Happy Wednesday!

Nothin’ much new here; enjoyed chatting with 11 of my Library Knit group today. We’re all ‘good’ – I asked if they had cooked anything new lately . . . answer: No. Tonight I’m making homemade Potato Soup. Still working on the new baby blanket; I like the pattern (looks like Feather & Fan but without all the Yarn Overs – for those of you who don’t knit: it means there aren’t lots of tiny holes in the pattern.)

To date I have not been in a store of any kind in over 6 weeks now. (sent youngest son to CVS to pick up a black printer cartridge for my printer). I had enough Extra Bucks, points, etc. to pay $22. of the total cost of $29 – yay! Wanted to use up my extra bucks, etc. before they expired in May (plus I really needed a new black cartridge).


Fresh Strawberry Muffins

1/2 C. butter, softened
3/4 C. sugar
1 egg
2 C. flour
2 tsp. baking powder
1/2 C. milk
1/2 tsp. vanilla
1 1/2 C. chopped fresh strawberries
3 tsp. sugar
1/2 tsp. cinnamon

Preheat oven 400 degrees F.
Spray 12 muffin cups with
nonstick cooking spray.
In large bowl cream butter &
sugar; add egg – mix well.
In small bowl sift flour, baking
powder & salt. Add flour mixture
& milk, alternately to butter
mixture. Add vanilla; gently stir
in strawberries. Spoon batter
into muffin cups.
In small bowl combine sugar &
cinnamon – sprinkle over tops
of muffins.
Bake 20-25 minutes.
Makes 12 muffins

(recipe: homeofmy heart – FB)

Spinach Cheese Manicotti

1 (15 oz) tub ricotta cheese
1 (10 oz) pkg. frozen chopped
spinach, thawed/squeezed dry
1/2 C. minced onion
1 egg
2 tsp. minced fresh parsley
1/2 tsp. black pepper
1/4 tsp. garlic powder
1 1/2 C. shredded mozzarella
cheese, divided
1/2 C. grated Parmesan cheese, divided
2 (26 oz, ea) jars spaghetti sauce
1 1/2 C. water
1 (8 oz) pkg. manicotti shells

Preheat oven 350 degrees F.
In large bowl combine ricotta, spinach,
onion & egg; season with parsley, pepper
& garlic powder. Mix in1 C. mozz. & 1/4
C. Parm. cheese. In another bowl stir
spaghetti sauce & water. Spread 1 C.
sauce on bottom of 9 X 13″ baking dish.
Stuff uncooked manicotti shells with
ricotta mixture & arrange in a single
layer in dish. Cover with remaining
sauce & sprinkle top with both mozz.
& Parm. cheeses.
Bake 45-55 minutes until noodles
are soft. Serve 6

(recipe: americanfoodtime.com)

Crockpot Cashew Chicken

2 lb. boneless skinless chicken thighs
(or chicken breast tenders)
1/4 C. flour
1/2 tsp. black pepper
1 T. canola oil
1/4 C. soy sauce
2 T. rice wine vinegar
2 T. ketchup
1 T. brown sugar
1 clove garlic minced
1/2 tsp. grated fresh ginger
1/4 tsp. red pepper flakes
1/2 C. cashews
Cooked rice to serve 4-6
In large ziplock bag combine flour &
pepper – add chicken & shake to coat.
Heat oil in skillet over medium-high
heat & brown chicken about 2 minutes
on each side – place in crockpot.
In a small bowl combine soy sauce, vinegar,
ketchup, sugar, garlic, ginger & pepper flakes –
pour over chicken. Cover & cook on Low
3-4 hours. Add cashews – stir.
Serve over cooked rice.

NOTE: if you want more sauce, double
sauce ingredients – pour over chicken
when serving.

(recipe: homeofmyheart FB)

Asparagus-stuffed Chicken Breasts

4 boneless/skinless chicken breasts
1 t. Italian seasoning mix
1 tsp. garlic powder
1 tsp. smoked paprika
salt/pepper, to taste
12 asparagus spears, ends trimmed
1 oz. tomatoes (OR) sun dried
tomatoes, chopped
4 slices Mozzarella cheese
1 T. olive oil
Preheat oven 400 degrees F.
Place chicken on a clean chopping board &
sprinkle with Ital. seasoning, garlic powder,
salt/pepper. Slice each breast (horizontally)
so that you make a pocket in each one – be
careful to not cut all the way through.
Place 3 spears asparagus & a few pieces of
tomato (or sun dried) on a slice of Mozz.
Roll them up the place one each in slits
of chicken. Close pocket with a wooden
Heat oil in a skillet & sear chicken until
golden brown on each side, 3-5 minutes
per side. Place chicken in an oven-safe
dish & bake 15-20 minutes until fully
cooked through. Serves 4

