High Altitude Zucchini Bread

Posted on January 7th, 2012 by admin.
Categories: Uncategorized.


3 cups zucchini grated
3/4 cup vegetable oil
3/4 cup applesauce
3 cups white sugar
4 eggs beaten
4 tsp vanilla
3 tbs orange juice (optional)
5 1/4 cups flour
2 1/4 tsp baking powder
1 1/2 tsp baking soda
3 tsp cinnamon
1 1/2 tsp salt



Preheat oven to 350.  Grate zucchini (unpeeled) and beat together with vegetable oil, applesauce, sugar and eggs. Add vanilla and orange juice. Sift together dry ingredients and blend with the wet mixture.  Pour into two greased 9×5″ loaf pans.  Bake for 45-60 minutes.



Chicken with mushrooms in red wine

Posted on January 7th, 2012 by admin.
Categories: Uncategorized.

I got this recipe from somewhere.  I don’t remember where.  If it’s yours tell me.


2 tbs olive oil
4oz cremini or white mushrooms
1 3/4 ounce package of italian dressing mix
1 can small onions – if you can only find onions in vinegar that’s ok those will work.
1 cup red wine
1/2 cup chicken broth
4 chicken breasts


Heat the oil in a large oven-safe casserole over medium high heat.  Ad the mushrooms and saute  until brown, 3 to 5 minutes

Add the salad dressing mix and onions and toss to coat evenly.  Stir in the wine and broth and cook until blended.  Add the chickent.  Cover, reduce heat to low and simmer 15 minutes, turning pieces halfway through.

Remove the chicken and vegetables.  Increase heat to high and boil the sauce until reduced and slightly thickened.  Pour over the  chicken.



French Cream Cake

Posted on December 22nd, 2011 by admin.
Categories: Uncategorized.

This cake was my Grandpa’s favorite.  I’ve always wanted to make it and now I have the recipe (and so do you;) *Looking at this recipe I realize it’s incomplete.  I will ask my nane to clarify and update*


3 eggs
1 cup sugar
2tsp cold water
1 1/2 cup flour
1tsp Baking powder

Cream Filling:

1 pt milk
2 tsp cornstarch
1/2 cup sugar
1 egg



Beat eggs, sugar and water thoroughly.  Sift the flour and baking powder.  Stir in egg mixture.  Bake in 2 layers at  350 degrees.  While still warm split and fill with cream filling,.


Filling: Cook in double boiler & while hot, stir in butter size of an egg.  Add flavoring and spread between layers.  Sprinkle top of cake with powdered sugar just before serving.


So After discussing with Nane, she told me the secret:  The Easy Way

What’s the easy way?

1pkg yellow cake mix

2 large packages of pudding (NOT the instant kind)

Make the cake according to directions using two 9″ round pans.  After cooked, while still hot slice each cake in half and let cool on a rack.

Make the pudding according to directions.  While it’s still soft, but not runny, layer the pudding in between the cake layers.

Coat entire cake with powdered sugar.  Store in the fridge until ready to serve.


Christmas Coffee Cake

Posted on December 22nd, 2011 by admin.
Categories: Uncategorized.

This is a family tradition.  We make it every christmas eve.  Without fail.  For 31 years.


1pkg 3oz cream cheese
1/4 cup margarine
2 cups bisquick
1/3 cup milk
4tbs sugar
1 large can cherry pie filling

Cream Cheese Frosting:
1pk 8oz cream cheese
1/3 cup sugar
1tsp grated lemon peel
2tsp lemon juice



Heat oven to 425.  Lightly grease cookie sheet.  Cut cream cheese and butter into baking mix.  Stir in milk.  Turn dough into well-floured board and knead lightly 8-10 times.  Roll dough into 12′x8″ rectangle.  Place on cookie sheet.  Spread cream cheese filling down center of rectangle.  make cuts, 2 1/2″ long at 1″ intervals on each side of the rectangle

Fold strips over filling; sprinkle generously with sugar.  Bake until golden 12 to 15 minutes.  Cool 10 minutes then carefully move to wire rack.  Cool completely.

Spoon pie filling down center of coffee cake. Serve with remaining pie filling.  Refrigerate any remaining coffee cake.  Makes 4-6 servings.


Honey Fruit Salad

Posted on December 22nd, 2011 by admin.
Categories: Uncategorized.

I made this for a birthday party and it was a huge hit!  I got the recipe from this site: http://allrecipes.com/recipe/honey-fruit-salad/ and I knew I needed to add it here so I’d never lose it.


Serves 4


  • 1 medium firm bananas, chopped
  • 1 cup fresh blueberries
  • 1 cup fresh raspberries
  • 1 cup sliced fresh strawberries
  • 2 tablespoons and 1-1/2 teaspoons honey
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon poppy seeds


  1. In a large bowl, combine the bananas and berries. In a small bowl, combine the honey, lemon juice and poppy seeds. Pour over fruit and toss to coat.


Jane’s Cream chicken with mushroom casserole

Posted on November 26th, 2011 by admin.
Categories: Uncategorized.

