Enchilada Sauce

3 Tablespoons vegetable oil
1 Tablespoon flour
2 Tablespoons chili powder (original recipe calls for 1/4 cup but I don't like chili powder that much so I cut it in half so if you prefer you can add more)
2 cups chicken stock
10 oz tomato paste
1 tsp oregano
2 tsp. garlic powder
pinch of cinnamon
1/2 tsp sugar
1/2 tsp salt

In a saucepan heat oil, add flour, smoothing and stirring with a wood spoon.  Cook for 1 minute.  Add chili powder and cook for 30 seconds.  Add chicken stock, tomato paste, oregano, garlic powder, cinnamon, sugar and salt.  Stir to combine.  Bring to a boil, reduce heat to low and cook for 15 minutes.

Cornbread

2/3 cup butter
1 cup sugar
3 eggs
1 2/3 cup milk
2 1/3 cups flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt

In a mixing bowl, cream butter and sugar.  Combine the eggs and milk.  Combine flour, cornmeal, baking powder and salt; add to creamed mixture alternately with egg mixture.

Pour into a seasoned/oiled 6 quart dutch oven.  Bake, with lid off, at 400° for 22-27 minutes or until a toothpick inserted near the center comes out clean.

Sloppy Joes

1 lb ground beef
1/4 cup chopped onion
1/2 teaspoon garlic powder
1 teaspoon mustard
3/4 cup ketchup
1 Tablespoon brown sugar
salt to taste
black pepper to taste

Brown ground beef and onion...drain off excess fat.

Stir in garlic powder, mustard, ketchup and brown sugar; mix thoroughly.  Reduce heat and simmer for 30 minutes.  Season with salt and pepper.

Classic Strawberry Shortcakes (using Bisquick mix)

2 1/3 cups Bisquick
1/2 cup milk
3 Tablespoons sugar
3 Tablespoons butter, melted

1 quart strawberries, sliced with 1/4 cups sugar
 Whipped Cream

Heat oven to 425° F.  In a large bowl, mix strawberries and 1/4 cup sugar; set aside.

Sir Bisquick, milk, sugar and butter until soft dough forms.  On ungreased cookie sheet, drop dough by spoonfuls...makes about 8 biscuits. 

Bake 10-12 minutes or until golden brown.

Split warm shortcakes; fill and top with strawberries and whipped cream.

Homemade Bisquick

9 cups flour
1/4 cup sugar
2 1/3 cups powdered milk
1 Tablespoon salt
1/3 cup baking powder
2 cups shortening

In a large bowl, stir the flour, dry milk, baking powder, sugar and salt; Cut the shortening into the dry ingredients until the MIX is the consistency of cornmeal. Place the mix in a covered container and keep in a cool, dry place. In warm weather the MIX should be refrigerated. Use within a month.

Chocolate Zucchini Bread

It is THAT time of year. You know, the time of year when you have to start locking your car. No, not as a theft prevention, but as a zucchini-ing prevention. (Should I really be advertising that I don't lock my car year round?) It's the time of year of the zucchini drive by's. The time of year of coming home to zucchinis left on the door step. Don't get me wrong, I LOVE zucchini. Love, love, love it. But, goodness!! Those plants can produce! It takes some thought and imagination to figure out what to do with all of it (besides leaving it on the doorstep of unsuspecting neighbors). But here's one recipe that will help to diminish the supply: chocolate zucchini bread. It's a good one. Actually, a great one. I am generally not a fan of recipes that call for dirtying more than one bowl and this one takes a few. But it is so worth it. And don't skip the topping because it takes this recipe from great to a-maz-ing. So bring on the zucchini! And eat your chocolate zucchini bread with a clear conscience knowing that you are getting your vegetables. (It's practically health food, right?)

Chocolate Zucchini Bread {makes 2 loaves}

2 C flour
2 t cinnamon
1/2 t salt
1 1/2 t baking soda
6 T unsweetened cocoa powder
1/2 C canola oil
1 C sugar
1/4 C brown sugar
3 eggs
2 t vanilla
1/2 C sour cream
3 C grated zucchini
3/4 C mini chocolate chips
optional: zest from one orange

Topping:
2 T brown sugar
2 T white sugar
1/2 t cinnamon

Preheat oven to 350 degrees. Butter and flour 2 loaf pans and set aside.

Mix topping ingredients in a small bowl and set aside.

Place flour, cinnamon, baking soda, salt, and cocoa powder in a small bowl and whisk to combine. Set aside.                                                                                                                                                    With a stand or hand mixer beat oil, white sugar, brown sugar, and eggs until combined and slightly fluffy, 1-2 minutes. Add vanilla and sour cream and mix until combined. Gently stir in the grated zucchini (and zest if you’re using).  Take a spoonful of the flour mixture and stir in with the chocolate chips (that will help keep them evenly distributed.) If you only have regular chocolate chips, or a chocolate bar, just give it a chop so it’s the size of mini chocolate chips. Add the remaining flour mixture to the batter and stir just until combined. Add chocolate chips and stir to combine. Divide the batter between the two pans. and sprinkle topping over each. Place pans on a cookie sheet for easy moving. 

Bake in your preheated 350 degree oven for 50-60 minutes. I set my timer for 45 minutes and then keep an eye on it for the remainder.

Chocolate chocolate chip cookies

Ingredients

• 2 1/4 cups flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 sticks butter, softened
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 2 large eggs, beaten
• 1 tablespoon vanilla
• 1/2 cup unsweetened cocoa
• 2 cups chocolate chips, 2 Hershey's chocolate bars, chopped or M&M'S
• 1 cup chopped walnuts (optional)

Directions

Preheat oven to 375 degrees. In a bowl stir together flour, salt, and baking soda. In another large bowl stir together butter, both sugars, eggs, vanilla and cocoa. Gradually stir flour mixture into butter mixture and mix until combined. Stir chocolate chips and walnuts, if using, and stir to distribute evenly.

For cookies: Drop dough by tablespoonfuls onto greased baking sheets and bake about 10 minutes. Cool on a baking rack.