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I am so excited to be a part of the Home Matters Linky Party Team! I have been participating for quite some time and am eager to make some more contributions to this party. A little about me – I’m a Wife and Mom. My husband, four kids, 5 dogs and 75+ chickens (and counting) all currently live in the rural Montana. We are embarking on the adventure of a lifetime as we live out our dreams of being Homesteaders! Like the name implies – I love to make homemade meals every night of the week for my family. I care about what types of things we are eating and I like to try new things. This blog is all about sharing those journeys and adventures with you.
Now on to this week’s party! I can’t wait to see you there.
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Welcome to the Monthly Book Report and Book Review Link-up #18 – January 2026!
On the First Wednesday of each month I will be sharing my latest read – which could be a cookbook, a celebrity chef biography or memoir, a lifestyle book, a gardening book, a homemaking book or maybe even a cozy kitchen mystery book. They may be paper books, eBooks, or audio books. I have challenged myself to read or listen to at least one book per week, and I plan to share that with you all here.
In addition to my Book Report, there will be a Book Report LInky – a chance for all of you to share your own book review blog post (TWO per blog, please). We want to see what had you page flipping, can’t put it down, totally captivated.
Lastly will be a few Featured Reviews from the previous month’s shared posts. This will be a post picked at random by the host. Each host will likely pick their own features – so that’s multiple chances to be featured!
If you have any suggestions for me on book I should check out – please let me know!
Scottish by birth, Gordon Ramsay was brought up in Stratford-upon-Avon, England, and initially aspired to be a professional soccer player but an injury put an end to that and led him to the kitchen. He’s trained with some of the world’s leading chefs, such as Albert Roux and Marco Pierre White in London, and Guy Savoy and Joël Robuchon in France. At the age of 31, Ramsay set up his first wholly owned and namesake restaurant, Restaurant Gordon Ramsay, which quickly received the most prestigious accolade in the culinary world – three Michelin stars.
Brief Description of the book:
The ultimate reference bible, this book is about giving home cooks the desire, confidence and inspiration to hit the stoves and get cooking. Gordon will share all sorts of useful tricks and tips from his years as a professional chef, making this the only cookery course you’ll ever need.
My Review:
I am a huge fan of Gordon Ramsey. I watch most all of his shows (the ones that have the icky restuarants are not for me). But I really love reading his books. He has some amazing insights and he makes it all so easy to follow and understand. This book in particular is really more of a refernce guide and should be kept out on the shelf with the cookbooks. Wheenever I have an issue with a cooking term from another recipe, I can find an explaination in this book. He focuses on things from the persepective of a home cook and I love that.
I live in rural Washington State (a mile as the crow flies from Dr. Hazzard’s infamous Starvation Heights sanitarium). My thriller, THE LAST THING SHE EVER DID was an Amazon Charts bestseller. LYING NEXT TO ME was a reader favorite, charting at No. 1 in the Kindle store and the bestseller’s list at the Washington Post. My true crime book, IF YOU TELL, found a home on Amazon Charts for more than 340 weeks. In fact, it was the bestselling Kindle ebook of 2020 (and the second-bestselling of 2021). THE AMISH WIFE was a finalist for the Mystery Writers of America Edgar Award for best fact crime book. THE BOY SHE LEFT BEHIND was a finalist for International Thriller Writers of America Thriller Award for best juvenile novel. I have been a guest on Dateline NBC, NPR, Good Morning America, Early Show, FOX News, CNN, Anderson Cooper, Entertainment Tonight, Inside Edition, Extra, Access Hollywood, 20/20, Snapped, Deadly Women, William Shatner’s Aftermath, and A&E’s Biography.
Brief Description of the book:
In May 2005, authorities discovered the Groene family murdered in their Idaho home. The family’s youngest members—eight-year-old Shasta and her brother, nine-year-old Dylan—were nowhere to be found. As a community prayed for their return, Shasta and Dylan were already miles away in the woods of Montana at the hands of serial killer Joseph Edward Duncan.
