Time marches on and so does the pandemic. Some days, it seems as if we will never see the end of it and we just keep on keeping on and doing what we can to stay free of it in our families.
School is starting in various places and in various ways with teachers and students required to “mask up”, as we all pray for their safety and for an end to the virus. We hear more and more stories about folks who supposedly passed away from the virus, when actually, they didn’t and all their tests were negative. My question is “When will the lying stop”?
This past week, I made a trip to Devine, not for bunco as I usually do at this time, but because all four of my children are in the same general area at the same time. My youngest grandson now lives in the area and since he and his wife just gave me my 15th great-grandchild, his mother is here helping them out for a while. We aren’t having any big parties or anything, just getting to be with each other for a change. My daughter, her daughter-in-law and the two boys came to visit with me in Castroville today, so I got to meet the new ‘man’ in my life. He is totally cute and I loved seeing them. The sad part to me, is how families are being separated and not getting to visit and have family celebrations, however, just like everyone else, I keep telling myself “This too will pass”. But, there are some days that I’m not sure that I believe me!
Since so many of you are on a Keto diet, my daughter gave me this recipe to share with y’all. It sounds delicious and believe it or not, it is very similar to something I have made for our monthly church breakfast in the past.
Keto Breakfast Muffins
1 cup chopped broccoli
3 or 4 slices of bacon (if it is thin sliced, you really need 4)
6 large eggs
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/4 teaspoon garlic powder
Few drops of Tabasco® hot sauce (optional)
1 cup shredded cheddar cheese (or a mixture of Cheddar and Monterrey Jack)
Preheat oven to 350ºF. Line 6 cups of a regular muffin pan with liners or spray with non-stick cooking spray.
Boil or steam the broccoli until tender, and cut into small pieces. Set aside
Fry the bacon over medium heat until crisp, drain well on paper and chop or crumble; set aside. Break the eggs into a medium mixing bowl and add the salt, pepper and garlic powder, and hot sauce if used; whisk until well mixed. Divide the broccoli, bacon and cheese evenly among the prepared muffin cups and spoon the egg mixture evenly over them. Stir with a fork to distribute the eggs evenly. Bake 20 to 25 minutes or until the eggs are cooked.
Cinnamon Apple Pie Rolls
2 cans cinnamon rolls
1 can apple pie filling, regular or Caramel*
Line a 9×13 baking dish with foil and spray lightly, set aside. Open apple pie filling and pour into a large bowl; use a knife and cut the slices of apple slices into smaller pieces; open the cans of cinnamon rolls and cut each cinnamon roll into four pieces; using a large rubber spatula or a large spoon stir the cinnamon roll pieces into the apples and pour into prepared pan. Bake in preheated oven for 20 to 25 minutes or until the rolls are done. *I have made this three times and used the caramel apple pie filling each time and everyone loves it.