Creamy Ranch Dressing

1 cup buttermilk

1 cup mayo

1 cup sour cream

1 tsp. parsley flakes

1/4 tsp. black pepper

1 T. lemon juice

1 T. vinegar

1 T. garlic salt

1 T. onion powder

Combine all ingredients and mix well with a whisk. Refrigerate.

NOTE: A half recipe makes 2 cups of dressing, which is plenty

Black Bean and Couscous Salad

1 cup couscous

1-1/4 cups chicken broth

6 T. Olive oil

4 T. lime juice

2 tsp. red wine vinegar

1 tsp. cumin

6 green onions

1/2 red pepper chopped

1/4 cup finely chopped fresh cilantro

1 can shoepeg corn, drained

2 cans black beans (rinsed and drained)

Bring the chicken broth to a boil.

Add couscous to broth, remove from heat and cover for 5 minutes.

Whisk together oil, lime juice, vinegar and cumin.

Fluff couscous in a large mixing bowl; add onions, pepper, cilantro, beans and corn.

Pour oil mixture onto couscous and toss to coat. Salt and pepper to taste.

Chill before serving.

NOTE: Keeps well for serveral days. Dressing and veggies could be used on left over brown rice.

Chocolate Zucchini Cake

1/2 cup butter ( one stick)

1/2 cup vegetable oil

1-3/4 cups sugar

1 tsp. vanilla

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

2 eggs

1/2 cup sour cream, buttermilk or yogurt

2-1/2 cups flour

3/4 cup dutch-process cocoa

2 tsp. espresso powder

2 cups shredded zucchini

1/2 cup chocolate chips

1 cup chocolate chips for icing

1. Preheat the oven to 325 degrees. Lightly grease a 9x13 in pan.

2.In a large bowl, cream together the butter, oil, sugar, vanilla, baking soda, baking powder and salt. Beat in the eggs

3. Stir in the sour cream (or buttermilk or yogurt) alternately with the flour. Then add the cocoa and espresso powder, mixing until smooth. Finally, fold in the zucchini and 1/2 cup chocolate chips.

4. Spoon the batter into the prepared pan. Bake the cake for 30-35 minutes, until the top springs back lightly when touched and it seems set. Slide the cake out of the oven, sprinkle it evenly with the 1 cup chocolate chips and return it to the oven for 5 minutes or until a cake tester in the center comes out clean. Remove the cake from the oven and use a cake spatula or rubber spatula to spread the chocolate chips into a smooth glaze Cook on a rack.

Angel Lush Cake

1 pkg. (4 serving size) Vanilla instant pudding

1 can crushed pineapple in juice, undrained

1 cup thawed Cool Whip

1 pkg. angel food cake

1. Mix pudding mix and pineapple in medium bowl. Genly stir in whipped topping.

2. Cut cake horizontally into 3 layers.

3. Place bottom cake layer, cut side up, on serving plate. Spread 1-1/3 cups of the pudding mixture onto cake layer; cover with middle cake layer. Spread 1 cup of the pudding mixture onto middle cake layer; top with remainin cake layer. Spread with remaining pudding mixture.

4. Refrigerate for at least 1 hour. Refrigerate left over cake.

Note: You can use sugar free, fat free pudding and fat free whipped topping to make this a very light in calorie dessert.

Vanishing Oatmeal Raisin Cookies

1/2 pound butter, softened (2 sticks)

1 cup firmly packed brown sugar

1/2 cup sugar

2 eggs

1 tsp. vanilla

1-1/2 cups flour

1 tsp. baking soda

1 tsp. cinnamon

1/2 tsp. salt

3 cups oatmeal

1 cup raisins (I like Craisins best)

1. heat oven to 350 degrees

2. Beat together butter and sugars until creamy

3. Add eggs and vanilla; beat well

4. Add combined flour, baking soda, cinnamon and salt; mix well.

5. Stir in oats and craisins; mix well

6. Drop by rounded Tablespoonfuls onto ungreased cookie sheet.

7. Bake 10-12 minutes oar until golden brown.

8. Cool 1 minute on cookie sheet; remove to wire rack.

About 4 dozens cookies

note: Can be made as bar cookies. Bake 30-35 minutes in ungreased 13x9 inch metal baking pan.