Life with MS & EDS

July 22, 2009

Making Veggies Unhealthy

Filed under: Uncategorized — by mseds @ 9:39 pm

Summertime usually brings healthier eating around here.  We have a garden out back that my husband does 99% of the work on (the girls may have thrown in a few seeds or picked a veggie or two over the years and I just get to enjoy what comes out of it when the groundhogs don’t get to things first!)  We also belong to a fantastic CSA (Community Supported Agriculture) organic farm just minutes from here.  Between the two, we end up with a lot of veggies and fruit.

We had a ton of zucchini and one of my favorite things to do with this healthy veggie is to make it completely NOT healthy.  Tonight I grated up 8 cups worth of it (with some help from my husband) and made a ton of zucchini bread.  I made 4 batches of it (which ended up being 6 regular size loaf pans and 7 mini loaf pans) and it took about 2 hours to get together, not counting baking time in the smallest oven known to Sears.  It’s amazing I got it all into the oven.  I had help with that part, too.

So, in another hour or so I’ll have a ton of homemade zucchini bread that can be frozen for future use.  Here’s the recipe if anyone is interested in giving it a try.  It’s my friend’s mother’s recipe, altered slightly.  Don’t even thing about calculating the Weight Watchers Points for this one.  It’s not pretty!

Jen’s Mom’s Zucchini Bread


3 cups sifted flour

1.5 tsp ginger or ground cinnamon

1 tsp baking powder

1 tsp salt

3 eggs

2 cups sugar

1 cup cooking oil

2 cups grated unpeeled zucchini (remove any large seeds)

1 cup chopped nuts (suggestion: ½ cup pecans and ½ cup walnuts)

½ cup chocolate chips (optional)

What to do:

Preheat oven to 350 degrees

Combine all dry ingredients

Combine all wet ingredients (including sugar)

Add the dry to the wet

Combine and pour into loaf pans (approx 2 8×4 pans)

Bake at 350 for 1 hour and 10 min. or until toothpick inserted into center comes out dry

January 3, 2009

A Sweet and Savory Start to the New Year

Filed under: Uncategorized — by mseds @ 9:22 am

Happy New Year! We brought in 2009 with a party at our place. I promised to share recipes, so here are three of them:

Death by Chocolate


· 1 family size (13 x 9”) brownie mix, with chocolate chunks (if available) or 2 regular mixes

· 2 packs of chocolate mousse

· 1 large tub or 2 regular tubs of cool whip (defrosted)

· 2 large candy bar (Symphony, plain or with Toffee or similar)

· 2 – 3 ounces Kahlua (optional), coffee or hot chocolate

· 1/2 bag chocolate chips (optional)

· 1 trifle dish or other large clear bowl


1. Make the brownies, adding in extra chocolate chips or chunks (if desired) and allow them to cool.

2. Make the mousse and chill to set (if you don’t have time, don’t worry about this step since you can chill the whole thing at once)

3. Poke many holes into the brownies with a fork. Soak brownies in Kahlua, hot chocolate, coffee or similar liquid

4. Cut the brownies into small pieces (cold brownies are easiest to work with, so chill again if you have time)

5. Chop the candy bar into small pieces


Working bottom up

1. First layer: Place one layer of brownies on bottom of trifle dish (use about half the batch)

2. Second layer: 1/2 the mousse

3. Third layer: 1/2 the cool whip

4. Fourth layer: 1/2 the candy bar

5. Repeat until trifle dish is full and ingredients are gone

6. (Note: a standard size trifle dish will hold two layers.)

7. Allow to chill 12 – 24 hours before serving if time allows.

Death by Chocolate - top

Death by Chocolate - top

Baked Brie


· 1 (8 – 14 ounce) wheel Brie cheese

· 3 – 6 tablespoons (depends on the wheel size) apricot, peach or raspberry preserves (optional: mix with chopped walnuts or pecans) OR use Wegman’s “Cranberry, Currant, & Walnut Topping” (in cheese section, but may only be available seasonally)

· 1/2 (17.5 ounce) package frozen puff pastry, thawed or 1 (10 ounce) can refrigerated crescent roll dough

· 1 1/2 cups honey (optional)

· 1 1/2 cups pecan halves (optional)


1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a round glass dish or 9×9” baking dish.

2. Slice one wheel of Brie cheese in half so you have 2 circles of cheese. Spread preserves on (the cut side) half of one circle of brie. Make sandwich out of the two halves of Brie, so that the preserves are in the center of both halves. Wrap the entire wheel of Brie with dough and flip the entire concoction onto the prepared cooking sheet so the seam is on bottom. If using crescent roll dough, ensure all seams are sealed.

3. Place in prepared dish. If you choose, sprinkle pecan halves over the top and drizzle honey over the whole thing.

4. Bake for 25-30 minutes in the preheated oven, until golden brown and cheese is soft. Serve with apple slices, crackers, etc. or as is.

Half-eaten Brie

Half-eaten Brie (Sorry, I didn't get a picture before folks dived in!)

Warm Spiked Apple Cider


· 96 ounces apple cider (3/4 of a gallon – reserving regular apple cider for those who don’t drink alcohol)

· 1 tsp vanilla

· 1/4 cup brown sugar

· 3 sticks cinnamon

· 1 teaspoon whole allspice

· 1 teaspoon whole cloves

· Small piece of cheese cloth or size 4 coffee filter with dental floss for tying

· A crock pot or slow cooker

· 1 cup rum (or to taste)


1. Tie the allspice and cloves in cheese cloth or a coffee filter (use floss to tie the coffee filter closed)

2. Combine all ingredients in the slow cooker/crock pot, adding the sugar last and stir to mix

3. Heat on High for 2 hours and then turn down to low, warming for at least 4 hours before serving

4. Add in the rum approximately 1 hour before serving


Note: some of these recipes are modifications of originals found on

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