Finding ME again!

Since the Covid 19 scare everyone has been under various types of hair/appearance situations. I have been able to purchase my hair coloring (been coloring my hair for many years) so that’s been OK. Not sure about the rest of you but I’ve noticed that a lot of things have changed concerning hair cuts/styling/make up, etc. – in Michigan our Governor is FINALLY lifting the restrictions on hair salons/barber shops/nail salons on June 15th. Over the past four months I’ve come to the conclusion that I no longer need to wear eye liner (been doing that since high school – mid 1960’s!). Our Governor finally let us out of quarantine this past Monday so yesterday I decided to LOOK FOR THE OLD ME again! I trimmed my hair (it’s about an inch from my waist), colored it and, today for the first time in 4 months – CURLED it! I put on make up, perfume and now I look very close to my OLD SELF! YAY! Sometimes you just need to do something to lift your spirits! (Side note: now that I’m able to ‘go out’ I made the observation that you don’t need to wear LIPSTICK when you’re wearing a mask! HA!)

The leaders of my Special Needs group have decided to have a picnic/meeting in two weeks; I’m bringing a very yummy/chocolaty dessert called: “Triple Chocolate Mess”. It’s one of those really rich desserts that you only need a little of – best served with a scoop of vanilla ice cream.



1 (18.5 oz) box chocolate cake mix
1 (3 oz; 4 serving size) instant chocolate pudding mix
1 pint sour cream
3/4 C. vegetable oil
1 C. water
4 eggs
1 C. chocolate chips (6 oz. – you can
use more)
(chocolate hot fudge sauce – drizzle)
Vanilla ice cream
Spray insides of crockpot with
nonstick cooking spray. In large
bowl mix all ingredients; mix until
smooth & pour into crockpot.
Cover & cook on Low 4-5 hours
until set in center. Let cool 30
minutes. Serves 10
Best served with vanilla ice cream

Crockpot Chicken & Spanish Rice

1 stick butter (8 T.)
3-4 chicken breasts
1 (32 oz) can chicken stock or broth
1 (16 oz) pkg. yellow Spanish rice
1 oz. pkt. Ranch seasoning mix
water – if needed
Spray insides of crockpot with
nonstick cooking spray.
Place butter & chicken in
crockpot – sprinkle dry Ranch
seasoning on top. Pour stock/broth
over chicken. Cover & cook on Low
7 hours. Remove lid; shred chicken.
Add rice & make sure it’s covered
with liquid (add water if needed).
Cover & cook 30-45 minutes until
rice is done. Serves 8


Crockpot Chicken & Spanish Rice

1 stick butter (8 T.)
3-4 chicken breasts
1 (32 oz) can chicken stock or broth
1 (16 oz) pkg. yellow Spanish rice
1 oz. pkt. Ranch seasoning mix
water – if needed
Spray insides of crockpot with
nonstick cooking spray.
Place butter & chicken in
crockpot – sprinkle dry Ranch
seasoning on top. Pour stock/broth
over chicken. Cover & cook on Low
7 hours. Remove lid; shred chicken.
Add rice & make sure it’s covered
with liquid (add water if needed).
Cover & cook 30-45 minutes until
rice is done. Serves 8


Homemade Egg Rolls

2 tsp. vegetable oil
3/4 lb. ground pork (or gr. chicken/turkey)
salt/pepper, to taste
1 tsp. minced garlic
1 tsp. minced fresh ginger
3 C. coleslaw mix
1/4 C. sliced green onions
1 T. soy sauce
1 tsp. toasted sesame oil
12 egg roll wrappers*
1 egg, beaten
oil for frying
In large pan over medium-high
heat, heat veg. oil. Add gr. pork &
season with salt/pepper. Cook,
breaking up pork until meat is
brown & cooked through. Add
garlic & ginger – cook 30 seconds.
Stir in coleslaw mix & green onions –
cook 3-4 minutes until cabbage is
wilted. Stir in soy sauce & sesame
oil – remove from heat.
Unwrap wonton wrappers.
Spoon about 2-3 T. of filling onto
each wrapper & fold according to
pkg. directions, using the beaten egg
to seal the edges of the wrappers as
you go.
Pour 2-3 inches of oil into a deep pot
& heat to 350 degrees F.
Fry wrappers, 3-4 at a time, turning
occasionally until browned, about
3-5 minutes. Place cooked egg rolls
on paper towels then serve with
dipping sauce of your choice.
Makes 12 egg rolls

*You can find wonton wrappers in
the fresh vegetable aisle, usually in
the chilled section.

NOTE: If you would like to BAKE
the egg rolls instead of frying:
Preheat oven 425 degrees F.
Place them (after rolling) in a
baking pan/dish – spray them
with nonstick cooking spray.
Bake 15-20 minutes until browned
& crispy.


Sheet Pan Breakfast Fried Rice

1/2 lb. bacon, diced
6 cloves garlic, chopped
8 C. cooked jasmine rice
10 oz. frozen peas & carrots, thawed
1 C. chopped red bell pepper
4 scallions, (white parts only),
chopped & green sliced thin
3 T. soy sauce
1 T. sesame oil
1 1/2 C. shredded Colby-Monterey
Jack cheese
6 large eggs
(sriracha sauce – for topping)
Preheat oven 450 degrees F.
Place oven rack in center of oven.
Arrange bacon & garlic on a baking
sheet & bake 15-18 minutes until
bacon is crisp. Remove from oven,
stir in rice & bake 18-10 minutes
until rice is crisp & starting to turn
lightly golden. Remove from oven.
Stir in peas & carrots, bell pepper,
scallion whites, soy sauce & sesame
oil. Make 6 ‘wells/indentations’ in
mixture on sheet & crack eggs into
them. Sprinkle cheese over top of
rice & bake 13-15 minutes until
cheese is melted & eggs are set.
Remove from oven – sprinkle green
scallions on top & drizzle with sriracha
sauce (if desired). Serves 6


Taco Bell Mexican Pizza

1 lb. ground beef
1 packet taco seasoning
3/4 C. water
1 C. vegetable oil
8 (taco sized) flour tortillas
1 (15 oz) can refried beans
1 (10 oz) can enchilada sauce
2 C. shredded Mexican cheese blend

diced tomatoes
sliced green onion
sliced olives

sour cream
Preheat oven 400 degrees F.
In large skillet brown gr. beef;
crumble & drain. Add taco
seasoning & water; stir & bring
to boil. Reduce heat & simmer
until thickened. In large skillet
heat oil over medium heat. Add
tortillas, one-at-a-time, & cook
3-4 minutes, flipping frequently,
until crisp. Continue with rest of
tortillas; set aside.
In a microwave-safe bowl, heat
refried beans.
On each tortilla slather a generous
amount of refried beans; top with
meat. Place another tortilla on top;
slather about 2 T. enchilada sauce.
Add some shredded cheese on top
of sauce & continue assembling
rest of pizzas. Place assembled
pizzas on a large nonstick baking
sheet & bake 8-10 minutes until
cheese is melted. Serve with your
favorite toppings.
NOTE: Serves 4 (2 tortillas each pizza)


Sweet Pickle Deviled Eggs

12 large hard-boiled eggs, peeled,
sliced in half lengthwise.
1/2 C. mayonnaise (you can use a
little more if you want a creamier
1 T. yellow mustard
1/3 – 1/2 tsp. salt
dash black pepper
dash paprika for egg mixture
plus more for garnish
optional: dash onion powder and/or
garlic powder
3 T. sweet pickle relish (or finely
chopped sweet pickle – drain/
squeeze out excess liquid)
Place egg yolks in a small bowl
(set egg white halves aside). Mash
yolks then add mayo, mustard, salt/
pepper & paprika – stir well (if using
onion/garlic powders, add now). Stir
in pickle relish blending well.
Spoon egg mixture into centers of
egg white halves (can be piped in,
if desired). Garnish with light sprinkling
of paprika on top. Refrigerate until
ready to serve. Makes 24 egg halves.

(recipe: nancy –

Banana Cream Cheesecake Bars
(8 hour or overnight recipe)

1 (11 oz) box Nilla Wafer cookie crumbs
(3 C. crumbs)
1/2 C. butter, melted
1 pint heavy whipping cream
3/4 C. sugar
3 (8 oz, ea) pkgs. cream cheese,
2 (3.4 oz, ea) pkgs instant Banana
Cream Pudding mix
Optional Garnish:
Cool Whip (thawed)
Banana slices
In medium bowl combine wafer
crumbs & melted butter; press
mixture into bottom of an 8 X 8″
square baking pan (can use 9 X 9″)
lined with parchment paper with
extra paper hanging over edges
(to use as handles). Chill crust or
freeze while making filling.

In large metal bowl* using elec.
mixer on medium speed, whip
heavy whipping cream & sugar
together until stiff peaks form.

In another large bowl using elec.
mixer on medium speed, beat
cream cheese until smooth. Add
dry pudding mixes, a little at a
time, beating well between each
addition. Add whipped cream &
mix until smooth.
Spread filling evenly over chilled
crust. Cover pan with plastic wrap
& refrigerate 8 hours or overnight.
Cut chilled cheesecake into 9 squares
& garnish with whipped topping &
banana slices, if desired. Serve
chilled. Serves 9

*Poster notes: she places the metal
bowl in freezer for 10 minutes so it’s
cold before using.


Hope you are all doing well and are healthy!





Happy Wet/Gloomy Sunday!

