SPRING CLEANING & ELIMINATNIG CLUTTER

I hate to wait for spring cleaning and groan as I think about it. While I found the chart below over at SCRIBBIT a while ago when I read her spring cleaning post a few years back, I’m more of a perpetual monthly cleaner, but the chart is pretty spot on.  I have a corner in a closet with a box that I toss things into until full and then start over with a fresh box.

I start in January with a new thin spiral notebook and label it with the new year.  Here I list all the donations throughout the year and file the receipts in the back so that come the end of the year, the list and all the coordinating receipts are ready to toss into the tax file.

I regularly get to a point where something snaps in me and I go on a cleaning binge for a week and do everything from the ceiling fans down to the baseboards, working room by room, until everything is completely clean and fresh again. 

Happiness TRULY is a clean house for a Type A Virgo personality. Part of the key to that happiness is something that might hurt a bit but that’s nonetheless necessary – THROWING THINGS AWAY. Now by saying, throwing things away, I don’t mean the trash necessarily (though that truly is the case many times) but I mean recycle it to somewhere or someone else. I’m a big believer in throwing things away for these simple reasons:

  • Organization, order and cleanliness are mandatory to keep me sane.
  • It helps you not be so attached to too many material possessions.
  • It benefits other people.*

As I work my way through closets, shelves, cupboards, sheds and the garage (don’t forget to do your glove compartments and door panels on the car too) I consider whether I should get rid of each object I find by asking myself the following questions:

You may find something that it kills you to throw out, so sure that someday you’ll need it or that someday it’ll justify the spot you kept for it in your home all those years but trust me, just throw it out. And by throw it out I mean donate it to someone who can use it today.  I’m learning to relish the extra clean space by having less to clean and keep track of! And strange as it may seem when you throw out more and keep less you end up buying less because you realize you need less to be happy.

Last year I donated a ton of things, but I also kept a pile of many things and put garage sale tags on them as I went through the year and put them in totes in the garage as I went having a garage sale in the spring then.  Do you know what sold the best?  The empty totes!  That alone convinced me that other people save way too much “stuff”.  The one thing I learned best is that a tote holds a ton of things and you have no idea what is on the bottom so unless storing the holiday decorations, precious childhood memories for the kids to have later or you’re putting everything into storage to travel like we did, why are stuffing that tote?  Now when the garage sale was over we had enough for a nice little trip for hubby’s birthday, but considerably less that we originally paid for the items and still had to donate a truck load each to the rescue mission and women’s shelter.  There really is nothing as liberating as not needing something to survive and nothing so precious as extra closet and counter space.

*No matter where we are living I do my research and try to find the most in need rescue mission.  They are always in need of basic necessities like towels, sheets and daily needs items and usually have a thrift store to help them survive so they LOVE donations.

SOUR CREAM APPLE COFFEE CAKE

This SOUR CREAM APPLE COFFEE CAKE is so versatile – use whatever appropriate fruit is in season – love it with strawberries in May or peaches in August!

SOUR CREAM APPLE COFFEE CAKE
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon baking soda
1 teaspoon baking powder
2 cups flour, sifted
1/2 teaspoon salt
1 1/2 cups sour cream
1 teaspoon PURE vanilla
4 large Honey Crisp Apples

  • Preheat oven to 325 degrees.
  • Spray 9×9 baking dish with non-stick cooking spray.
  • Prepare the topping (see below) and set aside.
  • In a mixing bowl, cream together butter, sugar and eggs.
  • Add sour cream and vanilla, blending well.
  • Whisk together the flour, baking soda and salt until combined.
  • Gradually add flour mixture to the cream mixture until well mixed.
  • Pour half the batter into prepared baking dish. 
  • Layer half the apples over the batter.
  • Top with a scant half of the topping.
  • Pour remaining batter over topping, followed by the remaining apples and topping.
  • Bake 1 hour or until tester comes out clean.
  • Cool completely.
  • Refrigerate for an hour before serving.
  • Heat and top with Caramel sauce before serving (optional).

