HAPPY HOMEMAKER & MENU PLAN MONDAY week 44 of 2020

GOOD MORNING It seems like it was a LONG week and that I still didn’t get everything done, but I did make great strides yesterday at getting all my little notes and projects organized.  I was even able to get several quilts cut out on Saturday night while we stayed in and watched The Might Joe Young.  I had never seen either version and Svengoolie was airing the 1949 original 😀

We also saw a couple races and several football games over the weekend while I was organizing.  We had hoped to get a walk around the pond done, but it was a bit chillier with the breeze than I wanted to tackle right now.

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

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING We’ve had pleasant days in the low 70’s last week and virtually no wind until the weekend when the breeze kicked up quite a bit yesterday.  This week is supposed to cool off a bit more with mid 60’s are due this week with a breeze making it quite chilly, but our nights have been freezing (literally) in the mid 20’s to 30’s expected for the rest of the week 😀  The worst part is that the 60;s or 70’s are only for an hour or two a day because it takes so long for the fog to burn off and get up to temperature and then it’s time for it to start cooling back down.

ON THE BREAKFAST PLATE Hot water and baby food squeeze

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • GROCERIES & ERRANDS
  • MISC. APPOINTMENTS (flu shot for hubby, eye dr, vent cleaning, etc…)
  • PAPERWORK & PHONE CALLS
  • WORK ON A FEW QUILT PROJECTS
  • RECIPE RESEARCH & MENU PLANNING
WHAT’S ON THE DVR/TV
  • NETFLIX – We watched season 1 of  Warrior Nun and I’m really enjoying it, can’t wait for season 2.
  • PRIME – We finished Eureka and are looking for a new Prime show to watch.
  • HULU – Finishing Doogie Howser
  • CABLE -NASCAR, This is Us, American Housewife

I’M READING

  • Fatal Fraud by Marie Force from the Fatal Series #16

FAVORITE PHOTO FROM THE CAMERA I hate to admit I didn’t take anything but food pictures this week 🙁 so I’ll leave you with this little thought 😀

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
Y.O.Y.O.
TACO SALAD BOWLS
C.O.R.N.  clean out refrigerator night
BAKED SOUR CREAM CHICKEN, ASIAGO POTATOES & SALAD
PORK GREEN CHILI & GRANDMA WARE’S CORNBREAD
LEMONADE CHICKEN & CANDIED ACORN SQUASH
C.O.R.N.  clean out refrigerator night
DESSERT
POTATO CHIP CHOCOLATE CHIP COOKIES

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • SWEET AND SOUR ROAST
  • SPINACH ARTICHOKE CHICKEN
  • CARAMELIZED CABBAGE

HAM & BROCCOLI NOODLE CASSEROLE

HAM & BROCCOLI NOODLE CASSEROLE
1/2 cup mayonnaise
2 cups FRESH broccoli florets, cut small*
1/2 Vidalia onion, finely chopped
1 + 1/2-3/4 cup SHARP cheddar cheese, divided
1 ham steak (2 cups diced)
1 1/2 cups macaroni noodles, cooked and drained well
1 jar pimientos, drained WELL
1/4 cup milk
2 tablespoons butter
3/4 cup seasoned bread crumbs

  • Preheat oven to 350°.
  • Mix together the mayonnaise, 1 cup of cheese and milk.
  • Fold in the broccoli, onions, pimientos and ham pieces.
  • Spoon into a 9×13 baking dish.
  • Melt butter and add bread crumbs until well blended.
  • Sprinkle with 1/2-3/4 cup of cheese and bread crumbs.
  • Bake for 45 minutes until bubbly and golden on top.

