Author: QuiltLady

AMISH COUNTRY CASSEROLE

The beauty of casseroles is that the sky’s the limit. You CAN make them up as you go! Whether you are trying to clean out the refrigerator or recreate your grandmother’s budget leftover dinner at the end of the week this is a category of recipes that has no end.

With fall approaching we are entering the CASSEROLE phase of the year. This Amish Country Casserole I adapted from LOU LOU GIRLS is ALL about the comfort!! It can easily be made ahead of time and tastes wonderful whether you bake it and serve it now or freeze it and bake it later!

AMISH COUNTRY CASSEROLE
1 (12 oz.) bag medium bow tie noodles or pasta shape of your choice
1 tablespoon butter
1/2 pound ground beef
1/2 pound ground sweet Italian sausage
1 can CAMPBELL’S condensed tomato soup
1 can CAMPBELL’s cream of ANYTHING soup (your choice, though I like either mushroom or celery)
1 cup WHOLE milk
FRESH ground sea salt & black pepper, to taste
2 teaspoons Worcestershire sauce 
1/2 cup sweet Vidalia onion, diced
2 to 3 cloves garlic, FINELY minced
1/3 cup grated Parmesan cheese or cheese flavor of choice (I often use Jack)

  • Preheat oven to 350°. 
  • Spray a 9×13 baking dish with non stick cooking spray and set aside.
  • Cook pasta according to package directions and drain well.
  • In a large skillet melt butter, add onions and cook a couple minutes before adding beef, cooking crumbly.
  • Drain off grease.
  • In a large bowl stir together tomato soup, cream of anything soup, milk, salt, pepper, Worcestershire sauce and minced garlic.
  • Fold in pasta and ground beef mixture.
  • Spread mixture into prepared baking dish.
  • Bake, uncovered, for 25-30 minutes.
  • Then top with grated cheese and serve with a salad.

COON BALLS aka SAUSAGE BALLS – Raccoon NOT INCLUDED

This recipe or a similar version of it has been around since the beginning of time I believe. BUT, I can’t find any direct links to how they originated. I assume them to have began as a southern recipe based on the name, but don’t let the name fool you – there is no raccoon in them, but I suppose there once was probably around the time that the Bisquick was also homemade.

Most recipes call for just the basic ingredients of Bisquick, sausage and cheese. But, the beauty of this recipe is that you can make it any way you want with any flavors you want as long as the proportions are good 😀 Any way you make them, they are simple with few ingredients and virtually foolproof.

COON BALLS are great by themselves, but consider adding a dipping sauce – especially if serving as an appetizer or at a tailgate party. They are also great for breakfast with a sausage gravy.

COON BALLS aka SAUSAGE BALLS

1 pound ground country sausage (hubby likes the hot variety sometimes)
8-16 ounces (about 4 cups) coon cheese or sharp white cheddar cheese, FINELY shredded
2 1/2 – 3 cups Bisquick
2 tablespoons FINELY chopped sage or thyme leaves (depending on sausage flavor)
1/2 teaspoon cayenne pepper or paprika (once again depending on sausage flavor)

  • Preheat oven to 375°.
  • Using your hands blend all together until well mixed. Now if you’re a bit wimpy use the paddle attachment on your stand mixer. This will be a THICK mixture.
  • Roll into 1 inch balls. I use my medium cookie scoop to get uniform sizes.
  • Place on a parchment lined baking sheet.
  • Bake 20 minutes or until browned.

NOTES:

  • DO NOT USE PRE-SHREDDED CHEESE! Pre-shredded cheeses contain a moisture blocking cellulose that will dry out your mixture. Shred your own!!!!
  • DO NOT DIP measuring cup into the Bisquick. Spoon the Bisquick into the measuring cup. When you dip into the Bisquick it tends to pack the cup. You need a looser fill.
  • They freeze really well! To freeze uncooked sausage balls FLASH FREEZE (so they don’t stick to each other) them flat and separated on baking sheets before transferring to ziplock bags or containers to freeze for up to 3 months. Thaw completely in the refrigerator before cooking. If freezing already cooked make sure to COMPLETELY cool them before the FLASH FREEZE.

