Author: QuiltLady

RASPBERRY TRUFFLES ~ BLOG 365.28

RASPBERRY TRUFFLES Yield 25 truffles

Creamy delectable insides with a crunchy outer shell make these the perfect bite! They always impress when I include them in my neighbor plates at holiday time. PLUS there’s no baking involved.



1.6 ounce freeze dried raspberries (about 1/2 cup)
1 package white chocolate chips or bars 14 ounce
2 Tablespoons unsalted butter
¾ cup heavy whipping cream
1 package dark chocolate (bittersweet chocolate) 14 ounce

  • Add raspberries to a food processor and pulse until fine powder. Set aside.
  • In a large glass bowl, add white chocolate with butter. Set aside.
  • In a small saucepan, heat heavy cream over low. Simmer, but DO NOT boil. When warmed through, pour over the white chocolate and butter. Allow to sit for 5-10 minutes.

 

  • After 5 minutes, use a spatula to stir the white chocolate until smooth and combined.
  • Stir in freeze dried raspberry powder. Taste for flavor. If not strong enough, add another 1-2 tablespoons of powder. I find that 1/2 cup is plenty for both color AND flavor. Reserve a pinch of powder to sprinkle on top of the truffles later.
  • Place plastic wrap over the bowl and chill in the refrigerator for 2 hours.

 

  • Line a baking sheet with wax paper.
  • Using a small 1 tablespoon cookie scoop, scoop mixture and roll in ball, place on wax paper. Repeat with remaining mixture.
  • Put the tray of truffles back in the refrigerator (or freezer) for 30 minutes.

 

  • Melt dark chocolate in a double boiler for the best results.
  • Using a fork (or toothpick), dip each truffle in melted chocolate, tap on side of bowl to remove the excess, then place back on wax paper.
  • Sprinkle with a pinch of the remaining raspberry powder or sprinkles.

HAPPY HOMEMAKER MONDAY, MENU & RECIPES week 4 of 2025 ~ BLOG 365.27

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

Last week was a bit of a blur as I worked hard to get all my Eagles and Offyce shopping (and they were BIG shopping weeks! – my car, a BIG SUV was SUPER full!) done and work shifts (Tuesday, Wednesday and Thursday) before leaving Friday on our long weekend at the beach which was glorious (COLD, but glorious) by the way!

While we didn’t have snow last Tuesday like so much of the rest of the country (Houston, New Orleans, Alabama, Florida beaches…), but we did have the largest power outage in the country and on our coldest day yet this winter. Our bird bath has been frozen solid for over a week!

We got home yesterday in time for the last football game – YAY for Jean as the Chiefs try to break a record of back to back to back Superbowl wins. I have all the laundry from last week and the trip to do as well as get some groceries shopped for and the house cleaned. I’ll be working again this week on Tuesday night and making the dessert for Friday night as well as the Eagles and Offyce shopping all over again this week so am just going to jump in and finish this post quickly so I can get going even though the temperature outside is only up to 18°.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

It’s still SUPER COLD! The rain is returning at the end of the week and our first SNOW is forecasted for the weekend! This is just how SNOWMAGGEDON began!

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING LOTS of both to do!
  • GROCERIES & ERRANDS LOTS of groceries to do!
  • PROJECTS & TRAVELS I need to edit the trip photos.
  • RECIPE RESEARCH & MENU PLANNING I made a freezer inventory and am sticking to meals that will clean it out so I can start fresh in February.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING Trying to finish binging BONES
  • CABLE Need to clean out the DVR

READING TIME

Trying to finish LILAC INK THE KNOCKNASHEE STORY by Jean Grainger. We did start Hang the Moon by Jeanette Walls on audio while we were gone, but that didn’t get very far. I have one to start for book club this weekend, but I hate that it feels like a class assignment so may be skipping this one.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
1/27 MONDAY
1/28 TUESDAY
1/29 WEDNESDAY
1/30 THURSDAY
1/31 FRIDAY
2/1 SATURDAY
2/2 SUNDAY
DINNER
AUXILIARY MEETING so will pick up take out on the way home
 WORKING THE EAGLE’S KITCHEN so will eat there.
 CHICKEN WINGS and
CORN on the COB
 TOMALITO CHICKEN ENCHILADAS
CHICKEN TETRAZZINI supporting Lu’s dinner at the Eagles
 POT ROAST & VEGGIES
 CHILI & CORNBREAD
DESSERT
 
