MAGIC KINGDOM COOKIES ~ BLOG 366.86

I collect old recipe boxes full of old recipes. One of my more recent boxes had a recipe in it for “Disneyland 40th Anniversary Cookies”. Disneyland’s 40th anniversary would have been July 17, 1995. The recipe card had so many notations on it that it was really difficult to decipher. I did a bit of research, but didn’t find a specific recipe for a 40th anniversary cookie. I did the best I could, but ultimately made my own recipe out of the notes, hence the new name. These cookies have become our new family favorites!

MAGIC KINGDOM COOKIES makes 5 dozen
2 1/2 cups AP flour
1 1/2 teaspoons baking powder
1 cup sugar
1 cup packed brown sugar
2 LARGE eggs
1 teaspoon PURE vanilla extract
1 cup butter, melted and cooled
1 cup peanut butter
1 cup quick oats
1 cup ground walnuts
1 cup shredded coconut
1 1/2 cups semi-sweet chocolate chips
1 cup raisins *see note*

  • Sift together the flour and baking soda. Set aside.
  • Cream together the butter, peanut butter, sugar, brown sugar, eggs and vanilla until creamy.
  • Add walnuts, coconut and flour mixture alternately until all incorporated.
  • Fold in chocolate chips and Craisins until well blended.
  • Chill mixture 30 minutes.
  • Preheat oven to 350.
  • Scoop cookies with 1 inch scoop onto parchment lined cookie sheets.
  • Bake 15 minutes.
  • Cool on cookie sheets 10 minutes before moving to wax paper to cool completely.

NOTE: I was out out regular raisin so I used Craisins the first time and then golden raisin the next time. The golden raisins are my favorite.

HAPPY HOMEMAKER MONDAY week 13 of 2024 ~ BLOG 366.85

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

Good morning my friends. I’m so glad you are joining me in my corner of blogland. Pour a cup of coffee and grab a slice of my Lemon Blueberry coffee cake (the recipe will be posted next week) while we chat. This is going to be a super busy week to end March with. And Easter will be the topper.

I’m mostly recovered from my month away, but still dealing with a few issues I haven’t unpacked mentally yet. Some things after I’ve finished unpacking them will not see the light of day and for that I refer you to my inspiration category this week. 😀

It may be spring where you are, but here we’re still having mostly winter. Spring pops in for an hour here or there, but has yet to make a notable appearance. This week is full of rain with highs near 50°.  So I have yet to put away flannels, turtlenecks and UGGs.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’ll finish with the deep clean this week, but am caught up on laundry. I’m trying to clean out drawers and the closet as spring approaches.
  • GROCERIES & ERRANDS I have an appointment in town tomorrow and will pick up just a few things after.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS I have so much paperwork to catch up on! This week will be jam packed with so much to do!
  • RECIPE RESEARCH & MENU PLANNING I’m looking into some spring recipes that are a bit lighter.

WHAT’S ON THE DVR/TV
 We’re ALMOST caught up with the things that recorded while we were gone – TOURNAMENT of CHAMPIONS, CSI, FBI’s, CHICAGO SERIES, GOOD DOCTOR, YOUNG SHELDON, GHOSTS

I have never stopped reading a book before, but I’m about to if I can’t get done this week with THE ALICE NETWORK.

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
MONDAY 3/25
TUESDAY 3/26
WEDNESDAY 3/27
THURSDAY 3/28
FRIDAY 3/29
SATURDAY 3/30
SUNDAY 3/31
DINNER
 RANCHERAS CHICKEN FRIED STEAK
HERB ROASTED CHICKEN with MASHED POTATOES
 TEXAS STYLE STEAKS with CHEDDAR RICE
 FRIED CHICKEN SALAD
 working the cribbage event at the Eagles so not cooking at home
 working the cribbage event at the Eagles so not cooking at home
 HAM, SCALLOPED POTATOES, GLAZED CARROTS
DESSERT
 
 LEMON BLUEBERRY COFFEE CAKE
 
DUTCH APPLE PIE (HUBBY’S REQUEST)

It’s mating season at the Peacock Farm 😀

that said I’m loving my new shirt: 😀

Easter is upon us so here are a few color combos that I’m in love with 😀

COWBOY BREAD aka CINNAMON COFFEE CAKE ~ BLOG 366.82

COWBOY BREAD
CAKE
2 1/2 cups AP flour
2 1/2 cups PACKED brown sugar
2 1/2 teaspoons QUALITY cinnamon
1/2 teaspoon FRESH ground nutmeg
1/2 teaspoon baking soda
1/2 teaspoon salt
6 tablespoons COLD butter, diced
1 cup buttermilk
2 LARGE eggs, lightly beaten

  • Preheat oven to 375°.
  • Grease and flour 13×9 inch baking dish.
  • Sift together the flour, sugar, cinnamon, nutmeg, baking soda and salt into a large bowl.
  • Cut in butter pieces until mixture is similar to wet sand.
  • Remove 1/2 cup of the mixture into a separate bowl.

TOPPING
1/4 cup packed brown sugar
2 tablespoons COLD unsalted butter, diced

  • Add sugar and butter to the 1/2 cup reserved cake mixture, combining well.
  • Set aside.

ASSEMBLY

  • Whisk buttermilk and eggs into the cake mixture until smooth.
  • Pour mixture into prepared baking dish.
  • Sprinkle topping evenly over top.
  • Bake 25-30 minutes until toothpick comes out clean.
  • Cool on wire rack 30 minutes before cutting.

