Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

I got recipe from Real Mom's Kitchen....I took it to a party and it was a big hit!

Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

3 cups peeled and shredded zucchini
1 1/2 cups sugar
2 eggs
1 cup oil
1 tsp lemon extract (optional, which I used)
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
zest of 1 lemon
2 cups blueberries (I only used 1 1/2 cups)

Beat zucchini, sugar, eggs, oil, and lemon extract. Sift together dry ingredients and stir in with lemon zest. Fold in the blueberries gently. Pour into a well greased and floured Bundt cake pan. Bake at 325 for about 65 minutes or till toothpick comes out clean. Let sit in pan for 5-10 minutes, then invert onto cooling rack. Cool completely and frost with lemon cream cheese frosting.

Lemon Cream Cheese Frosting

3 Tbsp soft butter
3 oz soft cream cheese
2 cups powdered sugar
dash salt
zest of 1 lemon (2-3 tsp)
2 Tbsp fresh lemon juice (approximately)

Beat butter and cream cheese till smooth. Add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.

Enjoy!

Chiffon Salad~

I am in charge of the Hostess' for Miss Russet and we did the tea last week! This was our dessert! It is really good and simple, but does need to be prepared in advance. I just seved it in waffle bowls.....



Chiffon Salad~



4 cups boiling water

1 large cook and serve vanilla pudding

1 large jello



Set up in fridge for 5 hours.



Then mix jello/pudding mixture with large container of cool whip with electric mixer.



Refrigerate until ready to serve and enjoy.



*If using raspberry jello - added fresh raspberries when mixing in cool whip

*If using peach jello - add mandarin oranges when mixing in cool whip.

*Do not use Grape....I don't know why, but that is what I was told??

*Be Creative :)

Cream Cheese Sheet Cake~

Delicious..........if you don't share you will eat the whole thing. I am not joking! :)





Cream Cheese Sheet Cake~





1 cup plus 2 tablespoons butter or margarine, softened


6 ounces cream cheese, softened


2 1/4 cups sugar


6 eggs


3/4 teaspoon vanilla extract


2 1/4 cups flour





Frosting~


1 cup sugar


1/3 cup evaporated milk


1/2 cup butter or margarine


1/2 cup chocolate chips (I used milk chocolate, but you could use semisweet.)





In a mixing bowl, cream butter, cream cheese, and sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla. Add flour; mix well. Pour into a greased cookie sheet. (15x10x1 in) Bake at 325 degrees fro 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool completely. For frosting, combine sugar and milk in a saucepan; bring to a boil over medium heat. Cover and cook for three minutes(do not stir). Stir in butter and chocolate chips until melted. Cool slightly. Stir; spread over cake. Yield 24-30 serings.

Turtle Bars~

I just received this recipe and haven't made it yet, but plan on making it this week!
Enjoy~I know I will when I get it made!

Turtle Bars

1 roll sugar cookie dough
2 cups semi sweet choc chips
2 cup pecans, chopped
2 cups almonds, chopped
1 12 oz. bottle caramel ice cream topping
1/2 cup brown sugar
1 cube butter
1 pkg. cinnamon graham crackers, crushed

Preheat oven to 350. Press cookie dough into bottom of 9x13 pan. Sprinkle 1 cup each of the chips and nuts on the dough and gently press into the dough. In medium saucepan, combine caramel, butter, sugar, and crushed graham crackers. Heat just until boiling, stirring occasionally. When the mixture boils, remove from heat and pour over chips and nuts. Sprinkle remaining chips and nuts over caramel mixture. Bake for 25 minutes. Remove from oven and cool for 10 minutes, then loosen edges from pan. Wait until completely cool before cutting.

Raspberry Cool Whip Jello

YUMMY~ I am always looking for a jello recipe that I really like and have yet to find one, until this last week! I LOVED this one!

Raspberry Cool Whip Jello

1 package (3 oz.) raspberry jello
2/3 cup boiling water
1/2 cup cold water
2 TBSP. sugar
1 (8 oz.) package cream cheese, softened
1/4 cup skim milk
2 (9 oz) containers Cool Whip, thawed
fresh or frozen raspberries

1. Place Jello in large bowl. Add boiling water and stir until dissolved. Stir in cold water.
2. Cover bowl with plastic wrap and refrigerate for half hour.
3. Meanwhile, beat sugar and cream cheese with an electric mixer until smooth and fluffly. Beat in milk. Stir in one container of Cool Whip.
4. Remove Jello mixture from refrigerator and stir in the remaining container of Cool Whip until completely smooth. (I also added raspberries to this portion - you can just garnish with raspberries, but I added them in this mixture as well and it was great!)
5. In a glass bowl with tall sides, pour half of the raspberry Jello mixture. Top with cream cheese-cool whip mixture. Top with remaining raspberry Jello mixture.
6. Refrigerate until set, about an hour. Garnish with more raspberries.

NOTE: recipe says low fat cream cheese and cool whip can be used as well.