Lacie's Creamed Corn

From Lacie Meyers

20 oz. frozen kernel corn
8 oz whipping cream
4 oz milk
1 tsp salt
1/4 tsp accent
6 tsp sugar
pinch white pepper
2 Tbs melted butter
2 Tbs flour

Mix all ingredients except the butter and flour in a pot and bring to a boil. Simmer for 5 minutes. Blend butter and flour. Add to corn. Mix well and remove from heat.

Zucchini Oatmeal Cookies

From Holly Thurgood

1 c. butter
2 c. sugar
2 eggs
1 tsp. vanilla
3 c. flour
1 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
2 c. zucchini, grated
3 1/2 c. oatmeal
1 c. raisins, optional
1 c. nuts, optional
(instead of nuts or raisins, she did 2 cups chocolate chips....)

Beat butter and sugar together well. Beat in eggs and vanilla. Mix dry ingredients together and add creamed mixture. Stir in zucchini, oatmeal, raisins and nuts. Drop onto greased cookie sheet. Bake at 350°F for 10-12 minutes.

Note: 2 cups mashed bananas may be substituted for zucchini.

Zucchini Brownies

2 cups shredded and drained zucchini
2 cups flour
2 tsp vanilla
1 cup nuts (optional)
1 1/4 cups sugar
1 1/2 tsp baking soda
1 tsp salt
4 Tbs cocoa
1/2 c melted butter or margarine
1 beaten egg

Sift dry ingredients together then add to rest of ingredients. Spread in greased cookie sheet. Bake at 350 for 18-20 minutes. Test by touching- it will be moist and sticky. Cool before icing (if you want to ice...).

Zucchini Soup

From the kitchen of the FABULOUS Becky Rollins.

3 cups slice zucchini
1/2 cup water
3 Tbs fresh chopped onion (or 1 Tbs dried)
1 tsp season-all
1/2 tsp parsley
2 chicken bouillon cubes
2 Tbs butter
2 Tbs flour
1 cup milk
1/8 tsp white pepper (or salt and pepper to taste)
1/2 cup light cream

Combine onion, water, season-all, parsley and bouillon with zucchini in a pot. Cook 5-10 minutes until tender. Puree in blender.
In a separate pot, melt butter and flour as roux, add milk and pepper, simmer until it all melts and thickens. Combine your two pans of deliciousness and add cream.
Top with a dollop of sour cream and paprika.

Pesto Veggie Pizza

1 tortilla (for each person who wants one)
cheese (cheddar or mozarella)
pesto sauce
raw spinach,bell peppers, artichoke,zuchinni, squash,tomato, etc.

Take a tortilla and pour pesto sauce over it to cover (just like you would do tomato sauce for pizza) then add veggies. You can add more vegetables than I put or less depending on what you like. I slice my veggies and place on pesto sauce. Then cover veggies with cheese. Put the oven on broil for about 5 minutes until the cheese is melted. Eat and enjoy.

You also can add chicken to this if you would like.