A Few More Recipes

Easter is fast approaching – today is Good Friday. Yes, this year certainly doesn’t seem like Easter as remembered in the past BUT we can all still rejoice in our Savior’s Resurrection. He is risen! HE IS RISEN, INDEED!


  Mandarin Orange Cake

1 box (Duncan Hines) Butter Golden
cake mix
1/2 C. oil
3 eggs
1 (15 oz) can mandarin oranges*

1 (8 oz) can crushed pineapple
1 (3.4 oz) box instant vanilla pudding mix
1 (12 oz) tub Cool Whip, thawed

Preheat oven 350 degrees F.
Spray two 9″ round cake pans with
nonstick cooking spray. Cut a round
piece of parchment paper to fit inside
the bottoms of each pan (helps cake
come out easily).

In large bowl pour dry cake mix, oil &
eggs. Pour oranges & juice into bowl,
reserving 8 or 9 oranges for decorating
top of cake. Mix on Low about 30 seconds;
scrape bottom of bowl with spatula & mix
on medium speed 2 minutes until batter is
well combined & a bit glossy. Pour batter
into prepared pans. Bake 30 minutes until
golden brown on top & a toothpick inserted
into center comes out clean. Remove pans
from oven & let rest 5 minutes then invert
onto wire racks to cool completely.

In large bowl add thawed Cool Whip. Pour dry
pudding mix on top. Add crushed pineapple
with juice & mix using wooden spoon until
well combined. Place a dollop of frosting in
middle of serving plate & position 1 layer
of cake on plate. Add about 1 C. frosting to
layer & spread out. Gently place second cake
layer & frost cake top & sides. Place extra
oranges on top. (NOTE: If you’re not planning
on serving immediately, refrigerate cake.)
Serves 12

*Poster had 11 oz. cans (instead of 15 oz) can.
She measured out oranges & juice in a
measuring cup to equal about 15 ounces

(recipe: jamiecooksitup.net)

Crockpot Green Bean Casserole

2 (10.75 oz, ea) cans cream of mushroom
soup (undiluted)
3 (14.5 oz, ea) cans green beans, drained
1/3 C. milk
1 (6 oz) can French fried onions

Spray insides of crockpot lightly with
nonstick cooking spray.
In a large bowl gently mix together soups,
green beans & milk until well blended –
pour into crockpot & spread evenly.
Cover & cook on Low 2-3 hours. Just
before serving sprinkle French fried
onions on top. Serves 6-8

(recipe: recipesthatcrock.com)
Crockpot Honey Glazed Ham

7 lb. semi-boneless fully-cooked ham
(should fit a 6-8 qt. crockpot)*
2/3 C. honey
1 1/4 C. brown sugar, packed
1 C. hot water
3 T. corn starch
3 T. cold water

Place ham in crockpot, flat side down.
Using a fork or sharp knife, pierce
ham all over – pour honey over ham.
In small bowl mix hot water & brown
sugar – pour over ham. Cover & cook
on Low about 6 hours.

Drain juices into medium saucepot &
bring to boil over medium-high heat.
(as soon as it starts to boil, pour in:
In small bowl mix cornstarch & cold water.
Stir gently & frequently until glaze reaches
almost the thickness you desire (it will
thicken up more as it cools).
Cut ham into serving-sized pieces & serve
with glaze. Serves 10-12

*If your ham is too big to get the lid on
tight, you can wrap the top with foil to
keep the heat in.

(recipe: recipesthatcrock.com)
Crockpot Holiday Ham

7 lb. cooked, bone-in ham (or spiral cut)
cooked ham*
1 C. brown sugar
2 C. pineapple juice
1/2 C. maple syrup

Place ham in crockpot, flat side down.
Rub brown sugar all over sides of ham.
Drizzle top with juice & syrup. Cover &
cook on Low 4-6 hours.
Serves 10-12

*If your ham is a too large to cover with
crockpot lid, you can cover the top with
foil, sealing in the heat.

(recipe: recipesthatcrock.com)
Crockpot Cola Ham

7 lb. semi-boneless fully cooked ham*
1 (12 oz) can cola
1 C. packed brown sugar
1 (20 oz) can pineapple slices

In small saucepan heat cola &
brown sugar on medium-high,
stirring continually, until mostly
combined. Place ham in crockpot
flat side down & pour cola mixture
over ham. Using toothpicks, secure
pineapple slices on ham. Cover &
cook on Low around 6 hours.
Remove toothpicks & pineapple
slices. Slice ham & serve with
pineapple. Serves 10-12

*If your ham is too big to get the lid on
tight, you can wrap the top with foil to
keep the heat in.

