Ashburnham Senior Center

10/12/2026

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🎃 Halloween Morning History: Old Burying Ground Tours 🎃

Happy October! The Levi Heywood Memorial Library is excited to partner with the Gardner Historical Commission for a special Halloween morning experience.

Join us for guided tours of the historic Old Burying Ground, where Gardner's founders and Revolutionary War soldiers are laid to rest. Discover the stories and significance of this important site in our community's history.

Tours will be held throughout the morning, so come at a time that works for you!

📅 Halloween: Saturday, October 31
⏰ 10:00 AM - 12:00 PM
🏛️ Old Burying Ground, 28 Green Street
💰 FREE
🚗 Free on-street parking

Explore Gardner's history this Halloween! 🎃💚

10/10/2026

Juicy peppers packed with a smoky cheesy BBQ beef filling loaded with mushrooms onions bacon and cheddar for a hearty cheeseburger style bake that hits every savory craving.

🧑‍🍳Cheeseburger Stuffed Peppers with Bacon & Mushrooms

4 large green bell peppers
1 lb ground beef
1/2 cup BBQ sauce
1/2 cup chopped onions
1 cup mushrooms, sliced
1 cup shredded cheddar cheese
6 slices bacon, cooked and chopped
1 tsp garlic powder
1 tsp onion powder
1/2 tsp smoked paprika
Salt and pepper to taste
1 tbsp olive oil

Preheat your oven to 375°F (190°C).
Heat olive oil in a skillet over medium heat. Add the onions and mushrooms, and cook for about 5 minutes until softened. Remove from the skillet and set aside.
In the same skillet, brown the ground beef, breaking it up as it cooks. Drain off any excess fat.
Stir in the BBQ sauce, garlic powder, onion powder, smoked paprika, salt, and pepper. Mix everything together.
Return the cooked onions and mushrooms to the skillet, and stir to combine.
Stuff each bell pepper with the beef mixture, gently pressing it down to pack it in.
Sprinkle shredded cheddar cheese and chopped bacon on top of each stuffed pepper.
Arrange the peppers in a baking dish, cover loosely with foil, and bake for 25 minutes.
Remove the foil and continue baking for another 10 minutes, until the cheese is melted and bubbly.
Allow the peppers to cool slightly before serving.

10/10/2026

Without human intervention, more spotted lanternflies will hatch next spring, filling another Massachusetts summer with the invasive species.

10/10/2026

Swiss Roll Cake Recipes

Lemon Cream Swiss Roll Recipe
Ingredients
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar, divided
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest, divided
- ½ cup lemon curd
- 1 tsp vanilla extract
Serves: 8 | Bake Time: 10–12 minutes | Chill Time: 1 hour
How to Make: Preheat the oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper. Beat the eggs and granulated sugar for 5–7 minutes until thick, pale, and fluffy, then mix in the vanilla extract and half of the lemon zest. Sift together the flour, baking powder, and salt, then gently fold into the egg mixture until combined. Spread evenly into the prepared pan and bake for 10–12 minutes until the cake springs back when lightly touched. Immediately turn the cake onto a clean kitchen towel dusted with 2 tablespoons of powdered sugar, remove the parchment, and roll it up gently with the towel while warm. Let cool completely. Whip the cold heavy cream with the remaining powdered sugar until stiff peaks form, then fold in the lemon juice and half of the remaining zest. Carefully unroll the cake, spread with lemon curd followed by the whipped cream, and roll tightly without the towel. Refrigerate for at least 1 hour, then dust lightly with powdered sugar, garnish with the remaining lemon zest, and slice before serving.

Cookies & Cream Swiss Roll Recipe
Ingredients
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar, divided
- 1 cup crushed chocolate sandwich cookies (Oreos), divided
- 1 tsp vanilla extract
- 4 Oreo cookies, halved, for garnish
Serves: 8 | Bake Time: 10–12 minutes | Chill Time: 1 hour
How to Make: Preheat the oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper. Beat the eggs and granulated sugar for 5–7 minutes until thick and fluffy, then mix in the vanilla extract. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture. Spread evenly into the pan and bake for 10–12 minutes until the cake springs back when touched. Turn onto a clean towel dusted with 2 tablespoons of powdered sugar, peel off the parchment, and roll the warm cake with the towel before cooling completely. Whip the heavy cream with the remaining powdered sugar until stiff peaks form, then fold in ¾ cup crushed Oreos. Unroll the cooled cake, spread with most of the cookies-and-cream filling, and roll tightly. Spread or pipe the reserved cream over the top, sprinkle with the remaining crushed cookies, and decorate with Oreo halves. Refrigerate for at least 1 hour before slicing.

