Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
3 tsp vanilla
2 cups grated zucchini
1/4 tsp nutmeg
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
2 tsp cinnamon
3 cups flour
chopped nuts (optional)

Mix all ingredients. Grease and flour 2 large loaf pans. Bake at 325 for 60-70 minutes. Check for doneness by using a toothpick. Remove from oven and let rest for a few minutes. Run knife around edges and dump out onto rack to cool.

*for some extra sweetness sprinkle a generous amount of cinnamon and sugar on the dough before baking in the oven. It makes a yummy crispy crust on the top

Texas Lasagna

Submitted By Melinda LeCheminant

½ c water

½ t garlic powder

12  lasagna noodles

1 t salt

1 carton (15 oz) ricotta cheese

1 egg

¾ lb mozzarella cheese, thinly sliced

¾ c grated parmesan cheese

1 lb Italian sausage in casing

½ lb ground beef

½ c finely chopped onion

2 cloves garlic, minced

2 T sugar

1 t salt

1 T dried basil leaves

½ t fennel seeds (I only put 2 little seeds in)

½ t pepper

¼ c chopped parsley

1 can (35 oz) Italian style tomatoes

2 cans (6 oz each) tomato paste

Remove sausage from casing and chop. In 5-quart Dutch oven over medium heat, sauté sausage, beef, onion, and chopped garlic. Stir frequently and cook until well browned. Add sugar, salt, basil, fennel, pepper, and half of the parsley and mix well. Stir in tomatoes, tomato paste, and ½ c water, mashing tomatoes with a wooden spoon. Bring mixture to a boil and then reduce heat to simmer. Cover; simmer for 1 hour, stirring occasionally. Add garlic powder and simmer 30 minutes longer. In an 8-qt kettle (I just use a regular 5-qt pan), bring 3 qts water and 1 tsp of salt to a boil. Add lasagna noodles 2-3 at a time. Return to boiling and boil uncovered until noodles are just tender. Drain and rinse in a colander under cold water. Dry noodles on paper towels. In a medium bowl combine ricotta, egg, remaining parsley, and salt. Mix well.

Preheat oven to 375 degrees. Into a 9x13 baking dish, spoon 1 ½ cups of sauce. Place 6 noodles lengthwise and overlapping to cover sauce. Spread half of ricotta mixture over noodles and top with 1/3 of mozzarella. Spoon another 1 ½ c of sauce over cheese and sprinkle with ¼ c parmesan. Spread any remaining cheeses on top. Cover with aluminum foil. Bake for 25 minutes; remove foil and bake uncovered another 25 minutes or until bubbly. Cool for 15 minutes and serve.

Yield: 8 servings

Have it Your Way Muffins

Submitted by Amanda Hancock

½ c. butter

1 c. sugar

2 eggs

1 c. plain yogurt OR flavor of your choice

1 tsp. vanilla OR another flavor

2 c. flour

1 tsp. baking soda

½ tsp. baking powder

½ tsp. salt

In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Add yogurt and vanilla and mix well. Add flour, but don’t mix it in. Put the baking soda, baking powder and salt on top of the flour, and mix them into the flour. Mix everything up gently. If you used a flavored yogurt, you can add berries to match. If you used plain, you can add chocolate chips, and/or nuts. If you use lemon extract instead of vanilla, you can make a little glaze with lemon juice and powdered sugar to go on top. Have it your way!

Zucchini Casserole

submitted by Sandee Hinman

6 c zucchini, peeled, seeds scooped out, cubed
1/4 c chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded sharp cheese
1 cube of butter or margarine (to use with stuffing)
1 8oz package of herb seasoned stuffing mix

Boil zucchini and onion in water for 5 minutes. Drain well. In a bowl, combine soup, sour cream and cheese. Add zucchini and onions and mix well. In a bowl, melt butter and stir in stuffing mix. Put 1/2 crumb mixture in bottom of dish. Pour zucchini mixture into the dish and top with remaining crumb mixture.

Bake 350 for 1/2 hour, uncovered.

*can add shredded chicken too.

Bread Bowls

Submitted By Amanda Hancock

Yummy Bread Bowls

4 ½ tsp. yeast

½ c. warm water

2 c. warm milk

6 Tbsp. shortening

2 eggs

¼ c. sugar

1 ½ tsp. salt

7 c. flour

In a large mixing bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt, and 3 cups of flour; beat until smooth. Stir in enough glour to sorm a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6 -8 minutes (dough will be sticky). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface, divide into 8 piece. Shape each into a large roll. Place 4 rolls each on two sprayed cookie sheets (they need to not be touching after they’ve had a chance to rise, so give them plenty of room). Cover and let rise until double, about 30 minutes. Bake at 350* for 20-25 minutes. Switch the two cookie sheets positions (top and bottom) half way through the baking time. When done baking, remove to wire racks to cool.

Chocolate Chip Zucchini Cake

Submitted By Jessie Pond

* Jessie strongly recommends the Guittard Milk Chocolate Chips (use the whole bag) as the "small bag of chocolate" Just pour them on right before you bake it and they barely sink.

 

General Conference Cinnamon Rolls

Submitted by Katie Griffin

I'm not exactly sure when my mom started this tradition but every 6 months when General Conference would come around she would make a yummy treat. This started as cinnamon rolls and eventually evolved to Monkey Bread (both so delicious). I decided this would be a tradition that I would carry on. Who can stand not to when the rewards of this work are so delicious?!?!

This is my mother-in-laws recipe and Jared won't have them any other way. Here's the wonderful recipe:

Annette's Amazing Cinnamon Rolls
Mix 1/2 c warm water and 2 T yeast and let it rise for about 10 minutes
Beat together 1 1/2 c lukewarm milk, 1/2 c sugar, 1/2 c shortening, 2 eggs, 2 t salt, and yeast.
Add flour 1 cup at a time until you've added 7 to 7 1/2 c total.
Knead the dough until it's smooth, soft, and elastic.
Cover the dough and let rise for about an hour, until it doubles in size.
Punch down the dough and divide it in half. Roll it out into two large rectangles.
Spread butter (not margarine...IMPORTANT!) on the dough going all the way to the edges. Cover in brown sugar (I go all the way to the edges except for leaving about 1 1/2 inches on one long side of the rectangle so that it will stick when I roll it). Sprinkle with cinnamon.
Roll the dough and use floss to cut into 2-3 inch rolls.
Put rolls on a cookie sheet, cover and let rise for about 20-30 minutes.
Bake at 350 degrees for 10-15 minutes (until the tops are just barely starting to brown....this ensures gooeyness in the middle!)
Cover with frosting right out of the oven....YUMMMMM!