Chocolate Zucchini Bread

(from:  OurBestBites.com)

2 cups flour
2 teas. cinnamon
1 1/2 teas. baking soda
1/2 teas. salt
1/4 cup plus 2 Tbsp. cocoa powder
1/2 cup canola oil
1 cup granulated sugar
1/4 cup brown sugar
3 eggs
2 teas. vanilla
1/2 cup sour cream
3 cups shredded zuccinin
3/4 cup mini chocolate chips

Topping:
2 Tbsp. brown sugar
2 Tbsp. granulated sugar
1/2 teas. cinnamon

1.  Preheat oven to 350 degrees. Butter and flour or Pam spray 2 loaf pans (2 very full 8 inch pans or slightly less full 9 inch pans) and set aside. 
2.  Mix topping ingredients in a small bowl and set aside.
3.  Place flour, cinnamon, baking soda, salt and cocoa powder in a small bowl and whisk to combine.  Set aside.
4.  With a stand or hand mixer beat oil, granulated sugar, brown sugar and eggs until combined and slightly fluffy, 1-2 minutes.
5.  Add vanilla and sour cream and mix until combined.  Gently stir in the zucchini.  Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.)  If you only have regular chocolate chips or a chocolate bar, just chop them up so they're the size of mini chocolate chips.  Stir remaining flour mixture into batter and mix just until combined.  Add chocolate chips and stir to combine.
6.  Divide the batter between the two pans and sprinkle topping over each.
7.  Bake for 50-60 minutes.  Set your timer for 45 minutes and then keep an eye on the loaves for the remaining time.  When they are done, a toothpick should come out clean and the tops will be gorgeous and cracked with sugar.  Remove from oven and let them cool on a rack for 5-10 minutes and then remove from pans.

Glass Block Holiday Jello

I got this recipe from one of my new favorite cookbooks!!  "Our Best Bites" Mormon Moms Cook!!

Anyway, this was so fun!  Picture making it for specific holidays: Valentines--with Red and pink jellos, Christmas--with red and green jellos, etc.

This kids loved it--what kids don't love jello--and ate it up!!

4- 3 oz. packages assorted jello --in colors you want to use
2 packets Knox unflavored gelatin
1 14 oz. can of sweetened condensed milk

Spray 4 small food storage containers (like Tupperware/Gladware/Rubbermaid) with non-stick cooking spray. Set aside.

Bring 5+ cups of water to a boil. Combine 1 c. boiling water with 1 package of Jello, stirring until dissolved. Place the dissolved Jello in one of the prepared containers. Repeat with the remaining packages of Jello. Refrigerate for at least 4 hours, preferable overnight.

When the Jello has set, bring another 1 1/2 c. of water to a boil. While the water is heating, sprinkle 2 packets of unflavored gelatin over 1/2 c. of cold water. Allow to stand for about 4 minutes. When the water is boiling, pour 1 1/2 c. boiling water over the dissolved gelatin and stir to combine. Add the sweetened condensed milk and mix well. Allow to come to room temperature.

Lightly spray a 9×13 pan with non-stick cooking spray. Carefully cut the colored Jello into cubes and gently toss to combine in the 9×13 pan. Pour the cooled milk mixture over the colored Jello and, if necessary, rearrange some of the colored Jello to make sure it is evenly distributed and not sticking out of the white mixture too far.

Place the 9×13 pan in the refrigerator and chill overnight. Cut into squares, rectangles, or various shapes with cookie cutters and serve.

Apple Crisp --Quick

5-6 apples - any kind
1/4 cup butter
1/2 cup chopped nuts (optional)
1 yellow cake mix
2 Tbsp. sugar
1 Tbsp. cinnamon

Peel, core and slice the apples.  Place in greased 9x13 pan.  Melt butter and then mix in the cake mix, sugar, cinnamon and nuts.  Sprinkle over the apples and bake for 35-40 minutes at 350 degrees.  Serve warm with vanilla ice cream or whipped cream!  I have also made this with pears!  Yummy!

Carmelitas

1 jar Mrs. Richardson's butterscotch caramel
1 12 oz package milk chocolate chips (I have used semi-sweet before)
2 cups flour
1 1/2 cups brown sugar
2 cups oats (old fashioned or quick)
1 tsp. baking soda
1/2 tsp. salt
1 1/2 cups Butter (3 sticks) --DO NOT try to do it with less...it doesn't work!  ;)

Combine flour, oats, brown sugar, soda and salt.  Melt the butter and pour over the flour mixture and mix.  Pat 1/2 of the mixture in bottom of 9x13 well-greased pan and bake at 325 degrees for 17 minutes.  Remove from oven and sprinkle the chocolate chips on top and spread.  Warm the jar of butterscotch caramel for 1 minute in the microwave and pour over the top.  Crumble the remaining flour mixture on top of that and return to the oven for an additional 17 minutes at 325 degrees.  Let cool completely then cut into squares.  Works best when prepared the day before serving.

