and Summer begins!

Our weather has been really nice 80’s & some 90’s, not humid so that really makes it much better!

Busy but not busy – some days I feel like I used to ‘before Covid’ – something going on every day . . . and then there are other days where all I do is knit, read, mess on Facebook a bit, cook dinner – the ‘new’ normal. Friday was a cookout/meeting of the leaders for my special needs group. It was SO nice to see AND HUG (YES, we HUGGED!) everyone. Great food, great fellowship, great re-connecting. We discussed what our possible opening in the Fall will be like. Our group leader for 30 years is stepping down and another lady who makes a great leader will take over. Things will be different – not sure just how many of our ‘kids’ will return but . . . in the words of our former leader: The future of the group is not up to us: our job is to keep our eyes on the Lord and HE will lead us. It’s HIS group, whether it continues or fails is not up to us – we just need to do our jobs. The other issue with all of this is: I will be leaving about 3 months after they start up again. It has been discussed with our kids & leaders; I’ve been with the group since October, 1993. My husband doesn’t like me driving at night, especially in the winter (I don’t see well in the dark) so he has asked that I retire. When all is said & done there will be four, possibly five leaders. Three have been with the group about 3 years, the other two for less time. We will see what this all brings.

At the party I brought a dessert I haven’t made in a long time. This is one of those GREAT tasting recipes, so I’ll feature it here. Also, one of the leaders brought Hot Artichoke Dip – it was WONDERFUL! Really flavorful – really tasty. (see below)



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

Hot Artichoke Dip

1 can artichoke hearts, chopped
1 C. mayonnaise
1 C. grated Parmesan cheese
salt/pepper, to taste
Preheat oven 350 degrees F.
Spray a medium casserole dish
with nonstick cooking spray.
Mix all dip ingredients together
& pour into prepared dish.
Bake 30-45 minutes.

Best served with chunks of
French bread

Grilled Squash with Herbs

3 large summer squash (yellow or green)
2 T. olive oil
1 tsp. kosher salt
1/4 tsp. ground black pepper
1 tsp. dried, minced rosemary
1 tsp. dried, minced basil
1 tsp. dried, minced parsley
Preheat grill to High
Cut squash lengthwise into thick
strips. Combine oil, salt/pepper &
herbs in a large bowl – toss squash
slices with mixture. Grill squash
about 3-4 minutes per side.
Serve immediately. Serves 4-6

Sheet Pan Panko Shrimp

1 1/2 lb. jumbo (10/15 count)
Wild American shrimp, preferably
Gulf Shrimp, peeled/deveined
zest of 1 lemon (reserve juice)
3 cloves garlic, minced
2 T. olive oil
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1/4 tsp. Creole or Cajun seasoning
1/4 tsp. Old Bay seasoning
1/8 tsp. red pepper flakes
1/2 tsp. paprika
2/3 C. Panko bread crumbs
3 T. unsalted butter, melted
2 T. grated Parmesan cheese
1/8 tsp. black pepper
1/2 tsp. dried parsley flakes (plus
more for garnish, if desired)

Preheat oven 400 degrees F.
Line a rimmed baking sheet with
foil & spray with nonstick cooking
spray or lightly brush with olive oil.
To remove excess water: pat shrimp
dry with paper towels & place in
large bowl. Toss with remaining
olive oil, salt/pepper, Cajun seasoning,
Old Bay, pepper flakes & paprika. Add
lemon zest & garlic, spread onto
prepared sheet in single layer.

In a separate bowl mix panko crumbs,
butter, cheese, black pepper & parsley.
Sprinkle half panko mixture over shrimp
& press lightly – repeat with remaining
crumbs. Bake 10-12 minutes (depending
on size of shrimp) until shrimp are
cooked through & crumbs lightly browned.
Squeeze lemon juice on top & sprinkle
with parsley before serving.
Serves 4

Yummy Summer Pea Salad

2 (6 oz, ea) pkgs. frozen peas, thawed
1 lb. bacon, cooked crisp, crumbled
1 C. golden raisins
1 (8 oz) pkg. shredded Cheddar cheese
1 sweet onion, chopped
1/2 C. sunflower seeds


1 C. mayonnaise
2 T. wine vinegar
1/4 tsp. sugar (or, to taste)
In large bowl combine peas, bacon,
raisins, Cheddar cheese, onion &
sunflower seeds. In small bowl stir in mayo,
vinegar & sugar – drizzle over salad & toss
to coat. Cover bowl with plastic wrap &
refrigerate 1 hour.


Crockpot 3-Bean Casserole Crunch
and OVEN recipe

1 lb. ground beef
6 slices bacon, diced
1 onion, chopped
1 green or red bell pepper, chopped
1 T. white vinegar
1 T. mustard
1/2 C. ketchup
1/2 C. brown sugar, packed
1 (15 oz) can kidney beans, drained/
1 (16 oz) can chili beans
1 (15 oz) can pork & beans
1 C. shredded sharp Cheddar cheese
1 C. crushed Chili Cheese Fritos
In skillet brown ground beef with
bacon, onion & peppers – drain &
mix with remaining ingredients
(except cheese & Fritos).
Place mixture into crockpot; cover
& cook on Low 4-6 hours. Before
serving top each serving with
cheese & Fritos.* Serves 6

*If you want your cheese melty;
place on beans in crockpot for
10-15 minutes before serving.

OVEN method:
Preheat oven 375 degrees F.
Spray a 3 quart casserole dish
with nonstick cooking spray.
Cook meat/peppers, etc. as
above in a skillet; mix in a
bowl with all ingredients
(except cheese & Fritos) then
pour into prepared dish.
Bake 45 minutes then top with
cheese & chips – bake until
top is bubbly.


Creamy Baked Mac & Cheese

16 oz (about 3 C.) elbow macaroni
3 T. butter or margarine
1 1/2 C. milk, divided
2 large eggs, lightly beaten
1 lb (16 oz) cubed Velveeta
cheese (1/2 inch cubes)
8 oz. shredded mild Cheddar
cheese (about 2 C.) divided
8 oz. shredded Monterrey Jack
1 tsp. salt
1 tsp. black pepper

Preheat oven 375 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
Cook macaroni according to pkg.
directions until tender but not
soft (about 10 minutes). Drain &
pour into a mixing bowl – stir.
Melt Velveeta until melted/stir
until it’s creamy. Pour melted
cheese over pasta & stir well. Add
butter, eggs, milk & 1 C. shredded
cheese, salt/pepper. Mix very well
& pour into prepared dish. Pour rest
of cheese on top. Bake about 20
minutes until brown & bubbling.
Serve hot or cool 5 minutes out of

Shrimp Scampi Foil Packets
Grill or oven recipe

heavy aluminum foil
4 cloves garlic; 2 grated, 2 thinly sliced
1/2 tsp. kosher salt
1 T. olive oil
40 jumbo peeled/deveined shrimp,
slightly over 1 lb.
1/4 C. dry white wine
1 T. fresh lemon juice
4 pinches red pepper flakes
2 T. unsalted butter, melted
3 T. chopped parsley

Optional – for serving:
whole wheat crusty bread
1 lemon, cut into wedges
In large bowl whisk grated garlic, salt
& oil. Add shrimp & toss to coat.
Chill, uncovered, at least 30  minutes –
up to 1 hour.
To Grill:

Tear off four 16″ foil sheets. Place
10 shrimp in center of each sheet; top
with remaining garlic slices, 1 T. wine,
lemon juice, pinch red pepper flakes,
1/2 T. melted butter on each.
Bring up long sides of foil so ends
meet over the food. Double fold the
ends, leaving room for heat to circulate
inside. Double fold the 2 short ends to
seal the packet.  Serves 4

Grill over High heat 8  minutes. Use
gloves or tongs to remove & carefully
open. Top with chopped parsley.
Serve with lemon wedges.
OVEN method:
Preheat oven 425 degrees F.
Prepare packets as directed above.
Place packets in oven & bake about
10 minutes.


