The times they are a’ changin’!

With all that’s going on today in our country AND world (with the Novel Coronovirus COVID-19) our ‘old’ way of life is changing DAILY! From where we shop/when we shop, gather together, worship, etc. – we’re now forced to find a NEW NORM for our lives. I’m sure all of you are experiencing these changes, as well. A few days ago I got word that one of my special needs ‘kids/students’ (he’s 49) Dad died. Usually that would immediately be followed by our leader & myself going to the visitation and/or funeral. NOT ANY MORE! One of our helpers very recently had a nephew die and, as she put it, the ‘Norm’ is not NORM anymore. Funeral homes are forced to restrict visitation to JUST FAMILY and only 10 people in a room at a time – that’s REALLY going to be hard – especially in the future with more people becoming infected. I am NOT a dooms-day person; it takes quite a bit for me to become panicked – I am NOT at this time. The one thing I will forever hold onto is my faith; I know that whatever comes, the Lord is in control. One of the recent songs our church choir sang has the ending words: “We will put our faith in God, Alone!” So far I’ve been spending my days in the house EXCEPT today I really just needed to get out for awhile, so I drove to our mailbox (2 minutes down a side street) and I took the back roads home just to spend a little more time ‘out’. It’s a sort of over-cast day, 50 degrees F. , no snow around. My husband said tomorrow is forecast for 64 degrees! WOW! Windows in my house will definitely be open for awhile for fresh air!

So far I’m doing my ‘usual’ – knitting/crocheting, reading, checking email & Facebook, cooking, playing my piano, watching a little TV – not much else. Am considering going on YouTube to try to teach myself how to do Entrelac knitting (kind of fancy,( to me) difficult stitch pattern). Not sure just when I would use this technique but it’s always fascinated me.


I would be REMISS if I didn’t add the first recipe, since yesterday was St. Patrick’s Day!

Crockpot Corned Beef Hash

1 lb. corned beef, chopped
1 lb. russet potatoes, chopped
1 onion, chopped
2 T. olive oil
2 T. Worcestershire sauce
1 tsp. garlic powder
1 tsp. dried oregano
1 T. chopped parsley – garnish
Fried eggs – for serving
Line insides of crockpot with foil &
spray with nonstick cooking spray.
Combine corned beef, potatoes, onion,
olive oil, Worc. sauce, garlic powder,
oregano & parsley – toss. Cover &
cook on High 4-5 hours until potatoes
are tender. To serve, garnish with
more parsley – serve warm with eggs.
Serves 4


Apple Walnut Oatmeal Cookies

1 3/4 C. flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
2 sticks butter, softened
1 C. light brown sugar, packed
1/2 C. sugar
2 eggs
1 tsp. vanilla
3 C. quick or old fashioned oatmeal
1 medium green apple, peeled/
chopped into small pieces
1/2 C. walnuts, chopped

1 C. powdered sugar
2 T. milk
Preheat oven 350 degrees F.
In medium bowl whisk flour, baking
soda, cinnamon & salt. In large bowl
beat softened butter, brown sugar &
gran. sugar until creamy. Add eggs &
vanilla – beat until combined. Stir flour
mixture into sugar mixture & mix until
incorporated. In another bowl stir
oatmeal, chopped apples & walnuts –
add to mixture. Using a 1-inch cookie
baller (or rounded tablespoon) drop
cookies onto ungreased baking sheet.
Bake 12 minutes – remove & let set
a few minutes on the sheet – transfer
to wire rack to cool.

In a large bowl mix powdered sugar &
milk – drizzle over cookies one they have
cooled completely.

Makes 4 dozen


Jalapeno/Cream Cheese Chicken

3 skinless/boneless chicken breast
1 tsp. cayenne pepper
1/2 tsp. garlic powder
salt/black pepper, to taste
2 T. butter
1 large onion, minced
2 jalapeno peppers, seeded/minced
(wear gloves)
1 (8 oz) pkg. cream cheese
1 T. garlic powder
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. ground cumin
1 (28 oz) can green enchilada sauce
7 flour tortillas
8 oz. shredded Monterey Jack cheese,

Preheat oven 350 degrees F.
Season chicken with 1 tsp. cayenne,
1/2 tsp. garlic powder, salt/pepper &
place in a baking dish. Bake about
45 minutes until chicken is no longer
pink inside & juices run clear. Allow
chicken to cool & shred with 2 forks.

Heat butter in a large nonstick skillet
over medium heat; cook onion &
jalapenos until onion is translucent,
about 5 minutes. Stir in cream cheese
in chunks; allow cream cheese to melt
& soften. Stir in garlic powder, cayenne,
paprika, chili powder & cumin – mix in
cooked, shredded chicken & remove
from heat.
In bottom of a 9 X 13″ baking dish
pour half of green enchilada sauce &
smooth out. Lay tortillas on a work
surface & place chicken mixture in a
line down middle of each tortilla.
Sprinkle about 1 T. Monterey Jack
cheese on each tortilla & roll up,
placing tortillas in sauce in dish,
seam sides down. Pour remaining
sauce over enchiladas. Sprinkle
remaining cheese on top.
Bake 30-35 minutes until filling is
hot & bubbling & cheese has melted.


