Saturday, November 30, 2019

Sausage Cheese Puffs

My mother made these sausage cheese puffs around every holiday season. Over the years, I've had to modify the recipe to fit the dietary needs of my family. This is one of our favorites that we look forward to every Christmas season!


Sausage Cheese Puffs

Makes 48


Ingredients
1/2 bag of Gardein crumbles (or other brand)
1 8-oz. bag of vegan cheddar cheese (Follow Your Heart is what I use)
3 c. Bisquick mix
15 Tbsp. of water

Directions
1. Preheat the oven to 400 degrees.
2. Prepare veggie crumbles as desired. I pan fry them in two tablespoons of oil and add ground sage, sea salt or soy sauce, and maple syrup. 
3. In a mixing bowl, combine Bisquick, sausage, and cheese. Mix with a wooden spoon until well combined.
4. Adding only a few tablespoons at a time, combine water with Bisquick mixture until it is doughy and holds its shape.  
5. Using a tablespoon or a small cookie scoop, spoon 1" dough balls onto a greased cookie sheet.
6. Bake for 10-15 minutes.  


***

Original recipe:
1/2 lb. Jimmy Dean sausage
1/2 lb. cheddar cheese
1 1/2 c. Bisquick mix
7 Tbsp. water

Follow the same directions as above.

Monday, November 18, 2019

Homemaker's Journal: Monday, November 18, 2019

Is it Monday already? This last week went by too quickly. I'm back again with another Monday journal entry to give you a peek into our daily lives. Joining Sandra over at Diary of a Stay at Home Mom for Happy Homemaker Monday. 

THE WEATHER THIS WEEK...

Currently it is 45 degrees and cloudy. Rain is expected for this evening. Highs will reach the low 60s this week, but other than that it is another chilly week in the South. No snow or ice is expected for us here, but I am keeping those who live in the Northeast part of the country in my prayers.

AROUND THE HOME...

The kitchen is mostly clean but we have yet to start on the laundry. We're keeping warm by the fire in the living room and the baby is in the swing, snug as a bug. My clothes have cold and wet patches from the baby spitting up on me. I'd change, but she's just going to do it again. This is my life now.

AGENDA FOR TODAY...

Homeschool lessons, laundry, get an early start on the falafel batter and tahini sauce so it can chill in the fridge. Piano lessons are this afternoon. If I feel up to it, we may make a trip to the library.


A PEEK INTO MY DAY...

Reading by the Fire

A FAVORITE QUOTE FOR TODAY...

“Let him make the living while you make life worth living.” 
–Helen Andelin

ON THE MENU...

Monday: Baked Falafel w/ Pita & Tahini Sauce, Cucumber, Tomato, Hummus
Wednesday: Teppanyaki-Style Tofu & Vegetables w/ Yum Yum Sauce, Brown Rice, Salad w/ Ginger Dressing
Thursday:  Brunswick Stew
Friday: Pizza
Saturday: Balsamic & Herb Tofu, Couscous, Roasted Vegetables
Sunday: BBQ Jackfruit Sandwiches, Coleslaw, Fries


I AM READING...

 


PLANS FOR THE REST OF THE WEEK...

Homeschool, dance lessons, and a 6-week follow-up appointment with my OB (I can't believe baby is that old already!).


LINKING UP WITH...


 

Saturday, November 16, 2019

Daily Chore Chart: "Bake on Saturday"

Happy Saturday! I dropped the ball and failed to share Saturday and Sunday's chore charts. Having a newborn in the house keeps me busy and a bit forgetful! 

Over the past few weeks, I have shared our MondayTuesdayWednesday, Thursday, and Friday chore charts. This week I am sharing our Saturday chores. 


I love Saturdays! There is a primary song that goes "Saturday is a special day, it's the day we get ready for Sunday..." Naturally, our chores do just that! I co-teach the 4 year old Sunday School class at church and so I need to prepare a lesson every other week (not lately though, as I'm on a break after having a baby). 


As far as zone chores go, my husband is off of work and we get to work together on the list. The Saturday chores do tend to be more seasonal and we won't need to mow the grass or do any other yard work in the winter. 


HAPPY CLEANING!

Be sure to check back, as I'll be sharing our daily charts in the coming weeks. Hopefully they can provide guidance and blessings for your family as well!

 

Wednesday, November 13, 2019

Smokey Cheese Pasta

When I created this recipe, I wanted something different than plain macaroni and cheese. I added some basil for extra flavor but it still needed something more. After I added smoked paprika, I knew I had it. The recipe came out perfect the first time I made it and my family has loved it ever since. 

Smokey Cheese Pasta



Ingredients
16 oz. cavatappi pasta

2 Tbsp. butter
1/4 c. flour
2 c. unsweetened almond milk
1/2 c. nutritional yeast
1 tsp. garlic powder
1 tsp. sea salt
2 tsp. dried basil
2 tsp. smoked paprika

Directions
1. Prepare pasta according to package directions.
2. In a saucepan, melt butter over medium heat.
3. Using a whisk, stir in flour to make a roux.
4. Add almond milk, nutritional yeast, garlic powder, sea salt, dried basil, and smoked paprika.
5. Stirring frequently, continue to cook the sauce over medium heat until the sauce thickens.
6. Stir the sauce into the cooked pasta and serve!


Monday, November 11, 2019

Homemaker's Journal: Monday, November 11, 2019

Keeping a journal has always been a challenge for me, and not something I grew up doing. Posting something positive on a Monday may help me look forward to the rest of the week.

