Zucchini Cookies

1½ cups flour
1 cup sugar
½ teaspoon Baking Soda
½ teaspoon salt
¼ teaspoon nutmeg
¾ teaspoon cinnamon
¾ cup shortening
1 egg
1 cup grated zucchini
1¾ cups quick oats

Frosting
½ cup butter, softened
3 Tablespoons milk
2 teaspoons vanilla
3-4 cups powdered sugar

Preheat oven to 400 degrees F.  Combine flour, sugar, baking soda, salt, nutmeg and cinnamon together in a large bowl and stir to combine ingredients well. Cut in shortening. Beat in egg until well combined. Add zucchini and oats and beat until evenly mixed in.

Spoon drops of cookie dough onto greased cookie sheet.  Bake at 400 degrees F for 8-10 minutes. Let cool.

Frosting: Cream butter in a medium bowl. Add remaining ingredients and beat until smooth. Add more milk and/or powdered sugar until desired consistency is reached. Frost cookies once they are completely cooled and sprinkle the tops with a little nutmeg.

Recipe  and Image Source:   http://www.chef-in-training.com/2014/07/zucchini-cookies/

Strawberry Dessert

This decadent dessert is similar to the idea of the popular "fruit pizza".  It's a wonderful use for our fresh Michigan Strawberries at Country Harvest Greenhouse.

 2 Betty Crocker Sugar cookie mixes
16 ounces softened cream cheese
2 cups sugar
1 to 2 cups cool whip
2 or 3 lbs. strawberries washed and sliced
Strawberry glaze
Whipped Cream for topping

Preheat oven to 375.

Prepare the cookie mixes with the butter and egg as the directions on the bags say to. Spread in a Texas sheet cake pan (like 10x15 I think) to make the crust. Bake at 375 for about 15 minutes or until golden brown.

Mix softened cream cheese and sugar with hand mixer until well blended. Then fold in the cool whip. When cookie crust is done and slightly cooled spread the cream cheese mixture over the crust.

Then mix strawberries with glaze of your choice and pour the mixture over the top and chill for about four hours or more

Recipe and image source: here

Easy Strawberry Banana Cheesecake Dessert

Here's a fun and easy summer dessert the kids are sure to love - plus it packs in plenty of fruit!

You can find sweet, delicious Michigan Strawberries at Country Harvest during the month of June.









1 bag mini marshmallows
16 oz of vanilla yogurt
1 regular size tub of cool whip
1 package of nobake cheese cake filling

Stir in
1-2 quarts of sliced up strawberries
3-4 sliced up bananas

Other fruits can be substituted or added as desired

Best served chilled and same day due to banana discoloration

No Bake Pumpkin Cheesecake

A great choice for fall and Thanksgiving treats!

For the crust:

1 sleeve graham crackers

½ stick (4 T.) butter, melted
2 T. sugar
2 T.brown sugar

For the filling:
1 8-ounce package cream cheese, softened to room temperature
1 15-ounce can pumpkin puree
3 teaspoons pumpkin pie spice
1 1-ounce package cheesecake-flavored instant pudding mix
1 14-ounce can sweetened condensed milk
1 12-ounce container frozen whipped topping, plus extra for garnish if desired

Instructions:

Place the graham crackers in the bowl of a food processor and pulse the crackers into fine crumbs. Add the melted butter, sugar and brown sugar and pulse until combined.

Spoon the crumbs into individual 9-ounce plastic cups (or other individual sized cups for serving). Place in the refrigerator to set while you are preparing the filling.

In the bowl of a stand mixer with the paddle attachment, beat the cream cheese until light and creamy.

 Add the pumpkin, pumpkin pie spice, and pudding mix and beat until completely mixed, scraping down the sides and bottom of the bowl to ensure that all ingredients are well combined. Add the sweetened condensed milk and mix again until well combined.

Change your stand mixture attachment to the wire whisk. On slow speed, fold in the tub of Cool Whip until well combined.  Allow the mixture to sit in the refrigerator for about an hour to firm up.

Using a large pastry bag with a large tip, or a spoon, top the graham cracker crust in each cup with the pumpkin mixture and refrigerate until ready to serve.
Garnish with additional whipped topping if desired.

Recipe and photo source: afamilyfeast.com