Zucchini Bread with Lemon Curd Cream Cheese topping

It’s summer time and EVERYBODY in the Pacific Northwest has zucchini. So here is they way we enjoy it for months. Ingredients: 4 eggs 1 cup vegetable oil 2 cups white sugar 3 cups grated zucchini (I used a huge zucchini from our garden) 2 teaspoons vanilla extract 2 cups all-purpose flour 1/4 cup rolled […]

Berry Bread Pudding

My friend Dana posted a recipe today on Facebook that gave me an idea. I hurriedly (<–is that a word?)…. ok, I rushed to see what I had.

  • I used week old bread about six slices (9 grain)
  • a cup of mixed frozen mixed berries
  • 3 eggs
  • 1/2 cup whipping cream + 1/2 coffee creamer (hee hee no milk here)
  • 1/2 cup sugar
  • 1 tbsp cinnamon
  • pinch of salt
  • 1/4 stick of melted butter for sprinkle at top.

I whipped creams, eggs, cinnamon, salt sugar then add the cubed bread and let soak for a bit.

Pour onto a buttered pan, sprinkle butter over everything and bake for 45 minutes.

Doesn’t look as good as it tastes. It tastes great!





Blackberry Crumblelicious!

3/4 cup of flour

1 cup of steel cut oats

1/2 cup brown sugar

1 egg

1/2 stick of butter softened

1/2 tsp cinnamon

1/8 or pinch of salt

1/2 cup of turbinado sugar (opt)

4 cups blackberries frozen or fresh picked (if your lucky to have them in neighborhood)

1 tsp cornstarch

Heat oven at 375

Wash and pat dry blackberries, sprinkle with cornstarch and set aside.

In large bowl mix the other ingredients. Best by squeezing by hand but you can use KitchenAid using paddle.

Spread blackberries on two oval dishes or one large 13  x 9. I usually make two small ovals or pie pans and freeze one for thanksgiving.


Sprinkle crumble mix evenly over blackberries.

Be sure to put pans over an aluminum lined cookie sheet or it is going to boil over your oven and make a huge mess.

Bake for 1 hr or until crumble is golden brown and crispy to touch and blackberries are bubbling over.

Serve hot with a scoop of vanilla or cold.


This weekend, I saw a lady walking out of her driveway with two huge signs and a hammer in hand.  After a much closer look (not that I’m nosy or anything) I noticed that the signs said, “U Pick R–…..something”  RASPBERRIES!!!! YAY! Made a u-turn and got me some RASPBERRIES! Fresh, gorgeous, plump, red delicious RASPBERRIES!

Well what else could it be but that the RASPBERRIES are ready for the picking and the eating! The eating part is my favorite. YAY!

If you know anything about raspberries you know that they only grace us with their presence for a few days and then they are gone.

Every year I get these great jewels from my neighbors, friends, the market and/or  from the side of the street, so I end up with so many that they go bad.  Well, brilliant that I am I invented ways of keeping them a bit longer.

Some of the ways are the usual raspberry rhubarb pies, raspberry blueberry crumbles, raspberry frozen pops, raspberry limeade, raspberry vinaigrette, (taking a breath), raspberry jelly, raspberry jam.  When I don’t have time to make any of that I just freeze them on a tray then put them in baggies and we eat them for weeks as if they were candy.

Here is one of my latest discoveries via Central Market. If you know me you know that I made a few changes, additions and well, Viola!

This awesomely easy and superly delicious Raspberry Tart is my  new favorite way of saving raspberries. I may have eaten an entire half of the tart for breakfast today but hey they are only here for a short time!

RASPBERRY TART ala Chicajones

  • 1/2 of an 8oz package cream cheese, room temperature
  • 1 cup of  whipped cream
  • 1/4  cup sugar (I used splenda)
  • 1/2 cup sour cream
  • Juice of 1 small lemon plus a bit of rind
  • 1/2 teaspoon vanilla extract
  • 1 pint (2 cups) fresh raspberries, divided
  • 1/4 cup raspberry jam or melted chocolate for drizzle.


  • 8 whole graham crackers, broken into pieces
  • 1 tablespoon sugar
  • Pinch salt
  • 5 tablespoons unsalted butter, melted
  1. Preheat oven to 375°F.
  2. Combine graham crackers, sugar and salt in a food processor and process into fine crumbs.
  3. Stir in melted butter.
  4. Spread crust across bottom and up sides of pan, pressing into an even layer.
  5. Bake for 10 minutes, or until light golden brown. Cool completely.
  6. Meanwhile, use a hand mixer or stand mixer with paddle attachment to beat cream cheese and sugar until smooth.
  7. Beat in sour cream, lemon juice and vanilla. Add 1/4 cup raspberries and beat just to break up berries.
  8. Fold in whipped cream
  9. Spread filling evenly over crust. Top with remaining raspberries.


  1. Place jam in a saucepan over low heat and stir just until loosened up. Drizzle over tart.
  2. Or melt chocolate or use ice cream topping chocolate
  3. Serve immediately or cover loosely and chill for up to 4 hours. (I froze mine and it was even better.

Kudos to Central Market for always showing me new delicious things. Here is there website go check it out.  Town & Country