Author: QuiltLady

HAPPY HOMEMAKER & MENU PLAN MONDAY

Last week was not a real busy week, but it sure went by quickly. Haven’t had much energy to do anything special. We did head to the coast for a father’s day dinner and ran across a chainsaw competition/exhibition and I found a few favorites to get pictures of.

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.  

WEATHER OUTSIDE
Things are heating up here again this week to triple digits by the end of the week, so I am planning indoor projects.  We went to the local farm stand Friday and found some great finds so I made a fantastic fruit salad for dinner over the weekend and plan on making another one this weekend.

TO DO FOR THE WEEK

  • a few phone calls
  • a little filing
  • cleaning and laundry
  • Starting my Christmas cards (yep, you read that right) I’m going to actually make my own this year and NOT wait until last minute

CURRENTLY READING

  • What a Girl Wants by Kate Perry
  • Resurrection in Mudbug  by Jana DeLeon
  • Dead Wrong by Leighann Dobbs

TELEVISION / DVR

  • Astronaut Wives Club 
  • Complications
  • Proof
  • Dark Matter
  • The Last Ship

BREAKFAST
DINNER
DESSERT
MONDAY
Cereal & Fruit
Y.O.Y.O. / C.O.R.N.
TUESDAY
Bagel & cream cheese
EXPERIMENT NIGHT
WEDNESDAY
Yogurt with Blueberries & Granola
Chardonnay Chicken
THURSDAY
Scrambled Eggs with cheese & Toast
Lemon Parsley Chicken
FRIDAY
Yogurt with Blueberries & Granola
Sweet & Sticky Pork Chops w/ Dirty Rice
SATURDAY
Biscuits & Gravy
Salted Caramel Chocolate Cheesecake
SUNDAY
Ham & Cheese Omelets
Mahogany Chicken & Broccoli

SUCCESSFUL RECIPES  FROM LAST WEEK

RECIPE FINDS TO TRY LATER
A couple weekends ago we went down to the Local Relay for Life garage sale and it was a real bust, but I was in the mood for bargain so went a little further to a favorite antique mall and found a great garage sale along the way.  I ran across a real bargain on some recipe magazines and bought the whole lot.  Here are some of the recipes we’ll be trying:

  • French onion BACON soup
  • Fruit Jellies
  • Beet, Cheddar & Apple tarts
  • Spooky Rum Coolers
  • Caramel Popcorn Pretzel Bars
  • Slow Cooker Green Chili
  • Roasted Beef, mushroom & Barley Soup
  • Apple Sour Cream Coffee Cake
  • Slow Cooker Bacon Jam
  • Chicken with Cornmeal Dumplings
  • Pepperoni Pasta Bake
  • Jamaican Spiced Upside Down Cake
  • Buttered Toast and Jam Pudding
  • Coconut Buttermilk pound cake
  • Blackberry Oat Bran Muffins
  • Backyard Jerk Chicken
  • Apricot Bourbon Glazed Ham
  • Bacon Pancakes
  • Strawberry Rhubarb Slab Pie
  • Lemon Herb Dressing
  • Cappuccino Chocolate Cupcakes
  • Chicken in Garlic Oil
  • Slow Cooker Brisket & Onions
  • Salmon with brown sugar mustard glaze
  • Rocky road fudge bars
  • Turnip Au Gratin
  • Sausage Cheddar Balls
  • Orange Cumin Pork Loin
  • Baked Bacon Tortellini
  • Sweet and sour sesame wings
  • Frozen honey cream
  • Blueberry Cream Cheese hand pies
  • Lemon Pudding
  • Peanut Butter stuffed French Toast
  • Sticky Orange Chicken
  • Chicken Gazpacho
  • Spiced Parsnip Cupcakes
  • Apple Raisin Cookies

HEALTH & BEAUTY TIPS
I’ve recently begun using doTerra essential oils and have been having great success with one combination in particular for easier breathing by clearing your sinuses.

Peppermint oil
Breathe
DigestZen

  • Put one drop of each oil on the palm of your hand.
  • Rub hands together.
  • Form a tent with your hands and breathe deep 2-3 times.

