Only in Michigan –


I know you’ve seen this one before, but –

Driving to church this morning in 42 degrees and light SNOW! Thank heavens it didn’t stick around – temps are “supposed” to go ‘up’ to 46 – still: BRrrrrrrrrr!

The baby that I knit the blanket, hat & booties for is coming home from the hospital today and his parents posted this photo on Facebook:


with the comment: “Going home warmed by knitted goodies from Pam L – he’s already spoiled!” (it’s nice to see my gifts are being used- in another photo of him he has on the VERY TINY booties I knit; I did 4 pairs, I think but those were the newborns and they fit!)

Today was a ‘learning/experimenting’ day for me. My hair doesn’t have much curl – when I was a child it was like a Brillo Pad (*see explanation below) – very frizzy, but now that I’m much older, it’s mostly straight. Lately I’ve been having trouble getting it to even hold a curl for 3 hours (church time/Sunday mornings). It ‘used’ to stay semi-curled for the entire day – no longer – it goes straight even before I leave the house! UGH! I saw a video on Facebook for using ‘rags’ to curl your hair; my Mom used to do that when I was really young so I decided to give it a try last night. My hair is almost to my waist and rather thick, so you can guess how that procedure went – took about 45 minutes to get it all up in rags. (mind you, with that length, I could only roll up about a foot of it but was really hoping for some sort of nice waves/curls). That hope was NOT TO BE: you guessed it – took out the rags, attempted to brush it…TOTAL FRIZZ! I showed my husband and his comment was: “Well, maybe if you brush it!”… I DID! Ended up wetting it all down (to straight) and resorting to my regular style these days: pulled back into a pony tail then twisted up in a tight ‘tail’ and held in place by a big hair clip. It looks good (I sort of look like a secretary with it that way) but guess my hopes of curls just went off into the sunset.

*For those of you who don’t know what a Brillo Pad is: it’s a steel wool scrubbie: like an SOS pad – steel wool all bunched up into lots of steel wool frizzies.


Chocolate Magic Custard Cake

4 eggs, room temp./separated into
whites & yolks
1 tsp. vanilla
1 1/4 C. sugar
1/2 C. butter, melted
1/2 C. flour
1/3 C. unsweetened cocoa powder
2 C. milk, lukewarm
1 T. powdered sugar (for dusting top)

Preheat oven 325 degrees F.
Spray a 9 X 9″ baking pan with nonstick
spray & line with parchment paper. Beat
egg whites in a bowl until stiff. Whisk egg
yolks, vanilla & sugar until creamy. Add
melted butter; mix half minute. Add flour
& cocoa; mix using a spatula until well
incorporated. Pour milk gradually in &
continue beating. Add in egg whites,
one third at a time & gently stir using
spatula – do not overmix, just stir a few
times; pour mixture into prepared pan
& bake 60 minutes. Remove from oven
& let cool, 1 hour. Dust top with
powdered sugar & cut. Refrigerate


Italian Crescent Casserole

1 lb ground beef, cooked/drained
1 C. garlic/tomato spaghetti sauce
1 (8 oz) can refrigerated crescent
dinner rolls
1 1/2 C. shredded Italian cheese
1/4 tsp. dried basil

Preheat oven 375 degrees F.
In skillet mix cooked beef & spaghetti
sauce; heat over medium heat until
warm. Separate crescent dough into
8 triangles & place in ungreased 9″
glass pie plate in a wheel/spoke
pattern with narrow tips overlapping
rim of plate about 3 inches. Press
dough in sides & bottom of pan to
form crust & cover the pan. Sprinkle
about 1 C. cheese over dough. Spoon
meat mixture evenly over cheese. Bring
tips of dough over filling to meet in
center, do not overlap. Sprinkle top
with remaining cheese then sprinkle
with basil. Bake 15-20 minutes.
Serves 4


1-Skillet Mexican Beef & Rice

1/2 onion, diced
1 lb. ground beef
1/4 C. taco seasoning (1 or 2 pkts)
1 (14 oz) can diced tomatoes, undrained
1 C. fire-roasted corn kernels, drained
(or you can use regular corn kernels)
3/4 C. white long grain rice, uncooked
2 C. beef broth
1 1/2 C. shredded Colby-Jack cheese

Taco Topping:
sour cream
diced avocado
sliced black olives
chopped cilantro

Cook onion in large skillet over medium heat
1-2 minutes; add ground beef & cook until no
longer pink; drain. Add taco seasoning, diced
tomatoes, corn, rice & beef broth – stir until
combined. Bring to small boil; reduce heat to
simmer & cover. Cook 20 minutes, stirring at
10 minutes. Stir & top with shredded cheese.
Cover & cook on Low 3 minutes until cheese
is melted. Top with Taco toppings of your choice.
Serves 4-6


Baked Reuben Sliders

1 pkg. Hawaiian Sweet rolls, sliced open
1/2 C. Thousand Island salad dressing
1/4 – 1/2 .b. corned beef, sliced thin
1 lb. sauerkraut, rinsed/drained
1/4 lb. Swiss cheese, sliced
2 T. butter, melted

