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

Hamburger Soup

3 diced potatoes
1 1/2 to 2 c. diced carrots
4 c. water
2 boullion cubes
onion to taste
salt & pepper to taste

Cook until vegetables are tender

Add 1 lb of browned hamburger
Submitted by Amy

Creamy White Chili

1 lb. boneless/skinless chicken
2 cans chicken broth
2 cans Great Northern Beans, rinsed & drained
1 can chopped green chilies
1½ tsp. garlic powder
1 tsp. ground cumin
½ tsp. pepper
¼ tsp. cayenne pepper*
1 c. sour cream

Place ingredients in crock-pot, cook low/med. for 5-6 hours. Before serving shred chicken, add sour cream. Garnish with pico, avocado, tortilla chips, or shredded tortillas.
*This is a bit on the spicy side if you like it more mild use less cayenne pepper or none at all
Submitted by Eve

Creamy Tomato Soup

1 med onion chopped
2 Tbsp Butter
2 cans (14 1/2 oz each)diced tomatoes, undrained
2 cans (10 3/4 oz each) condensed tomato soup, undiluted
1 1/2 c. milk
1 tap sugar
1/2 to 1 tsp dried basil
1/2 to 1 tsp paprika
1/8 to 1/4 tsp garlic powder
1 pkg (8 oz) cream cheese, cubed

in a sauce pan, saute onion in butter until tender. Stir in tomatoes, soup, milk, sugar and seasonings. bring to a boil. reduce heat; cover and simmer for 10 min. stir in cream cheese until melted. serve immediately. Yield:8 servings (about 2 quarts)

Submitted by Kera

Broccoli wild rice soup

1 package (6 oz)chicken and wild rice mix
5 c. water
1 package (10 oz) frozen broccoli, thawed
1 mad carrot, shredded2 tsp dried minced onion
1 can (10 3/4 oz)cream of chicken soup undiluted
1 package (8oz) cream cheese, cubed
1/4 c. slivered almonds (optional)

In a large sauce pan, combine rice contents of seasoning packet and water; bring to a boil. reduce heat;cover and simmer for 10 min. stirring once. Stir in the broccoli, carrot and onion. cover and simmer for 5 min. Stir in soup and cream cheese. cook and stir until cheese is melted. stir in almonds if desired. Yield: 8 servings or about 2 quarts.
Submitted by Kera

Corn Chowder

6 c. chicken broth
1 onion diced
2 cloves garlic minced
4 small to medium potatoes diced
2 medium carrots grated
2 stalks celery diced (or you can use the center part of the celery that has all the leaves yum!)
1/2 lb bacon cooked and broken into pieces
4 cans cream corn
4 cans whole kernel corn drained(you can also use 1 bag frozen instead of whole)
4 tbsp flour (for rue, see instructions)
2 cans evaporated milk

in a large pot, Cook onion, garlic,potatoes, carrots and celery in broth until potatoes are tender. once veggies are done pull out about 3/4 c. of the broth and set aside for later. Add bacon and corn and bring back to a boil. Mix 4 Tbsp flour with the broth you set aside earlier to make the rue. Add rue to the boiling soup and stir well for a few minutes to make sure you don't get lumps. Right before serving add the evaporated milk and stir well.

*when using a crock pot I first cook the vegetables in the broth then add them to the crock pot and add the corn and bacon into the crock pot. I do the rue about 30 min before serving because if you do it too early it will lump at the bottom and not be creamy. I add the milk about the same time I turn the crock pot off.

Submitted by Katherine

Creamy Zucchini and Carrot Soup

1 cup chopped onion
1/4 cup butter
4 1/2 cups sliced fresh carrots
2 small zucchini, sliced
1 large potato, peeled and cubed
2 cans (14 oz each) chicken broth
1 tsp ground ginger
2 cups heavy cream
1 tsp crushed dried rosemary
1/2 tsp salt
1/8 tsp pepper

In a dutch oven, sauté onion in butter until tender. Add carrots, zucchini, potato, broth and ginger. Cover and cook 30 minutes, or until vegetables are tender. Cool 15 minutes. Transfer to a blender or food processor in small batches; cover and process until smooth. Return to the pan; stir in cream, rosemary, salt and pepper. Cook over low heat until heated through (do not boil). Makes 10 servings
Submitted by Becky