HAWAIIAN MILANESA

HAWAIIAN MILANESA
Beef top round, cut into 4 thin milanesa steaks
1 small can crushed pineapple, drained and juice reserved
1 large carrot, peeled and sliced on the diagonal
1 stalk celery, sliced on the diagonal
3 green carrots, sliced on the diagonal
1 shallot halved and sliced thin
1/4 cup chicken broth
1 tablespoon cornstarch
2 tablespoons Bragg’s liquid aminos
1 cup pretzels
1 cup animal cookies
2 eggs, room temperature
3 tablespoons butter
FRESH ground sea salt and black pepper, to taste
PREPARED rice

  • Grind pretzels and animal cookies into a fine dust. Pour into a shallow dish.
  • Whisk together the eggs until well blended.
  • Immerse steaks into eggs.
  • Dredge steaks into pretzel dust.
  • Melt butter in large skillet over medium-high heat.
  • Add steaks and sear 2 minutes per side.  Remove steaks and keep warm.
  • Add carrots and celery to skillet, sauteing until beginning to soften.
  • Add shallots and garlic, sauteing a few minutes more.
  • Add chicken broth and cook a few minutes until reduced.
  • Whisk together the liquid aminos, pineapple juice and cornstarch into a slurry.
  • Stir pineapple and slurry into the vegetables cooking to desired consistency.
  • Serve over steak and rice.

ITALIAN Chicken and Noodles

ITALIAN Chicken and Noodles

1 1/2 pounds chicken breasts or tenders
1 medium Vidalia onion, finely chopped
2 medium tomatoes, finely chopped *see notes
1 1/2 cups of finely chopped carrots
3/4 cup chopped celery
1 bay leaf
1 teaspoon Sweet paprika
3 cloves garlic, minced
1 tablespoon butter
1 tablespoon avocado oil
FRESH ground sea salt and black pepper
1/3-1/2 cup chicken broth
Prepared noodles
Prepared mashed potatoes (noodles AND mashed potatoes were grams AND great grams way favorite way of serving this)

  • In a large sauce skillet, melt butter and avocado oil.
  • Add generously seasoned chicken pieces. Pan sauce 2-3 minutes per side until JUST cooked through. Remove to cutting board for shredding.
  • Add carrots, cooking until they begin to soften.
  • Add celery and onions.
  • Add tomatoes, bay leaf, paprika and minced garlic.
  • Add in chicken broth, stirring to blend.
  • Reduce to a simmer for 15-20 minutes, stirring occasionally, until carrots are cooked through and tender. If gravy is too thin, see notes.
  • Remove bay leaf, add in chicken pieces and heat through.
  • Fold in noodles.
  • Serve over mashed potatoes immediately.

NOTES:

  • A can of petite diced tomatoes can easily be substituted.
  • If it is too thin, then make a slurry from a tablespoon or 2 of the gravy and a tablespoon or 2 of cornstarch. Add into the pan, stirring constantly, but gently to blend until you reach the desired consistency.
  • Great grams always started with a whole chicken and would boil it down to pieces and use the cooking water as the broth which adds white a bit of flavor.

CARAMEL APPLE PIE MONKEY BREAD BOMBS

Caramel Apple Pie Bombs are a version of Monkey Bread that SCREAMS YUMMY!  The beauty of this recipe is the ease of changing up flavors by changing the seasonings (Pumpkin Pie seasoning and pears or cherries and a little vanilla or black peppercorns and a cream cheese glaze) as well as baking it as either a pull apart bread or individual rolls just as easily.  As you pull one open and a river of sweet caramel runs out over the apple pieces you know you’ve found heaven.  😀

CARAMELS APPLE PIE MONKEY BREAD BOMBS adapted from the Slow Roasted Italian
BOMBS
4 tablespoons melted unsalted butter, divided
2 medium Granny Smith apples, peeled cored and diced
1/3 cup brown sugar, packed
1 tablespoon QUALITY ground cinnamon
1 teaspoon ground nutmeg
18 caramels, unwrapped and divided
12 frozen Rhodes dinner roll dough balls, defrosted

