Author: QuiltLady

MOLASSES KRINKLES

MOLASSES KRINKLES
2 cups + 4 tablespoons cake flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup golden raisins
1 teaspoon ground ginger
1/2 cup unsalted butter
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup packed dark brown sugar
1/2 cup molasses
2 JUMBO eggs

  • Whisk together the flour, baking soda and salt. Set aside.
  • Process raisins in a small food processor until only small pieces remain. Transfer to a large bowl.
  • In a small sauce pan melt butter over medium high heat until brown, about 8-10 minutes.
  • Add cinnamon, ginger and allspice.
  • Pour butter mixture over raisins until well blended.  Let cool completely.
  • When cool add brown sugar, molasses and eggs one at a time into butter mixture until well blended.
  • Fold in flour mixture.
  • Cover with saran and chill for at least 2 hours. 
  • Preheat oven to 350 degrees.
  • Line baking sheets with parchment paper.
  • Divide dough into 4 pieces.
  • Roll each piece into a log on a lightly floured board. 
  • Bake until edges are set and centers are still soft – about 15-20 minutes.
  • Let logs cool 5 minutes on pan and then transfer to cooling racks.

3/4 cup powdered sugar
1 1/2 tablespoons orange juice

  • Whisk together until smooth.
  • Drizzle over cool logs and let set.
  • Cut logs into bars.

HAPPY HOMEMAKER & MENU PLAN MONDAY

Good Morning! I had a SUPER productive weekend. ALL the Christmas decorations are organized and put away and I’m ready to do some deep cleaning.  It’s Monday morning so be sure to join in with Sandra at Diary of a Stay at Home Mom  for Happy Homemaker Monday.  Go check it out to see what it’s all about!

I need some help!!!  I need ideas for a bread an butter gift (a gesture of gratitude for hosting) for my SIL on an upcoming trip. I always look for something I know she’d like, but probably doesn’t have, but I’m honestly out of ideas.  She loves “frogs” but think I’ve done those a little too much over the years.  What do you get or make for someone who has everything or the money to buy what they want when they want it?

ON THE BREAKFAST MENU

  • A big cup of coffee, maybe 2 or 3 wit a touch of Mocha Kahlua and apple maple cinnamon oatmeal with golden raisins. 

TODAY’S TO DO LIST
  • Grocery Shopping
  • Errands
  • Laundry
  • Cleaning

CURRENTLY (STILL) READING

TV SHOWS THIS WEEK

Catching up on the DVR from last week:

  • Good Wife
  • Mentalist
  • Law and Order SVU
  • Forever
  • Sleepy Hollow

WEATHER OUTSIDE MY WINDOW
Rain, fog and dreary.

ON THE MENU
 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST
DINNER
MONDAY 1/12 OATMEAL
Tomato Pie and Pan Seared Chicken with Peppercorn Sauce
TUESDAY 1/13 YOGURT
Chimichurri Chicken
WEDNESDAY 1/14 OATMEAL
Pork Chops & Rice Bake
THURSDAY 1/15 ??
Old World Chicken
FRIDAY 1/16 C.O.R.N.
Winter Soup & Pineapple Upside Down Cake
SATURDAY 1/17 French Toast
24 Hour Salad
SUNDAY 1/18
Bacon and Eggs

Cheesy Corn Bake

NEW RECIPES TO TRY

I also tried several other successful new recipes in December and they will be popping up a little here and a little there over the next few weeks.

I’m back to trying recipes from my experimentation file this month so am hopeful that there will be many to pass on to you soon.

IN THE YARD & GARDEN
Nothing this week.

FAVORITE PHOTO OF THE WEEK
While our son and DIL were visiting for New Year’s we had many dreary days, but this one wasn’t one of them. We had a great lunch and despite the cool weather got some great pictures.

HOMEMAKING TIP OF THE WEEK

    As I put up the Christmas decorations each year I save the tissue paper to reuse as stuffing in shipping boxes and then as I put away the Christmas decorations each year I use new tissue paper to wrap them in.  The new tissue paper has a stronger tensile strength to protect the ornaments and decorations.

    ON MY MIND LATELY

    Trying to understand the world and what is going through people’s minds with all the senseless violence that is happening everywhere.

