Author: QuiltLady

HARVEST APPLE CAKE & PINEAPPLE VANILLA RUM SAUCE

One of the things I look for when we’re antiquing is old recipe boxes. Not just any old recipe boxes, but old recipe boxes FULL of handwritten recipes. This recipe came from one of those boxes. I have no idea who owned the box, just that MANY of their recipe’s were in the same handwriting and referenced Mrs. Gibson who must have been an excellent cook based on the recipes I’ve tried so far!

HARVEST APPLE CAKE & PINEAPPLE VANILLA RUM SAUCE

CAKE
2 cups sugar
1/2 cup CRISCO*
2 eggs, unbeaten
1/3 cup WHOLE milk
2 cups all purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 heaping teaspoon QUALITY cinnamon
4 cups peeled, cored and chopped apples
1/2 cup golden raisins

  • Preheat oven to 375°.
  • Cream together the sugar and crisco, it will be a bit grainy.
  • Add milk until smooth.
  • Add in the eggs until well blended.
  • Sift together the flour, baking soda, cinnamon and salt.
  • Blend flour mixture into the creamed mixture.
  • Fold in apples and raisins.
  • Pour into 9×13 baking dish and spread even.
  • Bake 60 minutes or until toothpick comes out clean.
  • COOL to lukewarm before pouring sauce over top and serving.

SAUCE
1 stick (8 tablespoons butter)
1 cup sugar
1 teaspoon pineapple vanilla
1 teaspoon Malibu pineapple rum
1/2 teaspoon salt
1/2 cup heavy cream

  • In a small saucepan melt butter.
  • Whisk in sugar until dissolved.
  • Whisk in remaining ingredients until smooth and heated through. DO NOT BOIL.

NOTES:

  • Based on the age of the recipe card and style of writing I decided whole milk and PURE vanilla extract were a MUST for the texture and flavor of this recipe to be best.  Her original recipe was extremely flavorful, but also extremely dense.  The milk helped lighten it and made it fluffier too.
  • I use the crisco sticks.
  • The cinnamon, raisins, flavored rum and flavored vanilla are MY additions and I sometimes alternate them with craisins for even more oomph in flavor.

BBQ CHICKEN SLIDERS

BBQ CHICKEN SLIDERS

12 King’s Hawaiian sweet rolls OR 6 King’s HAWAIIAN buns
3 1/2 cups shredded cooked chicken
½ cup Sweet Baby Ray’s original barbecue sauce
½ red onion, thinly sliced
6 slices Baby Swiss or Gruyere cheese
3 ears baby white corn cut from cob or 2 cans white shoepeg corn
2 green onions, minced
FRESH ground salt and pepper
2 tablespoons apple cider vinegar
1 tablespoon Bragg’s amino acids
2 +1 tablespoons butter
1 teaspoon Worcestershire sauce

  • Preheat the oven to 350°.
  • Over medium high heat melt 2 tablespoons butter.
  • Add corn and green onions, generously seasoning with FRESH ground salt and pepper.  Cook until staring to turn golden brown.
  • Add apple cider vinegar and Bragg’s amino acids to the skillet, stirring to combining and cooking JUST until liquid is absorbed.  Remove from heat and set aside.
  • Slice the rolls in half lengthwise.
  • Place the bottom half in a 9 x 13-inch (23 x 33 cm) rimmed baking dish.
  • Combine chicken and BBQ sauce until well mixed.
  • Spread the chicken evenly over the rolls, followed by the red onion, corn and then the sliced cheese.
  • Top with the remaining rolls.
  • Brush the tops with melted butter mixture.
  • Bake for 20 minutes, until the bread is golden brown.
  • Slice into individual sliders.
  • Enjoy!

CHEESE & POTATO STUFFED PORK CHOPS

CHEESE & POTATO STUFFED PORK CHOPS serves 4
adapted from Bake At Midnite

4 center cut bone-in pork chops (about ¾-inch thick)
2 medium potatoes, sliced VERY thinly (See note)
4 green onions, sliced thin
½ cup shredded Fontina cheese
4 slices Gruyere cheese
FRESH ground sea salt and black pepper
3 tablespoons melted butter, divided
4-6 sprigs FRESH thyme

  • Preheat oven to 400°.
  • Lightly spray a 13 x 9-inch baking pan.
  • Make a “pocket” in the chops to hold the filling.
  • Peel the potatoes if you wish.
  • Slice the potatoes ULTRA thin…so you can read through them.
  • Place potatoes in a medium bowl.
  • Add green onion pieces, the cheeses, salt, pepper and 1 tablespoon of the melted butter.
  • Stuff each chop with a quarter of the potato-cheese mixture.
  • Heat butter over medium-high heat.
  • Quickly sear each side of chops and then place them in prepared pan.
  • Brush with remaining melted butter.
  • Top with thyme sprigs.
  • Sprinkle lightly with additional salt and pepper.
  • Bake for 40-50 minutes.

