PUMPKIN SQUARES

Mix together:
2 c. sugar
1 tsp. soda
2 tsp. cinnamon
2 tsp. baking powder
1/2 tsp. salt

Beat together:
1 c. oil
1 (16 oz.) can pumpkin
Add eggs, oil and pumpkin to dry ingredients and bake at 350 degrees for 30 minutes.
ICING:
3/4 c. butter1 (3 oz.) pkg. Philadelphia cream cheese1 tsp. vanilla1 tsp. milk1 3/4 c. powdered sugar
Add. Icing and cut in squares.

EASY TUNA CASSEROLE

This would be a winner at my house too. I will have to give it a try.

1 pkg. egg noodles
1 celery stalk (chopped)
1/2 med onion (chopped)
2-6 oz cans tuna (drained)
2-10.5 oz cans Cream of Mushroom Soup
3/4-14.5 oz can mixed peas and carrots (drained)
1 1/2 c. cheddar cheese
1/2 c. mozzerella cheese
Note: 1 pkg. frozen (thawed) mixed peas and carrots may be substituted for canned.

Boil noodles as directed on package, adding onion and celery the last 1-2 minutes. Drain noodles and add tuna, soup and vegetables, stirring until well blended.
Spread into a 13x9 baking pan, spreading cheese on top.
Bake in oven at 350 degrees until melted

MAYONNAISE CAKE

This recipe came from my sister in law and mom in law. It is good. I have made it twice now in the past two weeks.The first time I made a peanut butter chocolate frosting for it and this time we didn't want icing.

2 cups all purpose flour

2 tsp baking soda

3 level Tbsp baking cocoa

Mix all these up. In another bowl, mix:

1 cup sugar

1 cup mayonnaise

1 cup cold water

1 tsp vanilla

Mix it up a little and then beat in dry ingredients until smooth.

Put into cake pan and bake at 350* for 30-35 minutes.

Frost with your choice of frosting. Peanut butter chocolate or cream cheese frosting are good options.

ZUCCHINI BARS

This sounds like a winner.

3 eggs
1 c. Vegetable oil - NOT olive oil
2 c. Sugar
2 c. Chopped - I use shredded - zucchini
3 tsp. Vanilla
2 3/4 c. Flour
1/4 tsp. Baking powder
2 tsp. Baking soda
1 tsp. Salt2 tsp. Cinnamon (may use pumpkin pie spice)
1 c. Chopped nuts - I use pecans

Mix well the first 5 ingredients. Add next five ingredients and blend well. Add nuts and blend. Bake on greased 11 x 17 x 1 baking sheet @ 350º F for 20 - 25 minutes.

When cooled, frost with:
1 stick (1/2 c. Butter), melted
1 - 3 oz. Pkg cream cheese, softened
2 1/2 c. Powdered sugar

GERMAN LASAGNA

This recipe is from another group I receive recipes from. I am liking this one. I think it might be a winner here. Will have to give it a try soon. I will post pics and results soon.
Makes 1 - 9x13 inch lasagna

Ingredients
9 lasagna noodles
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups milk
1 pound kielbasa
1 (20 ounce) can sauerkraut, drained
8 ounces shredded mozzarella cheese

Directions
1 Preheat oven to 375 degrees F (190 degrees C).
2 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3 In a blender or with an electric mixer, blend mushroom soup, cream of chicken soup and milk until smooth. Cut sausage in half lengthwise and slice thinly.
4 In a 9x13 inch dish, layer 1 cup soup mixture, 3 noodles, half the sauerkraut, half the sausage and a third of the cheese. Repeat. Top with remaining 3 noodles and remaining soup mixture. Cover with foil.
5 Bake in preheated oven 25 minutes, then uncover and bake 15 minutes more. Sprinkle with remaining cheese when still hot.

CHICKEN BOG

This dish is prepared anywhere. It is great to fix on the riverbanks while camping,for a church social,or to feed a huge crowd. I can give you the basic ingredients and you can alter to suit your needs.

white rice
chicken,deboned
sausage
onion,chopped
salt and pepper to taste


Boil chicken and debone. Bring chicken,sausage and onions to boil and add rice. I also add yellow safferin rice to mine to make it have a yellow color and flavoring. Some people add eggs to the boiling water or either hardboiled eggs chopped up. After boiling has been reached again,turn burner down to low and put a lid on it. When I make this, I normally make it in an 8qt stock pot. I have enough to feed at least 20 people or more. After rice has become soft and all the water is dried, serve with some chopped onion on top or with beans and bread to make a meal.

