Author: QuiltLady

RASPBERRY or STRAWBERRY PRETZEL DESSERT

RASPBERRY or STRAWBERRY PRETZEL DESSERT
CRUST
2 cups crushed pretzels
3/4 cup butter, melted
3 tablespoons sugar

  • Preheat oven to 350.
  • Combine the pretzels, butter and sugar in a mixing bowl.
  • Press into a 13×9 baking dish.
  • Bake 10 minutes.
  • Cool on wire rack.

FILLING
2 cups heavy cream
1 teaspoon PURE vanilla.
8 ounces cream cheese, softened
1 cup sugar

  • Beat the heavy cream until you have soft peaks.
  • Add vanilla, cream cheese and sugar beating until smooth.
  • Spread over the pretzel crust.
  • Refrigerate 1 hour until chilled.

TOPPING
6 ounces strawberry Jell-O
2 cups boiling water
32 ounces frozen raspberries or sliced strawberries, thawed

  • Dissolve gelatin in the hot water in a large bowl.
  • Stir in fruit along with water syrup has accumulated during their thawing.
  • Chill until partially set.
  • Spoon over filling and gently spread even.
  • Refrigerate and chill 4-6 hours.
  • Cut into squares.

RULE OF THUMB for CHRISTMAS TREE LIGHTS

THIS is the question we ask ourselves EVERY year, How many lights do we need for the tree?  This year we decided to investigate this weary question and buy ALL new LED lights.

  • Incandescent lights have been the household standard for years. They’re inexpensive and come in a variety of styles and colors.
  • LED (light-emitting diode) lights give off brilliant white light and feature bulb covers in various shapes and colors. LED string lights cost more than incandescent string lights, but they’re 85% more energy-efficient and can last up to 40 holiday seasons. Plus, they don’t produce heat like incandescent bulbs, so they remain cool to the touch.
  • White lights draw attention to the ornaments on your tree and provide a classic, elegant look to your tree.
  • Colored lights create a festive look and conjure memories of childhood. Try colored lights for a throwback look.

How many strands of lights do I need?  We found some great ones that offer the ability to switch between white, colored, solid and flashing lights.  We will see after the tree is up, but I have HIGH hopes in these new lights.

A good rule of thumb is to use 100 lights for every foot-and-a-half of tree. BUT, if you love lights, you may want to double or even triple that amount. Use the chart below for the recommended number of lights for fresh-cut trees.

Tree Height Number of Lights
6 to 7 Feet 400 to 700
7.5 to 8.5 Feet 700 to 1,000
9 to 10 Feet 1,000 to 1,300
12 Feet 1,500 to 2,000

SWEET & SOUR CUCUMBERS & ONIONS – 2 versions – AMERICAN & JAPANESE

SWEET & SOUR CUCUMBERS
3 medium cucumbers, peeled and sliced thin
1 small red onion, quartered and sliced
FRESH sea salt and ground black pepper to taste
1 tablespoon sugar
1/2 cup apple cider vinegar
3-4 tablespoons avocado oil
1/2 cup COLD water

  • Whisk together water, vinegar, sugar and oil until well blended.
  • Season with FRESH ground sea salt and pepper.
  • Toss cucumbers and onions in a bowl.
  • Pour vinegar mixture over and gently toss.
  • Chill.

NOTE:  If I have them I often add thinly sliced radishes also.

The Japanese version is similar, but just enough different for a nice flavor change.
JAPANESE CUCUMBER SALAD
3 medium cucumbers, peeled and sliced thin
1 small onion, quartered and sliced
2 tablespoons sea salt
FRESH ground black pepper to taste
1 tablespoon sugar
1/2 cup rice wine vinegar
1 tablespoon Bragg’s liquid aminos

  • Sprinkle cucumber slices with sea salt and let stand 30 minutes.
  • Wash salt off cucumber slices, gently squeezing the water out of the cucumbers.
  • Place cucumbers and onion pieces in a bowl.
  • Whisk together the vinegar, sugar and liquid aminos.
  • Pour over cucumbers and toss gently.
  • Chill.

CREAMY GARLIC & HERB BONELESS PORK CHOPS

I adapted the delicious boneless Pork Chops in a Creamy Garlic & Herb Wine Sauce from Olga at What’s In The Pan.  This a superb One pan dish is so easy to prepare and actually ready in less than 30 minutes! It is made with a dry white wine, the juice of a fresh lemon, FRESH minced garlic and FRESH thyme making these pork chops are packed with flavor and so juicy!

