Vanilla Sour Cream Pound Cake

3 cups granulated sugar
1 cup butter
6 eggs, separated
2 teaspoons vanilla
1 cup sour cream
3 cups all-purpose flour, sift before measuring
1/4 teaspoon baking soda
1/4 teaspoon salt

Cream together sugar and butter, add the egg yolks one at time; beat well after each addition. Blend in vanilla and sour cream. Into a separate bowl, sift sifted flour, salt, and soda. Add sifted dry ingredients to batter; beat well. In a separate bowl, beat the egg whites until stiff peaks form. Fold egg whites into the cake batter. Pour into a greased and floured tube pan and bake at 300° for about 1 1/2 hours or until cake tests done.

Chocolate Dream by Alixa Winn

Make a pan of brownies and let cool

Make a large box of Jello instant chocolate pudding and let set

1 container of Cool Whip

some candy bars (I used heath)

Once cooled, layer brownies, chocolate pudding, and cool whip in bowl and do it twice. Top with crushed candy bar. Serve cold.

Zucchini a la Suz

Prep Time: 15 Min Cook Time: 15 Min Ready In: 30 Min Yield 8 servings

Ingredients

1. 1/4 cup butter
2. 3-4 medium zucchini, sliced
3. 1 large onion, sliced
4. 1 can petite diced tomatoes ( 15 oz)
5. 1 tbs. bacon bits( real)
6. 1 tbs. chopped garlic
7. Salt ,pepper, onion salt and Mrs. Dash's to taste
8. 1tbs. fresh chopped basil
9. 1 teaspoon soy sauce
10. 1/2 cup Italian dry bread crumbs
11. 1 cup shredded Cheddar cheese
12. 1/2cup grated Parmesan cheese

Directions

1. Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, garlic, tomatoes, basil, seasonings and bacon. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
2. Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover, and continue cooking 2 minutes, until cheese is melted. Sprinkle with Parmesan cheese to serve.