COOKING THURSDAY – Chasing MY Life WHEREVER it Leads ME

COOKING THURSDAY ~ CREAMY SEAFOOD LASAGNA ~ 2026 BLOG 365.43B

CREAMY SEAFOOD LASAGNA (shrimp & crab)

This milder and delicate version of lasagna lets the seafood shine through with a creamy and buttery white sauce that is very adaptable to any variations that you make to suit your taste buds. It’s the combination of flavors and textures that makes this recipe so incredibly satisfying. Add some spinach, scallops, a touch of white wine, lemon zest or your own favorite changes to brighten up the flavor. Maybe some scallops, cod or even some lobster? I also like this recipe with a tomato sauce base that lets the seafood shine even brighter.

Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 6–8

12 lasagna noodles
1 bay shrimp, peeled and chopped
1 pound crab meat (lump or claw)
3 tablespoons butter
3-4 cloves garlic,minced, to taste
1 small onion, finely chopped
1 ½ cup heavy cream
1 cup WHOLE milk
3-4 tablespoons Wondra flour
1 ½ cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
15 ounces ricotta cheese
1 LARGE egg
1 tablespoon FRESH chopped lemon thyme
½ teaspoon Old Bay seasoning
½-1 teaspoon paprika, to taste
FRESH ground sea salt and black pepper, to taste
2 tablespoons FRESH chopped parsley

Preheat oven to 375°.
Grease a 9×13-inch baking dish.
Cook lasagna noodles in salted boiling water until al dente. Drain and set aside on parchment paper to prevent sticking. Or better yet, use Ina Garten’s method of soak your lasagna noodles in a baking dish of **REALLY hot water for 20-25 minutes while you prepare your filling. This will give them the texture of fresh made pasta – pliable, but NOT sticky making assembling your lasagna a breeze.
In a bowl mix together the shrimp and crab until well combined.

In a skillet, melt butter over medium heat.
Add garlic and onion, cooking until soft and fragrant.
Stir in flour to make a roux, cooking for 1–2 minutes.
Slowly whisk in cream and milk until smooth and thickened, but not too thick.
Stir in half the mozzarella and half the Parmesan.
Season with Old Bay, paprika, salt, and pepper. Remove from heat.
In a small bowl, mix ricotta, egg and 1 1/2 tablespoons of the parsley.

ASSEMBLY

Spread a thin layer of sauce on the bottom of the baking dish.
Add 3 noodles.
Spread with some of the ricotta mixture, a portion of shrimp and crab, a bit more sauce and a sprinkle of mozzarella.
Repeat layers until all ingredients are used, finishing with noodles, sauce, and remaining cheese.
Cover with foil and bake for 25 minutes.
Remove foil and bake another 15 minutes, until golden and bubbly.
Let rest for 10 minutes before slicing.
Garnish with remaining parsley.
Serve with crusty or garlic bread.

NOTES:

Trading out some of the ricotta cheese for goat cheese will cut through the richness and had a bit of a flavorful tang and a more savory flavor..
If using frozen seafood, make sure your shrimp and crab are VERY WELL drained to prevent excess water in the lasagna.
**I like to use homemade chicken stock instead of hot water if I have it on hand.
Al dente noodles will hold up better and absorb just the right amount of sauce. DO NOT OVER COOK YOUR NOODLES.
Give the lasagna 10 minutes to rest after baking! This allows it to set, making cleaner, more beautiful slices.

BLOG 365.40 ~ HAPPY HOMEMAKER MONDAY ~ WEEK 6 OF 2026 ~ RECIPE LINKS & MENU

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

LAST WEEK RECAPPED

Last week at the coast was wonderful weather wise. The area we stayed in is the only area we’d never stayed at before along the Oregon coast. I do now understand why they have deemed it the “Banana Belt” area. BUT, while it was sunny and warm MOST of the time, there was a persistent glarey haze and underlying misty fog that made picture taking REALLY bad at times. It also made sitting on the balcony uncomfortable near sunset 🙁

