Zucchini Brownies

Submitted by Sarah S.

Brownies

½ c. vegetable oil
1 ½ cups sugar
2 tsp. Vanilla
2 c. flour
½ c. cocoa
1 ½ tsp. baking soda
1 tsp. Salt
2 c. shredded zucchini (I peel and grate.
No seeds and squeeze out the extra “juice” first)
½ c. chopped walnuts

Frosting
6 T. cocoa
¼ c. margarine
2 c. powdered sugar
¼ c. mild
½ tsp. Vanilla

Preheat oven to 350. Grease and flour a 9x13.

Mix oil, sugar, vanilla.

Combine dry ingredients seperately.

Mix together.

Fold in zucchini and walnuts.

Spread into pan (batter is dryish, not like normal brownies)



Bake for 25 to 30 minutes.

Make frosting by melting together cocoa and margarine. Let cool. In a medium bowl, blend together powdered sugar, milk, and ½ tsp vanilla. Stir in the cocoa mixture. Spread over cooled brownies. ENJOY :)

Brownie Goody Bars

1 box brownie mix (make according to box)

1- 16 oz. container of vanilla frosting

1/2 cup salted peanuts, (coarsely chopped) The peanuts really could be optional

2 cups rice cereal

2/3 cup creamy peanut butter

1 1/2 cups semisweet chocolate chips

1. Heat oven to 350. (325 for dark or nonstick pan). Grease bottom only. I've used a 8x8 pan and a 9x13. It just depends how thick you want the brownies. Both work fine.

2. Make and bake brownies as directed on box. Cool COMPLETETLY. (I've put them in the freezer or fridge before to help the cooling process when I was under time constraint. They still turn out fine)

3. Frost brownies with frosting. Sprinkle with peanuts; refrigerate while making cereal mixture.

4. Measure cereal into medium bowl; set aside. In 1-quart saucepan, melt peanut butter and chocolate chips over low heat, stirring constantly. Pour over cerial in bowl, stirring until evenly coated. Spread over frosted brownies. Refrigerate 1 hour or until set before cutting.

Monkey Bread

Submitted by Heidi E.

INGREDIENTS:

1/2cup granulated sugar
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury® Grands!® Homestyle refrigerated buttermilk biscuits
1 cup firmly packed brown sugar
3/4 cup butter or margarine, melted

DIRECTIONS:

Heat oven to 350°F. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In large -storage plastic food bag, mix granulated sugar and cinnamon.

Separate dough into 16 biscuits; cut each into quarters. Shake in bag to coat. Arrange in pan, adding walnuts and raisins among the biscuit pieces.

In small bowl, mix brown sugar and butter; pour over biscuit pieces.

Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate; pull apart to serve. Serve warm.

Fresh Salsa

Submitted by Sheila J.

I don’t can this, but enjoy during the season…

4-5 Tomatoes
4 T lemon juice
3-4 T Garlic ( minced jar)
½ chopped onion
½ tsp chili powder
½ tsp Italian seasoning
Cayenne pepper to taste
Cilantro ( fresh minced or dried to taste )
Salt & Pepper

Blend together to chunky consistency in food processor – store in Frig.