Happy Wet/Gloomy Sunday!

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

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


No-Bake Scotcheroos (cookies)

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

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

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

(recipe: thebetterbaker.blogspot.com)

Ham, Cheese & Tomato Quiche

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

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

(recipe: thesouthernladycooks.com)

Stuffed Pepper Soup
(stove or crockpot )

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

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

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

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

(recipe: lovebakesgoodcakes.com)

Pork Chop Supreme

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

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

(recipe: 07recipes.com)
Teriyaki Chicken Casserole

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

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

(recipe: allrecipes.com)
Sloppy Joe Casserole

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

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

(recipe: tasteofhome.com)

Crockpot Turtle Brownies

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

(recipe: recipesthatcrock.com)

Boston Cream Bundt Cake

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

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

(recipe: mightymrs.com)


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

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



Happy Wednesday!

It’s a lovely Spring day out – sunny 50 degrees F. (High expected of 61). Just got done with a Zoom Knit Library group (10 a.m. – 12 p.m.) – I’m so glad one of our ladies started that – it’s so nice to just knit & chat with friends! My husband hears us chatting and is amazed at the various suggestions/tips, etc. we come up with. One lady was having trouble with a pretty complicated shawl pattern and other ladies chimed in with suggestions – great! I’m almost done with the variegated baby blanket; still have lots of work on the terry-like fuzzy chevron blanket. (I’ve done that pattern before but can only do about 8 rows before I need to stop – lots of counting stitches/rows.

Hope all of you are having a great day! I’ve been (like usual) collecting more recipes to share:


Old Fashioned Butter Cake

3 C. flour
1 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1 C. butter
2 C. granulated sugar
4 eggs
1 C. buttermilk or cream*
2 tsp. vanilla

Preheat oven 350 degrees F.
Grease & flour a 9 X 13″ baking
or Bundt pan. Sift flour, baking
powder, baking soda & salt
together. Cream butter, sugar,
mix in eggs (one at a time),
and vanilla. Blend in buttermilk
alternately with flour mixture into
creamed mixture. Pour into
prepared pan. Bake 1 hour. Remove
from oven & let cool completely.
Frost with:

Butter Cream Frosting:
1 C. butter, softened
1/2 c. milk or cream
2 tsp. vanilla
5 C. powdered sugar

Cream butter & vanilla until smooth.
Add sugar, alternating with milk, a
little at a time; blend until desired
consistency is reached. Frost cake.

Use 1/2 C. butter & 1/2 C. shortening
in place of the 1 C. butter

*If you don’t have buttermilk:
Pour 1 T. vinegar or lemon juice in
a 2-cup measuring cup. Pour in
enough milk to reach the 1 Cup
mark. Stir & let set 5 minutes –
now you have buttermilk!

(recipe: Courtney Luper-Facebook)

Chicken Tortilla Chip Casserole

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

NOTE: you can add some cayenne
or hot sauce to casserole before, or
after baking

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

(recipe: thesouthernladycooks.com)

Crockpot Meatloaf & Veggies

2 T. olive oil, divided
1 onion, finely diced
2 tsp. garlic, minced
2 1/2 lb. lean ground beef
1 tsp. fresh thyme leaves, minced
1 1/4 tsp. kosher salt (plus more, to
1/2 tsp black pepper ( plus more, to
1/4 C. beef broth
2 T. Worcestershire sauce
2 eggs
3/4 C. breadcrumbs
3/4 C. ketchup, divided
2 T. fresh parsley, chopped
1 lb. small potatoes, halved
1 lb. carrots, peeled/halved,
cut into 1-inch pieces

Spray insides of crockpot with
nonstick cooking spray.
In small pan on stovetop heat 1 T.
olive oil; add onion & cook 4-5 minutes
or until softened. Add garlic & cook 30
seconds more. Place garlic/onion in
large bowl with ground beef, thyme, salt/
pepper, broth, Worc. sauce, eggs &
breadcrumbs -stir well to combine.
Drizzle remaining olive oil over carrots &
potatoes – toss to coat; season with salt/
pepper, to taste. Form beef mixture into
a loaf & place in crockpot. Arrange
veggies around meat. Brush top with
half the ketchup.
Cover & cook on Low 6 hours.
Brush remaining ketchup over cooked
meatloaf; sprinkle with parsley then
slice & serve. Serves 8

NOTE: if you don’t have time to cook
the onions & garlic, you can add them
raw to ground beef mixture

(recipe: dinneratthezoo.com)

Broccoli, Cheese & Potato Soup

2 (14.5 oz) cans chicken broth
2-3 large carrots, peeled, diced
4 medium potatoes, peeled, cubed
into small pieces
1 tsp. onion powder
2 small heads broccoli, washed/diced
3 T. butter
1/2 C. flour
3 1/2 – 4 C. milk
4 C. shredded Cheddar cheese
1 tsp. salt
1/2 tsp. garlic pepper
6 slices bacon, cooked crisp/chopped
In large pot combine broth, carrots,
potatoes & onion powder – bring to boil.
Cover & simmer 10 minutes. Add broccoli;
cover & simmer another 10 minutes.
While simmering:
In large saucepan melt butter. Whisk
in flour – cook 1 minutes until golden
brown. Whisk in milk & cook 5 minutes
until sauce thickens. Add cheese & stir
until melted; add salt & garlic pepper.
Pour cheese sauce into pot with veggies
& stir until well combined. Add more milk
for a thinner consistency, if desired. Adjust
salt/pepper if needed. Top with bacon
pieces when serving.