We have a chicken bog festival in our small town every year in October. My cousin has won the cooking contest a couple times. You can add backbone or pork ribs or any kind of meat you want to. It has no quidelines. Some like it with hot sauce and some like to use a spicy sausage in it. The sky is the limit.

FRIED GREEN TOMATOES

OK, I admit it... I had never tried these until the other night. I LOVE THEM!!! Reminded me of fried squash but with a sweetness. I will be doing these again.

All I did was wash and slice green tomatoes in rounds. Dip in milk or egg and then dredge in flour.Fry to desired tenderness.Drain on paper towel to absorb excess grease. Eat and enjoy.

FRIED CUCUMBERS

Cucumbers
Milk
Flour
Fat for deep frying
Salt and pepper

Peel cucumbers. Cut into French fried potato-like pieces. Put into a bowl with milk covering with salt and pepper. Take out; roll in flour and deep fry until golden brown.

OREO POUND CAKE

Ingredients
* 1 1/2 cups sugar
* 1 cup butter (softened NO SUBSTITUTIONS)
* 2 cups cake flour
* 1/2 teaspoon salt
* 5 large eggs
* 1 teaspoon vanilla
* 1 cup crushed Oreo cookies (do not even think of using reduced fat or those ones that are already crushed up!)
* 1 cup vanilla frosting

Directions
1. Cream butter, sugar and vanilla.
2. Gradually add flour and salt.
3. Add eggs one at a time.
4. Mix until well blended.
5. Fold cookies in until well blended.
6. Pour into greased and floured (be sure to generously grease and flour pan) 10x6-inch loaf pan. 7. Bake at 325°F for 1 hour or until knife comes out clean.
8. let cake cool completely (you may want to leave the house as the smell could cause you to tear into it before you have a chance to ice it).
9. Place cake on wax paper.
10. Heat frosting in it's container in microwave 20 seconds or until it can be poured.
11. Pour over cake.
12. Garnish with additional crushed cookies.

S'MORES SANDWICHES

PREP TIME 5 Min
COOK TIME 6 Min
READY IN 11 Min
Original recipe yield 1 sandwich

INGREDIENTS
*2 slices bread
* 2 tablespoons peanut butter
* 2 teaspoons butter
* 2 tablespoons milk chocolate chips
* 1/4 cup miniature marshmallows

DIRECTIONS
1. Spread butter onto one side of each slice of bread. Place bread butter sides down in the pie iron. Spread half of the peanut butter onto the exposed side of each piece of bread. Stick the marshmallows to one side and the chocolate chips to the other. Close the pie maker.
2. Roast over a campfire for about 3 minutes on each side, until the bread is toasted. It should be nice and golden like a grilled cheese with chips melted and marshmallows gooey.

STUFFED ZUCCHINI

6 med. zucchini
1/2 cup chopped onion
1 stalk celery chopped
1 tsp. dried thyme or basil
12 large mushrooms chopped (standard beige mushrooms)
3 garlic cloves, minced
1/2 cup chopped parsley or cilantro
1/2 cup olives chopped (optional)
1 tblspn. pimento chopped or roasted red bell pepper chopped
1/4 cup parmesan cheese
salt & pepper to taste

Preheat oven to 300 degrees.
Scrub and trim ends off zucchini but do not peel. Cut lengthwise and carefully scoop out the pulp. Coarsely chop pulp.In a large skillet coated with olive oil, saute onions, celery, mushrooms, garlic and thyme or basil along with the zucchini pulp for 5 mins.Add parsley or cilantro, olives if using, pimentos and parmesan cheese. Toss well to mix.Fill each zucchini shell with mixture and place on baking sheet.
Bake until zucchini are tender, about 20-30 mins. Serve hot. Serves 6

STUFFED AND BAKED ZUCCHINI

4 pounds medium to large zucchini
1 1/4 pounds fresh tomatoes, chopped (or use canned)
1 large onion, chopped
5 cloves garlic, chopped
1 1/4 cups vegetable broth
1/4 cup olive oil
3/4 cup parsley or cilantro, chopped
Salt and black pepper
3 cups cooked brown rice
1/2 cup grated cheese cheddar, jack or mozarella
2 tablespoons raisins or dried cranberries (optional)
3/4 cup ground almonds
1/4 cup pine nuts or chopped walnuts

Wash zucchini thoroughly and cut in half lengthwise. Then, using an instrument such as an apple corer, empty the pulp of each zucchini into a saucepan, being sure to keep outer shells intact. Add tomatoes, onion, garlic, 1 cup of broth, parsley, salt and pepper. Simmer until only a little liquid remains, then add rice and simmer until all the water has evaporated. . When cool, add cheese, raisins, almonds, and pine nuts. Stir with a wooden spoon until well mixed. Stuff zucchini shells carefully with mixture. Preheat oven to 425F. Place stuffed zucchini shells in an ovenproof container. Pour the rest of the olive oil over them and add salt and pepper to taste. Cook 1 hour in preheated oven. . May be served hot or cold.

