Author: QuiltLady

BROCCOLI RAMEN SLAW

BROCCOLI RAMEN SLAW

12 ounce package broccoli slaw mix
1 LARGE bunch green onions, THINLY sliced
1 package soy ramen noodles (from the Asian soup area)
1/2 cup roasted and salted sunflower seeds
1/8 + 2 tablespoons cup avocado oil
1/4 cup sugar
1/4 cup champagne vinegar

  • Toss together the slaw mix, green onions and sunflower seeds in a large bowl.
  • Break ramen noodles into small pieces. Add to bowl with boiling water for 30 seconds. Drain WELL.
  • Add to the slaw mix bowl.
  • Whisk together the oil, vinegar, sugar and ramen seasoning pack in a small bowl.
  • Pour over slaw mixture and toss.
  • Chill 2-3 hours before serving.

LEMON DROP CAKE

This makes quite a large cake, but is quite versatile to change the shape, layers or even makes as cup cakes.

LEMON DROP CAKE
CAKE
6 cups flour
2 tablespoons baking powder
1 teaspoon salt
2 cup unsalted sweet cream butter, softened to room temperature
1 3/4 cups sugar
4 LARGE eggs
2 teaspoon PURE vanilla extract
3/4 cup buttermilk
1/4 cup Limoncello
1 tablespoon lemon zest
1/3 cup FRESH lemon juice

  • Preheat oven to 350°.
  • Spray 3 – 9inch round cake pans with non-stick baking spray
  • In a large bowl, whisk the flour, baking powder, and salt together. Set aside.
  • Using a standing mixer, beat the butter and sugar together until creamy.
  • Add eggs and vanilla extract until combined.
  • Add the dry ingredients on low speed JUST until combined.
  • With the mixer still running on low, add the buttermilk, lemon zest, and lemon juice and mix again JUST until combined.
  • Pour batter evenly into cake pans.
  • Bake 20-25 minutes or until the cakes are baked through.

LEMON BUTTERCREAM
3 cups unsalted sweet cream butter, softened
6 cups powdered sugar
2 tablespoons lemon zest
3 teaspoons FRESH lemon juice
3-6 tablespoons heavy whipping cream
Lemons, thinly sliced for toppings (see notes)

  • Using a standing mixer, cream together ALL of the ingredients until stiff and smooth peaks form.
  • Slice a thin layer off the tops of the cakes to create a flat surface.
  • Place 1 cake layer on your serving plate.
  • Evenly cover the top with about 1 cup of frosting.
  • Top with 2nd cake layer and evenly cover the top with another cup of frosting.
  • Top with the third cake layer.
  • Spread the remaining frosting all over the top and sides.
  • Scoop remaining frosting into a large piping bag fitted with a star tip and pipe dollops all over the cake.
  • Pipe larger dollops of frosting onto the top of the cake. (see notes)
  • Place the sliced lemons in between the larger dollops

CANDIED LEMON SLICES
Candied Lemons are super EASY to make!

1 cup granulated sugar
1 cup water
2 tablespoons FRESH lemon juice
2-3 lemons sliced to 1/8-inch thickness

  • In a large saucepan, combine the sugar, water and lemon juice. Bring to a boil.
  • Reduce to a simmer and add lemon slices in a single layer.


  • Simmer over medium-low for 15 minutes, gently flipping once or twice during the cooking process.


  • Transfer the lemon slices to a wire cooling rack or waxed paper and let cool.

 Let the candied lemons sit at room temperature for up to 24 hours before storing in an air-tight container.

NOTES:

  • When you have time, candy some lemons for decorations as an extra treat!
  • You can save any additional frosting for another use if you don’t want to do a bunch of extra decorating.
  • For a simply iced cake, sheet cake or cup cakes cut this recipe in half.