Frozen Dessert

1 cup crushed pineapple with juice
4 oz. cream cheese
1 small jar maraschino cherries with juice
1/2 pound bite size marshmallows
4 bananas - cubed

1/2 pint heavy cream



Place in glass dish and freeze til solid.  Let stand at room temperature for 30 minutes before serving.  Cut into squares and serve!

This is a dessert Kerby's mom makes! 

Homemade Oreo Cookies

1 Devils food cake mix (Duncan Hines works best)
1/2 cup shortening (I like butter flavor)
2 eggs

Mix the above ingredients together.  Roll the dough into dime-sized balls (yes, dime-sized--they flatten out) and place on a cookie sheet.  Bake at 350 degrees for 8 minutes.   Cool cookies.

Frosting:  (this makes a lot!  I usually can make two batches of cookies and 1 batch frosting)
8 oz. cream cheese
1/4 cup butter
2 tsp. vanilla
3 cups powdered sugar

Mix all of the frosting ingredients until smooth.  Frost the BACKS of cookies and place together to make
sandwich cookie.

Makes about 60-70 cookies.

These are always a hit wherever I take them!  :)

B.A.R. BREAD PUDDING

Makes one 9 x 13 pan or 12 large muffin-size

Mix together:

• 7 eggs
• 1/2 cup sugar

Add:

• 2 cups half and half or cream
• 1 teaspoon vanilla (or almond) flavoring
• 1 to 2 teaspoon cinnamon

Pour egg mixture over:

• 8 cups stale/dry bread, cubed (use a variety of bread types like wheat, rye, challis, white, raisin bread, but make sure to include 2 croissants)
• 2 apples chopped (peeled or unpeeled)
• 1/2 cup blueberries, fresh or frozen
• 1/2 cup to 1 cup raisins
• 1/2 cup large dark chocolate pieces (optional, but it makes it so good)

Mix all together in big bowl (use your hands or a big spoon to toss it around.) Don't let it get soggy. 

Pour into greased 9 x 13 pan or large muffin tins.

Baking instructions:

If using a 9 x 13 pan, bake at 325 degrees for 45 minutes; turn heat up to 450 degrees for 7 minutes to make the top crust crispy.

If using large muffin tins, bake at 325 degrees for 20 minutes; turn heat up to 450 degrees for 5-7 minutes to make the top crust crispy.

Serve with ice cream or whipped cream. Drizzle with caramel or lemon sauce, if desired.
 
*This was "John's" recipe, who is a chef and a really nice guy to share his recipe with us. His amounts were somewhat vague, because that's how chefs can be, so the amounts are what I came up with as I made it. The bread should be pretty moist when you mix it with the cream stuff, but not too slushy.

Chocolate Chip Pumpkin Bundt Cake

INGREDIENTS:
1 (18.25 ounce) package yellow or butter cake mix
1/4 cup vegetable oil
1 (3.4 ounce) package instant butterscotch pudding mix
1 14.5 oz canned pumpkin
2 teaspoons pumpkin pie spice
4 eggs
1/4 cup water

Semi-Sweet Chocolate Chips
Cream cheese frosting or whipped cream

DIRECTIONS:
In a large mixing bowl, combine the first seven ingredients. Beat on low speed for 30seconds; beat on medium for 4 minutes. Pour into a greased and floured 10-in.fluted tube or bundt pan, layering chocolate chips in the mix.

Bake at 350 degrees F for 50-55 minutes or until a wooden pickinserted near the center comes out clean. Cool in pan for 15 minutes beforeremoving to a wire rack to cool completely.

Frost with cream cheese frosting or serve with whipped cream if desired.

Cream cheese frosting
Beat all together:
8 oz. cream cheese
1-2 lbs powdered sugar
1 ½ cubes softened butter
1 tsp. vanilla

Cream Puffs

This is a huge batch that is great when serving a crowd.

3 cups water
1 1/2 c. butter or margarine
3 cups flour
12 eggs
Vanilla pudding (homemade, boxed--instant or cooked, or canned)
Confectioners' sugar

Heat oven to 400 degrees. Heat water and butter to a boil. Add flour and vigorously stir over low hear for 1 minute or until it forms a ball. Remove from heat and beat in eggs all at once; beat until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart on an ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden. Cool. Cut off tops and pull out insides of puffs; fill with pudding (or use piping bag and squeeze mixture inside to fill.) Dust with confectioners' sugar and refrigerate until serving time.

