Bacon-Cheeseburger Pizza

Monday night's dinner was Bacon-Cheeseburger Pizza.  DH thought it was "pretty good!", I liked it!  Quick and easy and I think it's kid-friendly, perfect for busy moms or dads!

Bacon-Cheeseburger Pizza
1 can pizza dough (I use Pillsbury thin crust)
1/2 lb. ground beef
1/2 cup chopped onion
Pizza sauce (a cup or so) or use a can of it from the store
4 slices crisp, cooked bacon, crumbled
1 cup shredded cheddar

1 cup shredded mozzarella

1. Unroll pizza dough on a greased baking sheet. Stab with fork a few times (helps prevent air bubbles).  Bake in a 400° F oven for 5-8 minutes or until lightly browned.

2. While crust is baking, in a large skillet, cook ground beef and onion until meat is brown and onion is tender.  Drain.  Stir in pizza sauce with the meat.  Spread meat sauce on crust.  Sprinkle with cheese. Top with bacon (and red pepper flakes if you want).  Bake about 10 minutes or until cheese is melted and sauce is bubbly.

The Best Pizza Sauce (from Mel's Kitchen Cafe)

*Makes enough for 2 16-18 inch pizzas

1 (14.5 ounce) can diced tomatoes
1 small can tomato paste
1 teaspoon sugar
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic salt
pinch of red pepper flakes (optional)

Combine all ingredients in food processor or blender and blend until desired consistency. All the seasonings can be modified depending on taste – add what you like! 

This sauce freezes well!  I love that it is no cook and you just add seasonings to taste!

 

Greek Meat Sauce for Hot Dogs

Go check out the recipes from TMTT, there's a great group of bloggers there that share some yummy recipes! 

I LOVE this sauce on hot dogs.  It's a family recipe, from my MIL whose family owned many restaurants here in PA.  I used 1/2 lb ground beef for the Bacon-Cheeseburger pizza, so I whipped this up for dinner tonight!

To get the right consistency, it is important you do NOT brown the meat first.

Greek Meat Sauce for Hot Dogs

1/2 lb ground beef (I use 80/20)
1/2 large onion, finely chopped (I whirl in my food processor)
6oz can tomato paste
1.5 cups of water
2 tsp chili powder
A shake or two of cayenne pepper
1 tsp dry mustard
1 shake Worcestershire sauce
Salt & Pepper to taste (I usually use garlic salt and regular salt)

Heat saucepan over medium heat.  Put about 1 tsp or so of oil in your pan, when heated, add onions and saute until tender, about 5 minutes.  Turn the heat to low, add the tomato paste, then the meat, the water and stir, breaking up the meat completely.  Your goal is to have little bits of meat.  Add the rest of the seasonings, adjusting to taste.  I personally add more cayenne and chili powder cause that's how I like it!  Simmer for a good hour.

I think the best way to eat this sauce is to grill or sear the hot dogs until they are brown, spread mustard on a toasted/buttered bun and top with onions and cheese.

Enjoy!

Menu Plan Monday!

Happy Menu Plan Monday! * are recipes I will post as I make them!

For LOTS of great ideas, visit Laura and the rest of the gang!

For June 27, 2011 thru July 3, 2011

Monday, June 27

Bacon-Cheeseburger Pizza*

 

Tuesday, June 28

Greek Sauce Hot Dogs*

Fries

 

Wednesday, June 29

Beef & Black Bean Enchiladas

Thursday, June 30

Crockpot Cube Steak w/ Gravy*

Mashed Potatoes

Rolls

Friday, July 1

Pizza Casserole*

Salad

Saturday, July 2

Crockpot Italian Chicken Pasta* ( I cook this in the crockpot.  I double the sauce ingredients, except the wine.  I add a 1/2 c of milk.  I use cream of mushroom soup instead of golden.  I also saute fresh mushrooms and add them at the end.)  Small Fish loves this, but hates mushrooms, so thus the saute.  I just top our bowls with them.

Rolls

Sunday, July 3

BBQ Chicken (I love this sauce!  We use thighs and drummies, parboil the chicken on the stove and finish off on the grill with the sauce.)

"Fried" Potatoes

 

Breakfast/Snacks/Etc.

Peanut Butter Truffle Brownies (For the PB filling, I use less than the 2 cups of powdered sugar (maybe 1.25-1/5 c) and more of the peanut butter--pretty much I mix it to taste.)