(recipe: FB Social Distance Dishes)
Frito Pie

1 lb. ground beef
1 medium onion, chopped
2 (15 oz, ea) cans Ranch style beans
(pinto beans in seasoned tomato sauce)
1 (9 1/4 oz) pkg. Frito Corn chips
2 (10 oz. ea) cans enchilada sauce
2 C. shredded Cheddar cheese
thinly sliced green onions (optional)

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In large
skillet over medium heat cook beef &
onions; drain & stir in beans – heat
through. Reserve 1 C. corn chips for
topping. Place remaining corn chips in
bottom of prepared dish & layer with
meat mixture, enchilada sauce &
cheese. Top with reserved chips.
Bake, uncovered, 15-20 minutes until
cheese is melted. Sprinkle with sliced
green onions, if desired. Serves 6

(recipe: tasteofhome.com)

Crockpot Chili Cheese Dip

2 cans Ro*TEL (poster used 1 can Mexican-
style & 1 can Chili Fixin’s)
1 can Wolf brand chili – homestyle flavor
1 (32 oz) pkg. Velveeta, cubed
1 T. chili powder

Pour Ro*Tel in bottom of crockpot; add
Velveeta & pour Wolf’s chili on top.
Sprinkle top with chili powder & stir.
Cover & cook on Low 1 hour, stirring
occasionally. If cheese has not blended,
cook another 1/2 hour, stirring
occasionally. Serve with corn chips for
dipping. Serves 12

(recipe: recipesthatcrock.com)

Gran’s Apple Cake

1 2/3 C. sugar
2 large eggs
1/2 c. unsweetened applesauce
2 T. canola oil
2 C. flour
2 tsp. baking soda
2 tsp. ground cinnamon
3/4 tsp. salt
6 C. peeled/chopped tart apples
1/2 C. chopped pecans

4 oz. cream cheese, softened
2 T. butter, softened
1 tsp. vanilla
1 C. powdered sugar

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with nonstick
spray. In large bowl beat sugar, eggs,
applesauce, oil & vanilla until blended. In
another bowl whisk flour, baking soda,
cinnamon & salt; gradually beat into
sugar mixture – fold in apples & nuts.
Transfer mixture to prepared pan &
bake 35-40 minutes until top is golden
brown & a toothpick inserted into center
comes out clean. Cool completely in pan
on wire rack

In small bowl beat cream cheese, butter &
vanilla until smooth. Gradually beat in
powdered sugar (mixture will be soft) &
spread over cake. Refrigerate leftovers.
Makes 18 servings

(recipe: tasteofhome.com)


I had a very nice Mother’s Day – my oldest son’s
girlfriend had to work all day but dropped off
dinner for my husband & I:  Crab Cakes, Prime Rib,
Mashed Potatoes, Mac & Cheese (with Gruyere
cheese!), creamed spinach – what a feast! (She works
at J. Alexander’s – a kind of up-scale steak house –
they’ve gone to take out only; the food is excellent!)
There was enough for at least 2 dinners (we still have
enough prime rib for dinner tonight; am going to make
baked potatoes & add a salad – VOILA! One more
dinner! I’m anxious to make Nachos as I bought the
ingredients last week (when we did a pick-up grocery
order with Meijers). That’s ONE thing you can’t say
we’ve missed: LOTS OF FOOD! I’m working my best
at not over-eating (which is so easy to do these days!).

Have things changed any in your areas? Our ‘Stay at
Home/Stay Safe’ thing has been lifted a tiny bit: now
the golf courses are open and (according to one of
my knit ladies) they are going to allow golf carts as
of next week but only ONE PERSON PER CART. Not
much else that I’ve noticed (that I would use or need)
has changed/opened. I heard today that schools in
my area (only doing on-line) are going to be done
June 10th. I email my cousin in Iowa every Sunday &
he said their Governor opened TATOO PARLORS!
What a weird thing! (and those are counted as
ESSENTIAL???)  Lots of people here are getting
VERY anxious for barber shops to open (guess that’s
one area where I’m lucky to have long hair I trim
myself) although my husband’s getting a bit ‘shaggy’!

Stay safe – try to keep healthy!



and we continue on . . .

This past week has found our local temperatures in the mid 50’s, sunny with slight breezes. Today it’s 40 degrees F. and light SNOW! Who KNEW??? (I will say, it was almost dandruff-like – you really had to look to see it, then it went away). It’s supposed to rain & snow/possibly freeze tonight . . . in MAY! Weird . . . but then it’s Michigan!

My husband & I were able to go pick up our groceries from Meijer today – I was VERY happy with the entire arrangement. The lady who was fulfilling my order called to verify a possible substitution then told me she was almost done – we could pick them up very soon. (That’s 1 1/2 hours EARLY! YAY!)  THIS TIME everything I ordered was THERE! I was totally surprised – with the past two orders at Kroger there were unexpected substitutes (like diet Mount Dew instead of regular) – yes, it’s probably a small thing but when you’ve already PAID for them, get them home THEN find out it’s not what you want – you get it. I’m still learning about this ‘order on line/pick up at store’ thing: there is a spot for “NOTES” where you can say NO substitutes, or list something specific. This order will get us through the next 2 weeks. Yesterday our Governor extended the Stay at Home order until the end of May – sigh. I SO miss seeing friends/family/church family, etc. She also announced she’s closing all public pools for the ENTIRE summer – sigh. I can just imagine what Moms with kids are thinking. Oldest son just got notice that he’s probably not going back to work until the beginning of JULY! (owner is bringing back staff a week early to set up). He’s been off work now since about the first week in March (thank heavens for unemployment).

Not much else new – been getting some really great sounding recipes, so here ya go!


Double Chocolate Muffins

2 1/2 C. flour
1 C. sugar
1/2 C. dark cocoa powder
1 T. baking powder
2 tsp. instant coffee
1/2 tsp. salt
1 C. milk (whole)
2 large eggs
8 T. melted butter, cooled
1 tsp. vanilla
1 C. fresh raspberries
1/2 C. dark chocolate chips

Preheat oven 400 degrees F.
Spray muffin cups with nonstick
cooking spray (or use paper liners)
In large bowl combine dry ingredients.
In another bowl mix milk, eggs, cooled
butter & vanilla; add wet ingredients
to dry & mix until fully combined.
Fold in raspberries & choc. chips.
Pour mixture into muffin cups.
Bake 25-30 minutes
Makes 12

(recipe: Heart of my Home)

Crockpot Sausage & Potatoes

1 1/2 lb. smoked pork sausage, sliced
1 large onion, sliced
2 1/2 lb. medium russet potatoes, peeled/
1 (10 oz) can cream of mushroom soup
3/4 tsp. creole seasoning

Spray insides of crockpot with nonstick
cooking spray (or use a crockpot liner).
Place all ingredients in crockpot & stir.
Cover & cook on Low 7-8 hours.

(recipe: americanfoodtime.com)

Tuscan Chicken Lasagna

6 boneless skinless chicken breasts
1 T. oil
1 tsp. salt
1/2 tsp. black pepper
1 tsp. paprika
2 cloves garlic, minced
1 T. Italian seasoning

2 tsp. oil
1 onion, diced
2 C. sliced fresh mushrooms
1/4 C. sun dried tomatoes, chopped
1/4 C. butter
1/4 C. flour
1 C. chicken stock
2 C. milk
1 C. cooked spinach
1/2 C. Gruyere cheese
1/2 C. grated Parmesan cheese
salt & black pepper, to taste
6 large fresh lasagna noodles

Preheat oven 350 degrees F.

