Have a Teeny Weeny Too Much Zucchini? 2018 Version

Last Chance to Order Peaches!

AUGUST 8 – 14

Growing up we ate a lot of bologna. It was the floppy kind you could fold over, eat little circles out of it to make funny faces and laugh like little people do. But as we got older we’d go for Trail Bologna. It is similar to a summer sausage. It’s much leaner and smokier than “little people” bologna.
Eating Trail Bologna brings happy memory to me. While we ate a lot of it on vacation and especially while hiking, the name actually comes from where it’s manufactured – in the very small town of Trail, OH. Started by the family owned Troyer Company in 1912, this is great with Swiss, Farmers or Muenster cheese. Add the crunch of crackers and you have a light meal.
It’s also great for snacking. After work snack, after school snack, midnight snack, choose Trail Bologna and tell us your story.


Non-breakable. BPA Free. Stays hot for 12 hours, cold 24 hours. 25 oz. 2 lids – including a flip top (with a straw). 5 color choices. $19.99


Trim Healthy Mama Plan – how to do it
THM Cookbook – recipes and info
THM Table (2nd cookbook) – more recipes & info

We’re Getting Peaches – Deadline to Order 8/11

*Free stone (either Coral Star or Flaming Furry)
*Orchard Run (mix of peach sizes)
*Bushel $35
*Half-Bushel $20
*Arrival Date: Saturday, August 18th later afternoon
*Call 815.692.3383 or email to reserve.

Delicious Deli Deals

This sale runs for two weeks – until August 21st
Cajun Turkey
normally $6.39 – now $5.39
Swiss Cut
normally $6.99 – now $5.99
Bruschetta Jack
normally $4.89 – now $3.89

Chocolate Swirl Zucchini Sheet Cake

90 minutes | 24 servings
This cake is a hit. You can make it without the cream cheese swirl/chips topping and frost the cake or add other topping such as coconut, nuts, and caramel.
3 cups all-purpose flour*
1/2 cup cocoa powder*
2 teaspoons baking soda*
1 teaspoon salt*
3 cups white sugar*
1 1/2 cups oil*
3 eggs*
3 cups grated zucchini*
1 teaspoon vanilla extract*
1 cup buttermilk
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar*
1 egg*
1/2 cup milk chocolate chips*
1/2 cup semisweet chocolate chips*
*Ingredient available at The Country Cupboard
  1. Preheat oven to 350 degrees F. Spray a 9×13-inch baking pan with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt.
  2. In a mixing bowl, beat together 3 cups of sugar with canola oil with an electric mixer on low speed until the mixture is smooth; add 3 eggs one at a time, and beat again to combine. Beat in zucchini and vanilla until well combined. Beat the flour mixture into the sugar mixture by fourths, alternating with 1/4 cup of buttermilk after every portion of flour mixture. Mix the batter for 1 minute on medium-high speed, and pour the batter into the prepared baking pan.
  3. In a bowl, mix together the cream cheese and 1/4 cup of sugar until thoroughly combined, then mix in 1 egg until the cream cheese mixture is smooth. Spoon dollops of the cream cheese here and there over the cake batter, and swirl the cream cheese mixture through the batter with a table knife to make a marbled effect. Sprinkle the milk chocolate and semisweet chocolate chips over the cake.
  4. Bake in the preheated oven until a toothpick inserted into the chocolate portion of the center of the cake comes out with moist crumbs, 55 minutes. Cool on a rack.

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