QuiltLady – Page 241 – Chasing MY Life WHEREVER it Leads ME

HAPPY HOMEMAKER & MENU PLAN MONDAY week 30 of 2017

I hope everyone had a great weekend. Can you believe we are more than half way through this year already? I spent the weekend sorting and packing and have been able to make even larger donation boxes and feel quite liberated by it. While the weather was better, it was still not great and I can’t tolerate the heat with what’s going on in my body so spent the weekend inside and was able to catch both NASCAR races and watch some Hallmark Christmas movies too.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

We’re still having high temperatures in the mid 90’s, but the dew points have dropped making the heat indexes a bit lower so it’s a bit more tolerable even with high humidity.

ON THE BREAKFAST PLATE

Nothing as I’m fasting for an 11AM test.

WEEKLY TO DO LIST & HOUSE PROJECTS

LAUNDRY… just a couple loads
LIVING AREAS… I spent the weekend sorting and packing so have a bit of mess, but nothing I can’t live with.
KITCHEN… quite clean, but I plan to make a mess soon. I’m such a messy cook as I invent
STUDIO… Nothing this week
YARD… Hubby just mowed so we’re good for now
BLOG… still doing some recipe updating and planing for future posts as I re-do some pictures from the blogs I’m combining

CURRENTLY READING & TELEVISION / DVR

Midnight Texas Starts tonight. I have been stockpiling Christmas movies on the DVR all week during the Christmas in July premiere at Hallmark and we found a few more Netflix shows we’ve been trying.

The Returned
The OA
Friday Night Lights – We never watched when it was on Primetime

I’m still only half way through with Book #2, French Roast of Ava Miles’ series for Dare Valley. I keep falling asleep LOL. And then there are my summer standards:

THE NIGHT SHIFT – I’m ready for T.C. to come home.
SALVATION – We’ll see where they go with it. I’m still undecided.
AMERICA’S GOT TALENT – always a fun watch – loving the new softer side of Simon and fun side of Tyra.
ZOO – is back. I wasn’t sure I liked the 10 year jump into the future, but am getting used to it since they are using the same characters, just took some adjusting.
FOOD NETWORK STAR – I LOVE Jason and Matt and Rusty. Jason was so funny on the Holiday Baking Championship which he won against professionals. He is pretty innovative with flavor combos and I just love his country accent and euphemisms.
AMERICA’S GOT TALENT – always a fun watch – loving the new softer side of Simon
DATE MY DAD – it’s pretty cute and I want to look as good as Raquel Welch does when I’m her age!
GREAT BRITISH BAKING SHOW – I just love this show – they are always so civilized and nice with recipes that make me WANT to be a better baker.
MASTER CHEF – there are some interesting characters this season and some I can’t wait to see go home as well as a couple I thought I was NOT going to like that are growing on me. I was quite surprised with this week’s ending, at least with the final challenge and who Yachecia choose to battle against and was impressed that she chose to save 6 others instead of herself. I really thought she’d pick Jeff. I just don’t care for him and I really thought he should go after yelling at Gordon Ramsay.
THE “F” WORD – I love this fun new side of Gordon Ramsay with his funny antics and pranks with disguises.

MENU PLANS FOR THE WEEK

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
BREAKFAST	FRUIT & COFFEE	SCRAMBLED EGGS	FRUIT SMOOTHIE	FRUIT & COFFEE	SCRAMBLED EGGS	BAKED OMELETS	SHIRRED EGGS
LUNCH	FRUIT & CHEESE	SOUP	MEAT ROLL-UPS	SALAD	MEAT & CHEESE	C.O.R.N.	??
DINNER	ITALIAN BBQ CHICKEN and SALAD	SLUMBERING VOLCANOES	C.O.R.N.	FONTINA STUFFED PORK CHOPS	CHICKEN and ONIONS in WHITE WINE CREAM SAUCE	C.O.R.N.	SESAME CHICKEN
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY

The first of the four yucky tests is over and the second is later this morning and then I have to wait 5 weeks due to scheduling availability for test three and four which fortunately will both be performed at the same time while I’m under anesthesia by my doctor. Last Friday’s test was a ClusterF**k of technicians and misread orders that left me flustered and agitated.

At this point I almost don’t care what they find as long as the find something that can be cured and cured sooner than later. This has all been going on for over a year now and it is no way to live!