CREAMY GARLIC & HERB BONELESS PORK CHOPS
4 boneless pork chops
2 tablespoons butter
¼ cup WONDRA flour
½ teaspoon garlic powder
½ teaspoon onion powder
1 teaspoon Italian seasoning
Salt and freshly ground pepper to taste

  • Whisk together flour, garlic powder, onion powder, and Italian seasoning.
  • Generously season pork chops with salt and pepper.
  • Dredge pork chops thoroughly in flour mixture.
  • Reserve dredge for next stop.
  • Heat butter in a large skillet over medium-high heat.
  • 
Add pork chops and sear them by cooking for 3-4 minutes per side, reducing heat to medium on second side.
  • Remove from heat and transfer to a plate.
  • Cover to keep warm.

CREAMY HERB & WINE SAUCE
2 tablespoons butter
2 cloves garlic, minced
1 tablespoon of the dredging mixture
½ cup dry white wine
Juice of 1 LARGE lemon
½ cup chicken stock
½ cup heavy cream
1 teaspoon Italian seasoning
4 sprigs FRESH thyme, leaves only, minced
2 tablespoons FRESH chopped Italian Parsley

  • Return skillet to heat and melt 2 tablespoons butter.
  • Add minced garlic and cooking for 1-2 minutes on medium heat.
  • Whisk in flour and blend well.
  • Add in wine while constantly whisking for 1 minute.
  • Add chicken stock and heavy cream, whisking to blend well.
  • Add lemon juice, fresh thyme and Italian seasoning.
  • Adjust seasoning with salt and pepper, to taste and simmer for 2-3 minutes.

TO SERVE

  • Reduce heat to low and return pork chops to pan.
  • Turn to coat well simmering JUST until heated through.
  • Serve with mashed potatoes, prepared pasta or rice pilaf.

PICKLED BEETS

PICKLED BEETS
4 LARGE beets
¾ cup apple cider vinegar
¾ cup water
½ teaspoon sea salt
¼ cup sugar

  • Preheat oven to 350°.
  • Wash and trim beets, but leave 2-3 inches of tails on.
  • Cover baking sheet with foil and LIGHTLY spray with non-stick cooking spray.
  • Bake 35 minutes until fork tender.
  • Cool 30 minutes.
  • Trim again and rub off outer skin.
  • Slice ¼ inch thick or julienne and place in canning jar.
  • Whisk together water, vinegar, sugar and sea salt in saucepan until sugar and salt are dissolved.
  • Bring to a boil.
  • Cool 15 minutes.
  • Pour over beets and seal jars.
  • Refrigerate.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 48 of 2019

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

GOOD MORNING How was your week my friends?  Mine was busy getting ready and packing stuff to take on our Thanksgiving trip, but be a bit ready for the Christmas season as soon as we return too.  I got my Christmas cards addressed, family reunion flyers addressed, oil changed, tires rotated, laundry done and we even got in some play time at the Sip & Stroll in a neighboring town and picking up the parts to refinish a 19th century mahogany drop leaf table with barley twist legs that we had picked up at a junk store – they had no idea what they had!  It is well worn, but ALL original right down to the bumper stops and in EXCELLENT condition for a table well over 100 years old.  I’ve been wanting one like this for a LONG time.  These are the before pictures.  Imagine what a beauty it will be AFTER refinishing.  It will only take a few hours of work, $30-$40 in materials and it will be a beauty!  We picked it up for $45 and it is worth over $2000 refinished NOT that we’d sell it. 

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING It’s supposed to get up to 45° today, but I have my doubts unless the sun breaks through at some time which is NOT predicted.  It’s 33°, gray and a foggy rain right now, a little cool but otherwise normal for this time of year.  The snow prediction is definitely early for us here.  I have Levis, a long sleeve t-shirt and one of my comfiest flannels with UGGs ready for today.

ON THE BREAKFAST PLATE Mixed Berry Yogurt & Hot water

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

  • LAUNDRY, LIVING AREAS & KITCHEN… laundry is done, bags are packed, house is tidy
  • YARD… not a darn thing
  • APPOINTMENTS & TO DO… it’s Thanksgiving, so nothing but what we want
  • BLOG… Getting ahead on BLOGMAS, caught up on BLOGEMBER, upcoming recipes
  • CRAFTS/PROJECTS… bowling pin snowmen

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY Praying that things go well family wise between hubby and his LIL sister regarding their parents end of life celebration.

