I’ve always loved barns – no real reason why, but I do. I ran across these pictures tonight of some barns I photographed a couple winters ago and thought I’d share. They are all so different and yet so welcoming.
Category: MICHIGAN
The Original Country Bob’s All Purpose Sauce Product Review & Giveaway
Earlier this week I was contacted by a nice man from Country Bob’s All Purpose Sauce and asked if I would be interested in doing a product review. I said I’d love to. In just 2 days time a box was on my stoop with bottles of sauce and recipe brochures. I had this little niggling in my brain though. I could not figure out why the name of this sauce sounded so familiar. I tried to find the sauce locally and failed until I finally found it at a Walmart store 30 miles away. You have to remember I live rurally for the moment. That is when it occurred to me where I had heard the name before. I had won a cookbook awhile back over at Forgetfulone, but was never able to prepare any of the recipes because I couldn’t find the sauce.
As you can see from all the slips of paper sticking out of the top of the book I had marked a multitude of recipes to try and now I finally can. I found 2 meatloaf recipes, 1 from the brochure which is extremely similar to hubby’s favorite one that I have made for years and years and a sour cream recipe from the book that I decided to try. In the end the recipe I made was a combination of both recipes and hubby all but licked his plate. He kept telling me to find out where to get more of this sauce. He even put it on his mashed potatoes and thought that was just scrumptious. Normally he would use ketchup on his meatloaf, but tonight he used Country Bob’s All Purpose Sauce. He decided Country Bob’s All Purpose Sauce is our new ketchup.
I will be trying a few more recipes this week and will do a follow up for you. Head on over to tHe KrAzY KiTcHeN to enter the giveaway.
The true test came when I made dessert with the sauce. It was the most unusual group of ingredients I had ever mixed together. I have to admit I had my doubts that we were going to like this recipe, but I also thought it would be a good test of the versatility of an all purpose sauce.
All I can say is that I was sooooooooooooooooo pleasantly surprised by the flavor. Hubby can’t say anything, he’s too busy licking the bowl. You have to try Country Bob’s All Purpose Sauce and start with this fudge recipe.
One of the greatest things about this recipe besides the awesome flavor is the consistency. How many times have you made fudge and weren’t sure it would set up okay or it turned out dry? That will never happen with this recipe. This recipe is truly foolproof.
COUNTRY BOB’S INCREDIBLE FUDGE
12 ounces Velveeta cheese*
2 sticks butter
6 ounces unsweetened chocolate
2 tablespoons Country Bob’s All Purpose Sauce
2 pounds powdered sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans (optional)**
12 ounces Velveeta cheese*
2 sticks butter
6 ounces unsweetened chocolate
2 tablespoons Country Bob’s All Purpose Sauce
2 pounds powdered sugar
1 teaspoon vanilla extract
1 1/2 cups chopped pecans (optional)**
- In a microwave safe bowl combine the Velveeta, butter, Country Bob’s All Purpose Sauce and chocolate. Microwave on high 2-4 minutes, stirring every minute until mixture is smooth and well blended.
- Pour the powdered sugar into a large mixing bowl. Add the chocolate mixture gradaully while beating with an electric mixture until well blended.
- Beat in the vanilla.
- Stir in the nuts.
- Pour into a greased 9×13 pan.
- Cover and chill until firm.
- Store in the refrigerator.
*When I made a second batch of this recipe. it worked better cubed before microwaving
**I exchanged this for Heath Bar bits and loved it
COUNTRY BOB’S SOUR CREAM MEATLOAF ala TAMY
3 pounds ground beef
1 bunch green onions, sliced thin
1/2 cup + Country Bob’s All Purpose Sauce
1 sleeve crushed saltines
3/4 cup sour cream
1/4 cup milk
2 eggs, beaten
1 1/2 teaspoons sea salt
1 teaspoon white pepper
- Mix all together.
- Pour additional sauce over the top.
- Bake 1 1/2 hours.
- Pour off any excess moisture.
- Let stand 5-10 minutes.
- Serve.
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♥♥The Calm before the Storm
I was able to capture these yesterday while it was spring like. Just look at all that grass peeking through.
It’s hard to believe that the next three pictures are of the same farm. I just love barns!
Look close at the next picture and you will see there is a ghost hanging in the loft window. A Halloween leftover?
This last one is my favorite with all the stone and warped barn wood. I love how the doors were hanging askew too.
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The Calm Before the Storm
This last one is my favorite with all the stone and warped barn wood. I love how the doors were hanging askew too.
I was able to capture these yesterday while it was spring like. Just look at all that grass peeking through.
It’s hard to believe that the next three pictures are of the same farm. I just love barns!
Look close at picture above and you will see there is a ghost hanging in the loft window. A Halloween leftover?
BRRRRRRRRRR it's cold
Extra Extra Read All About It ~ Rum Rebellion Parade
1920-The Iron River “Rum Rebellion” February 20. Federal officers raided a home in Virgil Location, part of Iron River, without search warrant. A confrontation resulted between local law enforcement officers and Federal officers which attracted national attention and resulted in nearly 300 of illegal seizure being thrown out of court.
