HAPPY HOMEMAKER & MENU PLAN MONDAY week 15 of 2020

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

GOOD MORNING everyone! I hope you are able to keep your spirits up and your families active and in some sort of routine. I pray every day that we begin to see a flattening of the curve. I find getting up, showering and dressing as if it was any other day has helped me NOT get depressed as we wait this all out.  Creating a routine has helped tremendously!

Many years ago (10 to be exact) when we were care taking for one of my aunts, I was working day and night sometimes to get everything done.  Hubby suggested then a “Sunday plan” where I did nothing except what I wanted on Sundays and that included a C.O.R.N. (clean out refrigerator night) day for all.  At first I hated it because it messed with my routines, but it eventually grew on me and I LOVED it.

Now, everyday feels like a Sunday.  It was everyone else having a routine away from home that allowed me to keep track of what day it was and what needed to be done at any given time. I loved being a homemaker and a homebody, but I did get to go and shop several times a week for fresh ingredients for scratch cooking.  I have to admit I am really craving FRESH fruits and vegetables! I did clean out the vegetable bins yesterday and was able to prep several items for flash freezing so they did not go to waste.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING The weather has been sporadically “weird” each and every day.  Yesterday was particularly weird.  It started gray and cloudy and cold and then it became seriously sunny and warm, for about 1 1/2 hours.  And then despite being in the pacific north west, a mid western lightning and thunder storm blew in all at once – LOUD, BIG & BOLD, AND FAST.  The temperature dropped 20 degrees, the wind kicked up something fierce, it was hailing and began pouring buckets sideways!  The thunder and lightning was so close I unplugged anything with power and a computer!

That said, it’s supposed to only be cloudy and cool most of this week, but I have learned to take the weather at this time of year an hour at a time.

ON THE BREAKFAST PLATE I had been doing quite well, but not so much lately.  This past week in particular has had a ton of severe ups and downs!  So I’m seriously back to basics.  Breakfast is hot water and baby food.  I do like the toddler pouches though.  This morning is apple, carrot pineapple.

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

MONDAY
  • Laundry, deep clean kitchen, vacuum
  • Finish binding on red, white and blue quilted table runner
TUESDAY
  • Finish binding on brown wall hanging quilt
  • Finish binding on orange paisley quilt
  • Weed flower boxes
WEDNESDAY
  • Paint shelving unit to match red hope chest
  • Cut strips and begin sewing Mirepoix quilt
THURSDAY
  • 2nd coat of paint on shelving unit
  • Update blog recipes
FRIDAY
  • Organize some filing
  • Work on Mirepoix quilt
SATURDAY
  • Farmer’s Market is what I’d like to do, but I guess I’ll quilt instead
  • Work some more on organizing filing
SUNDAY
  • EASTER

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED I DVRed a bunch of movies and cooking shows and have been “watching” them primarily as background noise.  I’ve been watching the Diagnosis Murder series from the 90’s  – I had missed them when I was in college.

I’M READING  I’ve REALLY been so busy staying busy that I haven’t actually done as much reading as I thought I would during this isolation time.  I’m still reading, but about to finish Midnight at the Blackbird Cafe by Heather Webber

FAVORITE PHOTO FROM THE CAMERA I planted flowers way too early and have been praying they survive the recent frosts we’ve had.  I took these pictures early on Sunday before the horrendous storm so hope they survived the storm.  I’ll check it later this morning after the fog lifts and it gets light. Ironically the flowers climbing up the barrel are Chinese Froget-Me-Nots.

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
QUICHE
FARMER’S EGGS & BACON
LUNCH
TURKEY & CHEESE WRAPS
GRILLED CHICKEN & TOMATOES
MEAT & CHEESE WRAPS
C.O.R.N. clean out refrigerator night
SALAD & FRUIT
GRILLED TURKEY SANDWICHES
JEZEBELS
DINNER
HOMEMADE FETTUCINE & ARTICHOKES
DROWNED EGG SOUP
SPRING SALAD with AUNT TRISH’S DRESSING
C.O.R.N. clean out refrigerator night
CHICKEN TETRAZZINI and GOLDEN POPOVERS
CHICKEN & RICE CASSEROLE
EASTER with BAKED HAM, BAKED PINEAPPLE, GREEN BEANS and BOSTON CREAM PIE CHEESECAKE
DESSERT
ISOLATION COOKIES
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • ORANGE RICOTTA PANCAKES with MAPLE INFUSED ORANGES
  • PASTA with CREAMY ARTICHOKE RAGU
  • CREAMY ONION MUSHROOM CHICKEN ala SLOW COOKER