One of the things we REALLY like to do when we go someplace new n a trip is to go antiquing and we also enjoy trying local mom and pop places for meals. This trip for those activities was a little disappointing in the mom and pop category and downright horrific in the antiquing category. But, it did save us money.:)

Most of the antique stores had either been shuttered, were closed for “inventory”, only open at ridiculous hours or had become tourist traps with cheap souvenir type items. Out of 12 meals I’m only going to tell you about 3 🙂 We had a few more choices on where to eat than we did antiques, but FAT IRISH that came the most recommended by a friend was the biggest disappointment with drab greasy food and a surly wait staff. ZOLAS on the WATER had the best in ALL categories ~ ambiance and atmosphere were both “night out” and “family friendly” all at the same time with a terrific bartender and beautiful bar, great menu selection and delicious food. I would eat there again and again if we lived there. We split the handmade meatballs and homemade marinara sauce with browned butter garlic potato gnocchi, but their wood fire pizza smelled heavenly too! PIRATE CHOP HOUSE was nothing to look at, really just a locals dive, but the food was super yummy. We split the GRILLED ROCKFISH with one of the best baked potatoes I’ve had in a long time.

We spent the Super Bowl at the Eagles with friends, but I thought it was a super strange Super Bowl. The best part was the Clydesdale and Eagle commercial in my opinion. I did win 2 door prizes 🙂 a really nice Pendleton blanket and a pair of noise canceling headphones!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

While last week was warm and sunny, here at home this week is and will be cold and rainy. Bone chilling cold because of the wetness. The forecast also has snow finally predicted for next week with a HUGE dip in temperatures. This week highs in the 40’s and lows in the 30’s so lots and lots of thick socks, UGG’s, hoodies and layers.

ON MY MIND

I’ve been thinking about making one of these soon: I just need to find all the parts. 🙂

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV

LAUNDRY & CLEANING We got home Friday, but I didn’t start the laundry until yesterday which was probably a mistake. I hadn’t done the last week’s before we left and with beach combing we wore more clothes during the trip and I also have tennis shoes to wash so that will be the bulk of my today and Tuesday chores.
GROCERIES & ERRANDS We did go to the farmer’s market Saturday just ahead of the rain, but I have to get some other groceries, a hair cut, pedicure and an oil change tomorrow.
MAKES ME HAPPY listening to the waves… beach combing for fun low tide finds… sleeping in my own bed… the feel of clean sheets… watching the sunset…
RECIPE RESEARCH & MENU PLANNING I did find a couple old cookbooks on our travels and want to add a couple recipes into my March meal plan.

READING TIME

I’m reading A HOE LOT OF TROUBLE A NINA QUINN MYSTERY by Heather Webber. Book club chose their new book, DEAR DEBBIE by Frieda McFadden, but I haven’t gotten around to ordering it yet.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

	2/9 MONDAY	2/10 TUESDAY	2/11 WEDNESDAY	2/12 THURSDAY	2/13 FRIDAY	2/14 SATURDAY	2/15 SUNDAY
DINNER	CORN/YOYO clean out refrigerator night or you’re on your own	ONION SALISBURY STEAKS & DUTCH GREEN BEANS	BUTTERMILK CHICKEN CORN PASTA	BROWN BUTTER LEMON CHICKEN PASTA & BEANS	CORN/YOYO clean out refrigerator night or you’re on your own	??	BANG BANG STEAK BITES & SHEET PAN MAC & CHEESE
DESSERT			SOUR CREAM LEMON LIME POUND CAKE

FAVORITE PHOTOS FROM THE CAMERA

If you follow me in INSTAGRAM or FACEBOOK you’ve seen most of the pictures from our trip, but one of my favorites was this collage of the oddest sculpture I’ve ever seen. It’s made out of recycled metal, primarily a lot of kitchen utensils and car parts.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

PEPPER JELLY DIP
CREAMY SEAFOOD LASAGNA
MODIFIED UKBB (UNITED KINGDOM BAKED BEANS)

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

COOKING THURSDAY ~ CREAMY STEAK & POTATO SOUP ~ 2026 BLOG 365.36C

At a favorite haunt recently I had this amazing bowl of soup that I immediately had to try and duplicate. NAILED IT!!