No-churn Ripple Ice Cream

2 C. heavy whipping cream
1 tsp. vanilla
1 (14 oz) can sweetened condensed milk
1/2 C. cherry pie filling (from 21 oz can)*
1/2 C. blueberry pie filling (fro 21 oz can)*

In large bowl whip whipping cream until stiff
peaks form. Fold vanilla & sweetnd cond. milk
into whipped cream – Pour mixture into a
9 X 5″ loaf pan (or similar sized container).
Put cherry pie filling in food processor &
pulse until smooth – drizzle over top of whipped
cream mixture. (rinse & dry out food processor).
Process blueberry pie filling until smooth & drizzle
over whipped cream mixture. Use a knife to cut
through the pie filling & create swirls. Cover pan
tightly with plastic wrap & freeze 8 hours until
firm. Serves 10-12

*Reserve rest of pie filling for another use



Hope you’re having a GREAT DAY!



Another GLORIOUS Day!

Today is another gorgeous Summer day: sun shining, slight breeze, 64 degrees F. but supposed to get up to 71. I’m so happy our governor has lifted the stay-at-home order; managed to make a quick trip to the bank, get gas & stop at our mailbox. That might not sound like much but when we had the order, NONE of those would have been happening. I have learned to navigate the various grocery stores and their ‘stickers’ on the floors to keep you going the ‘right’ way down aisles or to keep you standing in line 6 ft. apart – I feel like an old ‘Pro’ now and IT FEELS GOOD JUST TO GET OUT!

Yesterday my oldest son & grandson tackled our yard; there were many over-grown trees, bushes, etc. I am amazed at the work they did – excellent work and they’re coming back next week to finish that project. Next in line: them cleaning out our garage. That might not sound like much but there is ‘stuff’ in there from 15-20 years ago! Lots of JUNK! We have made the decision that we will be having a new garage built so all of this work is in preparation for said project. I feel bad that I’m no longer able to do physical work like them but I’ve become a great ‘food & cold drinks’ runner!


Blackberry Cobbler

2 1/2 C. blackberries (washed)
1 C. sugar
1 C. flour
2 tsp. baking powder
1/2 tsp. salt
1 C. milk
1/2 C. unsalted butter, melted

Place berries & sugar in large bowl;
mix together & let stand 30 minutes.
Preheat oven 375 degrees F.
In a bowl mix flour, baking powder,
salt & milk using a wooden spoon.
Stir in melted butter & hand mix
until ingredients are well incorporated
with a few clumps. Pour batter into a
medium baking dish & smooth out.
(you can line dish with parchment
paper, if desired, but don’t spray
with nonstick cooking spray).
Pour berries/sugar on top &
evenly distribute over batter.
Bake 45 minutes – 60 minutes,
depending on how golden you
prefer it to be. Let cool 5 minutes
before serving.

(recipe: Mike Suddaby – FB)

Easy Burrito Casserole

1 lb. ground beef
1/2 onion, chopped
1 pkt. taco seasoning mix
6 large flour tortillas
1 can refried beans
2-3 C. shredded taco or Cheddar
1 can cream of mushroom soup
4 oz. sour cream

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In skillet brown beef & onion; drain.
Add taco seasoning & stir in refried
beans. In a bowl mix soup & sour
cream. Spread 1/2 sour cream
mixture in bottom of prepared dish.
Tear up 3 tortillas & spread over
sour cream mixture, to cover. Place
half of meat mixture on top & add
a layer of cheese; repeat layers,
ending with cheese.
Bake, uncovered, 20-30 minutes


Sweet & Sour Chicken

4 chicken breasts cut into
1-inch cubes

1 C. cornstarch
2 eggs, beaten

1/3 C. canola oil
3/4 C. sugar
4 T. ketchup
1/2 C. white distilled vinegar
1 T. soy sauce
1 tsp. garlic salt
Preheat oven 350 degrees F.

Heat oil in large skillet. Place
cornstarch in a shallow plate/pan
(like a pie plate); place beaten
eggs in another shallow pan.
Season chicken cubes with salt &
pepper then dip into cornstarch,
coat thoroughly then dip into
beaten eggs. Cook chicken in hot
oil in skillet until browned. Place
cooked chicken into a casserole dish.

In small bowl whisk together sauce
ingredients & pour evenly over chicken,
flipping chicken so sauce gets on both
sides. Bake 15 minutes; turn chicken over
& cook for another 15 minutes.

(recipe: Mike Suddaby – FB)

Crockpot Corn-on-the-Cob

7 ears fresh corn, shucked &
1/4 C. water
1/4 C. butter, melted
1 T. lemon juice
3 T. fresh parsley, minced
1 T. fresh chives, minced
(poster used freeze-dried)
salt/pepper, to taste

Place corn in crockpot; cover
with 1/4 C. water. Cover &
cook on High 2 1/2 – 3 hours;
drain. In small bowl mix all
ingredients except salt –
drizzle over corn – toss to
coat & sprinkle with salt.
Serves 6-7


Easy Taco Cups

1 lb. ground beef
 1/2 C. chopped onion
1 envelope dry taco seasoning mix
1 (16 oz) can refried beans
2 (8 oz, ea) tubes refrigerated
seamless crescent dough sheets
1 1/2 C. shredded Cheddar cheese
Optional toppings:
chopped tomatoes, sliced black olives,
shredded lettuce, sour cream, guacamole,
Preheat oven 375 degrees F.
In large skillet cook beef & onion over
medium heat 6-8 minutes until no
longer pink, breaking into crumbles;
drain. Stir in taco seasoning & refried
beans – heat through. Unroll each
tube of dough into a long rectangle;
cut each rectangle into 12 pieces.
Press dough rectangles lightly onto
bottoms & up sides of 24 ungreased
muffin cups. Fill each cup with a rounded
tablespoon of beef mixture; sprinkle each
with 1 T. cheese & bake 14-16 minutes
until dough is golden brown. Cool in pans
10  minutes before removing. Serve with
toppings, if desired. Makes 12


Crockpot Homestyle Pork Chops

1/2 C. flour
1 1/2 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. garlic powder
7 boneless pork chops
2 T. oil
1 (10.5 oz) can chicken broth

