Easy Apple Walnut Cake

1/2 cup butter, softened

1 cup sugar

2 eggs

1/4 teaspoon vanilla

1 1/4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon salt

1 1/2 cups shredded peeled apples (about 2 medium) (Golden Delicious are great for this recipe!)

1/2 cup chopped pecans or walnuts

Vanilla or cinnamon ice cream

Preheat oven to 350 degrees F. Spray 9-inch round pan with nonstick cooking spray.  In a large bowl, beat butter and sugar with electric mixer on medium speed about 5 minutes or until light and fluffy.  Beat in eggs, one at a time.  Stir in vanilla, flour, baking soda, cinnamon and salt. Stir in apples and nuts.  Spread into pan.  Bake 40-45 minutes or until toothpick inserted in center comes out clean.  Cool 10 minutes.  Remove from pan to cooling rack.  Cool 10 minutes longer.  Serve warm with ice cream.  (Add a drizzle of caramel topping if desired.)

Strawberry Lemonade Moscato Slushies

1 packet Strawberry Lemonade Mix

4 cups strawberries, fresh or frozen

750 mL Moscato wine

5 cups lemon lime beverage, such as Sprite or 7-up

Add strawberries to a food processor or blender and puree.  Place puree into a large 2-gallon plastic zipper-style bag.  Add Strawberry Lemonade Mix.  Then pour in wine and 5 cups soda.  Mix well.  Seal bag tightly.  Place bag into a metal cake pan and place in freezer for at least 4 hours or until frozen to a slushie consistency.  Scrape with a fork and place in glasses.  You may add additional soda to each glass before serving.  The mixture can be placed in a zipper style bag and frozen up to 3 months.

Zucchini and Sweet Potato Stuffed Peppers

4 bell peppers (red or green)

1 medium zucchini (approx. 1/2 lb.)

1 small onion

1 sweet potato, peeled

2 teaspoons olive oil

1/2 cup diced celery

3/4 teaspoon dried Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 cup vegetable broth

2 tablespoons toasted pine nuts

Preheat oven to 375 degrees F.   Spray baking dish with nonstick cooking spray.  Slice tops off bell peppers; remove seeds and membranes.  Bring large pot of water to a boil; add peppers, cover and cook 5 minutes or until bell peppers start to soften.  Remove with tongs; drain upside down.  Spiral zucchini and onion with ribbon blade, or thinly slice; cut into desired lengths.  Spiral sweet potato with ribbon blad and place in food processor; pulse until sweet potato forms small pieces.  Heat oil in large skillet over medium-high heat.  Add zucchini, onion, celery, Italian seasoning, salt and pepper; cook 5-7 minutes or until zucchini is browned and vegetables are tender, stirring occasionally.  Add sweet potato during last 3 minutes of cooking; reduce heat if browning too quickly.  Remove from heat. Stir in broth and pine nuts; spoon into bell peppers.  Transfer to prepared baking dish and bake 15 minutes or until sweet potatoes are tender and filling is heated through.