GERMAN PANCAKE aka DUTCH BABY

GERMAN PANCAKE
3 eggs, room temperature
1/2 cup milk
3/4 cup flour
1/2 teaspoon salt
1/4 cup butter, melted
1 teaspoon vanilla
Juice of 1 lemon
Powdered Sugar

  • Preheat oven to 450°.
  • Coat the inside of an ovenproof 12 inch skillet with the melted butter. Be sure to remember to edges and sides.
  • In a mixing bowl beat the eggs until well blended.
  • Add the milk and blend again.
  • Sift together the flour and salt and gradually fold into the egg mixture.
  • Add the melted butter and vanilla, blend until smooth.
  • Pour batter into the buttered skillet.
  • Bake 15 minutes until puffed and golden.
  • Reduce heat to 350 minutes and bake another 10 minutes until pancake has billowed high and turned golden brown.
  • Sprinkle with lemon juice and powdered sugar. You can also use regular maple syrup or molasses or I especially like it with Blackberry Pineapple Dipping Sauce or Lemon Curd.
  • Serve immediately.

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RECONSTRUCTED MEXICAN LASAGNA

A while back I found this recipe for Sour Cream Noodle Bake over at Food Network that I wanted to try and then realized we had a big move coming and that I didn’t have the exact ingredients so  I took quite a few liberties with this recipe and hubby loves it reconstructed!  So, I don’t think we’ll ever get around to trying her original recipe, but you can tell me what you think.

RECONSTRUCTED MEXICAN LASAGNA
1 pound ground chuck or sirloin
8-9 ounces tomato sauce, divided
Fresh ground Salt and Pepper, to taste
2 cups elbows or shells or any combo of
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1 large bunch green onions, sliced thin
1 cup grated medium cheddar cheese
10 ounce can Original Rotel tomatoes, DRAINED WELL
15 ounce can black beans, DRAINED WELL and RINSED
Salsa
Sour Cream

  • Preheat oven to 350°.
  • Spray 11×9 baking dish with non-stick spray.
  • Spoon 2 spoons of tomato sauce into the bottom of your baking dish
  • Prepare pasta according to package directions to al dente. Drain and set aside.
  • While pasta is boiling, brown ground sirloin and half of the green onions, seasoning with salt and pepper to taste as browning.  Drain fat.
  • While meat is browning and pasta is boiling mix together the sour cream and cottage cheese in a medium bowl, seasoning with fresh ground salt and pepper.
  • Add in pasta and remaining green onions. Set aside.
  • Add remaining tomato sauce, drained Rotel as well as the drained and rinsed black beans to the meat and stir to blend well.
  • Assemble starting with the noodle mixture followed by the meat mixture and half the cheese and repeat.
  • Bake 20-30 minutes until cheese is melted and heated all the way through.
  • Top with a dollop of sour cream and salsa.

NOTE: This recipe also works well with no bake lasagna noodles.  Just omit the pasta from the cheese mixture ad assemble like Italian Lasagna.

 

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CHEESECAKE APPLE CRISP

I hope you enjoy this Apple crisp.  It’s simple and simply delicious!!!

CHEESECAKE APPLE CRISP

CRISP
2-3 large Granny Smith apples (4 Cups)
1/2 cup brown sugar
1 tablespoon flour
1/2 cup milk
1/4 cup apple juice

TOPPING
2/3 cup flour
1/2 cup old fashioned oatmeal
1/4 cup sugar
1/2 teaspoon salt
2 teaspoons cinnamon
1/2 cup butter, melted
1 small box cheesecake flavored instant pudding

  • Preheat oven to 350°.
  • In a large mixing bowl combine all CRISP ingredients and mix well. Pour into an un-greased stoneware pan.
  • In a mixing bowl combine the topping ingredients and mix until crumbly.
  • Sprinkle topping over apple mixture.
  • Bake 45-60 minutes or until apples are tender and topping is crisp and golden.
  • Serve warm with a scoop of French vanilla ice cream.

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CHICKEN CHILE VERDE

CHICKEN CHILE VERDE

2 pounds skinless, boneless chicken, breasts and/or thighs
1 batch Fire Roasted Salsa Verde
1 large tomato chopped
1/3 cup chopped cilantro
3/4 cup sour cream, divided
3/4-1 cup shredded Monterey Jack cheese

  • Spray casserole dish with NON-STICK cooking spray
  • Lay chicken pieces in bottom.
  • Generously salt and pepper chicken.
  • Cover with Fire Roasted Salsa Verde
  • Place a generous dollop of sour cream on top of each chicken piece.
  • Cover with grated Monterey Jack cheese.
  • Sprinkle with diced tomatoes and chopped cilantro.
  • Bake 45 minutes at 350°.

