GOOEY CARAMEL TOPPED GINGERSNAPS

Whether you use homemade or store bought these cookies turn out swoon worthy of any holiday goodie platter. They are sooooo simple, but look and taste sooooo decadent.

GOOEY CARAMEL TOPPED GINGERSNAPS
42 gingersnap cookies, (homemade or store bought)
14 ounces KRAFT caramels
1/4 cup heavy whipping cream
1 cup + 1/4 cup finely chopped honey roasted peanuts
12 ounces combination of white and dark chocolate
Sprinkles of choice (I like chocolate for the holidays)

  • Arrange cookies on cooling rack line baking sheet.**
  • In a microwave melt the caramels with the heavy cream, stirring until smooth.
  • Stir in peanuts.
  • Spoon about a teaspoon over each cookie.
  • Refrigerate until set.

 

  • Alternately melt white and dark chocolates.
  • Coat each cookie halfway with one of the chocolates, return to the rack allowing the excess to drip off.
  • Sprinkle with sprinkles and/or crushed peanuts.
  • Refrigerate until set.

NOTE** Was paper or parchment paper works well also.

GINGERSNAPS
3/4 cup butter
3/4 cup CRISCO
2 cups sugar
1/2 cup molasses
4 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoons ground cloves
1/4 teaspoon fresh grated nutmeg
sugar for rolling

  • Sift together flour, baking soda, cinnamon, salt, ginger, nutmeg and ground cloves. Set aside.
  • Cream butter and crisco together until smooth.
  • Add sugar and molasses, blending until smooth.
  • Add flour mixture gradually until well blended.
  • Chill dough for at least 1 hour.

 

  • Preheat oven to 375°.
  • Roll dough into small balls
  • Roll balls in sugar and place on cookie sheet.
  • Bake 8 minutes for soft chewy cookies and 12 minutes for crisp cookies.

POTATO SOUFFLE

For company dinner these make a great impression served as individual dishes.  They also looked like you worked all day making them even though they are really simple!

POTATO SOUFFLES
1 tablespoon butter, melted
2 tablespoons grated Parmesan
8 ounce russet potato, peeled and cubed
1/4 cup creme fraiche
4 tablespoons unsalted butter
1 small clove garlic, minced
1 teaspoon minced fresh flat leaf parsley
Generous amount of Fresh ground salt and black pepper, to taste
2 eggs, separated
pinch cream of tartar

  • Preheat oven to 375°.
  • Using a pastry brush coat the inside of 2 12 ounce ramekins with 1 tablespoon butter.
  • Sprinkle 1 tablespoon of Parmesan in each.
  • In a pot of salted boiling water cook potato until fork tender.
  • Drain potatoes in colander and then return to empty pan to cook off any excess moisture for 30 seconds or so.
  • Using a ricer mash potatoes into a medium mixing bowl.
  • Add unsalted butter and creme fraiche, mixing until well blended.
  • Stir in parsley, salt, pepper and egg yolks.
  • Beat egg whites until foamy
  • Add cream of tartar and beat until stiff peaks form.
  • Add egg whites to potato mixture in 2 batches, combining JUST until there are no streaks.
  • Divide potato mixture between the ramekins.
  • Bake 30-35 minutes until tops are puffed and golden.

 

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HAPPY HOMEMAKER & MENU PLAN MONDAY week 46 of 2017

GOOD MORNING. I can’t believe it is Monday already again! It really seems like the weeks go faster the closer we get to the end of the year. We had a quiet weekend at home except for the few hours I was out with the girls for a yearly craft fair jaunt and lunch.

There are some friends of a friend that are becoming shut-ins for health reasons so at lunch we discussed who would make what for the Thanksgiving meal that is being taken to them. I got cranberry sauce YUMMY and then started the who is making what list for Christmas Eve at Patty’s house after church. I got veggies which I actually like to make, but no one else wants to sign up for. I’m going to make my southern green beans and seagram’s honey glazed carrots. All of these recipes will be posted after Thanksgiving as I’m making them then also and need new pictures.

I made the cranberry sauce this weekend and froze it so it will be easily transported in this horrible heat we are still having.  I also got my Thanksgiving menu together (it’s only 10 days away) so we could get the shopping done later this week before the crowds.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

The weather is better than it has been, but NO WHERE near where it should be for mid November. I am so over the 80 degree temperatures!