CREAMY STEAK & POTATO SOUP serves 6-8

Hearty, cheesy and flavorful describe this cold weather favorite comfort food in our family. This tasty soup is loaded with tender beef, tender potatoes and a cheesy broth that warms you to the bone.

1 tablespoon avocado oil
1 pound beef (top sirloin or ribeye, cut into small bite size pieces)
FRESH ground sea salt and black pepper
Montreal Steak seasoning
1 cup FINELY diced onion
2 cloves garlic, FINELY minced
4 cups beef stock
2 pounds potatoes, washed and cut into 1-inch cubes
1/2 cup butter
1/2 cup AP flour
3 cups WHOLE milk
1 cup heavy cream
8 ounces shredded white cheddar cheese
green onions, optional garnish

Add the oil to a large dutch oven over medium heat.
Generously season the steak with the salt, pepper and Montreal steak seasoning.
Add flour to a large ziplock bag.
Add steak pieces to the bag.
Remove steak pieces, shaking off excess into bag. Reserve flour.
Add steak pieces to the hot oil, cooking and stirring occasionally for 5-6 minutes, until cooked through.
Remove the steak with a slotted spoon and set it aside. 
Add the onions and garlic to the pot cooking 2-3 minutes until softened.  Be sure and scrape the bottom of the pan for any bits of seasoned beef stuck to bottom. They’ll only add more flavor.
Add the beef stock and the potatoes.
Increase the heat to high and bring to a SLOW boil for 10-12 minutes or until the potatoes are just fork tender. 
Meanwhile, in a saucepan over medium heat, melt the butter.
Whisk in the flour until combined and cook 1-2 minutes, stirring often.
Whisk in the milk. 
Once the potatoes are fork-tender, add the hot milk mixture and gently stir 3-4 minutes until thickened. 
Add steak back to the pot along with the heavy cream and cook 2-3 minutes JUST until heated through. 
Remove the pot from the heat and gently fold in the white cheddar cheese until melted and well blended. 
Adjust seasoning as necessary.
 Ladle the soup into bowls and garnish with extra cheese and sliced green onions, if desired. 
Serve with crusty bread.

NOTE : I like to use “little Yellows” 1.5 pound bag of potatoes from the Little Potato Company for easier prep.

COOKING THURSDAY ~ SLOW COOKER CANDY, “SHORT CUT” CRANBERRY ALMOND MACAROONS and HAYSTACKS ~ 2026 BLOG 365.36A

This year for my Christmas neighbor plates I made 2 new (to me) recipes that were an instant hit with my family as well as the friends and neighbors I shared them with.

HOLIDAY HAYSTACKS

1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
3 cups potato sticks or chow mein noodles
1/2 cup salted, roasted almonds or peanuts
1/2 cup salted, roasted pistachios
Holiday sprinkles, optional

Simmer 2 inches of water in a saucepan.
Place a heatproof bowl over top (make sure it’s NOT touching the water).
Add the chocolate chips to the bowl and allow to melt. Stir occasionally for 4-5 minutes until smooth.
In a large bowl toss the pistachios, peanuts or almonds and potato sticks or cow mein noodles together. Set aside.
When the chocolate is completely melted and smooth, pour it over the nut mixture and gently toss until well coated.
Drop by tablespoon size mounds onto parchment or waxed paper lined baking sheets.
Decorate immediately with sprinkles if using.
Allow to set 1 hour until completely cooled and hardened.

