Zucchini Bread

3 Cups of flour
1 Tsp. salt
1/2 Tsp. baking powder
1 Tsp. baking soda
1 1/2 Tsp. cinnamon
1 Tsp. nutmeg
3 eggs
1 1/2 cup sugar
1 cup shortening
2 cups grated zucchini
1 cup chopped nuts

Cream sugar and shortening. Mix rest of ingredients together until smooth, add nuts.

Bake 325 degrees for 1 hour

Bert's Cheese Cake Dip

Stick Butter
8 oz cream cheese
3 T. brown sugar
1/2 Tsp vanilla
1/2 c. confectioner sugar
1/2 c. mini chocolate chips

Cream butter and cream cheese together. Add brown sugar, vanilla. Cream all. Add 1/2 cup confectioner sugar. Add chocolate chips.

Serve with graham cracker sticks

Ultimate Turtle Cheesecake

2 cups Oreo chocolate cookie crumbs
6 tablespoons margarine, melted
1 (14 ox) package Kraft caramels
1/2 cup milk
1 cup Planters Pecan pieces
3 (8 oz) pkgs cream cheese, softened
3/4 cup sugar
1 tablespoon vanilla
3 eggs
2 (1oz) squares Baker's Semi Sweet Baking Chocolate

Pre-heat oven to 325. If using a silver 9 in spring form pan (300 degrees if using a dark nonstick spring form pan) Mix crumbs and margarine; press firmly onto bottom and 2 inches up the side of pan.

Place caramels and milk in small microwavable bowl. Microwave on HIGH 3 minutes or until caramels are completely melted, stirring after each minute. Stir in pecans. Pour half of the caramel mixture into crust. Refrigerate 10 minutes. Cover and refrigerate remaining caramel mixture for later use.

Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over caramel layer in crust.

Bake 1 hour 5 minutes to 1 our 10 minutes or until center is almost set. Run knife or metal spatula around side of pan to loosen cake; cool before removing side of pan.
Refrigerate 4 hours or overnight.

Microwave reserved caramel mixture on HIGH 1 minute; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake. Store in refrigerator.

Grapes In A Cloud

Mix 8 oz Sour Cream and 8 oz soft Cream Cheese
Add 1 1/4 cup Powdered Sugar
Mix in 8 oz Cool Whip


Toss in Grapes - Chill

Can use strawberries also

Apple Squares

Blend:
1 3/4 cup sugar
1 cup oil
3 eggs
1 tsp. vanilla

Add:
2 cups flour
1 tsp. salt
1 tsp. baking powder
1/2 tsp. cinnamon

Add:
2 cups slices apples

Spread on large cookie sheet greased and floured. Cool, cut into squares and sprinkle with powdered sugar

Bake 375 degrees for 25-30 minutes

Danish Pastry

2 1/2 Cups Flour
1 Cup Crisco
1 Tsp. Salt

Mix with pastry blender till crumble like

1 egg yolk beaten -add enough milk to make 2/3 cup
Mix with flour mixture.
Divide dough in half - Roll half on cookie sheet

Mix cup crushed cornflakes, 8 cups chopped or sliced apples, 3/4 cup sugar and generous amount of cinnamon.
Put on top of dough in cookie sheet.

Roll remainder 1/2 dough and put on top of apples.
Beat egg whites and brush on top.

Bake 375 degrees for 50 minutes
Cool and serve.

Ross's Fluffy Frozen Peanut Butter Pie

1 8 oz cream cheese, softened
1/2 cup peanut butter, smooth or crunchy
1 cup powdered sugar
1/2 cup milk
1 9 oz whipping topping
1 graham cracker crust or baked pie shell
1/4 cup finely chopped peanuts (optional)

Whip cream cheese till soft and fluffy
Beat in peanut butter and powdered sugar
Slowly add milk. Blend thoroughly.
With large spoon fold in whipped topping. Pour into cooled baked crust. Top with peanuts and grated chocolate.

Put in Freezer.

