Well – we tried it!

Today began my new experiment in ordering groceries through Kroger order on line/pick up at store. Let’s just say I need to research this a little better.

When I first began this journey LAST WEEK I started a ‘virtual grocery cart’ on line. When you’re done you can save it and go back later to add more, if you wish. Well . . . either I didn’t do the ‘add this later’ or I really goofed. To MY recollection I had something close to $200 worth of groceries to pick up. When we got there and they brought out our things, grand total was $112.94! Of course you don’t go through all of that there – you bring it home THEN go through it. I ordered 2 pkgs. of hot dogs and 1 pkg. smoked sausages – they all are eaten on BUNS! Yep – you guessed it: got the meat but NO BUNS! Crazy stuff. Guess I’ll learn by doing – almost makes me NOT want to try again. It wouldn’t be that bad EXCEPT the delays due to the virus, the wait after placing the order & doing the credit card/online payment is OVER A WEEK! Mind you, we won’t starve but you could say that I was one CRANKY Camper after going through what I thought was ALL of my order – sigh. My youngest son said, earlier, “You know, Mom, I could do your shopping for you!” I might consider giving him some cash maybe Thurs/Friday to go to our little grocery store (independent grocer) just to grab buns and a few other things. When we got to Kroger & followed their instructions on where to park there was a line. To break it down for you: (1) you place the order on line, pay with credit card & get a pick up date & time (2) the day of the pick up they send you an email reminding you of the time (3) at said time you drive there, find an empty ‘slot’ then call the number on the little sign above your ‘slot’ & tell them who you are (4) they bring the order to your car & put it in for you – NO HANDS ON/NO FACE TO FACE – they put the receipt in your bags & you drive off. (NOTE: I will give Kroger kudos for 1 thing: they gave me THREE FREE pick ups during this time – normally it’s $4.95 to pick up, so that’s good).

How are your Easter plans coming? For us, looks like it’s just going to be a ham dinner – no extra family/fancy foods/desserts – just ham & mashed potatoes (maybe salad). Guess this makes me a little more appreciative of my oldest son’s culinary skills when holiday dinners are at his house.


Peach Upside Down Cake

3 T. butter
1/2 C. brown sugar
1 (29 oz) can sliced peaches, well

1 1/3 C. baking mix (Bisquick)
3/4 C. granulated sugar
3/4 C. buttermilk*
1 egg
1 tsp. vanilla
Preheat oven 350 degrees F.
In a 9 inch round baking cake pan
melt butter in oven. Stir brown
sugar into butter in pan. Arrange
peach slices over butter/sugar.
In a bowl whisk baking mix &
gran. sugar. Add buttermilk, egg,
vanilla – stir well with a spoon &
spread over peach slices.
Bake 50-55 minutes until center
tests done when stuck with a fork.
Remove from oven & let stand
10 minutes before inverting onto a
serving plate. Makes 1 9″ cake.

*If you don’t have buttermilk:
In a 1-cup measuring cup add 1 T.
lemon juice or vinegar. Pour milk
into cup to make 3/4 C. Stir with
a fork & let stand 5 minutes. Now
you have ‘soured’ milk which works
for baking.

(recipe: thesouthernladycooks.com)
Best Potato Pancakes Ever

4 C. cold mashed potatoes
5 slices bacon
1/2 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
2 eggs, well beaten
1/2 C. shredded Cheddar cheese

Place bacon in large, deep skillet &
cook over medium-high heat, turning
occasionally, until evenly browned &
crisp, about 10 minutes. Remove from
pan & crumble. Leave drippings in pan.
In large bowl mix mashed potatoes, eggs,
onion powder, salt/pepper. Stir in bacon &
cheese. Form into 8 patties.
Heat bacon drippings over medium heat &
pan-fry patties in drippings until crisp on
each side, about 4 minutes per side.
Makes 8

(recipe: 99easyrecipes.com)
Cabbage Soup

3 T. olive oil
1/2 yellow onion, chopped
2 cloves garlic  minced
8 C. chicken or vegetable broth
1 tsp. kosher salt
1/2 tsp. dried thyme
1/2 tsp. black pepper (to taste)
1/2 head cabbage, chopped into 1 1/2″
4 carrots, peeled & chopped
2 stalks celery, sliced thinly
1 (14.5 oz) can stewed tomatoes

In large pot add oil over medium heat;
add onions & garlic – cook until onions
are transparent, about 3-5 minutes. Add
broth, salt/pepper, cabbage, carrots, celery
& tomatoes. Simmer 30 minutes.
Serves 8

(recipe: 99easyrecipes.com)

Crockpot Pizza Bake

2 (16 oz) tubes (8 biscuit cans)
refrigerated biscuits, cut into sixths
1 lb. ground sausage, browned/drained/
1/4 C. shredded Parmesan cheese
1 (8 oz) can/jar pizza sauce
1/2 C. chopped bell pepper
1 (4 oz) can sliced mushrooms,
drained (optional)
2 C. shredded mozzarella cheese
1 (4 oz) can sliced black olives,