Place chicken breasts in a shallow
pan & mix with oil, salt/pepper,
paprika, minced garlic &
Ital. seasoning. Heat a large
heavy skillet & sear on both sides until
golden on both sides & fully cooked;
remove to a pan. Shred cooked/
cooled chicken using 2 forks. Heat oil in skillet on
medium heat, add diced onion, sliced mush
rooms; saute until browned a bit. Add sun dried
tomatoes & garlic; stir & heat – move ingredients
to sides of skillet. Add 1/4 C. butter &
melt. Add 1/4 C. flour & mix into melted
butter – cook 1 minute; stir into other ingredients in
skillet. Add chicken stock & milk; stir to coat –
bring to boiling & let thicken slightly. Add spinach;
stir then add Gruyere cheese &
Parmesan – stir & mix until cheese melts.
Salt & black pepper – to taste.
In a 9 X 13″ (or larger) casserole dish
arrange a ladle of sauce on bottom &
top with a layer of lasagna noodles. Spread
more sauce; top with shredded chicken &
sliced Mozzarella cheese. Repeat with remaining
mix & noodles, finishing with a layer of chicken,
sauce & cheese. Cover with parchment paper &
foil. Bake 20 minutes until bubbling. Remove
cover & place under broiler until top is golden
brown. Serves 10-12

(recipe: twistedfood.co.uk)
Easy Baked Burrito Casserole

1 lb. ground beef
1 small onion, chopped
1 pkt. taco seasoning mix (dry)
1 can refried beans
1 can cream of mushroom soup,
1/2 C. sour cream
1 pkg. large flour tortillas
2 1/2 C. shredded Mexican-blend cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In a large skillet cook gr beef & onion
until beef is no longer pink; drain.
Add taco seasoning & refried beans; heat
through. In separate bowl blend soup with
sour cream – spread half this mixture on
bottom of prepared dish. Add a layer of
3 flour tortillas to top of soup (you will
need to cut or tear tortillas  & overlap
Spread a layer of gr. beef mixture on
top & top with about 1 C. cheese –
repeat layers & end topped with
remaining cheese. Bake about 20
minutes until cheese melts.

(recipe: americanfoodtimes.com)

Crockpot Mexican Black Beans & Rice

1 or 2 (14 oz, ea) cans black beans, drained/
3/4 C. brown rice
1 1/2 C. water
3/4 C. salsa (plus more, if needed)
1 bay leaf
1 tsp. cumin
1 tsp. garlic salt
salt/black pepper, to taste
lime juice

Place beans, rice, water, salsa, bay leaf,
cumin & garlic salt in crockpot. Cover &
cook on Low 3-5 hours. Add salt/pepper
to taste & lime juice, to taste. Add in
extra salsa, if needed. Serves 4

(recipe: 365daysofcrockpot.com)

Crockpot Hamburger Soup

1 lb. ground beef
1 onion, diced
3 stalks celery, sliced
1 (28 oz) can diced tomatoes
1 (46 oz) can vegetable juice
3 potatoes, peeled/diced
1 (16 oz) can kidney beans, drained/
4 cubes beef bouillon
1/4 tsp. garlic powder
1/4 tsp. garlic salt
salt/pepper, to taste

In large skillet over medium heat,
cook meat, onion & celery; drain
& place in crockpot. Add rest of
ingredients & stir well. Cover &
cook on Low 8-10 hours (or
High 4-6 hours), stirring occasionally,
until potatoes are tender.
Serves 8

(recipe: recipesthatcrock.com)

No-Bake Goldie Bars

1 C. butter, melted
2 C. graham cracker crumbs
2 C. powdered sugar
1 1/2 C. creamy peanut butter, divided
1 (12 oz) pkg. semi-sweet chocolate chips

Line a 9 X 13″ baking dish with waxed paper.
In medium bowl mix butter, gr. cracker crumbs,
powdered sugar & 1 C. peanut butter – press
mixture into bottom of pan – try to get an even
layer. In a microwave-safe bowl melt choc. chips
& stir in 1/2 C. peanut butter until smooth – spread
on prepared crust. Refrigerate at least 2 hours before
cutting into squares. Makes 18-24 bars

(recipe: everydaydishes.com)


Hope your day is going well (and no snow!)



PS: Watched a ‘free’ movie last night on our cable:
“Confessions of a Shop-a-holic” (2009)- funny, light-
hearted; just what I needed!

Going through the paces – again

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

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


No-Bake Chocolate Oat Bars

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

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

(recipe: acidrefluxdiettips.org)

Breakfast Crescent Pizza

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

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

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

(recipe: thesouthernladycooks.com)

Delicious Chicken

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

(recipe: forenglishs.com)

Homemade Flour Tortillas

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

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

(recipe: momontimeout.com)

Spinach & White Bean Soup

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

shredded Parmesan cheese, optional

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

(recipe: tasteofhome.com)

Crockpot Peachy BBQ Ribs

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

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

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

(recipe: themagicalslowcooker.com)

Roasted Tomato & Asparagus Tortellini

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

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

(recipe: jamiecooksitup.net)

Grilled Cheese/Tomato Soup Bake

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

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

(recipe: tasteofhome.com)

Homemade Brownie Mix

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

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

(recipe: DM recipes/Facebook)

Apple Pie Bread Pudding

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

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

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

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

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

(recipe: wabany.com)


Hope you’re having a good week so far;



It’s a GORGEOUS DAY out there!

Just came in from knitting at my picnic table in 71 degrees – sunny, birds chirping, a mourning dove cooing, a goose flying over (honking) and a bunny about 7 feet from me (he & I kept company the entire time I was out there). SOooooooo nice to be relaxing in the sun!

Not much new here but I wanted to share more recipes, so here ya go!


Pineapple Coconut Loaf Cake

1 stick butter, softened
1 C. sugar
3 eggs
1 tsp. almond extract (could use
2 C. flour
1 tsp. baking powder
1/4 C. milk
1 (20 oz) can crushed pineapple,
drain (save 1/4 C. juice)
1 C. shredded or flaked coconut
2/3 C. powdered sugar
3 T. pineapple juice
1 tsp. vanilla (optional)

In a bowl whisk glaze ingredients &
drizzle over cooled cake.
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray.
In large bowl using elec. mixer,
beat butter, sugar, eggs & extract
until smooth. In another bowl
whisk flour & baking powder; add
to butter mixture along with milk &
drained pineapple – fold in coconut.
Place batter in prepared pan &
bake 60-65 minutes until center
tests done. Cool 10 minutes then
remove from pan. Drizzle glaze
over cake & serve. Makes 1 loaf.