Tiramisu Swiss Roll Recipe
Ingredients
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup mascarpone cheese, chilled
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar, divided
- 2 tbsp strong brewed coffee, cooled
- 1 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
Serves: 8 | Bake Time: 10–12 minutes | Chill Time: 2 hours
How to Make: Preheat the oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper. Beat the eggs and granulated sugar for 5–7 minutes until pale, thick, and fluffy, then mix in the vanilla extract. Sift together the flour, baking powder, and salt, then gently fold into the batter. Spread evenly into the pan and bake for 10–12 minutes until lightly golden and springy. Turn onto a clean towel dusted with 2 tablespoons of powdered sugar, remove the parchment, and roll the cake with the towel while warm. Let cool completely. Beat the mascarpone with the remaining powdered sugar until smooth, then gradually add the cold heavy cream and whip until thick and spreadable. Unroll the cake, lightly brush with the cooled coffee, and spread the mascarpone filling evenly over the surface. Roll tightly, place seam-side down, and refrigerate for at least 2 hours. Dust generously with cocoa powder before slicing and serving.

Red Velvet Cheesecake Swiss Roll Recipe
Ingredients
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- ¾ cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tbsp red gel food coloring
- 1 package (8 oz) cream cheese, softened
- ½ cup powdered sugar, divided
- 1 cup heavy whipping cream, cold
- ½ cup white chocolate chips
Serves: 8 | Bake Time: 10–12 minutes | Chill Time: 2 hours
How to Make: Preheat the oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper. Beat the eggs and granulated sugar for 5–7 minutes until thick and fluffy, then mix in the vanilla extract and red food coloring. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold into the batter. Spread evenly into the pan and bake for 10–12 minutes until the cake springs back when touched. Turn onto a clean towel dusted with 2 tablespoons of powdered sugar, remove the parchment, and roll while warm, then cool completely. Beat the softened cream cheese with the remaining powdered sugar until smooth. Whip the cold heavy cream until stiff peaks form, then fold half into the cream cheese mixture. Unroll the cake, spread with the cheesecake filling, and roll tightly. Melt the white chocolate chips, cool slightly, and fold into the remaining whipped cream. Spread over the roll, garnish with a few reserved red velvet cake crumbs if available, and refrigerate for 2 hours before slicing.

Strawberry Cream Swiss Roll Recipe
Ingredients
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- 1 cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar, divided
- 1 cup fresh strawberries, finely diced
- ½ cup fresh strawberries, sliced, for garnish
- 1 tsp vanilla extract
Serves: 8 | Bake Time: 10–12 minutes | Chill Time: 1 hour
How to Make: Preheat the oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper. Beat the eggs and granulated sugar for 5–7 minutes until pale, thick, and fluffy, then mix in the vanilla extract. Sift together the flour, baking powder, and salt, then gently fold into the egg mixture. Spread evenly into the prepared pan and bake for 10–12 minutes until lightly golden and springy. Turn onto a clean towel dusted with 2 tablespoons of powdered sugar, remove the parchment, and roll the cake with the towel while warm. Let cool completely. Whip the cold heavy cream with the remaining powdered sugar until stiff peaks form, then fold the diced strawberries into about three-quarters of the cream. Unroll the cake, spread with the strawberry cream, and roll tightly. Pipe or spread the remaining whipped cream over the top, garnish with sliced strawberries, and refrigerate for at least 1 hour before slicing.

