Posts Tagged ‘home’

A Merry Christmas & a Happy New Year

December 31, 2016
All 4 of us

From all 14 of us and another on the way

Nothing could make me happier than to have all of our family together to celebrate any time of the year. They have all rallied around me during this year of unknown health issues. We still don’t know what 2017 will bring for my MDS treatment. December was all about Christmas, our family and togetherness.img_2200

For those who ask, I feel fine. The 27 days of isolation at MD Anderson did not show any instant improvement, but my oncologist is hopeful. I will see him again next week and we’ll know more.img_2536-002December 22, 2016 found all 14 of us in our home in Missouri City, Texas. We all are wearing crowns from the poppers we enjoy at our turkey dinner.img_2224It’s all hands on deck preparing for dinner. Julie helps me prepare the turkey, Troy is our tester and carver, Todd is the potato peeler and masher, and Tommy and Michelle prepare the green bean bundles, Madison helped me with the pies, Holly, Lindsey and Sydney got the table set and then Scott led the clean-up after dinner. Tyler and Ashton kept Thompson occupied while everyone else was busy.11gfccjufvcuhlzhql361nlcofhzzpolrjvz_c7csrtcxrnoq3i-wj4udce3gwlca74shnkezffvtaandhk1cgapwqeq30dmsrhhpjmjzg_pyy203jyihseljncqpo-7clrhr18w1043-h782-no-002My three grandsons. Tyler soon to turn 17, Ashton soon to turn 9, and Thompson is 18 months old. He is expecting a brother in early April 2017. We will then have 4 grandsons and 3 granddaughters. Oh, how blessed can we be?img_0886

And our granddaughters helping to make my mom’s Ginger Cookie recipe. They are Lindsey, 13 years old, Madison, 19 years old and Sydney 11 years old. They all love to cook and sew. Oh, lucky me.img_0896-002

With the exclusion of Tyler, here we all are in the new hammock Tommy bought me. We have always had a lot of fun in hammocks with our grandchildren. I’m not sure Thompson has caught on to the fun and thrills.img_2140-002

And here’s my man. I have loved him since I was in high school. What would I do without him with all the trips to MDA. He spends endless hours there with me waiting, waiting, waiting. Through thick and thin, sickness and health, we have been married for 50 years.img_2216

Our girls love him, too. Holly and Julie have been a great support to both of us during the last two years of cancer treatment.img_2177

And our older son, Todd, comes from Dallas often to be with us for hospital and doctor visits.

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Our younger son, Troy, and family come from Long Beach, California often to love and care for us.

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And even my only son-in-law visits me in the hospital and checks on how I’m doing. As I’ve said so often, “Family is the best.”image1-002

And it keeps growing. Tyler is Todd and Julie’s son, but he has always aspired to being as tall as his Uncle Troy. I think he has just about made it this year. He has passed his dad in height, but will he pass Troy in 2017? There’s so much to look forward to.

My wish to you is many happy days this coming year. Just look for those times. They are there even amongst the trying times. Happy New Year everyone. I love you all, Judyimg_4452

Saturday’s Simple Recipe Page 17 Pecan Pie

November 28, 2015

My husband and I started our Thanksgiving dinner preparations at 6:30 AM on Thursday. We were ready to sit down to dinner at 1:30, shortly after our  daughter and her family arrived. As a friend of mine said, “You still have to prepare everything no matter if your group is large or small.” We were happy to have one of our families with us. It was extra nice to have Lindsey, Sydney, and Ashton stay with us for a couple of days when their mommy and daddy left after dinner.

huebners

The Huebners with Grammy and Granddaddy

We served a Honey Baked Ham, Cheesy Potatoes, Green Bean Bundles, Jello Salad, and Sister Shubert rolls. We didn’t make the traditional turkey or pumpkin pie. I made Pecan Pie and Lemon Meringue Pie, which are more popular with this group.

Pecan Pie

My sister, Suzanne, comes for a treasured visit each summer, and we sew and cook. She usually brings a new recipe for us to try. She’s a great cook, and I love her Pecan Pie recipe. It’s so easy.

Ingredients

Ingredients

Ingredients

¾ cup sugar

2 tablespoons flour

1 cup white Karo

2 eggs

2 tablespoons of butter

1 teaspoon vanilla

1 cup whole pecans

Instructions

Blend sugar and flour in a bowl. Add other ingredients one at a time, mixing with a spoon. Pour into unbaked pie shell and bake for 50 minutes at 350 degrees. It should be done when a knife inserted comes out clean. Be careful not to over bake.

