PARMESAN CHEDDAR BISCUITS ~ RED LOBSTER COPY CAT

PARMESAN CHEDDAR BISCUITS ~ RED LOBSTER COPY CAT
2 cups biscuit baking mix
1 1/4 cups finely shredded Parmesan cheese
1/4 cup finely shredded Cheddar cheese
2/3 cup milk
1 clove finely minced garlic
1/2 teaspoon garlic powder
2 teaspoons dried parsley
1 teaspoon garlic salt
2 tablespoons butter, melted

  • Preheat oven to 400°.
  • Lightly grease a cookie sheet or baking pan.
  • In a large bowl, combine baking mix, 1 1/4 cups of the cheese, minced garlic and garlic powder.
  • Stir in milk.
  • Drop batter by heaping tablespoonfuls onto prepared cookie sheet or form into baking dish.
  • Bake in preheated oven for 10 minutes.
  • Brush biscuits with melted butter, and sprinkle with parsley, garlic salt and cheddar cheese.
  • Bake for 5 more minutes, or until lightly browned on the bottom.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 43 of 2020

GOOD MORNING my dear friends.  I’m finally getting back into routine! Or so I thought I was until the handle broke on the bathroom faucet as I was brushing my teeth yesterday.  I hadn’t planned on going to town until later in the week! So, I turned the bathroom water off under the sink and did some quick recalculations on my errands and recipe needs for the grocery list so I could get them ALL done on the same day and be able to stay home the rest of the week 😀 Fortunately, my hair appointment is local so that’s like staying home.

Despite my normal relaxed Sunday routine being interrupted, it worked and I was able to get EVERYTHING done in an even quicker amount of time than I would have during the week and even ended up with a couple bonus items (new UGG’s and weatherproof boots) because I was in the right place at the right time!

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

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING It’s foggy, cool and crisp in the mornings and evenings!  YAY!  Fall is truly here.  It takes all day, but we have been getting up to high 60’s by the afternoons.

I’m wanting to come up with a couple fall projects and saw these adorable and easy tin can pumpkins over at Drug Store Divas.

And I also want to try this Pumpkin Surprise Marble Cake over at Cindy’s OnLine Recipe Box.

ON THE BREAKFAST PLATE Hot water & peach yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • HAIR APPOINTMENT WEDNESDAY! FINALLY! IT’S BEEN 6 MONTHS!
  • PAPERWORK & PHONE CALLS
  • RECIPE RESEARCH & MENU PLANNING
WHAT’S ON THE DVR/TV
  • NETFLIX – Started the series, The Haunting of Bly Manor
  • PRIME – still finishing Eureka
  • HULU – A few Doogie Howsers
  • CRACKLE – nothing this week
  • IMDb – nothing this week
  • CABLE – Halloween Wars, Halloween Baking Championship, The Walking Dead, Fear the Walking Dead

I’M READING

  • Christmas Kisses  – Soul Sisters at Cedar Mountain Lodge book #2

and up next is:

  • South of Buttonwood Tree by Heather Webber

FAVORITE PHOTO FROM THE CAMERA I’m still cleaning up photo files, but I did capture this beautiful sunset over the pond on Saturday night.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
CHICKEN CORN CHOWDER & BUTTERMILK BISCUITS
S.O.S.
C.O.R.N.  clean out refrigerator night
HAM & BROCCOLI NOODLE CASSEROLE & SALAD
SPINACH ARTICHOKE CHICKEN & SALAD
SWEET & SOUR ROAST, CANDIED ACORN SQUASH and ASIAGO POTATOES
C.O.R.N. clean out refrigerator night
DESSERT
GINGER STREUSEL PUMPKIN PIE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • SLOW COOKER CHICKEN CORN CHOWDER
  • HAM & BROCCOLI NOODLE CASSEROLE
  • SPINACH ARTICHOKE CHICKEN

