Warm Heart, Cozy Home

Menu planning Monday

Monday - Nacho Topped Chili Pot.

Tuesday - Flattened Pan-Roasted Chicken, Roast Potatoes, Roasted Asparagus Spears, Cheesy Garlic Biscuits.

Wednesday - Hearty meatball stew.

Thursday - Spicy Fahita Soup, Homemade Tortilla Chips.

Friday - Date Night!  TGIF :)

Saturday - Easy Salmon Pie, Rice, Tossed Salad.

Sunday - Spicy pop pulled pork, Perfect potatoes au Gratin, Green Beans. Flat Apple Pie with Perfect Pie Crust (Very Rustic) With Easy Carmel Sauce.

Snack: 

Love Buns and Pink Hot Chocolate

I started out with Pillsbury ready to bake Cinnamon Rolls with icing.

I tried to half un-roll them.

Then I re-rolled them, and pinched the bottom to form a heart shape.

Then I baked them in rows on a small baking tray, according to the package instructions.

With a little icing and heart shaped sprinkles, I think they turned out pretty well, and the kids loved our “love buns”.

I thought it would be fun to have them with some pink hot chocolate. I saw a very expensive can of it at HomeSense this week, and I thought I could do my own version. I had some white hot chocolate, that I bought very inexpensively from the bulk barn.

I added a couple of drops of red food colouring, and voila, PINK HOT CHOCOLATE! And it seemed like the right occasion to pull out my little heart shaped tea cups.

One final little sweet detail…heart shaped marshmallows. I cut a regular marshmallow in half, and then used a mini cookie cutter to cut out the shape.

We all enjoyed our Valentine’s day love buns and pink hot chocolate.

That's it for this week.  Have a great week of cooking in YOUR kitchen :)  Please stop over to www.orgjunkie.com for more delish menu's and recipes.

 

A Friend from the Heart :)

 

   

 

Menu Planning Monday...........on Tuesday...haha :)

You must forgive me for not getting this posted yesterday but I've been doing a lot of fall organization outside while the weather has been wonderful.  Cleaning out garages, putting up a new shed and in the process of redoing my bedrooms.  I'm excited to begin..I've needed a change and it's nice to get my hands busy redecorating again...I've missed it a lot.  This week's menu for me is Jenny of course but I'm trying to get back in the kitchen again and enjoying what I love to do...cook which has been very hard while dieting. 

Monday:  Hamburgers on the grill, Fries, Malts.

Tuesday:  Cowboy Spaghetti, Garlic Bread, Tossed Salad.

Wednesday:  Crispy Cheddar Chicken, Mashed Potatoes, Green Beans.

Thursday:  Autumn Minestrone Soup, crusty bread.

Friday:  Date Night!..TGIF!

Saturday:  We're off to Omaha for the annual Autumn Craft Festival and are staying overnight.

Sunday:  Steak Fajita Bowls.

Snack:  Pumpkin Cookies with Caramel Frosting

Pumpkin Cookies with Browned Butter Frosting

*Makes 2-3 dozen cookies

INGREDIENTS:
Cookies:
1 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 cup canned pumpkin puree
1 large egg
1 teaspoon vanilla extract
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 cups all-purpose flour

Frosting:
3 tablespoons butter
1/4 cup heavy cream
1/2 cup packed light brown sugar
Pinch of salt
2 cups powdered sugar
1 teaspoon vanilla

DIRECTIONS:
Preheat the oven to 350 degrees F. In a large bowl, cream together butter and sugars for the cookies. Add the eggs and vanilla and mix well. Stir in the pumpkin. In a medium bowl, sift together the baking soda, cinnamon, cloves, nutmeg, ginger, salt and flour. Add the dry mixture to the pumpkin batter and mix until combined. Drop the dough by large tablespoonfuls onto a lightly greased (or lined with parchment or silpat) cookie sheet. Bake for 10-12 minutes.

For the frosting, in a medium saucepan, combine the butter, cream, brown sugar and salt, and cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in 1 cup powdered sugar and the vanilla. Let the frosting cool to room temperature and stir in the remaining 1 cup powdered sugar. Spread the frosting over the cooled cookies.

That's it for this week.  Have a great week of cooking in YOUR kitchen :)  Please stop over to www.orgjunkie.comfor more delish menu's and recipes.

 

A Friend from the Heart :)

 

   

Menu Planning Monday.....My Jenny Progress cont........

I'm still dieting on my Jenny Craig diet.  I've lost 12 inches now and 21 pounds.  The weather is getting cooler now and I"m finding it a challenge to keep my 2 mile walking up but I'm determined because I feel so great. 
Monday - Pizza Stuffed Meatloaf, Baked potatoes, grilled asparagus. 

Tuesday - Cheesy Vegetable Chowder. Crusty Bread. 

Wednesday - Chicken Enchiladas. Chips and Salsa.

Thursday - Malibu Chicken Sandwiches, Salad.

Friday -TGIF!  Date Night!....

Saturday - General Tso's Chicken, Fried Rice.

Sunday - Chicken Ala King, Biscuits.

Snack:  O'Henry Bars

These are a great no-bake recipe. Perfect for when you need a peanut butter and chocolate fix!

1 c. sugar
1 c. white Karo Syrup
1 c. crunchy peanut butter
5 c. rice krispies
1 c. butterscotch chips
1 c. chocolate chips

Bring sugar and syrup to a boil. Remove from heat and add peanut butter and rice krispies. Press mixture into a 9x13 pan. Melt together the butterscotch and chocolate chips. Spread over the top and cool completely before cutting into bars.

Have a Great week in your kitchen's!  For more delicious menu ideas and recipes please stop over to www.orgjunkie.com.

A Friend from the Heart :)

Menu Planning Monday and I've started a new Journey.....

It's the start of another week of menu planning and the beginning of a new journey for me.  I am on my third day of the Jenny Craig Diet.  I have to admit I've struggled with my weight for a few years now but it's never defined me.  I have tried attempts at dieting the past few years and had good results with Jenny Craig...so I'm going to give it a try again because I do know how good it feels and how accomplished I feel with the results I have.  I have the challenge now of having to build a new menu planning around my new journey and allowing my husband to have a fullfilling meal plan also so hear goes. :)  The Jenny Program is structured around a set daily calorie amount and a structured menu plan personalized for you consisting of  3 meals, 3 snacks.  At first it feels like all you're doing is eating but you're giving a boost to your metabolism.

Monday - Me:  BF- Banana Nut loaf, 1 fruit and milk, S:  Anytime bar, 1 fruit, Lunch: Pesto Pizza, GArden salad, unlimited vegi's, S:  1 fruit, Dinner:  Salsbury Steak Dinner, S:  Chocolate cake, milk.  Hubby:  Dry Rub Rib-Eye, Crash Hot Potatoes, Garden Fresh Green beans.

Tuesday - Me:  BF- Complete Cereal, 1 fruit, 1 milk, S:  Bar, 1 fruit, Lunch:  Beef Chow Mein, Spinach Salad, Vegi's, S: 1 fruit, Dinner:  Rising Pizza, Garden Salad, Vegi's, S:  Cheese Curl, 1 milk.

Hubby:  Meatloaf in Peppers, Hash Browns, Garden Beets.

Wednesday - Me:  BF: Honey Oat Bar, 1 fruit, 1 milk, S:  Bar, 1 fruit, Lunch:  Cheesy Potatoes, Garden Salad, Vegi's, S:  1 fruit, Dinner:  Cashew Chicken, Salad, Vegi's, S:  Toffee Cookies, 1 milk.

Hubby:  Firecracker Salmon, Vegetable Kabobs, Garlic Bread.

Thursday - Me: Day meal plan on my own.

Hubby:  Sweet & Spicy Chicken Stirfry.

Friday - Me:  BF:  Cheddar Cheese Omelot, 1 fruit, milk, S:  Bar, 1 fruit, Lunch:  Broccoli & Cheese Potato, Spinach Salad, vegi's, S:  1 fruit, Dinner:  Turkey w/Gravy, Salad, Vegi's, S:  Chocolate cake, 1 milk.

Hubby:  Crack Pepper and Roast Garlic Burger, Baked Potato Wedges, Malt.

Saturday - Me:  BF:  Sunshine Sandwich, 1 fruit, 1 milk, S:  Bar, 1 fruit, Lunch:  Chicken Stuffed Sandwich, Salad, Vegi's, S:  1 fruit, Dinner:  Teriyaki Glazed Salmon, Salad, Vegi's, S:  Triple Chocolate Cheesecake.

Hubby: Grilled Garlic Chicken Pizza with peppers, olives and onion.

Sunday - Day on my own meal plan.

Hubby -Olive Garden Spaghetti, Olive Garden Salad, Olive Garden Dressing, Garlic Bread.

Snack:  Lite Lemon Fluff Pie

Ingredients:

• 1/4 cup boiling water
• 3-ounce package sugar-free lemon Jell-O
• 2 containers (6-8-ounce each) lemon yogurt
• 1 lemon (zest and juice)
• 8-ounce carton Cool Whip Lite
• Food coloring (optional)
• 1 reduced-fat graham cracker crust
• Additional lemon(s) for garnish (optional)

In a large mixing bowl, dissolve the Jell-O in the boiling water. Whisk in the yogurt. Zest the lemon and add to the yogurt mixture. Squeeze the juice out of the zested lemon and whisk into the mixture. Fold in the Cool Whip. Stir in a few drops of food coloring for a deeper color, if desired. Spoon mixture into pie crust. Cover and chill for at least two hours to set. (I make it the night before I want to serve it.) To serve, garnish with fresh lemon slices. Store any leftovers covered in the refrigerator.

Have a Great week in your kitchen's!  For more delicious menu ideas and recipes please stop over to www.orgjunkie.com.

A Friend from the Heart :)

Menu Planning Monday.......

 

 

Monday - Grilled Fish Tacos, Salsa and Mexican Quinoa.  I"m trying Quinoa as its suppose to be so good for you and high in protein but like rice.

Tuesday - Basil, mozzorella and sausage kabobs, (I got some great seasoned sausage brats at the farmers market and thought this would be a great way to utilize them and beat the heat of the Nebraska temps this week),Grilled Zucchini, Spinach Salad with Strawberries and Walnuts and Parmesan shavings.

Wednesday - Chipotle Chicken Salad, Foccacia bread.

Thursday - Teriyaki Burgers, Homemade Onion Rings, Chocolate Malts.

Friday - Drunken Barbecue Pork Chops, Green beans, with Mushrooms and Shallots, Cobb Salad.

Saturday - Shredded Beef and Carmalized Onion Enchiladas.

Sunday - Beer Can CHicken on the Grill, Baby Potato and Vegetable Kabobs, Garden Fresh Baby Beets and Green Beans, Garlic Bread.

Snack - Raspberry Cupcakes with White Buttercream Frosting

 

Raspberry Cupcakes w/White Chocolate Buttercream
makes 2 dozen

3 cups all purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 cup butter, at room temperature
1 cup granulated sugar
2 tablespoons lemon zest
2 eggs
1/2 teaspoon almond extract
1 teaspoon vanilla extract
1 cup milk
2 cups fresh or frozen raspberries

White Chocolate Buttercream

5 cups confectioners’ sugar
1 cup butter
2 cups white chocolate chips, melted
2-3 tablespoons milk

In a medium bowl, whisk together the flour, baking powder and salt. Set aside. In a small bowl, combine the sugar and lemon zest and work the zest with your fingers until the sugar becomes moist and fragrant. Using a mixer, cream the butter and sugar until light and fluffy. Add the eggs and mix. Add the almond and vanilla extracts. Alternate adding the dry ingredients and the milk until combined well. Carefully fold in the raspberries. Line 2 cupcake pans with cupcake liners and evenly distribute the batter between the 2 pans. Bake at 350 degrees for 18-22 minutes or until baked through. Let cool.

To make the buttercream, using your mixer, cream the butter until soft. Add about half of the confectioners’ sugar, the milk and the melted white chocolate. Mix until smooth and creamy. Slowly add the remaining sugar and mix until smooth. Add any more sugar or milk you might need to get a good frosting consistency. Smooth or pipe on top of the cooled cupcakes.

For more wonderful recipes and menu ideas pop over to www.orgjunkie.com.

Have a Great Week of Cooking!

A Friend from the Heart :)

Menu Planning Monday...Happy 4th of July :)

 

Monday - BBQ Orange Chicken Kabobs, baked beans, grilled vegetables on Foccacia, red, white and blue sangria.

Tuesday - Summer corn fettuccine, grilled flat iron steaks with sweet & spicy salad on top.

Wednesday - Panko crusted chicken stuffed w/Ricotta cheese, spinach, tomatoes, basil, Arugala salad with toasted walnuts, champaigne vinegerette and shaved cheese.

Thursday - Southwestern cheddar fries, Spicey Mac Hamburgers, chocolate malts.

Friday - Vegetable shrimp or chicken stirfry.

