Tasty Tuesday – Oven Baked Chicken

Happy Tasty Tuesday and Happy 4th of JulyThis week’s recipe would be great to take along to a picnic or cookout.  It’s yummy either served hot or cold.  This week’s recipe is for Oven Baked Chicken, and the recipe is out of “Katie’s Kitchen” cookbook.  I have used Katie’s cookbook so many times that you can see the stains and wear & tear on the pages.  Katie and her husband are such sweet people that we’ve known now for almost 16 years.  So many sweet memories of meals at their home and helping with clean up detail. 


This recipe is another pretty easy one that makes such yummy chicken.  Check it out here:

Oven Baked Chicken, “Katie’s Kitchen”, page 23

Legs and thighs

Lay on large cookie sheet with meat side up.  Sprinkle heavily with Season All then with cornflake crumbs.  Bake at 350 degrees for one hour and 10 minutes.  Reduce heat to 250 degrees till ready to serve.

This is one dish that Katie would serve when she used to hold dinners in her home.  I added some seasoned pepper to my chicken thighs and eliminated the cornflake crumbs.  It was very moist and delicious.  And thanks to the Paradise Fire Hall meat bingo for the chicken thighs – one of my bingo prizes for winning.  That is always a bunch of fun.  It’s held the second Sunday of each month except for June, July, and August.  Looking forward to the one in October if anyone would like to join Mom and me at it.

Don’t these chicken thighs look scrumptious?

chix-2Since I fixed a bunch of chicken thighs, I picked some of the chicken off the bone and froze it to have on hand for a casserole when a quick dinner is needed.

Hope you have a wonderful Independence Day holiday and enjoy some yummy food and sparkly fireworks.



Review of “An Amish Summer” – Part One

amish summer

My read this week has been “An Amish Summer” – a book containing four novellas by Shelley Shepard Gray, Amy Clipston, Kathleen Fuller, and Kelly Irvin.  For my review of this book, I’m going to break it into two parts.  For this week’s blog post,  I will be reviewing Amy Clipston’s “Summer Storms” and Kathleen Fuller’s “Lakeside Love“.

Here’s the synopsis of each story taken from the back of “An Amish Summer“:

Summer Storms by Amy Clipston

Ariana is counting down the days until her wedding to Jesse. They have been friends longer than Arianna can remember, and that friendship turned into love over the past couple of years. But when Arianna’s brother Tobias, who happens to be Jesse’s best friend, gets them both into trouble, Arianna’s father puts an end to her engagement to Jesse. Some summer storms pass quickly, but Arianna is afraid the damage from this one may be too much to repair.

Lakeside Love by Kathleen Fuller

Esther has always lived in the shadow of her beautiful younger sister Sarah. Even the boy she has known—and loved—her entire life, Judah, only has eyes for Sarah. But when a handsome young Englischer comes to live with the family for a summer, everything begins to change.

My review of “Summer Storms”:

As in true Amy Clipston fashion, her novella, “Summer Storms” had me feeling all sorts of emotions from joy to sorrow to joy again.  Family drama plays a big part in this novella too which I’m sure we all can relate to in some aspect of our lives.  It’s hard when a father lays down the law and tells their child what they can/cannot do.  And it’s hard for that child to listen and not follow her heart.  As in a storm, the winds pick up, bring hard rains and maybe damage, and then die down again to bring sunshine and possibly a rainbow.  This storm that Arianna, Jesse, and Tobias face does just that – the pain (wind) picks up and then the sunshine comes out in the end.  Love never disappears and does prevail.

My review of “Lakeside Love”:

Ever felt like your sibling was better in the looks or brains department?  Ever feel inferior to them?  Well, that is how Esther has felt her entire life towards her sister Sarah.  Sad situation to live under, huh?  In Kathleen Fuller’s “Lakeside Love”, she portrays those real life feelings of being inferior and hiding how one feels.  This is another look into family drama of some sort.  Drama between two sisters, but in the end, everything works out and love prevails.  It’s a story of never giving up hope.  A story of being who you are – don’t compare yourself to someone else.  God made you “YOU”.  Each person is different and has their personal strengths and weaknesses.  Live your life for you and not hiding in someone’s shadow.