Looking at our local weather forecast, we’re in for 4 days of gloomy/wet weather; today it’s 56 degrees F. – not very warm. Yesterday was very nice – lots of sun; husband mowed the lawn. Don’t know about you, but I function MUCH better if there’s SUN – it just gives me energy and the  will to DO things (especially with this ‘stay at home’ thing going on).

Finished crocheting the squares for another baby blanket; sewed them together earlier. Now all that’s left is crocheting a border and it’s done. Sometimes I really need an EASY project to off-set other knitting work. I’m still working on two knit blankets; don’t know why but sometimes I get it in my head that I NEED to knit more challenging patterns, hence the two blankets that are not finished yet. One is about 3/4ths done, the other is a long way from it!


No-Bake Scotcheroos (cookies)

1 C. light corn syrup
1 C. granulated sugar
1 C. (creamy or chunky) peanut butter
6 C. crispy rice cereal (or Special K cereal)
1 C. semi-sweet chocolate chips
1 C. butterscotch chips

Grease or spray a 9 X 13″ baking dish.
In large saucepan over medium heat, cook
corn syrup & sugar just until it comes to
a boil, stirring occasionally. Remove from
heat; stir in peanut butter; stir until blended.
Add cereal, stir until evenly coated & pour
into prepared pan – pat into place.*
In small saucepan over Low heat (or on
medium heat in microwave) melt chocolate &
butterscotch chips, stirring until melted. Spread
evenly over cereal. Cool at least 30 minutes
until firm. (can refrigerate to speed up process).
Cut into bars.

*Post suggested spraying the back of a metal
spatula then pressing down on the cereal to
make it firm.


Ham, Cheese & Tomato Quiche

1 (9 inch) uncooked frozen pie crust
2 T. flour
1 C. evaporated milk
3 eggs
1/2 C. shredded Cheddar cheese
1 fresh medium sized tomato,
1/4 C. onion, chopped
1 C. cooked ham, chopped
1/8 tsp. thyme
1/4 tsp. dried parsley
1/2 tsp. salt
1/4 tsp. black pepper
1/8 tsp. nutmeg

Preheat oven 375 degrees F.
Pierce unbaked pie shell several
times with a fork. Add ham, tomato,
cheese & onion to shell. In a bowl
whisk flour, eggs, milk, salt/pepper &
spices until smooth – pour over
ingredients in shell. Bake 50-55


Stuffed Pepper Soup
(stove or crockpot )

1 1/2 – 2 lb. lean ground beef
3 large green peppers, seeded/
1 large onion, chopped
4 oz. fresh button mushrooms,
1 (32 oz) carton beef broth
2 (10 3/4 oz, ea) cans tomato soup,
1 (28 oz) can petite diced tomatoes,
4 shakes Worcestershire sauce
2 tsp. Italian seasoning
1/2 tsp. black pepper
1 1/2 C. cooked rice

In large soup pot brown/crumble beef
with green peppers, onion & mushrooms
until beef is no longer pink; drain. Stir in
broth, tomato soup, tomatoes & Worc.
sauce – bring to boil. Cover & reduce heat
to simmer at least 30 minutes, stirring
occasionally. Add Ital. seasoning, pepper &
rice – heat through. Serves 10-12

NOTE: This can be made in a crockpot:
After browning meat, peppers, mushrooms
& onions; drain then transfer to crockpot
along with broth, soup, tomatoes, Wors.
sauce, Ital. seasoning & pepper. Cover &
cook on Low 4-6 hours (or High 2-3 hours).
About 30 minutes before serving, add cooked
rice so that it has enough time to heat through.

This recipe can also be FROZEN! Store in
airtight freezer-safe ziplock bag or freeable
container. Allow to thaw overnight in fridge
before reheating on stovetop or microwave.


Pork Chop Supreme

4 boneless pork chops
4 thinly sliced medium potatoes
1 envelope Lipton onion soup mix
1 can cream of mushroom soup
1/4 C. milk
salt/pepper, to taste

Preheat oven 350 degrees F.
Spray medium-sized casserole
dish with nonstick cooking spray.
Brown chops in a skillet in 1/4 C. oil;
drain. Slice potatoes into prepared
dish in even layer. Place chops on top.
In a small bowl combine dry soup mix,
cream of mush. soup & milk – stir well &
pour over top of chops. Bake 1 hour.

Teriyaki Chicken Casserole

3/4 C. soy sauce
1/2 C. water
1/4 C. brown sugar
1/2 tsp. ground ginger
1/2 tsp. minced garlic
2 T. cornstarch + 2 T. water
2 small boneless, skinless
chicken breasts
1 (12 oz) bag stir-fry vegetables

3 C. cooked brown or white rice
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In small
saucepan combine soy sauce,
1/2 C. water, brown sugar, ginger &
garlic. Cover & bring to boil over medium
heat. Remove lid & cook 1 minute
once boiling. In small dish stir
cornstarch & water until smooth.
Once sauce in saucepan is boiling,
add cornstarch mixture & stir to
combine. Cook until sauce starts to
thicken then remove from heat.
Place chicken breasts in prepared
dish. Pour 1 C. sauce on top.
Bake 35 minutes until cooked through.
Remove from oven & shred chicken
into a dish using 2 forks.
Steam or cook stir-fry veggies according
to pkg. directions.
Add cooked veggies & rice to dish with
chicken. Add most of remaining sauce,
reserving a bit to drizzle over top when
serving. Gently toss everything together
in dish until combined. Return to oven
& cook 15 minutes. Remove from oven
& let stand 5 minutes before serving.
Drizzle each serving with remaining

Sloppy Joe Casserole

1 1/2 lb. ground beef, cooked; drained.
1 (15.5 oz) can sloppy joe sauce
2 c. shredded Cheddar cheese
2 C. Bisquick baking mix
2 large eggs, lightly beaten
1 C. milk
1 T. sesame seeds (optional)

Preheat oven 400 degrees F.
Lightly spray a 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet brown beef over
medium heat; drain & stir in  sloppy
joe sauce. Pour into prepared dish &
sprinkle top with cheese.
In large bowl combine Bisquick mix,
eggs & milk just until blended – pour
over cheese & sprinkle with sesame
seeds. Bake 25 minutes until golden
brown. Serves 8


Crockpot Turtle Brownies

1 (18.5 oz) box brownie mix PREPARED
(but not baked)
1 (10.5 oz) bag mini marshmallows
1 (11 oz) bag caramels, unwrapped &
cut in half
1 C. chopped pecans
Spray insides of crockpot with
nonstick cooking spray.
Mix marshmallows & caramel halves
to brownie batter – stir until all
ingredients are mixed throughout
the entire batter.
Spoon batter into crockpot &
spread evenly across bottom.
Cover & cook on Low 4-6 hours.
Serves 10-12


Boston Cream Bundt Cake

1 box yellow cake mix
3 eggs
1 C. water
1/2 C. cooking oil
2 C. chocolate chips
1/2 C. heavy cream
2 (3.5 oz, ea) vanilla pudding
snack cups
8 tsp. whipping cream
8 marashino cherries

Preheat oven 350 degrees F.
Spray & flour a Bundt cake pan.
In large bowl using elec. mixer,
mix dry cake mix, eggs, water &
oil until well blended (about 1
minute on Low) – pour into prepared
pan. Bake 25-35 minutes. NOTE:
When top of cake starts to firm up,
insert a toothpick in middle of cake;
as soon as it comes out clean, remove
cake (be sure not to over cook or it
will be dry). Remove from oven & let
cool at least 10 minutes.
When cake is baking, add choc. chips
to a large microwaveable bowl &
microwave 1 minute – stir until chips
are evenly melted – continue in 15-
second increments until all chips are
completely melted & smooth. Add
heavy cream to choc. & stir. (IF cream
is cold, you will need to re-heat the
choc. with the cream to melt it again-
microwave in 15-second increments,
stirring in between until chocolate is
smooth & creamy.
When cake is cooled & still in pan, poke
holes close together along the middle of
the cake forming a circle. Fill a piping bag
(or a ziplock sandwich bag with bottom
corner snipped to make a piping bag)
with vanilla pudding. Squeeze pudding
into poked holes in cake until full.
Loosen edges of cake from pan using a
small spatula. Place a serving plate on top
of bundt pan, invert cake with plate,
so that cake is now on the plate – out of
the pan. Pour the melted choc. chips
mixture over top of cake so that it drips
down the sides & middle evenly. (Make
sure cake has cooled or chocolate may
melt & become too thin).
Add 8 dollops of whipped cream to top of
cake, spacing evenly apart (going from top
to bottom, side to side, helps space them).
Blot maraschino cherries with a paper towel
then place them on top of each dollop of
whipped cream. Serves 8-12



I don’t know about your state and the restrictions with
the virus – here in Michigan there have been a few
changes to the ‘stay at home’ order. Outside
construction can resume and golf courses are now
open – 1 person/family per cart. My oldest son &
family were very happy to get out yesterday (when it
was nice & sunny) and take advantage of that. We
still have the ‘must wear a face mask’ in any store;
no eating IN at any restaurants yet, no hair cut places
open. I’m really missing our friends at church; can’t
imagine what church will be like when this is all over.
I’ve chatted with several friends about this; also
saw an article in our local paper recently about some
Catholic churches which will be opening. No hymnal
usage, only sing a few familiar hymns, no choir, no
passing the offering plate (will have a ‘donation box’
somewhere for that), no hand-shaking/hugging, etc.,
social distancing rules (stay 6 feet apart in the pews,
families together, NO childrens nurseries, childrens
church, etc. It will CERTAINLY BE STRANGE! One of
my friends from choir noted that our church is mostly
older people (that’s true) and probably most of them
will NOT be returning once the church opens again,
just simply due to fear. She mentioned one of our
pastors saying we might have to go to two services,
because our church would probably not hold everyone
if we had to do the 6 feet distancing – we’ll see.
These are scary times we’re living in – there is NO MORE
NORMAL as we were used to.