SLOW COOKER CANDY

2 tablespoons unsalted butter, diced
16 ounces almond bark, chopped into small pieces about the size of chocolate chips
12 ounces semi-sweet chocolate chips
10 ounces dark chocolate chips
10 ounces peanut butter chips
3 cups salted roasted peanuts
1 1/2 cups potato sticks or lightly crushed ridged potato chips
1 1/2 cups crushed pretzel sticks
1 cup red & green M&M’s
Holiday sprinkles, optional

Line 2 large baking sheets with parchment or wax paper. Set aside.
Place the butter in the bottom of a small slow cooker.
Add the almond bark and all the chips.
Cover and cook on high for 30 minutes.
Remove lid and stir to combine well.
Reduce heat to low and cook another 10-20 minutes, stirring every 5 minutes or so until chips are COMPLETELY melted.
Reduce heat to warm and GENTLY fold in the peanuts, pretzels, potato chips and half the M&M’s.
Drop mounded 1-2 tablespoon scoops of mixture onto baking sheets 1 inch apart. Mixture will settle and spread slightly.
Decorate with remaining M&M’s and sprinkles if using.
Let sit 30-45 minutes at room temperature until set.
Store refrigerated for best results.

“SHORT CUT” CRANBERRY ALMOND MACAROONS

1 box butter cake mix
3 cups sweetened flaked coconut
1 cup craisins, chopped
1/2 cup shortening
1 LARGE egg
1/2 teaspoon almond extract

Preheat oven to 350°.
In a medium bowl mix together the cake mix, coconut flakes and cranberries.
Add shortening, egg and almond extract, mixing with electric mixer until well blended.
Using a large scoop place cookies on parchment lined baking sheets.
Bake 8-9 minutes until golden.
Transfer cookies to cooling rack until COMPLETELY cooled.

1 cup semisweet chocolate, melted

Line baking sheet with wax paper.
Dip each cookie bottom in melted chocolate, shaking off excess and transfer to wax paper.
Let set until chocolate hardens.

BLOG 365.33 ~ HAPPY HOMEMAKER MONDAY week 5 of 2026 ~ RECIPE LINKS & MENUS

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

LAST WEEK RECAPPED

GOOD MORNING friends. I can’t believe we’re ALREADY into February!!! The 5th week of 2026 already!! It sure seems like time is flying by faster and faster. PLEASE, SLOW down this merry go round!!!!!!!

It was a SUPER busy week trying to tie up loose ends with all my duties at the Eagles before we leave on our coast trip tomorrow. I also got caught up on laundry, cleaning, some sorting and organizing for putting together a St. Vinnie’s donation that I was planning on dropping off this morning, but they’re closed on Mondays so that will wait until next week. At least it’s ready to go 🙂 I’m hoping for enough downtime of the evenings to get all my blog visiting caught up this week. More than anything I’m looking forward to some serious relaxation time.

I also got a bunch of books, paperwork and recipes handled. And I’m packed and ready to go right after tacos tomorrow. No reason to get up too early since we’re only going a couple hours away and can’t check in before 4PM.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

The weather is supposed to be beautiful and somewhat sunny here at home and also at the coast through Friday when a storm is supposed to set in. Highs will be in the 40’s and 50’s with lows in the 30’s. BUT, Punxsutawney Phil IS predicting 6 more weeks of winter which is no surprise to me. When we have had a mild December and January here in the past it usually means a roaring February and March!

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV

LAUNDRY & CLEANING YAY, all done until after our trip.
GROCERIES & ERRANDS YAY, all done until after our trip.
PROJECTS & TRAVELS No projects, but hoping for lots of fun and picture taking along the Oregon coast.
ON MY MIND Same old, same old stuff, but getting closer to some resolutions.
WHAT MAKES ME HAPPY wind in my face as I walk along the beach… and my toes in the sand when it’s warm… spending time with friends and laughing… traveling and seeing new places… antiquing… discovering old, but new to me recipes…

READING TIME

I’m waiting for book club to make a decision so I started an older Heather Webber book for now. I’m reading A HOE LOT OF TROUBLE, A NINA QUINN MYSTERY #1.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

	2/2 MONDAY	2/3 TUESDAY	2/4 WEDNESDAY	2/5 THURSDAY	2/6 FRIDAY	2/7 SATURDAY	2/8 SUNDAY
DINNER	clean out refrigerator night or you’re on your own	taco Tuesday with friends and then leave on trip	OUT OF TOWN	OUT OF TOWN	OUT OF TOWN	SUN DRIED TOMATO CHICKEN & PASTA	BROWN BUTTER LEMON CHICKEN
DESSERT

FAVORITE PHOTOS FROM THE CAMERA

LOL This was the most exciting picture I took this week LOL

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

CREAMY STEAK & POTATO SOUP
ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST
SLOW COOKER CANDY, HAYSTACKS & CRANBERRY ALMOND MACAROONS

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

COOKING THURSDAY ~ CHICKEN BROCCOLI CHEESE SOUP ~ 2026 BLOG 365.29C

A silky, creamy, cheesy soup that’s delicious, but more importantly VERY quick and easy to make. Even with the scratch prep, this soup is on the table in under 45 minutes. Prep all ingredients first and the recipe moves along quickly.