FEATURED PARTY LINKS FOR THIS WEEK

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

INSTA-POT TEXAS BEANLESS RED CHILI

Between the weather and the isolation of the sheltering in place, we were craving some comfort food last week on a cold, rainy, windy day so I decided to make chili and cornbread. I went in search of a new beanless recipe and found this! Personally, I’m wimpier than they are and have made it MUCH milder, but we LOVED the results! I borrowed and altered, trading for what I had on hand from BUTTER-N-THYME who fantastically shared the recipe for their award winning Texas Red Chili. Any good Texan knows there are NO beans in chili! 😀
INSTA-POT AWARD WINNING TEXAS BEANLESS RED CHILI
serves 6 and only 45 minutes total time

2 poblano peppers, diced
2 1 Serrano Peppers, diced
1 Fresno chile
1 Habanero Pepper
2 Thai Chiles
1 large Jalapeno Pepper
1 Anaheim pepper, diced
1 large red bell pepper, diced
1 Guajillo or Mexico Dried Pepper
1 Dried Ancho Chile, crushed

The level of HEAT will be controlled by how you handle the fresh chile peppers. I ALWAYS remove the seeds AND the ribs most of the time. YOUR 3 HEAT Options are:

  • Low/Medium Heat – remove the seeds and the ribs
  • Medium – only remove the seeds
  • HOT – Only remove the stem from the chili pepper

CREATING YOUR BASE
1 tablespoon San Antonio Chili Powder
1 Large Vidalia Onion, chopped – reserve 1 tablespoon
6 cloves garlic, minced
2+ cups Beef stock
1.5 tablespoon Chipotle Chili Powder
1 tablespoon Ancho Chili Powder
1.5 tablespoon New Mexico Chili Powder
2 tablespoons Ancho chili powder
2 tablespoons smoked paprika

  • Using food processor pulse the garlic and onions several times until you have a finely diced mixture.
  • Add peppers, pulsing again to your desired consistency.
  • Add dried pepper, but cover with a dish towel to prevent any mess.
  • Reserve several tablespoons for garnish.

SEASONINGS
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon FRESH Ground black pepper
1 tablespoon + 1/2 teaspoon ground cumin
2 tablespoons dried oregano
Shaved Mexican chocolate – amount of your liking – OPTIONAL
6 ounces Shiner Bock beer – OPTIONAL

MEAT MIXTURE
1 pound cubed chunks of quality beef (I used chuck roast)
FRESH ground kosher salt
1/2 pound ground pork
2+ tablespoons of avocado oil

ASSEMBLY

  • Turn the Instant Pot Saute feature on.
  • Sprinkle kosher salt all over the beef and rub into meat.
  • Add 2 tablespoons avocado oil to insta-pot and allow to heat up.
  • Add beef chunks to insta-pot.
  • Sear the beef then remove from Instant Pot and reserve in a bowl.
  • Clean out the Instant Pot pot.
  • While still on saute, add the BASE to the pot and cook.
  • Add the seared beef and ground pork to the pot with the cooked BASE, stirring to coat.
  • Cook for around 5 minutes or you can see that the BASE has tightened up/thickened UP.
  • Add the dry seasonings, spices and chocolate if using.
  • Add the beef stock and beer if using.
  • Stir everything together and cook for 3 minutes.
  • Place the Instant Pot cover on. Make sure the plastic circle ring/gasket is installed on the cover.
  • Turn to exhaust value to sealing.
  • Press the Pressure Cook button and set the timer for 30 minutes. Make sure the Heat setting is set to “Normal” and the pressure setting is set to “High Pressure”.
  • After 30 minutes
 do a quick release until the small metal PIN drops the pressure has left the Instant Pot.
  • Garnish and Enjoy!

