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What's for dinner? 2020

Started by so_P_bubble, February 18, 2020, 04:59:38 AM

Previous topic - Next topic


If you can't get to Louisiana for Mardi Gras this year, making a homemade king cake is the next best thing.

By Southern Living Editors  Updated on February 15, 2023

Active Time: 30 mins Rise Time: 2 hrs 15 mins Bake Time: 25 mins Cool Time: 30 mins Total Time:
3 hrs 40 mins Yield: 1 king cake

This iconic treat might seem intimidating, but once you let the yeast dough rise, the good times roll together quickly.

Similar to coffee cake, king cake is as rich in tradition and history as it is in color and taste. Trademark decorations—sanding sugars in the royal colors of purple (justice), green (faith), and gold (power)—honor the three kings who visited the Christ child on Epiphany, the 12th day after Christmas.

Also known as King's Day, Mardi Gras marks the start of merrymaking that continues until the grand finale on Fat Tuesday, the day before Ash Wednesday.

While it's made in the traditional ring shape, this classic Mardi Gras King Cake recipe doesn't need braiding or filling. It's topped with simple powdered sugar, lemon juice, and water glaze, and sprinkled with sanding sugar as you'd traditionally see on the streets of New Orleans.

Instead of hiding a plastic baby inside, you can use a pecan half or a dried bean for an all-natural option. Per tradition, if you end up with the pecan (or baby) you get to be in charge of bringing the King Cake to the next Mardi Gras party.



½ cup warm water (105°F to 115°F)

2 (¼-oz.) package active dry yeast

½ cup plus 2 tsp. granulated sugar, divided

2 teaspoons table salt

1 teaspoon ground nutmeg

1 teaspoon lemon zest (from 1 lemon)

4 - 5 cups all-purpose flour, plus more for work surface

4 large egg yolks

½ cup warm milk (105°F to 115°F)

½ cup (4 oz.) unsalted butter, melted

Cooking spray

½ cup finely chopped candied citron (optional)

Unsalted butter, for baking sheet

1 pecan half or uncooked dried bean


2 cups powdered sugar, sifted

2 tablespoons fresh lemon juice (from 1 lemon)

2 tablespoons water

Additional Ingredient

Purple, green, and gold sanding sugar


Prepare the Cake: Stir together warm water (105°F to 115°F), yeast, and 2 teaspoons of the sugar in a small bowl; set in a warm place until foamy, about 5 minutes.

Beat salt, nutmeg, zest, 4 cups of the flour, and remaining ½ cup sugar in a stand mixer fitted with a paddle attachment on medium-high speed until combined, about 30 seconds.

Add egg yolks, warm milk, melted butter, and yeast mixture; beat on medium-high speed until smooth, about 1 minute.

Turn dough out onto a lightly floured work surface; knead in up to remaining 1 cup flour, ⅓ cup at a time, until dough is no longer sticky.

Continue kneading until dough is smooth and elastic, about 10 minutes.

Place dough in a bowl coated with cooking spray, turning to grease top.

Cover and let rise in a warm place (85°F) free from drafts until doubled in bulk, about 1½ hours.

Punch down dough, and place on a lightly floured work surface. (If desired, sprinkle with candied citron; knead until citron is evenly distributed.) Shape dough into a cylinder 30 inches long.

Place dough cylinder on a buttered baking sheet; shape into a ring, pinching ends together to seal. Press pecan half gently into dough ring from underside of dough so it is completely hidden inside the dough. Cover and let rise in a warm place until doubled in bulk, about 45 minutes. Meanwhile, preheat oven to 350°F.

Bake Cake in preheated oven until golden brown, 25 to 30 minutes. Let cool on baking sheet 30 minutes.

Prepare the Glaze: Stir together powdered sugar, lemon juice, and water in a small bowl until smooth.

Drizzle Cake with Glaze.

Sprinkle with sanding sugar, alternating colors.

One reviewer preferred the second cake, listed below.


Praline-Cream Cheese King Cake

A sweet twist.
By Pam Lolley  Updated on December 13, 2021

Active Time: 45 mins Rise Time: 2 hrs Bake Time: 25 mins Cool Time: 1 hrs 45 mins Total Time: 5 hrs
Yield: 2 cakes



1 (16-oz.) container sour cream

¼ cup butter

1 teaspoon salt

⅓ cup plus 1 Tbsp. granulated sugar, divided

2 (¼-oz.) envelopes active dry yeast

½ cup warm water (100°F to 110°F)

2 large eggs, lightly beaten

6 ¾ cups bread flour, divided

Praline-Cream Cheese Filling

2 (8-oz.) package cream cheese, softened

½ cup granulated sugar

¼ cup packed dark brown sugar

2 teaspoons ground cinnamon

2 teaspoons vanilla extract

1 large egg

1 cup finely chopped toasted pecans, divided

Creamy Vanilla Glaze

3 cups (about 12 oz.) powdered sugar

3 tablespoons butter, melted

2 teaspoons vanilla extract

3 - 4 tablespoons whole milk

Additional Ingredients

Purple, green, and gold/yellow sparkling sugars


Prepare the Dough: Combine sour cream, butter, salt, and ⅓ cup of the sugar in a saucepan over medium-low. Cook, stirring, until butter melts, 5 minutes. Remove from heat; cool to 100°F to 110°F, 15 minutes.

Stir together yeast, water, and remaining 1 tablespoon granulated sugar in a 1-cup glass measuring cup; let stand 5 minutes.

