Going through the paces – again

If you’re one of my regular readers you’re aware that I’ve been ordering our groceries on-line through Kroger. We’ve done this twice and it worked out rather well except that you have a good 1 week PLUS wait until you can pick them up. I decided this time to try Meijers, instead. Yes, they charge a fee ($4.95) for doing this but I wanted to ‘change things up a bit’, so we’re going that route. Turns out I placed my order yesterday (Monday) and we can pick them up this FRIDAY! Shorter time/wait, so that’s a good thing! I kind of went a bit crazy this time, but I will say: I’m now experienced in doing this and sometimes what you order on-line is not there when you go to pick it up – the store is just OUT of that item, so you don’t get it. This time I’m attempting to PLAN things in advance, ie: figuring out what meals I need to make for the next 2 weeks. (I had this discussion with my oldest son the chef and he said he probably couldn’t do that – he’s used to the ‘day to day’ ordering of foods, and that also goes for his home food buying as well. Well, baring things ‘not in my order’ I’m planning on making Beef Stroganoff, Nachos, homemade pizza, roasted turkey & then turkey pot pie (maybe even turkey noodle soup – we’ll see). There are other items on the list but if I receive what I’ve ordered, we’ll be doing great! We are NOT starving, that’s for sure!

Hope you are all doing well in the grocery/foods/needs department. I’m trying very hard not to let this ‘in home hibernation’ thing get to me. I live in Michigan and our governor has been mentioned on TV many times by the President as well as other governors. I won’t discuss politics but I’ll just say: I (and my family) are REALLY getting tired of this ‘stay at home’ thing. It’s now been since the second week in March since I’ve been in a store or shopping. No, it won’t KILL me to not do that, but I (and my family) really miss the old ‘routines’. I just read an article today in our local paper discussing restaurants, their in-the-future openings and the CHANGES that will occur. One thing that I didn’t think of (that was mentioned) is: there will probably not be any more buffets, self-serve foods, serve yourself beverage machines – that never crossed my mind! This virus will impact all of us at different levels and I’m NOT talking about getting sick from it – just the total change in how we live our lives! One person mentioned it will probably be a very long time before people shake hands again! (I’ll step off my soapbox now)…


No-Bake Chocolate Oat Bars

1 C. butter
1/2 C. packed brown sugar
1 tsp. vanilla
3 C. quick-cooking oats
1 C. semisweet chocolate chips
1/2 C. peanut butter

Spray or grease a 9 X 9″ square pan
In large saucepan over medium heat,
melt butter. Stir in brown sugar &
vanilla. Mix in oats & cook over LOW
heat 2-3 minutes until ingredients
are well blended. Press half of mixture
into bottom of prepared pan.(reserve
rest for topping).
In a small heavy saucepan melt choc.
chips & peanut butter, stirring
frequently until smooth. Pour
choc. mixture over crust in pan &
spread evenly with a knife or back
of a spoon. Crumble remaining oat
mixture over chocolate layer, pressing
in gently. Cover & refrigerate 2-3
hours (or overnight). Bring to room
temperature before cutting into bars.

(recipe: acidrefluxdiettips.org)

Breakfast Crescent Pizza

1 (12 oz) tube (Pillsbury) Grands
Big & Buttery crescent rolls
8 oz. pork sausage, cooked
1 C. pepperoni slices
4 eggs
1 (4 oz) can mushroom pieces, drained
1/2 C. chopped green pepper
1/2 C. chopped onion
1/4 tsp. salt
1/8 tsp. black pepper
1/2 tsp. dried Italian seasoning (or oregano)
1 (10 oz) can diced tomatoes with green
chilies, drained
2 C. shredded mozzarella cheese

Preheat oven 350 degrees F.
Brown sausage in skillet; drain.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Roll out
crescent rolls in prepared dish,
pinching seams together & spreading
to fit dish up each end & along sides.
In bowl, whisk eggs, mushroom pieces,
green pepper, onion, salt/pepper, Ital.
seasoning & tomatoes – pour over rolls.
Sprinkle top with cooked sausage.
Add pepperoni slices & Mozz. cheese
on top.
Bake 35-40 minutes. Serves 8-10

