Chocolate Chip Zucchini Muffins

First I just want to say YUM!!! these are so good!!!

Ingredients

• 2 Eggs
• ½ Cup. Vegetable Oil
• ½ Cup Sugar
• ½ Cup Brown Sugar
• 2 tsp. Vanilla
• 1½ C. Zucchini
• 1½ C. Flour
• ½ C. Cocoa
• ½ tsp. Baking Soda
• 1 tsp. Baking Powder
• ½ tsp. Salt
• 1 Bag of Mini Chocolate Chips

Instructions

1. Combine Eggs, Oil, Sugars, Vanilla in a bowl and mix well
2. Slowly add in Raw Zucchini and stir
3. Combine Dry Ingredients in a Large Measuring Cup
4. Slowly add dry ingredients to wet ingredients
5. Add in Chocolate Chips
6. Spoon into Muffin Pans
7. Bake at 350 for 22-25 minutes

Debra's Easy Fudge

2 12 oz bags chocolate chips (4 cups)
1 can sweet and condensed milk
3 tbsp margarine
1/4 tsp salt
1 tsp vanilla
1/2 c nuts if you like them.

Put everything in a microwave safe dish- microwave 3 minutes. stir until smooth and spread in a 9 x 13 buttered pan and cool.

Creamy Chocolate Layered Pie

This pie is often requested at Thanksgiving
Makes 1 cream pie (8 servings) Needs 4 hours to chill.

Ingredients:

4 oz. Cream Cheese, softened

1 Tbs. Sugar

1 Tbs. Milk

1 (12oz) tub Whipped Topping

1 Chocolate Pie Crust

1 ½ cups cold milk

2 packages (4 servings size) Jell-o Chocolate instant pudding

Directions:

1. Mix cream Cheese, sugar and 1 T. of milk in a large bowl with a wire whisk until smooth. Stir in 1 ½ cups of whipped topping. Spread in bottom of crust.

2. Pour 1 ½ cups of milk into bowl. Adding pudding mixes beat with whisk for 1 minute (mixture will be thick). Stir in 2 cups of the whipped topping. Spread over cream cheese layer.

3. Refrigerate 4 hours or until set. Garnish with remaining whipped topping, if desired. I also like to shred some chocolate chips on top. Store leftover pie in refrigerator. Makes 8 servings.