Hanging in there and … leftovers

Hoping you are doing well at coping with all that’s going on currently (Covid-19). I was thinking back on all that’s happened in the past two months – who would have thought back then that our lives would come to an (almost) crashing halt in such a short time period? At first it seemed like it was just in China/overseas and we would be spared – that ‘dream’ didn’t last long. Next (in my thoughts, anyway) it seemed like it wouldn’t really effect our lifestyles HERE that much – but I was sadly mistaken. I well remember the first time I heard that our governor (Michigan) was very shortly going to issue a Stay At Home Order – March 10th. I had just completed grocery shopping and stopped at our local drugstore where several people were deep in conversation about the coming news. I must be very naive because it STILL didn’t really MEAN much to me (little was I to imagine!). Since then we have gone from ‘kind of hearing, not really totally comprehending’ to feeling in shock, to finally accepting the ruling. After the beginning Governor’s Order, I think I’ve been OUT (as in ‘out of my house/in my car’ a total of 4 times: 2 to mailbox, 1 to deposit a check at the drive-through bank & 1 to pick up groceries IN MY CAR). My days have gone from being pleasantly filled with ‘things to do’: grocery shopping, post office, babysitting, my special needs group, church/choir practice – you get the idea – to waking up and trying to find things to keep me amused. As my oldest son said: “Every day seems like the last – they all just blend together.” I agree. I’m HAPPY if I did 1 thing productive in a day now (count that as small as doing a load of laundry/running the dishwasher!). Again – WHO WOULD HAVE THOUGHT? BUT – during all of this I have to remember: WE ARE BLESSED! This time is not like during the Depression where people went hungry, or the Stock Market Crash where people committed suicide because of total monetary ruin, or the Recession – no food/no money/sometimes no homes. Yes, there ARE people who are really hurting for money right now. I NEED to remember that I have a roof over my head, clothes & shoes to wear, food in the house and our money situation is (for now) stable. No police/authority are breaking down my door to haul me away. I have my Lord to guide, keep, protect and comfort me. We are DOING ALRIGHT! We WILL get through this. Yes, at this point, it might ‘seem’ like it’s never going to end, but there WILL be an END to all of this! (on a light note, people on Facebook are posting a question: Where’s the first place you will go when you are no longer confined to your home?) Good question! I have several answers; depends on the day – if it’s Sunday – CHURCH, of course!; visit our favorite local restaurant, visit AND HUG our family who don’t live with us! HUG LOTS of friends. Oh! on another note: several are speculating that people will no longer HUG due to all the scares going on right now – no physical contact. Somehow I just don’t see that as happening – it may take a while but PEOPLE NEED TO HUG! I know I NEED TO HUG and be hugged!


Here are some ‘after holiday’ recipes for you:

Toll House Chocolate Chip Pie

1 (9 inch) unbaked deep-dish pie crust
2 eggs
1/2 C. flour
1/2 C. granulated sugar
1/2 C. brown sugar, packed
3/4 C. (1 1/2 sticks) butter, softened/
room temp.
1 C. semi-sweet chocolate chips
1 C. chopped walnuts
Optional: vanilla ice cream for topping

Preheat oven 325 degrees F.
In large bowl, using elec. mixer, beat eggs
on High until light & foamy. Add flour &
both sugars – mix until combined. Add
butter – mix until completed combined.
Stir in choc. chips & nuts – mix until
combined in batter – spoon mixture into
pie crust. Bake 50-60 minutes until a sharp
knit inserted in center comes out clean.
Cool on wire rack 30 minutes. Serves 8
(serve with vanilla ice cream, if desired)

(recipe: afamilyfeast.com)

Cheesy Ham, Chicken & Wild Rice Casserole

2 (4.3 oz, ea) boxes Rice a Roni Long
Grain & Wild Rice
2 T. butter
3 1/2 C. water
2 (10 oz, ea) cans cream of chicken soup,
1 1/2 C. milk
2 C. Colby Jack cheese, shredded
1/4 tsp. black pepper
1 1/2 C. cooked ham, chopped
1 1/2 C. cooked chicken, shredded
(rotisserie works well)
1/2 C. Parmesan cheese

