Update

Well I know that is has been awhile since I last updated but time flies. I have been battling bronchitis for the last 2-3 weeks. I think I am finally getting better. Larry got it about a week and a half ago. I think Susanna is in the clear although she has a little cough and she says her ears hurt. I am not sure if that means she has an ear infection or not. I will update you on our comings and goings this weekend.


Friday night Larry went hunting with Lucas and his son Aspen. They had a lot of fun. Then Saturday morning he went hunting with Nick. They each got some geese on these occasions but Sunday morning he went hunting with Lucas again and they almost got their limit. They came home with 8, 4 a piece.

Saturday I had a Tastefully Simple party at my friend Karen's house. We got to try a few of the new fall products. Thanks Karen for having a show. Sunday afternoon we all stayed home. Larry made goose jerky and I cleaned up, did laundry, made supper, and other odds and ends. I tried a new chicken recipe from Tastefully Simple for supper. It was GOOD!! I also tried a new deviled egg recipe and made Absolutely Almond Pound Cake Cookies. They were all wonderful. I will put these recipes at the end of this post. I will update later in the week on the happenings with the Voss family this past month. I have had a long day and need to get some sleep.

Absolutely Almond Pound Cake Cookies

Absolutely Almond Pound Cake Mix™

1 egg

1/2 cup (1 stick) very soft butter

Directions: Combine ingredients; roll into generous 1-inch balls. Place 2 inches apart on greased baking sheet. Bake at 350° for 15 minutes or until lightly browned. Makes 8-10 servings.

Variations before baking: 1) Press thumbprint into each cookie; top with half a maraschino cherry or a dollop of Rhubarb Strawberry Fruit Spread. 2) Add 1/2 cup chocolate chips to dough.

Sweet & Sassy Deviled

6 peeled, hard-boiled eggs

2 Tbsp. mayonnaise

1 Tbsp. Cherry Honey Mustard Sauce

Salt and pepper to taste

Directions: Halve eggs; place yolks in small bowl. Mash yolks; add remaining ingredients. Fill egg white halves with yolk mixture. Cover and refrigerate until served. Makes 6 servings.

Chicken Garlic Bake

4 boneless, skinless chicken breasts

4 slices Swiss cheese

10.75 oz. can cream of chicken soup

1/2 cup sour cream

2-3 tsp. Garlic Garlic™

2 tsp. minced chives

2 Tbsp melted butter

1/4 cup seasoned dried breadcrumbs

Directions: Place chicken in greased 8 x 8 baking pan; top each breast with one slice of cheese. Combine soup, sour cream, and Garlic Garlic; spread over chicken and cheese. Combine butter and breadcrumbs;sprinkle over chicken. Bake at 375° for 40 minutes or until bubbly. Makes 4 servings.