  • Preheat the oven to 350°.
  • Melt 2 tablespoons of the butter in a 9×9 baking dish.  Set aside.
  • Combine the apples, 2 tablespoons of the brown sugar and 1 tablespoon of the cinnamon in a ziploc bag.  Toss to coat.  Set aside.
  • Unwrap the caramels and cut into quarters. Set aside.
  • Melt remaining butter in a small bowl.
  • Mix together the remaining brown sugar, nutmeg, and cinamon in another small bowl
  • Lightly flour your counter top.
  • Using a rolling pin flatten each dough ball into a circle about 3 inches across.
  • Add 1 tablespoon of the apple mixture and 6 of the cut caramel pieces.
  • Carefully pull each side over the center to create to seal and then roll the dough into a ball. Be careful not to make it too thin.  You do NOT want to be able to see through the dough.
  • Roll each ball in the remaining melted butter and then the cinnamon mix before placing seam side down in the baking dish.
  • Sprinkle with any of the remaining cinnamon brown sugar mix.
  • Bake the bombs for 30 to 35 minutes, until the tops are golden brown and they are no longer doughy.

SAUCE
12 caramels, unwrapped
2-3 tablespoons heavy cream

  • Place the caramels and the heavy cream in a microwave safe bowl and microwave until melted, 30 seconds at a time, stirring after each interval.
  • Once you have a smooth mixture, set aside to cool.
  • Remove the apple pie bombs from the oven and drizzle with the caramel sauce.
  • Serve and enjoy!

BACON WRAPPED JALAPENO CHICKEN BITES

Chicken and cream cheese spread stuffed into jalapenos, rolled and wrapped with bacon and then grilled. YUMMY!

BACON WRAPPED JALAPENO CHICKEN BITES adapted from Trisha Yearwood

4 boneless, skinless chicken thighs
1 tablespoon butter
FRESH ground sea salt and black pepper
3-ounce package cream cheese (I use herbed cream cheese spread), softened
8 LARGE jalapeno peppers, halved and seeded
8 slices bacon

  • Generously season chicken thighs with FRESH ground sea salt and black pepper.
  • Saute chicken pieces until browned and cooked through.
  • Move chicken to cutting board and dice small or shred.
  • Stir chicken pieces into softened cream cheese.
  • Wrap each roll with one piece of bacon and secure with a toothpick. (These look a bit odd today because I only had half slices of bacon).
  • Grill until bacon is brown and crispy on both sides.

NOTE: Be sure to wear plastic gloves when handling fresh jalapenos. The oil will attach itself to your hands and is not easily washed away. Even an inadvertent swipe of the hand close to your eyes could be a VERY unforgettable and unwelcome experience.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 15 of 2019

Be sure to join us by linking 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.

GOOD MORNING dear friends.  I hope you had a wonderful week full of springtime, sunshine and were as productive as you hoped to be!  My week was busy and productive despite everything 😀

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING Guess what?  It’s raining!  I know that’s a HUGE surprise to you LOL 😀 This has been such a wet and sloggy winter and appears to be turning into an even wetter and sloggier spring!  It was supposed to pour all weekend, but Saturday was just cold and windy with the wet stuff starting later in the evening.  Yesterday was just SUPER wet with almost 2 inches of rain.  I did venture out to the grocery store and that was enough for me!  I’m not going anywhere today, not even outside probably so I have on yoga pants, a favorite coffee t-shirt and fuzzy socks.

This week comes with an upgraded warning… “As a result, heavy rain will continue to surge into the area prompting rivers to rise. PRECAUTIONARY/PREPAREDNESS ACTIONS… Landslides and debris flows are possible during this event. Areas below steep slopes and in canyons are at risk from landslides. Do not drive through flooded areas or roads. The water may be too deep or there may be unseen damage to the roadway. A Flood Watch means that flooding is possible but not imminent in the watch area. Prepare to take immediate action if flooding is observed or a warning is issued. “… ” * Through this evening * Storm total rainfall amounts are expected to be 4 to 8 inches. Amounts could exceed 10 inches in localized areas of the Curry coastal ranges. Lesser amounts of 2 to 4 inches are expected over inland Douglas County and 1 to 3 inches around Grants Pass. * Extensive runoff is likely due to saturated soils from preceding rainfall. Rapid rises are expected on all major rivers, with flooding possible along smaller creeks and streams. Areal flooding is possible in urban areas and pastures. There is also a threat of landslides, rock falls, and debris flows which could cause roads to be impassable. ”

