Zucchini Cake

2 cups flour
2 cups sugar
3/4 cup cocoa
2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp ground cinnamon
4 eggs
3/4 cup vegetable oil
3/4 cup applesauce
3 cups grated zucchini
3/4 cup chocolate chips

Mix together flour, sugar, cocoa, baking soda, baking powder, salt and cinnamon. Add eggs and oil. Mix well. Fold in zucchini and chocolate chips. Grease and flour bundt pan. Bake at 350 for 50-60 minutes. When done cool for 10 minutes in the pan then tip cake over on serving plate.

Glaze:
2 TBS oil
2 TBS melted butter
2 TBS karo syrup
2 tsp vanilla
6 TBS cocoa
1 1/2 cups powdered sugar
1/3 cup milk, or more as needed

Mix together well and pour over cake.

This is a great dessert to use up all the zucchini from the garden!

Merna's Rice Pudding

2 well beaten eggs
1/2 c. sugar
1/4 t. salt
2 c. scalded milk
1 1/4 c. cooked rice
1 c. raisins
1 t. vanilla
Dash of cinnamon
Dash of nutmeg

Combine eggs, sugar and salt. Gradually add scalded milk. Add rice, raisins, vanilla, cinnamon & nutmeg. Pour into a greased 1 quart casserole dish. Set dish into a cake pan. Pour hot water in pan about 1 inch deep. Bake at 325 degrees for 1 1/2 hours.

Oreo truffles

1 bag Oreos
1 8 oz cream cheese, softened
almond bark, or chocolate chips

Crush bag of Oreos into crumbs. Combine with cream cheese until mixed well. Roll into bite sized balls and place in freezer for about 1/2 hour. Then dip the balls in melted chocolate. EnJoy! I store them in the fridge.

**An Easter idea would be to use white chocolate to dip them in and use food coloring to mix with the white chocolate and make a pastel color.

Cheesecake Salad

3 small boxes of Instant Cheesecake Pudding
3 cups milk
1 (16 ounce) Cool Whip
1 pkg Graham Crackers (8 crackers)
2 TBS sugar
3 TBS butter
1 bag frozen raspberries

Crush up your graham crackers and mix with your butter and sugar (just like you would if making a graham cracker crust). Mix together your milk and pudding. Then stir in your cool whip and graham cracker crumbs. Right before serving stir in FROZEN raspberries.

Chocolate Wonder

1 1/2 c. flour
1 1/2 c. powdered sugar
1/2 c. crushed nuts
1 large cool whip
1 1/2 cubes marg.
2 large pkg. chocolate pudding
8 oz. cream cheese

1. Melt margarine; add flour & nuts. Put in 13x9 baking pan and pat down for crust. Bake 20 min at 300 degrees.

2. Mix 8 oz cream cheese (at room temperature) with 1 1/2 c. powdered sugar. Add 1 large coolwhip. Pour over cooled crust. Make pudding as directed on box. Pour over. Chill.

This is a Peterson favorite!!