    INSPIRATIONAL

    CHRISTMAS TOYS PRODUCT REVIEWS

    I received a few new kitchen “toys” this Christmas and have finally gotten around to trying some of them out.

    Today’s pairing is the Cuisinart Stuffed Burger Press and the Ogreenic Griddle pan. 

    I had been wanting to try stuffed burgers for quite some time and even tried doing them by hand a time or too with some success, but the Cuisinart Stuffed Burger Press made it A LOT easier.  The true test was in the cooking though.  They held together and tasted wonderful after being cooked on my new Ogreenic Griddle pan.  The key to success (in my opinion) was only turning them once and being patient enough to let each side cook evenly.  All the fat, but not the flavor just dripped away into the crevices of the griddle pan.

    HOME ON THE RANGE BRUNCH CASSEROLE

    This is the perfect casserole for Christmas morning.  You can prepare it the day before and leave it in the refrigerator over night so it’s ready to pop in just before the early morning festivities are beginning.  By the time your floor is full of torn paper and ribbons and as everyone realizes they’re hungry, the smells of this delicious casserole are reaching them and they are so grateful you thought ahead! 

    HOME ON THE RANGE BRUNCH CASSEROLE
    3 cups frozen shredded hash browns
    3/4 cup shredded cheddar/Jack cheese combo
    1 cup small diced ham pieces
    1 small bunch green onions, sliced thin
    1 4 ounce can green chiles, drained REALLY well
    1 1/2 cups milk
    4 JUMBO eggs, beaten
    salt and pepper to taste

    • Preheat oven to 350 degrees.
    • Spray 2 quart baking dish with non-stick spray.
    • Arrange potatoes loosely at the bottom of the baking dish.
    • Sprinkle with half the cheese.
    • Sprinkle ham pieces, green chiles and onion pieces on top of cheese.
    • Whisk together the eggs, milk, salt and pepper.
    • Pour egg mixture evenly over the potato mixture.
    • Top loosely with the remaining cheese.
    • Bake uncovered 40 minutes or until tester comes out clean.
    • Let stand 5 minutes.
    • Serve with salsa, taco sauce or sour cream.

    TEX MEX BLT’s minus the Lettuce

    These little delights are perfect finger foods for ANY football party or get together with lots of people. They have just enough kick to spark everyone’s appetite for more.  The shells get crispy and the cheesy filling gets gooey and they are soooooo easy to assemble while looking like you spent hours in the kitchen.

    You can also vary the flavors for some extra alternative flavor.  (See my notes below) Use your imagination and make up your own combinations.
    TEX MEX BLT’s minus the Lettuce  
    3-4 packages phyllo pastry cups – thawed  
    1 pound bacon, cooked well and crumbled into very small pieces (very fine ground beef/shredded beef) 
    1/2 cup shredded Swiss cheese  (today I used a Jack and Skellig Sweet Cheddar combo) 
    1/2 cup medium Cheddar cheese 
    1 cup mayonnaise (not Low-fat)  
    1 can Rotel original, drained REALLY well* (when I use shredded beef I trade this for a 4 ounce can of diced jalapenos that I chop very fine) 

    • Preheat oven to 350 degrees.
    • Blend the mayonnaise and cheeses together.
    • Fold in the tomatoes and bacon.
    • Scoop evenly into the cups (this will fill about 36).  
    • Place on baking sheet and bake for 15-18 minutes or until starting to brown and get bubbly.

    *These shells are pretty small so cut any larger chunks of tomato into smaller pieces to make them easier to fill. I did a couple second run through in my mini food processor.

    BUFFALO CHICKEN MONKEY BREAD

    These disappeared so quickly that I forgot to get a picture of the finished bread. I made them in my lasagna pan so they would all be the same size. You’ll notice a quite a few strike throughs. I changed the original recipe to do each biscuit the same way so you have a flavor medley in each bite and a more even baking color.