ON THE BREAKFAST PLATE Green tea, cheerios and a banana

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

  • LAUNDRY… just a couple loads
  • LIVING AREAS… deep clean done
  • KITCHEN… deep clean done
  • YARD… fence repairs continue as weather permits
  • BLOG… party link up updating continues
  • CRAFTS/PROJECTS… nothing at the moment
  • APPOINTMENTS… a couple
  • TO DO… paperwork…

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY We have an upcoming family reunion for hubby’s LARGE Italian family.  We haven’t been in several years while we were working on the House from Hell  in Texas coupled with my surgeries and health issues so we  are really looking forward to going this year.  It has been moved to a more central location for everyone (YAY the beach location we scouted out last year won out). 

Hubby’s recently widowed sister didn’t want to drive herself so asked us to go with her which of course we are thrilled to do and be able to spend even more time with her.  She’s rented a 5th wheel at the RV campground and the 3 of us will be staying together. I LOVE being able to help my favorite SIL (shhhh don’t tell the other SIL’s she’s my favorite) 😀

The 3 of us are also going to spend some time visiting their elderly father who is sharp as a tack, but his body is just giving up on him so he doesn’t get along very well.  We’ll go to him since he won’t be able to go to the reunion.

SOMETHING INTERESTING I READ This BLOG POST AND this follow up BLOG POST over at Debbie Dabble Blog about the disenchantment of blogging is a MUST read if you’re into blogging for yourself and the friends you make along the way and NOT the ads and popularity ratings.  Especially if you just need a reinforcement of why you blog for personal enjoyment.  I really agreed with most ALL of her points.  Reading this also had me readjusting the parties and link ups I participate in (again). 😀

I’M READING Letters across An Open Sea which is the prelude to Ava Miles’ third series, The Merriams – Wild Irish Rose #1. 

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH There really isn’t much on the DVR – we’re getting ready to switch companies around here so we’ve stayed on top of any back-up so as NOT to be disappointed with losing too much on the DVR.

FAVORITE PHOTO FROM THE CAMERA I’m actually getting the Christmas Cacti to bloom yet again this year! I re-potted my mom’s for her and mine had gotten so big I had to split it in two and re-pot it also.

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – BACON WRAPPED CHICKEN JALAPENO BITES
TUESDAY – PORK CARNITAS TACOS
WEDNESDAY – ITALIAN CHICKEN & NOODLES
THURSDAY – PINEAPPLE CASHEW CHICKEN & NOODLES
FRIDAY – HONEY GARLIC CHICKEN
SATURDAY – C.O.R.N.
SUNDAY – C.O.R.N.

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

 

CHOCOLATE PEANUT BUTTER OAT BARS

This is one of those recipes that I LOVE(d)! BUT had to rework to lower the sugar so I could have just 1 bite! I now cut them into really small squares so they are easier for me to eat without a reaction and they actually last longer too 😀

Here’s the original recipe that I believe came off the box of graham crackers many moons ago.  I will follow it with the “NEW” recipe with a much reduced sugar.

MAGIC CHOCOLATE PEANUT BUTTER BARS
2 1/2 cups crushed Honey Maid graham cracker crumbs
1 cup melted Land O’ Lakes unsalted butter
1 cup Jif creamy peanut butter
2 1/2 cups powdered sugar
1 cup milk chocolate chips with 1 teaspoon butter

  • In a LARGE mixing bowl, stir together the butter, peanut butter and powdered sugar.
  • Fold in graham cracker  crumbs.
  • Press into a greased 9 x 13 inch pan.
  • Place the chocolate chips and butter in a measuring cup and microwave, stirring every 30 seconds, until chocolate is melted and smooth.
  • Spread the chocolate over the peanut butter layer.
  • Place in the refrigerator until set.
  • Cut into bars and serve.