Spray insides of crockpot with
nonstick cooking spray.
Place biscuit pieces in bottom.
Sprinkle with 1/2 C. sausage &
1/4 C. Parm. cheese – spread
sauce on top. Top with remaining
sausage. Layer peppers & optional
mushrooms. Top with remaining
cheese & optional olives. Cover &
cook on Low 3 hours until center
is done & edges are golden brown.
Cool 10-15 minutes before slicing
& serving. Serves 8

(recipe: recipesthatcrock.com)

Cream Cheese Sausage Rolls

1 pkg. puff pastry (2 sheets in box),
1 (12 oz) pkg. ground pork sausage
1 (8 oz) pkg. cream cheese, softened to
room temp.
Preheat oven 400 degrees F.
Line a large baking sheet with parchment
paper. In large skillet brown & crumble
sausage until fully cooked; drain. In large
bowl mix cooked sausage & softened
cream cheese – stir until well blended.
Unfold both puff pastry sheets & gently
roll out (using a rolling pin) until pastry
is about 1-inch larger than original size.
Cut each sheet into 3 strips (about where
folds were); then cut each in half to make
6 squares from each sheet. Cut each
square in half again to make a total
of 24 squares. Fill each square with 1-2
T. of sausage mixture; roll pastry around
sausage to form a ball – pinching all
edges to seal. Place them on prepared
sheet & bake 15 minutes until puffed &
golden brown. Remove from oven &
serve. Serves 12

(recipe: thecountrycook.com)

Kid-Approved Taco Cups

1 C. frozen corn, thawed
1 medium zucchini, grated using
widest part of grater (place in paper
towel & squeeze out excess water)
2 C. grated Cheddar cheese
2 chicken breasts, cooked & shredded
into bite-sized pieces
1/2 C. mild salsa
pinch salt/ black pepper
2 T. olive oil
6 whole wheat (6 inch) tortillas

1/2 C. sour cream
2 green onions, sliced
hot sauce, if desired
Preheat oven 375 degrees F.
Spray 6-count muffin tin lightly
with nonstick cooking spray.
In large bowl mix zucchini, chicken,
salsa, salt/pepper – toss so everything
is coated in salsa. Brush one side of
tortillas with olive oil & press into
muffin cups, oil sides up. Evenly
divide filling into cups. Bake 10
minutes until golden brown.
Cool a few minutes then serve
with desired garnishes. Makes 6

(recipe: cbc.ca/life – etc.)
Crockpot Cream Cheese/Caramel Dip

8 oz. cream cheese, cubed
1 (11 oz) bag caramels, unwrapped
1/4 C. powdered sugar

sliced apples, for dipping

Place cubed cream cheese & unwrapped
caramels in crockpot. Cover & cook on
High 30 minutes to 1 hour (depending on
your crockpot). Around 10-15 minutes into
cooking time, check to see if cream cheese &
caramels have started melting. Once they
start melting, stir frequently until well
blended. Stir in powdered sugar until well
mixed & serve with sliced apples.
Serves 6-8

NOTE: Poster states that this recipe is REALLY
FAST so you have to watch it. If you don’t watch
it closely, you will end up with a nasty mess.
Total cook time for poster was about 1/2 hour.
As soon as you see cream chs & caramels melting

(recipe: recipesthatcrock.com)

Red Velvet Cinnamon Rolls

1 box red velvet cake mix (regular size)
2 1/2 to 3 C. flour
1 (1/4 oz) pkg. active dry yeast
1 1/4 C. warm water (120 to 130 degrees F.)
1/2 C. brown sugar, packed
1 tsp. cinnamon
1/4 C. butter, melted

2 C. powdered sugar
2 T. butter, softened
1 tsp. vanilla
3-5 T. milk

In large bowl combine dry cake mix,
1 C. flour & dry yeast. Add water.
Using elec. mixer, beat at medium
speed 2 minutes. Stir in enough remaining
flour to form a soft dough (dough will be
sticky). Turn onto a lightly floured surface;
knead gently 6-8 times. Spray a bowl with
nonstick cooking spray & place dough in
bowl, turning once to grease dough. Cover
& let rise in a warm place until doubled,
about 2 hours.
In another bowl mix together brown sugar
& cinnamon.
Spray  9 X 13″ baking dish with nonstick
cooking spray.
Punch down dough & turn onto a lightly
floured surface. Roll dough into a 18 X 10″
rectangle. Brush with melted butter to
within 1/4 inch of edges & sprinkle top
with sugar mixture. Roll up dough jelly-roll
style, starting with a long side – pinch seam
to seal. Cut dough crosswise into 12 slices.
Place slices in prepared dish. Cover with a
clean kitchen towel & let rise in a warm
place until almost doubled, about 1 hour.
Preheat oven 350 degrees F.
Bake rolls until puffed & light brown,
15-20 minutes. Cool slightly.

Beat powdered sugar, butter, vanilla &
enough milk to read a drizzling consistency-
drizzle icing over top of warm rolls.
Makes 12

NOTE: Want them to be even more decadent?
Spread a layer of cream cheese frosting over top.

-they can also be made with other flavors of
cake mixes like spice cake, devil’s food, orange

(recipe: tasteofhome.com)


Hope you are all healthy & able to find some joy in
this (virus) situation;



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