ON THE BREAKFAST PLATE

Fresh fruit and coffee

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

Between now and Thanksgiving I’m working hard every day to get as much manual labor done as possible and super stocking so hubby doesn’t have to do much shopping, something he REALLY hates to do and is really not good at LOL. He will be able to do the laundry, vacuuming, dishes etc… with little effort, but I want to make it as easy as possible on him.

  • LAUNDRY… quite a few loads this week, towels, bedding and clothing
  • LIVING AREAS… plan on doing a REALLY deep clean today and tomorrow
  • KITCHEN… pretty clean really
  • STUDIO… is mainly storage these days so nothing going on there
  • YARD… nothing much
  • BLOG… some recipe updating, future post planning and holiday post planning
  • ERRANDS… blood work and EKG for surgery – never got them done last week with getting sick

CURRENTLY READING & TELEVISION / DVR

I finally finished reading the Bridge to a Better Life by Ava Miles in her Dare Valley Series.  I will finish her series as I’m enjoying it, but for a bit of change I switched over to Jana Deleon’s Happily Everlasting series and am on book #2, Once Hunted, Twice Shy.

The Holiday Baking Championship started this past week and I’m enjoying that.

  • BIG BANG THEORY, YOUNG SHELDON
  • NCIS, NCIS NEW ORLEANS and NCIS LA, CRIMINAL MINDS, S.W.A.T.
  • MADAM SECRETARY, SCANDAL, DESIGNATED SURVIVOR
  • CHICAGO FIRE, CHICAGO PD, CHICAGO MED on the 21st
  • BRAVE, VALOR, SEAL TEAM
  • LAW & ORDER SVU, BLUE BLOODS, HAWAII 5-0
  • MACGYVER, SCORPION, BLINDSPOT, ORVILLE, WISDOM OF THE CROWD
  • Z NATION, WALKING DEAD, FLASH, DC LEGENDS, INHUMANS
  • THE GOOD PLACE, AMERICAN HOUSEWIFE, SPEECHLESS, GREAT NEWS
  • THIS IS US, ONCE UPON A TIME, THE GOOD DOCTOR
  • GUY’S GROCERY GAMES, BEAT BOBBY FLAY, BOBBY AND DAMARIS, GUY’S BIG PROJECT

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
FRUIT & COFFEE
SCRAMBLED EGGS
FRUIT SMOOTHIE
FRUIT & COFFEE
SCRAMBLED EGGS
PANCAKES and BACON
HAM and EGG OMELETS
LUNCH
FRUIT & CHEESE
SOUP
MEAT ROLL-UPS
SALAD
MEAT & CHEESE
C.O.R.N.
??
DINNER
OLD FASHIONED TUNA NOODLE CASSEROLE
BURGERS with GREEN TOMATO MAYO
DEVILED BEEF TENDERS and PARMESAN MASHED POTATOES
BRANDING IRON MEATBALLS
 SMOTHERED STEAK TIPS and ROASTED ROOT VEGGIES  SWEET & SOUR CHICKEN with SCALLION RICE  PORK MARSALA with BUTTERED EGG NOODLES
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

I’m doing a countdown to surgery.  Just 23 days to go.  It will be a LONG 23 days though.  I ended up with laryngitis and bronchitis last week and the doctor and I agreed upon a self-imposed “isolation” to keep me healthy enough for surgery. We had been out of town the week before a few days and she believes coming back here with the higher humidity was what did me in. Then last night I discovered new eye infection similar to the last and put in for an emergency referral last night and am waiting on the call to go in to the specialist.  It wasn’t this bad last time and he almost put me in the hospital so I am a little scared this time. Something I’m allergic to or exposed to is biting me maybe.  Since the last time I have been washing the towels and sheets every two days as it is.  Hubby is convinced that I picked up something working on this HOUSE FROM HELL that I have just never been able to get rid of because of my compromised immunity.  I’m beginning to think he may be right.

Even if the doctor hadn’t suggested it, hubby was going to impose an isolation because of my compromised immunity.  I did go to a favorite craft fair on Saturday and came home with a slight fever and coughing, so have acquiesced to hubby and agreed to a more stringent “isolation”.  Insert BIG SIGH here! At this point I will do whatever is necessary to get me through surgery with no more delays.  I AM READY TO RECLAIM MY LIFE!

FAVORITE PHOTO FROM THE CAMERA

We haven’t had much rain, but sure have had pretty skies!

