Zucchini Bread

3 eggs

1 cup sugar

1 cup brown sugar

1 cup oil (I use 1/2 cup applesauce and 1/2 cup oil or 1 cup applesauce)

1 Tbsp vanilla

2 cups grated zucchini

3 tsp cinnamon

1 tsp baking powder

1/2 tsp baking soda

3 cups flour--whole wheat or white

Beat eggs, oil and sugars. Add vanilla and zucchini then add dry ingredients and stir. Pour into 2 greased loaf pans or 4 mini loaf pans. Bake at 325 for 1 hour.

Adapted from church cookbook.

Chicken Tetrazzini

1 16-oz box of dry noodles of your choice, cooked

2 cups cooked chicken

1 red pepper, chopped

1/2 yellow onion, chopped

1 green bell pepper, chopped

1 can mushrooms

1 package Neufchatel Cheese

1/2 cup flour

2 cans (14oz each) chicken broth

1/4 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

Place Neufchatel, flour, and broth in pan. Cook and stir with wire whisk until boiling. Reduce heat to medium-low; simmer 5 min, stirring frequently. Add chopped vegetables and mozzarella and Parmesan cheeses and mix into cooked noodles.

Bake at 350, covered for 30 minutes or until heated through.

Adapted from Kraftfoods.com

Food Storage Cheesecake

• recipe (or 1 can) sweetened condensed milk (1/2 C. hot water, 1 C. dry non-instant milk powder, 1 C. sugar and 1 T. butter-mixed in blender, very well)
• 1 8 oz cream cheese--do not use low fat versions
• 1/3 cup lemon juice (fresh or reconstituted)
• 1 tsp vanilla
• 1 pre-made 9″ graham cracker pie crust (or the equivalent made from scratch)
• 1 can pie filling (whatever flavor you like-cherry seemed to be the most popular)

Method:

Blend the ingredients for the sweetened condensed milk in the blender. Turn blender to low and add the vanilla, lemon juice and cream cheese. Gradually increase the blender speed, until smooth and creamy. (you may have to stop the blender once or twice to scrape down the sides). Pour into prepared crust. You will see it start to thicken, even as you spread it into the pie crust! Chill 2 hours. (If you are in a hurry, you can put it in the freezer for half the time, without changing the properties of the cheesecake at all).

Recipe from Everyday Food Storage

Blueberry Pie Filling

2 cups frozen blueberries

1/2 cup sugar

1 Tbsp cornstarch

1 tsp lemon juice

Mix all ingredients and cook over medium heat until thickened. Cool and serve over cheesecake.

Recipe from Cooks.com

Hot Cocoa Mix

2 cups powdered sugar

1 cup cocoa

2 cups powdered milk

1/2 cup flavored powdered coffee creamer

1/2 tsp salt

2 tsp cornstarch

Sift together sugar, cocoa, powdered milk, creamer, and cornstarch. Mix well and add 1-2 Tbsp of hot cocoa mix to hot water or milk.

Overnight Cherry Danish

2 packages active dry yeast

1/2 cup warm milk (I used non-fat)

6 cups flour

1/3 cup sugar

2 tsp salt

1 cup cold butter

1 1/2 cups warm half-and-half cream (I used non-fat)

6 egg yolks beaten

1 can cherry pie filling (I used raspberry)

ICING:

2 Tbsp butter

3 cups powdered sugar

1/4 tsp almond extract

dash salt

4-5 Tbsp half-and-half cream

Dissolve yeast in warm milk. Combine flour, sugar, and salt. Cut in butter until crumbly. Add yeast mixture, cream and egg yolks; stir until mixture forms a soft dough (dough will be very sticky-like cookie dough). Cover and refrigerate overnight.

Punch down dough; divide into quarters. Roll each portion into an 18x4 inch rectangle; cut into 1x4inch strips. (I had to use a little bit of flour.)

Place two strips side by side; twist together. Shape into a ring; pinch ends together. Repeat with remaining strips. Cover and let rise until doubled, about 45 minutes.

Using end of a wooden spoon, make a 1/2 in deep indentation in center of each roll. Fill each with about 1 Tbsp pie filling.

Bake at 350 for 14-16 minutes or until lightly browned. Remove from pans to racks to cool.

Drizzle icing over rolls. Yield: 3 dozen.

These were very good! It will be a once a year tradition to make these.

Recipe from tasteofhome

Pumpkin Cake Roll

3 eggs

1 cup sugar

2/3 cup canned pumpkin

1 tsp lemon juice

3/4 cup flour

2 tsp cinnamon

1 tsp baking powder

1 tsp ground ginger

1/2 tsp salt

1/2 tsp nutmeg

powdered sugar

Filling:

6 oz cream cheese

1 cup powdered sugar

1/4 cup butter

1/2 tsp vanilla extract

Line a greased jelly roll pan with waxed paper. Grease paper; set aside. Combine all dry ingredients and then add wet ingredients. Mix until moistened. Spread batter in pan.

Bake at 375 for 12-14 min. Cool for 5 min. Turn cake out of pan onto a kitchen towel dusted with powdered sugar. Peel off waxed paper. Roll cake in towel jelly-roll style, starting with a long side. Cool completely.

Combine filling ingredients, spread onto un-rolled, cooled cake. Roll up again. Dust outside of cake with powdered sugar. Cover and refrigerate 1 hour before cutting. Refrigerate leftovers.

From tasteofhome.com

Japanese-Style Sesame Green Beans

1 Tbsp olive oil

1 1/2 tsp sesame oil

1 pound green beans--I used frozen

1 Tbsp soy sauce

1 Tbsp toasted sesame seeds

Heat oil in wok over medium heat add green beans and cook until bright green. Remove from heat and stir in soy sauce, cover and let stand for 5 minutes. Sprinkle with sesame seeds prior to serving.

Adapted from Allrecipes.com

Candied Yams

2 pounds peeled yams

1/4 cup butter

1/2 cup brown sugar

2 tsp cinnamon

1/4 tsp nutmeg

1 cup apple juice

miniature marshmallows

Cut peeled yams into cubes and place yams and all ingredients but marshmallows in pressure cooker. Cook on high for 3 minutes. Remove from cooker and place into 8x8 pan, add marshmallows on top and bake at 350 until marshmallows are golden.