We’re good – how about you?

It’s a bit gloomy & in the 50’s outside but it’s a NEW DAY so time to make the best of it! Yes, these times are definitely different – don’t know about you & your state but here in Michigan we are doing the ‘Sheltering at Home” thing – that means don’t leave your house unless you absolutely have to! I’m sure lots of people are glued to their computers & TV’s keeping up with the latest reports – Me? I only read our local newspaper – watching the news, for me, is too scary/confusing – you pick a word. Last night a good friend of mine (who’s son is a Sheriff) texted me asking if I’d heard the latest order: Only 1 person per car on the roads now! NO – I hadn’t heard that so, for the next 1 1/2 hours I watched various news stations/reports and did NOT see anything about it. Right after dropping that bomb on me, she went to bed so I wasn’t able to verify WHERE she read/heard that. First thing this morning I contacted her and asked. . . (wait for it) . . . she saw it on FACEBOOK! GROAN! I did a ‘search’ on it and did find a news clip about that very thing . . . IN MALAYSIA! HA! Just shows you can’t believe everything you read/see on Facebook! (I have a friend who has 11 kids – lives in another state – I thought about their family & just how they would juggle that idea – crazy).

On another ‘new situation’ note: our sons are really pressing us NOT to go out to shop for groceries – CALL ME, MOM! I’ll get whatever you need! I decided I would try Kroger’s order on line & pick up at the store. It was kind of fun – until I got to the part where you schedule the pick up . . . I know they’re busy with a lot of people doing the same thing BUT first day I could schedule to pick up the groceries I’d put on order is next Tuesday – a week away! Crazy! I texted one of our sons to ask if he’d pick up 2 loaves of bread & some yellow mustard – that’s all we really need right now. Ah, the times they are ‘a changin’!


Apple Pecan Cake w/Caramel Glaze

1 1/2 C. cooking oil
2 C. sugar
4 eggs
3 C. flour
1 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. salt
2 tsp. vanilla
3 1/2 C. Granny Smith apples
(approx. 3-4 apples), peeled/chopped
1 C. chopped pecans

Caramel Glaze:
3/4 C. butter (1 1/2 sticks)
1 C. light brown sugar
1/4 C. milk
1 tsp. vanilla

Preheat oven 325 degrees F.
Generously grease & flour a tube
(or Bundt) pan (OR) you can use
two loaf pans

In large bowl add oil, sugar & eggs; mix
until creamy. In medium bowl whisk
flour, baking soda, cinnamon & salt –
add to egg mixture & mix well. Add
vanilla & mix well. Stir in apples & pecans
& pour into prepared pan(s).
Bake approx. 1 hour. Check using a toothpick
at about 50  minutes – if it comes out clean,
cake is done.
NOTE: If using loaf pans, make sure to check
at about 50 minutes as well.

In small saucepan, melt butter over low heat.
Stir in brown sugar & milk – bring to boil over
low heat then reduce to a simmer, stirring
constantly. Let boil 10 minutes, continue
stirring. Remove from heat & add vanilla –
stir & let cool. Once cooled a bit, pour over
top of cake.

(recipe: 07recipes.com)

Breakfast Sticks

1 T. oil
2 slices bacon, chopped
3 oz. breakfast sausage
2 large green onions, chopped
4 large eggs, beaten
1/4 C. shredded Monterey Jack
or Mozzarella cheese

Preheat oven 350 degrees F.
Spray 8 muffin tin cups with
nonstick cooking spray. In medium
bowl beat eggs with shredded
cheese. In a non-stick skillet
brown bacon; add sausage, crumbled,
stirring & cooking until no longer
pink. Add onion – saute just until
onion begins to cook/wilt. Remove
from heat & cool 1-2 minutes. Add
meat mixture to egg mixture & beat
well with a spoon. Using a 1/4 C.
measuring cup, scoop up 1/4 C. mixture
into each of the muffin cups.
Bake 15-20 minutes until just set &
barely beginning to brown on top.
Remove from pan using the tip of a
knife & serve at once. Makes 8

(recipe: yummly.com)
Tex-Mex Chopped Chicken Salad

1 C. Ranch dressing
2 T. taco seasoning, hot or mild

3 C. chicken, cooked/cooled/diced
4 C. Romaine lettuce, chopped (about 1 head)
2 Roma tomatoes, diced
1 cucumber, seeded/diced
1 C. corn kernels, fresh or frozen
4-5 green onions, sliced
1 (15 oz) can black beans, drained/rinsed
4 oz. sharp Cheddar cheese (or Pepper Jack),
cut into 1/4″ cubes
1/4 C. cilantro, chopped
juice of 1/2 of a lime
1 C. tortilla chips, crushed

Optional garnish:
seeded/diced jalapeno
toasted pumpkin seeds
diced avocado (or jicama)

In small bowl stir dressing ingredients
together – refrigerate until ready to use.
In large bowl toss salad ingredients – add
dressing a little at a time, then toss to
lightly coat. Season with salt/pepper &
serve immediately.