FAVORITE PHOTO FROM THE CAMERA

The older (over 100 in human years based on the current dog years to human years calculator) Gunny gets, the easier it is to do this to him on a regular basis. He also sleeps through thunder and door bells now too.

INSPIRATION

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.

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ORGANIZING YOUR PANTRY

Most of you already know that I feel most at home in the kitchen and despite my VIRGO guided perfectionist ways, I too have a tendency to have a messy pantry. We all have those moments when it’s just easier to put it anywhere other than where it really goes.

I don’t use a ton of prepared foods due to health concerns, but we all have a pantry full of this and thats. I was fortunate in that the forced remodel of this kitchen allowed me to set things up my way when it went back together.

I like to group like things together and that helps to make meal preparation simpler. In the Lazy Susan next to the stove I keep the small appliances (Magic Bullet, Cuisinart mini food processor, hand mixer, etc…) together on the top shelf so they are easy to reach.

In yet another cabinet I have grouped together all the” seasoning” bottles like soy sauces, vinegars, oils, Worcestershire, etc…. In the 2 shelves below that I keep all the back stock like extra ketchup, mayonnaise, BBQ sauce, hot sauce, etc… Spices and such use on a daily basis are all labeled and alphabetized in their handy box close to the stove while additional infrequently used spices, bread crumbs, flavorings, baking soda, baking powder and such are kept in a separate cabinet. Baking staples are also all grouped together.

I have all of my seasonings and ingredients placed in such a way that the butcher block becomes my central point for creating. I try to keep all the necessary tools also within an arm’s reach. All of my reaching into cabinets is also at a minimum and I don’t have to dig for what I’m looking for. I try to group like items together. For example the parts for a Mexican Meal are all together. The green chiles are right night to the enchilada sauce which is next to the refried beans, etc…

Every person and every family is different in their likes and tastes, so there is no right or wrong to pantry organization, just what works for you. That said, I have found that logic, organization and common sense play an integral part in kitchen success.

No matter what the size or shape of you ‘pantry’, the whole idea is to make your job easier and cooking more fun. So take that willy nilly approach and toss it out the window. It’s time to organize and see what you have in your pantry. Knowing will help you to keep things rotated and up to date. When I was growing up, my dad always wiped the lids of cans and then dated them when we got home from the store. I don’t go that far, but I do make sure to rotate the older forward paying attention to expiration dates and replace the restock to the rear.  I store the back up stock on the lowest shelves since I don’t get in there very often. I also pull forward the most frequently used condiments and ingredients so I don’t have to dig for them.

The refrigerator is the hardest ‘pantry’ part to keep organized since everyone is in and out all day some days, but I try to keep like items together here too. The jams are all on the same shelf, the pickles are grouped together, sauces, pestos, bases etc… are all together on one of the top shelves to keep everyone from moving them!

This post originally ran as a guest post series for Barbara over at Candy Hearts and Paper Flowers who is hosting the Homemaking September Shape-up. It was an all around comprehensive house to home style of posts to help us get our homes and lives whipped into shape. Another wonderful informative post for organizing your kitchen like a pro is Isabella’s pantry organization over at Porch.

STUFFED PINK ALFREDO MANICOTTI

STUFFED PINK ALFREDO MANICOTTI
1 box manicotti pasta shells
1 pound lean ground chuck
15 ounces ricotta cheese
3 cloves garlic, minced
1 small bunch green onions, diced
1 tablespoon Italian seasoning mix
salt and pepper to taste
2 cups grated Mozzarella cheese
2-8 ounce cans tomato sauce
1 recipe PINK ALFREDO SAUCE (recipe follows)

In a large skillet brown ground chuck with onions and garlic.
Salt and pepper generously.
Drain fat.
Slice shells carefully along one edge so they resemble taco shells. Once they are cooked no one will notice that you took the easy way out to fill them.
In a 9×13 baking dish pour tomato sauce evenly on bottom.
Top with 1/3 of the grated Mozzarella cheese.
Fill each shell to overflowing with Ricotta mixture.
Lay side by side on tomato sauce.
Top with PINK ALFREDO SAUCE and the remaining Mozzarella cheese.
Bake 30 minutes until cheese is golden and melted.
Serve with Garlic Cheese Bread.