Combine sour cream mixture, yeast mixture, 2 eggs, and 2 cups of the flour in the bowl of a heavy-duty electric stand mixer fitted with paddle attachment. Beat at medium speed until smooth, 1 minute. Reduce speed to low; gradually add 4 cups of the flour, beating until Dough forms.

Turn out onto a surface dusted with ¼ cup of the flour. Knead, gradually adding remaining ½ cup flour, 2 tablespoons at a time, until smooth and elastic, about 10 minutes. (It should be tacky but release easily from surface.) Place in a well-greased bowl; turn to grease top. Cover; let rise in a warm place (85°F) until doubled in bulk, 45 minutes to 1 hour.

Prepare the Praline-Cream Cheese Filling: Beat cream cheese, sugars, cinnamon, and vanilla with an electric mixer on medium speed until smooth. Beat in egg.

Prepare the baked cakes:

Gently punch Dough down; divide in half. On a lightly floured surface, roll 1 portion into a 22- x 12-inch rectangle (keep remaining portion covered). Spread half of the filling over rectangle, leaving a 1-inch border. Sprinkle with ½ cup of the pecans. Starting at 1 long side, carefully roll up rectangle in a jelly-roll fashion. Place, seam side down, on a large parchment paper-lined baking sheet. Bring ends of roll together to form a ring. Moisten ends with water; pinch together to seal. Repeat with second portion and remaining filling and pecans. Cover; let rise in a warm place (85°F) until doubled in bulk, 45 minutes to 1 hour.

Preheat oven to 350°F. Uncover Dough rings, and bake in preheated oven until deep golden brown and done, about 25 minutes. Cool cakes completely on pans set on wire racks, about 1 ½ hours.

Prepare the Creamy Vanilla Glaze: Stir together powdered sugar, melted butter, and vanilla. Stir in 3 tablespoons milk. Add additional milk, 1 teaspoon at a time, until pourable but still opaque. Pour evenly over cakes; sprinkle with sparkling sugars, alternating colors to form bands.

One reviewer wrote in part, This is a fool proof recipe I've made many times. Great filling and it makes 2. I've mixed lemon curd with cream cheese for a filling option and it's great too.


Traditional French Cassoulet
A meaty stew of poultry, sausage, pork, and beans, all under a rich, dark brown crust.
by J. Kenji López-Alt Updated Nov. 19, 2022

Why it works; Soaking the beans in salted water overnight helps keep them tender as they cook.
Offering the option to use chicken in place of the traditional duck makes this an easier at-home dish.
Adding gelatin to thin stock helps it form a better crust on the casserole as it bakes.

Recipe Facts

Prep: 10 mins Cook: 4 hrs Active: 60 mins Soaking Time: 8 hrs Total: 12 hrs 10 mins 6 to 8 servings


1 pound (454g) dried cannellini beans
3 tablespoons (27g) Diamond Crystal kosher salt; for table salt, use half as much by volume or the same weight
5 cups (1.2L) homemade or store-bought unsalted chicken stock, divided (see notes)
3 packets unflavored gelatin (3/4 ounce; 21g), such as Knox (optional, see notes)
2 tablespoons (30ml) duck fat (optional)
8 ounces (227g) salt pork, cut into 3/4-inch cubes (about 1 1/4 cups)
8 ounces (227g) boneless pork shoulder, cut into 1-inch cubes
4 skin-on, bone-in chicken thighs, optional 4 fresh duck legs, or 4 prepared duck confit legs
Freshly ground black pepper
1 pound (454g) garlic sausage (divided into 2-4 segments, if sausage is large)
1 large onion (12 ounces; 340g), finely diced (about 1 1/2 cups)
1 carrot (4 ounces;113g), unpeeled and cut into 3-inch sections
2 ribs celery (6 1/2 ounces; 188g), cut into 3-inch sections
1 whole head garlic (2 3/4 ounces; 80g)
4 sprigs flat-leaf parsley
2 bay leaves
6 cloves

In a large bowl, cover beans with 3 quarts (2.8L) water and add salt. Stir to combine, then let stand at room temperature overnight. Drain and rinse beans; set aside.

Adjust oven rack to lower-middle position and preheat oven to 325°F (160°C). Place 4 cups (946ml) stock in a large liquid measuring cup and sprinkle gelatin, if using, over top. Set aside. In a large Dutch oven, heat duck fat (if using), salt pork, and pork shoulder and cook over high heat, stirring occasionally, until browned all over, about 9 minutes (if not using duck fat, cook pork with no additional fat). Using a slotted spoon, transfer to a large bowl, leaving rendered fat in Dutch oven, and set aside.

Season chicken thighs or duck confit with pepper (do not add salt) and place skin side down in Dutch oven. Cook without moving until well-browned, 6 to 8 minutes. Transfer to a plate and let cool to room temperature.

Add sausages to Dutch oven and cook, turning occasionally, until well-browned, about 2 minutes per side. Transfer to bowl with salt pork. Drain all but 2 tablespoons fat from pot.

Add onions to Dutch oven and cook, stirring and scraping up browned bits from bottom of pot, until onions are translucent but not browned, about 4 minutes. Add drained beans, carrot, celery, garlic, parsley, bay leaves, cloves, and stock/gelatin mixture. Bring to a simmer over high heat. Reduce to low, cover Dutch oven, and cook until beans are slightly softened but retain a bite, about 20 minutes.

