Eating & Dining
Thursday, 23 November 2017 03:26

School Lunch Lady Cafeteria Rolls



3 cups warm water (100-110 degrees or stick a clean finger in it and see if it feels warm, not hot)
1 tablespoon white sugar
2/3 cup white sugar
3 (.25 ounce) envelopes active dry yeast (or about 3 tablespoons)
1/4 cup milk
2 eggs
1 tablespoon salt
10 cups all-purpose flour
1/4 cup cooking oil
1/4 cup butter, melted



In a large bowl, mix together the warm water and 1 tablespoon sugar. Sprinkle the yeast over the top, and let it stand for about 10 minutes until the yeast is foamy.


Mix milk, eggs, oil, 2/3 cup sugar and salt in small bowl and then stir into the yeast. Measure the flour into a separate bowl. Gradually stir the flour into the wet ingredients. Mix using a wooden spoon until the dough pulls away from the sides of the bowl and starts to form a ball around the spoon. (You may not need to use the full 10 cups of flour, just enough to form a ball and pull away from the sides of the bowl). Cover with a hot wet towel that has been wrung out, and set in a warm place to rise until double in bulk. This should take about 45 minutes.


When the dough has risen, pour the melted butter over it, and knead for about 2 minutes. Let the dough rest for a few minutes then divide in half. Loosely cover the half in the bowl and roll the other half out on a lightly floured surface to 1 inch thick. Use a pizza cutter to cut into 2” squares. Roll squares into balls, and place into greased pans, spacing about 1 inch apart. Repeat with the other half of the dough. Let rise again until doubled in size. You could also refrigerate the dough, and let it rise until doubled in size in a warm place the next day.


Preheat the oven to 400. Bake the rolls for about 12 minutes, until golden brown. Immediately brush with melted butter and serve.


Yields about 4-5 dozen rolls.

Thursday, 23 November 2017 15:23

Cinnamon Roll Apple Pie

5 Granny Smith apples, washed, peeled, cored and sliced thinly

½ c sugar

1 teaspoon cinnamon

1 tablespoon cornstarch

2 cans cinnamon rolls


Preheat oven to 350 and spray a pie dish with non-stick spray.

Place apples in large bowl and add sugar, cinnamon & cornstarch and mix well.

Roll 1 can of cinnamon rolls out flat (individually handles more easily than all together). Use just enough flour to keep them from sticking to the counter and rolling pin.

Line the pie dish with flattened cinnamon rolls, overlapping each and place one over the center and pressing out on the bottom and up the sides.

Add apple mixture and spread evenly over the cinnamon rolls.

Roll the other can of cinnamon rolls out flat (individually handles more easily than all together). Use just enough flour to keep them from sticking to the counter and rolling pin.

Place the flattened cinnamon rolls on top of the apples overlapping slightly and press together with the bottom rolls at sides to seal.

Cover with foil and bake 35 minutes. Uncover and continue baking another 10 minutes.

Remove from oven and allow to cool. Drizzle cinnamon roll icing over the top of the pie just before serving.

Tuesday, 21 November 2017 22:13

Chocolate Avalanche Cookies

Chocolate Avalanche Cookies

Original Avalanche Cookies are made with white baking chips. Larissa wanted to try making them with chocolate almond bark this morning. They turned out even better than the original. Who would have guessed that chocolate and peanut butter would be good together?

What you need:

1½ cup mini marshmallows

½ cup creamy peanut butter

1½ cup crispy rice cereal

8 squares almond bark

What you do:

Combine marshmallows and cereal in large bowl. Place parchment paper on two cookie sheets. Put peanut butter and almond bark in a glass microwave safe bowl and heat 1 minute on high. Stir and heat another 30 seconds or until creamy and smooth. Pour over cereal & marshmallows and stir until all pieces are coated. Drop by teaspoon or tablespoon onto parchment. Refrigerate at least 1 hour until set firm. Remove from parchment paper and store in loosely covered container.

Yield: 2 dozen (give or take depending on size of each cookie)

If you want to make Original Avalanche Cookies, use vanilla/white almond bark or 1 pound white baking chips.

Tuesday, 21 November 2017 17:32

Ding Dong Cake

Here is what you will need to make the best Ding Dong Cake


1 box devils food cake mix--Prepared and baked in 2 round cake pans as directed on box.
8 oz. cream cheese softened
3 c powdered sugar
1 stick butter softened
8 oz. cool whip
1 tub milk chocolate icing

After cake is completely cooled split into layers


Then add filling:

Mix and cream the butter and cream cheese.

Add powdered sugar and fold in cool whip.

Spread filling on each layer - do not spread filling all the way to the edge of the cake, the weight of the cake will press it out to the edge once you are finished, this keeps the filling from mixing with the icing.

left over filling mix it with the icing.


Then ice entire cake with the chocolate icing.


Refrigerate any left-overs.



The Tuesday November 21st Lunch Special at the Lumberjack Café is:

Pork & Sauerkraut or Meatloaf w/ Sauce.

Sides: Fried or Scalloped Potatoes, Fried Squash, Black Eyed Peas, Broccoli w/ Cheese, Salad or Coleslaw and Rolls or Cornbread.

They also offer a full Breakfast and Lunch Menu.

The Lumberjack Café in Howe Oklahoma is a great place to eat.

Open Monday through Saturday from 6:30 – 2:00pm.

The Lumberjack Café is located inside Ron’s Discount Lumber in Howe.

All for reasonable prices.

From the Food and Drug Administration website


A healthy breakfast is a must for kids. Skip it and your kids will be playing nutritional catch-up for the rest of the day, says Carole L. Adler, M.A., R.D., a dietitian at the Food and Drug Administration (FDA).

