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Bucket of Muffins


In my last post I mentioned that I had discovered several recipes that I make from time to time that I have never posted here on the blog. This recipe for Bucket of Muffins is one of them. I got it many, many years ago from my mother-in-law and have tweaked it a bit over the years. The recipe makes a large quantity of muffin batter that can be kept in the refrigerator for about a month and used to make muffins in just a few minutes. It's very handy when you have overnight guests or when you need to make muffins in a hurry any morning. It's also nice to share a portion of the batter with a friend or with someone to whom you are taking a meal.


Bucket of Muffins (full recipe)

1 box Raisin Bran (15-20 oz.)
1 cup cooking oil
2 cups sugar
5 1/2 cups flour
5 tsps. baking soda
1 quart buttermilk
3 eggs, beaten
1 tsp. salt

In a large bowl stir together the flour, sugar, baking soda, salt, and Raisin Bran. In another bowl thoroughly combine the buttermilk, eggs, and oil. Combine the liquids with the dry ingredients and mix well. Store in the refrigerator for up to four weeks.

To use batter: Fill muffin cups 3/4 full of batter and bake at 375 degrees for about 18 minutes. Makes about 4 dozen.


If you desire to make a smaller batch here are the adjusted amounts:

3 cups Raisin Bran
2 cups of buttermilk
1/2 cup oil
1 cup sugar
2 eggs
2 1/2 cups flour
1/2 tsp. salt
2 1/2 tsps. baking soda

Keep this in mind the next time you need some muffins to round out a meal.


The time has flown

December flew by for us here in the Loach household. I caught a cold/virus with a cough and sinus problems that took about four weeks to finally clear up. Because of this our early December activities and decorating were either curtailed or simplified.

At the last minute the week Rob got out of school we decided to make a quick trip to Ohio to visit with his mom in the nursing home. We had a couple of good visits while we were there. Our daughter, Megan, and her family from Michigan were able to drive down one evening and visit with Grandma and then we all were able to go out to supper together. Rob's sister Deb and her husband Dan also joined us.

Here is a picture of grandson Drew playing the guitar while the rest of the family sang carols:


On our way home I spotted a sign for a fabric store in Corbin, Kentucky that we had never checked out and Rob agreed to pull off. When we were nearing the shop we spotted a sign for the original Kentucky Fried Chicken restaurant and museum. He went down and checked that out while I shopped for a few minutes. We both returned and found it to be a very interesting place to visit. The room where you pick up your food is very modern with the typical menu. The dining room is as it was in the 1940's and they have several display rooms showing what the kitchen and motel rooms were like. Did you know KFC was originally affiliated with a motor court?




We stopped for lunch at The Bush Bean headquarters in Dandridge, Tennessee. We really enjoyed our lunch and did a little shopping in the lovely gift shop. They also have a little museum but we didn't have time to tour it on this trip since we needed to be home in time to pick up our cats from their visit to the "spa" aka, the vet's.

After our travels we came home and had a couple of days to finish preparing for Christmas. Our son Mark and his family joined us for Christmas eve dinner and then the service at our church. This service is always a very special time with Scripture reading, carol singing, and it ends with the singing of the Halleluiah Chorus.

Our daughter Megan and her family arrived around supper time on Christmas Day. We had a pancake supper with them that evening and then later in the week had a more traditional Christmas dinner when the rest of the children and grandchildren could come.

One evening the girls wanted to have an appetizer-type meal. Our son-in-law, Topher's Mom and Dad and Aunt Lonie were here in town that evening so they came too. Topher's dad acted as our photographer and we were able to get an updated picture of the whole clan. It's hard to keep up to date with pictures. :)


Since Our guests went home we have been cleaning, organizing, and putting away the Christmas decorations.

On New Year's Day we went out for brunch at the Hungry Drover and then drove out to see Campbell's Covered Bridge. It was built in the early 1900's but we had never before been to see it. It is a part of the local recreation department facilities and has a nice little picnic area. Do be advised that it has no restroom facilities.

Here is a picture of the breakfast we ate. We have learned we can easily share a Drover omelet.


Here is a picture of the covered bridge:


That catches you up on our recent activities. I do hope to post a few recipes soon. I discovered recently that there are still a few old favorites I have not written about. :)

I hope you and your families all had a blessed Christmas and that 2016 will be a year of contentment and joy.