I made a date with a friend for the upcoming Craft fair and lunch afterwards.  We’re going to have so much fun!

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED We about halfway through Dolly Parton’s Heart Strings on Netflix – a series of heart warming stories. 

The DVR is finally getting cleaned out with the fall finales taking place.  Some of the shows we’re watching for this year are (though a couple are quickly becoming non-essential and a few others are in their final seasons):

  • CRIME, POLICE & MEDICAL  – Chicago Series (Medical, FIRE and Police), Law & Order SVU, Blue Bloods, Hawaii 5-0, Magnum PI, FBI, NCIS, NCIS LA, NCIS NOLA, All Rise, Bluff City Law, The Resident, New Amsterdam, The Good Doctor, StumpTown, The Rookie, Bull, 911, Emergence, Seal Team
  • COMEDIES & FAMILY – Young Sheldon, The Good Place, The Unicorn, American Housewife, GOD Friended me
  • REALITY – Dancing with the Stars

I’M READING I’m still reading Charming Hannah by Kristen Proby, book #1  from her BIG Sky series but am almost finished and loaded a few fun Christmas stories for the rest of the year.

FAVORITE PHOTO FROM THE CAMERA Last week we had to get the oil changed and the tires rotated for our Thanksgiving week trip.  The oil change went fine, but the tire rotation was backed up for hours so Chris (the shop owner) asked if we’d come back EARLY the next morning as they were opening and he’d get us right in.  We reluctantly agreed (I was looking forward to sleeping in on Friday, but oh well).  But, boy am I glad we didn’t sleep in.  The tire rotation, Wally World and breakfast at a favorite grill were all accomplished by 9AM.  The favorite grill is farther out in the country though and I was rewarded with these fun pictures of the sun TRYING to shine through the fog in the field across from the frosted over collapsed horse stables, a side effect of Snowmaggedon 2019.

INSPIRATION & A FUNNY

Always the perfect time for an oldie but goodie!  “As God is my witness, I thought turkeys could fly”

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – TEX MEX CHICKEN STEW
TUESDAY – ORANGE GINGER GLAZED CHICKEN with BACON WRAPPED ASPARAGUS
WEDNESDAY – GARLIC HERB PORK CHOPS WITH SALAD
THURSDAY – THANKSGIVING with SIL and family
FRIDAY – CHICKEN IN MUSHROOM SAUCE
SATURDAY – LEMON CHICKEN PAILLARD with SALAD
SUNDAY – FRENCH ONION PORK TENDERLOIN with CREAMED CARROTS

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK

  • GARLIC & HERB PORK CHOPS
  • BANANA UPSIDE DOWN CAKE
  • LEMON CHICKEN PAILLARD
  • TEX MEX CHICKEN STEW
  • STRAWBERRY PRETZEL DESSERT

CORN BREAD CAKE

CORN BREAD CAKE
1 cup yellow cornmeal
1 cup all purpose flour
½ cup sugar
4 teaspoons baking powder
½ teaspoon sea salt
1 egg, beaten
1 cup WHOLE milk
½ cup avocado oil

  • Preheat oven to 425°.
  • Grease an 8×8 baking dish OR a deep 9-10 inch cast iron skillet.
  • Combine all ingredients in a mixing bowl and blend well.
  • Bake 20-25 minutes or until golden in color and toothpick comes out clean.

NOTE:  A well drained can of green chiles or jar of pimientos make a flavorful addition to change up the flavor.  Crisp bacon or a can of well drained shoepeg corn also make great additions.

BACON MAC & CHEESE

BACON MAC & CHEESE
8 ounces elbow macaroni or small pasta shells
8 slices thick bacon, diced
2 tablespoons minced shallots
2 cloves garlic, minced
2 tablespoons WONDRA flour
2 ½ cups WHOLE milk
3 cups shredded cheddar cheese* (see note)

  • Cook pasta per package directions and drain well.
  • Cook bacon in skillet until crisp.
  • Remove bacon to paper toweling to drain.
  • Drain off all but 2 tablespoons of the bacon drippings.
  • Add shallots and garlic to bacon drippings over medium heat and cook a minute or two until shallots soften.
  • Increase heat to medium high and sprinkle in flour, whisking until golden and smooth.
  • Whisk in milk slowly and bring to a SLOW boil. Reduce heat to medium and cook 4-5 minutes until
  • sauce begins to thicken.
  • Reduce heat to low and gradually stir in cheese(s), stirring until cheese is melted and blended well.
  • Season to taste.
  • Fold in drained pasta and bacon pieces.