Pecan Pie

Pecan Pie ready to serve

If you plan to enter my Christmas recipe and/or project contest, please note the deadline is December 1. I will post the winners that day. Two lucky winners will receive a pack of 24 Christmas fat quarters. Good luck.

stack

Stack of 24 Fat Quarters

Good luck with your Christmas shopping and decorating, too. All our Christmas lights went up and on today. I love Christmas lights.

From Our Home to Yours

From Our Home to Yours

Tomorrow, after church, we have a friend from the Quilts, Inc. office coming to help us with putting up decorations in our house. We have a group of 44 people from church coming for a sit-down dinner next Saturday. Should start off the Christmas season for us in a special way.

Make your week special. Hugs, Judy

 

Saturday’s Simple Recipe Page 10 Jello Fruit Salad

September 26, 2015

When Troy, Michelle, and Thompson were here for a visit recently, we went through old photographs of my family. It was interesting to see history repeat itself. My daddy was six feet tall. That was tall for a man born in 1912. My mom wasn’t quite five feet tall.

Mom and Dad

Mom and Dad in Love

Troy, our younger son, is 6’3″ tall. Michelle, his wife, is not quite five feet tall.

Troy

Troy & Michelle in Love

I love family photographs and family traditions. For many years everyone in the family came to Mom’s house for Thanksgiving Day. It was not unusual for her to welcome thirty-six people in her home. My husband’s parents joined us the years they did not go to College Station for the A & M vs. Texas game.

Mom’s Red Jello Fruit Salad was always on the menu for Thanksgiving and Christmas Eve. Our children grew to expect it for holiday dinners. When Mom moved from her home to independent living, we no longer celebrated in her home. It was time for me to make these holiday dinners for our family.

It’s rare now that we have Thanksgiving dinner in our home, as none of our family is here. Everyone does come together for a few days before Christmas for our Christmas dinner. Red Jello Fruit Salad is on the menu. One or more of our grandchildren is usually on hand to help me make it. Julie, Lindsey, and Tommy are the biggest fans of Red Jello Fruit Salad. They always have more than one helping.

Red Jello Fruit Salad

Ingredients

Following ingredients can be doubled easily to serve more than 8 people.

1  six oz. pkg. of strawberry Jello

1 can 15 oz. fruit cocktail (drained)

1 yellow banana (firm)

Cool Whip for topping

jello

Jello Ingredients

Instructions

Use the following speed method for making jello in a mixing bowl that is heat-resistant.

Dissolve gelatin mix in 1 1/2 cups of boiling water. Add 3 cups of ice cubes. Stir into jello until slightly thickened. Remove any  ice pieces that didn’t melt.

Fold-in drained fruit cocktail and sliced bananas. Pour into a pretty bowl.

Put  in refrigerator to congeal completely. When ready to serve, top with Whipped Cream. Mom made the real thing. My family is just as happy with Cool Whip added to their own helping.

jello

Jello Fruit Salad

I made jello fruit salad for our dinner last night. Tommy grilled steaks and fixed everything else. He takes good care of me. I am so thankful to have him. He brought this heart home as a surprise for me recently. I hung it in my studio and look at it every day.

brave

Brave Girl

Tomorrow will be a month since my last blood transfusion. In the last 6 months this is the longest I’ve gone without a transfusion. I’ll keep my fingers crossed that when I’m at MD Anderson for my weekly appointment on Tuesday, the news will continue to be good. When I saw my oncologist, Dr. Garcia-Manero, this month he said the chemo is working on my MDS. I see him again on October 12. I should start the sixth round of chemo that day.

The good news is I won’t be on chemo when I move downtown for Quilt Market and Quilt Festival on October 23. Will you be there? I would love to see you. I usually can be found on the third floor of the George Brown Convention Center. That’s where the classes, lectures, luncheons, and special events take place. Come by for a hug and a chat. Until we meet again, blessings to you and your family, Judy

 

Saturday’s Simple Recipe Page 8 Green Bean Bundles

September 15, 2015

Here it is Tuesday again, and I am sending your recipe for last Saturday. We have had our son, Troy, and his family here from Long Beach for a special visit. It was hard to do anything other than love our youngest grandson, Thompson. It was a joy to see him laugh, smile, talk and squeal. He was easy to please and liked looking around at all the colors and things in my studio. Of course I loved that.