Cover cooled chicken or duck and transfer to refrigerator. Using tongs, remove carrots, celery, parsley, bay leaves, and cloves from pot and discard. Add pork and sausages to pot and stir to incorporate. Beans should be almost completely submerged. Transfer to oven and cook, uncovered, adding remaining 1 cup (237ml) stock halfway through by pouring it carefully down side of pot as necessary to keep beans mostly covered, until a thin crust forms on top, about 1 hour 30 minutes.

Break crust with a spoon and shake pot gently to redistribute. Nestle chicken or duck into the Dutch oven, skin side up. Return to oven and continue cooking, stopping to break and shake crust every 30 minutes, until crust is deep brown and thick, an additional 1 hour 30 minutes. Serve immediately.

Special Equipment
Dutch oven


If you are using homemade chicken stock that already has lots of gelatin (i.e., it should thicken and gel when chilled), you can omit the unflavored gelatin here; if your stock is store-bought, or if it's homemade but watery even when chilled, the unflavored gelatin is an essential ingredient.

Make sure not to use a salted, or even low-sodium, chicken broth, especially if opting for duck confit, lest the dish end up too salty.


Apple-Cherry Dump Cake

You can't make dessert any easier than a dump cake recipe. Fruit lovers will have to try this version with chopped apples, tart cherries, and apple pie spice.
By BHG Test Kitchen  Published on October 30, 2017

Prep Time: 20 mins Slow Cook Time: 2 hrs 15 mins Cool Time: 10 mins Total Time: 2 hrs 45 mins Servings: 12


Nonstick cooking spray

1 cup plain yogurt

½ cup milk

1 egg

3 tablespoon butter, melted

1 teaspoon vanilla

1 ¾ cup all-purpose flour

½ cup sugar

1 teaspoon baking soda

1 teaspoon apple pie spice

½ teaspoon salt

1 cup chopped apples

½ cup chopped walnuts, toasted*

½ cup dried tart cherries

Ice cream (optional)**


Lightly coat a 3 1/2- or 4-qt. slow cooker with cooking spray. In a large bowl combine yogurt, milk, egg, melted butter, and vanilla. Stir in next five ingredients (through salt). Stir in apples, walnuts, and cherries. Spoon batter into prepared cooker.

Cover and cook on low 2 1/4 to 2 3/4 hours or until cake registers 190°F to 200°F and center appears nearly set, giving crockery liner a half-turn halfway through, if possible.

Turn off cooker. If possible, remove crockery liner from cooker. Cool, uncovered, 10 minutes. Remove cake; cool completely on a wire rack. If desired, serve with ice cream.

To toast nuts, preheat oven to 350°F. Spread nuts in a shallow baking pan. Bake 5 to 10 minutes or until light brown, watching carefully and stirring once or twice.

**Ice cream options
Black Walnut Ice CreamCherry-Vanilla Ice CreamCaramel Ice Cream


Easy Italian-Style Baked Chicken
By Diana Rattray Updated on 08/29/21

This delicious and easy baked chicken recipe is a simple Parmesan- and breadcrumb-coated chicken with a surprising and tasty butter and Italian dressing drizzle. For extra flavor, use garlic-seasoned or Italian-seasoned breadcrumbs, or feel free to add some garlic powder or granulated garlic to the breadcrumb coating mix to amplify the flavor.

Make this baked chicken for any night of the week when you want a little bit of hands-off time to do other things while it bakes, or prepare it on the weekend. You can serve it any number of ways, whether that's alongside something like a baked potato or steamed broccoli. It also goes well with cooked rice or angel hair pasta with a little marinara. This dish tastes great served alongside a very simple tossed salad or sliced fresh tomatoes.

Prep: 20 mins Cook: 45 mins Total: 65 mins  Servings: 4  Yield: 4 chicken breasts


4 boneless, skinless chicken breasts, halved
3 large eggs
1 cup grated Parmesan cheese
1 cup fine dry Italian breadcrumbs
1/4 cup Italian salad dressing
1/4 cup butter, melted

Steps to Make It

Gather the ingredients. Preheat the oven to 350 F.
Pat the chicken breasts dry with paper towels.
In a medium bowl, whisk the eggs.
In a separate bowl, combine the cheese and breadcrumbs.
Dip the chicken breasts into the beaten eggs.
Coat the chicken thoroughly with the breadcrumb mixture.
Place the breaded chicken on a greased baking sheet.
Drizzle with salad dressing, then the melted butter.
Bake for 45 minutes, flipping halfway through, or until the crust is golden brown. The safe minimum internal temperature for chicken is 165 F. Serve and enjoy.

How to Store and Freeze Italian-Style Baked Chicken

Leftover chicken will keep for three to five days if stored in the refrigerator in a covered container. Then, reheat it in the oven tented with foil to keep it from drying out, or use it cold on top of salads. Wrap any leftover chicken in foil and then freeze in a zip-close freezer bag for three to four months.


You can fry this breaded chicken in a sauté pan with oil if you'd like a faster preparation and really want the crunch and crisp of a pan-fried chicken breast.
You can also cook it in the air fryer for about half the time it would take to bake in the oven. Follow the recommendations of your particular air fryer model for temperature and timing.
You can try this recipe with other hard Italian cheeses such as pecorino Romano or Grana Padano.


Easy Cheesy Baked Ziti Recipe
By Stephanie Gallagher   Updated on 05/14/22

Prep: 10 mins Cook: 50 mins Total: 60 mins Servings: 8  Yield: 1 9-by-13-inch pan

Baked ziti is one of those incredibly adaptable recipes you can change to suit your mood, your family's tastes, or the ingredients you have on hand. This is a vegetarian version with spaghetti sauce, ricotta, mozzarella, Parmesan, egg, and, if you like, a generous amount of fresh basil. In baked pasta dishes like this, cooking the pasta only until al dente is important because otherwise it will be overcooked.

