Friday, February 20, 2026
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Pesto Cheesecake

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This week I am making this recipe, for an event. The most wonderful part is how you can once again freeze the cheesecake until about 2 days before the event. At which time you will move it to the refrigerator to slowly thaw. YES, I like it best without freezing it, but sometimes there’s just no other way around it.

I thought I would be going back to work this week with my holiday décor all up and done. Who was I kidding anyway! I’m about half way there and will try and finish each evening after work. On the plus side I’m pretty close to finishing all my shopping except for a few stocking stuffers. And a couple of gifts that are specialty gift cards.

Last week I forgot to list one nice place to purchase Christmas gifts! I forgot to mention Wolferman’s English muffins. They are reasonable, and I’m actually using them this year with homemade apple butter, for our neighborhood gifts.

You could place your order on line, and simply assemble your gift bags at home.

These English muffins are about one inch thick, and probably one of the best English muffins you will ever enjoy. Another great gift with the muffins would be fresh fruit and specialty jam or jelly. If you’re really ambitious make homemade baked oatmeal, with directions, to include too. Wolferman’s is now owned by Harry & David, but they are still a Kansas City based business.

Other ideas for Christmas gifts might be a spaghetti basket with everything for a nice dinner. Or, a chili bag with everything including crackers and cheese for a great bowl of soup.

On our home-front I’m making pulled pork tomorrow to use in sandwiches and stuffed baked potatoes. Later in the week I’m prepping for another round of apple butter. I’m not wrapping yet, but I think I’ll be ready to start in the very near future. Tuesday night is meatloaf night, I’ll be making 3-4 big meatloaves for the freezer. We have been known to enjoy meatloaf, potatoes and a salad for Christmas dinner! Basically, implying I don’t have to spend the day in the kitchen.

Today I ordered cast iron pizza pans for several of our family. In case you haven’t baked a pizza on/in cast iron……well, it’s wonderful, especially for a nice crust.

Even baking, I really enjoy the cast iron over many other stones. Not to mention you can use it over a campfire!

In the writing of the cheesecake, I have provided lots of good tips to make sure your presentation is absolutely wonderful. Two – 3 weeks ago I found a recipe for a chicken savory cheesecake. I liked the idea, but didn’t care for the entire presentation. I’ll have to play with it soon too.

Once you make 2-3 of these, you’ll be totally ready for Christmas, New Year’s and surprise ‘needs’, we all know how that goes. Stock up on some nice butter crackers and away you go!

What are my favorite gifts at Christmas? Warm blankets, jewelry, ‘some’ cooking things, massage, travel, a good book, dinner out and Burt’s Bees products! I prefer to purchase my own clothing etc., and I really am a fan of Burt’s Bees!!!

My biggest desire this year is to purchase a meat slicer. I also love the ‘Tea Time’ magazine because the decorating and recipes are great. Southern Living Magazine subscription is another great idea. If you didn’t know what to get your mom, perhaps now you have some ideas!

Enjoy the beauty of the season and time spent with family & friends. Simply Yours, The Covered Dish.

Red Pepper Pesto Cheesecake

4’’ – 5” mini cheesecake pans

Vegetable spray

Crust

5 butter crackers, crushed or 2-3 tablespoons crushed pretzels

2-3 teaspoons melted butter

1/2 teaspoon Italian dry spice blend

Filling

1 teaspoon butter

3 small green onions, finely chopped

2 mini sweet peppers, finely chopped

8 ounces softened cream cheese

1 large egg

2 tablespoons sour cream

1/8 teaspoon smoked paprika

1/4 teaspoon coarse black pepper

1/8 teaspoon garlic powder

1/4 cup red pepper pesto*

3 tablespoons shredded parmesan cheese

Top

1-2 tablespoons additional red pepper pesto* for mini cake-

Crust: Crush crackers combining with butter and Italian spices.

Press into bottom of spring form pan lined with parchment paper. Bake 4-7 minutes, at 350 degrees for mini cheesecake and 9-10 minutes for a 9-inch cheesecake. Cool while preparing filling. Lower oven temperature to 300 degrees.

Sauté green onions and mini peppers in butter, cool. Soften cream cheese and slowly add all remaining ingredients into mixer; adding the peppers and onions last. Spray walls of spring form pan and add cheesecake filling. With a 4-inch mini expect to have some filling leftover.

