This comforting recipe comes from a neighbor we all cherished. Julie was someone whose kitchen always smelled of something warm and welcoming. Her door was always open, and no visit was complete without a slice of her delicious zucchini quiche. It was her gentle way of saying, “I am so happy you are here.” Life moved a little slower back then, and love was often served on a plate.
Ingredients:
• 2 cups grated zucchini • 4 eggs • 2 cups Bisquick® • ¼ cup heavy cream • ½ cup sharp cheddar cheese, grated • Dried or fresh oregano, salt, and pepper to taste
Directions:
Preheat oven to 350°F. In a large bowl, combine the grated zucchini, eggs, Bisquick®, heavy cream, and cheddar cheese. Season with oregano, salt, and pepper. Top with a little more cheddar cheese. Mix by hand until fully mixed. Pour into a greased pie dish. Bake for about 30 minutes, or until golden and set in the center. Let cool slightly before slicing. Enjoy warm or at room temperature.
( I love this quiche with some fresh tomatoes, olives and feta cheese!)
Even if your earthly father is absent or gone, you are deeply loved by your Father in heaven. Yes, there’s cake too.
There’s something sacred about a father’s love. For some, it brings comfort and strength. For others, it brings pain, absence, or longing.
Maybe you grew up with a steady, loving father. Maybe you lost yours too soon. Or maybe you never really knew him at all. No matter your story, I want you to know this:
You have a Father who has always loved you.
He is a very present and personal God. He is not a distant figure in the clouds. He is a gentle, faithful, and full of mercy Father. A Father who doesn’t forget you and who never walks away.
“I will be a Father to you, and you will be my sons and daughters,” says the Lord Almighty. —2 Corinthians 6:18
I hope this reminder meets you exactly where you are. If you’re walking through grief or gratitude, you are seen. You are cherished. You are held.
And just because comfort often comes with something sweet, I’m sharing one of my favorite recipes with you. It’s a Chocolate zucchini cake I baked for my son’s birthday. A reminder that we are all being made new, day by day, grace by grace ✝️
There’s something tender about baking a birthday cake for one of your children – even when they’re all grown up. Somehow, it feels like just yesterday I was lighting candles on dinosaur cupcakes and wiping frosting off tiny fingers.
Birthdays have a way of marking time. They remind us how quickly the seasons pass. They also invite us to pause. We think about the beauty of growth, the gift of life, and the One who renews us daily.
As we celebrate another year of life, I’m reminded of an even deeper truth. In Christ, we are made new not just once a year, but every day. When we surrender our hearts, our plans, and our worries to Him, He meets us with grace. He begins again. What a beautiful reason to celebrate.
As the rich scent of chocolate fills the house, so do the memories. I find myself giving thanks for all of my children, now grown, yet always close to my heart. I’m grateful for the years that have shaped their lives. I am ever thankful for God, who faithfully makes all things new.
“Therefore, if anyone is in Christ, he is a new creation. The old has passed away; behold, the new has come.” —2 Corinthians 5:17
Ingredients:
• 1/2 cup unsalted butter
• 1/4 cup cocoa powder, and a little more to dust the pan
• 1/2 cup lightly packed brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/4 cup olive oil
• 2 large eggs, at room temperature
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup vanilla full-fat yogurt
• 2 cups grated zucchini
Directions:
Preheat your oven to 325°F. Generously butter a Bundt pan. Dust it with cocoa powder to help the cake release beautifully.
Cream the butter in a large mixing bowl until it’s smooth. Then, mix in both sugars. Add the vanilla. Drizzle in the oil and mix until the mixture becomes light and fluffy. It should look airy and inviting.
Crack in the eggs one at a time, stirring just enough to mix them in gently.
In a separate bowl, sift together the flour, baking soda, salt, and cocoa powder. If you’re like me and doing this all by hand, use a fine-mesh strainer. It works just fine to get rid of any lumps.
Add the dry mixture to your wet ingredients, stir, then add some of the yogurt. Keep alternating flour and yogurt until everything is nicely mixed. Don’t worry about perfection. This is a rustic, heartfelt cake.
Fold in the grated zucchini. Make sure it’s evenly spread throughout the batter.
Pour the thick batter into your prepared pan. Give it a few gentle taps on the counter so it settles into every nook and cranny.