CHICKEN BROCCOLI CHEESE SOUP

2 tablespoons unsalted butter
1 tablespoon avocado oil
1 LARGE Vidalia onion, FINELY chopped
2 medium carrots, julienned into matchsticks
FRESH ground sea salt and black pepper
1 teaspoon sweet paprika
3 tablespoons AP flour
3 cups chicken broth
4 cups broccoli florets cut into ½-inch pieces or smaller, to taste
1 cup heavy cream
1 cup WHOLE milk
8 ounces (2 cups) extra-sharp cheddar cheese, shredded
4 ounces (1 cup) American cheese, diced into cubes
4 ounces cream cheese, diced into cubes
2 cups rotisserie chicken pieces
1 bunch green onions, sliced thin, garnish
shredded cheddar cheese, garnish

In a large Dutch oven combine the butter and oil over medium-high heat until the butter is melted.
Add the diced Vidalia onion, carrots, salt and pepper.
Cook 4-5 minutes until the onions are just starting to soften.
Sprinkle with the flour and stir to coat the vegetables, cooking and stirring until the flour is golden.
Gradually add the chicken broth and scrape the bottom of the pan to release any browned bits.
Add the broccoli and bring to a SLOW simmer.
Reduce the heat to medium-low, cover and simmer for 10 minutes.
Whisk together the milk and heavy cream.
Stir in the milk mixture and cheeses, cooking and stirring frequently until the cheese is completely melted.
Fold in the chicken, cover and simmer for another 5 to 10 minutes or until heated through.
Adjust the seasoning to taste.
Garnish each bowl with shredded cheddar, green onion slices and fresh cracked black pepper.
Serve with crusty bread.

COOKING THURSDAY ~ GREEN ONION & CHEDDAR CORN BREAD ~ 2026 BLOG 365.29B

This super moist, sweet and flavorful cornbread is the perfect side for all your favorite soups, stews and chili recipes.

GREEN ONION & CHEDDAR CORN BREAD

Prep Time: 15 minutes
Bake Time: 25 minutes
Rest Time: 15 minutes
Total Time: 55 minutes

1 cup AP flour
3/4 cup fine yellow cornmeal
1/4 cup packed brown sugar
1 teaspoon FRESH ground sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup WHOLE milk
1 tablespoon apple cider vinegar
1/2 cup butter, melted and cooled slightly
1 LARGE egg
2 tablespoons QUALITY honey
1 1/2 cups shredded sharp cheddar cheese
1 cup sliced green onions

Preheat oven to 400°.
Grease a 9-inch square baking pan.
Whisk together flour, cornmeal, brown sugar, salt, baking powder and baking soda in a large bowl. Make a well in the center.
 In another bowl whisk together milk, vinegar, melted butter, egg and honey.
Add to the well in the flour mixture and gently stir together JUST until combined. DO NOT OVER MIX! 
Fold in 1 1/4 cup of the cheese and most of the green onions, reserving some of the dark green slices.
Spread batter in prepared pan.
Sprinkle remaining cheese and the reserved green onions on top.
 Bake 25 minutes until edges of cornbread are golden brown and a toothpick inserted in the center comes out clean.
Cool in pan at least 15 minutes before cutting.
Serve warm with FRESH whipped butter and your favorite soup, stew or chili.

COOKING THURSDAY ~ PEANUT BUTTER MOLASSES COOKIES ~ 2026 BLOG 365.29A

Hubby LOVES peanut butter cookies, we both love molasses crinkles. These cookies makes us BOTH happy!! They are the best of both worlds – soft and chewy in the center with a crisp sugary outside.