After a harrowing forty-eight day ordeal, Shasta was rescued. In many ways, her survival story was only beginning. In the following years, while Shasta struggled to outrun her trauma, a pattern of self-destructive behavior shadowed her like an ever-worsening thunderstorm. She still had hope buried deep inside. Every bit as much as the little girl who had been held captive in the woods. This would be an all-new battle for Shasta. And she was determined not to lose.
Out of the Woods is the haunting and intimate true-crime story of one of the most notorious criminal cases in American history—and a young woman’s journey to reclaim her life in its wake.
My Review:
This is an incredible true crime tale of a family that was ripped apart by a serial killer. The story is largely told from the perspective of the survivor – Shasta. A young girl who was largely neglected by her parents and brothers, to become the focus of a deranged man. The writing is captivating and compassionate. You really see how the story does not end with the “rescue” – but that she must spend the rest of her life dealing with the haunting three months she spent in the middle of a national forest at the hands of a lunatic. A true testament to the resilience of the human spirit, the story still breaks my heart. To think that someone could be so very cruel and unkind to children. A rather astonishing sidenote – the Denny’s that Shasta is ultimately rescued from is one that my husband and I stopped at in Idaho on one of the many trips we made to move from Oregon to Montana.
This Months’s Featured Posts:
These are posts that stood out from the list of linked up posts last month. I hope you will hope over and check out their review. And don’t forget to link-up your own book-centric posts – YOU MIGHT BE NEXT WEEK’S FEATURE!
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If you have never had Birria before than you are really missing out. While lots of folks make Birria tacos – I like to put the tender slow cooker – slightly spicy – beef into quesadillas. This recipe for Slow-Cooker Quesabirria takes a little bit of process in the beginning and end but you mostly let the crockpot do the heavy lifting.
Slow-Cooker Quesabirria
I’ve turned this succulent meat into quesadillas but you can use the same meat for Tacos, burritos, nachos or a burrito bowl. This meat is also great for a meal prep situation one week. Pair it with some rice and black beans and add a flour tortilla – you’ve got lunch for a week!
Slow-Cooker Quesabirria
Substitutes and Variations:
I like to use mozzarella cheese as it let’s the flavors of the meat shine through – and its super melty. You can use your favorite quesadilla cheese to make these. I also only add cheese and the chopped green onions. You can add more – like a corn salsa or beans (black or pinto). I also only serve with the birria liquid – known as consumme – for dipping but you can have some sour cream too.
Slow-Cooker Quesabirria
Suggestions for Sides:
These are some hefty quesadillas- but classically you would serve rice and beans with something like this. You can go for the tradition red Mexican style rice (rice cooked with tomato sauce and chili powder) or cilantro lime rice. Beans could be whole or refried and you could go black or pinto.
Slow-Cooker Quesabirria
Tools that may make this recipe easier:
You will definitely need a slow cooker or crockpot for this recipe. And you will need are larger oval one – at least an 8 qt crockpot. You need enough room for about 5 pounds of meat and about 6 cups of liquid. You also need some sort of small blender – or even a smoothie blender to get the ingredients to a liquid form.
Add chunks of chuck roast, cinnamon sticks and bay leaves to the bottom of the slow cooker.
Add remaining ingredients to blender (in batches, if necessary) and blitz until smooth. Pour over chuck roast. Secure lid and cook on low for 10 hours.
Once the meat is tender enough to shred with tongs, remove meat from slow cooker. Ladle some of the consommé meat, to keep moist.
In a large wide saute pan over medium-high heat, spray with cooking oil. Add tortilla and layer with cheese, meat, and green onions, then add second tortilla. Spray top with cooking oil. Let cook about 4 minutes then flip and cook another 4 minutes. Repeat with remaining tortillas.