Saturday - Fahitas, Mexican Rice, Chips, Salsa, Guac.

Sunday - Grilled garlic chicken pizza with red peppers, olives and onions.

Snack - Cookie Dough Cheesecake Bars

 
Crust:

• 1 1/2 cups of graham crackers crumbs
• 5 tbsp unsalted butter, melted

Chocolate Chip Cookie Dough:

• 5 tbsp unsalted butter, softened
• 1/3 cup of brown sugar, packed
• 3 tbsp white sugar
• 1/4 tsp salt
• 1 tsp vanilla
• 3/4 cup of flour
• 1 cup of chocolate chips

Cheesecake Filling:

• 10 oz cream cheese, room temperature
• 1/4 cup of white sugar
• 1 large egg, room temperature
• 1 tsp vanilla

Preheat the oven to 325 degrees. Line an 8 inch square baking pan with parchment paper, allowing a little overhang, then spray the paper and dish with cooking spray.

Combine the graham cracker crumbs with the melted butter until mixed thoroughly. Firmly press the mixture into the bottom of the prepared pan. Place into the oven and bake for 6 minutes. Remove pan and set aside to cool. DO NOT TURN YOUR OVEN OFF.

While the crust is cooling, prepare the chocolate chip cookie dough. Beat the butter, brown sugar, white sugar, salt, and vanilla together using a mixer until creamy and smooth. Add the flour to the butter mixture until just combined then add the chocolate chips and mix. Set aside.

For the cheesecake filling, place the cream cheese, sugar, egg, and vanilla together into a bowl then beat, using a mixer, until creamy and smooth. Pour the cheesecake batter onto the prepared crust. Using your hand to form clumps, distribute the cookie dough evenly in clumps on the top of the cheesecake batter until you use all of the dough.

Place into the oven and bake for 30 minutes, or until the top (cookie dough) feels dry and firm and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely. Lift bars out by the overhang; slice and store in the refrigerator. Serve cold or at room temperature. Enjoy.

Have a Happy 4th!  Enjoy the week!  For more wonderful recipes and menu ideas pop over to www.orgjunkie.com. 

A Friend from the Heart :)

 

 

Menu Planning Monday.....

 

Tuesday - Roast Chicken with Spring Vegetables.

Wednesday - Chili Rubbed Pork Chops, Spanish Rice.

Thursday - BBQ Skirt Steak, Steak Fries, Grilled Corn and cheese cakes.

Friday - Mexican Pizza.

Saturday - Tilapia, Green beans, Cobb Salad.

Sunday - Smoky Chipotle Pork Tenderloin, Rice.

Snack:  Cinnamon Sugar Pull-Apart Bread

 

 

 

 Cinnamon Sugar Pull-Apart Bread

Recipe found on www.joythebaker.com      Makes: one 9x5x3-inch loaf      Recipe adapted from HungryGirlPorVida For the Dough: 2 3/4 cups plus 2 tablespoons all-purpose flour 1/4 cup granulated sugar 2 1/4 teaspoons (1 envelope) active dry yeast 1/2 teaspoon salt 2 ounces unsalted butter 1/3 cup whole milk 1/4 cup water 2 large eggs, at room temperature 1 teaspoon pure vanilla extract For the Filling: 1 cup granulated sugar 2 teaspoons ground cinnamon 1/2 teaspoon fresh ground nutmeg 2 ounces unsalted butter, melted until browned In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside. Whisk together eggs and set aside. In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F. Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it'll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That's just right. Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you're using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below. While the dough rises, whisk together the sugar, cinnamon and nutmeg for the filling.  Set aside.  Melt 2 ounces of butter until browned.  Set aside.  Grease and flour a 9x5x3-inch  loaf pan.  Set that aside too.   Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can't get the dough to 20-inches long... that's okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it. Slice the dough vertically, into six equal-sized strips.  Stack the strips on top of one another and slice the stack into six equal slices once again.  You'll have six stacks of six squares.  Layer the dough squares in the loaf pan like a flip-book.  Place a kitchen towel over the loaf pan and allow in a warm place for 30 to 45 minutes or until almost doubled in size.    Place a rack in the center of the oven and preheat to 350 degrees F.  Place loaf in the oven and bake for 30 to 35 minutes, until the top is very golden brown.  The top may be lightly browned, but the center may still be raw.  A nice, dark, golden brown will ensure that the center is cooked as well.   Remove from the oven and allow to rest for 20 to 30 minutes.   Run a butter knife around the edges of the pan to loosen the bread and invert onto  a clean board.  Place a cake stand or cake plate on top of the  upside down loaf, and carefully invert so it's right side up.  Serve warm with coffee or tea.   I think this bread is best served the day it's made, but it can also we wrapped and kept at room temperature for up to 2 days.

For more wonderful recipes and menu ideas pop over to www.orgjunkie.com.

Have a Great Week of Cooking!

A Friend from the Heart :)

Menu Planning Monday......

 

Monday - Sweet & Spicy Chicken Stir fry.

Tuesday - Sweet Onion Pork Chops, Long Grain Rice, Green Beans.

Wednesday - Burrito Pie. Chips & Salsa.

Thursday - French Dip Sandwich w/Au Jus, Baked Potato Wedges.

Friday - Spinach Salmon Bundles, Cobb Salad.

Saturday - Ultimate Patty Melts, Baked Garlic/Parmesan Fries.

Sunday -  Buffalo Chicken Salad w/Blue Cheese Dressing, Grilled Vegetables.

Snack - Peanut Butter Fudge Cake

2 cups flour

1 tsp baking soda

2 cups sugar

1 cup butter

1/4 cup cocoa (I use dutch )

1 cup water

1/2 cup buttermilk

2 large eggs, lightly beaten

1 tsp vanilla extract

1 1/2 cups creamy peanut butter

chocolate frosting

Combine first 3 ingredients in large bowl and set aside. Melt butter in a saucepan over medium heat, stir in cocoa. Add water, buttermilk, add eggs, stirring well. Cook stirring well until mixture boils. Remove from heat, add to flour mixture and stir until smooth. Stir in vanilla. Pour batter into a greased and floured 9x13 pan. Bake at 350 for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Carefully spread peanut butter ( I heated it in the microwave for a minute to soften it) over warm cake. Cool completely. Spread with chocolate frosting. Cut into squares. 20-25 servings.

Chocolate Frosting

1 (16oz) package powdered sugar

1/4 cup cocoa (I use dutch)

1/2 cup butter

1/3 cup buttermilk

1 tsp vanilla extract

Bring cocoa, butter and buttermilk to a boil in a small saucepan over medium heat, stirring constantly. Pour hot mixture into a bowl with the sugar, stirring until smooth. stir in vanilla.

For more wonderful recipes and menu ideas pop over to www.orgjunkie.com.

Have a Great Week of Cooking!

A Friend from the Heart :) 

  

Menu Planning Monday......

 

Monday - Stuffed Boneless Pork Chops, Twice Baked Potatoes, Grilled Asparagas.

Tuesday - You Won't Be Single for Long Cream Pasta, Green Beans, Cheesy Garlic Stuffed French Bread.

Wednesday  - Shredded Beef and Carmelized Onion Enchiladas.

Thursday - Corn chowder on a chilly day!, crusty bread. 

Friday - Hamburgers, Homemade Onion Rings, Onion Ring Dip, Chocolate Malts.

Saturday - General Tso's Chicken, Fried Rice, Hot & Sour Soup.

Easter Sunday - Herb roasted Turkey Breast, Mashed Potatoes, Gravy, Corn Souffle, Sausage stuffing, Parker House Rolls.

Snack - Resurrection Rolls

 

Ingredients:

• 1 Tube Pillsbury Crescent Rolls (Big and Flaky)
• 1/4 cup (1/2 stick) butter, melted (you will not use all of the butter but it makes it easier to have enough to dip the marshmallows)
• 8 large marshmallows
• 3 tablespoons sugar mixed with 3 teaspoons cinnamon

Preheat oven to 350 degrees. Line a cookie sheet with aluminum foil and spray with non-stick cooking spray.

Separate crescent rolls. (Note: This is much easier if you can find the “Big and Flaky” variety. If you can only find the regular size, trim off about a quarter of the marshmallow.)

Give each child a triangle of crescent roll. The pastry represents the cloth that Jesus was wrapped in.

Give each child a marshmallow. This represents Jesus.

Have them dip the marshmallow into the melted butter and roll to coat evenly. This represents the oils of embalming.

Roll the buttered marshmallow in the cinnamon-sugar mixture to coat. This represents the spices used to anoint His body.

Place the coated marshmallow at the short straight end of the crescent roll. Bring the two corners up to the top of the marshmallow.

 

Roll up (away from you and toward the point) the crescent roll with the marshmallow and seal to make sure the marshmallow is not showing (or it will leak out when baking). This represents the wrapping of Jesus’ body after death.

 

Place two inches apart on prepared cookie sheet and place in preheated oven for the length of time indicated on the crescent roll package (around 10-14 minutes or until golden brown). The oven represents the tomb.

Remove from oven and cool slightly. Break open or bite into the rolls and discover that Jesus is no longer there, HE IS RISEN! (The marshmallow melts and the crescent roll is puffed up, but empty.)

For more wonderful recipes and menu ideas pop over to www.orgjunkie.com.

Have a Great Week of Cooking!

A Friend from the Heart :) Have a Blessed Easter With Your Families :)

 

Late Menu Planning Monday........

 
Monday - Take out Broasted Chicken, mashed potatoes, gravy and corn.

Tuesday - French Onion Soup with Fontina & Thyme, Salmon in Lemon Brodetto.

Wednesday - Sesame Chicken, Lemony Egg Soup, Orange Ginger Fried Wontons.

Thursday - Pizza Out.

Friday - Bacon Cheeseburger Buns, Homemade Onion Rings, Chocolate Malts.

Saturday - Flattened Pan Roast Chicken, Mashed cheesy garlic potatoes, Green beans.

Sunday - Stuffed Boneless Pork Chops, Pineapple Casserole, Twice Baked Potatoes, Grilled Asparagas

Snack:  EASTER STORY COOKIES

Bible
1 c whole pecans
1 tsp. vinegar
3 egg whites
pinch of salt
1 c granulated sugar
1 qt. or gal. size zipper bag
wooden spoon
tape

Preheat oven to 300 degrees.

Place pecans in ziploc bag and let kids beat them with the wooden spoon to break into small pieces. Explain that after Jesus was arrested, He was beaten by the Roman soldiers. Read: John 19:1-3. Then Pilate took Jesus and had him flogged. The soldiers twisted together a crown of thorns and put it on his head. They clothed him in a purple robe and went up to him again and again, saying, "Hail, king of the Jews!" And they struck him in the face.

Let each child smell the vinegar. Add teaspoon of vinegar into the mixing bowl. Explain that when Jesus was thirsty on the cross He was given vinegar to drink. Read John 19:28-30...Later, knowing that all was now completed, and so that the Scripture would be fulfilled, Jesus said, "I am thirsty." A jar of wine vinegar was there, so they soaked a sponge in it, put the sponge on a stalk of the hyssop plant, and lifted it to Jesus' lips. When he had received the drink,Jesus said,"It is finished." With that, he bowed his head and gave up his spirit.

Add egg whites to vinegar. Eggs represent life. Explain that Jesus gave His life to give us life. Read John 10:10-11. The thief comes only to steal and kill and destroy; I have come that they may have life, and have it to the full. "I am the good shepherd. The good shepherd lays down his life for the sheep."

Sprinkle a little salt into each child's hand. Let them taste it and brush the rest into the bowl. Explain that this represents the salty tears shed by Jesus' followers, and the bitterness of our own sins. Read Luke 23:27 A large number of people followed Him, including women who mourned and wailed for Him.

So far the ingredients are not very appetizing. Add 1 cup of sugar. Explain that the sweetest part of the story is that Jesus died because He loves us. He wants us to know and belong to Him. Read Psalm 34:8--Taste and see that the Lord is good; blessed is the man who takes refuge in Him~and John 3:16--"For God so loved the world that He gave His only begotten son, that whoever believeth in Him shall not perish but have everlasting life."

Beat with a mixer on high speed for 12-15 minutes until stiff peaks are formed. Explain that the color white represents the purity in God's eyes of those whose sins have been cleansed by Jesus. Read Isaiah 1:18--"Come now, let us reason together," says the Lord. "Though your sins are like scarlet, they shall be as white as snow; though they are red as crimson, they shall be like wool." And John 3:1-3 Now there was a man of the Pharisees named Nicodemus, a member of the Jewish ruling council. He came to Jesus at night and said, "Rabbi, we know you are a teacher who has come from God, for no one could perform the miraculous signs you are doing if God were not with him." In reply Jesus declared, "I tell you the truth, no one can see the kingdom of God unless he is born again."

Fold in broken nuts.