NOTE: *FROZEN broccoli will work, but FRESH is so much more tastier! 😀

CHICKEN CORN CHOWDER – CROCK POT STYLE

CHICKEN CORN CHOWDER – CROCK POT STYLE  serves 8-10

1/4 cup butter
3 pounds golden potatoes, washed and diced
1/2 LARGE Vidalia onion, diced
FRESH ground black pepper, to taste
4 cups chicken broth, preferably FRESH made
20 ounces frozen corn
3 tablespoons cornstarch
4 tablespoons water
3 cups heavy cream
3 cups diced rotisserie chicken pieces
1 bunch green onions, sliced thin
1 1/2 cups shredded sharp cheddar cheese
6 slices bacon, cooked crisp and crumbled for garnish

  • Spray LARGE crock pot with non-stick cooking spray.
  • Cube butter into bottom of crock pot.
  • Add potatoes and corn, stirring to combine.
  • Pour in chicken broth, cover ad cook on high 4 hours.
  • Whisk together cornstarch and water to form a slurry. Stir slurry into soup.
  • Gently stir in cream, recover and cook another 20-30 minutes until soup has thickened.
  • Fold in chicken pieces cooking another 10-15 minutes until warmed through.
  • Serve warm with Parmesan Cheddar biscuits.
  • Garnish with green onions, bacon pieces and shredded cheese.

water

PINEAPPLE RAISIN STREUSEL PUMPKIN PIE

The streusel topping is what turns this ordinary pumpkin pie into something spectacularly perfect for your fall holiday celebrations!

PINEAPPLE RAISIN STREUSEL PUMPKIN PIE
PIE
1 batch your favorite pie crust dough or 1 sheet Pillsbury pie crust
3 LARGE eggs
15 ounce can solid pack pumpkin
1 1/2 cups heavy whipping cream
1/2 cup sugar
1/4 cup PACKED brown sugar
1/2 teaspoon salt
1 tablespoon QUALITY cinnamon
1 teaspoon Pumpkin Pie Spice blend

  • Preheat oven to 350°.
  • On a lightly floured surface prepare pie crust and transfer to a 9 inch deep dish pie plate. Trim and flute edges.
  • In a large bowl, whisk together the pumpkin, eggs, heavy cream, sugars and spices.
  • Pour into crust.
  • Bake 45 minutes.

STREUSEL
1 cup AP flour
1/2 cup PACKED brown sugar
1/2 cup chopped walnuts
1/2 cup COLD butter, cubed
1/3 cup FINELY chopped crystallized pineapple
1/3 cup golden raisins

  • In a small bowl combine the flour, brown sugar and walnuts.
  • Cut in butter pieces until crumbly.
  • Add in pineapple pieces and raisins mixing until well coated and distributed.
  • Remove pie from oven and GENTLY sprinkle streusel over the pumpkin filling.
  • Lay a piece of foil over top gently to prevent burning.
  • Bake 15 minutes more, remove foil and bake another 10 minutues or until a knife comes out clean when inserted into pie center.
  • Cool on wire rack.
  • Refrigerate leftovers.

PARMESAN CHEDDAR BISCUITS ~ RED LOBSTER COPY CAT

PARMESAN CHEDDAR BISCUITS ~ RED LOBSTER COPY CAT
2 cups biscuit baking mix
1 1/4 cups finely shredded Parmesan cheese
1/4 cup finely shredded Cheddar cheese
2/3 cup milk
1 clove finely minced garlic
1/2 teaspoon garlic powder
2 tablespoons margarine, melted
2 teaspoons dried parsley
1 teaspoon garlic salt
2 tablespoons butter

  • Preheat oven to 400°.
  • Lightly grease a cookie sheet or baking pan.
  • In a large bowl, combine baking mix, 1 1/4 cups of the cheese, minced garlic and garlic powder.
  • Stir in milk.
  • Drop batter by heaping tablespoonfuls onto prepared cookie sheet or form into baking dish.
  • Bake in preheated oven for 10 minutes.
  • Brush biscuits with melted butter, and sprinkle with parsley, garlic salt and cheddar cheese.
  • Bake for 5 more minutes, or until lightly browned on the bottom.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 43 of 2020

GOOD MORNING my dear friends.  I’m finally getting back into routine! Or so I thought I was until the handle broke on the bathroom faucet as I was brushing my teeth yesterday.  I hadn’t planned on going to town until later in the week! So, I turned the bathroom water off under the sink and did some quick recalculations on my errands and recipe needs for the grocery list so I could get them ALL done on the same day and be able to stay home the rest of the week 😀 Fortunately, my hair appointment is local so that’s like staying home.