Thompson in My Studio

Thompson in My Studio

We spent time with Todd and his family and Holly and her family when we could. Last Saturday, we all met for the Texas A & M football game in College Station. It was great to have all 14 of us together for a tail gate lunch before the Aggie win.

Huebners, Murrahs, Murrahs, and Murrahs

The Huebners, Us, Todd Murrah and family and Troy Murrah and family

It will be Christmas time before we are all together again. I will make all the things the family expects for our early celebration Christmas dinner including Green Bean Bundles.  A friend from our First Presbyterian Church in Victoria Sunday school class brought these to a pot luck Christmas party at our house. I made them for our family Christmas dinner that year, and they’ve been on our holiday menu ever since. Everyone in the family likes them including the grandbabies. These are so easy that anyone helping in the kitchen can make them.

Green Bean Bundles

Ingredients

3 cans whole green beans (Drain)

Package of bacon (Cut each strip in half and cut off excess fat.)

1/2 cup butter

¾ cup brown sugar (packed)

Minced garlic to taste (I shake in a LOT. My guess is a tablespoon.)

Instructions

Melt butter, brown sugar, and garlic in saucepan. Stir until comes to a boil.

Loosely wrap 5-6 green beans with a half strip bacon. Place in rectangular Pyrex dish with small space between for browning bacon. Use all the green beans and bacon. Your dish will be full unless you use two smaller dishes.

Cover with all the melted mixture.

Bake in oven for 30 minutes at 350 degrees.

Then…

Brown under broiler for 10 minutes.

Beans Ready for Oven

Beans Ready for Oven

We are soon approaching Halloween, Thanksgiving, and Christmas which are all fun holidays. I wish they were spread out a little more throughout the year. There’s very little sign of Autumn approaching in Houston, Texas. I’m looking forward to it getting here. I hope you have something to look forward to this fall. May you receive many blessings. See you again next week. Hopefully, it will be on Saturday. Hugs, Judy

 

 

Saturday’s Simple Recipe Page 7 Ginger Cookies

September 8, 2015

Here it is Tuesday morning, and I am just now getting Saturday’s recipe to you. Our son, Troy, came with his wife, Michelle, and baby Thompson for a two-week visit. The first week has been wonderful. We’ve had a great time on the go every day. Thompson is an unbelievably sweet, agreeable 3-month old baby. We take him everywhere, and he’s happy and content to be with us wherever we go. He laughs and coos and is intent on what everyone is doing around him. We love having all three of them with us.

Troy, Michelle, & Thompson Visit Grammy & Granddaddy

Troy, Michelle, & Thompson Visit Grammy & Granddaddy’s House

I made a batch of Ginger Cookies before they came last Tuesday. I know how much they both love them. My mom, Ruby Earl Olafson, made these cookies at Christmas each year. Several years after Mom died, Troy asked me to make the cookies. I found a recipe for “Crinkle Tops” in a cookbook I received when I married in 1966. I imagine one of my aunts sent the book to me because it came from St. Olaf Lutheran Church in Austin, Minnesota. Everyone in our family loves these cookies. The “little girls” love to roll them into balls and dip them into sugar for baking. They are so easy.

Sydney Huebner Helping Me Bake Cookies

Sydney Huebner Helping Me Bake Ginger Cookies

Ginger Cookies

Ingredients

1 cup shortening

½ cup butter

4 cups flour

2 cups sugar

½ tsp. salt

4 tsp. baking soda

3 tsp. ginger

3 tsp. cinnamon

½ tsp. nutmeg

2 eggs beaten

½ cup Grandma’s Molasses

Instructions

Sift dry ingredients together. Add other ingredients and mix with mixer. Roll in 1” balls and dip in sugar. Place sugar side up on cookie sheet. Bake in 350 degree oven 8-10 minutes or until light brown and crinkled on top. Remove from cookie sheet after 1 minute and cool single layer on waxed paper.

Cookie Jar Half Empty

Cookie Jar Half Empty

Hope your day is full of love and fun things to do. Today I will go to MD Anderson for bandage change,  blood work and bone marrow aspiration. Hopefully my  PA  will say there is no need for a transfusion, and I’ll be home after review with her. Thursday I’ll be back at MDA for an EKG, more blood work, and appointment with Dr. Garcia-Manero, my oncologist. If all my counts are good, and he says the chemo is still working, I’ll start the fifth round that day. I take chemo by tablet, so I’ll be home the remainder of the days the Murrah family from Long Beach will be with us. I don’t want to miss a minute more than necessary being with them. Be with someone you love today. I wish you a happy day. Love and hugs, Judy

What Joy!