Line cookie sheet with waxed paper. Drop mixture by spoonfuls onto waxed paper.
Explain that each mound represents the rocky tomb where Jesus' body was laid. Read Matthew 27:57-60 As evening approached, there came a rich man from Arimathea, named Joseph, who had himself become a disciple of Jesus. Going to Pilate, he asked for Jesus' body, and Pilate ordered that it be given to him. Joseph took the body, wrapped it in clean linen cloth, and placed it in his own new tomb that he had cut out of rock. He rolled a big stone in front of the entrance to the tomb and went away.

Place the cookie sheet in the oven, close the door and turn the oven OFF. Give each child a piece of tape and seal the oven door. Explain that Jesus' tomb was sealed. Read Matthew 27:65-66 "Take a guard," Pilate answered. "Go, make the tomb as secure as you know how." So they went and made the tomb secure by putting a seal on the stone and posting a guard.

GO TO BED. Explain that they may feel sad to leave the cookies in the oven overnight. Jesus' followers were in despair when the tomb was sealed. Read John 16:20 "I tell you the truth, you will weep and mourn while the world rejoices. You will grieve, buy your grief will turn to joy." And John 16:22 "So with you~ Now is your time of grief, but I will see you again and you will rejoice, and no one will take away your joy."

On Easter morning, open the oven and remove the cookies. Take a bite. Notice~the cookies are hollow!

On the first Easter Jesus' followers were amazed to find the tomb open and empty.

Read Matthew 28:1-9 After the Sabbath, at dawn on the first day of the week, Mary Magdalene and the other Mary went to look at the tomb. There was a violent earthquake, for an angel of the Lord came down from heaven and, going to the tomb, rolled back the stone and sat on it. His appearance was like lightning, and his clothes were white as snow. The guards were so afraid of him that they shook and became like dead men. The angel said to the women, "Do not be afraid, for I know that you are looking for Jesus, who was crucified. He is not here; He has risen, just as He said. Come and see the place where He lay. Then go quickly and tell His disciples: "He has risen from the dead and is going ahead of you into Galilee. There you will see Him. Now I have told you." So the women hurried away from the tomb, afraid yet filled with joy, and ran to tell His disciples. Suddenly Jesus met them, "Greetings," He said. They came to Him, clasped his feet and worshipped Him.

For more wonderful recipes and menu ideas pop over to www.orgjunkie.com.

Have a Great Week of Cooking!

A Friend from the Heart :)

 

 

Menu Planning Monday.....

 

HAPPY VALENTINE'S DAY :)

Monday - Cipollini Onion and Fennel Pot Roast, Potatoes, Carrots, Zesty Roasted Garlic Bread.

Tuesday - French ONion Soup, Easy Breadsticks, Tossed Salad.

Wednesday - Easy Salmon Pie, Rice, Tossed Salad.

Thursday - Spicy Fahita Soup, Homemade Tortilla Chips.

Friday - TGIF!  DATE NITE !

Saturday - Hamburgers, Onion Rings, Chocolate Malts.

Sunday - Flattened Pan-Roasted Chicken, Roast Potatoes, Roasted Asparagus Spears, Cheesy Garlic Biscuits.

Snack:  Rich Chocolate Cake

 

Rich Chocolate Cake

submitted by Brittany ~ The Sisters Cafe

Cake:

2 2/3 cups (16 oz.) semisweet chocolate chips

1 cup butter

1 cup half-and-half cream

1 cup sugar

8 eggs

2 tablespoons vanilla extract

Glaze:

1 cup (6 oz.) semisweet chocolate chips

3 tablespoons half-and-half cream

2 tablespoons butter

2 tablespoons light corn syrup

Wrap bottom of 10 inch springform pan with heavy duty aluminum foil. Grease pan and set aside. (*make sure your pan fits tightly together so it won't leak! *see note) In saucepan, combine chocolate, butter, cream, and sugar; cook over low heat until chocolate is melted, stirring occasionally. Remove from heat and stir until smooth. Pour into a large mixing bowl; cool.

In another mixing bowl, beat eggs on high for 3 minutes or until fluffy. Beat into chocolate mixture, a third at a time, until blended. Stir in vanilla. Pour into prepared pan; place on baking sheet. Bake at 350 degrees for 45 minutes or until a toothpick inserted near the center comes out with moist crumbs (top may crack). Cool on a wire rack (cake will settle). Cover and chill for 1 hour. Run a knife around edge of pan in needed before removing sides.

For glaze, in a large saucepan, combine the chocolate chips, cream, butter, and corn syrup; cook over low heat until chocolate is melted; stirring occasionally. Remove from heat; stir until smooth. Spread enough glaze over top and sides of cake to cover. Chill for 10 minutes. Repeat with remaining glaze. Chill overnight (or make early morning for serving in the evening). Serve with fresh raspberries and mint leaves to garnish. Refrigerate leftovers.

For more wonderful recipes and menu ideas pop over to www.orgjunkie.com.

Have a Great Week of Cooking!

A Friend from the Heart :)


  

 

Menu Planning Monday.......

 
Monday - Vegetable and Dumpling Soup.

Tuesday - Corn and crab chowder pot pie.

Wednesday -Nacho topped chili pot.

Thursday - Roast Chicken Enciladas Suizas Stacked Casserole.

Friday - TGIF!  Date Night...

Saturday - Hamburgers, Homemade Onion Rings and dipping sauce, Chocolate Almond Milkshakes.

Sunday - Meatloaf Patties, Smashed Potatoes and Pan Gravy, Green Beans.

Snack:  Chocolate Explosion  Cheesecake

 

Ingredients

Crust:

• 2 cups crushed graham cracker crumbs
• 1/3 cup sugar
• 1/3 cup butter, melted

Chocolate Layer:

• 6 (1-ounce) squares semisweet chocolate
• 6 tablespoons butter
• 1/2 cup sugar
• 2 large eggs
• 2 tablespoons all-purpose flour

Cheesecake Layer:

• 1/2 cup caramel syrup
• 1 (16 1/2-ounce) package refrigerated chocolate chip cookie dough
• 2 (8-ounce) packages cream cheese, softened
• 3/4 cup sugar
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon all-purpose flour
• 1/2 cup sour cream

Chocolate Ganache:

• 6 (1-ounce) squares semisweet chocolate
• 4 tablespoons heavy whipping cream

Directions

Preheat the oven to 300 degrees F.

For the crust: In a medium bowl, combine the cracker crumbs and sugar. Add the melted butter, stirring to combine. Press the crust into the bottom and 1 inch up the sides of a 9-inch springform pan. Bake for 6 minutes; let cool.

For the chocolate layer: Using a double boiler, melt the chocolate and butter (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 1/2 minutes total). Whisk in the sugar, eggs, and flour until just combined. Pour into the bottom of the cooled crust and bake for 15 minutes; let cool.

For the cheesecake layer: Spread the caramel topping evenly over the cooled chocolate layer. Cut the cookie dough crosswise into 1-inch slices. Place the slices in an even layer over the caramel, pressing gently together to seal the edges.

In a large bowl, beat the cream cheese and sugar on medium speed with an electric mixer until creamy. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the vanilla and flour until just combined. Stir in the sour cream. Pour the mixture over the cookie dough layer and bake for 1 hour. Remove from the oven and gently run a knife around the edges to release the crust from the sides of the pan. Let cool completely.

For the ganache: Using a double boiler, combine the chocolate and cream and melt (or microwave on high in 30-second intervals, stirring after each, until the chocolate is melted and smooth, about 1 minute total). Spread over the cooled cheesecake. Refrigerate for at least 8 hours before serving.

For more wonderful recipes and menu ideas pop over to www.orgjunkie.com.

Have a Great Week of Cooking!

A Friend from the Heart :)


Another Menu Planning Monday.....

 

Another week of menu planning...I hope you enjoy your week of cooking in the kitchen....

Monday - Lasagna, tossed salad, garlic bread.

Tuesday - Broccoli, Cheddar, and Chicken Tator Tot Casserole.

Wednesday - Chicken Pot Pie crumble.

Thursday - Firecracker Shrimp Stirfry, Rice.

Friday -  TGIF!  Date Night!

Saturday - Quesadillas de Camerones, Rice & Beans, chips and Restaurant Style Salsa.

Sunday - Giddy-Up Steak with onion compote, Quinoa pilaf in lettuce cups. The Ugly Duckling Salad..(Indian recipes).

For more wonderful recipes and menu ideas pop over to www.orgjunkie.com.

Have a Great Week of Cooking!

A Friend from the Heart :)


  

 

Menu Planning Monday.....

 

Happy New Year!  Well I have been in a funk for a few months and wasn't doing anything I enjoyed but its a new year and Here I am trying to get in the groove again with my menu planning.  I started a new job back in May and boy did that turn my world upside down.  My old job I had did for 12 years.  I was very spoiled working early hours getting off at 10 a.m. leaving me the whole day to do the things I love.  This new job was working regular 9 to 5:30 hours and boy I hate it.  The whole is shot and there is no time for anything else.  I guess maybe I'm just not organized enough I don't know and was very spoiled.  Anyway its a new year and new beginnings and I'm trying new hours 5 to 1:30 leaving me more daytime to get out of this rut and funk I'm in and get back to doing some things I love and enjoy again.  This new year is all about change and new beginnings and that includes my children.  I got a new Grandson in August and my daughter is having a new baby in February, her fourth and a baby boy.  She has three little girlies and now a little boy.  Life is wonderful.  She lives in North Dakota and this year will be bringing new change to her little family also as they will be moving back here to live and join a family farming operation.  I will get to be a hands on grandmother to these beautiful grandbabies, something I have never gotten to do and my daughter has greatly missed the closeness of family ties so excitement is brewing.  My son also started a new job and moved to Sheridan Wyoming.  He loves it there and loves his new job and family and that is all you can ever hope for your children is happiness and for them to thrive.  I still have my Christmas trees up but my house is beginning the conversion to Valentine's day.  I love all the lights and glamour of the holidays and my lights are still all up and my trees which are easily converted to Valentines as they have the white lights and red decor.  Yes its a bit unconventional..but who cares..i'm happy.  I finally sat down last night to do some menu planning for the week and thought I would share it with you.  This is a brand new year with new beginnings...so cheers and raise your glasses!  Enjoy and embrace what life has to offer you :)

MENU PLANNING MONDAY

Monday -Baked Runzas, Tossed Salad.

Tuesday - Beef & Vegetable Noodle Bowls.

Wednesday - Drunken Porkchops, mashed potatoes, green beans, garlic cheese biscuits.

Thursday - Shrimp w/scallions and garlic in Chili Tamari Sauce, rice.

Friday - TGIF!  DATE Nght!

Saturday - Upside Down Supreme pizza, salad, garlic buns.

Sunday - Cipolini onion & fennel pot roast, herb flatbread, apricot & pineapple crisp.

SNACK - Valentine's Day Cake Balls.

 
 

Chocolate Covered Strawberries &
Strawberry Cheese Cake Balls - www.mommyskitchen.net

1 (18.25 ounce) package strawberry cake mix + cake mix ingredients
1/2 - 1 (16 ounce) container prepared cream cheese frosting
1 - 24 oz block vanilla flavored almond bark
milk chocolate flavored almond bark
(I use Plymouth Pantrys almond bark from Walmart in the baking isle)
Icing paste or candy coating paste
sprinkles (optional)

Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. Melt vanilla coating in a glass bowl in the microwave on the DEFROST selection or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Use a melon baller or small scoop to form balls of the cake mixture. Dip the balls in melted candy coating using a toothpick or fork to hold them. Place on waxed paper to set. Roll in sprinkles or leave plain. I tinted the vanilla coating pink and swirled dark pink over that. For the chocolate covered strawberry cake balls, I dipped them in chocolate and swirled dark pink on top of that.

For more wonderful recipes and menu ideas pop over to www.orgjunkie.com.

Have a Great Week of Cooking!

A Friend from the Heart :)


Its Tuesday, I'm late but its Menu Planning Monday..........

 

Monday - Tempora Shrimp, Baby Red Potatoes & Green Beans, Cheese Bread, Apple turnovers.

Tuesday -  Southwestern Chicken Soup W/Black beans & Corn. Cheese Bread.

Wednesday - Broccoli Cheddar Chicken Tator Tot Casserole. Garlic Bisquits.

Thursday - Creamy Chicken & Green Chili Enchiladas, Chips & Salsa.

Friday - Date Night!

Saturday - Cheesy Skillet Chicken & Rice & Green Beans. French Bread.

Sunday - Cheeseburger or Bacon Cheeseburger Buns, Homemade Onion Rings, Chocolate Malts.

Something I have been drinking a lot of lately for comfort and relaxation is Chai Tea...and I found this recipe I just love.....

 

Ingredients:

2 cups water

1 (1-inch) piece of cinnamon stick

4 green cardamom pods, smashed.

4 whole cloves.

1/2 star anise.

2 quarter-sized coins fresh ginger

2 scant teaspoon black tea leaves. ( I just use Green tea)

2 teaspoons honey, or more to taste.