Despite my normal relaxed Sunday routine being interrupted, it worked and I was able to get EVERYTHING done in an even quicker amount of time than I would have during the week and even ended up with a couple bonus items (new UGG’s and weatherproof boots) because I was in the right place at the right time!

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

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING It’s foggy, cool and crisp in the mornings and evenings!  YAY!  Fall is truly here.  It takes all day, but we have been getting up to high 60’s by the afternoons.

I’m wanting to come up with a couple fall projects and saw these adorable and easy tin can pumpkins over at Drug Store Divas.

And I also want to try this Pumpkin Surprise Marble Cake over at Cindy’s OnLine Recipe Box.

ON THE BREAKFAST PLATE Hot water & peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • HAIR APPOINTMENT WEDNESDAY! FINALLY! IT’S BEEN 6 MONTHS!
  • PAPERWORK & PHONE CALLS
  • RECIPE RESEARCH & MENU PLANNING
WHAT’S ON THE DVR/TV
  • NETFLIX – Started the series, The Haunting of Bly Manor
  • PRIME – still finishing Eureka
  • HULU – A few Doogie Howsers
  • CRACKLE – nothing this week
  • IMDb – nothing this week
  • CABLE – Halloween Wars, Halloween Baking Championship, The Walking Dead, Fear the Walking Dead

I’M READING

  • Christmas Kisses  – Soul Sisters at Cedar Mountain Lodge book #2

and up next is:

  • South of Buttonwood Tree by Heather Webber

FAVORITE PHOTO FROM THE CAMERA I’m still cleaning up photo files, but I did capture this beautiful sunset over the pond on Saturday night.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHICKEN CORN CHOWDER & BUTTERMILK BISCUITS
S.O.S.
C.O.R.N.  clean out refrigerator night
HAM & BROCCOLI NOODLE CASSEROLE & SALAD
SPINACH ARTICHOKE CHICKEN & SALAD
SWEET & SOUR ROAST, CANDIED ACORN SQUASH and ASIAGO POTATOES
C.O.R.N. clean out refrigerator night
DESSERT
GINGER STREUSEL PUMPKIN PIE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • SLOW COOKER CHICKEN CORN CHOWDER
  • HAM & BROCCOLI NOODLE CASSEROLE
  • SPINACH ARTICHOKE CHICKEN

HAMBURGER STEAKS with ONION GRAVY and PARMESAN POTATOES updated – REMAKING A CLASSIC

HAMBURGER STEAKS with ONION GRAVY and PARMESAN POTATOES
3/4 pound ground chuck
1/2 pound hamburger
1/2 pound ground pork
1 sleeve Keebler club crackers, crushed
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon Worcestershire sauce
2 cloves minced garlic
1/2 cup finely chopped onion
2 Jumbo eggs
1 tablespoon liquid Smoke – MYSTERY ingredient

PARMESAN MASHED POTATOES
6 medium red potatoes, washed and cut into pieces (see note)
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk

ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste

  • Combine all the hamburger steak ingredients until well mixed. Form six steaks.
  • Bake 30-45 minutes at 350°.
  • In a large skillet melt the butter for the gravy.
  • Saute the onions until browned.
  • Add the bouillon base, cream sherry and hot water. Bring to a boil.
  • Reduce heat, add flour and continue cooking to desired consistency.
  • Bring potatoes to a boil until tender. Drain WELL.
  • Combine potato ingredients and beat until smooth.
  • Enjoy

NOTE: If making this dish for company I like to use russets and bake them first.  Scoop out insides to prepare potatoes and pipe back into the shells to heat before serving. 😀

CABBAGE ROLL SOUP aka WAGON WHEEL SOUP aka WINTER SOUP updated

Years ago my niece “renamed” or “nicknamed my winter soup to Wagon Wheel because I used a round pasta that resembled wagon wheels.  Whatever you call this soup, it’s a hearty rib-sticking soup that makes you want to sop up the very last drop with a warm bread.