Hope you are all coping with these changes and are
able to stay safe & healthy. Keep your chin up – there
WILL be an end to this – eventually!



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.


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)


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


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


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


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


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


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


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.



Hope you’re having a good week so far;



and it’s FRIDAY . . . AGAIN!

It’s a lovely Spring day out – lots of sunshine, 58 degrees F.  – MY kind of day! We started out the morning Skyping with oldest son & our 2 grandsons, that was fun. Just got off the phone with another long-time friend (it’s her 77th birthday). Today is a day that just demands me to say: WE ARE SO BLESSED! I’m 71 3/4ths, my husband is 69; we’re in fairly good health – the friend I just talked with is in poor health and it grieves me to hear all she’s gone through. I’m SO grateful we can take things to the Lord for prayer; another blessing!

Our governor just extended the stay-at-home order to extend to May 25th (actually, it’s not yet official, but it’s coming.) I guess there are several law suits against her for doing this – not only the ‘regular’ people, but those in office here in Michigan are DONE with the stay at home thing. It’s now been over 6 weeks since I’ve been in any store. (I got to ‘escape the house’ today for a few minutes; drove to the local bank – the drive through, and deposited some checks. It was nice to just DRIVE my car and be OUTSIDE!) Food-wise we’re doing fine, am planning on making chili tonight (that should last us 3-4 days). Hearing about the lack of chicken in the stores and reading about the chicken processing plants being closed – scary stuff but I know we’ll make it through this! Hope you are all doing well – in good health. I’m scrounging around for new books to read (actually, digging through my old ones) and still knitting. My days are simple: eat/knit/read/play on computer – Facebook, recipes, etc., some tv in the evenings. I’ve been watching a few free movies on Xfinity/Comcast. I watched the 2017 version of “Murder on the Orient Express” (with Johnny Depp, Michelle Pfeiffer, Dame Judith Dench) – it was ‘ok’ – haven’t seen (or read) the other versions. I thought this one was rather ‘dark’ – as I said, it was ‘ok’.


Crushed Pineapple Sour Cream Pie

1 (9 inch) baked pie crust
1 (8 oz) can crushed pineapple with
1 (3.5 oz0 pkg. instant vanilla pudding mix
2 T. granulated sugar
1 C. sour cream

Optional garnish: sweetened coconut flakes
In large bowl using elec. mixer, combine
pineapple, dry pudding mix & sugar –
mix in sour cream & beat on Low 2 minutes.
Pour mixture into prepared pie shell & chill
before serving. Can top with sweetened coconut
flakes as a garnish.


Mini Quiches – 3 Ways

3 refrigerated pie crusts
3 eggs
1/2 C. heavy cream
1/4 tsp. salt
1/8 tsp. black pepper
(each makes enough to fill
8 muffin cups)
1/2 C. cooked spinach, excess water
removed, coarsely chopped
1/4 C. roasted red bell peppers,
finely chopped
3 T. feta cheese, crumbled
1 tsp. fresh dill,  minced

Ham & Cheese:
1/4 C. cooked ham, diced
1/4 C. Swiss cheese, shredded
1 T. fresh parsley, minced

1/4 C. cooked bacon, crumbled
1/3 C. Cheddar cheese, shredded
2 T. green onions, sliced
Preheat oven 375 degrees F.
Spray 24 mini muffin cups with
nonstick cooking spray
Unroll pie crusts & lay them on
a flat surface. Using a 3 inch
cookie cutter – cut 12 circles out
of each crust (or you could use
the edge of a floured drinking glass)
Press each circle of crust into the
muffin cups.
In a medium bowl, whisk eggs, cream,

Greek Mini Quiches:
Divide spinach, roasted peppers,
feta cheese & dill between 8 muffin cups

Ham & Cheese Mini Quiches:
Divide ham, cheese & parsley
between 8 muffin cups

Bacon Mini Quiches:
Divide bacon, cheese & green
onions between 8 muffin cups.

Pour egg mixture into each cup so
that cups are 3/4ths full.
Bake 20-25 minutes until tops are
browned. Use a spatula to lift the
quiches out of the pans.
Serve immediately.
Makes 24 mini quiches.

Bacon/Potato/Corn Chowder

1/2 bacon, chopped
1/4 C. chopped onion
1 1/2 lb. Yukon Gold potatoes
(about 5 medium) peeled/cubed
1 (14 3/4 oz) can cream-style corn
1 (12 oz) can evaporated milk
1/4 tsp. salt
1/4 tsp. black pepper

Place potatoes in large saucepan;
cover with water & bring to boil
over high heat. Reduce heat to
medium; cook, uncovered 10-
15 minutes until tender; drain,
reserving 1 C. potato water.

In large skillet cook bacon over
medium heat until crisp, stirring
occasionally. Remove with slotted
spoon; drain on paper towels. (reserve
1 1/2 tsp. bacon drippings in pan). Add
onion; cook & stir over medium-high
heat until tender.
Add corn, milk, salt/pepper, potatoes &
reserved potato water to saucepan; heat
through. Stir in bacon & onion.
Serves 6


Crockpot Taco Lasagna

1 lb. ground beef
1 oz. pkt. taco seasoning
8 burrito-sized flour tortillas
1 (8 oz) pkg. cream cheese, softened/
2 1/2 C. shredded Cheddar cheese, divided
1 (15 oz) can tomato sauce, divided
Optional toppings:
grated or shredded Cheddar cheese
chopped tomatoes
chopped green peppers
sliced black olives
sour cream
hot sauce
Brown gr. beef in skillet over medium-
high heat; drain. Add taco seasoning &
cook accordg. to pkt. directions.
Lightly spray insides of crockpot with
nonstick cooking spray.
Spread 1/4th of cream cheese
on tortillas.
Place 2 tortillas in crockpot so that
they cover the bottom & come up the
sides some. Top with 1/4th of taco
meat, 1/4th of cheese & 1/4th of
tomato sauce – repeat layers three
more times. Cover & cook on Low 3-5
hours. Serve with your favorite taco
toppings. Serves 8

NOTE: Make sure your cream cheese is
softened so it’s easier to spread.


Cream Cheese Sausage-Stuffed Biscuits

1 lb. ground pork sausage
1 (8 oz) pkg. cream cheese, softened to
room temp.
1 packet dry Ranch dressing mix/seasoning
2 C. shredded Pepper Jack cheese
2 (6 oz, ea) tubes refrigerated buttermilk
Preheat oven 375 degrees F.
Spray 6 muffin tins with nonstick
cooking spray.
In large skillet over medium heat cook
& crumble sausage until cooked; drain.
In large bowl combine cooked sausage,
softened cream cheese, dry ranch seasoning
& shredded Pepper Jack. Place 1 biscuit
in bottom of each muffin tin – spread them
out to make sure they fully cover the bottom.
Evenly scoop sausage mixture on top of each
biscuit. Bake about 12-15 minutes until
biscuits are done & turn golden brown.
Makes 6

Crispy Baked Chicken Thighs

8 bone-in chicken thighs
1/4 tsp. onion salt
1/4 tsp. garlic salt
1/4 tsp. chili pepper
1/4 tsp. cumin
1/4 tsp. black pepper
1/4 tsp. paprika

Preheat oven 350 degrees F.
Line a rimmed baking sheet with foil &
spray with nonstick cooking spray. Place
all spices in a small container with lid –
cover & shake until thoroughly mixed –
sprinkle over chicken thighs. Bake about
1 hour – you can test by inserting a
thermometer near the bone – it should
read 165 degrees F.


Crockpot Oreo Lava Cake

2 C. flour
1 C. sugar
12 T. baking cocoa, divided
4 tsp. baking powder
1 tsp. salt
1 C. milk
4 T. oil
2 tsp. vanilla
12 Oreo cookies, crumbled/divided
1 1/2 C. brown sugar, packed
3 C. hot water
Ice Cream
Crumbled Oreo cookies
Spray insides of crockpot
with nonstick cooking spray.
In a large bowl combine flour,
sugar, 4 T. cocoa, baking powder &
salt. Add milk, oil & vanilla – stir.
Fold in crushed Oreo’s & pour
batter into crockpot – spread
evenly. In separate bowl combine
brown sugar & 8 T. cocoa; stir
in hot water & pour mixture
evenly over batter – DO NOT STIR.
Cover & cook on High 1 1/2 – 2 hours
until a toothpick inserted into center
comes out clean. Turn off crockpot &
remove lid. Let cake stand 30-40
Serve cake in bowls, add optional
crumbled Oreo garnish then spoon
‘chocolate lava’ from bottom of
crockpot over cake. Top with ice cream.
Serves 12


Homemade Pay Day Candy Bars

3 C. salted peanuts
2 C. peanut butter chips
2 C. miniature marshmallows
1 (14 oz) can sweetened condensed milk
3 T. unsalted butter
1/2 tsp. vanilla

Spray a 9 X 13″ baking dish with
nonstick cooking spray (or line
with parchment paper)
In large saucepan melt butter & peanut
butter chips over medium heat until
smooth. Stir in sweet’d cond’ milk,
vanilla & marshmallows- stirring
until smooth & incorporated.
Spread half of peanuts in bottom
of prepared dish – pour cond’d milk
mixture over peanuts then sprinkle
remaining peanuts on top.
Cut into bars



I hope you are all well and adjusting

to all this ‘virus’ stuff.





