Day after Easter

The other grandma bought him this – and this is how HE uses it! (end of day – totally wiped out) he had a little shirt, vest &
tie on but, as you can see, it’s a little small on
him!) 7 weeks old

Oldest son & family (next photo is his first son)

10 1/2 yr. old grandson (with his favorite: green bean casserole)

Middle son & his new girlfriend (the vegan)

All-in-all we had a great time (I didn’t take enough photos of family – we were all too busy talking or eating!). The vegan food went over great; oldest son (the chef) bought a VEGAN ham for her(we also had a regular ham), plus he also made 2 salads: a quinoa one and a Caprese using tofu instead of fresh mozzarella – he also did one for everyone else using fresh mozzarella – yum!). To say we all over-ate would be a disservice to eating – we PIGGED OUT! I found myself eating more salads than the regular foods (and ham & cream cheese roll ups with jalapenos!). I made the Strawberry dessert I featured in my last blog (Strawberry Heaven Dessert) and everyone loved it – there’s one tiny dish left! It reminded us of the Elias Big Boy Strawberry Pie; I liked it but was a bit surprised at how long it took me to prepare it! Made a HUGE fresh fruit bowl – wish I had done about half that – we’ve got fruit salad coming out our ears! The baby did great – he was either eating or sleeping; he’s going through something I’d never heard of before called the 6-8 week growth spurt where he eats constantly! He’s sure filling out, that’s for sure!


Lemon Crumb Cake

1 C. butter, softened/
2 1/2 C. flour/divided
1 (3 oz) pkg. Lemon flavored
1/4 C. brown sugar, packed
1 tsp. baking powder
1/4 tsp. baking soda
3/4 C. granulated sugar
3 eggs
2/3 C. sour cream
2 tsp. lemon zest

Preheat oven 350 degrees F.
Spray 9″ round pan with
nonstick spray.
Melt 1/2 C. butter. Mix 1 1/4
C. flour, dry Jello & brown
sugar in medium bowl until
blended. Stir in melted butter.
Mix remaining flour, baking
powder & baking soda until
blended. Beat remaining butter
& gran. sugar in large bowl
using elec. mixer until light &
fluffy. Add eggs, 1 at a time,
beating well after each. Blend
in sour cream & lemon zest.
Gradually beat in baking
powder mixture & spoon into
prepared pan. Top with
Jello mixture & bake 40-45
minutes until a toothpick
inserted into center comes
out clean. Cool completely
before cutting. Serves 12


Wonton Mozzarella Sticks

12 pieces string cheese
12 large egg roll wrappers*
oil for deep-frying

marinara or spaghetti sauce,
for dipping

Place 1 piece of string cheese near
bottom corner of one egg roll
wrapper (keep remaining wrappers
covered with a damp paper towel
until ready to use). Fold bottom
corner over cheese; roll up half-
way; fold sides toward center over
cheese. Moisten remaining corner
with a little water; roll up tightly
to seal – repeat with rest of cheese
& wrappers.
In an electric skillet heat half inch
of oil to 375 degrees F. Make sure
oil is hot enough before frying.
Fry sticks, a few at a time, 30-60
seconds on each side or until
golden brown; drain on paper
towels. Serve with sauce – makes 12

*Be sure to get wrappers labeled
egg roll wrappers (not spring roll
wrappers). Egg roll wrappers are
soft & bendable in the package.
Spring roll wrappers are usually
thin, very trim & instructions say
to dip in water to soften before


Cranberry – Chili Meatballs
Stove or Crockpot

1 (14 oz) can jellied cranberry
1 (12 oz) bottle chili sauce
3/4 C. brown sugar, packed
1/2 tsp. chili powder
1/2 tsp. ground cumin
1/4 tsp. cayenne pepper
1 (32 oz) pkg. frozen fully
cooked homestyle meatballs,

In large saucepan over medium
heat combine first 6 ingredients;
stir until sugar is dissolved. Add
meatballs; cook 20-25 minutes
until heated through, stirring
occasionally. Makes about 6 dozen

Crockpot version:
Heat sauce ingredients in saucepan
as listed above. Add sauce & meat-
balls to 4 qt. crockpot. Cover & cook
on Low 2-3 hours until heated


Chicken Crunch

2 T. flour
1 1/2 C. Herb seasoned
stuffing, crushed*
1 (10 3/4 oz) can cream of
chicken soup
1/2 C. milk
1 1/4 lb. skinless boneless
chicken breast halves
2 T. butter, melted

Preheat oven 400 degrees F.
Place flour on a plate; place
crushed stuffing on another
plate. Stir 1/3 C. soup &
1/4 C. milk in a shallow dish.
Coat chicken with flour then
dip into soup mixture – coat
chicken with stuffing crumbs &
place on a baking sheet. Drizzle
melted butter over breasts &
bake 20 minutes until chicken is
cooked through. Heat remaining
soup & milk in a 1 qt. saucepan
over medium heat until mixture
is hot & bubbling, stirring
occasionally. Serve soup mixture
over chicken. Serves 4

*Poster used Pepperidge Farm


Ham & Broccoli Quiche

1 pie crust, store bought or
make your own
1 1/2 C. cooked ham, cubed
1 1/2 C. Swiss cheese, shredded
1 C. chopped broccoli
4 eggs
1 C. milk
1/2 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dry ground mustard

Preheat oven 375 degrees F.
Place pie crust in a pie pan.
Layer ham, cheese in broccoli in
pan. In a bowl beat eggs & milk;
stir in remaining ingredients &
pour over broccoli. Bake 40-50
minutes until a knife inserted
into center comes out clean.
Let stand 5-10 minutes before
cutting. Serves 6

