I had intended for this blog to be strictly sewing and knitting. However, knitters and sewers have to eat so I decided to include a few of my favorite recipes.

Yield: 2 loaves or 24 muffins

3 eggs
1 cup olive or vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped walnuts or pecans (optional)

Preheat oven to 350 degrees.
Grease and flour two 8x4 inch loaf pans, liberally. Alternately, line 24 muffin cups with paper liners.

In large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla. Combine flour, cinnamon, nutmeg, baking soda, baking powder, salt, and nuts. Stir this into the egg mixture. Divide the mixture into prepared pans.

Bake the loaves for 60 minutes, plus or minus ten, or until a tester inserted into the center comes out clean. Muffins will bake more quickly, approximately 20 to 25 minutes.

Yield: 6 servings

1 lb. ground turkey
1 lg. clove garlic, crushed
1 onion, sliced
1 tbsp. chili powder
1 (16 oz) can Mexican style tomatoes, undrained
1 can drained pinto or kidney beans
1 1/3 c. frozen white kernel corn

In large skillet, cook turkey, onion, garlic, and chili powder, stirring until turkey is crumbled. Drain excess fat. Stir in remaining ingredients. Bring to boil. Cover and simmer 10 to 15 minutes.

I add an extra can of Rotel tomato/green peppers. My family loves this! It is quick, easy, and leaves plenty of time for sewing!

(original recipe from