Aunt Shauna's Zucchini Bread

3 eggs
1 cup oil
2 cups sugar
3 tsp vanilla
2 cups shredded zucchini
3 cups flour
1 tsp salt
1 1/4 tsp baking soda
1/2 tsp baking powder
3 tsp cinnamon

Bake at 350 for 45-50 minutes. Makes 2 loaves.

Aunt Becky's Chocolate Zucchini Bread

1 cup oil
2 cups sugar
3 eggs
2 cups zucchini
6 T cocoa
1 t vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp cinnamon
1/4 tsp baking powder

Mix together and bake at 325 for 1 hour. Makes 1 loaf.

Key Lime Margarita Pie

1 1/4 cups crushed pretezels
1/4 cup sugar
6 Tbsp butter, melted
1 can (14 oz) sweetened condensed milk
1/2 cup lime juice
1 env. KOOL-AID Lemon Lime Drink Mix
1 tub (8 oz) Cool Whip

Mix pretezels, sugar, and butter; press onto bottom and up side of 9-inch pie plate. Refridgerate until time to fill. Mix next 3 ingredients in large bowl. Whisk in 2 1/2 cups Cool Whip. Pour into crust. Freeze 6 hours. Remove from freezer 15 min before serving; let stand at room temperature until slightly softened. Top with remaining Cool Whip.

Special Extra: For stronger lime flavor, stir in 2 Tbsp. lime zest with the lime juice.

Liz's Chicken Lasagna

To make white sauce: melt 1/4 cup butter in a medium saucepan. When melted, add 1/2 cup flour, mix and cook a little until browned a bit. Add 2 cups milk, 2 cups water, 1 teaspoon salt, and 2 teaspoons chicken boullion. Cook and stir over medium heat until thickened. Add 1 1/2 cups to 2 cups cubed chicken (I used 2 large cans of chicken meat, drained), stir and set aside.

Make cheese mixture: mix together 2 cups shredded mozarella cheese, 1/2 cup Parmesan cheese, 1 cup cottage cheese, 1/2 teaspoon oregano, 1 teaspoon basil, 1/8 cup dried onion (can use 1/2 fresh onion, sauteed), 1/8 teaspoon pepper, and 1/2 package spinach, thawed.

In a 9X13 pan, layer 1/2 of the chicken white sauce, then dry uncooked lasagna noodles,
then half the cheese spinach mixture and repeat layers. Top with more Parmesan cheese. Bake uncovered 1 hour at 350 degrees. (I baked mine covered for 45 minutes and then uncovered it for last 15 minutes. Definately was not dry!)

Chocolate Chip Zucchini Cupcakes

1 box chocolate cake mix
3 eggs
1/3 cup applesauce
1 tsp vanilla
1 cup grated zucchini

Combine ingredients together and mix well. Spoon into lined muffin tins and fill about 3/4 full. Bake at 350 for 15-18 mintutes. Makes 18 cupcakes.
As for topping I usually just top with homemade whip cream!

Berry Salmon

4 Salmon fillets

Cook Salmon how you normally would. I grill mine on the George foreman with a little olive oil for about 7 minutes (if they are frozen for 7 minutes).

Mixed Berry Sauce

1 c water
1 c sugar
3 c mixed berries
2 T cornstarch
In medium sauce pan heat the water and sugar. Bring to a slow boil and boil for approximately 5 minutes, stirring frequently. Add berries to syrup, reduce heat and simmer for 5 minutes. Slowly stir in the cornstarch into syrup and bring back to a boil; cook until thickened. Serve over the salmon.

Brown Sugar & Honey Glazed Ham

Brown Sugar and Honey Glazed Ham
1 half or whole Ham, labeled as "fully cooked", or "ready to eat"
**** See directions below for a ham that is not fully cooked
1 cup brown sugar
3 tablespoons honey
1/4 cup yellow mustard
Preheat the oven to 325 degrees. Place the ham on a rack in a roasting pan. Bake uncovered for 17 minutes per pound for a whole ham, or 22 minutes per pound for a half ham. Use a thermometer to check the temperature-it should read 140 degrees. ABOUT 30 MINUTES BEFORE THE HAM IS FINISHED, combine mustard, brown sugar, and honey in medium bowl; season lightly with salt and pepper. Increase the oven temperature to 375 degrees. Remove ham from the oven and slash the fatty part of the ham in a diamond pattern, if desired. Slather the ham with the glaze. Return the ham to the oven for the remaining 30 minutes. Let the ham rest for 20 minutes before slicing. Ladle any syruppy juices from the pan over the sliced ham.
***** For a ham that requires cooking before eating, follow the directions above, but cook the ham for 18-20 minutes per pound for a whole ham, and 20 minutes per pound for a half ham. For a shank or butt portion, cook for 35 minutes per pound. Cook the ham to an internal temperature of 160 degrees.