Author: QuiltLady

HAPPY HOMEMAKER & MENU PLAN MONDAY week 21 of 2018

Sorry I’ve been MIA so much of the past few weeks. As we get closer to the BIG day, I’ve definitely been busier AND A LOT more tired.  I hope you have all had a great week.

Be sure to 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
to visit with all the other Monday morning ladies.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – A HUGE storm rolled through unexpectedly last night leaving behind a TON of humidity to start the day.  At least the storm also brought in a COOL front and it’s only supposed to be in the high 80’s this week so I’m wearing cut offs and a teal polo shirt.

ON THE BREAKFAST PLATE – My standard peach yogurt and green tea is today’s breakfast

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY – I’m extremely happy that we are seeing the light at the end of the tunnel fromthis nightmare! I’m working on a final update to be posted soon. All of your encouraging remarks have REALLY helped get us through this!

FAVORITE PHOTO FROM THE CAMERA

Last Wednesday through Friday I spent visiting with my original BFF aka FFE (first friend ever) Leslie. We had a great time chatting and playing nostalgic catch up. So many memories to think about. It was so great to see her and spend time together.

This picture is of a gift my sweet neighbor brought me yesterday to say thank you and goodbye.  And some of the flowers she brought me last week still look GREAT!

INSPIRATION

 

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

  • LAUNDRY… quite a few loads this week, towels, bedding and clothing
  • LIVING AREAS…KITCHEN… STUDIO… all getting a deep clean today and tomorrow
  • YARD… nothing much afteryesterday’s storms, just too wet to do anything, but hubby will mow Wednesday
  • BLOG… not much for a few weeks

CURRENTLY READING AND ON MY WAIT PILE

I’M READING Debra Clopton’s Windswept Bay Series Book #4 Forever & For Always

IN THE WAIT PILE TO READ

  • BARBARA FREETHY’S PERILOUS TRUST after I finish this series

SHOWS WE WATCH

COMEDIES – Big Bang Theory, Young Sheldon, Life in Pieces, The Good Place, American Housewife

MILITARY, POLITICAL & CRIME DRAMAS and a couple that qualify as comedies – NCIS, NCIS New Orleans and NCIS LA, Criminal Minds, Wisdon of the Crowd, S.W.A.T., Madam Secretary, Scandal, Designated Survivor, Brave, Valor, Seal Team, Blindspot, Macgyver, Scorpion, Law & Order SVU, Blue Bloods, Hawaii 5-0, Elementary, Chicago Fire, Chicago PD, Chicago Med, 911

DRAMAS & REALITY – The Good Doctor, This Is Us, The Resident, the Amazing Race just ended and Dancing With the Stars will be beginning

SYFY – Z Nation, the Walking Dead, Flash, Supergirl, DC Legends, Orville, Once Upon a Time, The X-Files, Supernatural

COOKING – Guy’s Grocery Games, Beat Bobby Flay, Worst Cooks in America Celebrity, Bobby & Damaris, Kid’s Baking Championship, Master Chef Jr., Master Chef

 

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

BREAKFAST

SNACK

LUNCH

DINNER

SNACK

MONDAY

BANANA & TEA

PROTEIN DRINK

TUNA SALAD OR ??

PORK CARNITAS TAMALES & GARDEN SALSA

FRUIT

TUESDAY

YOGURT & TEA

PROTEIN DRINK

TUNA SALAD  OR??

C.O.R.N.

clean out refrigerator night

FRUIT

WEDNESDAY

 BANANA & TEA

PROTEIN DRINK

TUNA SALAD OR??

C.O.R.N.

clean out refrigerator night

FRUIT

THURSDAY

YOGURT & TEA

PROTEIN DRINK

OUT

OUT

FRUIT

FRIDAY

YOGURT & TEA

PROTEIN DRINK

OUT

OUT

FRUIT

SATURDAY

YOGURT & TEA

PROTEIN DRINK

OUT

OUT

 FRUIT

SUNDAY

YOGURT & TEA

PROTEIN DRINK

OUT

OUT

FRUIT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

CHEESY ARTICHOKE CHICKEN

CHEESY ARTICHOKE CHICKEN serves 2

2 skinless, boneless chicken breasts, pounded thin (1/8 inch)
6 ounce jar marinated artichoke hearts, drained WELL and chopped small
1/4 cup chopped flat leaf parsley
1 clove garlic, minced
2 green onions, sliced thin
4 thin slices Provolone cheese
2 tablespoons avocado oil
FRESH ground salt and pepper, to taste