    BUFFALO CHICKEN MONKEY BREAD adapted from Pillsbury
    2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits
    2 cups shredded cooked chicken breast
    3/4 cup Frank’s Original Hot sauce
    1/4 cup Gorgonzola cheese crumbles, crumbled very small 
    2 tablespoons ranch dressing
    1/4 cup butter, melted
    Savory Spice Shop Tableside Garlic Sprinkle
    Additional ranch dressing for dipping

    • Heat oven to 375°. 
    • Lightly spray 12-cup fluted tube cake pan with cooking spray.
    • In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
    • Cut 4 biscuits into quarters to make a total of 16 pieces. With hands, press and stretch each piece slightly to make dough round. 
    • Place 1 teaspoon cheese in center of each round. 
    • Enclose cheese by bringing sides of dough up and over; pinch dough to seal and enclose cheese.

    • With remaining 16 biscuits, press and stretch each into larger rounds. 
    • Place 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken. 

    • Stretch each biscuit into larger rounds. 
    • Place 1 teaspoon cheese crumbles AND 1 heaping tablespoon buffalo chicken in center of each large round. Enclose chicken by bringing sides of dough up and over; pinch dough to seal and enclose chicken.
    • Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce.
    • Dip each ball of dough into melted butter; layer cheese and chicken balls in pan, alternating to vary sizes.
    • Dip each ball of dough into melted butter; layer loosely in pan. 
    • Roll each ball in  Savory Spice Shop Tableside Garlic Sprinkle.
    • Bake 15 to 20 minutes or until tops of balls are golden brown. 
    • Cool in pan slightly, about 5 minutes. 
    • Place serving plate upside down over pan; carefully turn plate and pan over. Remove pan. 
    • Serve bread with additional ranch dressing for dipping.

    THE LAW OF THE GARBAGE TRUCK

    This is an email that came across my desk again today and I know I’ve shared it before, 
    but I thought the analogy was so well spelled out that I’d like to pass it on again.

    One day I hopped into a taxi and we took off for the airport. We were driving in the right lane when suddenly a black car jumped out of a parking space right in front of us. My taxi driver slammed on his breaks, skidded, and missed the other car by just inches! The driver of the other car whipped his head around and started yelling at us. My taxi driver just smiled and waved at the guy. I mean he was really friendly. So I asked, “Why did you just do that? That guy almost ruined your car and sent us to the hospital!”
    This is when my taxi driver taught me what I call, “The Law of the Garbage Truck.” He explained that many people are like garbage trucks. They run around full of garbage, full of frustration, full of anger, and full of disappointment. As their garbage piles up, they need a place to dump it and sometimes they’ll dump it on you.
    Don’t take it personally. Just smile, wave, wish them well, and move on. Don’t take their garbage and spread it to other people at work, at home, or on the streets.
    The bottom line is that successful people do not let garbage trucks take over their day. Life’s too short to wake up in the morning with regrets, so….. “Love the people who treat you right. Pray for the ones who don’t.”

    ITALIAN BAKED POTATOES

    ITALIAN BAKED POTATOES
    3/4 pound ground chuck
    4 Russet potatoes, scrubbed, buttered* and baked
    1 small Vidalia onion, chopped
    2 cloves garlic, minced
    1 tablespoon Avocado oil
    1 1/2 cups of your favorite marinara sauce (my recipe below)
    1/2 cup Mascarpone cheese
    1/2 cup grated Parmesan Cheese

    • In a large skillet heat oil.
    • Add onion and garlic, sauteing until garlic is fragrant.
    • Add beef, cooking until browned and completely broken up.
    • Drain off all fat.
    • Return meat to pan. 
    • Add marinara sauce, blending well and heating through.
    • Add Mascarpone cheese and Parmesan cheese, blending well until creamy.
    • Serve over hot potatoes, salt and peppering to taste.

     *I rub butter on the outside of the skins to make them a little more flavorful.

    MARINARA SAUCE
    2 large cans Contadina crushed tomatoes
    1 can Contadina tomato sauce
    1 tablespoon Avocado oil
    3 teaspoons crushed garlic
    1 teaspoon oregano
    1 teaspoon basil
    1 teaspoon sea salt
    1 teaspoon white pepper    1 small white onion, chopped
    1 can chicken consomme or 2 cups warm water + 2 teaspoons Wyler’s beef granules
    2 carrots, cut into really small pieces
    3 tablespoons Classico tomato pesto

    • Heat avocado oil in large saute’/small stock pan.
    • Add onions, carrots and garlic.
    • Mash carrots to a mush.
    • Add the salt and pepper.
    • Whisk in the tomatoes, tomato sauce, tomato pesto, seasonings and consomme.
    • Bring to a simmer for several hours stirring frequently.
    • Pour over prepared pasta and toss well.
    • Store remaining sauce is quart size or gallon size ziploc bags depending on your family size. The bags will freeze in a flat shape so you can store more in the freezer.

