COOKING THURSDAY – Chasing MY Life WHEREVER it Leads ME

COOKING THURSDAY ~ CREAMY STEAK & POTATO SOUP ~ 2026 BLOG 365.36C

At a favorite haunt recently I had this amazing bowl of soup that I immediately had to try and duplicate. NAILED IT!!

CREAMY STEAK & POTATO SOUP serves 6-8

Hearty, cheesy and flavorful describe this cold weather favorite comfort food in our family. This tasty soup is loaded with tender beef, tender potatoes and a cheesy broth that warms you to the bone.

1 tablespoon avocado oil
1 pound beef (top sirloin or ribeye, cut into small bite size pieces)
FRESH ground sea salt and black pepper
Montreal Steak seasoning
1 cup FINELY diced onion
2 cloves garlic, FINELY minced
4 cups beef stock
2 pounds potatoes, washed and cut into 1-inch cubes
1/2 cup butter
1/2 cup AP flour
3 cups WHOLE milk
1 cup heavy cream
8 ounces shredded white cheddar cheese
green onions, optional garnish

Add the oil to a large dutch oven over medium heat.
Generously season the steak with the salt, pepper and Montreal steak seasoning.
Add flour to a large ziplock bag.
Add steak pieces to the bag.
Remove steak pieces, shaking off excess into bag. Reserve flour.
Add steak pieces to the hot oil, cooking and stirring occasionally for 5-6 minutes, until cooked through.
Remove the steak with a slotted spoon and set it aside. 
Add the onions and garlic to the pot cooking 2-3 minutes until softened.  Be sure and scrape the bottom of the pan for any bits of seasoned beef stuck to bottom. They’ll only add more flavor.
Add the beef stock and the potatoes.
Increase the heat to high and bring to a SLOW boil for 10-12 minutes or until the potatoes are just fork tender. 
Meanwhile, in a saucepan over medium heat, melt the butter.
Whisk in the flour until combined and cook 1-2 minutes, stirring often.
Whisk in the milk. 
Once the potatoes are fork-tender, add the hot milk mixture and gently stir 3-4 minutes until thickened. 
Add steak back to the pot along with the heavy cream and cook 2-3 minutes JUST until heated through. 
Remove the pot from the heat and gently fold in the white cheddar cheese until melted and well blended. 
Adjust seasoning as necessary.
 Ladle the soup into bowls and garnish with extra cheese and sliced green onions, if desired. 
Serve with crusty bread.

NOTE : I like to use “little Yellows” 1.5 pound bag of potatoes from the Little Potato Company for easier prep.

COOKING THURSDAY ~ ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST ~ 2026 BLOG 365.36B

Molly’s Asian inspired version of Chicken Pot Pie, of in my opinion is the best comfort food of the season. The short cut scallion pancake made with puff pastry dough infuses flaky layers of buttery Asian goodness with the addition of sesame oil, sesame seeds and scallions.

ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST serves 4-6 Adapted from MOLLY YEH

FILLING

2 tablespoons avocado oil
1 Vidalia onion, finely chopped
2 stalks celery, finely chopped
1 bunch scallions, thinly sliced, white and green parts separated
FRESH ground sea salt and black pepper
1 tablespoon grated fresh ginger
2 cloves garlic, FINELY chopped
+/- 1/4 teaspoon crushed red pepper flakes, to taste
6 tablespoons Wondra flour
2 1/2 cups homemade chicken stock
3/4 cup peas, fresh or frozen
4 cups chopped rotisserie chicken
1/2 cup heavy cream
1 tablespoon rice vinegar
2 teaspoons Bragg’s Liquid Aminos

Preheat the oven to 425°.
Heat the oil in an oven-safe 12 inch braiser over medium heat.
Add the onion, celery, white parts of the scallions, and a pinch of salt, cooking and stirring occasionally 7-10 minutes, until softened.
Add the ginger, garlic, and crushed red pepper, cooking for another minute, until fragrant.
Whisk in the flour and cook, whisking, for 2 more minutes.
Add the chicken stock VERY gradually (3 or 4 additions) whisking continuously and allowing the mixture to thicken before each new addition.
Stir in a handful of the scallion greens (reserving some for the topping) and the peas.
Reduce the heat to low.
Add chicken to the braiser.
Stir in the heavy cream, freshly ground black pepper, vinegar and liquid aminos.
Taste and adjust the seasoning as desired.