Spray insides of crockpot
with nonstick cooking spray.
In a bowl mix flour, mustard,
salt & garlic powder. Lightly
coat chops with mixture (set
aside remaining mixture).
In a skillet add oil – brown
chops over medium-high
heat. Mix broth with remaining
flour mixture & pour into
crockpot. Place browned chops
in crockpot; cover & cook on
High 2 1/2 hours.
Serves 6

Greek Cucumber/Avocado Salad

1 avocado, chopped
1/4 – 1/2 C. chopped onion
1 cucumber, peeled/cut into
bite-sized pieces
1 C. cherry tomatoes, halved
(or quartered, if desired)
1/2 C. black olives, halved
1/4 – 1/2 C. Feta cheese, to taste
1/8 C. olive oil
2 T. red wine vinegar
salt/pepper, to taste

In large bowl place avocado, cucumber,
onion, tomatoes & olives. Add Feta &
combine gently. In a small bowl combine
olive oil, red wine vinegar, salt/pepper &
pour over vegetables; combine gently.
Serve immediately or refrigerate to let
flavors combine. Stir before serving.
Serves 6

NOTE: Other ingredients you might
want to add:
chopped pepperoni
chopped red peppers
garbanzo beans/black beans (drained/
diced Cheddar cheese

If you like a lot more ingredients, add
more oil & vinegar.

Red, White & Blue Potato Salad

5-6 slices thick-cut bacon (7-8 if
it’s not thick) cooked until crisp/
5-6 medium or large red new potatoes,
cut into about 1″ cubes
1/4 – 13 C. blue cheese salad dressing
1 T. horseradish (to taste)
1/4 – 1/2 C. diced white onion
2 T. chopped fresh parsley

Optional: 2 oz. crumbled Blue cheese
In large bowl whisk salad dressing, parsley,
horseradish & onion.

Place cut potatoes in large pot of salted
water – bring to boil & cook 10-12
minutes until tender but still firm. Drain &
add hot potatoes to bowl with salad
dressing mixture – toss to coat. Mix in
bacon & gently fold together with
crumbled blue cheese, if using. Mix
so all is well coated with dressing &
mixed completely. Serves 4-6
Good hot, room temp. or cold

(recipe: seasonalandholidayrecipeexchange.

Crockpot Peanut Butter ‘n Jelly

2 (12 oz., ea) tubes biscuit dough,
cut into fourths*
3/4 C. creamy peanut butter
3/4 C. jelly
(Using 6 qt. crockpot)

Spray insides of crockpot with
nonstick cooking spray.
Place dough in crockpot &
spread out. In a saucepan
melt peanut butter over medium-
high heat, stirring constantly
until thin; drizzle over top of
dough. Melt jelly in a saucepan
(or microwave) drizzle over top
of peanut butter & biscuits.
Cover & cook on Low 90 minutes
to 3 hours, until center is set.
Serves 6-8

*If using a different sized biscuit
make sure you only use 24 oz. biscuit
dough. Too much dough will make it
difficult for center to set up.


Lemon Lava Cake

1 box lemon cake mix
plus ingredients needed to prepare
cake: eggs, oil, water
2 (3.4 oz, ea) boxes instant
lemon pudding mix
1/3 C. sugar (optional)
2 C. cold milk
1 1/4 C. water

powdered sugar – for dusting top

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. Prepare
cake according to pkg. directions –
pour into prepared pan. In another
bowl combine dry pudding mix with
sugar,  milk & water – whisk briskly
2 minutes until it begins to thicken.
Spoon pudding mixture over cake
mix batter. (NOTE: once it’s on there
it’s hard to spread out – it will stick
to batter)
Place a large baking sheet under the
baking dish before placing in oven
(for overflows)

Bake 55 minutes – 1 hour.
To test doneness: insert a wooden
toothpick into center – if it only comes
out with pudding – you’re good. If you
still see gooey cake batter – bake a little
Remove from oven & cool about 20
minutes. (allows pudding layer to
thicken up a bit longer)
Serve sprinkled with a bit of powdered
sugar on top. Serves 12



Tomorrow is National Knit in Public Day
so you know where I’ll be!

Hope you are all in good health and able
to enjoy this lovely SUMMER weather!



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!






I WENT SHOPPING!!! Our state is finally out from under the ‘stay at home’ order; we picked up my van at the dealership yesterday (needed a new Air Conditioning compressor – under warranty – yay!). Today I decided I would GO OUT! Stopped at Walgreens & picked up my instant coffee on sale (they offer it about every 3-4 months on sale) then stopped at CVS to pick up more things on sale (and to use my $10 off coupon that would expire soon). After that I drove to a nice little park where 12 of my knit ladies were meeting (6 feet apart) to knit/crochet for an hour outside! It was SO NICE to get out and really SEE people in person instead of on the Zoom meetings! One lady brought me a bag of white yarns; said “I thought you might be able to use these.” Turns out she was absolutely right! I really needed exactly that! (I use a lot of white yarn in the baby blankets). PERFECT! Without going into great detail, we’re going to do this again tomorrow (there’s a free yarn/knit project thing going on so the intent is for us to pick up the yarns, knit/crochet something with it then give it back to the lady who will give it to a charity for them to sell in their gift shop.

(a 80+ yr old woman died & she had a stash of VERY EXPENSIVE yarns – her daughter gave us the yarns with the intent that we would use them for charity only. (one of my ladies is keeping track of it all). I took 2 bags – we’ll see how this goes. Am planning on knitting either a cowl, fingerless gloves or a scarf with it – we’ll see – I promised I wouldn’t knit a baby blanket! HA!)

I’m going to try to go grocery shopping tomorrow – we’ll see how that goes (and if I have the courage to do so – today found me almost in a panic attack after leaving the first store – weird! I’ve been looking forward to this for 3 months!)


Cherry Coffee Cake

1 1/4 C. flour
1/2 C. sugar
1 tsp. baking powder
1/4 tsp. baking soda
8 T. butter (1 stick/ 1/2 C.), melted
1/2 C. milk
1 egg
1 tsp. vanilla
1 (20 oz) can cherry pie filling
1 tsp. lemon extract
Crumb Topping:
1/2 C. flour
2 T. butter, melted
Preheat oven 350 degrees F.
Spray 9 X 9″ baking dish with
nonstick cooking spray.
In large bowl whisk flour, sugar,
baking powder/baking soda.
Stir in melted butter, milk, egg &
vanilla – mix well & spread into
bottom of prepared pan. In a
medium bowl mix lemon extract
with pie filling & spread over
flour mixture.
In a small bowl mix together Crumb
Topping ingredients & sprinkle on
top of pie filling.
Bake 55-60  minutes until topping is
brown & bubbly. Serves 9

NOTE: If you would like a glaze on top,
combine 1/2 C. powdered sugar & a few
tablespoons milk – drizzle over cooled cake.