(recipe: recipesthatcrock.com)
Crockpot Broccoli/Cheese Bake

1 box Jiffy corn muffin mix
12 oz. pkg. frozen broccoli florets,
1 stick butter, divided/melted
1 C. shredded Cheddar cheese
4 eggs, beaten
salt/pepper, to taste
1/2 C. chopped onion

Pour half of melted butter into
crockpot – spread evenly. Combine
remaining ingredients in bowl –
mix well – pour into crockpot &
cook on top until center sets
NOTE: cooking times will vary
for different crockpots: from
45 minutes to 3 hours, depending
on how hot your crockpot cooks.
Serves 8

(recipe: recipesthatcrock.com)

Classic Roasted Carrots

1 1/2 bags baby carrots
1/2 C. (1 stick) salted butter, melted
1 tsp. dried thyme
1 tsp. fresh garlic, minced
salt, to taste
fresh parsley, garnish

Preheat oven 375 degrees F.
In large pot boil salted water until
it comes to a rolling boil. Add carrots &
cook 3 minutes. Remove carrots & pat
dry. Place carrots in a 9 inch oval dish,
or 8 X 8″ baking pan; mix in butter, thyme
& garlic – stir. Bake 25-30 minutes until
fork-tender, stirring halfway through
cooking time. Garnish with fresh parsley
& serve.

NOTE: You can use a parchment paper-
lined sheet pan – this will decrease cooking
time so keep an eye on them.

(recipe: aroundmyfamilytable.com)

Bacon/Pea Salad

4 C. frozen peas (about 16 oz),
1/2 C. shredded sharp Cheddar cheese
1/2 C. Ranch salad dressing
1/3 C. chopped red onion
1/4 tsp. salt
1/4 tsp. black pepper
4 strips bacon, cooked/crumbled

In large bowl combine first 6 ingredients;
toss to coat. Refrigerate, covered, at least
30 minutes. Stir in ba
con before serving.
Serves 6

(recipe: tasteofhome.com)

Orange & Lemon Jello Salad

2 (6 oz) boxes orange Jell-O
4 C. boiling water
1 (12 oz) container frozen orange
juice concentrate
2 (15 oz, ea) cans mandarin oranges,
2 (3.4 oz, ea) boxes instant lemon
pudding mix
3 C. milk
1 C. Cool Whip, thawed

Pour 2 pkgs. orange Jell-O (dry) into
9 X 13″ pan – pour boiling water over
Jell-O & stir until all Jell-O has dissolved.
Spoon frozen orange juice concentrate
into hot Jell-O & stir until all of juice has
dissolved. Pour drained mand. oranges
carefully into pan. Cover & refrigerate
4 hours until set.

Pudding Topping:
In large bowl using elec. mixer, add both
boxes lemon pudding mix & milk. Beat on
medium-high speed until pudding is thick.
Add  1 C. (thawed) Cool Whip & stir to
combine. Carefully spoon lemon pudding
topping onto set Jell-O – spread out evenly
using a knife or spatula. Refrigerate at least
1 hour & up to 24 hrs.
Serves 12-15

(recipe: jamiecooksitup.net)

Cherry Cream Cheese Delight

20 graham crackers, rolled fine
1/2 C. melted butter
2 T. sugar

2 (8 oz, ea) pkgs. cream cheese
3 T. milk
1 1/2 C. powdered sugar
1 tsp. vanilla
2 T. sugar
1 C. Cool Whip, thawed
1 can cherry pie filling
1/2 tsp. almond extract
Combine all crust ingredients & press into
bottom of a 7 X 11 X 1 1/2″ rectangular

In large bowl beat cream cheese, powdered
sugar & milk until blended & smooth – spread
over crust (it will be very thick) In medium
bowl fold vanilla & sugar into Cool Whip &
spread over cream cheese layer. In another
bowl combine pie filling with almond extract &
gently smooth over top of Cool Whip layer.
Chill overnight before serving. (Poster usually
covers it carefully with plastic wrap when
Cut into squares before serving. Serves 16

(recipe: eatmovemake.com)


After our last experience using Kroger shop on
line & pick up at store I, again today, attempted
to do just that. THIS time (I think) I know what
to do so I set about placing my order. Interesting
fact: there are NO stores anywhere in my area
(and we’re talking LOTS of Kroger stores listed)
that have ANY slots open to place your order
for store pick up. I’m REALLY hoping this is
only because of the holiday/people shopping
for that. WOW! I clicked on store locations and,
like I said, there were at least 9 (maybe more)
within a half hour drive – NONE had ANY spaces
open to even place your order (and we’re talking
said order would not be picked up for a WEEK!).
Talked to my oldest son (the chef) about this new
(to me) idea of ordering instead of ‘in store’
shopping. He said “I can’t even imagine trying to
think of what groceries I would need 1-2 WEEKS
in advance!” We do have one advantage: our sons
WILL go shopping for us – I just hate to burden them
(BUT – if we need to, I will). We’re doing fine as far
as food goes.

KNITTING: I finally knit a pair of premie baby booties
yesterday and am DETERMINED to start a new baby
blanket TODAY!

Weather-wise: Yesterday was one of those REALLY
WEIRD weather days: The temperatures went from
60 degrees to 40 degrees in about an hour. We had,
intermittently: light rain, sleet, tiny HAIL balls, then
light, fluffy SNOW! Woke up to 30 degrees & some
snow still on the ground! One of my friends said on
Facebook: “What’s going on?” I replied: It’s MICHIGAN!
We’ve had snow for Easter before – but to have all
of those various weather changes all within a few
hours was different!

Try to stay safe & healthy. Enjoy your family/friends –
call or send cards to let people know that (even
though you can’t meet together) they are still in
your hearts and minds.



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