Author: QuiltLady

CRANBERRY LIME PIE

CRANBERRY LIME PIE 8 Servings adapted from Ann Redding & Matt Danzer

In this luscious pie, key lime meets a luscious cranberry curd to create a heavenly mouthful of flavor.

CRUST
4 ounces gingersnap cookies (about 16 if using Nabisco) (1 cup crumbs)
1 cup pecans
4 tablespoons unsalted butter, melted
3 tablespoons light brown sugar

  • Preheat oven to 350°.
  • Pulse cookies in a food processor until very finely ground.
  • Add pecans; pulse until finely ground.
  • Add butter and brown sugar; pulsing to combine.
  • Transfer to a deep 9″ pie dish. Using your fingers or a measuring cup, press firmly onto bottom and up sides of dish.
  • Bake 10-15 minutes until firm and slightly darkened in color. If crust slides down sides, gently press back up.
  • Let cool completely.


NOTE: Crust can be baked 1 day ahead. wrap tightly and store at room temperature.

FILLING & ASSEMBLY
1 12-ounce package FRESH (or frozen, thawed) cranberries, plus 4 ounces (about 1¼ cups) for serving OPTIONAL
1 cup + 1/2 cup + 1/2 cup + 1/2 cup sugar, divided
¼ orange juice
½ cup water
3 LARGE eggs
2 LARGE egg yolks
1 teaspoon FINELY grated lemon zest
2 teaspoons FINELY grated lime zest, divided
½ cup FRESH key lime juice
Pinch of kosher salt
¾ cup (1½ sticks) unsalted butter, room temperature, cut into pieces
Whipped cream (optional)

  • Bring 12 ounces of the cranberries, 1 cup of the granulated sugar, and orange juice to a boil in a large saucepan over medium-high. Reduce heat; simmer 12-15 minutes until cranberries burst and most of the liquid evaporates.
  • Let cool.
  • Purée in a blender until very smooth.

  • Add the purée, eggs, egg yolks, lemon zest, lime juice, salt, ½ cup sugar, and 1 teaspoon of lime zest to a heatproof bowl set over a saucepan of simmering water (bowl should not touch water), stirring with a rubber spatula 8-10 minutes and scraping down sides of bowl often, until curd thickens and coats spatula.
  • Let cool until just warm.

  • Using an electric mixer on medium-high, beat curd about 5 minutes, adding butter a piece at a time and incorporating after each addition, until curd looks lighter in color and texture.
  • Scrape into crust and chill until firm, about 2 hours.


  • OPTIONAL from here: Bring ½ cup granulated sugar and ½ cup water to a simmer in a small saucepan over medium heat, stirring to dissolve sugar.
  • Add remaining 4 ounces of the cranberries and cook 1 minute until barely starting to soften.
  • Using a slotted spoon, transfer cranberries to a wire rack set inside a rimmed baking sheet.
  • Chill 20–30 minutes until no longer sticky.

  • Toss remaining ½ cup granulated sugar and 1 teaspoon lime zest in a small bowl.
  • Toss chilled cranberries in lime sugar.
  • Top pie with cranberries; serve with whipped cream if desired.



NOTE: Pie can be made 2 days ahead. Cover once filling is firm and keep chilled. Let sit at room temperature 2 hours before serving.

BISTRO TURKEY SAMMIES

BISTRO TURKEY SAMMIES
2 tablespoons butter, divided
1 LARGE Granny Smith apple, sliced thin
1/2 teaspoon sugar
1/4 teaspoon cinnamon
1/2 small red onion, sliced thin
1/4 cup homemade cranberry sauce
1 pound sliced turkey
4 ciabatta rolls, sliced in half OR FRESH baked sourdough, sliced thick
4-8 sliced thinly sliced baby Swiss cheese
leaf lettuce or arugula, optional

  • Preheat broiler.
  • Melt 1 tablespoon of the butter in large skillet over medium high heat.
  • Add apple, sugar and cinnamon sauteing 3-4 minutes until crisp tender. Remove from pan.
  • Add remaining butter. When melted add onion and saute 3-4 minutes.
  • Add apple slices to pan, stirring to mix apples and onions.
  • Spread cranberry sauce on one side of roll or bread.
  • Layer turkey, apple mixture and cheese.
  • Add sandwiches to baking sheet open face with tops along side.
  • Broil 2-3 minutes until cheese is melted.
  • Add lettuce or arugula and close sandwiches.
  • Serve immediately.

