Zucchini Bread

Ingredients

• 3 eggs
• 2 cups sugar
• 1 cup oil
• 4 cups fresh zucchini, grated or 2 cups frozen
• 2 teaspoons vanilla
• 3 cups + 3 tablespoon flour
• 1 ½ teaspoons cinnamon
• ½ teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup nuts or chocolate chips, optional (my mom uses Grapenuts)

Directions

Preheat oven to 375 degrees, grease bread loafs pans or 2 larger loaf pans.

Mix all ingredients in order, as listed. Mix until well combined. 

Once it is well combined pour into 2- 3 bread pans, make sure to divide evenly and bake at 375 for 40-50 minutes.

Time may vary depending on oven; insert toothpick to make sure bread is done.

No Bake Cookies

Ingredients:

1 3/4 c white sugar

1/2 c milk

1/2 c butter

4 Tbs cocoa powder

1/2 c crunchy peanut butter

3 c quick oats

1 tsp vanilla

Directions:

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonfuls onto wax paper. Let cool until hardened.

Green Beans

Snip and wash green beans.  Fill pint jars about 2" below rim.  Add 1/2 tsp salt per jar.  Add boiling water to 1" below rim (covering beans).  Wipe rims and put on lids (that have been in hot water for 5 minutes).  Screw on rings to 'hand tight'.  Put in pressure canner and put water to first notch.  Seal lid and turn on heat.  When steam starts to come out, wait 10 minutes and then put weight on.  Once sealed, get pressure to 15 lbs.  Pressurize for 20 minutes at 15 lbs.