SQUASH AND ZUCCHINI NOODLES

2 tablespoons olive oil
2 teaspoons garlic, minced
2 large summer squash
2 large zucchini
1/4 cup vegetable stock or water
2 tablespoons parsley, chopped
2 tablespoons Parmesan cheese, grated
salt and freshly ground black pepper to taste

Cut both ends off the squash and zucchini and then slice into very long thinstrips.
Heat olive oil in a large saute pan over high heat; add garlic and noodles and saute very briefly, approximately 30 seconds. Add vegetable stock orwater; continue to cook for an additional 2 minutes. The steam created will helpcook the noodles. Season with salt and pepper. Toss noodles with parsley andParmesan cheese and serve immediately.

BETTER THAN SEX CAKE AND ICING

1 box yellow cake mix
1 box French vanilla pudding (can be instant)
1/2 c. oil
1/2 c. water (some recipes call for milk instead)
4 eggs1 (8 oz.) carton commercial sour cream
1 (6 oz.) bag sweet chocolate chips
1 c. chopped pecans
1 bar (or 1/2 box) German chocolate, grated
1 c. coconut, toasted

Add each ingredient in the order above, blend thoroughly between each.
Pour into a greased, floured tube pan and bake at 350 degrees for 50 to 55 minutes or until done.

ICING FOR B-T-S CAKE

1 (8 oz.) pkg. cream cheese, at room temperature
1 box confectioners' sugar
1 tsp. vanilla
Nuts and coconut

Cream cheese and sugar until smooth. Add vanilla, nuts and coconut.

Now this one, I like what I read...gonna have to give it a spin..

Zucchini Parmigiana

Prep Time: 15 Minutes Cook Time: 45 Minutes
Ready In: 1 Hour 15 MinutesYields: 8 servings
"Breaded zucchini slices are layered with tomato sauce, ricotta cheese, and mozzarella!"

INGREDIENTS:

1 cup dry bread crumbs
1 cup grated Parmesan cheese
1 clove garlic, minced
1 teaspoon chopped fresh basil
1/2 teaspoon dried oregano
3 large zucchinis, sliced
8 egg whites, divided
3 cups ricotta cheese
1/4 cup fresh parsley, chopped
3 cups tomato sauce
2 cups shredded mozzarella cheese

DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
2. In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.
3. Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
4. In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.
5. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
6. Bake 45 minutes in the preheated oven. Serve warm.

Apple Dump Cake

Now this one is something I just opened the pantry and threw this and that together and it was a winner.

1 or 2 cans apple pie filling

1 box cinnamon swirl cake mix

1/2 - 1 cup apple juice

butter

1. In a 13x9 glass casserole dish, empty can(s) of apple pie filling.

2.Take the sugar packet out of cake mix box and sprinkle half of the packk on the apple filling.

3.Dump cake mix on filling.

4.Drop pats of butter all over the top of cake mix.

5.Sprinkle the rest of the sugar packet on top of cake mix and butter.

6. Pour apple juice all over the top of the cake mix.(You can adjust the juic to your likings)

7.Bake at 350* for 45 minutes to 1 hour.(or until browning)

'

Serve hot with a scoop of french vanilla ice cream.

Cherry Dump Cake

Now, this one is tried and true. My family and friends love this one and I
have been making it for years.



1 or 2 cans cherry pie filling

1 box of yellow cake mix

1 or 2 cans pineapple tidbits or crushed pineapple

butter



1. Dump cherry pie filling in 13x9 glass pan.

2. Drain juice from pineapple and set juice aside. Dump pineapple in pan.

3. Dump dry cake mix on top of pie filling and pineaple.

4. Drop pats of butter on top of cake mix and cover with the pineapple juice you set aside.

5. Bake at 350* until golden on top (may be about 45 minutes to 1 hour).


May be eat hot or cold.

Too Much Chocolate Cake

1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate. If desired, dust the cake with powdered sugar.

Dutch Baby

Ingredients:
4 Eggs
1 C. Milk
1 C. Flour
1 tea. Salt

1. Preheat oven to 450. 2. Butter and place a 9"X11" baking pan into oven as its preheating.3. Wisk all ingredients together until unified well.4. Dump into baking pan.5. Cook for 15 Minutes6. Serve with Syrup and confectioner's sugar.