Whole milk or half and half.

Directions

In a medium pan, bring the water, all of the spices and the ginger to a boil over medium heat.  Turn off the heat and allow it to steep for 15 minutes.

Bring the mixture back to a boil, then add the tea.  Turn the heat off, and allow it to steep for 3 to 5 minutes depending on how strong you like your tea.  Stir in the honey and add milk to your liking.  Strain it into a bowl or pitcher and serve!

For more wonderful recipes and menu ideas pop over to www.orgjunkie.com.

Have a Great Week of Cooking!

A Friend from the Heart :)


Menu Planning Monday ................

Monday - Spring Green Risotto, Tossed Salad.

Tuesday - Not Your Average Meatloaf, Potato Bundles, Green Beans.

Wednesday - Baked Spaghetti, Garlic Bread.

Thursday - Quick Chinese Meal, Wanchai Ferry Sweet & Spicy Shrimp,(These are excellent for a quick chinese meal)..Yummy!

Friday - TGIF!  Date Night!

Saturday - Enchiladas Especiales Tacuba Style, chips & salsa.

Sunday - Bacon cheeseburger Buns, French Fries, Chocolate Malts.

Snack - Frosted Banana Cookies

Frosted Banana Cookies
WorldWide Ward Cookbook / Minda Kjar

Cookies:
1/2 cup butter
1/2 cup butter-flavored shortening
1 cup sugar
1 cup ripe bananas, mashed (about 3)
2 eggs
1 tsp. vanilla extract
1/2 cup buttermilk or 1/2 cup milk + 1 tsp. lemon juice
1 1/2 tsp. baking soda
1/2 tsp. salt
3 1/4 cups flour

Cream Cheese Frosting:
1/2 cup butter, softened
4 oz. cream cheese, softened
2 cups powdered sugar
1 Tbsp. vanilla extract

Cream the butter and shortening. Add sugar, then bananas. Mix well. Stir in eggs and vanilla. Blend in buttermilk. Add the dry ingredients until just combined. Do not over-beat. It will be a sticky batter. Drop by tablespoons onto a greased cookie sheet. Bake at 350 degrees for 9-12 minutes. Cool completely.

Cream the butter and cream cheese. Add powdered sugar and vanilla. Beat until fluffy. Spread on cookies.

Makes 3-4 dozen cookies.

For more wonderful recipes and menu ideas pop over to www.orgjunkie.com. 

 

Have a Great Week of Cooking!

 

A Friend from the Heart :)

 

 

It's a great Holiday Menu Planning Monday :)

 

Monday - Baked Asian Mahi Mahi, Stir Fried Vegetable Medley.

Tuesday - Zuppa Tuscana, Bread Sticks.

Wednesday - Buffalo Chicken Quesadillas, chips & salsa.

Thursday - Turkey Day!  Happy Thanksgiving!

Menu - Herb Roasted Turkey Breast, Mashed Potato Casserole, Roasted Sweet Potatoes, Brussel Sprouts, Sausage Stuffed Mushrooms,  Sweet Corn Souffle, Cheese & Apple Gallette and of course Pumpkin Pie. :)

Friday - TGIF!  Off Holiday shopping and date night!

Saturday - Bourbon chicken & Rice.

Sunday -  Cracked Pepper & Roast Garlic Burgers, Homemade Onion Rings, Malts.

Snack - Apple Cinnamon Cookie Bars

Apple Cinnamon Cookie Bars

2 1/4 cups all purpose flour 2 tsp baking powder 1/4 tsp salt 2 tsp cinnamon Pinch of fresh nutmeg 1/8 tsp allspice Pinch of ground cloves 1/2 cup butter, melted 1 cup packed brown sugar 1 cup sugar 2 eggs 1 T vanilla extract 1/2-3/4 cup raisins (you can leave these out or try dried cranberries) 2 apples, cored and diced, I used Granny Smith Cinnamon Sugar mixture to sprinkle on top Directions: Preheat oven to 350 degrees. Spray a 9 by 13 pan with cooking spray. Set aside. In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, allspice, and cloves. In the bowl of a stand mixer, beat the butter with the sugars on medium until creamy. This will take a minute or two.  Scrape down the sides if necessary. On low, add the eggs, one at a time. Beat until combined. Add in the vanilla. Beat on medium until everything is smooth and mixed together. Turn mixer on low. Add a little flour. Slowly mix and add until all of the flour is combined. Don't over mix. Stir in the raisins and apples. Spread the dough evenly into prepared pan. Use a spatula to make sure the dough is nice and even. Sprinkle the dough with the cinnamon/sugar mixture. Bake for about about 30 minutes. You want the bars to be golden brown. Remove the pan from the oven and cool on a rack. Cut the bars once they are cool. Serve and enjoy!

For more wonderful recipes and menu ideas pop over to www.orgjunkie.com. 

 

Have a Great Week of Cooking!

 

A Friend from the Heart :)

 

 

 

My Menu Planning Monday Menu.....

Tuesday - Cheesy Vegetable Chowder, Homemade Bread.

Wednesday - Sweet & Spicy Chicken Stir fry.

Thursday - Shredded Beef & Caramelized Onion Enchiladas.

Friday - Date Night!..TGIF!

Saturday - Scandinavian Meatballs, Mashed Potatoes, Corn Puff Casserole, Homemade Biscuits.

Sunday - Chickamauga Chicken, Spanish Rice.

Snack - Mini Pumpkin Delights!

Mini Pumpkin Loaves & Muffins

1 cup packed light brown sugar
2 large egg whites
1 cup pure pumpkin
1/4 cup canola oil
1/3 cup low fat plain yogurt (I used fat free)
1 tsp vanilla extract
1 cup all purpose flour
3/4 cup whole wheat flour
1 1/2 tsp baking powder
1 tsp ground cinnamon (I used 1/2 cinn., 1/2 pumpkin pie spice)
1/2 tsp ground nutmeg
1/2 tsp baking soda
1/2 tsp salt

Preheat oven to 350. Spray metal loaf pan or mini muffin pan with nonstick cooking spray, then sprinkle with flour.

In large bowl, with wire whisk, combine brown sugar & egg whites. Add pumpkin, oil, yogurt & vanilla. Stir to combine. In medium bowl, combine both flours & remaining ingredients. Add flour mixture to wet mixture. Stir just until combined. Don't over mix. For a 8 1/2" x 4 1/2 " metal loaf pan bake 45-50 min or until toothpick inserted comes out clean. Cool in pan 10 minutes. Cool on wire rack completely.

If you use a mini loaf pan or a mini muffin pan set your timer for 20 minutes then check with a toothpick. Mine were done in less than 25 minutes. Makes about 6-7 mini loaves or 24 mini muffins. 

 

For more wonderful recipes and menu ideas pop over to www.orgjunkie.com. 

 

Have a Great Week of Cooking!

 

A Friend from the Heart :)

 

 

Menu Planning Monday.....

Tuesday - Sweet & Spicy Chicken Stir Fry.

Wednesday - Creamy Chicken and Wild Rice Soup, Homemade Bread.

Thursday - Oven Baked Steak, Mashed Potato Casserole, Green Beans, French Bread.

Friday - Date Night! TGIF!

Saturday - Chicken Enchilada Pasta. French Garlic Bread.

Sunday - Meatloaf in Tricolor peppers, Smashed potatoes with chives, Green Beans, Garlic Bread.

Enjoy the week!  For more wonderful recipes and menu ideas pop over to www.orgjunkie.com. 

A Friend from the Heart :)

 
 

Menu Planning Monday...

Monday- Bacon & Swiss Meatloaves with Portabella Mushroom Gravy, Smashed Potatoes & Chives, Green Beans. Garlic Bread.

Tuesday - Salmon Cakes, Orzo with Thyme and Lemon Zest, Grilled Asparagus with Lemon Vinaigrette.

Wednesday - Spicy Fried Chicken Bites with Derby Dip, Baked Potato Wedges.

Thursday - Volleyball game night.... Cream Chicken & Wild Rice Soup in Bread bowls.

Friday - TGIF - Date Night..Maybe some High School Football :)

Saturday - Game Day...Go Nebraska Cornhuskers!...Night Game....Chico Nachos, Emeril's Chili, Vanilla pudding cinnamon rolls and Cream cheese Frosting.

Sunday - Poppin Garlic Ranch Biscuit topped Chicken Pot Pie.

Snack - S'Mores Cookies

S'mores Cookies
Adapted from Baked Perfection

1 1/2 cups all purpose flour ( I added 1/2 cup more)
1 cup graham cracker crumbs

1 teaspoon baking soda

1 teaspoon salt

1 cup (2 sticks) butter, softened

3/4 cup sugar

3/4 cup brown sugar

1 teaspoon vanilla extract

2 eggs

2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped

Preheat oven to 375 degrees.

In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt. Whisk together. In a separate larger bowl beat together the butter, sugar, brown sugar and vanilla until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.

Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.

Makes approximately 4 dozen cookies.  

Please check out www.orgjunkie.com for more exciting Menu Planning Mondays!.....

A Friend from the Heart :)

 

 

 

 

Menu Planning Monday but really Tuesday..lol

Tuesday -  Burrito Pie, Rice and Beans.

Wednesday - You Won't Be Single for Long Cream Pasta, Green Beans, Cheesy Garlic Stuffed French Bread.

Thursday - Dry Rub Rib-eye, Pommes Chef Anne Skillet Potatoes, Grilled Asparagus.

Friday - TGIF!  Date Night !

Saturday - Chicago Deep Dish Pizza, Tossed Cobb Salad.

Sunday - Salisbury Steak over noodles, Cornbread Bites....recipe below.... 

Cornbread Bites (Southern Living Magazine)

2/3 Cup flour

1/2 Cup yellow cornmeal

1 Tablespoon sugar

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 Cup shredded cheddar cheese

1/2 Cup sour cream

1/4 Cup thinly sliced green onions

1 8 3/4 oz can cream style corn

Dash of hot sauce (Tabasco)

1 large egg, beaten

Preheat oven to 375. Mix all ingredients together in a large bowl. With a medium cookie scoop, scoop into 2 mini cupcake pans that have been sprayed with cooking spray. Bake for 10 minutes or until golden brown.

Drink - Refreshing summer drink or cocktail......BlueBerry Lemonade.

 

3 cups blueberries
3/4 cup sugar
1 cup freshly squeezed lemon juice
3 cups cold water
Ice cubes

Combine blueberries and sugar in the blender until well blended. Strain blueberry mixture. Add the lemon juice and cold water. Serve over ice.

This recipe also makes a great cocktail, add a shot of vodka or rum to the lemonade.
Cheers!!!

Snack - Mini Peanut Butter Cookie Cupcakes with Chocolate Chips.

FOR THE CUPCAKES

1 3/4 cups all-purpose flour

3/4 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon baking soda

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 1/3 cups sugar

2/3 cup natural, creamy peanut butter

3 large eggs

1/2 teaspoon pure vanilla extract

1/2 cup sour cream

FOR THE FROSTING

12 ounces cream cheese, room temperature

1 1/2 cups confectioners' sugar, plus more for decorating

3 tablespoons unsalted butter, softened

1 1/2 cups creamy peanut butter

Directions

1. Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.
2. Make the cupcakes: Whisk flour, baking powder, salt, and baking soda in a medium bowl. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy. Reduce speed to low. Mix in peanut butter. Mix in eggs, 1 at a time, and vanilla. Add flour mixture; mix until combined. Mix in sour cream.
3. Spoon scant 3 tablespoons batter into each muffin cup. Bake until pale golden and a cake tester inserted into centers comes out clean, about 13 minutes. Transfer to wire racks; let cool completely.
4. Make the frosting: Put cream cheese, confectioners' sugar, and butter into the clean bowl of a mixer fitted with the clean paddle attachment; mix on medium- high speed until pale and fluffy. Stir in peanut butter with a rubber spatula.
5. Spread 1 1/2 tablespoons frosting onto each cupcake. Refrigerate until frosting is firm, about 10 minutes. Using tines of a fork dipped in confectioners' sugar, score each top in a crosshatch pattern. Cupcakes can be refrigerated in single layers in airtight containers up to 2 days.

If you are interested in more yummy and exciting menu plans please pop on over to http://orgjunkie.com/ for more plans and recipes.  Enjoy!

 

A Friend from the Heart :)

 

 

Menu Planning Monday.....

Monday- Meatloaf in Tri-colored Peppers, Smashed Potatoes & Chives, Green Beans. Garlic Bread.

Tuesday -Grilled Mexican Chicken with Tomato Avocado Salsa, Potato & String beans (A simple side).

Wednesday - You Won't Be Single for Long Cream Pasta, Green Beans, Cheesy Garlic Stuffed French 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.

Snack -

Rosemary Scones
Adapted from Giada De Laurentis

Scones:
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

Glaze:

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.

For more delicious recipes and menu plans please stop over to www.orgjunkie.com.

