Chocolate Zucchini Cake

2 1/2 c. flour
1/4 c. cocoa
1 tsp. baking soda
1 tsp. salt
1 tsp. vanilla
1/2 c. butter or margarine
1/2 c. oil
1 3/4 c. white sugar
2 eggs
1/2 c. buttermilk
2 c. grated unpeeled zucchini
6 oz. chocolate chips
3/4 c. chopped nuts (optional)

Mix sugar and butter; add oil and eggs and beat well. Add buttermilk and cocoa and mix well and completely dissolve cocoa. Add rest of dry and wet ingredients but chocolate chips, mix well. Pour into floured and greased 9 X 13 pan or larger. Sprinkle chocolate chips on top. Bake at 325 degrees for 55 minutes. Serve warm without frosting and with ice cream or sprinkle with powdered sugar.

Chocolate waffles and Fruit & yogurt salad

April's Yummy Fruit and Yogurt Salad

1 32 oz container vanilla yogurt

1 8 oz container whipped cream (the smaller one)

1 package of cheesecake pudding mix

1 package of vanilla pudding mix

1 package of frozen fruit (I use the berry medley.... whatever works!)

*I use fat free/sugar free everything because it makes me feel good, but its great either way!

Chocolate Addict Chocolate Waffles (from Aurora)

250 grams flour

3 Tbsp cocoa powder

70 g sugar (1/3 cup)

1 tsp baking powder

1 pinch salt

2 large eggs

1/2 cup milk

1 cup water

1 tsp vanilla extract

5 Tbsp melted butter

50 g melted semi-sweet chocolate chips

1. Mix all dry ingredients together.

2. Make a well in center of dry ingredients and add rest of ingredients.

3. Beat or whisk together until smooth. Let rest for 1 hour (can also be made 1 day ahead).

4. Ladle some of batter into waffle maker. Sprinkle with additional chocolate chips. Cook until done (5-8 minutes depending on waffle iron).

Serve hot with chocolate syrup/sauce or anything else yummy.

*Aurora sprinkled these with cherries instead of extra chocolate chips while she was making them at recipe club tonight and they were super yummy that way too, so get creative!

Aurora's lemon scones

Lemon Scones

1- In a medium bowl, combine 2 1/2 cups flour, 1/2 cup sugar, 1 Tbsp baking powder, 1/4 tsp salt, 1/4 tsp ground ginger and the rind of 3 lemons (preferably organic), finely grated.

2- Add 1/3 cup cold butter and cut into pea sized pieces w/ 2 knives. Stir to combine the butter w/ flour mixture. Pour 1 1/4 cups whipping cream and stir just until dry ingredients are moistened. Form a ball w/ the dough, turn it out onto a lightly floured surface and knead five times or until smooth (do not over-knead). Pat the dough into an 8-inch round. Cut into 8 equal wedges and place on a baking sheet.

3- Bake at 425 for 13 to 15 minutes (up to 20-25 minutes if you like your scones crisper) or until lightly browned.

4- Let cool on a rack for 1/2 hour. While cooling- prepare icing: mix 1 1/4 cups powdered sugar with about 1 Tbsp lemon juice (more if needed). Stir w/ a spoon until smooth and creamy, but not too runny. Brush over the top of each scone. Set aside for at least 1 hour in a dry place before serving with cold milk or lemonade.

Deserts #1

Cream Cheese Pastries

2 cans crescent rolls
2 packages creme cheese
1 egg (divided)
1 tsp vanilla
3/4 cup sugar
extra sugar

Cream together cream cheese, egg yolk, vanilla and sugar. Unroll 1 can crescent rolls into bottom of a 9 by 13 pan, pinch together. Spread cream cheese mixture on top. Unroll second can rolls on top, pinch together. Brush egg whites over rolls, sprinkle w/ additional sugar. Bake 22 minutes at 375.
*May do a half recipe w/ the full egg and only 1 can rolls. Put half rolls in an 8x8 pan, then cream cheese mix then rest of rolls. Bake 18 to 20 mins.

Berry Fluff recipe:

1 lg pkg Cook and Serve Vanilla Pudding
1 lg pkg Raspberry Jell-o
2 c water
1 t lemon juice
1 16 oz Cool Whip (the really big one!!)
2 cups berries (fresh or frozen; any kind of berries. I just usually buy a 16 oz bag of frozen assorted berries)

Mix together pudding, Jell-o, water, and lemon juice in saucepan over medium-high heat until it boils. Remove from heat and pour into large bowl. Refrigerate until mixture has thickened (I usually wait about 3-4 hours). Beat with mixer until creamy. Fold in cool whip and berries. Chill until served.

Strawberry Bread

2 pkg frozen strawberries, thawed

4 eggs

1 1/2 cups vegetable oil

3 cups flour

2 cups sugar

3 tsp cinnamon

1 tsp baking soda

1 tsp salt

1 cup chopped nuts

Combine all ingredients. Grease 4 small or 2 large loaf pans. Bake at 350 for 1 hour

Pecan waffles from our Birthday Party

Pecan Waffles
1 1/4 cups all-purpose flour
1/4 cup wheat bran
1 tablespoon sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 egg white
1 1/2 cups fat-free milk
2 tablespoons canola oil
1/3 cup chopped pecans

1. In bowl, combine the flour, bran, sugar, baking powder and salt. In another bowl, combine the egg, egg white, milk and oil; add to the dry ingredients. Fold in pecans.
2. Bake batter in a preheated waffle iron according to the manufacturer's directions until golden brown.

Emberdee's Baby Shower

EmberDee Bridenstine is expecting a baby boy at the end of April!

For those of you who don't already know, her baby shower will be this Saturday, March 27 from 7-9 pm. Come and stay and visit, or just drop by to say hi. If you need gift ideas, EmberDee is registered at Walmart and Amazon.com.

251 W. 1600 N. Logan in the clubhouse

Sara's Taco Soup

Ingredients:
1 package ground beef
half an onion chopped
1 can red beans
1 can kidney beans
1 can corn
1 can tomoatoes
1 can green chilis
1 package taco seasoning

Brown the ground beef with the chopped onions and drain the grease. In a crockpot or large pot mix in ground beef with ALL other ingredients. I always stir the taco seasoning in last so it can mix well with all the juices from the cans. IMPORTANT: don't drain the juices from the cans, they're what makes it soupy! :) Since the canned food is already precooked you only have to heat the soup all the way through before serving.

Toppings:
tortilla chips
cheese
lime wedges (sqeezed in)
cilantro
avacados cubed
sour cream