Life is Good!

Woke up to about an inch of snow on the ground, but sunny & 34 degrees F. Supposed to be a little more snow tomorrow, but today & tomorrow are supposed to get up to the 40’s so I’m guessing it will melt (hopefully).

How to explain yesterday? You might remember my problems with the Kroger ‘order on line/pick up at store’ situation of last week? (ordered groceries, my credit card got hacked, Kroger said I couldn’t change the card to a new #, ‘thought’ I cancelled the order due for pick up yesterday). Last night around 6:30 p.m. I was making dinner when we got a call from Kroger asking why we didn’t pick up our groceries that were due for pick up at noon? I explained the above situation and the lovely lady said: “Oh, NO – I’ve seen my manager change a charge; the transaction is NEVER done until you pick up the groceries – of COURSE we can take another card!” So, fast forward – we picked up the order (actually got the lovely lady who called us as the person bringing out our order.) Got home – fast forward: went on my computer and what to my wondering eyes does appear but a Kroger Survey! Did I like my experience with their pick up method? I was able to explain the entire situation AND there was even a place at the end to commend an employee – I was SO glad we could do that for the lovely lady who called us. WOW! (addendum: I still have in the Kroger order which is being delivered tomorrow! Adjusted that one & decided that we’d go ahead – we can always freeze bread, meat, cheese! CRAZY!!!

Took a picture of the (almost done) baby blanket I’m working on – a friend wanted to see it so here’s what it looks like now: (it reminds me of a rainbow or dyed Easter eggs!)

I still have LOTS of baby yarn to work with; am researching trying to knit mitered squares:

It’s basically knitting squares – my problem is when I try them they come out as KITES, not squares – we’ll see where this goes . . .


Apple Pie Skillet Biscuits

1 (8 count) tube refrigerated biscuits
3 T. salted butter, melted
1/3 C. light brown sugar, packed
1/2 T. cinnamon
1/4 tsp. apple pie spice*
1 (21 oz) can apple pie filling
2 T. powdered sugar
splash of milk
1/3 C. chopped nuts (walnuts or pecans)

Preheat oven 375 degrees F.
Brush an oven-safe skillet with
butter & place biscuits in pan,
brushing both sides with remaining
butter. In a bowl mix brown sugar,
cinnamon & apple pie spice – set
aside 1/3rd of mixture & sprinkle
rest on top of biscuits.
Using kitchen shears, chop pie filling
into small pieces right in the can – spoon
evenly over biscuits & sprinkle top with
reserved brown sugar mixture.
Bake, uncovered, 35-45 minutes (depending
on size of biscuits) until puffy & cooked
through in the center (check with a toothpick
inserted into center – should come out clean).
Remove from oven & allow to cool on a rack
10 minutes.
In a bowl mix powdered sugar with just a
tiny splash of milk – stir; adding more milk
as needed for a thick but pourable glaze
consistency. Drizzle glaze all over & sprinkle
with chopped nuts – serve
immediately. Makes about 4-6 servings.

*Substitute: a dash of cinnamon, nutmeg &


Mini Breakfast Cheddar/Broccoli/
Bacon Quiches

1 (10.5 oz) can cream of mushroom
soup, undiluted
1 (10 oz) pkg. chopped/frozen broccoli
cuts, thawed & well-drained
6 slices bacon, cooked/drained/roughly
chopped (about 3/4 C.)
1/2 C. Bisquick baking mix
1/4 C. milk
3 eggs
1/2 C. shredded Cheddar cheese

Preheat oven 375 degrees F.
Spray 12 (2 1/2 inch) mini muffin
cups with nonstick cooking spray.
In medium bowl stir soup, broccoli,
bacon, Bisquick, milk, eggs & cheese.
Spoon about 1/4 C. mixture into each
muffin cup. Bake 30 minutes until
quiches are golden brown & a knife
inserted into center comes out clean.
Let quiches cool in pan on a wire rack
about 5 minutes. Remove quiches from
pan & serve. Serves 6

Walking Taco Casserole

1 1/2 lb. ground beef
1/3 large onion, chopped
1 can green chiles, (small can)
1 can enchilada sauce
2 oz. cream cheese
1 bag Fritos corn chips
1 bag shredded cheese (Cheddar or
your choice)
3/4 C. shredded lettuce
1/2 C. diced tomatoes
16 salsa
8 oz. sour cream

Preheat oven 350 degrees F.
Spray a 9 X 13″ pan with nonstick cooking
spray.In skillet brown ground beef with onion;
drain. Add green chiles, ench. sauce & cream

Layer in following order:
meat mixture
shredded cheese

Bake 15-20 minutes until cheese is bubbly.
Top individual servings with lettuce, tomatoes,
salsa, sour cream, as desired.


Crockpot Spaghetti Squash w/Meatballs

4 lb spaghetti squash, washed & prick
skin with a knife multiple times on all
2 lb. ground beef
1 (24 oz) jar marinara sauce, divided
2 T. dried minced onion
2 tsp. minced garlic (poster uses freeze-dried)
2 tsp. Italian (or pizza) seasoning
2/3 C. shredded Parmesan cheese
2 eggs

Garnish: shredded Mozzarella and/or
Parmesan cheese
salt, to taste
After scoring spaghetti squash, wrap it in
foil & place in 6 qt or larger crockpot. In
large bowl mix 1/2 C. marinara, beef, onion,
garlic, seasoning, Parm. cheese & eggs –
for into 24 meatballs. Carefully place
meatballs around squash in crockpot,
stacking as necessary but do not press them
Cover & cook on High 4-6 hours
until meatballs are cooked to 165º degrees &
you can easily insert a knife into squash.
Carefully remove squash – it will be HOT.
Slice squash in half & scoop out seeds –
discard seeds. Allow squash to cool briefly
before handling further.
Carefully break apart meatballs in crockpot &
stir in remaining marinara sauce. Use a spoon
or fork to scrape squash strands until they
begin to break off ‘shell’ & place them in the
crockpot, salting to taste – stir.
To serve: plate squash & meatballs – top with
cheese. Serves 8

*NOTE: when purchasing your spagetti squash
pay attention to shape – try to find one that
will easily fit in your crockpot.
IF YOUR CROCKPOT LID doesn’t totally close
you can use foil around the lid & top to keep
the heat in


Skillet Lasagna w/ Home made
tomato sauce

3 T. olive oil
3 cloves garlic, sliced
pinch hot pepper flakes
2 T. tomato paste
1 jar strained/pureed tomatoes
1 plum tomato, finely chopped
1 tsp. sea salt
1/4 tsp. black pepper
2 T. fresh torn basil

(Makes 2 3/4 C. sauce)

9 lasagna noodles, broken into 1/3rds
2 C. sauce (above)
1/3 C. grated Parmesan cheese
3/4 C. ricotta cheese
1 C. shredded mozzarella cheese
2 T. fresh torn basil
Heat oil in large (high-sided)skillet over
medium heat. Cook garlic & hot pepper
flakes until golden, 1-2 minutes. Stir in
tomato paste – cook 1 minute. Stir in
jarred & fresh tomatoes, salt/pepper –
bring to boil. Reduce heat to medium-
low; cook 10-15 minutes until sauce
thickens slightly. Stir in basil leaves.
(For thicker/richer/sweeter sauce, cook
1-2 hours)

Preheat boiler in oven & position rack
in middle position.
Cook noodles accordg. to pkg directions,
drain, reserving 1/4 C. pasta water. Bring
sauce to boil – toss in cooked noodles,
reserved pasta water & Parmesan. Dot
with ricotta cheese & sprinkle with
mozzarella cheese. Broil 3-5 minutes until
cheese melts. Sprinkle top with torn basil.
Serves 4

Preheat oven 425 degrees F.
Toss cooked noodles with pasta water &
cold tomato sauce. Layer with ricotta,
mozz & Parm. cheese in oiled 10-inch skillet
or baking dish. Cover with foil & bake 15
minutes. Remove foil & bake 10-15 minutes
longer until golden brown & bubbling.

(recipe: etc.)