TOPPING
2 sheets puff pastry, thawed overnight in the refrigerator or for about 45 minutes at room temperature
2 tablespoons toasted sesame oil
FRESH ground sea salt and black pepper, to taste
1 egg, beaten with a splash of water for egg wash
Sesame seeds
Flaky salt
Chinese hot mustard, for serving, optional

Roll out two sheets of puff pastry and press together at the seams to make one long puff pastry 18 inches long X 12 inches wide.
Brush the surface with sesame oil.
Sprinkle with the green onion tops and a pinch of salt.
Roll up like a snake, then spiral like a snail shell.
Roll to 14 inches (2 inches larger than your braiser) in diameter using a rolling pin to flatten and roll out.
Slice 4 steam vents.
Egg wash the edges of the braiser.
Place the pancake on top of the braiser.
Brush pancake with egg wash and sprinkle with sesame seeds and flaky salt.
Place braiser on baking sheet to catch any drips.
Bake for 30 minutes, tenting with foil the last 10 minutes.
Serve with Chinese hot mustard, if desired.

COOKING THURSDAY ~ SLOW COOKER CANDY, “SHORT CUT” CRANBERRY ALMOND MACAROONS and HAYSTACKS ~ 2026 BLOG 365.36A

This year for my Christmas neighbor plates I made 2 new (to me) recipes that were an instant hit with my family as well as the friends and neighbors I shared them with.

HOLIDAY HAYSTACKS

1 cup semi-sweet chocolate chips
1 cup milk chocolate chips
3 cups potato sticks or chow mein noodles
1/2 cup salted, roasted almonds or peanuts
1/2 cup salted, roasted pistachios
Holiday sprinkles, optional

Simmer 2 inches of water in a saucepan.
Place a heatproof bowl over top (make sure it’s NOT touching the water).
Add the chocolate chips to the bowl and allow to melt. Stir occasionally for 4-5 minutes until smooth.
In a large bowl toss the pistachios, peanuts or almonds and potato sticks or cow mein noodles together. Set aside.
When the chocolate is completely melted and smooth, pour it over the nut mixture and gently toss until well coated.
Drop by tablespoon size mounds onto parchment or waxed paper lined baking sheets.
Decorate immediately with sprinkles if using.
Allow to set 1 hour until completely cooled and hardened.

SLOW COOKER CANDY

2 tablespoons unsalted butter, diced
16 ounces almond bark, chopped into small pieces about the size of chocolate chips
12 ounces semi-sweet chocolate chips
10 ounces dark chocolate chips
10 ounces peanut butter chips
3 cups salted roasted peanuts
1 1/2 cups potato sticks or lightly crushed ridged potato chips
1 1/2 cups crushed pretzel sticks
1 cup red & green M&M’s
Holiday sprinkles, optional

Line 2 large baking sheets with parchment or wax paper. Set aside.
Place the butter in the bottom of a small slow cooker.
Add the almond bark and all the chips.
Cover and cook on high for 30 minutes.
Remove lid and stir to combine well.
Reduce heat to low and cook another 10-20 minutes, stirring every 5 minutes or so until chips are COMPLETELY melted.
Reduce heat to warm and GENTLY fold in the peanuts, pretzels, potato chips and half the M&M’s.
Drop mounded 1-2 tablespoon scoops of mixture onto baking sheets 1 inch apart. Mixture will settle and spread slightly.
Decorate with remaining M&M’s and sprinkles if using.
Let sit 30-45 minutes at room temperature until set.
Store refrigerated for best results.