 BLUEBERRY CHEESECAKE BREAD PUDDING
BLUEBERRY PEAR SLAB PIE making this for Lu’s dinner

FAVORITE PHOTOS FROM THE CAMERA

It was such a packed weekend that I’m just making a collage of some of my favorite foods, scenes and activities. The picture with the odd guy in it was really funny. He was a window washer and he only washed ONE window out of twenty. We guessed that someone reserved that table for a special dinner that night and paid extra to have it washed 😀

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • RASPBERRY TRUFFLES
  • PORK & SCALLOPED POTATO STEW

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

SALTED CARAMEL APPLE BUTTER ~ BLOG 365.23

Christmas was coming and my girlfriends and I had decided at this age to only get each other gifts we can eat or drink. This is one of my new favorites for gift giving.

SALTED CARAMEL APPLE BUTTER

APPLE BUTTER
3 pounds HONEY CRISP apples, washed and cut into 1 inch pieces
1 cup unsweetened apple juice
2 teaspoon QUALITY cinnamon
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon cloves
1/2 teaspoon all spice


  • Prep the slow cooker with a coat of cooking spray.
  • Add the apples, apple juice, and all of the spices in the slow cooker.
  • Cook on high for an hour.
  • Add a third of the stewed apple mixture to the food processor. Blend in batches until ALL the apples are blended smooth.
  • Add the mixture back into the slow cooker.
  • Continue to cook for 6-8 hours until the apple mixture is about half of what it was. Set aside. 


CARAMEL
1 tablespoon butter
1 tablespoon dark brown sugar
1 tablespoon PURE maple syrup
1/2 teaspoon sea salt
1 tablespoon heavy whipping cream


  • Add the maple syrup, butter and brown sugar in a skillet over medium high heat.
  • Whisk in the butter, syrup and brown sugar continually until the mixture has thickened and is bubbly.
  • Add salt and milk, whisking constantly 1 to 2 minutes.
  • Remove from the heat.
  • Slowly stir caramel into apple mixture.
  • Set aside to allow to cool.
  • Ladle into jars and seal tightly.

MAPLE WHISKEY/BOURBON PUMPKIN BUTTER ~ BLOG 365.21

I specifically buy Sugar Pie Pumpkins for Halloween so I have them leftover to make this DELECTABLE spicy butter in November for us to enjoy on homemade breads or muffins during the holidays. We especially like it in MOONSHINE CAKE!

MAPLE WHISKEY/BOURBON PUMPKIN BUTTER

2 sugar pie pumpkins, cut in half and de-seeded
4 tablespoons butter, divided
1 1/4 cups brown sugar
3/4 cup PURE maple syrup
1 1/2 teaspoons QUALITY ground cinnamon
1 teaspoon Pumpkin Pie Spice
Pinch of Kosher Salt
Juice of 1 LARGE Lemon
3 ounces QUALITY Whiskey or Bourbon

  • Preheat oven to 350°.
  • Line baking sheet with foil.
  • Place pumpkin halves cut side down on a baking sheet with 1 tablespoon of butter under each half.
  • Roast 50-60 minutes, or until pumpkins are cooked through.
  • Remove from the oven and set aside to cool.
  • Scrape the cooked pumpkin from the skins and place in a blender, processing 2-3 minutes until pumpkin in velvety smooth.
  • Transfer puree to a large saucepan.
  • Add brown sugar, maple syrup, cinnamon, pumpkin pie spice and a pinch of salt, stirring to combine with lemon juice.
  • Heat over low heat for about 30 minutes, stirring frequently – DO NOT ALLOW TO SCORCH OR BURN in the pan.
  • SLOWLY add the whiskey or bourbon, and simmer 15-20 minutes more.
  • Add additional maple syrup or lemon juice to adjust taste, if needed.
  • Let mixture cool and transfer to clean jars.

PUMPKIN BUTTER can be refrigerated up to one month or up to 3 months in the freezer.

