Author: QuiltLady

HAPPY HOMEMAKER MONDAY with MENU & RECIPES week 26 of 2025 ~ blog 365.181

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

It seems like all my days are running together and I can’t get caught up. I’ve been working hard at getting as many things off my plate as possible. I did get several large projects accomplished and will do much more this week after the Cribbage tournament.

I cannot believe we are halfway through this year! I have not come close to getting anything done yet!!!!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Today is supposed to surge close to triple digits, but the rest of the week is supposed to be in the mid 80’s. It’s also been quite humid and breezy for us.

ON MY MIND

I’m trying to put more thought into where we go from here. There are so many questions…What does my mom need?, the estate sale at the end of July, the memorial in August – though we did choose an “in lieu” of charity for flowers – we chose Hospice Care of America because the hospice crew was genuinely so caring and wonderful!, the memorial reception food and accommodating all the out of the area people…

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Deep cleaning closets and drawers
  • GROCERIES & ERRANDS All the shopping will be Tuesday for the Cribbage Tournament
  • PROJECTS & TRAVELS nowhere until late August
  • RECIPE RESEARCH & MENU PLANNING need some lighter salads 

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING I’ve been binge watching JAG while cleaning out and prepping for the estate sale at the end of July. 

READING TIME

I’m reading the 3rd book, BONE FIRE in the Rose Landgreen mysteries by Sigrid Holm.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
6/30 MONDAY
7/1 TUESDAY
7/2 WEDNESDAY
7/3 THURSDAY
7/4 FRIDAY
7/5 SATURDAY
7/6 SUNDAY
DINNER
 MARRY ME CHICKEN & SMOKED BAKED POTATOES
MISO CHICKEN & COLESLAW 
 CORN/YOYO clean out refrigerator night or you’re on your own
 working ALL day at the Eagles defrosting the freezer and changing out to a new refrigerator so it will also be a CORN/YOYO night.
BBQ at a friend’s house 
I’ll be working the Eagle’s CRIBBAGE tournament – so eating out! 
 I’ll be working the Eagle’s CRIBBAGE tournament – so eating out! 
DESSERT
 
CINNAMON SWIRL COFFEE CAKE 
 

FAVORITE PHOTOS FROM THE CAMERA

I did take a couple hours last week and take a class to make a patriotic welcome sign. Unfortunately, the sun was full force when I took the picture.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • NOT SURE YET!

RECIPE LINKS FROM LAST WEEK

GREEN PEA CASSEROLE ~ BLOG 365.177

This makes a wonderful side dish. I have been known to add rotisserie chicken pieces and serve it at a church social or potluck dinner.

GREEN PEA CASSEROLE

2 – 10 ounce bags frozen peas, thawed (5 cups)
1 LARGE celery rib, diced
1/2 cup DUKE’s mayonnaise
1/2 Vidalia onion, chopped
FRESH ground sea salt and black pepper
1 – 6 ounce stuffing mix packet (I like Mrs Cubbisons)

  • Preheat oven to 350°.
  • In a large bowl mix everything except the stuffing mix all together.
  • Transfer to a greased 11×7-in baking dish.
  • Prepare stuffing mix according to package directions.
  • Spread over pea mixture.
  • Bake uncovered 20-25 minutes until lightly browned.

MARINATED CUCUMBER, ONION and TOMATO SALAD ~ BLOG 365.175

MARINATED CUCUMBER, ONION and MOZZARELLA TOMATO SALAD

1/2 cup olive oil (or avocado)
1/4 cup apple cider vinegar
2 tablespoons QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 LARGE cucumber, sliced or chopped large
1 medium red onion, thinly sliced
2 LARGE tomatoes, chopped
1 cup marinated mozzarella cheese pearls, drained
1/4 cup FRESH parsley, chopped

  • In a large bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and black pepper until well combined.
  • Add the sliced cucumber, red onion, chopped tomatoes and mozzarella cheese pearls to the bowl and gently toss in the marinade until evenly coated.
  • Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
  • Before serving, sprinkle the chopped parsley over the salad and toss lightly.
  • Serve chilled and enjoy.