BLESSMOSAS aka BLESS YOUR HEARTS

Worth waking up early for on Thanksgiving or ANY day for that matter. We have some wonderful friends coming to dinner tonight and I wanted to make a special, signature drink for the occasion.

BLESSMOSAS aka BLESS YOUR HEARTS when you run out of the Prosecco and switch to Absolut Pear Vodka 😀

2 tablespoons sugar
1 teaspoon QUALITY cinnamon
1 (32-oz) chilled Ocean Spray pineapple cranberry juice
1 (32-oz) chilled QUALITY apple cider
1 bottle prosecco or Absolut Pear Vodka
1 apple or red pear, 1/2 diced and 1/2 sliced into half moons, for garnish
Whole cranberries and/or orange slices for garnish

  • Combine sugar and cinnamon on a shallow plate.
  • Dip the rim of each glass in water, then dip into the cinnamon-brown sugar mixture, coating the edge of each glass. Let it dry if you have time.
  • Place a spoonful of homemade cranberry sauce in the glass.
  • Add a few pieces of diced apple or pear.
  • Fill each glass 1/4 of the way up with pineapple cranberry juice.
  • Add apple cider to the halfway mark.
  • Top with Prosecco to the top.
  • Garnish with an apple or orange slice.

TUSCAN CHICKEN PASTA

TUSCAN CHICKEN PASTA serves 4

2 cups rotisserie chicken breast pieces
8 ounces spiral pasta (I didn’t have enough so I used half rotini and half penne)
3/4 + 1/2 cups chicken bone broth
2 tablespoons butter
3/4 cup WHOLE milk
4 ounces cream cheese, cubed
1/2 teaspoon garlic powder
3 cups fresh baby spinach
1 cup FRESH grated Parmesan cheese
1/2 cup sun-dried tomatoes
2 tablespoons chopped FRESH basil
3-4 slices bacon, diced – browned, drained of ALL fat and crisp
FRESH ground sea salt and black pepper

  • Add sun-dried tomatoes to 3/4 cup homemade chicken bone broth to re-hydrate for 1 hour. This can also be done 24-48 hours ahead of time.
  • Prepare pasta per package instructions.
  • While pasta is boiling, melt butter in skillet over medium high heat.
  • Add onions, sauteing 1 minutes or so.
  • Add the milk, cream cheese, remaining 1/2 cup chicken bone broth and garlic powder, cooking and stirring 3-5 minutes until cream cheese is melted and mixture is a smooth consistency.
  • Stir in 3/4 cup Parmesan cheese, sun-dried tomatoes, basil, spinach, salt and pepper cooking and stirring until spinach is wilted.
  • Serve immediately with garlic bread.
  • Garnish with additional basil, bacon bits and remaining FRESH grated Parmesan cheese.

NOTE: Leftovers can be placed in a casserole dish, topped with Mozzarella cheese. Bake 25 minutes until casserole is cooked though, cheese is melted and browned and serve as a new meal.

SNICKERS BROWNIES

SNICKERS BAR BROWNIES

A YUMMY and SUPER DELICIOUS fudgy brownie base with a layer of caramel, nougat and peanuts throughout that tastes exactly like a Classic Snickers Bar.

