Sweet Potato Quesadillas

  • 3 medium-sized sweet potatoes or yams
  • 1 small red onion
  • 1 bell pepper
  • 5 small portabella mushrooms

Boil the sweet potatoes until they are soft enough to be mashed.  Dice the onion, bell pepper and mushrooms.  Heat a pan with olive oil or butter to medium.  Fry the veggies and onion for only a few minutes, trying to leave some of the crunch.  Season with garlic powder, chili powder, cumin and pepper.

When the potatoes are finished put them in bowl and season with the same spices as above.  When the veggies and onion are finished, mix the two together and there you have it.  I heat up a tortilla in the oven, usually with goat cheese but I’ve tried pepper jack and that was good as well.  Then I spread the mashed potato mix on half and fold the quesadilla.  Cutting it into quarters makes it very easy to eat.

This may sound a little different but I urge you to try it!  They are delicious.  The amount above makes six to seven servings.  It’s easy to heat up and makes a great snack.

Other ingredient suggestions:

  • shallots
  • garlic
  • kale

One of the greatest Holly traditions!


  •  3 cups of milk (1 gallon)
  •  2 tablespoons sugar (1/2 cup plus 2 tbsp)
  • 3 tablespoons vanilla (15 tbsp)
  • 5 egg yolks (25)
  • 1/2 cup of 190 proof ever-clear (2 1/2 cups)

Bring milk, sugar and vanilla slowly to a boil. Cool for 45 minutes.

Beat the egg yolks in a separate bowl vigorously until fluffy.  Add the cooled mixture and mix well.  Then add the ever-clear and mix well once more.

Strain through a cheesecloth or fine strainer into bottles and keep chilled.

Thank you Uncle David for bringing this into our lives.  It’s one of my favorite holiday traditions.  The ‘Dave’ batch is in ( ) above and what a great gift a bottle of this is.  A way to celebrate family, good health and Christmas all with the toast of a shot glass.

Double your pleasure

This recipe is a favorite at GBWZ. We hope you are prepared for this deliciousness…

Double chocolate brownies

Double Chocolate Brownies Recipe

Double Chocolate Brownies

What You Will Need:

1 cup butter

3-1/2 oz unsweetened chocolate

3 tbsp cocoa

1-1/2 cups flour

1/2 tsp baking powder

1 tsp salt

4 eggs

2 cups sugar

1 tsp vanilla

1 cup chocolate chips

What To Do:

Melt butter and unsweetened butter into a glass measuring cup.  Stirring occasionally.  Then set it aside and let it cool.

In a bowl stir together cocoa, flour, baking powder and salt.

In a large mixing bowl beat eggs until they are creamy.  Add sugar and vanilla and mix until combined.   Then add both chocolate mixtures.  Stir until everything is combined.  Add chocolate chips and stir one last time to distribute the chips evenly.  Spread in a buttered 9 by 13in pan.  Bake at 350degrees until for 30-35minutes



Greet Fall with this Cookie

We have a sweet tooth over here at Getting Baked with Zach. Maybe it’s the changing seasons that’s having us crave these comfort foods but the next recipe we want to share is something many of you may be familiar with: Snickerdoodles!

What you will need:

1 cup butter

1-1/2 cups sugar

2 eggs

1 tsp vanilla

3 cups flour

1/2 teaspoon baking powder

1/2 tsp cream of tartar

1/2 tsp salt

4 tbsp sugar

4 tsp cinnamon

What to do:

Melt butter on stove top or microwave then mix into sugar.  Stir in eggs and vanilla.

In a separate bowl have the mixture of flour, baking powder, cream of tartar and salt.  Add this to the mix above and stir.

On another side plate have a mix of cinnamon and sugar.  Shape dough into balls and roll generously through the cinnamon/sugar mixture.  Bake on an non-stick cookie sheet at 375degrees for 8-10 min.

The Result:

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The Cookies that started it all…

chocolate refrigerator cookies

easy no-bake cookies

Chocolate Refrigerator Cookies

What you’ll need:

1 stick butter

2 cups sugar

3 tbsp cocoa

1 tsp vanilla

1/2 cup peanut butter

3 cups uncooked oats

What to do:

Melt butter in saucepan over medium heat and add sugar, cocoa and milk. Stir until smooth and remove from heat. Add vanilla. Add peanut butter and oats and stir. Place on ungreased cookie sheet (about 1 teaspoonful each) and refrigerate until firm…Yeah, that’s it!


~ Zach