INSPIRATION

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

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BAKED PINEAPPLE ORANGE CHICKEN

BAKED PINEAPPLE ORANGE CHICKEN serves 6
2 pounds boneless, skinless chicken breast, cut into large bite sized pieces
1/2 cup + 2 tablespoons cornstarch
4 egg whites, beaten until foamy
1 cup FINELY GROUND Panko crumbs
1 cup Wondra flour
1 cup orange pineapple juice
1/2 cup packed brown sugar
1/2 cup rice wine vinegar
1/2 cup Bragg’s Liquid Aminos
1 teaspoon fresh grated ginger
2 cloves garlic, finely minced
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes
Buttered rice (I use chicken broth and scallion whites while cooking)
1/2 cup sliced scallions

  • Preheat oven to 400°.
  • Line a shallow roasting pan with foil and spray the foil with non-stick cooking spray.
  • Use 3 shallow prep dishes – 1 for the cornstarch, 1 for the egg whites and 1 for the Panko Wondra combination.
  • Coat chicken pieces 1st in cornstarch, then in egg whites and finally in bread crumb mixture.
  • Place chicken pieces on baking sheet.
  • Bake 15-20 minutes or until cooked through.
  • While chicken is baking, prepare sauce.
  • In a medium sauce pan combine, 3/4 cup of the juice, se sugar, liquid aminos, ginger, garlic, sesame oil and red pepper flakes and bring to a simmer over medium heat.
  • In a small bowl whisk together 2 tablespoons cornstarch and 1/4 cup juice until smooth.
  • Stir into sauce pan and simmer until thickened.
  • Transfer chicken pieces to a large bowl, pour sauce over and GENTLY toss until chicken pieces are well coated.
  • Serve over rice and top with scallions.

Linking up with Julie over at Back to My Southern Roots.

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CREAMY PORK TENDERLOIN

CREAMY PORK TENDERLOIN serves 4
1 pork tenderloin cut into quarters
1 egg, beaten
pinch garlic powder
pinch fresh ground black pepper
pinch fresh ground salt
1 tablespoon milk
1/2 cup Italian bread crumbs
1/4 cup Wondra flour
1 tablespoon butter
1 tablespoon avocado oil
1/2 pound mushrooms, sliced
1 can cream of chicken soup undiluted or soup substitute (recipe below)
1 cup sour cream
1/4 cup chicken broth

  • Preheat oven to 325°.
  • Place each piece of tenderloin in a ziplock bag and flatten to 1/2 inch thick.
  • In a shallow dish combine egg and milk.
  • In another shallow dish sift together the bread crumbs, flour, pepper, salt and garlic powder seasonings.
  • In a large skillet heat butter and oil.
  • Dredge each of pork in the egg mixture then the bread crumb mixture and add to skillet.
  • Brown on each side about 5 minutes until golden.
  • Transfer pork pieces to a baking dish.
  • Add mushrooms to skillet, sautéing until tender.
  • Add soup and broth, folding until smooth.
  • Fold in sour cream.
  • Pour over pork.
  • Cover and bake 30-45 minutes until pork is cooked through.

SOUP SUBSTITTUTE
3 tablespoons butter
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
1/2 cup milk
1/2 cup chicken broth

  • Melt the butter in heavy saucepan.
  • Blend in flour and salt. Cook until bubbly.
  • Remove from heat and gradually stir or whisk in liquid.
  • Return to heat and cook, constantly stirring until smooth and slightly thickened.

BOOZY CREAM TOMATO SOUP

Have you ever heard the funny story about cutting off the back of the ham? Zig Ziglar tells a story about a new bride who would always cut the end off the ham before baking it. Her husband asked why she did it and the wife responded that she did it because her mother always did it so that was the way it was supposed to be.

Well, her husband wasn’t happy with her “the way it’s supposed” to be answer and decided to ask his mother-in-law that same question. Her answer was the same making him more curious than ever.

The husband called his wife’s grandmother to see what her answer was. Grandma told him that she had a small oven and it was the only way the ham would fit inside.

This story always makes me laugh because grandma had an extremely legitimate reason for doing it, but daughter and granddaughter not so much. I personally like to push the boundaries and do not blindly follow without rhyme or reason, but I do stop and ask myself if there is a better way on many things.

