Zucchini Bread

This recipe came from the Poulson family Delectable Collectables cookbook, submitted by Aunt Alma. I tweaked it just a bit. It was sooooo yummy and moist. The Boys and I have been devouring it every possible second. It made 4 loaves, so we still have some left over, even though we've been eating so much of it!

6 eggs
2 cups white sugar
2 cups brown sugar
2 cups oil
3 cups grated zucchini
1 cup mashed banana
6 tsp. vanilla
6 cups flour
2 tsp. salt
1 1/2 tsp. cinnamon*
1 1/2 tsp. nutmeg*
2 tsp. soda
1 tsp. baking powder
2-3 cups chocolate chips, raisins, nuts, or a combination of these (I actually FORGOT to add chocolate chips -- I know, I can't believe it either -- but it still is irresistable.)

* You can adjust these according to your liking.

Beat eggs, sugars and add oil. Stir in grated zucchini and mashed banana. Add vanilla. Sift together flour, salt, cinnamon, nutmeg, soda, and baking powder. Add to zucchini mixture. Add chocolate chips, raisins or nuts. Bake at 350° for 1 hour or until done. (You can do straight zucchini if you want, by doing 4 cups zucchini and eliminating the banana.)

Deluxe Mashed Potatoes

These are to die for. Oh MAN. My mouth's watering for them right now.

Serves 6. Prep time: 25 minutes. Cooking time: 15-20 minutes.

2 tablespoons unsalted butter, divided
½ small yellow onion, chopped (about ½ cup)
½ cup nonfat sour cream
½ teaspoon dried thyme
½ teaspoon ground nutmeg (like I said, this is the best!!)
½ teaspoon white pepper (I used black and it tasted yummy; I wonder how it’d taste with white?)
¼ teaspoon salt
4 cups cooked mashed potatoes
¼ cup bread crumbs

1. Preheat oven to 350°. In a small skillet, melt 1 tablespoon butter over medium heat. Add onion; sauté until soft, about 5 minutes. Remove from heat.
2. Stir sour cream, thyme, nutmeg, pepper, and salt into skillet. Mix well.
3. In a medium bowl, combine mashed potatoes with onion mixture. Mix well. Spoon into a 1-quart casserole dish; smooth top.
4. Sprinkle bread crumbs over potato mixture and dot with remaining butter.
5. Bake potato casserole until heated through and top is golden, about 15-20 minutes. Serve immediately.

Macaroni Salad (The Best!)

I am not a fan of pasta salads, but I absolutely love this one! I got the recipe from a friend, who got it from her mother. The sauce makes the recipe - it is creamy and delicious!

1 cup elbow macaroni (amount uncooked)
1 cup cubed cheddar cheese
1 stalk celery, sliced
1 cup chopped ham
1/2 cup frozen peas, thawed
1/3 cup chopped onion, or LESS (I love onions, but the kids eat it better with less!)

Cook macaroni & drain. Combine all of the above. Then add the sauce (ingredients below):

1/4 cup mayonnaise
1/4 cup Miracle Whip
1/4 cup sour cream
2 Tbsp. milk
2 Tbsp. sweet pickle relish

**Chill 4 to 24 hours

Creamy Watermelon Pie

I love to make this when we have watermelon. It's cool and refreshing!

1 pkg (3 oz.) watermelon gelatin
1/4 cup boiling water
12 oz. Cool Whip, thawed
2 cups cubed seeded watermelon
1 9" graham cracker crust

In a large bowl, dissolve gelatin in boiling water. Cool to room temperature. Whisk in whipped topping; fold in watermelon. Spoon into crust. Refrigerate for 2 hours or until set.

Check this out.

Girls, I know this isn't a recipe but I thought I would pass along a little kitchen tidbit I recently was made aware of.

How many times do you pull aluminum foil or plastic wrap from the box and have the whole roll come flying out?

Well some of you may know this, but for those of you who don't - Did you know there are little tabs on the end of the foil and plastic wrap boxes that if you push them in they will hold the roll inside the box? I did not know they were there until a couple of weeks ago, and I was almost giddy when I found that out. Mine are pushed in now so no more flying rolls.

By the way - all your recipes sound wonderful.

Creamy Italian Chicken

This is from 101 Things to do with a crock pot. We LOVE it and it is super easy.

4 frozen skinless chicken breasts
1 envelope dry Italian salad dressing mix
1 can (10 3/4 oz. ) cream of chicken soup
1 pkg. (8oz.) cream cheese, softened

Combine all ingredients in greased 3 1/2 to 4 1/2 quart slow cooker. Cover and cook on low 6 to 8 hours. (We like it plain or serve over white rice.)

Chicken Salad

This is one of my favorite chicken salad recipes. It is one that we put together from a couple of recipes for Mary's Wedding Reception.

4 lb. chicken, cooked and diced
1 1/4 lb. diced celery
1/3 cup diced onion
3/4 cup mayonaisse
1/4 cup sour cream
grapes cut in half
salt and pepper to taste (Season salt is really good)
1/3 cup crushed cashews.

Mix all together. Really good in cream puffs!