Easy Oven Baked Beans and Pork Chops

The other night's dinner was a new recipe...Easy Oven Baked Beans and Pork Chops.  I cooked it all day in my crockpot for a simple, filling dinner.  Big Fish didn't really care for it--he is not a big fan of baked beans, but I though it was 3 out of 5 stars.  I added a jalapeno to kick it up a notch.

Jalapeno Chicken Sandwiches

What does summer mean?  LOTS of grilling!  I like these sandwiches.  To switch it up a bit I'll omit the chipolte mayo, grill some onions and add some cheddar cheese and bbq sauce to each.  Also, I don't always include the jalapenos on the sandwiches.  It depends on how crazy hot the marinade is.  Our jalapenos from the garden are wicked hot.  The store ones not so much. 

Don't forget to grill the roll--spread some butter/butter spray and a dash of garlic powder on each...mmmm!

Jalapeno Chicken Sandwiches

adapted from Sherry's Jalapeno Steak Sandwiches (from the Cooking Light board)

serves 6

Ingredients:

 6 cloves Garlic, minced

3 Jalapeno Peppers, cut into rings (seed if desired)

1/3 c. Olive Oil

1/3 c. Lime Juice

3 tbsp. Dijon Mustard

1 tsp. Kosher Salt

4-5 medium Boneless Skinless Chicken Breasts, cut into strips or cubed

6 Whole Wheat Sub Rolls, cut in half lengthwise

1/3 c. Low Fat Mayo or Sour Cream

1 tbsp. Ground Chipotle Powder*

*or 1/2 tsp. of cumin & chili powder, 1/4 tsp. cayenne

Sliced Red Onion

6 slices Cheese, optional (I use whatever cheese I have in the fridge - provolone, cheddar, colby, swiss, etc)

In a large ziplock bag combine garlic, jalapeno, oil, lime juce, mustard & salt. Add chicken, seal bag, turn to coat. Refrigerate for 8 hours or overnight.

Stovetop:  Heat a nonstick skillet over medium-high heat (I add a bit of olive oil). Remove chicken & jalapenos from marinade, discard marinade and cook chicken/jalapenos over medium-high heat until chicken is done, stir occasionally. When chicken is done, remove it from the pan to a serving bowl.  (I just scoop the chicken & jalapenos out of the bag, you get some sauce/marinade and that's ok. Sometimes I pour a bit of marinade in the pan to give it some extra sauce).

To Grill:  Heat your grill over medium-high heat.  Cook the chicken breasts until done.  If you choose, place the jalapenos (and onions if you wish) in a grill pan and cook those on the grill too.  Or you can cook the peppers on the stove.

While meat is cooking, combine mayo or sour cream with seasonings. Toast the sandwich rolls (either in the oven, the stove top or on the grill). 

To assemble the sandwiches - spread mayo/sour cream thinly on both sides of the cut rolls. On the bottom half, place cheese then divide onion among rolls. Top with chicken & jalapeno, replace tops & serve.

Country Ribs

Sunday’s dinner was Country Ribs and Mac N Cheese. I love to cook my Country Ribs the following way:

4 lbs Country Ribs (bone in or boneless)
1 bottle Dr. Pepper
Small onion, sliced
4 garlic cloves, smashed with skins removed
Liquid Smoke, 2 tsp (I just shake it really good into the pot)
BBQ Sauce (We’re digging KC Masterpiece Kansas City Style right now)

Heat a large pot over medium high heat. Sear ribs on all sides. Dump the soda, onion, garlic and smoke in the pot. Bring to a boil, then simmer until fork tender (about an hour). Heat oven to 400, put ribs in baking dish, baste on all sides with BBQ sauce. Bake 20-30 until bits of brown appear/sauce gets sticky. The other thing to do is to finish them on the grill.

I also will do this with frozen ribs, I’ll cook them in the pot for 1.5 hours or more.

Yum!

TMTT--Banana Cinnamon Chip Cake

I love looking at the recipes from TMTT, there's a great group of bloggers there that share some yummy recipes!  Check out Lisa's Strawberry Cupcakes, I'm drooling. 

The second recipe I tried this weekend was Banana Cinnamon Chip Cake (from Two Peas and Their Pod). We always have bananas around (Small Fish loves them) and this is delicious! Keep an eye out for cinnamon chips (usually located right by the chocolate chips) at your local store.

Banana Cinnamon Chip Cake
from Two Peas and Their Pod

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

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

Preheat the oven to 375 degrees Fahrenheit. Spray an 8-inch square pan with cooking spray.

In a medium mixing bowl, mash the bananas well with a fork or potato masher. Add in the eggs and vanilla and mix until combined. Stir in the flour, baking soda, cinnamon, and sugar.