Crockpot Italian Wedding Soup

1 lb. cooked meatballs
6 C. chicken broth
1 T. minced garlic
1 T. Italian seasoning
1 carrot, chopped
3 green onions, chopped
3 ribs celery, chopped
10 oz. pkg. frozen riced cauliflower
3 oz. fresh baby spinach

garnish: shredded Parmesan cheese
Place cooked meatballs in 6 qt. crockpot.
Pour broth over top & add all remaining
ingredients (except spinach & Parm. cheese)
Cover & cook on High 2-3 hours (or Low 4-6
hours). Stir in spinach & serve in bowls
topped with Parm. cheese. Serves 6


30-Minute Skillet Chicken Cordon Bleu

1 (12 oz) pkg. bowtie pasta, cooked
accordg. to pkg. directions
2 T. butter
1 C. chicken broth
2 C. half & half
2 (10 oz, ea) cans cream of chicken soup
1 tsp. honey mustard
1/4 tsp. onion powder
salt/pepper, to taste
3 T. sour cream
2 C. cooked rotisserie chicken, chopped
2 C. deli ham, chopped (or leftover, diced)
8 slices Swiss Cheese
1 1/4 C. Italian Panko bread crumbs
(Italian bread crumbs work, also)

In large, deep OVEN SAFE skillet melt
2 T. butter on medium-high heat. Add
chicken broth, half & half, both cans
soup – whisk to combine. Add mustard,
onion powder, salt/pepper – stir & bring
to simmer, stirring occasionally.
Allow to simmer 4-5 minutes until slightly
thickened. Add chicken, ham, sour cream &
cooked/drained pasta – stir well to
combine (adjust salt/pepper to taste)
Lay Swiss cheese slices over mixture.
Sprinkle bread crumbs on top.
Turn oven broiler on.
Place skillet under broiler & allow cheese to
melt & breadcrumbs to get golden brown.
(watch it so you don’t burn top). Allow
skillet to cool on counter a few minutes
then serve. Serves 6-8


Brown Sugar Pie

1 1/2 C. brown sugar
2 T. flour
2 eggs
4 T. butter or marg., melted
1/2 C. milk
1/4 tsp. lemon extract
1 (9 inch)
unbaked pie crust

Optional topping:
Whipped cream
Cool Whip (thawed)
Ice cream
Preheat oven 350 degrees F.
In bowl combine all filling ingredients,
mixing well with wire whisk. Pour into
unbaked pie shell & bake 50-55 minutes.
Pie will rise up while cooking & later
will go down when cooled. Serve with
optional toppings. Makes 1 pie




Well, that’s what’s happening around here lately;
hope you are all well. I’m still (like probably all of you)
trying to keep positive that this virus situation will
soon be over but, at the same time, wary of what
will come. Praying for peace of mind for all of us
during this.
There WILL be and end to this!



PS: Gas prices here are now $1.19/9 a gallon! WOW!

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


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

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.

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.

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.

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


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.


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


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


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



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.



Palm Sunday!

The sun is (finally) out, beautiful Spring day! What’s missing? Going to church. Our pastors have been able to set up an video each Sunday & Wednesday since this started; it’s nice but I really MISS going to church! Church is not just seeing friends, singing hymns, touching base – it’s FAMILY! Yes, Easter will certainly feel different next Sunday – remember to worship the Lord, anyway!

We’re doing fine; this Tuesday I’m going to try Kroger’s Drive-Up/Pick Up for groceries! Ought to be a new experience. (I just read 2 posts ago & I already wrote about it). Hope you are all able to get the groceries you need. Now our President is suggesting we ALL wear face masks when out in public. If you’re one of my readers you might recall my writing about several of my knitter friends sewing masks for our local hospitals. A few days ago I was asked if I could get some masks for 2 young men I know from another church who are now EMT/ambulance drivers. Normally that wouldn’t be a problem, but now? I’m pretty sure all of my sewing friends are done with the ones they made – what now? Another friend is teamed up with a large group of sewers in another city and they now have a website for first responders/essential workers so I forwarded that site to my friends. (I would post it here except it’s basically for a small area of Michigan) – hoping there are others near you doing the same thing in case you need a mask. IF YOU DON’T HAVE A MASK – there’s another solution:  On YouTube there is a video on “How to make a Face Mask using 1 bandana and 2 hair ties” – I am suggesting you go to and type in HOW TO MAKE A FACE MASK VIDAH”  (the lady demonstrating the mask makes it VERY EASY to follow and you end up with a mask that’s 5-6 thickness of bandana material). Hope this helps.


Brown Sugar/Caramel Pound Cake

1 1/2 C. butter, softened
2 C. light brown sugar, packed
1 C. granulated sugar
5 large eggs
3 C. flour
1 tsp. baking powder
1/2 tsp. salt
1 C. whole milk
1 (8 oz) bag toffee chips (Heath)
1 C. pecans, chopped

Caramel Drizzle:
1 (14 oz) can sweetened condensed milk
1 C. brown sugar
2 T. butter
1/2 tsp. vanilla

Preheat oven 325 degrees F.
Spray Bundt pan with nonstick
cooking spray (or butter & dust
with flour)
In large bowl beat butter until creamy;
add sugars & beat until fluffy. Beat in
eggs, one-at-a-time.
In medium bowl combine flour, baking
powder & salt. Add flour mixture to batter
in other bowl alternately with milk; beat
just until combined. Stir in toffee chips &
nuts. Spoon batter into prepared pan.

NOTE: to prevent excess browning, cover
cake with foil while baking.

Bake 85 minutes until a wooden toothpick
inserted in center of cake comes out clean.
Let cake cool in pan 10 minutes. Remove cake
from pan & invert onto a wire rack to cool
WHILE cake is baking; prepared drizzle:

Caramel Drizzle:
In medium saucepan combine swetnd cond.
milk & brown sugar; bring to boil over medium-
high heat, whisking frequently. Reduce heat &
simmer 8 minutes, whisking frequently. Remove
from heat; whisk in butter & vanilla. Let cool
5 minutes before using.
NOTE: MAKE SURE to drizzle caramel while still


Chicken Tortilla Chip Casserole

4-5 C. chicken, cooked/chopped
1 C. green onion, chopped (or use regular)
1 C. green pepper, seeded/chopped
2 T. oil
1 (14.5 oz) can diced tomatoes, undrained
1 (10.5 oz) can cream of chicken soup
1 (10.5 oz) can cream of celery soup
1 (4 oz) can green chilies, drained
1/2 tsp. chili powder
1/2 tsp. garlic powder
1/2 tsp. black pepper
1/2 tsp. salt
1/2 tsp. ground cumin
3-4 C. crushed tortilla chips
2 C. shredded Mexican-style cheese
(or any cheese of your choice)

Optional garnishes:
sour cream
chopped tomatoes
sliced olives
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In a large
skillet cook gr. pepper & onion in oil.
Add tomatoes, both soups, green chilis,
chili & garlic powders, salt/pepper, cumin
& mix well. Simmer about 10 minutes.
To the prepared dish add a layer of
crushed tortilla chips. Add a layer of chicken
& cover with half the soup mixture – sprinkle
1 C. shredded cheese on top. Add another
layer chips, chicken & rest of soup mixture.
Bake 20-25 minutes. Remove & add remaining
cup of cheese. Bake 5 minutes – long enough
to melt the cheese on top.
Serve with optional garnishes.
Serves 10-12

NOTE: You can add some cayenne or hot sauce
to the casserole if you like it hot.

Deviled Egg Potato Salad

12 hard boiled eggs
2 T. mustard
3/4 C. mayonnaise
3/4 C. milk or Half & Half
1 T. vinegar
1 1/2 tsp. dried dill
1 1/2 tsp. black pepper
1 C. finely chopped red onion
1 C. finely chopped celery
3/4 C. chopped cooked bacon
4 lb. potatoes: cooked/peeled &
cut into 1-inch pieces
Peel eggs & place yolks in a medium
bowl. Mix yolks together with mustard,
mayo, milk & vinegar – beat until creamy
& fairly thin. Stir in dill, pepper, onion,
celery & bacon. Dice egg whites & add to
cooked/cubed potatoes. Pour egg yolk
mixture over egg whites & potatoes –
stir well until eggs/potatoes are coated.
Chill several hours.

How to make Perfect Hard-Boiled Eggs:
Place fresh eggs in a pot & fill with cold
water 1 inch above the top of the eggs.
Bring to a boil over medium heat then
remove from heat. Cover pot with lid &
let stand 12 minutes. Immediately run
pan under cold water to stop cooking


Crockpot Applesauce Pork Chops

4-6 large thick boneless pork chops
2 T. butter
2 T. brown sugar
1/4 tsp. salt (optional)
1/4 tsp. black pepper
1 tsp. garlic powder
1/3 C. honey BBQ sauce
1 tsp. Worcestershire sauce
1 1/2 C. chunky or regular applesauce

Brown chops in skillet in butter until
browned on both sides – place in
crockpot. In a bowl whisk brown sugar,
salt/pepper, garlic powder, BBQ sauce,
Worc. sauce & applesauce & pour over
chops. Cover & cook on Low 7 hours (or
High 4 hours) Serves 4-6


Sausage/Spinach Crustless Quiche

1/2 lb. pork sausage
3 C. chopped fresh spinach
1 (4 oz) can chopped mushrooms, drained
1 C. shredded Mozzarella cheese
1/2 C. chopped green (or regular) onion
5 eggs
1/2 C. milk
1/2 C. sour cream
1/2 tsp. garlic powder
1/4 tsp. black pepper
1/2 tsp. salt

Preheat oven 400 degrees F.
Spray a 10 inch pie plate with nonstick
cooking spray.
In skillet, cook sausage; drain. In large
bowl toss cooked sausage with chopped
spinach, onions, mushrooms & 1/2 C.
cheese – place mixture in prepared dish.
In same bowl you tossed spinach, whisk
eggs, milk, sour cream, garlic powder,
salt/pepper – pour over sausage in prepared
dish. Sprinkle rest of cheese on top & bake
40-45 minutes until center is set & top is
browned. Serves 6-8


Cheesy Bundt Bread

3 C. flour, sifted
1 C. sharp Cheddar cheese, grated
1 C. Parmesan cheese, grated
2 large eggs
3/4 C. sour cream
3/4 C. plain Greek yogurt
1/2 C. unsalted butter, melted
1 tsp. baking soda
1 T. baking powder
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. onion powder

Preheat oven 350 degrees F.
Spray a Bundt pan with nonstick cooking
spray & spread evenly around pan with
a paper towel.
In large bowl mix flour, baking soda, baking
powder, salt, garlic & onion powders until
combined. In another bowl whisk eggs,
sour cream & yogurt – mix into dry ingredients.
Add melted butter – stir to combine. Mix
cheeses into mixture & pour into prepared
pan, spreading evenly to edges.
Bake 50-55 minutes until a toothpick inserted
into center comes out clean. Remove from
oven & cool 10 minutes before slicing.