1 Box Supreme Triple Chunk Brownie Mix, or flavor of choice
1 – 11 ounce bag Kraft caramel balls
2/3 cup + 2 tablespoons evaporated milk
1-1/4 cup sugar
1 cup cashews, chopped
1/3 cup + 1/4 cup unsalted butter
1 – 7 ounce jar marshmallow creme
1/4 cup creamy Peanut Butter
1 – 16 ounce package milk chocolate chips
1/4 cup heavy cream
4 classic Snickers bars, chopped into small chunks

  • Preheat oven to 350°.
  • Prepare the brownie mix as per the package instructions.
  • Bake the brownies 20 minutes, then remove to COMPLETELY cool.
  • Add caramels and 2 tablespoons of the evaporated milk to a small bowl.
  • Microwave on medium heat, stirring every 20 seconds until the caramels have completely melted.
  • Pour this mixture over the top of the cooked brownies and spread evenly.
  • Sprinkle nuts evenly over the caramel layer then put into the freezer while you move onto the next part.
  • Add the sugar, remaining evaporated milk and 1/3 cup butter to a small pan over medium-high heat until it starts to bubble around the outer edge. You want to reach a “soft crack stage”. Turn off the heat as soon as you see a rolling boil.
  • Stir in the peanut butter and the marshmallow creme until smooth.
  • Pour this nougat mixture over the top of the caramel peanut layer and place back in the freezer.
  • Sprinkle the chopped Snickers chunks on top of the caramel peanut layer.
  • In a medium mixing bowl add the chocolate chips, remaining butter and heavy cream. Microwave on medium setting for 20 second intervals until totally melted.
  • Pour over the nougat/snicker bits layer.
  • Add back to the freezer for another 10 minutes, just enough to set the chocolate layer.
  • Cut into squares and serve.

CHAT TIME & Holiday Menus

I’ve gotten away from the chatty daily posts except for recipes and I miss it. Today I sat down to make out menus for upcoming holidays and the rest of the year which left me a little down and frustrated.

I talked to hubby and we made some decisions about the holidays in particular that take us out of our traditional norm. Thanksgiving we usually make a turkey with my dad’s homemade dressing, homemade cranberry sauce, mashed potatoes and giblet gravy and let’s not forget the green bean casserole. And for Christmas we usually do a prime rib and all the trimmings. I then use the bones and leftover meat for a couple more meals and our New Year’s Eve chili.

Thanksgiving will be just the two of us so we decided to “GO OUT” for the first time ever. Just the thought of all that shopping (not to mention the expense), food preparation and then the clean up was just overwhelming. We priced everything and believe it our not we will save money by going out! There won’t be as many leftovers, but at least I won’t break my back preparing before hand and cleaning up after! I will still make us a special dessert for later that evening. I’m thinking a Key Lime Cranberry Pie or an Apple Rhubarb Slab Pie.

Christmas will also be just the two of us this year, but I don’t want to go out, so will be cooking. BUT, after pricing prime rib and almost having a heart attack (about $150 for just the prime rib) we decided to do an Italian themed Christmas dinner. Hubby is Italian, but his family usually did a traditional American style meal. I had just watched the Hallmark movie, Italian Christmas Memories so that helped me feel inspired, but not inspired enough to do the feast of the 7 fishes. So Christmas dinner will be a small Porchetta with Anchovy Vinegar and Pan Sauce, Sicilian Spaghetti with homemade Sugo and a homemade Panettone.

Now with decisions made, I will go back to making the rest of 2022’s menus and feeling a bit relieved to have the holiday menus off my back. This will also give me the freedom to feel like baking for the neighbor plates I do each year.

The postal staff is already asking what I’ll be making them this year which may sound a bit pushy, but we’re a small town and it makes me feel good that they look forward to my goodies. I still keep a box of goodies and drinks at my front door for delivery drivers and they all know that they are welcome to partake if they need a pick me up during the day even if they are not delivering to my house.