HOMEMAKING/COOKING TIP
Tips for better batters:

  • ALL your ingredients should be at room temperature (eggs, butter, milks, …
  • When you cream butter and sugar, DO IT SLOWLY.  This step in your recipe is meant to aerate your batter creating a lighter and fluffier cake.
  • Choose your ingredients carefully. For example, using cake flour instead of all purpose flour creates a softer, finer crumb to your cake.
  • Use the proper tools for measuring For example, measure wet ingredients in liquid measures and dry ingredients in dry measures. Don’t pack ingredients unless told to do so. Flour in particular should be lightly spooned in and leveled off with a knife.
  • Alternating wet and dry ingredients creates a smoother batter and prevents toughness. 
  • Cake batter cannot be made in advance, but cakes can as long as you don’t frost them, they will freeze well. for 3-4 weeks.  Be sure and let them cool completely before freezing. Conversely allow them to thaw completely before icing.

MAKE AHEAD SMOOTHIES – Perfect for busy weeks

  • Instead of making one serving of your favorite smoothie whip up a whole batch all at once.
  • Place one serving each in freezer bags.
  • Lay them flat and stack in the freezer.
  • Transfer one to the refrigerator the night before and they are perfect the next morning for a meal on the run.

    My favorite flavor combination is:
    Bolt House Farms Green Goddess
    Pomegranate juice
    a banana
    a handful of wild blueberries

    • The secret of life isn’t what happens to you, but what you do with what happens to you.  
    • Help other people cope with their problems and your own will be easier to cope with.
    • Never use the word “impossible” seriously again.
    • Self-trust is the first secret of success.  So believe in and trust yourself.
    • Stand up to obstacles and do something about them. You will find that they haven’t half the strength you think they have.
    • Joy increases as you give it, and diminishes as you try to keep it for yourself.  In giving it, you will accumulate a deposit of joy greater than you ever believed possible.
    • How you think about a problem is more important than the problem itself, so always think positively.
    • Go at life with abandon, give it all you’ve got. And life will give all it has to you.
    ~Norman Vincent Peale “Positive Thinking Every Day”


    THINGS THAT MAKE ME HAPPY

    • A lazy summer afternoon napping on the patio
    • Marathon afternoons catching up with favorite shows
    • Freshly painted walls
    • A day at the beach

    FAVORITE PHOTO FROM THE CAMERA

    Awesome moon on June 3rd.

    INSPIRATION

    ITALIAN CHICKEN & DUMPLINGS

    ITALIAN CHICKEN & DUMPLINGS serves 6
    3 tablespoons unsalted butter
    5 boneless skinless chicken breasts
    1 bunch green onions, minced
    1 medium red bell pepper, chopped
    2 stalks celery, diced
    2 carrots, diced
    4 cloves garlic, minced
    1 teaspoon thyme
    1/4 cup Wondra flour
    1 28 ounce box Passata (Italian tomatoes)
    Fresh ground salt and black pepper, to taste
    2 bottles ShockTop beer
    2 tablespoons balsamic

    • In a large pot melt butter over medium high heat.
    • Add chicken and season with salt and pepper sauteing until golden and cooked through. Remove with a slotted spoon to a bowl.
    • Add remaining butter to pot and melt.
    • Add onions, red bell pepper, celery, carrots and garlic sauteing until tender.
    • Stir in thyme and flour, blending well.
    • Season with salt and pepper.
    • Stir in beer and vinegar.
    • Add tomatoes.
    • Bring to a rapid simmer, reduce heat and cook uncovered 30 minutes. 
    • Drop dumplings in top of stew.
    • Cover and simmer 10-15 minutes until dumplings are cooked through. 

    Prepare dumplings while chicken mixture is simmering.

    DUMPLINGS
    2/3 cup Wondra flour
    1/3 cup fine yellow cornmeal
    1 1/2 teaspoons baking powder
    1 teaspoon sugar
    1/2 teaspoon sea salt
    1 tablespoon unsalted butter, cut into pieces
    1/2 cup buttermilk

    • Using your fingers work the butter pieces into dry ingredients until forms small crumbs.
    • Add buttermilk and work into a smooth dough.
    • Roll dough pieces into ping pong size balls.