HAPPY HOMEMAKER MONDAY, MENU & RECIPES week 3 of 2025 ~ BLOG 365.20

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

Last week started fairly SLOWLY, but then took own a life of its own… and by the time it was over I was putting out fires all over the place and trying to cover shifts at the Eagles because so many people are coming down quite sick. I spent Saturday and Sunday avoiding people and staying home to watch the NFL playoff games. (YAY Jean)

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

It’s been absolutely beautiful this past weekend after the fog FINALLY cleared and we once again saw the sun. Unfortunately, clear nights also mean COLD nights in the mid 20’s.  We’ve been lucky to see 40 degrees during the day. Obviously we’re still in layer season 🙂 with UGGs and comfy flannels.

ON MY MIND

 On this holiday Monday I decided this quote was perfect! Now if the rest of the world would just listen!

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING YAY!! COMPLETELY caught up!
  • GROCERIES & ERRANDS I have a pedicure on Wednesday and lunch with a girlfriend on Thursday before we leave for a quick trip to the coast on Friday.
  • PROJECTS & TRAVELS We’re going to a charity CRABFEST on Saturday with friends and have a quiet weekend at the coast and antiquing – kind of an early Valentine’s weekend since we have Eagle’s functions the first two weekends of February.
  • RECIPE RESEARCH & MENU PLANNING

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING We’ve been watching BONES and also started watching CROSSING JORDAN as well.
  • CABLE Waiting for the new season to begin again.

READING TIME

I’m back to falling asleep so quickly I forget what I’ve read and end up reading the same paragraph over and over days on end 🙁 I’m STILL just about done with THE ROSE CODE by Kate Quinn and am going to start LILAC INK THE KNOCKNASHEE STORY by Jean Grainger

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
1/20 MONDAY
1/21 TUESDAY
1/22 WEDNESDAY
1/23 THURSDAY
1/24 FRIDAY
1/25 SATURDAY
1/26 SUNDAY
DINNER
 REUBEN SOUP & GRILLED CHEESE
 PORK CHOPS with SPINACH SAUCE and HALUSKI
 FLANK STEAK, SMASHED TATERS & GLAZE CARROTS
 CORN/YOYO clean out refrigerator night or you’re on your own
 OUT OF TOWN
 OUT OF TOWN 
  OUT OF TOWN
DESSERT
 
 WACKY CAKE
 

FAVORITE PHOTOS FROM THE CAMERA

Meet TITO, an adorable puppy I saw last week. I popped in to pick up a couple things from our local co-op and found Linda snuggling this little guy that another customer was out and about socializing. I think TITO likes socializing 😀

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

MAPLE WHISKEY PUMPKIN BUTTER SALTED CARAMEL APPLE BUTTER

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

OUR FAVORITE BACON CHEESEBURGER BALLS ~ BLOG 365.17

BACON CHEESEBURGER MEATBALLS

BEEF OUTER LAYER
1 LARGE egg
1 envelope LIPTON Beefy onion soup
1 pound LEAN ground beef

  • Whisk together egg and soup mix in a mixing bowl.
  • Crumble beef over mixture and mix together lightly, but thoroughly.
  • Divide into 12 portions and set aside.

CHEESE FILLING
2 tablespoons WONDRA flour
2 tablespoons WHOLE milk
1 cup shredded cheddar cheese
4-5 bacon strips, cooked crisp and crumbled into small pieces

  • In a mixing bowl whisk together the flour and milk.
  • Add the cheese and bacon, mixing all together gently, but thoroughly.
  • Shape cheese mixture into 12 portions and roll into balls.
  • Shape 1 portion of the beef mixture around each cheese ball.

COATING
2 LARGE eggs
1 sleeve (1 cup) FINELY crushed saltines
5 tablespoons avocado (neutral) oil

  • In shallow bowl whisk the eggs until smooth.
  • Place cracker crumbs in another shallow bowl.
  • Heat oil in large skillet over medium heat.
  • Dip meatballs into egg mixture and then roll in cracker mixture.
  • Add meatballs to hot skillet, cooking 10-12 minutes until seared golden brown on all sides and cooked through.
  • Serve with ketchup, mustard and pickles.