PHILLY CHEESE STEAK SLOPPY JOES

PHILLY CHEESE STEAK SLOPPY JOES yields 6-8

1 pound lean ground beef
2 tablespoons butter
1 small Vidalia onion, diced
1 small red bell pepper, diced – most recipes call for green, but they don’t agree with me 😀
4-6 large mushrooms, minced
2 tablespoons QUALITY ketchup
1 1/2  tablespoons Lea & Perrins Worcestershire sauce
FRESH ground sea salt and black pepper, to taste
1 tablespoon cornstarch 
1  cup homemade beef broth
8  ounces Swiss or Provolone cheese, chopped
1 package Kings Hawaiian slider buns

  • Add the ground beef to a large cast iron skillet browning until completely browned, slightly crusty and crumbled.
  • Using a slotted spoon remove the beef, but leave the fat.
  • Add the butter and the onions, sautéing several minutes until softened.
  • Add the pepper, sautéing a few minutes more until softened.
  • Add the mushrooms, sautéing until cooked through and starting to caramelize..
  • Add the beef back into the pan.
  • Whisk the beef broth and cornstarch together.
  • Add the ketchup, Worcestershire sauce, salt, black pepper, beef broth cornstarch mixture into the pan, blending well.
  • Cook 3-5 minutes until the liquid is mostly absorbed.
Turn off the heat, stir in the cheese.
  • Served on buns.

SAMOA CHEESECAKE

It’s girl scout cookie season or at least it was when I made this cheesecake, not so much when I actually posted it. 😀 I have never seen a girl scout selling cookies here in this area though – not even sure there are any troops. 🙁 I do miss that! Since we can’t buy them, why not make our favorite flavor cookie into a RICH, CREAMY and YUMMY cheesecake? BEST OF BOTH WORLDS!!!!

SAMOA CHEESECAKE
40 chocolate wafer cookies
1/4 cup butter, melted
32 ounces cream cheese, softened at room temperature
1 1/2 cups sugar
5 LARGE eggs
8 ounces FULL fat sour cream
1/4 cup AP flour
1 teaspoon coconut extract
3/4 cup caramel sauce
1/2 cup sweetened flaked coconut
1/4 cup chocolate sauce

  • Preheat oven to 350°.
  • Fill a roasting pan halfway with water and place on lower rack of oven.
  • Use a food processor to crumble the chocolate wafer cookies.
  • Wrap a 9 or 10 inch spring form pan with a double layer of heavy duty foil.
  • Spray the inside of the spring form pan with non-stick cooking spray.
  • Mix together the cookie crumbs and melted butter until well blended.
  • Press crumb mixture into the spring form pan and 1 inch up the side of the pan.
  • Chill 10 minutes.
  • In a large mixing bowl at medium speed cream the cream cheese and sugar until smooth and fluffy.
  • Lower speed to low and add eggs, sour cream, flour and coconut extract for one minute JUST until blended.
  • Pour into chilled spring form pan.
  • Bake on center rack 1 hour and 10 minutes until center jiggles only slightly.
  • Run a knife around the outer edge to loosed the cake.
  • Let cool COMPLETELY on a wire rack.
  • Cover with saran wrap and chill AT LEAST 8 hours or overnight.
  • JUST before serving transfer to a serving plate.
  • Spread the caramel sauce over the top of the cake.
  • Sprinkle with coconut.
  • Drizzle with chocolate sauce.

HAPPY HOMEMAKER MONDAY with MENU PLANS & RECIPE LINKS week 37 of 2022

I absolutely LOVE doing Happy Homemaker Monday so extensively that it helps keep me on track and it summarizes the past week and lays out a fairly concise plan for me to follow 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 you are all doing well and have had a good week/weekend doing something fun. The kids are all back in school, fall is just around the corner and even in the air, so I’m a pretty happy camper.

We have fires going in the area again, not too close, but close enough that we are having bad quality air due to smoke and it is super gray out 🙁 Fortunately we appear to be completely done with the 80’s through triple digits and this week is supposed to have highs in the mid to high 70’s and maybe, just maybe some rain (which we REALLY need)  at the end of the week.

I have some grocery shopping and errands to run in town today so am wearing levi’s, comfy POPS and bright blue blouse. One of my errands is to pick up a cake for a friend’s birthday party tomorrow, but it won’t be available until after 2pm so I’m trying to time it so that is the last thing I pick up before heading home.

I found this funny on FaceBook over the weekend and it fits 😀

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I finished the laundry on Saturday and vacuumed on Friday so I’m all up to date for now.
  • GROCERIES & ERRANDS Even these are all caught up after today! 😀 I will be in town again for a friend’s birthday luncheon tomorrow so will pick up anything I may have forgotten then, but then not back in town until next week. Prices on gas are still so high and even grocery prices are freaking me out every week, so I make as few trips as possible and are condensing recipes, menus and lists as much as possible also.
  • PAPERWORK, PHONE CALLS & PROJECTS this never ending category is truly a bane to my existence lately. For everything item that comes off the list two new ones go on 🙁
  • RECIPE RESEARCH & MENU PLANNING I’m working on October’s menu plan and trying to research some FRESH and different fall like recipes.

