Zucchini Galore!

Zooooie Mama! I've got zucchini everywhere in my garden! Yeah! I don't have a black thumb after all! Here is a little zucchini recipe from the MOPS at Christ's Church of the Valley 2002-2003 Cook Book!

Stuffed Zucchini

6-8 medium zucchini
2 tbsp. butter
1 white onion, chopped
1 clove garlic, crushed
3 tomatoes, peeled, seeded and chopped
1 cup mushrooms, chopped
1 tsp. basil, chopped
1 tbsp. parsley, chopped
Salt and pepper, to taste
1 cup Parmesan cheese, grated

Preheat oven to 375 degrees. Wash zucchini, trim stems, and blanch in boiling water for 5 minutes. Drain. Cut in half lengthwise. Scoop out the pulp from center and reserve. Set shells aside. In a skillet, melt butter; saute' onion until golden. Add garlic and mushrooms; saute' 5 minutes. Add tomatoes; cook over medium heat until moisture has evaporated. Add zucchini pulp and seasonings; mix well. Pile mixture into zucchini shells and sprinkle with cheese. Bake 30 minutes, until tender and browned.

Buffet Potatoes

There is nothing like a yummy potato dish to go along with a BBQ in the summer! I found this great and super easy recipe in the MOPS at Christ's Church of the Valley (www.ccvonline.com) Fall 2001 Cook Book! Enjoy!


Buffet Potatoes

2 lbs frozen hash browns
1/2 cup melted butter
1/4 cup chopped white onion
1 can cream of celery soup
1 pt. sour cream
10 oz grated cheese
salt & pepper

Thaw potatoes for 45 minutes. Combine all ingredients. Pour mixture into a casserole dish. Bake at 350 degrees for one hour.

Chili Egg Puff

This one is a treasure for sure! Everyone who makes it loves it! Nothing like a little spice in the morning! This recipe hails from Living Water Retreat Center in Cornville, Arizona. It was on one of their recipe cards in the cafeteria. My in-laws used to run the place in the 80's, and this is my husband's Mema's special recipe! Enjoy!

Chili Egg Puff

10 eggs
1/2 cup flour
1 tsp. baking powder
1 tsp. salt
1 lb shredded Monty Jack Cheese
1/2 cup butter (melted)
8 oz. diced green chilies
1 lb small curd cottage cheese

Beat eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, Monty Jack cheese and melted butter, blending until smooth. Stir in chilies. Pour mixture into a well-buttered 9 x 13" baking dish. Bake at 350 degrees for 35 minutes or until top in brown and center is firm.

Here is a recipe perfect for the summer from the MOPS Cook Book Fall 2001 from Christ's Church of the Valley. MOPS stands for Mothers of Preschoolers! It is a great program for moms with young kids...I highly recommend joining a group if you have kids from birth to kindergarten! Here is a link: www.mops.org

Banana Split Cake

1 1/2 cups flour
2 tsp. vanilla
2 tbsp. sugar
2 eggs*
1 can (20 oz) crushed pineapple, drained
3 3/4 sticks of butter (divided use)
3 bananas, sliced
1 cup chopped pecans
1 can chocolate syrup (5 1/2 oz)
1 box powdered sugar
1 container of Cool Whip
1 cup maracino cherries (whole or chopped)

Combine flour, sugar and 1 3/4 sticks of butter. Add pecans. Press into 9 x 13 pan and bake 20 minutes at 350 degrees. Cool. Combine powdered sugar, eggs, vanilla, and 2 sticks of butter. Mix well and spread over cooled cake. Next, spread crushed pineapple, cover with banana slices. Drizzle chocolate syrup over bananas. Top with Cool Whip. Garnish with whole or chopped cherries!
*Optional to leave this out because they will be raw!!!

Welcome to Church Chow!

I have been searching for a creative outlet for my baking /cooking passion for quite some time now! I realized that most of my best recipes have come from church cookbooks! I'm sure you've seen them before, bought them before, or laughed at one! I have to admit, most of the recipes are very scary and usually use some sort of jello! BUT....every once in awhile there is a gem of a recipe hidden in the middle of the casseroles and jello molds! I'm here to bring you the best of the best! Feel free to submit any great ones you have found! Be sure to let us know what church cookbook you found it in!