COOKING THURSDAY ~ DREAM SQUARES ~ BLOG 365.302B

DREAM SQUARES
I got this recipe out of an old, vintage church cookbook years ago. It was called Cherry Dream Squares, but I have found ANY fruit flavor works. You can even add some FRESH or frozen fruit.

1 BO pillsbury plus white cake mix (with pudding in the mix)
1 1⁄4 cups rolled oats
1⁄2 cup butter, softened
1 LARGE egg
21 ounce can pie filling
1⁄2 cup chopped nuts
1⁄4 cup packed brown sugar

  • Pre-heat oven to 350°.
  • Grease 13×9 pan.
  • Combine cake mix, 1 cup of the rolled oats and 6 tablespoons of the butter in a large bowl, mixing until crumbly.
  • Reserve 1 cup of the mixture for topping.
  • Add the egg to the remaining crumb mixture. Mix until well blended.
  • Press into greased pan.
  • Pour in pie filling and spread evenly to cover crust.

 

  • Add the reserved crumbs into the mixing bowl.
  • Add remaining 1/4 cup rolled oats and 2 tablespoons butter, nuts and brown sugar, mixing well.
  • Sprinkle evenly over pie filling.
  • Bake 35-40 minutes until golden brown.
  • Cool completely.

COOKING THURSDAY ~ SMOKED SAUSAGE SKILLET ~ BLOG 365.302A

SMOKED SAUSAGE SKILLET

1/4 cup avocado oil
1 smoked sausage, sliced diagonally
2-3 cloves garlic, FINELY minced
1 red bell pepper, sliced thin
1 medium onion, sliced thin
1/2 cup homemade beef or chicken broth
1/2 cup marinara
Prepared Rice or pasta
1/2 cup shredded Mozzarella or Parmesan cheese

  • Heat oil over medium high heat.
  • Add onion and sausage, cooking until onion is translucent and sausage is cooked through.
  • Add garlic, red pepper, marinara and broth. Simmer 10 minutes until vegetables are tender and most of the liquid is absorbed.
  • Stir prepared rice or pasta into skillet, tossing to blend and coat well. Top with most of the cheese.
  • Serve immediately.
  • Scoop into pasta bowls and top with remaining shredded cheese of choice.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPE LINKS week 43 of 2026 ~ BLOG 365.299

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

And in the blink of an eye October is almost over! Don’t forget to change your clocks next weekend! And for those going out on Halloween, you might want to do it BEFORE you leave on Saturday night or you’ll be late for everything on Sunday 🙂 And for those that need to hear it Christmas is in 60 days. 

LAST WEEK RECAPPED

GOOD MORNING I hope you had a productive and happy week. Mine was super busy, but productive. A girlfriend and I went shopping for “craft parts” for our various projects that we’re making for the craft fair and bazaar. I helped another friend with her Costco shopping for her new business, helped hubby with a fence problem, cut out several large sections of wild blackberry behind the fence that backs up to the county highway because it was starting to overtake the fence and grow through it, did some outside projects and winterizing on the faucets and hoses before the rain began yesterday, cleaned out dresser drawers and hope chests… 

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

The rain finally returned to the Pacific North West yesterday! We are forecasted to have rain all week with temperatures in the low 50’s during the day and some 30’s and 40’s at night. 

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, TRAVEL,  APPOINTMENTS, MENUS & DVR/TV
  • LAUNDRY & CLEANING up to date other than what we wore yesterday…though this is the place for my new favorite funny
  • GROCERIES & ERRANDS not too many this week, but I’ll do them when I go to town for my hair cut on Thursday and do the shopping for my girlfrien
  • THINGS THAT MAKE ME HAPPY comedy TV shows that make me laugh… completed projects… crafting with friends… fresh sheets and cozy blankets… 

READING TIME

I’m still working on the Alice Hoffman book at night.