CABBAGE ROLL SOUP aka WAGON WHEEL SOUP/STEW
1 1/2 pounds coarse ground hamburger, ground pork or combination of both
1 cup cooked rice or uncooked pasta of your choice
4 cloves garlic, minced
1 large Vidalia onion, FINELY chopped
2 cups V-8 juice
8 ounces tomato sauce
2 cans original Rotel tomatoes with juice
+/- 8 ounces beef broth
2 tablespoons Worcestershire sauce
FRESH ground salt and pepper, to taste
1 small head cabbage, chopped

  • In a large dutch oven, brown hamburger.
  • Drain hamburger in colander over a paper plate and paper toweling to catch grease.
  • Add onion and garlic to dutch oven, sautéing until soft and fragrant.
  • Add V-8, tomato sauce, diced tomatoes and broth, stirring to blend.
  • Salt and pepper to taste.
  • Simmer over low heat 1-2 hours.
  • Add cabbage and simmer 1 hour more.
  • Add  pasta and simmer 20 minutes more until pasta is tender or add cooked rice and simmer 5 minutes until rice is heated through.

NOTE: If you like it thinner like soup, add more broth.

ORIGINAL POSTINGS: CML 1-20-2015, 1-28-2018 SKT 1-20-2015 3SOC much earlier, but no longer accesible

HAPPY HOMEMAKER & MENU PLAN MONDAY WEEK 47 OF 2020

GOOD MORNING

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

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING

ON THE BREAKFAST PLATE

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • GROCERIES & ERRANDS
  • PAPERWORK & PHONE CALLS
  • RECIPE RESEARCH & MENU PLANNING
WHAT’S ON THE DVR/TV
  • NETFLIX –
  • PRIME –
  • HULU –
  • CRACKLE –
  • IMDb –
  • CABLE –

I’M READING

FAVORITE PHOTO FROM THE CAMERA

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

 

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
U
B
C
H
P
H
C
DESSERT
C

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

BUFFALO CHICKEN MONKEY BREAD – UPDATED

I LOVE this updated version of Buffalo Chicken Monkey Bread.

BUFFALO CHICKEN MONKEY BREAD adapted from Pillsbury
2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits
2 cups shredded cooked chicken breast
1/2 + 1/4 cup Frank’s Original Hot sauce
1/4 cup Gorgonzola cheese crumbles, crumbled very small 
2 tablespoons ranch dressing
3 tablespoons cup butter, melted
Savory Spice Tableside Garlic Sprinkle or McCormick Perfect Pinch Garlic & Herb Sprinkle
Additional ranch dressing for dipping

  • Heat oven to 375°.
  • LIGHTLY spray 12-cup bundt cake pan with cooking spray.
  • In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
  • Cut 5 biscuits into thirds to make a total of 15 pieces.
  • With your hands press and str3etch each piece slightly to make dough round.
  • Place 1 teaspoon of cheese in the center of each round.
  • Enclose cheese by bringing sides of dough up and over, pinching the dough to seal and enclose the cheese.
  • With remaining 11 biscuits, press and stretch each into larger rounds.
  • Place 1 heaping tablespoon of chicken mixture in the center of each round.
  • Enclose chicken by bringing sides of dough up and over, pinching the dough to seal and enclose the chicken.
  • Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce.
  • Dip each ball of dough into melted butter; layer loosely in pan, alternating to vary sizes. 
  • Roll each ball in  Savory Spice Shop Tableside Garlic Sprinkle or McCormick Perfect Pinch Garlic & Herb Sprinkle.
  • Bake 20 minutes or until tops of balls are golden brown. 
  • Cool in pan the slightly, about 5 minutes. 
  • Place serving plate upside down over pan; carefully invert to plate. Remove pan. 
  • Serve bread with additional ranch dressing for dipping.

NOTES: You can simplify the process by cutting each piece of dough in half and adding cheese and chicken to each dough piece.

HAPPY HOMEMAKER week 42 of 2020

GOOD MORNING This will be another short and sweet post.  We’re headed home in the next couple days and bot am I ready this time!!!  I want to get back into a routine and do some cooking and start to enjoy fall!