Cut each quesadilla into 6 or 8 pieces and serve with a small dish of the consommé.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Welcome to this week’s Weekly Wrap-up and Blog Link-up.
It’s a new year at the Senior Salon Pit Stop and it’s time to vroom-vroom to all the great posts that everyone is creating all around the the blogosphere! Scroll down to check out my Weekly Wrap-up along with my Featured posts from the previous Pit Stop!
What’s been going on at Homemade on a Weeknight?
Welcome to 2026! So many are out there making their annual resolutions and I have made just one! I will make 12 resolutions – one per month – so that things are more manageable. I think trying for one giant thing is recipe for disaster. My first resolution for January 2026 is revitalize my sourdough starter When the temperature dropped into the negatives my poor starter – Albert – could not maintain. Luckily for me, I had frozen some of my starter before I made the trek to Montana (I was afraid it wouldn’t survive the trip)! Now I know making one loaf or even getting bubbles from a new batch of ‘Albert” doesn’t count enough to mark this one off. But I think I am off to a good start…..
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Ground beef is a staple in most family freezers – you can do so much with a pound or two of ground beef. I usually have at least 4 pound of ground beef in my freezer at all times. More whenever it goes on sale. I do prefer to purchase my ground beef as part of a half cow from a local ranch/butcher, but I can not always make the large purchase like that. So whenever I can have a few extra pounds of ground beef on hand, I make it happen. I do prefer to use an 85/15 fat content for most recipes. For the most part you can use whichever ratio you prefer but some recipes do need more or less fat to be successful. A general rule of thumb – if the ground meat will be served in crumbles, you can have a higher fat content. If you are going to form the ground meat (like in a meatball, you need a lower fat content so that it doesn’t fall apart. Whichever type of recipe you prefer – you are sure to find a few you and your family enjoy among a dozen recipes using ground beef.
A Dozen Recipes Using Ground Beef
A few key kitchen tools you may want to have to hand when it comes to making these Ground Beef:
Baking Sheet with Baking Rack – whenever you are baking meatballs you need to place them on top of a baking rack over a parchment paper covered baking sheet. This is how you prevent the bottom being burnt while the middles are not yet cooked through. When you have air flow you have even cooking.
Food Scoops – whenever you are making things that need to be equally portioned, food scoops are the best tool. This works for burger patties, and meatballs alike.
Flat Bamboo Spatula – whenever I am browning ground meat I prefer to use a flat spatula to crumble the meat while it’s cooking. It just makes it easier.
And without further adieu – here are My Favorite Ground Beef Recipes from the blog!
Creamy Linguini & Meatballs
Creamy Linguini & Meatballs – Pasta recipes are a key piece of the homemade on a weeknight puzzle. You can so easily make a sauce, add a protein and have a fantastic pasta dish in no time. This recipe for Creamy Linguini & Meatballs is sure to make your whole family happy when it comes time to sit down at the dinner table. I have included as part of this recipe an easy meatball, but you could also go for the frozen variety if you are pressed for time.
Double Bacon Cheeseburger
Double Bacon Cheeseburger – While I’m a huge fan of a big juicy burger loaded up with all the veggies and such…sometimes you need to get down to brass taxes and make a stacked burger with just the necessities- cheese and bacon! These Double Bacon Cheeseburgers are how you take burger night to the next level for sure. A simple smash burger style loaded with lots of cheese and 6 – yes SIX – pieces of bacon!
Simple Baked Beef Roll-ups
Simple Baked Beef Roll-ups – Sometimes you need a super easy, simple to through together, budget-friendly recipe to add to your weekly dinner menu. You can’t get much easier than some flour tortillas and ground beef, with a little bit of pantry staples. These Simple Baked Beef Roll-ups are great for those super busy weeknights. They can would also be a great recipe to have one of the teens put together for the whole family for those nights when you might have a parent-teacher conference, committee meeting or other club even.