Chicken Tortilla Bake

3 C. cooked, shredded chicken
2 (4 oz, ea) cans chopped green chilies
1 C. chicken broth
1 (10 3/4 oz) can cream of mushroom
soup undiluted
1 (10 3/4 oz) can cream of chicken
soup undiluted
1 small onion, finely chopped
12 corn tortillas, warmed
2 C. shredded Cheddar cheese

Optional toppings:
Sour cream
chopped green onions
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
bowl combine chicken, chiles, broth,
soups & onion. Layer half of tortillas
in bottom of sprayed pan, cutting to
fit if desired. Top with half of chicken
mixture & half of cheese – repeat
Bake, uncovered, 30 minutes until
heated through. Serves 8

NOTE: Freezer option:
Cover & freeze unbaked casserole
To use: partially thaw in fridge overnight.
Remove from fridge 30 minutes before
baking. Preheat oven 350 degrees F.
Bake 30 minutes, increasing time as
necessary to heat through & a
thermometer inserted in center
reads 165º.


Crunchy Taco Cups

1 lb. ground beef, cooked/drained
1 envelope taco seasoning (3 T.)
1 (10 oz) can Ro-Tel diced tomatoes &
green chilies, drained
1 1/2 C. sharp Cheddar cheese, shredded
(OR) Mexican blend cheese
24 wonton wrappers*
Preheat oven 375 degrees F.
Generously spray a 12 – cup muffin
tin with nonstick cooking spray. Combine
cooked meat, taco seasoning & Ro-Tel
in a bowl; stir to combine. Line each
muffin tin with a wonton wrapper; add
1 1/2 T. meat mixture & top with 1 T.
cheese – press down & add another layer
of wonton wrapper, meat mixture & a
final layer of cheese – repeat.
Bake 11-13 minutes until cups are heated
through & edges are brown. Makes 12

*You can find wonton wrappers in the
chilled fruits/veggies section of
grocery stores

Deep-dish Ham & Asparagus Quiche

1 9 inch pie crust (refrigerated)
3 T. olive oil
2 large onions, thinly sliced
2 T. water
12 oz. cooked ham, cubed
1 small bunch asparagus, trimmed/
cut into small pieces
6 oz. shredded Swiss or Monterey
Jack cheese
7 eggs
3 C. heavy cream
salt/pepper, to taste

Coat large skillet with olive oil; add
onions & water – cook over medium-low
heat, stirring occasionally about 30 minutes,
until caramelized. Add ham & cook,
stirring occasionally about 5 minutes. Add
asparagus; cook 5 minutes, stirring occasionally.
Remove from heat.
Preheat oven 375 degrees F.
In large bowl combine eggs, heavy cream, salt/
pepper – whisk to combine. Place about 2/3rds
ham mixture into crust – top with 2/3rds cheese.
Pour 2/3 egg mixture on top – repeat with remaining
ham/cheese/egg mixtures. Filling should be about
1/2″ from top of pie crust. (If you have extra
ingredients, save for scrambled eggs the next day).
Cover quiche loosely with foil. Bake about 90
minutes. Remove foil & bake another 20-30 minutes
until quiche is set but juggles just slightly.
Remove from oven, let cool on wire rack 30-45
minutes before serving. Can be served room
temp, cold or warm. Serves 12

NOTE: If making the day ahead, let cool to room
temp. on a cooling rack. Cover & refrigerate.
Remove from fridge about 45 minutes before
planning to serve.


Crockpot Creamy Nacho Chicken Dip

1 (16 oz) can refried beans
8 oz. pkg. cream cheese, softened
1 (12 oz) can chicken, drained/shredded
1 (16 oz) jar chunky salsa
8 oz. shredded Mexican-blend cheese

tortilla chips or tortillas for dipping
Spray insides of 4 qt. crockpot with
nonstick cooking spray. In small bowl
mash/stir cream cheese until smooth.
Layer ingredients in crockpot:
refried beans
cream cheese
Cover & cook on High 1 hour (or Low 2 hrs)
Serve either on top of chips or use chips/
tortillas as dippers.  Serves 12


Fried Boneless/Skinless
Chicken Breasts
(overnight recipe)

2 lb. boneless/skinless chicken
2 C. buttermilk*
2 C. flour
2 tsp. kosher salt
1 tsp. white pepper
1 tsp. garlic powder
1 tsp. paprika
3 whole eggs
3 T. whole milk
2 T. hot sauce (your choice)
Enough shortening (or lard) to
come 2 inches up side of a large
cast iron skillet
Place chicken breasts in a large zip
lock bag; cover with buttermilk &
let stand in refrigerator overnight
or at least 12 hours. When ready
to cook; drain chicken/discard
In large bowl whisk flour, salt/pepper,
garlic powder & paprika. In a shallow
(pie) pan beat eggs, milk & hot sauce.
Place chicken, 2 pieces at a time, in
flour mixture, then egg, then back
into flour, pressing each time to coat.
Breading should be rough & shaggy:
the shaggy parts will crisp up as they fry
& give a nice crunchy crust. As you bread
each piece, place on a platter or plate.

Place a rack over a sheet tray (set aside).

In a large heavy-bottomed skillet, melt
shortening & heat to 325 degrees – no
higher**. Add all chicken at once, piece by
piece. If they don’t comfortably fit all at
once, you will need to cook in 2 batches.
The temperature of the oil will drop below
300 degrees F. when you place the chicken
in; if oil is too hot, the outsides will get too
dark before the insides cook. Fry for a total
of about 15 minutes, carefully turning each
piece every few minutes for even browning.
(Insert a probe thermometer into one piece
& remove from fryer onto prepared rack when
internal temperature reaches 155 degrees F.
The chicken will continue to cook to a safe
165 degrees F.) Be careful when handling
the chicken so the cooked breading stays on.
Serve immediately. Serves 4

*If you don’t have buttermilk: In a 1-cup
measuring cup add 1 T. lemon juice or
vinegar. Pour enough milk in cup to reach
1-cup. Stir & let stand 5 minutes – now you
have ‘sour milk/buttermilk’.

**Poster used a candy thermometer to
reach temperature

Roasted Broccoli with Garlic

1 bunch broccoli (about 1 1/2 lb.)
cut into bite-sized florets
3 T. olive oil
1/2 C. fresh garlic cloves (more or
less, to taste)cut in half or thirds
if especially large
salt/black pepper, to taste
Preheat oven 450 degrees F.
Spray a rimmed baking sheet
lightly with nonstick cooking spray.
In large bowl toss broccoli with
oil, garlic, salt & pepper – spread
in single layer on prepared sheet.
Roast about 20 minutes until
broccoli is bright green & edges are
starting to brown. (do not let garlic
get too brown or it will taste bitter)
Serve hot.  Serves 4


Brownie-bottom Cheesecake

1 box brownie mix
2 (8 oz) pkgs. cream cheese, softened
2 eggs
1/2 C. sugar
1 tsp. vanilla

Chocolate ice cream topping
Preheat oven 350 degrees F.
Spray a 9″ springform pan with
nonstick cooking spray.
Mix brownie mix accordg. to pkg;
spread in prepared pan.
Bake 8-10 minutes.
In large bowl mix cream cheese, eggs,
sugar & vanilla – beat until smooth &
spread on top of brownie.
Bake 30 minutes.
Reduce heat to 325 degrees F.
Bake another 15 minutes.
Cool completely before removing
from pan. Serve with chocolate
sauce drizzled on top, if desired.
Serves 8
(does not need to be refrigerated
before serving)



