Monthly Archives: April 2023

Lemon Blueberry Cookies


Lemon Blueberry Cookies

Every time Art and I would go by the bakery in a store, he was eyeing everything lemon and blueberry. So I decided I better get busy and bake him something. This really hit the spot. They are so delicious!!

  • 2 3/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter, melted and slightly cooled
  • 1 1/4 cups sugar
  • 1/4 cup packed brown sugar
  • Zest of 2 lemons
  • 1 – 2 tablespoons lemon juice (I used 1 but I think next time I will use 2)
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 3/4 cup frozen wild blueberries (I didn’t have enough wild berries, so I added some of the bigger frozen berries)

Melt butter in microwave and pour into a large mixing bowl and let cool for 15 minutes.

Preheat oven to 350 degrees. Prepare 2 baking sheets with parchment.

Using the bowl with the melted butter, mix in both sugars. Then mix in lemon zest, lemon juice, egg, and egg yolk. Batter should be pale in color.

Add the dry ingredients and mix just until combined. Add in the frozen blueberries. Fold very gently. They will color the dough slightly. Do not over mix.

Use a large cookie scoop and scoop 8 balls onto each cookie sheet.

Bake for 14-16 minutes, one cookie sheet at a time. Bake until edges are golden brown.

Let cool on cookie sheet for 10 minutes before transferring to a cooling rack.

Makes 16 cookies.

“Since God’s hand is in everything, you can leave everything in God’s hand.”


The Best Tuna Salad (or Chicken Salad)


The Best Tuna Salad (or Chicken Salad)

The name says it all. Delicious!!!!

  • 4 (5-oz) cans tuna packed in water, drained or 2 (10-oz.) cans chicken breast, drained
  • 1 cup mayonnaise
  • 1/3 cup finely chopped celery
  • 2 tablespoons minced red onion
  • 2 tablespoons sweet pickle relish
  • 1 tablespoon lemon juice
  • 1 clove minced garlic
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

In a medium bowl, combine tuna or chicken, mayonnaise, celery, onion, relish, lemon juice, and garlic, salt and pepper.

Serve immediately or cover and chill until serving.

Makes 6 sandwiches (1/2 cup salad each).

“We deserve punishment and get forgiveness; we deserve God’s wrath and get God’s love.”

Slow Cooker Pumpkin Butter


Slow Cooker Pumpkin Butter

My son-in-law loves anything with pumpkin, so this year for his birthday I decided to make this for him. It’s sooo delicious! My husband thinks it’s better than apple butter.

  • 2 (15-16 oz.) cans pumpkin puree (not pumpkin pie filling)
  • 1 1/2 cups white sugar
  • 1 1/2 cups brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 teaspoon pumpkin pie spice

Add all of the ingredients to the crock pot and mix well.

Cover and cook on low for 4 hours. Stir once an hour to prevent scorching.

Allow to cool The butter will thicken as it cools.

Store in the refrigerator or freeze to preserve. I actually water-bathed mine so I could store in pantry.

Makes about 3 pints or 6 half pints.

“Sometimes the best witness is kindness.”