Patriot News 01/28/21


 Please continue to pray for our country. Between the pandemic and the social and political unrest, we are far from being back to ‘normal’ ­— whatever ‘normal’ is now and will be in the future, the last year has changed the definition forever.

  Prayer List: Everyone affected by COVID-19, the patients and staff of Swiss Villa Nursing and Rehab; Eylah Leppert, Ken and Sylvia Byars, Tony Christiani, Cindy and Mike Gardner; Posey Tappers Stasia Wiseman, Alanna Smith, Brigetta Hetzel, Kathryn Turner, and Lulu Belle Thomas; Bill and Sharon Levell; Red HOT Hatters Laura Riga and June Lack; Firefighter Ron Brunner, Pam Minch and Barbara Barnhill.


  Everybody loves cheesecake so this week, Aunt Bea (Sharon Levell) and I have not one but two cheesecake recipes.  The first one is a bit more involved but tasty none the less.  The second recipe is one of our favorites:  easy! 



2 cans (8 oz each) Pillsbury™ refrigerated crescent rolls

2 packages (8 oz each) cream cheese, softened

1 ½ cups sugar

1 teaspoon vanilla

½ cup butter, melted

1tablespoon ground cinnamon

  Pre-heat oven to 350°F.

  Unroll 1 can dough. Place in bottom of ungreased 13×9-inch (3-quart) glass baking dish. Stretch to cover bottom of dish, firmly pressing perforations to seal.

  In medium bowl, beat cream cheese and 1 cup of the sugar with electric mixer on medium speed until smooth. Beat in vanilla. Spread over dough in baking dish.

  Unroll second can of dough. Firmly press perforations to seal. Carefully place on top of cream cheese layer. Pinch seams together.

  Pour melted butter evenly over top. Mix remaining 1/2 cup sugar with the cinnamon, and sprinkle evenly over butter.

  Bake 30-35 minutes or until bars appear set when gently shaken. Cool slightly, about 30 minutes. Refrigerate for easy cutting. Cut into 4 rows by 3 rows. Cover and refrigerate any remaining bars.  Serves 12.



1 Pkg.  Cream cheese, softened

16 oz.  Vanilla yogurt

8 oz. Tub of Cool Whip, Thawed

3.5 oz. Pkg. Cheesecake flavored instant

pudding or pie filling mix

½ Bag Miniature marshmallows

3 pints Strawberries, sliced

4 Bananas, sliced

1 container raspberries (optional)

  In a bowl, mix cream cheese, yogurt, pudding and cool whip until creamy. Stir in marshmallows. Fold in fruit.


  You may only contact me by either calling me at (317) 443-8857 or send me an email at If you have anything for me to include in this article, please send it to me. Information can be received any day of the week but normally my deadline is Sunday at noon for that week’s issue of the paper. Any news received later will appear the following week. If you need something in a particular issue, please get it to me early.