The Highlight Reel

Hi ALL!!!

Since I wrote last, we have been busy traveling, unpacking, re-packing and traveling some more!  I’m confident we have never traveled this much before!!! Needless to say, we haven’t been home much to meal plan or cook, ha!  With ZERO complaining from me, I will share some highlights of our trips.  :)))

I started off, a few weeks ago, in Vancouver, WA.  I was there to help in worship for a campmeeting with Transform Northwest.  This ministry was very impressive as they are “re-launching” an existing work, focused on the communities in…you guessed it…the Pacific Northwest.  While visiting, in addition to ministering with my Gessner Friends, I was able to meet wonderful new people.

I arrived home from the state of Washington just long to grab the family and head back out to the District of Washington…..D.C. was my son’s idea for the summer and we traveled over his 11th birthday which made it even more special.  We toured museums, monuments, ate great food and had a blast being together.  My Mom & Dad even joined us which made it that much better.

We recovered from D.C. just in time to throw our son an official Birthday party and then take off yet again to Amelia, OH. for our daughter’s American Heritage Girls Camp.  We drove her 2.5 hours away and dropped her off…who even does that?!  Ha!  Is it Friday yet?!  Because I can’t wait to see her!!!  :)))

I hope you are getting to do what you LOVE this Summer!  Life has it’s way of moving forward, with or without us…breathe and experience, fully, all of the moments you possibly can!!!

Thanks for gathering,


Sweet Treat, how-to

Step 1: Go to Ashery Farms and pick up a bag of frozen apples and a container of Whit’s frozen Custard.

Step 2: Make this recipe, using the frozen apples.

Step 3: Top the Whit’s frozen custard with the Cracker Barrel apples.

Step 4: Enjoy the love and compliments from your family after they’ve finished their treat.

You’re welcome!!!


Thanks for Gathering!


Another 2 for 1!

One evening this week we lost power at home due to a storm—thankfully I had our Oriental Chicken Salad complete before it went out!  The salad turned out great besides I didn’t love the dressing—it was okay but I think the recipe called for a bit too much honey.  I ended up adding a bit of mayo to help combat the honey over-kill.

OrientalChickSaladClick here for my favorite way to cook chicken breasts, for salads.

Tonight, I used my remaining (uncooked) chicken and prepared Chicken BBQ Sliders topped with slaw. I used the good, old, crock pot to slow cook the bird on the low setting. The slider sandwiches were fantastic and I think I may have found my new favorite BBQ sauce! Roadhouse is the brand and I picked it up at our local meat market (Al’s meat market on Main St., Newark) when I picked up the chicken.  BONUS: I also picked up a 1/2 lb. of Al’s chip dip. O-My-Word, is it GOOD!!!!  Paired with some wavy potato chips and mmmmmm, HEAVEN!!!  #snacktime ChickenBBQSlider

Anyways, maybe I’m a bit too excited about this 2 for 1 meal plus the bonus chip dip…..naaahhhhh!  It’s awesome stuff, folks!  :)))

I hope you’re having a great week so far; tomorrow is already Thursday, say whaaaaa???!!!


Thanks for gathering!


2 in 1

During my Mexican food craving a few days ago, I mentioned making a taco pie for dinner along with the homemade salsa—-what I also made was a breakfast casserole for the following morning!  WhOoP!!!!  I used 2/3 of a Chorizo & Beef mixture for the taco pie and the remaining 1/3 for the breakfast casserole.  I LOVE it when I can get 2 meals out of 1 dinner plan!!!

For the Taco Pie, I layered the Chorizo & Beef (browed and drained of grease) mixture on top of raw crescent roll dough. On top of that, I added sour cream, homemade salsa, cheese and crushed tortilla chips.  I baked it (covered) until the crust was done, about 40 minutes at 350 degrees.

While the Taco Magic was baking, I prepared the Breakfast casserole.  6 eggs, whisked with milk, poured into an 8×8 baking dish, over top of the remaining chorizo & beef.  I topped it off with shredded cheese and refrigerated it (covered) overnight.  In the morning, I popped it in a 350 degree oven for about 25 minutes, or until the eggs were fully cooked.

Taco:Egg Casseroles

Thanks for gathering,



I was craving Mexican food today (what’s new?!) and decided on Taco Pie for dinner but not before I decided to make some fresh salsa!!!  It’s so easy and delicious and might I add, all of the credit for the easy, deliciousness goes out to our BFF’s: The Pynes.  They are loved by the Lane’s for SO MANY REASONS, salsa being just one of those reasons!!!!

Here’s what I used:

  • 5 Vine Tomatoes
  • 1 Jalapeño Pepper (seeds taken out)
  • 1/2 Red Onion
  • 1 Bulb of Garlic
  • 1 Hand-full of Cilantro
  • Pink Himalayan Salt to taste
  • A Food Processor (I have a Ninja)

First, I processed the onion, jalapeño & garlic together, and added them to a mixing bowl. Next, I processed the tomatoes and salt and then added them to the mixing bowl. After a quick stir, I did a taste test and added a bit more salt.  Last, I added the chopped cilantro and DONE!



I hope you are inspired today!!!  I typically count my day as a “win” if I am inspired to do at least something out of my norm, whether it be making salsa, organizing a closet or a fun/different Summer activity with the kiddos.  And then there are those days I do not consider myself winning.  We all have those, RIGHT?! If this happens to be you today, take heart because JOY comes in the morning.  ❤ ❤ ❤

Thanks for gathering!!!