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Recipe compliments of Wendell’s Aunt Nancy-she gave me a batch of already-made wipes, along with the recipe for a shower gift:)

  • 1 Roll of good, thick paper towels
  • 2 Tbsp. Baby Oil
  • 1 Tbsp. Baby Shampoo
  • 1 1/2 c. Warm water

Cut roll of paper towls in half (I use a sharp bread knife).  Set one half aside for your next batch.  Squish roll together and pull our cardboard center.  Place roll in container.  Wisk together oil, shampoo, and water.  Pour mixture over towels. Cover, turn upside down for 15 minutes.  Use wipes by pulling from center.

Note: A Rubbermaid #6 container works well.  Or the container in the pifture (from Walmart)- I love this one because I can leave 2 flaps open and leave a small corner of the next wipe hanging out so I can get it without taking the lid off each time.


(Picture coming soon)

I know I say on most of my recipes: “this is one of our favorites”.  But let me tell you that I have taken this dip to many people and places and every single time at least one person asks me for the recipe and everyone loves it.   It is a dip that someone will try and then go around a party telling everyone else to try it.  And the best part…it is the easiest dip I make.

  • 2 blocks cream cheese
  • 1 pint of Hot/Sweet Pepper Relish (This can be found in stores.  I, of course, recommend that you make a whole batch so you have it around to make this dip anytime you like.  Recipe for the relish was posted just before this one)

Put cream cheese in glass bowl and microwave for a minute or two, then stir until very soft with no lumps.  Open pepper relish, dump in with the cream cheese, mix will.  Refrigerate until chilled.  Take to a party, serve with crackers (I like Triscuits or Wheat Thins), enjoy all the praise you will receive.

This recipe is posted compliments of Wendell.  He is the one who made it for the first time (with help from his mom and grammy) a few years ago when someone gave him Habanero Peppers and he didn’t know what to do with them.  The other day when I was talking about making another batch of this, he said “have you posted that recipe on Circle Feast yet?”  I guess it’s time.  The original recipe comes from the Mennonite Community Cookbook and is for “sweet pepper relish”.  We added the hot peppers.  Overall,  a fairly easy process, took me about 2 hours start to finish.  I would not recommend tackling this without a food processor (if you’re close enough, you can borrow mine).  The relish is good on sandwiches or can be eatwn on it’s own with chips.  It also makes one of the easiest and most-loved dips I’ve ever had…see next post for recipe.

  • 12 green bell  peppers
  • 12 red bell peppers
  • 12 onions
  • 12 green tomatoes
  • 15-20 Habanero peppers
  • 3 Tablespoons salt
  • 3 cups sugar
  • 3 cups vinegar

Grind peppers and onions in food processor (I pulse several times rather than leaving it on so they don’t get too mushy).  Note: Habanero peppers are extremely hot, you definitely need to use gloves and may find yourself (as I did today) sneezing, coughing, and crying as you are cutting them up.Grind tomatoes separately.  Pour enough boiling water over peppers and onions to cover.  Let stand 5 minutes; drain.  Boil vinegar, sugar, and salt; add vegetables.  Return to boil and cook 10 minutes.  Pack into hot jars and seal.   *If you live anywhere near me and are interested in making this recipe, I have an abundance of Habanero peppers in my garden that I would be happy to give away.

This is another one of my photo-copied-from-mom recipes.  I don’t even know what magazine it comes from, but it was submitted by Amy VanGuilder Dik in Minneapolis.  It is one of those recipes that’s pretty easy, but seems impressive to guests.

  • 4 boneless skinless chicken breast halves
  • 1 Tablespoon olive or canola oil
  • 1 jar (16 oz) chunky salsa
  • 1 cup dried cranberries
  • 1/4 c water
  • 1 Tablespoon honey
  • 2 garlic cloves, minced
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 2 cups hot cooked couscous (I prefer whole wheat)
  • 1/4 cup slivered almonds (I’ve never actually added these, didn’t really noticed them until now)

In large skillet, saute chicken in oil until browned on both sides.  In a small bowl, combine salsa, cranberries, water, honey, garlic, cinnamon, and cumin; mix well.  Pour over chicken and cook over medium heat for 10-15 minutes or until chicken juices run clear.  Cover each breast with some of the salsa mix, then mix the rest in with the couscous.  Enjoy!

I got this recipe from Country Woman Magazine, it was submitted by Deborah Biggs, Omaha, Nebraska.  It is slightly changed.

  • 5 slices fully cooked (crispy) bacon
  • 1/3 cup crumbled Gorgonzola cheese (I used feta)
  • 2 tsp. balsamic vinegar
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 pound lean ground beef

Heat bacon until crispy; cool.  Finely crumble into a large bowl; add the cheese, vinegar, salt, and pepper.  Crumble beef over mixture and mix well.  Shape into 2 patties.  Grill burgers or broil 4 inches from heat for 4-5 minutes on each side.

These had a really interesting flavor.  We decided the vinegar was a little strong, so I planned to cut back on that next time I make them.  As I was typing the recipe on here, I realized the recipe calls for only 2 TEAspoons (I used 2 TABLEspoons) which is probably just right.  Sorry, they were so delicious I forgot to take a picture, I’ll add one next time I make them.

I got this recipe from my mom, I think she adapted it from some South Beach Diet recipe.