Bake for about 45-50 minutes, or until a tester comes out with just a few moist crumbs. Let the cake rest in the pan for about 10 minutes, then turn it out onto a serving plate. Dust the top with cocoa or confectioner’s sugar for a beautiful finish ♥
There’s something about these cookies that takes us right back to the heart of home. They’re a family favorite and over the years, they’ve become more than just a sweet treat. They’re a warm memory, a shared joy, and a small act of love passed from one generation to the next.
“Dear brothers and sisters, I plead with you. Give your bodies to God. Do this because of all he has done for you…”
These verses are such a tender plea, an invitation to live fully surrendered. It is not out of duty, but in deep gratitude for all God has done. When we offer ourselves to Him, our thoughts, our habits, our choices – it becomes an act of worship. This act extends far beyond music or church walls.
In a world that constantly tells us how we should live, look, and strive, Paul’s words gently remind us. Do not copy the behavior and customs of this world. Instead, let God shape us. He doesn’t demand perfection – He invites transformation. Slowly. Lovingly. From the inside out.
This transformation begins in our thoughts. As our minds are renewed by truth and grace, we start to see ourselves and our purpose more clearly. We grow into the people God has created us to be: holy, loved, useful for His good and perfect will.
Let this be a gentle nudge today. Take a moment to pause. Lay down what the world says we should chase. Offer our ordinary days to the One who makes all things new.
In what areas of my life am I being called to live more set apart? Where can I be more transformed in how I think, act, or choose?
There’s something about the smell of blueberry muffins baking that slows down the morning. It brings to mind small, sacred routines. Sipping coffee while sunlight filters in. Listening to songs of the morning birds.
Sometimes the simplest offerings are enough.
Let these be a little reminder of how beautiful the ordinary can be.
Ingredients: • 1 cup all-purpose flour • ½ tsp baking powder • ¼ tsp salt • ¼ cup sugar • ¼ cup Greek vanilla yogurt • 1 tsp lemon zest • 1 egg • ½ tsp vanilla extract • ¼ cup whole milk • 1 cup fresh blueberries
Directions: Preheat your oven to 375°F and line a muffin tin with 6 liners or lightly grease.
In a medium bowl, whisk together the flour, baking powder, salt, and sugar.
In a separate bowl, mix the yogurt, lemon zest, egg, vanilla, and milk until well blended.
Gently fold the wet ingredients into the dry mixture
Fold in the blueberries.
Spoon the batter evenly into the prepared muffin tin.
Bake for 18–20 minutes, or until the tops are golden and a toothpick comes out clean.
Let cool slightly before serving with a warm cup of something cozy.
Shakespeare reminds us that beauty is found in ordinary places. Sweetness often blossoms there too. 🌿 “The strawberry grows underneath the nettle, And wholesome berries thrive and ripen best.”
There’s something about the arrival of strawberry season that stirs up the sweetest memories. This small-batch air fryer version is just right for a summer afternoon treat and will make 4 servings.
Ingredients:
• 2 cups fresh strawberries, sliced
• 1 tbsp + 2 tsp granulated sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 3 tbsp cold unsalted butter, grated
• 1/2 cup milk
Whipped cream for serving and a light dusting of cocoa to finish
Directions:
In a bowl, combine strawberries and 1 tablespoon sugar. Mix well and set aside.
Preheat your air fryer to 300°F and lightly grease a small round baking pan.
In a separate bowl, whisk together the flour, remaining 2 teaspoons sugar, baking powder, baking soda, and salt.
Add the grated cold butter and gently blend with fingers or a pastry cutter until the mixture resembles coarse crumbs.
Slowly pour in the milk and stir just until a soft dough forms. Do not over mix.
Press the dough evenly into the prepared baking pan.
Air fry for about 15 minutes, or until golden brown on top and cooked through.
Let the shortcake cool slightly before slicing. Serve it with the sugared strawberries (and blueberries). Add a spoonful of whipped cream and dust with cocoa.
Every bridal shower, potluck, or picnic once had something in common. They featured that beautiful golden braid. It was fresh from the oven and filled with something savory. This Pampered Chef® classic wasn’t just a recipe, it was a staple.
It reminds me of weekends with friends and family. We would pass plates on porches or wrap slices in foil for car rides and church luncheons. Hot or cold, it always hit the spot. Easy to make, even easier to share and somehow it just made any gathering feel a little more special.