NOTES: You may also substitute 2 cups frozen shredded potatoes that are thawed and dried of ALL moisture if you don’t want to bother with the thin slicing.

SLOW COOKER METHOD:

  • Proceed as above except place chops in a 5-7 Quart slow cooker. Try to angle the chops with the stuffed pocket angled upward.
  • Cover and cook on high for 4-5 hrs.

BACON RANCH CHICKEN CASSEROLE

BACON RANCH CHICKEN CASSEROLE
8 ounces pasta, prepared per package instructions
3 slices bacon, chopped
1 small shallot, chopped
1 clove garlic, minced
1 pound shredded rotisserie chicken pieces
FRESH ground sea salt and black pepper
12 ounces evaporated milk
1 Hidden Valley ranch dressing seasoning mix
1/3 cup Sweet Baby Ray’s hot sauce
2 cups shredded cheddar cheese

  • Preheat oven 350°.
  • Spray 8×8 baking dish with non-stick cooking spray and set aside.

  • In a large skillet cook bacon until crisp. Remove and drain on paper toweling.
  • Add shallots and garlic, quickly sautéing.
  • Drain of excess grease.
  • Add chicken pieces and cook several minutes until golden and cooked through.
  • Whisk together the milk, ranch dressing mix and hot sauce. Pour over chicken and stir together.
  • Remove from heat and add the pasta, mixing well.
  • Top with 1 1/2 cups of the cheese and most of the bacon, stirring to combine.
  • Pour into prepared baking dish, top with remaining cheese and garnish with remaining bacon.
  • Bake 15-20 minutes, until cheese is melted and golden.
  • Let cool 10 minutes before serving.

HAPPY HOMEMAKER & MEAL PLAN MONDAY week 37 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy Homemaker Monday,
Christy at  at Southern Plate for Meal Plan Monday
and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

GOOD MORNING I’m back from our trip and we had a GREAT time.  I still need to finish editing pictures, but all in good time.  Right now I’m trying to get back into a routine and organized.  Traveling was hard on my system with trying to regulate the hypoglycemia and stay hydrated while getting enough activity and the proper diet.  I had a few reactions, but all and all we were able to keep it under control.  I’m looking forward to visiting everyone now that I’m back and returning to my regular “blog routine”.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING I follow 2 different weather sites and they are usually quite similar 😀 It is supposed to cool down a bit this week despite one day in the 80’s and rain too which works well for inside projects.  I love that my birthday falls mid September and is usually in the 60’s with the added bonus of being the gateway to FALL, my favorite season!!  It’s only 2 weeks away.  Fall officially begins on September 23rd!! I have on Levi’s, a plaid blouse and pops. 

ON THE BREAKFAST PLATE hot water, peach yogurt and snap pea pods

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

  • LAUNDRY, LIVING AREAS & KITCHEN… pretty clean and caught up on laundry 😀
  • YARD… some weeding and clean-up
  • APPOINTMENTS & TO DO… a long overdue nail appointment now that we’re back from our trip, sort through winter clothes which will be a serious project as EVERYTHING needs to be tried on since all the medical issues with the excessive weight loss and trying to get some things together for ETSY and EBAY sales before October.
  • BLOG… I need to start thinking about BLOGMAS for 2019 and get back on track with the antique recipes.
  • CRAFTS/PROJECTS… hopefully the final parts arrive today to finish the Christmas garland.  BTW it’s only 107 days until Christmas, just saying 😀

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY While we were away hubby’s father passed away.  This is really sad for us, but was also somewhat expected. The part that is on my mind is how things are being handled by my SIL.  Hubby has 3 sisters and a brother.  One of the sisters is a, hmmm what do I say here, let’s just call her controlling.  So much so, that in the past EVERYONE just gives into her instead of standing up for what is the best or right thing to do.  His mom passed away 2 1/2 years ago and it was decided then that her ashes would be put on the mantle to wait for dad to pass and then we would do a joint celebration of life.