A Friend from the Heart :)

  

Menu Planning Monday.....

Monday- Meatloaf in Tri-colored Peppers, Smashed Potatoes & Chives, Green Beans. Garlic Bread.

Tuesday -Grilled Mexican Chicken with Tomato Avocado Salsa, Potato & String beans (A simple side).

Wednesday - You Won't Be Single for Long Cream Pasta, Green Beans, Cheesy Garlic Stuffed French 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.

Snack -

Rosemary Scones
Adapted from Giada De Laurentis

Scones:
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

Glaze:

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.

For more delicious recipes and menu plans please stop over to www.orgjunkie.com.

A Friend from the Heart :)

  

Menu Planning Monday....

Monday - Fast Fire flank Steak, Crash Hot Potatoes, Wax beans, Garlic Knots.

Tuesday - Sweet and Sour Chicken, Egg rolls.

Wednesday - Shephards pie, Jalapeno Cheddar Cornbread.

Thursday - Potato Chowder- crockpot, Cobb Salad.

Friday - TGIF!! - Date Night!

Saturday - Out Kicking up my heels Dancing!

Sunday - Spicy Blue Cheese Hamburgers, Baked French Fries, Malts.

Snack - Rice Krispie Biscotti.......

makes about 20 - 22

3 tablespoons butter
40 large marshmallows - 1 (10 ounce) bag
6 cups Rice Krispies
1 1/2 cups semi sweet chocolate chips
5 - 6 tablespoon half and half
sprinkles

Melt butter in a large pot over medium heat. Add marshmallows and stir to melt. Take pot off heat and stir in Rice Krispies. Let cool until it can be handled without burning your hands.

Scoop out about 1/3 cup of the Rice Krispie mixture and form into a biscotti shape - a thin log shape. Place on a piece of parchment paper to cool. Continue with the remaining Rice Krispie mixture until all biscotti are formed. Let cool completely.

Melt chocolate chips with the half and half in a heat proof bowl over simmering water and stirring occasionally. Dip half of each biscotti in melted chocolate and sprinkle with sprinkles. Place on parchment paper to harden. Store in airtight container.

Have a Great Week of Menu Planning Ideas.......For More Menu Ideas and recipes please stop over to www.orgjunkie.com.

A Friend from the Heart :)

 

Menu Planning Monday.....

Monday - Grilled fresh garlic & gouda Chicken sausage, zucchini and sweet red pepper pizza, tossed salad. 

Tuesday -Grilled Mexican Chicken with Tomato Avocado Salsa, Potato & String beans (A simple side).

Wednesday - Summer Thyme Corn Chowder,5 minute Rosemary Focaccia.

Thursday - Grilled Salisbury Chicken, Tossed Salad,Pillsbury French Bread.

Friday - TGIF!  DATE NIGHT :)

Saturday - Crab Stuffed Poblano Peppers, Rice & Beans, Pico de Gallo. 

Sunday -Sugar Snap Peas & Ham Risotto, Cornbread Muffins.

Dessert - Chunky Cinnamon Applesauce.

Chunky Cinnamon Applesauce

3 pounds of MacIntosh apples, peeled and cut in chunks
1/3 cup brown sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 cup water

Place all ingredients in a large pot. Bring to a boil, then reduce heat and simmer for about 30 minutes. Applesauce with be both smooth and chunky.

Have a Great Cooking Week !  For more fun menu's and recipes please stop over to http://thehappyhousewife.com/menu-plan-monday-turn-off-the-oven-edition/.

A Friend from the Heart :)

 

Menu Planning Monday.....

 

Monday - Tacos de Carnitas with Red Chile Salsa (I am going to use chicken) & Chips.

Tuesday - Sausage, Pepper & Onion Pizza. Garlic Cheese Bread sticks.

Wednesday -Bruschetta chicken Bake, Pillsbury French Bread, Tossed Salad.

Thursday -Mexican Meatball Soup, Cobb Salad.

Friday - TGIF!  DATE Night!

Saturday - Wok Seared chicken with asparagus. Cheesy Zucchini & Red Onion flat bread.

Sunday - Drunken Chicken on Grill, Vegetable Kabobs, Leftovers of Cheesy Zucchini & Red Onion flat Bread.

Snack - Hot Little Chocolate Chip Cookie Pie. I got this from PickyPalate.com.

 

Hot Little Chocolate Chip Cookie Pies

1 roll Pillsbury Pie Crust, thawed and cut into 12 2 1/2 inch circles (I used a cup to press out all the circles)
1 batch of your favorite cookie dough

1 egg white plus 1 teaspoon water
3 Tablespoons Turbinado sugar or normal granulated sugar
Powdered sugar for dusting on top

1. Preheat oven to 350 degrees F. Place all 12 pie crust circles onto a baking sheet. With a small cookie scoop, place a heaping teaspoon of cookie dough into the center of each pie round, pressing cookie dough down slightly without touching edges of pie crust. DO NOT overfill each pie, if too full the dough breaks through the pie.

2. Dip your finger in water and brush bottom 1/2 of the pie crust edge with water and fold top crust over to seal. Using fork tines, press to seal around edges. Continue until all crusts are sealed. Poke each little pie on top once or twice for steam holes. Lightly brush each pie with egg white whisked with a teaspoon of water then sprinkle with turbinado sugar (normal sugar is also fine). Bake for 20-22 minutes or until pie crust is just barely golden. Note that some of the cookie will escape through the pie crust, if this happens, just cut them in half and no worries. To prevent it, make sure you don't overfill your crusts.

3. Just before serving sprinkle with powdered sugar and even ice cream if desired. Make sure to enjoy these warm, shortly after out of oven!!

For more wonderful recipes and Menu Ideas for the week please pop over to www.orgjunkie.com. 

Also....

I received a wonderful award!

 

This one is fun! You tell 10 things about yourself so your blog friends can get to know you better!
This one I got from Lisa over at http://pupylov.blogspot.com/.  Thank you Lisa!..She is the most faithful blog friend and writes me the most inspirational comments ALL the time!  Her blog is adorable..go over and take a peek!

My ten things about me:

1.  I am divorced and remarried 4 years ago.

2.  I have 4 beautiful children 3 daughters, 1 son and 6 grandbabies I just adore, Libby, Jack, Annabelle, Lilly, Eden, Olive :)

3.  I am a medical transcriptionist by day and work out of my home full time.

4.  I LOVE antiques and old and vintage.

5.  I have 2 dogs 1 dachshund and 1 Maltipoo Maisie and Gabriella.

6.  I am somewhat of an Introvert also..I think you have to be to do what I do for a living and work from home.

7.  I love to sew and very often sewed my children's clothes growing up. ...My girls often dressed a like.

8.  I am 48 years old.

9.  I love to go out dancing and my favorite music is classic rock :)

10.  I live in the Swedish Capital of Nebraska!

Now you know a little about me :)...Feel free to pass it on to your favorite blog friends so you can get to know them better :)   I am sending to:

1.    Stephanie over at http://citygirlcountryhearts.blogspot.com.

2.    Pamm at http://stmichaelswife.blogspot.com/.

3.    Katy at http://countryblossom.blogspot.com/.

Have a great rest of your week!  A Friend from the Heart :)

 

Menu Planning Monday .....

  

Monday - Sweet & Spicy Chicken Stir Fry.

Tuesday - Creamy Spaghetti Risotto, Tossed Salad. 

Wednesday - Italian Wedding Soup, Crusty Bread.

Thursday -Spicy marinated pork chops, Brown Rice and Vegetable Kabobs.

Friday -  TGIF! Date Night!

Saturday - Mashed Potato and Picodillo Pie, Sweet Corn, Biscuits.

Sunday - Texas Dry Rub Beer Can Chicken, Smashed Potato Salad, Green beans/Garden Beets, Garlic Bread.

Snack - No Bake Cookies.

 

Ingredients:

• 1/2 cup shortening(I use Crisco)
• 2 cups sugar
• 1/2 cup milk
• 3 T. cocoa powder
• 1/2 t. salt
• 3 cups quick oats
• 1 cup shredded coconut(I used unsweetened)
• 1 t. vanilla

Directions: In a medium saucepan mix together the shortening, sugar, milk, salt and cocoa. Bring to a full boil. Remove from heat and stir in remaining ingredients and mix well. Spoon cookies(1 Tablespoon) onto wax paper to cool. When the cookies are cool and set, ENJOY!

Enjoy the week!  For more wonderful recipes and menu ideas pop over to www.orgjunkie.com. 

A Friend from the Heart :)

 

Menu Planning Monday....

 

Monday - Shepard's Pie, Rustic Country Bread.

Tuesday - Ham & Vegetable Pizza, Tossed Salad.

Wednesday -Chicken Corn Chowder Topped with Avocado and Tomato, Left over Rustic Country Bread.  

Thursday - Burrito Pie, Chips & Salsa.

Friday - TGIF!  Date Night!

Saturday - Sesame Chicken & Asparagus Pasta, Garlic Bread.

Sunday - Grilled Shrimp Kabobs, Cobb Salad, Grilled Sweet Corn.

Snack - Snickerdoodle Muffins.

Snickerdoodle Muffins

submitted by Melanie

3 cups of all-purpose flour
1 Tbsp baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
10 Tbsp unsalted butter (1 1/4 stick), softened
1 cup sugar
2 large eggs
1 cup vanilla yogurt
1/2 cup buttermilk

1 Preheat oven to 375°F.

2 Whisk together the flour, baking powder, baking soda, and salt and set aside.

3 In a large mixing bowl, cream butter and sugar together, beating until fluffy (about 2 minutes with an electric mixer). Add eggs one at a time, beating until incorporated after each one. Add the vanilla yogurt and buttermilk .

4 Now add the dry ingredients. Mix until all is moist. Do not over beat.

5 I used a mini muffin muffin pan and had enough batter to make 2 batches. Spray each muffin tin with cooking spray or brush with butter. Distribute the muffin dough equally among the cups. Bake until muffins are golden brown, about 10-13 minutes(20 for regular size muffins). Test with a long toothpick to make sure the center of the muffins are done. Set muffin pan on wire rack to cool. After 5 minutes, remove muffins from pan.

6 While the muffins are cooling, melt 1/4-1/2 cup of butter and prepare a bowl of cinnamon sugar. While the muffins are still a bit warm, dip the top of the muffins in the melted butter and then in the bowl of cinnamon sugar. Enjoy!

 

That's it for this week.  Have a great week of cooking in YOUR kitchen :)  Please stop over to www.orgjunkie.comfor more delish menu's and recipes.

 

A Friend from the Heart :)

 

   

The Girls are Back in Town :).....My Menu :)

 

We're Back :)  We had a lovely trip, long but lovely.  I'm very glad to be back home and in the "groove" again though!  We are finally going CAMPING this weekend for the first time this season...yayyyy!  I haven't did a thing in the camper so I'll be cozying up the camper but I have a horrible cold :(.....I know I'm late for menu planning monday this week..but better late than never.....

Monday - Mexican Chicken Crostada, chips & salsa.

Tuesday - Pepperoni pizza pasta, Tossed Salad, crusty bread.

Wednesday - Mexican Style Stuffed Green Peppers, Cobb Salad, Garlic Bread.

Thursday - We're off camping!  Pizza on the Grill, Sausage, pepperoni, onion pizza, Tossed Salad,  Peanuty Smores :)

Friday - Still Camping! Chicken, Potato & Olive Kabobs and Grilled asparagus  I will add onions and peppers too, French Bread, Campfire Banana Splits.

Saturday - Happy 4th of July!...Still Camping !  Best Ever Beer Steamed Burgers and Feisty Mustard Topped Hot Dogs,Salty Grilled Potatoes, Monster Cookie Bars. 

Sunday - Home at Last :)  Grilled steaks, hash browns, grilled sweet corn, garlic bread.

Snack - Monster Cookies...

 

Ingredients

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 12-ounce jar creamy peanut butter
• 1 stick butter, softened
• 1/2 cup multi-colored chocolate candies
• 1/2 cup chocolate chips. 
• 1/4 cup raisins, optional
• 2 teaspoons baking soda
• 4 1/2 cups quick-cooking oatmeal (not instant)

Directions

Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.

In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.

Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool.

LAST BUT NOT LEAST...........

Introducing my newest grandbaby....OLIVE JOY :)

 

Have a Great week! 

A Friend From The Heart :)

 

Menu Planning Monday :)

 

 

Monday - Joosie Loosie, Beer Battered Apple and Onion Rings, Fresh Fruit Salad.

Tuesday - Walking Tacos, Chips & Salsa.

Wednesday - Potato Corn Chowder, Tossed Cobb Salad.

Thursday - Roasted Fingerling Potatoes, Mushrooms, Red Onions & Garlic, Grilled Pork Chops.

Friday - TGIF!  Date Night :)

Saturday - Garlic Toasted Spaghetti Bruschetta, Tossed Salad.