HAPPY HOMEMAKER MONDAY week 46 of 2022 with MENU PLANS & RECIPE LINKS

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

Let’s face it, life has been strange these past few years since COVID and such. When I ran across this one from Sweatpants & Coffee, one of my favorite memes, I realized it was THE PERFECT sentiment to express how I feel, and I bet many others do too.

By my doing Happy Homemaker Monday, EVERY MONDAY, loyally for all these years AND so extensively it has helped keep me on track with my daily life. It truly summarizes the previous week and lays out a fairly concise plan for the current week. This helps me the most whenever my week is too busy to think or to get everything done or when I think, hmmm what did I get done last week. BUT, I couldn’t do it without my coffee 😀

I tried returning to coffee every day for a few weeks, but am back mostly to hot water with my morning yogurt.

We have another cloudy week of low temps 40’s, with next to no rain so I’m hoping to get a little sun time one afternoon to get a Christmas paint project done. I just need ONE SINGLE hour above 50! Lows at night will be in the high 20’s and low 30’s. It’ll be a lots of layering (Levi’s, turtlenecks, flannels…) and UGGs week.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING ALL up to date – I did a deep clean yesterday including most of the laundry after Rizzo went home. I just have our bedding to do.
  • GROCERIES & ERRANDS We have friends coming for dinner on Thursday so I’ll go in on Tuesday to do the grocery shopping.
  • PAPERWORK, PHONE CALLS & PROJECTS We canceled the trip we had planned for the end of the month to Silverton – the traffic staying at the hotel was going to be a nightmare because the light show and German market were also on the same grounds with a single point of entry. We found a better deal for what will ultimately be a better trip, closer to home AND for less money on top of it going to see Shore Acres! It’s the first time it will be open since COVID! I took a Santa Gnome painting class last week and my friend is putting together a paint and sip party for Saturday at the Eagles post. Fortunately the picture is something completely different, autumn corn, and not another gnome 😀  I also signed up for 2 classes in December (neither of which is a gnome) that I’m also looking forward to.
  • RECIPE RESEARCH & MENU PLANNING I’m working on December and January’s menus, but have yet to really pin it down.

WHAT’S ON THE DVR/TV
  • NETFLIX NCIS reruns – we’re up to the middle of season 15
  • AMAZON PRIME How I Met Your Mother reruns
  • CABLE The new season of Yellowstone started last night along with the new show Tulsa King starting next Sunday. COOKING SHOWS The Big Bake, Christmas Baking, Christmas Cookies, Guy’s Game Night, Girl Meets Farm COMEDIES Young Sheldon and Ghosts POLICE/MEDICAL DRAMAS NCIS series – regular, LA and Hawaii, Chicago series – Med, Fire and PD, Blue Bloods, FBI series – regular, Most Wanted and International, Law & Order series – regular and SVU, Rookie & Rookie Feds, The Resident, New Amsterdam, The Good Doctor, Fire Country  SYFY/FANTASY Quantum Leap, La Brea, The Walking Dead REALITY Amazing Race HALLMARK Christmas movies

While I don’t always stay asleep, I have been falling asleep as my head hits the pillow each night. So, I haven’t read much at all lately. I’m still working on Beyond the Moonlit Sea by Julianne Maclean.
11/14 MONDAY
11/15 TUESDAY
11/16 WEDNESDAY
11/17 THURSDAY
11/18 FRIDAY
11/19 SATURDAY
11/20 SUNDAY
DINNER
 MEXICAN QUICHE
 TUSCAN CHICKEN PASTA with LEMON THYME BROCCOLI
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
DINNER for FRIENDS: BLESSMOSAS, CARAMEL APPLETINIS, THANKSGIVING MARGARITAS, WINTER PORK ROAST, JACKET POTATOES, SALAD
CHICKEN WAFFLES
TUSCAN CHICKEN MOZZARELLA CASSEROLE & SALAD
 RAILROAD SAMMIES with HOMEMADE GIARDINEIRA
DESSERT
 CARMELITAS
SWEET LIME HATCH CHILE CHEESECAKE and KEY LIME CRANBERRY PIE
CRANBERRY VODKA for CHRISTMAS GIFTS

The munchkin’s munchkin went home last Saturday. She is such a sweetheart and easy to have around. We were sad to see her go. 🙁 But happy to see her comfortable back with her favorite munchkin at home.

