Author: QuiltLady

BUTTER SWIM BISCUITS ~ BLOG 365.234

Butter Swim Biscuits are buttermilk biscuits that are baked drenched in butter for a biscuit that has a crispy crust with a soft and fluffy inside.

BUTTER SWIM BISCUITS
2 ½ cups sifted all-purpose flour
4 teaspoons baking powder
1 tablespoon granulated sugar
2 teaspoons kosher salt
2 cups buttermilk
½ cup butter, melted

  • Preheat the oven to 425°.
  • Whisk together flour, baking powder, sugar, and salt in a medium bowl.
  • Drizzle the buttermilk into the sifted flour mixture and gentle stir until mostly combined. Be careful not to overwork the batter.
  • Pour the melted butter into an 8×8-inch baking dish.
  • Spread the dough evenly over the butter all the way to the edges.
  • Cut the unbaked dough into a 3×3 pattern (9 squares).
  • Bake for 28 minutes, or until the tops are golden brown.
  • Allow the butter to be absorbed into the biscuits before cutting and serving.


NOTES:

  • Place the baking dish on a baking sheet in case of spillover.
  • I often use herb butter to add flavor.

HAPPY HOMEMAKER MONDAY with MENUS week 34 of 2023 ~ BLOG 365.233

Good morning sweet ladies. Thank you for bearing with me these past several weeks with my limited visiting time. I hope to get everyone visited tonight and get caught up!

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

After growing up in southern California I’m thrilled to be here with a mild forecast of low 80’s all week. I’m keeping all those affected by severe weather everywhere in my prayers. I’m wearing well worn Levis and POPs with a paint covered t-shirt to work over at the Eagles Post today.

I’m doing a bit better than last week.I sat down and made a complete project list to finish the Eagles with and things seem more manageable now. If we stick to it and EVERYTHING falls into place we can be open by Labor day weekend.

Hot water and cherry yogurt.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I did actually get the laundry caught up and only need to do a bit of vacuuming.
  • GROCERIES & ERRANDS I have a pedicure tomorrow so will get just a few things at the grocery store then.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS just a couple things that HAVE to be done this week.
  • RECIPE RESEARCH & MENU PLANNING I started the menu for next week, but fell asleep. LOL

WHAT’S ON THE DVR/TV
  • NETFLIX We’ve been watching The Sinner with Bill Pullman and a few odd movies.
  • CABLE Am going to try and get caught up with the DVR this week if possible.

Still so busy that I fall right asleep at night before I even think about reading.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
LUNCH
BAKED POTATO SALAD
TACO TUESDAY
OUT
MAC & CHEESE
SALAD & FRUIT
SANDWICHES
POT LUCK
DINNER
MARSALA PORK CHOPS & CRANBERRY RICE
CHICKEN & CHEESE PIE
PINEAPPLE PORK CHOPS & CHEDDAR SCALLOPED POTATOES
YOYO or CORN You’re on YOUR own or Clean Out the Refrigerator
CHICKEN WALDORF SALAD
CASSOULET & SMASHED POTATOES
CHICKEN CHILE RELLENO CORNBREAD CASSEROLE
DESSERT
FRUIT PIE BARS
 

This past weekend was our local Blackberry Festival. I worked the Eagles booth with a good friend both mornings from 9-11 which was a perfect time as it was still quite cool and pleasant.

Afterwards we were able to take in the pie judging, check out the classic cars, shop the vendor booths and take in the pet pie eating contest. This is Venture, a 10 month old Saint Bernard who only took 3rd place, but she really stole the show. I’m pretty sure she’ll be taking 1st place next year!

I was also able to get some really wonderful FRESH roasted Hatch chiles 😀

I wish there were some 😀 I have a few ready to type up, but just ran out of time. I’m hoping to get caught up yet this week.

LOL 😀 Same as last week since I was too tired to participate each night.

BAKED PINEAPPLE CASSEROLE ~ BLOG 365.229

BAKED PINEAPPLE CASSEROLE
2 LARGE cans pineapple chunks, drained – save juice for a cocktail 😀
1 LARGE can crushed pineapple, also drained reserving 1/4 cup of juice
1/3 cup sugar
1/3 cup flour
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded white cheddar cheese
1/4 teaspoon kosher salt
1 sleeve RITZ crackers, crushed
1/4 cup butter, melted

  • Preheat oven to 350°.
  • Lightly spray 2 quart baking dish with non-stick cooking spray.
  • In a large bowl combine sugar, flour, salt, cheeses, pineapple, most of both cheeses and reserved juice until well mixed.
  • Add crushed crackers to melted butter and mix well before folding into pineapple mixture.
  • Pour into prepared baking dish.
  • Top with remaining cheese.
  • Bake 30-35 minutes until golden and bubbly.
  • Serve warm.