(Optional toppings besides glaze:)
toasted coconut
toasted nuts
powdered sugar

(recipe: thesouthernladycooks.com)

Crockpot Bacon/Mushroom/Egg

1/4 C. butter, melted
8 oz. fresh mushrooms
1/4 C. white onion, chopped
1/2 C. peppers of your choice (poster
used Poblano & Anaheim)
10 eggs, beaten
1 1/4 C. heavy cream
1 C. shredded mozzarella cheese
1 T. minced garlic
1 T. cumin
salt/pepper, to taste
6 slices bacon, cooked crisp/crumbled
10 slices Havarti cheese, divided
In a skillet saute mushrooms, onions
& peppers with 1/4 C. butter – cool.
(If preparing in a browning crockpot
you don’t need to grease the crockpot).

In a bowl mix beaten eggs, heavy
cream, cumin, salt/pepper, garlic,
crumbled bacon, mozz. cheese &
2 slices Havarti cheese(crumbled).

(If using a traditional crockpot; coat
insides with butter. If using a browning
crockpot, it will already be buttered
from the saute step).
Stir mushroom mixture into egg mixture &
pour into crockpot. Cover & cook on High
45 minutes – 3 hours, until eggs are set.
(cooking times vary greatly depending on
how hot your crockpot cooks).
Cover eggs with Havarti cheese & cook
5 minutes more to melt cheese.
Serves 8-10

(recipe: recipesthatcrock.com)

BLT Macaroni Salad

2 C. elbow macaroni, boiled
to al dente (about 8 minutes);
drained & rinsed in cold water
until chilled.
1 1/4 C. mayonnaise
5 tsp. white vinegar
1 1/4 C. celery diced
1 large tomato, diced
5 green onions, finely chopped
1/2 C. shredded Cheddar cheese
1/4 tsp. salt
1/8 tsp. black pepper
1 (16 oz) pkg. bacon, cooked/
Place cooked/cooled macaroni in
large salad bowl. In another bowl
mix mayo, vinegar, celery, tomato,
green onions, Ched. cheese, salt/
black pepper. – stir into cooked/
cooled macaroni until thoroughly
combined. Cover & chill at least
2 hours. Mix cooked/crumbled
bacon into salad & serve.
Serves 12

(recipe; acidrefluxdiettips.org)
Hamburger Soup

1 lb. lean ground beef
1 C. chopped carrots
1 C. chopped celery
1 C. chopped onion
6 cubes beef bouillon
5 C. water
1 (8 oz) can tomato sauce
1 (16 oz) can diced tomatoes
1 tsp. salt
1 (10 oz) pkg. frozen whole
kernel corn
1 tsp. dried basil
3 T. ketchup
In medium skillet brown hamburger
over medium heat; drain.  In large
stockpot combine beef, carrots,
celery, onions, bouillon, water,
tomato sauce, chopped tomatoes,
salt, corn, basil & ketchup – bring
to boil. Reduce heat; simmer at least
1 1/2 hours.

(recipe: acidrefluxdiettips.org)

No-crust Pizza

1 (8 oz) pkg. cream cheese, room
2 eggs
1/4 tsp. black pepper
1 tsp. garlic powder
1/4 C. grated Parmesan cheese

1/2 C. pizza sauce
1 1/2 C. shredded Mozzarella cheese

Other toppings:
cooked/chopped ham
cooked, crumbled sausage
sliced mushrooms
chopped green peppers
garlic powder

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Using elec. mixer, in large bowl
combine cream cheese, eggs, pepper,
garlic powder & Parm. cheese until
combined – spread in prepared pan.
Bake 12-15 minutes until crust is
golden brown. Allow crust to cool
10 minutes then spread pizza sauce
on crust. Top with cheese & toppings;
sprinkle top with garlic powder (if
desired). Bake an additional 8-10
minutes until cheese is melted.

(recipe: forenglishs.com)

Bacon/Cheddar Cheese Muffins

2 1/2 C. self-rising flour*
2 tsp. sugar
2 C. buttermilk **
1 egg
2 T. oil (or bacon drippings)
1 C. sharp Cheddar cheese,
shredded (or whatever cheese you like)
5 slices bacon, cooked crisp/crumbled

Preheat oven 400 degrees F.
Spray 12 muffin cups with nonstick
cooking spray (or line with liners)
In large bowl mix flour, sugar, buttermilk,
& egg with a spoon. Add oil, cheese &
crumbled bacon – mix well & fill muffin
cups about half full. Bake 25-30 minutes
until done & golden brown on top.
Makes 12

*If you don’t have self-rising flour:
(this recipe makes 1 CUP) – you will
have to adjust measurements to make
the above recipe)

1 C. flour
1/2 tsp. salt
1 1/2 tsp. baking powder

Mix together. Equals 1 C. self-rising flour
If you don’t have buttermilk:
in a 2-cup measuring cup add 1 T.
either lemon juice or vinegar. Fill
cup the rest of the way with milk.
Stir & let stand 5 minutes.
Now you have 2 cups ‘soured’ milk,
or buttermilk –

(recipe: thesouthernladycooks.com)

Crockpot Hot Fudge Peanut
Butter Cake

1 1/2 C. packed brown sugar, divided
1 C. flour
6 T. baking cocoa, divided
2 tsp. baking powder
1/2 tsp. salt
1/2 C. milk
2 T. butter, melted
1/2 tsp. vanilla
1 1/2 C. semisweet chocolate (or
peanut butter) chips
1 3/4 C. boiling water
vanilla ice cream – for serving
Spray insides of crockpot with
nonstick cooking spray. In a medium
bowl combine 1 C. brown sugar, flour,
3 T. cocoa, baking powder & salt. In
another large bowl combine milk, butter &
vanilla; stir into dry ingredients just until
combined. Spread evenly into crockpot.
Sprinkle with choc/pb chips. In a bowl
combine remaining brown sugar &
baking cocoa; stir in boiling water &
pour over batter. DO NOT STIR.
Cover * & cook on High about 4 hours
or until a toothpick inserted in center
comes out clean. Allow to set 15
minutes, covered, before serving.
Serve warm with ice cream.
Serves 6-8