This one is just a funny. I’m too much of a perfectionist to ever do this and I do fold my fitted sheets nice and neatly. In fact I find it quite easy, though it is still a pain in the neck 😀

MONKEY MEAT SANDWICH SPREAD

I found the original recipe on face book, but it’s a new favorite of hubbies (despite the yellow color). Monkey Meat… it’s not what you think! I love how she begins this recipe, “Before you run away, let me clarify – no monkeys were harmed in making this Monkey Meat. There are also no bananas… let me explain…” I had no idea where the name REALLY came from, but I adored it so I read on. The mixture itself reminds me of the UNDERWOOD deviled ham from when I was a kid.

She said it was an old family recipe, a sandwich spread made by her grandma when she was trying to feed 4 hungry kids on a tight budget. She would grind up bologna with her homemade pickles to save a bit of money and stretch her food budget. Her grandfather, a quirky science teacher was the one that coined the name, Monkey Meat. And while an odd name, the recipe is so worth a try! Her recipe used only mayo, but hubby can’t eat bologna without mustard so I adapted it to suit him, though the color is a bit off putting 😀

MONKEY MEAT SANDWICH SPREAD adapted from I WASH YOU DRY

1 pound piece of bologna, cut into cubes
5 to 6 QUALITY baby dill pickles, drained
1/4 cup mayo
1/4 cup mustard

  • In a food processor pulse the bologna several times until it becomes very finely chopped, place in a large bowl.
  • Wipe out the food processor and add the dill pickles, pulse a few times until very finely chopped.
  • Toss the dill pickles with the bologna.
  • Stir in the may and mustard mixture.
  • Keep chilled.
  • Spread on crackers or your bread for a delicious sandwich!

MEXICAN QUICHE

MEXICAN QUICHE

1 10 inch flour tortilla burrito size
3 cups shredded rotisserie chicken pieces
1/3 cup FINELY chopped FRESH cilantro leaves
4 ounce can chopped green chiles, drained well
1/2 cup salsa
2 cups shredded sharp cheddar cheese
FRESH ground salt and pepper
2 LARGE eggs
1 cup WHOLE milk
3/4 cup all-purpose flour
1 teaspoon baking powder

GARNISHES
Sour cream
Salsa
Guacamole
Chopped green onions

  • Preheat oven to 450°.
  • Grease 9-inch spring form pan.
  • Press tortilla into prepared pie plate and spray lightly with cooking spray.
  • Toss chicken, salsa, cilantro, green chiles, 1 cup of the cheese, FRESH ground sea salt and black pepper in large bowl until combined.
  • Whisk together the eggs, milk, flour, baking powder, and FRESH ground sea  salt and black pepper in bowl until smooth.
  • Slowly pour egg mixture over chicken mixture and fold to combine.
  • Spread filling evenly into tortilla.
  • Bake until surface is golden brown, 25-30 minutes or until set when a knife inserted into the center comes out clean.
  • Sprinkle the remaining 1 cup of cheese on top and bake for about 3-5 minutes more until cheese is melted.
  • Let cool 5 minutes.
  • Cut into wedges and serve.
  • Serve with your favorite garnishes.

NOTES: The chicken can be easily traded out for browned ground beef or a pulled pork.