Preheat oven 350 degrees F.
Butter bottom of 9 X 13″ baking dish. Place
bottoms of rolls in dish. Spread 1/4 C.
Thous. Isl. dressing on roll bottoms. Lay
corned beef slices on roll bottoms, followed
by sauerkraut. Lay Swiss cheese slices on top.
Spread remaining Thous. Is. dressing over
inside of top halves of rolls & place on top
of the Swiss cheese. Using a pastry brush,
spread butter over tops of rolls. Bake 15-20
minutes until cheese is completely melted.
Remove from oven & cut each roll out;
place on a plate & serve. Serves 12


Amish Breakfast Potato & Sausage

1/2 lb. bacon
1/2 lb. breakfast sausage
1/2 tsp. salt
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 tsp. hot sauce
2 large baked potatoes, cooled/
shredded (about 4 C.) OR 4C. frozen
shredded hash browns – completely
1 small onion, finely diced
8 oz. sharp Cheddar cheese, shredded/
8 oz. Swiss cheese, shredded/divided
6 eggs, slightly beaten
1 1/2 C. cottage cheese

Preheat oven 350 degrees F.
Cook bacon & sausage in skillet; remove
to paper towel-lined plate. Saute onion
in skillet*. When bacon & sausage have
cooled, sliced into bite-sized pieces. In large
bowl combine shredded potatoes with salt/
pepper, garlic powder & hot sauce. Stir in
cottage cheese & all but 1/4-1/2 C. of each
cheese. Stir in bacon & sausage (reserve
1/4 C. of each for top.) Stir in sauteed vegs
& eggs. Spray a 9 X 13″ baking dish with
nonstick spray & spread mixture into pan.
Top with reserved cheese, bacon & sausage.
Bake 35-40 minutes until all cheese has
melted/bubbling & casserole has set-up
in middle. You can remove from oven OR
place under broiler a few minutes to brown
the cheese. Allow casserole to cool a few
minutes then cut into servings.

*You can add chopped/sauteed red or green
bell peppers, sliced zucchini or sliced mushrooms
which have been sauteed.


Crockpot Pork Chop Delight

1/2 C. plus 2 T. flour, divided
salt/pepper, to taste
4 boneless pork chops
2 T. oil
1 onion, sliced
2 C. chicken broth
1 (8 oz) tub sour cream

cooked rice or egg noodles for 4

Mix 1/2 C. flour, salt/pepper in shallow
bowl. Heat oil in skillet over medium-high
heat. Coat chops well with flour mixture
then brown in heated oil – place chops in
crockpot. Arrange onion slices on top &
pour broth over all. Cover & cook on Low
7-8 hours.

Mix sour cream & 2 T. flour until well
combined; add to juices in crockpot &
stir. Cover & cook on High an additional
15-30 minutes until gravy thickens. Serve
over cooked rice or noodles. Serves 4

Almond Coffee Cake

2 C. flour
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. cinnamon
1 C. granulated sugar
1/2 C. unsalted butter, room temp.
2 large eggs
1 tsp. vanilla
1 tsp. almond extract
1 C. plain Greek yogurt

Streusel Filling & Topping
1/2 C. flour
3/4 C. brown sugar, packed
1/2 tsp. cinnamon
1/2 stick cold, unsalted butter
3/4 C. chopped almonds

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking pan with
nonstick spray. In medium bowl whisk
flour, baking powder, baking soda, salt
& cinnamon. Using elec. mixer, cream
butter & sugar until fluffy, about 3
minutes. Add eggs, one-at-a-time, &
beat until smooth. Beat in both
extracts & yogurt; mix until well
combined. Slowly add in dry ingredients;
mix until just combined.

To prepare topping:
In medium bowl add flour, brown sugar &
cinnamon – stir well with wooden spoon.
Work butter into mixture with your fingertips
until evenly distributed; stir in 1/2 C. chopped
nuts. Pour half coffee cake batter into prepared
pan (batter will be thick). Sprinkle half of
topping over batter; spoon remaining batter
on top, spreading gently. Sprinkle with
remaining topping & top with remaining
1/4 C. chopped nuts.
Bake 45 minutes until golden & a wooden
toothpick inserted in center comes out
clean. Cool to room temp & cut into squares.
Serves 9-12


I don’t know about your area, but here
gas prices have jumped again – regular is
now up to $2.24/9 a gallon.

I finished the blue/white diagonal box
crocheted baby blanket; will have to
post the photo in the next blog as right
now I’m unable to take a photo, but it
came out nicely (I think). Still have about
a foot of blanket to knit on the green
“Plume pattern” (same as the blue
blanket in the above baby photo) then
about 6 rows of border and that one will
be done. Looking at new patterns to start
another blanket this week (looking is the
FUN part!).

Hope you are in good health and enjoying
WHATEVER weather you have in your area
this mid-May day!




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2 CommentsLeave a comment

  1. The blanket looks grat. my only comment on our weather—Brrr!

  2. Everything sounds so yummy. As for the weather… I live in Colorado, it’s 30 degree’s right now and we are supposed to be getting a foot of snow tonight and or by tomorrow afternoon.
    Two of a kind… LOL

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