Recipes

As a teenager, this is one of the dishes I used to beg my mom to make when zucchinis were abundant.  I love the crust version, but since my better half is gluten intolerant, this is now one of our staples.  Thankfully, zucchini is easy to find year-round.  It's a complete meal with the veggies and protein, but I usually serve it with a side salad.  

Crustless Italian Zucchini Pie*

(serves 4-6)

½ lb. bulk Italian sausage**

2 tbsp. olive oil

4 cups thinly sliced zucchini

½ c. chopped onion

¼ c. chopped red pepper

4 eggs, well beaten

2 cups shredded mozzarella cheese

¼ c. grated parmesan

½ c. chopped Italian parsley

½ tsp. salt

½ tsp. pepper

½ tsp. oregano

2 tsp. yellow mustard

Spray 10 inch pie plate with cooking spray.

In a skillet, thoroughly brown sausage, drain and set aside.  Heat olive oil in skillet and add zucchini, onion, and red pepper.  Saute'  for 10 minutes.  

Combine sausage and zucchini mixture with remaining ingredients.  Pour into prepared pie plate.  Bake at 375 degrees for 30 minutes or until set and top is lightly browned.  Cool 10 minutes before serving. 

*To make the crust version, simply press an uncooked pie crust into pan, and pour in combined ingredients.  Bake as directed.  

**You can make the vegetarian version by leaving out the sausage.  It is delicious either way, although I think the sausage adds a lot to this dish. 

I came across this photo of my Grandma Cusick, "Granny", while sorting through old photos.  I love that this photo, taken the year I was born, has the plate of blueberry muffins on the table.  Granny always made amazing fresh blueberry muffins.  When I was 8, she moved to a little house in the town where I grew up.  Her home was on a beautiful property full of flowers, raspberry bushes, cherry and apple trees, and of course...blueberry bushes.  She would often ask her grandkids to pick the berries, and in return, she would make a batch of muffins for us.  Granny passed away over 20 years ago, and I miss her terribly.  But every time I make these muffins, I get a chance to relive those special days with her.

Granny's Blueberry Muffins

(Makes one dozen)

2 eggs

1 c. milk

1/2 c. vegetable oil

3 c. flour

4 tsp. baking powder

1 c. sugar

1 tsp. salt

2 c. fresh blueberries

turbinado sugar (coarse raw sugar...my addition)

Mix dry ingredients and set aside.  In mixing bowl, lightly beat eggs, then stir in milk and oil.  Gradually add dry ingredients and mix until just moistened.  Pour into greased muffin tins.  Sprinkle tops with a little turbinado sugar, if desired. Bake at 400 degrees for 20-25 minutes or until a toothpick inserted into the center comes out clean.  Allow to sit a few minutes, then remove muffins and place on a wire rack to cool.

When we were growing up, one of the best treats on occasional weekend mornings was Dad's Swedish Pancakes.  This is one of my most treasured family recipes, and I often make them for my family.  They are SO good and always a hit!

Dad's Swedish Pancakes
(serves 4-6, 2 large pancakes each)

6 eggs
2 1/4 c. milk
1 1/2 tsp. vanilla
2 1/4 c. flour
3/4 c. sugar
1 1/2 tsp. salt
2 1/4 tsp. baking powder
1/2 c. butter, melted

Preheat a large griddle.  In a large bowl, mix eggs, milk, and vanilla.  In small bowl, combine dry ingredients.  Add dry ingredients to egg mixture and beat with electric hand mixer until well-blended.  While mixer is running, slowly pour in melted butter and beat briefly.  Do not over beat.

Grease hot griddle, and pour about 3/4 of a cup of batter onto the griddle.  Gently spread the batter with the back of a large spoon or the bottom of the measuring cup until thin and fairly even.  Cook until top is set, then turn and cook the other side briefly.

To serve, roll up, top with fruit, syrup, powdered sugar, or jelly and whipping cream.