OATMEAL MUFFINS

OATMEAL MUFFINS adapted from GET POCKET

Yield: Makes 12 muffin cups

2 LARGE eggs
1 1/2 cups WHOLE milk
1/2 cup unsweetened applesauce or other fruit purée like mashed banana or even canned pumpkin
1/4 cup nut butter or 2 tablespoons melted unsalted butter or coconut oil
1/4 cup PURE maple syrup or QUALITY honey
1/4 cup packed brown sugar
1 teaspoon PURE vanilla extract (see notes)
3 cups old-fashioned oats
1 teaspoon baking powder
1 teaspoon QUALITY ground cinnamon
1/2 teaspoon fine salt
1/2 cup chopped nuts, pumpkin or sunflower seeds, coconut flakes, or chocolate chips (optional)
1/2 cup golden raisins or chopped dried fruit of choice or both 😀 (optional)

  • Preheat oven 350°.
  • Coat the wells of a standard 12-well muffin tin very well with cooking spray or line with papers.
  • 
Add the eggs, milk, applesauce, nut butter, maple syrup, and vanilla in a medium bowl and whisk until smooth. 

  • Add the oats, baking powder, cinnamon, and salt and fold with a rubber spatula until combined. 

  • Fold in fruits, nuts and coconut.
  • Divide the oatmeal mixture evenly among the muffin wells, filling each one up to the top. 

  • Bake 25-30 minutes until slightly risen, dry on top, and golden-brown. 

  • Cool in the pan on a wire rack for 10-15 minutes.
  • Run a knife around each muffin and remove to a cooling rack to cool completely. 


NOTES:

  • I make my own vanilla and usually have flavored on hand that adds a cit of flavor. I use Coconut Vanilla or Pineapple Vanilla regularly.
  • I also use Red Ape Cinnamon which is a high quality and extremely flavorful cinnamon.
  • The nuts, seeds and/or fruit are optional, but HIGHLY recommended. I usually add both nuts or seeds AND coconut.
  • I also recommend muffin papers to make clean up easier.
  • Muffins can be kept an airtight container in the refrigerator for up to 5 days.

HAPPY HOMEMAKER MONDAY week 45 of 2022 with MENU PLANS & LINKS

Doing Happy Homemaker Monday, EVERY MONDAY, loyally for all these years and so extensively helps keep me on track of my daily life as it summarizes the past week and lays out a fairly concise plan for the current week. I look forward to doing this specific post each and every week.

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

 

 

We only had about 50 kids for Halloween because of a BIG storm that moved in that day in the afternoon, but I just love seeing them in their costumes. We had 2 that stood out a lot – an anatomically correct glow in the dark skeleton with a pumping heart and a blow up chicken.

We were supposed to have rain ALL this week and they even hinted at snow, but instead the storm slammed in over the weekend and we received ALL the rain for the week yesterday for the most part and we’ll just be cloudy the rest of the week with highs in the 40’s and lows hovering around freezing! We’re munchkin sitting for the munchkin’s munchkin, Rizzo while they are off for the week with their parental units playing at Disneyland, California Adventure and Universal Studios. So I’m really glad to not be having to take the munchkin out in the rain for walks. 😀

I LOVE layering weather! Today is a fun gold and burgundy fall colored embroidered flannel with a mock turtleneck, comfy Levi’s and YAY my UGGs are back!

I hope everyone had a great week and even better weekend, but for those who need to hear it, here is a little Monday Motivation to go with your coffee.

Breakfast was a peach yogurt with half a cup of coffee.

I have lots to do organizing some paperwork and getting ready for a bit longer BLOGMAS list this year as well as trying out some new recipes to use on the neighbor plates for the holidays, but just a quick reminder:

LOL, just saying… and please don’t think I’m crazy, but I’ve really been so looking forward to the whole Christmas season this year, that this just kinda happened last week…there is still some work to do – the train needs batteries and such, but…

The winter season came roaring in this year making me want to skip the middle between Indian summer and snow… plus no one will be here for Thanksgiving but us so why not??

