We made it for another week!

Things are going well at my house; we’re all healthy and not suffering from lack of food. I started another baby blanket – this time I decided to try to use up some of the many ‘little bits’ of baby yarn I have (not enough to make something big but still useful). I’m really happy with how it’s coming out – have sent a picture to several of my friends and the general response is they love all the colors; I’ll show you when it’s done.

On the food ordering scene it’s a long story. I’ll sum it up by saying someone hacked my credit card to the tune of $193.93 by charging things to a Kroger & CVS 45 minutes from where I live. I have never BEEN to that city before so called the bank – they cancelled the card & are issuing me a new one. That’s good EXCEPT my current Kroger order was charged on that card! After 53 minutes on hold at Kroger it turns out once you hit the SUBMIT bar on the order, whatever you used to pay for the items is LOCKED IN – no changing it. There went our Monday groceries coming! Had to go back into the order-on-line site & re-order all my groceries (I’m learning – now I write down each item so I have a reference, both for me AND for a check off when the groceries arrive.) This time there were (again) no pick up slots for a week+ . . . I did the next-best-thing and hit DELIVERY. It’s $9.99 but at least we get the groceries this coming Weds. between 4-6 p.m. Sometimes ya just gotta do what ya gotta do – right?

I’ve been seeing some interesting recipes, some using basic ingredients so I’m going to try to submit some here for you (not all of them are like that, but some).


Chocolate Cobbler

1 C. self-rising flour*
3/4 C. sugar
2 T. cocoa powder
1/2 C. milk
1 tsp. vanilla
2 T. vegetable oil

3/4 C. brown sugar
1/4 C. cocoa powder
1 3/4 C. hot water

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking dish with
nonstick cooking spray.
In medium bowl mix flour, sugar &
cocoa (BATTER). Add milk, vanilla &
oil – mix well until it becomes a thick
brownie-like batter – pour into
prepared pan.
In separate bowl mix topping ingredients &
sprinkle over batter. VERY slowly, pour
hot water over dry mixture & batter.
(don’t stir)
Bake 40-45 minutes.

*NOTE: if you don’t have self-rising flour:
Mix 1 C. all-purpose flour, 1/2 tsp. salt &
1 1/2 tsp. baking powder = 1 C. self-rising.

(recipe: southernplate.com)

Baked Cheese & Broccoli Patties

2 tsp. vegetable oil
2 cloves garlic, minced
1/2 onion, chopped
1 (12 oz) bag frozen broccoli, thawed
3/4 C. Panko bread crumbs
1/2 C. sharp Cheddar cheese, shredded
1/3 C. Parmesan cheese, shredded
2 eggs, beaten
salt/pepper, to taste

Preheat oven 400 degrees F.
Line a baking sheet with foil then
lightly spray with nonstick cooking
spray. In a small pan over medium
heat, heat oil. Add garlic & onions;
season with salt/pepper & saute
until onions & garlic are tender.
Set aside to cool.
Place thawed broccoli on a kitchen
towel – wrap towel around broccoli &
squeeze out excess moisture. Place
broccoli in large bowl & add onion/
garlic – mix gently. To same bowl add
Panko, cheeses, eggs, salt/pepper –
mix & form into patties then place
on prepared baking sheet.
Bake 15 minutes; flip patties &
bake another 15 minutes until brown &
crispy. Makes 8  patties

(recipe: mama’s favorite recipes – FB)
Pan-fried Potatoes

5 medium russet potatoes, sliced*
3 T. vegetable oil
1/2 onion, chopped or sliced
1/2 tsp. salt
1/2 tsp. black pepper

Place oil in large skillet (poster uses cast iron)
& heat to medium-high heat.
Add potatoes to skillet; cover skillet with lid &
cook 10-15 minutes until browned & about
half-way cooked. Season liberally with salt/pepper.
(if you don’t want to use onions, you can use onion
powder and/or garlic powder).
Add onions & cook an additional 10 minutes
without the lid. Stir occasionally until potatoes are
cooked through. You know when they’re fully
cooked when they become more translucent &
golden/crispy. Serves 6

*Poster randomly peels potatoes then thinly
slices them

NOTE: Make sure you don’t add onions until
halfway point – if you add them too early
you will have burnt onions

(recipe: eatingonadime.com)