Hashbrown Casserole with Ham

1 (32 oz) bag shredded hashbrowns,
4 T. butter, melted
1/4 tsp. salt
1/4 tsp. pepper
3 C. cooked, chopped ham
2 1/4 C. sharp Cheddar cheese, grated/
shredded – divided (save 1/4 C. for
8 eggs
1 C. milk

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick spray. In very large
bowl combine hashbrowns,
butter, salt/pepper. Add ham &
cheese – stir until well combined.
Spread mixture into prepared
pan (don’t worry, pan will be
VERY full – the eggs will absorb
the mixture). In small bowl combine
eggs & milk – pour evenly over
mixture in dish & top with 1/4 C.
cheese. Bake 45 minutes then
cover dish with foil & continue
cooking about 15 minutes more
until a knife inserted into center
comes out clean. Serves 8-10

NOTE: Can be made ahead:
Mix casserole as instructed; cover
in plastic wrap & refrigerate
overnight. Remove from fridge
30 minutes before baking.
Remove plastic wrap & follow
baking instructions


Crockpot Italian Bacon/Cheese

2 C. Half & Half
1 (10.75 oz) can Cheddar
cheese soup
1/2 C. butter, melted
1 (16 oz) pkg. Velveeta (or
half of 32 oz. pkg) cut into cubes
1 (16 oz) box rotini pasta, cooked
1 (12 oz) pkg. bacon, fried/crumbled
2 large cloves garlic, minced
1 to 1 1/2 C. Italian bread crumbs

Pour Half & Half, soup & melted
butter into crockpot; stir until
completely mixed. Add cheese,
bacon, garlic & rotini & stir.
Sprinkle bread crumbs over top.
Cover & cook on Low 1 1/2 to
2 1/2 hours until cheese is melted.
Stir gently, but well so bread
crumbs & melted cheese are evenly
distributed. Serves 8


Meatball/Tater Tots foil Packets
(grill & oven)

1 (28 oz) pkg. (Ore-Ida) tater tots
1 C. ketchup
1/4 C. A-1 original sauce
4 C. frozen mixed vegetables (carrots/
corn/peas) thawed
1 (8 oz) pkg. shredded sharp Cheddar
(recipe for ‘Perfectly portioned meatballs’ –

1/4 C. milk
2 slices white bread, torn into small
2 lb. ground beef
1 C. grated Parmesan cheese
3 cloves garlic, minced
2 eggs

Preheat oven 375 degrees F.
Add milk to bread in large bowl;
stir to evenly moisten bread – let stand
1 minute. Add remaining ingredients; mix
just until blended. Pat into 8 x 4″ rectangle
on work surface. Cut into 32 cubes & roll
each cube into a ball. Place on a foil-
covered rimmed baking sheet sprayed with
nonstick spray. Bake 16 minutes until done:
160 degrees F.

Heat grill to medium heat.
Place potatoes on 8 large sheets of heavy-
duty foil sprayed with nonstick spray. Mix
ketchup & A-1 until blended; drizzle half
evenly over potatoes & top with mixed
vegetables, meatballs, remaining ketchup
mixture & cheese. Fold foil to make 8
packets. Grill packets 10-15 minutes until
heated through. Cut slits in foil to release
steam before opening packets. Serves 8

(recipe: kraft recipes)

Rollo-stuffed Peanut Butter Cookies

1 C. creamy peanut butter
1/2 C. butter, softened
1/2 C. granulated sugar
1/2 C. packed brown sugar
1 large egg
1 T. vanilla
1 1/2 C. flour
1 tsp. baking soda
1/4 tsp. salt
24-30 Rolo chocolate candies,

extra granulated sugar in
a plate or pie pan – for
rolling cookies, if desired

Preheat oven 350 degrees F.
Line 2 baking pans with parchment
paper (if desired). In large bowl cream
peanut butter, butter, sugar & brown
sugar; beat until smooth & creamy (best
if using elec. mixer). Add egg & vanilla;
continue to mix until well combined. In
small bowl whisk flour, baking soda &
salt; stir in flour mixture to butter/sugar
mixture & mix until well combined.
Using a cookie dough scoop (OR) roll
dough into 1 inch balls & place on sheets.
Slightly flatten dough using palm of your
hand. Place 1 Rolo candy in center of each
cookie & press dough around candy until
you can no longer see the candy. Roll the
dough in between the palm of your hands
until smooth, then roll in white granulated
sugar (if desired). Using a fork, press down
on each ball of dough to slightly flatten &
create a criss-cross pattern. Bake 8-9
minutes; cool on sheet a few minutes then
transfer to a wire rack. Makes 24-30
cookies. These will keep a couple days in
an air-tight container.

Rolo candy– these are sold in rolls in the
candy-bar area – they are chocolate-covered
caramel candies.



Our weather has been really nice & Spring-like,
in the 60’s & sunny. Yesterday was a really nice
day all around; church went very well (the choir
numbers went well – I only remember making a
one-note mistake on one out of 3 songs, not too
bad, not enough to notice). Husband & I worked
on our foods to bring, he did his ‘specialty’ –
garlic mashed potatoes. I must admit, when we
finally came home & I plopped in my recliner
I fell completely asleep & didn’t wake up for
a good 1 1/2 hours! Got up, got in my jammies
& went to bed (finally woke up at 7:30 a.m.).
Grand total of sleep – around 9+ hours – I
must have needed it ’cause I sure know I earned

Hope you had a very lovely Easter with friends
or family or someone to enjoy the day with.



Published on April 17, 2017 at 12:59 pm  Comments Off on Day after Easter  
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