  • Preheat oven to 350°.
  • In a small bowl combine artichoke heart pieces, parsley, garlic and green onions.
  • Generously season chicken pieces with salt and pepper.
  • Top each chicken breast with 2 cheese slices.
  • Top cheese with artichoke mixture and spread evenly.
  • Roll up chicken and secure with toothpicks.
  • In an ovenproof skillet heat avocado oil and turning frequently sear chicken bundles until golden.
  • Place skillet in preheated oven until cooked through, about 15 minutes.
  • Let stand 5 minutes.
  • Slice into roulades and serve with pasta or mashed potatoes.

 

MEYER LEMON TARTS

MEYER LEMON TARTS
15 Sponge Cake Shells, frozen phyllo tart shells, such as Athens or Puff Pastry Shells, thawed
Nonstick cooking spray
1/2 cup granulated sugar, plus for sprinkling
2 large eggs plus 2 large yolks
2 Meyer lemons, zested and juiced (about 1/3 cup)
4 tablespoons unsalted butter, cut into pats
1 cup small wild blueberries
Whipped cream, for garnish
Turbinado sugar, for garnish

  • Preheat the oven to 350°.
  • Spray the phyllo shells with cooking spray and sprinkle with 2 to 4 tablespoons sugar.
  • Place the shells on a baking sheet and transfer to the oven.
  • Bake until golden brown, 5 to 10 minutes.
  • Set aside and let cool completely.
  • Meanwhile, whisk the eggs, yolks and the 1/2 cup sugar in a bowl until thick and fluffy.
  • Add the lemon zest and juice, and stir to combine.
  • Add the egg mixture to a heavy saucepan; heat over medium heat, stirring constantly, until thickened, 10 to 15 minutes.
  • Pour into a bowl set in an ice bath.
    Stir in the butter, one pat at a time, and continue stirring to cool down quickly (or chill in the refrigerator until cool to the touch, about 5 minutes).
  • Fill a pastry bag or heavy-duty plastic bag with a corner snipped off with the lemon curd filling.
  • Pipe the filling into the cooled tart shells, add blueberries on top.
  • Freeze for 1 hour.
  • Garnish with a small dollop of whipped cream and sprinkle with turbinado sugar just before serving.

CHILI LIME SALMON with PAN ROASTED STREET CORN

CHILI LIME SALMON with PAN ROASTED STREET CORN serves 4
These flavors blend together so well to create a Cajun fajita mix with crispy roasted peppers that mix with the street corn spice edge to have a party in your mouth all while being completely healthy.

CHILI LIME SALMON
1/2 cup freshly squeezed lime juice (or juice of 2 limes)
1/4 cup fresh finely chopped parsley
2 tablespoons avocado oil
2 tablespoons water
4 cloves garlic, minced
1 1/2 teaspoons red chili flakes (adjust to your preference of spice)
1 teaspoon ground Cumin
1 1/2 teaspoons FRESH ground sea salt
1 tablespoon QUALITY honey
4 salmon fillets of even sizes
1/2 pound mini sweet peppers, de-seeded and cut into rings
1 small Vidalia onion, cut into wedges

  • Preheat oven to broil.
  • Arrange oven shelf about 6 inches below broiler.
  • Line a baking sheet with foil and coat with non-stick spray; set aside.
Whisk together the lime juice, minced parsley, avocado oil, water, garlic, chilli flakes, cumin and salt until well blended.
  • Add the honey and whisk again until the honey is well blended with the rest of the ingredients.
  • Toss peppers and onions with half of the honey mixture.
  • Arrange the salmon fillets on baking sheet.
  • With a slotted spoon remove peppers and onions arranging around the salmon fillets in a single layer.
  • Pour the honey mixture evenly over the salmon fillets.
  • Broil about 10 minutes until the peppers are just beginning to char at the edges and the salmon is cooked to your liking.
  • Remove from the oven and serve immediately with lime wedges and remaining honey sauce for added flavor.

While salmon pan is broiling, prepare corn. BUT, BE SURE TO KEEP YOUR EYE ON THE SALMON TO AVOID BURNING.