Sunday -Roasted Potato Leek Soup, Herb Garlic Bread.

Snack - Cherry Coffee Cake From Finding Joy in My Kitchen Blog.

1/2 C light butter or margarine (or, 1/4 C butter, 1/4 C applesauce)
3/4 C sugar
1 egg, beaten
1 C sour cream (fat free works just fine)
2 1/2 C (use up to 1 C whole wheat)
1 tsp. salt
1 tsp. baking soda
1 can cherry pie filling (alternatively, you can make your own with frozen cherries)
1/2 C sugar
1 1/2 tsp. cinnamon

Cream together butter and sugar. Beat eggs and add sour cream to the eggs; stir well. Add this to the butter and sugar mixture and cream. Mix flour, salt and soda together and add to the dough mix. Combine sugar and cinnamon in a small bowl for topping.

Layer half of the dough in the bottom of a greased 9x13 pan. Pour pie filling over the bottom dough layer. Sprinkle with half of the cinnamon-sugar mix. Top with remaining dough. It works best to plop the dough over the cherries and carefully spread to fill in the holes. Top with remaining dough and sugar mixture. Bake at 350 for 45 minutes. 

That's it for this week.  Have a great week!  For more wonderful menu ideas please stop over the www.orgjunkie.com.

A Friend from the Heart :)

 

 

Menu Planning Monday.....

 

I'm a day late...but who cares :) 

Tuesday - Chicken Pot Pie Soup, Salad.

Wednesday - Seafood Nachos.

Thursday - Grilled Horseradish, Cheddar & Apple Burgers, Grilled Asparagus, Chips.

Friday - TGIF!  Date Night!

Saturday - Olive Garden Spaghetti, Olive Garden Salad , Olive Garden Dressing.

Sunday - Meatloaf in Tri-colored Peppers, Smashed Potatoes & Chives, Green Beans. Garlic Bread.

Snack - Aunt Glynn's Chewy Cake

• 1 (1-pound) package light brown sugar
• 2 cups self-rising flour
• 1 stick butter, softened, plus more for greasing
• 3 eggs, beaten
• 1 tablespoon vanilla extract
• 1 cup sweetened flaked coconut
• 2 cups pecans, chopped
• 1 cup semisweet chocolate chips

Directions

Preheat the oven to 350 degrees F. Lightly grease a 13 by 9-inch baking pan.

In a large bowl, mix together the brown sugar, flour, and butter. Add eggs and vanilla and stir well. Fold in coconut, pecans, and chocolate chips until well combined. Spread the batter evenly in the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted through the middle comes out clean. Cool the cake completely in the pan before cutting it into squares.

Have a Great week in your kitchen's!  For more delicious menu ideas and recipes please stop over to www.orgjunkie.com.

A Friend from the Heart :)

 

Menu Planning Monday...

  

Monday - BBQ & Ranch Chicken & Cheddar Pizza Roll em ups, tossed salad.

Tuesday - Sweet Onion Pork Chops, Long Grain Rice, Green Beans.

Wednesday - Burrito Pie. Chips & Salsa.

Thursday - Oven Baked Steak, Mashed Potato Casserole, Green Beans, French Bread.

Friday - TGIF!  Date Night!.....

Saturday - Chicken & asparagus and pistachios/brown rice.

Sunday -  Spicy Mac Burgers, My Homemade Onion Rings, Chocolate Malts.

Snack - Chocolate Chip Cake

Cake Batter:
2 cups flour
1 1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/3 cups sour cream
2/3 cup butter, softened
1 teaspoon vanilla
3 eggs
1/2 teaspoon baking soda

Middle & Top:
cinnamon sugar (I keep my cinnamon and sugar in a glass shaker so I didn't measure exactly how much I used - a guesstimate would be 2 tablespoons for each layer)
1 bag chocolate chips, divided

Preheat oven to 350 degrees (325 if using a glass pan). Grease a 9 X 13 pan with cooking spray. In a large bowl combine all of the cake batter ingredients. Mix for 1 minute at low speed; mix 3 minutes at medium speed. Pour 1/2 of batter into greased pan. Generously sprinkle cinnamon and sugar over batter making sure to get the corners and then sprinkle with 1/2 bag of chocolate chips. Pour remaining cake batter on top and spread across bottom layer. Repeat with cinnamon and sugar and chocolate chips. Bake for 30-35 minutes or until a toothpick comes out with only a few crumbs (don't overbake or cake will be dry!).

For more great menu plans and recipes please stop over to www.orgjunkie.com. 

A Friend from the Heart :)

 

Menu Planning Monday a Day Late......

 

Monday - Shepherd's Pie, Jalapeno Cheddar Cornbread.

Tuesday - Meatloaf, Cracker Barrel Hashbrown Casserole, Green Beans.

Wednesday - Sweet & Sour Chicken with Pineapple & Red Onion. Egg Rolls.

Thursday - French Dip Sandwich w/Au Jus, Baked Potato Wedges.

Friday - TGIF!  Date Night!

Saturday - Burrito Pie, Rice & Beans, Chips & Salsa.

Sunday - Scalloped Potatoes & Ham, Blueberry Muffins.

Snack -Moist Mini Carrot Cakes

 

Moist Mini Carrot Cakes

2 eggs
1 C. oil
2 C. brown sugar
2 C. sifted flour
1 tsp. baking powder
1 tsp. soda
1 tsp. salt
2 tsp. cinnamon
3 C. grated carrots
5 oz. crushed pineapple; drained
1 C. chopped nuts (I left these out)

Mix together eggs, oil and sugar. Add brown sugar, baking powder, soda, salt and cinnamon. Blend in carrots and pineapple. Mix well and add nuts. Pour into 9x13 greased pan. Bake at 350 for 35-45 min. Frost when cool. Adjust cooking time for cupcakes.

 

Cream Cheese Frosting
1 8 oz pkg. softened cream cheese
1/4 lb softened butter
1-1/2 lb powdered sugar
1 tsp. vanilla

I piped this on in a swirl and sprinkled on toasted pecans for the finishing touch! Pretty and delicious!

 

That's it for This week!  For more delicious recipes and menu ideas please stop over to www.orgjunkie.com.

 

A Friend from the Heart :)

 

Menu Planning Monday.....

 

Monday - Cashew Chicken, Egg Rolls.

Tuesday - Crock Pot Beef Stew, Pillsbury Buttermilk Biscuits.

Wednesday - Waffles, Bacon, Eggs.  Breakfast for dinner.

Thursday - Asparagus & Bowtie Pasta, Garlic Bread.

Friday - TGIF!  Date Night!

Saturday - Layered Chicken & Black Bean Enchilada Bake, Salad.

Sunday - Shepard's Pie,  Jalapeno cheddar cornbread.

Snack - Caramel Brownies.

 

1 box German chocolate cake mix
1/3 c evaporated milk
1/2 c butter,melted

14 oz package of Kraft caramels (50)
1/3 c evaporated milk

1 cup milk chocolate chips (Guittard or other large chips)

1. Preheat oven to 350 degrees. Stir together dry cake mix, butter, and evaporated milk. Press half of this mixture into bottom of a 9x13 inch pan. Bake for 6 minutes.
2. Melt caramels with 1/3 c evaporated milk in a saucepan over medium heat. Set aside.
3. Sprinkle chocolate chips over baked crust. Drizzle caramel over chocolate chips. Spoon or sprinkle the other half of the cake mixture on top. Bake for 16-18 minutes. Refrigerate approximately 30 minutes to set. Cut and serve.

For many other menu ideas and recipes please pop over to www.orgjunkie.com. 

A Friend from the Heart :)

 

Menu Planning Monday :)

 

Monday - Barbecue Shrimp Deaux, Salad.

Tuesday - Bourbon Bean Soup, Homemade Bread.

Wednesday - Spinach Alfredo Pizza, Iceberg lettuce with warm bacon and blue cheese dressing.

Thursday -Chevre Burger, Homemade Fries.

Friday - TGIF!...Date Night!

Saturday - Hoisin steak skewers, Wild Rice, Grilled Asparagus, Garlic Bread.

Sunday - Glazed mini meatloaves, Baked Potato, Green Beans, Simple & Delicious Cheese Bread. 

Snack - Lemon Angel Food Cupcakes from Two Peas and Their Pod Blog.

 

Lemon Angel Food Cupcakes

Seen on Culinary Adventures of a New Wife, originally on Baking Bites

3/4 cup superfine sugar, divided
1/2 cup sifted cake flour
5 large egg whites, room temperature
1/2 tsp cream of tartar
1/8 tsp salt
1 tsp vanilla extract
zest of one lemon

1. Preheat oven to 350F. Line a 12-cup muffin tin with paper liners.
2. In a small bowl, sift together cake flour and 1/4 cup superfine sugar.
3. In a large bowl, beat room-temperature egg whites until foamy, then add in cream of tartar and salt. Gradually add in the remaining 1/2 cup of superfine sugar while the mixer is on high speed, beating the egg whites to soft peaks.With a rubber spatula add in the vanilla and lemon zest, do this very gently!
4. Fold in flour mixture, adding it in two or three additions.
5. Divide evenly into prepared muffin tins. Fill them pretty full.
6. Bake for 16-18 minutes, until golden brown. The tops will spring back when lightly touched.
7. Cool on a wire rack.

Lemon Icing Drizzle

I didn't do the lemon drizzle because I liked the cupcakes plain, but I know the drizzle would be fabulous. I will try it next time!

Confectioner's Sugar
Fresh lemon juice

Combine confectioners sugar with lemon juice. Whisk until smooth. Drizzle on top of cooled cupcakes.
Makes 12 cupcakes.

 

For more tasty menu ideas please stop over to www.orgjunkie.com.

 

Have a Great Week of cooking!

 

A Friend from the Heart :)

 

 

Menu Planning Monday.....

I really hope everyone had a wonderful Easter Holiday with your families....A new week has begun and another great Menu Planning Monday for you to Enjoy.....

 

Here Goes.....

Monday - Buffalo Chicken Salad w/Blue Cheese Dressing, Grilled Vegetables.

Tuesday - Make Your Own Stir-Fry.

Wednesday - Mandarin Orange/Pecan Spinach Salad, Salmon w/Sweet & Spicy Rub.

Thursday - London Broil w/Goat Cheese Chive Sauce, Grilled Asparagus & Melon Salad.

Friday - TGIF!..Date Weekend!....

Saturday - Out of Town, Great Spring Craft Show :)

Sunday - Chili Lime Steak & Salad with creamy Lime Cilantro Dressing, Cheesy Zucchini and Red Onion Flat-bread.

Snack - Espresso Caramel Bars

Espresso Caramel Bars

Recipe courtesy Giada De Laurentiis

Prep Time:

15 min

Inactive Prep Time:

2 hr 15 min

Cook Time:

22 min

Level:

Easy

Serves:

6 to 8 servings

Ingredients

Crust:

• Vegetable cooking spray
• 12 whole (6 ounces) cinnamon graham crackers, crumbled or 2 cups cinnamon graham cracker crumbs
• 1/4 cup sugar
• 1 1/2 sticks (6 ounces) unsalted butter, melted

Directions

Caramel:

• 1/2 cup heavy cream
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 1/2 cups light brown sugar
• 1 tablespoon water

Chocolate Layer:

• 2 cups (12 ounces) semisweet chocolate chips
• 1/2 cup heavy cream
• 1 3/4 teaspoons instant espresso powder
• 1 teaspoon smoked sea salt, optional

Special equipment: a candy thermometer

For the crust:

Position an oven rack in the middle of the oven. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round spring-form pan with parchment or waxed paper. Spray the paper and the sides of the pan with cooking spray. In the bowl of a food processor, combine the graham crackers and sugar. Process until the mixture resembles fine bread crumbs. Add the melted butter and blend until the mixture forms into clumps. Spread the mixture into the bottom of the prepared pan, pressing gently to form an even layer. Place the pan on a baking sheet and bake for 10 to 12 minutes until the crust is golden. Cool for 15 minutes.

For the caramel:

While the crust is cooling, in a medium heavy-bottomed saucepan, combine 1/2 cup of cream, butter, sugar, and water. Stir over medium heat until the mixture is smooth. Bring the mixture to a boil and cook, without stirring, until a candy thermometer registers 240 degrees F, about 5 to 7 minutes. Carefully pour the caramel over the warm crust. Cool for 20 minutes. Freeze until firm, about 10 minutes.

For the chocolate layer: Combine the chocolate chips and cream in a small bowl and place over a pan of simmering water. Stir until the chocolate has melted and the mixture is smooth, about 3 minutes. Whisk in the espresso powder. Remove the spring-form pan from the freezer. Pour the chocolate mixture over the caramel layer and smooth with a spatula. Sprinkle the top with smoked sea salt, if using. Refrigerate for at least 1 hour until firm.