NOTE: *For an even creamier texture use a portion of Velvetta cheese to replace some of the cheddar cheese.

GRILLED CHICKEN RAMEN with PEANUT SAUCE

GRILLED CHICKEN RAMEN with PEANUT SAUCE
3-3 ounce packages of Ramen
2 (1+1) tablespoons avocado oil
1 1/2 pounds boneless, skinless chicken tenders
1 English cucumber, quartered lengthwise and then cut into pieces
3/4 cup match stick carrots
1 small bunch green onions, sliced thin
3/4 cup salted peanuts

  • Prepare sauce (recipe below) and set aside.
  • Cut chicken tender in half lengthwise and then cut each of those pieces in half.
  • Discard ramen flavor packets.
  • Cook ramen in boiling water for 3 minutes.  Drain and toss in serving bowl with 1 tablespoon of avocado oil.  Cover and set aside.
  • Coat chicken pieces with remaining oil and grill or sear in cast iron until chicken is seared on the outside and cooked through.
  • Toss chicken in sauce with vegetables.
  • Serve over prepared ramen, cucumbers and garnish with green onions.

SAUCE
1/2 cup salted creamy peanut butter (see note)
2-3 tablespoons BRAGG’S liquid aminos
2 tablespoons maple syrup
+/- 1 teaspoon chili garlic sauce, depending on your heat level
Juice of 2 FRESH limes
+/- 1/4 cup water (to thin)

  • Whisk together the peanut butter, liquid aminos, maple syrup, chili sauce and lime juice in a medium mixing bowl.
  • Add water a little at a time until a thick BUT pourable sauce is formed.
  • Taste and adjust seasonings as needed, adding more maple syrup for sweetness, chili garlic sauce for heat, lime juice for acidity, or liquid aminos for saltiness.

NOTE:

  • Almond butter or Cashew butter SUBSTITUTE WELL for Peanut butter.
  • If your sauce becomes too thin, add more nut butter.
  • If your sauce is too thick, thin with more water.
  • FRESH grated ginger to taste adds another great flavor.

BLUEBERRY BANANA MAPLE MUFFINS

I made these recently for a friend’s birthday and instantly fell in love <3 with them!  I’ve adapted the original recipe just slightly and think it’s absolutely perfect now.

BLUEBERRY BANANA MAPLE MUFFINS slightly adapted from Brandi Milloy
yields 18 muffins

½ cup unsalted butter, room temperature
²⁄³ cups PURE maple syrup
1 LARGE egg, room temperature
2 small VERY RIPE bananas, mashed
¹⁄³ cup WHOLE milk
1 teaspoon PURE vanilla extract
2 cups sifted cake flour
1 ½ teaspoon baking powder
1 teaspoon baking soda
Pinch of sea salt
2 cups SMALL WILD blueberries
¼ cup FINELY chopped walnuts
¼ cup DARK brown sugar, for topping

  • Preheat oven to 350°.
  • Line muffin tin with cupcake liners or grease tins well.
  • In an electric mixer bowl, cream together the butter and maple syrup.
  • Add egg, mashed banana, milk and vanilla extract, mixing until well blended.
  • In a separate bowl, whisk together flour, baking powder, baking soda and salt.
  • If you are using fresh blueberries add the flour mixture to the banana mixture and mix just until combined.
  • Then FOLD in blueberries.
  • If you are using frozen blueberries, add 3/4 of the flour mixture to the banana mixture and mix. Then add your frozen blueberries to the remaining flour mixture and toss. This will keep the frozen blueberries from sinking to the bottom of the muffins.
  • Scoop batter into muffin tins until they’re about ¾ of the way full.
  • Whisk together the brown sugar and walnuts.
  • Top with a generous sprinkle of the brown sugar nut mix.
  • Bake for 25 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  • Cool COMPLETELY on wire rack.