To make eclairs instead of puffs:
Shape dough into finger shapes about 4 inches long and 1 1/2 inches wide. Bake and fill the same as puffs. Frost with chocolate icing:
Melt 3 ounces unsweetened chocolate and 3 teaspoons butter over low hear. Remove from heat and stir in 3 cups confectioners' sugar and about 6 tablespoons hot water. Beat until smooth. Spoon over the top of the eclair; refrigerate.

Caramel Corn (soft and chewy)

This is Mark's Mother's recipe:
Boil:
4 cups brown sugar
2 cups light corn syrup
Add:
2 cubes butter
2 cans sweetened condensed milk
Stir constantly the entire time while cooking. Cook to firm ball-not a hard ball (cold water-drop caramel-if it makes a soft ball it's ready). Pour immediately over poppped corn in a greased bowl. Stir in and enjoy!

Peanut Butter Fingers

Creme together-
3/4 cup butter
1 cup sugar
1 cup brown sugar
1 cup peanut butter
2 eggs
1 tsp vanilla

add:
1 tsp baking soda
1 tsp salt
1 1/2 cups flour
1 1/2 cups oats

Mix until smooth. Spread on a cookie sheet and bake at 375 degrees for 12-15 minutes. Let sit for 5 minutes and then spread with frosting.

Frosting:
2 1/2 cups powdered sugar
4 Tbsp unsweetened cocoa
3/4 stick for butter
5 Tbsp milk
Cook over medium heat until really smooth. Pour over peanut butter bars.

Hortense Loosli's carmel corn

Boil-
4 cups brown sugar
2 cups light karo syrup

after boiling add-
2 cubes butter
2 cans of sweetened condensed milk

Stir constantly. Cook to firm ball. Pour over a huge bowl of popcorn.

Lemon Bars

I cup melted butter
1 cup powdered sugar
2 cups flour
dash of salt

Mix together and press in bottom of greased 9 x 13 pan. Bake for 15 minutes at 350 degrees.

1/4 cup flour
2 cups sugar
4 eggs
1/2 cup lemon juice

Pour on cooled crust. Bake at 350 degrees for 20 to 25 minutes. Cool and sprinkle with powdered sugar.

I made these tonight and they are so yummy and so easy to make.

Pumpkin Cake Dessert

CRUST:
1 package yellow cake mix, reserving 1 cup aside
1/2 cup butter (1 stick)
1 egg

Mix above together and press into bottom of greased 9x13 pan.

FILLING:
3 cups pumpkin pie mix --almost the whole can (**different than just "pumpkin')
2/3 cup milk
2 eggs

Mix until smooth then pour onto crust.

TOPPING:
1 cup reserved cake mix
1/4 cup sugar
2 tsp. cinnamon
1/4 cup butter (melted)
1/2 cup flour

Mix with fork or hands to make a streusel topping. Sprinkle on the filling evenly.

Bake at 350 degrees for 45-50 minutes or until toothpick comes out clean.

Serve warm or cold, with or without whipped cream.

ZUCCHINI BARS

Stir together and set aside:

2 ¾ cups flour
2 ¼ tsp baking powder

Beat:

1 ¼ cup margarine

Add:

¾ cup sugar
¾ cup brown sugar

Beat until fluffy.

Add:

3 eggs
1 ½ tsp vanilla

Beat well. Stir in flour mixture.

Stir in:

3 cups zucchini, shredded
1 ½ cups coconut
1 cup walnuts, chopped

Spread on greased cookie sheet. Bake at 350 degrees for 20-30 minutes or until toothpick stuck in center comes out clean. Cool.

Beat together and frost cake with: 3 Tbls milk, 3 Tbls melted margarine, 1½ tsp cinnamon, and 1 tsp vanilla.

STRAWBERRY BAUMKUCHEN TORTE

1/2 cup butter or margarine, softened
1/2 cup sugar
1/2 tsp finely shredded lemon peel
1/2 tsp vanilla
6 egg yolks
2/3 cup flour
1/3 cup cornstarch
6 egg whites
1/4 cup sugar
2 8-ounce containers dairy sour cream
1/3 cup sugar
1 tsp vanilla
1 1/2 cups fresh strawberries, halved