Over the top of the cake place drizzle lines of additional red pepper pesto. Using a thin knife cut through the pesto in a ribbon like fashion.

Surround cheesecake with aluminum foil pulling foil up sides of pan. Place cake inside a pan filled with boiling water (May add water once in oven.) Bake approximately 42 minutes in a 300-degree oven for a mini cheesecake. Bake 1 hour – 1 1/4 hours for a 9-inch pan. Even when done the cheesecake center will be jiggly. Using a quick read thermometer take the temperature of the cake. A cheesecake is usually done at approximately 150 degrees. Turn off oven, allow to set 10 minutes for a mini and 15 minutes for a 9-inch, then remove from oven. Cool for 10-15 minutes, gently run a thin knife, like an icing knife, around the outer edge of the cake. Release spring and lift up.

*For test purposes Roasted Red Pepper Pesto Sauce by Bulone Enterprises was used in the cheesecake. Buloneentllc.com

In early cheesecake trials I placed additional pesto sauce on the bottom of the cheesecake versus the top. It was delicious, but I felt it left the crust a bit on the soggy side. To omit this problem, I moved the additional sauce to the top of the cake. The recipe also freezes extremely well. Often, I will quarter the cake and use it for smaller gatherings.

Daughter Susan Shares about a Month Full of Plans with Family 

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Lovina’s Amish Kitchen
Lovina Eitcher,
Old Order Amish
Cook, Wife &
Mother of Eight

I’m Lovina’s daughter Susan. I wanted to help Mom out and write an article for her. I’m not sure how Mom does it, knowing what to write every week. I have a hard time just doing one article.

This Monday morning, the children are all in school except Ervin Jay. He’s sleeping in the swing right now. He loves the rocking motion! With this quiet moment, I decided to quickly write something.  

Yesterday, I attended church for the first time with Ervin Jay. We were all excited to take him to church and show him to everyone. He was a good little boy and slept most of the time. I had plenty of babysitters. It has been four years since I’ve taken care of a baby, so I had to learn all over again.  

On Thursday, December 7, my husband Ervin’s family all came for family night and to meet Ervin Jay. It was really an enjoyable night. Supper was brought in, and it was a relaxing evening for me.  

On Friday, December 8, Mose’s family came to see the baby. They also brought supper. 

On Saturday, December 9, Ervin’s brother Steven and his girlfriend Marla; Ervin’s grandparents; his Aunt Liz and Uncle Christy; Aunt Beth; and two of Ervin’s cousins (who are Christy and Liz’s boys) CJ and Lyndon and girlfriend Rhonda brought supper in and also wanted to see the baby. I enjoyed not having to make supper for a while. It seems I eat better if I don’t make it. 

Thursday, December 14, will be three years since Mose passed. I often see Mose in our children, Jennifer and Ryan. Grief never goes away; it just gets easier to handle. Even though our lives have moved on, Mose will always still hold a special place in it. We love to have conversations with the children about Mose and Sarah, and it keeps the memories alive. Precious memories—how they linger. 

Ryan still holds on to Mose’s church hat that Mose would wear every time to church. I still remember Ryan would beg Mose for his hat, and Mose would let him play with it. I would warn Mose that he shouldn’t let Ryan play with it because he’d make it dirty and crunch it. Sunday morning, Mose would be sitting there scrubbing his hat so it wouldn’t look dirty before wearing it to church.                

I’ve learned to not take our loved ones for granted. Be with them while they are here with us, and don’t wait until it’s too late. It can change in the blink of an eye. God’s plans aren’t always our way. 

We have a busy month this December. On December 24, Mom and Dad will have church services at their house. Then the plans are that we will stay for the night, and we will stay for Christmas day. On December 30, we will go to Omer and Rose’s (Sarah’s parents) for Christmas with all of them. Omer and Rose are really nice people. They treat me like part of their family. I feel comfortable with them and love spending time there. All the children love going. 

On January 6, we will go to Ervin’s parents’ house for Christmas. It will also be Ervin’s Mom’s birthday the same day. 

December 17 is Mose’s family Christmas gathering. We are afraid we won’t make it this year. Sometimes we can’t make it to all four family’s gatherings, but we try our best. 