This will also give me some time to fix these poor ornaments that are currently on the Island of Misfit Toys 🙁 I guess it’s inevitable as ornaments get older – glues dry out, etc… even on Hallmark ornaments. I started buying my collection of ornaments back when I was in high school so some of these are getting quite old unfortunately.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’m pretty well cleaned up from making the mess of decorating, but have a load of laundry to do and vacuuming.
  • GROCERIES & ERRANDS I just need to make a quick trip to town for the produce for Friday night’s dinner, but other than that it’s going to be a pretty quiet week around home. I do have a painting class on Thursday night and cooking dinner for 25-30 on Friday at the Eagles post.
  • PAPERWORK, PHONE CALLS & PROJECTS We were going to take a trip at the end of the month to see a Christmas light/market festival, but after researching the traffic and logistics of it, we have decided to do something different next month instead.
  • RECIPE RESEARCH & MENU PLANNING I’m going through some old cookbooks and evaluating the tags I made to see if they would make good winter recipes for December and January.

WHAT’S ON THE DVR/TV
  • NETFLIX NCIS reruns
  • AMAZON PRIME STARGATE ATLANTIS reruns and HOW I MET YOUR MOTHER reruns
  • CABLE COOKING SHOWS The Big Bake, Christmas Baking, Christmas Cookies, Guy’s Game Night, Girl Meets Farm COMEDIES Young Sheldon and Ghosts POLICE/DRAMAS NCIS series – regular, LA and Hawaii, Chicago series – Med, Fire and PD, Blue Bloods, FBI series – regular, Most Wanted and International, Law & Order series – regular and SVU, Rookie & Rookie Feds, The Resident, New Amsterdam, The Good Doctor  SYFY/FANTASY Quantum Leap, La Brea, The Walking Dead REALITY Amazing Race HALLMARK Christmas movies

I’m reading Beyond the Moonlit Sea by Julianne Maclean – it’s starting a bit slow, but I normally like her writing so I’m hopeful it will get there soon.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
 CHICKEN & CHEESE QUESADILLA PIE
 TUSCAN CHICKEN PASTA
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
COOKING DINNER  FOR EAGLES BUFFALO CHICKEN LOADED BAKED POTATO CASSEROLE, BROCCOLI SLAW and
SALAMI RAILROAD SANDWICHES
GIARDINEIRA BRUSCHETTA 
DESSERT
CARMELITAS
SNICKERS BAR BROWNIES
CRANBERRY ORANGE BREAD

We began dog sitting last Saturday for this little cutie, Rizzo, while the munchkins and their parental units take a trip to Disneyland and Universal Studios for the week. We’re having so much fun!

CHOCOLATE COVERED CHERRY BROWNIE BOMBS

CHOCOLATE COVERED CHERRY BROWNIE BOMBS yields 24

1 box of brownie mix and the ingredients it takes to make them or a batch of homemade
3/4 cup chocolate frosting
15 ounces almond bark
1 jar maraschino cherries (see note)

  • Bake the brownies as directed and let cool completely. Do not overcook the brownies, crunchy brownie bits don’t make for good bombs.
  • Crumble the made brownies and mix in about 3/4 a cup of chocolate frosting – you want a similar consistency to cake pops. You may need to add a little more, but you want to start out on the low side and add more as needed. You want a consistency that stays together easily, but isn’t too sticky to roll into balls.
  • Use about 1 1/2 of brownie frosting mixture and roll it into a ball, but then make a hole in the middle.
  • Add one cherry into the center and fold the brownie ball in over the cherry making sure to seal the cherry in.
 Place on a parchment lined baking sheet.
  • Once you have all your bombs made, pop them in the freezer for about 20 minutes.
  • Melt your almond bark. You may need a little more or a little less depending on how heavily you coat the bombs.

  • Remove the bombs from the freezer but keep them in the refrigerator.
  • Working with one bomb at a time, drop it into the melted almond bark, pull it back out, and tap off the excess chocolate.

  • Place it on wax paper and wait for it to dry completely.
  • If you want to add sprinkles do so IMMEDIATELY as the almond bark will dry quickly.