The best recipe I’ve ever gotten:

1 package of chix flavor Rice-a-roni
1 Tablespoon margarine or butter
21/4 cups hot water
cooking spray
1 1/2 pounds chix breasts or tenders cut into bite sized pieces
1 cup sliced mushrooms
1/2 teaspoon garlic powder
3/4 cup sour cream (fat free)
1/4 teaspoon black pepper
1 can of reduced fat cream o’ mushroom soup (undiluted)
1/4 cup crushed reduced fat multi grain crackers (about 8-10 crackers)
1 Tablespoon margarine or butter, melted
1/2 teaspoon poppy seeds

1. Cook rice according to package directions, using 1 Tablespoon butter or margarine and 2 1/4 cups hot water. Place mixture in large bowl for later when fully cooked.
2. Preheat oven to 350*.
3. Coat skillet with cooking spray; place over high heat until hot. Add chix, mushrooms, and garlic powder. saute about 4 min or until chix is done. Rome from heat, add chix mixture to sour cream, pepper, and soup, stir; add all of this to rice mixture STIR well! Place in a 2 quart casserole dish coated with cooking spray.
4. Combine crushed crackers, melted butter/margarine and poppy seeds and stir; drizzle over top of casserole.
5. Bake at 350* for 35-45 min until done and hot :)

Jane’s TIPS: I use extra garlic powder and add onion powder to the mixture. Also we like it extra crunchy on top so I make lots of the cracker crumbs! You can make this ahead of time and freeze it or refrigerate it, it just may need to cook longer.


Moroccan Chicken Stew with Saffron and Apricot

Posted on May 6th, 2011 by admin.
Categories: Uncategorized.

2 Tbs coconut oil

1 onion chopped

3 garlic cloves crushed

1 pinch of saffron threads

1 tbsp turmeric

2 tsp ground cumin

2 tsp ground coriander

2 tsp paprika

1 tsp black pepper

1/2 tsp cayenne

2 Chicken Thighs

Juice of 1 lemon

32 oz chicken stock

1 cup dried apricots

1 can chickpeas drained

Melt oil in pan over medium heat

Add onion and garlic and cook until onions are soft

Add chicken and stock to the pan.  Bring to a boil, reduce to a simmer and cover and cook for 30 minutes.  Add in all spices, and cook for another 10 min.  Then add in  lemon, apricots and chickpeas.  Continue cooking until chicken falls off the bone.

Serve over rice.


Rye Bread Appetizers

Posted on June 22nd, 2010 by Danielle.
Categories: appetizer, Beef, cheesey, sausage.

1 lb. jimmy dean pork sausage
1lb. ground beef
1/2 tsp. garlic salt
1/2 tsp. Worcestershire sauce
1 Tbs. oregano
1 lb. velveta cheese
2 loves party rye bread

Brown sausage and ground beef and drain off fat.  Add salt, Worcestershire, oregano, and cubed velveta cheese.

While warm spread onto rye bread slices.  Flash freeze on cookie sheet.  When frozen place in ziplock bag.  Keep frozen.  Bake at 400 and heat for 10 minutes when ready to serve.


Egg & Sausage Casserole

Posted on June 22nd, 2010 by Danielle.
Categories: breakfast, casserole, easy, eggs, sausage.

8 slices of bread (remove crust)
1/2 lb. sharp cheddar cheese
1 1/2 lbs. link sausage (fry and cut into 1/3)
6 eggs
1 tsp. salt
2 cups whole milk
1 can green chilies

In flat greased casserole pan, layer bread, sausage & cheese.  Pour egg mixture over and let stand in refrigerator covered overnight.  Bake at 325 for  45-60 minutes.


Pizza on the grill

Posted on June 22nd, 2010 by Danielle.
Categories: dinner, Intermediate, italian.

I got this recipe here.  My changes are below.


  • 1 (.25 ounce) package active dry yeast
  • 1 cup warm water
  • 1 pinch white sugar
  • 2 teaspoons kosher salt
  • 1 tablespoon olive oil
  • 3 1/3 cups all-purpose flour
  • 2 cloves garlic, minced
  • 1 tablespoon chopped fresh basil
  • 1/2 cup olive oil
  • 1 teaspoon minced garlic
  • 1/4 cup tomato sauce
  • 1 cup chopped tomatoes
  • 1/4 cup sliced black olives
  • 1/4 cup roasted red peppers
  • 2 cups shredded mozzarella cheese
  • 4 tablespoons chopped fresh basil


  1. In a bowl, dissolve yeast in warm water, and mix in sugar. Proof for ten minutes, or until frothy. Mix in the salt, olive oil, and flour until dough pulls away from the sides of the bowl. Turn onto a lightly floured surface. Knead until smooth, about 8 minutes. Place dough in a well oiled bowl, and cover with a damp cloth. Set aside to rise until doubled, about 1 hour. Punch down, and knead in garlic and basil. Set aside to rise for 1 more hour, or until doubled again.
  2. Preheat grill for high heat, but arrange coals so they aren’t directly under where you will be cooking the pizza.  Heat olive oil with garlic for 30 seconds in the microwave. Set aside. Punch down dough, and divide in half. Form each half into an oblong shape 3/8 to 1/2 inch thick.
  3. Brush grill grate with garlic flavored olive oil. Carefully place one piece of dough on hot grill. The dough will begin to puff almost immediately. When the bottom crust has lightly browned, turn the dough over using two spatulas. Working quickly, brush oil over crust, and then brush with 2 tablespoons tomato sauce. Arrange 1/2 cup chopped tomatoes, 1/8 cup sliced black olives, and 1/8 cup roasted red peppers over crust. Sprinkle with 1 cup cheese and 2 tablespoons basil. Close the lid, and cook until the cheese melts. Remove from grill, and set aside to cool for a few minutes while you prepare the second pizza.