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 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.

TMTT-Stuffed Border Burgers

I missed TMTT, I love blogs for recipes! Go visit everyone and see all the yummies they came up with! Lisa's post is about her friend's lasagna. We had lasagna too this weekend. MMM!

Ok, a disclaimer here. I did not follow this recipe exactly.

I did make the TexMex sauce, but didn't like it...I'm a plain ole ketchup and mustard gal or flavored mayo gal when it comes to my burger...oh, I do like pizza sauce if I'm making Italian Burgers. So I didn't use that. I don't know if it was the combo of sour cream and ketchup or what.

I also did not use the olives, as we don't like olives.

I also did not stuff the burgers, but mixed everything together and topped it with the cheese. For some reason I found it difficult to make 12 burgers from 1.5 lbs of ground beef (one for the bottom, one for the top).

Stuffed Border Burgers
Southern Living magazine, May 2004
1 1/2 pounds lean ground beef
1/2 cup finely chopped onion
1 (4.25-ounce) can chopped ripe olives, drained (omitted)
2 tablespoons ketchup
1 teaspoon chili powder
1 teaspoon fajita seasoning
6 (1-ounce) slices Monterey Jack cheese with peppers (sold as Pepperjack round here)
6 onion rolls, split and toasted
Tex Mex Secret Sauce (recipe follows)
Toppings: shredded lettuce, sliced tomatoes, guacamole

Combine first 6 ingredients.
Shape mixture into 12 (4-inch) patties.
Fold cheese slices into quarters; place cheese on each of 6 patties.
Top with remaining 6 patties, pressing to seal edges.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done.
Serve on rolls with Tex-Mex Secret Sauce and desired toppings.
Makes 6 servings

Tex Mex Secret Sauce
Southern Living, May 2004
1/2 cup sour cream
1/3 cup ketchup
1 (4.5-ounce) can chopped green chiles
1 tablespoon minced fresh cilantro
Stir together all ingredients. Cover and chill until ready to serve. Makes 1 cup

Menu Plan Monday!

A little later than normal, work is crazy busy! I have two employees out, so in addition to all my stuff, I am covering some of the major things they do. * are recipes I will post as I make them!

For LOTS of great ideas, visit Laura and the rest of the gang!

For November 17, 2008 thru November 23, 2008


Monday, November 17
Tortellini ai Formaggi
Breadsticks


Tuesday, November 18
Cheeseburger Soup*
Dinner rolls


Wednesday, November 19
Enchiladas
Mexican Rice


Thursday, November 20
Orange Chicken*
Rice
Peas


Friday, November 21
Beef Patties in Onion Gravy
Mashed Potatoes
Corn


Saturday, November 22
Homemade Lasagna
Macaroni Grill Bread (made with Italian Seasonings and Garlic, topped with Garlic Butter)

Sunday, November 23
Roasted Chicken or Leftover Lasagna*
Roasted Veggies
Dinner rolls


Breakfast/Snacks/Etc.
Peanut Butter Chocolate Chip Cookies
Pina Colada Cake*

Split Pea Soup

I ended up not following the one I linked too, I tried one via memory! It turned out thick, so I might use maybe another half cup to a cup more liquid. I also cooked it forever, as DH wasn't home til late because of school. I think the smoked ham hock is soooo good!

Split Pea Soup

1 smoked ham hock
1 lb split peas
2 carrots, diced
2 cloves garlic, minced
sprinkling of dried onion (or chop up some onion and throw it in)
6 cups liquid (I used 4 cups chicken broth and 2 cups water--next time I think I will up it a half cup, see how it does, then maybe a cup)

Dump ingredients in crockpot. Cook on low 8 hours or longer. Take ham hock out, remove any meat left on the bone and place back in the crockpot. Shred any meat that is in large pieces and place back in the crockpot.

Menu Plan Monday!

I ended up making the chili Saturday, rather than Friday. Friday I made perogies (ok, frozen ones)!

Here is the menu plan for this week! I'll get some of the other recipes up as I go along, if you want any sooner, just let me know!

Head over to OrgJunkie.com for many, many menu plans!