HAPPY HOMEMAKER MONDAY with MENU PLANS & LINKS week 42 of 2022

Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this 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

I hope everyone is having a wonderful fall season! It’s this time of year that I really miss living in the U.P. But, a friend posted a couple of pictures a few days ago that also reminded me that I don’t like snow quite this early and they are already having some and many events even closed yesterday due to inclement weather. This is an area that doesn’t hardly close for anything! Having a snow event this early could be indicative of a LONGER than normal winter for them.

Looks like this will be a beautiful week that will end in a much cooler (like almost 20 degrees difference from 79° this Wednesday and 61° next Wednesday) typical Pacific North West Fall rain event and I couldn’t be happier to be hanging up my flip flops and digging out the socks, shoes and hoodies 😀 Today is comfy worn Levis, a pink cami and a lightweight plaid flannel with my favorite worn in POPS.

We still have a fire burning here that has been creating some horrible air quality, not to mention the smell so am grateful for the rain coming that will help on all fronts with the fire.

Breakfast is a never changing category, but I’m looking forward to trying to add some oatmeal back to it with the weather change coming. I embellished this funny for Halloween. Please forgive me if you’re a candy corn fan 😀

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’ll be doing a deep clean over next weekend of the refrigerator, pantry and laundry room, but at least the laundry is completely up to date except for some ironing that I’ll do this week.
  • GROCERIES & ERRANDS I’m good on groceries this week and only have 1 appointment. One of the munchkins has 2 volleyball games this week, today and tomorrow, both at dinner time so will be adjusting for that.
  • NEW ON THE BLOG I did get the post up with pictures of the architectural salvage warehouse we visited and you can see those here. Next I’ll work on the waterfalls.
  • PAPERWORK, PHONE CALLS & PROJECTS Saving this category for next week’s rain 😀
  • RECIPE RESEARCH & MENU PLANNING I hope to get November done this next week, but need to inventory the freezer and pantry when I deep clean to evaluate this more.

WHAT’S ON THE DVR/TV
  • NETFLIX Just finished season 13 of NCIS – I think this is where I began my dislike of “crossover” events 🙁
  • AMAZON PRIME Anxiously awaiting Mrs. Maisel
  • PARAMOUNT + Anxiously awaiting Yellowstone and the new Tulsa King begin in November
  • AMC+ Verizon just gave us a free year to this app so we’re still exploring for the next series to watch at late night
  • CABLE There are a few shows that I’ve already written off for the season and am happy about that. Then of course I have my favorites. As much as I LOVE cooking shows Food Network is getting a little bit crazy with all the new shows and competitions and I find myself tiring of some of my favorite chefs because of it.

I’m working on finishing Hallows End by Kirsten Proby and beginning Adrift by Jana DeLeon.

I hate to admit I didn’t take any real pictures this week. I have several #LumberTrain #RailArt photos to edit for Instagram, but have yet to get to those for posting.

I know this isn’t a cooking tip, but they look so yummy!
10/17 MONDAY
10/18
TUESDAY
10/19 WEDNESDAY
10/20 THURSDAY
10/21
FRIDAY
10/22 SATURDAY
10/23 SUNDAY
DINNER
 TUNA PASTA SALAD & HONEY BEER BREAD
CORN/YOYO CLEAN OUT FRIDGE NIGHT or YOU’RE ON YOUR OWN
CHICKEN MARSALA MEATBALLS & CHEESY TOMATO BAKED ORZO
AUTUMN APPLE CHICKEN & RICE PILAF
CORN/YOYO CLEAN OUT FRIDGE NIGHT or YOU’RE ON YOUR OWN
 SPLIT PEA SOUP & CORN BREAD
APPLE BALSAMIC CHICKEN & SALAD
DESSERT
 
NOODLE KUGEL
FALL MARGARITAS SPAGHETTI & MEATBALLS @ the EAGLES
PUMPKIN PULL APART BREAD

UPDATED CHICKEN CORDON BLEU

While a true Chicken Cordon Bleu was popularized back in the 1960’s when stuffing chicken breasts with deli meats and cheese seemed like a great option, this version is a compilation of an Austrian Schnitzel Cordon Bleu and Switzerland’s Veal Cordon Bleu. Cordon Bleu is NOT strictly French though it became the standard for Americans seeking a refined dinner fare for their “COMPANY” parties and weddings.