1/3 cup packed brown sugar
1/4 cup sugar
1 teaspoon cinnamon
3/4 cup Fisher’s Cinnamon Pecans

  • Combine the brown sugar, sugar, cinnamon and pecans, mixing well.
  • Set Aside.

SASSY PHILLY CHEESE, or ROAST BEEF JALAPENO or ?? SANDWICHES FOR TAILGATING TIME

The key here is in the dressing.  I have made these with ham and Swiss, different flavors of cream cheese or just plain, roast beef and jalapenos, etc… The flavor combos are endless.  Plus these are the perfect size for football tailgating or Superbowl parties and King’s Hawaiian is now making this bread in a mini sub size which is perfect for those big strapping guys who think the little squares are too dainty for them LOL.

Tonight’s combo is Genoa Salami, oven roast turkey, roast beef and colby jack with plain green cheese for me and the same meats for hubby with baby swiss.

Adapted from  Philadelphia® Cream Cheese Recipe

12 Servings
1 package (12 count) Hawaiian bread rolls or 1 package (6 count) mini sub rolls
1 pound shaved meats
12 slices cheese
1 bunch green onions, sliced thin
1 tub (8 ounces) PHILADELPHIA® Cheese Spread
*1/2 cup butter, melted
*1 tablespoon Worcestershire sauce
*1/4 cup grated Parmesan cheese
  • Cut all rolls in half. Place roll bottoms in 9×13-inch pan*.
  • Layer equal amounts of ham on each roll bottom. 
  • Top with Gruyere and then green onions.
  • Spread a generous amount of the cream cheese spread on top of each roll.
  • Return the tops to the bottoms making sandwiches.
  • In a separate bowl, mix together the butter, Worcestershire sauce and Parmesan cheese. 
  • Pour over your sandwiches, cover with plastic wrap and let sit for at least 20 minutes.***
  • When ready to bake, remove plastic wrap and cover with foil. If you chilled overnight, bring to room temperature before baking.
  • Bake in a preheated 350°F oven for 20 minutes or until warmed through. 
  • Enjoy!

COOK’S NOTES:

  • I use my Lasagna Pan and it works like a charm.
  • CHANGE YOUR overall sandwich FLAVOR by changing the meats and cheeses.
  • You can make these ahead of time and allow them to sit in the refrigerator overnight. 
  • *These ingredients are the key to these delicious sandwiches no matter which flavor combos you use. 

BUFFALO CHICKEN MEATBALLS

My DIL tried this recipe via Facebook, but it was “missing” something or had too much as hers was a bit “runny”.  She asked me if I’d take a look and after 2 tries I have finally adapted it into a working recipe.  I’ll list the original recipe and my changes are in red.

BUFFALO CHICKEN MEATBALLS adapted Facebook recipe of unknown origin

1 pound extra lean ground chicken
2 ounces reduced fat cream cheese, softened
2 eggs 1 egg
3 tablespoons crumbled blue cheese, 2 tablespoons Gorgonzola crumbles
3 green onions, finely minced
1/2 cup finely ground Panko crumbs
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Blue Cheese or Ranch dressing for dipping sauce

  • Preheat oven to 350 degrees.
  • Line baking sheet with heavy duty foil or parchment paper for an easier clean up.
  • In a mixing bowl combine all the above ingredients until well combined.
  • Form into meatballs (about 24 small ones) and place on baking sheet.
  • Bake for 10 minutes.

4 tablespoons butter, melted
1/3 cup Frank’s hot sauce

  • Whisk together butter and hot sauce.
  • Brush sauce over meatballs liberally.
  • Return to the oven for 20 minutes more.
  • Serve warm with dipping sauce

 

VAMPIRE SLAYER MAC & CHEESE

I’m a BIG believer in buying local.  I also love when we move to a new area and there are so many new things to try.  My newest favorite is FACE ROCK CREAMERY cheese based out of Bandon, Oregon a quaint little seaside town that we visited not to long ago when our son and DIL were visiting.  I’ll add a few of those pictures after the recipe.  I tried a sample of FACE ROCK CREAMERY Jack cheese at Costco the other day and fell in love with their smooth and creamy cheese.  On a whim I bought their Vampire Slayer Garlic Cheddar and found a new favorite way to make an old comfort food on a cold and cloudy night.