HAMBURGER STEAKS with ONION GRAVY and PARMESAN POTATOES updated – REMAKING A CLASSIC

HAMBURGER STEAKS with ONION GRAVY and PARMESAN POTATOES
3/4 pound ground chuck
1/2 pound hamburger
1/2 pound ground pork
1 sleeve Keebler club crackers, crushed
1/2 teaspoon sea salt
1/2 teaspoon white pepper
1 tablespoon Worcestershire sauce
2 cloves minced garlic
1/2 cup finely chopped onion
2 Jumbo eggs
1 tablespoon liquid Smoke – MYSTERY ingredient

PARMESAN MASHED POTATOES
6 medium red potatoes, washed and cut into pieces (see note)
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk

ONION GRAVY
3 tablespoons butter
1/2 cup finely chopped onion
2 tablespoons self-rising flour
1 tablespoons cream sherry
2 cups hot water
1 tablespoon better than bouillon beef base
1 teaspoon Kitchen Bouquet
salt and pepper to taste

  • Combine all the hamburger steak ingredients until well mixed. Form six steaks.
  • Bake 30-45 minutes at 350°.
  • In a large skillet melt the butter for the gravy.
  • Saute the onions until browned.
  • Add the bouillon base, cream sherry and hot water. Bring to a boil.
  • Reduce heat, add flour and continue cooking to desired consistency.
  • Bring potatoes to a boil until tender. Drain WELL.
  • Combine potato ingredients and beat until smooth.
  • Enjoy

NOTE: If making this dish for company I like to use russets and bake them first.  Scoop out insides to prepare potatoes and pipe back into the shells to heat before serving. 😀

CABBAGE ROLL SOUP aka WAGON WHEEL SOUP aka WINTER SOUP updated

Years ago my niece “renamed” or “nicknamed” my winter soup to Wagon Wheel because I used a round pasta that resembled wagon wheels.  Whatever you call this soup, it’s a hearty rib-sticking soup that makes you want to sop up the very last drop with a warm bread.

CABBAGE ROLL SOUP aka WAGON WHEEL SOUP/STEW
1 1/2 pounds coarse ground hamburger, ground pork or combination of both
1 cup cooked rice or uncooked pasta of your choice
4 cloves garlic, minced
1 large Vidalia onion, FINELY chopped
2 cups V-8 juice
8 ounces tomato sauce
2 cans original Rotel tomatoes with juice
+/- 8 ounces beef broth
2 tablespoons Worcestershire sauce
FRESH ground salt and pepper, to taste
1 small head cabbage, chopped

  • In a large dutch oven, brown hamburger.
  • Drain hamburger in colander over a paper plate and paper toweling to catch grease.
  • Add onion and garlic to dutch oven, sautéing until soft and fragrant.
  • Add V-8, tomato sauce, diced tomatoes and broth, stirring to blend.
  • Salt and pepper to taste.
  • Simmer over low heat 1-2 hours.
  • Add cabbage and simmer 1 hour more.
  • Add  pasta and simmer 20 minutes more until pasta is tender or add cooked rice and simmer 5 minutes until rice is heated through.

NOTE: If you like it thinner like soup, add more broth.

ORIGINAL POSTINGS: CML 1-20-2015, 1-28-2018 SKT 1-20-2015 3SOC much earlier, but no longer accessible

HAPPY HOMEMAKER & MENU PLAN MONDAY WEEK 47 OF 2020

GOOD MORNING

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

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING

ON THE BREAKFAST PLATE

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • GROCERIES & ERRANDS
  • PAPERWORK & PHONE CALLS
  • RECIPE RESEARCH & MENU PLANNING
WHAT’S ON THE DVR/TV
  • NETFLIX –
  • PRIME –
  • HULU –
  • CRACKLE –
  • IMDb –
  • CABLE –

I’M READING

FAVORITE PHOTO FROM THE CAMERA

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

 
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
U
B
C
H
P
H
C
DESSERT
C

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

BUFFALO CHICKEN MONKEY BREAD – UPDATED

I LOVE this updated version of Buffalo Chicken Monkey Bread.

