I was surprised by the small yield a batch gave. The zucchini sure gets a lot smaller! Of course I did eat a few (many) when I was checking on them and turning them :) I did not get all the seeds removed on a few strips and they were very flimsy after cooking and were not even put onto the drying trays (ate them, too) Guess there are some reasons for my low yield in addition to the tremendous reduction in size from drying. I doubt anyone who eats the finished product would guess they are made from zucchini. I added a quarter teaspoon of citric acid to the sugar used near the end of the drying time. It made them a lot like the sour gummy treats you can buy. I'm sure these treats are not very nutritious, but it is fun to see how much the zucchini can be transformed with a few readily available ingredients.

If you're having a large group, this is one our church serves: FROZEN FRUIT SALAD (OR DESSERT) Â makes 9 quarts 4 (1lb. 4 oz.) cans crushed pineapple 2 (1 lb.) can sliced peaches 2 cups white seedless grapes, halved 1 1/ 2 cups maraschino cherries, cut in eighths 1/ 2 lb. marshmallows, quartered (30) 2 tsp. crystallized ginger, finely chopped 1 envelope unflavored gelatin 1/ 4 cup cold water 1 cup orange juice 1/ 4 cup lemon juice 2 1/ 2 cups sugar 1/ 2 tsp. salt 2 cups coarsely chopped pecans 2 quarts heavy cream, whipped 3 cups mayonnaise Drain fruit; save 1 1/ 2 cups pineapple juice. Cut peaches in 1/ 2 inch cubes. Combine fruits, marshmallows and ginger. Soften gelatin in cold water. Heat pineapple juice to boiling; remove from heat. Add gelatin mixture; stir to dissolve. Add orange and lemon juices; stir to dissolve. Chill When mixture starts to thicken, add fruit mixture and nuts. Fold in whipped cream and mayo. Spoon into 1 quart cylinder cartons (paper metal or plastic) and freeze at least 48 hours. To serve, remove from freezer and thaw enough to slip out of carton. Cut in 1 inch slices. Serve on a lettuce leaf, garnished with cherries. For dessert, top with whipped cream.

This is the one I make when company comes and it's easy! You can easily add Kahlua or Amaretto to this but I wouldn't...it's just perfect the way it is. It has a great mouth feel. Dark Chocolate: Milk Chocolate: White Chocolate: 6 ounces semisweet (or milk or white) chocolate 3 tablespoons butter 4 medium, very fresh eggs, separated 1/2 teaspoon cream of tarter 2 tablespoons sugar 2 tablespoons powdered sugar 1/2 cup cold heavy cream 1/2 teaspoon vanilla whipped cream and chocolate curls; garnish First, place a stainless steel bowl and a wire whisk in the refrigerator. Then chop chocolate into small pieces and place in a medium, non-stick skillet along with the butter; melt over low heat stirring constantly. Remove from heat to cool slightly. In a medium size bowl, beat egg whites until foamy. Add cream of tarter and continue to beat gradually adding 2 tablespoons granulated sugar until it forms stiff peaks; set aside. Stir the egg yolks into the slightly warm chocolate in the skillet, 1 at a time. Using the chilled bowl and whisk, beat (donÂt use a mixer) 1/2 cup heavy cream until it begins to foam and gradually add 2 tablespoons powdered sugar then vanilla. Continue beating just until stiff peaks; do not over beat. Gradually and gently fold chocolate mixture into beaten egg whites then gently fold that mixture into whipped cream in cold bowl. Do not over work the mousse! Spoon into 4 martini glasses, cover and chill at least 2 hours. Garnish as desired. Marilyn

I usually post on The Diet Chat, but since these aren't diet-friendly LOL, I am posting them here. They are quick and easy and look good. PECAN CARAMEL BROWNIE CUPS 18-22 individually wrapped choc. covered caramels (Milky Way Chocolate Covered Caramels work best!) Mini-fluted foil or paper baking cup liners ½ C butter (1 stick) 3 ounces unsweetened chocolate, chopped (I use the pre-melted NestléÂs*) 1 C sugar 1 tsp. vanilla 2 large eggs ½ C flour ¼ tsp. salt Pecan halves 1 bar (1.55 oz.) milk chocolate (optional) 1. Preheat oven to 350º F. Unwrap caramels and cut each in half with sharp knife. Line mini muffin tins with paper or foil liners. (Make sure to use liners in muffin cups; brownies will stick to pan, even if well greased.) 2. In large microwave-safe bowl, melt butter with unsweetened chocolate in microwave oven on High 1 minute; stir until smooth. (*30 sec. On high if using the pre-melted choc.) 3. With wire whisk, beat sugar, vanilla and eggs into melted chocolate mixture until blended. Whisk in flour and salt until smooth. Spoon batter by rounded measuring teaspoons into prepared muffin-pan cups. Top each with a caramel half and a pecan half (or quarter), lightly pressing caramel into the batter. 4. Bake brownie cups 10-12 minutes or until brownies are firm when lightly pressed. Do not over cook or they will be dry. Cool brownies in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. 5. In microwave-safe cup, melt milk chocolate in microwave oven on High 45 seconds; stir until smooth. Cool slightly. Place brownies on wax paper lined cookie sheet. Pour milk chocolate into small self-sealing plastic bag. Snip 1 corner to make a 1/16-inch opening and drizzle chocolate over brownies. Refrigerate brownies 30 minutes or until chocolate is set. Store brownies in tightly covered container, with waxed paper between layers, at room temperature up to 1 week, or in freezer up to 3 months. Makes 36  44 mini brownie cups. You could melt white chocolate to drizzle over the top to give them a different look. Or tint the white chocolate green or red for a festive look.