Ultimate Spaghetti & Meatballs
Ultimate Spaghetti & Meatballs – When it comes to the ultimate comfort food, spaghetti and meatballs comes to mind almost every time. While some say you have to have this cooking all day long, you really can get great flavor out of just over an hour’s worth of cook time. Which makes it ideal for a Sunday supper, but also still doable for a weeknight dinner. This recipe for the Ultimate Spaghetti & Meatballs is going to really impress the whole family.
Bacon Cheeseburger Chimichangas
Bacon Cheeseburger Chimichangas -Not every Burger Night needs to be a traditional burger. You can take the classic flavors of a good burger – cheese, bacon, fry sauce – and put them into a different “vessel” to change things up. Burgers are one of those meals that most everyone loves but they can get a bit repetitive if you make them the same every time. That’s where the idea for Bacon Cheeseburger Chimichangas came from. We wanted burgers but not.
#OnePan Beef Stroganoff
#OnePan Beef Stroganoff– Sometimes you just want a creamy delicious bowl of beef and noodles. When it comes to the truly traditional Russian version of Beef Stroganoff – you could be in the kitchen for a very long time as it typically uses chuck roast, which takes a few hours to become truly tender. This easier one pan version is perfect for a weeknight meal. This delicious creamy mushroom sauce with ground beef and egg noodles all made in one pan – you are going to love this recipe for #OnePan Beef Stroganoff.
Ground Beef & Potato Tacos
Ground Beef & Potato Tacos– If you want to add a little more substance to your tacos this week, think about trying out these Ground Beef & Potato Tacos. The diced potatoes give a great texture to the tacos and add some extra flavor. The idea comes from Picadillo Style tacos, but its by no means the fully authentic version. Rather this is my family’s preferred way to eat them
Sloppy Joe Sliders
Sloppy Joe Sliders– Everything is infinitely better when served on a slider – especially these Sloppy Joe Sliders! You get all those classic comfort flavors of a sloppy joe, with the addition of some cheese and slapped on a slider roll. Your are going to get requests to make this super easy – done in 30 minutes – dinner over and over again. These sliders are a perfect weeknight meal or a great idea for #SliderSundays!
Bacon Cheeseburger Casserole
Bacon Cheeseburger Casserole – This is a casserole for when you would really like to have a burger and fries but don’t have the time to stand there and make burger and fries. What I mean is, this casserole has a very low amount of “active” cooking going on, while making fresh burgers at home requires a high amount of “active cook time. Basically you have to stand there the whole time. But this casserole gives you all the flavors without having to do much after you put it in the oven. And the whole family really loves this one. Because you get to customize the toppings just like a burger. Bacon Cheeseburger Casserole is sure to be on regular rotation..
Baked Beef & Bean Quesadillas
Baked Beef & Bean Quesadillas – I really love quesadillas but it’s often hard to make for the whole family at once. I’ve tried a number of methods but this one is my favorite for sure. This recipe for Baked Beef & Bean Quesadillas is sure to be a winner with the whole family. Not to mention how easy it is to put together.
Lasagna Meatball Soup
Lasagna Meatball Soup – Soup is one of my favorite things to make for dinner. It’s so easy to give it huge amounts of flavor when you make it at home. And lasagna is another favorite thing for me to make – but it’s a bit much for a weeknight. So I put the two together and made this delicious Lasagna Meatball Soup. Using roasted tomatoes for the soup base and homemade beef meatballs – you and your family are really going to love it.
Mexican Beef & Rice
Mexican Beef & Rice – Weeknights can be rough sometimes – getting dinner on the table doesn’t need to make it harder than it has to be. This one pot Mexican Beef & Rice is so easy to put together and you probably have most of the staple ingredients in your kitchen already. It is also a very hearty meal that is sure to fill everyone up! By cooking this all in one pan, you get so much flavor developed in a short cook time, and less mess to clean up after.