BUFFALO CHICKEN MONKEY BREAD adapted from Pillsbury
2 cans (7.5 oz each) Pillsbury™ Country Style® refrigerated biscuits
2 cups shredded cooked chicken breast
1/2 + 1/4 cup Frank’s Original Hot sauce
1/4 cup Gorgonzola cheese crumbles, crumbled very small 
2 tablespoons ranch dressing
3 tablespoons cup butter, melted
Savory Spice Tableside Garlic Sprinkle or McCormick Perfect Pinch Garlic & Herb Sprinkle
Additional ranch dressing for dipping

  • Heat oven to 375°.
  • LIGHTLY spray 12-cup bundt cake pan with cooking spray.
  • In medium bowl, toss chicken with 1/2 cup of the buffalo wing sauce until well coated; set aside.
  • Cut 5 biscuits into thirds to make a total of 15 pieces.
  • With your hands press and str3etch each piece slightly to make dough round.
  • Place 1 teaspoon of cheese in the center of each round.
  • Enclose cheese by bringing sides of dough up and over, pinching the dough to seal and enclose the cheese.
  • With remaining 11 biscuits, press and stretch each into larger rounds.
  • Place 1 heaping tablespoon of chicken mixture in the center of each round.
  • Enclose chicken by bringing sides of dough up and over, pinching the dough to seal and enclose the chicken.
  • Drizzle remaining 1/4 cup buffalo wing sauce in bottom of tube cake pan; drizzle 2 tablespoons ranch dressing over sauce.
  • Dip each ball of dough into melted butter; layer loosely in pan, alternating to vary sizes. 
  • Roll each ball in  Savory Spice Shop Tableside Garlic Sprinkle or McCormick Perfect Pinch Garlic & Herb Sprinkle.
  • Bake 20 minutes or until tops of balls are golden brown. 
  • Cool in pan the slightly, about 5 minutes. 
  • Place serving plate upside down over pan; carefully invert to plate. Remove pan. 
  • Serve bread with additional ranch dressing for dipping.

NOTES: You can simplify the process by cutting each piece of dough in half and adding cheese and chicken to each dough piece.

HAPPY HOMEMAKER week 42 of 2020

GOOD MORNING This will be another short and sweet post.  We’re headed home in the next couple days and bot am I ready this time!!!  I want to get back into a routine and do some cooking and start to enjoy fall!

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

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE, WHAT I’M WEARING & HOW I’M FEELING THIS MORNING The weather has finally cooled off and there is even a little rain predicted, but as usual I have on Levis and a comfy casual t-shirt with POPs 😀

ON THE BREAKFAST PLATE Hot water, peach yogurt and FRESH fruit

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING
  • GROCERIES & ERRANDS
  • PAPERWORK & PHONE CALLS
  • RECIPE RESEARCH & MENU PLANNING
WHAT’S ON THE DVR/TV
I Can’t wait to catch up!
  • NETFLIX – ??
  • PRIME – ??
  • HULU – ??
  • CRACKLE – ??
  • IMDb – ??
  • CABLE -??

I’M READING

  • The Color of Heaven (Book #1) by Julianne Maclean and I am really enjoying her style of writing.  She has a unique ability to drift in and out of tense while painting a very descriptive picture! She has 13 books in this series and they are all stand alone reads.

INSPIRATIONAL

LIFE TIP

HOMEMAKING/COOKING TIP forgive the poor grammar from this picture I found, but it does work 😀

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
??
??
??
??
??
??
??
DESSERT
 

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

CHERRY PINEAPPLE BUNDT CAKE

CHERRY PINEAPPLE BUNDT CAKE adapted from Sweet Peas Kitchen

This Cherry Almond Bundt Cake is a refreshing dessert cake full of flavor that lends its beauty to any backyard BBQ or church social, but is also great for holiday buffet tables with the perfect slices of bundt style cake.

CAKE
1 ½ cups unsalted butter, room temperature
3 cups sugar
5 LARGE eggs, room temperature
3 cups all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups whole milk, room temperature
2 teaspoons QUALITY PURE pineapple extract
1 cup COMSTOCK cherries (save the rest of the can for garnish at the end)

  • Preheat the oven to 325°.
  • Generously grease and flour bundt pan proper.
  • Sift together the flour, baking powder and salt in a mixing bowl. Set aside.
  • Pour the cherries into a strainer to drain the glaze from the cherries into a large bowl. Keep the glaze. The glaze will be thick and take some time to drain. Shake the colander periodically or move the cherries around with a large spoon to separate them from the glaze.