PINK ALFREDO SAUCE
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon minced garlic, jar
1 tablespoon Classico sun-dried tomato paste
1 egg yolk, beaten
1/4 teaspoon thyme
salt and pepper to taste
3/4 cup grated Parmesan cheese

Melt butter in a saucepan.
Add garlic and saute until fragrant.
Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
Whisk in egg quickly and heat through.

BAKED OMELETS aka CRUSTLESS QUICHE & PAPRIKA CHEESE HASH BROWNS

This combination is perfect together. I prepare all the ingredients before I begin. I then assemble the omelet and while it is baking I prepare the hash browns. They are almost always done at the same time which makes it perfect in my book.
I broke down this recipe to a per person portion so you can make as few or as many as you want easily.

BAKED OMELETS aka CRUSTLESS QUICHE BASIC EGG MIXTURE per person

2 eggs
1/8 cup whole milk
1/8 cup sour cream
salt and pepper to taste
Fillings to taste**

Preheat oven to 375°.
Spray ramekins with non-stick cooking spray.
Fill bottom with your favorites.
Whisk together the eggs, sour cream and milk.
Pour over fillings.
Bake 30 minutes or until cooked through.
Let sit 5 minutes.
Invert onto plate and enjoy.

**I usually use bacon, mushrooms, sliced green onions, red onions, cheddar, swiss and tomato.

NOTE: When using meats, make sure they are pre-cooked.

PAPRIKA CHEESE HASH BROWNS

4 cups shredded or finely chopped potatoes, dry well with paper towels
4-6 tablespoons butter
1 small bunch green onions, sliced fine
paprika
celery salt
salt and pepper
1/2 cup finely shredded white cheddar (or cheese of your choice)

Melt butter in a large skillet* over medium high heat.
Add potatoes, onions and season well with salt, pepper, celery salt and paprika.
Brown well.
Sprinkle cheese over top and fold in.

NOTE: Use a skillet large enough to have a single layer of potatoes. They will brown better if they are not crowded.

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CHOCOLATE CARAMEL APPLE CHEESECAKE BARS

CHOCOLATE CARAMEL APPLE CHEESECAKE BARS

CRUST
2 cups flour
1/2 cup packed brown sugar
2 sticks butter, softened and cubed
FILLING
2-8 ounce bars cream cheese, softened
1/2 cup sugar
2 JUMBO eggs
1 teaspoon vanilla paste
FRUIT LAYER
2 medium apples, peeled, cored and finely chopped
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
STREUSEL
1 cup firmly packed brown sugar
1 cup flour
1/2 cup quick cooking oats
1 stick butter, melted
TOPPING
12 KRAFT caramels, melted in double boiler
4 ounces milk chocolate chips, melted in double boiler

Preheat oven to 350 degrees.
Line a 9×13 pan with heavy duty foil.
In a medium bowl, combine flour and brown sugar. Cut in butter with pastry blender until crumbly.
Press firmly and evenly into pan.
Bake 15 minutes or until golden brown.
In a large bowl, beat cream cheese and 1/2 cup sugar until blended.
Add eggs, one at a time, on medium speed until smooth.
Add vanilla. Stir to combine.
Pour over crust.
In a small bowl combine the apples, 3 tablespoons sugar, cinnamon and nutmeg. Toss to coat.
Spoon evenly over cream cheese layer.
In a medium mixing bowl toss together the streusel ingredients until well blended.
Sprinkle over apple layer.
Bake 30 minutes or until filling is set.
Drizzle with caramel and chocolate.
Cool completely!
After cooling lift the foil out of the pan. Fold foil out flat to cut the bars.
Store bars covered in the refrigerator.

BANANA RAISIN NUT BREAD OR CAKE

BANANA RAISIN NUT BREAD OR CAKE
1 cup packed brown sugar
1 cup butter, 1/2 soft & 1/2 melted
2 jumbo eggs
2 tablespoons cinnamon
1/2 cup golden raisins, currants or craisins
1/2 cup crushed walnuts
2 large, RIPE bananas
1/2 cup sugar
2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda

Combine the melted butter, brown sugar and bananas in a sauce pan.
Cook until smooth and then add nuts and raisins.
Stir until well coated & set aside to cool.
Cream softened butter, sugar and eggs until fluffy.
Sift together flour, baking powder, baking soda and cinnamon.
Add this to the creamed mixture gradually until well blended.
Add cooled banana mixture.
Pour into greased and floured pan(s)*
Bake at 350 degrees for 45+ minutes.