Allow the layers to come to room temperature, about 30 minutes. Using a warm, slightly wet knife, carefully cut around the edges of the chocolate layer. Release the side of the pan and remove the paper from the bottom. Cut into 1 1/2 by 1/2-inch bars and store airtight in a covered plastic container.

For more delicious menu planning Monday recipes please stop over to www.orgjunkie.com.

Have a great week!

A Friend from the Heart :)

 

Menu Planning Monday.....

 

I am embracing today and glad for the sunshine.  We got a huge snow storm over the weekend and once again we have snow :(...One can only hope for a rapid melting so spring can finally be here to stay for good.  Here is my menu plan for the week.  I hope you enjoy....

Monday - Me Oh My Garlic Toasted Spaghetti Pie, Green Beans, Tossed Salad.

Tuesday - Layered Chicken & Black Bean Enchilada Casserole.

Wednesday - Pizza Roll Up ( A great new twist on pizza), Tossed Salad.

Thursday - Unstuffed Pepper Skillet, Garlic Muffins.

Friday - TGIF!...Date Night!

Saturday - Firecracker Salmon, Baked Potato, Grilled Asparagus, French Bread (Bread Machine).

Sunday - Happy Easter!  Asian Pork Tenderloin,  Herbed Butter Sauce and Vegetable Pasta, Soft Bread Sticks. It is just the two of us so we are going to enjoy a less traditional Easter meal. 

Snack: Crown Jewel Cake per http://mennonitegirlscancook.blogspot.com

 85 gm (3 oz) pkg. each of orange,cherry and lime jello
3 cups boiling water
1 1/2 cups cold water
1 cup pineapple juice
1/4 cup sugar
1 pkg lemon jello(same size as above)
1/2 cup cold water
2 cups graham wafer crumbs
1/2 cup melted butter
2 envelopes Dream Whip

Prepare the first 3 pkgs of jello separately using 1 cup boiling water and 1/2 cup cold water for each. I pour the jello into loaf pans. Chill until firm and cut into cubes.
Combine pineapple juice and sugar, heat to boiling. Remove from heat and dissolve the lemon jello in it, add remaining cold water. Chill until syrupy..(texture of a raw egg white)
Meanwhile:
Mix the graham wafer crumbs with the melted butter. Press into an ungreased 9 by 11"pan, reserving 1/2 cup for garnish.
Prepare Dream Whip according to pkg and fold into syrupy lemon jello mixture. Gently mix in the jello cubes. Pour over the crumbs.
Garnish and chill for 8 hrs in fridge.

For tons of other great menu ideas and recipes please stop over to www.orgjunkie.com .  Have a great week!

A Friend from the Heart,

 

Menu Planning Monday.....

   

Monday - Crab Stuffed Poblano Peppers, Zataran's Beans & Rice.

Tuesday - Meatloaf in Tricolor Peppers, Baked Potatoes, Green Beans. Cheese Garlic Biscuits.

Wednesday - Mushroom & Mozzarella Pasta, Italian Herb Rolls (in Bread Machine).

Thursday -Ultimate Patty Melts, Baked Garlic/Parmesan Fries.

Friday - TGIF!  Date Night!

Saturday - Ham & Asparagus Lasagna, Cesear salad, Garlic Bread.

Sunday - Oven Baked Steak, Smashed Garlic Potatoes, Peas, Italian Herb Rolls from above.

Snack - Mississippi Mud Cake

Ingredients:

• 1 1/3 c. all-purpose flour
• 1/4 t salt
• 2 c. sugar
• 1/2 c. baking cocoa
• 1 c. butter or margarine, melted
• 4 eggs, beaten
• 1 t. vanilla extract
• 2 c. mini marshmallows
• 1/4 c. butter or margarine
• 1/3 c. baking cocoa
• 2/3 milk
• 16 oz. box powdered sugar, sifted

Directions: Stir together first 4 ingredients in a large bowl. Add melted butter, eggs and vanilla, stirring until smooth. Spread batter into a greased 13"x9" pan. Bake at 325 degrees for 30 minutes or until a toothpick inserted in center comes out clean. Sprinkle hot cake with mini marshmallows.

Combine 1/4 cup butter, 1/3 cup baking cocoa and milk in a medium saucepan. Bring to a boil over medium heat, stirring constantly with a wire whisk, and boil one minute. Remove from heat and stir in powdered sugar. Immediately pour chocolate mixture over marshmallows. Let cake cool completely on a wire rack. Cut into squares. Makes 15 servings.

You can substitute a 19.8 oz package of brownie mix for the cake batter. Prepare mix according to package directions and spoon into 13" x 9" pan. Bake at 350 degrees for 25 minutes and proceed as directed in recipe.

Have a great week in the Kitchen and please stop over to www.orgjunkie.com for more delicious recipe ideas.

A Friend from the Heart :)

 

Menu Planning Mondays

 

Monday - Skillet Grilled Burritos, Guacamole and Salsa with Chips.

Tuesday - Chicken Pot Pie, Easy salad with the basics and dressing of choice. (Simple Vinaigrette recipe).

Wednesday - Tart & Tangy Rib-eye Steaks, Barbecue roasted potatoes with Sour Cream Bacon sauce, Veggie Stuffed Onions.

Thursday - Roasted vegetable pesto pizza with Artisan bread in 5's pizza crust.

Friday - TGIF!...Date Night!

Saturday - Sanford Burgers with roasted sweet potato rounds (the first time I am trying sweet potatoes this way).

Sunday - Balsamic roasted pork loin, Potato Fennel Gratin, Grilled asparagus.

Snack -

Peanut Butter and Chocolate Chip Banana Cake from Aggie's Kitchen
adapted from Two Peas and Their Pod, Banana Cinnamon Chip Cake

3 very ripe bananas
2 large eggs
1 ½ cups unbleached all-purpose flour
1 cup granulated sugar
1 tsp. baking soda
2 tsp. ground cinnamon
1 tsp. pure vanilla extract
1 cup peanut butter and chocolate chips

For topping:
3 Tbsp. granulated sugar
1/4 tsp. ground cinnamon

Preheat the oven to 375 degrees Fahrenheit. Butter or spray an 8-inch square pan.
In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add the eggs, and stir well to combine. Add the flour, sugar, baking soda, cinnamon, and vanilla, and stir to mix. Add ¾ cup of the cinnamon chips, and stir briefly. Pour the batter into the prepared pan, and set aside.
In a small bowl, stir together the topping ingredients. Sprinkle the mixture evenly over the batter in the pan, and top with the remaining ¼ cup chips.

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan on a wire rack for at least 15 minutes before serving.

 

For more wonderful recipes and menu plans please pop over to www.orgjunkie.com!

 

 A Friend from the Heart :)

 

 

Menu Planning Mondays

   

 Menu Plan for this week....Enjoy!

Monday - Slow Cooker French Dip Sandwich, Baked French Fries.

Tuesday - Ranch Style chicken, Crash Hot Potatoes, Green Beans/

Wednesday -Chili Relleno Casserole, Chips & Mom's Salsa....

Thursday - Hamburger Pie, Salad, Boston Brown Bread.

Friday - TGIF!..Date Night!

Saturday - Mexican Style Spaghetti & Meatballs, Garlic Bread.

Sunday - Spicy Blue Cheese Hamburgers, Baked French Fries, Malts.

Snack - Chocolate Chip Shortbread.

 

 

Chocolate Chip Shortbread

Adapted from The King Arthur Flower Cookie Companion

2 stick of unsalted butter

1 tsp salt

3/4 cup sugar

1 tsp vanilla

2 1/3 cups flour

1 cup chocolate chips

1. Preheat oven to 300 degrees. Grease 2 9 inch cake pans.

2. In the bowl of a mixer, cream together butter, sugar, salt, and vanilla. 

3. Combine 1 cup flour and chocolate chips in a food processor. Process until the chocolate is chopped. You want the pieces to be small enough to not stick out, but large enough to still be chips. 

4. Beat the remaining 1 1/3 cup flour and the flour chocolate mixture with the butter mixture, until well combined. 

5. Divide the dough in half and press in prepared cake pans. Make sure each pan is even. Smooth the surface and prick the dough with a fork. 

6. Bake for 40 minutes, until golden brown on the edges. Remove and loosen the edges with a knife. 

7. Wait five minutes, then carefully place the shortbread out onto a clean work surface, all in one piece. 

8. Using a pizza wheel or knife, cut into wedges. Do this while it is still warm so you can cut it. Transfer wedges to a cooling rack. 

For More Menu Ideas and great recipes please stop over to www.orgjunkie.com.

A Friend from the Heart :)

  

 

Menu Planning Mondays

 

Happy Monday...Another great week of menu ideas..please don't forget to stop over to www.orgjunkie.com for more menu ideas and fun recipes.  My menu this week is:

Monday - Easy Pork with Holsin Sauce, Rice.

Tuesday - Nacho Bread Pizzas, Salad.

Wednesday -Garlic Cheddar Chicken, Baked Mac & Cheese, Corn.

Thursday - Chipotle Cashew Chicken with Brown Rice.

Friday - TGIF! Date Night!

Saturday - Black Bean Stoup, Toasted Cheese Sandwiches.

Sunday - Spicy Shepard's Pie, Homemade, Harvest Brown Bread.

Snack -

Chocolate Chip Cookie Sticks
from Wilton



1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed brown sugar
1 egg
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups semi-sweet chocolate chips



Preheat oven to 350F. Prepare a cookie sheet with non-stick cooking spray.

Cream butter with both sugars in a mixing bowl. Add egg and vanilla; mix well. In a separate bowl, combine flour, baking soda and salt. Stir the flour mixture into the wet mixture.

Divide the dough in half. On prepared baking sheet, shape each half into 10 x 6 inch rectangles about 3 inches apart. Sprinkle each rectangle with 1/2 cup chocolate chips; press in lightly.

Bake 15-18 minutes or until a light golden brown. Cool 5 minutes. Cut with a serrated knife into 1-inch strips; cut each strip in half. Remove to wire rack to cool completely.

In a microwave safe bowl, melt remaining chocolate chips. Dip cookies halfway into melted chocolate. Place on wire rack over waxed paper to dry.

Makes 2 1/2 - 3 dozen cookie sticks.

I wish you a wonderful week of great cooking and inspiration!...

A Friend from the Heart,

Menu Planning Mondays

 

I'm wishing it were spring/summer can you tell? 

My weekly menu this week......

Monday - Meatloaf in Tricolor peppers, Smashed potatoes with chives, Green Beans, Garlic Bread.

Tuesday - Slow roasted Garlic Turkey Breast, Garlic Mashed Potatoes, Corn, Biscuits.

Wednesday - Sweet & Sour Chicken, Fried Rice.

Thursday - Oven Barbecued Roast, FF, Cole Slaw, Sweet Corn on the cob.

Friday - TGIF!..Date Night!

Saturday - Ham & Vegi Pizza, Salad.

Sunday -Fish (Catfish) & Chips....

Treat - Maple Twist Rolls

 

I got this off http://mennonitegirlscancook.blogspot.com/......

Maple Twist Rolls

Heat 3/4 cup milk, 1/4 cup butter until very warm.

Blend with 1 cup flour, 3 tablespoons sugar, 1/2 teaspoon salt, 1 tablespoon instant dry yeast, 1 teaspoon maple extract, 1 egg.

Beat this with an electric beater on low for 2 minutes.  Add remaining 1 3/4 cups to 2 cups of flour and knead to a soft dough.  It will become smooth and elastic in about 5 minutes.

Let rise for about 45 minutes in a bowl covered in plastic wrap.  In the meantime, make your maple streusal.

Maple Streusal:

1/4 cup melted butter, 1/2 cup sugar, 1/3 cup chopped nuts, 1 teaspoon cinnamon, 1 teaspoon maple extract.  Combine this together and let sit.

Divide the dough into 3 balls.  Take out a pizza pan, and butter it. Roll out the 3 balls of dough to about 12 inches. Put 1/3 of the streusal on the first layer of dough, put another layer of dough on top of this and put the second amount of streusal on.

Finish with the third layer and again the 1/3 amount of streusal.  Put a 2 inch cup on the center of the dough and cut 16 wedges with scissors. (use the glass as a guide as to how far to cut.  They'll stay even all around..in the picture below you can see the faint outline of the glass rim in the center)

Twist each wedge 5 times.  Remove the glass.  Cover with a light tea towel and let rise for 30-45 minutes.  Preheat the oven to 375 degrees.  I used a convection oven at 350 degrees.  Bake the twists until golden brown about 18-22 minutes.  Cool for about 5 minutes on the pan and remove to a cooling rack.

Make the Glaze:

1 cup icing sugar, 2 tablespoons of melted butter, 1-2 tablespoons of milk, 1/2 teaspoon of maple extract.  Drizzle this over the warm rolls.

That's it...Enjoy your Week of delicious menu's!  Please stop by www.orgjunkie.com for more fun menu planning ideas!

A Friend from the Heart,

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

                                                            

Monday Menu Planning.......