Tradition is great, but I do try and find something new each year cookie wise to add to my recipe collection. These were only new once and quickly became a favorite traditional holiday recipe.

PEANUT BUTTER MOLASSES COOKIES Adapted from Lovely Little Kitchen

Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Yield: 36 cookies

1/2 cup butter, softened
1 cup granulated sugar
1 LARGE egg
1/3 cup molasses
1/3 cup creamy peanut butter
2 1/4 cup AP flour
1/2 teaspoon ground cloves
2 teaspoons PURE ground cinnamon
2 teaspoons baking soda
Sanding sugar for rolling/ sprinkling

Cream together the butter, sugar, egg, molasses, and peanut butter on medium speed until completely combined.
In a separate bowl, sift together the flour, cloves, cinnamon, and baking soda.
On low speed, gradually mix the dry ingredients into the batter until a dough forms.
Cover and chill 1-2 hours.

Preheat the oven to 350°.
Scoop 1 tablespoon of dough at a time into balls.
Roll dough balls in sanding sugar and place them on a parchment lined baking sheet.
Bake for 10-12 minutes. The top will be crackled and the center slightly wet.
Let cool on the cookie sheet for 5 minutes, then transfer them to a cooling rack.
Repeat with remaining dough.

BLOG 365.26 ~ HAPPY HOMEMAKER MONDAY ~ week 4 of 2026 ~ RECIPE LINKS & MENUS

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

LAST WEEK RECAPPED

Last week was a bit of a blur. I can’t believe we’re into the 4th week already!! I’m still working on some organizing and downsizing, but some of it will have to wait until it gets warmer!!!! I just don’t seem to get as much done when my toes are cold!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

BRRRR it’s cold here, but no complaints from me as I know first hand just what going through a “SNOWMAGGEDON” is like. So, I’ll just keep layering and layering the hoodies, flannels, UGG’s and warm socks 🙂 until I’m warm. Highs this week were only in the 30’s, but it looks like they will be in the 40’s this week and the lows were in the 20’s aka “let the faucet drip” phase this past week, but look like they’ll bump up to the 30’s this week. The freezing fog is always an issue at this time of the year as are the deer and animals on our country roads.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS, ON MY MIND & DVR/TV

LAUNDRY & CLEANING I just have bedding and towels to do. I was able to get the rest all done on Saturday. Seems like we use so many more clothes in the winter.
GROCERIES & ERRANDS I have just a few things to pick up this week for us. My friend and I will be going on Wednesday to have lunch and do some shopping for her and then the business shopping.
PROJECTS & TRAVELS We’re taking a small trip to the coast next week, but will hold off until spring for any major trips.
RECIPE RESEARCH & MENU PLANNING nothing new here except I have been printing my favorite recipes out to do an actual recipe book. I thought that would be an easy way for the kitchen, but I LOL didn’t realize how many favorite recipes we have and I’m now on the 3rd large binder. 😂
ON MY MIND As always I’m pondering what to do about my duties at the Eagles. My girlfriend yesterday pointed out that it probably isn’t going to change and encouraged me to back away. Sad, but I’m thinking she’s right 🙁
DVR/TV We’re still catching up on the DVR from the holidays. We just finished binging LUCIFER and are looking for a new show to watch of an evening. Any suggestions?

READING TIME

I’m currently reading the FORGET-ME-NOT LIBRARY by Heather Webber. I really like her stories. They are just short of fantasy while still living in the real world.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

	1/26 MONDAY	1/27 TUESDAY	1/28 WEDNESDAY	1/29 THURSDAY	1/30 FRIDAY	1/31 SATURDAY	2/1 SUNDAY
DINNER	TRIVIA & MEETING NIGHT CORN/YOYO clean out refrigerator night or you’re on your own	LEMON CHICKEN & GREEN PEA CASSEROLE	TRIVIA & MEETING NIGHT CORN/YOYO clean out refrigerator night or you’re on your own	SWISS STEAK & COWBOY POTATOES	CHICKEN & POTATOES	HUNGARIAN CHICKEN NOODLE SOUP	SLOW COOKED PEPPER STEAK
DESSERT