IRISH CABBAGE SOUP ~ BLOG 366.81

IRISH CABBAGE SOUP
1 pound QUALITY ground beef
3 green onions, sliced
2 stalks celery, chopped
2 cloves garlic, minced
2 tablespoons champagne vinegar
FRESH ground sea salt and black pepper, to taste
16 ounce can small white beans, rinsed and drained
28 ounce can diced tomatoes, undrained
1/2 head medium cabbage head, chopped
3-3 1/2 cups homemade bone broth (see note)
4 teaspoons beef base (bouillon or better than bouillon paste)

  • Brown ground beef until no longer pink. Drain off grease.
  • In a dutch oven combine all ingredients except the beef and beans.
  • Bring to a SLOW boil, reduce heat, stir in meat and beans.
  • Simmer 1 hour.

NOTE: For a truly Irish soup, substitute 12 ounces of Irish beer (Guinness) for 12 ounces of the chicken broth and omit the champagne vinegar.

TOMATILLO CHICKEN ~ BLOG 366.79

This is an EXTREMELY flavorful and yet SUPER simple recipe that’s perfect for a weeknight dinner or company!

CHICKEN TOMATILLO
4 skinless, boneless chicken breasts
3 tablespoons butter
4 tablespoons WONDRA flour
FRESH ground sea salt and black pepper
1 teaspoon Pampered Chef Chile Lime seasoning
1 teaspoon Pampered Chef TEX MEX seasoning
12 ounce can Salsa Verde
1/2 cup FINELY shredded Mexican shredded cheese
1 green onion, minced

  • Blend together the chile lime and TEX MEX seasoning.
  • Generously season each chicken breast with FRESH ground sea salt and black pepper and then the seasoning mix.
  • Spread flour in a shallow bowl.
  • Dredge each chicken breast in the flour.
  • Heat butter in a large skillet until melted over medium heat.
  • Add chicken breasts, searing 2-3 minutes per side.
  • Pour salsa Verde over chicken breasts and simmer on low 5 minutes.
  • Plate chicken and ladle additional sauce over top.
  • Sprinkle with cheese and green onions.

HAPPY HOMEMAKER MONDAY weel 12 of 2024 ~ BLOG 366.78

I hope you’re having a wonderful start to the week. I’m off and running as I have a ton to get done today. 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 got home last night and it was absolutely gorgeous – 68° and sunny! Today is supposed to be the same, but the as the weather page said “Drag The Jackets Out Again; Winter Isn’t Done“! Tomorrow is supposed to dip to mid 50’s and then by Wednesday we’re back into the 40’s and really wet. Today is Levi’s and a lightweight flannel with tennies.

There is A LOT for me to “UNPACK” both physically AND mentally from the past 3 weeks. I’m not really ready to go there yet here on the blog, but I am glad I did the “right” thing.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I have 3 weeks worth of laundry to do and some general cleaning.
  • GROCERIES & ERRANDS There is literally NOTHING in the refrigerator so my first stop will be the grocery store.
  • PAPERWORK, PHONE CALLS, PROJECTS & TRAVELS It will take a few days to get all my ducks in a row and get back on track. At least they are all in the same pond this week.
  • RECIPE RESEARCH & MENU PLANNING This week is planned, but I’m going to start some spring recipe research for some lighter versions of our favorites.

WHAT’S ON THE DVR/TV
  • We have a mess load of shows to catch up on the DVR. We watched a few movies while we were gone though. A couple I’m surprised I didn’t catch the first time – UPGRADED, The OTHER ZOEY, ALIENS ABDUCTED MY PARENTS, HITCH, OVERBOARD, THE PROPOSAL…

I’m about half way through THE ALICE NETWORK  by Kate Quinn – I’m really enjoying books about WWII, especially about women spies. And especially when it covers multiple time periods in history as in this case both WWI AND WWII.

“1947. In the chaotic aftermath of World War II, American college girl Charlie St. Clair is pregnant, unmarried, and on the verge of being thrown out of her very proper family. She’s also nursing a desperate hope that her beloved cousin Rose, who disappeared in Nazi-occupied France during the war, might still be alive. So when Charlie’s parents banish her to Europe to have her “little problem” taken care of, Charlie breaks free and heads to London, determined to find out what happened to the cousin she loves like a sister. 

1915. A year into the Great War, Eve Gardiner burns to join the fight against the Germans and unexpectedly gets her chance when she’s recruited to work as a spy. Sent into enemy-occupied France, she’s trained by the mesmerizing Lili, code name Alice, the “queen of spies,” who manages a vast network of secret agents right under the enemy’s nose.  

Thirty years later, haunted by the betrayal that ultimately tore apart the Alice Network, Eve spends her days drunk and secluded in her crumbling London house. That is until a young American barges in uttering a name Eve hasn’t heard in decades, and launches them both on a mission to find the truth . . . no matter where it leads.”

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
SPAGHETTI & MEATBALL SOUP
 TOMATILLO CHICKEN
 CHICKEN FRIED STEAK RANCHERAS
 CABBAGE BEEF SOUP
 HAM & BEANS with BUTTER BISCUITS
 POT ROAST & VEGGIES
 LEMON HERB ROAST CHICKEN
DESSERT
 
 BUTTERMILK DEVILS FOOD SHEET CAKE
 

I still have a bunch of pictures to edit from the trip, but a few of my favorites are from The Cadillac Ranch.