Category: BLOG 365

LEMON MELT AWAYS ~ BLOG 365.37

These cookie’s roots date back to a classic and super simple shortbread from Scotland. Over time, this centuries old recipe has been adapted with variations that have emerged worldwide, adding cornstarch for an ultra-light texture.

Inspired by classic shortbread these cookies are the epitome of comfort food, especially at Christmas time. They are light, crumbly and leave a satisfying buttery aftertaste. The butter binds everything together, adding a velvety rich, creamy flavor.

I LOVE them for their simplicity and versatility. These cookies promise to make everyone happy with their buttery soft texture. You can change up the flavor easily by changing the flavor of your extract. To be a bit decadent dip them melted chocolate and do a light sprinkling of sanding sugar.

And the best part is the minimal amount of ingredients that deliver maximum flavor and you can whip them up in just 5 minutes creating a timeless dessert that appeals to EVERYONE.

ULTIMATE MELT-IN-YOUR-MOUTH COOKIES
1 cup unsalted butter, softened
½ cup powdered sugar
1½ cups AP flour
½ cup cornstarch
1 teaspoon PURE vanilla extract (or flavor of choice for variation – almond, lemon, orange…)
A pinch of salt
Chocolate drizzle (optional)
Powdered sugar for dusting (optional)
Crushed nuts for garnish (optional)

  • Preheat your oven to 350°.
  • Line a baking sheet with parchment paper.
  • Sift together the AP flour, cornstarch, and salt in a bowl. Set aside.
  • In a LARGE mixing bowl cream together softened butter and powdered sugar until light and fluffy.
  • Add extract and mix well.
  • Gradually add the dry ingredients to the wet mixture.
  • Mix until a soft dough forms. DO NOT OVER MIX or your cookies will be tough.
  • Roll the dough into small 1 inch balls and place them 2 inches apart on a baking sheet.
  • Gently flatten with the back of a spoon or a fork for texture.
  • Bake for 10-12 minutes, or until the edges are lightly golden.
  • Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack.
  • Once cooled, dip or drizzle with melted chocolate, sprinkle powdered sugar, or garnish with crushed nuts if desired.

NOTES:

  • Add zest, spices, or flavor extracts to suit your taste.
  • Can EASILY be adapted for gluten-free or vegan diets.

LOADED HASH BROWN POTATO SOUP ~ BLOG 365.35

One of our favorite local lunch haunts has the most amazing soup – a cheesy hash brown soup. As much as I love it, it has always seemed just a little incomplete to me so I’ve “souped” it up a bit by adding the meatballs, bacon, green onions and even more cheese! Then I went one step farther and adapted it to the crock pot for that easy fall/winter cozy meal.

LOADED HASH BROWN POTATO SOUP
1 30-ounce bag Simply Potato Shredded Hash Brown Potatoes
1 cup water
5 cups homemade chicken bone broth
1 cup small diced carrots
12 ounces bacon, browned and crumbled (reserve 2 tablespoons for garnish)
6-8 small meatballs, halved, halved and halved again into small pieces
FRESH ground sea salt and black pepper, to taste
1 bunch green onions, sliced thin (reserve 2 tablespoons of green tops for garnish)
1-2 cloves garlic, minced
3 tablespoon WONDRA flour
1 cup heavy cream
2 cups shredded cheddar cheese
2 tablespoons shredded cheddar cheese for garnish
Sour cream, for garnish

  • Stir together the hash brown potatoes, carrots, bacon, broth, water, onions, garlic, salt and pepper in a 5 quart crock pot.

  • Cook on LOW for 3-4 hours
.
  • Whisk together flour and cream until smooth and stir into slow cooker.

  • Cover and cook on LOW for another 30 minutes.
  • Add cheese and stir until cheese is melted.

  • Serve hot topped with cheese, sour cream, bacon and green onions.


HAPPY HOMEMAKER MONDAY, MENU & RECIPES week 5 of 2025 ~ BLOG 365.34

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

LAST WEEK RECAPPED

WOW I can’t believe January is already gone! And February is a short month, so I sure hope it goes a bit slower than January did!

Last week was a typical “work” week, but I was able to finally get caught up on my own shopping and errands on Friday and then delivered these fruit medley topped cute little dessert cheesecakes for my friend Lu’s fundraiser dinner.

On Saturday we were supposed to go to a birthday lunch for a friend at what used to be a favorite pub (her choice), but then it was canceled when she didn’t feel well, so we went to a favorite tavern for lunch instead.

On Sunday it was raining in earnest so we went to a favorite grill spot for lunch and my book club while hubby watched the PRO BOWL with a friend. They laughed and laughed at the stupidity of the PRO BOWL being a flag football game.