(recipe: 07recipes.com)

Bacon/Potato/Corn Chowder

1/2 lb. bacon, chopped
1/4 C. chopped onion
1 1/2 lb. Yukon Gold potatoes
(about 5 medium), peeled/cubed
1 (14 3/4 oz) can cream-style corn
1 (12 oz) can evaporated milk
1/4 tsp. salt
1/4 tsp. black pepper

In large skillet cook bacon over medium
heat until crisp, stirring occasionally.
Remove with slotted spoon; drain on
paper towels. Discard drippings but
reserve 1 1/2 tsp. in pan. Add onion to
pan; cook & stir over medium-high heat
until tender. Place potatoes in a large
pot; add water to cover. Bring to boil over
high heat. Reduce heat to medium; cook,
uncovered, 10-15 minutes until tender;
drain, reserving 1 C. potato water. Add
corn, milk salt/pepper, potatoes & reserved
potato water to saucepan; heat through.
Stir in bacon & onion & serve. Serves 6

(recipe: tasteofhome.com)

Crockpot Beef & Potato Au Gratin

1 lb. ground beef (touch of salt/pepper
to season)
3 lb. peeled russet potatoes sliced 1/4″
thick (about 7 C. total-sliced)
1 C. thinly sliced onion
1 tsp. paprika
1/2 tsp. garlic powder
1 tsp. parsley
1 tsp. alt
1/4 tsp. black pepper
3 C. shredded sharp Cheddar cheese
1/2 C. chicken or beef broth

In a skillet brown gr. beef; drain & add a
touch of salt/pepper. In small bowl combine
paprika, garlic powder, parsley, salt/pepper.
Add half sliced potatoes to crockpot – sprinkle
half of sliced onion/half seasonings/half
meat & half of cheese – repeat layers.
Drizzle broth evenly over layers. Cover &
cook on High 4 hours. Do not open lid during
cooking time or potatoes will not get soft.
Serves 6

*You can substitute one (12-16 oz) pkg. bacon,
cooked/crumbled in place of the gr. beef
(recipe: themagicalslowcooker.com)

**You can substitute red/Gold/white potatoes
for the russets

(recipe: themagicalslowcooker.com)

Egg Roll Casserole
(tastes like the filling in egg rolls!)

1 bag coleslaw mix
1 lb. pork sausage
2 cloves garlic minced (or garlic
1 tsp. ground ginger
salt, to taste
1/4 C. onion, diced

Brown sausage in large skillet; drain &
add rest of ingredients. Mix, cover & cook
about 5 minutes. Remove lid, stir & adjust
seasonings to taste.

(recipe: 07recipes.com)

Skillet Fried Corn

8 ears fresh corn (OR)
28 oz. pkg. frozen corn
1 stick butter/margarine
2 T. bacon drippings
1 T. sugar
salt, to taste

Remove husks & silks from fresh
corn; wash & cut corn from cobs;
scrape cobs to get juice. In large
skillet melt butter; add fresh (or
frozen) corn, bacon drippings &
sugar. Cook on medium-high heat
until corn is done, about 15-20
minutes. Add salt to taste.
Serves 6

(recipe: thesouthernladycooks.com)

Amish Cinnamon Bread

1 C. butter, softened
2 C. sugar
2 eggs
2 C. buttermilk*
4 C. flour
2 tsp. baking soda

Cinn/Sugar Mixture:
2/3 C. sugar
2 tsp. cinnamon
Preheat oven 350 degrees F.
Spray 2 loaf pans with nonstick cooking
In large bowl cream together 2 C. sugar
& eggs. Add milk, flour & baking soda.
Place half of batter (or a little less) in each
prepared pan. Mix Cinn/Sugar mixture in
a separate bowl.
Sprinkle 3/4ths of cinn mixture on top of
the batter in each pan. Add remaining
batter & smooth. Sprinkle last of cinn
mixture on top of each pan’s batter.
Using a butter knife, swirl the cinn into
the batter a little.
Bake 45-50 minutes until a toothpick
inserted into center comes out clean.
Cool in pans 20 minutes before removing
from pan. Makes 2 loaves

*IF you don’t have buttermilk:
Add 2 T. vinegar or lemon juice to a 3-cup
measuring cup. Pour enough milk in cup
to reach the 2-cup mark. Stir & let stand
5 minutes – now you have ‘soured/butter-

(recipe: Facebook – Mama’s Favorite Recipes

PB/Choc. Chip Cookie Bites

refrigerated chocolate chip
cookie dough*
12 bite-size Reese’s Peanut Butter cups
Preheat oven to temp. on cookie dough pkg.
Spray a mini (12 cup) muffin tin with nonstick
cooking spray. Place a spoonful of cookie dough
in each muffin tin & bake 10-12 minutes. As soon
as you pull them out of the oven place 1 peanut
butter cup in middle of each cookie & press down.
Let cool a few minutes. Makes 12

*You can substitute this cookie dough:
1 box cake mix (any flavor)
1/2 C. vegetable oil
2 eggs

Preheat oven 350 degrees F.
In a bowl mix all ingredients together.
Roll dough into balls & place in mini
muffin tins (see above). Bake 8-10 minutes
& follow above recipe.

Makes 12 mini PB/Choc. Chip bites

(recipe: princesspinkygirl.com)

Again, I hope that you are ALL in good health and
able to cope with the current situation. Have you
found any new crafts/ideas/things to do to keep
your mind off of the situation? Here in Michigan
our Governor just ordered another month of
staying at home – that brings us to the end of
April. (Personally, I’m guessing we won’t be out
of the woods with this until June – HOPING it’s not
longer than that). Good thing? I haven’t gained
any weight! Been really trying to not EAT anything
my little mind descends on (and, believe me – I
can think of something to snack on very quickly!)
How about you?

I’ll close for now – stay safe & in good health;



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