“SHORT CUT” CRANBERRY ALMOND MACAROONS

1 box butter cake mix
3 cups sweetened flaked coconut
1 cup craisins, chopped
1/2 cup shortening
1 LARGE egg
1/2 teaspoon almond extract

Preheat oven to 350°.
In a medium bowl mix together the cake mix, coconut flakes and cranberries.
Add shortening, egg and almond extract, mixing with electric mixer until well blended.
Using a large scoop place cookies on parchment lined baking sheets.
Bake 8-9 minutes until golden.
Transfer cookies to cooling rack until COMPLETELY cooled.

1 cup semisweet chocolate, melted

Line baking sheet with wax paper.
Dip each cookie bottom in melted chocolate, shaking off excess and transfer to wax paper.
Let set until chocolate hardens.

BLOG 365.33 ~ HAPPY HOMEMAKER MONDAY week 5 of 2026 ~ RECIPE LINKS & MENUS

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

LAST WEEK RECAPPED

GOOD MORNING friends. I can’t believe we’re ALREADY into February!!! The 5th week of 2026 already!! It sure seems like time is flying by faster and faster. PLEASE, SLOW down this merry go round!!!!!!!

It was a SUPER busy week trying to tie up loose ends with all my duties at the Eagles before we leave on our coast trip tomorrow. I also got caught up on laundry, cleaning, some sorting and organizing for putting together a St. Vinnie’s donation that I was planning on dropping off this morning, but they’re closed on Mondays so that will wait until next week. At least it’s ready to go 🙂 I’m hoping for enough downtime of the evenings to get all my blog visiting caught up this week. More than anything I’m looking forward to some serious relaxation time.

I also got a bunch of books, paperwork and recipes handled. And I’m packed and ready to go right after tacos tomorrow. No reason to get up too early since we’re only going a couple hours away and can’t check in before 4PM.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

The weather is supposed to be beautiful and somewhat sunny here at home and also at the coast through Friday when a storm is supposed to set in. Highs will be in the 40’s and 50’s with lows in the 30’s. BUT, Punxsutawney Phil IS predicting 6 more weeks of winter which is no surprise to me. When we have had a mild December and January here in the past it usually means a roaring February and March!

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV

LAUNDRY & CLEANING YAY, all done until after our trip.
GROCERIES & ERRANDS YAY, all done until after our trip.
PROJECTS & TRAVELS No projects, but hoping for lots of fun and picture taking along the Oregon coast.
ON MY MIND Same old, same old stuff, but getting closer to some resolutions.
WHAT MAKES ME HAPPY wind in my face as I walk along the beach… and my toes in the sand when it’s warm… spending time with friends and laughing… traveling and seeing new places… antiquing… discovering old, but new to me recipes…

READING TIME

I’m waiting for book club to make a decision so I started an older Heather Webber book for now. I’m reading A HOE LOT OF TROUBLE, A NINA QUINN MYSTERY #1.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

	2/2 MONDAY	2/3 TUESDAY	2/4 WEDNESDAY	2/5 THURSDAY	2/6 FRIDAY	2/7 SATURDAY	2/8 SUNDAY
DINNER	clean out refrigerator night or you’re on your own	taco Tuesday with friends and then leave on trip	OUT OF TOWN	OUT OF TOWN	OUT OF TOWN	SUN DRIED TOMATO CHICKEN & PASTA	BROWN BUTTER LEMON CHICKEN
DESSERT

FAVORITE PHOTOS FROM THE CAMERA

LOL This was the most exciting picture I took this week LOL

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

CREAMY STEAK & POTATO SOUP
ASIAN CHICKEN POT PIE with SCALLION PANCAKE CRUST
SLOW COOKER CANDY, HAYSTACKS & CRANBERRY ALMOND MACAROONS

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

COOKING THURSDAY ~ CHICKEN BROCCOLI CHEESE SOUP ~ 2026 BLOG 365.29C

A silky, creamy, cheesy soup that’s delicious, but more importantly VERY quick and easy to make. Even with the scratch prep, this soup is on the table in under 45 minutes. Prep all ingredients first and the recipe moves along quickly.