    SOUTH of the BORDER CHICKEN WINGS & BEER BAKED BEANS

    SOUTH of the BORDER CHICKEN WINGS
    GLAZE
    1 cup BBQ sauce (I use Sweet Baby Ray’s Original)
    1/4  cup light corn syrup
    1 small can chopped green chiles, drained
    1 bunch green onions, finely minced
    1 teaspoon garlic powder
    1/2 teaspoon cumin
    Juice of 1 lime

    • In a small saucepan whisk together the BBQ sauce, corn syrup, garlic powder and cumin.
    • Stir in green chiles and onions.
    • Bring to a SLOW boil. Reduce heat and simmer 5 minutes.
    • Whisk in lime juice and set aside.

    WINGS
    2 pounds chicken tenders
    1 teaspoon garlic powder
    Fresh ground salt and black pepper

    • Preheat oven to 450°.
    • Line baking sheet with foil and spray with non stick spray.
    • Sprinkle garlic powder, salt and pepper on chicken pieces.
    • Arrange chicken in a single layer.
    • Bake 25-30 until cooked through.
    • Brush with glaze last 10 minutes.
    • Serve with remaining sauce and ranch for dipping.

    JALAPENO RANCH (FOR DIPPING)
    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

    BEER BAKED BEANS
    1 pound small white beans, soaked over night, drained and sorted
    1 medium Vidalia onion, chopped
    1 large shallot, sliced
    1 cloves garlic, minced
    1 tablespoon honey
    6 slices bacon, cooked crisp and crumbled
    2 bottles Angry Orchard Summer Honey hard cider or Shocktop
    1 1/2 cups hot water
    2 tablespoons Apple Cider Vinegar
    1 KNORR chicken gel bouillon
    Fresh ground salt and black pepper, to taste

    • Preheat oven to 350°.
    • In a large skillet cook bacon, reserving 1 tablespoon of the bacon grease.
    • When bacon is done, add onions, shallot and garlic to bacon grease sauteing until opaque.
    • Whisk together the beer, hot water and bouillon. Add to onion mixture and bring to a SLOW boil.
    • Add honey, vinegar, salt and pepper.
    • Add beans and return to a boil.
    • Transfer to baking dish baking until beans are tender and moisture is absorbed.
    • Stir in bacon just before serving.

    My family added some of the extra wing sauce from above to the beans and LOVED it.

    Save

    HAPPY HOMEMAKER & MENU PLAN MONDAY

    I can’t believe it is Monday already. Last week just whizzed by and I’m not done with everything I started!  

    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.   

    WEATHER OUTSIDE
    So much better this week.  There has been a wonderful breeze and temperatures are down around 80 at the heat of the day and around 50 at night.

    TO DO FOR THE WEEK

    • Eye Doctor appointment
    • a few letters
    • several phone calls
    • filing
    • Oncology check up – 4 1/2 years – almost there!

    CURRENTLY READING
    I’m still reading Jana DeLeon.  I finished her Miss Fortune series and am awaiting the newest book in that series, but have begAn her Ghost-In-Law Series for a fun summer read and am on book 3.

    TELEVISION / DVR

    • When Calls the Heart season finale
    • Dark Matter (new)
    • Beauty and the Beast
    • Astronauts Wives Club (new)
    • Royal Pains
    • Melissa & Joey
    • Devious Maids
    • The Whispers (new)
    • Proof (new)
    • Rizzoli & Isles
    • Major Crimes
    • Wayward Pines – just not sure about this one yet

    MENU PLANS FOR THE WEEK
    BREAKFAST
    DINNER
    DESSERT
    MONDAY
    Cereal & Fruit
    CHARDONNAY CHICKEN
    TUESDAY
    Bagel & cream cheese
    EXPERIMENT NIGHT
    WEDNESDAY
    Yogurt with Blueberries & Granola
    HERB ROASTED CHICKEN & VEGGIES
    THURSDAY
    Scrambled Eggs with cheese & Toast
    Y.O.Y.O. / C.O.R.N.
    FRIDAY
    Yogurt with Blueberries & Granola
    TOMATO PORK CHILI
    SATURDAY
    BRUSCHETTA CHICKEN BAKE
    CHOCOLATE CHEESECAKE
    SUNDAY
    MAHOGANY CHICKEN & BROCCOLI