The part that is on my mind now is hubby is quite upset because the controlling sister is not communicating and just deciding unilaterally how the celebration of life is going to be handled as well as EVERYTHING else!  She has chosen the worst and most inconvenient time (Thanksgiving Day) and decided to do a “dinner” at her house.  Did I mention she has a small house?  He has a few issues with this as does his brother, but she won’t listen to hubby and the 2 older sisters just won’t confront her.  Issue number 1 is that Thanksgiving is like 3 months from dad’s passing.  Issue number 2 is that she lives in smaller neighborhood with limited parking.  Issue number 3 is that we have a HUGE family and everyone would like to be there and many family members are now married with kids and grand kids or blended families making Thanksgiving completely a poor time choice.  Both brothers are in favor of giving mom and dad their own day and having the celebration at the Elks where there is ample space and parking.  They also believe that mom and dad would want it that way and so do I.  I support hubby and what he wants, but it’s not my place to get into it with his sister and so I pray that the situation works itself out without too many bad feelings between siblings.

Dad was 97 years, 8 months and 1 week old.  Mom was 4 days short of her 97th birthday. Makes me feel ancient to think of it, but then I remember hubby is 20 years older than me and wasn’t the eldest so everything goes back into perspective for me.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED I’m looking forward to the fall season, but in the meantime football is back, Chesapeake Shores has returned and there are some Hallmark movies on the DVR 😀

I’M READING I’m now working on Women and Children First: Bravery, love and fate: the untold story of the doomed Titanic.  I can’t say enough about how much I enjoyed The Secret Wife by a wonderful historical novelist, Gill Paul and her amazing ability to weave a tale that makes you feel like you’re living the history yourself.

FAVORITE PHOTO FROM THE CAMERA – I’m still editing the trip photos, but here’s another peek from the amazing wildlife we encountered.  We LITERALLY ran across 2 different herds just hanging out by the main road and neighborhoods.  This is about a third of the herd that was moving through this neighborhood.  The guy that owns this house won’t need to trim his hedge or fertilize his lawn for quite some time!

INSPIRATION

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU MEAL PLANS FOR THE WEEK
MONDAY – BACON WRAPPED GRILLED CHICKEN WINGS & SALAD
TUESDAY – LEMON LIME PEPPER CHICKEN & SALAD
WEDNESDAY – BACON RANCH CHICKEN CASSEROLE & SALAD
THURSDAY – BAKED PINEAPPLE SALMON & COLESLAW
FRIDAY – CHICKEN LOMBARDY & GLAZED CARROTS
SATURDAY – BREAKFAST ENCHILADAS, CHEESE & POTATO STUFFED PORK CHOPS & BROCCOLINI
SUNDAY – BREAKFAST SLIDERS, BLUE HAWAIIAN COLADAS, TUSCAN CHICKEN & PINA COLADA CHEESECAKE & NO CHURN COOKIES & CREAM ICE CREAM for my birthday 🎂

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

PORK & CHARRED PINEAPPLE SLIDERS

PORK & CHARRED PINEAPPLE SLIDERS

1/4 cup jalapeño ketchup
2 tablespoons brown sugar
3 (1+2) tablespoons pineapple juice
2 (1+2) tablespoons apple cider vinegar
8 ounces ground pork
1 LARGE bunch green onions, sliced and divided
FRESH ground sea salt and black pepper, to taste
8 slices pineapple, 1/4 inch thick
1 cup shredded red cabbage
8 KING’S Hawaiian small hamburger rolls or (12) buns, split

  • Whisk together the ketchup, brown sugar, 1 tablespoon pineapple juice and 1 tablespoon apple cider vinegar. Set aside.
  • Combine cabbage, 2 tablespoons pineapple juice, 2 tablespoons apple cider vinegar, 1/2 of the green onions, salt and pepper to taste and toss well.
  • Combine pork, remaining green onions, salt and pepper together. Form 8 patties or 12 squares if using rolls.
  • Spray heavy skillet with non-stick cooking spray.
  • Heat skillet over medium high heat.
  • Add pork patties and cook 2-3 minutes until slight charred.
  • Flip and cook another minute.
  • Transfer patties to plate and keep warm.
  • Add pineapple slices to skillet and cook 2 minutes until slightly charred.
  • Top pork patties with pineapple slices.
  • Generously brush buns with ketchup mixture.
  • Add a pork patty to each bun bottom.
  • Top with cabbage mixture and roll top.