Fire Roasted Salsa Verde
My Source for awesome homemade verde sauce is Chris the wonderful cook, griller, photographer and Big Green Egg enthusiast. Check out his blog at NIBBLE ME THIS.  He adapted this from Steven Raichlen’s Planet Barbecue!

1 pound tomatillos, husks removed
1 Serrano pepper
1 jalapeno pepper
1 Anaheim pepper
1 large onion, peeled and sliced into thirds
3 cloves garlic, peeled and skewered together with a toothpick
½ cup cilantro, chopped
1 tablespoon bacon fat
3 ounces chicken stock
½ teaspoon sugar
Salt and pepper to taste

  • Get your grill cooking at about 450f.
  • Place the peppers and tomatillos on and sear them until all sides are blackened.
  • This should take a few minutes per side. Remove and place them into a plastic bag for 5 minutes.
  • Meanwhile, grill the onion and garlic until browned (about 4 minutes a side for the onion, 1-2 for the garlic) and remove from heat.
  • Skin, seed, and dice the peppers.
  • Skin and quarter the tomatillos. Don’t be super picky about getting all the charred skin off, you want a little in there for flavor.
  • Quarter the grilled onions.
  • Place them all in a food processor and pulse them until you get a salsa like texture.
  • Heat the bacon fat over medium high heat and then add the tomatillo mixture for 3-5 minutes. You’ll get some thick “pops” as the thick liquid heats but keep stirring.
  • Mix in the chicken stock and bring to a simmer. Cook for 5 minutes, letting the flavors get happy together.
  • Season with salt and pepper to your taste.

GARDEN TOMATO SALSA

Just in time for Football tailgating!!

GARDEN TOMATO SALSA
6 cups chopped tomatoes
i bunch cilantro, chopped fine
1 medium Vidalia onion, chopped fine
Juice of 1 lime*
4 cloves minced garlic
1 tablespoon kosher salt
2 tablespoons red wine vinegar
2 teaspoons olive oil
jalapeno, minced to taste

Toss all together and chill 24-48 hours before serving. You end up with about 7 1/2 cups of salsa.

PICKLED EGGS

PICKLED EGGS
1 dozen JUMBO eggs
1 1/2 cups vinegar
1/2 cup water
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon ground cloves
1 onion, sliced into thin rings
1 whole dried chile pepper

  • Hard boil the eggs.
  • Drain and fill with cold water. Allow eggs to sit in cold water for 20 minutes.
  • Peel the eggs and place in a glass jar, alternating with the onion rings. Add the red pepper.
  • In a medium saucepan combine the vinegar, water, sugar, salt and cloves. Bring to a boil, reduce the heat and simmer 5 minutes.
  • Pour the hot vinegar solution over the eggs. Cover tightly and let stand in refrigerator for several days before serving.

BEAN & BACON ROLLS

I love to collect old recipe boxes when I go to rummage sales or antique shops. I found this old recipe in one of those boxes. It was written with real ink so is probably about 50 or so years old.

BEAN & BACON ROLLS
4 slices of your favorite bread
8 slices bacon
1 small can Bush Maple baked beans

  • Preheat oven to 350˚.
  • Spread Beans on each slice of bread.
  • Roll bread up and secure with 2 slices of bacon with toothpicks.
  • Bake for 30-45 minutes until bacon is crisp.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 32 of 2017

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

It’s still very warm and humid with a chance of thunderstorms ALL week, but a bit more tolerable than it has been.  I ran to Costco and did some errands on Saturday and got caught in one of the worst thunderstorms I’ve ever been in.  I think partly because the people around me were so panicked and unable to cope.  Gheesh people, it’s just water.