*Place a couple layers of paper
towels between crockpot & lid to
absorb moisture while baking

(recipe: thebetterbaker.blogspot.com)

Freezer Taco Rice

3 lb. ground beef/turkey or chicken
3 C. diced onion
3 (1 1/4 oz, ea) pkgs. taco seasoning mix
6 C. cooked white or brown rice
3 (16 oz, ea) cans diced tomatoes
2 (12 oz, ea) pkgs. shredded Mexican-
blend cheese

Brown meat in large skillet over medium
heat; drain. Add onion, taco seasoning,
rice & tomatoes – simmer until thickened,
about 30 minutes. Cool completely.
Package in 3 freezer-safe containers.
Makes 3 containers – each container
serves 4-6

(recipe: gooseberrypatch.com)


Green Chile Cheese Squares

2 C. shredded Monterey or Pepper
Jack cheese
2 C. shredded Cheddar cheese
1 (7 oz) can chopped green chilies,
3/4 C. whole milk
1/2 C. flour
2 large eggs
(Optional: Cajun seasoning &
chopped parsley)

Preheat oven 350 degrees F.
Line a 8 X 8″ baking dish with
parchment paper, leaving an
overhang on edges. In a bowl
combine cheeses & place half
in baking dish. Top with chilies,
then add remaining cheese on
top; gently press into pan. In
a bowl whisk milk & eggs; add
flour & whisk well – drizzle
evenly on top of cheese.
Bake, uncovered, 30 minutes
until lightly browned on top.
Remove & let cool. Garnish
with optional additions, if
desired). Cut into 25 squares.
Best served slightly warm or at
room temp.

For more heat: substitute
pickled jalapeno for half of the
green chilies.
-recipe can be doubled – use
a 9 X 13″ baking dish.

(recipe: deepsouthdish.com)

Apple Pie Bread


2 C. flour
1/4 tsp. salt
1 tsp. baking soda
1/2 C. sugar
1/2 C. butter (8 T/1 stick) melted
1 tsp. vanilla
1/3 C. sour cream
1/2 C. buttermilk
2 eggs
2 C. peeled/shredded apples
(poster used Red Delicious)


1/2 C. brown sugar
1 tsp. cinnamon
1 C. chopped nuts (pecans or walnuts)
3/4 C. raisins


3/4 C. powdered sugar
3 T. milk (more or less)
1/2 tsp. vanilla
Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with nonstick
cooking spray.

In large bowl mix flour, salt & baking
soda; add sugar, melted butter, vanilla,
sour cream, buttermilk & eggs – mix well
using a spoon. Fold in shredded apples &
pour into prepared pan.

In a bowl mix together swirl ingredients;
spread over batter. Using a knife, swirl
into batter.
Bake 65-70 minutes; test for doneness
using a toothpick inserted into center
of bread – if it comes out clean, it’s done.
Let cool 10-15 minutes then remove
from pan.

In small bowl mix ingredients until
consistency to drizzle; drizzle over
bread once cooled. Makes 1 loaf

NOTE: You can freeze this bread or
reheat it. It keeps well for several days
in a cool, dry place or refrigerated.

(recipe: thesouthernladycooks.com)


Happy Saturday!



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.

(recipe: allrecipes.com)

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.

(recipe: dinneratthezoo.com)
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

(recipe: tasteofhome.com)

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.

(recipe: recipesthatcrock.com)

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

(recipe: thecountrycook.net)
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.

(recipe: thesouthernladycooks.com)

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

(recipe: recipesthatcrock.com)

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

(recipe: forenglishs.com)


I hope you are all well and adjusting

to all this ‘virus’ stuff.





And we’re back to Friday – again

This has been quite the week – crazy stuff, sudden drop-in visits, etc. My Kroger order-on-line & have them deliver (first & only time I’m going to do that!) worked – sort of. Kroger notified me that the order would be delivered between 4-6 p.m. Weds. NO call ahead – nothing until youngest son came in yelling: “Mom! The groceries are here – piled in front of the porch door so I couldn’t even get the door open!” This was sometime around 5 p.m. – NO idea how long they’d been there! Got them unpacked – no receipt – NO idea the total cost; with LOTS of substitutions! (You can put in, under each item, if you want a substitution or not) – well, this order was a bit of a surprise, to say the least. (son kept telling me to quit complaining – the employees did the best they could – sigh). Goofy thing? The BILL has not shown up on either of my bank accounts so I STILL have no idea how much they cost! Another funny thing: went on my emails a little later and got a KROGER SURVEY asking if I’d like to rate my delivery transaction. I did, thought I was pretty fair in my rating (forgot to note that there was no receipt with the order). Guess I’ll just stick to ordering on line, picking up at the store. (NOTE: for now, we’re VERY well stocked!) Will need a few things like Kleenex, paper towels, toilet paper – you can’t order those on line) but we’re good.

Today we got a phone call letting us know that our nephew would be stopping by on his drive home from college. He’s gone to college in Michigan for 4 years (about 4 hours away) & is finally driving home (he lives in Florida with his parents). It was nice seeing him (have only seen him maybe twice in the past 4 years). With all the Covid 19 warnings, we met him in our driveway & kept the required 6 feet away; he stayed about 15 minutes but it was nice to SEE him! (too bad we couldn’t give him a hug!).

OH! On the covid-front – our governor just implemented another 2 weeks Stay At Home order, now going to May 15th. (personally, I’ve been projecting we’ll be stuck like this until June – we’ll see.) Like I quoted my oldest son saying: “Each day seems to melt into the next”. Oh well, at least we’re SAFE, HEALTHY and not starving, suffering, etc. HOW ARE YOU doing?

Lots of interesting recipes coming in – some easy soups, too –


Oatmeal Raisin Swirl Bread

2 C. flour
1 tsp. baking powder
1 tsp. baking soda
1 C. quick-cooking oats
1/2 tsp. salt
1/2 C. granulated sugar
2 eggs
1 C. buttermilk*
1/4 C. sour cream
1/2 C. butter, melted (1 stick/8 T.)
1 tsp. vanilla
3/4 – 1 C. raisins

1/2 C. brown sugar
1 tsp. cinnamon
1/4 tsp. nutmeg
1/2 C. nut pieces (pecans or walnuts,

3/4 C. powdered sugar
3-4 T. milk
1/2 tsp. vanilla

Preheat oven 350 degrees F.
Spray a 9 X 5″ loaf pan with
nonstick cooking spray.
In large bowl whisk flour, baking powder,
baking soda, oats & salt. In another bowl
using elec. mixer cream sugar & eggs; add
buttermilk, sour cream, melted butter &
vanilla – combine with flour mixture –
mix well. Fold in raisins & pour batter
into prepared pan. In a bowl mix
Swirl & spread over top – cut it into
batter using a knife until swirled throughout
the mixture.
Bake 65 – 70 minutes until center tests done.

