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

Hot Fudge / Chocolate Fondue

Submitted by Jenny Chamberlain

2 cups chocolate chips
1 cube butter
2 cups powdered sugar
1 1/3 c. evaporated milk
1 tsp. vanilla

Melt chips and butter over low, add sugar and milk, boil 5 min.
stirring constantly.  Add vanilla.

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!

"Perfectly Chocolate" Chocolate Chip Cookies

Submitted by Katie Griffin

2 1/4 cups flour
1/3 cup cocoa
1 t baking soda
1/2 t salt
1 cup butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 t vanilla extract
2 eggs
2 cups semi-sweet chocolate chips
powdered sugar, enough to roll the balls of dough in

1. Heat oven to 375

2. Stir together flour, cocoa, baking soda and salt in a separate bowl. Beat butter, sugar, brown sugar, and vanilla in large bowl on medium speed until creamy. Add eggs; beat well. Gradually add flour mixture, beating until well blended. Stir in chocolate chips.

3. Drop by rounded teaspoons into the powdered sugar and coat evenly. Place onto ungreased cookie sheet.

4. Bake 8 to 10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.

5. Bask in the buttery, chocolatey, ooey goodness (note: make sure there is plenty of milk on hand, we had to make an emergency milk trip for Jared as you apparently must have a whole glass of milk for each cookie...)

Thanksgiving Ribbon Jello

Submitted by Katie Griffin

My mom made this Jello every year and I decided to make it a family tradition. It takes quite a few hours to make but it always turns out beautiful and tastes absolutely delicious! I've had quite a few requests for the recipe and it's quite easy so here you go:

You need 5 different flavors (colors) of 3 oz jello. I usually use Cherry, Lemon, Lime, Orange, Grape (grape is hard to come by, if you want to fake the purple, buy strawberry and add blue food coloring).

Bring 1 cup of water to a boil. Add your first jello. Divide in 1/2.

To one 1/2 c add 3 T cold water. Pour that half in your bundt pan (I use a bundt pan because it's pretty, you don't have to), place in fridge.

To the other half add 1/3 C of sour cream (Jared has this funny thing about sour cream, he SWEARS he can taste it, so I use cool whip now but make sure it's at room temperature, otherwise you get bubbles and it doesn't set as nicely).


Here is the tricky part, you want to pour the next layer on before the previous layer is completely set. If you wait too long, the layers separate when they're served...who knows maybe you want it that way, it give the kids an excuse to play with their food ;).

This is the way I do it;  I lightly touch the top of the layer, if quite a bit of jello sticks to my finger, it's not ready. Once its barely sticks, I add the next layer.

You have to be careful not to just pour the next layer on because it will break the previous layer and then it won't look as clean. I gently pour the next layer onto the back of a spoon that's fairly close to the previous layer. It seems to help. There is always a little bit of mixing, nothing is perfect, accept it :).

You continue the process until you've done all your colors.

Once you're ready to get it out of the bundt pan, fill your sink with warm (NOT HOT) water. Place your bundt pan in the warm water for about 15-20 seconds. This melts the sides a little bit so it will "let go". Place your serving plate on the top of the bundt pan and flip! Good luck with that, I still haven't ever gotten it perfectly centered...again accept this :)

Enjoy your Jello treat!!!

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!

Grandma Betty's Zucchini Brownies

Submitted By Amanda Hancock

Grandma Betty’s zucchini brownies
2 c. flour
1 1/2 c. sugar
1 tsp. salt
1 1/2 tsp. baking soda
1/3 c. cocoa
1/2 c. oats
2 tsp. vanilla
1/2 c. vegetable oil
2 c. blended zucchini

Combine dry ingredients. Add wet ingredients. Mix it up. Bake in a greased 9x13" pan at 350* for 30+ minutes. Make sure it's done in the middle. Let cool.

For the icing [fudge ;) ] on top:

1 c. sugar
5 Tbsp butter or margarine
1/3 c. milk

Combine these in a pan, bring to a boil, and stir constantly for 1 minute. Remove from heat and stir in:
1 16-oz. package milk chocolate chips.

Pour icing over brownies while the icing is still warm. 

Chocolate French Toast

Submitted by Janette Barron

1. Spread Nutella in between two pieces of bread, and make a sandwich

2. Dip outsides in egg/milk batter

3. Cook and enjoy with powder sugar and strawberries or your choice of topping.

Apple Dumplings

Submitted by Julie Johnson

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup shortening
• 4 to 5 tablespoons cold water
• 2 cups chopped peeled tart apples
• 2 cups packed brown sugar
• 1 cup water
• 1/4 cup butter, cubed
• Vanilla ice cream

Directions

• In a large bowl, combine the flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. On a lightly floured surface, roll out dough into a 12-in. x 18-in. rectangle. Cut into six squares.
• Place 1/3 cup chopped apples in the center of each square. Brush edges of dough with water; fold up corners to center and pinch to seal. Place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 30 minutes.
• In a small saucepan, combine the brown sugar, water and butter; bring to a boil, stirring constantly. Remove from the heat. Pour over dumplings. Bake 25-30 minutes longer or until apples are tender. Serve warm with ice cream. Yield: 6 servings.

Lemon Squares

Lemon Squares - Katie Griffin

Crust -
2 C flour
1/2 C powdered sugar
1 C butter

Mix until it clings together. Press down in 9x13 ungreased pyrex dish. Bake 25-30 min @ 350 degrees. Let cool 10  minutes.

Combine -
4 eggs, beaten
2 C sugar
1/3 C lemon juice
1/4 C flour
1/2 tsp baking powder

Mix & pour over baked crust. Return to 350 degree oven. Bake 25-30 minutes. Cool completely, cut into bars, sprinkle with powdered sugar.

Beignets

Beignets - Barbara Petersen

(Yeilds 5 dozen)

1 package active dry yeast

1 1/2 cups warm water

1/2 cup sugar

1 teaspoon salt

2 beaten eggs

1 cup evaporated milk

5 cups unbleached, flour

2 cups freshly ground barley flour

1/4 cup butter flavored shortening

oil for frying

powdered sugar

Instructions:

In a large mixing bowl, sprinkle yeast over water, stir to dissolve. Add sugar, salt, eggs and milk. Blend with a blender. Add barley flour and beat until smooth. Add shortening and beat in remaining flour. Cover with plastic wrap and chill overnight. Roll out on a floured board to 1/8 inch thick. Cut into 2 1/2 inch squares. Deep fry at 350 degrees for 2-3 minutes until lightly browned on both sides. Drain on towel and sprinkle with powdered sugar. Serve HOT! (The barley flour is what makes the difference in this recipe.)