I honestly thought last year’s parade was a bit better, but it was still fun and we got some great pictures. If you’re interested in reading more about the era and time line check out this site.
ONE FULL SIZED QUILT ALL FINISHED
QUILT CAMP UPDATE
Her individual pieces were all sewn into squares and now she is “squaring” them up.
Fortunately I have a king size bed so it makes it easy to lay out the pieces and decide on the design. She laid it all out, used her kaleidoscope and changed many pieces many times until she was happy.
She is starting her row piecing.
Here row 1 and 2 are all sewn together.
I told Am she wasn’t the first.
Every good quilter has had to rip out a seam or two or three and start over!
Hard at work!
Rows 4, 5, 6 and 7 are all done!
She’s working really hard today! I love her dedication and drive to finish.
She’s just about had it for today!!
When she finishes tying her corners, we’ll trim the edges and
set it aside until tomorrow when we will tackle the binding.
If all goes well, she’ll be done tomorrow!
When she finishes tying her corners, we’ll trim the edges and
set it aside until tomorrow when we will tackle the binding.
If all goes well, she’ll be done tomorrow!
QUILT CAMP CONTINUES
We stayed up late last night reading, chatting and watching an old movie so Am is getting a bit of a late start today on her quilt. It makes me smile though. We have her all set up at the kitchen table with my old sewing machine, all her cut squares, her instructions, the ironing board nearby and she is singing away to her iPod as she creates her squares. She is making great progress.
Her first finished square ever.
Underground Mine Tour in Vulcan but we didn’t see MR. Spock
We took advantage of the wonderful weather and decided to trek to Vulcan (unfortunately Mr. Spock didn’t join us) for the Underground Iron Mine tour here in the U.P. The first time we tried to do this, we hadn’t brought jackets and even in July they are a necessary evil. As you progress down the mine (400 feet deep and 1/2 mile underground) the temperature drops to 42 degrees almost immediately! So this time we brought jackets and stayed toasty for the tour.
The mining began as exploratory in 1837 when Michigan became the 26th state and took MANY years to produce a profit.
The mine was closed after WWII in 1945 when the prices for iron took a drastic drop and the mine could no longer make a profit.
Am was so chilled she even covered her ears!
P.S. Note to those who actually care about common courtesy and respect for others: If you are taking your children on a tour that requires others to pay for their tickets, then please curtail your small children’s activities and speech. No one spends their hard earned money to go on a tour to NOT hear it or see what is going on because of your inability to discipline your children and keep them respectful of others.
The Revival of a Family Sunday ~ Breakfast through Dinner
We’re changing up the menu plan a bit! The catch to dinner: My recipes, but the teenager has done all the menu planning (which she hated making choices – said it was hard work), shopping, prep work, cooking and clean-up. On the Menu: Toasted French Toast for breakfast and for dinner, Chicken Cordon Bleu, Garlic Smashers, Home Made Carrot Cake she made a gourmet meal that was quickly devoured! We used multi-grain and sourdough for the French toast and it was truly scrumptious.
TOASTED FRENCH TOAST ~ We hate soggy French Toast and this recipe conquers that.
8 slices thick white bread
1 1/4 cup milk
5 egg yolks
1/8 cup flour
3 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/4 teaspoon salt
1 tablespoon pure vanilla extract
8 slices thick white bread
1 1/4 cup milk
5 egg yolks
1/8 cup flour
3 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/4 teaspoon salt
1 tablespoon pure vanilla extract
- Toast bread, but not browned.
- Preheat griddle and coat with a small amount of butter.
- Whisk together the egg yolks, milk, salt, vanilla, butter and cinnamon.
- Whisk in flour until smooth.
- Pour milk mixture into a baking dish.
- Soak bread pieces for a few seconds on each side.
- Grill for several minutes on each side until golden brown.
- Serve with warm maple syrup.
SMASHERS
6-8 small YUKON potatoes, skin on
1 tablespoon sea salt
1 teaspoon white pepper
1 teaspoon paprika
1 stick butter, melted
2 teaspoons minced garlic
olive oil
- Pre-heat oven to 400 degrees
- Scrub potatoes
- Boil potatoes until tender
- Generously spread olive oil on cookie sheet
- Space potatoes a couple of inches apart
- With a potato masher, SMASH each potato
- Sprinkle with salt, pepper and paprika
- Melt butter and mix butter and garlic together
- Pour a tablespoon of butter mixture over each potato
- Bake 30 minutes or until tops are crispy
CHICKEN CORDON BLEU
4 boneless, skinless chicken breasts*
2 tablespoons butter, softened
4 thin slices cooked ham
4 thin slices swiss cheese***
1/2 pound bacon (8 slices)
2 jumbo eggs
1/2 cup milk
1/4 cup shredded Parmesan cheese
1/2 cup flour
3/4 cup bread crumbs
1 teaspoon thyme
1 teaspoon minced garlic, jar
1 teaspoon oregano
4 boneless, skinless chicken breasts*
2 tablespoons butter, softened
4 thin slices cooked ham
4 thin slices swiss cheese***
1/2 pound bacon (8 slices)
2 jumbo eggs
1/2 cup milk
1/4 cup shredded Parmesan cheese
1/2 cup flour
3/4 cup bread crumbs
1 teaspoon thyme
1 teaspoon minced garlic, jar
1 teaspoon oregano
- Flatten chicken breasts.
