Monday, August 11, 2014

Zucchini Bread with Crumb Topping and Frosting

Bread Batter:

6 eggs
4 cups sugar
4 tsp vanilla
6 cups flour
2 tsp baking soda
2 tsp salt
1/2 tsp baking powder
6 tsp cinnamon
1 1/2 c canola or vegetable oil
4 cups pureed zucchini
1 cup nuts, optional
1 cup raisins, optional

Beat eggs, sugar and vanilla until fluffy.  Add salt, soda, baking powder and cinnamon.  Beat again.  Add oil and zucchini.  When well blended add flour and mix well.  Add nuts and raisins if desired (I NEVER do). Pour batter into 3 greased bread pans (large size) or 6 small bread pans.  

Bake at 350 degrees for 1 hour.  

Crumb Topping:

1/4 cup butter
1/2 cup flour 
1/2 cup oats
1/2 cup brown sugar
1/4 cup sugar

Cut butter into other ingredients and crumble over the bread batter in prepared pans.


1/4 cup butter
2 cups powdered sugar
1/4 cup milk
1/2 tsp vanilla

Allow loaves to cool and drizzle frosting over the top of the crumb topping.  BEST zucchini bread EVER!!!!!

NOTE:  I never add nuts or raisins.  I ALWAYS puree my zucchini instead of grating it - it makes for moister loaves AND freezes great in ziplock bags for future use.  

Tuesday, July 15, 2014

Banana Cake

From my friend Karen Van Uitert

2-3 ripe bananas, mashed
1/2 cup melted butter
1 cup sour cream
1 1/2 cup sugar
2 eggs
1 tsp vanilla

Mix above ingredients together and then add:

2 cups flour
1 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Pour in a greased cookie sheet (11X17" size).  Bake at 350 degrees for 20-25 mins.


1 stick butter
3-4 cups powdered sugar 
2-3 T milk

Really nice flavor and feeds a crowd!  So easy!!!

Squash Casserole

2 cups cooked squash, any kind
1 can cream of mushroom (I usually use cream of chicken)
1 medium onion, chopped well
4 T butter
2 cups grated cheddar cheese
3 well-beaten eggs
salt and pepper to taste

Mix all together and pour into greased casserole and top with crushed crackers.  Bake at 350 degrees for 45 mins to an hour.  Uncover for last 15 minutes.

NOTE:  Last time I made this I added 8 strips of cooked bacon.  WILL be doing that again!  

This doesn't sound all that great but truly has a great flavor and is a wonderful way to use the squash from the garden.  I usually use a combination of zucchini and yellow crook neck squash.

Fruity Sherbet

Josh-this is posted just for you!

2 - half gallons raspberry sherbet
1 - half gallon pineapple sherbet
2 pkgs frozen raspberries (partially thawed)
1 lg can crushed pineapple, drained
8-10 bananas, quartered

Allow sherbet to soften and then add fruit; mixing well.  Refreeze until ready to serve.  Great with a sugar wafer stuck in the sherbet when serving. This is so light and refreshing!  Great after a heavy meal or on a hot day.

Sunday, June 8, 2014

New York Cheesecake

Cheesecake Ingredients

4 pkgs cream cheese
3/4 cup sugar 
2 eggs
2 T vanilla
3 tsp lemon juice

Beat softened cream cheese; add remaining ingredients and mix well.  Bake in graham cracker crust (see recipe below) at 500 degrees for 10 minutes; let stand for 5 minutes and top with glaze (recipe below).  Turn oven to 250 degrees; bake for 50-60 minutes.  Cool and refrigerate for 8 hours or overnight.  


1 pint sour cream
3 T sugar
2 tsp lemon juice

Mix all together and top cheesecake after it cools for 10 mins

Graham Cracker Crust

1 1/4 cup graham cracker crumbs
1/4 cup sugar
1/4 cup melted butter

Press into springform pan and top with cheesecake mixture.

NOTE:  I have found that cooking the cheesecake in a roasting pan gives the best results.   To do so:  cover the bottom of springform pan with foil - making sure the sides of the pan are also covered.  Place filled pan inside roasting pan and fill about halfway with water.  Bake as usual.  

I usually top with my homemade raspberry sauce, but the picture above is topped with fresh strawberries and hot fudge.  

Raspberry Sauce

1 pkg frozen raspberries

2 T sugar
2 T cornstarch
¼ cup cold water

Mix raspberries with sugar in saucepan and heat to a boil, stirring constantly.  Mix cornstarch with cold water and add to raspberries.  Cook until thickened, stirring frequently.

Monday, May 5, 2014

Coconutty Oatmeal Almond Joy Cookies

  • Ingredients
  • 1/2 cup coconut oil, melted and cooled to room temp
  • 1/2 cup brown sugar, packed
  • 1/4 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 cup flour
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 8-9 mini Almond Joy bars, chopped
  • 1/2 cup semi sweet chocolate chips
  • 1 1/4 cup old fashioned oats
  • 1
    Preheat oven to 350
  • 2
    Beat melted coconut oil and sugars until creamy. Beat in egg and vanilla until mixed well.
  • 3
    In a separate bowl combine flour, salt, bakins soda and oats. Stir dry ingredients into wet ingredients. (If dough seems too wet add a tablespoon or two more of flour and mix in). Stir in chopped almond joy pieces and chocolate chips.
  • 4
    Spoon by rounded tablespoon on to cookie sheets lined with parchment paper. Bake for 9-11 minutes or until bottoms are just golden. Remove and let cool for several minutes before transferring to a cooling rack.
  • 5
    makes about 1 dozen.
Pinned from Pinterest at sweet treats & more

So another fantastic cookie from Pinterest!  My husband LOVES coconut so this was a real win for him!  I wouldn't change a thing about these!  Dough is nice to work with-and the flavor is divine!  