WHAT’S ON THE DVR/TV
  • NETFLIX – I just finished LOCKE & KEY and we also just finished season 8 of NCIS reruns.
  • CABLE – COOKING SHOWS – GIRL MEETS FARM started back up and I’m enjoying GUY’S GAME NIGHT so far and I’m curious about Bobby Flay’s new show starting at the end of the month. SPORTS – Glad NFL has started again and sorry to start the playoffs for NASCAR. For once the DVR is all but empty waiting for the new season to begin. I was able to clean up the timers for recordings also.

I started 3 new books this week. I’m just having trouble deciding which genre and author to stick with. UNMISSING by Minka Kent, THE LOST GIRL OF PARIS by Pam Jenoff and THE LOST GIRLS OF WILLOWBROOK by Mary Ellen Wiseman.

Hmmm I only seemed to have taken food pictures this past week.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
 BUFFALO CHICKEN ENCHILADAS & SALAD
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN 
 CHICKEN & CHEESE QUESADILLA PIE & SALAD
ONE POT MARRY ME CHICKEN & ASPARAGUS POCKETS for my birthday
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
BEEF BURRITO BOWLS & SALAD
CHIPOTLE BLACK BEAN MEATBALLS with RICE & SALAD
DESSERT
 

CREOLE STYLE CHICKEN AND RICE

CREOLE STYLE CHICKEN AND RICE
2 1/2 pounds chicken pieces – drumsticks, thighs etc…
1 tablespoon SLAP YO MAMA seasoning
FRESH ground sea salt and black pepper
1 can Progresso hearty tomato basil soup
4 tablespoons red pepper jelly
1 1/2 cups homemade chicken stock
1 cup uncooked rice
1 can Trappey’s seasoned black eyed peas, drained
1 bunch green onions, chopped

  • Generously season chicken pieces with creole sesoning, FRESH ground sea salt and black pepper.
  • In a large bowl whisk together 1/2 cup of the soup and 2 tablespoons of the jelly.
  • Add chicken pieces and toss to coat well.
  • Cover and chill 2-3 hours.
  • Remove chicken from marinade.

 

  • Coat large heat proof saute pan with non-stick baking spray and heat over medium flame.
  • Add chicken and brown 8-10 minutes or so on all sides, turning often.
  • Remove chicken and wipe pan clean.
  • Add chicken broth and remaining soup to pan.
  • Bring to a boil.
  • Add rice and chicken.
  • Reduce heat to low, cover and simmer 25 minutes until rice is tender and chicken is cooked through.
  • Transfer chicken to platter.
  • Add beans to rice mixture, cooking 3-5 minutes until heated through.
  • Nestle chicken back into rice and bean mixture.
  • Brush chicken with remaining jelly.
  • Broil 2-3 minutes to brown and glaze chicken.

SWEET & SOUR CARROTS

SWEET & SOUR CARROTS
4 LARGE carrots, sliced
2 tablespoons sugar
2 tablespoons cornstarch
2 tablespoons champagne vinegar
FRESH ground sea salt and black pepper, to taste
2 tablespoons butter
1 cup homemade chicken stock

  • Blanch carrots in boiling water for 8-10 minutes until JUST tender. Drain.
  • Bring chicken stock to a boil.
  • Whisk sugar and cornstarch into vinegar.
  • Add vinegar mixture to the chicken stock, seasoning to taste and cooking until thickened.
  • Add butter and pour over hot carrots.
  • Toss and serve immediately.

HAM & BROCCOLI BAKE

HAM & BROCCOLI ALFREDO BAKE
12 cups broccoli florets
1 1/2 cups shredded Fontina or baby swiss cheese
FRESH ground sea salt and black pepper
1/2 pound country ham, FINELY diced
1 tablespoon Frank’s hot sauce
1 jar Alfredo sauce or preferably homemade
2-3 cups al dent noodles or pasta, prepare al dente
1 tablespoon FRESH chopped tarragon
1/2 cup FRENCH’S crispy onion rings

  • Preheat oven to 350°.
  • Coat 2 quart baking dish with non-stick cooking spray.
  • Bring a large pot of salted water to a boil.
  • Add broccoli florets 1-2 minutes until starting to soften.
  • Drain broccoli and set aside.
  • In a large mixing bowl toss fold together the ham pieces, hot sauce, alfredo sauce, tarragon, 1/2 cup of cheese and broccoli.
  • Arrange ham mixture in baking dish.
  • Bake 15-20 minutes until hot and bubbly.
  • Sprinkle remaining cheese and the crispy onion rings over top, baking 5-7 minutes more until cheese is melted and crispy.
  • Let stand 5 minutes before serving.

