Sweet Potato Casserole - October featured recipe

[Photo courtesy of allrecipes.com]

4 1/2 cups cooked adn mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all purpose flour
1/3 cup butter
1 cup chopped pecans

preheat oven to 350 degree, grease 9x13 baking dish. In Large bowl, mix together mashed sweet potatoes, 1/2 cup butter, milk, sugar, vanilla extract and eggs. Spread sweet potato mixture into prepared baking dish. In a small bowl mix together brown sugar and flour. Cut in 1/3 cup butter until mixture is crumbly then stir in pecans. Sprinkle pecan mixture over the sweet potatoes. Bake for 25 minutes in the preheated oven or until golden brown.

Zucchini Bread

1 1/2 cups flour
1 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon nutmeg
1 egg, beaten
1 cup sugar
1 cup finely shredded, peeled zucchini
1/4 cup cooking oil

Preheat oven to 350°. Grease the bottom and sides of an 8x4x2 in. loaf pan.

In medium bowl combine flour, cinnamon, baking soda, salt, baking powder and nutmeg. Set aside.

In another medium bowl combine egg, sugar, shredded zucchini and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened. Batter will be lumpy. Spoon batter into prepared pan.

Bake for 50-55 minutes or until a wooden toothpick inserted near center comes out clean. Cool on wire rack.

Potato Soup - September featured recipe

1/2 cups peeled and diced potatoes

1/3 cup diced celery

1/3 cup finely chopped 1onion

3/4 cup diced cooked ham

3 1/4 cups water

2 tablespoons chicken bouillon granules

1/2 teaspoon salt, or to taste

1 teaspoon ground white or black pepper, or to taste

5 tablespoons butter

5 tablespoons all-purpose flour

2 cups milk   

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Diane's Award Winning Banana Cupcakes

1 1/2c sugar
1 square margarine
2 eggs
1/2 tsp. Salt
2C flour
1 tsp soda
3 ripe mashed bananas
1c. Sour cream
2 tsp vanilla

frosting:
8oz cream cheese
5 c. Powdered sugar
1/2c margarine or butter
2 tsp almond extract

combine the sugar, margarine, eggs, salt, flour, soda bananas, sour cream and vanilla (you can also add chocolate chips if you'd like) bake at 375° for 20 minutes.
beat cream cheese, powdered sugar, margarine and almond extract until smooth.

Zucchini Bread

From the Kitchen of Smitten Kitchen @ smittenkitchen.com

Yield: 2 loaves or about 24 muffins

Ingredients:

3 Eggs

1 Cup Olive or Vegetable Oil

1 ¾ Cup Sugar

2 Cups grated Zucchini

2 tsp Vanilla Extract

3 Cups All-Purpose Flour

3 tsp Cinnamon

1/8 tsp Nutmeg

1 tsp Baking Soda

½ tsp Baking Powder

1 tsp Salt

Directions:

1.     Preheat oven to 350 degrees Fahrenheit

2.     Grease and flour two 8x4 inch pans or line 24 muffin cups with paper liners.

3.     In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, and then add zucchini and vanilla.

4.     Combine flour, cinnamon, nutmeg, baking soda, baking powder and salt.

5.     Stir this into the egg mixture. Divide batter into prepared pans.

6.     Bake loaves for 60 minutes, plus or minus ten minutes, or until a tester inserted into the center comes out clean. Muffins will bake more quickly, about 20 to 25 minutes.

Summer Salad - June featured recipe

1 yellow squash, diced
1 zucchini, diced
3 green onions, sliced
1 carrot, cubed
1/2 green bell pepper, diced
1 tomato, chopped
1/2 cup fat free ranch dressing
salt to taste
ground black pepper to taste

Toss vegetables with dressing and chill for at least one hour. Season with salt and pepper and serve!

Peanut Butter Crunch Apples - October Featured Recipe

6 granny's
6 wooden sticks
1 pkg individually wrapped caramels
2 Tbs. water
1 1/2 tsp. vanilla extract
3 c. chopped peanut butter-filled sandwhich cookies
4 oz milk chocolate, chopped
4 oz white chocolate, chopped

1. Combine caramels and water in a saucepan over low heat. Cook, stirring often, until caramel melts. Stir in vanilla.

2. Dip each apple into the caramel and roll apples with cookies. Drizzle with chocolates!

My Mothers Apple Crisp

12 Large Apples, Sliced
1/2 tsp. nutmeg
1 tsp. cinnamon
1 1/2 cups brown sugar
1/4 cup margarine

Mix together and spoon over apples in 9x13 pan (I use 1 1/2 bags of frozen pie filling) Bake at 350 for 30 minutes

French Apple Cobbler

Filling: (or use your apple pie filling, frozen or canned)
5 cups apples
3/4 cup sugar
2 tablespoons flour
1/2 tsp. cinnamon
1/4 tsp salt
1 tsp vanilla

Mix together and put in 9x9 pan and dot with butter

Topping:
1/2 cup flour
1/2 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 tablespoons melted margarine
1 egg

Beat together and add on top of apples. Bake at 375 about 35 minutes

Frozen Apple Pie Filling

About 36 Large Apples - pared, cored and sliced

7 cups granulated sugar
2 Tablespoons cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
2/3 cup flour

Mix dry ingredients together and pour over apples. Mix until coated. Measure about 6 cups apple mixture into Ziploc freezer bag and freeze.