AND the new recipe:

CHOCOLATE PEANUT BUTTER OAT BARS
1 cup butter
1/3 cup packed brown sugar
Pinch of salt
1 teaspoon vanilla
3 1/2 cup quick cooking oats
1 1/4 cup semi-sweet chocolate chips (milk chocolate chips work well too)
3/4 cup peanut butter

  • Lightly grease a 9-inch square pan, or line with parchment paper.
  • In a large saucepan over medium heat, melt butter.
  • Stir in brown sugar, vanilla and salt.
  • Mix in the oats. Cook and stir over low heat for 2-3 minutes, until ingredients are well combined.
  • Press half of the oat mixture into the prepared pan. Reserve the rest for topping.
  • Melt chocolate chips and peanut butter in a small saucepan over low heat, stirring frequently until smooth.
  • Pour the chocolate mixture over the oat layer in the pan and spread evenly.
  • Sprinkle the remaining oat mixture over the chocolate layer and press in gently.
  • Cover and refrigerate for 2 hours or until firm enough to cut.
  • Cut into bars and serve at room temperature.

NOTE: If you are in a real hurry fold the chocolate mixture into the oat mixture before pressing into the pan.  Personally this is my favorite way to make this as it distributes the flavors better.

BLUEBERRY LEMON CHEESECAKE CAKE

I was originally saving this recipe for Easter, but then we had a good friend who had a birthday.  Can I just say he is very hard to buy for?  His wife suggested I just bake him something and this recipe immediately came to mind.  I sent the big cake to him to share with Heather and the munchkins, but I did have to make 2 small ones for hubby and I also. SHHH don’t tell 😀

BLUEBERRY LEMON CHEESECAKE CAKE adapted from Cafe Delites

  • Preheat oven to 350°F.
  • Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.

BLUEBERRY CAKE
1/4 cup fresh squeezed lemon juice (juice from 1 LARGE lemon)
1/2 cup WHOLE milk
1/2 cup butter, room temperature
3/4 cup sugar
2 LARGE eggs
1 tablespoon lemon zest (zest of 1 LARGE lemon)
1 1/2 cup all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
5 ounces FRESH** blueberries (I like SMALL wild blueberries)

  • Whisk lemon juice with the milk and set aside to sour creating your “buttermilk”.
  • In a large bowl, beat together the butter and sugar until light and creamy.
  • Beat in the eggs and zest until light and creamy.
  • Beat in the lemon juice and milk mixture.
  • Add the flour, baking powder and salt, mixing them first on top of the wet ingredients, before folding them in to combine the batter.
  • GENTLY Fold in 3/4’s of the blueberries.

CHEESECAKE
1 cup light cream cheese, at room temperature
1/3 cup plain 2% Greek yogurt
1/3 cup powdered sugar
1 heaping tablespoon all-purpose flour
1 LARGE egg
2 tablespoons fresh squeezed lemon juice

  • Beat the cheesecake ingredients together until smooth and lump free, about one minute on low speed.

ASSEMBLY

  • Preheat oven to 350°.
  • Evenly pour half of the cake batter into the prepared pan.
  • Pour 1/3 of the cream cheese mixture over blueberry cake layer (DO NOT SWIRL).
  • Pour the remaining cake batter over the cream cheese; then pour the remaining cream cheese mixture over the top to evenly cover the cake.
  • Sprinkle remaining blueberries over the top.
  • Bake in preheated oven 65 – 70 minutes, until the center is just set (it will have a very slight wobble to it). If you find it is browning after 30 minutes, tent with foil being careful the foil does not stick to the cheesecake.
  • Remove from the oven and allow to cool for an hour or so.
  • Once cake has chilled, remove from pan onto a serving dish.
  • Pour the glaze evenly over the top and allow to drizzle down the sides of the cake.
  • Cover and refrigerate for AT LEAST 6 hours or over night BEFORE serving.

CREAM CHEESE GLAZE
1/2 cup cream cheese, at room temperature
1 cup natural powdered sugar
3-4 tablespoons fresh squeezed lemon juice
2 tablespoons water as necessary for a thinner consistency

  • Beat all glaze ingredients together until smooth.

FINAL ASSEMBLY

  • Prepare glaze.
  • Once cake has chilled, remove from pan onto a serving dish.
  • Pour the glaze evenly over the top and allow to drizzle down the sides of the cake.
  • Add a few fresh blueberries for garnish.
  • Cover and refrigerate for AT LEAST 6 hours or over night BEFORE serving.

NOTES: Frozen blueberries can be used, but MUST be completely thawed and drained WELL.

