Monday- Meatloaf in Tri-colored Peppers, Smashed Potatoes & Chives, Green Beans. Garlic Bread.
Thursday - General Tso's Chicken, Fried Rice.
Friday - TGIF Date Night!
Saturday- Horseradish, Cheddar & Apple Burgers, Homemade Onion Rings, Malts.
Sunday - Pizza Roll Up ( A great new twist on pizza), Tossed Salad.
Adapted from Giada De Laurentis
2 cups all purpose flour
1/2 cup sugar
2 teaspoons baking powder
1 tablespoon finely chopped fresh rosemary
1/4 teaspoon fine sea salt
6 tablespoons unsalted butter, cut into 1/2 inch pieces
1 cup heavy cream
1/3 cup jam
1/4 cup fresh lemon juice, from 1 large lemon
2 cups powdered sugar
1 to 2 tablespoons water
Preheat oven to 375 degrees. Line a baking sheet with parchment paper (or silpat).
In a food processor, pulse together the flour, sugar, baking powder, rosemary, sea salt and butter until the mixture resembles coarse meal. Transfer the mixture to a medium bow. Gradually stir in the cream until the mixture forms a dough. On a lightly floured work surface, roll out the dough into 1/2 inch thick, 10 inch circle. Using a heart shaped cookie cuter, cut out heart shaped pieces of dough and place on the cookie sheet. Gently knead together any leftover pieces of dough and cut into heart shapes and add to the baking sheet. Using a small round measuring spoon, make an indentation in the center of each pastry heart. Spoon 1/2 teaspoon of ham into the indentation. Bake for 18 to 2o minutes, until the edges are golden brown. Transfer scones to a wire rack to cool for 30 minutes.
To make the glaze, mix together lemon juice and powdered sugar until smooth. Gradually add the water until the mixture is thin enough to spread. Using a spoon, drizzle the glaze over the scones. Let the scones set for approximately 30 minutes. Can be stored in an airtight container for 2 days.
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A Friend from the Heart :)