NOLAN RYAN MEATLOAF aka BASEBALL PITCHER RANCHER MEATLOAF

If you like baseball you’ve heard the name, but ANYONE from south Texas REALLY knows the name Nolan Ryan.  What you may NOT know is that his first passion was raising QUALITY beef and he has some of the best beef around!

NOLAN RYAN MEATLOAF with LAVA MUSTARD BBQ SAUCE

MEATLOAF
2 pounds ground sirloin, NOLAN RYAN beef where possible
3 eggs, beaten
1 cup FINE bread crumbs
4 cloves garlic, minced
1 red onion, chopped
2 tomatoes, seeded and diced
1 SMALL red pepper, FINELY diced
1/2 cup chopped cilantro
1/4 cup Worcestershire sauce
3/4 cups shredded Jack cheese
3/4 cup shredded sharp cheddar cheese
2 teaspoons Frank’s original hot sauce
1/2 cup packed brown sugar
FRESH ground sea salt and tri-color pepper

  • Preheat oven to 350°.
  • In a large bowl use your hands to combine all the ingredients until well mixed.
  • Place mixture in a greased loaf pan.
  • Bake 45 minutes.
  • Increase oven to 425° and cook 10 minutes more.
  • Top with sauce and bake 5 minutes more.
  • Serve immediately.

LAVA MUSTARD BBQ SAUCE
¼ cup unsalted butter
½ yellow onion, finely chopped
¼ cup Kentucky bourbon
1 cup barbecue sauce of your choice (I  use Sweet Baby Rays)
½ cup apple cider vinegar
½ cup brown sugar, packed
1 tablespoon QUALITY honey
1 tablespoon COLEMAN’S dry mustard
1 teaspoon cayenne pepper

  • Melt the butter in a small saucepan over medium heat.
  • Add the onion and sauté for 3-4 minutes, but don’t allow the onion to turn brown.
  • Add the bourbon and cook off the alcohol, 1-2 minutes.
  • Add the barbecue sauce, vinegar, brown sugar, honey, mustard and cayenne. 
  • Simmer for 30 minutes, stirring at regular intervals.

NOTE:  I have to leave out the mustard due to allergies and find the sauce is still awesome!

WEEKNIGHT MOZZA CHICKEN

WEEKNIGHT MOZZARELLA CHICKEN
4 boneless, skinless chicken breasts or thighs
1/4 cup Italian dressing
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes
FRESH ground sea salt and tri-color pepper
1 cup shredded mozzarella cheese

  • Preheat oven to 400°.
  • Line baking sheet with aluminum foil.
  • Pour Italian dressing into a ziploc bag.
  • Add oregano and red pepper flakes to ziploc bag.
  • Pound chicken to less than 1/2 inch thickness and add to bag.
  • Shake to coat chicken breast well.  Let marinade 2 hours in refrigerator.
  • Drain off dressing.
  • Place chicken on baking sheet and bake 15 minutes.
  • Remove chicken from oven and sprinkle with FRESH ground sea salt and pepper.
  • Sprinkle with mozzarella cheese until well coated.
  • Return to oven for 5minutes.
  • Serve immediately.

CINNAMON CRUMB STREUSEL COFFEE CAKE

Years and years ago I made the Bisquick box recipe of Cinnamon Crumb Streusel Coffee Cake and it was always a BIG hit. But as I progressed to scratch cooking it was apparent that my favorite coffeecake recipe had to be revamped! But, it had to remain moist, full of cinnamon flavor, buttery and with a bit of crunch to the top.

CINNAMON CRUMB STREUSEL COFFEE CAKE
CAKE

1 stick butter, softened
3/4 cup sugar
1 teaspoon PURE vanilla
1 LARGE egg
2 cups flour
2 teaspoon baking powder
pinch salt
3/4 cup WHOLE milk

  • Preheat the oven to 350.
  • Cream together the butter and sugar, scraping down the sides occasionally.
  • Add the vanilla and egg, mix in.
  • In a separate bowl, sift together the flour, baking powder and salt.
  • Add one half of flour mixture to the mixer, and when mostly combined, add the milk.
  • Once the milk is mostly incorporated, add the rest of the flour. This will be a fairly thick batter.

