Mom's Lasagna

She won first place in a lasagna bake off (ward party) for this lasagna! True story!

This is a meal staple in most of our homes!

Ingredients:

1 1/2 to 2 lbs ground hamburger

1 jar of Prego spaghetti sauce

16 oz container cottage cheese

8 lasagnas noodles

2 cups mozzarella cheese

Preheat oven at 350 degrees. In large pot bring water to a boil and add lasagna noodles. Meanwhile, in large sauce pan brown meat. Add spaghetti sauce to meat let simmer. Remove noodles from water when tender. In a 9 x 13 pan, spread the meat mixture on bottom of pan, layer 4 noodles on top. Spread cottage cheeese over noodles, then add remaining 4 noodles as next layer. Spread the remaining meat sauce and top with mozzarella cheese {I also sprinkle mine with fresh parmesan cheese}. Bake until cheese is melted!

Lemon Zucchini Cookies

The perfect summer cookie!

1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup margarine or butter, softened
2 eggs
2 1/2 cups flour
1 1/2 cups shredded zucchini
1 teaspoon grated lemon peel
1 tablespoon lemon juice
2 teaspoons baking powder
1 teaspoon ground nutmeg
1/4 teaspoon salt

LEMON FROSTING:

3 cups powdered sugar
1/4 cup butter, softened
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 tablespoon water

Heat oven to 375. Mix sugars, butter and eggs. Stir in remaining ingredients. Drop by rounded teaspoonfuls about 2 inches apart on ungreased cookie sheet. Bake until almost no indention remains when touched (about 8-10 mins.); cool. Frost w/ lemon frosting (below). Makes 3 doz. Lemon Frosting: Mix sugar, butter and lemon peel. Beat in lemon juice and water, adding more water if necessary.
FOR CARROT COOKIES, substitute carrots for zucchini.

Zucchini Bars/Cake

You know it's going to taste good with cream cheese frosting!

4 eggs

1 1/2 c. oil

2 c. sugar

2 c. grated zucchini

2 tsp. vanilla

2 1/2 c. flour

1 tsp. baking soda

1 tsp. baking powder

1 tsp. salt

2 tsp. cinnamon

1/2 cup nuts (I left these out)

Mix ingredients in order given and pour into a greased pan. Bake at 325 degrees for 35 minutes in a sheet cake pan or 50 minutes in a 9 x 13 cake pan.

Icing:

One 8 oz. pkg cream cheese

1 stick butter

1 lb. powdered sugar

1 c. nuts (I left these out)

2 tsp. vanilla

Beat all ingredients together and spread on cooled bars.

Pumpkin Zucchini Bread

Tastes just like Great Harvest's pumpkin bread! Yum!

Ingredients:

3 eggs, lightly beaten

2 cups sugar

1 cup canned pumpkin

1 cup butter or margarine, melted

1 tablespoon vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1 cup shredded zucchini

In a mixing bowl, combine eggs and sugar. And pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

Chocolate Zucchini Bread

*Warning you can't stay away from this stuff, highly addictive*

2 C flour

2 t cinnamon

1/2 t salt

1 1/2 t baking soda

6 T unsweetened cocoa powder

1/2 C canola oil

1 C sugar

1/4 C brown sugar

3 eggs

2 t vanilla

1/2 C sour cream

3 C grated zucchini

3/4 C mini chocolate chips

Topping:

2 T brown sugar

2 T white sugar

1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside.

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.

With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes.

Add vanilla and sour cream and mix until combined. Gently stir in the grated zucchini.

Take a spoonful of the flour mixture and stir in with the chocolate chips.Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine.

Divide the batter between the two pans. and sprinkle topping over each. Place pans on a cookie sheet for easy moving.

Bake in your preheated 350 degree oven for 50-60 minutes.

Zucchini Bread

2 1/4 C flour

2 t cinnamon

1/8 t ground cloves

1/2 t salt

1 1/2 t baking soda

1/2 C canola oil

3/4 C granulated sugar

1/2 C brown sugar

3 eggs

2 t vanilla

zest from one large orange (optional)

1/2 C sour cream

3 C grated zucchini

Topping:

2 T white sugar

2 T brown sugar

1/2 t cinnamon

Preheat oven to 350 degrees. Grease and flour 2 loaf pans and set aside.

Combine flour, cinnamon, cloves, salt, and baking soda in a bowl and whisk to combine. Set aside.

Beat eggs, oil, sugars, and vanilla for about 30 seconds. Add sour cream and orange zest and beat to combine. Mix in zucchini.

Add dry ingredients and mix just until combined. Divide batter between 2 pans. Bake for 50-60 minutes or until a knife comes out clean.

Oreo Truffles

I know, the name alone makes my mouth water!

1 package (18 oz.) Oreo cookies, crushed into small pieces

1 8-oz. package cream cheese, softened

1 package Almond Bark

Chocolate chips or chocolate bark for drizzling

Mix cream cheese and crushed oreo's together. Roll spoon full of mixture into balls. Set in freezer and let cool {about an hour}. Melt chocolate and dip balls with fork until completely covered, let harden.

{I drizzled mine with with chocolate}

5 Bean Chili

When cooler weather arrives, so does my favorite chili! This is a Humes staple!

Ingredients:

1 1/2 lbs. lean ground beef

2 cups chopped onions {I use a couple shakes of dried onions}

1 (15 oz) can light red kidney beans, drained

1 (15 oz) can dark red kidney beans, drained

1 (15 oz) can cannellini beans, drained {also known as a white kidney bean}

1 (15 oz) can pinto beans, draind

1 (15 oz) can butter beans, drained

2 (14 1/2oz) cans diced tomatoes w/ jalapenos

{I've substituted green chills for jalapenos, for milder chilli}

2 (1 1/4 oz) packets chilil seasoning mix

1 (8 oz) can tomato sauce

1 cup water

salt and pepper

In a skillet over medium-high heat, brown ground beef with the onions. Be sure to break up as much clumps as possible. Put the mixture in a slow cooker.

Add remaining ingredients and stir together. Cover and cook on hight for 4 hours or on low for 7 to 8 hours.