Gooey Bars-Squares Recipe

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  • 1 box yellow cake mix
  • 1 stick butter (melted)
  • 1 egg

Mix well and pat into a well-greased 9×13 pan.

Topping

  • 1 box powdered sugar
  • 1 8oz package cream cheese
  • 2 eggs
  • ½ tsp. vanilla

Mix well and pour over cake mixture. Bake at 325 degrees for 50 minutes. Allow to cool and cut into squares.

 

Zucchini Cakes

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  • 3 cups coarsely grated zucchini
  • ½ teaspoon salt
  • 1 cup fresh breadcrumbs
  • 1 egg
  • 2 green onions, thinly sliced
  • ¼ cup diced red bell pepper
  • 1 ½ teaspoon Old Bay seasoning
  • 1 teaspoon Dijon mustard
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon mayonnaise or plain yogurt
  • 2 tablespoon vegetable oil (coconut oil) for frying
  • 1 teaspoon butter

Place zucchini in a colander, sprinkle light with salt and let stand for 30 minutes. Press with paper towels to remove as much liquid as possible. Zucchini should be fairly dry and you should have about 2 cups. Place zucchini and remaining ingredients (except oil and butter) in a bowl. Mix well. Form into 8 patties the size of crab cakes. Chill. Heat oil and butter in a skillet. Add patties to skillet and cook on both sides until browned. Drain on paper towels. Serves 4.

Easy Banana Bread Recipe

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  • 1 cup butter
  • 4 cups sugar
  • 4 eggs
  • 2 teaspoons salt
  • 2 teaspoons baking soda
  • 8 cups all-purpose flour
  • 12 ripe bananas
  • 2 cups finely chopped nuts

Cream the butter, sugar and eggs. Sift the salt, baking soda and flour. Then in a separate bowl mash the bananas. Add the bananas to the creamed mixture and stir thoroughly. Mix in the flour and the finely chopped nuts. Pour the mixture into 4 well-greased bread pans and bake at 350 degrees for 1 hour.

Baked Potato Soup

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  • 1 quart chicken stock
  • 2 pounds baking potatoes
  • ½ pound yellow onions
  • 1 cup whipping cream
  • 1 baked potato
  • Salt and pepper to taste
  • 12 ounces cheddar, shredded
  • 4 tablespoons scallions, for garnish
  • 1 sprig dill, for garnish

Preheat oven to 400 degrees F. In a heavy 1 ½ gallon crock pot, heat chicken stock. Add thyme, salt and pepper. In a food processor, puree raw potatoes and onions. Add to stock. Simmer slowly for 1 ½ to 2 hours. Add whipping cream and diced baked potato. (If soup becomes too thick, then with water). Sale and pepper to taste.

Optional: Ladle hot soup into an oven proof serving bowl. Top with shredded cheddar cheese, crumbled bacon and onions. Place under the broiler until cheese is melted.