Tonight because it is cold, foggy and miserable, I served it with left over Wagon Wheel Soup for a rib sticking good meal.

VAMPIRE SLAYER MAC & CHEESE
1 1/2 cups dried macaroni (elbows or shells)
3/4 cup heavy cream**
2 tablespoons butter
sea salt and fresh ground black pepper, to taste
3/4 pound or 2 cups shredded FACE ROCK VAMPIRE SLAYER garlic cheddar cheese

  • Preheat oven to 350˚.
  • Prepare macaroni according to package directions. Drain well.
  • Using the same pan, melt butter and add cream until smooth.
  • Add cheese a few pieces at a time, stirring until well blended.
  • Salt and pepper to taste.
  • Fold in pasta.
  • Pour into casserole dish.
  • Sprinkle with crispy onions or Garlic Croutons if desired.
  • Bake 20 minutes or until heated through and golden on top.

**I found I was out of heavy cream, but wait, there is a substitute using what you have on hand.
1/3 cup butter
3/4 cup 2% milk
1 tablespoon Wondra flour (this can be omitted if using whole milk)

  • In a small saucepan, melt butter.
  • Whisk in Wondra until golden.
  • Add milk gradually, whisking until well blended and starts to thicken slightly.

COLD, BUT CLEAR JANUARY TRIP TO THE BANDON, OREGON COAST

RAINBOW POTATO PANCAKES

RAINBOW POTATO PANCAKES serves 4

2 1/2 pounds, washed, unpeeled and shredded*
1 medium carrot, peeled and shredded*
1/2 cup finely diced red pepper
1 small bunch green onions, sliced thin
2 large eggs, lightly beaten
2 1/2 tablespoons Wondra
1 1/2 teaspoons sea salt
fresh ground black pepper, taste
avocado oil or butter
sour cream
applesauce

  • Shred potatoes and carrot into a large cheese or flour sack cloth (smooth and thin fabric).
  • Pull all four corners together and wring the cloth to rid the veggies of ALL water.
  • In a large mixing bowl toss together the dried potatoes, carrots, red pepper and green onions, reserving a few green onion tops for garnish.
  • Sprinkle flour, salt and pepper over top.
  • Pour eggs over top and toss like a salad until all the vegetables are well mixed and coated with the eggs.
  • On a large griddle heat butter to melted over medium high heat.
  • using a 1/4 cup measure portion out the potato mixture into several pancakes and flatten to thin rounds.
  • Fry until golden and then flip cooking second side until golden.
  • Keep warm while cooking in batches.
  • Serve with sour cream and applesauce.

CHINESE BBQ PORK LOIN

CHINESE BBQ PORK LOIN
2-2 1/2 pound pork loin, cut into 1 inch chunks
3/4 cup Hoisin sauce
1/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup soy sauce
1/4 cup honey
2 teaspoons sriracha
4 cloves garlic, minced

  • Place pork pieces in a large zip log bag.
  • In a mixing bowl whisk together the Hoisin sauce, soy sauce, sriracha, ketchup and honey until well blended.
  • Add brown sugar and garlic and mix well.
  • Pour over pork pieces and toss to coat.
  • Marinate for 24 hours.

  • Preheat oven to 375 degrees.
  • Cover baking pan with heavy duty foil*.
  • Remove pork pieces from bag, reserving marinade.
  • Place pork pieces on baking pan.
  • Bake 20 minutes.
  • Turn pork pieces and brush with reserve marinade.
  • Bake an additional 10 minutes or until cooked through.
  • Let rest 5 minutes before serving.

*This will make clean up sooooooooooo much easier.