You can easily turn this into meat-based ziti by adding browned ground beef, or add roasted vegetables such as zucchini, eggplant, or bell peppers, to this easy
pasta dish. For a full meal, serve it up as an entrée with garlic bread and a green salad.

Baked ziti lends itself as a family dinner to be made ahead. You can boil the ziti and assemble all the ingredients, then refrigerate it for a few hours or until the next day when you are ready to bake it. Just make sure that you cover the pan well so that the top doesn't dry out. If you transfer the pan goes straight from the fridge to the oven, the baking time might be longer.

When the ziti comes out of the oven, it will be very hot, and the sauce is usually still a bit runny—that's why it needs to rest about 10 minutes before serving.

If you've ever wondered why ziti—and not rigatoni or penne—is the first choice for saucy, cheese casseroles like this, it is that the hollow, narrow shape of the pasta works especially well here. It is also interesting to note that baked ziti, called ziti al forno in Italian, is a dish with a long history going back to the Middle Ages in Italy, although it has gained special popularity in Italian American cuisine.


16 ounces ziti pasta
1 large egg
15 ounces ricotta cheese
1/2 teaspoon garlic powder
1/4 cup chopped fresh basil, optional
2 cups shredded mozzarella cheese, divided
4 1/2 cups store-bought or homemade spaghetti sauce, divided
1/2 cup grated Parmesan cheese

Steps to Make It

Gather the ingredients. Preheat oven to 350 F.

Prepare pasta according to package directions for "al dente." Drain.
In a large bowl, beat egg. Add ricotta cheese, garlic powder, basil (if using), and 1 cup of the mozzarella. Mix well.

Add cooked pasta and 2 cups of the spaghetti sauce.

Pour 1 cup of the spaghetti sauce in a 9 x 13-inch pan.

Cover with foil and bake for 20 minutes.

Remove foil and bake another 10 to 20 minutes until golden brown and bubbly. Let the pasta rest 10 minutes before serving.


Easy Chocolate Icebox Pie By Diana Rattray Updated on 09/6/22
Prep: 15 mins Cook: 8 mins Chill Time: 30 mins Total: 53 mins Servings: 10 Yield: 1 pie

This easy chocolate pie is made with prepared instant pudding, whipped cream or whipped topping, and an easy homemade graham cracker crust. To make things even simpler, a purchased 9-inch graham cracker crust can be used. The assembled pie must be chilled for at least 30 minutes before serving so plan accordingly. For a mousse type of pie, fold 1 cup of frozen (thawed) �whipped topping into the pudding mixture.


For the Crust:

1 1/2 cups fine graham cracker crumbs, from about 12 graham crackers, regular or honey
6 tablespoons (3 ounces) unsalted butter, melted
1/4 cup packed light brown sugar

For the Chocolate Filling:

2 (3.9 ounce) packages chocolate instant pudding and pie filling
2 3/4 cups milk

For the Garnish:

2 cups whipped topping, or whipped cream, sweetened

Steps to make it

Make the Crust

Gather the ingredients.

Position a rack in the center of the oven and heat to 350 F.

In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar.

Press the mixture into the bottom and up the sides of a 9-inch pie plate. Bake the crust until it just begins to turn golden in places, about 8 minutes. Remove from oven and set aside to cool.

Prepare the Pie

Gather the cooled crust and remaining ingredients.

Prepare both packages of pudding according to package directions using the quantity of milk recommended for a pie.

Pour the prepared pudding into cooled graham cracker crust. Chill pie for at least 30 minutes before serving.

Garnish the pie with 10 dollops of whipped topping. Slice the pie so each serving includes some of the cream topping.

What is the origin of icebox pies?

Iceboxes used to keep food cold first appeared on the scene in the 1830s. Not long afterward, the icebox pie, a classic Southern dessert named after the storage device they were kept cool in, became a part of the culinary repertoire. This type of pie was quick and easy to make and required no cooking in the heat of summer.  Lemon icebox pie was one of the most popular types of this ilk but today there are hundreds of varieties. Some are made with cream cheese, unflavored gelatin, fresh fruits, fruit purées, and other ingredients. While the crust in this recipe is baked, a traditional icebox pie features a crumb crust that is just pressed into a pie pan and then filled and chilled.


Sweet Hawaiian Crockpot Chicken

Sweet Hawaiian Crockpot chicken is tender, juicy, and full of sweet-tangy tropical flavors. This easy slow cooker recipe is made with just 4 ingredients plus the optional garnish! Serve over rice for a quick weeknight meal.
CourseMain Dish - Chicken
CuisineAmerican - Vintage
Prep Time5 minutes
Cook Time8 hours
Total Time8 hours 5 minutes
Author Marye Audet-White