    SUCCESSFUL RECIPE LINKS FROM LAST WEEK

    RECIPE FINDS TO TRY LATER

    • Salted Caramel Chocolate Cheesecake Cake
    • Black Forest Dump Cake
    • Mocha Madness Dump Cake
    • Apple Caramel Pecan Dump Cake
    • Chicken Caesar Burgers
    • Sicilian Burgers

    HOMEMAKING/COOKING TIP
    When frying food add 2 teaspoons of natural cocoa powder (non-dutched anti-oxidant form).  You WON’T taste it, but it blocks the absorption of fats and carbohydrates.

    GIVE LAVISHLY! GIVE ABUNDANTLY!
    The more you give, the more you get –
    The more you laugh, the less you fret –
    The more you do unselfishly,
    The more you live abundantly…
    The more of everything you share, 
    The more you’ll always have to spare –
    The more you love, the more you’ll find
    That life is good and friends are kind…
    For only what we give away
    Enriches us from day to day.
    ~Source Unknown

    THINGS THAT MAKE ME HAPPY

    • Clean counter tops
    • Clean baseboards
    • Cool breezes
    • Smiles and hugs from my favorite neighbor kids

    FAVORITE PHOTO FROM THE CAMERA

    INSPIRATION

    SALTED CARAMEL POTS DE CREME – BAKING PARTNERS

    Swathi asked me to select a recipe for this month and I’d been dying to try these, so guess what we’re baking? Yep, you guessed it, SALTED CARAMEL POTS DE CREME. I cannot tell you where I first got the recipe because all I have is a photocopied page.  The salt brings out the rich buttery flavor of these simple creamy custards.

    SALTED CARAMEL POTS DE CREME
    1 1/2 cups sugar
    1/4 cup water
    1/4 teaspoon sea salt
    1 1/2 cups heavy whipping cream
    1/2 cup whole milk
    6 egg yolks
    1 teaspoon flaked sea salt*

    *I used Himalayan Pink fresh ground salt

    • Preheat oven to 325 degrees.
    • Adjust racks as necessary so your baking dish will be centered evenly in your oven.
    • Place six 6 ounce ramekins in a large baking dish. As you can see I used a combination of what I had available at the time.
    • Add enough water to the baking dish to go half way up the sides of the ramekins.
    • In a medium saucepan combine the sugar, water and 1/4 teaspoon sea salt.
    • Heat and stir until sugar is completely dissolved.
    • Increase heat to medium high and bring mixture to a rolling boil.
    • Boil for 8 minutes without stirring until you reach a deep amber color.
    • Remove from heat.
    • Whisking constantly, whisk in whipping cream and milk in a steady stream. Mixture will steam and sugar will begin to harden.
    • Return to heat cooking and whisking about 2 minutes until sugar has dissolved.
    • In a large bowl whisk egg yolks until light and foamy.
    • Slowly whisk whipping cream mixture into beaten egg yolks.
    • Pour mixture through sieve into a 4 cup spouted measuring cup.
    • Carefully pour strained mixture into ramekins.
    • Bake 40 minutes or until edges are set and centers jiggle just slightly.
    • Transfer to wire racks to cool, cooling completely.
    • Cover with saran and chill 4-24 hours.
    • Before serving sprinkle with flaked sea salt.
    I have made something similar in the past if you want one not quite so rich. These Salted Caramel Cheesecakes were really good too.Every recipe we tried recently was excellent, but this dessert was melt-in-your-mouth decadently good!  It was also rich so I’m very glad I made it in these small ramekins for individual servings!
    SALTED CARAMEL CHEESECAKE CUPS
    CHEESECAKE
    1/2 pound softened cream cheese
    1/2 cup sugar
    2 JUMBO eggs at room temperature
    1/2 cup sour cream
    CARAMEL
    6 tablespoons light corn syrup
    1/2 cup + 2 tablespoons sugar
    3 tablespoons unsalted butter, cubed
    1/2 cup heavy cream
    1/2 teaspoon sea salt
    • Preheat oven to 325°.
    • In a large mixing bowl beat the cream cheese and sugar at medium speed until smooth.
    • Add eggs, beating until incorporated after each egg.
    • Beat in sour cream.
    • Pour into ramekins.
    • Set ramekins in a baking dish and add water to midway up the ramekins.
    • Place in the center of the oven and bake 15-20 minutes until the edges are set, but the centers are still jiggly.
    • Turn off oven and leave cheesecakes undisturbed for 1 hour.
    •  After 1 hour transfer ramekins to cooling rack and cool completely before covering.
    • Cover and chill cheesecakes in the refrigerator at least several hours, preferably overnight.
    • Meanwhile make the caramel.
    • In a heavy saucepan heat the corn syrup.
    • Stir in the sugar until well incorporated and cook over a moderately high heat, undisturbed until a deep amber caramel forms.
    • Turn off heat and carefully stir in butter with a long spoon.  Careful, it will spit.
    • Add the heavy cream in a thin stream, stirring constantly until smooth.
    • Add salt and blend well.
    • Transfer the caramel to a heatproof container and allow to cool.