What Joy! My Happy Boy.

 

 

 

Saturday’s Simple Recipe Page 6 French Toast

August 29, 2015

It’s Saturday evening and I haven’t sent your recipe for this week. But it’s still coming. My goal today was to finish one of the three garments I need to make for the Houston Quilt shows.

We have many fabulous fabric manufacturers who are exhibitors at Quilt Market. Two or three of them donate fabrics each year for the members of the Education team to make garments to wear on the same days. This all began when my first book, Jacket Jazz, was published. For many years, I wore garments from my books, and many of our staff did the same. When I finished writing this series of books and teaching, I quit making garments until last year. It has been fun to create these show garments again. The one I finished today is made from a jelly roll of fabric strips by Robert Kaufman. Jennifer Sampou is the designer. A pattern company,  Indygo Junction by Amy Barickman, donated our patterns of choice from her line. I chose the Gathered Back Top & Tunic pattern for this fabric. I’ll wear it with black tights.

Strip Pieced Tunic

Strip Pieced Tunic

Now that my first show garment is complete, it’s time to give you the recipe for this week. A book of family requested recipes could not be complete without my French Toast. I learned how to make it while watching my mother as I grew-up. There are much fancier ways to create French Toast, but most everyone in our family loves Grammy’s the best.

Holly and Julie getting a Lesson

Holly and Julie Getting a Lesson at Christmas

Once, Troy ate 8 pieces at one time when he was home from college. I think that’s the record. Madison has loved Grammy’s French Toast passionately since the first time I made it for her. Now Lindsey is just as great a fan. Ashton, Tyler, and Sydney get caught-up in the excitement, but they aren’t fans like Madison and Lindsey. They all enjoyed French Toast during our “children only” Christmas Tea last December

Christmas Tea

Christmas Tea

Grammy’s French Toast

Ingredients

White bread from the grocery store

2 eggs

1/3-1/2 cup milk

Dash of salt

1 teaspoon Vanilla (The secret ingredient)

Butter

White sugar

This will make 5-6 pieces. Just double it for more.

Instructions

I make mine in an electric skillet. I can use other skillets, if necessary, but really prefer my electric skillet.

Beat together eggs and milk in pie pan. Stir in salt and vanilla.

Melt butter in heated skillet. Quickly coat bread in batter on both sides. Place in skillet. When slightly brown on one side, turn and brown on other side. Add more butter if bread sticks to skillet. Remove to plate when brown on both sides. Butter one side and sprinkle with white sugar. Eat while hot.

waiting

Waiting for French Toast

If you have a leisurely Sunday morning, you might want to try my recipe. Try topping it with plain white sugar before you pull out the powdered sugar or maple syrup. That’s the way we like it. Have a great day. Hugs and sugar, Judy

 

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Saturday’s Simple Recipe Page 5 Cocoa Cake

August 22, 2015

Tonight we are going to a Sunday school party at the home of two of our members. We have a fun group of about 25 who gather together to socialize once a month. Our lessons on Sunday mornings are Bible based. Right now, we are studying You Will Get Through This by Max Lucado. Tommy and I always enjoy his books, our class for study and socializing.

Sunday school

Sunday School Party in Our Back Yard

The parties are pot luck. We are taking a dessert, which I will make after I finish this blog post. Even though it’s a Greek theme, I have chosen to make my Chocolate Sheet Cake. This has been a favorite with this group, and it’s easy to make.

My sister, Joanie, gave me this recipe. In San Antonio in the 1960’s, people called  it “Sheath” cake. Did we not understand? No matter. I’m glad I received the recipe from my kind sister, Joanie Olafson McDonald, before she died in a car accident on June 1, 1989. Try not to eat too much of the icing before it’s on the cake. It tastes like yummy fudge.

ingredients

Ingredients for Cake and Frosting

Cake

Sift together in mixing bowl 

2 cups flour

2 cups sugar

Put in sauce pan  

4 rounded T cocoa

1 cup water

2 sticks margarine or butter (1 cup)

Bring this to a boil. Pour over sugar mixture. Stir well.

Add  

2 eggs, slightly beaten

1 heaping teaspoon cinnamon

1 tsp. vanilla

½ cup butter milk to which has been added ½ tsp baking soda

Mix well. Pour into well greased and floured 8” X 12” cake pan.