Almost Apple Pie

In a large pot put
8 cups zucchini peeled, seeded and cut into chunks.
Add 1 cup sugar, 2/3 Cup lemon juice and 1 tsp. cinnamon.
Cool until tender - simmer approximately 1/2 hour.

In bowl mix:

4 Cups Flour
2 Cups Sugar
3 Sticks Oleo
Blend Well

Grease and flour 9x13 pan
Put 1/2 of flour mixture in pan. Bake 350 degrees for 10-15 minutes.
Add zucchini mixture and sprinkle balance of flour mixture on top

Bake 350 degrees for 35 - 40 minutes.

Aunt Rella Mae's Brownies

1/2 Cup Butter
1 Cup Sugar
3 Eggs

Cream together the above together and then add:

1 Can Hershey's Syrup
1 Cup Flour
1 Tsp. Vanilla
1 Tsp. Baking Powder

Bake 350 Degrees in a greased pan 30-35 minutes.

Icing and top with chopped nuts if desired.

My Mothers' Pie Crust

2 Cups Flour
1/4 Tsp. Baking Powder
1/4 Tsp. Baking Soda
1 Cup Butter Flavor Crisco
Pinch Salt
1/2 Cup Milk

Mix dry ingredients together with crisco. Add Milk. Make 2-3 Crusts.

Bake 350 Degrees till lightly brown.

Freezes Well.

Cream Puff Dessert

1 Stick Oleo
1 Cup Water
1 Cup Flour
4 Eggs
8 oz. Cream Cheese
5 1/4 oz Instant Vanilla Pudding
Small Chocolate Syrup
Cool Whip

Bring water and oleo to a boil - reduce heat. Stir in flour and remove from burner. Cool 5 minutes. Add eggs one at a time - stirring well after each egg. Spread in lightly greased 9x13 baking dish (bottom only). Bake 30 minutes at 400 degrees.

Mix pudding according to box. Add softened cream cheese to pudding and whip - ignore little lumps. Pour pudding mixture into cooled cream puff shell. Top with Cool Whip. Drizzle chocolate syrup on top in circular motion. Refrigerate.

Lazy Gobs

1 Box Chocolate Cake Mix
1 Small Box Instant Chocolate Pudding
1/4 Cup Oil
4 Eggs
1 1/2 Cup Milk

Beat together same as instructions on cake box. Grease 2 cookie sheets. Do not flour cookie sheets. Bake 350 degrees for 15 min. Cool 20 minutes. Sprinkle with powdered sugar. Put 2 layers together with filling. Sprinkle top with powdered sugar.

Filling:
See Frostings/Fillings

Ice Cream Sandwich Dessert

19 Ice Cream Sandwiches
1 Carton 12 oz Cook Whip, thawed
1 Jar (11 3/4 oz) Hot Fudge Topping
1 Cup Salted Peanuts

Cut one sandwich in half. Place one whole and one half sandwich along the short side of an ungreased 13x9x2 pan. Arrange eight sandwiches in opposite directions in the pan. Spread with half of the cool whip. Spoon fudge topping by teaspoonfuls onto whipped topping. Sprinkle with 1/2 cup peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping and peanuts. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares. Yield 12-15 servings.

Zucchini Bars

3 Eggs
1 Cup Oil
2 Cups Sugar
2 tsp. Baking Powder
2 tsp. Baking Soda
2 Cups Flour
1 tsp. Salt
3 tsp. Cinnamon
1 tsp. Vanilla
2 Cups Grated Zucchini with skin (if tender)
1 Cup Nuts Chopped - Optional

Remove only large seeds from zucchini. Mix oil ingredients in mixer.
Grease and flour (jelly roll pan) or deep cookie sheet. Pour in mixture.

Crumb Topping
1/2 cup flour
1/2 cup Sugar
1/2 stick oleo
Crumble the mixture

Sprinkle crumb mixture over bar mix. Bake at 350 degrees for 40 minutes.

Let cool, cut into bars. This freezes well. Put waxed paper between layers