*This recipe will make 2 large loaves or 1 cake. If making bread, skip the frosting.

FROSTING (optional)
8 ounces cream cheese, softened
1/4 cup butter, softened
juice of 1 small lemon
1 teaspoons pure vanilla extract
1 1/2 cups powdered sugar

In a medium bowl beat cream cheese and butter until smooth.
Add lemon juice and vanilla. Beat until blended.
Add powdered sugar gradually until well blended and smooth.
Refrigerate 1 hour to set icing before serving.

Enough Said

PARMESAN MUSHROOM CHICKEN

PARMESAN MUSHROOM CHICKEN
4 thin skinless, boneless chicken steaks
seasoned flour (I use Wondra with salt & pepper)
1/4 cup buttermilk
2 tablespoons butter
2 tablespoons olive oil
2 cups sliced mushrooms
1/2 teaspoon fresh thyme
2 cloves garlic, minced
1 cup white wine
1/2 cup heavy cream
1/2 cup Asiago Parmesan

Combine WONDRA flour with salt and pepper – mix well.
Dip chicken in the buttermilk and then dredge in the flour mixture.
Heat butter and saute’ chicken until golden. Remove from skillet and keep warm.
Add olive oil.
When oil and butter are well mixed and heated through add mushrooms, thyme and garlic sauteing until golden.
Add wine to deglaze pan being sure to scrape up any bits from the bottom of the pan.
Slowly add the heavy cream, stirring constantly until well blended.
Add Parmesan cheese, stirring until melted.
Plate chicken, serving with rice pilaf or mashed potatoes and top with mushroom sauce.

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GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE

GINGER PUMPKIN BREAD & MAPLE BROWN BUTTER GLAZE
adapted from a Martha Stewart recipe

12 tablespoons {1 1/2 sticks} unsalted butter, melted
2 1/2 cups all-purpose flour, plus more for pan
2 teaspoons baking powder
2 teaspoons ground ginger
1 teaspoon salt
1 cup granulated sugar
1 cup packed light-brown sugar
1 can (15 ounces) pumpkin puree (1 3/4 cups)
3 large eggs

**2/3 cup golden raisins

**1/2 cup chopped walnuts

**these were my additions and we loved them!!!

Preheat oven to 375 degrees.
In a 8×5 loaf pan; lightly butter or spray with baking spray and then dust wit flour (tap out any excess flour and discard), set aside.
In a medium bowl, whisk together flour, baking powder, ginger, and salt.
In a large bowl, whisk together sugars, pumpkin, melted butter, and eggs. Next add in the flour mixture, and stir until just combined.
Pour batter into the prepared pan. Bake until a cake tester is inserted into the center and comes out with only a smidgen coating it, which is about 60 to 70 minutes.
Let cool 10 minutes; invert pan and transfer the loaf to a wire rack to cool completely.

FOR THE GLAZE:
1/4 cup Real Maple Syrup
1/4 teaspoon Real Vanilla Extract
2 tablespoons Unsalted Butter
1/3 cup Powdered Sugar, plus more if needed
1 tablespoon Heavy Cream
A pinch of Kosher Salt

Heat a small skillet over medium/medium-high heat.
Once the pan is hot, add in the two tablespoons of unsalted butter. The butter should instantly start to melt and turn golden.
Once melted and a deep golden, turn off the heat and add in the maple syrup and vanilla, whisking constantly {it should bubble up}.
Once the bubbles have subsided a bit, whisk in the powdered sugar.
Keep whisking while adding the tablespoon of heavy creamy and a pinch of kosher salt.
Drizzle warm icing over cooled cake. Slice and serve!

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OATNUT SOURDOUGH HERB DRESSING aka DADDY’S OLD FASHIONED BREAD STUFFING

Thanksgiving after Thanksgiving I stood in my childhood kitchen watching my dad prepare the stuffing for dinner. Daddy never stuffed the Turkey, but instead made the “stuffing” like a big casserole. The stuffing was always my favorite part topped with daddy’s giblet gravy – YUMMY. I can taste it like it was all those years ago again. Now daddy used Mrs. Cubbinson’s cornbread dressing as a base and doctored it, but several years ago my brother asked me to try and reproduce the recipe and VOILA’ I did it and it’s from scratch!

One of the great things about bread dressing is that the leftovers work for meal after meal and if you’re making gravy, it only enhances the flavor.

