ZUCHINNI & BLUEBERRIES!

When you have an abundance of
garden zucchini .....

Add a few of these ....and,

You will end up with this!

DELICIOUS, DELECTABLE

BLUEBERRY ZUCHINNI BREAD!

****

This is the best bread recipe that I

have found to use up some of that extra

garden zuchinni. I make it in large

batches this time of year and freeze them.

During the winter months it's so nice

to be able to pull one of these loaves

out of the freezer to have with

a warm cup of tea!

*****

Though I would gladly take credit

for this one ...I can't! You can

find this recipe here.

ENJOY!

SWEET TREATS!

WHAT HAPPENS WHEN .....

You take one fabulous cookbook? Add ....

One Chocolate Cake and

One Giant Chocolate Chip Cookie?

Then add .....

....A few peanut butter cups?

You end up with ONE fabulous

COOKIE PIZZA CAKE!

DELICIOUS!!!!!

*****

Copy of recipe can be found here

.

TIME FOR SALADS!

*****

With temperatures rising ....

it's time for salads!

Today we made a huge

bowl of pasta salad!

Here's how we make it!

Start with a large bowl and add

chopped carrots, zucchini, sweet pea's,

yellow squash, and a bit of celery!

Actually you can use whatever vegetables

appeal to your family!

Then....

We precook our pasta for about 6-7 minutes.

Then we add broccoli and cauliflower and

blanch for 2-3 minutes.

Drain well.

We use 1 package of Cheese Tortellini and 2 boxes

of Tri-Colored Pasta.

Next we add chopped green onions and those

little bitty tomatoes cut in half.

We also add 1 can of diced black olives to the mix.

Lastly, the whole bowl is mixed well with

a bottle of 'Kraft' Free Zesty Italian!

And, there you have it!

Four large containers of YUMMY

Pasta Salad!

******

A versatile and easy summer

recipe! You can really add what

you want ...it's always delicious!

Ready to grab for a quick

lunch or dinner!

SUMMER RECIPE SWAP

Dear Ms. Kathy from Kathy's Cottage

http://www.kathyscottage.blogspot.com/

is hosting a 'Summer Recipe Swap'!

Isn't it a smashing idea?

I've chosen a recipe from my favorite food group ....DESSERT!

And, yes! Dessert is certainly a food group my dear's!

Easiest Cobbler -- Really It's Very Easy!

2 (21 oz.) cans pie filling (cherry, peach, apple, etc.)

1 box Jiffy cake mix (white, yellow, chocolate, spice)

1/4 c. butter

1/2 c. pecans or walnuts, chopped (if desired)

Preheat oven to 375 degrees. Lightly grease an 8x8 inch pan. Spoon pie filling into greased pan and spread evenly. Sprinkle dry cake mix on top of pie filling. Dot entire top with butter. (Add nuts now if desired.) Bake 30 minutes or until golden brown.

THAT'S IT! NOW WASN'T THAT EASY?

Still sewing, but now it's snowing!

Bertha and I are still a humm'n and a strumm'n on the sewing project....but, this is what we woke up to today!

SNOW!!!!!!!

So, this went into the oven...and just came out! Isn't it beautiful?

Hummingbird Cake

HUMMING BIRD CAKE

INGREDIENTS
3 cups all-purpose flour
2 cups white sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 1/4 cups vegetable oil
3 eggs
1 (8 ounce) can crushed pineapple with juice
2 cups diced bananas
1 cup chopped pecans
1 teaspoon vanilla extract

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 12 cup Bundt pan.
Measure flour, sugar, soda, salt, cinnamon, oil, eggs, vanilla into mixing bowl. Beat until smooth. Stir in pineapple with juice, bananas, and pecans. Pour into prepared pan. Bake in oven for about 70 minutes. Turn cake out onto rack or plate after cooling for 20 minutes. Cool, and ice with cream cheese icing, optional.

Apple Walnut Cake

Hello to all.....it's been awhile since I've been able to post. Sorry, it's just that life happens! For all of you who have anxiously awaited the arrival of fall...I give you the 'Apple Walnut Cake'.

I made this cake for my mother's birthday celebration recently and it was a huge hit! Believe it or not I found this recipe in the October issue of 'Create & Decorate'. I have posted the recipe for anyone who might be interested in it. Since fall has arrived, I thought it a good recipe to share. This cake is so full of autumn flavor, it's crispy on the edges, and chewy and moist within.

Fall has arrived here...it snowed in the local mountains over the weekend and last night it got down to about 36 degrees. Oh, how I love the cooler weather! It's so nice to go out in the fresh crisp air and finally see a little snow on the mountain tops. Enjoy the recipe....it's delicious!

APPLE WALNUT CAKE

For the cake
1 c canola oil
2 c sugar
2 eggs
3 c flour
½ tsp salt
1 ½ tsp baking soda
1 tsp vanilla extract
1 tsp maple extract
1 tsp cinnamon
3 c chopped peeled apples
1 c chopped walnuts

For the glaze
½ c confectionary sugar
½ tsp maple extract
Pinch of salt
Drizzle of milk

Directions
1. Preheat oven to 350.
2. With spoon, mix the oil, sugar, and eggs until smooth. Add the dry ingredients and mix well; batter will be stiff. Add the apples and nuts and mix well. Place in a greased tube pan. Bake for 90 minutes, until a toothpick comes out clean.
3. Let cool 5 minutes, then remove sides of pan. Cool 15 minutes longer, then remove from base of pan. Cool completely.
4. Mix glaze ingredients without milk. Slowly add the milk into the glaze a tiny bit at a time until it drizzles freely from a spoon. Drizzle glaze over cake.

ENJOY!