With six children, life can be overwhelming, but that’s okay. I love each and every one of the children. They are a blessing from God. Without God, our lives would be empty and cold hearted. God is love.

I think I’ve written enough. I’m not as funny as sister Lovina or as interesting as Mom! I hope you all have a Merry Christmas and Happy New Year! 

I’ll share Ervin’s mother’s pumpkin bars recipe. She brought the bars on family night, and everyone loved them; there weren’t any left.

Pumpkin Bars

1 cup oil

2 cups sugar

2 cups pumpkin puree

4 eggs

2 cups flour

1/2 teaspoon salt

1 teaspoon baking soda

2 teaspoons baking powder

1 teaspoon cinnamon

1 teaspoon allspice

Cream Cheese Frosting

8 ounces cream cheese

6 tablespoons butter

1/2 teaspoon vanilla

1 3/4 cup powdered sugar

Mix oil, sugar, pumpkin, and eggs until well combined. Sift together flour, salt, baking soda, baking powder, cinnamon, and allspice in a separate bowl. Stir dry ingredients into the pumpkin mixture until thoroughly combined. Spread batter into greased 13 x 18-inch pan or two 9 x 13-inch pans. Bake at 350 degrees for 25 to 30 minutes.

For frosting, mix together the cream cheese and butter until smooth; stir in vanilla. Add powdered sugar, mixing until smooth. Spread on top of the cooled cake. 

Lovina’s Amish Kitchen is written by Lovina Eicher, Old Order Amish writer, cook, wife, and mother of eight. Her two cookbooks, The Essential Amish Cookbook and Amish Family Recipes, are available wherever books are sold. Readers can write to Eicher at Lovina’s Amish Kitchen, PO Box 234, Sturgis, MI 49091 (please include a self-addressed stamped envelope for a reply); or email [email protected] and your message will be passed on to her to read. She does not personally respond to emails.

 

“Eat, Exercise, And Sleep”

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Frank J Buchman
Frank Buchman

“Never the hardest working person, laziness has increased in recent months.”

For more than 60 years, days started at 6 o’clock and went full steam ahead until 10 o’clock.

Not giving it much consideration, the schedule was quite demanding starting with morning chores. Driving from 25 to 60 miles twice daily starting in college and then commuting to and from work five decades.

Back home, there were horses to ride, chores to do, night meetings, supper, and that was it. Weekends were for rest catchup, demanded professional obligations, more horseback time, and doing not much of anything.

Sadly, “doing not much of anything” has become the routine. Riding horses, writing stories, and recording radio shows are about it.

For most of life, doctors were visited quite infrequently, including a couple of required short-timed hospital stays. Now, more than a half dozen different doctors’ monthly appointments keep the kitchen calendar filled so none are missed. Nine prescription pill bottles are opened for ingredients use once or twice daily.

Well into her eighth decade, Grandma saw her doctor annually, took one pill a day, and smoked long Kool cigarettes. She’d always prepare noon dinner for the family grocery store crew of about six.

Too bad that ambition didn’t carry over to the grandson who made three daily visits to her upstairs apartment. Fortunately, that stinky smoking habit did not come this way although it did not seem harmful to her health.

Most important ingredients for a healthy long life are correct diet, regular physical activity, and a long sound night’s sleep.

That was also the personal physician’s prescription given to cure laziness. The doctor’s orders really don’t sound very difficult to follow.

However, when one’s never hungry and no food sounds or tastes good, it’s difficult to have a “correct diet.”

Riding horseback daily is perfect exercise but sometimes challenging during a winter snowstorm. While that stationary living room bicycle comes into dedicated 30-minutes daily use it’s far more tiring than a horseback ride.

Sleeping at night was never an issue after a long full day’s work. Now pills and a machine still don’t authorize a night of restful sleep.

Reminded of James 4:14: “Whereas you do not know what will happen tomorrow, it is a vapor that appears for a little time and then vanishes away.”

+++ALLELUIA+++

XVII–50–12-10-2023

Colic Is Serious Horse Ailment Requiring Immediate Treatment

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Colic is a serious and potentially fatal condition that should be treated as an emergency, according to Tony Hawkins, veterinarian at Valley Vet Supply in Marysville.

The good news is that most cases of colic resolve with on-farm medical management.