  • 1 spaghetti squash
  • 1 can of diced tomatoes, drained (I will try with fresh tomatoes in the summer, but canned will have to do for now)
  • 1 or 2 onions
  • basil, oregano, salt, pepper to taste
  • 2-3 cloves of garlic
  • olive oil
  • Parmesan cheese

Cook spaghetti squash in oven or microwave.  (I cooked it in microwave by cutting in half and placing cut side down in glass dish with a little water in the bottom, then covering with plastic wrap.  I did the halves separately and cooked each for 10 minutes.)  While cooking the squash, dice the onion and saute in olive oil in large skillet until soft.  Add minced garlic and cook a few more minutes.  Add tomatoes and cook until warm.  Scoop seeds from squash and discard.  Scoop out contents of squash and add to pan, then saute for 10 minutes or so.  Top with Parmesan cheese.  This makes a pretty large amount, I’m wishing I only used one half and saved the other half for a different recipe.

These are AMAZING, but they are not healthy.  The first time I made them, I tried to cut down the butter and substituted a different kind of cheese spread but they weren’t nearly as good.  The recipe comes from Nan Wood, Sellersville, PA, but I got it from my co-worker’s wife, Chris,  when she made them for a party and I couldn’t stop eating them.

  • 1/4 lb. butter, softened
  • 1 jar Kraft Old English Cheese Spread (This comes in a tiny jar and is hard to find, I looked all over a few different stores and finally found it next to the velveeta cheese.  Apparently I’m not smart enough to insert an image of it into this post, but you can see what it looks like if you do a google image search.)
  • 1 1/2 Tbsp. mayonnaise
  • 1/2 tsp. garlic salt
  • 1/4 tsp. seasoned salt
  • 8 oz. can crab meat, free of shells
  • 1 pkg. of 6 English Muffins

Mix butter (softened), cheese, mayo, garlic salt, seasoned salt, and crab meat together.  Spread mixture onto English Muffins.  Cut English Muffins into quarters; broil until brown.  You can also prepare these, cut them, then freeze, covered overnight, or until ready to use.  When ready to use, bake frozen wedges at 375F for 10 minute or until bubbly.

This recipe comes from a random Giant Food Stores magazine that I picked up for free at the PA Farm Show this year.  I just made it for the first time and it is deliciously flavorful.  I think this soup tastes like summer because it reminds of the Roasted Vegetables from Simply In Season that I love to make on the grill.

  • 16 oz canned plum tomatoes or stewed tomatoes
  • 2 cups zucchini (1 medium size)
  • 2 cups yellow squash(1 medium size)
  • 2 Tablespoons olive oil
  • 1 Tablespoon finely minced garlic
  • 32 oz low sodium vegetable broth (I used homemade chicken broth that I had in the freezer)
  • 1 Tablespoon red wine vinegar
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup cooked brown rice
  • 1/4 cup shredded Parmesan cheese (the grated kind is fine too

Preheat oven to 400F.  Cut tomatoes, zucchini,  squash, and onion  into large bite-sized pieces and combine in large bowl.  Drizzle vegetables with olive oil and mix to coat.  Transfer vegetables onto a rimmed baking sheet and place in the oven for 10 minutes.  Add the minced garlic, turn with spatula to mix and flip vegetables and continue to roast for 5-10 more minutes.  Remove vegetables from oven and cool slightly.  Meanwhile, bring broth to a simmer.  Add red wine vinegar, basil, oregano, and pepper; mix well.  Add the roasted vegetables and rice; simmer for 10 minutes.  Serve with a sprinkling of Parmesan cheese.  Makes 3-4 servings.

This recipe is adapted (only changed slightly) from the Simply in Season cookbook.  It comes from Kathryn Stutzman from Goshen.

  • 3 cups old fashioned oats (calls for rolled oats, I don’t know if there’s a difference)
  • 1 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp salt
  • 1/4 tsp ground ginger

Mix together in a large bowl.  Make a well in the center.




  • 1/4 cup applesauce (original recipe calls for oil)
  • 1/4 cup honey
  • 1/4 cup milk
  • 1 1/2 cups raisins or other drive fruit or nuts (optional)

Pour into the well.  Mix thoroughly, making sure all loose flour has been incorporated (add another tablespoon of milk if necessary).  Spread onto a cookie sheet and bake in preheated oven at 300F, stirring every 10 minutes until light brown (about 50-60 minutes).  Store in airtight container up to a week, also freezes well.

I already posted a recipe for a very simple and easy Jumbalaya, but after having a much more complex (and very delicious) Jumbalaya at Musikfest this summer, I was inspired to experiment.  This is a compilation of several recipes I found, but a lot of it comes from this random website I found…

  • Keilbasi
  • Shrimp
  • Chicken

You can use any combination of these meats, they should add up to 2 lbs total and should all be cooked.  I’m usually lazy and buy cooked shrimp, Keilbasi is already cooked, but I fry it a little to brown it, and I usually throw a small chicken or some legs in the crock pot to cook.

  • 2 medium onions
  • 2 peppers
  • 4 ribs celery
  • 4 cloves garlic, minced

Chop all these up and saute until onion is translucent.

  • 2 cans tomato paste

Add paste and stir continuously until it starts to brown

  • 2 cups chicken broth

Add broth and scrap pan so you don’t lose the deliciousness of the brown stuff.

  • 2-3 T Creole or Cajun seasoning
  • 1 Quart stewed tomatoes
  • salt to taste

Add these and cook 10 minutes, stirring a few times.  Add meat (except shrimp) and cook 10 minutes more.

Many recipes I found suggested cooking the rice in with the rest, but when I tried this, my rice stayed hard forever, then suddenly turned to mush (maybe because I use brown rice).  I cook my rice (6 cups) separately in my rice cooker and then mix it all together at the end, or you can serve it separately.  The first time I made this recipe, I served 6 people.  The next time I made double and a half of the recipe and it was enough to feed 20 people.  Sorry I forgot to take a picture.

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