FILLING
3 tablespoons butter, softened
1 tablespoon QUALITY cinnamon
1/2 cup flour
1/2 cup PACKED brown sugar

  • In a small bowl, using 2 forks or a pastry cutter combine everything until soft crumbs form.

TOPPING
5 tablespoon butter, softened
3/4 cup flour
1/2 cup PACKED brown sugar
1 tablespoon QUALITY cinnamon

  • In a small bowl, using 2 forks or a pastry cutter combine everything until soft crumbs form.

ASSEMBLY

  • Grease a 9×9 baking pan.
  • “Pour” in ½ of cake batter, and spread evenly.
  • Sprinkle the filling over top.
  • “Pour” in remaining cake batter, and with an offset spatula spread carefully across the top of the filling.
  • Sprinkle the topping over the top and press lightly so it adheres.
  • If you prefer your streusel to be more distributed, use a knife to create a bit of a swirl throughout the layers.
  • Bake in preheated oven for 45-50 minutes, until a toothpick inserted comes out clean.
  • Cool slightly on wire rack before serving.

NOTE: My dad always would add a pat of butter to the top and let it melt for a few seconds in the microwave when eating it as a leftover 😀

LEMON BLUEBERRY PANCAKES

LEMON BLUEBERRY PANCAKES
2 tablespoons grated lemon zest
Juice of 1 LARGE lemon
2 1/4 cups WHOLE milk
3 cups flour
1/4 cup sugar
2 tablespoons baking powder
1/4 teaspoon sea salt
2 eggs, beaten
1/4 cup butter, melted
2 teaspoons PURE vanilla
PURE maple syrup
1/2 cup small wild blueberries

  • Sift together the flour, baking powder, sugar and salt in a large mixing bowl. Set aside.
  • Whisk together lemon zest, lemon juice and milk. Let stand 5 minutes.
  • Whisk together the eggs, butter, vanilla and milk mixture until blended.
  • Stir milk mixture into the flour mixture JUST until blended.  Add additional milk 1 tablespoon at a time if batter is too thick.
  • Coat griddle with non-stick spray and heat over medium heat.
  • Spoon 1/4 cupfuls of batter onto griddle.
  • Cook 2-3 minutes until bubbles appear along the edges and batter dries on top.
  • Flip and cook another 2-3 minutes until golden brown.
  • Keep warm in low heat oven between batches.
  • Serve with syrup and berries.

JEZEBEL SAUCE

I found this recipe in an old cookbook and it sounded ODD and I have NO idea where the name came from, but just awesome enough to try.  It made just a couple changes, but it really makes an awesome appetizer.  The recipe apparently has a convoluted history of unknown origin… Billie’s friend Nancy too the recipe to a garden club Christmas Party.  She had gotten the recipe from her brother-in-law’s niece…

JEZEBEL SAUCE
18 ounce jar SMUCKER’S pineapple preserves
18 ounce jar SMUCKER’S apple butter or jelly
3.75 ounce jar Inglehoffer (German) horseradish
1 tablespoon Coleman’s dry mustard
1 teaspoon FRESH ground pepper
8 ounces cream cheese, softened
1 box wheat thins

  • In a medium size bowl stir together the pineapple preserves, apple butter or jelly, mustard, horseradish and pepper.
  • Chill at least 2 hours.
  • Place cream cheese on a platter and pour sauce over top.
  • Serve with crackers.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 14 of 2020

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

GOOD MORNING I hope you are all able to stay home and healthy.  I also hope you’re not going too stir crazy.   I know this WHOLE situation is weighing heavily on us as individuals AND as a society.  I LOVE being home, but now that I’m TOLD to be there it bothers me and I’m itching to be able to go somewhere, anywhere JUST because I want to. Today is day 13 for us of non-essential businesses being closed and because of my compromised immunity I had already “put” myself in a semi-lockdown position when I originally had bronchitis on the first and the virus was still primarily in China for the most part, so I’m really itching with cabin fever now on day 30!

I cannot stress how much I feel that keeping a schedule even though at home is super important.  So, no matter how much I DON’T have to do, I am still making my lists, getting up on schedule, showering and attacking my day with as much positive enthusiasm as I can!