HAPPY HOMEMAKER MONDAY week 25 of 2025 ~ BLOG 365.174

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

I’m still trying to play catch up from the past couple of months, but feel like I’m getting further behind. I’m just so exhausted all of a sudden! I’ll do what I can to get ahead of the game this week!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Friday and Saturday brought a bunch of rain AND cold! I actually wore a sweatshirt for the first 3 days of summer! But, that is going away this week as the regularly scheduled sunshine is back and we’re supposed to hit low to mid 80’s ALL week.

ON MY MIND

I’m thinking about where we go from here. What does my mom need?, the estate sale at the end of July, the memorial in August, the reception food and accommodating all the out of the area people…

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’m actually up to date, but wonder how long that will last…
  • GROCERIES & ERRANDS I’m trying REALLY hard to clean out the freezer and pantry…
  • PROJECTS & TRAVELS everything is put off until the end of summer after the memorial and estate sale… EXCEPT for a class with girlfriends on Wednesday night 🙂
  • RECIPE RESEARCH & MENU PLANNING looking for recipes that utilize what is on hand…

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • I’ve been watching the Librarians on Paramount +
  • Catching up on cooking shows – BBQ Brawl, Duff Goldman Cake competition, Guy’s Grocery games…

READING TIME

I just started the 3rd Rose Landgreen series book, BONE FIRE by Sigrid Holm.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
6/23 MONDAY
6/24 TUESDAY
6/25 WEDNESDAY
6/26 THURSDAY
6/27 FRIDAY
6/28 SATURDAY
6/29 SUNDAY
DINNER
HAM HOCKS AND BEANS 
 FREEZER MYSTERY BOX (the label fell off and I can’t remember what it was even though it’s only a couple months old!)
 CORN/YOYO clean out refrigerator night or you’re on your own
 CHICKEN WINGS AND BBQ BEANS
CORN/YOYO clean out refrigerator night or you’re on your own
 MISSISSIPPI CHICKEN and APPLE BROCCOLI SALAD
 ROOTBEER CHICKEN SLIDERS AND POTATO SALAD
DESSERT
 
 
 

FAVORITE PHOTOS FROM THE CAMERA

My girlfriend just spent 10 days in Germany, Switzerland and Prague having the time of her life. I was so honored she brought me the cutest glass blown German Christmas ornaments because she knows it’s my favorite holiday and some chocolates and the prettiest book mark from Switzerland and the Prague!

The past couple years I have been buying my seedlings at the Feed CO-OP and they have been growing like they are on steroids! I’ve already had tomatoes this year from 2 tiny seedlings despite the cold! And my clematis is growing like it’s radioactive!

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • GREEN PEA CASSEROLE
  • MEATBALLS in BUTTERMILK SAUCE
  • MARINATED CUCUMBER, ONION & TOMATO SALAD

WEEKLY FEATURED PARTY LINKS

LOADED TWICE BAKED POTATO CASSEROLE ~ BLOG 365.170

Twice baked potatoes loaded with crispy bacon, lots of cheese and FRESH garlic turned into a cheesy potato casserole pleases EVERYONE at the table!

Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes

LOADED TWICE BAKED POTATO CASSEROLE
4 pounds russet potatoes, peeled and chopped into cubes
4 cloves garlic, FINELY minced and mashed
5 tablespoons butter
1 cup sour cream
1/2 – 3/4 cup heavy cream or milk
2 cups shredded cheddar cheese
3/4 pound bacon, cooked and crumbled
FRESH ground sea salt and black pepper
1/4 cup FINELY chopped green onions

  • Add potatoes and half the garlic to a large pot filled with water to completely cover the potatoes.
  • Bring to a boil, and cook for 15-20 minutes, until the potatoes are fork tender. Drain WELL.
  • Preheat oven to 350°.
  • Mash potatoes.
  • Stir in butter, sour cream, remaining garlic and as much heavy cream necessary to get desired consistency.
  • Season to taste with salt and pepper.
  • Stir in 1 1/2 cups cheese, and bacon (reserving some for topping).
  • Spread into 13×9 in baking dish.
  • Sprinkle with remaining cheese and reserved bacon.
  • Bake for 20-25 minutes until hot throughout and cheese is melted.
  • Sprinkle with green onions before serving.