Zucchini Cake

Not the best picture, but I promise you, this cake is light, fluffy and will satisfy any chocolate craving. You'd never know it had zucchini in it at all! I like making it in a bundt cake and drizzling a chocolate sauce over the top, but you can make it in a bread pan and eat it plain.INGREDIENTS:
1/2 cup butter
1/2 cup oil
1 3/4 cups sugar
2 eggs
1 tsp. vanilla
1/2 cup sour cream
2 1/2 cups flour
4 TBSP. baking cocoa
1/2 tsp. bakin powder
1 tsp. baking soda
1/2 tsp. cinnamon
2-3 cups zucchini (chop in a food processor)
1/2 cup chocolate chips

Beat the butter, oil and sugar well. Beat in the eggs, add the vanilla and sour cream. Dump in dry ingredients and beat into mixture, stir in zucchini. Pour into a greased and floured bundt cake or into loaf pans and bake at 325 for 1 hour. Cool in pan for 15 minutes.

If your like me, glaze with 3/4 cup whipping cream and 3/4 cup semi-sweet chocolate chips and 3/4 cup milk chocolate chips, melted over low heat.

No Bake Cheesecake

This is a favorite recipe from my childhood. Whenever my mom made cheesecake, this is what she would make. I haven't made it in a long time. I forgot how much I loved it. It's a lot different than traditional New York Cheesecake, but I still love the rich, cream cheese taste! Plus, it's super easy! Crust:
You can cheat and buy a pre-made graham cracker crust (which isn't as good) or make your own. I prefer to make my own, so I can make it thicker, as I LOVE the crust!
2 cups graham cracker crumbs
1/3 cup sugar
1/2 cube butter, melted

Stir together and press on the bottom of a pie pan.

Filling:
2 pkg. cream cheese, softened
1 can Eagle Brand
1/3 cup lemon juice

Whip the cream cheese until beat smooth. Slowly pour in the Eagle brand and lemon juice and continue whipping until it's super smooth. Pour over prepared crust and chill in the refrigerator for at least four hours.

Topping: I love canned cherry pie filling, although I pick out the cherries! But you can top it with anything or just enjoy it plain.

Summer Zucchini Bread

This is always a favorite thing to make with all the zucchini coming out of the garden. I love it because it freezes so well! Of course, it never lasts too long! 1 cup white flour
2 cups wheat flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
3 eggs
1 cup oil
1 cup sugar
1 cup brown sugar
3 tsp. vanilla
3 cups grated zucchini

Cream together sugar and oil. Add the remaining ingredients, leaving the flour and zucchini for last. Mix until blended. Pour into oiled pans and bake at 325 for 50 minutes or until a toothpick inserted comes out clean. Let sit in pans for ten minutes before removing.

Beef and Brocoli

My kids LOVE a good stir fry, so tonight we had beef and broccoli. Ingredients:
Top Sirloin (however much you want)
Brocoli (however much you want)
Carrots, optional
Onion, optional

Marinade:
2 tablespoon rice vinegar
2 teaspoon sugar
2 teaspoon soy sauce
2 tablespoon water
2 tablespoon cornstarch

Thinly slice the steak and marinate in the marinade mixture for at least 30 minutes prior to cooking. Heat oil in a skillet and cook until meat changes color, but still has slight pink in the middle (1 to 2 minutes). Don't over cook. Remove from pan and drain on paper towel.

To cook Vegetables:
1/2 cup water (more if you use carrots and onion)
1/4 tsp. salt
1/2 tsp. sugar

Sauce:
4 tablespoons oyster sauce
2 tablespoon light soy sauce
2 tablespoon dark soy sauce
2 tablespoon water

Mix sauce in a small bowl and pour over vegetables and meat and heat through right before serving.

Thickener:
2 teaspoon cornstarch mixed with 1 tablespoon water
1 pound fresh broccoli
1 TBSP. minced garlic

To Cook Broccoli:
1/2 cup water
1/4 teaspoon salt, or to taste
1/2 teaspoon sugar, or to taste

Saute the garlic in a little olive oil until it smells yummy. Add brocoli and saute for a few minutes. Add water, salt and sugar and cover and bring to a boil and let simmer for 4 to 5 minutes, leaving the vegetables slightly crunchy. Add meat and sauce and serve over rice.

Sweet and Sour Pork

Sweet and Sour is always a hit. Who doesn't like it? After all, it's like eating candy! My kids aren't a huge fan of peppers, but covered in the sauce they eat everything!2 lb. pork, cut into bite size chunks

2 tsp. salt

1/2 tsp. sugar

2 tsp. soy sauce

2 eg whites

4 green onions, chopped

1 cup cornstarch

Cut up the pork and place all the ingredients and the pork in a ziploc bag. Coat the meat really well. Refrigerate meat mixture at least 1 hour. Then add 1 cup cornstarch to the bag and coat the meat evenly. Let sit for 10 minutes to absorb some of the coating. Brown in oil in a frying pan until browned and meat is fully cooked. Do not overcook.

6 stalks celery, cut in chunks

2 medium green bell peppers

2 medium red bell peppers

Sugar to taste (approx. 1/2 tsp.)

salt to taste (approx. 1/4 tsp.)

1 tbsp. oil

Add oil to frying pan and saute the vegetables until crisp tender. Add meat and pour sauce mixture over the top. Add cornstarch and water mixture and simmer until thickened. Serve over rice.

Sauce:

2 cups water

1/2 tsp. salt

1 1/2 cups sugar

2/3 cup apple cider vinegar

1/2 cup ketchup

1 tsp. soy sauce

16 oz. can pineapple chunks, undrained

4 TBSP. cornstarch

1/2 cup water

Combine sauce ingredients (except the cornstarch and water) and bring to a boil. Pour over the meat and vegetables. Combine the water and cornstarch and slowly add to the meat and vegetables and simmer until thickened.