NOTE: a friend made this recipe & she added
chopped jalapenos to batter.


Crockpot Chocolate Lava Cake

1 (15.25 oz) box chocolate fudge
cake mix (Betty Crocker)
3 eggs
1/2 C. oil
1 1/4 C. freshly brewed coffee, cooled
a little (can use water, if desired)

Pudding Layer:
1 (3.9 oz) box instant chocolate pudding mix
2 C. milk

Third Layer:
1 (12 oz) bag semi-sweet chocolate chips

In medium bowl using an elec. mixer,
mix cake mix, eggs & oil a few seconds
before adding coffee. Slowly add the coffee
& finish blending – do not over mix, some
lumps are fine.
In another bowl mix pudding mix & milk
until combined. Allow to thicken a few minutes.

Spray insides of crockpot with nonstick
cooking spray & pour in batter. Add pudding
by dropping dollops over the cake mix batter;
sprinkle top with chocolate chips. Cover &
cook on High 3 hours without opening the
lid during cooking time.
Serves 12



Hope you are all well;




We’re good – how about you?

It’s a bit gloomy & in the 50’s outside but it’s a NEW DAY so time to make the best of it! Yes, these times are definitely different – don’t know about you & your state but here in Michigan we are doing the ‘Sheltering at Home” thing – that means don’t leave your house unless you absolutely have to! I’m sure lots of people are glued to their computers & TV’s keeping up with the latest reports – Me? I only read our local newspaper – watching the news, for me, is too scary/confusing – you pick a word. Last night a good friend of mine (who’s son is a Sheriff) texted me asking if I’d heard the latest order: Only 1 person per car on the roads now! NO – I hadn’t heard that so, for the next 1 1/2 hours I watched various news stations/reports and did NOT see anything about it. Right after dropping that bomb on me, she went to bed so I wasn’t able to verify WHERE she read/heard that. First thing this morning I contacted her and asked. . . (wait for it) . . . she saw it on FACEBOOK! GROAN! I did a ‘search’ on it and did find a news clip about that very thing . . . IN MALAYSIA! HA! Just shows you can’t believe everything you read/see on Facebook! (I have a friend who has 11 kids – lives in another state – I thought about their family & just how they would juggle that idea – crazy).

On another ‘new situation’ note: our sons are really pressing us NOT to go out to shop for groceries – CALL ME, MOM! I’ll get whatever you need! I decided I would try Kroger’s order on line & pick up at the store. It was kind of fun – until I got to the part where you schedule the pick up . . . I know they’re busy with a lot of people doing the same thing BUT first day I could schedule to pick up the groceries I’d put on order is next Tuesday – a week away! Crazy! I texted one of our sons to ask if he’d pick up 2 loaves of bread & some yellow mustard – that’s all we really need right now. Ah, the times they are ‘a changin’!


Apple Pecan Cake w/Caramel Glaze

1 1/2 C. cooking oil
2 C. sugar
4 eggs
3 C. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
3 1/2 C. Granny Smith apples
(approx. 3-4 apples), peeled/chopped
1 C. chopped pecans

Caramel Glaze:
3/4 C. butter (1 1/2 sticks)
1 C. light brown sugar
1/4 C. milk
1 tsp. vanilla

Preheat oven 325 degrees F.
Generously grease & flour a tube
(or Bundt) pan (OR) you can use
two loaf pans

In large bowl add oil, sugar & eggs; mix
until creamy. In medium bowl whisk
flour, baking soda, cinnamon & salt –
add to egg mixture & mix well. Add
vanilla & mix well. Stir in apples & pecans
& pour into prepared pan(s).
Bake approx. 1 hour. Check using a toothpick
at about 50  minutes – if it comes out clean,
cake is done.
NOTE: If using loaf pans, make sure to check
at about 50 minutes as well.

In small saucepan, melt butter over low heat.
Stir in brown sugar & milk – bring to boil over
low heat then reduce to a simmer, stirring
constantly. Let boil 10 minutes, continue
stirring. Remove from heat & add vanilla –
stir & let cool. Once cooled a bit, pour over
top of cake.


Breakfast Sticks

1 T. oil
2 slices bacon, chopped
3 oz. breakfast sausage
2 large green onions, chopped
4 large eggs, beaten
1/4 C. shredded Monterey Jack
or Mozzarella cheese

Preheat oven 350 degrees F.
Spray 8 muffin tin cups with
nonstick cooking spray. In medium
bowl beat eggs with shredded
cheese. In a non-stick skillet
brown bacon; add sausage, crumbled,
stirring & cooking until no longer
pink. Add onion – saute just until
onion begins to cook/wilt. Remove
from heat & cool 1-2 minutes. Add
meat mixture to egg mixture & beat
well with a spoon. Using a 1/4 C.
measuring cup, scoop up 1/4 C. mixture
into each of the muffin cups.
Bake 15-20 minutes until just set &
barely beginning to brown on top.
Remove from pan using the tip of a
knife & serve at once. Makes 8

Tex-Mex Chopped Chicken Salad

1 C. Ranch dressing
2 T. taco seasoning, hot or mild

3 C. chicken, cooked/cooled/diced
4 C. Romaine lettuce, chopped (about 1 head)
2 Roma tomatoes, diced
1 cucumber, seeded/diced
1 C. corn kernels, fresh or frozen
4-5 green onions, sliced
1 (15 oz) can black beans, drained/rinsed
4 oz. sharp Cheddar cheese (or Pepper Jack),
cut into 1/4″ cubes
1/4 C. cilantro, chopped
juice of 1/2 of a lime
1 C. tortilla chips, crushed

Optional garnish:
seeded/diced jalapeno
toasted pumpkin seeds
diced avocado (or jicama)

In small bowl stir dressing ingredients
together – refrigerate until ready to use.
In large bowl toss salad ingredients – add
dressing a little at a time, then toss to
lightly coat. Season with salt/pepper &
serve immediately.


Bacon/Potato/Corn Chowder

1/2 lb. bacon, chopped
1/4 C. chopped onion
1 1/2 lb. Yukon Gold potatoes
(about 5 medium), peeled/cubed
1 (14 3/4 oz) can cream-style corn
1 (12 oz) can evaporated milk
1/4 tsp. salt
1/4 tsp. black pepper

In large skillet cook bacon over medium
heat until crisp, stirring occasionally.
Remove with slotted spoon; drain on
paper towels. Discard drippings but
reserve 1 1/2 tsp. in pan. Add onion to
pan; cook & stir over medium-high heat
until tender. Place potatoes in a large
pot; add water to cover. Bring to boil over
high heat. Reduce heat to medium; cook,
uncovered, 10-15 minutes until tender;
drain, reserving 1 C. potato water. Add
corn, milk salt/pepper, potatoes & reserved
potato water to saucepan; heat through.
Stir in bacon & onion & serve. Serves 6


Crockpot Beef & Potato Au Gratin

1 lb. ground beef (touch of salt/pepper
to season)
3 lb. peeled russet potatoes sliced 1/4″
thick (about 7 C. total-sliced)
1 C. thinly sliced onion
1 tsp. paprika
1/2 tsp. garlic powder
1 tsp. parsley
1 tsp. alt
1/4 tsp. black pepper
3 C. shredded sharp Cheddar cheese
1/2 C. chicken or beef broth

In a skillet brown gr. beef; drain & add a
touch of salt/pepper. In small bowl combine
paprika, garlic powder, parsley, salt/pepper.
Add half sliced potatoes to crockpot – sprinkle
half of sliced onion/half seasonings/half
meat & half of cheese – repeat layers.
Drizzle broth evenly over layers. Cover &
cook on High 4 hours. Do not open lid during
cooking time or potatoes will not get soft.
Serves 6

*You can substitute one (12-16 oz) pkg. bacon,
cooked/crumbled in place of the gr. beef

**You can substitute red/Gold/white potatoes
for the russets


Egg Roll Casserole
(tastes like the filling in egg rolls!)

1 bag coleslaw mix
1 lb. pork sausage
2 cloves garlic minced (or garlic
1 tsp. ground ginger
salt, to taste
1/4 C. onion, diced

Brown sausage in large skillet; drain &
add rest of ingredients. Mix, cover & cook
about 5 minutes. Remove lid, stir & adjust
seasonings to taste.


