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!)
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 ♥
The Prayer Porch 