Witches' Fingers!

For a creepy treat this Halloween, add a few fingers to your party!

FINGERS

1 c. creamy peanut butter
1 sq. melted margarine
1 tsp. vanilla
2 c. powdered sugar (plus a little more)
stick pretzels
almond slices
red gel

Mix peanut butter, melted margarine, vanilla and powdered sugar. Form dough around pretzel to form the finger. Place almond slice as fingernail. Use dull side of knife to make knuckle marks. Add dribble of red gel at cut end of finger for the blood.

ENJOY!

Mounds of Zucchini - Part 2 :-)

Zucchini Cranberry Muffins

3 c. grated zucchini
2/3 c. melted butter
1 - 1/3 c. sugar
2 eggs, beaten
2 tsp. vanilla
2 tsp. baking soda
1/8 tsp. salt
3 - 1/4 c. flour
2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. walnuts
1 c. dried cranberries (may use raisins)

Combine sugar, eggs and vanilla. Stir in zucchini and then the melted butter. Mix in baking soda and salt. In separate bowl mix together flour, nutmeg and cinnamon. Stir dry ingredients into the zucchini mixture. Stir in walnuts and cranberries. Spoon into muffin pan, filling cups completely. Bake at 350 degrees for 25-30 minutes. Makes 24 regular muffins or 12 large muffins.

Mounds of Zucchini - What to do? :-)

It seems like whether or not you plant your own zucchini, we all end up with several lovely green vegetables that we need to use! :-) I know that most of us have several zucchini bread recipes but here are a couple that we tried this year at our house!

Onion Zucchini Bread

3/4 c. milk or buttermilk
1/4 c. butter or margarine, melted
2 eggs
2-3/4 c. shredded zucchini
2-1/2 c. flour
1/3 c. grated Parmesan cheese
1-1/3 c. French friend onions
1 Tb. baking powder 1 tsp. dried basil or 1 Tb. fresh
1/4 tsp salt

Lightly beat milk, butter and eggs in medium bowl. Stir in zucchini. Combine flour, cheese, onions, baking powder, basil and salt in large bowl. Stir milk mixture into dry ingredients, mixing just until dry ingredients are moistened. Spoon into loaf pan. Smooth top of batter and run knife down center. Bake at 350 degrees for 55-65 min. Cool on wire rack for 10 minutes.


Chocolate Zucchini Cake

2-1/2 c. flour
1/2 c. cocoa
1-1/4 tsp. baking soda
1-1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. cinnamon
3 eggs
2 c. sugar
3/4 c. oil
1/2 c. buttermilk (I have also used regular milk)
1-1/2 tsp. vanilla
1/2 tsp. almond extract
2-3/4 c. zucchini, shredded and lightly packed

Blend dry ingredients. In separate bowl blend remaining ingredients except for zucchini. Combine dry and liquid ingredients. Stir in zucchini. Add additional flour or buttermilk as needed to get cake batter consistency. Bake at 350 degrees in two loaf pans or one 13x9 pan for 35-45 minutes or until toothpick comes out clean. Serve with whipped topping or ice cream.


Have fun with your zucchini!