Romano Chicken for Two

2 chicken breasts
1/2 C. flour
2 T. Romano cheese (can use
Kraft in a jar)
salt/pepper, to taste
1 egg, beaten
2 tsp. water
Pound chicken to about 1/2″ thick.
Heat a skillet on medium-high heat;
add a little oil.
In small bowl whisk egg & water.
In a shallow pan (like a pie pan) or
a zip-lock bag, add flour, salt/pepper
& coat chicken lightly. Dip in egg
& cover with Romano cheese – place
in skillet – cook until golden brown.
Serves 2

Can be served with spaghetti sauce
(or) Alfredo sauce & cooked spaghetti

(recipe: copykat.com)

Crockpot Sticky Chicken

3/4 C. brown sugar, divided
1/4 C. soy sauce, divided
1 tsp. ground ginger
1 tsp. minced garlic
1/4 tsp. cayenne pepper
4 lb. chicken thighs
1 (6 oz) can tomato paste
1/8 C. water

In large bowl combine 1/4 C. brown sugar,
2 T. soy sauce, 4 oz. tomato paste, ginger,
minced garlic & cayenne. Place chicken in
crockpot & pour bowl ingredients on top.
Cover & cook on Low 4 hours until chicken
is done. Remove chicken when cooked &
place in a baking dish.

Preheat oven broiler
In small bowl combine remaining tomato
paste, 1/2 C. brown sugar, water & soy
sauce – brush over chicken & broil about
5 minutes. Serve immediately. Serves 6

(recipe: eatingonandime.com)

Crockpot Corn Chowder

32 oz. chicken broth
1 (15 oz) can cream-style corn
1 (15 oz) can whole kernel corn, drained
4 C. diced Yukon Gold potatoes (about 1 lb)
1/2 C. diced white onion
1 red bell pepper, diced
3/4 tsp. dried thyme
1/4 tsp. black pepper
16 oz. bacon, sliced – cooked/drained

Add at end of recipe:
1 C. heavy cream
salt, to taste

Place all ingredients in crockpot except
cream. Cover & cook on High 4 hours
(or) Low 8 hours. When cooking time is
done, stir in cream. Adjust salt, if needed.
Serves 8

You can use ham, turkey bacon, or cooked
ground sausage instead of bacon

You can freeze leftovers – Place chowder in
freezer containers or ziplock freezer bags.
Freeze up to 3 months. Thaw in fridge
for about 24 hours before heating. Warm
in microwave or on stovetop

(recipe: themagicalslowcooker.com)

Chicken & Wild Rice Casserole

1 box (Uncle Ben’s) Long Grain Wild
Rice mix (6 oz)
10-12 oz. can chicken, drained
1 (15 oz) can green beans, drained
1 (10 oz) can cream of mushroom
1 tsp. onion powder (optional)
1/2 C. sliced almonds

Preheat oven 350 degrees F.
Cook rice accordg. to pkg. directions
in pot large enough to mix casserole in.
Once rice is cooked, stir in rest of
ingredients until well combined –
spoon into pie plate or casserole dish.
Bake 20-30 minutes until heated
through & bubbly. Serve warm.
Serves 4

(recipe: southernplate.com)

Quick & Easy Biscuit Rolls

1 C. self-rising flour*
1/2 C. milk
2 T. mayonnaise

Preheat oven 400 degrees F.
Spray 6 muffin cups with
nonstick cooking spray (or use liners).
In bowl mix flour & milk – stir well.
Add mayo; stir until mixed & spoon
into prepared muffin tins, filling
1/2 full.
Bake 10-12 minutes until golden.
(Recipe can be doubled to make 12.)

*NOTE: if you don’t have self-rising flour:
Mix 1 C. all-purpose flour, 1/2 tsp. salt &
1 1/2 tsp. baking powder = 1 C. self-rising.

(recipe: gooseberrypatch.com)
Peanut Butter Apple Crisp

1 C. flour
1 1/2 C. brown sugar, packed
1 tsp. cinnamon
3/4 C. creamy peanut butter
1/3 C. butter, softened
6-8 tart apples, peeled/cored/
sliced thin
2 T. lemon juice
1 tsp. lemon zest

Optional: serve with vanilla ice cream
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In a bowl
combine flour, brown sugar &
cinnamon. Cut in peanut butter &
butter until mixture resembles coarse
crumbs. Arrange apple slices in prepared
pan & sprinkle with lemon juice & zest.
Top apples with crumb mixture.
Bake 35-45 minutes.
Serve warm, topped with ice cream,
if desired.
Serves 10-12

(recipe: gooseberrypatch.com)


Hope you are all well & ‘enduring’ during this.



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