GRILLED GENERAL TSO’s CHICKEN

GRILLED GENERAL TSO’s CHICKEN

4 pounds of your favorite chicken pieces (we like legs and thighs) 😀
3 tablespoons Bragg’s Liquid Aminos
3 tablespoons avocado oil
1/4 catsup jalapeno ketchup
3 tablespoons light corn syrup
2 tablespoons apple cider vinegar
2 cloves garlic, finely minced
1/2 – 1 teaspoon crushed red pepper flakes
1/2 teaspoon FRESH ground sea salt
LARGE bunch green onions, sliced for garnish
Sesame Seeds, to garnish

  • Whisk together the liquid aminos and oil.
  • Pour into a large ziploc bag.
  • Add chicken pieces, seal and chill 2 hours.

 

  • Whisk together the ketchup, corn syrup, vinegar, garlic, crushed red pepper and salt until smooth. Set aside.

  • Drain chicken and discard marinade.
  • Pat chicken dry.
  • Preheat gas grill.
  • Oil grates.
  • Place chicken on grill, skin side down.
  • Grill 10 minutes uncovered on the hot side of the grill, rotating (NOT flipping) often to avoid burning, until skin is crispy.
  • FLIP chicken to cooler side of the grill, cover and continue grilling 30 minutes or so until you reach 165°.
  • Brush chicken with sauce during last 5 minutes.
  • Arrange chicken on platter.
  • Sprinkle with sesame seeds and green onions.
  • Serve with remains sauce.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 36 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 we’re still traveling so this is just a real quick pop in to say hello.  We’ll be back in a few days and I’ll get squared away on the blog 😀

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s in the high 70’s here and I’m wearing black Levis and a favorite blouse.  We’re going to explore today so I wanted to be super comfy.

ON THE BREAKFAST PLATE yogurt and a banana with hot water.

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED LOL who knows – I will evaluate this when we get home.

I’M READING I found a fun new historical novelist, Gill Paul and she has an amazing ability to weave a tale that makes you feel like you’re living the history yourself.  I’m finishing The Secret Wife and about to begin another one, Women and Children First: Bravery, love and fate: the untold story of the doomed Titanic.

FAVORITE PHOTO FROM THE CAMERA I got this great shot of a horned owl hanging out on an abandoned train trestle, but haven’t gotten to it yet in the photo editing so this bison from the National Bison Range will have to do this week! 😀

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – OUT
TUESDAY – OUT
WEDNESDAY – ??
THURSDAY – ??
FRIDAY – ??
SATURDAY – ??
SUNDAY – ??

SUCCESSFUL RECIPE LINKS FROM LAST WEEK – none

FEATURED PARTY LINKS FOR THIS WEEK

HAPPY HOMEMAKER & MENU PLAN MONDAY week 37 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’m just popping in real quick from our trip to update for the week.  We are enjoying our time and have had great weather and traffic conditions to get to our first stop.  We had the best time visiting the local farmer’s market and exploring the region.  We also found an awesome little neighborhood grill with the BEST food!! Food continues to be a challenge for me and coupled with traveling, altitudes etc… day 3 of the trip was extremely challenging for me.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s gorgeous here with an expected high of 77 today.  I’m wearing Levis, my favorite hikers and a lacy t-shirt.  The whole week for us looks great though.

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY 27 days till Fall. 120 days till Christmas.  

FAVORITE PHOTO FROM THE CAMERA These were from the farmer’s market we went to on Saturday – really wonderful vegetables! I got some great local honey and hubby bought some Jalapeno Wine lemonade.

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK Traveling ALL week, so no menu this week 😀

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

HOMESTYLE CHICKEN & MUSHROOMS ala SLOW COOKER

HOMESTYLE CHICKEN & MUSHROOMS ala SLOW COOKER serves 4-6

4 THICK boneless, skinless chicken breasts, sliced into thin steaks OR 8 thighs
1 can cream of mushroom soup
1 envelope LIPTON french onion soup
FRESH ground sea salt and black pepper
1/2 cup sour cream
1 1/2 cups sliced mushrooms
1 small bunch green onions, thinly sliced (keep whites and greens separate)
crumbled bacon

  • Whisk together the canned soup, pepper and the dry soup mix.
  • Spray slow cooker with non-stick cooking spray.
  • Spread soup mixture into slow cooker.
  • Add chicken and turn to coat well.
  • Cover and cook on low 4 hours.
  • Add green onion whites and mushrooms.
  • Cook another 30 minutes.
  • JUST before serving stir in sour cream.
  • Serve over rice or mashed potatoes.
  • Garnish with greens from the green onions and bacon pieces.