Once your meat and cheese is rolled into your flattened chicken breast, they were typically dredged in flour, dipped in egg and then rolled in breadcrumbs and then pan fried.  This recipe is a lighter version that is still breaded, but baked instead of fried.

UPDATED CHICKEN CORDON BLEU

NON-STICK cooking spray
4 boneless, skinless chicken breasts (4 ounces each)
4 slices prosciutto
4 slices BABY Swiss cheese or Gouda
4 VERY thin slices red onion
2 cloves garlic, FINELY minced
3 cups FINE bread crumbs
3 tablespoons grated Parmesan cheese
1/8 teaspoon FRESH ground black pepper
1/4 cup buttermilk
2 tablespoons melted butter
1 teaspoon fresh snipped parsley

  • Preheat the oven to 375°.
  • Coat the bottom of a glass baking dish with the nonstick cooking spray and set aside.
  • Flatten chicken breasts between plastic wrap to 1/2 inch thickness using a meat mallet OR MY PREFERRED METHOD is to slice the chicken breast in half horizontally almost all the way through. Open the chicken breast up and press out to flatten.
  • Lay one thin slice of prosciutto and a slice of cheese on the flattened breast.
  • Top with onion and part of the garlic.
  • Roll up carefully, beginning at the narrow end and secure with wooden picks. Repeat the process with the remaining chicken breasts.
  • In a bowl, combine the bread crumbs, Parmesan cheese and black pepper.
  • Place the buttermilk in a separate bowl.
  • Dip the chicken rolls in the buttermilk and then the bread crumb mixture.
  • Place chicken pieces in the prepared baking dish.
  • Brush each roll with the melted butter.
  • Bake 35-40 minutes or until golden brown.
  • Garnish with parsley.

NOTE: Once baked, let the rolls rest before slicing so you get nice, even slices.

WHEN I GROW UP

I have always been interested in architecture, remodeling, repurposing and just being a creative problem solver. If I could go back in time I think I would LOVE to be an architectural salvager! What an interesting career that would be.

On our last trip we finally went to the AURORA MILLS ARCHITECTURAL SALVAGE and I was NOT disappointed! We had driven by MANY times over the years, but never actually stopped. I LOVE THIS PLACE!!!! I fell in love over and over with so many of the fun and unique items and I let my mind run free creating project after project.

They had beautiful furniture pieces. I fell in love with the solid 8 foot tables, dovetailed chests and well used drafting tables as much as the old game pieces of pool balls, boxing gloves and carrom tables, corbels and banisters. The barber chairs and old mannequins were so wonderfully unique and preserved.

Here are several and I do mean several pictures of some of the fun things we saw.

 

CHIPOTLE BLACK BEAN MEATBALLS in CREAM CORN SAUCE

CHIPOTLE BLACK BEAN MEATBALLS in CREAM CORN SAUCE adapted from TALKING MEALS serves 4
1 pound QUALITY ground beef
15.5 ounce can seasoned black beans, rinsed and drained WELL
1 small bunch green onion, sliced – reserve a few for garnish
2 Chipotle Peppers in Adobo sauce, rough chopped + 1 tablespoon sauce for the meatballs – the remainder will be used in sauce
1 tablespoon water
1 LARGE egg
FRESH Ground sea salt and black pepper
1 teaspoon KINDERS taco seasoning
3/4 cup ground tortilla chips

  • Preheat oven to 400°.
  • In a food processor add black beans, most of the green onions, chipotle peppers, 1 tablespoon adobo sauce, water, taco seasoning, FRESH ground sea salt and pepper. Pulse and process until mixture is completely combined and beans are mostly creamy.
  • In a large mixing bowl combine ground beef, bean mixture, egg and 1/2 cup tortilla chip crumbs. Mix by hand or with a large fork. If the mixture is too wet add a bit more tortilla crumbs.
  • Roll into golf ball sized meatballs.
  • Arrange meatballs on a large baking sheet prepared with a light coating of avocado oil.
  • Bake the meatballs in oven on center rack for 20 minutes. While the meatballs are cooking, make the sauce.