Got leftovers?

We had a very nice Thanksgiving Day visit with the local kids and grandkids. Each of the families brought side dishes and we were abundantly blessed with food and fellowship. I had some turkey leftover (which I don't mind stashing in the freezer for future use) and quite a bit of stuffing. Nora reminded me of this recipe for Stuffing Crust Quiche. My friend Judy gave it to me many years ago. I made some individual quiches for lunch on Black Friday. Here's the recipe in case you have some lingering stuffing:


Stuffing Crust Quiche

6 oz. stuffing mix
8 oz. cooked chicken or turkey
3/4 cup shredded Swiss cheese
2/3 cup evaporated milk
4 eggs

Prepare stuffing as directed on package. (Since I was using leftover stuffing I just added a little water to re-moisten). Press into a crust in pie plate. Place cheese and chicken in crust. Beat eggs and evaporated milk and pour over chicken and cheese. Bake at 400 degrees for 30-35 minutes or until lightly browned and set.

Since this didn't use up all the stuffing I added a layer of stuffing to this casserole which also used up some leftover gravy, green beans, and mashed potatoes.

I also had a little bit of leftover cranberry sauce which I mixed into some applesauce. It made a pretty, slightly tart side dish with some soup this evening.


I'm thankful for such an abundance of good foods and creative friends who give me good ideas for using up the bits and pieces leftover. Have fun utilizing your feast day leftovers. :)

Chicken Caesar Sandwiches


I was recently re-organizing my freezer and discovered several packages of cooked chicken that needed to be used. I had seen a recipe for Chicken Caesar Sandwiches and thought that I could adapt it to use cooked chicken. The original recipe called for cooking the chicken in the crockpot and then using it to make sandwiches. This would also work with leftover turkey just in case you have any next week. :)

This is more of a method rather than an actual recipe.

Heat the leftover chicken in a skillet with a little water or broth. As the meat cooks try to shred it up a bit if it is in large chunks. When the meat is heated through stir in some bottled caesar salad dressing, shredded parmesan cheese, pepper, and chopped fresh parsley. Serve on hamburger buns with a leaf of Romaine lettuce.

These were quite tasty and made a quick, easy meal. Keep this one in mind in the coming busy weeks.

Breakfast Cookies


I saw a recipe for "Breakfast Cookies" on the King Arthur website a while back and thought they sounded like a good thing to make and take to DD Nora after the birth of her baby a few weeks ago. They contain a good number of nutritious ingredients such as whole wheat flour, old fashioned oats, liquid and powdered milk, eggs, peanut butter, dried fruits, coconut, and sunflower seeds. Another advantage is that they can be eaten with one hand while nursing a baby. :) Nora told me that the recipe is very similar to some she has seen called "Lactation Cookies." They also seem to keep well and taste good. :)

Breakfast Cookies (adapted from King Arthur Flour)

1/2 cup butter, softened
1 cup peanut butter
1 1/4 cup brown sugar
2 tsps. vanilla
2 eggs
1/3 cup milk (liquid)
*1 1/4 cup white whole wheat flour
*1/3 cup white whole wheat flour (this is not a mistake)
1/3 cup powdered milk (dry)
1 tsp. cinnamon
1 tsp. salt
4 1/2 cups add-ins. I used the following:
1 1/2 cups old fashioned oats
1 cup chocolate chips
1/2 cup raisins**
1/2 cup chopped dates**
1/2 cup coconut
1/2 cup sunflower seeds

*The original recipe called for two kinds of flour. I modified it to use just the white whole wheat flour so that's why there are two listings.

** I like to cook the dried fruit in the microwave for about 1 minute on high with 2-4 Tbsps. water (amount depending on how dried out the fruit is. Use more water for drier fruit.) Let cool. This can be done a day ahead and then refrigerated if desired.
Line three baking sheets with parchment. Combine butter, peanut butter, brown sugar, and vanilla in mixer. Add eggs and liquid milk. Mix in flour, cinnamon, dried milk, and salt. Then, STIR in the add-ins. Scoop with a LARGE scoop and then flatten slightly with your fingertips. Bake at 350 degrees for 18 minutes. I put nine cookies per sheet and get about two dozen. These keep well and are delicious at whatever time you decide to eat them. :)

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