Chocolate Zucchini Cake

Cream:
1/2 cup soft margarine
1/2 cup vegetable oil
1 3/4 cup sugar

Add:
2 eggs
1 tsp vanilla
1/2 cup sour milk (to sour milk, you add 1 tsp of white vinegar to every 8 ounces)

Add dry ingredients:
2 1/2 cup flour
4 Tablespoons cocoa
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp cinnamon

Add:
2 cups grated zucchini

Bake in 9x12 greased and floured pan at 325 degrees for 40 to 50 minutes. Frost or sprinkle (unbaked) with 1/2 cup chocolate chips and nuts if desired.

Cabbage Salad

This recipe is always a big hit when I make it! I like to make it for potlucks or when there is company because the leftovers can get a little soggy and aren't as good.

Cabbage Salad
1 head cabbage (or buy bag of shredded cabbage)
2 to 3 green onions
3 to 4 chicken breasts, cooked and cut up
3 to 4 pkg Top Ramen noodles (chicken flavor)
1/2 cup almonds
2 Tbsp sesame seeds
1 cup oil
3 packets chicken flavoring (from Top Ramen)
3 Tbsp sugar
2 Tbsp soy sauce
1 Tbsp vinegar

Shred cabbage; put in large bowl and add green onions and chicken. Toast crushed Ramen noodles, almonds and sesame seeds on cookie sheet for about 10 minutes at 350 degrees. Watch very closely; can burn very easily. Add to cabbage mixture. Mix oil, flavor packets, sugar, soy sauce, and vinegar. Pour over salad just before serving. Toss and serve.

People are always asking for this recipe when I make it. I'm telling you, it is delicious! You can use it as a side dish, but I have been known to eat it as my main meal as well.

Yummy Chicken Salad

I got this recipe from a girl in my ward and have made it a couple times and it is always a hit.

Chicken Salad

2 cans boneless white chicken (break up the chicken with your fingers or fork)
1 cup chopped celery ( I use a food chopper so it is nice and chopped....;)
1 cup red seedless grapes (I cut them into halves)
I cup chopped cashews (again, I use a food chopper)
2 cups of mayo
salt and pepper and onion salt to taste

Mix all the above ingredients together in a large bowl and enjoy on bread or croissants.

Last time I made it I grated a carrot into it and it turned out great! I know what you are thinking....canned chicken doesn't sound that great, but it really is good, I promise!

Roasted Butternut Squash Bacon Pasta

I had three butternut squashed that needed used and didn't really know what to do with them. So I turned to google and this is what I found....Roasted Butternut Squash Bacon Pasta. It turned out really yummy and I made it twice because I only used one squash per time.

Hearty Bacon Potato Chowder

I have always thought potato soup was just okay, I would eat it, but it wasn't that exciting. I found this recipe a few years ago in a Church cookbook and it is my favorite potato soup recipe so far. It is thicker than soup, chowder, but so good and usually a big hit when I make it.

Hearty Bacon Potato Chowder
8 slices bacon, cut into 1 inch pieces
6 medium cubed 1/2 inch new red potatoes (I have actually never used this kind of potato, but would probably be good, I usually just peel regular russett potatoes)
2 medium chopped onions
8 oz ctn sour cream
1 1/4 c milk
1 (10 3/4 oz) can cream of chicken soup
1 (8 oz) can corn, drained
1/4 tsp pepper
1/4 tsp thyme leaves

In 3 quart saucepan, cook bacon over medium heat for 5 minutes, add potatoes and onions. Continue cooking, stirring occasionally, until potatoes are tender (15 to 20 minutes). Add remaining ingredients. Continue cooking, stirring occasionally, until heated through (10 to 12 minutes).

We had the missionaries over for dinner a week or so ago and it was uncharacteristically freezing here so I took advantage of the cold to make this. I doubled the recipe, and good thing too, there was hardly any leftovers. I served it with cornbread muffins.

Chicken Enchiladas Blancas

I thought these enchilidas were Soooooo yummy. They are my favorite enchilada recipe that I have tried so far! I did forget to add the beans, though. I was bummed, but Stephen was happy because he doesn't like beans! Weirdo! I am pretty sure I used more cheese than it called for too, but I didn't measure.

Chicken Enchiladas Blancas
3 chicken breasts, cooked and diced
1 can cream of chicken soup
1 C sour cream
1/2 C green salsa
1 onion, diced (or 1/2 of one, grated)
1 T. butter
1 can diced green chilies
2 C shredded monterey-jack cheese
1 can white pinto beans, rinsed and drained
10 flour torillas

Saute onion in butter til clear, add garlic and chilies and saute for 2 minutes. Mix in remaining ingredients, except for tortillas and reserving 1 cup of cheese. Place about 1/3 cup filling in each tortilla and roll up. Place in sprayed 9 by 13 pan. Use any remaining sauce to top enchiladas. Top with cheese and bake at 350 for 30-40 minutes til hot and bubbly. Serve with lettuce, tomatoes, olives, and guacamole.

Cupcakes and more Cupcakes!

I have been going nuts with the cupcakes lately. I am determined to perfect the art of the cupcake. I have never been a big fan of box cake mixes so I have been trying to find different recipes that taste better than your average cupcake. I made these Candy Corn Cupcakes from Our Best Bites for Halloween.


I thought they tasted okay. Stephen and Kensley really liked them and I thought they turned out pretty cute. These Paula Deen Red Velvet cupcakes I made last week tasted way better. I substituted the 1/2 cup of vegetable oil for a stick of softened butter. The recipe also calls for one teaspoon of cocoa powder and that didn't seem quite sufficient so I added 3 heaping teaspoons of cocoa. They turned out amazing! Oh, I also cut the cream cheese frosting recipe in half after reading all the comments that it made way too much frosting and they were right. Half was plenty!