Two favorite recipes I created when I had too much of everything coming all at once. Both are family favorites. ZUCCHINI POTATO SAUTE ¼ Pound Bacon, diced 2 Cups Diced Potatoes, ½" dice 1 Medium Onion, minced 6 Cloves Garlic, finely minced 1 Medium Zucchini, ½" dice 1 Medium Green Pepper, seeded and diced 4 Ounces sliced Fresh Mushrooms 6 Plum Tomatoes, diced, keep the seeds and juice Butter and Olive Oil for sautéing In a large frying pan, add the Bacon and sauté until fat is starting to render. Add the Potatoes and cook over medium heat, covered until Potatoes begin to get tender. Add Onions and Garlic and sauté only until Onion just starts to go clear. Pour into a bowl and cover to keep warm. In the same pan add a swirl of Olive Oil and sauté the Zucchini and Mushrooms uncovered over high heat, until they begin to color up but is still al dente. Reduce heat, add the Potato Onion mixture back in. Add the Peppers and stir to combine. Season with MortonÂs NatureÂs Seasons, add 2 tablespoons Butter to moisten. Heat until the Peppers become just tender, add the Tomatoes, cover and turn off the heat. Let stand 5 minutes and stir to combine. Serve immediately. and: ZUCCHINI FETA PANCAKES 1 Pound Zucchini, grated. 1 Teaspoon Kosher Salt ¾ Cup crumbled Feta Cheese 3 Large Eggs, lightly beaten 3 Green Onions, tops and whites thinly sliced 1 Cup All-purpose Flour ¼ Cup Chopped Pine Nuts 3 Tablespoon Chopped Fresh Dill 3 Teaspoons Chopped Fresh Oregano 4 Garlic Cloves, finely minced ¼ Teaspoon freshly ground Black Pepper Olive Oil, for frying Combine Zucchini and Salt in a mesh colander and set aside. Rinse in cold water and press as much of the water out as possible. In the mean time, combine Cheese, Eggs, Green Onion, Pine Nuts, Dill, Oregano, Garlic and Pepper in a large bowl. Fold in drained Zucchini and just enough Flour to hold the batter together. Using an ice cream scoop to portion the batter, fry in Olive Oil until golden, flip and cook the other side. Continue frying in batches until all batter is used, holding the cooked cakes on a plate in a warm oven. For the pancakes I shred and pack one pound bags and freeze them for use in the winter. Because so much of the water goes away when you thaw and drain I use 2 bags. Also go easy on the flour, you really want just enough to bind the mixture, not to make a batter.

I must be dense this morning. Exactly what are you doing to the whipped cream when you are steeping it? It is still in it's liquid form and you add coffee beans and warm it? How hot? do you warm it on the cooktop in a pan? Micro? Can you clarify for me?

There are may versions of the Better Than Sex Cake.This recipe was given to me by an aunt. I made it once many years ago to take to work. It was a hit. 1 (18.5 oz) yellow cake mix 1 (1 lb 4 oz) can crushed pineapple 1 C sugar 1 ( oz) pkg vanilla pudding mix (not instant) 1 C whipping cream, whipped & sweetened flake coconut, lightly toasted Prepare cake mix according to directions on pkg. Pour into 13 x 9 pan and bake as directed. Cool. Combine pineapple & sugar & bring to a boil. Cool slightly. Poke holes into cooled cake with a fork. Pour pineapple mixture over the cake. Prepare pudding mix according to directions. Cool. Spread over pineapple & chill. Just before serving, cover with whipped cream & sprinkle with coconut.

I think I am going to try 1/4 tsp almond extract with the vanilla next time. If you add just a little almond extract so that you aren't sure if it is in the recipe or not, it will make cakes taste richer. I am making it again for my sister's birthday in a week. I sent her home with a sample after Thanksgiving dinner. She likes it too and suggested that for her birthday cake. Three years ago, she mentioned to me that she had not had a cake for her birthday since she left home in 1960. I was astounded, but I know her husband does not eat sweets, so I should have investigated. So now I bake a cake and bring it along when we celebrate her birthday with a girls' lunch out and gifts.