    To serve:

    • Heat caramel in small increments until desired temperature.
    • Pour a spoonful over each cheesecake and serve.

    HAM & CHEESE ROLLS with CREAMY 3 CHEESE DIPPING SAUCE

    HAM & CHEESE ROLLS with CREAMY 3 CHEESE DIPPING SAUCE
    1 can Pillsbury refrigerated thin crust pizza dough
    8 ounces grated sharp cheddar cheese
    8 ounces deli ham, sliced thin
    1 egg, beaten
    Sea salt
    1tablespoon butter, melted
    Progresso Recipe Starters Creamy Three Cheese cooking sauce, for dipping

    • Pre-heat oven to 425 degrees.
    • Unroll pizza dough onto a lightly greased baking sheet.
    • Top dough evenly with ham slices and grated cheese.
    • Carefully and tightly roll up dough from the long end into a log; pinching the seam to seal.
    • Slice log into 16 equal pieces.
    • Set each piece cut side-down on baking sheet.
    • Brush dough with beaten egg, then sprinkle sides and tops with  a little salt.
    • Bake 15 to 20 minutes until golden brown and cheese is melted and bubbly.
    • Brush dough with melted butter.
    • Sprinkle with a little more salt.
    • Serve with warm Creamy Three Cheese cooking sauce on the side for dipping.

     

    PAPRIKA CHICKEN and the RUB RUB RUB!

    There are so many foods to work with, but honestly most of us use the same basic meats, beef, chicken pork or fish.  One of the best ways to spice it up a bit is to use spice rubs.  Most rubs use simple ingredients, but finding your favorite flavor combination can make the difference between eating the same old thing or trying a BOLD new flavor.  Sometimes the rub seasoning mixes can be added to your wet mixtures instead of directly being rubbed on the meats and have just as great a flavor enhancement.

    PAPRIKA CHICKEN
    1/4 cup tomato paste
    1 tablespoon + 1 tablespoon Penzey’s Sweet Smoked Paprika
    1 teaspoon oregano
    2 cups buttermilk
    2/3 cup cornstarch
    1 1/4 cup self rising flour
    Fresh ground salt and black pepper, to taste
    Avocado oil & Crisco

    • Sift together flour, cornstarch, salt, pepper and 1 tablespoon paprika, set aside. 
    • Whisk together buttermilk, tomato paste, 1 tablespoon paprika, oregano, salt and pepper.
    • Dredge chicken pieces in four, making sure to coat ALL edges and folds. Save remaining flour mixture for use later.
    • Submerge chicken pieces in buttermilk mixture and chill 3-4 hours.
    • Heat a combination of avocado oil and Crisco over medium high heat.
    • Place remaining flour in a shallow dish.
    • Remove each chicken piece from the buttermilk shaking off excess.
    • Dredge each piece in flour mixture.
    • Fry until golden, turning only once about 15-20 minutes.
    • Using a wire rack place chicken pieces to drain.

    Rubs will store, but I prefer to make them fresh for each recipe. 

