Zucchini Chocolate Chip Cookies

By: Steph Traphagan

From: Animal, Vegetable, Miracle

The year after I graduated from college, I spent almost five months living with a family in North Dakota, and working at their church. I lived with them while their first baby was born and for the first month of his life. During that time, it seemed like Elissa, the wife, was always making up some sort of delicious treats in the kitchen. We were always eating apple crisp or cookies or some such thing, and I have many fond memories from her kitchen and around her table. I remembered these cookies out of the blue about a month ago and absolutely had to have them. We found zucchini at Aldi and I whipped these up one evening–they are SO GOOD. My husband is generally skeptical of green vegetables but he loved them, and when I brought them to the catechesis class at church, the 5th and 6th grade students (and their parents!) loved them too.

Combine in a large bowl:

– 1 egg (beaten)

– 1/2 cup butter (softened)
– 1/2 cup brown sugar
– 1/3 cup honey
– 1 tbsp vanilla extract
Combine in separate, small bowl, and add to liquid mixture above:
– 1 cup white flour
– 1 cup whole wheat flour
– 1/2 tsp baking soda
– 1/4 tsp salt
– 1/4 tsp cinnamon
– 1/4 tsp nutmeg
Stir in:
– 1 cup finely shredded zucchini
– 12 oz chocolate chips
Drop by spoonful onto greased baking sheet and flatten with back of spoon. Bake at 350 for 10-15 minutes.

 

Country Ham and Corn Casserole

By: Steph Traphagan

From: Pillsbury

(Finished Casserole featured next to her Co-Op plates!)

Ingredients:
– 2 cups Ham-Steak (cubed)
– 1/2 cup green onions (chopped)
– 1/2 cup butter (melted)
– 3 eggs (beaten)
– 1(14.75oz) can Cream-Style Corn
– 1 (11oz) can whole kernel corn with red and green peppers (drained)
– 1( 7-8.5oz) pkg. corn muffin mix (ex. Jiffy Brand)
– 1 cup cheddar cheese (shredded)

(All ready to go in the oven!)

For directions, click here.