• 3 eggs, beaten
• 1 cup vegetable oil
• 1 3/4 to 2 cups sugar
• 2 cups zucchini (grated, peeled or unpeeled)
• 2 to 3 teaspoons vanilla

Combine in a mixing bowl.  Sift together and add to above:

• 3 cups flour
• 3 teaspoons cinnamon
• 1/2 to 1 cup nuts (chopped)
• 1 teaspoon salt
• 1 teaspoon soda
• 1/4 to 1/2 teaspoon baking powder

Pour into 2 greased loaf pans and bake at 375 degree oven for 50 to 60 minutes or until done.  Can be frozen.

• 5 cups cooked chicken, cut into chunks
• 2 tablespoons salad oil
• 2 tablespoons orange juice
• 2 tablespoons vinegar
• 2 teaspoons salt
• 3 cups cooked rice (cooled)
• 1 1/2 cups small green grapes
• 1 1/2 cups diced celery
• 1 can drained pineapple tidbits
• 1 can mandarin oranges, drained
• 1 cup toasted slivered almonds
• 1 cup real mayonnaise

Combine the chicken and the next five ingredients.  Let that stand while combining other ingredients.  Gently toss after combing all ingredients.  Add mandarin oranges last and toss as little as possible.  Refrigerate overnight and serve on lettuce leaf.  Serves 12.

(Jo Wagner)

• 2 apples (Granny Smith or Jonagold work well)
• 2 cans refrigerated crescent rolls
• Cinnamon to taste
• 2 sticks of butter
• 2 cups sugar
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 (12 oz.) can or bottle of Mountain Dew, Sprite or 7-Up

Preheat oven to 350 degrees.  Spray bottom of 9″ x 13″ pan with cooking spray.  Core and peel apples.  Slice into 8 pieces.  Unroll crescent rolls on wax paper, sprinkle with cinnamon and separate by scoring at the perforations of the rolls with a knife.  Place 1 apple slice on top of each triangle; roll up and place seam-side down in pan.  There will be 6 on each side of the pan and 4 placed between the 2 rows down the middle of the pan.  Sprinkle lightly with more cinnamon.

In medium sauce pan, melt butter over low heat.  Stir in sugar.  Mix well; add vanilla and salt.  You may add a bit of cinnamon to this mixture if you wish.  Stir well.  Pour/spoon over cinnamon-topped rolls.  Pour soft Mountain Dew over all.  Sprinkle more cinnamon or cinnamon/sugar mixture to your taste over all of this.

Bake for 30 minutes.  Let sit 45 to 60 minutes to absorb liquid after removing from oven.  You may warm up before serving, if desired.  Makes 16 servings.

Recipe may be halved, but use smaller baking dish.

• 1 cup plus 2 tablespoons butter, softened
• 2 packages (3 oz. each) cream cheese, softened
• 2 1/4 cups sugar
• 6 eggs
• 3/4 teaspoon vanilla extract
• 2 1/4 cups cake flour

FROSTING:

• 1 cup sugar
• 1/3 cup evaporated milk
• 1/2 cup butter
• 1/2 cup semisweet chocolate chips

In a mixing bowl, cream butter, cream cheese and sugar.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla.  Add flour; mix well.

Pour into a greased 15″ x 10″ x 1″ baking pan.  Bake at 325 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean.  Cool completely.

For frosting, combine sugar and milk in a saucepan; bring to a boil over medium heat.  Cover and cook for 3 minutes (do not stir).  Stir in butter and chocolate chips until melted.  Cool slightly.  Stir; spread over cake.

YIELD:  24-30 servings.

• Unsalted butter for the pan
• 3/4 cup sugar, plus more for sprinkling
• 3 large eggs, separated
• 1/4 teaspoon cream of tartar
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup buttermilk
• 1 1/2 tablespoons grated lemon zest, plus 3 tablespoons juice
• 1 1/2 tablespoons grated lime zest, plus 3 tablespoons zest

Preheat the oven to 350 degrees.  Lightly butter a 12 cup muffin pan and sprinkle each cup with enough sugar to cover the bottom.  Beat the egg whites and cream of tartar in a large bowl with a mixer on medium-high speed until stiff peaks form, about 6 minutes.

Whisk the sugar, flour and salt in a medium bowl.  In a large bowl, whisk the buttermilk, egg yolks, 1 tablespoon each lemon and lime zest and the lemon and lime juice; whisk in the dry ingredients.  Fold in the beaten egg whites with a rubber spatula until combined.

Divide the batter among the muffin cups.  Set the muffin pan in a roasting pan, then place in the oven; fill the roasting pan with enough warm water to come half way up the sides of the muffin pan.  Cover the roasting pan tightly with foil.  Bake until the cakes are puffed and set, about 20 minutes.  Uncover and continue baking until golden, about 12 to 15 minutes.  Let cool 10 minutes in the pan, then carefully use an offset spatula to pull the cakes away from the pan and unmold.  Invert onto a platter.  Top with the remaining 1/2 tablespoon each lemon and lime zest.

• Cooking spray
• 2 to 3 cups peeled and sliced apples
• 1 cup gourmet caramel sauce, plus more for serving
• 1 teaspoon sea salt
• 1/4 cup apple cider
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon pure vanilla extract
• 1 15.25 oz. box yellow cake mix
• 2/3 cup (10 2/3 tablespoons) unsalted butter, melted
• Confectioners’ sugar, for garnish (optional)
• Vanilla ice cream, for serving

Preheat oven to 350 degrees.  Coat a 10″ well-seasoned cast iron skillet with cooking spray.  Spread the apples evenly across the bottom of the skillet in a decorative pattern.  Drizzle the caramel over the apples, then sprinkle with sea salt.  Pour the apple cider on top.