THE WEATHER THIS WEEK...

Highs this week are only in the 60s with freezing temperatures at night. My husband kindly remembered to bring my potted lemon and lime trees into the garage a couple of nights ago. It's too cold for me to do much of anything outside. Rain is expected tomorrow and later this week.

AROUND THE HOME...

Things are pretty quiet this morning. Laundry is started and the boys and I are working on a birthday cake for my mother. We're having a family dinner tonight to celebrate her birthday, Thanksgiving, and Christmas. She'll be having a major surgery later this week (two days before her birthday) and will not be able to eat solid food for months as she recovers. I'll be preparing her holiday meal favorites for dinner tonight so she won't miss out too much this year.

AGENDA FOR TODAY...

Clean the kitchen, prepare holiday dinner, and finish making cake. Piano lessons again this afternoon and my mom's birthday celebration dinner tonight.


A PEEK INTO MY DAY...

"Kitchen Helpers"

A FAVORITE QUOTE FOR TODAY...

“And whatsoever ye do in word or deed, do all in the name of the Lord Jesus, giving thanks to God and the Father by him.”
 –Colossians 3:17 (KJV)

ON THE MENU...

Monday: Mashed potatoes and gravy, green bean casserole, stuffing, and turkey legs for my parents to eat. Black forest cherry cake for dessert.
Tuesday: leftovers
Wednesday: Capellini Pomodoro
Thursday:  Japanese Curry w/ Brown Rice
Friday: Pizza
Saturday: Sesame Tofu, Brown Rice, Chinese Green Beans
Sunday: Cheeseburgers and fries


I AM READING...




PLANS FOR THE REST OF THE WEEK...

Dance lessons, a well-care visit, and a dentist visit for my older daughter. Mom's surgery is on Thursday. The boys have nothing going on this week and will just be along for the ride.


LINKING UP WITH...


 


Monday, November 4, 2019

Homemaker's Journal: Monday, November 4, 2019

Keeping a journal has always been a challenge for me, and not something I grew up doing. Posting something positive on a Monday may help me look forward to the rest of the week.

THE WEATHER THIS WEEK...

The temperature is currently 57 degrees and it's sunny outside. Tomorrow we may be getting some rain. Temperatures will be cool all week, with Thursday having a high of 72. Fall has finally arrived in eastern North Carolina!

AROUND THE HOME...

The children have been practicing piano and the baby is in the swing. My husband did more work on a home project this weekend and I'm hoping it will be finished soon. Until then, our school room continues to be a mess, as many things in there are going to be moved to the living room once the project is finished. I have been going through the children's drawings and school work, trying to organize them and throw away what we don't need to keep.

AGENDA FOR TODAY...

Clean the kitchen, do laundry, school work, and piano lessons. It's a typical Monday around here. I'll also be collecting library books that need to be returned tomorrow. If we get all those things done, then maybe we'll put up some fall decorations. 

A PEEK INTO MY DAY...

Sister love.

A FAVORITE QUOTE FOR TODAY...

“The world’s greatest champion of woman and womanhood is Jesus the Christ.”
–James E. Talmage

ON THE MENU...

Monday: Macaroni & Cheese, Baked Beans, Broccoli
Tuesday: Grilled Cheese Sandwiches & Tomato Soup
Wednesday: Balsamic Tofu w/ Couscous and Roasted Vegetables
Thursday:  Smokey Cheese Pasta w/ Garlic Bread
Friday: Cheese Pizza
Saturday: Chickpea Filets, Mashed Potatoes, Asparagus
Sunday: Cheeseburger Wraps, Tater Tots, Corn on the Cob


I AM READING...


PLANS FOR THE REST OF THE WEEK...

My older daughter has dance class and it is parent observation week. Our church is also having a chili cook-off, though I'm undecided on whether or not I'll be attending. I love chili but because I am breastfeeding a baby who has acid reflux, chili may not be a good idea. As much as I love the fellowship, it'd be torture to go and not eat anything.


LINKING UP WITH...


     

Tuesday, October 29, 2019

Mushroom and Herb Stuffing

This dish is a must for our holiday table! 


Mushroom & Herb Stuffing

15 cups Italian or French bread, 1-inch cubed
4 Tbsp. olive oil
1 large onion, chopped
3 stalks celery, chopped
8 oz. mushrooms, sliced
1/4 tsp. ground sage
1 Tbsp. fresh thyme, finely chopped
1 tsp. sea salt
1/4 tsp. ground pepper
3 1/2 c. vegetable broth
1/4 c. fresh parsley, chopped


1. On baking sheets, toast the cubed bread in the oven at 350 degrees for about 10 minutes or until toasted and crunchy.
2. In a skillet on medium-high heat, heat olive oil and cook the onion and celery, until soft.
3. Add the mushrooms and cook for 3 minutes.
4. Add sage, thyme, salt, and pepper to the vegetables and stir until well combined. Turn off heat.
5. In a large bowl, combine toasted bread and vegetables. Add the vegetable broth and mix well until bread is softened and well-coated. If bread is still dry, add a bit more vegetable broth.
6. Add fresh parsley and stir until well combined.
7. Pour contents of bowl into a 9x13 baking dish.
8. Bake at 350 for 30-45 minutes, or until the top begins to turn golden brown.




Note: The vegetables can be prepared in advance and stored in the refrigerator for up to 5 days. Before adding them to the bowl with the bread, heat up in microwave for a minute or two to "loosen up" so that they can be mixed in well.