  • In a large bowl or stand mixer cream the butter until smooth.
  • Add the sugar and continue beating it until it’s light and fluffy.
  • Add the almond extract, mixing until incorporated.
  • Add the eggs ONE AT A TIME making sure each one is mixed before adding the next egg.
  • Gradually alternate dry ingredients and milk, beating until incorporated after each addition.
  • Pour 1/2 of your batter into the prepared bundt pan.
  • Add 3/4 cup of the cherries to the batter and swirl them into the batter.
  • Spread a VERY THIN layer of the glaze on top.
  • Add the remaining batter followed by the remaining cherries and another VERY THIN layer of glaze.
  • Cover the bundt pan with aluminum foil.
  • Bake for 65-70 minutes. The sides of the cake should be slightly pulling away from the pan and a cake tester should come out clean.
  • Remove from oven and cool at least 10-15 minutes on a wire rack. The pan should be lukewarm, but cool to the touch.
  • Invert bundt pan and tap on several sides with a table knife to release the cake onto the wire rack. Let cool completely before glazing.

GLAZE
4 ounces cream cheese, softened
2 cups powdered sugar
6 teaspoons heavy whipping cream or milk
¼ teaspoon QUALITY almond extract
1/4 teaspoon salt

  • Place the cream cheese in the microwave for 20-30 seconds, to soften.
  • In a medium-sized bowl, add the cream cheese, and powdered sugar, stir to combine.
  • Add the heavy cream, almond extract and salt and continue to stir until it thickens.
  • Drizzle the glaze over the cake.
  • Garnish with sliced almonds

GARNISH

  • Use remaining Comstock sherries around the edge of the bundt cake before serving. To make it even more decadent you can add a fudge drizzle over the cherries or the whole cake!

Store in an airtight container for up to a week. This cake freezes exceptionally well IF it is frozen soon after baking. Be sure to wrap it at least twice and place in a large ziplock bag to prevent it from drying out or freezer burn. If you wrap it well, it will taste just like a fresh cake after thawing.

FLAVOR VARIATIONS

  • Pineapple – Make it with crushed canned pineapple instead. It is an entirely different flavor that is scrumptious.
  • COMSTOCK – just about any pie filling flavor lends itself to this cake, but I especially like the Berry medley, peaches or sour cherries.

SLOW COOKER CHICKEN & DUMPLINGS

SLOW COOKER CHICKEN & DUMPLINGS
CHICKEN
2 tablespoons butter
1 tablespoon avocado oil
2 pounds boneless, skinless chicken breasts
3 carrots, peeled and cut into 1/2 slices
2 stalks celery, chopped
1 LARGE shallot, sliced thin
3-4 cloves garlic, minced
1 tablespoon FRESH chopped thyme
5 cups chicken broth
1/4 cup flour
1 cup half and half, at room temperature
2 tablespoons cream sherry
FRESH ground sea salt and black pepper

  • Melt butter and oil in a large skillet.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Sear chicken pieces on each side.
  • Transfer chicken to slow cooker.
  • Arrange carrots, celery, shallots and garlic over chicken breasts.
  • Pour chicken broth over everything.
  • Cook on low 3 hours.
  • Remove chicken pieces and shred with 2 forks.
  • In a medium bowl combine the flour with the half and half.
  • Stir half and half mixture into the crockpot.
  • Recover and increase heat to high.
  • Return chicken to slow cooker.
  • Stir in sherry and thyme.
  • Recover and cook 15-20 minutes while preparing the dumplings.