PAN ROASTED STREET CORN
4 whole Corn Cobs, husked and kernels cut from the cob
2 tablespoons Butter, softened
4 tablespoons Mayonnaise
1 tablespoon Bragg’s liquid aminos
1 pinch Cayenne
1 pinch each FRESH ground Sea Salt and Black Pepper
1/2 cup crumbled Cotija Cheese
1 bunch Cilantro, chopped

  • In a large skillet over medium-high heat melt butter.
  • Add corn kernels, sautéing until beginning to caramelize.
  • Whisk together the mayonnaise, liquid aminos, cayenne, salt and pepper.
  • Drizzle mayo mixture over corn kernels, stirring to coat.
  • Cook 2-3 minutes more.
  • Sprinkle with cotija cheese and cilantro.
  • Serve immediately.

LEMON FIZZ CHICKEN

LEMON FIZZ CHICKEN serves 2
1/3 cup cooked white rice
Juice of 1 lemon
1 teaspoon creamy horseradish
1 tablespoon FRESH chopped chives
1 tablespoon QUALITY honey
3 tablespoons avocado oil, divided 2+1
2 skinless boneless chicken breasts
FRESH ground salt and pepper, to taste
2 tablespoons WONDRA flour
1/4 cup 7 UP
1 tablespoon Bragg’s Liquid Aminos
3 tablespoons unsalted butter, 1 1/2 + 1 1/2
1/4 teaspoon red pepper flakes (more if you like it a bit more spicy)
2 tablespoons grated Parmesan
2 + 2 tablespoons heavy cream

  • Whisk together lemon juice, honey, horseradish and chives until completely blended.
  • Generously salt and pepper both sides of chicken.
  • Heat 1 tablespoon oil and 1 tablespoon of butter in skillet over medium high heat.
  • Dredge chicken in flour.
  • Saute’ chicken breasts until JUST golden on both sides, about 2 minutes per side based on thickness.
  • Transfer chicken to plate.
  • Deglaze pan with 7 UP, scraping up any bits from the bottom of the skillet.
  • Reduce heat.
  • Add 1 1/2 tablespoons butter, liquid aminos and red pepper flakes, whisking to blend.
  • Add honey mixture, blending again until smooth.
  • Add 2 tablespoons heavy cream, stirring until smooth.
  • Return chicken to pan, turning to coat. Cover and simmer on low until syrupy, about 5 minutes.
  • Add Parmesan cheese, cream and 1 1/2 tablespoons butter to warm rice, using fork to mix and fluff.
  • Plate rice, top with chicken and pour sauce over top.

 

PULLED PORK TACOS

Lard is made of animals fats, most commonly rendered hog fat. Crisco and Lard are both shortenings. Lard is shortening. BUT, Crisco is a shortening made from vegetable oils therefore Crisco is NOT lard.

LOL while this sounds confusing, it’s pretty simple really.  For this recipe because I am DESPERATELY trying to clean out the pantry AND the freezer I improvised this time, but did not reflect my changes in my normal recipe (BELOW) which is a recipe I made combining the best ingredients (for us) and cooking procedures (for me) from Guy Fieri’s version with Giada’s version of Pulled pork.

PULLED PORK
3-pound bone in pork butt, cut into 4 pieces
3 pounds refined lard
1 red onion, roughly chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/2 teaspoon ground coriander
2 teaspoons FRESH ground sea salt
1/2 teaspoon dried oregano
1 chipotle in adobo, diced plus 1 tablespoon of the adobo sauce
1 cup beer, such as Modelo Especial
Corn tortillas, for serving

GARNISHES
Pico De Gallo, recipe below
Sour cream
Chopped green onions, sliced or diced
Lime wedges, for serving
Radish slices, for serving

  • Remove the pork butt from refrigerator 1 hour before cooking. Do not remove the bone.
  • Preheat oven to 350°.
  • In a small bowl, mix together the cumin, coriander, salt and oregano.
  • Rub the spice mixture all over the pork roast.
  • Bring oil to 250°.
  • Carefully add pork pieces to the hot oil. Keep pork pieces moving so they don’t stick until the are well seared on ALL sides.
  • Remove meat from lard and add onions and garlic, sautéing 2-3 minutes. DO NOT LET GARLIC BURN – IF IT DOES, START OVER!
  • Add pork pieces to roaster.
  • Use a slotted spoon to remove onions and garlic, adding it to the meat. Discard oil.
  • Whisk together the beer, chipotle pepper pieces and adobo sauce.
  • Pour beer mixture over pork pieces.
  • Bake 1-1 1/2 hours. The pork should be caramel-colored with an internal temperature of 170 to 180°.
  • Cover and let rest for 15 minutes.
  • Shred the meat. Discard the bone and any gristle.
  • Add the shredded meat back to the slow cooker and toss with the onions and cooking juices.
  • Serve with Pico de Gallo, warm tortillas and garnishes.

