Zucchini Quick Bread

This recipe also comes from Grandma Hazel Redwine. You should also check out her chocolate zucchini recipe. In fact, why are you looking at this one. Go make the chocolate one.

3 eggs
2 cups of sugar
1/2 cup of nuts; walnuts or pecans ( I leave them out)
2 cups grated zucchini
3 cups flour
1 teaspoon salt
1 cup oil
3 teaspoons of vanilla
1/2 teaspoon baking powder
1 teaspoon baking soda
3 teaspoons cinnamon


Bake at 350 for about an hour. Makes two loaf pans.

Mix wet and dry ingredients separately and then mix together. Sprinkle with cinnamon sugar before baking. Immediately remove from pan and cool on rack.

Chocolate Pie

Recipe put together by Grace Redwine Hall who Grandma taught personally how to make this pie. :)

Chocolate Pie by Hazel Redwine

1 ½ c Sugar

½ c Hershey’s Cocoa powder

½ t Salt

3 T Cornstarch

3 c Milk - divided 

3 Eggs

2 T Butter

2 t Vanilla

1. In a large bowl mix the sugar, cocoa powder, salt and cornstarch. 

2. In a small bowl mix 1 cup of the milk and the eggs. Pour into the large bowl of dry ingredients and mix well.

3. Place the remaining 2 cups of milk in a medium pot on the stove and bring to a rolling boil.

4. Once the milk is boiling pour the mixture in your large bowl into the pot, stirring with a whisk as you pour. *Your sugar mixture may have settled a bit so give it a quick whisk before you add it*

5. Stir the mixture on the stove continuously for about 5 minutes, it should be boiling but you can turn it down to a low boil so that hot pudding doesn’t splatter everywhere.

6. Once the pudding is no longer frothing and making bubbles when you stir, it is thickened properly.

7. Remove from heat and add the butter and vanilla. Stir until the butter is melted.

8. Pour into a prepared and baked pie crust.

9. Enjoy! 

Notes: This makes enough mixture for a deep dish pie. If you only have regular sized pie pans you’ll have a bit of filling left over which is delicious on it’s own!

I do not recommend doubling this recipe. If you want more than one pie (And why wouldn’t you?!) just make it twice. 

Make sure you buy Hershey’s Cocoa Powder, the off brands just aren’t the same. 

Asian Pork Tenderloin

This recipe was given to me by Gina Jones when we were prepping for a freezer cooking night for the E. 91st Street MOPS girls. It is seriously yummy and will be used often!!

1.5-2 lbs. of pork tenderloin, trimmed

¼ cup olive oil

1/3 cup soy sauce

2T lemon juice

1/3 cup brown sugar

2T Worcestershire sauce

1T dry mustard

4 cloves garlic – crushed (or 2 tsp. minced garlic)

1.5 t pepper

Combine all ingredients and marinade at least an hour, preferable longer.

Bake at 350 uncovered for 1 hour, or till meat is no longer pink in the center.

Let sit for 5 minutes before slicing. Slice thinly against the grain with electric knife.

Note: Can also be made as a freezer meal. Thaw in refrigerator overnight and bake as directed.

Creamy Sausage and Mushroom Rigatoni

We got this recipe out of one of our Simple and Delicious magazines... and it truly is simple and delicious!!! Allie loves to make it!!!

1 pkg. rigatoni
1 lb. Italian sausage
2 tsp. butter
1 lb. sliced fresh mushrooms
2 cloves garlic, minced
1/2 tsp. salt
1/4 tsp. pepper
2 cups heavy whipping cream

*Cook pasta according to directions.
*Cook sausage and drain. In the same pan sausage was cooked in, add butter, mushrooms, salt and pepper... and cook for 4 minutes covered on medium. Uncover and cook for another few minutes... until liquid is almost gone.
*Add in cream and bring to a boil. Reduce heat and cook uncovered for another 8-10 minutes before adding back in the sausage.
*Serve the sauce with the pasta... and ENJOY!!!

Cherry Cobbler

 I found this yummy recipe online... and, after a few tweaks to the original, we made a cobbler that is delicious!!! It can be made gluten free by just switching out the flours:)

CHERRY COBBLER

*Place 3 1/2 cups of cherries in the bottom of a 9 inch square grease pan. You can use fresh or frozen.

*Mix together the following ingredients until a dough is formed and spread over cherries.

3 T butter, melted

1 cup flour

1/4 tsp. salt

1 tsp. baking soda

3/4 cup white sugar

*In a small bowl, mix together the following ingredients and pour over dough covered cherries.

1/2 cup sugar

1 T. cornstarch

1/2 cup boiling water

*Bake at 350 for 45 minutes or until golden brown. Enjoy!!!

Grandma Gross' Chicken and Dumplings

This recipe comes from the kitchen of Dorothy Gross, my sister Amy's mother-in-law. I made a gravy to put over the dumplings in the above picture with shredded chicken left over from a stock that I'd made. But the dumpling recipe is below.

Take your drippings from your cooked chicken and put in bowl. I had roasted a chicken the previous day and then slowed cooked it overnight to make stock. I took about 3 ladlefuls of the stock to use as my drippings. Then whisk into your drippings/stock 1/8 of a teaspoon of baking powder. Add flour until you get a dough that resembles a roll out biscuit dough. Roll the dough out to about 1/4 inch thickness and cut into dumpling sized strips, about 1" by 4".

Drop one at a time into about 3-4 quarts of boiling chicken stock. Allow to return to boil and then cook for 10-15 minutes.

I removed the dumplings to my serving bowl and then added enough flour to the cooking liquid to make a gravy, added shredded chicken and then added that to the dumplings.