CHICKEN BROCCOLI CHEESE SOUP

2 tablespoons unsalted butter
1 tablespoon avocado oil
1 LARGE Vidalia onion, FINELY chopped
2 medium carrots, julienned into matchsticks
FRESH ground sea salt and black pepper
1 teaspoon sweet paprika
3 tablespoons AP flour
3 cups chicken broth
4 cups broccoli florets cut into ½-inch pieces or smaller, to taste
1 cup heavy cream
1 cup WHOLE milk
8 ounces (2 cups) extra-sharp cheddar cheese, shredded
4 ounces (1 cup) American cheese, diced into cubes
4 ounces cream cheese, diced into cubes
2 cups rotisserie chicken pieces
1 bunch green onions, sliced thin, garnish
shredded cheddar cheese, garnish

In a large Dutch oven combine the butter and oil over medium-high heat until the butter is melted.
Add the diced Vidalia onion, carrots, salt and pepper.
Cook 4-5 minutes until the onions are just starting to soften.
Sprinkle with the flour and stir to coat the vegetables, cooking and stirring until the flour is golden.
Gradually add the chicken broth and scrape the bottom of the pan to release any browned bits.
Add the broccoli and bring to a SLOW simmer.
Reduce the heat to medium-low, cover and simmer for 10 minutes.
Whisk together the milk and heavy cream.
Stir in the milk mixture and cheeses, cooking and stirring frequently until the cheese is completely melted.
Fold in the chicken, cover and simmer for another 5 to 10 minutes or until heated through.
Adjust the seasoning to taste.
Garnish each bowl with shredded cheddar, green onion slices and fresh cracked black pepper.
Serve with crusty bread.

COOKING THURSDAY ~ GREEN ONION & CHEDDAR CORN BREAD ~ 2026 BLOG 365.29B

This super moist, sweet and flavorful cornbread is the perfect side for all your favorite soups, stews and chili recipes.

GREEN ONION & CHEDDAR CORN BREAD

Prep Time: 15 minutes
Bake Time: 25 minutes
Rest Time: 15 minutes
Total Time: 55 minutes

1 cup AP flour
3/4 cup fine yellow cornmeal
1/4 cup packed brown sugar
1 teaspoon FRESH ground sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup WHOLE milk
1 tablespoon apple cider vinegar
1/2 cup butter, melted and cooled slightly
1 LARGE egg
2 tablespoons QUALITY honey
1 1/2 cups shredded sharp cheddar cheese
1 cup sliced green onions

Preheat oven to 400°.
Grease a 9-inch square baking pan.
Whisk together flour, cornmeal, brown sugar, salt, baking powder and baking soda in a large bowl. Make a well in the center.
 In another bowl whisk together milk, vinegar, melted butter, egg and honey.
Add to the well in the flour mixture and gently stir together JUST until combined. DO NOT OVER MIX! 
Fold in 1 1/4 cup of the cheese and most of the green onions, reserving some of the dark green slices.
Spread batter in prepared pan.
Sprinkle remaining cheese and the reserved green onions on top.
 Bake 25 minutes until edges of cornbread are golden brown and a toothpick inserted in the center comes out clean.
Cool in pan at least 15 minutes before cutting.
Serve warm with FRESH whipped butter and your favorite soup, stew or chili.

BLOG 365.26 ~ HAPPY HOMEMAKER MONDAY ~ week 4 of 2026 ~ RECIPE LINKS & MENUS

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

LAST WEEK RECAPPED

Last week was a bit of a blur. I can’t believe we’re into the 4th week already!! I’m still working on some organizing and downsizing, but some of it will have to wait until it gets warmer!!!! I just don’t seem to get as much done when my toes are cold!