FUNNIES

MENU PLANS

 😀 I started to do a 2 week menu calendar to make my life easier and it’s working! 🙂

 10/26 MONDAY 10/27 TUESDAY 10/28 WEDNESDAY
10/29 THURSDAY
 10/30 FRIDAY 10/31 SATURDAY 11/1 SUNDAY
DINNER
CORN/YOYO clean out refrigerator night or you’re on your own
6 CHEESE GNOCCHI
 CORN/YOYO clean out refrigerator night or you’re on your own
CHICKEN POT PIE SOUP
CORN/YOYO clean out refrigerator night or you’re on your own
HALLOWEEN PARTY
ONE PAN CHICKEN & NOODLES
DESSERT
 
11/2 MONDAY 11/3 TUESDAY 11/4 WEDNESDAY
11/5 THURSDAY
 11/6 FRIDAY 11/7 SATURDAY 11/8 SUNDAY
DINNER
CORN/YOYO clean out refrigerator night or you’re on your own
ULTIMATE CHICKEN CASSEROLE
CORN/YOYO clean out refrigerator night or you’re on your own
CHICKEN with CAJUN CREAM SAUCE & FIESTA CORN SALAD
CORN/YOYO clean out refrigerator night or you’re on your own
CORN/YOYO clean out refrigerator night or you’re on your own
ROOT BEER CHICKEN and GOLDEN BREAD PUDDING
DESSERT
 

FAVORITE PHOTOS FROM THE CAMERA

I received the hay bale and scarecrows from my secret pal, and started on some fun crafts for the craft fair and bazaar on November 7th. And I love the Rochester one lane bridge near our house, especially during the fall season when the colors start changing.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

  • DREAM SQUARES
  • SMOKED SAUSAGE SKILLET

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

COOKING THURSDAY ~ PAN SEARED COD with WHITE WINE CAJUN SAUCE and BLISTERED TOMATOES ~ BLOG 365.295D

PAN SEARED COD with WHITE WINE CAJUN SAUCE and BLISTERED TOMATOES

Prepared rice or pasta

FISH
1 1/2 pounds boneless, skinless cod fillets, about 6 ounces each and 1-inch-thick FRESH, not frozen
FRESH ground pink Himalayan salt and try-color pepper
1 teaspoon CAJUN seasoning
2 tablespoons avocado oil, plus more as needed

  • Use paper towels to thoroughly pat dry the fish.
  • Season the fillets all over with FRESH ground pink Himalayan salt, tri-color pepper and CAJUN season.

  • In a large stainless steel skillet, heat the oil over medium-high heat until simmering.
  • Add fillets top side down and sauté, undisturbed, for 3 to 4 minutes, until golden brown and seared on the first side.
  • 
Flip the fish, reduce the heat to medium, and continue cooking 2 to 4 minutes, until the fish is seared on the second side, adding more oil as necessary.The fish should be just cooked through and opaque in the center, and an instant-read thermometer inserted in the thickest part of the fish should register 145°. Cook time will depend on the thickness of your fillets.
  • Transfer fish to a plate in a single layer and tent loosely with foil to keep warm.

SAUCE
¼ cup unsalted butter
¼ cup DRY white wine
3 cups cherry or grape tomatoes
2-3 garlic cloves, FINELY minced
2 tablespoons chopped FRESH basil leaves


  • In the same skillet over medium-high heat, add the butter, wine, tomatoes, and garlic.
  • Use a wooden spoon or silicone spatula to scrape up any browned bits from the bottom of the skillet and cook for 3 to 4 minutes, until the liquid is reduced by half and the tomatoes start to soften and burst.
  • Add basil, stirring to blend and slightly wilt.
  • Season the sauce to taste.
  • Remove the pan from the heat.
Add the fish back to the pan.
  • Spoon the tomatoes and sauce over the top.
  • Garnish with the basil and serve over prepared rice or pasta.


NOTES

  • You can substitute the wine for chicken broth and 2 teaspoons lemon juice.
  • You can substitute the cod with halibut, sea bass, sole, grouper, or tilapia.

 

COOKING THURSDAY ~ LEMON LUSH CAKE ~ BLOG 365.295C

I saw this on Facebook originally and just had to try it!!! Unfortunately, recipes these days on Facebook are not shared in their entirety so I had to make it up as I went. Using the ENTIRE lemon gives such an intense tart flavor that makes it irresistible. EVERY bite is a super moist and tender crumb cake and a burst of citrus that will make you pucker, even as you go back for more!