NOTE: you can substitute or combine
other meats (like ham, bacon)

(recipe: thesouthernladycooks.com)

Delicious Chicken

4 boneless skinless chicken breasts
1 envelope onion soup mix
1 (8 oz) tub sour cream
1 can cream of chicken soup
Optional toppings:
cooked/crumbled bacon
chopped chives
Preheat oven 350 degrees F.
Trim excess fat from chicken &
place in bottom of a 9 X 13″
baking dish. In a bowl mix
all other ingredients – pour
over chicken. Cover with foil
& bake 1 hour. Uncover & bake
30 minutes. Serves 4

(recipe: forenglishs.com)

Homemade Flour Tortillas

2 C. flour
3/4 tsp. salt
1/2 tsp. baking powder
3 T. shortening
3/4 C. water

In a bowl mix flour, salt &
baking powder. Add shortening;
continue mixing with a fork until
mixture resembles coarse crumbs.
Make a well in the center of the
mixture & add the water. Slowly
incorporate the dry & wet ingredients
until dough starts to form. Place
dough on a floured surface & knead
several minutes until dough is smooth.
Cover & let rest 30 minutes
Divide dough into quarters then divide
each quarter into thirds for a total of
12 portions. Roll out each portion into
a 6-7 inch circle. Heat a skillet over
medium-high heat. Cook tortillas
about 2 minutes per side until puffed &
lightly browned. Remove to a plate &
cover with a towel to keep warm.
Serve immediately. Makes 12 tortillas

(recipe: momontimeout.com)

Spinach & White Bean Soup

2 tsp. olive oil
3 cloves garlic, minced
3 (15 oz, ea) cans cannellini beans,
drained/rinsed; divided
1/4 tsp. black pepper
1 (32 oz) carton vegetable or
chicken broth
4 C. chopped fresh spinach (about
3 oz)
1/4 C. thinly sliced fresh basil

shredded Parmesan cheese, optional

In large saucepan heat oil over medium
heat. Add garlic; cook & stir until tender,
30-45 seconds. Stir in 2 cans beans, pepper
& broth. Puree mixture using immersion
blender (or puree in a blender) – return to
pan. Stir in remaining beans & bring to
boil. Reduce heat; simmer, covered, 15
minutes, stirring occasionally. Stir in
spinach & basil; cook, uncovered, until
spinach is wilted, 2-4 minutes. If desired,
serve with Parm. cheese. Serves 6

(recipe: tasteofhome.com)

Crockpot Peachy BBQ Ribs

1 rack baby back ribs (or you can leave
the rack of ribs whole)
1 1/2 C. bbq sauce of your choice
1 (15.25 oz) can sliced peaches, drained/
1 T. apple cider vinegar
1 T. Dijon mustard
1/2 tsp. garlic powder

Rib preparation:
Remove ribs from pkg., pat dry. Remove
silver skin from back of ribs (it’s the curved
side). Use a sharp knife to cut ribs into
individual pieces. Add to crockpot:
bbq sauce, peaches, vinegar, mustard &
garlic powder – stir. Add ribs to sauce & stir
to coat. Cover & cook on Low 6-7 hurs
without opening lid during cooking time.
When cooking is done, remove grease
from the sauce – poster lays a paper towel
over the grease & lifting it off (discard
paper towel). Serves 6

Poster said this recipe goes good with:
mashed potatoes
baked potatoes
steamed rice
cooked noodles

(recipe: themagicalslowcooker.com)

Roasted Tomato & Asparagus Tortellini

2 pints grape tomatoes
1 lb. fresh asparagus, bottoms trimmed;
cut into 2 inch pieces
5-6 cloves garlic, chopped
olive oil
1 (24 oz) pkg. cheese tortellini
1 C. chopped spinach
1 T. lemon juice (fresh)
1 C. Parmesan cheese, grated