PICO DE GALLO
4 Roma tomatoes
1 red onion, diced
1 jalapeno, diced
2 tablespoons chopped cilantro leaves
1/2 lime, juiced
Salt and freshly ground black pepper

  • Combine all ingredients and season with salt and pepper, to taste.
  • Let sit for 15 to 20 minutes.
  • Serve.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 20 of 2018

Good Morning sweet ladies. Happy Belated Mother’s Day. I hope you all had a wonderful weekend. Ours was quiet, but productive with last minute touch ups, grocery shopping and watching a couple movies and the NASCAR races.

Be sure to 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.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – The sun is shinning, bu it’s beginning to get more and more sticky out there (which I hate).  We’re predicted with high 90’s and high corresponding humidity all week and no rain in sight! I have on Levi’s pedal pushers and a comfy t-shirt.

ON THE BREAKFAST PLATE – Peach yogurt, green tea and a handful of honey nut cheerios

CRAFTS / PROJECTS – none at the moment

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY – Oh my, where to begin?  Let me just say the list is long, blessed and heading in the right direction.

FAVORITE PHOTO FROM THE CAMERA – All I took this past week was food photos 😀

INSPIRATION

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

  • LAUNDRY… just a couple loads of clothing and towels
  • LIVING AREAS… LOL you’re kidding right? there are boxes EVERYWHERE
  • KITCHEN… pretty clean and still empty
  • YARD… nothing much – hubby does need to mow one more time and use the vinegar mix on the weeds trying to come up along the pavers.
  • BLOG… some recipe updating, future post planning and even some holiday post planning

CURRENTLY READING AND ON MY WAIT PILE

I’M READING Debra Clopton’s Windswept Bay series – Book #2 Somewhere with You

IN THE WAIT PILE TO READ

MOVIES and/or SOMETHING INTERESTING I WATCHED – We rented Justice League and Humanity Bureau from Red Box and are trying to clean out the DVR of old shows.

WHAT IS ON THE DVR OR LIST TO WATCH

COMEDIES – Big Bang Theory, Young Sheldon, Life in Pieces, The Good Place, American Housewife

MILITARY, POLITICAL & CRIME DRAMAS and a couple that qualify as comedies – NCIS, NCIS New Orleans and NCIS LA, Criminal Minds, Wisdon of the Crowd, S.W.A.T., Madam Secretary, Scandal, Designated Survivor, Brave, Valor, Seal Team, Blindspot, Macgyver, Scorpion, Law & Order SVU, Blue Bloods, Hawaii 5-0, Elementary, Chicago Fire, Chicago PD, Chicago Med, 911

DRAMAS & REALITY – The Good Doctor, This Is Us, The Resident, the Amazing Race, Dancing With the Stars

SYFY – Z Nation, the Walking Dead, Flash, Supergirl, DC Legends, Orville, Once Upon a Time, The X-Files, Supernatural

COOKING – Guy’s Grocery Games, Beat Bobby Flay, Worst Cooks in America, Bobby & Damaris, Kid’s Baking Championship, Master Chef Jr., Master Chef, Southern at Heart

WHAT’S IN THE CRAFT BASKET – EVERYTHING is packed so there will be no crafting until late June or so when I start the Christmas gifts and cards

WHERE I’VE BEEN SURFING ON THE NET – This article, 10 “Notes to Self” that Will Stop You from Taking Things Personally REALLY spoke to me with some wonderful messages I needed to hear. Here a few that spoke louder to me.

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

BREAKFAST

SNACK

LUNCH

DINNER

SNACK/DESSERT

MONDAY

CHEERIOS, SMALL BANANA & GREEN TEA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

LEMON BUTTER CHICKEN

PROTEIN SHAKE

TUESDAY

PEACH YOGURT & GREEN TEA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

TAHITI CHICKEN

PROTEIN SHAKE

WEDNESDAY

CHEERIOS, SMALL BANANA & GREEN TEA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

C.O.R.N. clean out refrigerator night

PROTEIN SHAKE

THURSDAY

CHERRY YOGURT & GREEN TEA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

LEMON FIZZ CHICKEN

PROTEIN SHAKE

FRIDAY

BERRY YOGURT & GREEN TEA

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

FRENCH ONION SMOTHERED PORK CHOPS

PROTEIN SHAKE

SATURDAY

OUT

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

C.O.R.N. clean out refrigerator night

CARAMEL APPLE HAND PIES

SUNDAY

BACON & EGGS

PROTEIN DRINK

GRILLED CHICKEN BREAST, TUNA SALAD OR ??