    Here are a few of my other favorite flavor combinations for rubs:

    CHILE COFFEE – great for beef
    1 teaspoon espresso powder
    2 tablespoon ancho-chile powder
    1/4 cup packed dark brown sugar
    1/2 teaspoon fine sea salt 
    1/2 teaspoon fresh ground black pepper
    pinch of cinnamon
    pinch nutmeg

    • Mix together and store at room temperature.

    SESAME SPICE – great for chicken
    1/4 cup sweet paprika
    1 1/2 teaspoons cumin
    2 teaspoon sesame seeds
    1/2 teaspoon fresh ground Himalayan Pink salt
    1/2 teaspoon fresh ground black pepper
    pinch sugar

    •  Mix together and store at room temperature.

    ORANGE CORIANDER – great for fish
    2 tablespoons finely grated lemon zest
    2 teaspoons finely grated orange zest
    2 teaspoons finely ground coriander
    1/2 teaspoon fresh ground Himalayan Pink salt 
    1 teaspoon fresh ground black pepper

    •  Mix together and store at room temperature.

    Here are a few other flavor combinations that are great for fried chicken:

    SPICED MUSTARD
    1 tablespoon ground mustard
    4 teaspoons OLD BAY seasoning
    flour
    buttermilk
    2-3 teaspoon Frank’s hot sauce

    • Add dry seasoning to dredge mixture.
    • Add hot sauce to buttermilk.
    • Coat chicken pieces with buttermilk mixture for several hours.
    • Drain chicken pieces, dredge through flour mixture and fry as normal.

    LEMON PEPPER
    1 teaspoon fresh ground black pepper
    Fresh ground Himalayan pink salt
    Zest from 1 lemon
    4 cloves garlic, minced
    Juice from 1 lemon
    flour
    buttermilk

    • Add dry seasoning to dredge mixture.
    • Add garlic, zest and lemon juice to buttermilk.
    • Coat chicken pieces with buttermilk mixture for several hours.
    • Drain chicken pieces, dredge through flour mixture and fry as normal.

      BBQ CARROTS
      1 bag baby carrots
      2/3 cup favorite BBQ sauce
      1/4 cup honey

      • Steam or boil carrots until tender.
      • Whisk together the honey and BBQ sauce.
      • Heat sauce mixture for 30-45 seconds on high in the microwave.
      • Toss together and serve.

        HAPPY HOMEMAKER & MENU PLAN MONDAY

        I can’t believe it is Monday already. Last week just whizzed by! 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. 

        WEATHER OUTSIDE
        MAJORLY HOT ESPECIALLY FOR THIS AREA and time of year! Today is supposed to be 97. We only hit 93 yesterday, but it wasn’t too bad in the afternoon in the shade with the heavenly breeze that made its way in.

        TO DO FOR THE WEEK

        • Hair appointment
        • Pedicure
        • Cleaning
        • a few small projects
        • a couple recipe development projects

        CURRENTLY READING
        I’m still reading Jana DeLeon.  I finished her Miss Fortune series and am awaiting the newest book in that series, but have begun her Ghost-In-Law Series for a fun summer read.

        TELEVISION / DVR
        A few new shows have started, but I’m still not sure about a couple of those.  I’m still trying to finish up a few from the spring that are on the DVR.

        • America’s Got Talent
        • DIG
        • The Americans

        CRAFTS & PROJECTS
        no actual crafts his week

        MENU PLANS FOR THE WEEK
        BREAKFAST
        DINNER
        DESSERT
        MONDAY
        Cereal & Fruit
        Y.O.Y.O. / C.O.R.N.
        TUESDAY
        Bagel & cream cheese
        EXPERIMENT NIGHT
        WEDNESDAY
        Yogurt with Blueberries & Granola
        Chicken Wings South of the Border
        THURSDAY
        Scrambled Eggs with cheese & Toast
        Bun Less Burgers Beer Baked White Beans & Salad
        FRIDAY
        Yogurt with Blueberries & Granola
        BBQ Pork Ribs & Potato Salad
        SATURDAY
        Quiche Lorraine
        Peach Crumble Pie & Homemade PayDay Bars
        SUNDAY
        OUT
        Paprika Fried Chicken

        SUCCESSFUL RECIPES  FROM LAST WEEK

        RECIPE FINDS TO TRY LATER
        My mom found these cute little books for camping recipes to make in pie irons.  Now, I’m NOT going to go camping to try them, but am going to try and convert them into everyday oven recipes.