Why  did I tell you this story? Because you’ll notice a pat of butter in the center of the soup bowl.  I did this out of habit because grams always did.  LOL I do believe it gives it a richer flavor as you eat though so will keep blindly following…

BOOZY TOMATO SOUP
2 tablespoons butter
3 medium carrots with tops**, chopped
1 medium sweet onion, chopped
3 LARGE cloves garlic, minced
1- 26 ounce box POMI finely chopped tomatoes
50 ml bottle QUALITY bourbon (3 1/2 tablespoons)
1 tablespoon brown sugar
1/2 cup chicken broth
Fresh ground Himalayan Pink and Black pepper, to taste

  • Melt butter in large saucepan over medium high heat.
  • Add carrots and onions, sautéing until soft.
  • Add garlic and carrot tops, continuing to saute’, but watching so garlic does NOT burn.
  • Stir in chicken broth, bourbon, brown sugar and tomatoes.
  • Bring to a SLOW boil, reduce heat, season with salt and pepper, cover and simmer for 30 minutes, occasionally stirring.
  • Stir in half and half, heating through.
  • Garnish with parsley and Parmesan crisps.

NOTE: **You can substitute flat leaf Italian Parsley for the carrot tops.

PARMESAN CRISPS
1/2 cup grated QUALITY Parmesan

  • Preheat oven to 400°.
  • Pour a heaping tablespoon of Parmesan onto a silicone mat** lined baking sheet and lightly pat down.
  • Repeat with the remaining cheese, spacing the spoonfuls about a 1/2 inch apart.
  • Bake for 3 to 5 minutes or until golden and crisp.
  • Cool.

NOTE: **You can use parchment paper, but I have better success with silicone.

FIVE ON FRIDAY

A lot of my friends have done Five of Friday for quite some time, but I’m new to this meme. I’ll start with something simple, the 5 most favorite recipes I’ve recently developed TO OR TASTES this year.

MAGIC DUST HOT WINGS These are PERFECT for tailgating, race days or backyard picnics.

INSIDE OUT CHICKEN POT PIES 

These are perfect for a cool fall or winter evening.

BANANAS FOSTERS BREAD

I have used the same Banana Bread recipe for 20 years, but NO more!  This is my new go to recipe!

BRUSSELS BISQUE

Another perfect fall or winter evening bowl of yumminess.

FONTINA STUFFED PORK CHOPS with SWEET PEPPER SAUCE

It was really hard to narrow this down to 5!

ITALIAN PIGGY SHELLS

ITALIAN PIGGY SHELLS
SHELLS
1 pound sweet Italian ground sausage
12-15 jumbo shells
1/3 cup diced onions
1/3 cup diced mushrooms
1 tablespoon avocado oil
2-3 cloves garlic, minced
1/4 cup diced celery & leaf tops
3 tablespoons quality DRY sherry
Fresh ground salt and black pepper, to taste
1 batch Balsamella (Italian béchamel) recipe below
2 cups fresh tomato sauce
1/4 cup fresh torn basil (small pieces)
1/3 cup grated Parmesan cheese
1/2 cup grated Mozzarella cheese

  • Preheat oven to 400°.
  • Add shells to boiling water for 4 minutes in boiling water. Drain in colander and rinse with cool water. Drain again.**
  • Heat avocado oil in skillet over medium-high heat.
  • Add onions and celery, stirring to cook until soft.
  • Add pork, cooking until completely browned. DRAIN off any fat.
  • Add sherry and simmer over medium heat until liquid is completely absorbed, about 5 minutes.
  • Season with salt and pepper to taste.
  • Remove from heat and cool.

Meanwhile prepare the balsmella sauce recipe below.

  • Combine the meat mixture and the balsmella sauce until well blended.
  • Combine tomato sauce and basil pieces.
  • Pour half the sauce into the bottom of your baking dish.
  • Carefully stuff each shell and arrange on sauce in the baking dish.
  • Cover with foil.@@
  • Bake 15 minutes.
  • Remove foil.
  • Drizzle remaining tomato sauce over top of all the shells.
  • Sprinkle with cheeses.
  • Bake 5 minutes more until cheese is melted and starting to brown.
  • Garnish with basil.

**NOTE 1: BE SURE TO BREAK DOWN THE MEAT INTO TINY PIECES to make stuffing the shells easier. I use my NINJA to breakdown the meat mixture into a smooth consistency.
@@NOTE 2: This can be refrigerated overnight and baked the following day. Bring to room temperature before baking.