Chocolate Fudge Swiss Roll Recipe
Ingredients
- 4 large eggs, room temperature
- ¾ cup granulated sugar
- ⅔ cup all-purpose flour
- ⅓ cup unsweetened cocoa powder
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup heavy whipping cream, cold
- ½ cup powdered sugar, divided
- ½ cup chocolate fudge sauce, divided
- ½ cup semisweet chocolate chips
- ½ cup heavy cream, for ganache
- 1 tsp vanilla extract
- ¼ cup chocolate shavings, for garnish
Serves: 8 | Bake Time: 10–12 minutes | Chill Time: 1 hour
How to Make: Preheat the oven to 350°F (175°C) and line a 10x15-inch jelly roll pan with parchment paper. Beat the eggs and granulated sugar for 5–7 minutes until thick and fluffy, then mix in the vanilla extract. Sift together the flour, cocoa powder, baking powder, and salt, then gently fold into the egg mixture. Spread evenly into the pan and bake for 10–12 minutes until the cake springs back when touched. Turn onto a clean towel dusted with 2 tablespoons of powdered sugar, remove the parchment, and roll the warm cake with the towel before cooling completely. Whip the cold heavy cream with the remaining powdered sugar until stiff peaks form, then gently fold in ¼ cup chocolate fudge sauce. Unroll the cake, spread with the chocolate cream filling, drizzle with the remaining fudge sauce, and roll tightly. Heat the additional ½ cup heavy cream until steaming, pour over the chocolate chips, and stir until smooth. Let the ganache cool slightly, then pour over the roll and garnish with chocolate shavings. Refrigerate for at least 1 hour until set before slicing.
Recipe made by: Easy Steps Recipes

10/10/2026

🍂 CROCKPOT RECIPES FOR FALL

1. Chicken and Dumplings 🍗

Ingredients:

* 3 boneless, skinless chicken breasts
* 12 oz frozen mixed vegetables (peas and carrots only)
* ½ onion, finely chopped
* 2 cans (10.5 oz each) cream of chicken soup
* 2 cups chicken broth
* 1 tsp garlic salt
* ½ tsp poultry seasoning
* ½ tsp salt
* ½ tsp black pepper
* 1 can refrigerated biscuits

Instructions:

1. Place chicken breasts in the slow cooker.
2. Add mixed vegetables, onion, cream of chicken soup, chicken broth, garlic salt, poultry seasoning, salt, and pepper.
3. Stir gently, cover, and cook on LOW for 5–6 hours or HIGH for 3–4 hours, until the chicken reaches 165°F (74°C).
4. Remove the chicken, shred it with two forks, and return it to the slow cooker.
5. Cut biscuits into small pieces and stir them into the mixture.
6. Cover and cook on HIGH for another 45–60 minutes, until the biscuit pieces are cooked through.
7. Stir gently and serve warm.

2. Crack Potato Soup 🥔

Ingredients:

* 30 oz frozen shredded hash browns
* 1 can (10.5 oz) cream of chicken soup
* ½ tsp black pepper
* 1 packet ranch seasoning mix
* 4 cups chicken broth
* 12 slices bacon, cooked and chopped
* 8 oz cream cheese, cubed
* 1½ cups shredded cheddar cheese

Instructions:

1. Add hash browns, cream of chicken soup, black pepper, ranch seasoning, and chicken broth to the slow cooker.
2. Stir well, cover, and cook on LOW for 5–6 hours or HIGH for 3–4 hours.
3. Add cream cheese and stir until melted and creamy.
4. Mix in the cooked bacon and shredded cheddar cheese.
5. Cover and cook for another 15–20 minutes until the cheese melts completely.
6. Stir well and serve topped with extra bacon and cheddar, if desired.

3. Hamburger Helper 🍝

Ingredients:

* 2 pounds ground beef
* ½ onion, diced
* 1 red bell pepper, diced
* 1 tsp minced garlic
* 1 tsp salt
* 1 tsp black pepper
* 1 tsp Italian seasoning
* 1 can (14.5 oz) crushed tomatoes
* 3 cups milk
* 2 cups beef broth
* 3 cups shredded cheddar cheese
* 3 cups dry uncooked macaroni

Instructions:

1. Brown the ground beef in a skillet over medium heat. Drain excess fat.
2. Add the beef to the slow cooker along with onion, bell pepper, garlic, salt, pepper, Italian seasoning, crushed tomatoes, milk, and beef broth.
3. Stir to combine, cover, and cook on LOW for 3–4 hours.
4. Add the uncooked macaroni during the final 30–45 minutes of cooking.
5. Stir occasionally and check that the pasta is tender. Add a little extra broth if the mixture becomes too thick.
6. Stir in shredded cheddar cheese until melted and creamy.
7. Serve warm.

