Senior Recipes for the Month

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Candy Cane Fruit & Cream Cheese Danish

2 cans of Pillsbury crescent rolls
1 package cream cheese
1/2 cup powdered sugar
1/2 tsp vanilla extract
1 can cherry or strawberry pie filing

Powdered sugar
1/2 tsp vanilla extract

Set two roll sections aside for candy cane stripes. Lay out remaining crescent roll sections in the shape of a candy cane making sure to overlap the edges slightly. Use a knife to cut out your candy cane shape. Mix together your cream cheese, powdered sugar and vanilla extract. Spread on top of your candy cane shape.
Spoon pie filling on top of cream cheese filling.
Using the remaining two roll sections, cut off long strips, twirl and lay on top of your filling to create a candy cane look. Bake at 350 degrees for 10-12 minutes or until bread is golden brown.

Mix together ingredients alternating between powdered sugar and milk until desired consistency is obtained.

Drizzle over baked candy cane and enjoy!


Pumpkin Soup

Pumpkin Soup


  • 6 cups chicken stock
  • 1 1/2 teaspoons salt
  • 4 cups pumpkin puree
  • 1 teaspoon chopped fresh parsley
  • 1 cup chopped onion
  • 1/2 teaspoon chopped fresh thyme
  • 1 clove garlic, minced
  • 1/2 cup heavy whipping cream
  • 5 whole black peppercorns


  1. Heat stock, salt, pumpkin, onion, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
  2. Puree the soup in small batches (1 cup at a time) using a food processor or blender.
  3. Return to pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in heavy cream. Pour into soup bowls and garnish with fresh parsley.


Roast Pork with Cranberry Glaze

Roast Pork with Cranberry Glaze


2 (16 ounce) cans jellied cranberry sauce

1/2 cup white sugar

1/2 cup cranberry juice

1 teaspoon mustard powder

1/4 teaspoon ground cloves

4 pounds pork roast

2 tablespoons cornstarch

2 tablespoons cold water

salt to taste


1.    Mash cranberry sauce with a fork or a potato masher. Stir in sugar, cranberry juice, mustard, and cloves.

2.    Place pork roast in a large, roasting pan. Pour cranberry sauce mixture over the roast.

3.    Cook at 275 degree F (135 degrees C) for 6 to 8 hours, or until meat is tender. Remove roast, and keep warm.

4.    With a metal spoon, skim the fat from the liquid in the roasting pan. Pour 2 cups of the remaining roasting liquid (add water to fill out the measure if necessary) into a small saucepan. Bring to a boil over medium-high heat. Blend cornstarch and cold water to make a paste; stir gradually into boiling liquid. Continue cooking, stirring constantly, until mixture thickens. Add salt to taste. Serve with the roast.

Christmas Mice


1 package           chocolate almond bark

1 large jar           cherries with stems, drained

1 bag                   Hershey’s Kisses

1 sm. Bag           almond slivers

1.      Put water in the bottom of a double boiler.

2.      Spread out foil on the countertop next to stove.

3.      Break chocolate almond bark into pieces and melt in double boiler.

4.      Pat cherries dry on paper towels and unwrap the Kisses.

5.      Hold cherries by the stems and dip in chocolate until cherry is covered.  Lay cherry on its side on the foil (forms body and tail).

6.      After dipping 4 or 5, prop up a Kiss with the flat part of the Kiss against the bottom of the cherry (forms head with pointed nose).

7.      Then go back and place two almond slivers between Kiss and cherry (forms ears).  If the chocolate has dried too mush already, put a little chocolate from the pan on the almond slivers and hold them in place until they stay.