It is important for horse owners to understand what colic is, what signs to watch for, and what to do during a colic episode.

Colic is a term used to describe a symptom of abdominal belly pain, which in horses is usually caused by problems in the gastrointestinal tract.

There are more than 70 different types of intestinal problems that cause colic symptoms, which range from mild to severe, even life-threatening in nature.

The signs depend on the severity of the pain and can range from mild to severe.

Signs of colic in horses include loss of appetite, restlessness and pawing at the ground. looking or kicking at the stomach, being unable to pass droppings, gurgling sounds from the stomach, sweating. increased breathing rate and stretching as if to urinate.

It is important to measure the horse’s vital signs whenever suspicious of an illness.

If the horse is excited or if it is hot, its heart rate and respiratory rate can be slightly elevated.

Otherwise, a horse’s vital signs should be within normal parameters:

Respiratory rate: 10-24 breaths per minute.

Heart rate: 28-44 beats per minute; an inexpensive stethoscope can be used to measure heart rate.

Temperature: 99-101.5 degrees Fahrenheit.

Horse’s gums should be moist and pink.

Horses can experience different types of colic.

Gas colic is usually mild to moderate and typically responds well to on-farm medical management. This is often caused by excess gas production in response to dietary changes or grain consumption.

Impaction colic is usually mild to moderate and generally also responds well to on-farm medical management. It is caused by feedstuffs that are unable to easily pass through a part of the gut, leading to accumulation of more feed and compaction into a firm and large fecal ball.

Impaction colic is typically caused by coarse or poorly chewed roughage, ingestion of sand, dehydration, or poor water intake, and decreased gut motility.

Each colic is unique, requiring balance of the factors involved in the horse’s care, feeding, and activity.

Many types of colic aren’t preventable, but there are some simple steps to ensure your horse is at the lowest possible risk for colic.

Always have fresh, clean water because research shows horses without water for one to two hours had increased risk of colic. When traveling on longer trips, stop to let the horses’ drink.

Horses with access to two to three different pastures in the previous month had lower colic risk than horses without pasture access.

Horses may eat enough sand to bother their gut or affect motility.

Feed grain and pelleted feeds only when needed. For every one-pound increase in whole grain or corn fed, colic risk increases 70 percent, compared to horses fed 100 percent hay.

Pelleted feeds led to a 6 to 9.5 times increased colic risk and sweet feeds led to a 4 to 7.5 times increased colic risk.

Watch horses carefully for colic following changes in exercise, stabling, or diet.

Float the horse’s teeth every six months. Routine floating ensures your horse chews its feedstuff properly and thoroughly.

Horses on a daily or regular worming program are less likely to colic.

Horses that had colic previously have a higher risk of colic, and early treatment is important.

Treating with bute phenylbutazone can make horses prone to some types of colic and can hide early signs of colic, so avoid using large amounts or long-term use.

The risk of colic can be reduced through sound management and routine health care.

+++30+++

Anticipation

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john marshal

Advent here blew in on a low gray day. A frosty mist put vapor in the air and brought an early glow from the shop windows. Enchantment and cheer bubbled up along the streets. Call it cozy weather, rosy cheeks and wrapping up against the chill; here is our season of anticipation, taking in the four Sundays before Christmas, the cheer and devotion in foretaste of an important event.

Outside, we must have winter’s steel sky and frozen breeze; inside, the warmth of trust and expectation.

Darkness is now a more insistent thing than cold. The days are short as a dream. The sun begins to lose force by mid-afternoon and before we know it, it’s time to turn up the lights.

Advent can bring out the child in us – or, rather, the childhood in us. It brings those brief, sweet moments when common things are again uncommon, when our senses are keen with promise and hope.

The season unrolls, a scroll of blessed events. Wherever we look there is color, the enchantment of a single star, a silver moon . The most common pots are full of treasure, all lights are beacons, every sound a chorus. Miracles come quietly, creeping into the heart without the herald of trumpets until we are filled with their wonder. The most miraculous of miracles are those at our own fireside, or outside the door, across the table, in the next room.

Wherever we look, something advertises the future or embraces the past. The view from the living room or the car window is the same as it has been for years but at Christmas it can be shatteringly beautiful, as in a new appreciation of life, of the world around us. Christmas brings thoughts of a new affirmation in living, and of all that living can bring.