PAN SEARED CHICKEN with WALNUT CREAM SAUCE

PAN SEARED CHICKEN with WALNUT CREAM SAUCE

4 boneless, skinless chicken steaks
2 slices bacon, diced
4 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
2 green onions, minced
2 cloves garlic, minced
1 tablespoon butter
1 tablespoon FRESH chopped tarragon
2 cups heavy whipping cream
1 carrot peeled and FINELY diced
2 stalks celery, halved and FINELY diced
1/3 cup walnuts, FINELY chopped

  • Render bacon until JUST crisp.
  • Remove bacon pieces with a slotted spoon.
  • Add carrots and celery, sauteing a couple minutes until soft.
  • Add green onions and garlic, sauteing a minute more.
  • Remove veggies with slotted spoon and set aside with bacon.
  • Add butter to pan to melt.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Dredge chicken in flour, shaking off excess.
  • Add chicken to pan, searing 3-4 minutes each side until golden.
  • Remove chicken and keep warm.
  • Add whipping cream to pan and bring JUST to a boil, simmering until reduced to about 1 1/2 cups.
  • Add in tarragon, walnuts and cooked veggies and saute a few minutes more until thickened.

CRANRASPBERRY APPLE SLAB PIE

This is the BEST recipe for the upcoming fall season. I made it last year for both Thanksgiving AND Christmas!! And I will again this year it was so good 😀

CRANRASPBERRY APPLE SLAB PIE
DOUGH (ingredients for single crust, but you’ll need 2!!)
2 1/2 cups AP flour
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup COLD butter
1/2 cup COLD crisco stick
1 LARGE egg yolk
1/4 cup COLD vodka**

  • Whisk together the flour, sugar and salt.
  • Grate the butter and shortening into flour mixture.
  • Using a pastry cutter make a crumbly mixture.
  • Whisk egg into vodka.
  • Gradually add egg mixture into flour mixture, tossing with a fork until dough holds together when pressed, adding more cold vodka or cold water as necessary.
  • Shape dough into a disk, wrap with saran and refrigerate for an hour.
  • Repeat the steps above for a second crust.

**NOTE: Vodka while being liquid will also evaporate as it bakes leaving a flakier crust.

FILLING
2 1/4 cups sugar
1/3 cup AP flour
7 Granny Smith apples, cored, peeled and sliced thin (about 8 cups)
3 cups FRESH cranberries
1 tablespoon FRESH orange zest
2 teaspoons FRESH grated nutmeg
2 teaspoons QUALITY cinnamon
6 cups FRESH or frozen raspberries
EGG WASH

  • Roll out 1st disk of dough between 2 sheets of wax paper 13×18 inches.
  • Remove top sheet of wax paper.
  • Turn a 15×10 inch baking sheet upside down on the crust.
  • Using the wax paper lift carefully inverting crust into pan.
  • Remove wax paper and press crust onto bottom and up sides of the pan.
  • Allow to chill while preparing filling.

 

  • In a LARGE saute pan whisk together the flour and sugar.
  • Fold in apples, cranberries, orange zest, nutmeg and cinnamon.
  • Bring to a SLOW boil over medium high heat.
  • Reduce heat and simmer uncovered, stirring occasionally, 10-15 minutes until apples are tender and juices are thickened.
  • Remove from heat and stir in raspberries.
  • Cool mixture.

 

  • Preheat oven to 375°.
  • Add cooled filling to prepared crust.
  • On a floured surface roll out the remaining dough disk into a 1/8 inch rectangle.
  • Cut and decorate as desired into strips or shapes to decorate the top.
  • Brush with egg wash and sprinkle with granulated sugar.
  • Bake 45 minutes on the lowest rack until crust is golden brown and filling is bubbly.
  • Cool on wire rack.

NOTE: You can change up the pie’s top crust with fall themed shapes or braids or basket weave. Sprinkle with granulated sugar to add a crunch and glisten to the crust.