PORK CARNITAS TAMALES

PROTEIN SHAKE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

TAHITIAN CHICKEN

TAHITIAN CHICKEN

1 pound chicken tenders
2 tablespoons butter
1/4 cup WONDRA flour
3/4 teaspoon season salt
2 tablespoons avocado oil
1 cup peach preserves
1/4 cup Country Bob’s All Purpose Sauce (A1 works to)
2 tablespoons Bragg’s amino acids
1 small onion, cut in half moon rings
1 red pepper, cut into strips
2-8 ounce cans water chestnuts
Prepared rice

  • Whisk together the Wondra flour and season salt.
  • Melt butter in large skillet over medium-high heat.
  • Dredge chicken tenders in flour mixture.
  • Brown chicken pieces in butter 2 minutes per side. Drain on paper toweling.

 

  • In a small bowl whisk together the peach preserves, all purpose sauce and amino acids.
  • Add onion pieces and red pepper, tossing to coat.
  • Return chicken pieces to skillet.
  • Spoon sauce over top of chicken.
  • Cook covered over low heat for 15 minutes.
  • Add water chestnuts and cook 10 minutes more.
  • Serve over hot rice.

FRENCH ONION SMOTHERED PORK CHOPS

FRENCH ONION SMOTHERED PORK CHOPS adapted from the Chunky Chef serves 4

1 Vidalia onions peeled, cut in half, and sliced into half-moon shaped slices
1 shallot cut in half, and sliced into half-moon shaped slices
2 cloves garlic, minced
3 tablespoons unsalted butter
1 tablespoon avocado oil
1 1/4 cups beef stock
4 boneless pork chops about 1 – 1 ½ inches thick
FRESH ground sea salt and black pepper, to taste
½ teaspoon dried thyme
¼ teaspoon garlic powder
2 ½ tablespoons WONDRA flour
4 slices provolone cheese
1 cup shredded Swiss or gruyere cheese
fresh thyme sprigs

  • Preheat oven to 400°.
  • Melt butter and avocado oil in a large cast iron or other oven safe skillet, over MED-HIGH heat.
  • Add sliced onions and shallots, saute’ 3-5 minutes, until soft.
  • Add garlic and saute’ another minute until fragrant.
  • Add 1/4 cup beef stock and continue to cook, stirring occasionally, for 12-15 minutes, until onions are extremely tender and golden brown.
  • Whisk together the salt, pepper, dried thyme and garlic powder.
  • As onions are sautéing, season both sides of pork chops with seasoning mix.
  • Transfer onions to a plate, do not wipe out skillet.
  • Reduce heat to medium, add a drizzle of avocado oil to the skillet if needed, and cook pork chops, about 3-4 minutes per side, until golden brown.
  • Transfer pork chops to plate.
  • Return cooked onions to pan and sprinkle with flour.
  • Stir to coat and cook about a minute.
  • Add remaining 1 cup beef stock and stir often until mixture comes to a boil.
  • Season with a pinch of salt and pepper.

Nestle pork chops back into the pan, spooning some of the beef stock over the tops of the chops.
  • Top with a slices of provolone cheese and a 1/4 cup mound of the shredded Gruyere on top each chop.
  • Add a few sprigs of fresh thyme to the skillet.
  • Place skillet in oven and bake 8-10 minutes, until cheese is melted and gooey.
  • Before serving, spoon some of the beef stock/onion mixture over the top of the cheese.
  • Garnish with some additional black pepper if desired.

 

LEMON BUTTER CHICKEN

LEMON BUTTER CHICKEN
The lemon cream sauce mixed with fresh vegetables, garlic and Parmesan cheese team up perfectly with the tender and juicy chicken for a delectable savory meal that will have you coming back for second helpings!