 

CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP

CAJUN HONEY BUTTER OR LEMON PEPPER SALMON & SHRIMP
Sweet and savory pan-seared salmon topped with sautéed shrimp in cajun butter sauce. Salmon New Orleans is an unforgettable meal.

4-6 ounce salmon fillets
FRESH ground salt and pepper, to taste
1/2 pound large shrimp, peeled, de-veined
8 tablespoons butter, divided
2 tablespoons honey

LEMON PEPPER & SEA SALT seasoning
FRESH ground sea salt
LEMON pepper
Sweet Hungarian Paprika

OR

CAJUN seasoning
½ teaspoon salt
1 teaspoon garlic powder
1 teaspoon paprika
¼ teaspoon pepper
½ teaspoon onion salt
½ teaspoon cayenne pepper
heaping ½ teaspoon dried oregano
¼ teaspoon crushed red pepper flakes

  • In a small bowl whisk together all Cajun OR Lemon Pepper seasoning ingredients and set aside.
  • Season the salmon with fresh ground salt and pepper to taste.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat.
  • Add honey and whisk to combine (mixture should be bubbly).
  • Add salmon fillets to pan and cook for 5-6 minutes, then flip and cook another 5-6 minutes until salmon is cooked through, flaky, and browned.
  • Transfer salmon pieces to a platter and cover to keep warm.
  • Add remaining butter to the pan over medium-high heat. Once butter is melted, stir in cajun seasoning.
  • Add shrimp to pan and saute’ until opaque, about 3-4 minutes.
  • Serve salmon topped with shrimp pieces.
  • Drizzle any extra pan sauce over the top and garnish with chopped parsley if desired.
  • Serve immediately.

EVERY SUNDAY PANCAKES

There is just nothing better than homemade, fluffy pancakes doused in butter and PURE maple syrup for a Sunday morning.

EVERY SUNDAY PANCAKES yields +/- 12 pancakes depending on size
1 ½ cups cake flour
2 tablespoons sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup + 2 tablespoons buttermilk
2 LARGE eggs
¼ cup butter, melted
2 teaspoons PURE vanilla

  • Whisk together the flour, sugar, baking powder, baking soda and salt in a LARGE mixing bowl.
  • In another bowl whisk buttermilk and eggs together.
  • Add vanilla and butter, whisking until blended.
  • Whisk milk mixture into the dry ingredients JUST until moistened.
  • Allow batter to stand 10 minutes!!!  This step is a MUST for fluffy pancakes!
  • Melt butter on medium hot grill.

  • Lightly grease griddle.
  • Ladle ¼ cup of batter onto hot griddle, cooking until bubbles begin to pop. DO NOT flip pancakes before seeing air bubbles.
  • Flip and cook until golden brown.
  • Serve immediately.

CREAM OF CARROT FENNEL SOUP

CREAM OF CARROT FENNEL SOUP
1 pound of FRESH carrots, chopped
3/4 cup chopped fennel bulb
1 cup chicken broth
1 cup water
1 teaspoon FRESH ground Pink Himalayan salt
1 teaspoon FRESH ground tri-color peppercorns
1/2 teaspoon ground thyme
3 tablespoons butter
1 large shallot, finely chopped
2-3 cloves garlic, minced
3 tablespoons Wondra
1 1/2 cups whole milk
2 tablespoons Cream of Sherry
1/2 cup heavy cream
Fennel fronds for garnish

  • Bring water and chicken broth to a boil in a steamer.
  • Add carrots and fennel to steamer basket.  Steam7-8 minutes or until tender.
  • Remove carrots and fennel to cool slightly.  Save broth, adding enough water to measure 2 cups. Set aside.
  • Add the carrots and fennel to food processor with 1 cup of the steaming broth. Blend until smooth.
  • Melt butter in large sauce pan.
  • Add shallot, sauteing until soft.
  • Add the garlic, sauteing until fragrant.
  • Sprinkle in flour, stirring to blend until golden.
  • Slowly whisk in the whole milk, heavy cream, cream of sherry and remaining 1 cup of broth.
  • Stir in thyme and simmer 10-15 minutes, stirring occasionally, until mixture thickens.
  • Stir in carrot puree.
  • Season to taste.
  • Top with chopped fennel fronds.