2 pounds boneless skinless chicken breast or thighs
15.5 ounces pineapple chunks in juice - don't drain
2 cups mixed onions and peppers I use frozen to keep it easy
1 1/2 cups BBQ sauce I used Sweet Baby Rays Hawaiian BBQ
green onion for garnish
Spray the inside of a crockpot with no stick spray.
Add all ingredients.
Cook on low for 8 hours.
Garnish sliced green onions.
Serve breasts whole, cut in a large dice, or shred as desired.
In the fridge, leftovers will last for about four days. However, you can freeze them and they'll keep for up to three months. Either way, simply portion the leftovers into an airtight container or freezer bag.
Let the sweet Hawaiian chicken thaw in the fridge (if frozen) and heat it in the microwave until warm. If the sauce gets too thick, you can loosen it up with a little bit of liquid—chicken stock, orange juice, or even some water.
The chunks of pineapple do get a little softer after storing and reheating. They blend right in with the sweet and savory sauce, though, so we think it's just as tasty!
I like to use a frozen veggie blend (it has onions as well as green and red bell peppers and saves time) but you can use fresh. Dice them and throw them in the pot with everything else!
For extra tender chicken, brine it in a saltwater solution for a day or two before cooking.
You can cut the chicken into pieces, but it might not take quite as long to cook. Start checking for doneness by temperature between 6-8 hours, if you want.
This meal is fine left on the warm setting if you won't be home right away.
For a complete meal, serve it over white or brown rice. Cauliflower rice is good, too, if you're looking for a low-carb option!
Slow cooker Hawaiian chicken is easy to prep ahead of time or in bulk. Portion the ingredients into plastic bags and freeze. The night before you want to throw everything in the crockpot, bring it to the refrigerator to thaw.
Calories: 336kcal | Carbohydrates: 36g | Protein: 36g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 1295mg | Potassium: 761mg | Fiber: 2g | Sugar: 29g | Vitamin A: 83IU | Vitamin C: 13mg | Calcium: 32mg | Iron: 1mg
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Amy, I liked everything until the barbeque sauce. It didn't seem to work with the other ingredients for me. When I try the recipe, and I will, I'll try to find an alternative.


Southern Smothered Pork Chops in Brown Gravy

Recipe by TXRachel  Updated on February 6, 2023

These Southern pork chops in brown gravy are comfort food at its easiest. Pork chops smothered in onion, garlic, baby bella mushrooms, and a brown gravy sauce. The gravy tastes great on mashed potatoes, too!

Prep Time: 10 mins Cook Time: 1 hrs Total Time: 1 hrs 10 mins Servings: 4


Mushroom Gravy:

¼ cup butter

1 onion, thinly sliced and quartered

4 cloves garlic, minced

¼ cup all-purpose flour

2 cups beef broth

1 ½ cups sliced baby bella mushrooms, or more to taste

1 tablespoon chopped fresh parsley

Pork Chops:

cooking spray

4 center-cut pork chops

½ teaspoon salt, or to taste

¼ teaspoon ground black pepper, or to taste


Make gravy: Melt butter in a 3-quart saucepan over medium-low heat. Sauté onion and garlic in hot butter until onion is browned, 7 to 10 minutes. Use a slotted spoon to remove onion and garlic to a plate.

Stir flour slowly into remaining butter in the pan. Cook and stir over low heat until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Return sautéed onion and garlic to the pan. Stir in mushrooms and parsley. Bring to a boil, stirring constantly. Remove gravy from heat.

Cook pork chops: Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper. Cook in the hot skillet until browned, 5 to 7 minutes per side.

Pour in gravy from the saucepan. Cover and cook over low heat until pork chops are tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C).

Make sure to use 3/4-inch-thick pork chops.


The Best Chicken Fried Steak

This chicken fried steak recipe is one I received from a co-worker about 5 years ago. A Southern favorite, these crispy, breaded, tenderized cube steaks drenched in creamy gravy can be served for breakfast or dinner. It's by far the best chicken fried steak I've ever had. I've made this numerous times for my picky son and my Southern-raised better half, as well as for other family and friends and each time, I get nothing but rave reviews.

Recipe by norah  Updated on September 30, 2022

Prep Time: 20 mins Cook Time: 20 mins Total Time: 40 mins Servings: 4


4 (1/2 pound) beef cube steaks

2 ¼ cups all-purpose flour, divided

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon black pepper

¾ teaspoon salt

1 ½ cups buttermilk

1 tablespoon hot pepper sauce (e.g. Tabasco™)

1 large egg

2 cloves garlic, minced

3 cups vegetable shortening for frying

4 cups milk

kosher salt and ground black pepper to taste


Place steaks between 2 layers of plastic and pound to a thickness of 1/4 inch.

Place 2 cups flour in a shallow bowl.

Stir together baking powder, baking soda 1 teaspoon pepper, and 3/4 teaspoon salt in second shallow bowl. Add buttermilk, Tabasco sauce, egg, and garlic; stir to combine.

Heat shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Place a wire rack over a sheet of parchment paper.

While the shortening is heating, dredge a steak in flour to coat; shake off excess. Dip into buttermilk batter; lift up so excess batter drips back into the bowl. Press in flour again to coat both sides completely. Place breaded steak on the wire rack and repeat to bread remaining steaks.

Fry steaks, in batches if necessary, until evenly golden brown, 3 to 5 minutes per side. Remove steaks to a paper towel-lined plate to drain. Cover with foil to keep warm while you make the gravy.

Drain fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.

Return the skillet to medium-low heat; add the reserved oil. Whisk the remaining 1/4 cup flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy.

Stir in milk, increase the heat to medium, and bring the gravy to a simmer. Cook, stirring often, until thick, 6 to 7 minutes. Season with kosher salt and pepper.

Transfer steaks to a platter and pour gravy over top.


Quote from: patricia19 on February 27, 2023, 01:33:09 PMAmy, I liked everything until the barbeque sauce. It didn't seem to work with the other ingredients for me. When I try the recipe, and I will, I'll try to find an alternative.

