Chocolate Zucchini Cake

I got this from one of my Mission Companions Marnee Theurer and it is so Yummy! The kids didn't figure out it had Zucchini until after they liked it!!


Chocolate Zucchini Cake
4oz. Unsweetened Bakers Chocolate (or less)
1/2 c. oil
1/2 c. Margarine or butter
2. c Sugar
3 eggs
1tsp. vanilla
2c. flour
1/2 c. Cocoa
2 tsp. baking soda
2 tsp. baking powder
1 tsp. salt
1/3 c. buttermilk
3 c. zucchini

Melt oil and bakers chocolate and set aside to cool. Mix butter, eggs and vanilla stir in chocolate when cool. Mix dry ingredients and add to chocolate mixture (mix well). Then stir in buttermilk and zucchini pour in cake pan bake at 350 for 40 minutes. (You'll probably need to adjust this time and temp I had to go a lot longer to get the middle to cook I think next time I make it I'll decrease the heat and increase the cook time.)

Fudge Frosting

1 cube butter or margarine
1/3 heaping cup of cocoa
1 tsp vanilla
1/3 c. milk
3 cups + of powder sugar

Melt margarine and cocoa till smooth. Add vanilla and milk then sugar to consistency you like.

Enjoy!!

Cinnamon Rolls

1 1/2 C shortening
1 1/2 C sugar
2 t. salt
4 eggs
2 C milk
8 C flour
2 T yeast
1/2 C water



*Scald milk for 5 min. then cool.  Mix flour and yeast in large mixing bowl.  Add the rest of the ingredients, adding milk and water last. Mix until dough pulls apart from edges, adding more flour if needed.  Let rise until doubled in size, punch down and divide dough into 2 equal portions.  Roll out in rectangle shape.  Spread 1/4C soft butter on each rectangle piece of dough and sprinkle on cinnamon-sugar mixture.  Roll up and with dental floss or string cut 12 pieces of each log and lay cut side down on greased baking sheet. Let rise again, until doubled and bake at 350* for 25 minutes.  Frost with frosting after cooled.

 Notes:  After cinnamon rolls have been cut, place 8-12 in a round aluminum container and place lid on or seal with tin foil and freeze.  Then, pull out allow to thaw and rise then bake at 350* for 25 min.  You can also bake them, frost them, cool them then freeze them.  Just pull them out of the freezer and warm in a 250* oven for 15 min.   

Sugar Cookies

Sugar Cookies
Carol Mcclain

2 Cups butter
2 Cups sugar
6 Eggs
4tsp. Vanilla
6tsp Baking powder
7 Cups flour

Cream together wet ingredients with sugar. Then add dry ingredients roll out and cut in to shapes.
Bake @ 350© for 8-10 minutes
Frost and Decorate

The BEST Vegetable Dip

Vegetable Dip

2 cups sour cream
2 cups mayo
2 Tbsp. Bon Appetite
2 Tbsp. Dill weed
2 Tbsp. Onion flakes
1- Tbsp. Parsley flakes
Shake of pepper

Just mix all together! Best after it's been in the fridge for a few hours.

Cabbage Salad

Cabbage Salad
Sally Antonino

Lg. bag coleslaw
1 bunch chopped green onion

Dressing:
1/3 cup oil
¼ cup sugar
½ tsp. salt
½ tsp pepper
3 Tbsp. rice vinegar

Dry Mix: Add just before serving

3 pkg. Ramon noodles
½ cup slivered/sliced Almonds (optional)
1 cup sunflower seeds


This is a very easy recipe you can just eyeball how much salad you will need and add the dressing to taste you don’t have to use a whole bag or coleslaw

Crab Salad

Crab salad
Sally Antonino

16oz bag of Noodles (mosticolli)
1 cup slice green onion
1 ½ Tbsp. dill weed
½ tsp. garlic salt
Pepper to taste
1 pkg. imitation crab meat
1 cup dressing

Dressing:
1 cup mayo
1 cup buttermilk
1 packet ranch

Cook noodles rinse with cold water. Mix in dressing if seems to dry add more dressing.

Apple Crisp

Apple Crisp  One night when I was up late, watching t.v., I caught an episode of "the best thing I ever ate…" on Food Network (my favorite channel!). One of the chefs was going on and on about this apple crisp she had at a restaurant and the thing looked AMAZING!! They don't give out the recipe, but they do tell what they add and the process in which they do it in, yay! SO, I created it. And, in my opinion, it's more of an apple pie than a crisp…but whatever! It's delish!!     

Phyllo dough 8 sheets
4T butter, melted 
4-6 granny smith apples peeled, cored 
1 ½ C. Cinnamon sugar 
2 ½ C golden raisins soaked in spiced rum (optional) 
2 C. sour cream 
½ C. Rose water (regular water is o.k. too!) 
Whip cream    

*Defrost phyllo dough according to package directions. Butter the bottom and sides of a 9x13 baking dish. Butter both sides of phyllo dough with melted butter and lay down one by one in baking dish, repeat this four times. Peel, core and thinly slice apples then toss them with the cinnamon sugar so it is evenly coated. Place apples on top of phyllo dough, sprinkle raisins over apples. Combine sour cream and rose water and spread on top of apples. Bake @350* until bubbly. When apple mixture is hot and bubbly remove from the oven and layer phyllo dough with melted butter on both sides again times 4. Bake until golden brown. Serve with fresh whip cream or a side of vanilla ice cream. Just in time for fall weather, make this soon!!  Enjoy!!