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

BRRRR it’s cold here, but no complaints from me as I know first hand just what going through a “SNOWMAGGEDON” is like. So, I’ll just keep layering and layering the hoodies, flannels, UGG’s and warm socks 🙂 until I’m warm. Highs this week were only in the 30’s, but it looks like they will be in the 40’s this week and the lows were in the 20’s aka “let the faucet drip” phase this past week, but look like they’ll bump up to the 30’s this week. The freezing fog is always an issue at this time of the year as are the deer and animals on our country roads.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS, ON MY MIND & DVR/TV

LAUNDRY & CLEANING I just have bedding and towels to do. I was able to get the rest all done on Saturday. Seems like we use so many more clothes in the winter.
GROCERIES & ERRANDS I have just a few things to pick up this week for us. My friend and I will be going on Wednesday to have lunch and do some shopping for her and then the business shopping.
PROJECTS & TRAVELS We’re taking a small trip to the coast next week, but will hold off until spring for any major trips.
RECIPE RESEARCH & MENU PLANNING nothing new here except I have been printing my favorite recipes out to do an actual recipe book. I thought that would be an easy way for the kitchen, but I LOL didn’t realize how many favorite recipes we have and I’m now on the 3rd large binder. 😂
ON MY MIND As always I’m pondering what to do about my duties at the Eagles. My girlfriend yesterday pointed out that it probably isn’t going to change and encouraged me to back away. Sad, but I’m thinking she’s right 🙁
DVR/TV We’re still catching up on the DVR from the holidays. We just finished binging LUCIFER and are looking for a new show to watch of an evening. Any suggestions?

READING TIME

I’m currently reading the FORGET-ME-NOT LIBRARY by Heather Webber. I really like her stories. They are just short of fantasy while still living in the real world.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

	1/26 MONDAY	1/27 TUESDAY	1/28 WEDNESDAY	1/29 THURSDAY	1/30 FRIDAY	1/31 SATURDAY	2/1 SUNDAY
DINNER	TRIVIA & MEETING NIGHT CORN/YOYO clean out refrigerator night or you’re on your own	LEMON CHICKEN & GREEN PEA CASSEROLE	TRIVIA & MEETING NIGHT CORN/YOYO clean out refrigerator night or you’re on your own	SWISS STEAK & COWBOY POTATOES	CHICKEN & POTATOES	HUNGARIAN CHICKEN NOODLE SOUP	SLOW COOKED PEPPER STEAK
DESSERT

FAVORITE PHOTOS FROM THE CAMERA

Like I said above, I won’t complain because we could live anywhere else in the country this week and be much worse off, but pictures this week of the freezing fog and the frozen spider webs on the hose bib were telling of just how cold I am! We haven’t seen any snow to speak of this year either so I don’t mind at all that the rest of the country stole our “SNOWMAGGEDON” tag line 🙂

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

CHRISTMAS MORNING WIFE SAVER
CHICKEN BROCCOLI CHEDDAR SOUP
PEANUT BUTTER MOLASSES COOKIES
GREEN ONION CHEDDAR CORN BREAD

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

COOKING THURSDAY ~ TUSCAN CHICKEN PASTA SALAD ~ BLOG 365.22C

TUSCAN CHICKEN PASTA SALAD
PERFECT for potlucks, BBQ’s and church socials.

SALAD 

16 ounces bowtie pasta (or favorite style), cooked al dente and COLD rinsed
1 (7-ounce) jar sun-dried tomatoes in oil, drained well
1/2 cup chopped red onion
1 1/2 cups chopped rotisserie chicken
1 SMALL red bell pepper, diced small
1 SMALL can sliced olives, OPTIONAL
1 SMALL jar artichoke hearts, chopped
1 cup BABY spinach, torn
1 cup romaine lettuce, torn
¼ cup FRESH chopped basil
½ cup grated Parmesan cheese

In a large bowl toss together prepared pasta, drained sun-dried tomatoes, artichoke hearts, chopped red onion, chicken pieces, diced red bell pepper, sliced olives, torn spinach, basil, and grated Parmesan cheese until well combined.

DRESSING
¾ cup extra virgin olive oil
2 tablespoons red wine vinegar
2 tablespoons white wine
1 teaspoon sugar
1 tablespoon FRESH, FINELY chopped oregano
1 tablespoon FRESH, FINELY chopped basil
1-2 cloves FINELY minced garlic
FRESH ground sea salt and black pepper, to taste 

In a small bowl whisk together olive oil, red wine vinegar, white wine, sugar, oregano, basil, minced garlic, sea salt and black pepper to taste.