Skillet Fried Corn

8 ears fresh corn (OR)
28 oz. pkg. frozen corn
1 stick butter/margarine
2 T. bacon drippings
1 T. sugar
salt, to taste

Remove husks & silks from fresh
corn; wash & cut corn from cobs;
scrape cobs to get juice. In large
skillet melt butter; add fresh (or
frozen) corn, bacon drippings &
sugar. Cook on medium-high heat
until corn is done, about 15-20
minutes. Add salt to taste.
Serves 6


Amish Cinnamon Bread

1 C. butter, softened
2 C. sugar
2 eggs
2 C. buttermilk*
4 C. flour
2 tsp. baking soda

Cinn/Sugar Mixture:
2/3 C. sugar
2 tsp. cinnamon
Preheat oven 350 degrees F.
Spray 2 loaf pans with nonstick cooking
In large bowl cream together 2 C. sugar
& eggs. Add milk, flour & baking soda.
Place half of batter (or a little less) in each
prepared pan. Mix Cinn/Sugar mixture in
a separate bowl.
Sprinkle 3/4ths of cinn mixture on top of
the batter in each pan. Add remaining
batter & smooth. Sprinkle last of cinn
mixture on top of each pan’s batter.
Using a butter knife, swirl the cinn into
the batter a little.
Bake 45-50 minutes until a toothpick
inserted into center comes out clean.
Cool in pans 20 minutes before removing
from pan. Makes 2 loaves

*IF you don’t have buttermilk:
Add 2 T. vinegar or lemon juice to a 3-cup
measuring cup. Pour enough milk in cup
to reach the 2-cup mark. Stir & let stand
5 minutes – now you have ‘soured/butter-

(recipe: Facebook – Mama’s Favorite Recipes

PB/Choc. Chip Cookie Bites

refrigerated chocolate chip
cookie dough*
12 bite-size Reese’s Peanut Butter cups
Preheat oven to temp. on cookie dough pkg.
Spray a mini (12 cup) muffin tin with nonstick
cooking spray. Place a spoonful of cookie dough
in each muffin tin & bake 10-12 minutes. As soon
as you pull them out of the oven place 1 peanut
butter cup in middle of each cookie & press down.
Let cool a few minutes. Makes 12

*You can substitute this cookie dough:
1 box cake mix (any flavor)
1/2 C. vegetable oil
2 eggs

Preheat oven 350 degrees F.
In a bowl mix all ingredients together.
Roll dough into balls & place in mini
muffin tins (see above). Bake 8-10 minutes
& follow above recipe.

Makes 12 mini PB/Choc. Chip bites


Again, I hope that you are ALL in good health and
able to cope with the current situation. Have you
found any new crafts/ideas/things to do to keep
your mind off of the situation? Here in Michigan
our Governor just ordered another month of
staying at home – that brings us to the end of
April. (Personally, I’m guessing we won’t be out
of the woods with this until June – HOPING it’s not
longer than that). Good thing? I haven’t gained
any weight! Been really trying to not EAT anything
my little mind descends on (and, believe me – I
can think of something to snack on very quickly!)
How about you?

I’ll close for now – stay safe & in good health;



Very Busy Day!

As I’m sure you’re aware, due to the present health situation, FACE MASKS are in great demand. I have a friend who works as a nurse; she informed me that their hospital was in GREAT need of people to sew cloth face masks for their nurses. I asked her if she wanted me to send out an email to both of my knit groups asking for seamstresses. You know the old adage: “Ask and you shall receive”? I am SO proud of my ladies; many of them have taken up the cause and are sewing masks; one lady texted me: “I have 35 – where do you want them delivered?” WOW! I have spent a good deal of time today trying to coordinate who/where/when the deliveries should happen. As a NEWS UPDATE: my state (Michigan) has now gone to a Governor’s Order to STAY AT HOME! (Originally, I was going to pick up the finished masks as they were done & deliver them myself) – with this new order, that idea sort of fell by the wayside. As of now, we have in place two hospitals/nursing staffs ready to receive them and the directions on where to take them/who to contact – SCORE! I’m SO happy this is all coming together! THANK YOU, LORD! These are scary times we’re living in but sometimes being busy helps to dampen down the fears just a little. To be able to help others is a GREAT thing. One of the nursing coordinators kept thanking me – I told her: “Don’t thank me – I’m not a sewer – I’m a Christian; we are called to SERVE! It’s what I/we do!”

In all of this confusion, the leaders of my special needs group were trying to find a way to ‘touch base’ with our students, just to let them know we care about them and will be praying. As of last week we ‘were’ going to meet together at the church (which is closed – we could get a classroom opened) and all of us would make out/sign Thinking of You cards to our ‘kids’ – with the Governor’s Order that, too, fell through. I just finished composing emails to our leaders, dividing up the kids phone numbers so that each one calls some of our students – we’re hoping that helps to make them not feel left out during these times.


Crescent Ham Rolls
(appetizer or breakfast)

1 (8 oz) tub refrigerated crescent
honey mustard (OR) mayonnaise
horseradish spread
6 slices cooked ham
6 slices Swiss cheese
1/2 tsp. garlic powder
2 T. melted butter

Preheat oven 375 degrees F.
Spray a baking sheet with nonstick
cooking spray (or cover with parchment
paper). Spread rolls on sheet. Spread
mustard/mayo on rolls & some horse-
radish sauce. Top with slices of ham &
Swiss cheese. Roll into a big roll starting
from smaller end & cut into segments &
lay segments on sheet.
In a bowl combine melted butter &
garlic powder – brush on top of rolls.
Bake 12-15 minutes until brown on top.


German Apple Cake

3 large eggs
2 C. sugar
1 C. vegetable oil
1 tsp. vanilla
2 C. flour
2 tsp. cinnamon
1 tsp. baking soda
1/2 tsp. salt
4 C. chopped, peeled tart apples
3/4 C. chopped pecans

1 (8 oz) pkg. cream cheese, softened
2 tsp. butter, softened
2 C. powdered sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. In large bowl beat eggs, sugar, oil
& vanilla. Combine flour, cinnamon, baking
soda & salt; add to egg mixture & mix well.
Fold in apples & nuts & pour into prepared
pan. Bake 55-60 minutes until a toothpick
inserted into center comes out clean. Cool
on wire rack.
In small bowl beat cream cheese & butter; add
powdered sugar, beating until smooth then
frost cake. Refrigerate leftovers. Makes 12-16


Lemony Turkey Rice Soup

2 C. diced, cooked turkey
2 c. cooked long grain rice
1 (10 3/4 oz) can cream of chicken
soup, undiluted
1/4 tsp. black pepper
6 C. chicken broth, divided
2 T. cornstarch
1/4 to 1/3 C. lemon juice
1/4 to 1/2 C. minced fresh cilantro

In large saucepan combine first 4
ingredients and 5 1/2 C. broth – bring
to boil, cook 3 minutes.
In small bowl mix cornstarch & remaining
broth until smooth. Gradually stir into
soup- bring to boil & cook, stirring,
1-2 minutes until thickened. Remove
from heat; stir in lemon juice & cilantro.
Serves 8 (2 qts)


Crockpot Irish Colcannon Potatoes

2 1/2 lb. russet potatoes, peeled/diced*
(poster used about 1/2 a 5 lb. bag)
1/2 head cabbage, rough chopped**
4 chicken bouillon cubes
1/2 tsp. garlic powder
water, to cover
1/2 C. Half & Half (or milk), plus more
if needed
1/2 C. salted butter, melted
3/4 tsp. salt
1/4 tsp. black pepper
8 slices bacon, cooked/crumbled
1/2 C. sliced green onion

Add peeled potatoes, chopped cabbage,
bouillon, garlic & onion powders to
crockpot. Pour just enough water over to
cover potatoes & most of cabbage. (It’s OK
if some cabbage isn’t under water. Do not
fill crockpot to the top or you risk it overflowing
during cooking time.
Cover & cook on High 4 1/2 hours.
When cooking time is done, drain water. Pour
melted butter, Half & Half, salt/pepper on
potatoes & mash using a potato masher. If
needed, add more Half & Half if potatoes look
dry – do not over do it, though. After you have
mashed them, add cooked bacon & green
onion. Serves 12

*You can substitute kale for cabbage – if using
kale you would add 4 C. chopped kale the last
30 minutes of cooking time.
Kale doesn’t take
long to soften in crockpot

**You can substitute red or gold potatoes –
you don’t need to peel them, just cube

Lemon Pepper Chicken Breasts
on a bed of Rice

1 C. long-grain white rice
1 (14 oz) can chicken broth
5 T. lemon pepper seasoning
(McCormick spices -California-style)
1/2 C. melted butter or margarine
4 boneless, skinless chicken breasts,
sliced thin (or tenderloins)
Preheat oven 350 degrees F.
Sprinkle lemon pepper on both sides of
chicken. Place chicken & melted butter in
9 X 13″ glass baking dish. Cover with foil
& bake 30 minutes. Remove from oven.
Remove chicken & set aside. Place rice,
chicken broth in baking dish – stir &
cover tightly with foil. Bake 30 minutes.
Remove from oven & place chicken back
in dish. Bake 15 minutes longer.
Serves 4-6

Bubble Up Pizza

2 (7.5 oz, ea) tubes refrigerated biscuits,
each biscuit cut into fourths
1 lb. ground sausage, browned/drained/
1/4 C. shredded Parmesan cheese
1 (14 oz) can pizza sauce
2 C. shredded Mozzarella cheese

your favorite pizza toppings
Preheat oven 400 degrees F.
Spray  9 X 13″ baking dish with
nonstick cooking spray.
Place biscuit pieces in pan to
cover bottom. Sprinkle with
1/2 C. sausage, 1/4 C. Parm.
cheese – spread sauce on top.
Top with remaining sausage
then layer with your favorite
pizza toppings & top with
remaining cheese.
Bake 15 minutes until cheese
is melted & biscuits are cooked
Serves 8


Monterey Chicken Spaghetti

6 oz. spaghetti, broken into
3 pieces
1 C. shredded or diced, cooked
1 egg
1 C. sour cream
1/2 tsp. garlic powder
2 C. grated Monterey Jack
10 oz. frozen spinach, thawed/
well drained
3 oz. can French fried onions

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. Bring large pot
of water to boil & cook spaghetti
accordg. to pkg. directions; drain
& add to a large mixing bowl. Add
chicken, egg, sour cream, garlic
powder, cheese, spinach & half
of onions-stir well to combine.
Pour mixture into prepared dish
& top with remaining onions. Cover
tightly with foil & bake 20 minutes.
Remove foil & bake 5 more minutes.
Serve immediately. Serves 4


Crockpot Scalloped Apples

6-8 medium apples*
1/2 C. butter
1/2 C. brown sugar
1/2 tsp. cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. salt
1 tsp. orange zest
1/2 C. chopped walnuts

vanilla ice cream, for serving

Slice & core apples; arrange apples in
bottom of crockpot. In small pan over
medium-high heat, melt butter. Add
brown sugar, cinnamon, nutmeg, salt &
orange zest – stir until a sauce forms, 2
minutes. Pour mixture over apples &
sprinkle chopped walnuts on top. Cover
& cook on High 2 1/2 hours. Serves 6
Serve with ice cream & drizzle sauce over
apples & ice cream.

