Spiced Cranberry Sauce

I know what you're thinking - you don't like cranberries, right? I first tried this when my sister made them for thanksgiving, and I loved them so much, I made it for a ward relief society dinner. Most of the women claimed to not like cranberry anything, and most of them loved this!

Spiced Cranberries
1 (12 oz) bag of fresh cranberries
1 cup sugar
1 tsp. cinnamon
2 tsp. vanilla extract
1 small can of manderine oranges

Directions: Drain oranges and set aside. In a 2 quart sauce pan, cook cranberries over medium high heat until they start to pop. Once they begin to pop, add 1 cup of sugar. After sugar is added and mixed in, cook and bring to a boil. Once boiling, reduce heat to medium, and add in vanilla and cinnamon. Cook until all cranberries have popped. Mixture will be thick. Let cool for 10 minutes. Stir in manderine oranges. Chill for several hours or over night.

Zucchini Bread

Zucchini Bread

3 cups shredded zucchini
4 eggs
2/3 cup oil
2 cups sugar
2 tsp. vanilla
1 tsp. salt
1 tsp. cinnamon
1/4 tsp. cloves
2 tsp. baking soda
1/2 tsp. baking powder
3 cups flour

Make sure your oven rack is on the lower level. Preheat oven to 350 degrees. Mix zucchini, eggs, oil, vanilla, and sugar. Add remaining ingredients. Mix well. Pour into two greased loaf pans. Bake for 50 minutes. Let cool in loaf pans for 30 minutes. Turn out onto a cooling rack and cool additional 30 minutes before slicing.

Do you want a healthier version? Trust me, your kids will still snarf it up!
* For the flour - use 2 1/2 cups of whole wheat flour, and 1/2 cup of quick oats.
* Add 1/2 cup of ground flax seed.
* Decrease the sugar by a half cup, you won't miss it, I promise!