Bake at 350 degrees 30 to 35 minutes.

Ice cake in pan while it is still hot.

Icing

Melt and bring to boil 

1 stick margarine (1/2 cup)

3 rounded tablespoons cocoa

6 tablespoons sweet milk or butter milk (scant ½ cup)

Remove from heat, beat and add

1 box powdered sugar (16 oz.)

1 tsp vanilla

1 cup broken (not chopped) pecans

Mix well. Pour over center of cake in pan. It will melt to the sides.

cake

Chocolate Sheet Cake

And now for a lagniappe…a little something extra.

This week was Tommy’s birthday. We celebrated Thursday night by going to a Skeeters game with our daughter and her three children. They came to our house after the game for birthday cake, singing and lots of laughs.

For many years Tommy requested a cake mix for Boston Cream Pie for his birthday. It’s a cake, so I’m not sure why it was called a pie. The cake mix hasn’t been available for a long time. Recently I found a recipe on Pinterest for Boston Cream Poke Cake. It taste just like his old favorite. So I made it for his birthday cake. So here’s your lagniappe…the recipe I used.

Boston Cream Poke Cake

Ingredients

1 box Betty Crocker Super Moist Cake Mix (plus ingredients on box)

2 small boxes (3.4 oz.) Jello Instant Vanilla Pudding Mix

4 cups whole milk

1 container Duncan Hines Classic Chocolate Creamy frosting

Instructions

Prepare cake in 13″ X 9″ pan according to box directions. Let cool in pan.

Use wooden spoon handle to poke many holes evenly across the cake.

Combine milk and pudding mix and whisk until well blended.

Pour pudding over cake making sure it gets down into the holes.

Refrigerate cake for an hour to allow pudding to settle and set up.

Open frosting container and remove foil seal.

Microwave for 15 seconds and stir. Repeat this until frosting is pourable.

Pour over pudding layer and spread with spatula to cover completely.

Refrigerate for at least another hour.

happy

Happy Birthday, Dear Husband

And a Happy Birthday to all of you, my dear friends, whenever your special day arrives. I hope someone makes you a cake. Have a good week until we meet again. Hugs, Judy

 

 

 

 

 

 

 

Saturday’s Simple Recipe Page 4 Chocolate Meringue Pie

August 16, 2015

Oh, dear. I didn’t send you a recipe yesterday. Sorry I’m a day late. My sister came from San Antonio for a weekend visit to sew pumpkins for her shop, Apples of Gold, at Artisan’s Alley. I’m sorry to say that as we sewed all day Saturday, I never thought about my blog.

Pumpkins for Sale

Pumpkins for Sale

Then today we went to Sunday school, church and lunch before we packed-up her pumpkins and sent her on her way home.

Suzanne and Me

My sister, Suzanne, and Me

Then, I came upstairs to catch-up on email and remembered I forgot to send you Page 4 of my Recipe Book yesterday. It’s one of my favorites from my mom.

Shortly after I wrote my first book, Jacket Jazz,  in 1993, I taught frequently in San Antonio. I’d stay with Mom, and she always fixed my favorite meal for dinner with chocolate meringue pie for dessert. We ALWAYS had dessert after every meal in my home when I was growing up. I looked forward to dinner at Mom’s house all day while I was teaching. Now her pie is one of the most requested desserts from my family.

Chocolate Meringue Pie

Ingredients

2 cups whole milk

1 cup sugar

2 rounding tablespoons flour

1 large heaping tablespoon Hershey’s cocoa

Dash of salt

3 egg yolks (Whites will be used for the meringue.)

Instructions

Heat 2 cups milk in sauce pan until warm. Add sugar, flour, cocoa, and salt. Stir until dissolved. Add egg yolks one at a time, and beat quickly with a wire whisk. Cook until thick stirring vigorously all the time to make sure it doesn’t burn on the bottom. Stir in vanilla just before finished. Pour into a baked pie shell.  Top with meringue.

Mom’s Meringue recipe will be on Page 15. Her Pie Crust will be on Page 18. We’ll keep going until you have 26 pages of my favorite and most used recipes.

My mom

My Mom when I was growing-up.

I really have thought about you during the week. I love hearing from you and your well wishes as I go through monthly chemo treatments for MDS. At my visit last week with my oncologist, Dr. Garcia-Manero, I was given a good report. He says my recent bone marrow aspiration shows that the chemo is working. The question most people ask is how long will I have to take chemo. Dr. Garcia-Manero’s answer is “As long as it works.” So that’s it folks.