BALSMELLA (Bechamel)

1/2 tablespoon unsalted better
2 tablespoons Wondra flour
3/4 cup whole milk
1/2 teaspoon fresh ground nutmeg
Fresh ground salt and pepper, to taste

  • Melt butter to a saucepan over medium heat.
  • Whisk in flour until golden brown.
  • Whisk in milk and nutmeg until well blended.
  • Bring to a SLOW simmer, whisking intermittently. Simmer until it thickens, about 10 minutes.
  • Season with salt and pepper to taste.
  • Remove from heat and cool slightly.

**NOTE: Cook the shells 4 minutes ONLY – JUST enough to be pliable for filling! They will continue cooking while the dish bakes.

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FRENCH TOAST CASSEROLE

This is a FABULOUS make-ahead breakfast dish! So easy and so tasty making it perfect for Sunday brunch after church or Christmas morning. Serve it with crisp bacon, sausage links and or fresh fruit for a scrumptious meal.

FRENCH TOAST CASSEROLE serves 6

2 tablespoons butter, divided
8 slices white bread
2/3 cup brown sugar
1/2 -1 teaspoon high quality cinnamon
3-4 eggs
3/4 cups whole milk

  • Melt 1 tablespoon butter in a 9 x 9 baking dish. Be sure to brush the melted butter up all the sides.
  • Put a single layer of bread in bottom of pan.
  • In a bowl mix brown sugar with the cinnamon.
  • Sprinkle half of the sugar mixture over bread.
  • Add another layer of bread.
  • In a bowl, whisk eggs with milk until well blended.
  • Pour over bread layers.
  • Sprinkle with remaining sugar mixture.
  • Cut 1 tablespoon of butter into small pieces.
  • Dot with butter pieces.
  • Cover and refrigerate overnight.

The next morning:

  • Preheat oven to 350°.
  • Bake covered for 30 minutes.
  • Uncover and continue baking 15-20 minutes or until set and browned.
  • Serve with powdered sugar, molasses or maple syrup.

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BACON WRAPPED CHICKEN SKEWERS

BACON WRAPPED CHICKEN SKEWERS serves 6 – 2 skewers each

1 1/2 pounds boneless, skinless chicken breasts
24 fresh pineapple chunks
24 pearl onions
1/4 cup Braggs Liquid Aminos
1 tablespoon avocado oil
1/4 cup red wine vinegar
1/2 teaspoon garlic salt
1 teaspoon onion powder
1 teaspoon fresh ground black pepper
12 wooden skewers
12 bacon slices

  • Soak skewers for an hour before prepping.
  • Cut the chicken into 1 inch chunks. You need 36 pieces.
  • Peel skin from onions.
  • In a large ziploc bag combine the Braggs Liquid Aminos, avocado oil, vinegar, garlic salt, onion powder and black pepper.
  • Add chicken, pineapple and onions turning to coat everything well. Refrigerate for at least 1 hour.

 

  • Preheat grill over medium heat. Cooking MEDIUM LOW and SLOW is the key to crisp bacon and tender chicken. As you can see my bacon got just a little too crisp, but they were still delicious.
  • Assemble skewers alternating 3 pieces of chicken, 2 onions and 2 pieces of pineapple on each skewer while lacing bacon slice between each piece.
  • Drizzle skewers with marinade.
  • Grill 15-20 minutes, turning as necessary to cook evenly. Cook until chicken is cooked through and bacon is crisp.
  • Serve warm.

NOTE: Peppers and mushrooms are great on these too. Use your imagination to tickle your taste buds.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 45 of 2017

I hope EVERYONE had a GREAT week. Ours was busy with several days of traveling while we explored where to go from here. We’re pretty sure we have decided on our future home town, there are just a few things that need to fall into place first!

It’s really hard to make a move, but it’s even harder when you’re trying to check everything off your list to meet your needs.  We’ve been struggling with this decision. One of the things I finally ended up asking hubby in every new place we have looked is “If we won the lottery tomorrow would you still want to live here?”. We both have some bucket list places we’d LIKE to live, but when reality shines in we use a more practical check list, things like churches, grocery stores, restaurants, weather… So, we’re still pulling it all together, but pending any major changes are 90% decided.

We have to get through my surgery and recovery, sell the house, finish packing… but have faith everything will fall into place the way it is supposed to.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

Unfortunately, we are starting the week out miserable here – high 80’s and humid.  It is supposed to be in the 70’s after Wednesday and the humidity will go down a bit.  Have I mentioned I HATE heat AND humidity!

