Pumpkin Spice Muffins

This is the EASIEST recipe I have ever made. My daughter shared this recipe with me a few years back and every fall I make several different batches - depending on the event. This past weekend was a trip with three of my grandchildren and three of my adult children to a family event. It was a wonderful weekend sharing a hotel room with everyone - we all survived:)

1 16 ounce can of pumpkin
1 box spice cake mix
1 cup chocolate chips

Thoroughly mix all 3 ingredients together - yep, that's it for ingredients. Trust me they will bake into some very delicious muffins. Fill your muffin tin about 2/3 full. Bake at *350 for 20 minutes or until they are firm to the touch. Cool and enjoy!

Zucchini Cake Recipe

It's that time of year when everyone is giving away zucchini and we all need some inspiration as to what to do with it besides making bread. Here is a deliciously moist cake recipe that my family has enjoyed for many years. I obtained this recipe from our local newspaper. As you can see by the photo below this recipe has survived many years of delicious tasting:) The recipe box was a wedding gift over 33 years ago. Please take a minute TO SHARE YOUR FAVORITE ZUCCHINI RECIPE in the comment section below!

Chocolate Chip Zucchini Cake

1/2 Cup Soft Margarine or Butter
1/2 Cup Vegetable Oil
1 3/4 Cups Sugar
2 Eggs
1 tsp. Vanilla
1/2 Cup Buttermilk*
2 1/2 Cups Flour
4 Tbls. Cocoa
1 tsp. Baking Soda
1/2 tsp. Cinnamon
1/2 tsp. Cloves
1/2 tsp. Salt
2 Cups Unpeeled Grated Zucchini
1/2 Cup Chocolate Chips
1/4 Cup Chopped Nuts (optional)

Cream butter, oil and sugar together.Add eggs, vanilla and buttermilk. Blend thoroughly. Sift together flour, cocoa, baking soda, cinnamon, cloves and salt. Blend with creamed mixture.
Stir in zucchini. Spoon into greased and floured 9x13 baking pan. Sprinkle with chocolate chips  and nuts.

Zucchini Cake - Chocolate Chocolate Chip

Bake in a preheated 325 degree oven for 45 minutes or until done.

Hubby loved his serving!

This recipe freezes well!
* no buttermilk on hand - no problem - mix 1 cup of milk (left at room temperature) with 1 Tbls. vinegar and use this sour milk in place of the buttermilk.

Hopscotch Cookie Recipe

Many years ago my mother-in-law gave me the most wonderful cookbook created by members of her church.  I'd share the cookbook name but after 20 years of use the front cover is worn off.  Below is an easy and delicious cookie/candy recipe.  You might want to make a double batch as they will go quickly.

1cup peanut butter
1 pkg. (6 oz) butterscotch bits
1 pkg. (6 oz) chocolate chips
2 pans (3 oz) Chinese noodles
2-3 cups miniature marshmallows

Melt first three ingredients together in top of a double boiler.  Mix with remaining ingredients and drop onto waxed paper covered cookie sheets.  Keep chilled until served. YUM!  Submitted by Doris Garnhart

Holiday Tip #12 - SUPER Fudge

Below is a super rich and yummy recipe offered by one of our cooking instructors, Kathy Rodriquez.  ENJOY!

2 cups sugar                               1 5oz, can evaporated milk                             12 large marshmallows
1/2 cup butter or margarine           6 oz (1 cup) semi-sweet                                 1/2 cup nuts  (optional)
1 teas. vanilla                              chocolate chips                                              Dash salt

In a 2 qt saucepan over med. heat, mix sugar, milk, marshmallows, butter, and salt.  Stir constantly till mixture comes to a full boil.  Cook and stir 5 minutes more.  Take off heat.  Stir in vanilla and chocolate till fully melted.   Pour into greased 8-9 inch square pan.  Sprinkle nuts over top and gently press into chocolate.  For a real taste treat, sprinkle crushed peppermint candy canes over the top and gently press in.  Refrigerate for at least 12 hours.  For best results, keep refrigerated when not serving.