Hope you have a great week. I’ll talk to you again next week. Much love and hugs, Judy

 

Saturday’s Simple Recipe Page 3 Chicken Salad Supreme

August 8, 2015

I love Chicken Salad and order it often when eating out. For many years that’s what I ordered at Victoria Country Club when joining friends for lunch. Now, when Tommy picks-up dinner from Hoggs-N-Chicks in Missouri City, I ask for their Chicken Salad. I also have my own recipe for Chicken Salad.

When our daughter-in-law, Julie Hartman Murrah, was pregnant with Tyler she was put on bed rest while waiting for his arrival. During that time I stayed with her for a few days to watch Madison. I made this Chicken Salad recipe then, and Julie really liked it. Every time I make this recipe, I think of those days. When I left to go home, both Madison and I cried like we would never see each other again. It broke my heart to see her standing at the door crying. I knew then we were forever playmates.

Julie, Tyler, and Madison Murrah 2000

Julie, Tyler and Madison Murrah 2000

Chicken Salad Supreme

Ingredients

1/2 cup mayonnaise or salad dressing

3 tablespoons lime juice

1/4 teaspoon salt

4 cups cubed cooked chicken

(I use the Easy Bake Chicken Breasts recipe from page 2.)

1 cup seedless red or green grape halves

1/2 cup chopped celery

1/2 cup chopped pecans

1/4 cup chopped dill pickles

Instructions

In a bowl, combine all ingredients. Mix well. Refrigerate for one hour. Serve on bed of lettuce with fruit or in a sandwich.

Makes 4-6 servings.

Fifteen years later, the Murrah Four Family is doing well with Madison taking off for Texas A&M later this month, Tyler starting his Sophomore year at Jesuit in Dallas, and Julie and Todd managing their ownership in Wing Stops Restaurants. Madison spent a week with us earlier this summer, and Tyler comes to stay next week. We are so pleased they still enjoy spending some of their summer vacation with us.

vacation

Madison, Tyler, Todd and Julie Murrah on their 2015 Family Summer Vacation.

Hope you are having a special summer. It’s hot as could be expected here in Houston, Texas, in August. The Chicken Salad recipe is a great one to make for the heat of summer. Try it and let me know what you think. I’ll be thinking of you. Hugs, Judy

 

 

 

Saturday’s Simple Recipe Page 2 Baked Chicken

August 1, 2015

I had to add this recipe to our family favorites for Todd, our oldest son. I have found out over the years how much he disliked much of my cooking when he was growing-up. What a polite boy not to tell me when he lived under our roof. He especially disliked having chicken as often as I served it. Weight Watchers was a big advocate for eating baked chicken. I was forever trying to get to 124 pounds like I was before I approached age 40.

Joanie Olafson McDonald gave me this recipe early in our marriage. I still bake it often as our meat course or to put in recipes that call for baked chicken. Joanie was our middle sister. She was killed in a car accident on June 1, 1989. She was only 50 years old. I remember playing Jacks with her with a golf ball when we were young. She was the most generous and caring person I have ever known. She also was very curious. How often I wish she could have been with me over the years. Gosh, I’ve missed her.

Our Middle Sister, Joanie

Our Middle Sister, Joanie

Easy Bake Chicken

Ingredients

4 boneless chicken breasts without skin

¼ cup butter

Juice of half of lime or lemon

Lemon pepper

Garlic powder or minced garlic

Instructions

Wash chicken and drain on paper towel. Melt butter in baking dish in oven set at 350 degrees. Coat chicken on both sides with melted butter. Place meaty side up in dish. Sprinkle with juice. Generously shake lemon pepper and garlic on top. Put in oven for 30 minutes. Take out of oven. Turn over breasts and coat with more lemon pepper and garlic. Bake 20 more minutes. Turn chicken meaty side up again and bake 10 more minutes.

Joanie, My Sister and Me

Joanie, my sister, and me

This picture was taken at a going-away party for me in 1982 at Great Expectations Quilts where I taught for many years. Karey Bresenhan, the owner of the shop, organized the surprise party for me plus the quilt of hearts hanging in the background. Each heart was made and signed by one of my students, family member, or friends. It was so special to have Joanie there at the party.

I hope you are having parties and fun this summer. Make each day count. They are so precious. Much love, Judy


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