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Change of the Season

Happy Thanksgiving 2009 (Me-P)

Valentine's Day 2010
Valentine Gifts for Dustin
Valentine's Day (A -B)
Valentines-Day (C - D)
Valentine's Day 2010 (E-JE)
Valentine's Day 2010 (Ji-Le)
Valentine's Day 2010 (Li-P)
Valentines Day 2010 (Q-Sh)
Happy Valentines (Si-Z)
Dustin Family Christmas 2009
Dustin's Christmas Gifts 2009
Christmas Poems
Merry Christmas 2009 A-B)
Merry Christmas 2009 (C-F)
Merry Christmas 2009 ( G-L)
Merry Christmas 2009 (M-P)
Merry Christmas 2009 (N-S)
Merry Christmas 2009 (T-Z)

(Click on all photos to enlarge)



Carol Carico

In Memory of Her son



10/07/3. - 11/27/02 

Ranchy Breaded Fish Fillets 

INGREDIENTS 3/4 cup Italian seasoned bread crumbs

1 (1 ounce) package dry Ranch-style dressing mix

2 1/2 tablespoons vegetable oil

1 pound tilapia fillets

2 teaspoons butter



Place the bread crumbs in a bowl. In a shallow dish, mix the dressing mix and oil to form a paste. Coat the tilapia fillets with the paste, then dredge in the bread crumbs to lightly coat.

Melt the butter in a skillet over medium heat. Place the fillets in the skillet, and cook 5 minutes on each side, or until golden brown and easily flaked with a fork


CindyJo Greever


In loving Memory of my Sweet  Daughter and "Kitchen Helper"

Michelle Marie Greever



CindyJo's home made

Old fashioned Cinnamon Rolls

Tools, a bowl, pot, spatula, rolling pin and bare hands!


2 packets Fleischmann's yeast soaking in a cup of warm water

Cinnamon, Brown sugar, raisins and Butter, for use later.

8 oz. cream cheese, 1 box powdered sugar & vanilla, for frosting.

12 cups Flour

5 Tbsp. Sugar

4 Tsp. Salt

(mix above 3 items in a very large bowl)

Take 4 cups Milk -

heat till warm and then add 6 Tbsp. corn oil,

slowly add above to the flour mixture,

including the yeast mixture soaking in warm cup of water-

mixing with a large spoon gradually,

then when stiff, use hands to knead approx. 25 minutes,

 occasionally slightly greasing edges of bowl to keep from sticking,

then grease top of dough, cover with towel and let set till doubled

in bulk, being sure to allow no drafts.

Knead down again and then let sit 2 hours,

or whenever doubled in size,

once again knead down for about 10 minutes and cut away approx. 1/4 section to roll out on floured counter top.

Roll  section of dough to about half inch thickness.

Spread thick coat of butter, brown sugar, cinnamon and raisins.

Roll up lengthwise and slice off sections approx. one inch thick and place in a baking pan

coated with thin butter to keep from sticking.

Coat tops of rolls with small amount of melted butter, cover with saran wrap and let rise approx. 45 minutes together with other pans of rolls.

Then bake at approx. 325 to 350 till golden brown, they don't take long, maybe 15 minutes or so depending on your oven.

When done and cooled off coat with white icing, I like to make

cream cheese frosting for mine using a

 8 oz package of cream cheese,

1 small box of powdered sugar,

2 tsp. vanilla and 1/2 stick of butter.


PS You can use rapid or quick rise yeast also to cut back

on time if  you prefer.

Yields approx. 4 to 5 Dozen rolls.

I freeze mine to keep them fresh longer.



I got this recipe from my dear old neighbor Lauretta Huff born in 1911 many many years ago and

have made these rolls for some 25 years now!

On cold  Fall and Winter days is when Michelle would say, Mommy, lets make cinnamon rolls!!~



my own healthy recipe  :)


3 to 4 cups grated fresh carrots

3 cups applesauce

1/4 cup vegetable oil

4 eggs

1 cup nuts & or raisins, optional

Another option, add zucchini squash in place of some or all of the carrots.


1 tsp salt

2 tsp baking powder

2 tsp baking soda

2 cups brown sugar

2 tsp cinnamon

2 cups flour

Mix dry ingredients together first,

then add eggs, applesauce, oil and carrots.



8 oz pkg cream cheese

2 tsp vanilla

1/4 cup butter

1 lb powdered sugar


Pour into large lasagna pan that has been greased,

bake at approx. 325 to 350 for approx 45 minutes.

Cool before frosting cake.





In Memory of Her Daughter
9/22/72 to 4/13/04
The recipe I remember the most for Michelle is Crock Pot Chicken..
She taught me how to make it.  We all feel in love with it and still make it .
I don't have precise amounts but just the way we make it.
In a large (3 quart I think) crock pot
1 large (family size) can of Cream of Chicken soup (or 2 small cans) 
1 large can of Cream of celery soup (or 2 small cans)
 1 large can of Cream of Mushroom ( if you do not like then substitute with 1 can each of the above soups)
DO Not Add water
Add 3 or 4 skinless chicken breast (cut up usually in 4 pieces per breast)
Lipton onion soup mix (optional)
Bag of Egg noodles
After all added put crock pot on medium or high heat for 4-6 hours.
Cook a bag of Egg noodles and add to the Chicken prior to serving.
Yummy to the Tummy!!!!!!!!




Peyton James McAuliffe

My Son, My Angel

Born on Earth June 2, 2006

In Jesus’s Arms June 22, 2006




Ingredients: Veal, milk, flour, eggs, bread crumbs, mozzarella cheese, parsley and tomato sauce


*Pound Veal

*Dip Veal in milk, flour, beaten eggs and then bread crumbs.

*Cook Veal in skillet with butter until golden brown

* Place in baking dish with slice of mozzarella, until melted

*Serve with choice of tomato sauce

*Garnish with Parsley


Recipe of AshLeigh Schelling, Peyton’s big cousin



I should have named you Sunshine
Right from the very start,
Your Smile a magnet and your heart of gold
How special from the day you were born.
No one could be so lucky to have a baby boy like you!