WAGON WHEEL SOUP/STEW aka WINTER SOUP

WAGON WHEEL SOUP/STEW
2 pounds hamburger
6 cloves garlic, minced
1 large red onion, chopped
2 cups V-8
1 can tomato sauce
2 cans diced tomatoes with juice
+/- 8 ounces beef broth
salt and pepper to taste
1 small head cabbage, shredded
1 cup pasta

  • In a large saute’ pan, brown hamburger with onion and garlic.
  • Drain off fat and return to pan.
  • 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.
If you like it thinner like soup, add more broth.

HAPPY HOMEMAKER & MENU PLAN MONDAY

Good Morning! I had a pretty good weekend – hope you did too.  It’s Monday morning so be sure to join in with Sandra at Diary of a Stay at Home Mom  for Happy Homemaker Monday.  Go check it out to see what it’s all about!

ON THE BREAKFAST MENU

  • A big cup of coffee, maybe 2 or 3 with a touch of Mocha Kahlua and apple maple cinnamon oatmeal with golden raisins. 

TODAY’S TO DO LIST
  • Grocery Shopping

  • Errands

  • Laundry

  • Cleaning

CURRENTLY (STILL) READING

TV SHOWS THIS WEEK

Catching up on the DVR from last week:

  • Good Wife

  • Mentalist

  • Law and Order SVU

  • Forever 

  • CSI

WEATHER OUTSIDE MY WINDOW
YEAH!! Sunny for a change! Or at least it started that way and is now getting foggier by the minute.

ON THE MENU
 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


 DATE BREAKFAST
DINNER
MONDAY 1/19 OATMEAL
Salmon in a Blanket
TUESDAY 1/20 YOGURT
Artichoke Fritters
WEDNESDAY 1/21 OATMEAL
Chicken Divan
THURSDAY 1/22 Y.O.Y.O.
Cajun Corn Chowder
FRIDAY 1/23 C.O.R.N.
Watergate Salad
SATURDAY 1/24 French Toast
Huevos Rancheros
SUNDAY 1/25
Bacon and Eggs

Baked Cod

NEW RECIPES TO TRY

I’m still posting the successful new recipes from December and they will be popping up a little here and a little there over the next few weeks.  I’m also back to trying a few recipes from my experimentation file this month so am hopeful that there will be many to pass on to you soon.

IN THE YARD & GARDEN
Nothing this week.

FAVORITE PHOTO OF THE WEEK
We have had A LOT of foggy, rainy and cloudy days lately with the sun making an appearance only for some interesting sunset pictures.


HOMEMAKING TIP OF THE WEEK
Sorry nothing this week 🙁

ON MY MIND LATELY
Trying to understand the world and what is going through people’s minds with all the senseless violence that is happening everywhere.

INSPIRATIONAL

MARINATED PRIME RIB & OVEN ROASTED ASPARAGUS with LEMON SAUCE

This was our Christmas Eve meal with the Caramel Apple Cheesecake for dessert. We used to have larger Christmas eve family gatherings when I was young and those tended to be buffets.  Now that it is usually either just the 2 of us or a smaller gathering I make a more formal and traditional meal. 

I used the scraps leftovers (not that there were many) to make the New Year’s Day Black Eyed Pea Chili.

MARINATED and SEASONED PRIME RIB
5 pound boneless beef rib roast
3/4 cup Mad Housewife Merlot wine
1 small Vidalia onion, sliced thin
1/4 cup water
1 tablespoon Worcestershire sauce
Avocado oil
*2 tablespoons  Savory Spice Shop Hidden Cove Lemon Garlic Blend
*2 tablespoons  Penzey’s English Prime Rib Rub 
*1 teaspoon  Penzey’s OR Savory Spice Shop’s Horseradish powder

  • Whisk together the wine, water and Worcestershire sauce.
  • Place roast in a large plastic bag that has been placed in a shallow baking dish.
  • Pour marinade over roast and seal bag.
  • Marinate 6-8 hours, turning bag occasionally.