SWEDISH GREEN POTATOES ~ BLOG 365.227

SWEDISH GREEN POTATOES
3 pounds russet potatoes
1 package frozen chopped spinach, thawed and drained WELL
3/4 cup evaporated milk (12 ounce can)
1 teaspoon sugar
FRESH ground sea salt and black pepper, to taste
4 tablespoons butter
2 tablespoons FRESH chopped chives
1/4 cup grated sharp cheddar cheese

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • Wash, peel and boil potatoes 20 minutes or until fork tender.
  • Microwave spinach 2 minutes.
  • Drain potatoes, rustic mash and then add butter and seasonings, mixing until fluffy.
  • Fold in spinach and chives.
  • Spread mixture into baking dish,
  • Bake 20 minutes or until heated through.
  • Top with grated cheese during last 5 minutes and serve.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPE LINKS week 33 of 2023 ~ BLOG 365.226

Be sure to join us for Happy Homemaker Monday and link up with our host, Sandra at Diary of a Stay at Home Mom

Forgive me, I know we’re ALL hot this summer. But, this is the Pacific north west. We’re not supposed to have these kinds of triple digit heat!

I’m COMPLETELY exhausted! Physically and mentally both. I’ll be finishing my commitments on the committees and projects I’m working on to rebuild the building and the September conference, but will then be taking a step back a bit to reassess the scope of my work with the Eagles.

I’m proud that I’ve mainly been able to maintain BLOG 365, but I do need to finish 6 or 7 posts to be caught up. I’m hoping to do those this week during the extreme heat. Also one of the reasons I need to take a step back from what’s going on in the Eagles life.

We’re a non-profit volunteer organization which I love. I’ve belonged and worked with MANY VFW’s, American Legions, FISH and such, but I’ve never encountered the kind of “in-fighting” that I have here in this small town. Much of it dates back to when these people were kids and has no place in what we are trying to do now or with the rest of us as a whole.

The split between the main body and the auxiliary is a bit unnerving and those “in charge” are acting as petulant teenagers. For me, I didn’t do high school IN high school so I’m not about to start now. I’m especially NOT going to let it pull me from doing the things I like now – things like blogging, cooking, quilting etc… by stealing my time to deal with their old petty nonsense. There are plenty of volunteer opportunities out there…

Getting an early start due to the heat, so just some coffee.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING Took a day off Saturday and got caught up with all the laundry and cleaning.
  • GROCERIES & ERRANDS I need to go shopping, but am waiting a few days until the weather clears a bit.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I have a table full to accomplish, but most will wait until next week when hopefully we’re done with most of the projects at the Eagles.
  • RECIPE RESEARCH & MENU PLANNING Menus are made through August and I’m looking forward to planning some fall recipes in September.

WHAT’S ON THE DVR/TV
  • NETFLIX We watched a couple of movies – Brazen and Heart of Stone as well as started a couple new series – Pieces of Her and The Lost Flowers of Alice Hart

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT and COFFEE
YOGURT & COFFEE
YOGURT & COFFEE
FARMERS BREAKFAST
PANCAKES & BACON
LUNCH
NELLIES
TACO TUESDAY
SOUP & SANDWICHES
LEFTOVERS
OUT
??
??
DINNER
SOUTHWEST CHICKEN SALAD
YOYO You’re on YOUR own
RED BEANS and RICE CHICKEN
CHOPPED STEAKS & SWEDISH GREEN POTATOES
HAM STEAKS & SWISS POTATO BAKE
OUT for our ANNIVERSARY
ALMOND CHICKEN with CRANBERRY RICE
DESSERT
FLOURLESS CHOCOLATE CHIP COOKIES
 

PIGEON RIVER CHICKEN ~ BLOG 365.222

This is a modified southern (North Carolina) recipe for fried chicken. The original recipe called for bone-in chicken, but I converted it to boneless. It’s still great warm OR cold, but you might want a knife and fork.

PIGEON RIVER CHICKEN
2 cups plain yogurt
2-3 tablespoons Frank’s original hot sauce
FRESH ground sea salt and black pepper
1 1/2 pounds chicken breasts or chicken tenders

  • In a large ziploc bag combine the yogurt and hot sauce.
  • Generously season the chicken pieces on both sides.
  • Add chicken pieces to the yogurt mixture, turning to coat all the pieces.
  • Marinate for at least 8 hours, but overnight is best.

COATING
2 cups flour
4 tablespoons QUALITY paprika
3-4 teaspoons cayenne pepper
FRESH ground sea salt and black pepper
Oil for frying

  • Drain chicken and discard marinade.
  • Whisk together the flour, paprika, cayenne, FRESH ground sea salt and black pepper.
  • Dredge chicken pieces, tossing to coat extremely well, shaking off excess.
  • Lay pieces on a baking tray and let stand 20 minutes.
  • In a deep skillet heat 1/2 inch of oil over medium heat.
  • Fry chicken pieces 5-6 minutes per side until golden brown and cooked through.
  • Serve warm or cold, with or without your favorite sauce or gravy!