ASSEMBLY

Drizzle the dressing over the pasta salad and toss until coated in the dressing.
Serve immediately.

NOTE: If I’m not serving it all at once, I don’t add the spinach. Instead I spoon the the pasta salad over torn spinach when I do serve it and let each person do their own tossing.

COOKING THURSDAY ~ CHOCOLATE CARROT CAKE ~ 2026 BLOG 365.22A

A deliciously rich chocolate cake paired with a moist carrot cake with drunken raisins and a creamy chocolate cream cheese frosting is a match made in heaven, especially when topped with crunchy walnuts. This is the best moist chocolate carrot cake! This is a flavor combo I may never have tried without a strange conversation debating cake flavors, but wish I tried sooner!!

CHOCOLATE CARROT CAKE Yield:12 servings

3 cups FINELY shredded carrots
1 small can crushed pineapple, drained REALLY well
1 cup golden raisins
1/4 cup Malibu Rum
1 cup sugar
1 cup brown sugar
1-1/4 cups neutral oil (I use avocado)
4 LARGE eggs, room temperature
2 cups AP flour
1/2 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350°.
In a small bowl pour rum over raisins and set aside for 10-15 minutes.
Line two 9-in. round baking pans or a 9×13 baking pan with parchment paper; grease and set aside.
In a large bowl, beat the carrots, sugar, oil and eggs until well blended.
Combine the flour, cocoa, baking soda and salt; gradually beat into carrot mixture until blended.
Drain raisins of excess rum.
Fold pineapple and raisins into cake batter.
Pour into prepared pans.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Cool for 10 minutes before removing from pans to wire racks to cool completely.

FROSTING
8 ounces cream cheese, softened
1/2 cup butter, softened
3-3/4 cups powdered sugar
1/4 cup baking cocoa
3 teaspoons PURE vanilla extract
1 to 2 tablespoons milk or heavy cream, as needed
1/4 cup FINELY chopped walnuts
1/4 cup semisweet MINI chocolate chips (optional)

In a large bowl, beat cream cheese and butter until fluffy.
Beat in the powdered sugar, cocoa and vanilla until smooth and WELL blended, light and fluffy.
Place bottom layer on a serving plate; top with half of the frosting.
Repeat with remaining cake layer.
Sprinkle with nuts and chocolate chips.

NOTE: If the frosting is too thick, mix in milk or heavy cream, 1 tablespoon at a time, until it reaches a spreadable consistency. If the frosting is too thin, you can either mix in more powdered sugar or place in the fridge for 30 minutes to firm up slightly. 

BLOG 365.19 ~ HAPPY HOMEMAKER MONDAY ~ week 3 of 2026 ~ MENUS & RECIPE LINKS

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

LAST WEEK RECAPPED

Once again the year seems to be speeding by! We’re already in the third week and I haven’t completely cleaned up from Christmas! I have a super busy day starting early this morning so will jump right in!APPOINTMENTS

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

The past week has been clear of an evening making for some REALLY COLD nights and mornings with freezing fog! This is supposed to continue until Friday when the rain returns and will warm it up slightly! Not enough to change how I dress in layers and UGG’s!

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV

APPOINTMENTS I have a pedicure this morning with a couple small errands after and then lunch with a girlfriend going through a tough divorce and she needs an outing. I also have an afternoon appointment to deal with the kitchen new menu in the Eagle’s kitchen and the procedures to make it run smoother.
LAUNDRY & CLEANING I did a deep clean on Saturday and got the mattress turned as well as 6 loads of laundry. The problem with winter is that we wear so many more clothes to begin with which creates so much more laundry!
GROCERIES & ERRANDS I’ll be doing the grocery shopping and Costco shopping for us, the Eagles and the Offyce on Wednesday.
PROJECTS & TRAVELS I need to make the reservations today for upcoming coast trip.
RECIPE RESEARCH & MENU PLANNING I spent the whole weekend scanning bookmarks in 3 separate cookbooks while watching football to get a plan together through mid-March. 🙂
DVR/TV There are a couple new shows we’re trying, but I’m really still trying to clean out the DVR from the holidays.
WHAT MAKES ME HAPPY the aroma of the slow cooker being almost done with a favorite recipe… the sound of laughter when the joke is so stupid the other person just can’t stop laughing… the morning silence while I drink my coffee and listen to the birds…

