Dear Food Blog

I am sorry that I have neglected you for the pass weeks!  School has begun and I have been busy with my school blog instead.   It is not because I don't like you any more,  I just need to spend sometime right now with my other blog.
Here are a few recipes to try.......

TWO-BITE POPTARTS
1 c. fresh cherries, pitted and diced
3 T. sugar
2 T. cornstarch
2 T. water
1/2 tsp. almond extract
1 pkg. prepared pie crusts

FOR THE POPS
wooden popscicle sticks

FOR THE GLAZE
1 c. powdered sugar
1-2 T. milk
1/2 tsp. vanilla
food coloring and sprinkles (optional)

In a small saucepan, combine cherries, sugar, cornstarch and almond extract. Heat on stove over medium heat until mixture has thickened. Remove from heat and allow mixture to cool. Unroll pie crusts and using a pizza cutter to slice them into 1 1/2″x 2″ rectangles (I used a ruler to measure mine into equal sizes. Just use a butter knife to score your pie crust before cutting).

Place a wooden popscicle stick on top of one of the cut rectangles, then spoon a small amount (about 1 1/2 tsp.) of cooled cherry filling into the center of the pie square, taking care not to get it near the edges. Gently lay a second rectangle over the top of the cherry filling. Press the edges of the rectangles together with a fork. Transfer to a baking sheet. Bake poptart pops in an oven preheated to 400 degrees for 8-10 minutes, or just until the edges begin to brown.

If you have extra zucchini here is a decadent treat.....

Zucchini German Chocolate Cake

4 eggs

2 c. shredded zucchini including peeling

3/4 c. oil

1 tsp. vanilla

1 (4 1/2 oz.) instant chocolate pudding

1 1/2 tsp. instant decaffinated coffee

1 pkg. chocolate cake mix (German chocolate mix)

Beat eggs, zucchini, oil, vanilla, chocolate pudding. Add coffee, cake mix (dry out of the box) and beat at low speed until moist, about 11 minutes. Bake in bundt pan about 1 hour at 350 degrees, or in a 9x13 pan 40-45 minutes.

Vanilla frosting makes an excellent topping for this cake.