Both novellas are wonderfully written and will hit home in your life somehow.  Everyone of us has dealt with some sort of family drama and/or sibling rivalry.  What I like about both stories are that they are real.  Everything that happens in the lives of these Amish families happens in our English families as well.  No sugar coating to make the characters better.  The emotions they write about you feel chapter by chapter.

Kudos for great writings Amy and Kathleen!

“An Amish Summer” is available now.  Perfect book to read while on your summer vacation.  Grab a copy today.

Enjoy your summer.  Part two of my review will be up later this month.




Tasty Tuesday – Strawberry Spread

Another day late Tasty Tuesday posting – sorry about that.  Life has been a wee bit hectic these past couple of weeks.  This week’s recipe again comes from the “Seasonal Garden Cooking and Family Favorites” cookbook.  It’s a super duper easy recipe to whip up and delicious on a toasted bagel.  It’s called Strawberry Spread, and the recipe is found on page 60 if you have a copy of this cookbook.

I completely forgot to take any pictures of this, but I’m sure you can picture what it looks like after seeing what two ingredients you need to make some.

Strawberry Spread, Lillian, “Seasonal Garden Cooking & Family Favorites”, page 60

8 oz. cream cheese (softened)

1/4 c. strawberry jam

Mix until creamy.  Delicious on warm toast, muffins, or bagels.

There you have it – probably the easiest recipe I have ever made and shared with you.  I used a tub of the whipped cream cheese to make the mixing process easier.  I also used some homemade strawberry jam that we were gifted.  As I said above, this was delicious on a toasted plain bagel.  And it tastes so much better than the pre-made kind you can buy in the dairy aisle of the grocery store.

Here’s a picture of the cookbook the recipe came from – same book I’ve used several times on my blog.  One of my favorites!


You can purchase a copy at a lot of the different tourist places in Lancaster County, or you can contact one of the following to purchase a copy:

Amos & Lillian Fisher, 239 Springville Road, Kinzers, PA  17535

Daniel S. Zook, 4210 Red Well Drive, Gordonville, PA  17529  Attn:  Books

Hope you have a great rest of your week!  Next week’s recipe is a great recipe for a picnic – perfect for the 4th of July and other cookouts you might attend.




Tasty Tuesday – Strawberry Tapioca

Welcome to this week’s Tasty Tuesday’s strawberry recipe – Strawberry Tapioca.  I found this recipe in the Seasonal Garden Cooking and Family Favorites cookbook.  It wasn’t hard to make at all, but I think I would have enjoyed it more using pearl tapioca instead of the minute kind.  But I wanted to stick to the recipe, so minute is was.


Here’s the recipe if you’d like to make a batch to enjoy.

Strawberry Tapioca, Salome, Seasonal Garden Cooking & Family Favorites, page 61

2 qt. water

1 c. minute tapioca

1 c. sugar

6 oz. strawberry jello

2 1/2 c. strawberries

1 c. whipped cream

Bring water to a boil.  Add tapioca and boil 10 minutes or until tapioca is clear.  Add sugar and jello.  Chill and let set, then add strawberries and cream just before serving.

For the whipped cream, I chilled my metal mixing bowl and whisk in the freezer for 15 minutes.  Then added the heavy whipping cream and 1 tablespoon of 10x sugar to the bowl and let my Kitchen Aid mixer do the rest.  Just keep an eye on it – don’t be like me cutting up the strawberries and not paying attention to the mixer.  Batch two came out much better with me constantly watching it to form peaks.


For the whipped cream on top of the tapioca, I just used Redi-Whip, since I had used all my heavy cream on my two batches of whipped cream for the tapioca.  Live and learn!

If I would make this again, I’d most likely use the large pearl tapioca.  To me, the minute type just doesn’t seem like tapioca.  This seemed more jello like than I would like my tapioca to be.  It was still good, but I’d tweak it some.  Maybe add more whipped cream too.


Let me know if you try out this recipe.  It’s a great way to use up some of those fresh strawberries.

Next week will be the last strawberry recipe for the month.  The big decision is what will I fix…

Have a great week!


