Zucchini Muffins

• 3 c. fresh grated Zucchini
• 2/3 c. melted, unsalted Butter
• 1 1/3 c. Sugar
• 2 eggs, beaten
• 2 tsp. Vanilla
• 2 tsp. Baking Soda
• pinch of salt
• 3 c. Flour
• 2 tsp. Cinnamon
• 1/2 tsp. Nutmeg

Preheat the oven to 350 degrees. In a large bowl, combine the sugar, eggs, and vanilla. Stir in the grated zucchini and then the melted butter. Sprinkle the baking soda and salt over the zucchini mixture and mix in. In a separate bowl mix together the flour, nutmeg, and cinnamon. Stir these dry ingredients into the zucchini mixture.

Coat each muffin cup in your muffin pan with cooking spray and fill them to the top with muffin batter. Bake on the middle baking rack until muffins are brown, about 25-30 minutes. Test the middle with a toothpick. Set on a wire rack to cool for 5 minutes. Remove muffins from baking tin and let them cool for another 20 minutes.

*My kids loved these! They didn't know they were eating zucchini!

Parmesan Rolls

Ingredients:
1 dozen Rhodes Bake n Serve frozen Dinner Rolls
2 T butter
Parmesan Cheese finely shredded
Parmesan Cheese grated

These are insanely easy to make and taste amazing! I like to let the dough rise in a greased muffin pan, but they can be made in a greased 13 x 9 pan too. Let the dough rise for 3-5 hours until double in size. Melt butter in microwave. Lightly coat rolls in butter and sprinkle on the shredded parmesan cheese. I like to put some of the shredded cheese underneath the rolls too. Then sprinkle some grated parmesan cheese on top. Bake at 350 for 12-14 minutes. Enjoy!