In small mixer bowl beat butter or margarine about 30 seconds; gradually add the 1/2 cup sugar, lemon peel, and the 1/2 tsp vanilla. Add egg yolks, one at a time, beating well at high speed after each. Mix flour, the 1/3 cup cornstarch, and the 1/4 tsp salt; stir into butter mixture. Wash beaters well. In large mixer bowl beat egg whites till soft peaks form (tips curl over.) Gradually add the 1/4 cup sugar, beating till stiff peaks form (tips stand straight.) Stir a small amount of egg white into flour mixture to lighten. Fold flour mixture into egg whites. Grease an 8-inch spring from pan. Spread a scant 1/2 cup batter evenly in the bottom (layer will be very thin.) Place under broiler 5 inches from heat; broil 1 to 1/2 minutes or till lightly browned. Watch closely to prevent over browning. Carefully spread another scant 1/2 cup batter atop first layer. Broil as before, turning if necessary to brown evenly. Repeat layers, making 5 layers in all. Stir together sour cream, the remaining 1/3 cup sugar and the 1 tsp vanilla. Spread half of the mixture over top cake layer. Broil for 1 minute or till cream mixture is set. Using remaining batter add 5 more cake layers to torte, broiling as before. Spread with remaining sour cream mixture. Broil again for 1 minute or till cream mixture is set. Cool torte 15 minutes on wire rack. Remove sides from pan; cool completely. Arrange a single row of strawberries around edge of torte and in the center, leaving a wide band empty between berries. Frost sides of torte with chocolate Butter cream Frosting. Using a tube with wide tip, pipe a circle of frosting between rows of strawberries. Chill. Mix jelly, lemon juice, and the 1 tsp cornstarch in a small saucepan. Cook and stir till mixture is thickened. Cool to room temperature. Spoon glaze atop berries just before serving.

CHOCOLATE BUTTER CREAM FROSTING

1/2 cup strawberry jelly
1 Tbs. lemon juice
1 tsp cornstarch

TINY CHRISTMAS CHEESECAKES

2 pkgs. (8 oz. ea.) cream cheese, softened
1/2 cup sugar
2 Tbs. flour
dash of salt
3 eggs
1 tsp lemon rind, grated
1 can cherry pie filling

Line three dozen 1 3/4" muffin pan cups with paper baking cups. Preheat oven to 300 degrees. Beat cream cheese with sugar, flour, and salt until fluffy. Beat in eggs one at a time until blended. Stir in lemon rind. Pour into paper cups till almost full. Bake 15 minutes until set, but not brown. Cool 10 minutes. Tops will sink. Cover and chill at least 1 hour before serving. Top with cherry pie filling.

EASY CHOCOLATE JELLY ROLL CAKE

4 eggs
1/2 cupwater
1 chocolate cake mix
powdered sugar
cocoa powder
2 cups whipped cream/ice cream

Line cookie sheet size pan with waxed paper. Spray with pam.

Beat eggs on medium high for 5 minutes. Add water; beat until just blended. Add cake mix; beat 2 minutes on medium high. Spread in pan. Bake at 350 degrees for 15-20 minutes (or until top springs back). Flip cake on towel that has been sprinkled with sifted cocoa powder. Peel off wax paper. Roll from short end (including the towel). Let cool. Carefully unroll and spread with whipped cream or ice cream. Roll back up (without the towel) and chill. Slice to serve.

EASY JELLY ROLL CAKE

4 eggs
1/2 cup water
1 yellow cake mix
powdered sugar
2 cups whipped cream/cool whip
3/4 cups jam or jelly

Line cookie sheet size pan with waxed paper. Spray with Pam.

Beat eggs on medium high for 5 minutes. Add water; beat until just blended. Add cake mix; beat 2 minutes on medium high. Spread in pan. Bake at 350 degrees for 15-20 minutes (or until top springs back). Flip cake on towel that has been sprinkled with powdered sugar. Peel off wax paper. Roll from short end (including the towel). Let cool. Carefully unroll and spread with whipped cream and jelly. Roll back up (without the towel) and chill. Slice to serve.

WHITE CAKE JELLY ROLL

3/4 cups flour
1 1/2 tsp baking powder
1/4 tsp salt
6 egg yolks
3/4 tsp vanilla
1/3 c. + 2 1/2 tsp Sugar
6 egg whites
3/4 cup sugar
3/4 cup jelly, jam, whipped cream, etc.
powdered sugar

Grease and lightly flour a jelly roll pan. Place a sheet of wax paper on cookie sheet. Stir together flour, baking powder and salt. In small mixer bowl, beat egg yolks and vanilla at high speed for five minutes or until thick and lemon colored. Gradually add 1/3 cup plus 2 1/2 Tbs. sugar and beat until dissolved.

In large mixer bowl, beat egg whites at medium speed to soft peaks. Gradually add 3/4 cup sugar and beat to stiff peaks. Fold yolk mixture into whites (gently) just until blended. Fold in flour mixture into eggs gently just till blended. Spread in pan and bake at 375 degrees for 12-15 minutes. Sprinkle towel with powdered sugar and immediately loosen cake onto towel. Roll up and cool.

When cool, gently unroll and spread with desired filling (such as jelly, cool whip, ice cream, pudding.)