Frosted zucchini bars

Frosted Zucchini Bars
3 eggs
2 cups sugar
1 cup vegetable oil
2 1/4 cups all-purpose flour
3/4 teaspoon baking powder
1 1/2 teaspoons baking soda
Dash of salt
1 teaspoon cinnamon
3 teaspoons vanilla
2 cups grated zucchini
3/4 cup chocolate chips or raisins
1 cup chopped nuts
Frosting (see below)
Heat oven to 350 degrees. Beat eggs. Add sugar, then oil, beating well. Stir together flour, baking powder, baking soda, salt and cinnamon; add to egg mixture. Stir in vanilla, zucchini, chocolate chips and nuts. Spread into greased 15 by 17 inch jelly roll pan. Bake for 20 to 25 minutes. Do not overbake. Cool. Frost; cut into bars.
Frosting:
1 stick margarine
1 (3 ounce) package cream cheese
1 teaspoon vanilla
2 1/2 cups powdered sugar
Blend all ingredients together.

Cheesy ham and noodles

Cheesy Ham And Noodles
12 ounces uncooked linguine
3 cups half and half
2 cups shredded Swiss cheese
1 cup frozen peas
1 tablespoon Dijon mustard
1 (12 ounce) lean ham steak, chopped
1 (10 ounce) package refrigerated Alfredo sauce
Bring water to a boil in 4 quart saucepan. Cook linguine for 5 minutes; drain. Transfer pasta to a lightly greased 4 quart slow cooker. Add half and half, 1 cup cheese, peas, mustard, ham, and Alfredo sauce, stirring gently to blend. Sprinkle with remaining 1 cup cheese. Cover; cook on low for 3 hours, or until pasta is tender.
Makes 6 servings.

Monster oatmeal and raisin cookies

Monster Oatmeal And Raisin Cookies
1 cup margarine
2 1/4 cups brown sugar
2 cups sugar
6 eggs
2 1/2 cups peanut butter
2 tablespoons vanilla
4 teaspoons baking soda
9 cups oatmeal
9 ounces raisins
Cream together margarine, sugars, eggs and peanut butter; mix well. Add vanilla, baking soda, oatmeal and raisins. Drop onto cookie sheet. Bake at 350 degrees for 10 to 12 minutes, or until done.

Easy peanut butter cookies

Easy Peanut Butter Cookies
1 (14 ounce) can sweetened condensed milk
1 cup peanut butter
1 egg
1 teaspoon vanilla
2 cups biscuit baking mix
Sugar
Beat together sweetened condensed milk, peanut butter, egg and vanilla until smooth. Stir in baking mix. Chill for 1 hour. Shape into 1 inch balls. Roll in sugar. Place cookies on ungreased cookie sheet; flatten with fork. Bake at 350 degrees for 6 to 8 minutes.

Sweet N spicy braised pork tacos

Sweet ‘N’ Spicy Braised Pork Tacos
3 pounds boneless pork shoulder roast (Boston butt)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 (14 1/2 ounce) cans diced tomatoes with garlic and onions
1 medium-size sweet onion, chopped
1 to 2 chipotle peppers in adobo sauce, chopped
2 tablespoons cider vinegar
2 tablespoons dark brown sugar
1/4 teaspoon ground cumin
6 cups cooked white rice
1 (15 ounce) can black beans
16 to 20 (6 inch) fajita-size flour tortillas, warmed
Fresh cilantro sprigs, for garnish
Lime wedges, for garnish
Sprinkle pork with salt and pepper. Cook pork in hot oil in a large skillet over medium-high heat for 2 to 3 minutes on all sides, or until pork is browned. Stir together tomatoes, onions, peppers, vinegar, brown sugar and cumin in a 5 quart slow cooker. Add pork, turning to coat. Cover; cook on low for 10 hours, or until pork is fork-tender. Transfer pork to a cutting board and let stand for 10 minutes. Shred pork with two forks. Return shredded pork to slow cooker and stir until blended. Season with salt and pepper to taste, if desired. Serve immediately with a slotted spoon over rice and black beans in tortillas. Garnish, if desired.
Makes 8 to 10 servings.

Bacon macaroni n cheese

Bacon Macaroni ‘N Cheese
3/4 pound bacon, diced
1 cup onions, chopped
1 quart milk
2 teaspoons celery salt
1/2 teaspoon pepper
1/4 teaspoon Tabasco sauce
2 cups elbow macaroni
1 cup cheese, grated
1/2 cup pimiento, chopped
In large skillet, cook bacon and onion over low heat for 15 minutes. Drain drippings. Add milk, celery salt, pepper and Tabasco sauce. Heat to boiling; gradually add macaroni, so that milk continues to boil. Simmer, uncovered, for 20 minutes, stirring often. Add cheese and pimiento; stir until cheese melts. Serve hot.
Makes 4 to 6 servings.

Shortcut ravioli lasagna

Shortcut Ravioli Lasagna
1 pound ground round
1 cup refrigerated prechopped onion
2 garlic cloves, minced, optional
1 (24 ounce) jar pasta sauce
1 (25 ounce) package frozen cheese-filled ravioli (do not thaw)
1 (8 ounce) package shredded Italian six-cheese blend
Cook ground round, onion, and, if desired, garlic in a large skillet over medium-high heat until beef crumbles and is no longer pink; drain, if needed. Spoon 3/4 cup pasta sauce into bottom of a lightly greased 4 quart slow cooker. Layer half of ravioli, half of meat mixture and 1 cup cheese over sauce. Repeat layers with 3/4 cup sauce, remaining ravioli and remaining meat mixture. Top with remaining sauce; sprinkle with remaining 1 cup cheese. Cover; cook on low for 6 hours, or until pasta is tender.
Makes 4 to 6 servings.