Chocolate Layer Cream

2 cups graham cracker crumbs (about 32 squares)
1/2 c butter, melted
1/4 c sugar

8 oz cream cheese, softened
1 c powdered sugar
3 c cool whip (1 container), divided

2 pkg chocolate pudding (4 oz each)
3 c half & half

Combine the crumbs, butter and sugar; press into an ungreased 9"x13" pan.  Chill for at least 30 minutes.

Combine cream cheese and powdered sugar until smooth.  Blend in 1/2 of cool whip and spread over crust.

Blend pudding and half & half until smooth.  Spread over cream cheese mixture.

Cover with rest of cool whip.  Refrigerate.

Zucchini Bread

3 cups flour
1 T cinnamon
1-1/4 t salt
1 t baking soda
1/4 t baking powder
1/4 t nutmeg
3 eggs
2 c sugar
1 c vegetable oil
1 T vanilla
2 c shredded zucchini
1 c chopped walnuts (optional)

Combine flour cinnamon, salt, baking soda, baking powder and nutmeg; set aside.  In a mixing bowl, lightly beat eggs; stir in sugar, oil and vanilla.  Add dry ingredients; stir just until moistened.  Fold in zucchini and nuts; mix well (batter will be stiff).  Pour into two greased and floured loaf pans.  Bake at 325* for 50-60 minutes or until done.   Cool in pans 5 minutes until removing to a wire rack.

NOTE:  I've also made these as muffins, just cook for less time (not sure how long 20-30 min?)

Corn Muffins

1 cup Indian Head Yellow Corn Meal
1 cup all-purpose flour
¼ cup sugar
1 teaspoon salt
3 teaspoons baking powder
¼ cup oil
1 cup milk
1 egg, beaten

Corn Bread: 
Preheat oven to 425 degrees. Combine corn meal, flour, sugar, baking powder and salt in a bowl. Mix oil, egg, and milk together and add to dry ingredients, mixing until batter is uniform. Bake in a greased 9”x9”x2” pan for 20-25 minutes.

Corn Muffins:
Pour corn meal batter into greased or line muffin tins, filling about 2/3 full. Bake at 425 degrees for 15-20 minutes. Makes 12 muffins.

Recipe Variation:
**For a sweeter, moister corn bread or muffin, make these changes to the recipe above: use 2/3 cup milk, ½ cup sugar, ½ cup oil and 2 eggs. Reduce the heat to 400 degrees. Bake for 20-25 minutes.

White Chili

1 lb chicken (cubed)
1 medium onion
1-1/2 teaspoon garlic powder
1 Tablespoon vegetable oil

2 cans Great Northern Beans
1 can chicken broth
2 cans chopped chilies
1 teaspoon salt
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon cayenne pepper

1 cup sour cream
1/2 c. heavy cream

1-saute chicken, onion, and garlic powder in vegetable oil until onions are soft
2-add beans, broth and seasonings and simmer for 30 minuntes (uncovered)
3-pour in sour cream and cream; mix and serve!

NOTES:  This chili is/can be extremely spicy!!

French Dip

Homemade Rootbeer

5 lbs sugar
5 gallons water
5 lbs dry ice
1 lrg root beer extract

This is the best! We mix it in our big 5 gallon water cooler. Just put all the ingredients in and wait for the dry ice to simmer down before you put the lid on. (It's probably a good idea to do it outside OR not to fill it completely with water--it has a tendency to bubble over!)

CHICKEN AND RICE

3-4 Large Boneless Skinless Chicken Breasts

1 Can Cream of Mushroom Soup

1 Can Cream of Chicken Soup

1 Can Cream of Celery Soup

1 Cup Rice (uncooked)

3/4 Cup Water

3/4 Cup Butter/Margarine (melted)

1/2 Cup Slivered Almonds (optional)

Put chicken breasts in a casserole dish, season with pepper. Mix remaining ingredients in a large bowl and pour over the top of the chicken. Cover with aluminum foil and bake on 350 degrees for 60 minutes. Uncover and stir and cook for another 5-10 minutes.