NOTES: The sauce seems super thick when you first begin the recipe, but don’t worry it thins out during the cooking time to the perfect consistency.

CREOLE PORK CHOPS

This is another “antique” recipe find. I loved the title, but it fails to actually deliver the flavor in today’s spice packed world of cooking. This was a good alternative for flavor in the early 20th century I’m sure, but bland by today’s standards! I have manipulated the recipe significantly to add MORE flavor.

GOOD LUCK MARGARINE was originally a Newfoundland company and through different mergers and acquisitions eventually became a Canadian company. There were several of these waxed cardboard recipes in the file I recently purchased, but this is the first I tried and had to change to add the necessary flavor.

CREOLE PORK CHOPS ala GOOD LUCK MARGARINE 😀 (sort of) serves 4

4 loin or shoulder chops, bone in
FRESH ground salt and pepper, to season
1/4 cup all purpose flour
3 tablespoons butter
2/3 cup long grain rice
4 thick slices tomato
1 small onion halved, and sliced
4 rings green pepper OR equal amount of sliced mini peppers
4 cloves garlic, minced
2 – 8 ounces tomato sauce
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/2 teaspoon white pepper
1/4 teaspoon ground cumin
1/8 to 1/2 teaspoon cayenne pepper (depending on preference)
1 teaspoon cornstarch
2 cups boiling salted water

  • Preheat oven to 350°.
  • Generously sprinkle chops with FRESH ground sea salt and black pepper.
  • Dredge in flour.
  • Melt butter in skillet.
  • Add chops and sear on both sides.
  • Cook rice in boiling salted water for 5 minutes. Do not drain.
  • Place pork chops in a single layer on the bottom of a deep casserole.
  • Place a slice of tomato and peppers on top of each chop.
  • Scatter onions over top.
  • Whisk tomato sauce with the cornstarch, basil, paprika, white pepper, cumin and cayenne, to taste.
  • Stir in garlic.
  • Replace the removed water with the tomato sauce mixture, stirring to blend.
  • Pour rice and tomato sauce water mixture over chops.
  • Cover and bake for one hour or until rice and chops are both tender.

SWEET & SOUR CARAMELIZED CHICKEN

I originally posted this recipe years and years ago (2009 or 2010) on my original blog, but seriously, it needed an update picture so I made it specifically for that reason now.  😀 as well as updating the technique a bit.  I’m still NOT thrilled with the picture, but it IS better than the old one 😀

This really is an easy and quick meal to make, but it looks & tastes like you worked all afternoon so it’s perfect for company.  I should have taken a picture of the baking dish full of chicken, caramelized onions and gravy – much more impressive looking.  Oh well, next time.

SWEET & SOUR CARAMELIZED CHICKEN
4 boneless chicken breasts
1 LARGE sweet Walla Walla or Vidalia onion, halved and sliced thin
2-3 LARGE cloves garlic, minced
2 tablespoons sugar
1 cup chicken broth
4 tablespoons WONDRA flour
Juice of 1 lemon (2 tablespoons)
2 tablespoons rice wine balsamic vinegar
FRESH ground sea salt and black pepper
avocado oil
1 LARGE egg
1 teaspoon cornstarch

  • Between 2 sheets of wax paper flatten chicken breasts if they are too thick. If they are too thick they will take longer to cook.
  • Whisk together the egg and cornstarch. Soak chicken breasts in mixture for an hour before cooking. This mixture seals in the moistness and keeps the chicken juicy throughout.

 

  • Preheat oven to 400°.
  • In a oven proof skillet (or transferring to a baking dish) coat the bottom of the pan with avocado oil.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • When the oil is hot, brown both sides of the chicken breasts including all the sides.
  • When breasts are browned, put the pan in the oven for 5 minutes.
  • Add onions to skillet over medium high heat to caramelize. You want to gather all the little browned bits on the bottom of the pan also.

 

  • Reduce the heat to 300°.
  • Whisk together the hot water, bullion, flour, lemon juice, vinegar, salt and pepper.
  • Pour liquid mixture over the chicken and cover tightly with foil.
  • Return it to the oven for additional 10 minutes until chicken is cooked through. Sauce will be thick.

NOTE: I have used breast tenders in a pinch and they work well, but they cook faster so keep a close eye on them.