In a bowl mix together Glaze & drizzle over
cooled bread. Makes 1 loaf

(recipe: thesouthernladycooks.com)
Chicken & Zucchini Stir Fry
(with rice)

Stir Fry:

3 chicken breasts, cut into bite-sized
4 T. olive oil
salt/pepper, to taste
2 small zucchini, cut into 1/4″ slices
2 small yellow summer squash, cut into
1/4″ slices
1 medium onion, sliced into 1/4″ rings


3/4 C. sweet chili sauce*
3 T. soy sauce
1 T. rice wine vinegar
2 T. honey
1 T. cornstarch
1 T. cold water
Cooked white or brown rice
to serve 6
Heat large, deep skillet over medium-high
heat. Add 2 T. olive oil – allow to heat through.
Add chicken & sprinkle with salt/pepper –
cook, stirring only occasionally until the
outsides are golden brown – remove to a
plate, cover.
Add 2 T. more olive oil to skillet-heat through
& add vegetables. Cook over medium-high
heat until crisp-tender.
In small saucepan add all sauce ingredients;
whisk to combine & heat until thick &
bubbly (should take only a few minutes)
When veggies are cooked, add chicken
back into pan & pour sauce over top;
stir to combine. Serve immediately over
cooked white or brown rice.
Serves 6

*You can find sweet chili sauce in the
Asian aisle of the grocery store

(recipe: jamiecooksitup.net)

Crockpot 3-Ingredient Chicken & Gravy

4-6 boneless skinless chicken thighs
(frozen is OK)
1 packet onion soup mix
1 (13.75 oz) can cream of mushroom soup

Place chicken thighs in crockpot – sprinkle
onion soup mix on top. Spoon soup over top.
Cover & cook on Low 4-6 hours. Remove lid;
shred chicken. Serve over cooked rice, cooked
noodles or mashed potatoes. Serves 4

(recipe: 365daysofcrockpot.com)

Crockpot Reuben Casserole

1 T. butter
1 medium yellow onion, diced
1 medium green bell pepper, diced
1 T. vegetable oil
1 (20 oz) -pkg. refrigerated shredded
hashbrown potatoes
1 (8 oz) can sauerkraut, drained/
1 lb. corned beef, diced
1 (20 oz) jar alfredo sauce
6 oz. shredded Swiss cheese

In large skillet saute onions & pepper
in butter until softened & onions are
translucent – place in crockpot.
In same skillet add 1 T. vegetable oil
& add potatoes – cook until slightly
browned & place in crockpot.
Add sauerkraut, corned beef, alfredo sauce &
cheese – stir well to combine.
Cover & cook on Low 2-3 hours until
potatoes are fully cooked & casserole
is slightly bubbling around the edges.
Serves 8

(recipe: crockpotladies.com)

Baked Mustaccioli
(baked cheesy pasta)

1 (16 oz) box rigatoni pasta
1 lb. ground beef
1 large onion, chopped
2 cloves garlic, minced
1 (24 oz) jar spaghetti sauce
1 (14.5 oz) can diced or petite
diced tomatoes
1/2 tsp. Italian seasoning
1/2 tsp. salt
2 C. (about 8 oz) shredded
mozzarella cheese
1/2 C. (about 2 oz) shredded
Parmesan cheese

Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
Cook pasta accordg. to pkg. directions;
drain. In large skillet over medium-high
heat, cook gr. beef – drain. Reduce heat
to medium; add onion & garlic & cook
until onion is just tender, about 3 minutes.
Add spag. sauce, diced tomatoes & juice,
Ital. seasoning & salt – stir to combine. Heat
until mixture just begins to bubble; remove
from heat. Add cooked pasta & stir to
combine until pasta is coated with sauce.
Layer half the mixture in prepared dish;
top with half mozz. & Parm. cheese – spoon
remaining mixture on top & top with
remaining cheeses. Bake 25-30 minutes
until cheese is melted. Let stand 5-10
minutes before serving. Serves 8-10

-You can substitute penne or ziti
pasta (or any other pasta you like)
-you can substitute Ital. sausage
for gr. beef (or a combination of both)

(recipe: thekitchenismyplayground.com)

Sheet Pan Biscuits w/Bacon/Cheddar &
  (Makes 12 biscuits)

1/4 lb. (about 4) thick slices bacon, coarsely
4 C. flour (plus additional for dusting surface &
cutting dough)
1 T. baking powder
1 tsp. baking soda
1 tsp. cayenne pepper
2 tsp. kosher salt
1 C. cold, unsalted butter, cut into small cubes
2 C. slightly packed, coarsely grated Cheddar
1/3 C. finely chopped chives
2 T. packed thyme leaves
1 1/2 C. cold buttermilk, well-shaken
1/4 C. maple syrup, divided
ground black pepper
Preheat oven 425 degrees F.
In medium skillet over medium-high
heat add bacon – cook, stirring, until
bacon is crisp & fat is rendered, about
7 minutes. Remove bacon to paper towel-
lined plate.
Brush a 9″ X 13″ quarter sheet pan with the
bacon fat from skillet & line sheet with
parchment paper – brush paper with more
bacon fat. Reserve remaining bacon fat.

In large bowl combine flour, baking powder,
baking soda, cayenne & salt. Add butter –
using pastry blender or 2 knives, cut butter
into flour until butter is pea-sized. Using your
hands, break up butter into smaller pieces &
incorporate flour until mixture resembles
coarse meal. Add Cheddar, chives, thyme &
bacon – mix to incorporate.

In a bowl combine buttermilk, 1 T. reserved
bacon fat, 2 T. maple syrup – add wet
ingredients to dry & mix just to incorporate.
Lightly dust work surface with flour & turn
out dough onto surface. Knead 2-3 times
until dough sticks together – do not over

Pat dough into a 7″ x 11″ rectangle about
1 inch thick, using flour under surface to
prevent sticking. Using a floured knife,
cut dough into 12 squares, 3 X 4 inches ea.
Place squares on prepared sheet, spacing
closely together but not touching.