FAVORITE PHOTOS FROM THE CAMERA

Like I said above, I won’t complain because we could live anywhere else in the country this week and be much worse off, but pictures this week of the freezing fog and the frozen spider webs on the hose bib were telling of just how cold I am! We haven’t seen any snow to speak of this year either so I don’t mind at all that the rest of the country stole our “SNOWMAGGEDON” tag line 🙂

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

CHRISTMAS MORNING WIFE SAVER
CHICKEN BROCCOLI CHEDDAR SOUP
PEANUT BUTTER MOLASSES COOKIES
GREEN ONION CHEDDAR CORN BREAD

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

COOKING THURSDAY ~ TUSCAN CHICKEN PASTA SALAD ~ BLOG 365.22C

TUSCAN CHICKEN PASTA SALAD
PERFECT for potlucks, BBQ’s and church socials.

SALAD 

16 ounces bowtie pasta (or favorite style), cooked al dente and COLD rinsed
1 (7-ounce) jar sun-dried tomatoes in oil, drained well
1/2 cup chopped red onion
1 1/2 cups chopped rotisserie chicken
1 SMALL red bell pepper, diced small
1 SMALL can sliced olives, OPTIONAL
1 SMALL jar artichoke hearts, chopped
1 cup BABY spinach, torn
1 cup romaine lettuce, torn
¼ cup FRESH chopped basil
½ cup grated Parmesan cheese

In a large bowl toss together prepared pasta, drained sun-dried tomatoes, artichoke hearts, chopped red onion, chicken pieces, diced red bell pepper, sliced olives, torn spinach, basil, and grated Parmesan cheese until well combined.

DRESSING
¾ cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons white wine
1 teaspoon sugar
1 tablespoon FRESH, FINELY chopped oregano
1 tablespoon FRESH, FINELY chopped basil
1-2 cloves FINELY minced garlic
FRESH ground sea salt and black pepper, to taste 

In a small bowl whisk together olive oil, red wine vinegar, white wine, sugar, oregano, basil, minced garlic, sea salt and black pepper to taste.

ASSEMBLY

Drizzle the dressing over the pasta salad and toss until coated in the dressing.
Serve immediately.

NOTE: If I’m not serving it all at once, I don’t add the spinach. Instead I spoon the the pasta salad over torn spinach when I do serve it and let each person do their own tossing.

COOKING THURSDAY ~ THICK & CHEWY BROWNED BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES ~ 2026 BLOG 365.22B

THICK & CHEWY BROWNED BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES

COCONUT
1/3 cup finely shredded coconut
3/4 cup flaked coconut

Preheat oven to 325°.
Spread both coconuts onto a large baking sheet, being sure the coconut is spread in an even layer.
Bake 4 to 6 minutes, or until lightly golden. Note: the coconut will toast VERY quickly and won’t take more than 5-10 minutes.
Remove the coconut from the oven and stir a few times before transferring to a plate to cool completely. DO NOT LEAVE THE COCONUT ON THE TRAY!

BROWNED BUTTER

1 cup (2 sticks) unsalted butter, melted until browned

Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes, stirring almost constantly until the butter has browned.
Pour the brown butter into a heatproof bowl, being sure to scrape all of the “toasted” bits into the bowl as well.
Place the bowl in the refrigerator for 2 hours, or until the butter is at room temperature. You’ll know the butter is at room temperature when you press a finger into the top and it makes a slight indentation. It should not be liquid at all. Once the butter is at room temperature, you’re ready to get baking!