Since all of my ‘usual’ activities have been
put on hold b/c of the virus, I’ve been watching
TV in the evenings. Have been ‘binge watching’
NCIS Los Angeles lately, think I have 3-4 more
episodes before I’m done with the season (at
least all the ones that are ‘free’). I enjoy the
interaction between the characters; we also
love NCIS and NCIS New Orleans for the same

I spoke to the other leaders of my special
needs group and we’ve come to the decision
that we plan on starting up in the Fall. Hopefully
by that time things will have settled down a bit
as to churches being open, larger groups of
people meeting together – we’ll see. My group
averages about 15-17 students and about 8
or so adults. It’s such a strange world when you
have to plan out how far apart each person will
be from another person!  With that said, at
least now I know that my summer will be free.
Not sure yet when oldest son will have me start
babysitting my 3 yr old grandson again. He’s
checked with his big boss about when the hotels
will plan on re-opening their restaurants; still
not getting a definite answer – that’s hard to
plan when you don’t really know!

Hope you are all well and coping OK with all
the changes.



Holiday Recipes

Cherry Pudding Cake

2 C. flour
2 1/2 C. sugar, divided
4 tsp. baking powder
1 C. milk
2 T. canola oil
2 (14.5 oz, ea) cans water-packed
pitted tart red cherries, well drained
2-3 drops red food coloring, optional
1/8 tsp. almond extract

Optional: whipped cream or ice cream
Preheat oven 375 degrees F.
Spray a 3 qt. shallow casserole dish with
nonstick cooking spray. In a bowl combine
flour, 1 C. sugar, baking powder, milk & oil;
pour into prepared dish.
In another bowl combine cherries, food
coloring (if using) almond extract &
remaining sugar – mix well & spoon over
batter. Bake 40-45 minutes until a toothpick
inserted into cake portion comes out clean.
Serve warm with optional toppings.
Serves 12


Campfire Cheesy Potatoes
(in foil – Grill or Oven)

2 lb. mini Yukon Gold potatoes,
2 T. olive oil
1 tsp. garlic powder
1 tsp. dried oregano
kosher salt/ground black pepper
2 C. shredded mozzarella cheese
1 C. freshly grated Parmesan cheese

chopped parsley – garnish
crushed red pepper flakes – garnish
Preheat grill to medium-high (OR)
Preheat oven 425 degrees F.
Cut 4 large pieces of heavy duty foil
10″ long.
In large bowl toss potatoes with olive
oil, garlic powder & oregano – season
with salt/pepper. Divide potatoes between
foil pieces then fold packets crosswise to
completely cover potatoes – roll up top
& bottom edges to seam them closed.
Place packets on grill & cook 10-15
minutes, until just cooked through

(OVEN:) bake 15 minutes.

Being very careful, unwrap packets &
sprinkle with both cheeses – fold back
over potatoes & cook until cheeses
melt, 3-5 minutes. Top with parsley/
red pepper flakes – serve warm.
Serves 4


Best Pasta Salad

8 oz. rotini pasta
1 large tomato, chopped
into small pieces
1 medium green pepper, chopped
into small pieces
1 small onion, chopped, small
1 (2 1/4 oz) can black olives, drained/
1 (8 oz) bottle (Kraft) Sun-dried
tomato salad dressing
1/4 C. Parmesan cheese

Cook pasta accordg. to pkg. directions,
about 8 minutes, stirring occasionally.
Drain pasta, rinse in cold water 3 minutes.
In large bowl mix cooled pasta, tomatoes,
peppers, onion & olives. Refrigerate about
1/2 hour. Pour on salad dressing; mix well.
Add Parm. cheese; mix well & serve
immediately. Serves 6-8

Leftovers: – you will need to re-wet the
salad by adding a little more dressing
the next day.

Southwestern Grilled Chicken
with Lime Butter

2 tsp. cinnamon
1 T. chili powder
1 T. brown sugar
1 tsp. cocoa powder
1/2 tsp. salt
1/2 tsp. ground black pepper
3 T. olive oil
1 T. balsamic vinegar
3 1/2 lb. bone-in chicken parts

Lime Butter:

1/2 C. butter, melted
1 T. fresh lime juice
1 serrano chili, minced
2 T. finely minced white onion
1/4 C. finely chopped fresh cilantro
1 pinch black pepper

In small bowl combine first 8
ingredients. Using a spoon or
basting brush, spread mixture
over chicken – grill chicken.

Lime Butter:
In small bowl combine all butter
ingredients – drizzle over cooked
chicken just before serving (or
serve separately for dipping).
Serves 8

Greek Village Salad

4 tomatoes, cut into wedges
1 slender cucumber, cut in half
lengthwise, then cut into thin strips
1 green pepper, seeded/ cut into
thin strips
2 red peppers, seeded/cut into
thin strips
1 red onion, sliced/separated into rings
1/2 C. kalamata olives
8 oz. feta cheese, sliced


3 T. olive oil
1 T. red wine vinegar
2 T. fresh lemon juice
1/2 tsp. dried oregano
1 tsp. chopped parsley
3 cloves garlic, crushed
1/2 tsp. salt
ground black pepper
Place all salad ingredients in
large bowl; top with olives.
Mix dressing ingredients in a
screw-top jar – seal/shake well.
Pour dressing on salad just
before serving. Top with feta &
sprinkle with oregano.
Serves 6


Sausage & Pepper Sandwiches

1 T. olive oil
1 lb. smoked sausage, sliced into
quarters, then lengthwise
1 red bell pepper, seeded/sliced
1 yellow bell pepper, seeded/sliced
1 orange bell pepper, seeded/sliced
2 medium yellow onions, sliced
3 cloves garlic, chopped
2 T. tomato paste
1 C. beer
1/2 C. BBQ sauce
4 hoagie rolls, sliced
Preheat oven 350 degrees F.
Heat oil in large cast iron skillet
(or Dutch oven) over medium heat.
Add sausages & brown on all
sides, 7-8 minutes. remove from
skillet. Add onions & pepper to
skillet & saute until tender, about
6 minutes. Add garlic & saute until
fragrant. Stir in tomato sauce, beer
& BBQ sauce – cook a few minutes
then add sausages. Reduce heat &
simmer until sauce is thick, about
10 minutes.

Place sliced hoagie rolls on a sheet
tray & toast in oven while sausage is
simmer. Remove from oven & fill
with sausage & peppers.
Serves 4


Crockpot Korean BBQ

1/4 C. corn starch
2 T. sesame oil
1/2 tsp. garlic powder
1/2 C. soy sauce
1/2 tsp. chicken or beef granules
3/4 C. brown sugar
1 onion, diced (1/3 C. dehydrated/
1/4 tsp. red pepper flakes
1 1/2 lb. bee flank steak*
Cooked rice or noodles to serve 8
Place all ingredients in crockpot;
cover & cook on Low 6-8 hours
(or) High 4-6 hours.
Remove meat & cut into pieces or
shred; return meat to crockpot.
Serves 8
Serve over rice or cooked noodles

*Poster notes that she has used a
beef roast and or/beef round steak
instead of flank steak.