4. Apple Dump Cake 🍎

Ingredients:

* 2 cans apple pie filling
* 1 box yellow cake mix
* ½ cup butter, melted
* 1 tsp ground cinnamon
* ½ cup chopped pecans

Instructions:

1. Lightly grease the slow cooker.
2. Spread the apple pie filling evenly over the bottom.
3. Sprinkle cinnamon over the apples.
4. Spread the dry yellow cake mix evenly over the filling. Do not stir.
5. Drizzle melted butter over the cake mix as evenly as possible.
6. Sprinkle chopped pecans on top.
7. Cover and cook on HIGH for 2–3 hours or LOW for 4–5 hours, until the filling is bubbling and the topping is cooked.
8. Let rest for 10–15 minutes before serving.

Serving suggestion: Serve warm with vanilla ice cream or whipped cream.

5. Tater Tot Casserole 🥔

Ingredients:

* 2 pounds ground beef, browned
* 1 can cream of mushroom soup
* 2 tsp minced garlic
* 1 tsp salt
* 2 tsp black pepper
* 1 package (16 oz) frozen tater tots
* 3 cups shredded cheddar cheese

Instructions:

1. Brown the ground beef in a skillet, breaking it into small pieces. Drain excess fat.
2. Mix the beef with cream of mushroom soup, minced garlic, salt, and pepper.
3. Spread the mixture evenly in the slow cooker.
4. Sprinkle 2 cups of cheddar cheese over the beef mixture.
5. Arrange the frozen tater tots in an even layer on top.
6. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until hot and cooked through.
7. Sprinkle the remaining cheddar cheese over the tater tots during the last 15–20 minutes.
8. Cover until the cheese melts, then serve warm.

6. Broccoli Cheese Soup 🥦

Ingredients:

* 4 cups broccoli, diced small
* 2 tbsp butter
* ½ cup onion, diced
* 2 tsp minced garlic
* ½ cup celery, diced small
* 1 tsp salt
* 1 tsp black pepper
* 4 cups chicken broth
* ½ cup cornstarch
* 1 cup heavy whipping cream
* 4 cups shredded cheddar cheese

Instructions:

1. Add broccoli, onion, celery, garlic, butter, salt, pepper, and chicken broth to the slow cooker.
2. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours, until the vegetables are tender.
3. Whisk the cornstarch with ½ cup cold water until smooth.
4. Stir the cornstarch mixture into the soup.
5. Add heavy whipping cream and cook for another 15–20 minutes, stirring occasionally, until thickened.
6. Reduce the heat to LOW and gradually stir in the cheddar cheese until melted.
7. Taste and adjust the seasoning.
8. Serve hot with crusty bread or crackers.

Storage: Refrigerate leftovers in airtight containers for 3–4 days. Reheat gently, stirring occasionally.

Slow cooker tip: Cooking times can vary by appliance. For meat recipes, verify that the meat reaches a safe internal temperature before serving.

10/10/2026

10/10/2026

This weekend, enjoy the incredible Monadnock Art Open Studio Tour and keep an eye out for the studios of Lou Bunk, Soosen Dunholter, and Hannah Ellingwood. They were 3 of our 5 artists who created the art for our posters this past season. Art that will be featured in our Online Auction - October 18th - November 1st. Happy Art Touring!

10/10/2026

In 2027, Medicare will bring significant updates that may affect beneficiaries, healthcare costs, coverage, and prescription drug benefits.

Join us at any one of these FREE workshops to learn more about what’s happening in 2027 including but not limited to:
Potential changes in benefits and eligibility for Medicare Advantage, Part D and insurance plans and coverage
Prescription drug costs and coverage
Premiums, deductibles, and other expenses

Medicare changes can be complicated, and waiting until the last minute can make it harder to understand your options.

Thursday, October 15, 4:00pm
Thursday, November 5, 4:00pm
Thursday, November 19, 4:00pm

Please call the Gardner Senior Center to let us know you are coming! 978-630-4067