Sprinkle cinnamon and nutmeg over the apples, then drizzle the melted butter on top.  Bake until the cake is browned on top and around the edges with some caramel bubbling through, 50 to 60 minutes.  Let rest for about 15 to 20 minutes, then flip onto a serving platter to showcase the beautiful design.  Let cool, then sprinkle with confectioners’ sugar, if desired.  Serve with ice cream and more caramel sauce.

• 1 lb. bulk pork sausage
• 1/2 lb. whole fresh mushrooms, chopped
• 1/2 cup chopped onion
• 1/2 cup chopped sweet red pepper
• 2 tablespoons all-purpose flour
• 2 cups half-and-half cream, divided
• 1 teaspoon seasoned salt, divided
• 1 cup shredded sharp cheddar cheese
• 8 large eggs
• 1 tablespoon minced fresh parsley

Preheat waffle maker.  In a large skillet, cook sausage, mushrooms, onion and red pepper over medium heat until the sausage is no longer pink and the vegetables are tender, 8-10 minutes, breaking up sausage into crumbles; drain.  Remove from heat and keep warm.

Meanwhile, in a large saucepan, whisk flour, 1 3/4 cups cream and 1/2 teaspoon seasoned salt until smooth.  Bring to a boil, stirring constantly ; cook and stir until mixture thickens, 2-3 minutes.  Stir in cheese and 1 cup sausage mixture until cheese is melted.  Remove from heat and keep warm.

In a large bowl, whisk eggs and the remaining 1/4 cup cream and 1/2 teaspoon seasoned salt until blended.  Bake in a well-greased waffle maker until golden brown, 2-3 minutes.  Serve with sausage mixture and cheese sauce; sprinkle with parsley.

• 2/3 cup butter or margarine, softened
• 1 1/4 cups sugar
• 1/2 cup light corn syrup
• 2 eggs
• 1 1/4 cups all-purpose flour
• 1/2 cup baking cocoa
• 1/2 teaspoon salt
• 3 tablespoons milk
• 2 cups chopped walnut

GANACHE

• 1 cup whipping cream
• 8 squares (1 oz. each) semisweet chocolate, chopped
• optional toppings: mint Andes candies, raspberries and fresh mint, caramel ice cream topping and whipped cream

In a mixing bowl, cream butter and sugar.  Add corn syrup; mix well.  Add eggs, one at a time, beating well after each addition.  Combine the flour, cocoa and salt; add to creamed mixture alternately with milk.  Fold in walnuts.  Spread into a greased 10″ springform pan.  Bake at 325 degrees for 55-60 minutes or until a toothpick inserted 1″ from the side of pan comes out clean.  Cool on a wire rack.

For ganache, in a saucepan, bring cream to a boil.  Remove from heat; stir in chocolate until melted.  Cool completely.

Remove sides of springform pan.  Place a wire rack over waxed paper; set brownie on rack.  Pour ganache over the brownie; spread over top and let drip down the sides.  Let stand until set.  Cut into wedges; garnish with desired toppings.  Store in the refrigerator.

YIELD:  10-12 servings.

• 1 box chocolate cake mix (Chocolate fudge)
• 1/2 cup cocoa powder
• 1/2 cup sugar
• 3.4 oz. instant chocolate pudding
• 1 1/4 cups freshly brewed coffee
• 3/4 cup vegetable oil
• 4 large eggs
• 1 cup sour cream (full-fat)
• 1 teaspoon vanilla

Preheat oven to 350 degrees.  Spray 9″ x 13″ pan.

In mixing bowl, add cake mix, cocoa powder, sugar and pudding mix.  Stir with spatula until combined.

Add in coffee, vegetable oil, eggs, sour cream and vanilla.  Whisk until eggs are incorporated and the batter is smooth.

Make into cupcakes – Bake 15 to 19 minutes.

If 8″ cakes (2) – Bake for 30 to 35 minutes.

If 9 x 13 pan – Bake for 35-40 minutes or until toothpick comes out clean.

Cool before frosting.

TOPPING:

• 1 1/2 cups all-purpose flour
• 1/2 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 cu[ salted butter, melted

CAKE:

• 1/2 cup butter, softened
• 1/2 cup granulated sugar
• 1/2 cup sour cream
• 2 large eggs
• 1 1/2 teaspoons vanilla
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 pound ripe peaches (3-4), pitted, peeled and sliced

Preheat the oven to 350 degrees.  liberally butter the bottom of a 10″ or 12″ cast iron skillet.

Combine the topping ingredients in a medium bowl and mix well.  Set aside.

For cake batter, in a large bowl, cream the butter and granulated sugar together until smooth, then beat in the sour cream, eggs and vanilla.  In a small bowl, stir together the flour, baking soda and baking powder, then add to the batter all at once and stir to mix well.  The batter will be stiff.

Smooth the batter into prepared skillet.  Arrange the peach slices on top in a single layer.  Crumble the topping mixture over the peaches.

Bake until a toothpick inserted in the center comes out with crumbs clinging to it, about 45 minutes.  (The cake will remain quite moist because of the peaches, but be sure you don’t have streaks of raw butter on the toothpick.)  Cool before cutting into wedges.

TIP:  If you use a 10″ skillet, halve the ingredients for the topping.

YIELD:  12 servings