Easy Chocolate Chip Cookies

Prep Time: 10 minutes Cook Time: 11 minutes

1 (18.25 ounce) package yellow cake mix

1/2 cup butter, softened

2 eggs

1 teaspoon vanilla extract

2 cups semisweet chocolate chips

Preheat oven to 350*. Pour the cake mix into a large bowl. Stir in the butter, eggs, and vanilla with an electric mixer until well blended. Stir in the chocolate chips. Drop by rounded spoonfuls onto cookie sheets. Bake for 11 to 15 minutes in the preheated oven, until the edges are golden. Cool on baking sheets for a few minutes before removing to cool on wire racks.

Pumpkin Cookies!

October is one of my favorite times of the year. Not because it gets cold but because I love my dad's pumpkin cookies. The 1st of October marks the beginning of pumpkin cookie season around my house. So when I was stumped on what I would take for dessert at my in-laws Sunday dinner I decided what better to take then my dad's pumpkin cookies. I may even make a double batch so that we can go out haunting for FHE tomorrow night.

Here is what you will need:
1/2 Cup shortening
1/2 cup white sugar
1 tsp. vanilla
1 1/2 cups brown sugar
2 eggs
2 1/2 cups flour
1 tsp baking soda
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
1 1/2 cups pumpkin
Chocolate chips
Optional: Nuts and Raisins

Cream together shortening and white sugar. Add vanilla, brown sugar, and eggs. Beat all ingredients together. Sift together flour, baking soda, baking powder, salt, ginger, cinnamon. Mix all together. Then add Pumpkin, Chocolate chips, Nuts and Raisins. Mix well. Let batter sit covered for about an hour(this is a secret my dad taught me so the cookies come out fluffier) . Drop dough by tsp. on ungreased cookie sheet. Bake at 350* for 10 minutes.

**A plain vanilla icing maybe used if desired (but ours don't usually last that long).**

Zucchini??? Anyone???

Last night at a family dinner with my mom's family my aunt gave us all some vegetables out of her garden and that included some Zucchini. Here are the amazing zucchini recipes that I have collected.

This first recipe comes from B. Webb a wonderful women that serves with my mother-in-law in their ward relief society presidency. I have to say I wondered how it would be with no meat but it is totally to die for.

Zucchini Casserole

What you will need.

2-3 zucchini's or crock neck squash

1 cup of Sour cream

1 can Cream of Chicken soup. (We use cream of mushroom because my bother-in-law is allergic to Chicken it turns out just as good.)

1/2 Cup Diced celery

1/2 Chopped Onion

1 Cup Shredded carrots

1/2 Cup butter

1 Box Chicken Stove top Stuffing (We use Pork so my bother-in-law can eat it)

First melt 1/4 cup butter in the bottom of the sauté pan. Next add the Zucchini, Crock neck squash, celery, onion, and carrots. Cook until all vegetables become soft and zucchini because almost a see through color. Next Mix Sour cream and Cream soup together. You will also need to melt remaining amount of butter and mix it with your box of stove top stugging. In a 9 x 13 baking dish cover bottom of pan with cooked vegetables, top with sauce mixture, then sprinkle top with stove top stuffing. Cook in over at 350* for about 30 to 40 minutes.

Looking for a new cookie Recipe? How about trying these Zucchini cookies. This recipe comes from my old boss C. Bauman's wife. She use to make them all the time and send them to work with him. I think I could eat a whole bag of these and not share one!

What you will need:

1/2 Cup Shortening

1/2 Cup White Sugar

1 Cup Brown Sugar

2 eggs

1 tsp. Vanilla

This will all need to be creamed together.

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

1 tsp nutmeg (optional)

1/2 tsp. salt

3 1/2 Cups flour

2 Cups Rolled Oats (quick)

2 Cups Grated Zucchini

1 Cup chocolate Chips

Raisins and nuts (Optional)

Mix all together. Bake at 375* for 12-15 Minutes.

This recipe comes for an old boyfriends mom. Hey what can you do when the cake is good you keep making it. R. Gilbert was a great cook and I am glad she shared this recipe with me and my family.

Zucchini Bread

What you will need:

2 Cups raw grated zucchini

1 cup Oil

3 Cups Flour

2 cups Sugar

3 Eggs

3 tsp. Vanilla

1 tsp. Salt

1 tsp. Baking soda

3 tsp. Cinnamon

1/4 tsp. Nutmeg

1/4 tsp. baking powder

3/4 cups walnuts (Chopped)

Mix in order & pour into two floured loaf pans. Bake at 350* for 1 hour.