Mom's Delicious Zucchini Bread

 

3 eggs

1 cup oil

2 cups sugar

2 cups shredded zucchini

8oz crushed pineapple - drained

2 t vanilla

3 cups flour

2 t baking soda

1 1/2 t ground cinnamon

1 t salt

3/4 t nutmeg

1/2 t baking soda

 

Combine ingredients, pour into 2 loaf pans.

Bake at 350 degrees for 1 hour.

Let cool for 10 minutes before removing from pans

 

White Wine Sangria

MIX:

2 bottles moscato wine

1/2 cup brandy

1/2 cup triple sec

2 cups fruit  (use whatever you have or is available - strawberries, pineapple, apples, mango, grapes)

CHILL for 8-24 hours

Add 2-3 cans of lemon lime soda just before serving

Betty's Prayer Bars

This is my Mom's signature bar - it is loved by all (even those who claim they don't like coconut).

Hope you enjoy as much as we do.

1st Layer

½ Cup Butter melted

4 Tablespoons Cocoa

¼ Cup Egg Beaters

1 Teaspoon Vanilla

2 Cups Crushed Graham Crackers

1 Cup Flaked Coconut

Combine Ingredients

Press Into 9x13 Cake Pan (spray hands with cooking spray before pressing into pan)

Allow To Cool

2nd Layer (People often double this layer)

1 Cup Softened Butter

3 Teaspoons of whipping cream

1 Teaspoon of Vanilla

2 Tablespoons Instant Vanilla Pudding

Blend, Then Add

2 Cups Powdered Sugar and Blend Well

Spread Over First Layer

3rd Layer

27 Ounces of Nestle Brand Chocolate Chips (1.5 Bags)
Melt and Spread Quickly Over 2nd Layer

Chill, cut & serve.

Soft Ginger Snaps

INGREDIENTS:
3/4 cup margarine
1 cup white sugar
1 egg
1/4 cup molasses
2 cups all-purpose flour
1 tablespoon ground ginger
1 teaspoon ground cinnamon
2 teaspoons baking soda
1/2 teaspoon salt
1/2 cup white sugar for decoration
1. Preheat oven to 350 degrees

2. In a medium bowl, cream together the margarine and 1 cup white sugar until smooth. Beat in the egg and molasses until well blended. Combine the flour, ginger, cinnamon, baking soda and salt; stir into the molasses mixture to form a dough. Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets.

3. Bake for 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

ENJOY!

Crock Pot Freezer Meals

Hi All,

I found this post out in "blog land" & thought it was just too good not to share.

It is a wonderful collection of Slow Cooker Freezer Meals.

I would love it if my freezer looked like this - meals all ready to go, just plop in the crock pot on my way out the door.

Blueberry Pecan French Toast Bake

Here is a wonderful recipe to try that your family will love.

We made it up at the cabin a few weeks ago & it was gobbled up by both adults & kids.  I made it this past weekend & the leftovers were served later in the day with ice cream for dessert.  It is very similar to a bread pudding.

We also made one plain, no nuts or berries  -  equally delicious! 

Ingredients:
5 day old French Bread

5 eggs

2 ½ cups milk

1 cup brown sugar

1 tsp vanilla

½ tsp ground nutmeg

1 cup chopped nuts (pecans or walnuts)

¼ cup margarine/butter melted

2 cups fresh blueberries

Directions:
-Slice bread 1” thick, arrange into grease 9x13 pan.

-In bowl combine the eggs, milk, ¾ cup brown sugar, vanilla, nutmeg – mix & pour over bread. Cover & refrigerate overnight.

-Preheat oven to 400 degrees.

-Remove from refrigerator 30 minutes before baking. Sprinkle nuts over egg/bread mixture. Combine butter & remaining brown sugar drizzle over top.

-Bake uncovered for 25 minutes. Sprinkle with blueberries, bake 10 minutes longer or until knife comes out clean.

Healthy Fudgsicles

Found this recipe for Healthy Fudgsicles made from bananas & Nutella - YUM!

Thought I would share with you - I can't wait to make these on a hot summer day.