Hope you enjoyed my selections of Ground Beef Recipes – do you have a favorite? Which one will you be trying first?
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Sometimes you don’t need to make a whole turkey – so you need a simple recipe to make just the breasts. One of my favorite ways to make turkey is to smoke it. You will end up with such moist tender turkey, you won’t want to make it any other way. This easy smoked turkey breast (bone-in) recipe is going to rock your world.
Easy Smoked Turkey Breast
There are a number of reasons to make just the breast of the turkey and not a whole turkey. Maybe you are only cooking for a small group. Maybe there is a different main event protien for the meal and you just want an alternative for some. Maybe you are making this entirely to turn it into deli meat.
Easy Smoked Turkey Breast
Substitutes and Variations:
I only placed heads of garlic in the tray with my turkey breast. You could add other aromatics – like springs of fresh rosemary, or halved lemons. You can also play around with the spice blend to get different results. Lemon Pepper, honey roasted, sun-dried tomatoe – are all great flavors with turkey.
Easy Smoked Turkey Breast
Suggestions for Sides:
As with any turkey, this a great centerpiece to a family feast. So sides of potatoes, veggies, and rolls are all good sides. This turkey also makes for amazing homemade turkey deli meat, taking your lunch sandwiches to the next level.
Easy Smoked Turkey Breast
Tools that may make this recipe easier:
This recipe does require a smoker. Since I’ve not tried it, I could be wrong – but I dont think a smoker box on a standard grill is going to do the trick for a piece of meat this size.
In a small bowl combine seasoning blend ingredients, thoroughly.
Remove turkey from package and drain off any excess liquid. Pat dry and place in a 9×9 baking dish (disposable aluminum foil is best).
Generously brush entire turkey breast with olive oil. Then sprinkle evenly with seasoning blend. NOTE: You should use all of it.
Place garlic heads in dish along side turkey.
Place on smoker and smoke for 3 hours.
Brush skin with melted butter and smoke another hour or until the thickest part of the breast reads at least 165degF internal temperature.
Remove from smoker and tent with foil. Let rest at least 30 minutes before removing the breasts from the rib rack. Slice to desired thickness for service. NOTE: If using for deli meat, it is best to tightly wrap each breast in plastic wrap and place in the refrigerator for several hours (or overnight) before slicing on a meat slicer.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Crusty on the outside and light and fluffy on the inside – these sourdough dinner rolls are a great change to the typical dinner rolls. You are basically making everyone a personal mini sourdough loaf – who’s not going to love that? They are amazing with a little butter spread in the middle. You can turn them into little sandwiches or use them to sop up some gravy.
Sourdough Dinner Rolls
Please note this recipe is not to teach you how to make sourdough starter. It is not intended to be your first foray into sourdough. While it is a very basic sourdough recipe, it does require as well as assume that you have an established sourdough starter and have some understanding of the basics of sourdough.
Sourdough Dinner Rolls
Substitutes and Variations:
Once you’ve made these a time or two, you can start playing around with mix-ins. You can add seasonings for a light flavoring (garlic powder and basil is a great place to start). Just know you have to add way more than you think for the flavor to become apparent. If you are going to add something more substantial than seasonings – like garlic cloves or sun-dried tomatoes- just be conscious of your water content and adjust accordingly.
Sourdough Dinner Rolls
Suggestions for Sides:
As I said, these are great with some butter smeared in the middle. You can make them into little sandwiches – perfect for leftovers from the big meal. You could use them for sliders but I would use caution, as the bite may pull your whole burger out.
Sourdough Dinner Rolls
Tools that may make this recipe easier:
You will want to have a bench scraper to make portioning out the dough into equal pieces easier. I prefer a metal bench scraper over a plasitc one because they just get the job done better. You will also want a bread lamehttps://amzn.to/49qUbpc to scour the top of each roll. A lame is simply a razor blade on a handle. It makes it easier – and safe – for cutting your designs into the top of your dough.
