October 22, 2011

"These are a few of my fav-o-rite thiiiiiiiiingsss!"

Hello, everyone! Long time no see! This week was super insane, but I’m not going to bore you with the details. I do promise to bore you with the details of my most recent curtain adventure later tonight, though. Aren’t you excited?

Until then, I thought that I’d post a couple of recipes which I’ve been loving lately and which I’ve promised to share with a few people. I’m putting them both up on the blog because while they may not be “home improvement” related, they are definitely mood-improving. And as the days continue to get greyer and the skies damper, I’m sure everyone could use a little boost.

So, go ahead and try these recipes out. I promise you won’t regret it! :)

Zucchini Pie

When I first told Denny that I was making “Zucchini Pie” for dinner, you should have seen his face. First of all, he hates pie. Secondly, if zucchini is the main ingredient, you might as well shoot him now and put him out of his misery. However, once he took a bite of this delicious one-dish meal, he was completely sold. He had seconds, then thirds, and then an hour later finished off the leftovers. As you can see, this dish is definitely a good choice for veggie-lovers and carnivores alike.


·         2 cups chopped zucchini

·         2 diced fresh tomatoes

·         a half package of bacon, cooked + crumbled

·         1 small onion diced

·         1 cup of cheese (we use mild cheddar)

·         ¼ cup of oil

·         4 eggs

·         1 cup Bisquick mix

·         salt and pepper


1.   Preheat oven to 350 degrees.

2.   Add first 6 ingredients together in a bowl, mixing thoroughly. Put in glass baking dish (either a casserole dish or a pie dish works fine). Salt and pepper the mix.

3.   Whisk the 4 eggs together with the Bisquick. Pour batter over the veggies and bacon mix.

4.   Pop in the oven and bake for 30 minutes!

5.   When 30 minutes are up, pull out and let cool for 5 minutes. Enjoy! Makes a great dinner or breakfast!


Russian Tea

This recipe is one of the reasons why fall is my favorite season. Pretty much from mid-October through the end of February, this is all I drink. Last year I even took it to school with me in a plastic bag and made it throughout the day. In short, once you get a taste of this cozy and tangy tea, you’ll wish you had a constant IV drip of it for the rest of the season. You have been warned.


·         1 cup instant tea powder

·         2 cups Tang

·         ¼ cup of lemonade mix

·         1 cup of white sugar

·         2 tsp. cinnamon

·         ½ tsp. cloves


1.   Mix all ingredients together in a storage container.

2.   To make the tea, add 2 tablespoons to a mug of hot water and stir well.

3.   Drink.

4.   Repeat. Repeat. Repeat.

Photo Credits:
Zucchini Pie picture from Chickens In the Road
Russian Tea picture by me


  1. I made Russian Tea! And sent you a picture. And got a pretty glass container just for the purpose.

  2. @Amanda - That pic was so pretty! Your jar is much prettier than mine (although I *have* become motivated enough to upgrade from the plastic baggie approach). And now you have to make the zucchini pie! You won't be sorry.