For November 10, 2008 thru November 16, 2008

Monday, November 10
Chili Dogs
Oven Fries

Tuesday, November 11
Split Pea Soup
Grilled Cheese

Wednesday, November 12
Tacos

Thursday, November 13
Chicken & Broccoli Casserole*

Friday, November 14
Cheeseburger Soup*

Saturday, November 15
Baked Spaghetti*
Garlic Bread

Sunday, November 16
Chicken Croquettes* (Didn’t make last week!)
Mashed Potatoes & Gravy
Corn

Breakfast/Snacks/Etc.
Pumpkin muffins
Pina Colada Cake*

Peach Cobbler

I halved the recipes, made it in an 8x8. Shorter cook time too. It was good, but I have an old time recipe I love that I need to dig out! As always, changes in parentheses/bolded.

Peach Cobbler

Batter
1/2 cup melted butter (I used 1/4 c)
1 cup flour (I used 1/2 c)
1 cup sugar (I used a little over 1/3 c...cut in more than in half)
2 teaspoons baking powder (I used 1 tsp)
1/4 teaspoon salt (I used 1/8 tsp)
2/3 cup room temperature milk (I used 1/3 c)
1 room temperature egg (I used 1 egg)

Filling
1 (28 ounce) can sliced peaches, drained (I used a 15 oz can packed in juice, drained)
1 cup sugar (I used a little over 1/3 c again)
1 teaspoon cinnamon (I used 3/4 tsp)
1/2 teaspoon nutmeg (omitted)

Directions:
1. Melt butter in a 9 x 13 inch pan. (I used 8x8)
2. Mix together flour, sugar, baking powder & salt.
3. Stir in milk & egg.
4. Pour evenly over melted butter.
5. Combine peaches, sugar & spices and spread over batter-DO NOT STIR!
6. Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown.

Serve warm with ice cream.

The Best Apple Pie Muffins Ever

Ok, I have to say...don't know if these are the BEST, but they are good! I could eat the topping after it's bakes on it's own...chewy and yummy. I made a dozen regular and I think about 18 minis. The topping kind of ran off a bit, I was sad. These need a bit more oomph to them...more spice. If you ever don't have enough batter to fill your muffin tins (as was the case for my minis, just fill the empty holes with water.)

As always, my changes are in bold or in parentheses.

The Best Apple Pie Muffins Ever

Topping
1/2 cup firmly packed brown sugar
1/3 cup all-purpose flour
1/4 cup unsalted butter, melted
1 teaspoon cinnamon

Muffins
1 1/2 cups firmly packed brown sugar
2/3 cup vegetable oil (I used 1/3 c applesauce and 1/3 c oil)
1 egg
1 1/2 teaspoons vanilla
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
2 cups diced peeled firm tart apples (such as Spy, Granny Smith)
1 tsp cinnamon

Directions:

Topping: In a small bowl toss together sugar, flour, butter and cinnamon until crumbly; set aside.

Muffins:
1. Prehaeat oven to 350°F. In a large bowl whisk together brown sugar, oil, egg and vanilla until smooth.
2. In a separate bowl, sift together flour, soda and salt.
3. Stir oil mixture into flour mixture alternately with buttermilk.
4. Fold in apples, mixing just until combined.
5. Spoon into greased muffin cups filling 3/4 full.
6. Sprinkle topping over evenly.
7. Bake at 350°F for 25-30 minutes or until golden brown and tops spring back.

Peanut Butter Chocolate Chunk Cookies

My changes are in parentheses or bolded.

I get about 28.

Peanut Butter Chocolate Chunk Cookies

Ingredients:
1/2 cup unsalted butter (a MUST for chewy/crispy cookies)
3/4 cup chunky peanut butter (sometimes I mix chunky and creamy)
1/2 cup sugar
1/2 cup dark brown sugar, firmly packed (I use light too, whatever I have on hand)
1 large egg
1/2 teaspoon vanilla
1 cup all-purpose flour
3/4 teaspoon baking soda
6 ounces bittersweet chocolate chips or bittersweet semisweet chocolate chunks (I use semi-sweet chips, just stir in chocolate chips until it looks good)


Directions:
1. Cream the butter and peanut butter together until fully incorporated.
2. Add the sugars and cream on medium speed.
3. Add the egg and vanilla and mix until completely incorporated.
4. Add the flour and baking soda, mix until no white remains, then add the chocolate and mix on low just until everything comes together.
5. Drop by teaspoonfuls onto parchment-lined baking sheets. (I actually make 1" balls.)
6. Bake at 350° for 9 minutes or until golden brown. (They might look a little light, don't bake more than 10 minutes.)

Menu Plan Monday!

Swing by Organizing Junkie and check out the over 200 menu plans!

Just so you know, I've made Sharon's beef about 6 times...it is good! I just dump the frozen roast in the crockpot with the sauce ingredients, cook it all on low.



