Category Archives: Recipes

A Taste At Home: Beef/Zucchini Pot Pie

One of our neighbors generously shared some of their fresh, homegrown zucchini with us! We had not cooked with zucchini before, so Mom looked on the Internet for some recipes that used zucchini. She found a few, and we tried this one first. With a bit of modifying, this beef/zucchini pot pie turned out excellently, and every one greatly enjoyed it!

Beef/Zucchini Pot Pie
Beef/Zucchini Pot Pie

Beef/Zucchini Pot Pie

Pastry for 2 crust pie, homemade or purchased
1 lb ground beef
1 onion
1 rib celery
5 mini carrots
1 small zucchini
3 Tablespoons all-purpose flour
½ cup tomato sauce
½ cup (heaping) Parmesan cheese
1 scant teaspoon dried leaf thyme
2 tsp ground garlic
1 tsp garlic powder/to taste
1 tsp onion powder/ to taste
1 tsp cumin/ to taste
1 tsp chili powder/ to taste
1 ½ teaspoon salt
½ teaspoon black pepper

Prepare pie crust; divide dough in half for top and bottom crust. Wrap dough portions in plastic wrap; chill for about 30 minutes (a little longer is fine). Prepare filling. In large skillet over medium heat, brown ground beef. In a mini food processer chop/grind onion, celery, carrots, and zucchini (I put in a little of the tomato sauce to help it grind better!) Drain excess fat from meat leaving a few teaspoons (there wasn’t much fat when I made ours so I just left it). Add ground onion, celery, carrots, garlic, and zucchini, into the pan with meat. Cook, stirring often! Add spices. Cook until softened about 10 to 15 minutes. Stir in flour; stir and cook for about 1 minute. Remove from heat and stir in tomato sauce and Parmesan cheese. Set aside while rolling dough.

Roll half of chilled dough out on a floured surface to a circle about 12 inches in diameter; place on an ungreased pie pan. Spoon beef filling into the dough circle. Roll out remaining dough to a circle about 11 inches; place over filling. Fold edges of bottom crust circle over the top circle; pinch to seal all around.

Bake beef pot pie at 400 degrees for about 50 minutes. After cooking about 30 minutes, cover with foil for remaining time if the crust is becoming too brown. Cool 5 minutes before serving.

In Christ,


“He causeth the grass to grow for the cattle, and herb for the service of man: that he may bring forth food out of the earth” (Psalm 104:14).

A Taste Away from Home: Pumpkin Crisp

Pumpkin Crisp
From the Church at Star City

1- 29 oz. can of pumpkin
1 cup evaporated milk
2 eggs
1 cup sugar
1 tsp. vanilla
½ tsp. cinnamon
½ tsp. allspice

Mix above ingredients together and pour into a sprayed 9×13 dish.

1 yellow cake mix (dry)
1 cup butter
1 cup chopped pecans

Sprinkle the dry yellow cake mix over the top of the pumpkin mixture. Melt 1 cup of butter and pour over the dry mix.  Sprinkle 1 cup of chopped pecans over melted butter. If you like, you can do a little extra.

Bake for 45 minutes at 350 degrees until golden. Serve with ice cream or a dallop of whip topping. It is extra pretty when cool whip is lightly sprinkled with cinnamon or nutmeg.


When the crisp is warm, there’s a slight pumpkin flavor, and ice cream goes wonderfully well with it. If you’d rather a pumpkin pie flavor, serve cold!


The Burrito Making Process

Several times a year, we make burrito bean filling (my favorite meal). Here’s the link to our recipe. The filling makes our Sunday lunches very simple, and it’s quite economical too!

The first step is to sort/rinse the beans and pre-soak Thursday night in preparation for cooking the beans Friday.
The first step is to sort/rinse the beans and pre-soak Thursday night in preparation for cooking the beans Friday.
To prepare the onions: a few family members take them outside, with cutting boards, knives, and bags for the onions, and process all the onions. Being outside helps your eyes not to water.
Friday night, after the beans have cooked, the onions and jalapenos as blended up to a fine puree, and then that mixture is cooked all night.
One of Dad’s job is to mash the beans in an old mixer we use for that purpose.
The mashed beans are put into a container and go in the fridge over night. We didn’t have room for all the beans to go in the fridge, so some had to go in pots in the oven.

We let the filling cook all morning and part of the afternoon. Then, we portion the filling into freezer containers to be frozen for future meals!
We let the filling cook all Saturday morning and part of the afternoon. Then, we portion the filling into freezer containers to be frozen for future meals!


“O God, my heart is fixed; I will sing and give praise, even with my glory” (Psalms 108:1).

A Taste Away from Home: Breakfast Casserole

Breakfast Casserole
From the B. Family, Maryland

6 slices bread, cubed
1 lb sausage, cooked and crumbled
1 cup grated cheddar cheese
(optional: our addition, 3 or 4 slices Velveeta cheese, torn into small pieces)
12 eggs lightly beaten
4 cups milk
1 tsp salt

Layer bread, sausage, and cheese in a buttered 9×13” baking dish (if you prefer not to use Velveeta, it can be easily omitted). Combine all other ingredients. Pour over the bread, sausage, and cheese layer. Refrigerate overnight. Bake at 350 for 1 hour or until cooked.


This is a delicious casserole that we enjoy! There are a few variations you can try. Instead of bread recently, we used biscuit flops 🙂 , and the result was great. You can also use hamburger meat instead of sausage.



A Taste Away from Home: Chicken and Wild Rice Casserole

Chicken and Wild Rice Casserole
from Allison W., Georgia

2 pkgs. Uncle Ben’s Wild Rice Mix, prepared according to package instructions
2-3 lbs. boneless, skinless chicken breasts, cooked and cut into bite-sized pieces
16 oz. sour cream
2 cans Cream of Chicken & Herb soup (or plain Cream of Chicken)
2 sleeves Ritz (or similar) crackers, crushed
1-2 T. poppy seeds

Spray 9×13 baking dish with cooking spray and spread cooked rice evenly on bottom. In a bowl, combine chicken, sour cream, and undiluted soups. Spread evenly over rice. Cover with crushed crackers, sprinkle with poppy seeds, and dot all over with butter pats. Bake at 325 degrees for 30 minutes or until hot and bubbly.


Enjoy! This is a delicious casserole that was served to us on our last trip!


A Taste Away from Home: Cherry Delight

Cherry Delight
from Alyssa R., PEI

2 cups powdered sugar
8 ounces cream cheese
1 package, or envelope, Dream Whip (Dream Whip comes in a box with two packages, if you purchase the small size. You will only need one of those packages for the recipe.)
2 ½ cups graham cracker crumbs
1 stick or ½ cup margarine, melted
1 can cherry pie filling

Mix graham cracker crumbs and melted margarine. Pat in a 9×13 pan. Combine cream cheese and powdered sugar; mix well.

Prepare Dream Whip according to package, and add to cream cheese mixture. Layer on top of graham cracker crumbs. Spread pie filling on top of Dream Whip/cream cheese mixture. Refrigerate.

Serve and enjoy!


We had this delicious dessert at the Bed & Breakfast we stayed at in Prince Edward Island.