Preheat oven 350 degrees F.
In large deep skillet pour both boxes
Wild Rice & seasoning packets. Add
2 T. butter & 3 1/2 C. water – stir.
Bring to boil over medium-high heat.
Cover & reduce heat to simmer –
cook 15-20 minutes until rice is tender.
Remove from heat & fluff rice using a fork.
Spray 3 qt. casserole dish with nonstick
cooking spray – spread cooked rice in
bottom of dish. In small bowl add 2 cans
soup & 1 1/2 C. milk. Add Colby/J. cheese
& 1/4 tsp. pepper – stir to combine well.
Sprinkle ham & chicken on top of rice; pour
soup mixture on top & stir so that all
ingredients are well incorporated. Sprinkle
1/2 C. Parm. cheese on top.
Bake, uncovered, 30-40 minutes until top
is crispy & golden. Allow pan to sit on counter
about 10 minutes (it will continue to thicken
up a bit as it sits.) Serves 6

(recipe: jamiecooksitup.net)

Unleavened 4-Ingredient Tortillas

3 T. oil (vegetable or olive)
2 C. all purpose flour
1 C. water
1/2 tsp. salt

Place all ingredients in large bowl –
stir with a spoon until dough is formed.
Lightly place some flour on  counter &
turn dough onto surface. Knead just a
few times until smooth. Separate dough
into 8 sections & roll each section into
a ball. Using a rolling pin, roll each ball
out into a thin circle about 6-7 inches in
diameter. Lightly spray a medium nonstick
skillet with cooking spray & place over
medium heat. Add tortillas, one-at-a-time,
& cook about 1 minute on each side (or
until lightly browned. Serve warm.
Makes 8

(recipe: southernplate.com)
Crockpot Ham & Beans

20 oz. pkg Great Northern beans*
2 C. diced (cooked) ham
1 yellow onion, diced
3 carrots, peeled, diced
3 stalks celery, diced
2 tsp. dried thyme
1/4 tsp. black pepper
8 C. chicken broth

salt, to taste

Place beans in a colander – sort out
any debris. Rinse in cold water & add
to crockpot. Add all ingredients except
salt; stir. Cover & cook on High 6-7
hours without opening lid during cooking
time. When fully cooked, taste & adjust
salt. Serves 12

*Poster used Hurst’s Hambeens Great
Northern Beans with ham flavoring:
she added the ham flavor packet at the
end of cooking time & stirred.

(recipe: themagicalslowcooker)

Crockpot Onion Potatoes

2 lb. potatoes, peeled/sliced thin
1 envelope dry onion soup  mix
1/2 C. olive oil
14 C. butter, melted
1/4 tsp. black pepper
1/4 tsp. dried thyme
1/4 tsp. dried parsley
1/2 tsp. dried oregano
salt, to taste

Spray insides of 4 qt. crockpot with nonstick
cooking spray. Layer sliced potatoes in
bottom of crockpot. In a bowl mix
remaining ingredients & pour over
potatoes. Gently toss potatoes until
they are all coated. Cover & cook on
High 2 hours, stirring occasionally.
Serves 4

(recipe: recipesthatcrock.com)

Ham Fried Rice

1 small onion, chopped
1/2 pkg. fresh mushrooms, chopped
3 carrots, chopped
2 green onions, chopped
1 T. garlic, minced
4 C. cold, cooked rice
2 T. olive oil, divided
2 T. soy sauce
1 1/2 C. cooked ham, chopped
1 tsp. sugar
1/2 tsp. sesame oil
2 eggs, whisked in a bowl
salt/pepper, to taste

