Monthly Archives: August 2013

Zucchini Bread or Orange Zucchini Bread




Zucchini Bread

Delicious bread!!  With a surplus of zucchini, you can make this bread up in small loaves and freeze it.  You will always have some to take to a friend in need.  Or when you need a quick dessert in a hurry.  I think this would be great served with cinnamon ice cream.

  • 3 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 tablespoon vanilla extract
  • 2 cups unpeeled grated zucchini
  • 1 cup chopped nuts, optional

Preheat oven to 325 degrees.  Grease and flour 2 large loaf pans or 4 small loaf pans.

In a medium bowl, sift together flour, baking powder, baking soda, salt and cinnamon.  Set aside.

In a large bowl, add eggs, oil, sugar and vanilla.  Beat well.  Add zucchini, dry ingredients, and nuts, if using.  Mix well.  Pour batter into prepared pans.

Bake at 325 degrees for approximately 50 minutes for 4 small loaves, or 65 to 75 minutes for large loaves.  Or until tester inserted in the center comes out clean.

Cool in pan on rack for 20 minutes.  Remove bread from pan and cool completely before slicing.  (Bet you can’t wait that long!)

Tip:  If you would like to make Orange Zucchini Bread, just add the zest of one orange to the batter.

“When you open your Bible, ask the Author to open your heart.”


Taco Casserole



Taco Casserole

I am always trying new recipes and especially ones that are quick and easy.  I only put them on my blog if I think they are blog worthy.  To me this was good but not blog worthy.  But wait a minute, if you are feeding children, it is another story.  My grandkids loved this and went back for seconds and thirds and wanted to take the leftovers home to warm up.  So what do I know!!

  • 1 lb. ground beef
  • 8 oz. macaroni, cooked
  • 1/2 cup chopped onion
  • 1 (10 3/4 oz.) can condensed tomato soup
  • 1 (14 1/2 oz.) can diced tomatoes
  • 1 (1 1/4 oz.) pkg. taco seasoning mix
  • 4 oz. shredded Mexican blend cheese
  • 1 cup crushed tortilla chips
  • Sour cream (optional)

Preheat oven to 350 degrees.

Cook pasta al dente.  Drain

In a large skillet, cook and stir ground beef and onion over medium heat until brown.  Mix in tomato soup, diced tomatoes and taco seasoning mix.  Stir in pasta.

Spoon beef mixture into a 9 x 13-inch baking dish.  Sprinkle crumbled chips and grated cheese on top.

Bake for 30 to 35 minutes, until the cheese is melted.  Serve with sour cream and extra shredded cheese.

Serves 8 to 10.  (Depending on the size of your boys.)

“Kindness is Christianity with its working clothes on.”

Strawberry Pretzel Salad / Dessert



Strawberry Pretzel Salad / Dessert

All I can say is “YUM”!!

  • 2 cups crushed pretzels (8 oz.)
  • 3 tablespoons sugar
  • 3/4 cup butter, melted

Mix and place in a 9 x 13-inch baking dish.  Press lightly into pan.  Bake at 350 degrees for 10 minutes,  let cool.

  • 1 (8-oz. pkg.) cream cheese
  • 1 cup sugar
  • 1 (8-oz.) tub whipped topping
  • 2 cups boiling water
  • 2 (3-oz.) pkg. strawberry jello
  • 2 pkg. (16-oz. each) frozen sweetened strawberries, thawed

Cream together cream cheese and sugar.  Add whipped topping and mix well.  Spread over pretzel mixture and place in refrigerator until cold.

In a medium bowl, mix boiling water with strawberry jello; stir until dissolved.  Add frozen strawberries; put jello mixture in refrigerator or freezer until it begins to thicken, then pour over cream cheese mixture.  Refrigerate.

Serves 12 to 15.

“The only way to see life clearly is to focus on Christ.”

Lemon Capellini



Lemon Capellini

I fixed this with barbecue chicken, but I think it would be excellent with grilled shrimp and garlic bread.  It’s delicious and very quick and easy.  1/3 cup juice gave it a light lemon taste.  If you like it more lemony, use more lemon juice.  1 medium lemon is 3 tablespoons juice.

  • 1 lb. capellini (angel hair pasta)
  • 1/2 lb. unsalted butter, melted
  • Zest and juice of 2 lemons (1/3 cup juice)
  • 1 teaspoon salt

Drizzle some olive oil in a large pot of boiling salted water, add the capellini, and cook al dente.  Drain quickly, leaving a little water with the capellini.  Quickly toss the capellini with the melted butter, lemon zest, lemon juice, and salt.

Serve immediately.

6 servings.

“The powers of evil around you are no match for the power of Jesus within you.”

Fruit Swirl Coffee Cake



Fruit Swirl Coffee Cake

This is good for a brunch or just your morning coffee.  Very easy to make and delicious!

  • 1 pkg. white cake mix
  • 1/2 cup sour cream
  • 1/3 cup butter, softened
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 can (21 oz.) pie filling (any flavor) (I used peach)
  • Vanilla Glaze (recipe follows)

Heat oven to 350 degrees.  Spray bottom and sides of a 15 x 10 x 1-inch jelly roll pan with cooking spray.

Stir cake mix, sour cream, butter, vanilla and eggs in large bowl, using large spoon, until soft dough forms; reserve 1 cup dough.  Spread remaining dough in pan.  Spread pie filling over dough in pan.  Drop reserved dough by slightly less than 1 tablespoonfuls onto pie filling.

Bake 25 to 30 minutes or until toothpick inserted near center comes out clean.  Drizzle vanilla glaze over warm coffee cake.  Cool 30 minutes.  Serve warm or cool.  Store covered in refrigerator.  18 servings.

Vanilla Glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla

Mix all ingredients together and drizzle over coffee cake.

“Knowing that God loves us can dispel doubt.”