CHOCOLATE CHIP ZUCCHINI CAKE WITH CREAM CHEESE FROSTING

½ cup white sugar
½ cup brown sugar
½ cup butter
½ cup oil
3 eggs
1 tsp vanilla
½ cup buttermilk
2 ½ cups flour
½ tsp allspice
½ tsp cinnamon
1 ½ tsp salt
2 tsp baking soda
4 tbsp cocoa
3 cups grated zucchini (drained)
½ cup – 1 cup chocolate chips

Cream the sugar, butter, oil, eggs, and vanilla. Add buttermilk and dry ingredients. Finally add zucchini and chocolate chips. Bake in a Bundt cake pan at 325° for 45 minutes or until a toothpick comes out clean. Drizzle with cream cheese frosting.

CHILE RELLENOS WITH PICADILLO

• 1 pound ground beef
• 1/2 can diced tomatoes
• 4 garlic cloves, chopped
• 1/4 cup raisins (softened by soaking in warm water for 20 minutes)
• 1 poblano chile or green bell pepper, seeded and chopped
• 1/2 jalapeno seeded and diced
• 1/2 an onion, diced
• 2 teaspoons brown sugar
• 1 teaspoon cumin
• 1/4 teaspoon cinnamon

1. In a large pan, cook beef, jalapenos and onions over medium heat until ground beef is about halfway cooked.
2. Add garlic and cook for 2 more minutes.
3. Add remaining ingredients and cook over low heat until beef is well browned

Serve with Chili Rellenos and sour cream.

BROCCOLI SALAD

BROCCOLI SALAD
FROM DEZAREE CHESTNUT

3 large stalks of broccoli
1 lb bacon
1 cup raisins or Craisins
1 package slivered almonds

DRESSING
1 cup mayo
¼ cup sugar
¼ cup vinegar

Clean and cut the broccoli into small pieces. Cook bacon crisp and crumble when cooled. Add broccoli, bacon and raisins to a large bowl. Make dressing in a separate bowl. Make this salad the night before serving. Add the almonds right before serving it so they don’t get soggy.

JUNE BUG

3 cups ginger ale
4 tablespoons grenadine
4 tablespoons orange juice
3 scoops orange sherbet

Combine ginger ale, grenadine, orange juice and sherbet. Pour into ice-filled, chilled cocktail glasses.

Makes 4 servings.

BRUSCHETTA

Remember on Julie and Julia when Julie made the bruschetta and the world's mouth watered? On occasion I have to make it and relish in the goodness.

Sliced French bread
Tomato
Basil
Garlic
Olive oil
Butter
Salt
Pepper

I start by heating the butter and garlic in a skillet. Once it is hot, fry slices of bread on both sides until golden brown and crunchy.

Dice the tomato and chiffonade the basil. Combine tomatoes and basil with a drizzle of olive oil, salt and pepper to taste. Top toasts with tomato mixture and enjoy.

SALISBURY STEAKS

1 lb ground beef
2 tablespoons pork shake n bake
1 cup evaporated milk
1 tablespoon minced onion
1/2 sleeve saltine crackers, crushed
2 packets brown gravy, mixed according to package

Combine ground beef, shake n bake, milk, and minced onion. Shape into patties and coat in crushed saltine crackers. Brown in skillet with olive oil. Pour gravy over, cover and simmer until cooked through. Serve over mashed potatoes.

ELEGANT ECCLAIRS

1 cup water 4 eggs ½ cup butter 1 cup flour 1 recipe Cream Filling (see below) 1 recipe of your favorite chocolate frosting In a medium saucepan bring water and butter to a boil. Remove pan from heat. Immediately add flour all at once and stir vigorously with a wooden spoon until mixture leave pan and forms a ball (about 1 to 2 minutes). Add eggs, one at time, beating vigorously after each addition until smooth. Drop by heaping tablespoonfuls onto greased cookie sheet, allowing room for expansion. Shape with a spatula into “egg” shape. Bake at 400 F for about 30 minutes or until puffed and golden. Remove and cool on wire rack while preparing filling. To fill, cut horizontally with sharp knife, removing the lid. Scoop out any soft dough. Fill shells generously with Cream Filling Replace lids. Frost the lids with chocolate frosting of your choice. Decorate as you wish or garnish with a small edible flower. Shells and filling can be made a day ahead and refrigerated. Fill the shells the day of serving. Makes 8-10. Note: This recipe can also be made into 12 large or 24 small cream puffs, which will fit on one jelly roll pan. Cream Filling 1 (6oz) package instant vanilla pudding 2 cups milk ½ pint whipping cream Prepare pudding as directed on package but using only 2 cups of milk. Refrigerate for at least 30 minutes. Whip cream. Gently blend pudding with whipped cream. Makes enough filling for 1 recipe Elegant Eclairs.