Heat large skillet – add 1 T. oil, garlic,
onions, carrots & mushrooms; season
with salt/pepper. Saute until crisp-tender,
about 7 minutes. Add 1 T. oil, cold rice,
soy sauce, ham, sugar & sesame oil –
stir to incorporate well. Cook, stirring,
until all of rice is heated through &
starts to brown just a bit. Push rice
mixture over to one side of skillet.
Pour whisked eggs into open side
of skillet – stir until cooked (like
scrambled eggs), then stir into
rice mixture. Taste & adjust
salt/pepper, to taste.
Remove from pan & stir in green
onions.  Serves 6

(recipe: jamiecooksitup.net)

Salisbury Steak

1 lb. ground beef
1 large egg
1/3 C. bread crumbs
1 T. ketchup
1 T. Worcestershire sauce
1 clove garlic, minced
kosher salt/black pepper
1 T. olive oil

2 T. unsalted butter
1 onion, chopped
2 sprigs thyme
1/2 C. mushrooms, sliced thin
2 T. flour
1 T. Worcestershire sauce
1 T. tomato paste
1 C. beef stock
kosher salt/black pepper
To make patties:
In large bowl combine beef, egg, bread
crumbs, ketchup, Worc. sauce & garlic –
season with salt/pepper & form into
4 oval patties.
In large skillet over medium heat, heat oil.
Sear both sides of patties until a crust
forms, about 5 minutes per side – transfer
to a plate.

To make gravy:
Wipe out skillet – add butter, onions &
thyme – stir about 6 minutes until onion
becomes translucent. Add mushrooms &
cook about 4 minutes until brown & tender.
Sprinkle onions & mushrooms with flour &
stir until fully coated – cook another 2 minutes
then add Worc. sauce, tomato paste & beef
stock; stir to combine & season with salt/
pepper. Bring gravy to a simmer & return
patties to skillet. Cover & cook 10-15 minutes
until patties are done & sauce has thickened.
Plate patties & top with gravy. Serves 4

(recipe: delish.com)

Double Chocolate Oat-Bottom Brownies

Oat Layer:
1 C. quick oats
1/2 C. flour
1/2 C. brown sugar
1/4 tsp. baking soda
6 T. unsalted butter, melted

Brownie Layer:
3/4 C. granulated sugar
1/4 C. unsalted butter, melted
1 oz. chocolate (semi-sweet or milk),
1 large egg
2/3 C. flour
1/4 tsp. baking powder
1/4 tsp. salt
1/4 C. milk
1 tsp. vanilla

White Chocolate Fudge Layer;
1 oz. white chocolate
2 T. unsalted butter
1 C. powdered sugar
1 tsp. vanilla
2 T. hot water

Preheat oven 350 degrees F.
Line a 9 X 9″ baking dish with
parchment paper.
In medium bowl mix quick oats, flour,
brown sugar & baking soda; stir in
butter until combined. Press mixture
into bottom of prepared pan & bake
10 minutes.

Brownie Layer:
In small bowl whisk flour, baking powder
& salt. In another bowl (or measuring cup)
mix milk & vanilla.
In medium bowl whisk sugar, melted butter,
melted chocolate 1 large egg; whisk until
well combined. Whisk in half of flour mixture,
followed by milk/vanilla – add final half of flour
mixture – pour over baked oat layer & bake
25 minutes. Allow to cool completely before
adding white chocolate topping.

White Chocolate Fudge layer:
In small saucepan over Low heat, melt white
chocolate & butter, stirring constantly. Once
melted, add powdered sugar & vanilla (mixture
becomes very thick & clumpy at this point).
Blend in 2 T. hot water & stir until mixture is
smooth – pour over cooled brownies layer
& allow to set. Cut into 16 bars.

Store bars in airtight container up to 5 days

(recipe: twosugarbugs.com)


I hope that my thoughts on the current global
situation weren’t too disturbing to you. We are all in
this situation, to one degree or another – I’m praying
that we will ALL come out of it. There are lessons to
learn – I don’t want this to make me bitter towards
anyone/group/persons in charge. I truly think that
our mental state affects our physical states –
TRY to be healthy and safe;



Phillippians 4:19
“My God shall supply all your need
according to His riches in glory by
Christ Jesus”

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