1½cupWarm Watermore if starter isn't hydrated fully
1tspSalt
4cupsFlour
Stick Butterfor after baking
Get Recipe Ingredients
Instructions
Add water and starter to bowl and whisk together.
Whisk in salt then add flour and combine until dough is smooth, and slightly tacky.
Cover and let proof in for about 12 hours (overnight). Dough should be about three times the size as when first combined.
Pour dough out on to lightly floured surface and knead for 3-5 minutes, ending in an even ball. Use a bench scraper to half the ball(s) until you have 16 equal pieces. Place each dough ball on a parchment paper covered baking sheet.
Cover with plastic wrap and let rise for another two hours.
In the last 30 minutes of the rise time, preheat oven to 425degF.
Once rolls have approximately doubled in size, remove plastic and score each top (either an X or three parallel lines). Place in oven to bake for 30 minutes.
Remove from oven and immediately rub each roll top with butter. Let rest on baking sheet for 15 minutes then remove to basket or plate for serving.
You can store these rolls in an airtight container, once they have fully cooled, for 3-5 days.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
I really love quesadillas but it’s often hard to make for the whole family at once. I’ve tried a number of methods but this one is my favorite for sure. This recipe for Baked Beef & Bean Quesadillas is sure to be a winner with the whole family. Not to mention how easy it is to put together.
Baked Beef & Bean Quesadillas
I’ve included my recipe for a simple Tomatillo Salsa – which goes so well with these quesadillas. You can use whatever salsa or hot sauce you prefer. I’ve also included my taco seasoning recipe at the bottom of the main recipe. Again, you can use it or your favorite taco seasoning blend.
Baked Beef & Bean Quesadillas
Substitutes and Variations:
The really great thing about this recipe is that you can use which ever ground meat your prefer (or already have in your kitchen). If you like you can change the beef Broth for a corresponding flavor with your meat choice. You can also use black beans instead of pinto beans, if you prefer.
Baked Beef & Bean Quesadillas
Suggestions for Sides:
A great side for these quesadillas is the Cilantro Lime Rice. Simple make rice normally, once finished add fresh chopped cilantro and lime juice. Use a fork to fluff and combine.
Baked Beef & Bean Quesadillas
Tools that may make this recipe easier:
You definitely need a wire rack over your baking sheet for these quesadillas to cook properly. If you place them directly on the baking sheet, the top side will crisp up and the bottom side will be soggy – and no one likes a soggy bottom.
In a large saute pan over medium high heat, add ground beef. Cook until no longer pink.
In a small bowl, whisk together tomato paste, taco seasoning, broth and corn starch. Add to cooked beef and bring to a bubble.
Add pinto beans and stir to combine. Reduce heat and let simmer until sauce thickens.
Preheat oven to 425degF. Prepare a baking sheet covered in parchment paper under a wire rack.
Spray one side of the tortilla half with cooking spray and place oil side down on surface. Add a portion of meat & bean mixture to the center of the tortilla and top with a generous amount of cheese. Fold the corners of the tortilla (from the longer side) over to make a triangular pocket out of the tortilla. Place seam side down on the wire rack. Repeat with remaining tortillas.
Sprinkle a bit of cheese over each quesadilla. Bake in oven for 20 minutes (or until golden on the top).
Remove from oven and let rest for 5 minutes before serving with your favorite toppings (sour cream, salsa, hot sauce, etc)
Add all ingredients to the blender. Blend until smooth (this is a loose salsa) .
Transfer to quart jar and secure lid. Store in refrigerator for at least 30 minutes before serving.
Can be stored in refrigerator (in airtight container) for up to 10 days. Be sure to Shake before each use.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
If you need a super quick to put together dessert option for your holiday table then you came to the right recipe post. This 4 ingredient fudge takes barely 5 minutes to put together – heck you may even have all of the ingredients in your pantry already. This super easy cookies n cream fudge is going to be your go to recipe for when you are asked to bring a dessert!
