Zucchini Brownies with Chocolate Frosting

 Adapted from:  blogchef recipe

Ingredients:
 ½ cup vegetable oil
1 ½ cups white sugar
2 teaspoon vanilla extract
2 cups all purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 cups zucchini (shredded)
½ cup chopped walnuts (optional)

Chocolate Frosting-
 2-3 tablespoons unsweetened cocoa powder
¼ cup margarine
2 cups confectioners sugar
3-4 T.  milk (I used half and half!)
½ teaspoon vanilla extract

Step 1: Pre-heat the oven to 350 degrees. Grease and flour a 9×13 inch baking dish. In a large bowl mix together oil, sugar and 2 teaspoons of vanilla extract until well blended. In another bowl combine the flour, ½ cup cocoa powder, baking soda and salt. A little at a time stir into the sugar mixture. Fold in zucchini and walnuts. Spread the mixture evenly into the prepared baking dish.

Step 2: Place into the oven and bake for 25-30 minutes until the brownies spring back when gently touched. Remove from the oven and allow them to cool.
Step 3: To make the frosting- In a small saucepan over low heat melt together the cocoa powder and margarine. Set aside to cool. In a medium bowl blend confectioner’s sugar, milk, and ½ teaspoon vanilla extract. Stir in the margarine/cocoa mixture. Spread over cooled brownies and cut into squares.

Crab and Pasta Salad

Small shell pasta (1 box)
Celery chopped (1 whole stalk)
Imitation Krab meat (1- 1 1/2lbs)
Mayo
Seasoned salt
Dill weed
pepper

Cook pasta, strain, and cool under cold water.  In bowl, combine pasta, chopped
celery, and krab meat (flake the meat).  Add mayo until creamy and season with
seasoned salt, dill weed, and pepper to taste.

-April Orr

Deviled Egg Pasta Salad

1/2 cup thinly sliced red onion

1/4 cup cider vinegar

1 tsp. sugar

8 oz. large pasta-I used Rotini

12 hard boiled eggs

1/2 cup mayonnaise

3 T. Dijon style mustard

1/2 tsp. salt

1/4 tsp. cracked black pepper

1/2 tsp. paprika

1/2 cup chopped sweet pickles (I used sweet relish)

1 1/2 cups very thinly sliced celery

 

In a small saucepan combine onion, vinegar and sugar.  Bring to a simmer, stirring occasionally.  Remove from heat; set aside.

 

Meanwhile, cook pasta according to package directions (do not overcook).  Drain and rinse well with cold water.

 

Coarsely chop one egg for garnish, and set aside.  Halve remaining eggs; separate yolks from whites.  Coarsely chop egg whites; set aside.

 

For dressing, place yolks in a medium bowl; mash with a fork.  Add mayonnaise, mustard and vinegar/onion mixture.  Mix well. Gradually stir in 2 T. water, salt, paprika and pepper.  Set aside.

 

In a large bowl combine the egg whites, pickles or relish, celery, pasta and dressing; toss to combine.  Top with reserved egg and sprinkle with additional paprika and pepper.  Serve at once or cover and chill up to 6 hours.  Makes 10 servings.

 

Each serving has:  273 calories, 15 g fat, 422 mg sodium, 21 g carb, 1 g fiber, 11 g protein.