READING TIME

FUNNIES

MENU PLANS

	1/19 MONDAY	1/20 TUESDAY	1/21 WEDNESDAY	1/22 THURSDAY	1/23 FRIDAY	1/24 SATURDAY	1/25 SUNDAY
DINNER	TRIVIA NIGHT CORN/YOYO clean out fridge night or you’re on your own	TUSCAN CHICKEN PASTA SALAD	PEANUT BUTTER BURGERS with GRILLED ONIONS	PORK CHOPS & STUFFING	COOKING @ EAGLES SO CORN/YOYO clean out fridge night or you’re on your own	CHICKEN ARTICHOKE CASSEROLE	CAESAR SALAD PARMESAN CUPS
DESSERT			S’MORES MONKEY BREAD MUFFINS

FAVORITE PHOTOS FROM THE CAMERA

The strawberry Hummingbird cake was a HUGE hit on Friday night and the FREEZING FOG was beautiful on Thursday, though it delayed many a flight and made the roads a bit treacherous in the early morning. This picture was taken late morning as it was burning off.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

COOKING THURSDAY RECIPES COMING UP THIS WEEK

CHOCOLATE CARROT CAKE
BROWNED BUTTER TOASTED COCONUT CHOCOLATE CHIP COOKIES

COOKING THURSDAY RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

COOKING THURSDAY ~ COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ 2026 BLOG 365.15A

The best part of APPLEBEE”S oriental chicken salad is dressing! The salad components can be changed up to anyone’s liking, but are second to the tasty dressing. This is my version of their tasty dressing. I reserev the right to keep tweaking it to perfection 🙂

COPYCAT APPLEBEE’S ORIENTAL CHICKEN SALAD DRESSING ~ serves 4 ~ adapted from Sweet Basil

CHICKEN
4 Frozen Chicken Strips, baked **

Cook the chicken according to taste. 4 Frozen Chicken Strips
Set aside.

DRESSING
1/4 cup Duke’s mayonnaise
2 tablespoons QUALITY apple cider vinegar
2 tablespoons QUALITY honey
1-2 tablespoon sugar
1 teaspoon Dijon mustard
scant 1/8 teaspoon sesame oil
Pinch ground ginger
FRESH ground sea salt and black pepper

In a blender, add all ingredients and blending until smooth.
Store in a mason jar Store in the refrigerator until serving.

SALAD
2 cups rotisserie chicken pieces or fried chicken pieces
2 cups chopped romaine lettuce
1 cup chopped iceburg lettuce
1/2 cup matchstick carrots
1 cup chopped Napa cabbage
1 cup chopped red cabbage
1 small bunch green onion, thinly sliced
2 tablespoons Sliced Almonds
1/4 cup Chow Mein Noodles, optional

ASSEMBLY

In a large bowl, toss the lettuces, cabbages, onions and carrots. 
Slice chicken into thin strips.
Top with almonds and chow mein noodles, then the chicken pieces.
Drizzle with dressing.
Serve immediately.

NOTES: **OR scratch made fried chicken strips or grilled chicken strips

BLOG 365.12 ~ HAPPY HOMEMAKER MONDAY ~ week 2 of 2026 ~ with MENUS & RECIPE LINKS

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

LAST WEEK RECAPPED

The first part of the week was full of errands and trying to get back on track with a routine. My girlfriend and I ventured to the BIG (ha 😂 ha) city on Wednesday to go shopping at the mall and have a nice lunch. Then we stopped at the Chef’s store (Cash & Carry, Smart & Final) to get the food for our Friday dinner and the rest of the month’s shopping for the Eagle’s kitchen. YAY my last time shopping for the kitchen, but at least I was able to set them up for success, now it’s on them to find the wherewithal to follow thru and keep it going “correctly” without getting lazy and short cutting everything which unfortunately is the tendancy. Thursday was the shopping for the Eagle’s bar, my girlfriend’s bar & grill and some food prep for Friday’s meal.