Tasty Tuesday – Easy Strawberry Shortcake

Happy Tuesday!  Another hot one here.  I think summer is sneaking in early.  We saw our first lightning bugs last night as well as watch the evening primrose open.  It’s the neatest flower – it opens up in slow motion at dusk, then it blooms through the night and during the day, and then closes up and dies.  The next night, the next set of buds do the same thing.  This goes on for a bit as they work their way down the flower stalk.  Before the next bloom, we’ll pull the dead buds off and toss them on the ground, so the plants can reseed.  Here’s a picture of our plant a couple years ago.  All of those blooms opened up that evening.


It’s pretty neat to watch the flowers open right in front of your eyes.  And then with the heat we are having, summer has unofficially arrived in Baltimore.

As I said last week, June is strawberry month.  This week, I am sharing a recipe for shortcake.  And oh my word!  It is an absolutely delicious shortcake.  I think it would be even yummy without the strawberries and whipped topping too.  This week’s recipe comes from Wanda E. Brunstetter’s Amish Friends Cookbook, Volume 2.


Easy Strawberry Shortcake, Susie Knepp, page 50

2 cups flour

1 cup sugar

1/3 cup butter

1/2 teaspoon soda

1 cup buttermilk

2 tablespoons sugar

1 tablespoon flour

Preheat oven to 350 degrees.  In large bowl, use spoon (not electric mixer) to combine flour, sugar butter, soda, and buttermilk.  Pour into greased 9×9-inch pan.  Sprinkle top with sugar and flour mixture.  Bake 30 to 35 minutes.


The sugar and flour mixture on top of the shortbread gave it a nice crunch.  As I said above, this was delicious.  I used the whipped topping as my frosting and put the strawberries on top of that.  Yummy!

If you get a chance to make this recipe, you will not be disappointed at all.  It’s gonna be a keeper in our house.  I can see it topped with all sorts of fruits and even just served naked.


Have a great week and stay cool.


Tasty Tuesday – It’s Strawberry Time!

Welcome to June!  To me, June is strawberry time.  It is when I see lots and lots of quarts of strawberries for sale along the backroads of Amish Country.  Over Memorial Day weekend, we camped up there (as you can see, it was chilly that afternoon)


and picked up a couple quarts of berries.

This past Saturday, we ran up for the afternoon, since we didn’t get a chance to grab a homemade strawberry shortcake from one of the Amish stands we like to stop at.  So we grabbed our strawberry shortcake there as well as hubby’s homemade rootbeer he likes and a jar of canned pears and a jar of bread & butter pickles.  Now mind you, that was our almost to last stop – should have been our only stop except lunch.  LOL  Our first stop was Quarryville Family Restaurant for a late lunch (yummy, yummy yummy!!), then we swung into the campground for a quick stop, and the Amish family that sells baked goods was in there, so we grabbed four quarts of strawberries, a small strawberry pie, a whoopie pie, four cinnamon sticks, molasses cookies, and chocolate chip cookies.  And then we headed to the strawberry shortcake stop.  Then we ran up to our favorite Amish bakestand to see if they had any blueberry bread left.  We have a couple people in our church that just love it, and I thought it would be nice a surprise for them on Sunday.  Nope, none left, so we bought a strawberry rhubarb pie and raisin sticky buns instead and visited with Joe for a few minutes.  After there, we stopped off at one more little Amish farm for two more quarts of strawberries, asparagus, and some perennials.  We bought some perennials from them over Memorial Day weekend, and we wanted to grab a few more.  Definitely the way to buy perennials – so much cheaper than going to a greenhouse.  Five dollars for three large size perennials ready for planting – you can’t beat that!  So by this time, the back of my truck was filled with fruit, baked goods, and flowers.  And boy did the strawberries smell good!  And before heading out of Quarryville, we ran into Maplehofe Dairy, so hubby could get his peanut butter ice cream for the ride home.  That’s where we picked up the orange cream milk.  Haven’t tried it yet though.

On the way home, I called Mom and Dad and said we were coming with the strawberry motherload of desserts.  Perfect timing since it was just past dinnertime, and I knew Dad would not turn away strawberry anything.  Everything was yummy, and they have the leftovers of the pie and cake to enjoy this week as well as a quart of strawberries, asparagus, chocolate chip cookies, and raisin sticky buns.