LEMON LUSH CAKE
CAKE
3 whole lemons
⅓ cup buttermilk
3 LARGE eggs, room temperature
1 teaspoon PURE vanilla extract
1 ¾ cups sugar
2 ½ cups AP flour
2 tablespoons cornstarch
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
⅞ cup unsalted butter, cubed

  • Preheat your oven to 325°.
  • Spray 9×13 pan or 2 loaf pans with non-stick baking spray.
  • Place the washed whole lemons in a pot of boiling water and simmer 20 minutes until they are completely soft.
  • Let cool.
Slice them open and remove any seeds.
  • Transfer the pieces to a food processor and blend until you have 1 cup of smooth paste.
  • In a small bowl, whisk together the buttermilk, eggs, vanilla extract and your blended whole lemon paste. Set aside.
  • In the bowl of a large mixing bowl sift together the flour, sugar, cornstarch, baking powder, baking soda and salt.
Add the butter to the dry ingredients.
  • Beat on low speed until the mixture resembles a coarse sandy, uniform texture.
  • Pour in the buttermilk and lemon mixture.
  • Beat on low-medium speed until the batter is completely smooth, using a spatula to scrape the bottom and sides of the bowl to ensure everything is evenly incorporated.
  • Spread batter into prepared pan(s).
  • Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
  • Cool 5–10 minutes, then carefully turn them out onto a wire rack.
  • Cover tightly with plastic wrap while they cool to lock in the moisture.

GLAZE
1 1/2 cups powdered sugar
1/4 teaspoon salt
1 1/2 tablespoons heavy cream
1 tablespoons lemon zest
1 1/2 tablespoons lemon juice
1/2 teaspoon PURE vanilla

  • Whisk together until smooth.
  • Pour over barely cooled cake.
  • Serve.
  • Store leftovers in refrigerator.

COOKING THURSDAY ~ GNOCCHI STROGANOFF with CIDER BUTTER SAUCE ~ BLOG 365.295B

When you just need a change from the traditional red sauces on your pasta, but crave something with a bit of a bite, try this tangy, yet savory cider sauce. I like to use a campagnelle noodle or something similar that the sauce will cling to well.

Change it up a bit more by switching the pasta to a gnocchi. The ridges on the gnocchi hold sauce really well. I find it’s the perfect comfort feel when fall is in the air! Just a little bit more hearty without the cream base that can make it dense and too fatty. This recipe is a bit lighter, but just as comforting.
You can play around and make it your own by changing up the herbs. No matter what you do, it’s the SLOW simmer on this sauce that makes it perfect.

GNOCCHI STROGANOFF with CIDER BUTTER SAUCE serves 4
1 pound lean ground beef
1 LARGE shallot, small diced
1/4 cup unsalted butter
1/2 cup apple cider (or apple juice plus 1 tablespoon apple cider vinegar)
FRESH ground pink Himalayan salt and tricolor pepper
8-10 fresh sage leaves, thinly sliced
1 pound package gnocchi
1/4 cup lightly toasted pine nuts, OPTIONAL
1/2 cup shaved Parmesan cheese

  • Brown and season shallots and beef in a large skillet until crumbled small and cooked through.
  • Drain off grease and transfer to serving bowl. Keep warm.

 

  • Melt butter in a small saucepan over a medium heat.
  • Add the cider, salt, pepper and half of the sage and return to a simmer. DO NOT BOIL!
  • Simmer 5-7 minutes until reduced by about half.

 

  • Bring another large saucepan of lightly salted water to a boil.
  • Cook the gnocchi according to package directions, being sure to drain them as soon as they float to the top.
  • Transfer the gnocchi to the serving bowl and toss together. Keep warm.

 

  • Strain the butter-cider reduction through mesh strainer if you desire. Personally I like the pieces of sage in my sauce.
  • Pour the butter reduction over the gnocchi and meat mixture and toss lightly.
  • Top the gnocchi with pine nuts if desired, Parmesan shavings and reserved sage.

 

NOTE:

  • I often substitute the sage for lemon thyme or rosemary.
  • Caramelized mushrooms are REALLY good too.
  • Chicken substitutes well for the beef.
  • Hubby likes to add a green verde sauce.

COOKING THURSDAY ~ LEMON BASIL VINAIGRETTE ~ BLOG 365.295A

LEMON BASIL VINAIGRETTE

1/2 cup PACKED FRESH basil leaves
Juice of 1 LARGE lemon
1 teaspoon lemon zest
2 tablespoons champagne vinegar
1 tablespoon QUALITY honey
1-2 cloves FINELY minced garlic
FRESH ground sea salt and black pepper
1/2 cup avocado oil

  • Combine the basil lemon juice, lemon zest, vinegar, honey, garlic, FRESH ground sea salt and black pepper in s small food processor. Pulse until basil is very FINE.
  • Add oil slowly to emulsify until smooth and well blended.
  • Chill until ready to use.
  • Shake well before serving.

NOTE: Microwave the lemon for 30 seconds to loosen the pulp and juice.