In small bowl combine 1 T. reserved bacon
fat with 2 T. maple syrup – brush tops of
biscuits with mixture & sprinkle tops with
salt & black pepper. Bake 25-30 minutes
until tops are golden brown & biscuits are
just baked through. NOTE: tent biscuits with
foil if tops are browning too fast.
Remove from oven & let cool slightly before
serving. Makes 12 biscuits

(recipe: food.com)

Apple Pie Egg Rolls

2 T. butter
3 C. apples, peeled/cored/diced
1/4 C. brown sugar
1/2 tsp. cinnamon
10-12 egg roll wrappers *

oil, for frying
powdered sugar, for dusting
caramel sauce – for dipping
(like an ice cream sauce – heated)
In medium pan melt butter; add
apples, brown sugar & cinnamon.
Cook over medium-high heat, stirring
often until apples are tender – pour
into a bowl & refrigerate until cool,
about 30 minutes.

Remove egg roll wrappers from pkg.
& place 2 heaping tablespoons of
apple filling in center of each roll.
Wet edges with water & roll up to
seal edges – use a dab of water to
secure the tip of the wrapper –
repeat with remaining ingredients.

Line a plate with paper towels
In skillet, preheat oil to 350 degrees F.
Fry each egg roll about 4-5 minutes
until brown & crispy & place on
paper towel-lined plate. Dust tops
with powdered sugar & serve with
a caramel sauce.
Preheat oven 375 degrees F.
Place egg rolls on a greased baking
sheet (or use parchment paper)
Bake 20-25 minutes until golden
brown. Brush a bit of melted butter
(or use butter spray) on each; dust
with powdered sugar & serve
with caramel sauce.

*You can usually find egg roll wrappers
in the refrigerated section of the fruit/
vegetable section

(recipe: 07recipes.com)

Pina Colada Fluff

1 (3.4 oz) box instant vanilla
pudding mix
1 (20 oz) can crushed pineapple
1 (8 oz) tub Cool Whip, thawed
1 tsp. rum extract
2 C. miniature marshmallows
1 C. shredded sweetened coconut
1/2 C. chopped nuts

In large bowl combine pudding mix &
crushed pineapple (undrained) – stir
until completely combined. Fold in
Cool Whip, rum extract, marshmallows,
coconut & nuts. Chill until ready to serve.
Serves 8

(recipe:  momontimeout.com)


Try to stay safe & healthy!



Life is Good!

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

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

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

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

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


Apple Pie Skillet Biscuits

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

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

*Substitute: a dash of cinnamon, nutmeg &

(recipe: deepsouthdish.com)

Mini Breakfast Cheddar/Broccoli/
Bacon Quiches

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

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

(recipe: campbells.com)
Walking Taco Casserole

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

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

Layer in following order:
meat mixture
shredded cheese

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

(recipe: 99easyrecipes.com)

Crockpot Spaghetti Squash w/Meatballs

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

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

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

(recipe: recipesthatcrock.com)

Skillet Lasagna w/ Home made
tomato sauce

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

(Makes 2 3/4 C. sauce)

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

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

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

(recipe: cbc.ca/life etc.)

Crockpot Italian Wedding Soup

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

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

(recipe: recipesthatcrock.com)

30-Minute Skillet Chicken Cordon Bleu

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

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

(recipe: jamiecooksitup.net)

Brown Sugar Pie

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

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

(recipe: thesouthernladycooks.com)



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



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

We made it for another week!

Things are going well at my house; we’re all healthy and not suffering from lack of food. I started another baby blanket – this time I decided to try to use up some of the many ‘little bits’ of baby yarn I have (not enough to make something big but still useful). I’m really happy with how it’s coming out – have sent a picture to several of my friends and the general response is they love all the colors; I’ll show you when it’s done.

On the food ordering scene it’s a long story. I’ll sum it up by saying someone hacked my credit card to the tune of $193.93 by charging things to a Kroger & CVS 45 minutes from where I live. I have never BEEN to that city before so called the bank – they cancelled the card & are issuing me a new one. That’s good EXCEPT my current Kroger order was charged on that card! After 53 minutes on hold at Kroger it turns out once you hit the SUBMIT bar on the order, whatever you used to pay for the items is LOCKED IN – no changing it. There went our Monday groceries coming! Had to go back into the order-on-line site & re-order all my groceries (I’m learning – now I write down each item so I have a reference, both for me AND for a check off when the groceries arrive.) This time there were (again) no pick up slots for a week+ . . . I did the next-best-thing and hit DELIVERY. It’s $9.99 but at least we get the groceries this coming Weds. between 4-6 p.m. Sometimes ya just gotta do what ya gotta do – right?

I’ve been seeing some interesting recipes, some using basic ingredients so I’m going to try to submit some here for you (not all of them are like that, but some).


Chocolate Cobbler

1 C. self-rising flour*
3/4 C. sugar
2 T. cocoa powder
1/2 C. milk
1 tsp. vanilla
2 T. vegetable oil

3/4 C. brown sugar
1/4 C. cocoa powder
1 3/4 C. hot water

Preheat oven 350 degrees F.
Spray an 8 X 8″ baking dish with
nonstick cooking spray.
In medium bowl mix flour, sugar &
cocoa (BATTER). Add milk, vanilla &
oil – mix well until it becomes a thick
brownie-like batter – pour into
prepared pan.
In separate bowl mix topping ingredients &
sprinkle over batter. VERY slowly, pour
hot water over dry mixture & batter.
(don’t stir)
Bake 40-45 minutes.

*NOTE: if you don’t have self-rising flour:
Mix 1 C. all-purpose flour, 1/2 tsp. salt &
1 1/2 tsp. baking powder = 1 C. self-rising.

