2 cups sugar

1 cup vegetable oil

1 tablespoon vanilla

mix together, then add…

3 cups flour
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons cinnamon
1/2 teaspoon baking powder
2 cups grated zucchini

Grease and flour 2 loaf pans
Bake 1 hour at 350 degrees

1 package of dried beef, slice up in pieces

diced green onions (add enough for desired flavor)

1 tablespoon of mayo

small package of crushed nuts

Mix cream cheese, slice dried beef into pieces and add, add onions, add mayo. Once mixed together start forming a ball. Add nuts to the exterior of the ball until completely filled in on all sides. Place finished ball in serving container or Cheeseball server and refrigerate until ready to eat.  Serve with crackers.

1/3 pound lean sausage

3/4 Ritz Crackers smashed up into crumbs

1/2 cup milk

2 large eggs

1/2 cup celery

1/2 cup shredded carrots

1/4 cup onions

1/2 teaspoon salt

soak racked crumbs in milk, add beaten eggs and stir well. Add all other ingredients and mix well.

Bake at 350 for 1 hour.
Add topping.

Topping:
1 cup ketchup
1/2 cup brown sugar
1 teaspoon dry mustard
Mix well and spread on top of loaf. Bake an additional 15 minutes.

Pumpkin Whoopie Cookies

Prep Time: 10 minutes
Ready in: 10 minutes
Yield: 4 servings, 2 cookies each
Ease of Prep: Easy
Recipe Ingredients
8 whole-wheat graham cracker squares , finely ground
1/4 cup raisins
1/4 cup smooth natural peanut butter
2 tablespoons plus 2 teaspoons honey
4 teaspoons unsweetened coconut

Recipe Directions

1. Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 8 cookies and press lightly in coconut.

Prep: 15 minutes
Bake: 25 minutes
Cool: 1 hour
Oven: 325 degrees

1 Pound of Chocolate Chip Cookie dough
2 packages (8oz each) cream cheese, room temperature
1 can (14 oz) Sweetened Condensed Milk
2 Large Eggs
2 Teaspoons vanilla extract

Preheat oven 325 degrees. Paper-line 24 muffin cups. Place one small lump of cookie dough in each muffin cup.

Bake for 10 to 12 minutes or until cookie has spread to edge of cup.

In a medium bowl beat cream cheese, sweetened condensed milk, eggs and vanilla extract until smooth. Pour about 3 tablespoons cream cheese mixture over each cookie in cup.

Bake for additional 15 to 18 minutes or until set. Cool completely in pan on wire rack. Top each with level tablespoon of pie filling (optional) Refrigerate for 1 hour.

Prep: 25 minutes
Bake: 8 minutes
375 degrees

3/4 cup softened butter
1/2 cup creamy peanut butter
1 cup sugar
1/2 teaspoon baking powder
1/8 teaspoon salt
1 Egg
1 teaspoon vanilla
2 cups all-purpose flour
21 bite size chocolate-covered peanut butter cups, halved
Unsweetened cocoa powder (optional)

Preheat oven to 375 degrees. In a large bowl combine butter and peanut butter. Beat with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder and salt. Beat until combined, scraping side of bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. If necessary, cover and chill about 30 minutes or until dough is easy to handle.

Shape dough into 42 balls, each about 1 1/2 inches in diameter. Press a halved peanut butter cup into each ball and shape dough around peanut butter cup to enclose. Place cookies 2 inches apart on an ungreased cookie sheet.

Bake in preheated oven for 8 to 10 minutes or until edges are firm and bottoms are very lightly browned. Transfer cookies to a wire rack; cool. If desired, sprinkle cookies with cocoa poweder. Makes 42 cookies.

Prep: 25 min
Cook: 8 hours low or 4 hours high

Night Before Prep:
Peel and cube potatoes then cover with water and refrigerate. Be sure to drain off the water before using.
Chop sweet pepper, place in a covered container and refrigerate.

3 1/2 pounds potatoes, peeled and cut into 3/4 inch cubes
1/2 cup chopped yellow and/or red sweet pepper
1 1/2 teaspoons bottled roasted gralic
1/2 teaspoon ground black pepper
4 1/2 cups reduced-sodium chicken broth
1/2 cup whipping cream, half-and-half or light cream
1 cup shredded cheddar cheese (4 oz)
1/2 cup thinly sliced green onions (4)
Dairy Sour Cream (optional)
Shredded cheddar cheese (optional)
Crisp-cooked bacon, crumbled (optional)
Sliced green onion (optional)

1. In a 4 to 5 quart slow cooker combine potatoes, sweet pepper, garlic and black pepper. Pour broth over all.

2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours

3. Mach potatoes slightly with a potato masher. Stir in whipping cream, 1 cup cheddar cheese and the 1/2 cup thinly sliced green onions.

4. If desired, top servings with sour cream, additional cheese, bacon and addtional sliced green onion. Makes 6(1 1/2 cup) main dish servings

Stove Top Method: Prepare as above, except combine potatoes, sweet pepper, garlic, black pepper and broth in a 4 to 5 quart Dutch oven. Bring to a boil; reduce heat. Simmer, covered, for 25 minutes or until potatoes are tender. Continue as in step 3.

Salt
1/2 pound (8 to 10) uncooked lasagna noodles
Nonstick cooking spray
1 cup ricotta cheese
1 1/2 cups prepared marinara sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mozzarella

Method

Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.

Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes.

1/3 cup firmly packed light brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon, divided
1/2 teaspoon salt, divided
1/3 cup water
2 tablespoons butter
2 Granny Smith or Fuji apples, peeled, cored and thinly sliced (about 3 cups)
1 egg
1/3 cup granulated sugar
3/4 cup fresh or canned pumpkin purée
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
3/4 cup evaporated milk
1 (9-inch) unbaked pie shell (in pie pan)
Method

Preheat oven to 425°F. Put brown sugar, cornstarch, 1/2 teaspoon of the cinnamon, 1/4 teaspoon of the salt, water and butter into a medium pot and cook over medium heat, stirring constantly, until mixture comes to a boil. Add apples and cook, tossing to coat in sugar mixture, 3 to 4 minutes more. Remove from heat and set aside.

In a large bowl, whisk together egg, granulated sugar, pumpkin, remaining 1/4 teaspoon salt, remaining 1/2 teaspoon cinnamon, cloves, ginger and milk until well combined.

Pour apple mixture into pie shell then spoon pumpkin mixture evenly over the top. Bake for 10 minutes then reduce temperature to 375°F and bake until filling is just set in the middle, about 40 minutes more. Set aside on a wire rack to let cool completely then cut into slices.