ON THE BREAKFAST PLATE

BOOST Nutritional drink and coffee

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRYjust a couple loads
  • LIVING AREASmostly tidy, but need to do floors AS ALWAYS
  • KITCHEN… NOT quite clean, but just a little tidying will do
  • STUDIOJust don’t know where to start this week in here
  • YARDhubby needs to mow and edge, bit nothing for me to do 😀
  • BLOGsome recipe updating and planing for future posts

MONDAY – APPOINTMENTS & ERRANDS
TUESDAY – PAPERWORK, CLEANING
WEDNESDAY – EBAYING, SORTING and PACKING
THURSDAY – PAINTING TOUCH UPS
FRIDAY – ??
SATURDAY – WORK AROUND HOUSE, FOOTBALL & RACING
SUNDAY – WORK AROUND HOUSE, FOOTBALL & RACING

CURRENTLY READING & TELEVISION / DVR

With being under the weather and being cooped up so much I’ve been watching a bit more TV.  Rented a few movies the past couple weeks too.

There are a couple new shows starting on the Food Network this month that I’m really looking forward to.

READING: I switched over to Marie Force’s #10 book in the Fatal Series.

  • GREAT BRITISH BAKING SHOW – I just love this show and I’m not ready for it to be over! SPOILER ALERT! – I do think Candace winning was the best though.
  • MIDNIGHT TEXAS
  • THE NIGHT SHIFT
  • SALVATION
  • ZOO
  • FOOD NETWORK STAR – I LOVE Jason and Matt and Rusty.  Jason was so funny on the Holiday Baking Championship which he won against professionals.  He is pretty innovative with flavor combos and I just love his country accent and euphemisms.
  • AMERICA’S GOT TALENT – always a fun watch – loving the new softer side of Simon and love that Laverne Cox golden buzzered Celine this past week – such a grown up voice out of such a cute little girl.
  • The Returned
  • The OA
  • Friday Night Lights
  • DATE MY DAD
  • MASTER CHEF – there are some interesting characters this season and some I can’t wait to see go home as well as a couple I thought I was NOT going to like that are growing on me, but JEFF HAS TO GO!
  • THE “F” WORD – I love this fun new side of Gordon Ramsay.


MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
FRUIT & COFFEE
SCRAMBLED EGGS
FRUIT SMOOTHIE
FRUIT & COFFEE
SCRAMBLED EGGS
FIESTA EGG & POTATO BOATS
WAFFLES
LUNCH
FRUIT & CHEESE
SOUP
MEAT ROLL-UPS
SALAD
MEAT & CHEESE
C.O.R.N.
C.O.R.N.
DINNER
BOURBON HAM BALLS  & BROCCOLI SLAW
PEANUT CHICKEN WINGS & SALAD w/ HOMEMADE ITALIAN DRESSING
CHILI MAC CASSEROLE & SALAD w/ ZESTY BUTTERMILK DRESSING
C.O.R.N.
CHICKEN & DUMPLINGS
CHILI CHEESE DOG CASSEROLE
C.O.R.N.
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND

I literally dread  having to call customer service ANYWHERE!  I had to call AT&T as well as AMAZON several times this week. Lately every customer service I have had to call is outsourced to the Philippines and they are reading from a script, don’t truly understand what they are doing and don’t seem to really care. I spent over an hour on hold with AT&T to deal with a rude and obnoxious man who told me “to deal with it”.  When I asked for a supervisor, he said he was the supervisor.  I told him he reported to someone so I wanted to talk to them.  At the 2 hour mark I was transferred to the customer loyalty department who was 1) in the USA 2) completely apologetic and said I should have been informed from the get go that the computers had been down most the day and that no one could have helped me.  They gave me a direct dial number to use the next day which also got me a wonderful man here in the states who took care of my problem in nothing flat.

FAVORITE PHOTO FROM THE CAMERA

This is only my favorite photo because I had a wonderful customer service representative at Amazon who finally made a week’s worth of horrible interactions with not so nice customer representatives right in the end.  The new plates should be here before the end of the day.

This picture popped up on Facebook yesterday as a memory though so ALL is good in the favorite photo department.

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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WARM BACON VINAIGRETTE for SPINACH SALAD

WARM BACON VINAIGRETTE
1 egg
1/3 cup white vinegar
1/2 cup sugar
1/3 cup flour
2 cups water
1/2 pound bacon
salt and pepper to taste

  • Cook bacon until crisp. Leave drippings in pan and allow to cool.
  • Drain on paper towels and crumble when cool.  Set aside.
  • In a medium bowl lightly beat the egg.
  • Add the vinegar, sugar, water, flour, salt and pepper.  Blend well.  Add to the bacon drippings.
  • Mix until well blended.
  • Cook over a low heat, STIRRING CONSTANTLY!  Bring to a rolling boil taking off the heat when you reach your desired consistency.
  • When cool, add the crumbled bacon.
  • Enjoy!