4 boneless, skinless chicken breasts
1/2 tablespoon sweet paprika
3 tablespoons unsalted butter, divided 2+1
4 cloves garlic, minced
1 small bunch green onions, sliced
10-12 button mushrooms, sliced thin
1 cup chicken broth
1/2 cup heavy cream
1/3 cup Parmesan cheese, freshly grated
2 Tablespoons fresh chopped Italian flat leaf parsley
Juice of 1 lemon
Splash of dry white wine
1/4 teaspoon dried thyme
2 cups fresh spinach leaves
Fresh ground salt and pepper, to taste

  • Preheat oven to 400°.
  • Season the chicken with salt, pepper and paprika. Set aside.
  • Melt 2 tablespoons of butter in a large oven-proof skillet over medium high heat.
  • Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove chicken and set aside to rest.
    While the chicken is resting melt remaining butter in the skillet.
  • Add onions and mushrooms, sautéing until soft and mushrooms are beginning to caramelize.
  • Add garlic and cook stirring frequently about 2 more minutes until fragrant.
  • Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice, splash of wine and thyme. Bring to a boil and reduce heat. Add in the spinach and parsley and simmer until the spinach and parsley have wilted and the sauce has slightly thickened.
  • Continue to cook the sauce about 5 minutes or so until the sauce thickens.
  • Once your sauce is to the desired thickness, return the chicken to the skillet.
  • Place in the oven and cook for about 20-25 minutes.
  • Remove the dish, cover and let sit for about 5 minutes before serving.
  • Serve with buttered noodles or over mashed potatoes.

MEXICAN COBB SALAD with JALAPENO RANCH DRESSING

MEXICAN COBB SALAD
Bed of Lettuce
Grilled chicken breast, chilled and chopped
1 roma tomato, chopped
1 avocado chopped
1/8 cup chopped green chiles
1/4 cup grated jack cheese
1/4 cup grated cheddar cheese
Juice of 1 lime

JALAPENO RANCH DRESSING
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey’s California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper

  • Whisk all together and chill overnight before serving

 

MAPLE CINNAMON OATMEAL CAKE with OOEY GOOEY COCONUT TOPPING

I found this awesome and not too sweet Oatmeal cake while surfing the web awhile back and had to make it!  My grandmother made one similar quite often.  It was always one of my favorites!  I’ve made a few changes to accommodate our tastes and we think it turned out even better than the original.

Oatmeal and coconut go together so well. The cake is over-the-top scrumptious with an incredibly moist batter and ooey gooey coconut topping that self ices the cake. Once cooled, the topping becomes caramel-like and sticky seeping deep into the cake!

The recipe is for a 9×13 pan, but it halves well for an 8×8 if you want a smaller cake.

MAPLE CINNAMON OATMEAL CAKE with OOEY GOOEY COCONUT TOPPING

CAKE
1 1/4 cup boiling water
1 cup OLD FASHIONED oats
1/2 cup butter, room temperature
1 cup white sugar
1 cup brown sugar, firmly packed
2 eggs
1 teaspoon vanilla
1 teaspoon lemon juice
2 tablespoons PURE maple syrup
1/3 cup golden raisins
2 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon ground cinnamon
1 1/2 cups AP flour
1/4 nutmeg
1/2 teaspoon salt

  • Preheat oven to 350°.
  • Pour boiling water over oats in a small bowl.  Allow to sit for 15 minutes.
  • Cream together butter and sugars.  Add eggs.  Beat well.
  • Add in the soaked oats, vanilla, baking soda, flour, cinnamon, nutmeg and salt.
  • Mix well.
  • Fold in raisins.
  • Pour into a greased 9 x 13 pan.
  • Bake for 30 minutes.

TOPPING
1/2 cup butter, melted
2 cups flaked coconut
1 1/2 cups brown sugar, firmly packed
8 tablespoons milk
1 cup pecans, chopped finely (optional**)

  • While cake is baking, combine topping ingredients.
  • JUST after you take the cake from the oven, spread topping over cake.
  • Increase heat to broil.
  • Bake under the broiler for a JUST few minutes until top is brown. WATCH CAKE CLOSELY – IT WILL EASILY BURN.
  • Allow cake to cool COMPLETELY.  As it cools, the topping will get thick and sticky while it oozes down into the cake.
  • ENJOY!

NOTES:

  • ANY chopped nuts work really.
  • I often add pieces of chopped dried pineapple to the cake.
  • I also often add heath bar pieces to the topping for some extra crunch.