This recipe was our go-to lunch. Life was busy, but we still wanted to serve something that felt made with love. Maybe that’s why it stuck around all these years. Because sometimes, the simple things really are the best.
Ingredients:
1 cup chopped broccoli florets
2 cups cooked chicken, chopped
½ cup diced red bell pepper (optional)
½ cup sharp cheddar cheese
¼ cup mayonnaise
2 teaspoons dried dill weed
1 garlic clove, pressed
¼ teaspoon salt
1 package refrigerated crescent dough
1 egg white, lightly beaten
Directions:
Preheat your oven to 375°F and prepare a large baking sheet (or pizza stone).
In a large bowl, combine the broccoli, chicken, bell pepper, cheddar cheese, mayonnaise, dill, garlic, and salt. Mix well.
Unroll the crescent roll dough but do not separate the triangles. Arrange the dough so the long sides run along the length of your baking sheet or stone.
Spoon the chicken mixture evenly down the middle. On each long side, cut 1½-inch wide strips into the dough about 3 inches long up to the filling. To braid, take one strip from each side, twist once, and fold across the filling, gently pressing the ends together. Continue alternating strips to create a braid. Tuck the ends under to seal.
Brush the top of the braid with the beaten egg white.
Bake for 20 minutes or until the braid is golden brown and cooked through. Let cool slightly before slicing.
This simple recipe makes just four pancakes. Perfect for two on a slow morning. It’s the breakfast that invites you to linger a little longer. You can pour that second cup of coffee. Savor the stillness.
It reminds me of summer mornings with berry-stained hands. Picking blueberries in the backyard felt like a treasure hunt. Filling a little bowl felt sacred. You added one plunk at a time. Bees hummed nearby and the sun warmed your shoulders.
As the old saying goes, “The blueberries are ripest when the morning is quiet and the picking is slow.”
Here’s a recipe that celebrates the quiet. It highlights the small batch and the sweet moments. It captures the joy of sharing something simple and made with love.
Ingredients:
¾ cup milk (or sourdough discard)
1 cup all-purpose flour
3 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
Pinch of salt
1 egg
2 tablespoons melted butter
1 cup fresh blueberries
Directions:
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and blueberries. In a separate bowl, whisk the egg, milk (or discard), and melted butter. Add the wet ingredients to the dry ingredients and stir just until mixed. Do not over mix.
Heat a nonstick skillet over medium heat and melt a small amount of butter to coat the pan. Pour about ¼ cup of batter per pancake into the skillet. Cook until bubbles form on the surface and the edges start to set. Flip and cook for another 1–2 minutes until golden and fluffy. Serve warm with butter and real maple syrup 🫐
There’s something sacred about the rhythm of baking bread. The quiet moments of mixing, kneading, and waiting as the dough rises. This humble oatmeal loaf was once my daily bread. It is soft and golden. There is just enough molasses to lend a gentle sweetness. It’s not flashy or fussy, but rather the bread that feels like home.
Ingredients:
1 cup old-fashioned oats
2 teaspoons salt
½ cup light molasses
1 tablespoon butter
1 3/4 cups boiling water
½ cup lukewarm water
1 package (or 2¼ teaspoons) dry yeast
5 cups unbleached all-purpose flour
Directions:
Grease a 5 x 9-inch loaf pan and set aside.
In a large bowl, combine the oats, salt, molasses, and butter. Pour in the boiling water, stir gently, and let the mixture stand for 1 hour to cool and soften.
In a small bowl, dissolve the yeast in the lukewarm water. Let it sit until bubbly, about 5–10 minutes.
Add the yeast mixture and flour to the cooled oat mixture. Mix well until a sticky dough forms.
Turn the dough out onto a floured surface and knead for 8–10 minutes or until smooth and elastic.
Place the dough in a well-greased bowl. Cover it with a towel. Let it rise in a warm, draft-free place for 1 hour, or until it doubles in size.
Punch down the dough, and shape into a loaf.
Place the loaf in the prepared pan and let rise again until doubled.
Bake in a preheated 350º F oven for 45 minutes, or until the loaf sounds hollow when tapped.
Cool in the pan for 5–10 minutes, then transfer to a wire rack to finish cooling.
The Prayer Porch 