Unapple Crisp

Unapple Crisp by Vickie Kent

6-7 C zucchini, peeled and cut to resemble apple slices
2 c sugar
1/2 tsp salt
2 tsp cinnamon
1/4 c lemon juice
1/2 tsp cloves
1/2 tsp allspice
1/2 tsp nutmeg

Boil in large pan until transparent. Pour into dripper pan.

MIX:
1 c flour
1 tsp cinnamon
1/2 c sugar
1 c quick oats
1 tsp baking powder

Cut in 1/2 c butter and sprinkle over zucchini and bake at 350 degrees for 30 min.

Zucchini Casserole

Cook in salted water and then drain:
6 C Cubed Zucchini
1 large Onion, chopped

Mix:
1 Pkg Stuffing, Chicken Flavor
1 Stick Melted Margarine

1 C Sour Cream
1 Can Cream Chicken Soup
2-3 C Cooked Chicken, cubed
1 C Grated Cheddar Cheese

Place 1/2 stuffing in the bottom of a 9X13 inch pan. Mix sour cream, soup, chicken and cheese. Add zucchini/onion mixture to soup mix. Mix well. Pour over stuffing. Top with remaining stuffing.

Bake 350 degrees for 25 minutes.

Zucchini Bread

This recipe is from the Lion House.

1 C Oil
2 C Sugar
3 Eggs
3 tsp. Vanilla
2 C Zucchini

Cream. Add:

3 C Flour
1 tsp. Soda
1 tsp. Salt
3 tsp. Cinnamon
1/4 tsp. Baking Powder

Mix.

Bake at 325 degrees for about 1 hour.

Peanut Butter Fudge Bars

From: Taste of Homes 2003
I made these for a barbecue and everyone enjoyed them. They are loaded but very yummy.

1 pkg yellow cake mix
1 cup creamy peanut butter
1 egg
½ cup vegetable oil
1 can (14 oz) sweetened condensed milk
1 cup semisweet chocolate chips
2 tbsp butter

In a bowl, combine cake mix, peanut butter, egg and oil. Press two-thirds of the mixture into a greased 13x9 baking pan. Bake at 350 for 10 min. Cool on a wire rack for 5 min.

In a saucepan, heat the milk, chocolate chips and butter over low heat; stir until blended. Pour over crust. Sprinkle with remaining crumb mixture. Bake for 20-25 min or until golden brown. Cool on a wire rack. Cut into bars. Makes 2 ½ dozen.

Lemon Squares

From: Blue Richfield Cookbook

¾ cup butter
1 ½ cups flour
1/3 cup powdered sugar
Blend & pat into 9x13 pan. Bake at 350 for 15 to 20 minutes.

Mix
3 eggs
1 ½ cups sugar
3 T flour
¼ cup lemon juice
Pour over crust. Bake for 20 minutes. Sprinkle with powdered sugar.

Mexican Lasagna

1 lb ground beef, brown w/onion
1 packet of taco seasoning
water
1 can refried beans
1 cup sour cream
1 (4oz) can sliced black olives
2 cups Monterey Jack cheese
1 ¼ cups salsa
Lasagna noodles, uncooked

Add to beef: taco seasoning, ¾ cup water, refried beans, sour cream, olives. (I have also added salsa or tomatoes) Simmer 5 min. In greased 9x13 baking pan layer: noodles, beef mixture, and cheese, repeat layers. Top with another layer of noodles and any remaining beef mixture. Combine ½ to ¾ cup water to salsa. Pour over all. Cover. Freeze. Thaw: Bake covered for 1 hour at 350. Uncover, top with Cheese.

Note: This is a freezer recipe so you don’t need to cook the noodles.

Extra Easy Pizza Sauce

1 8 oz can tomato sauce
1/2 tsp oregano
1/2 tsp garlic powder

stir and pour on pizza crust