RED CABBAGE SALAD

Crisp and fresh makes this shredded cabbage salad with the sweet taste of cherry and stone fruit a perfect choice for hot summer evenings. Add a crunch with sunflower seeds and it’s perfect!

RED CABBAGE SALAD
1/2 head (6 cups) red cabbage, cored, halved and THINLY sliced
3 Honey Crisp apples, cored, halved and THINLY sliced
1 1/2 cups frozen pitted dark sweet cherries, thawed and drained
1 SMALL bunch green onions THINLY sliced
2 + 2 tablespoons avocado oil
2 1/2 – 3 tablespoons QUALITY honey
2 tablespoons champagne vinegar
1/4 cup QUALITY balsamic vinegar
FRESH ground sea salt and black pepper, to taste
1/4 cup roasted, salted sunflower seeds
2 tablespoons dried chopped cherries, for garnish

  • Preheat oven to 350°.
  • Whisk together the champagne vinegar, 2 tablespoons of the avocado oil, 1 tablespoon of the honey, FRESH ground sea salt and black pepper until well blended.
  • Bake 15 minutes until cherries are infused with flavor. Set aside to cool.
  • Whisk together the balsamic vinegar, 2 tablespoons and remaining honey in a small bowl until well blended.
  • Toss together shredded cabbage, sliced apples, sliced green onions, roasted cherries and their juice, sunflower seeds and dried cherries.
  • Serve immediately.

HAPPY HOMEMAKER MONDAY with MENUS & RECIPE LINKS week 36 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

The evenings have cooled off tremendously and are offering the first real hints of fall truly being in the air. I LOVE IT! We’re still supposed to have a few days with higher 80’s this week, but we’re at that time of year when it’s only for a couple hours of the day. So, basically I’m in heaven as Autumn is upon us. Levis and a peach plaid blouse with a teal stripe are the wardrobe choice for the day because the teal stripe matches my teal toes for September’s Ovarian Cancer Awareness month.

The city announced over the weekend that there are 106 days to the Timber Town Christmas Parade. This year’s theme is WHOVILLE. I can’t wait to see how this turns out. Our little town’s population lines the streets every year for this parade despite the cold and a good time is had by all. Hubby and I have even already planned our picnic menu with hot toddy chocolate for our dinner while we wait.

Other than looking forward to the holidays I think this funny covers it all about what is going on around me/us in life itself 😀

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’ll be doing a deep clean of bedding this week, but the “regular” laundry is up to date 😀
  • GROCERIES & ERRANDS I need to make a list and will go grocery shopping in a few days. I went last week and was so discouraged by what I “couldn’t” get even after visiting 3 separate stores! I was able to find several of the locally “non-existent” items on Amazon and was forced to order that way. Strange things like toothpaste, yellow peas, face soap…
  • PAPERWORK, PHONE CALLS & PROJECTS a never ending category…
  • RECIPE RESEARCH & MENU PLANNING September is planned and I’m working on October. I just restocked with a Butcher Box of meat and am working September and October around cleaning out the pantry so I can restock fresh for 2023.

WHAT’S ON THE DVR/TV
  • NETFLIX – We finished NCIS season 7 and started season 8
  • AMAZON PRIME – Am about to finish season 4 NEWSRADIO
  • CABLE – Still cleaning out the DVR of Mysteries of the Abandoned and I caught up on Masterchef and American Ninja Warrior. Svengoolie was creepy this week with FROGS and we switched it off.

I just finished Where the Crawdads sing by Delia Owens and adored the surprise ending! I’am waffling back and forth between The Stillwater Girls by Minka Kent and The Lost Girls of Willowbrook by Ellen Marie Wiseman.

I didn’t take many pictures last week, but I did see this at a local brewery and am still laughing at the name. I really want to find out the story behind it.
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHIP CRUSTED STUFFED CHICKEN
NACHOS CASSEROLE
CHICKEN & TOMATOES IN CREAM SAUCE
CORN/YOYO CLEAN OUT REFRIGERATOR NIGHT or YOU’RE ON YOUR OWN
CHICKEN TACOS WITH PINEAPPLE SALSA
BEEF STROGANOFF, GREEN BEANS & SALAD
STUFFED SHELLS & SALAD
DESSERT
CHOCOLATE RASPBERRY BUNDT CAKE?