Caramel-Filled Chocolate Cookies

1 c. sugar

1 c. brown sugar

1 c. butter

2 tsp. vanilla

2 eggs

2 1/2 c. flour

3/4 c. cocoa

1 tsp. baking soda

48 Rolo Caramels, unwrapped



Combine sugars and butter. Beat until fluffy. Add vanilla and eggs.

Combine four, cocoa, and soda. Add to sugar mixture and blend well.

Refrigerate 30 minutes.

With floured hands, shape 1 T. dough around 1 caramel candy. Cover the candy completely.

Bake at 375* for 7-10 minutes. Cool 2 minutes on cookie sheet, and 15 more before eating.



Submitted By Kera

Texas Banana Bars

1 cube butter or margarine

1 ½ cups sugar

2 eggs

1 cup sour cream

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

¼ teaspoon salt

1 ¼ cups mashed ripe banana apx 3



Mix butter and sugar, add eggs, sour cream and vanilla.

Next add dry ingredients. Then beat in bananas for 3-4 minutes

Bake at 350 degrees for 18-25 minutes on a greased cookie sheet



Frosting:



½ large cream cheese

½ cube of butter or margarine

1 teaspoon vanilla

2 cups powered sugar

Submitted By: Emily

Chocolate Zucchini Bunt Cake

3 cups shredded zucchini
3/4 cup cocoa
1 2/3 cup flour
2 cups sugar
1 tsp. cinnamon
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 eggs
1/2 cup vegetable oil
1 tsp. vanilla

Preheat oven to 350. Coat a 9 inch bunt pan with cooking spray.

Shred the zucchini and set aside.
In a large bowl combine the dry ingredients.
In a small bowl combine the eggs, oil, and vanilla. Add the egg mixture to the dry ingredients and beat vigorously by hand until well blended. Mixture will be very stiff.
Stir in shredded zucchini until well blended. Pour batter into prepared pan and bake for 50-55 minutes. Cool in pan on a wire rack for 20 minutes. Remove from pan and cool completely. When cool, sprinkle with powdered sugar, or drizzle with melted chocolate.
Submitted by Becky