*Poster used a mixture of Granny Smith &
Red Delicious



Again, hoping you are all safe & healthy.



What to do on a ‘Free” Day!

It’s a gorgeous, sunny day out (38 degrees F.) – there’s a cardinal just chirping it’s heart out – nice, calming start to the day. Since our church services are (indefinitely) cancelled, I decided to Seize the Day! Our local Walgreens has a sale (starting today) on our brand of bottled water (Aquafina) so I went at 9 a.m. when they opened. Only bought 1 case (the cashier was a bit panicked b/c they only had something like 12 cases left in the entire store). She said: “If just ONE MORE person screams at me b/c we don’t have any hand sanitizer I’m going to Lose it!” I tried my best to be a calming influence – it’s got to be hard out there right now (and probably will get worse before this pandemic is over – more like PANIC-demic). People are crazy!

Came home, swept the porch & walkway of leaves, cleaned in inside of my windshield on my  van (it really needed it) then read & copied a bunch of new recipes for you (& one for me). I decided I’m going to make the Pineapple Pistachio cake for Easter dinner – sounds yummy. Am going to go with the poster’s suggestion of topping the cake with Cool Whip mixed with dry pistachio pudding mix then sprinkling a bit more coconut & chopped nuts on top.


Pineapple Pistachio Cake

(Note there are several different ways to frost/top cake)


1 (18.5 oz) box yellow cake mix
(without pudding)
1 (3.4 oz) box instant pistachio pudding
3 eggs
1/4 C. sour cream
1 C. milk
1 (8 oz) can crushed pineapple,
1 tsp. almond extract (could use
1 C. shredded coconut
1 C. chopped pecans (or other nuts)
Optional: frosting*
Preheat oven 350 degrees F.
Spray a 9 inch Bundt pan (or
9 X 13″ baking dish) with nonstick
cooking spray.
In a large bowl whisk pudding & cake
mixes. Add eggs, sour cream, milk,
undrained pineapple, almond/vanilla
extract, coconut & nuts – mix well.
Pour batter into prepared pan &
bake 50-55 minutes (test for doneness
using a toothpick). Cool in pan 15 minutes
then turn out onto a serving plate.

(Optional: frost with frosting).

NOTE: You can also just sprinkle
powdered sugar on top of baked cake.

*Poster used a tub of prepared whipped
vanilla frosting, melted about 12 seconds
in microwave & poured over cake. She topped
the cake with some coconut & chopped nuts.

She also suggests you could: Use another pkg.
of pistachio pudding mix; mix with thawed
Cool Whip instead of frosting.

Glaze: mix some powdered sugar, milk &
almond extract – drizzle over cake

Hamburger Rice Casserole

1 lb. hamburger
1/2 C. chopped regular or green onion
1/2 C. chopped green bell pepper
1 C. chopped celery
1 (10.5 oz) can cream of celery soup
1 (14.5 oz) can beef broth
1 1/4 C. Minute rice
1 pkt. dry onion soup mix
1/4 tsp. black pepper
1 to 1 1/2 C. shredded Cheddar cheese

Preheat oven 350 degrees F.
In a skillet brown meat, green pepper,
celery & onion; drain. Stir in soup, broth,
rice, onion soup mix & pepper. Pour
mixture into a casserole dish & sprinkle
top with cheese. Bake, uncovered, 30-35
minutes. Serves 8

Crockpot or Stovetop:  (GROUP)
Cabbage Fiesta Soup

1 lb. ground beef, cooked/drained
1 tsp. minced garlic
1/2 to 3/4 head cabbage, chopped
1 small onion, cut into rings
1 (14.5 oz) can diced tomatoes
1 (10 oz) can tomatoes with green chilies
1 C. water
1 (10 3/4 oz) can Cheddar cheese soup
1 (15 oz) can kidney beans, drained/rinsed
1 C. frozen cut corn (can use 1 can-drained)
1 small green pepper, chopped
1 tsp. black pepper
salt, to taste

Brown hamburger with garlic; drain. *Add
to crockpot with rest of ingredients. Cover &
cook on High 4 hours (or Low 6-7 hours).
Serves 8

*Can be made on stovetop.


Foil-Pack Taco Chicken

4 small boneless/skinless chicken breasts (1 lb)*
4 tsp. (dry) taco seasoning mix (comes in a foil packet)
1/2 lb. red potatoes (about 2) thinly sliced
3/4 C. Mexican-style finely shredded Four cheese (Kraft)
1/2 C. thick/chunky salsa
1/4 C. sour cream

Preheat oven 400 degrees F.
Sprinkle chicken with dry taco seasoning.
Tear off four large sheets foil  – spray with
nonstick cooking spray (or lightly coat with
oil) – lay cut up potatoes in centers of each
foil square – top with chicken, cheese & salsa.
Fold foil to make 4 packets & place in a single
layer on a rimmed baking sheet.
Bake 30-35 minutes until chicken is done (&
no pink remains). Cut slits in top of foil to
release steam before carefully opening packets
Serve chicken topped with sour cream.
Serves 4

*If your chicken breasts are larger than 4 oz they
will take longer to cook. Be sure to cook them
long enough so they are done.

Potato Nachos

1 1/2 lb. russet potatoes, washed/
cut into 1/2″ thick wedges
1 1/2 T. vegetable oil
1/2 tsp. garlic salt
1 tsp. Mexican seasoning blend
1 C. Mexican-blend shredded cheese
1/4 C. black beans, drained/rinsed
1/4 C. diced tomatoes
1/4 C. sliced black olives (optional)
1/4 C. sliced green pepper
1/4 C. sliced green onions
3 T. canned, diced green chiles

Optional toppers:
sour cream
Preheat oven 425 degrees F.
Place cut potatoes in medium bowl with
oil, garlic salt & Mexican seasoning – stir
well to coat – transfer to large baking
sheet & spread into single layer. Bake
25-30 minutes, stirring several times
until crisp & brown. Top with cheese,
beans, tomatoes, olives, peppers, onions
& chiles – bake 5 minutes more to melt
cheese. Serve with optional toppings.
Serves 4


Crockpot Cabbage Rolls

12 cabbage leaves, steamed
2 lb. ground beef
1 C. marinara sauce, divided
2 T. dried minced onion or
freeze dried shallots
2 tsp. minced garlic
1 1/2 tsp. Italian seasoning (or
pizza seasoning)
3/4 C. shredded Parmesan cheese
2 eggs
salt/pepper, to taste

additional marinara sauce & sour
cream – for garnish
In a bowl combine beef, 1/2 C.
marinara, dried onions, garlic,
seasonings, Parm. cheese & eggs.
Place 1/12th of mixture into
center of each cabbage leaf & wrap
up like a burrito. Place in bottom of
crockpot (seam sides down), layering
if needed. Spoon remaining marinara
sauce over each roll. Cover & cook on
High 4 hours until cabbage is tender
& meat is cooked through. Serve
with additional marinara sauce and/or
sour cream. Serves 4


3-ingredient Lemon Crumble Bars

1 box yellow cake mix
1 stick salted butter (1/2 C.),
room temp.
1 (22 oz) can lemon pie filling

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In a bowl
combine softened butter with dry
cake mix; mix until crumbly. Set
aside 1/2 C. mixture for topping.
Press rest of mixture into baking
dish – spread out evenly & press
down to form crust. Spoon pie
filling on top. Sprinkle reserved
dry crumble on top. Bake 20-25
minutes. (The crumble on top will
just start to turn a very light golden
brown). Remove from oven – cool
10 minutes & cut into bars.
Serves 12



Haven’t quite decided if I’m telling my son & his
girlfriend that I have the entire week FREE – don’t
get me wrong, I love my little grandson but hours
of watching his SUPER-HYPER little butt can be

Also haven’t decided if I’m cancelling my Panera
knitting group for Tuesday evening. Husband
suggested I call Panera & ask if they’re open,
then decide. I ‘could’ just leave it open &
those that want to come, will come – we’ll see.
Haven’t exactly decided yet.

Hope you are all in good health, happy &
enjoying this lovely day!