Crockpot Creamy Nacho Chicken Dip

1 (16 oz) can refried beans
8 oz. pkg. cream cheese, softened
1 (12 oz) can chicken, drained/shredded
1 (16 oz) jar chunky salsa
8 oz. shredded Mexican-blend cheese

tortilla chips or tortillas for dipping
Spray insides of 4 qt. crockpot with
nonstick cooking spray. In small bowl
mash/stir cream cheese until smooth.
Layer ingredients in crockpot:
refried beans
cream cheese
Cover & cook on High 1 hour (or Low 2 hrs)
Serve either on top of chips or use chips/
tortillas as dippers.  Serves 12


Crockpot Mac & Cheese

1 lb. elbow macaroni, uncooked
(regular, not gluten free)
2 1/2 C. whole milk
12 oz. evaporated milk
12 oz. sharp Cheddar cheese,
shredded (3 C.)
4 oz. American Cheese* (or
1 tsp. salt
1/2 tsp. black pepper
1/2 tsp. dry mustard
1/4 tsp. garlic powder
dash cayenne pepper, to taste
1/4 C. butter, cubed

Spray a 6 qt. crockpot insides
with nonstick cooking spray.
Rinse uncooked pasta well under
cold water & drain – add to crockpot
along with milks, cheeses, salt/pepper,
mustard, garlic powder & cayenne.
Stir to combine, making sure macaroni
is submerged in liquid as much as
possible – dot with cubed butter.
Cover & cook on Low 1 hour. Remove
lid & stir – depending on your crockpot,
your dish could be done at this point
OR require up to 1-2 more hours
cooking time. IF NOT DONE: continue
cooking & checking every half hour
or so. When done, pasta will be
tender & liquid will be thick & creamy.
Serves 8

*American cheese or Monterrey:
1 C. shredded from the deli, not
processed slices


Salted Caramel Cookie Cups

3/4 C. butter
1 C. brown sugar
1 large egg
2 tsp. vanilla
2 C. flour
2 tsp. corn starch
1 tsp. baking soda
1/2 tsp. salt
1/2 C. mini chocolate chips
20 caramel candies, unwrapped
kosher salt, for sprinkling

Preheat oven 350 degrees F.
Spray 10 muffin cup openings with
nonstick cooking spray.
In small saucepan melt butter over
medium heat. Whisk constantly
until butter turns a deep golden brown,
about 5 minutes. Pour butter into a large
mixing bowl – stir in brown sugar until
well combined; stir in egg & vanilla –
mix well. Mix in flour, corn starch, baking
soda & salt until well combined. Let sit
15 minutes to cool before adding choc.
chips. Scoop 1 T. dough into each muffin
cup – flatten with your fingers to cover
bottom of the tin. Place 2 caramel candies
on top of dough; sprinkle with a bit of
kosher salt. Top each with another tablespoon
of cookie dough. Bake 10 minutes.
Remove from oven & let cool 10 minutes
before carefully removing from tins. Best
served warm (otherwise caramel hards
back up). Makes 10 cookies

NOTE: Poster said: can reheat in a hot oven
or microwave them for 10 seconds.



Enjoy your weekend!



Holiday Weekend Coming Up!

Hope you are having a good day – any plans for this coming holiday weekend? For us, it’s ‘business as usual’ – we don’t really do anything special. Our weather here in Michigan is heating up – it’s supposed to be in the 80’s for 3-4 days (after which comes more rain). Am currently working on the two baby blankets; here are the two I just finished:

           Crocheted ‘flower’ squares using up bits of baby yarns


        Knit blanket similar to “Feather & Fan” but without all the ‘holes’


Easy 3-Ingredient Lemon Crumble Bars

1 box yellow cake mix
1 stick salted butter (1/2 C.) softened
to 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 large bowl combine softened
butter with dry cake mix; mix until
crumbly. Set aside 1/2 C. mixture
for topping.
Press rest of mixture into bottom of
prepared pan – spread out evenly
& pack it down using your fingers.
Spoon lemon pie filling onto crust &
smooth out. Sprinkle reserved crumb
mixture on top of pie filling.
Bake 20-25 minutes.
Top will start to turn a very light golden
brown. Slice & serve. Serves 12


Crockpot German Potato Salad

4 C. potatoes, peeled/cubed
6 slices bacon, cooked crisp/crumbled
PLUS 2 T. drippings reserved
3/4 C. onion, chopped
1 (10.75 oz) can cream of chicken soup
1/4 C. water
2 T. cider vinegar
1/2 tsp. sugar
black pepper/dried parsley – to taste
Garnish: chopped fresh parsley
Place cubed potatoes in large pot
with water to cover & boil over
medium heat until tender; drain &
Saute onions in reserved bacon
drippings in skillet over medium-high
heat until tender. In a large bowl mix
soup, water, cider vinegar, sugar &
pepper. Add bacon & onion – mix well.
Pour cooked/cooled potatoes & parsley
in bowl & mix well & place in crockpot.
Cover & cook on Low 4 hours.
Garnish with fresh parsley, if desired.
Serve warm. Serves 4


Ham & Cheese Macaroni Salad

2 C. uncooked elbow macaroni
2 T. white vinegar
2 C. cooked, chopped ham
1 (12 oz) pkg. frozen peas, thawed
1 (8 oz) block mild or medium Cheddar
cheese, cut into small cubes
1/2 C. very finely chopped onion

1 C. mayonnaise
1 T. white vinegar
1 tsp. granulated sugar
1/2 tsp. salt
1/4 tsp. black pepper
Cook macaroni accordg. to pkg.
directions; drain well & place in
a large bowl. Toss with 2 T. vinegar.
Stir in cubed cheese, ham, peas &
onion. Set aside to let noodles
absorb the vinegar.
Prepare dressing in a small bowl;
whisk mayo, 1 T. vinegar, sugar,
salt & pepper & pour over macaroni
mixture – stir until well combined.
Cover & chill at least 1 hour before
(OR) chill overnight to allow flavors
to fully meld. Serves 10-12

Hot Turkey & Cheese Party Rolls

1 (8 oz) tube crescent roll dough
12-16 slices sliced turkey
12 slices Colby Jack cheese
1 stick butter (1/2 C.) melted
1/4 tsp. garlic powder
2 T. chopped parsley
1 tsp. Poppy seeds

Preheat oven 350 degrees F.
Spray 9 X 13″ baking pan with
nonstick cooking spray.
Roll out dough & cut into 4 rectangular
shapes – press seams together. On
each rectangle place 3-4 slices turkey,
top with cheese slices & press
together seam gently (you will have
4 rolls at this point). Slice each roll
into 3 pieces (total 12 rolls) – place
in prepared pan. In small bowl combine
melted butter, garlic powder & parsley –
brush over tops of rolls & sprinkle with
poppy seeds. Bake 12-15 minutes until
just starting to turn brown. Makes 12


Applebee’s Oriental Chicken Salad

1 (24 oz) bag breaded chicken breast
chunks (fully cooked)
6 C. chopped romaine lettuce
3 C. shredded cabbage
1 C. shredded carrots
3 green onions, chopped
1 (2 oz) pkt. slivered almonds
1 (11 oz) can mandarin oranges,
well drained
1/3 C. crunchy rice or chow mein


1 C. mayonnaise
1/4 C. rice wine vinegar
6 T. honey
3 tsp. Dijon mustard
1/4 tsp. sesame oil

Preheat oven 425 degrees F.
Place chicken chunks on a foil-
lined baking sheet (or spray with
nonstick cooking spray). Cook
15-20 minutes. While chicken is
cooking, prepare salad:

In large bowl combine chopped romaine
& shredded cabbage. Toss in shredded
carrots, green onions & slivered almonds.
Top with mandarin oranges & crunchy
rice noodles/chow mein noodles.