MEXICAN CREAM CORN SAUCE
2 cans Green Giant Mexican corn
1 clove garlic, minced
1 tablespoon avocado oil
1 1/2 cups homemade chicken bone broth
1 teaspoon KINDERS taco seasoning
1 teaspoon + Sauce Adobo Sauce
3/4 cup Mexican sour cream
FRESH ground sea salt and black pepper, to taste
1 tablespoon FRESH chopped green onions
1 tablespoon FRESH chopped Cilantro
1 cup white rice, prepared per package directions

  • Add avocado oil to a preheated pan on medium heat.
  • Add corn kernels, minced garlic, and green onions, sauteing 3 minutes.  
  • Stir in the chicken broth, taco seasoning, salt and pepper. 
  • Add Adobo Sauce.  You can add more if you want it spicier.
  • Bring to a simmer and cook for 2 minutes, then turn down heat to low simmer to keep warm.

 

  • When the meatballs are done, remove from the oven and let sit for a few minutes. 
  • Whisk sour cream into the corn sauce.
  • Stir in the cilantro and add the meatballs to the sauce.
  • Serve over the rice, garnish with cilantro and enjoy!!

BUFFALO CHICKEN DIP ENCHILADAS

BUFFALO CHICKEN DIP ENCHILADAS adapted from TALKING MEALS

This ooey gooey, creamy, cheesy, spicy, and utterly delicious appetizer dip makes an exceptional ooey, gooey, yet crunch dip, but is even better as a taco or enchilada filler or even to top a salad for an entree.

CHICKEN
2 cups shredded rotisserie chicken
4 tablespoons Frank’s original buffalo hot sauce
2 teaspoons avocado oil

  • Toss all together and set aside.

DIP BASE
2 celery stalks, diced
1 bunch green onions, sliced thin
8 ounces Mexican sour cream
8 ounces Cream Cheese, softened
½ cup Frank’s original Buffalo hot sauce
¼ cup Blue cheese crumbles or shredded cheddar or pepper jack
1 teaspoon garlic powder
1 teaspoon onion powder
FRESH ground sea salt and black pepper
½ cup Shredded Cheddar Cheese

  • Mix the cream cheese, sour cream, seasonings and hot sauce together.
  • Stir in the celery, green onion and cheeses.
  • Adjust seasoning.

DIP VEHICLES
Celery sticks
Carrot Sticks
Crackers
Tortilla Chips

  • Transfer the dip to an 8×8 or 9×9 baking dish.
  • Top with the shredded cheddar cheese.
  • Bake the dip in the oven for 10 minutes or until its warmed through and the top is melted.
  • Serve and enjoy!!

AUTHENTIC BRITISH MUSHY PEAS

I scoured the internet for a good recipe for authentic British Mushy Peas. Eventually I combined several recipes to make my favorite version with the perfect flavor and texture. You can find a version of authentic British mushy peas in your favorite English pub or eatery.

AUTHENTIC BRITISH MUSHY PEAS serves 6


9 ounces dried marrowfat peas
2-3 cups boiling water
2 teaspoons baking soda
3 cups homemade chicken bone broth OR 1 1/2 cups broth + 1 1/2 cups water
FRESH ground sea salt and black pepper, to taste
1-2 tablespoons butter, to taste

  • Dissolve the baking soda in boiling water.
  • Place the dried marrowfat peas in a bowl and pour the boiling water over them so they’re covered by at least 3 inches of water.  Give the peas a stir then leave them to soak for at least 12 hours.
  • Drain and rinse the peas and place them in a pot with broth.
  • Bring to a SLOW boil, cover, reduce the heat to medium-low.
  • Simmer 30 minutes, stirring occasionally, or until the desired consistency is reached.
  • Once the peas have fully broken down add the salt and pepper. 
Continue to simmer with the lid off until it thickens to your liking. (see notes)If the peas are too thick, add a little water.
  • Adjust seasoning to taste adding more if needed.
 Once the peas are done they will start to thicken the longer they sit.
  • Top with butter pat if desired.