Wednesday, April 30, 2014

Happy Anniversary (On your home purchase) Card

So, as a realtor, I needed to design a card for those hitting their home purchase anniversary.  Worked this one up - when I am making large amounts of cards, I try to keep them super simple.  This one certainly fit that bill!

Hope you are all having a wonderful spring and getting to enjoy a bit of warmer weather!  (If we could just get the wind to die down a bit!)  

Tuesday, April 29, 2014

Happy B-day Card

Simple little b-day card - when you are making 40 and likely needing to do more - you gotta do something easy!  I will probably do a different color combo and different papers next time.  If I was doing fewer, I would have inked the edges - love that look!  

Thanks for stopping by!

Tuesday, April 8, 2014

Basement Re-Do!

So, after 5 years of living in my basement, my youngest son moved out (We have literally had someone living in our basement for nearly 12 years now between all 3 of our boys).  This called for a bit of "retail therapy" as I sprang into action to "reclaim" my space.  Pics are not great, but they will have to do.  The space is bright and cheerful and I LOVE working down here.  I sit at this table when I am not out with clients and work - with birds chirping outside my french doors and the sound of water features daring me to stress out!  So loving the new changes.  I retained my book shelves, entertainment center, kitchen island, coffee table, and church pew, but started over with nearly everything else.  Bedrooms were re-arranged but no new furnishings there.  It is my favorite place in my house now.  I have ordered the plantation shutters for the basement and upstairs, so I will post pics when they go in 5-6 weeks from now.  Amazing how a fresh start is so reassuring....  
My new office space -also wonderful for family dinners

Coffee table in family room

Love this hand-carved man reading!  LOVE Etsy!

Perfect addition to the basement bathroom
View of the family room - only large TV in the house!

Family room and the white shelves I have had for years

Family room and entertainment center I brought from California

Basement kitchen

Another view of the family room

My old church pew - LOVE that thing!  Antique skis rest in the corner

The lockers are from Pottery Barn and are perfect for serving pieces and dishes

Another view of the lockers

Kitchen view

Family room looking toward the kitchen - pillow covers are from Etsy too

Accessories from Osmond Designs

Love this little elephant -thank again Etsy

Love this hand carved elephant too.  Etsy again.....

Funny little hand-carved windmill on a leather box - also Etsy

LOVE the turquoise coloring on this old tool box.

Witches ball from Park City - said to ward off witches.....  :)

Sign from Etsy - one of my favorite things

Love footed dishes and birds....

This chandelier is from Busy Biddy in Orem - used the flame-less candles with remote

Recovered this old bench.  Love the fun fabric!  

Shelves are from E-bay-accessories from Ebay and Etsy

Signs from Joss and Main

metal clock


Prints from Etsy hanging on bedroom wall

Another print on a dictionary page

Bedroom dresser

Grandkid toys just outside bedrooms

bathroom shelves

Having a little obsession with elephants - this one is from E-bay

The little clown is also from E-bay

Largest bathroom shelf - baskets from Hobby Lobby

LOVE this - it is true and sometimes hard to remember.  From Quilted Bear in AF

The "grandma wall"-frames from Ebay - all are vintage and painted

The "grandma wall" from the other angle-these kids are truly what lights us up!  Nothing better than grandkids.

Such a happy place for me now and, although I know it is psychological, I am so much more FOCUSED when I work down here.  Here's to a productive year!

Monday, March 31, 2014

New Professional Pic

It took me 8 years, but I finally got a new professional picture!  I truly would rather get a root canal than be in front of the camera - so grateful for a very patient photographer.  

Monday, January 13, 2014

Quick and Easy Turtle Brownie Bars

Tried these the other day for a closing and they got rave reviews from my clients. Fast and easy!


1 box of chocolate cake mix
1/3 cup oil
2 eggs
1 cup each of white chips, semi-sweet chips, milk chocolate chips and dark chocolate chips or chunks
* Optional 1 cup chopped pecans or walnuts
1/2 cup butter
32 unwrapped caramels
1 (14oz.) can of sweetened condensed milk


  1. Preheat oven to 350 degrees F.
  2. Grease a 9 inch by 13 inch pan
  3. Combine cake mix, oil and eggs. Blend well and stir in all of the chips and chopped nuts. This mixture will be very thick.
  4. Pour half of the mixture into bottom of pan into a very thin layer. Bake for 10 minutes and then remove from oven.
  5. While this is baking, in a medium saucepan, combine butter, caramels and condensed milk and stir constantly, while cooking over low to medium heat. Do this until it is all melted and smooth. Spread caramel over partially baked cake mixture.
  6. Top with remaining cake and chip mixture . It will not completely cover, but you can press the mixture flat with your fingers and lay it in small sections over the caramel.
  7. Bake an additional 25 to 30 minutes. Remove from oven and cool 20 minutes.
  8. Run knife around edges. Cool completely before cutting
NOTE:  When it says to stir constantly - you really do need to or it will burn (don't ask me how I know!)  :)  I used the Peter's caramel bar and just weighed the caramel to get the right amount-about 9 ounces.