When kids skip breakfast, they don't get what they need to be at their best, says Adler. “Growing bodies and developing brains need regular, healthy meals,” she says. According to the Academy of Nutrition and Dietetics, studies show that school children who eat breakfast perform better in the classroom.


As with other meals, it’s a good idea for your kids (and you) to eat a healthy balance of fruits and vegetables, proteins, grains and dairy—not just for breakfast but throughout the day.

Here are Adler’s seven quick and easy breakfast tips to ensure your children start their day off right.


Breakfast doesn’t have to mean traditional breakfast foods.


Anything goes, as long as you maintain a healthy balance. So if your kids want a change from cereal and eggs, think about serving left-overs from last night’s dinner. There’s nothing wrong with tuna fish with celery on a whole wheat English muffin or a turkey sandwich to start the day.


Give kids foods they like.


It’s neither necessary nor effective to feed them foods they dislike. Do your kids turn up their noses at vegetables but love pizza? Left-over pizza with a whole-grain crust and veggies works for breakfast, too. Or make muffins with zucchini and carrots, and spread with peanut butter or almond butter for protein with a glass of milk. Your kids love sugary cereal? Mix a little bit of that cereal with a whole-grain, nutrient-packed healthier brand of cereal. “Nothing has to be off the table altogether, and sometimes just a taste of something your kids like is enough to keep them happy,” Adler says.

Make healthy trade-offs.


Keep in mind that nutritional balance is key—not just for one meal but for foods eaten throughout the day. Not enough vegetables in the morning meal? Prepare extra carrot, celery, and broccoli sticks with a hummus dip as an afternoon snack.


Take growth and activity levels into account.


Growing bodies need nourishment. And if your kids are physically active to boot, they need plenty of calories to keep them fueled. Adler says that having a breakfast that contains protein, fat and carbohydrates helps children feel full and stay focused until lunch. Protein choices might include an egg, some nuts, a slice of deli meat or cheese, or a container of yogurt.


Don’t take, “Mom, I don’t have time for breakfast” as an excuse.


Remember, eating on the go doesn’t have to mean forgoing breakfast. Make sure your kids grab a piece of fruit on the way out the door, and hand them a bag of nut-and-fruit trail mix or a whole-wheat tortilla spread with peanut butter or almond butter and a carton of milk. “A fruit-filled shake with milk or yogurt takes only a couple of minutes to drink,” Adler says.


Prep the night before.

Morning is a busy time for everyone—you included. So take ten minutes to think ahead and prep for breakfast the night before. Chop up fruit to layer in a yogurt parfait or add to cereal. Cut up vegetables for an omelet. Mix up muffin or whole-grain waffle batter, cover, and put in the fridge. Get out a pan for pancakes or a blender for smoothies. Put a bowl of nut-and-fruit trail mix on the table for kids to grab a handful as they walk out the door.

Use the Nutrition Facts label and ingredient statement when you shop.


“The label makes it easy to determine the amounts of nutrients your kids are getting and to compare one product to another,” Adler says. Make sure your children get nutrient-dense foods that are low in salt and added sugars.



Thursday, 05 October 2017 16:44

Myers Drive In Fall Special

Myers Drive-In has some perfect for fall specials. Stop by and try an Extra Long Cheese Coney with tator tots and medium drink for only $5.99.

Since fall officially began September 22nd, Pumpkin Shakes are back or try an extra special treat—a Smores or Turtle Sundae.

If you want a more traditional treat, try a root beer float or one of their many flavors of slush.


Tuesday night from 4 PM-close is still half-priced #1, 2 or 3 burgers.


Happy Hour’s half-priced drinks are every day from 2-5 PM.

Myers is proud to accept debit/credit cards. There is a $5 minimum to use your card.


Please mention that you’re paying with a card when ordering.


Located at 305 N Broadway St in Poteau, Oklahoma.



Wednesday, 04 October 2017 19:03

Crock Pot Chicken and Dumplings


1 large onion, diced
1 can (10.5 oz) cream of celery soup
1 can (10.5 oz) cream of chicken soup
1 tablespoon fresh parsley
1 teaspoon poultry seasoning
black pepper to taste
4 skinless boneless chicken breasts
2 cups low sodium chicken broth
2 cups frozen vegetables or peas and carrots, defrosted
1 can biscuits


Cover the bottom of crock pot with onion then lay the chicken breasts on top.


Combine cream of celery soup, cream of chicken soup, parsley, poultry seasoning and pepper in a small bowl. Spread over chicken breasts. Top with chicken broth and cook on high 5 hours. Remove chicken breasts and slightly shred. Add back into slow cooker and stir.


Approximately 1 hour – 90 minutes before serving, roll each biscuit thin and flat.

Cut into 4 strips.

Add vegetables and biscuit strips to the slow cooker and stir.

Cook until biscuit strips are done.

Some slow cookers may require extra time to cook the biscuits.


You can also make biscuit dough from scratch and use about the equivalent of 8 biscuits for the recipe and bake any extra biscuits to serve with it.


Recipe adapted from


The Wednesday, October 4th Lunch Special lunch special at the Lumberjack Café is Indian Taco, Chicken Enchiladas or Brenda's Tacos Served with Rice and Beans and Chips and Salsa.

Also try the Cheese dip or Guacamole.


They also offer a full Breakfast and Lunch Menu.

The Lumberjack Café in Howe Oklahoma is a great place to eat.

Open Monday through Saturday from 6:30 – 2:00pm.

The Lumberjack Café is located inside Ron’s Discount Lumber in Howe.

All for reasonable prices.