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

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING The weather has finally cooled off and there is even a little rain predicted, but as usual I have on Levis and a comfy casual t-shirt with POPs 😀

ON THE BREAKFAST PLATE Hot water, peach yogurt and FRESH fruit

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • GROCERIES & ERRANDS
  • PAPERWORK & PHONE CALLS
  • RECIPE RESEARCH & MENU PLANNING
WHAT’S ON THE DVR/TV
I Can’t wait to catch up!
  • NETFLIX – ??
  • PRIME – ??
  • HULU – ??
  • CRACKLE – ??
  • IMDb – ??
  • CABLE -??

I’M READING

  • The Color of Heaven (Book #1) by Julianne Maclean and I am really enjoying her style of writing.  She has a unique ability to drift in and out of tense while painting a very descriptive picture! She has 13 books in this series and they are all stand alone reads.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP forgive the poor grammar from this picture I found, but it does work 😀

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
??
??
??
??
??
??
??
DESSERT
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

CHERRY PINEAPPLE BUNDT CAKE

CHERRY PINEAPPLE BUNDT CAKE adapted from Sweet Peas Kitchen

This Cherry Almond Bundt Cake is a refreshing dessert cake full of flavor that lends its beauty to any backyard BBQ or church social, but is also great for holiday buffet tables with the perfect slices of bundt style cake.

CAKE
1 ½ cups unsalted butter, room temperature
3 cups sugar
5 LARGE eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups whole milk, room temperature
2 teaspoons QUALITY PURE pineapple extract
1 cup COMSTOCK cherries (save the rest of the can for garnish at the end)

  • Preheat the oven to 325°.
  • Generously grease and flour bundt pan proper.
  • Sift together the flour, baking powder and salt in a mixing bowl. Set aside.
  • Pour the cherries into a strainer to drain the glaze from the cherries into a large bowl. Keep the glaze. The glaze will be thick and take some time to drain. Shake the colander periodically or move the cherries around with a large spoon to separate them from the glaze.

  • In a large bowl or stand mixer cream the butter until smooth.
  • Add the sugar and continue beating it until it’s light and fluffy.
  • Add the almond extract, mixing until incorporated.
  • Add the eggs ONE AT A TIME making sure each one is mixed before adding the next egg.
  • Gradually alternate dry ingredients and milk, beating until incorporated after each addition.
  • Pour 1/2 of your batter into the prepared bundt pan.
  • Add 3/4 cup of the cherries to the batter and swirl them into the batter.
  • Spread a VERY THIN layer of the glaze on top.
  • Add the remaining batter followed by the remaining cherries and another VERY THIN layer of glaze.
  • Cover the bundt pan with aluminum foil.
  • Bake for 65-70 minutes. The sides of the cake should be slightly pulling away from the pan and a cake tester should come out clean.
  • Remove from oven and cool at least 10-15 minutes on a wire rack. The pan should be lukewarm, but cool to the touch.
  • Invert bundt pan and tap on several sides with a table knife to release the cake onto the wire rack. Let cool completely before glazing.

GLAZE
4 ounces cream cheese, softened
2 cups powdered sugar
6 teaspoons heavy whipping cream or milk
¼ teaspoon QUALITY almond extract
1/4 teaspoon salt

  • Place the cream cheese in the microwave for 20-30 seconds, to soften.
  • In a medium-sized bowl, add the cream cheese, and powdered sugar, stir to combine.
  • Add the heavy cream, almond extract and salt and continue to stir until it thickens.
  • Drizzle the glaze over the cake.
  • Garnish with sliced almonds

GARNISH

  • Use remaining Comstock sherries around the edge of the bundt cake before serving. To make it even more decadent you can add a fudge drizzle over the cherries or the whole cake!

Store in an airtight container for up to a week. This cake freezes exceptionally well IF it is frozen soon after baking. Be sure to wrap it at least twice and place in a large ziplock bag to prevent it from drying out or freezer burn. If you wrap it well, it will taste just like a fresh cake after thawing.

FLAVOR VARIATIONS

  • Pineapple – Make it with crushed canned pineapple instead. It is an entirely different flavor that is scrumptious.
  • COMSTOCK – just about any pie filling flavor lends itself to this cake, but I especially like the Berry medley, peaches or sour cherries.