In a bowl whisk all dressing ingredients.

Once chicken is cooked, remove from oven
& add to prepared salad. Pour dressing
over top (or you can keep dressing on side)
Serves 6

NOTE: Sesame oil is very strong in flavor –
do not overdo it

Sloppy Joe Bake

1/2 T. cooking oil
1 medium onion, chopped
1/2 medium green bell pepper,
1 rib celery, chopped
1 large clove garlic, chopped
1 lb. ground beef
1 T. Worcestershire sauce
1 tsp. hot sauce (or to taste) optional
1 (15 oz) can tomato sauce
1/4 C. ketchup
salt/pepper, to taste
3 C. grated cheese, divided
4 hamburger buns
4 T. butter, melted

Preheat oven 400 degrees F.
Spray a 9 X 13″ baking dish
with nonstick cooking spray.
In large skillet heat oil over medium
heat. Add onion, bell pepper & celery-
cook until softened but not brown. Add
gr. beef & garlic – cook until meat is no
longer pink, breaking up into chunks.
Drain & stir in Worc. sauce, hot sauce,
tomato sauce & ketchup. Simmer 15
minutes or until mixture begins to
thicken. Add salt & pepper, to taste.
Spoon into prepared dish; sprinkle
2 C. cheese all over top. Butter the
buns & place on top, cut sides up.
Sprinkle tops of rolls with remaining
cheese. Bake 20-25 minutes until
browned on top. Serves 4-6


Chocolate Chip Peanut Butter Pie

3/4 C. graham cracker crumbs
1/4 C. granulated sugar
2 T. brown sugar
4 T. melted butter

1 1/2 C. heavy cream
8 oz cream cheese, softened
3/4 C. granulated sugar
1 C. creamy peanut butter
1 T. vanilla
1 C. mini chocolate chips

In large bowl combine graham
cracker crumbs, gran. sugar,
brown sugar & melted butter –
press mixture into a 9″ pie plate,
covering bottom completely &
pushing crumbs about 1-2 inches
up sides of plate. Place in freezer
while making filling.

Whip heavy cream until it holds
stiff peaks – refrigerate while making
rest of filling.
In large bowl using elec. mixer beat
cream cheese until smooth. Add sugar
& mix until blended. Add peanut
butter & vanilla; mix well. (scrape sides
of bowl to insure ingredients are fully
blended). Fold whipped cream into
peanut butter mixture, blending well.
Fold in choc. chips until evenly
distributed through filling – pour
filling into prepared crust & place
into freezer until firm.
NOTE: If serving pie more than half-hour
after freezing, store in freezer. Thaw 20
minutes before serving for a frozen, ice
cream-like consistency.

IF you are having trouble cleanly removing
pie crust from pie plate, submerge the
very bottom of the dish in some hot tap
water – about 1/2 inch, in your sink to
loosen crust, being careful not to get
water in pie itself. (OR) thaw longer in
fridge for a gooey, soft pie.
Serves 8-10



Hope you are all staying healthy!



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.





Happy Wednesday!

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

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


Fresh Strawberry Muffins

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

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

(recipe: homeofmy heart – FB)

Spinach Cheese Manicotti

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

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


Crockpot Cashew Chicken

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

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

(recipe: homeofmyheart FB)

Asparagus-stuffed Chicken Breasts

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

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

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

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

(Just for fun:)
Candy Popcorn!

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

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

Orange Creamsicle Pound Cake

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

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



Hope you are all doing well;




Well – we tried it!

Today began my new experiment in ordering groceries through Kroger order on line/pick up at store. Let’s just say I need to research this a little better.

When I first began this journey LAST WEEK I started a ‘virtual grocery cart’ on line. When you’re done you can save it and go back later to add more, if you wish. Well . . . either I didn’t do the ‘add this later’ or I really goofed. To MY recollection I had something close to $200 worth of groceries to pick up. When we got there and they brought out our things, grand total was $112.94! Of course you don’t go through all of that there – you bring it home THEN go through it. I ordered 2 pkgs. of hot dogs and 1 pkg. smoked sausages – they all are eaten on BUNS! Yep – you guessed it: got the meat but NO BUNS! Crazy stuff. Guess I’ll learn by doing – almost makes me NOT want to try again. It wouldn’t be that bad EXCEPT the delays due to the virus, the wait after placing the order & doing the credit card/online payment is OVER A WEEK! Mind you, we won’t starve but you could say that I was one CRANKY Camper after going through what I thought was ALL of my order – sigh. My youngest son said, earlier, “You know, Mom, I could do your shopping for you!” I might consider giving him some cash maybe Thurs/Friday to go to our little grocery store (independent grocer) just to grab buns and a few other things. When we got to Kroger & followed their instructions on where to park there was a line. To break it down for you: (1) you place the order on line, pay with credit card & get a pick up date & time (2) the day of the pick up they send you an email reminding you of the time (3) at said time you drive there, find an empty ‘slot’ then call the number on the little sign above your ‘slot’ & tell them who you are (4) they bring the order to your car & put it in for you – NO HANDS ON/NO FACE TO FACE – they put the receipt in your bags & you drive off. (NOTE: I will give Kroger kudos for 1 thing: they gave me THREE FREE pick ups during this time – normally it’s $4.95 to pick up, so that’s good).

How are your Easter plans coming? For us, looks like it’s just going to be a ham dinner – no extra family/fancy foods/desserts – just ham & mashed potatoes (maybe salad). Guess this makes me a little more appreciative of my oldest son’s culinary skills when holiday dinners are at his house.


Peach Upside Down Cake

3 T. butter
1/2 C. brown sugar
1 (29 oz) can sliced peaches, well

1 1/3 C. baking mix (Bisquick)
3/4 C. granulated sugar
3/4 C. buttermilk*
1 egg
1 tsp. vanilla
Preheat oven 350 degrees F.
In a 9 inch round baking cake pan
melt butter in oven. Stir brown
sugar into butter in pan. Arrange
peach slices over butter/sugar.
In a bowl whisk baking mix &
gran. sugar. Add buttermilk, egg,
vanilla – stir well with a spoon &
spread over peach slices.
Bake 50-55 minutes until center
tests done when stuck with a fork.
Remove from oven & let stand
10 minutes before inverting onto a
serving plate. Makes 1 9″ cake.