BROCCOLI SLAW

BROCCOLI SLAW

1 1/2 cups broccoli florets
1/2 head shredded red cabbage (optional)*
2 bunches green onions, sliced
1/4 cup chopped red onion
1/4 cup sunflower seeds (shelled)
1/2 cup golden raisins
1/2 pound bacon cooked crisp and crumbled
1 cup mayonnaise
1/4 cup sugar
2 tablespoons apple cider vinegar**

  • In a large mixing bowl toss the broccoli, red cabbage, onions, seeds, raisins and bacon together.
  • In a small mixing bowl, blend the mayonnaise, sugar and vinegar together until smooth.
  • Pour over the vegetable mix.
  • Toss well and chill 24-48 hours before serving.

NOTE 1*: add another 1 1/2 cups broccoli florets if omitting cabbage.
NOTE 2**:  can use pineapple juice instead

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CRAZY AUNT LOUISE’S BLUEBERRY LEMON SAUCE CAKE

This is another recipe from crazy aunt Louise – loved that lady! We all remember the Corn Flake Wreaths she made us for Christmas, but she always made this Blueberry Lemon Sauce Cake for 4th of July. She was a serious creature of habit. Thanksgiving always brought her cheesy garlic grits, but I’m still working on perfecting that one – maybe I’ll have it ready for the next Thanksgiving. I make this in an 8×8 baking dish, but it easily doubles for a 9×13. My sauce turned out quite pale today so I added a little yellow food coloring. LOL I say a little, but from the looks of that picture I added a little too much.

BLUEBERRY LEMON SAUCE CAKE
CAKE
4 tablespoons butter, softened
1/2 cup sugar
1 teaspoon PURE vanilla extract
Juice of 1 small lemon
scant 1 cup flour
scant 1 teaspoon baking powder
1/8 teaspoon salt
1 Jumbo egg
1/4 cup milk
1+ cup fresh or frozen blueberries

  • Preheat oven to 350˚.
  • Sift together the flour, baking powder and salt.
  • In a mixing bowl cream together the butter, sugar, vanilla and lemon juice until well blended.
  • Add egg and beat until light and fluffy.
  • Add the flour mixture alternately with the milk and blend until smooth.  Batter will be thicker, like a coffee cake consistency.
  • Fold in blueberries.

SAUCE
1/2 cup sugar
2 tablespoons brown sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 cup water
2 tablespoons butter
2 teaspoons grated lemon rind
Juice of 2 lemons

  • Over a medium-high heat whisk together the water and cornstarch in a saucepan until smooth.
  • Add the butter and allow to melt.
  • Add the sugars and salt, stirring until dissolved.
  • Add lemon juice and rind.
  • Bring to a boil, lower heat and simmer until desired sauce consistency.

WAVE ROCKING MERMAIDS

Over at Tide & Thyme she had a recipe for Mermaid Margaritas. They’re really good, but hubby wanted to amp it up a bit so we made our own version and are calling them Wave Rocking Mermaids. They are so pretty and all the fruit makes a nice snack too.

WAVE ROCKING MERMAIDS  – 4 margaritas.
1 cup margarita mix
1/3 cup Triple Sec
3/4 cup LIME Tequila
1/2 cup Pineapple rum
1/3 cup BLUE Curacao
1 tablespoon sugar
1 tablespoon Margarita rim salt
1 tablespoon sanding sugar
1 drop green food color
1 drop blue food color
1 LARGE lemon zested, then juiced
1 lime, zested then sliced
Pineapple slices
Maraschino cherries

  • Combine sugar and lemon zest on a small plate. Add 1 drop of food coloring. Mix well using a fork.
  • Combine salt and lime zest on a small plate. Add 1 drop of the opposite food color. Mix well using a fork.
  • Combine sugar and salt on a small plate. Mix well using a fork, and set aside.
  • In a large pitcher combine the margarita mix, Triple Sec, lime tequila, pineapple rum, Blue Curacao, lemon juice and tablespoon of sugar, stirring to blend well.
  • Wet the rim of each glass using a lime wedge.
  • Dip the rim into the sugar-salt combo.
  • Fill glasses with ice, and then the margarita mixture.
  • Skewer a pineapple wedge, lemon slice and maraschino cherry onto your bamboo pick and stick it into the margarita for garnish.

NOTE: For a sweeter punch, add a Grenadine float just before serving.

NOTE: To keep your drink from watering down with ice melt, chill your pitcher for an hour or so before serving.