 

Another week, another menu plan.....I hope everyone had a lovely Valentine's Day....

Monday - Cheesy Vegetable Chowder, Salad, Crusty Bread.

Tuesday - Burrito Pie, Chips andPico De Gallo (this is delish).

Wednesday - Oven Baked Steak, Mashed Potato w/chives, Green Beans, Grandma's Homemade Rye Bread.

Thursday - Gorgonzola filled Meatballs, Garlic Mashed Potatoes with Spinach, Tossed Salad.

Friday -TGIF!  Date Night!

Saturday - General Tso' Chicken, Fried Rice.

Sunday -  Spicy Mac Burgers, My Homemade Onion Rings, Chocolate Malts.

Treats:  Turtle Brownies.....

Turtle Brownies  From Sunday Baker
Brownie Layer
4 squares unsweetened chocolate
2 c. sugar
3/4 c. butter
4 eggs, slightly beaten
1 c. flour

Caramel Layer
1 bag of ind. wrapped caramels (14 oz. bag)
1/3 c. heavy cream
12 oz. chocolate chips
1 c. chopped pecans

Preheat oven to 350 degrees. Line a cake pan with foil and grease well. In a medium saucepan, melt the chocolate squares and butter. Add the sugar, stirring well. Remove from heat and cool for about 10 minutes. Add the slightly beaten eggs and mix well. Stir in flour. Pour half of this layer into the prepared pan and bake for 20-25 minutes, or until firm.
Melt the caramels mixed with the heavy cream over low heat, stirring often until creamy. Spread this mixture over the baked brownie layer:


Sprinkle the chocolate chips evenly over the caramel mixture:


Pour the other half of the unbaked brownie mix over the chocolate chip-caramel layer. Spread evenly. Sprinkle the chopped pecans over this:


Bake for another 30 minutes (on top rack) at 350 degrees. Remove and cool. If you try to cut these before they're cooled, you'll get a gooey mess. However, they taste so delicious fresh out of the oven too:

Warm, gooey but delicious piled up mess? Or...


A cooled, chewy brownie bar? You decide. Either way, YUM!

For more delicious menu plans and recipes stop over to www.orgjunkie.com.....

A Friend from the Heart,

Menu Planning Monday......

 

I'm late as usual but better late than never.....

Monday - Pizza Stuffed Meatloaf, Baked potatoes, grilled asparagus.

Tuesday - Beef & Rice Enchiladas w/Pepper jack sauce, salad.

Wednesday - Chicken Mug Pie, salad.

Thursday - Jambalaya, Garlic Bread.

Friday -  TGIF!  Date Night!

Saturday - Chicken Fried Steak , mashed potatoes, peas.

Sunday - Horseradish, Cheddar & Apple Burgers, Homemade Onion Rings, Malts.

Treat - Morning Glory Muffins....

 

Morning Glory Muffins

1 1/4 cups sugar

2 cups flour

2 tsp. cinnamon

2 tsp. baking soda

1/2 tsp. salt

1/2 cup shredded coconut

1/2 cup raisins

2 cups grated carrots

1 apple, grated

1/2 cup whole pecans

3 eggs, lightly beaten

1/2 cup vegetable oil

1/2 tsp. vanilla

Mix dry ingredients, Add coconut, raisins, carrots, apples, and pecans. Stir well. Add remaining ingredients, stirring only until blended. Spoon into greased muffin tins (filling 3/4 full) and bake at 375 degrees for 20 minutes. Makes 18 muffins.

If you want more delicious recipe ideas..stop over to www.orgjunkie.com for more great menus!..

A Friend from the Heart,

 

Menu Planning Monday......

 

My Menu plan for this week......Enjoy!

Monday - Sesame Chicken and Asparagus Pasta. Crusty bread.

Tuesday - Cheesy Vegetable Chowder. Crusty Bread.

Wednesday - Chicken Enchiladas. Chips and Salsa.

Thursday - Malibu Chicken Sandwiches, Salad.

Friday -TGIF!  Date Night!....

Saturday - General Tso's Chicken, Fried Rice.

Sunday - Chicken Ala King, Biscuits.

Treat:  Belly Buttons.....

 

Ingredients:

Pretzel Snaps or small pretzels
Hershey's Kisses (any kind)
M&M's

Place pretzels on cookie sheet. Unwrap kisses and place on pretzels. Put in 200 degree oven and warm until slightly soft to the touch. Take out of oven and press M&M on top of kiss.

Enjoy a great week of Menu Planning.  Stop over to www.orgjunkie.com for many more delicious menu plans and recipes!....

A Friend from the Heart,

Menu Planning Monday...............

 

Monday - Corn chowder on a chilly day!, crusty bread. 

Tuesday - Burrito pie, chips & salsa. YUMMY!

Wednesday - Saucy Skillet Lasagna, garlic cheese (Brie) bread.

Thursday - Beer steamed burgers, french fries, chocolate malts.

Friday - TGIF!  Date Night!

Saturday - Chicken & asparagus and pistachios/brown rice.

Sunday - Black bean stoup with savory corn and pepper muffins.

Treat - Morning Breakfast Twists

Biscuit dough:
3 cups flour
4 teaspoons baking powder
1 Tablespoon sugar
1 teaspoon salt
3/4 teaspoon cream of tarter
3/4 cup butter or 1/2 cup butter and 1/4 cup shortening
1 cup milk

Stir together dry ingredients. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Make a well in the center of the flour mixture and add milk. Stir just until moistened.
Turn dough onto a lightly-floured surface and knead for 4 to 6 strokes.

Roll dough out into a rectangle (approximately 1/4-inch thick).

Brush with 2 Tablespoons melted butter. Sprinkle with 3 Tablespoons brown sugar.

Fold rectangle in half and cut into about 1-inch strips.

Twist strips and place on a baking sheet. Bake at 450 degrees for 10-12 minutes.

While baking, mix together 1 cup powdered sugar, 1/2 teaspoon vanilla, and a few teaspoons milk (enough to make the mixture of drizzling consistency). Drizzle over biscuit twists as soon as they come out of the oven.

Enjoy a great week of meals by also stopping over to www.orgjunkie.com for more meal plans and blogs!....Enjoy!

A friend from the heart :)

  

 LisaJanelle~ 

Menu Planning Monday......

 

Another week of great menu planning. It is the new year and I need to get back on track with my weekly planning!...Enjoy your week!

Monday - Cheesy Chicken Cordon Bleu Rice Casserole, Garlic Cheese Biscuits. 

Tuesday - Sweet Onion Pork Chops, Long Grain Rice, Green Beans.

Wednesday - Stromboli, Tossed Cobb Salad.

Thursday - Chicken Pot Pie Bowls with Puffy Croutons.

Friday - TGIF!..Date Night!

Saturday - Chicago Deep Dish Pizza, Tossed Cobb Salad.

Sunday - Lunch - Parmesan Potato Pancake, Blackened Salmon, Grilled asparagus.

             Dinner - Creamy Chicken and Wild Rice Soup.

Treat - Peanut Butter Fudge Cake

   

Peanut Butter Fudge Cake

submitted by Melanie

2 cups flour

1 tsp baking soda

2 cups sugar

1 cup butter

1/4 cup cocoa (I use dutch )

1 cup water

1/2 cup buttermilk

2 large eggs, lightly beaten

1 tsp vanilla extract

1 1/2 cups creamy peanut butter

chocolate frosting

Combine first 3 ingredients in large bowl and set aside. Melt butter in a saucepan over medium heat, stir in cocoa. Add water, buttermilk, add eggs, stirring well. Cook stirring well until mixture boils. Remove from heat, add to flour mixture and stir until smooth. Stir in vanilla. Pour batter into a greased and floured 9x13 pan. Bake at 350 for 20-25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Carefully spread peanut butter ( I heated it in the microwave for a minute to soften it) over warm cake. Cool completely. Spread with chocolate frosting. Cut into squares. 20-25 servings.

Chocolate Frosting

1 (16oz) package powdered sugar

1/4 cup cocoa (I use dutch)

1/2 cup butter

1/3 cup buttermilk

1 tsp vanilla extract

Bring cocoa, butter and buttermilk to a boil in a small saucepan over medium heat, stirring constantly. Pour hot mixture into a bowl with the sugar, stirring until smooth. stir in vanilla.

 

If you are interested in more yummy and exciting menu plans please pop on over to http://orgjunkie.com/ for more plans and recipes.  Enjoy!

 

LisaJanelle~ 

Menu Planning for November 17-21......

Welcome!  Let's step into my kitchen...and see what is on the menu this week shall we?

 

Happy Menu Planning...Please stop over to www.orgjunkie.com for more delicious weekly menus!

Monday - Chicken & Dressing Casserole, Corn. 

Tuesday - Pizza Roll up, a great new twist on pizza, Tossed Salad. 

Wednesday - Grilled filet steak, Baked Potato, Grilled Asparagus, Garlic knots.

Thursday - Salisbury Steak, Mashed Potato, Green Beans, Leftover Garlic Knots.

Friday - TGIF!  Date Night!

Snack - Autumn Spice Muffins.....

Ingredients
3 eggs
1 cup molasses
1 cup brown sugar
3 1/2 cups flour
1 tablespoon baking soda
1 tablespoon ground cloves
1 tablespoon ground ginger
1/2 lb butter, melted
1 cup hot water

Directions
Preheat oven to 350 degrees. Combine all ingredients in a large bowl and refrigerate until ready to use. Bake in paper lined muffin tins for 20 to 25 minutes.
Place on racks to cool completely.

Have a Yummy Week!.....If you need me just yell...I'll be at the stove cooking, filling my home with the smell of autumm spices :) Can you smell the muffins yet? 

  

 

Menu Planning Monday, November 10-14.....

 

Monday - Ham and Swiss Stromboli - Tossed Salad.

Tuesday - White Bean & Ham soup, Potato Rolls.

Wednesday - Burrito Pie.

Thursday - Oven Baked Steak, Mashed Potato Casserole, Green Beans, French Bread.

Friday - TGIF!  Date Night!.....

Snack - Iced Oatmeal Applesauce Cookies

 

Iced Oatmeal Applesauce Cookies

• 4 tablespoons unsalted butter, melted
• 1 cup packed light-brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 cup chunky-style applesauce
• 1 teaspoon vanilla (I added this)
• 1 1/2 cups old-fashioned rolled oats
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• ½ teaspoon cinnamon (I added this)
• 1/4 teaspoon coarse salt
• 1 cup raisins
• 1 3/4 cups confectioners' sugar
• 3 tablespoons pure maple syrup

1. Make cookies: Preheat oven to 350. Put butter and sugars in the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until combined. Add egg, applesauce, and vanilla, mix until well blended, 2 to 3 minutes. Mix in oats, flour, baking soda, baking powder, cinnamon, and salt. Mix in raisins.
2. Using a 1 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing 2 inches apart. Bake cookies until golden and just set, 13 to 15 minutes. Let cool on sheets 5 minutes. Transfer cookies to a wire rack set over parchment paper; let cool completely.
3. Make icing: Whisk confectioners' sugar, syrup, and 3 tablespoons water until smooth. Drizzle over cookies, let set.

For more delicious menu plans and recipes please pop over to www.orgjunkie.com ! 

 

Menu Planning Monday Nov 3 through Nov 7, 2008

 

Monday - Easy Chicken Roll-Ups, Grilled Asparagus, Wild Rice, Lemon Blueberry Biscuits.

Tuesday - Tasty Navajo Tacos, Chips and Salsa.

Wednesday - Amazing Ham and Cheese Stromboli (I add Ground Beef and Ham and do my dough in the bread machine, EASY!), Tossed Salad.

Thursday - Bucatini with Spicy Smoked Mozzarella Meatballs, Garlic cheese Biscuits.

Friday - TGIF!  Date Night!

Snack:  Sweet and Salty Turtle Cookie Bars.

Sweet and Salty Turtle Cookie Bars

2 sticks softened butter
3/4 Cup sugar
3/4 Cup brown sugar
2 eggs
1 teaspoon vanilla
2 1/2 Cups all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
2 Cups chocolate chips

3/4 Cup caramel ice cream topping
1/2 Cup chopped pretzel sticks
1/2 Cup ground walnuts

1. Preheat oven to 350 degrees F. In a stand or electric mixer cream butter and sugars until well combined. Add eggs and vanilla until well combined. Place flour, baking soda and salt into a large bowl and slowly add to wet ingredients. Stir in chocolate chips.

2. Spray a 11x7 inch baking dish with cooking spray. Press 1/2 of the cookie dough into the bottom of the dish. Drizzle caramel sauce over dough then sprinkle with pretzels and walnuts. With a cookie scoop, scoop the remaining cookie dough evenly over top of pretzels and nuts. Press down slightly, should look uneven. Bake for 22-25 minutes or until cookies just start to turn golden on the edges. Remove and let cool completely before cutting into squares.

12 bars

Please stop over to www.orgjunkie.com for more delicious menu ideas!