Ice Cream Cake

4 cups rice crispy
3/4 cup coconut
1 1/2 cup brown sugar
1 1/2 cup butter melted
mix all together, spread half on bottom of 9x13 pan. Scoop and spread softened ice cream on top of bottom layer of rice crispy mixture. Top with remaining rice crispy mixture. Freeze. Serve topped with Raspberry Danish Dessert (follow recipe on box for fruit sauce) and frozen raspberries.

Our FAVORITE Brownies

1 cup sugar
3/4 cup flour
1/4 cup cocoa
½ tsp salt
1/2 cup butter
1 tsp vanilla
2 eggs

Mix all ingredients together, place in an 8x8 pan and bake at 375 for 30 minutes. I ALWAYS double this and place it in a 9x13 pan.

Zucchini Bread

3 eggs
2 cups Sugar
1 Cup Vegetable oil
3 tsp vanilla extract
1 tsp grated lemon peel
3 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp ground cinnamon
2 cups shredded zucchini
1/2 cup chopped nuts

In a large mixing bowl, combine eggs and sugar. Beat in oil, vanilla and lemon peel. Combine the dry ingredients; gradually add to sugar mixture and mix well. Stir in zucchini and nuts. Pour into two greased loaf pans. Bake at 325 for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.