Lemon Bars

1. Cream together 1 cup butter and 1/2 cup powdered sugar.
2. Add 1/2 tsp. salt and 2 cups flour and mix well.
3. Pat into a 9" x 13" greased baking pan. Bake at 350* for 15-20 minutes.
4. Mix together 4 eggs, 2 cups sugar, 1/2 tsp. baking powder, 1/4 cup flour, 1/4 cup lemon juice and pour over hot crust.
5. Bake at 350* for 20-25 minutes. When done, sprinkle with powdered sugar. Cut when cool.

Crockpot Zucchini Ziti

1 jar spaghetti sauce (I like Prego)
16 oz ziti noodles
2 cups lowfat cottage cheese
2 cups grated mozzarella cheese
1 med. zucchini
1 tsp. oregano
1 tsp. basil
1/2 tsp. pepper

1. Combine the cottage cheese, mozzarella, oregano, basil and pepper in a med. bowl.

2. Spoon 1/2 cup spaghetti sauce into bottom of crockpot.

3. Layer 1/3 of the ziti noodles, chopped zucchini, cheese mixture and sauce. Repeat three times. Try to keep the cheese away from the sides of the crock pot so it doesn't burn.

4. Cook on low for 2 hours.

Nutella Cookies

1 stick butter
1/2 cup sugar
1/2 cup brown sugar
1/3 cup Nutella
2 tsp vanilla
1/3 cup milk
2/3 cup cocoa powder or 1/2 square of baker's chocolate
1 tsp baking powder
1 1/2 cups flour

Cream together butter, sugar, brown sugar, and Nutella. Add the vanilla and milk; mix. Mix in chocolate/cocoa, then flour and baking powder.

Let mixture set in fridge for at least 15 minutes. Then roll out into balls and place on foil or parchment paper. Press with the bottom of a jar or cup.  Bake for 10-12 minutes at 325*.  Makes 3 dozen.

Buttercream Frosting

1-1 1/2 sticks of butter

2 cups powered sugar

1 1/2 Tbsp. milk

1/2 tsp. vanilla

Beat together.

Gingerbread Cookies

Cream together:
1 stick of butter
1 egg
1/2 cup sugar
3/4 cup molasses

Mix in:
3 cups of flour (I use wheat, and it's delicious!)
1/4 tsp. salt
3/4 tsp. baking soda
2 tsp. ginger
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves

Roll out dough, adding flour to prevent sticking. Use a gingerbread man or a pumpkin or what ever you prefer.

Cook at 350* for 8-12 minutes.

Frost with buttercream frosting.

Canning Tomatoes

1. Grow and pick tomatoes - try to avoid cracked ones, and don't let them sit too long and begin to rot. (Approximately 23 pounds of tomatoes for a batch of seven 1-quart bottles.
2. Blanch tomatoes by placing them in boiling water for 30-60 seconds. Transfer to a bowl of cold water immediately.
3. Remove cores and peelings.
4. Place into jars (pressing them down and going around the edges with a non-metallic spatula/spoon to remove all bubbles) until they just reach the neck.
5. Add 2 tablespoons of lemon juice and 1 teaspoon of salt per quart. The final volume should be about 1/4-1/2 inch from the rim.
6. Wipe off the rim and threads of the jar with a damp, clean cloth.
7. Place lids on and screw down evenly and firmly, just until resistance is met-fingertip tight.
8. Set it onto the elevated rack in the boiling-water canner. Water must cover the two-piece caps on the jars by 1 to 2 inches. Add boiling water, if necessary. Put lid on canner. Bring water to a boil. Start counting processing time after water comes to a rolling boil.
9. Process pints 40 minutes, quarts 45 minutes, at a gentle but steady boil.
10. Remove bottles from canner using canning tongs. Set on a towel to cool 12 hours--Most lids will make a popping sound as it cools.
11. Check for seal by pressing on the lid--it should not push in.