I spent the rest of Sunday at home painting my rehab dresser project. My friend had given the dresser to another friend several years ago and then it was passed on to me. By the time I received it, there were split broken legs and quite a bit of marring on the edges and wood, so hubby sanded it down to the original wood for me, I replaced the broken legs with ball feet, repainted the original hardware and VOILA we have a new chest for the spare bedroom.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

It’s still cold, wet and snow is still predicted for today and the rest of the week from the stalled storm. We’ll see if the snow finally materializes AND if it sticks! 😀 UGGs and flannels are my best friends, but I’m trying to wear more sweaters and less plaid. 🙂

MONDAY 39/29° SNOW
TUESDAY 38/30° SNOW
WEDNESDAY 39/32° SNOW
THURSDAY 34/30° SNOW
FRIDAY 30/27° SNOW
SATURDAY 38/27°
SUNDAY 39/27°

TO DO LIST, APPOINTMENTS & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING YAY I’m all caught up!
  • GROCERIES & ERRANDS I have a hair appointment tomorrow and am considering doing something drastic, but we’ll see. I’ll pick up the groceries when I’m in town.
  • RECIPE RESEARCH & MENU PLANNING I’ve been going through my tote of scraps and pulling out recipes for the rest of the month and I even threw away quite a few that I know I’ll never make.

DVR/TV TIME

WHAT’S ON THE DVR/TV
  • STREAMING We have 3 seasons of BONES left and then we’ll finish CROSSING JORDAN.
  • CABLE We’ve been playing catch up on the DVR.
  • THEATRE We’re going to go see FLIGHT RISK one day later this week.

READING TIME

I’m just about done with NONE OF THIS IS TRUE by Lisa Jewell and the new book for book club is PICTURES OF YOU by Emma Grey. In between I’m trying to finish LILAC INK 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 😀
2/3 MONDAY
2/4 TUESDAY
2/5 WEDNESDAY
2/6 THURSDAY
2/7 FRIDAY
2/8 SATURDAY
2/9 SUNDAY
DINNER
 GREEN CHICKEN CHILI
 SEAFOOD CHOWDER & BUTTER BISCUITS
BBQ RIBS with CORN on the COB
working for a friend
 ??
CHILI and CRACKERS
 “BOWL ” FOOD POTLUCK at the Eagles
DESSERT
 
WACKY CAKE
 

FAVORITE PHOTOS FROM THE CAMERA

My Christmas cacti are all finally blooming in earnest!

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • LEMON MELT AWAYS
  • LOADED HASH BROWN POTATO SOUP

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

ONE POT WONDER PORK & SCALLOPED POTATO STEW ~ BLOG 365.30 ~ COOKING THURSDAY

ONE POT WONDER PORK & SCALLOPED POTATO STEW adapted from Mary Berg

PORK STEW
1 1/2 pounds trimmed pork shoulder, cut into 1-inch cubes
FRESH ground sea salt and black pepper
2 tablespoons plus 1 teaspoon WONDRA flour
1 tablespoon avocado oil
1 tablespoon unsalted butter
1 red onion, peeled and cut into 8 wedges
1 LARGE carrot, cut diagonally into 3/4-inch slices
1 leek, white and light green parts only, washed and cut into 1-inch slices
4 garlic cloves, roughly chopped
1 cup dry cider or alcoholic apple cider
1 cup homemade chicken stock
1 sprig fresh sage, leaves picked and chopped and reserved for the topping
1 bay leaf, optional
1 firm sweet apple, such as Gala
Juice of 1 SMALL lemon juice
2 handfuls (about 2 cups) roughly chopped FRESH spinach

  • Place a large cast-iron skillet or oven-proof pan over medium-high heat.
  • Season the pork in a large mixing bowl with salt and pepper.
  • Scatter pork pieces with 2 tablespoons flour and toss to coat well.
  • Add the avocado oil to the pan and sear the pork in batches until golden brown.
  • Transfer to a plate.
  • Add the butter to the pan along with the onion, carrot and leek pieces, cooking 5-7 minutes, just until they begin to develop a little color.
  • Stir in the garlic along with the remaining 1 teaspoon flour and cook for 1 minute more.
  • Add the pork pieces and any juices back into the pan.
  • Add the cider, scraping the bottom of the pan to release any brown bits.
  • Stir in the stock, sage sprigs and bay leaf, bringing to a boil.
  • Cover the pot, reduce the heat to low and simmer for 45 minutes.
  • Peel and cut the apple into 8 to 12 wedges, toss with the lemon juice and set aside with the greens.

SCALLOPED POTATO TOPPING
1/3 cup heavy cream
FRESH ground sea salt and black pepper
FRESH grated nutmeg
1 tablespoon finely chopped lemon thyme, plus more for serving
3 medium yellow potatoes, sliced 1/4-inch thick
1 small Vidalia onion, thinly sliced rounds
Sour cream, for serving (optional)

  • In a large bowl, whisk together the cream with salt, pepper, a pinch of nutmeg and chopped lemon thyme.
  • Preheat the oven to 400°.
  • Remove the bay leaf from the stew.
  • Fold in the apples and greens.
  • Submerge the potato and onion slices in the cream mixture.
  • Arrange the sliced potatoes on top, alternating between the two colors, tucking in slices of onion here and there.
  • Transfer the pan to the oven.
  • Bake for 45 minutes to 1 hour, or until the potatoes are tender and golden brown on top.
  • Cool for 10 minutes before serving.
  • Serve with sour cream and a sprinkling of sage if desired.

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.