(recipe: FB – Stacy Guck)
Pepperoni Pizza Biscuit Bites

1 (12 oz) tube refrigerated biscuits
(12 in tube)
24 slices pepperoni
shredded mozzarella cheese/cheese
sticks or cheese cut into small pieces
about 1/4 C. pizza sauce (or tomato sauce)
1/4 C. chopped green onions (or regular onions)
1 tsp. dried oregano
1/4 tsp. garlic powder
Optional toppings:
chopped green chiles, cooked,crumbled
bacon/sausage/ham/hamburger, chopped
green peppers, sliced olives, sliced mush-
rooms, hot sauce, shredded Cheddar cheese
Preheat oven 400 degrees F.
Spray a large baking dish with
nonstick cooking spray. (Poster
used 101 inch pie plate)
Cut each biscuit in half (making 24 halves).
Roll each half (using a rolling pin or the
outside edge of a glass) as big as you
can make it. Spread each half with
pizza sauce, 1 slice pepperoni, pinch
shredded cheese & chopped onion. Roll
biscuit half up, tuck in ends & place
in prepared dish – repeat with rest
of ingredients & biscuit halves. Sprinkle
each with oregano & garlic powder. You
can also top each with a little extra
pizza sauce & about 1/2 C. shredded
cheese. (and/or: add any of the above
optional toppings)

Bake 20-25 minutes until biscuits
are cooked. You can either pull off
pieces or slice. Serves about 6

(recipe: thesouthernladycooks.com)
(Just for fun:)
Candy Popcorn!

9 C. popped popcorn, divided
2-3 T. each:
red Jell-O
purple Jell-O
yellow Jell-O
9 T. butter, divided
3 T. white corn syrup, divided
up to 3 T. water, as needed
food coloring – optional

Preheat oven 300 degrees F.
Line 3 cookie sheets with parchment
paper or silicone liners. Spread 3 C.
popped popcorn in an even layer on
each sheet. In medium saucepan combine
1 color Jello mix with 1 C. sugar, 3 T. butter &
1 T. corn syrup – bring to boil over medium heat,
adding water as needed if mixture appears too
thick. You can mix in a few drops of food coloring
if desired to make the colors brighter. Boil
candy mixture 3-4 minutes then pour over one
cookie sheet of popcorn – toss to coat. Bake
10 minutes, tossing popcorn once halfway
through. Allow popcorn to cool before
removing from baking sheet & breaking
Repeat rest of popcorn with each color of
Once all popcorn is candied, combine all flavors
in a bowl & gently toss to mix.
Store in an airtight container for up to a week.
Makes 9 cups popcorn

(recipe: crayonsandcravings.com)
Orange Creamsicle Pound Cake

3 C. flour (sifted then measured)
1/8 tsp. salt
1/2 tsp. baking powder
1 C. butter, room temp. (no substitutions)
1/2 C. vegetable shortening
3 C. granulated sugar
6 large eggs, room temp.
1 C. whole milk, room temp.
3 oz. Jell-O orange gelatin (not sugar free)
2 tsp. vanilla
3 C. powdered sugar, sifted
3-5 T. cream soda

Preheat oven 325 degrees F.
Grease a 10-inch tube pan with
vegetable shortening then either
dust with flour or sugar.
In large bowl sift flour, salt & baking
powder together. In another large
bowl using elec. mixer, beat butter,
shortening & gran. sugar until fluffy.
Stop mixer, scrape down sides & mix
to combine. Add eggs, one-at-a-time,
beating well after each addition. Add
vanilla to milk then add milk mixture
& flour, alternately, beginning &
ending with flour mixture. Stop mixer,
scrape down sides, mix again. Pour
half of batter into prepared pan. Add
Jell-O (dry) to bowl & mix until
combined, don’t over mix (you could
also fold in by hand). Pour orange
batter over plain batter & smooth top.
Bake 1 hour 20 minutes. (cake is done
when no crumbs or dry crumbs remain
on a wooden toothpick inserted in
thickest part of cake).
Cool in pan on wire rack 20 minutes
before inverting cake onto a plate to
cool completely. Make sure cake is
cooled completely before frosting.
In a large bowl whisk powdered sugar
with cream soda until smooth – drizzle
over cake.
Cake will be good 4-5 days in an airtight
container on the counter.
Makes 1 cake

(recipe: callmepmc.com)


Hope you are all doing well;




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