ON THE BREAKFAST PLATE

Apples and blueberries with coffee

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

  • LAUNDRY… quite a few loads this week, towels, bedding and clothing
  • LIVING AREAS… plan on doing a deep clean later this week
  • KITCHEN… right now is pretty clean
  • STUDIO… is mainly storage these days so nothing going on there. I do have some correspondence to catch up on along with some cathartic letter writing.
  • YARD… nothing much
  • BLOG… some recipe updating, future post planning and holiday post planning
  • ERRANDS… blood work and EKG for surgery

CURRENTLY READING & TELEVISION / DVR

I’m still reading the Bridge to a Better Life by Ava Miles in her Dare Valley Series. Just can’t seem to stay awake long enough to finish a book.

The Holiday Baking Championship STARTS ON THE 9th.

  • BIG BANG THEORY and the new YOUNG SHELDON when it returns later this week
  • NCIS, NCIS NEW ORLEANS and NCIS LA, CRIMINAL MINDS, S.W.A.T. starts this week
  • MADAM SECRETARY, SCANDAL, DESIGNATED SURVIVOR
  • CHICAGO FIRE, CHICAGO PD, CHICAGO MED later this season
  • BRAVE, VALOR, SEAL TEAM
  • LAW & ORDER SVU, BLUE BLOODS, HAWAII 5-0
  • MACGYVER, SCORPION, BLINDSPOT, ORVILLE, WISDOM OF THE CROWD
  • Z NATION, WALKING DEAD, FLASH, DC LEGENDS, INHUMANS
  • THE GOOD PLACE, AMERICAN HOUSEWIFE, SPEECHLESS, GREAT NEWS
  • THIS IS US, ONCE UPON A TIME, THE GOOD DOCTOR
  • GUY’S GROCERY GAMES, BEAT BOBBY FLAY, BOBBY AND DAMARIS, GUY’S BIG PROJECT

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
FRUIT & COFFEE
SCRAMBLED EGGS
FRUIT SMOOTHIE
FRUIT & COFFEE
SCRAMBLED EGGS
QUICHE LORRAINE
BACON & EGGS
LUNCH
FRUIT & CHEESE
C.O.R.N.
MEAT ROLL-UPS
SALAD
MEAT & CHEESE
C.O.R.N.
??
DINNER
TOMATO BOURBON SOUP
BACON WRAPPED CHICKEN SKEWERS
7 LAYER SALAD
CHICKEN PARMESAN CASSEROLE
BAKED ORANGE CHICKEN
PORK MARSALA
CHICKEN POT PIES
DESSERT
 GOOEY CARAMEL GINGERSNAPS

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

 

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

I was very excited when the doctor and scheduler told me surgery would be in 2-3 weeks, probably November 17th.  So, I was VERY disappointed when the scheduler called back last Tuesday and said that because of the length of the surgery scheduling was proving difficult with the hospital and doctor’s schedules and that surgery was now December 6th. So on the one hand I won’t miss Thanksgiving, but now I will miss Christmas dinner.

The worst part is that I have to avoid crowds and children especially between now and surgery and then again after for a couple months because of my compromised immunity and too high a risk for infection.  I’m sick now and going in to see the doctor later today as it is and can’t even tell you where I picked it up.  It really sucks when you have a compromised immunity and have to fight so hard just to make it day to day without getting sick. My neighbor, a nurse, has the theory that my body just wasn’t built for humidity and that things will get better after we leave here. I pray she’s right.

We have a super old dog and I recently had to start grinding his dry portion of food into smaller pieces so he could eat better.  At first it was weird and made me think of that old Charlton Heston movie, Soylent Green as I ground the chunks into powder, but then a light bulb dawned over me and I realized my NINJA is about to be my best friend as I recover.  After I am allowed to eat semi soft foods I will still be able to cook for hubby and get my flavor too by running my meals through the NINJA!

FAVORITE PHOTO FROM THE CAMERA

I took several photos while we were gone, but many didn’t turn out as well as I’d liked. This first one was the sky when we got home.

These Oklahoma cotton fields called to me A LOT. I didn’t even realize cotton grew in Oklahoma.

I just LOVE old architecture and this old building on the town square was really neat.  I just wish the sun had been shining.

I did get one for Sandra though 😀

INSPIRATION

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

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