Chocolate Zucchini Bread

I have a TON of zucchini in my garden, and I really don't want to throw it away, however, when I am eating zucchini 2 meals a day, I REALLY needed to find a new way to use up my delicious zucchini.

I had heard of  and tasted zucchini cookies, muffin, and breads, but I came accross this wonderfully moist Chocolate Zucchini Bread. After mine, and my family's reaction to it, I am considering adding another zucchini (or two) plant(s) to my vegetable garden next year so I can make this again and again! Best of all....it is VERY freezer friendly, so you can make loads and loads now, and enjoy it around the holidays with a hot cup of hot chocolate or wassil.

3 c. all-purpose flour
1/4 c. unsweetened cocoa powder
1 Tbsp. cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1 tsp. salt
2 c. white sugar
3 eggs
1 c. vegetable oil (can also use 1/2 c. oil & 1/2 c. applesauce)
2 tsp. vanilla extract
2 c. shredded zucchini
1 c. semisweet chocolate chips
1 c. chopped walnuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5 inch loaf pans VERY LIBERALLY.  (If you skimp on the greasing, your loaves will not come out in one piece.)

In large bowl, combine flour, cocoa, cinnamon, baking soda, baking powder and salt, mix well. In separate bowl, combine sugar and eggs, beat until well blended. Add oil and vanilla; beat until combined. Stir in zucchini. Add flour mixture; stir just until moistened. Stir in nuts and chocolate chips. Spoon evenly into loaf pans.

Bake in preheated oven for 55 to 60 minutes, or until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove bread from pans; cool completely on wire rack.

YIELD: 20 servings

**TIP**: To prevent the chocolate chips from sinking to the bottom of the bread, add them with the dry ingredients, instead of at the end.

Won Tons

Another yummy Chinese recipe.

1 pkg. won ton wrappers (I like the square)

FILLING:
1/2 lb. pork or chicken, finely ground
1 egg, beaten
3 water chestnuts, finely chopped
1/2 tsp. salt
1/4 tsp. Accent
2 finely chopped scallions
1 Tbsp. soy sauce
1/4 tsp. pepper

Mix all ingredients together. (You can add coarsely chopped ingredients--chicken, water chestnuts, scallions plus others into the food processor and blend it together rather than cutting things up individually). Fill won tons skins (1/2 - 1 tsp of meat mixture) and fry in hot vegetable oil (350) until browned. Drain on paper towels. Keep warm in oven.

SAUCE:
2/3 c. brown sugar
2/3 c. pineapple juice
1 tsp. ketchup
1/4 c. white vinegar
1 tsp. soy sauce
1/4 tsp. Accent

Bring this mixture to a boil. Add a few pieces of green pepper, sliced onion & tomato, if desired. cook at medium heat for three minutes.

Thicken with 1 Tbsp. cornstarch diluted with 1 Tbsp. water. Cook and mix for 1 minute until sauce and vegetables are hot all through. Use for dipping won tons.

Monterrey Rice

A yummy alternative to funeral potatoes--especially if you and yours prefer to eat rice!

1 c. uncooked rice
3/4 lb. Monterrey jack cheese, shredded
2-3 green onions, sliced
2 c. sour cream
salt and pepper to taste

Cook rice as directed (I like to use chicken broth for the liquid for a richer/better taste). Add remaining ingredients to rice, mixing well. Put into casserole dish and bake at 350 for about 30 minutes.

"Healthy" Eclair Dessert

My family went to dinner at a neighbor's a few nights ago, and Karen made a DELICIOUS dessert. So is it heart healthy? Not really--but when it's this good, you want to work out a little harder and a little longer to have a "healthy" portion. Make it this weekend, and enjoy the food, and all the great comments your guests will make!

CRUST LAYER:
1 cube butter
1 c. water
1 c. flour
4 eggs

Bring butter & water to boil and then add flour. Add the eggs one egg at a time. Put into 8x11 dish and bake for 20 minutes. Cool completely.

PUDDING LAYER:
2 lg. pkgs. vanilla pudding
8-oz. cream cheese, softened
4 1/2 c. milk
8-oz frozen whipped topping, thawed

Blend and pour over crust. Let set. Spread whipped topping over filling.

CHOCOLATE LAYER:
1/2 c. chocolate chips
3 Tbsp. milk
1 Tbsp. butter
1 c. powdered sugar

Melt chocolate chips, milk, & butter together. Add powdered sugar and let cool. Pour over whipped cream layer and allow entire dessert to chill--abt. 2 hrs--in the refrigerator.

ENJOY!!

Sweet & Sour Chicken

I LOVE CHINESE FOOD!

Now that this has been established, I have been a bit intimidated to try and make some of my favorite foods, when I know I can go order it from Wok King or Fortune Cookie for a minimal price. However, one day I was feeling adventurous, and found a recipe for sweet and sour chicken. I thought, "I'll TRY it." All I can say, is that even if it is a bit time consuming cutting, breading & frying up the chicken pieces--THIS RECIPE IS WORTH THE EFFORT!! So, thanks Sara, for putting it in the church cookbook for me to find, try, and LOVE!

CHICKEN:
3 lbs. chicken, cut into bite-size pieces
garlic salt
flour or corn starch
1-2 eggs, beaten
vegetable oil, for frying

Sprinkle both sides with garlic salt, then dip into flour/corn starch, then into beaten egg(s), then again into flour. Deep fry until golden brown & allow to "rest" on cooling rack over cookie sheet. Then when all chicken is cooked, spread into bottom of 9 x 13 pan.

SAUCE:
3/4 c. sugar
1/4 c. chicken stock
1/2 c. vinegar
1 Tbsp. soy sauce
4 Tbsp. ketchup
1 tsp. salt

Heat until sugar completely dissolves. Pour sauce over chicken and bake at 350 for 1 hour, turning occasionally.

Serve this wonderful sticky delicious chicken with rice and enjoy!

Chicken Cordon Bleu Casserole

If you love Chicken Cordon Bleu, but don't want to take the time to flatten the chicken, cut up the ham & cheese, roll them all together so they form the perfect little bundle, check out this delicious--and simple--variation in casserole form!
4 c. chicken, cooked & cubed
2 can cream of chicken soup
8-oz. sour cream
1 1/2 c. Swiss cheese, grated
1 Tbsp. cracker crumbs or soft bread crumbs
1 c. ham, cubed

Mix chicken, ham, soup, and sour cream. Fold in cheese. Sprinkle crumbs on top of casserole and bake at 350 degrees for 40 minutes. Serve over rice.