overnight CINNAMON ROLL FRENCH TOAST CASSEROLE

CINNAMON ROLL FRENCH TOAST CASSEROLE
TOAST
12 slices thick BRIOCHE bread
2 cups whole milk
6 LARGE eggs
1/2 cup golden raisins
1 1/2 teaspoons PURE vanilla extract
3 tablespoons sugar
1 tablespoon QUALITY cinnamon

  • Cut bread into 1 inch cubes.
  • Spray a 9×13 baking dish with non stick cooking spray.
  • Place bread cubes in a large mixing bowl.
  • In a small bowl whisk together the sugar, brown sugar, and 1 tablespoon of the cinnamon.
  • Evenly sprinkle the cinnamon mixture over bread cubes and toss.
  • Whisk together the milk, eggs, vanilla and sugar.
  • Pour evenly over bread cubes and toss to coat.
  • Fold in raisins.
  • Arrange an even layer in the baking dish.
  • Cover tightly with saran and chill overnight.

TOPPING
1/4 + 1/4 cup sugar
1/4 cup packed brown sugar
1/2 tablespoon QUALITY cinnamon
6 tablespoons melted butter

  • Preheat oven to 350°.
  • Uncover casserole.
  • Mix together 1/4 cup sugar and cinnamon.
  • Sprinkle over casserole.
  • Drizzle melted butter over casserole.
  • Bake 35-45 minutes until browned and baked though in the center.

ICING
2 ounces cream cheese, softened
3 tablespoons butter, softened
1 teaspoon PURE vanilla extract
4-6 tablespoons whole milk
2+ cups powdered sugar

  • Cream together the cream cheese and butter until light and fluffy.
  • Add vanilla and 4 tablespoons milk, blending until smooth.
  • Gradually add powdered sugar until well incorporated.
  • Add more milk 1 tablespoon at a time until you reach a pourable desired consistency.
  • Pour over slightly cooled french toast casserole and serve.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 14 of 2019

Be sure to join us and 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.

GOOD MORNING!  I hope everyone had as nice a weekend as we did.  The weather was gorgeous and I was able to get a few projects accomplished and a little weeding done as well as the regular chores.  

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – WOW I know it’s a BIG surprise, but it’s raining! LOL 😀  The weekend was GORGEOUS! We even hit 68 most of Saturday.  That’s over though as this morning is gray, cloudy, foggy and rainy too!  I have on Levi’s, a long sleeve Life is Good Tee and flip flops LOL I’m getting my toes done so I’m stuck with those until I get home! 😀

ON THE BREAKFAST PLATE – Having a bit of an issue again so we’re back to baby food. Today is Carrot Apple Pineapple – It’s actually not bad – I love these squeeze packs 😀 Tea is bothering me again so I’m back to hot water instead of tea also.

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

  • LAUNDRY… just 1 load
  • LIVING AREAS… dust, vacuum
  • KITCHEN… deep clean
  • YARD… fence repairs continue, weeding
  • BLOG… recipe updating
  • CRAFTS/PROJECTS… nothing this week
  • APPOINTMENTS… just a couple
  • TO DO… errands and groceries today – making a list for the rest of the week

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

I’M READING I just finished the 2nd book in a series that doesn’t have another ready and I probably won’t return to even when they do and had yet to choose a new one – just too tired at night to actually get any reading done.  Then I found one of my favorite series that is a crossover to a 2nd series that I thought had ended has a “transition” book leading to a 3rd new series.  What I love is that even during the dozen books from the first series there were subtle references to this and direct links to the 2nd series.  Her crossovers and seamless and the characters end up blending together so well you sometimes forget which series they belong to.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH There still isn’t a ton to watch, but I did get a few more old movies watched as well as one I’d never even heard of despite the big names in it.

FAVORITE PHOTO FROM THE CAMERA I just love OLD barns!

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – BROWNED BUTTER HONEY GARLIC CHICKEN
TUESDAY – BACON WRAPPED JALAPENO CHICKEN BITES
WEDNESDAY – CAJUN HONEY BUTTER SALMON
THURSDAY – C.O.R.N.
FRIDAY – PIRI PIRI CHICKEN
SATURDAY – FARMSTYLE MEATLOAF

SUNDAY – C.O.R.N.(Clean OUT refrigerator night)

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK