Apple Cake with Cream Cheese Frosting

Beat until foamy:
2 eggs
1/2 cup oil

Add:
1 1/2 c. sugar
2 tsp. vanilla

Mix in the following ingredients by hand:
2 cups flour
2 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. salt

Add:
4 green apples (peeled and diced)
1 c. chopped walnuts

Bake in a greased 9 x 13 cake pan at 350 degrees for 45 minutes. After it has baked and cooled, spread the frosting on the cake and sprinkle walnuts on top to garnish.

Cream Cheese Frosting

8 oz. package cream cheese
3 tbsp. butter
1 tbsp. vanilla
1 1/2 to 2 cups powdered sugar

Beat with mixer until smooth.

Hot Artichoke Dip

This recipe was actually one of Dave's that he just brought home and we had it this past weekend. It was sooooo good! We all loved it, even the kids. I know there is already an artichoke dip on here, but it was too good not to share, it is also very easy to make.

2 jars of artichoke hearts
1 can diced green chilies
1 pkg of Knorr Leek Soup Mix
2 pkgs of Italian Cheese Blend
1 cup mayo

Combine altogether in a crock pot, set to low for an hour to 1 1/2 hours. Serve with tortilla chips. Enjoy!

Zucchini Pizza Casserole

This recipe is for the mountain of zucchini my family has grown in their garden! We need to put it in people's unlocked cars at church, doorbell ditch it on unsuspecting neighbors, or we could just try to keep using it! This recipe was shared today on KSL's Studio 5 and it's basically pizza made with a zucchini crust. Other than this recipe, the recipe posted below it, and zucchini bread, I'm out of recipes. If any of you have any other zucchini ideas, please share!!

3 cups shredded zucchini
1 clove garlic, minced
3 large eggs
1/2 cup shredded Parmesan cheese
1 1/2 cups reduced fat biscuit mix
1 can (15 oz) pizza sauce*

Any toppings you would like (sausage, pepperoni, olives, peppers, mushrooms . . . )
1 cup Italian Blend shredded cheese

Preheat oven to 350 degrees. Spray a 9x13 pan with non-stick spray. Mix together shredded zucchini, garlic, eggs, parmesan cheese and biscuit mix. Spread in bottom of prepared 9x13 pan. Drizzle with pizza sauce; gently spread over zucchini base. Top with pizza toppings of choice; top with 1/2 the Italian Blend cheese. Bake 45 minutes to 1 hour or until base is cooked through. Sprinkle with remaining cheese and return to oven until cheese is melted. Allow to set 5-10 minutes before cutting. Serves 8.

* May substitute pizza sauce with 15 ounces tomato sauce mixed with 1/2 teaspoon oregano leaves, 1/4 teaspoon ground thyme, 1 teaspoon Italian seasoning, 1/4 teaspoon garlic powder.

Cheesy Sauteed Squash

2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 Tbsp. olive oil
1/2 cup Shredded Mozzarella Cheese
2 Tbsp. chopped fresh basil
2 Tbsp. Grated Parmesan Cheese

Cook zucchini and squash in hot oil in large skillet on medium heat 3 min., stirring occasionally. Add garlic; cook an additional 3 min. or until vegetables are crisp-tender. Cooking longer will make the squash soggy! Remove from heat; stir in mozzarella cheese and basil. Sprinkle with Parmesan cheese just before serving. Makes four 3/4 cup servings.

From Kraft Foods