Crockpot Cheesy Vegetable Soup

1 (32 oz) bag frozen broccoli & cauliflower
2 1/2 C. peeled/cubed potatoes
1 C. chopped celery
1 C. diced onion
2 (10.5 oz, ea) cans cream of chicken soup
16 oz. block Velveeta cheese, cubed
16 oz. block Mexican cheese spread, cubed
1 lb. cooked, cubed ham

Place all ingredients in 6 qt or larger
crockpot -mix well. Cover & cook on
Low 4-6 hours (until potatoes are tender),
stirring occasionally.
Serves 8

Cheddar/Dill Cornbread

3 C. flour
1 C. yellow cornmeal
1/4 C. sugar
2 T. baking powder
2 tsp. kosher salt
2 C. milk
3 extra-large eggs, lightly beaten
2 sticks (1/2 lb) unsalted butter,
melted (plus extra to grease pan)
8 oz. aged extra-sharp Cheddar
cheese, grated/divided
1 C. minced fresh dill
In large bowl combine flour, cornmeal,
sugar, baking powder & salt. In another
bowl combine milk, eggs & butter. Using
a wooden spoon, stir wet ingredients
into dry until most of lumps are dissolved.
Do no overmix. Mix 2 C. grated cheese &
dill into batter & allow to stand at room
temperature 20 minutes.
Preheat oven 350 degrees F.
Greast a 9 X 13″ baking dish with butter.
Pour batter into prepared pan, smoothing
top & sprinkle remaining cheese on top.
Bake 30-35 minutes until a toothpick
inserted in center comes out clean. Cool
& cut into large squares. Serve warm or
at room temperature.
Makes 12 large pieces


Grandma’s Chicken ‘n Dumpling Soup

1 broiler/fryer chicken (3 1/2-4 lb),
cut up
2 1/4 qts. cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 (10 3/4 oz) can cream of chicken
soup, undiluted
1 (10 3/4 oz) can cream of mushroom
soup, undiluted
1 1/2 C. chopped carrots
1 C. fresh or frozen peas
1 C. chopped celery
1 C. chopped/peeled potatoes
1/4 C. chopped onion
1 1/2 tsp. seasoned salt
1/4 tsp. black pepper
1 bay leaf

2 C. flour
4 tsp. baking powder
1 tsp. salt
1/4 tsp. black pepper
1 large egg, beaten
2 T. butter, melted
3/4 – 1 C. whole milk

snipped, fresh parsley (optional)
In large stockpot place chicken, water,
bouillon, peppercorns & cloves. Cover &
bring to boil; skin foam. Reduce heat,
cover & simmer 45-60 minutes until
chicken is tender. Strain broth; return
to stockpot. Remove chicken & allow to
cool enough to handle. Remove meat
from bones; discard bones & skin.
Cut chicken into chunks. Cool broth &
skim off fat. Return chicken to pot
with soups, vegetables & seasonings;
bring to boil. Reduce heat; cover &
simmer 1 hour. Uncover; increase
heat to a gentle boil (discard bay

In medium bowl combine dry
ingredients. Stir in egg, butter &
enough milk to make a moist,
stiff batter. Drop batter by
teaspoonfuls into boiling soup.
Cover & cook without lifting lid
18-10 minutes. Sprinkle top with
parsley, if desired.
Makes 3 quarts/ serves 12


Apple Pie Bread Pudding

8 C. bread, cubed
3 medium apples, peeled/cored/
4 eggs
1 C. vanilla yogurt
1 C. milk
2 tsp. cinnamon, divided
1/2 tsp. nutmeg
1/2 C. sugar plus 2 T.
1/2 C. raisins

1 C. unsalted butter
1 C. heavy cream
1 C. brown sugar
Optional: vanilla ice cream
Preheat oven 350 degrees F.
Spray 9 X 13″ baking dish with
nonstick cooking spray.
In large bowl whisk yogurt, milk,
eggs, 1 tsp. cinnamon, nutmeg &
1/2 C. sugar. Stir in apples, raisins
then gently fold in bread cubes –
pour into prepared pan.
In small bowl mix 2 T. sugar & 1
tsp. cinnamon – sprinkle on top
of pudding.
Bake 30-40  minutes until puffed &
golden brown.

While bread pudding is baking:
In heavy saucepan over medium-low
heat, stir butter, heavy cream & brown
sugar – bring to boil. Reduce heat to Low
& simmer until sauce thickens (about 5
minutes). Pour over bread pudding to
serve. (optional: top with vanilla ice



I hope you are all doing well during this time;
one thing I’ve started doing lately is ‘copying’
ideas I see on Facebook and ‘sharing’ them
for others – mostly ideas or sites where parents
can go with their children. Some are on-line
art lessons, or virtual tours of various museums.
I suppose I should preface the above (I don’t
know exactly what YOUR STATE has put into
place for official guidelines – Michigan just
declared ALL schools closed, indefinitely
which leaves parents with children AT HOME
and, probably, bored. Hopefully, these posts
on FB will help others in that situation.

Try to stay healthy!

(AIR) Hugs!


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