Preheat oven 400 degrees F.
In a rimmed baking sheet spread
asparagus pieces & tomatoes, evenly.
Sprinkle chopped garlic on top &
drizzle olive oil over top (2-3 T.)
sprinkle with a little salt & pepper.
Using 2 large spoons, toss well, making
sure all veggies have a bit of oil on them.
Roast 20 minutes until asparagus is
fork-tender. (WHEN veggies are half-
done) place a large pot of water on
stove & bring to boil – salt generously &
add tortellini. Cook about 5 minutes;
pour into colander & run a bit of warm
water on top (you want tortellini to stay
quite warm – don’t use cold water).
Pour cooked tortellini in a large bowl & add
1 C. chopped spinach. Carefully pour
roasted veggies (& their juices) into bowl;
add a little more salt/pepper on top.
Squeeze 1 T. lemon juice over & add
grated Parm. cheese – toss & serve.
Serves 6-7

(recipe: jamiecooksitup.net)

Grilled Cheese/Tomato Soup Bake

3 oz. cream cheese
1 1/2 tsp. dried basil, divided
12 slices Italian/sourdough or rye
bread (1/2 inch thick)
6 slices mozzarella cheese
6 T. butter, softened
1/2 C. tomato paste
1 clove garlic, minced
1/4 tsp. salt
1/4 tsp. black pepper
1 3/4 C. milk
2 large eggs
1 C. shredded Italian cheese blend
or mozzarella cheese

Preheat oven 350 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
In small bowl mix cream cheese &
1 tsp. basil until blended; spread
onto 6 slices bread. Top with
mozzarella cheese & remaining
bread. Spread outsides of sandwiches
with butter & arrange in prepared dish.
In small saucepan combine tomato paste,
garlic, salt/pepper & remaining basil.
Cook & stir over medium heat 1 minute.
Gradually whisk in milk & bring to boil.
Reduce heat; simmer, uncovered,
4-5 minutes until thickened, stirring
frequently. Remove from heat. In a
large bowl whisk eggs; gradually whisk in
1/3 milk mixture. Stir in remaining milk
mixture & pour over sandwiches – sprinkle
tops with Italian cheese blend. Bake,
uncovered, 25-30 minutes until golden
brown & cheese is melted. Let stand
10 minutes before serving. Serves 6

(recipe: tasteofhome.com)

Homemade Brownie Mix

1 C. sugar
1/2 C. flour
1/3 C. cocoa
1/4 tsp. salt
1/4 tsp. baking powder
Mix up & put in ziplock bag.
Write on bag:
Add: 2 eggs
1/2 C. vegetable oil
1 tsp. vanilla
To prepare:
Preheat oven 350 degrees F.
Mix all ingredients & pour into a
pan. Bake 20-25 minutes

Note: I’m guessing it would be an
8 X 8″ baking pan sprayed with
nonstick cooking spray (no pan size
was indicated)

(recipe: DM recipes/Facebook)

Apple Pie Bread Pudding

8 C. bread, cubed
3 medium apples, peeled/cored/
4 eggs
1 C. vanilla yogurt
1 C. milk
2 tsp. cinnamon, divided
1/2 tsp. nutmeg
1/2 C. sugar + 2 T.
1/2 C. raisins

1 C. unsalted butter
1 C. heavy cream
1 C. brown sugar
vanilla ice cream
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl whisk yogurt, milk, eggs,
1 tsp. cinnamon, nutmeg & 1/2 C. sugar.
Stir in apples, raisins then gently fold
in bread cubes & pour into prepared pan.
In small bowl combine 2 T. sugar & 1 tsp.
cinnamon – sprinkle on top of pudding.
Bake 30-40 minutes until puffed & golden
While pudding is baking prepare sauce:

In heavy saucepan over medium-low heat
stir butter, heavy cream & brown sugar –
bring to boil. Reduce heat to Low; simmer
about 5 minutes until sauce thickens. Pour
over bread pudding to serve. Serve with
vanilla ice cream.

NOTE: If you can, leave bread cubes out for
a few hours so they dry out (If not, place them
on a baking sheet & bake 350 degrees F. 10-15
minutes until they are dry but not toasted.

Can be made the night before & baked for
breakfast. Poster says it actually gets better
if it sits overnight.

(recipe: wabany.com)


Hope you’re having a good week so far;



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