 

  • Preheat oven to 325°.
  • Place sliced onions in bottom of roaster.
  • Drain roast and discard marinade.
  • Rub roast generously with the avocado oil. Let roast sit on drainboard a moment to allow excess oil to drain off.  At this point wash your hands to remove the excess oil also so the rub will go on better.
  • Stir together the Hidden Cove Lemon Garlic Blend, English Prime Rib Rub and the horseradish powder until well mixed.
  • Sprinkle rub mixture over roast until well coated all the way around.
  • Place roast, fat side up on onion slices.
  • Insert oven thermometer.
  • Roast until desired doneness (we like medium rare which was 135 degrees and about 2 1/4 hours), but no more!
  • Transfer roast to cutting board and immediately tent with foil for 20 minutes before carving. This is the resting phase and mandatory to the perfect prime rib. During this phase your roast will raise another 10 degrees. 

*If you want a thicker rub add more spices making sure to keep these proportions.

DO NOT SKIP THE RESTING PHASE!!

OVEN ROASTED ASPARAGUS with LEMON SAUCE
1 bunch asparagus
Avocado oil
sea salt
fresh ground black pepper

  • Preheat oven to 425 degrees.
  • Snap off woody ends. 
  • Wash asparagus and drain well.
  • Pat dry and then drizzle with avocado oil, smoothing all along each stalk as you place asparagus in a single layer on a baking sheet.
  • Sprinkle with salt and pepper to taste.
  • Roast 10 minutes or until fork tender, but snappy and browning on the outside.

Juice of 2 lemons
1 tablespoon cornstarch
1 tablespoon cool water
2 teaspoons sugar
2 LARGE egg yolks

  • In a small saucepan whisk together the water and cornstarch over a medium heat.
  • Bring to a slow boil, whisking constantly.
  • Add sugar and whisk until dissolved. Immediately remove from heat to cool!
  • Return the saucepan to the lowest setting.
  • Beat egg yolks and lemon juice until well blended.
  • Whisk egg yolks into cooled sauce and cook slowly to thicken.  TOO HIGH A HEAT WILL CURDLE YOUR SAUCE.
  • Season as necessary and pour over plated asparagus.

APPLE CARAMEL CHEESECAKE

APPLE CARAMEL CHEESECAKE

CRUST
2 cups crushed gingersnap and vanilla wafer crumbs*
1/2 cup butter, melted
1/2 cup Fisher’s Cinnamon Pecans
11 ounce bag Kraft caramels
1/2 cup milk

  • Preheat oven to 375 degrees.
  • Combine cookie crumbs, melted butter and the pecans.
  • Press firmly into the bottom and up the sides of a 9 inch springform pan.
  • Using a double boiler whisk together the milk and caramels until smooth.
  • Pour half of the caramel mixture over the crust, refrigerating the rest for later.
  • Refrigerate crust while making the filling.

FILLING
(2) 8 ounce packages cream cheese, softened at room temperature
2/3 cup extra fine sugar
4 large eggs
1 teaspoon PURE vanilla
2 large Honey Crisp apples, peeled, cored and sliced thin

  • In a large mixing bowl cream the cream cheese until smooth.
  • Gradually add sugar until well incorporated.
  • Add eggs, one at a time, blending until VERY smooth.
  • Blend in vanilla.
  • Spread mixture evenly over prepared crust.
  • Arrange apple slices evenly over cream cheese mixture.
  • Bake on enter rack for 50-60 minutes until set (center should be only be SLIGHTLY jiggly.
  • Remove from oven and cool 20 minutes.

TOPPING
1 cup sour cream
2 tablespoons extra fine sugar
1 teaspoon PURE vanilla

  • Increase oven temperature to 475 degrees.
  • Whisk together sour cream, sugar and vanilla until smooth.
  • Spread evenly over cheesecake.
  • Bake 5 minutes.
  • Remove from oven and cool 30 minutes.
  • Chill at least 3 hours (I do 8-10 hours).

GARNISH
1 Hershey’s milk chocolate ball
1 square unsweetened baking chocolate
1/2 cup Fisher’s Cinnamon Pecans

  • Grate chocolates together.

TO SERVE

  • Microwave reserve caramel sauce 15 seconds.
  • Pour a small amount over each slice and then sprinkle with chocolate gratings and reserved pecans.

*If you prefer the original recipe called for graham cracker crumbs