(recipe: southernplate.com)

Baked Cheese & Broccoli Patties

2 tsp. vegetable oil
2 cloves garlic, minced
1/2 onion, chopped
1 (12 oz) bag frozen broccoli, thawed
3/4 C. Panko bread crumbs
1/2 C. sharp Cheddar cheese, shredded
1/3 C. Parmesan cheese, shredded
2 eggs, beaten
salt/pepper, to taste

Preheat oven 400 degrees F.
Line a baking sheet with foil then
lightly spray with nonstick cooking
spray. In a small pan over medium
heat, heat oil. Add garlic & onions;
season with salt/pepper & saute
until onions & garlic are tender.
Set aside to cool.
Place thawed broccoli on a kitchen
towel – wrap towel around broccoli &
squeeze out excess moisture. Place
broccoli in large bowl & add onion/
garlic – mix gently. To same bowl add
Panko, cheeses, eggs, salt/pepper –
mix & form into patties then place
on prepared baking sheet.
Bake 15 minutes; flip patties &
bake another 15 minutes until brown &
crispy. Makes 8  patties

(recipe: mama’s favorite recipes – FB)
Pan-fried Potatoes

5 medium russet potatoes, sliced*
3 T. vegetable oil
1/2 onion, chopped or sliced
1/2 tsp. salt
1/2 tsp. black pepper

Place oil in large skillet (poster uses cast iron)
& heat to medium-high heat.
Add potatoes to skillet; cover skillet with lid &
cook 10-15 minutes until browned & about
half-way cooked. Season liberally with salt/pepper.
(if you don’t want to use onions, you can use onion
powder and/or garlic powder).
Add onions & cook an additional 10 minutes
without the lid. Stir occasionally until potatoes are
cooked through. You know when they’re fully
cooked when they become more translucent &
golden/crispy. Serves 6

*Poster randomly peels potatoes then thinly
slices them

NOTE: Make sure you don’t add onions until
halfway point – if you add them too early
you will have burnt onions

(recipe: eatingonadime.com)

Romano Chicken for Two

2 chicken breasts
1/2 C. flour
2 T. Romano cheese (can use
Kraft in a jar)
salt/pepper, to taste
1 egg, beaten
2 tsp. water
Pound chicken to about 1/2″ thick.
Heat a skillet on medium-high heat;
add a little oil.
In small bowl whisk egg & water.
In a shallow pan (like a pie pan) or
a zip-lock bag, add flour, salt/pepper
& coat chicken lightly. Dip in egg
& cover with Romano cheese – place
in skillet – cook until golden brown.
Serves 2

Can be served with spaghetti sauce
(or) Alfredo sauce & cooked spaghetti

(recipe: copykat.com)

Crockpot Sticky Chicken

3/4 C. brown sugar, divided
1/4 C. soy sauce, divided
1 tsp. ground ginger
1 tsp. minced garlic
1/4 tsp. cayenne pepper
4 lb. chicken thighs
1 (6 oz) can tomato paste
1/8 C. water

In large bowl combine 1/4 C. brown sugar,
2 T. soy sauce, 4 oz. tomato paste, ginger,
minced garlic & cayenne. Place chicken in
crockpot & pour bowl ingredients on top.
Cover & cook on Low 4 hours until chicken
is done. Remove chicken when cooked &
place in a baking dish.

Preheat oven broiler
In small bowl combine remaining tomato
paste, 1/2 C. brown sugar, water & soy
sauce – brush over chicken & broil about
5 minutes. Serve immediately. Serves 6

(recipe: eatingonandime.com)

Crockpot Corn Chowder

32 oz. chicken broth
1 (15 oz) can cream-style corn
1 (15 oz) can whole kernel corn, drained
4 C. diced Yukon Gold potatoes (about 1 lb)
1/2 C. diced white onion
1 red bell pepper, diced
3/4 tsp. dried thyme
1/4 tsp. black pepper
16 oz. bacon, sliced – cooked/drained

Add at end of recipe:
1 C. heavy cream
salt, to taste

Place all ingredients in crockpot except
cream. Cover & cook on High 4 hours
(or) Low 8 hours. When cooking time is
done, stir in cream. Adjust salt, if needed.
Serves 8

You can use ham, turkey bacon, or cooked
ground sausage instead of bacon

You can freeze leftovers – Place chowder in
freezer containers or ziplock freezer bags.
Freeze up to 3 months. Thaw in fridge
for about 24 hours before heating. Warm
in microwave or on stovetop

(recipe: themagicalslowcooker.com)

Chicken & Wild Rice Casserole

1 box (Uncle Ben’s) Long Grain Wild
Rice mix (6 oz)
10-12 oz. can chicken, drained
1 (15 oz) can green beans, drained
1 (10 oz) can cream of mushroom
1 tsp. onion powder (optional)
1/2 C. sliced almonds

Preheat oven 350 degrees F.
Cook rice accordg. to pkg. directions
in pot large enough to mix casserole in.
Once rice is cooked, stir in rest of
ingredients until well combined –
spoon into pie plate or casserole dish.
Bake 20-30 minutes until heated
through & bubbly. Serve warm.
Serves 4

(recipe: southernplate.com)

Quick & Easy Biscuit Rolls

1 C. self-rising flour*
1/2 C. milk
2 T. mayonnaise

Preheat oven 400 degrees F.
Spray 6 muffin cups with
nonstick cooking spray (or use liners).
In bowl mix flour & milk – stir well.
Add mayo; stir until mixed & spoon
into prepared muffin tins, filling
1/2 full.
Bake 10-12 minutes until golden.
(Recipe can be doubled to make 12.)

*NOTE: if you don’t have self-rising flour:
Mix 1 C. all-purpose flour, 1/2 tsp. salt &
1 1/2 tsp. baking powder = 1 C. self-rising.

(recipe: gooseberrypatch.com)
Peanut Butter Apple Crisp

1 C. flour
1 1/2 C. brown sugar, packed
1 tsp. cinnamon
3/4 C. creamy peanut butter
1/3 C. butter, softened
6-8 tart apples, peeled/cored/
sliced thin
2 T. lemon juice
1 tsp. lemon zest

Optional: serve with vanilla ice cream
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray. In a bowl
combine flour, brown sugar &
cinnamon. Cut in peanut butter &
butter until mixture resembles coarse
crumbs. Arrange apple slices in prepared
pan & sprinkle with lemon juice & zest.
Top apples with crumb mixture.
Bake 35-45 minutes.
Serve warm, topped with ice cream,
if desired.
Serves 10-12

(recipe: gooseberrypatch.com)


Hope you are all well & ‘enduring’ during this.



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.

(recipe: thesouthernladycooks.com)
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

(recipe: 99easyrecipes.com)
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

(recipe: 99easyrecipes.com)

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

(recipe: recipesthatcrock.com)

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

(recipe: thecountrycook.com)

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: cbc.ca/life – 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

(recipe: recipesthatcrock.com)

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

(recipe: tasteofhome.com)


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