Patricia, I would also find and alternative but maybe use  1/4 to 1/2 cup BBQ sauce for flavour??
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Crockpot Angel Chicken

Almost no prep time and the slow cooker does all the work! The whole family will be licking their plates when this creamy angel chicken recipe is on the menu. Serve it over a bed of angel hair pasta, mashed potatoes, biscuits, or rice. One of our favorite weeknight recipes.

Course dinnerCuisine American - Vintage
Prep Time:
5 minutes
Cook Time:
8 hours
Total Time:
8 hours 5 minutes
1.5 pounds chicken breast, boneless and skinless
3 cloves garlic, chopped or left whole
10.5 ounces cream of chicken soup
¾ cup chicken stock
4 ounces cream cheese
¼ cup butter
0.6 ounces Italian dressing mix, I used Good Seasons
1 pound angel hair pasta

Spray the inside of the crockpot with no stick cooking spray.
Add the chicken breast.
Add the garlic.
Soften the butter and cream cheese in the microwave.
Whisk until smooth.
Whisk in the cream of chicken soup (don't dilute it).
Add the Italian dressing mix and the chicken stock.
Whisk until well mixed.
Pour over the chicken breasts.
Cover and cook on low for 6 to 8 hours.
OPTIONAL: 30 minutes before the cooking time is finished shred the chicken breasts with two forks and continue to cook in the sauce.
Just before chicken is done cook the angel hair pasta. Drain.
Serve the chicken over the pasta.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Amy, I'll probably spice up some tomatoes.


Lemon Cranberry Scones
By: AuthorBarry C. Parsons


Lemon Cranberry Scones. With an easy to make, lemon glaze. Fragrant lemon and tart cranberry in every bite of these soft and tender scones. Perfect for afternoon tea or weekend brunch.

15 minutes
15 minutes
30 minutes


For the scones

1⅔ cups all purpose flour
2½ tsp baking powder
Zest of one large lemon, , finely grated.
3 tbsp white sugar
pinch table salt table salt
3 tbsp butter
½ cup milk
½ tsp vanilla extract, (optional)
1 egg
3/4 cup dried cranberries, (see notes)
For the Easy Lemon Glaze
zest of half a lemon, finely grated
2/3 cup icing sugar, (powdered sugar)
1 tbsp lemon juice, approximately
Preheat oven to 400 degrees F.
In a food processor add the flour, baking powder, sugar, lemon zest and salt. Pulse to mix together well. (You can just mix the ingredients in a bowl if you prefer the manual method)
Pulse in the butter until the mixture resembles a coarse meal. (or just use your fingertips to rub the butter through the dry ingredients until the same texture is achieved.)
Whisk together the milk, egg and vanilla. Reserve a few teaspoons of the liquid to brush on top of the scones. This helps them brown nicely)
Add the liquid to the dry ingredients along with the dried cranberries and stir in quickly with a wooden spoon until a soft dough forms. It should be a little sticky. Don't over work the dough or your scones will get tough and not rise well.
Turn the dough out onto a well floured board or counter top.
Lightly sprinkle the top of the dough with flour and just using your hands, form the dough into a round about ¾ of an inch thick.
Using a 1½ inch biscuit cutter, cut out your scones and place them about 2 inches apart on a parchment lined baking sheet.
Re-roll the scraps and cut out the rest of the scones. Brush the tops of all the scones with the reserved milk and egg liquid.
Pop the scones into the hot oven for about 12-15 minutes or until the tops of the scones are evenly browned. Cool on a wire rack.
Serve with thick or clotted cream and your favourite jam.
To prepare the Easy Lemon Glaze
Simply mix together the ingredients until smooth with no icing sugar lumps.
The glaze should be thick but still pourable. If it is too thick add a little more lemon juice, if it is too thin, add a little more icing sugar to bring it to the proper consistency.
I like to make the glaze in a small shallow ramekin, which makes dipping the tops of the scones in the glaze quite easy.
Let the glaze set for a half hour or so before serving.
I like to make the smaller scones if serving them for afternoon tea.
I like to make the larger scones if packing them into lunches or for picnics.

I like to use dried cranberries in these scones but you could use fresh cranberries chopped in raisin sized pieces. One thing about dried cranberries is they seem to vary greatly in moisture content by brand.

I also find them to be far more dehydrated when I buy them at the bulk store. If your dried cranberries are not soft and pliable like raisins, I suggest re-hydrating them in water for 30-60 minutes. That always does the trick for me.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


3-Ingredient Creamy Rotisserie Chicken Salad

We put a flavor twist on the classic chicken salad by using a lemon-herb mayonnaise. Try other mayo varieties, like roasted garlic or chipotle lime, in this fast, no-cook lunch recipe. Serve this rotisserie chicken salad recipe with whole-grain crackers.

Carolyn Hodges, M.S., RDN
EatingWell.com, August 2021; updated September 2022

Recipe Summary

Active: 5 mins Total: 5 mins Servings: 4


2 cups chopped rotisserie chicken

¾ cup chopped celery

⅓ cup lemon-herb aioli (see Note)

Cracked black pepper


Combine chicken and celery in a medium bowl. Fold in mayonnaise and mix well to combine. Season with pepper.

To make ahead, Refrigerate for up to 4 days.


Look for lemon-herb aioli with other condiments in your grocery store. Alternatively, you can use lemon-flavored mayonnaise and add chopped fresh or dried herbs to taste—dill and tarragon would be delicious.


3 stars because this is what I refer to as a "Blank Canvass" recipe. Yes, as mentioned, it's bland but use your imagine and take it in many different directions. Add some chopped fire roasted chilies, frozen corn cooked or raw, sliced green onion, a bit of taco seasoning, cilantro optional and you've just put a Mexican spin on it. I love recipes like this.