DUMPLINGS
1 1/8 cup all purpose flour
2 tablespoons cornmeal
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
FRESH ground sea salt & black pepper
3 tablespoons butter, melted, but cooled
1/3 cup buttermilk, at room temperature
2 tablespoons FRESH minced parsley

  • Whisk together the flour, cornmeal, baking soda, baking powder and black pepper.
  • Stir in melted butter, buttermilk and parsley.
  • Season with salt as necessary.
  • Drop dumplings rustically by tablespoons in a ring around the slow cooker.
  • Recover and cook on high another 20-30 minutes or until the dumplings are fluffy and fully cooked through.
  • Break apart dumplings gently and stir chicken before serving.

HAPPY HOMEMAKER week 41 of 2020

GOOD MORNING I’ll make this quick as we’re back on the road in a bit to our next stop… I hope you’ve all had a great weekend and are ready for this first full week of October.

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

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & HOW I’M FEELING THIS MORNING We still don’t have any specific answers to why we made this trip to begin with, but are hoping to yet this week. In the meantime we are taking a little side trip to see family before they move cross country in a few weeks.

It’s finally cooled down to normal here where we are leaving and the smoke is dissipating, but we’re traveling farther south and won’t be able to enjoy it 🙁 Where we’re headed is having an unseasonable high and will be in the mid to high 80’s 🙁

ON THE BREAKFAST PLATE Hot water and yogurt

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • PAPERWORK & PHONE CALLS
  • RECIPE RESEARCH & MENU PLANNING
WHAT’S ON THE DVR/TV
  • While we were at SIL’s we watched a lot of what she had on tape – CANNONBALL, WIPEOUT and several movies; INHERITANCE, DESCENDANTS, MIB, THE STATION AGENT, ANOTHER WORLD, CONTAGION

I’M READING

  • TIN GOD a Delta Crossroads series by Stacey Green

FAVORITE PHOTO FROM THE CAMERA The hazy smoke from the GLASS fire was so bad I didn’t get many pictures. The few I got are on IG. I did get this picture of a picture that I fell in love with 😀

INSPIRATIONAL There is SOOOOO SOOOOO much going on in the world around us that needs our ongoing and daily prayer, but I’m trying to approach it all from a positive stance:

LIFE TIP

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
??
??
??
??
??
??
??
DESSERT

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK OR SO

  • CHERRY PINEAPPLE BUNDT CAKE
  • SLOW COOKER CHICKEN & DUMPLINGS

GREEN BEANS IN BACON CHEESE SAUCE

GREEN BEANS IN BACON CHEESE SAUCE
16 ounce frozen green beans
1 can Campbell’s condensed cheddar cheese soup
1/3 cup chopped red onion
6-8 slices bacon, cooked and crumbled
1/3 cup shredded cheddar cheese
4 ounce jar diced pimientos
FRESH ground sea salt and black pepper

  • In a 3 quart slow cooker whisk together the soup, cheese, pimientos, bacon pieces, salt and pepper.
  • Fold in green beans. It will be thick, but don’t worry, it will be perfect when they’re done! 😀
  • Cook on low 2-3 hours or until beans are tender.

CHEESY STUFFED CHICKEN

CHEESY STUFFED CHICKEN
4 boneless, skinless chicken breasts
2 slices Provolone cheese
1/3 cup drained roasted red peppers, diced
1 slice crisp bacon per chicken breast, broken in half
FRESH ground sea salt and black pepper
2 eggs, beaten
1 cup Italian bread crumbs
1/4 cup WONDRA flour
2 tablespoons butter, melted
4-6 tablespoons of shredded Mozzarella cheese

  • Preheat oven to 425°.
  • Coat baking sheet with foil and non-stick cooking spray.
  • Using a sharp knife, cut a pocket about 2-2 1/2 inches in the side of each chicken breast.
  • Fill the pocket with a slice of cheese, bacon pieces and peppers.
  • Secure the pocket with toothpicks, kitchen twine or silicone bands.
  • Sprinkle each breast with FRESH ground sea salt and black pepper.
  • Dredge each breast in Wondra flour.
  • Dip each breast in the egg and then the Panko crumbs.
  • Place breasts on baking sheet.
  • Drizzle with melted butter.
  • Sprinkle each breast with a tablespoon of mozzarella cheese.
  • Bake 20 minutes until browned and chicken is cooked through.
  • Remove toothpicks, twine or silicone bands before serving.