NOTES

  • They can be reheated by adding a bit of water, but are really best the first day.
  • Simmer time will depend on the particular crop and the age of the peas.
  • Marrowfat peas are larger, have a higher starch content and the best flavor and texture than other dried peas and are best for traditional mushy peas.

PEACH HONEY MUSTARD PORK CHOPS

PEACH HONEY GLAZED PORK CHOPS
2 tablespoons honey or honey mustard (optional)
2 tablespoons peach preserves
FRESH ground sea salt and black pepper
4-6 THICK boneless pork chops
2 peaches pitted and diced
6 SMALL yellow plums, pitted and diced
1 cup of your favorite salsa

  • Prepare the BBQ grill for medium heat.
  • Combine honey or honey mustard and peach preserves in a small bowl. Set aside.
  • In another bowl combine the peaches, plums and salsa. Set aside. I like to make this several hours ahead and chill it so the flavors can meld together.
  • Generously season each pork chop with FRESH ground sea salt and black pepper.
  • Grill chops 4-6 minutes per side until cooked through.
  • Brush chops with glaze and let rest.
  • Serve with the salsa.

NOTE: I can’t use the honey mustard due to a SEVERE allergy that could kill me, but I’m told the honey mustard adds another layer of flavor that’s super yummy.

HAPPY HOMEMAKER MONDAY with MENU PLANS & LINKS week 41 of 2022

Doing Happy Homemaker Monday so extensively helps keep me on track as it summarizes the past week and lays out a fairly concise plan for this 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 were doing so well with fall… and then Indian Summer hit. We’re supposed to be close to 80 every day this week, but at least the nights are hitting low 50’s 😀 Fortunately, according to the weather page it’s only for a week!

For those of you that LOVE scary horror movies, I found this list for the month of October.

I did finally get the AUTUMN tag list of questions done and you can see them here. I’m working on a list to do for Thanksgiving as well as BLOGMAS too.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING We got home late Friday and I was able to get the laundry and cleaning caught up over the weekend.
  • GROCERIES & ERRANDS I have appointments on Tuesday and Thursday in town so will do the errands and groceries on those days.
  • PAPERWORK, PHONE CALLS & PROJECTS I need to sort though a stack of things and get organized 🙂 balance a couple of accounts and make lists of things to do this winter.
  • RECIPE RESEARCH & MENU PLANNING I need to start working on the menus for the month of November, but kind of lost the desire when Indian Summer started 🙁 I’ll pick that up when the temperature drops agin next week.

WHAT’S ON THE DVR/TV
  • NETFLIX We’re still working on NCIS reruns in the odd hours
  • DISNEY + Hocus Pocus 2, The Time Machine (2002 version) someday I’d like to see the original 1960 version which I didn’t even know existed until hubby told me 😀
  • CABLE  We’re going to have to play catch up this week from being gone last week 😀 While the new season is here. We have cutback on many things and will watch others as time and or weather permits. I’m still not very happy about the crossovers of so many shows, but it is what it is and will help me weed out some shows. The DVR already has a bit of a build up, but that will make binging easier as we head into the inevitable bad weather for this time of year that will begin a couple weeks. COOKING SHOWS – Halloween Wars, The Big Bake, Halloween Baking, Halloween Cookies, Guy’s Game Night, Bobby’s Triple Threat COMEDIES Young Sheldon, Ghosts, So Help me Todd (not sure about this one yet) 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 and Rookie Feds (but I’m not sure I’ll stick with Feds – her voice drives me crazy!), The Resident, New Amsterdam, The Good Doctor  SYFY/FANTASY – Quantum Leap, La Brea, The Walking Dead REALITY – Amazing Race

I started 2 new books and am waffling back and forth based on my mood 🙂

Something From Tiffany’s by Melissa Hill and Hallows End: A Witchy Paranormal Romance by Kristen Proby

 

 

 

 

 

 

 

 

 

We had a very relaxing trip. I took A LOT of photos, many of which will be in a separate post about the beautiful Silver Falls State park. We also did some antiquing and finally made it to an Architectural Salvage Barn that I’ve been wanting to go to for a VERY long time. It was absolutely amazing. I will also do a separate post about those pictures.