Rating: 1 stars
Simple with only three ingredients, but bland. This recipe definitely needs some tweaking. fewer ingredients does not mean it is going to have flavor and be pleasing to the palate. Salt, pepper, garlic powder, smoked paprika; the list goes on based on your individual spices. Now, if you do not want a taste, follow this recipe, but if you want flavor, this needs some tweaking. Maybe the flavor from the rotisserie chicken is supposed to add all the flavor. If that was the intention of this recipe, then not all rotisserie chicken has flavor. Depends on whether you are doing the cooking or someone else. Sams Club's rotisserie chicken is great when it's cooked all the way through.

Rating: 1 stars
not what we thought it would taste like. Needs some more tweaking.
make your own mayo. It isn't all that difficult.
if one goes for 'easy' an added ingredient or two may be more helpful in flavoring than just some celery and mayo.

You can get Lemon-herb aioli (mayo) from Amazon:)

Rating: 1 stars
How does one make or find Lemon-herb Mayo?


Best Ever Tuna Sandwich {Tip: Use Cottage Cheese!}

This tuna salad sandwich will change everything you thought you knew about tuna salad and how to make a tuna sandwich. Oil-packed tuna, fresh dill and parsley, Dijon mustard, mayo, and a surprising addition of cottage cheese make this the best tuna salad sandwich recipe ever!

Preparation : 0:46


1 (5- or 6-ounce) can tuna packed in olive oil, drained extremely well
1/3 cup cottage cheese
2 tablespoons mayonnaise
1/4 cup finely chopped red onion
1 celery stalk, finely chopped
1 tablespoon lemon juice
A pinch or two fresh dill, chopped
2 tablespoons fresh parsley, minced
1 teaspoon Dijon mustard


In a medium bowl, toss together the canned tuna, cottage cheese, mayonnaise, red onion, celery, capers, lemon juice, dill, parsley and Dijon mustard until combined.


Nutrition Facts (per serving)





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Nutrition Facts

Servings: 2

Amount per serving


% Daily Value*

Total Fat 20g

Saturated Fat 4g

Cholesterol 27mg

Sodium 915mg

Total Carbohydrate 21g

Dietary Fiber 2g

Total Sugars 5g

Protein 33g

Vitamin C 8mg

Calcium 111mg

Iron 3mg

Potassium 393mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Bruschetta Chicken Pasta

Bruschetta Chicken Pasta is an easy weeknight dinner full of fresh tomatoes and basil, pasta, balsamic vinegar and topped with seasoned chicken.

Preparation : 10
Cooking : 15
Total : 25 min


1 pint cherry tomatoes, sliced in half
1/3 cup chopped basil
4 garlic cloves, minced
1 tbsp balsamic vinegar
1/2 tsp salt
1/2 tsp black pepper
12 oz spaghetti pasta
1 lb boneless, skinless chicken breasts, diced
1 tbsp Italian seasoning
2 tbsp olive oil, divided
1/2 cup Parmesan cheese, grated or shredded


In a small bowl, combine the tomatoes, basil, garlic, balsamic vinegar, salt, and pepper.

Place bowl in the refrigerator to marinate while you prepare the rest of the dish.

Cook the pasta until al dente (or according to package directions).

While pasta is cooking, heat up 1 tbsp olive oil in a skillet (medium heat).

Once oil is heated, add in the diced chicken and season with Italian seasoning (add salt/pepper to taste, if desired).

Once chicken is cooked through, remove from skillet and set aside.

Add remaining 1 tbsp olive oil to skillet and add in the Bruschetta mixture.

Cook for about 1 minute, or until heated through.

Drain the cooked pasta and combine the cooked chicken, Bruschetta mixture, and pasta, tossing to coat.

Sprinkle Parmesan cheese on top.

Serve immediately!


servingSize : 1 cup
calories : 400 kcal
carbohydrate : 49 g
protein : 28 g
fat : 10 g
saturatedFat : 3 g
cholesterol : 56 mg
sodium : 422 mg
fiber : 3 g
sugar : 5 g

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Ed O'Shea's Irish Soda Bread

4  Cups of Flour
1  tsp baking soda
1  tsp baking powder
¼ lb butter (softened)
½ Cup sugar
1 ½ Cups raisins
1 ½ cups buttermilk
¼ tsp salt

Mix all dry ingredients together, add raisins.
Work in butter.
Add buttermilk gradually until mass is pliable, but not soggy.
Knead on floured board.
Coat large fry pan or cake pan or pie pan with margarine and flour.
Shape mass into pan and cut cross on top.
Bake 1 hour at 350 degrees.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Irish Soda Bread

3 c. flour

1/2 tsp. baking soda

2 tbsp. white sugar

1/2 c raisins (soaked in warm water for at least 15 min

1 beaten egg

1 c buttermilk

2 tbsp. of melted butter

Preheat oven to 350. Lightly grease and flour a large baking sheet/Mix flour,baking powder and sugar in a large bowl.
Put  raisins in the flour mixture to coat them. Make a well in the centre and add egg, buttermilk and butter. Mix together.

Put the dough onto a floured surface and knead a few times. Do not over handle the dough ...knead only about 1 min.

Shape into a round loaf and slice an X across the top/
Bake 40 -50 min/
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


These are the kind of Soda Bread that I am used to, Amy.  Southerners make it with LOTS of chocolate chips and is more like a quick bread, I guess.  And no cross on the top.  I miss the cross!


Amy, in recipe #2 is it baking soda or baking powder? Thanks for the recipes.