*If you don’t have buttermilk:
In a 1-cup measuring cup add 1 T.
lemon juice or vinegar. Pour milk
into cup to make 3/4 C. Stir with
a fork & let stand 5 minutes. Now
you have ‘soured’ milk which works
for baking.

Best Potato Pancakes Ever

4 C. cold mashed potatoes
5 slices bacon
1/2 tsp. onion powder
1/2 tsp. salt
1/2 tsp. black pepper
2 eggs, well beaten
1/2 C. shredded Cheddar cheese

Place bacon in large, deep skillet &
cook over medium-high heat, turning
occasionally, until evenly browned &
crisp, about 10 minutes. Remove from
pan & crumble. Leave drippings in pan.
In large bowl mix mashed potatoes, eggs,
onion powder, salt/pepper. Stir in bacon &
cheese. Form into 8 patties.
Heat bacon drippings over medium heat &
pan-fry patties in drippings until crisp on
each side, about 4 minutes per side.
Makes 8

Cabbage Soup

3 T. olive oil
1/2 yellow onion, chopped
2 cloves garlic  minced
8 C. chicken or vegetable broth
1 tsp. kosher salt
1/2 tsp. dried thyme
1/2 tsp. black pepper (to taste)
1/2 head cabbage, chopped into 1 1/2″
4 carrots, peeled & chopped
2 stalks celery, sliced thinly
1 (14.5 oz) can stewed tomatoes

In large pot add oil over medium heat;
add onions & garlic – cook until onions
are transparent, about 3-5 minutes. Add
broth, salt/pepper, cabbage, carrots, celery
& tomatoes. Simmer 30 minutes.
Serves 8


Crockpot Pizza Bake

2 (16 oz) tubes (8 biscuit cans)
refrigerated biscuits, cut into sixths
1 lb. ground sausage, browned/drained/
1/4 C. shredded Parmesan cheese
1 (8 oz) can/jar pizza sauce
1/2 C. chopped bell pepper
1 (4 oz) can sliced mushrooms,
drained (optional)
2 C. shredded mozzarella cheese
1 (4 oz) can sliced black olives,

Spray insides of crockpot with
nonstick cooking spray.
Place biscuit pieces in bottom.
Sprinkle with 1/2 C. sausage &
1/4 C. Parm. cheese – spread
sauce on top. Top with remaining
sausage. Layer peppers & optional
mushrooms. Top with remaining
cheese & optional olives. Cover &
cook on Low 3 hours until center
is done & edges are golden brown.
Cool 10-15 minutes before slicing
& serving. Serves 8


Cream Cheese Sausage Rolls

1 pkg. puff pastry (2 sheets in box),
1 (12 oz) pkg. ground pork sausage
1 (8 oz) pkg. cream cheese, softened to
room temp.
Preheat oven 400 degrees F.
Line a large baking sheet with parchment
paper. In large skillet brown & crumble
sausage until fully cooked; drain. In large
bowl mix cooked sausage & softened
cream cheese – stir until well blended.
Unfold both puff pastry sheets & gently
roll out (using a rolling pin) until pastry
is about 1-inch larger than original size.
Cut each sheet into 3 strips (about where
folds were); then cut each in half to make
6 squares from each sheet. Cut each
square in half again to make a total
of 24 squares. Fill each square with 1-2
T. of sausage mixture; roll pastry around
sausage to form a ball – pinching all
edges to seal. Place them on prepared
sheet & bake 15 minutes until puffed &
golden brown. Remove from oven &
serve. Serves 12


Kid-Approved Taco Cups

1 C. frozen corn, thawed
1 medium zucchini, grated using
widest part of grater (place in paper
towel & squeeze out excess water)
2 C. grated Cheddar cheese
2 chicken breasts, cooked & shredded
into bite-sized pieces
1/2 C. mild salsa
pinch salt/ black pepper
2 T. olive oil
6 whole wheat (6 inch) tortillas

1/2 C. sour cream
2 green onions, sliced
hot sauce, if desired
Preheat oven 375 degrees F.
Spray 6-count muffin tin lightly
with nonstick cooking spray.
In large bowl mix zucchini, chicken,
salsa, salt/pepper – toss so everything
is coated in salsa. Brush one side of
tortillas with olive oil & press into
muffin cups, oil sides up. Evenly
divide filling into cups. Bake 10
minutes until golden brown.
Cool a few minutes then serve
with desired garnishes. Makes 6

(recipe: – etc.)
Crockpot Cream Cheese/Caramel Dip

8 oz. cream cheese, cubed
1 (11 oz) bag caramels, unwrapped
1/4 C. powdered sugar

sliced apples, for dipping

Place cubed cream cheese & unwrapped
caramels in crockpot. Cover & cook on
High 30 minutes to 1 hour (depending on
your crockpot). Around 10-15 minutes into
cooking time, check to see if cream cheese &
caramels have started melting. Once they
start melting, stir frequently until well
blended. Stir in powdered sugar until well
mixed & serve with sliced apples.
Serves 6-8

NOTE: Poster states that this recipe is REALLY
FAST so you have to watch it. If you don’t watch
it closely, you will end up with a nasty mess.
Total cook time for poster was about 1/2 hour.
As soon as you see cream chs & caramels melting


Red Velvet Cinnamon Rolls

1 box red velvet cake mix (regular size)
2 1/2 to 3 C. flour
1 (1/4 oz) pkg. active dry yeast
1 1/4 C. warm water (120 to 130 degrees F.)
1/2 C. brown sugar, packed
1 tsp. cinnamon
1/4 C. butter, melted

2 C. powdered sugar
2 T. butter, softened
1 tsp. vanilla
3-5 T. milk

In large bowl combine dry cake mix,
1 C. flour & dry yeast. Add water.
Using elec. mixer, beat at medium
speed 2 minutes. Stir in enough remaining
flour to form a soft dough (dough will be
sticky). Turn onto a lightly floured surface;
knead gently 6-8 times. Spray a bowl with
nonstick cooking spray & place dough in
bowl, turning once to grease dough. Cover
& let rise in a warm place until doubled,
about 2 hours.
In another bowl mix together brown sugar
& cinnamon.
Spray  9 X 13″ baking dish with nonstick
cooking spray.
Punch down dough & turn onto a lightly
floured surface. Roll dough into a 18 X 10″
rectangle. Brush with melted butter to
within 1/4 inch of edges & sprinkle top
with sugar mixture. Roll up dough jelly-roll
style, starting with a long side – pinch seam
to seal. Cut dough crosswise into 12 slices.
Place slices in prepared dish. Cover with a
clean kitchen towel & let rise in a warm
place until almost doubled, about 1 hour.
Preheat oven 350 degrees F.
Bake rolls until puffed & light brown,
15-20 minutes. Cool slightly.

Beat powdered sugar, butter, vanilla &
enough milk to read a drizzling consistency-
drizzle icing over top of warm rolls.
Makes 12

NOTE: Want them to be even more decadent?
Spread a layer of cream cheese frosting over top.

-they can also be made with other flavors of
cake mixes like spice cake, devil’s food, orange



Hope you are all healthy & able to find some joy in
this (virus) situation;



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.