Many years ago I did a tour of several Frank Lloyd Wright houses and loved the beauty and simplicity. One of his houses was relocated to the grounds on the resort where we were staying. This house was NOT my favorite of his designs – too much cinder block and ugly colors. Here are a couple of those pictures.

There was this sweet little Angel of Hope Memorial on the house grounds though. The statue was introduced in the book  The Christmas Box by Richard Paul Evans.
10/10 MONDAY
10/11 TUESDAY
10/12 WEDNESDAY
10/13 THURSDAY
10/14 FRIDAY
10/15 SATURDAY
10/16 SUNDAY
DINNER
 COON BALLS & LOADED CAULIFLOWER CASSEROLE
 AMISH COUNTRY CASSEROLE & SALAD
 ORANGE PECAN CHICKEN and TOMATO ORZO with CREAMY WHITE BEANS
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
BEEF BURRITO BOWLS & SALAD
 CHICKEN BLT CASSEROLE & SALAD
DESSERT
 
NOODLE KUGEL

STOVE TOP BACON “BAKED” BEANS

STOVE TOP BACON “BAKED” BEANS
8 thick-cut slices bacon, cooked crisp and crumbled
1 LARGE bunch green onions, sliced thin
1 red bell pepper, chopped
FRESH ground sea salt and black pepper, to taste (more pepper than salt since the bacon is salty)
4 garlic cloves, minced (or 1 1/2 tablespoon Garden Gourmet chunky garlic paste
2 cups KINDERS or Guy Fieri Carolina Mop BBQ sauce or
1/4 cup molasses
2 tablespoons QUALITY champagne vinegar
Two 15.5-ounce cans navy beans, rinsed and drained
Sliced scallions, for finishing

  • Leave the bacon grease in the pan and add the onion and bell pepper.
  • Season with a pinch of salt, cooking and stirring occasionally for 4-5 minutes until the vegetables begin to soften.
  • Add the garlic sautéing 30 seconds or so until fragrant.
  • Add the BBQ sauce, molasses, vinegar and half of the bacon.
  • Season again with another pinch of salt.
  • Bring to a SLOW boil over medium heat and reduce to a simmer.
  • Stir in the beans, simmering until thickened, about 15 minutes.
  • Season to taste.
  • Sprinkle with the remaining bacon and scallions.
  • Serve immediately.

COPY CAT GRAMS BEEF & NOODLES

My Grandma made the BEST beef and noodles, a favorite of mine for Sunday dinners. It is the PERFECT comfort food, especially with the double carbs 😀  This recipe is the closest I’ve come to making it without it taking ALL day like hers did.

COPY CAT GRAMS BEEF & NOODLES

2 pounds stew meat, cut into bite sized pieces
FRESH ground sea salt & black pepper
1 can Campbell’s cream of mushroom soup + 2 cups water or beef bone broth
1 packet McCormick brown gravy mix
1 envelope LIPTON beefy onion soup mix
1 sweet Vidalia onion, halved & sliced
8 ounces sliced mushrooms

  • Whisk together the soup, water or bone broth, gravy mix and onion soup mix.
  • GENEROUSLY salt and pepper beef pieces with FRESH ground sea salt and black pepper.
  • Stir in beef pieces and onion slices, tossing to coat.
  • Spread into a 13 x 9 baking dish and cover. I like to use my enameled cast iron.
  • Bake at 300° for 3 hours with absolutely NO peeking! It will be worth it because the meat will be super tender and delicious!
  • Just before serving prepare egg noodles per package directions. Drain and fold into sauce.
  • Serve over mashed potatoes.

NOTE: For a bit of a change you can change the soup flavor with the same results. I particularly like cream of celery or cream of potato.