COOKIES

2 1/2 cups AP flour
1 teaspoon salt
1/4 teaspoon QUALITY ground cinnamon
1 teaspoon baking soda
3/4 dark brown sugar, packed
3/4 cup granulated sugar
1 teaspoon PURE almond extract
2 1/2 teaspoons PURE extract
2 LARGE eggs plus 1 egg yolk, at room temperature
12 ounces semi-sweet chocolate chips
Flaky sea salt, for sprinkling, optional

Preheat oven to 375°.
Line two large baking sheets with parchment paper; set aside until needed.
In a large bowl sift together the flour, salt, cinnamon, and baking soda; whisking well to combine then set aside until needed.
In a large bowl or stand mixer fitted with the paddle attachment, combine the brown butter and both sugars, beating 2 minutes on medium-speed until light and fluffy.
Add in the almond and vanilla extracts and beat until combined.
Add in the eggs and yolk, one at a time, beating for 15 seconds after each addition. Turn mixer off.
Using a wooden spoon or sturdy rubber spatula, gently fold in the flour, stirring only until the flour begins to disappear.
Fold in the chocolate chips and coconut.
Roll 3 tablespoon sized scoops of dough between your palms to form a ball (they should be big; almost a 1/4 cup) and place on prepared sheets, being sure to leave enough room in between each cookie for inevitable spreading. Continue this process until all the dough has been rolled.
Bake 9 to 10 minutes or until golden at the edges but still soft in the middle.
Sprinkle cookies with sea salt immediately when they come out of the oven.
Let cookies cool for at least 10 minutes on the baking sheet before transferring to a wire wrack to cool. Cookies are best warm 🙂

BLOG 365.19 ~ HAPPY HOMEMAKER MONDAY ~ week 3 of 2026 ~ MENUS & RECIPE LINKS

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

LAST WEEK RECAPPED

Once again the year seems to be speeding by! We’re already in the third week and I haven’t completely cleaned up from Christmas! I have a super busy day starting early this morning so will jump right in!APPOINTMENTS

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

The past week has been clear of an evening making for some REALLY COLD nights and mornings with freezing fog! This is supposed to continue until Friday when the rain returns and will warm it up slightly! Not enough to change how I dress in layers and UGG’s!

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV

APPOINTMENTS I have a pedicure this morning with a couple small errands after and then lunch with a girlfriend going through a tough divorce and she needs an outing. I also have an afternoon appointment to deal with the kitchen new menu in the Eagle’s kitchen and the procedures to make it run smoother.
LAUNDRY & CLEANING I did a deep clean on Saturday and got the mattress turned as well as 6 loads of laundry. The problem with winter is that we wear so many more clothes to begin with which creates so much more laundry!
GROCERIES & ERRANDS I’ll be doing the grocery shopping and Costco shopping for us, the Eagles and the Offyce on Wednesday.
PROJECTS & TRAVELS I need to make the reservations today for upcoming coast trip.
RECIPE RESEARCH & MENU PLANNING I spent the whole weekend scanning bookmarks in 3 separate cookbooks while watching football to get a plan together through mid-March. 🙂
DVR/TV There are a couple new shows we’re trying, but I’m really still trying to clean out the DVR from the holidays.
WHAT MAKES ME HAPPY the aroma of the slow cooker being almost done with a favorite recipe… the sound of laughter when the joke is so stupid the other person just can’t stop laughing… the morning silence while I drink my coffee and listen to the birds…

READING TIME

FUNNIES

MENU PLANS

	1/19 MONDAY	1/20 TUESDAY	1/21 WEDNESDAY	1/22 THURSDAY	1/23 FRIDAY	1/24 SATURDAY	1/25 SUNDAY
DINNER	TRIVIA NIGHT CORN/YOYO clean out fridge night or you’re on your own	TUSCAN CHICKEN PASTA SALAD	PEANUT BUTTER BURGERS with GRILLED ONIONS	PORK CHOPS & STUFFING	COOKING @ EAGLES SO CORN/YOYO clean out fridge night or you’re on your own	CHICKEN ARTICHOKE CASSEROLE	CAESAR SALAD PARMESAN CUPS
DESSERT			S’MORES MONKEY BREAD MUFFINS

FAVORITE PHOTOS FROM THE CAMERA

The strawberry Hummingbird cake was a HUGE hit on Friday night and the FREEZING FOG was beautiful on Thursday, though it delayed many a flight and made the roads a bit treacherous in the early morning. This picture was taken late morning as it was burning off.