Personally, I’m trying to stay as busy as I can so I worry less.  I’ve begun some handmade Christmas projects and even a jigsaw puzzle as side activities between my normal daily routine! I do check the news in the morning and again in the evening, but in between we leave the TV off of the news to help reduce stress levels.  The media is horrible and does nothing but raise anxiety levels for me.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING Gray, windy and rainy today.  It’s supposed to be around 50 so I’m wearing Levis, a long sleeved V-necked tee and UGGs.

ON THE BREAKFAST PLATE  Hot water, berry yogurt and a banana

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

  • LAUNDRY, LIVING AREAS & KITCHEN… I have been MEGA spring cleaning so there really isn’t much to do.  I do have a load of laundry to do and will do a little vacuuming.
  • YARD… With the rain, nothing today
  • CHORE I’M NOT LOOKING FORWARD TO… LOL 😀 they really are all done with all this time on my hands.
  • APPOINTMENTS & TO DO… nope, not this week – everything is on hold!  We will be getting some groceries tomorrow afternoon.
  • BLOG… a few new recipes and updating the recipe index on both blogs.
  • TO RELAX THIS WEEK I’LL… to me is synonymous with CRAFTS & PROJECTS…  I got the bindings cut for 3 small quilts and the quilts squared up and ready.  I’m also about halfway through 2 mixed media projects.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED  We’re all caught up on the DVR besides the Hallmark Christmas movies I’ve been taping – they make great background during the day as I accomplish projects.  Hubby and I did watch an old Arnold Schwarzenegger film, Aftermath of Netflix and Village of the Damned on Svengoolie.  I also FINALLY saw Valentines Day from several years ago with a ton of big name stars – Julia Roberts, Jennifer Garner, Ashton Kucher, Hector Elizondo, Queen Latifah, Kathy Bates and …

I’M READING I’ve been so busy staying busy that I haven’t actually done as much reading as I thought I would during this isolation time.  I’m still reading Midnight at the Blackbird Cafe by Heather Webber

FAVORITE PHOTO FROM THE CAMERA

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
YOGURT & HOT WATER
ORANGE PANCAKES
SCRAMBLED EGGS & TOAST
LUNCH
TURKEY & CHEESE WRAPS
GRILLED CHICKEN & TOMATOES
MEAT & CHEESE WRAPS
C.O.R.N. clean out refrigerator night
SALAD & FRUIT
POTATO PANCAKES
??
DINNER
NOLAN RYAN MEATLOAF
JEZEBELS
SLOPPY JOE POT PIE
  C.O.R.N. clean out refrigerator night
CHICKEN FRIED STEAKS with PEPPERED GRAVY
CREAM OF TOMATO SOUP & GRILLED CHEESE SANDWICHES
SALAD of some sort
DESSERT
??
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • JEZEBELS
  • LEMON BLUEBERRY PANCAKES
  • CINNAMON CRUMB STREUSEL COFFEE CAKE
  • WEEKNIGHT MOZZA CHICKEN
  • NOLAN RYAN MEATLOAF

FEATURED PARTY LINKS FOR THIS WEEK

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

POTATO SALAD with RED ONION VINAIGRETTE

POTATO SALAD with RED ONION VINAIGRETTE
2 pounds baby yellow potatoes
FRESH ground sea salt and tri-color pepper
1/2 medium red onion , FINELY chopped
3 tablespoons champagne vinegar
2 tablespoons apple cider vinegar
3 tablespoons avocado oil
1/2 cup frozen peas, thawed
1/4 cup FRESH chopped Italian Parsley

  • Place potatoes in medium pot and cover with cold water.
  • Bring to a boil, add 2 teaspoons sea salt, reduce heat and simmer 12-15 minutes until tender.
  • Toss onion with vinegar. Season with salt and pepper. Set aside.
  • Drain potatoes and run under cool water to cool.
  • Halve potatoes.
  • Whisk oil into vinegar mixture.
  • Add potatoes and toss to coat.
  • Fold in peas and Parsley.

