Friday, July 24, 2009

Another Yummy

Well I'd love to show you a picture of what I fixed last night, but everyone snarfed it down so fast it made my head spin.... obviously it was a winner!

I simply took a glass bread dish - of course, use whatever baking dish you have.

I thinly sliced up zucchini, yellow squash, tomatoes and onion.
Got together my seasonings of: salt, pepper, minced garlic, Italian bread crumbs, Parmesan cheese and EVOO (extra virgin olive oil).

Layer veggies in dish, adding all the seasonings and EVOO on top of each layer. (Just light on the EVOO, not trying to drench it. I also used the powdered Parmesan, but you can use shredded if you like.)

Top off with all your seasonings, a bit more EVOO, and bake at 350 degrees for about 20 minutes. Oh this is so yummy it's a great summertime meal all by itself! Enjoy!

Thursday, July 16, 2009


Zucchini is truly the gift that keeps on giving! If you've ever grown it, you know exactly what I'm talking about... this prolific veggie seems to double in size over night! But we do love it and there's hundred's of ways to fix up this versatile green goodie, even when it becomes a monster. I could probably dedicate an entire blog just to zucchini recipes!

Last night I made loaves and loaves of zucchini nut bread and thought I'd share with you some pics and the recipe.

The ingredients you'll need are:

3 eggs * 1 c. oil * 2 c. sugar * 2 c. grated zucchini * 2 t. vanilla * 3 c. flour *
1 t. salt * 1 t. soda * 3 t. cinnamon * 1/4 t. baking powder *
1 c. chopped nuts (optional)

First you'll need to grate your zucchini and I use my handy dandy food processor. I love this thing. I'll take all those big 'ol zucchini's, cut them up, discard the seeds and run the rest through the processor. Yes, skins can go through too, then you have that nice dark and light green color. If you have more grated than you'll use, I simply put them in 2 c. measures in ziplocs and toss 'em in the freezer for other recipes later on.

Now beat the eggs til creamy. Add oil, sugar, zucchini, vanilla. Mix well after each addition. Sift the flour, salt, soda, cinnamon and baking powder together. Add to rest of ingredients and mix well until thoroughly blended. Add nuts. Bake in greased 9"x5" loaf pan or the tiny loaves like I like to do. Bake 325 degrees for about an hour.

I always make double and triple batches around here and any that doesn't get scarfed down or hidden for later (LOL)... I put them in ziplocs in the freezer for later on. These also make wonderful gifts for Christmas! You can put them in little tins, or wrap the baggie with tissue and tie with raffia, etc.



Tuesday, July 7, 2009

New Grandbaby!

Well our first little grand son has finally made his appearance! He's an 8 lb. 5 oz., 21" long, chubby cheek little beauty! I am so amazed at how alert he is. This picture was taken when he was 2 hours old and behind the nursery glass... can't wait to hold him in my arms and spoil him rotten!

This little darlin' took quite an effort to arrive. And when it finally came time to deliver, my daughter pushed 6 times.... doc came in and checked her and all of a sudden she was not dilated to 10 like she was a few minutes before!

Short story... what our little acrobat did was say, nuh uh no way am I coming out... did a 180 and turned himself breech! I've never heard of such a thing! Needless to say, things got crazy in a hurry and a C section quickly ensued.

But everyone is okay now and thanks to our Heavenly Father and modern medicine, they are both safe and sound! Praise the Lord!

The picture below was taken July 8 - he's down to 7 lb. 13 oz. They always lose a little weight before coming home. A lot of his swelling has gone down! Looks like he already has a tan! :o)
He is so darn alert and follows you around with his eyes! And oops, looks like his teensy finger nails got to his 'lil cheeky before being clipped.

Thursday, July 2, 2009


Click the picture below to go to our CPLG Blog and a chance to win this fabulous wreath donated by Trish of TheKeepSakeChest!