Apple Squares

 APPLE SQUARES

1 3/4 c. sugar

3 eggs

1 c. oil

2 c. flour

1 tsp. baking soda

1 tsp. cinnamon

1/4 tsp. salt

1 c. chopped nuts

2 c. chopped apples

1/2 tsp. vanilla

Beat sugar, eggs and oil until well blended. Stir together dry ingredients and mix in. Fold in nuts and apples. Bake in greased and floured 9x13 inch pan for 35 to 40 minutes at 350º. Cool and dust with powdered sugar

Oatmeal Cake

Oatmeal Cake

1 1/2 cups hot water

1 cup old fashioned oatmeal

1 cup brown sugar

1 cup white sugar

1/2 cup butter, at room temperature

2 eggs

1 1/3 cups all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

1/2 teaspoon salt

Topping

1/2 cup butter

1 cup brown sugar

1 tablespoon milk

1 cup coconut

INSTRUCTIONS

Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.

Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.

Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 35-40 minutes.

For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.

**I found this recipe on Taste and Tell and it looked too good not to share.

Chocolate Zucchini Bundt cake

Chocolate Zucchini cake

2 1/2 cups all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups granulated sugar

1 cup canola oil

3 eggs

1 tablespoon vanilla extract

2 cups shredded zucchini, squeezed dry

1/2 cup semi-sweet chocolate chips

Preheat oven to 350* F. Grease and flour bundt pan.

In a medium bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.

In a large bowl, on medium speed, beat sugar, oil, eggs and vanilla until combined.

Reduce the mixer speed to low and gradually add flour mixture to wet ingredients, until blended. Stir zucchini and chocolate chips.

Pour batter into prepared pan(s). Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, and then remove to a wire rack to cool completely.

Chocolate Glaze

3 tablespoons cocoa

2 tablespoons butter, melted

1 cup powdered sugar 

2 -3 tablespoons hot water

Bread machine Cinnamon Raisin Bread

Cinnamon Raisin bread

1 cup warm water

2 Tbls. butter

3 cups flour

3 tablespoons sugar

1  teaspoons salt

2 tsp. cinnamon

2  tsp. bread machine yeast

1 cup raisins soaked to plump for 10 minutes in warm water

Directions:

1. Add all the ingredients in order given except the raisins.

2. Add raisins in on the "add in" beep.

3. Bake on "sweet bread" setting. 1.5 pound loaf

Cheesy Hash Brown Casserole

Ingredients

1 30 ounce bag frozen hash browns 

2 cans cream of chicken soup

3/4 cups sour cream

3 cups shredded cheddar cheese (divided)

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

salt and pepper (to taste)

3/4 cup French's Onion Rings

Directions

Preheat oven to 400 In a large bowl stir together everything except 1 cup of the cheese. Spread evenly into a greased 9x13" pan. Sprinkle the top with remaining cheese. Cover pan with foil and bake for 25 minutes. Uncover and bake 20 minutes more. During the last 10 minutes top with the onions.

Broccoli Cheese Soup

BROCCOLI/CAULIFLOWER SOUP

1 bunch broccoli

1 head cauliflower

1/2 cup chopped carrots

7 Tbl butter

7 Tbl flour

3 c half and half

3 c milk

1/4 tsp garlic

1/2 tsp pepper

1/2 tsp salt

5 or 6 chicken bouillon cubes

5 ounces of Velveeta Cheese or cheddar cheese

Steam or boil veggies till almost tender. In large pot melt butter, add flour to thicken, stirring constantly to make a paste. Combine warm milk and half and half pour into butter mixture and stir. Add spices and bouillon and cheese. Stir constantly until thick and cheese is melted.  Add veggies  and heat through. DO NOT BOIL.

Rhubarb Jam with Pineapple

Rhubarb jam

5 cups finely chopped rhubarb

5 cups white sugar

1 can (20 oz.) crushed pineapple with juice

2 packages (3 oz. each) strawberry Jello

In a large saucepan mix rhubarb, white sugar and pineapple (including juice). Bring to boil and simmer for 20 minutes, stirring often.

Add Jello, and stir until completely dissolved. Remove from heat, pour into sterilized jars and seal.

**This in not only good on bread or toast but great on ice cream as well. Enjoy.