Phillyfilly, nice to meet you.
It is baking soda and you are welcome :)
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Crockpot Boneless Chicken Thighs are perfect for busy days, lazy days, and all the days in between. This slow cooker chicken thigh recipe is packed with delicate potatoes, healthy carrots and amazing flavor in every serving.
Prep Time
10 mins
Cook Time
4 hrs
Total Time
4 hrs 10 mins
 4 servings Calories: 463kcal
 Author: Jessica & Nellie
8-10 baby yellow potatoes
4 carrots
3-4 boneless skinless chicken thighs
2 tbsp minced garlic or 4 cloves
2 tbsp olive oil
1 tsp salt
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
½ tsp black pepper
½ tsp cayenne pepper
½ tsp chili powder
Prep: Begin by peeling the large carrots and chop them into 1/2 inch-sized pieces. Then, cut the baby potatoes in half. You do not have to peel the potatoes, but if you don't love the skin go ahead and peel them.
Crockpot dump: Transfer the potatoes and carrots to the crockpot, add in the chicken thighs as well.
Next, in a separate bowl combine all of the seasonings, the salt, garlic powder, onion powder, paprika, black pepper, cayenne pepper, and chili pepper. Stir to combine.
After that, add the olive oil and the minced garlic on top of the chicken and vegetables in the crockpot. Then, sprinkle the bowl of seasoning over the top and give all the ingredients a good stir to combine well.
Cook: Set the crockpot on high heat for 4hours or on low heat for 8 hours, making sure to stir together halfway through. Serve warm and enjoy!
Serving: 1serving | Calories: 463kcal | Carbohydrates: 68g | Protein: 24g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 725mg | Potassium: 1889mg | Fiber: 10g | Sugar: 6g | Vitamin A: 10644IU | Vitamin C: 72mg | Calcium: 82mg | Iron: 4mg
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Pineapple Casserole
This pineapple casserole with Cheddar cheese is beloved for its simplicity (and short ingredient list).
By Southern Living Editors  Updated on January 12, 2023
2 (20-oz.) cans pineapple chunks in juice, drained (reserve 6 Tbsp. juice)

⅓ cups sugar

5 tablespoons flour

1 cup shredded Cheddar cheese

¼ cup butter, melted

1 sleeve Ritz crackers, crushed

Preheat oven to 350˚F. In a medium size bowl, combine sugar, flour, and reserved pineapple juice. Add pineapple chunks and toss well to combine. Spoon pineapple mixture into 8x8-inch casserole dish and top with shredded cheese.

Combine crushed Ritz crackers and melted butter. Spread Ritz cracker topping evenly on top of pineapple mixture.

Bake at 350˚F for 30 minutes, or until bubbly.
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Instant Pot Energizer Soup (Crock Pot Instructions at bottom)
Prep Time: 25 minutes Cook Time: 5 minutes Yield: 8 servings
A cabbage soup with lots of veggies and delicious flavor! It will fill you up and give you lots of energy without weighing you down.


6 cups water
2 Tbsp minced dehydrated onions
3 ribs of celery, diced
4 large carrots, peeled and sliced
2 Tbsp Better Than Bouillon Vegetable Base or Chicken Base
1 bay leaf
2 tsp Italian seasoning
1/2 tsp black pepper
1/4 tsp smoked paprika
2 tsp garlic powder
1 tsp kosher salt
1 medium head of cabbage, cored and chopped
1 (6 oz) can tomato paste
1 (14.5 oz) can petite diced tomatoes
2 cups fresh green beans cut into 1/2 inch pieces
1 cup frozen corn
Instant Pot Instructions:

Turn Instant Pot to saute setting and add in the water to start heating it up.
Prepare all remaining ingredients and dump them into the pot. No need to stir.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button 5 minutes. When time is up move valve to venting and remove the lid.
Stir well. Ladle into bowls and serve.
Slow Cooker Instructions:

Add all ingredients into slow cooker and stir.
Cover and cook on low for 4-6 hours.
Stir. Ladle into bowls and serve.
Optional: Add in a pound of cooked ground turkey or ground beef to add in some protein. You can use the saute setting on the Instant Pot to brown the meat. Drain of excess grease. Season it with a bit of salt and pepper.

I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


Amy, wasn't that soup sans meat once a weight-loss tool?

I make what I often call my all but the kitchen sink soups or pantry raids. They are often surprisingly good.

I recently added some leftover roasted chicken, a package of skinned chicken legs, a package of frozen vegetables, four chopped-up carrots, a red pepper, a yellow pepper, and some homemade bone broth. I seasoned it with ground sea salt, fresh ground black pepper, and a teaspoon of Better Than Bouillion's sauteed onion mix.

It spent several hours on the back of the stove with the lid tilted slightly, making 24 cups with four going in the fridge and the rest in the freezer.


Patricia, I think it was. Your soup sounds delicious and nice to have a few meals from it plus freezing some for later!
I can't change the direction of the wind, but I can adjust my sails to always reach my destination.
Jimmy Dean
If there are no dogs in Heaven, then when I die I want to go where they went. -Will Rogers


I call those soups "WITF" or "COTf" Soups.  That's either "What's in the Fridge" or "Clean out the Fridge" soups or casseroles.  Sometimes they're the BEST ever!

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And what's nice about that soup is that any type of meat would be good in it. I had some for dinner last night and added some leftover mashed potatoes for filler.

Today, I plan to roast another whole chicken and freeze it for various meals; some time spent roasting whole yellow onions and carrots with that chicken to save future time.