I cannot believe the first full week of January flew by that quickly! I NEED things to slow down a bit so I can catch up!

We’re NOT really college football watchers other than the Rose Bowl, but we live in a small town only an hour or so away from the Oregon University Ducks, so they are a BIG deal around here. Unfortunately, or maybe fortunately, they played Friday evening during the Auxiliary charity dinner that my girl friend and I were preparing so we ended up twice as busy as we’ve been in recent months. The unfortunate part is that we didn’t plan for that many people, but, the fortunate part is that we SOLD OUT and didn’t have leftovers 🙂

Saturday I was finally able to get my own shopping and errands accomplished and picked up some fried chicken for lunch on the way back so hubby and I could watch WILD CARD NFL games. 4 of the 5 times we rooted for won 🙂 Sunday was more football with friends and then some relaxing before the week started all over again. I did get some meal planning done and a few odd organizational tasks accomplished.

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

Last Friday we finally woke to the first snow of the winter, NOT on the valley floor, but absolutely beautiful none the less on the hills around us. Our rain is gone for the next week or so, but it’s not full sun either. All week should be highs in the 40’s with lows in the low 30’s. Lots of layering still going on here.

TO DO, APPOINTMENTS, DVR/TV & PROJECTS

THIS WEEK’S TO DO LIST, PROJECTS, APPOINTMENTS & DVR/TV

LAUNDRY & CLEANING Laundry is done and I’m hoping to finish the holiday clean-up today 🙂
GROCERIES & ERRANDS Up to date on my personal shopping. I just have the business shopping to do. I have 2 meetings today, but may skip them both under the current political climate. I was going to skip the 2nd one anyway to go and support my friend’s new “Trivia Night” at the bar and grill she manages. But… ??????
PROJECTS & TRAVELS Need to make reservations for the trip next month.
RECIPE RESEARCH & MENU PLANNING I’m working on a couple of new and unusual recipes to combat winter doldrums of the same old soup and stew flavor profile.
DVR/TV We watched BEST MEDICINE last week and will give it another try this week, but so far it isn’t as good as the original, DOC MARTIN. Also have a few cooking shows to catch up on as well as the regular season shows that have started again.
THINGS THAT MAKE ME HAPPY A rainy Sunday in yoga pants, fuzzy socks and Football… brunch with good friends and Football… puppy kisses… clean sheets and cozy quilt…
ON MY MIND I’m not technically an officer at the Eagles, but I do have many responsibilities and am the “back up” secretary for my friend. She asked me to go to the officer’s meeting today in her place and I’m a bit concerned about saying the wrong thing to the wrong person. From a business standpoint there are some really poor choices being made and as the saying goes, you can read the writing on the wall if they follow down this path. But, as the other saying goes, you can lead a horse to water, but you cannot make it drink…Que sera…

READING TIME

Book club was kind of a wash I guess and they haven’t picked a new book ::SIGH:: so I’ve just bee reading whatever strikes my fancy. Right now I’m reading WHY I HOLD YOUR HAND by Augusta Reily.

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀

	1/12 MONDAY	1/13 TUESDAY	1/14 WEDNESDAY	1/15 THURSDAY	1/16 FRIDAY	1/17 SATURDAY	1/18 SUNDAY
DINNER	CORN/YOYO	BEST MEATBALLS and PASTA	MARRY ME CHICKEN & NOODLES	ASIAN POT PIE and SALAD	CORN/YOYO	CHICKEN FETTUCCINE CARBONARA	ORICIETTE with BROWN BUTTER WALNUT SAUCE
DESSERT			PUMPKIN APPLE POKE CAKE