So now that I’ve gone a little off track, I’ll jump back on track and head to our Tasty Tuesday recipe.  For the month of June, I’m going to have strawberry recipes hopefully each week.  This week’s recipe is for a yummy Strawberry Cake.  I found this recipe in the “Seasoned with Love” cookbook.  It’s easy to make and uses some staples found in your pantry.


Strawberry Cake, Jolaine Martin, “Seasoned with Love” page 313

1 box yellow or white cake mix

1 (3.4 oz.) box strawberry Jello

3 T. flour

1/2 c. oil

1/4 c. water

Approx. 1 pt. frozen strawberries

4 eggs

1 tsp. vanilla


1 lb. 10X sugar

1 tsp. vanilla

Mash strawberries and add the rest of the ingredients.  Bake at 350 degrees for 35 to 45 minutes in a greased 9×13″ pan.  When cool, frost with frosting.


I used fresh strawberries, of course, for my cake, and it turned out just fine.  One thing I like about this cake is that it is not sugary sweet.  I did use sugar free strawberry Jello to help cut the sweetness too.

I brought the cake into work yesterday to celebrate the birth of my boss’ first granddaughter.  I told him it’s close enough to pink.  Any excuse for baked goods in the office is a good one, but having his first granddaughter born ranked pretty high up there.


Also in our Saturday journeys, we saw a very decorated Amish buggy in front of us.  Usually you don’t see “bumper stickers” on the back of a buggy.  But when you do, you are usually guaranteed it’s a teenager or young adult driving it.


Before church yesterday morning, this is what I was doing – I was in Tasty Tuesday and dinner planning mode for the upcoming week…


I had four cookbooks open to recipes to try as well as my shopping list.  I think I have my strawberry recipes planned out for the next couple weeks.  Our neighbors will be enjoying some yummy strawberry stuff this week.

Hope you enjoy your first week of June.  Lots of graduations occurring as well as last days of school.  Have a great week!



Tasty Tuesday – Quick and Easy Meatloaf

Happy Tuesday!  This week’s recipe is for a quick and easy meatloaf out of “The Byler Chicks Cooking” book.  It was very easy to make and had a different consistency while mixing it up than my normal meatloaf I make.  I don’t put milk or oatmeal in my meatloaf, so that was new to me.  The milk make the consistency more runny and not as firm to shape into a loaf.  Since I used two pounds of ground turkey, it would not fit into a loaf pan as called for, so I opted for an oval glass dish that I normally bake my meatloaf in.  Since it wouldn’t stay in a loaf shape this way, I had to rig some aluminum foil along the side of the dish to keep the meatloaf from spreading.  It’s always something in the kitchen.  Not the prettiest picture of the dish, but it was yummy.


Here’s the recipe if you’d like to try this version of a meatloaf for dinner.

Quick and Easy Meatloaf, The Bylers Chicks Cooking, Mrs. Marvin (Susan) Glick, page 69

1 1/2 lb. ground beef

3/4 c. oatmeal

1/4 c. chopped onions

1 1/2 tsp. salt

1/4 tsp. pepper

1 egg, beaten

3/4 c. milk


1/3 c. ketchup

2 Tbsp. brown sugar

1 Tbsp. mustard

Worcestershire sauce, optional

Heat oven to 350 degrees.  For meatloaf, combine all ingredients.  Mix thoroughly.  Pack firmly into loaf pan 8″x8″.  Combine all ingredients for sauce and pour over meatloaf.  Bake in preheated oven about 1 hour.  Let set 5 minutes before slicing.


I doubled the sauce for this recipe, and it still wasn’t enough sauce for my hubby.  He likes a lot of sauce on his meatloaf, so when we had the leftovers for dinner a few days later, I made another doubled batch of sauce.  That did the trick for him.  I did add the Worcestershire sauce to the meatloaf sauce for added flavor.  It was really good and added to the flavor of the meatloaf.

This weekend is Memorial Day weekend – where did the first part of the year go?  Hope you keep in mind what Memorial Day is really all about – not the start of summer as a lot of people think, but honoring the memories of those who sacrificed their lives for our freedom.  There will be parades and services to remember those who have fallen protecting our country.  And there will be cookouts and pools opening for the season.  It will be on the chilly and wet side for our weekend here.

Hope you have a good week!