        • Individual chicken casseroles
        • Muffin Tin Meals
        • Buffalo Chicken Hand Pies
        • Sloppy Joe Pockets
        • Pepperoni Snails
        • S’mores Hand Pies
        • Potato Pancakes
        • Dream Pies
        • Chicken Pot Pies
        • Caramel Banana Jumbles
        • Extreme Brownies
        • Onion Puffs
        • Peanut Butter Waffles
        • Sweet & Spicy Crescent Clubs

        HEALTH & BEAUTY TIPS
        The old adage, “you are what you eat” has never been truer than in life today. I try to do anti-oxidant fruits and veggies everyday in form or another.  If you are on a tight schedule, you can make smoothies in large batches and then freeze in ziploc freezer bags.  Just place a frozen one in the frig the night before and it will a perfect on the go breakfast the next day.

        My favorite recipe is Bolthouse Farms Green Goodness, pomegranate juice, banana and wild blueberries.

        HOMEMAKING TIP
        On sticky or squeaky drawers use a bar or soap or an old candle on the tracks to create a smooth edge for the drawer to slide along.

        A life spent making mistakes is not only more honorable, but more useful than a life spent doing nothing. 

        THINGS THAT MAKE ME HAPPY

        • Reading a good book that engages my imagination
        • When my favorite team wins
        • Starry nights

        FAVORITE PHOTO FROM THE CAMERA

        These two really are inseparable (pun intended)
        INSPIRATION

        AZTEC CHICKEN

        AZTEC CHICKEN
        1 chicken breast per person
        1 slice thin tavern ham per person
        1 thin slice mozzarella or provolone cheese per person
        2-3 pieces sun dried tomatoes, drained of oil
        3 tablespoons Taco Bell mild sauce
        1/2 teaspoon Italian seasoning per person
        egg wash
        flour for dredging
        Panko crumbs, finely ground
        1 tablespoon butter per breast
        Salt & Pepper to taste

        • Preheat oven to 350 degrees.
        • Spray baking dish with non-stick cooking spray.
        • Flatten chicken breasts to 1/4 inch thickness.  I place them between 2 sheets of wax paper and use a rolling pin.
        • Salt and pepper each breast.
        • Spread a layer of ham and then cheese.
        • Sprinkle with Italian seasoning and place several tomato pieces on top.
        • Begin with smallest edge and begin rolling. Secure with a cooking band.
        • Roll chicken bundle in egg wash.
        • Mix together flour and Panko crumbs,
        • Dredge chicken bundle first in egg wash and then in Panko mixture.
        • Heat a small amount of oil in a skillet and lightly brown chicken bundles before placing them in a baking dish.
        • Sprinkle with lemon juice and melted butter.
        • Bake 20-35 minutes until chicken is cooked through.

        SAUCE
        1/2 cup sun dried tomatoes, drained of oil
        2 cloves garlic, minced
        Juice of 1 lemon
        3 tablespoons butter
        1/2 cup heavy cream
        1 tablespoons Wondra

        • In a small food processor chop sun dried tomatoes, taco sauce, garlic and lemon juice until well blended.
        • In a small sauce pan melt butter over medium high heat.
        • Whisk in flour until golden.
        • Add cream, blending until smooth.
        • Bring to a SLOW boil and reduce eat to a simmer.
        • Whisk in tomato mixture and heat through to desired consistency.

        HAPPY HOMEMAKER & MENU PLAN MONDAY

        I can’t believe it is Monday already. It was not a real busy week, but it sure went by quickly. 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.  

         WEATHER OUTSIDE
        Temperatures have dropped 20 degrees and it’s gray and cloudy and supposed to rain. We had a spectacular thunderstorm last night complete with wind, heavy rain, dancing lightning and hail.

        TO DO FOR THE WEEK
        Several appointments and shopping that will make this week swim by really fast.

