Join Jennie Jones as we discuss many forms of unconventional hospitality. From hospital meals to moving vans, discover creative ways to meet the needs around you. We’ll discuss how hospitality changes with life’s seasons and ways to help when a person is going through a trial. Jennie shares an easy breakfast-for-dinner menu that works any time of day! She encourages us to be relaxed and let guests be a part of the prep. Don't miss her recommended desserts! We're so glad you're here!Â
Baked Oatmeal
Submitted by Jennie Jones
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Ingredients:
½ cup butter, melted                 Â
½ cup brown sugar                        Â
2-3 eggs, beaten very well                  Â
½ teaspoon vanilla
3 cups old-fashioned oats
2 teaspoons baking powder
1 cup milk
1 teaspoon cinnamon                                  Â
½ cup raisins or berries
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Directions:
1. Preheat oven to 350°.
2. Mix together butter, brown sugar, eggs, and vanilla. Add oatmeal, baking powder, milk, and
cinnamon. Stir. Fold in the raisins or berries.
3. Pour mixture into a greased 8x8 inch square pan. Bake at 350° for 30 minutes. Serve warm.
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Note: You can use quick oatmeal instead and it will be a different texture, but it is still good. Also, you
can add a little yogurt in place of some of the milk if you want. We love this with blueberries or
mixed berries. Frozen works well.
Mexican Quiche
by Jennie Jones
Ingredients:
¼ cup flour
½ teaspoon baking powder
2 tablespoons melted butter
5-6 eggs
1 (12-ounce) container cottage cheeseÂ
1 small can chopped green chilies
2 cups Monterey Jack cheese, grated
Serve with:
Salsa
Sour cream
Etc.  Â
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If serving for dinner, also serve with:
Black beans, rinsed and drained, and mixed with lime juice and cumin
Jasmine rice
Corn chips
Directions:
1. Preheat oven to 400°.
2. Whisk all ingredients together. Pour into greased pie pan.
3. Bake at 400° for 10 minutes.
4. Decrease to 350° and bake for 25 more minutes.
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Note: This freezes well. For a variation, leave out the chopped green chilies and use a different kind of cheese. My favorite is the gruyere or the asiago with rosemary from Trader Joe’s.
Optional Salad to serve with this menu:
Can use pecans instead of walnuts, chili powder instead of chipotle chili powder, apples and pears together. Chili flakes are optional.
Can also serve toast from oven. Add olive oil, salt, pepper, and garlic (optional) to favorite bread and toast in oven until golden brown.
Recommended Desserts:
Lemon-Buttermilk Icebox Pie
Submitted by Jennie Jones from Southern Living
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Pie:
1 (14-ounce) can sweetened condensed milk
1 tablespoon loosely packed lemon zest
½ cup fresh lemon juice
3 large egg yolks
¼ cup buttermilk
Graham Cracker Crust, baked
Vegetable cooking spray
Crust:
1 ½ cups packed finely crushed cookies or crackers, such as: vanilla wafers, graham crackers, gingersnaps, saltine crackers, chocolate wafers, or round buttery crackers
2 to 4 tablespoons granulated sugar (2 tablespoons for cookies, 4 tablespoons for crackers)
1 teaspoon kosher salt (omit when using buttery crackers or saltines)
3 to 8 tablespoons unsalted butter, melted
Vegetable cooking spray, if making no-bake crustLemon-Blueberry Topping (optional):
2 cups fresh blueberries, divided
â…“ cup sugar
3 tablespoons water
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
Directions for Pie Crust:
Stir together crushed cookies or crackers, sugar, and (if used) salt in a medium bowl until well combined. Stir in 3 tablespoons melted butter, adding additional butter, 1 tablespoon at a time, until thoroughly combined and mixture holds together when squeezed.
Press on bottom, up sides, and onto lip of a 9-inch regular pie plate or 9-inch deep-dish pie plate, lightly greased (with cooking spray) if making a no-bake crust.
For no-bake crust: Freeze 30 minutes to 1 hour or while preparing fillings.
For baked piecrusts, preheat oven to 325°F. Bake crust 8 to 10 minutes or until lightly browned.
Directions for Pie:
1. Preheat oven to 325°F. Whisk together first 3 ingredients in a bowl.
2. Beat egg yolks with a handheld mixer in a medium bowl at high speed 4 to 5 minutes or until yolks become pale and ribbons form on surface of mixture when beater is lifted. Gradually whisk in sweetened condensed milk mixture, and whisk until thoroughly combined; whisk in buttermilk. Pour mixture into prepared crust.
3. Bake at 325° for 20 to 25 minutes or until set around edges. (Pie will be slightly jiggly.) Cool on a wire rack 1 hour. Cover pie with lightly greased (with cooking spray) plastic wrap, and freeze 4 to 6 hours.
4. Optional:Â Bring 1 cup blueberries, sugar, water, lemon juice, and lemon zest to a boil in a small saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 8 to 10 minutes or until mixture has thickened and berries begin to break down. Remove from heat, and stir in remaining 1 cup blueberries. Cool completely (about 1 hour); cover and chill until ready to use.
If desired, top pie with Lemon-Blueberry Topping just before serving, if desired.
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Note:Â One of the reviews on this recipe said to just chill the pie in the refrigerator for 2-3 hours, rather than putting it in the freezer. Starting in the freezer and then moving to the fridge would probably make the crust easier to slice. That same review also said not to use salt. I used salt and liked it, and everyone else has too. You can always taste-test it without and decide whether to add the salt.
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 Recommended items:
Below is a link for a very good knife by Warther Cutlery that a friend gave me as a housewarming gift when I moved to Michigan. It’s made in Ohio and comes with a lifetime free sharpening service. You just have to pay the shipping.