BRAISED RED CABBAGE

BRAISED RED CABBAGE
2 slices bacon, diced
3 tablespoons unsalted butter
1 shallot halved and sliced thin
1 small head red cabbage, cored and sliced 1/2 inch thick
3/4 cup Marsala wine
1 tablespoon red wine vinegar
2 tablespoons apple cider vinegar
1/2 cup frozen orange juice concentrate
1 1/2 tablespoons PACKED brown sugar
FRESH ground sea salt and black pepper
1 Granny Smith apple, peeled, cored and sliced into 1/4 inch pieces
3 tablespoons FRESH minced Parsley

  • Brown bacon pieces and drain.
  • Melt 2 tablespoons of the butter in Saute pan over medium heat.
  • Add onion and cook 5 or so minutes until golden.
  • Stir in cabbage pieces, wine, orange juice concentrate, vinegars, brown sugar, salt and pepper.
  • Bring to a boil, cover, reduce heat to low and simmer 10-15 minutes until tender.
  • Stir in apple and simmer uncovered until cabbage is tender and liquid is syrupy, 10 minutes more.
  • Remove from heat, stir in Parsley, bacon pieces and remaining butter.
  • Season to taste and serve immediately.

BLACK BEAN, BEEF & POTATO ENCHILADAS

BLACK BEAN, BEEF & POTATO ENCHILADAS
1 tablespoon avocado oil
1 medium onion, chopped
1 1/2 pound chuck roast
2 1/4 cups enchilada sauce (see recipe below)
1 can black beans, rinsed and drained
1 can original ROTEL tomatoes, drained well
1 large russet potato, baked
8 flour tortillas
1 cup salsa
1 1/2 cups cheddar cheese
3 tablespoons chopped cilantro
FRESH ground salt and pepper to taste
Chopped black olives and onions, optional

  • Preheat oven to 350°.
  • Spray 13×9 baking dish with non-stick cooking spray.
  • Season chuck roast on all sides.
  • Heat avocado oil in dutch oven.
  • Sear chuck roast on all sides
  • Add onions to pan, top with 1 1/2 cups enchilada sauce, cover and bake 2 hours until meat is easily shredable. Shred meat into sauce.
  • Add black beans and rotel tomatoes to the meat mixture.
  • Wash and dry potato. Bake potato until tender along side the dutch oven.
  • Cool potato enough to e able to handle it. Peel off skin and coarsely chop.
  • Ladle 3/4 cup of enchilada sauce into the bottom of the baking dish.
  • Divide potato among the tortillas and top with a sprinkle of cheese.
  • Add about a 1/2 cup of the meat mixture.
  • Fold sides over the filling and roll up placing seam side down in baking dish. Repeat.
  • Top tortillas with remaining meat and sauce, brushing to cover the tops.
  • Bake covered for 20-25 minutes.
  • Uncover and top with remaining cheese.
  • Bake 5-10 minutes more until cheese is melted.
  • Sprinkle with cilantro and Serve.

NOTE: You can easily replace the potato with rice of choice for a change.

HOMEMADE SWEETENED CONDENSED MILK

During this isolation time, I’m returning to more and more scratch cooking – even more than I normally do 😀 I wanted to make some of my homemade COWBOY BROWNIES, but they called for sweetened condensed milk and I didn’t have any and was NOT going out to get any so decided to dig out the recipe to make my own.

HOMEMADE SWEETENED CONDENSED MILK – Makes 1 1/4 cups.
This Homemade version of sweetened Condensed Milk recipe makes a super delicious, made from scratch version of sweetened condensed milk for baking. It also makes a GREAT coffee mate or protein drink additive 😀

2 cups WHOLE milk
3/4 cup sugar, honey, or maple syrup (depending on the flavor you’re looking for)
4 tablespoons salted butter, cut into small pieces
1 teaspoon PURE vanilla extract

  • Whisk together milk and sugar, honey or syrup in a medium saucepan over medium-low heat.
  • Whisking often, bring to a low simmer and whisking often, simmer until milk has reduced by half, about 30-45 minutes.
  • Once reduced, remove from heat and stir in butter and vanilla.
  • Allow to cool COMPLETELY!
  • Store in a mason jar in the refrigerator for up to 1 week.