    CHICKEN CHILE RELLENO CASSEROLE

    CHICKEN CHILE RELLENO CASSEROLE
    2 large skinless, boneless chicken breasts, cut into bite sized pieces
    1/4 cup Wondra
    3 tablespoons corn meal
    1 LARGE egg, beaten
    4 ounce can of green chiles, drained WELL
    2 tablespoons cilantro, chopped
    1/4 teaspoon crushed red pepper
    1/2 cup shredded cheddar/Monterey Jack cheese mix
    Taco sauce, warmed
    Sour cream

    • Toss chicken pieces, egg and green chiles until well coated.  Chill for 30 minutes.
    • Preheat oven to 375 degrees.
    • Spray baking dish with non-stick cooking spray.
    • Combine Wondra and corn meal in a large ziploc bag.
    • Add chicken pieces to bag, tossing to coat each piece well.
    • Add cilantro and red pepper, tossing again.
    • Layer into baking dish.
    • Top with cheese.
    • Bake uncovered for 25-30 minutes until cheese is melted and chicken is cooked through
    • Serve with Taco sauce and sour cream.

    EPIPHANIES, GOALS & RESOLUTIONS

    I like the idea of having even one epiphany this next year, especially if it happens as the New Year begins. Epiphanies can lead to resolutions and my one and only resolution is the follow through it takes to make those Epiphanies come to life. See the pattern here?  A nice big circle of completion!

    While I don’t make a specific resolution list as I believe these lists can be a key to failure when you don’t/can’t accomplish the individual items, I do tend to make lists of the things I need to accomplish as a whole!  This year I am NOT making a list Per Se, but committing to completing all the projects on my desk and in my pending file as soon as humanly possible.  Unfortunately and realistically many of these can only be completed with divine intervention as they pertain to the VA and all the entanglements that go along with the biggest ball of bureaucratic red tape you have ever seen. My aim though is to become the SQUEAKIEST WHEEL EVER and clear my desk!

    So I am scaring myself a little (okay ~ A LOT) with this commitment, but remember the age-old question is: ‘HOW DO YOU EAT AN ELEPHANT?’ And the answer will always be “ONE BITE AT A TIME!”  Some bites will be smaller than others, but that’s okay too!

    HAPPY NEW YEAR, ONE AND ALL, AND MAY YOU TOO SEE THE LIGHT OF YOUR EPIPHANY!

    It also can’t hurt to start the year out with a little old fashioned good luck – Black Eyed Peas.  I am making this year’s batch with the left over prime rib from Christmas – YUMMY!

    MANY people swear by starting their year out with black-eyed peas for luck.  I’m not a superstitious person, but hey it can’t hurt!
    As a kid I HATED black-eyed peas, but I recently found the Trappey’s brand and they are fantastic! Hubs and I ate them plain and polished off the whole can. In fact they were so good that I can’t wait to try their other beans in soups, field peas, navy, black-eyed peas with jalapenos, etc…
    BLACK-EYED PEA CHILI

    1 can Trappey’s Black-eyed peas with bacon
    +/- 2 cups shredded left over pot roast
    1 can original Rotel tomatoes
    1 1/2 cups V8
    1 small HUNT’S tomato sauce 
    1 tablespoon Frank’s red hot sauce
    1 package Williams Chili Seasoning packet
    salt and pepper, to taste
    water to desired consistency*
    cheese bread or corn muffins
    sour cream and onions to garnish

    • Mix together everything except the bread and garnish in a stock pot.
    • Bring to a boil.
    • Reduce heat and simmer several hours until you can smell the chili calling you to the kitchen.
    • Ladle into bowls and garnish.
    • Enjoy!

    *I use about 2 cups.  I like to start thin and simmer until thick (2-3 hours) to allow the flavors to blend together.