Zucchini Bread

Combine and beat together:
3 eggs
2 cups sugar
1 cup oil
2 cups zucchini (grated)
1 teas. vanilla
Sift together:
3 Cups flour
1 teas. salt
1 teas. soda
2 teas. cinnamon
1/4 teas. nutmeg
1/2 teas. baking powder
Add dry ingredients to egg mixture and stir well.
If desired add 1/2 cup chopped nuts
Pour into 2 well greased loaf pans (4 1/2" x 8 1/2")
Bake 1 hour at 325 (toothpick will come out clean)
Makes 2 loaves (or 8 mini loaves. Cook minis for only 40 min.)

Jello Cookies

Sugar cookies with a blast of flavor.
½ cup Margarine
½ cup Butter
1 cup Sugar
1 box Jello gelatin (any flavor, 3oz)
3 Eggs
3 cups Flour
1 tsp. Baking powder
½ tsp. Salt
1. Cream butter, margarine, sugar and Jello until light and fluffy.
2. Add eggs, one at a time and beat thoroughly.
3. Add dry ingredients and mix well.
4. Chill for several hours
5. Use cookie press or roll 1/3 of the dough to ¼ inch thickness. Cut and bake at 375° for 8 minutes on ungreased cookie sheet. Cool and frost if desired.
Makes about 3 dozen

Pink Chicken (AKA Apricot Chicken )

8 boneless, skinless chicken breasts
1 (8oz) bottle Russian salad dressing
1 cup Apricot jam
1 package dry onion soup mix
Place chicken in crockpot. Combine the dressing, jam and onion soup mix and pour over chicken. Cook for 3 hours Or place chicken in 13x9 baking dish. Pour mixture over chicken and Bake at 350 F for 1 hour.

Apple Crisp (Pampered Chef)

4-6 Granny Smith apples
8 graham crackers (2 1/2 x 5 inches), finely chopped
3/4 cup packed brown sugar
1/2 cup all-purpose flour
1/2 cup quick or old-fashioned oats
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup butter or margarine, melted
Whipped cream or ice cream (optional)
1. Peel, core and slice apples using Apple Peeler/Corer/Slicer. Cut apples in half; place in Deep Dish Baker.
2. Finely chop graham crackers using Food Chopper; place in Classic Batter Bowl. Add brown sugar, flour,
oats, cinnamon and nutmeg; mix well. Place butter in Small Micro-Cooker(R); microwave on HIGH 1 minute
or until melted. Add butter; mix well.
3. Sprinkle graham cracker mixture evenly over apples. Microwave on HIGH 12-15 minutes or until apples
are tender, rotating dish after 6 minutes. Cool slightly; serve warm topped with whipped cream or ice cream, if
desired.
Yield: 10 servings
Diabetic exchanges per serving: 1 starch, 2 fruit, 2 fat (3 carb)
Cook's Tips: You'll need about 3 pounds of apples to make this recipe. If using a microwave oven without a
built-in turntable, rotate the baker after 8 minutes of cooking.
To prepare this crisp in an oven, preheat oven to 350°F. Prepare recipe as directed. Cover loosely with
aluminum foil. Bake 45 minutes; uncover and bake an additional 5-10 minutes or until apples are tender.

Hadley's Fruit Punch

2 packages of Kool-Aid (Tropical Punch)
1 can of frozen orange juice, thawed
1 ½ cups sugar
1 about gallon water
Mix together for a fun twist to regular Kool-Aid. For an extra kick add 1 cup of Sprite.

Sister Suzie's Pizza Dough

1 cup water
1 Tablespoon Butter
1 teaspoon salt
2 Tablespoon Sugar
2 3/4 cup Flour
1 Tablespoon Yeast
Place ingredients in order in bread machine. Use dough cycle. When dough is ready, roll out on pizza stone and
let rise for 15 minutes. Place sauce & toppings on dough and bake at 400°F for 15-18 minutes or until dough is
golden and cheese is bubbly.
We like to spread a tablespoon of olive oil on the stone and sprinkle corn meal over it then roll out the dough.
Some of our favorite topping include: ham, pineapple, olives, (lots of cheese) and candy sprinkles!

Cookie Salad

2 big packages of vanilla instant pudding
2 cups Buttermilk
1 large container Cool Whip
1 can Mandarin Oranges and or pineapple or fruit of
your choice
1 package shortbread cookies, crushed in pieces
Mix pudding and milk until smooth. Stir in Cool Whip. Add fruit and cookies.
If you don’t have buttermilk measure 2 T lemon juice then add the milk to equal 2 cups. Let sit for 5 minutes.

Souper Chicken Enchilada Casserole

1 can Cream of Chicken Soup
½ cup sour cream
1 small onion, chopped
1 tsp. chili powder
2 cups chicken (cooked & chopped)
8 flour tortillas (cut into strips)
1 cup shredded cheese
Combine soup, sour cream, and chili powder. Mix well and then add onion and chicken.
Like lasagna, layer mixture, tortilla strips and cheese making sure to have cheese on the top.
Bake 350 F for 25 minutes. (1 can of chopped green chilies may also be added to the mixture).

Bread Bowl Artichoke Dip

Ingredients:
2 16 oz sourdough bread rounds (about 6-
in.diameter), divided
Vegetable oil
4 oz cream cheese, softened
1/2 cup milk
1 can artichoke hearts in water, drained
1 1.4-oz envelope or one 1.8-oz box (2 envelopes)
vegetable soup mix (onion soup mix works great
too)
1 garlic clove, pressed
1 lemon
8 oz sour cream
Grated fresh Parmesan cheese (optional)
1. Preheat oven to 450°F. Slice off top of one bread round to create a lid; set lid aside. Carefully remove center
of bread round to form a 4 1/2-inch-wide and 2-inch-deep well for dip. Slice center of first and entire second
bread round into 1-in. cubes. Place bread bowl on center of large cookie sheet. Arrange bread cubes around
bowl; spray with vegetable oil.
2. In batter Bowl, whisk cream cheese until smooth . Add milk to cream cheese; whisk until smooth. Chop
artichokes. Add artichokes, soup mix and garlic pressed into batter bowl; mix well using. Microwave on HIGH
5-7 minutes or until hot (do not boil). Juice lemon to measure 2 tbsp juice. Stir juice and sour cream into
artichoke mixture; pour into bread bowl.
3. If desired, grate Parmesan cheese over bread bowl and bread cubes. Lean lid against bread bowl. Bake 13-
15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.