super moist wheat zucchini bread

Time to put the summer garden's harvest to good use!!

super moist wheat zucchini bread
2 c. sugar
1 c. applesauce
3 eggs, beaten
2 medium zucchini (or one large!), grated, unpeeled, pressed in paper towel
3 tsp. vanilla
2 c. whole wheat flour
1 c. white flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder

mix sugar, applesauce, eggs, zucchini, and vanilla in a big bowl.
sift together in another bowl, flour, salt, soda, cinnamon and baking powder.
add the dry ingredients into the first bowl, stirring well.
pour in greased loaf pans. bake it at 350 degrees for 45 to 60 minutes.
allow to cool & slice.
(makes 2 full size loaves.)

frozen lemonade pie

frozen lemonade pie (just like BestBites)
1 14 oz. can fat free sweetened condensed milk
1 1/2 [8 oz.] tubs fat free/sugar free cool whip
1 can light lemonade frozen concentrate
1 'sleeve' graham crackers, crushed
3 T. butter or margarine, melted
1/4 c. splenda
[opt.] red food coloring

mix graham crackers, splenda and butter to form crust.
fold milk, cool whip and concentrate carefully together until well mixed.
[add 5 red food coloring drops, if desired]
spoon whipped mix over crust.
freeze!

lemon buddies chex mix

lemon buddies chex mix
9 c. rice chex cereal
1 1/4 c. white vanilla baking chips
1/4 c. butter or margarine
4 t. grated lemon peel
2 T. lemon juice
2 c. powdered sugar

microwave chips, butter, lemon peel and juice uncovered on high 1 minute; stir. 

microwave about 30 seconds longer or until mixture can be stirred smooth.

pour mixture over cereal, stirring until evenly coated.

pour into ziploc bag.

add powdered sugar.

shake until well coated.

spread on waxed paper or foil to cool.

store in airtight container.

[i keep mine in the freezer, it's yummy freezing cold and lasts longer!]

taken from chex.com

buffalo chicken cheeseball

buffalo chicken cheeseball
1 c. chopped, cooked chicken
1 8oz. pkg. cream cheese
1/4 c. crumbled blue cheese
1/4 c. shredded mozzarella cheese
3-4 T. buffalo wing sauce (frank's red hot)
1 med. jalapeno pepper, seeded and finely diced

mix ingredients until well blended.
shape into ball.
roll in shredded monterrey jack cheese, if desired.
serve with celery, crackers or tortilla chips.

machaca street tacos & ranchero beans

machaca street tacos & ranchero beans
tacos
1 1/2 lb. beef roast
1 lg. onion, sliced
7 oz. can green chilies
1 1/2 t. dry mustard
1/2 t. garlic salt/powder
1 t. seasoning salt (Lawry's)
1/2 t. black pepper
1 1/2 c. water
small corn tortillas
opt. garnish:
1 onion, finely diced
1 bunch cilantro, chopped

combine first 8 ingredients in slow cooker.
cook on low 10 hours (or high 6-8 hrs.)
shred meat. drain by the spoonful and serve on warm small, corn tortillas.
top each taco with diced onion & cilantro.

beans
1/2 lb. dry pinto beans
1/2 t. black pepper
1/4 t. onion salt/powder
1/2 t. garlic salt/powder
1 c. salsa
1 t. tabasco sauce
1 t. liquid smoke
1 1/2 c. water

combine all ingredients in slow cooker.
cook on high 8-10 hours.

chocolate chip box cookies

chocolate chip box cookies
1 box yellow cake mix
2 eggs
1/2 c. butter or margarine
1 tsp. vanilla
1 c. chocolate chips

mix it all together.
drop it by the spoonful onto cookie sheet.
bake at 375 degrees for 12 to 15 minutes.
pass out by the plateful.

party crunch cake

party crunch cake
6 c. fruity pebbles cereal
1 bag large marshmallows
3 T. butter

melt butter over low heat on stovetop.
add marshmallows and stir until melted.
add cereal. mix well. shape into pan.
let cool, and cut.

delightfully fruity & easy party treat. in honor of my special day today. the big 2-9! woot!