OATNUT SOURDOUGH HERB DRESSING
10 slices Oroweat OATNUT bread, cut into bite size chunks
1/2 loaf sourdough French bread, cut into bite size chunks
1 large sweet onion, chopped fine
1 small bunch celery (leaves and all), chopped fine
1/2 bag baby carrots, chopped fine
1 box mushrooms, chopped fine or shredded
1 tablespoon sea salt
1 tablespoon white pepper
2 sticks unsalted butter
4 cups homemade chicken broth**
2 tablespoons Better than Bouillon Chicken base
2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
4-5 cloves garlic, minced

Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
Bake at 200 degrees for 3-4 hours until pieces are actually hard.
Chop all the vegetables.
In a large cast iron pan melt 1/4 cup of the butter.
Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender.
Add the mushrooms and garlic last as they will burn first.
Whisk together the water, better than bouillon chicken base and all of the seasonings.
Add the melted butter.
In a large pan toss the bread slices together.
Add the sauteed vegetables and toss again.
Add the liquid mixture and toss again until well absorbed.
Fold entire mixture into at least a 9×13 baking dish.
Bake uncovered 1 hour.
At this point I use a small portion for our dinner that night and freeze the rest.
When it’s time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn’t dry out. We like it crisp on top so I remove the foil the last 15 minutes.

NOTE **: I make my own broth from the carcass of a Rotisserie chicken each week to use in my recipes. I buy the rotisserie chicken at Costco and use the meat to snack on or to make chicken salad or pastas.

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DEVIL’S FOOD ORANGE CAKE with ORANGE BUTTERCREAM FROSTING

DEVIL’S FOOD ORANGE CAKE with ORANGE BUTTERCREAM FROSTING

CAKE

4 medium navel oranges, room temperature
3 squares unsweetened chocolate
1 1/2 cups sugar
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/2 cup vegetable shortening
2 Jumbo eggs
1 cup whole milk
2 cups flour

Heat oven to 325 degrees.
Generously grease a Bundt pan (I like a decorative Nordicware or Wilton pan)
Squeeze oranges, saving pulp
Melt the chocolate in the microwave. Then add 1/2 cup of the sugar, the cinnamon and 1/2 cup of the orange juice, stirring until the sugar is dissolved. Cool.
Mix the baking soda into 2 teaspoons of orange juice.
In a large mixing bowl cream the shortening with 1 cup sugar. Add eggs one at a time, beating well after each.
Alternate the milk and flour, sifting the flour into the cream mixture and blend until smooth.
Add the baking soda mixture and blend well.
Add the cooled chocolate mixture and blend well.
Pour the batter into the prepared pan.
Level pan by dropping on counter top to remove air bubbles.
Bake until springy 55-60 minutes.
Cool 10 minutes and then invert onto platter.
Cool before frosting.

FROSTING

1/2 cup butter, softened
5 cups sifted powdered sugar
1 1/2 teaspoon vanilla
1/3 cup freshly squeezed orange juice, pulp and all
2 teaspoon orange zest

Beat butter until fluffy.
Beat in 1/2 of the powdered sugar until smooth.
Add orange juice, vanilla and orange peel. Blend until smooth.
Slowly add the remaining sugar and blend until silky.
Adjust sugar and orange juice until desired consistency and flavor is reached.

If you don’t have this mess in the end, you did it wrong!

BAKED CARAMEL PEARS

BAKED CARAMEL PEARS
3-4 firm pears, pared and cut into fourths
1/3 cup packed brown sugar
1 teaspoon cinnamon*
2 tablespoons butter, cut into small squares
1/2 cup heavy cream
4 to 6 tablespoons chopped, toasted pecans, optional
1/4 cup rum soaked golden raisins**

Preheat oven to 400 degrees.
Arrange pears side by side, center down in an un-greased 8×8 baking dish.
Stir together the brown sugar and cinnamon.
Sprinkle raisins around the pears.
Sprinkle with the brown sugar.
Evenly dot with the butter squares.
Bake uncovered 35-40 minutes or until pears are tender and brown sugar is bubbly.

NOTE 1* I deleted the pecans and increased the brown sugar to 1/3 cup while adding the cinnamon also.
NOTE 2** I soaked the raisins in rum for a day or so before and they were yummy!

Next time I will broil the pears for a couple of minutes after they come out of the oven to crystallize the sugar.

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Author: QuiltLady