- Spread butter evenly on the tops.
- Smooth garlic evenly amongst the 4 breasts.
- Sprinkle the thyme evenly between the four breasts.
- Top with a slice of ham and then a slice of cheese.
- Roll up tightly.
- Wrap 2 slices of bacon around each one and secure with toothpicks.
- Whisk together the eggs and milk in a shallow bowl. Place flour in another shallow bowl. Combine the bread crumbs, oregano and cheese in a 3rd shallow bowl.
- Dip each chicken breast in the egg mixture first, then the flour, then the egg mixture again and the crumb mixture last.
- Place on a greased cookie sheet.
- Bake uncovered at 350 degrees for 45 minutes.
- Don’t forget to remove the toothpicks before serving.
*For really easy servings, I lay the bacon on the cookie sheet and cut the flattened breasts in half. On top of 1/2 of the bacon strip lay a chicken piece, top as directed and then lay the other chicken breast. Bring the other 1/2 of the bacon slice over the top and bake as directed. NO ROLLING AND NO TOOTHPICKS!
***I also use Muenster or Gruyere if that is what I have on hand.
SCRUMPTIOUS CARROT CAKE with CREAM CHEESE FROSTING
CAKE
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 Jumbo eggs
2 teaspoons pure vanilla extract
1/4 cup golden rum*
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts
- Pour rum over raisins and set aside for at least an hour.
- Preheat oven to 350 degrees.
- Grease and flour 2-9 inch cake pans.
- In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
- In another bowl cream together the butter, brown sugar, vanilla and 1 egg. Add additional eggs and beat until well creamed.
- Add dry ingredients gradually until well blended.
- Add carrots, pineapple and walnuts until well blended.
- Drain raisins and fold in last.
- Pour batter into prepared pans.
- Bake 1 hour or until toothpick comes out clean.
- Cool 10 minutes.
- Invert cakes onto rack and cool completely.
*As an option you could soak the raisins in orange juice instead and then substitute 1 teaspoon maple flavoring for the rum.
FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 lemon
2 teaspoons pure vanilla extract
3 cups powdered sugar
- In a medium bowl beat cream cheese and butter until smooth.
- Add lemon juice and vanilla. Beat until blended.
- Add powdered sugar gradually until well blended and smooth.
- Ice first layer and then add 2nd cake top and ice again including sides of cake.
- Refrigerate 1 hour to set icing before serving.
3 Hour Tour – Lake Superior and Pictured Rocks
We set off on a 3 hour tour only to find that Am didn’t know about Gilligan’s Island, so our lame jokes about the S.S. Minnow were lost on her. We decided to take a glass bottom boat tour of Shipwrecks, but at the last minute had to change to the Pictured Rocks cruise because of timing.
Pictured Rocks are 200 foot sandstone cliffs that have been mineral stained over the years by iron, calcium and copper. They are also being eroded away by the 30 foot waves that crash over them and carve out sea caves.
Lake Superior is the largest (400 miles across and 160 miles top to bottom) of the Great Lakes and the deepest. The water is so clear you can see the bottom in places. It started out quite nice and a bit warm, but before long sweatshirts won out as the air became so much cooler the further away from shore we were.
The schooner Madeline was in bay today and there was a music jam in the marina.
The soft sandstone sides are stained from the minerals that run sometimes continuously from natural springs.
The arch below has been carved through the centuries as have the sea caves.
This is Indian Head point and this arch used to have room for a small boat to travel under it until it’s collapse a decade or so ago.
See how perfect the break is on that huge rock? Makes you realize how soft and breakable these sandstone rocks must be.
The 2 pictures above and the 2 below are of Chapel Cove. They leave you a bit awestruck as you see the many layers upon layers of sandstone. The captain took the boat all the way into the cove so we could get a better perspective and closer view.
Notice the tree growing on top of that pile of rocks. If you look closely, you’ll see the roots actually drape across to the land!
Notice how clear the water is. You can see the previous remnants that have fallen from the cliffs above in the water below. It is quite shallow at points.
The lighthouse is on Grand Island on the last stretch of private land on the island. There are only a few houses, but if you own one, you own a percentage of the lighthouse too. It is no longer in use, but there is a conservation committee to preserve it. It was decommissioned a century ago and stands tall and proud still. Grand Island is a HUGE (larger than Manhattan) island that protects Munising Bay from the elements to some extent. The island is now owned by the forest service and it is a recreational area that you can ferry out to.
Obviously the wind blew a bit today, but we had fun and finished the day with hot fudge sundaes at Bob’s Big Boy.
She pleaded with me not to take these pictures and then reluctantly acquiesced to my request.