When there was a supply chain crisis and tube biscuits vanished from the store, (also known as Whop-whop biscuits from when we used to strike them on the Formica countertop to open),

Ha! No worries! While visiting in Nashville, Nita taught me to use frozen Pillsbury biscuits. Yes, indeed, there they were! Pillsbury frozen biscuits 🙂 Never fear, comfort foods are near!

When Omicron variant was running rampant we returned to staying home more. It was difficult not to get down and blue and feel as if THIS WILL NEVER END!! So I decided to cook!

Baked brownies with dark chocolate frosting. I usually make them with walnuts in half the pan. Then when I frost them I put walnuts on half the frosting. Lately we have wanted them either all nuts ( like us) or all without nuts to share with neighbor.

Ribs in the magic pot! Jill Evans taught me how to do this. You cook the ribs in the Magic pot. I usually freeze half of them for another time. Then when ready to make dinner brush them with Bar-be-Que sauce and run them under the broiler until glazed. OH yum! Make a couple sides and you are living large!

One of our favorites is Slow cooked Oatmeal in the crock pot. Oatmeal is just good for us period. I make a batch and put it in the fridge. Scoop out some for breakfast, creamy and thick. I like mine with lots of milk and a bit of cinnamon sugar. Bob likes his with raisins added.

With pork tenderloin I can never go wrong. I sear it on the grill for extra flavor. Then rub in spices and bake.

I finally tried chicken breast in the magic pot from a frozen state. Several gals told em to try this. Yep! It worked and was SO moist.

Turkey wild rice soup made with broth we created from the bones at Thanksgiving is so yummy. Merged several recipes several years ago and this is one of Bob’s all time favorites. We think it tastes best after being refrigerated overnight before consuming. We freeze the excess and enjoy it several times. Put it with one of those frozen biscuits with brownie for dessert! Nope, we are not losing any weight here! But not ballooning with Covid pounds either.

WILD RICE & MUSHROOM TURKEY SOUP                4-6 servings

4 T. unsalted butter                             1 Large onion, chopped

2 ribs celery, chopped                         3 carrots chopped

4 oz. Mushrooms (or more!), sliced                     3 T. flour

5 cups turkey or chicken broth/stock  2-1/2 c. cooked wild rice

1 branch fresh thyme ½ t. dry             12 oz. cooked turkey, chopped

3 T. dry sherry  ½ c. non-fat sour cream       1 t. each salt & pepper

Melt butter over med-hi heat. Add onion, celery, carrot: cook & stir until softened 4-5 min. Add mushrooms and cook until they begin to give off some liquid, 2-3 min. Sprinkle flour over veges. Stir well and cook 1 min.

Add stock, rice and thyme. Cover and heat to a boil. Reduce heat, simmer until veges tender – 15 min.

Add sherry and turkey, cook 1 min. Remove from heat, add sour cream, salt & pepper.

Recipe created 11-05  Updated  2-22

Bless us, O Lord, and these Thy gifts, which we are about to receive through Christ Jesus our Lord. Amen.