Easy Cookies N Cream Fudge
Did I mention this is a no bake dessert? You don’t even need a stove to make it either. All you need is a microwave, a bowl, a spatula and a baking dish. It really doesn’t get easier than this. In fact this is a great recipe to have your older kid or pre-teen make to participate in a family holiday event.
Easy Cookies N Cream Fudge
Substitutes and Variations:
You can add some fun sprinkles to give this color as well as make it more festive for any holiday. You can also use different varieties of the sandwich cookies to give this different flavors. Other types of baking chips do not melt quite the same as the white chocolate chip variety so I do not suggest changing that ingredient.
Easy Cookies N Cream Fudge
Tools that may make this recipe easier:
As I mentioned above you really don’t need much to make this recipe. Basically a microwave and a microwave safe dish are the only specific items.
In a medium microwave safe bowl add the white chocolate chips and butter. Cook in the microwave in 30 second intervals, stirring with a spatula each time, until fully melted and mixed.
Add all but 6 of the sandwich cookies to a zipper bag and crush leaving no pieces bigger than a quarter of a cookie.
Add the sweetened condensed milk to the butter and white chocolate mixture. Stir together until full incorporated. Add crushed cookies and stir together.
Place a piece of parchment into the 9×9 baking dish. Pour fudge mixture into the dish and press into corners until flattened.
Break each of the remaining cookies in half and press them into the top of the fudge (work quickly as it will start to set almost right away).
If you wanting to eat soon – place in the freezer for 30 minutes. If you have time, you can place it in the fridge for a few hours. Once fully set you can cut into 16 pieces and store in an airtight container.
I love to link up my posts to lots of blogs around the internet – check out this Ultimate Handy Linky Party List to find some of the places I share to!
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
Welcome to this week’s Weekly Wrap-up and Blog Link-up.
It’s a new year at the Senior Salon Pit Stop and it’s time to vroom-vroom to all the great posts that everyone is creating all around the the blogosphere! Scroll down to check out my Weekly Wrap-up along with my Featured posts from the previous Pit Stop!
What’s been going on at Homemade on a Weeknight?
Words cannot express how proud we are of our US Army Solider. He has officially been forged by Fort Sill and will be embarking on his career to serve this country. We had an amazing road trip to witness this great achievement and now get to spend a holiday break with our whole family again for what may be the last time. Please Note – this will be the last Link-up for 2025. It will be open for 2two weeks so please come back often to add your links. The whole tam at Senior Salon Pit Stop wants to wish you and yours a Merry Christmas and a Happy New Year!
What have you been up to this past week?
Just #ICYMI – one of the most popular recipes from the blog this last week was Club Crackers
Club Crackers
In case you missed it, here are the recipes that I shared to the blog this week:
Have you had a chance to check out the new Facebook group Yum Hungry Hangout & Giggles? It is a place to share your foodie finds, funny facts and in general hangout and get to know each other more through out shared love of food. Please feel free to check it out and maybe join in the fun!
By joining the Senior Salon Pit Stop, you signify permission (EsmeSalon privacy policy) to share your posts and images here and receive an email reminder when our next Senior Salon Pit Stop is LIVE.
Show off your feature by adding the “I was featured at the Senior Salon Pit Stop” image to your post. Use this code:
A few simple rules for the Senior Salon Pit Stop Link Party:
For every post that you share – make one comment on someone else’s post. Help make their day a bit brighter.
Unlimited sharing BUT we ask that you visit one other blog post for each link you share.
Posts can be on any subject that is family-friendly.
Posts with direct sales, shops, or affiliates must contain relevant post content.
That’s it! Come and join the fun and let’s make it worthwhile!
If you are looking for more fun places to link up your posts – check out our Ultimate Handy Linky Party List – check back often as it’s always growing. And if we have missed your Linky Party – please send me a message and we will get it added in!
