Moist Dark Zucchini Bread

Moist Dark Zucchini Bread
From: Old-Fashioned Zucchini Recipes by Bear Wallow Books page 9

This is one of our absolute favorite zucchini bread recipes!!

3 eggs, beaten
1 cup vegetable oil
1 3/4 cup sugar
2 cups grated zucchini
2 cups flour
1 tsp soda
1 tsp salt
2 tsp cinnamon
3 tsp vanilla
1 cup chopped nuts (optional, I never add them)

Beat eggs until light and fluffy. Stir in sugar, oil. Sift together dry ingredients and blend into egg mixture. Add vanilla. Fold in nuts. Add zucchini. Bake in 2 greased 9 X 5 loaf pans at 350 degrees for one hour.

Mini Cheesecake Cups

Mini Cheesecake Cups
From: Taste of Home Annual Recipes 2001 page 180

3 packages (8 oz each) cream cheese, softened
1 cup sugar
1 tsp vanilla
1/4 tsp salt
5 eggs
1/4 cup confectioner's sugar
1 cup (8 oz) sour cream
Mandarin oranges, pineapple tidbits, halved maraschino cherries and/or chopped nuts (we put blueberries on ours)

IN large mixing bowl, beat the cream cheese until smooth. Gradually add sugar, vanilla, and salt. Mix well. Add eggs, one at a time, beating well after each addition. Spoon into paper lined miniature muffin cups, 2 TBS in each. Bake at 325 for 20-25 minutes or until set. Cool completely. Combine confectioner's sugar and sour cream, spread over cheesecakes. Decorage with fruit and/or nuts. Chill for at least 1 hour. Store in the fridge. Yield: 4 dozen

Pecan Pie Bars

Pecan Pie Bars
From: Best Recipes of the Great Food Companies compiled & written by Judith Anderson page 449

Bar cookie crust:
2 1/2 cups flour
1 cup margarine, cut in 1/2 inch pieces
1/2 cup confectioner's sugar
1/4 tsp salt

Top:
4 eggs
1 1/2 cups corn syrup
1 1/2 cups sugar
3 TBS margarine, melted
1 1/2 tsp vanilla
2 1/2 cups chopped pecans

Preheat oven to 350 degrees. Grease 15 X 10 X 1 inch baking pan. In large bowl with mixer, beat flour, margarine, confectioner's sugar, and salt until mixture resembles coarse crumbs; press firmly and evenly into prepared pan. Bake 20 minutes or until golden brown.

In large bowl, beat eggs, corn syrup, sugar, margarine, and vanilla until well blended. Stir in pecans. Pour over hot crust, spread evenly. Bake 25 minutes or until filling is firm around edges and slightly firm in center. Cool completely on wire rack before cutting.

Blueberry Zucchini Bread

Blueberry Zucchini Bread
From: All Recipes

Ingredients

• 3 eggs, lightly beaten
• 1 cup vegetable oil
• 3 teaspoons vanilla extract
• 2 1/4 cups white sugar
• 2 cups shredded zucchini
• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 tablespoon ground cinnamon
• 1 pint fresh blueberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 mini-loaf pans.
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Baked Omelet Roll

Baked Omelet Roll
From: Taste of Home Annual Recipes 2000, Page 280

6 eggs
1 cup milk
1/2 cup flour
1/2 tsp salt
1/4 tsp pepper
1 cup shredded cheddar cheese

Place eggs and milk in blender. Add flour, salt, and pepper; cover and process until smooth. Pour into a greased 13 X 9 inch pan. Bake at 450 for 15-20 minutes until eggs are set. Sprinkle with cheese. Roll up omelet in pan, starting with a short side. Place with seam side down on a serving platter. Cut into 1 inch slices.

We didn't roll this up...we just cut it up in squares and ate it on our plate. We got the edges a little brown, but it was good!! All the boys ate it just fine!

Blueberry Smoothie

Blueberry Smoothie
Can't remember where I got this from

1 cup frozen blueberries
1/2 cup milk
3/4 cup vanilla yogurt

Blend together. I add a little extra milk to make it runnier and smoother. (usually makes 2, or 1 really big one)

Strawberry-Watermelon Slushie

Strawberry-Watermelon Slushie

From: Our Best Bites

Strawberry-Watermelon Slushie
Recipe from Taste of Home

2 cups cubed seedless watermelon
1 pint fresh strawberries, halved (I actually used a little less than a pint. Maybe 3/4 of it)
1/3 C sugar
1/3 C fresh lemon juice
2-4 C ice cubes
In a blender, combine the watermelon, strawberries, sugar and lemon juice; cover and process on high until smooth. With blender running, gradually add ice cubes until desired consistency is reached. Pour into chilled glasses and serve immediately.

Yield: 5-7 cups

The boys and I enjoyed these. What we had left, we did what the blogger said to do and make Popsicle out of them. They are really good. I had some Popsicle molds I poured them into. But there was still a lot left over...so I put them into yogurt containers with plastic kid spoons, and froze them. Very good!!!!