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Chocolate Chip--Zucchini Cookies

Published in Weekly Recipes


Featured on food.com


Prep time: 25 min.; Cook time: 20 min; Total time: 45 min.


★       1 cup butter, softened

★       2 cups granulated sugar

★       2 eggs, beaten

★       4 cups all-purpose flour

★       2 teaspoons baking soda

★       2 teaspoons ground cinnamon

★       1 teaspoon salt

★       2 small zucchini, grated (you want it to measure approximately 2 cups of grated zucchini)

★       2 cups semi-sweet chocolate chips

★       1 1/2-2 cups walnuts, chopped (optional)

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First you will want to preheat your oven to 350 degrees F. Spray cookie sheets with cooking spray or line with Parchment paper. Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy. Then add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.

Stir in the zucchini. Fold in your walnuts (optional), and chocolate chips.

Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.

Bake for 15 to 20 minutes, or until golden. Do not over-bake, or you will not enjoy your cookies.

Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely. This recipe makes a lot but is easily halved to make 4 dozen instead of 8!

We make these for Christmas sometimes, and therefore make a lot to give away!

Apricot Pie

Published in Weekly Recipes

Featured on allrecipes.com

By: snowflake 

"Made with fresh apricots, a simple recipe."


Prep time: 25 min.; Cook time: 35 min, plus cool down time; Total time: 2 hours.


★       2 1/2 cups all-purpose flour

★       1 teaspoon salt

★       1 cup butter-flavored shortening

★       6 tablespoons water, or as needed

★       1 cup white sugar

★       1/4 cup all-purpose flour

★       1/4 teaspoon ground cinnamon

★       1 teaspoon lemon juice

★       5 cups fresh apricots, pitted and quartered (let me know if you need more apricots)

★       1 teaspoon sugar for sprinkling, or as desired     


1.     Preheat oven to 425 degrees F (220 degrees C).

2.     Mix 2 1/2 cups of flour and the salt in a bowl; cut the shortening into the flour mixture with a pastry cutter until the mixture is crumbly. Using a fork, mix in water, 1 tablespoon at a time, until the dough just holds together. Divide the dough in half and form each half into a ball. Working on a floured work surface, roll each ball out into a crust big enough for a 9-inch pie dish with an inch or so to spare. Carefully lift a crust, fold into quarters, position into pie dish, and unfold the crust. Set the other crust aside.

3.     Mix the sugar, 1/4 cup flour, and cinnamon together in a large bowl until thoroughly combined; stir in the lemon juice and apricots. Spoon the apricot filling over the pie crust in the dish, and top with the reserved crust. Crimp the edges of the crusts together with a fork, cut away the excess crust, and cut slits into the pie to allow steam to escape. Cover the edges of the pie crust with strips of aluminum foil to prevent burning.

Bake on center rack of the preheated oven until the pie is browned and the filling is bubbling and thickened, 35 to 45 minutes. Remove to a rack to cool and sprinkle top with 1 teaspoon of sugar.

Rhubard Cherry Pie

Published in Weekly Recipes


★      2 cups chopped rhubarb

★      1 (21 ounce) can cherry pie filling

★      3/4 cup white sugar

★      2 1/2 teaspoons quick-cooking tapioca

★      1 recipe Pastry for double-crust pie (9 inches)

★      1 tablespoon white sugar


1.     Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.

2.     Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.

3.     Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.

Rhubarb Upside Down Cake

Published in Weekly Recipes


★                  1 (18.25 ounce) package yellow cake mix

★                  6 cups chopped rhubarb

★                  1 cup white sugar

★                  3 cups miniature marshmallows


1.     Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.

2.     Place chopped rhubarb on the bottom of greased 9x13 inch pan. Sprinkle sugar evenly over rhubarb. Sprinkle marshmallows over rhubarb and sugar.

3.     Prepare cake mix according to instructions on package. Pour over rhubarb and marshmallows in pan.

4.     Bake at 350 degrees F (175 degrees C) for 1 hour. Cool in pan for 10 minutes, then invert onto serving dish so that rhubarb is on top.

Rhubarb Crunch

Published in Weekly Recipes


  • 3 cups diced rhubarb
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1 cup packed light brown sugar
  • 1 cup quick cooking oats
  • 1 1/2 cups all-purpose flour
  • 1 cup butter 


  1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl combine rhubarb, white sugar, and 3 tablespoons flour. Stir well and spread evenly into baking dish. Set aside.
  3. In a large mixing bowl combine brown sugar, oats, and 1 1/2 cups flour. Stir well then cut in butter or margarine until mixture is crumbly. Sprinkle mixture over rhubarb layer.
  4. Bake in preheated oven for 40 minutes. Serve hot or cold.