It has been another busy week. Matthew has Special Olympics Snowshoeing practice every Monday at 5, so we put dinner together the night before. We finished it up when he stopped by after practice…
Monday in the Kitchen with Matthew: Paccheri Pasta with a red sauce of Italian sausage, tomatoes, mushrooms and onions then topped with an Italian cheese blend.
I did finish up my Christmas Puzzle on Tuesday. This is the 73rd puzzle I have completed since the start of the pandemic in March of 2020.
We wanted to make some cookies this week. I found a recipe called ‘Make It Yours Cookie’…a basic dough that you then choose your own mix-in’s. (Suggestions are provided.) (We did use butter rather than margarine.)
Wednesday in the Kitchen with Matthew (11 hours): After cleaning out the baking cupboard, we came up with 9 combinations…Sunflower Seeds & Coconut, Oatmeal Raisin & Walnut, Red- White-Green Confetti & Chocolate Chips, Green Sprinkles & White Chocolate Chips, Hershey’s Cherry Kiss Drop Cookies, Hershey’s Peppermint Kiss Drop Cookies, Double Chocolate Almond and finally crumbled Pop-tarts from Matthew’s cupboard…Cookies n Crème and Brown Sugar & Cinnamon.
I have had a Cuisinart Griddler for 12+ years and just recently decided to get the grill plates. Not sure why I waited so long. I then found an amazing waffle recipe…
Thursday in the Kitchen with Matthew: Who doesn’t love breakfast for dinner?…Waffles & Blueberries with sausage.
On Friday Matthew had fun at the Candeo-STARS Ugly Christmas Sweater Party…
Since he had pizza at the party, we made our Friday pizza on Saturday…
Friday (Saturday) Pieday: Delaware Boardwalk Swirl Style Pizza (Grotto Pizza Rehoboth Beach, Delaware since 1960)…I stretched my pan dough thin then topped it with a 1 pound mozzarella-white cheddar blend, pepperoni, Italian sausage, mushrooms, green pepper, onions, a sweet-tangy sauce and granulated garlic sprinkled on top.
I happen to find the last jar of homemade apple-pear butter on the shelf. I thought it would be good on a pizza, so…
Sunday’s Creation: Pear, Brie & Prosciutto Pizza…pan crust topped with homemade apple- pear butter, Brie, shallots, chopped fresh rosemary, a drizzle of honey, pears, prosciutto, walnuts, mozzarella-provolone cheese blend then garnished with fresh rosemary.
As I was finishing up this blog post, I couldn’t resist a picture of Miss Cali.
Also, here are a couple more holiday pics. Matthew’s John Deere tree has suspenders on it that belonged to his great-uncle who was a John Deere mechanic. The barn in the painting behind the tree was one of my husband’s family barns.
The train was a Christmas gift to my husband when he was a child.
See you next week!