Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 3 teaspoons ground cinnamon
• 1/4 teaspoon baking powder
• 3 eggs
• 2 cups white sugar
• 3 teaspoons vanilla extract
• 1 cup vegetable oil
• 3 cups grated zucchini
• 1 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift together flour, salt, soda, cinnamon, baking powder.
3. Beat eggs. Add and mix well sugar, vanilla, and oil. Add zucchini to egg mixture. Add dry ingredients, mixing well. Stir in nuts if desired. Pour into 2 ungreased loaf pans.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.

 

Ingredients

• 3 eggs
• 2 cups white sugar
• 1 cup vegetable oil
• 2 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts
• 1 cup semisweet chocolate chips
• 1 tablespoon orange zest
• 3 cups all-purpose flour
• 1/4 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg

Directions

1. Sift together flour, baking powder, soda, salt, and spices.
2. In a large bowl, beat eggs until light and fluffy. Add sugar, and continue beating until well blended. Stir in oil, vanilla, zucchini, nuts, chocolate chips, and orange rind. Blend in sifted ingredients. Turn batter into two greased 9 x 5 inch loaf pans.
3. Bake at 350 degrees F (175 degrees C) for 50 minutes, or until bread tests done. Remove loaves from pans, and cool. Chill before slicing.

Ingredients

• 1 (8 ounce) package cream cheese
• 1 (14 ounce) can sweetened condensed milk
• 3/4 cup peanut butter
• 3 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1 cup frozen whipped topping, thawed
• 1 (9 inch) prepared graham cracker crust
• 2 tablespoons chocolate syrup

Directions

1. Beat cream cheese until fluffy. Beat in milk and peanut butter until smooth. Stir in lemon juice and vanilla. Fold in whipped topping.
2. Pour filling into crust. Drizzle syrup over the filling, and swirl. Chill.

Ingredients

• 1 quart chocolate ice cream, softened
• 1/2 (16 ounce) jar crunchy peanut butter
• 1 (9 inch) prepared graham cracker crust

Directions

1. In a large bowl, mix ice cream and peanut butter together. Pour into pie crust and freeze until ice cream is firm. Serve and enjoy!

Ingredients

• 1/2 cup butter
• 1 1/2 cups all-purpose flour
• 1 cup chopped walnuts
• 1 (16 ounce) package frozen whipped topping, thawed
• 1 (8 ounce) package cream cheese
• 1 cup confectioners' sugar
• 1 (3.9 ounce) package instant chocolate pudding mix
• 3 cups milk
• 1/2 cup chopped walnuts

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a medium bowl, combine butter or margarine, flour and chopped walnuts. Mix, then pat into bottom of 9x13 " pan.
3. Bake at 375 degrees F (190 degrees C) for 20 minutes. Allow to cool.
4. Beat softened cream cheese with confectioners sugar until smooth. Fold in 1/2 of the whipped topping. Spread over cooled crust.
5. In a medium bowl, combine chocolate pudding mix with 3 cups milk. Mix well and spread over cream cheese mixture.
6. Spread remaining 1/2 container of whipped topping over pudding. Sprinkle with 1/2 cup chopped nuts.

Ingredients

• 1/2 cup butter, softened
• 1 1/4 cups all-purpose flour
• 1/2 cup chopped walnuts
• 1 (8 ounce) package cream cheese, softened
• 1 cup confectioners' sugar
• 2 (3 ounce) packages instant pistachio pudding mix
• 3 cups milk
• 1 (16 ounce) package frozen whipped topping, thawed

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In medium bowl, mix butter or margarine, flour and chopped nuts. Press into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 20 minutes. Cool completely.
3. In a medium bowl, combine softened cream cheese and confectioners sugar, beat until smooth, then spread over cooled crust.
4. In a large bowl, combine pudding mix with 3 cups milk. Beat until smooth, and spread over cream cheese layer.
5. Spread whipped topping over pudding layer. Sprinkle with nuts. Refrigerate until ready to serve.