April 23, 2014

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Just For Fun
Do It Yourself Project: Kate's Teacup Candles Print E-mail
Gardening Guide 2012 Print E-mail

2012 Home Improvement Print E-mail
Gardening Corner 04-17 Print E-mail
Bee Bouquet Print E-mail
Fluffy Flip Flops Print E-mail
Mini Easter baskets for holiday Print E-mail
Candy Bar Meltaways Print E-mail


1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

13 bars (fun-size) milk chocolate-covered nougat and caramel candy, unwrapped, cut into 1/4-inch-thick slices

1/2 cup crushed Golden Grahams® cereal

1/2 cup chopped walnuts, pecans or peanuts


1 Heat oven to 375°F. In ungreased 13x9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. Bake 12 to 15 minutes or until golden brown. 2 Arrange candy evenly over crust. 3 Bake 3 to 4 minutes longer or until candy softens. Meanwhile, in small bowl, mix cereal and walnuts. 4 With spatula or knife, quickly spread candy evenly over crust. Sprinkle evenly with cereal mixture; press in slightly. Cool completely, about 30 minutes. For bars, cut into 6 rows by 6 rows.

Any fun-size chocolate-covered candy bar with creamy filling can be used.

Store the bars in a tightly sealed plastic container, and freeze them up to 3 months.


Buttermilk-Blueberry Breakfast Cake Print E-mail


½ cup unsalted butter, room temperature

2 tsp. lemon zest or more — zest from 1 large lemon

7/8 cup* + 1 tablespoon sugar**

1 egg, room temperature

1 tsp. vanilla

2 cups flour

2 tsp. baking powder

1 tsp. kosher salt

2 cups fresh blueberries

½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons

** 1 tablespoon is for sprinkling on top


1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.



Easy Crockpot Lasagna Print E-mail



1 pound (16 ounces) ground beef

1/2 cup diced white onion

1 teaspoon minced garlic

1 (24 ounce) jar spaghetti sauce

1/2 cup water

1 (15 ounce) container ricotta cheese

2 cups mozzarella cheese

1/4 cup grated Parmesan cheese

1 whole egg

2 Tablespoons fresh parsley or 2 teaspoons dried parsley

6 uncooked lasagna noodles



1 In a large skillet brown beef and onion. Add garlic and cook for one minute. Drain.

2 Add spaghetti sauce and water and simmer for about 5 minutes.

3 Mix ricotta, 1 1/2 cups mozzarella, 2 Tablespoons Parmesan, egg and parsley.

4 Pour 1 cup of spaghetti meat sauce into a 4 to 6 quart sized slow cooker. Place half of the noodles and half of the ricotta mixture on top of the sauce. Cover with 2 cups meat sauce. Top with remaining noodles (If the noodles don't fit exactly break them to fit) and cheese mixture and meat sauce.

5 Cook on low for 4 to 5 hours or until noodles are soft. Sprinkle with 1/2 cup of mozzarella and remaining parmesan. Cover with the lid to melt the cheese and let it sit for 10 minutes before serving.

6 Do not overcook and don't try to speed up the process by cooking it on high.

7 Works best with a 4 to 6 quart size slow cooker.

Source: http://www.tablespoon.com/recipes/easy-crockpot-lasagna-recipe/2/




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