        CURRENTLY READING
        I’ve been reading a fun series from Jana Deleon, Miss Fortune series. Unfortunately I’m now at the end of that and waiting for the next installment (Book #7) and have started her MudBug series.  Book #1 is free at Amazon right now. This is a perfect series for a light summer read.

        TELEVISION / DVR
        A few new shows this week, but other than that, nothing much.

        CRAFTS & PROJECTS
        Nothing new this week.

        MENU PLANS FOR THE WEEK
        BREAKFAST
        DINNER
        DESSERT
        MONDAY
        Cereal & Fruit
        Y.O.Y.O. / C.O.R.N.
        TUESDAY
        Bagel& Cream Cheese
        EXPERIMENT NIGHT
        WEDNESDAY
        Yogurt with Blueberries & Granola
        THURSDAY
        Scrambled Eggs with cheese & Toast
        FRIDAY
        Yogurt with Blueberries & Granola
        SATURDAY
        SUNDAY

        SUCCESSFUL RECIPES  FROM LAST WEEK

        RECIPE FINDS TO TRY LATER
        Nothing new this week.

        HEALTH & BEAUTY TIPS

        HOMEMAKING TIP

        1. Lay a sheet of heavy duty aluminum foil under your ironing board.  Iron as normal.  The foil reflects the heat back up and cuts your ironing time in half.
        2. When you are ready to rearrange your furniture, fold pieces of aluminum foil into thick squares to put under the legs of your furniture – works as well as those expensive furniture movers.
        If you live your life with kindness and give other people great energy, that beauty and great energy come back to you. ~BEYONCE

        ON MY MIND
        Daddy used to say you can’t teach people common sense.  Now I know he was right, but that you also can’t seem to teach them math either.

        I read a facebook post over the weekend that left me thinking that we (as a society) are in for a world of hurt.  It was about someone trying to have someone else thrown out of a garage sale group for “gouging” other.  The one being thrown out was selling a case of 48 items for $12.  The upset person was ticked off because that worked out to $4 each for $192.  WTH?  I know I thought the same thing.  To make things worse people started agreeing with the buyer and saying the seller was not doing math correctly.

        When you quit laughing realize these people vote and may be responsible for something you’re involved in.

        THINGS THAT MAKE ME HAPPY

        • Quiet time
        • A good movie trilogy on a lazy day
        • Laundry that folds itself

        FAVORITE PHOTO FROM THE CAMERA

        INSPIRATION

        RITZY CARROT & BROCCOLI CASSEROLE revisited

        Grams made this as a broccoli casserole for years and I recently converted it to include carrots (I love the color combo) and removed the yucky for you condensed soup and rice. Tonight we had it with some of the best smoked pork chops I have ever eaten.  Thank you Nickabob’s Outpost!
         RITZY CARROT & BROCCOLI CASSEROLE

        6 medium carrots, peeled and sliced
        1 tablespoon sugar
        pinch cinnamon
        6 broccoli crowns, washed and trimmed into 2 inch pieces (stalks also)
        1/4 cup mayonnaise
        2 Jumbo eggs
        1 small Vidalia onion, chopped 
        4 cloves garlic, minced
        1/2 cup grated cheddar cheese**
        salt and pepper to taste
        4 tablespoons butter
        1 1/3 cups ritz cracker crumbs**
        4 tablespoons Wondra
        1 KNORR chicken gel bouillon cube
        1/4 cup water
        1/2 cup buttermilk 
        salt and pepper, to taste

        • Preheat oven to 300 degrees.
        • Steam broccoli and carrots until JUST tender.
        • Drain well, cool slightly and toss with carrots and onions.
        • Whisk together the bouillon gel, water, egg, mayonnaise and buttermilk.
        • Melt butter in bottom of saucepan. Whisk in the flour until smooth.
        • Whisk in mayonnaise mixture, simmering until thickens.
        • Pour over broccoli and carrots, folding until well coated.
        • Spread into a greased 9×9 baking dish.
        • Top with cracker crumbs.
        • Cover and bake 40 minutes.
        • Top with cheese and bake uncovered an additional 10 minutes.
        • Let stand 5-10 minutes before serving.

        **I love to substitute Keebler buttery garlic club crackers and use Parmesan cheese instead  of cheddar!