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....
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.
Directions
- Preheat oven to 375 degrees. Line 3 standard 12-cup muffin tins with paper liners.
- 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.
- 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.
- 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.
- 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.
OH! Super yummy this week! Enjoy!
Hugs, Lisa
Posted by: Lisa | August 25, 2009 at 08:06 PM
These look so good what a lovely treat for us, thanks for sharing. Julie.C
Posted by: Julie.C | August 26, 2009 at 04:42 AM