danish Dessert

Bring to a boil 2 cups water and a pinch of salt, mix ¼ cup sugar and ¼ cup tapioca, add to water and cook until clear. Mix one pkg. Danish Dessert and one-cup cold water, stir until dissolved, add to mixture, cook hard one minute. Remove from heat, add 1 ¼ cups cold water and a pkg of frozen raspberries. Stir until raspberries dissolve, Takes about 12 hours to set until firm.

(From Grandma Lela Hancock)

Grandma would often make this. I really liked it. This is written just as I copied it from her.

By: Jan

Sticky Buns!

** My best friend, Heidi, used to make these for me for my birthday breakfast. They are the best!

24 Rhodes rolls
1/4 C sugar
1 t cinnamon
1 C brown sugar
1/2 pckg of cook & serve butterscotch pudding
1/2 C melted butter

Place rolls in bundt pan. Sprinkle sugar, cinnamon, brown sugar, pudding mix (do not make) and pour butter over top.

Cover with foil and let rise overnight.

Bake at 350 degrees for 10-15 min. Remove foil and bake for another 20 minutes.

Turn the pan over on a plate and serve. Mmmm!

Pretzel Jelly

** Okay, this sounds so weird, but it is honestly the best jello in the world and always a crowd favorite. I promise!

3/4 C butter or margarine
2 and 1/2 C thin pretzel sticks
1 (8 0z) package cream cheese
1 (8 0z) tub cool whip
1 C sugar
2 C water
1 large package of raspberry flavored jello
2 (10 oz) packages frozen raspberries undrained and slightly thawed

Melt butter, pour into pan. Place pretzels on top. You can also crunch the pretzels if you want. Bake for 10 min at 400 degrees, cool.

In a bowl combine cream cheese, cool whip and sugar. Dab on top of pretzels and spread to edges of pan (this is kind of hard). Refrigerate for 1 hr.

Make jello, cool in fridge until syrupy. Add raspberries and stir. Pour carefully over top of cream cheese. Refrigerate overnight.

Makes 12 servings.