For November 3, 2008 thru November 9, 2008


Monday, November 3
Sharon’s Ono BBQ Beef (Just so you know, I've made Sharon's beef about 6 times...it is good! I just dump the frozen roast in the crockpot with the sauce ingredients, cook it all on low for most of the day. I then drain it and make the sauce again, put it all back in (beef & sauce) for another hour or two. I just don't like the grease it sometimes makes.)
Tater Tots
Salad


Tuesday, November 4
Bacon Cheeseburger Wellingtons (Will post later.)
Mac N Cheese
Salad


Wednesday, November 5
Mama’s BBQ Chicken (New recipe!)
Rice Pilaf
Green Beans


Thursday, November 6
Beef Patties in Onion Gravy (Tried and true--weren't sure we'd like the onion, onion, onion...but it's good!)
Mashed Potatoes
Peas


Friday, November 7
Chili (Will post later.)
Butter Bread


Saturday, November 8
Chili Dogs (made with leftover chili)
Oven Fries


Sunday, November 9
Chicken Croquettes (Will post one of these days!)
Mashed Potatoes & Gravy
Corn


Breakfast/Snacks/Etc.
Peanut Butter Chocolate Chip Cookies
Pumpkin muffins
Best Apple Pie Muffins
Peach Cobbler
Oatmeal Coconut Cookies

Clam Chowder

My Best Clam Chowder—my changes are bolded or in parentheses.
Originally from All Recipes.

INGREDIENTS:
3 (6.5 ounce) cans minced clams (I used 2 (6.5 oz) cans minced and 1 (10 oz) can whole baby clams)
1 cup minced onion (I used dried)
1 cup diced celery (omitted)
2 cups cubed potatoes (did not peel, used white)
1 cup diced carrots
3/4 cup butter (combo of ICBINB and butter)
3/4 cup all-purpose flour
1 quart half-and-half cream (I used ff half-and-half)
2 tablespoons red wine vinegar
1 1/2 teaspoons salt
ground black pepper to taste
I added: 6 slices of bacon, a sprinkling of Old Bay, a smidge of garlic powder, a dash of cayenne

DIRECTIONS:
1. Drain juice from clams into a large skillet over the onions, celery, potatoes and carrots. Fry bacon til crisp, add. Add water to cover, and cook over medium heat until tender.

2. Meanwhile, in a large, heavy saucepan, melt the butter over medium heat. Whisk in flour until smooth. Whisk in cream and stir constantly until thick and smooth. Stir in vegetables and clam juice. Heat through, but do not boil.

3. Stir in clams just before serving. If they cook too much they get tough. When clams are heated through, stir in vinegar, and season with salt and pepper.


If you are in the mood for some clam chowder, try this! MMMM! I cooked up 6 slices of bacon til crisp, added it to the rest. Next time, I think I might up the veggies some more. I also added some Old Bay, cayenne, garlic powder. This stuff is gooooood!!

Menu Plan Monday!

My mother-in-law went to Amish Country with a friend Friday and brought us back some goodies! So that's Monday's dinner. Of course, she also brought back peanut butter frosted bear claws too...that was Saturday's breakfast...mmmmm. So much for watching what I eat! DH did eat half of mine, so that was watching what I ate right?


For October 27, 2008 thru November 2, 2008


Monday, October 27
Goodies from Amish Country
Me—Ham loaf
DH—Chicken croquettes
Mashed Potatoes & Gravy
Corn


Tuesday, October 28
Cavatini
Homemade Rolls


Wednesday, October 29
Crockpot chicken
Mashed potatoes
Corn


Thursday, October 30
Sharon’s Ono BBQ Beef
Tater Tots


Friday, October 31
Pork chops
Rice pilaf
Peas


Saturday, November 1
Homemade Pizza


Sunday, November 2
Chicken Pot Pie (never got made last week!)


Breakfast/Snacks/Etc.
Pumpkin muffins

David’s Skinny Chocolate Chip Cookies

Boy, I'm tired! DH gets up at 5:40 every morning...I don't like that. I'm more of a 7:00 type of gal. But I did make cookies, so not all was lost!

DH can eat a dozen cookies at a time easy, so I'm always looking for recipes to try. He's so cute...he sits there with a cup of milk and dunks his cookies. It's like watching an overgrown kid. He also can eat mass quantities of food and not gain an ounce. I other the other hand, cannot eat whatever...I'm HAVE to watch what I eat...found this recipe online, it is good!

David’s Skinny Chocolate Chip Cookies

1 ¼ cup all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
4 tablespoons unsalted butter, softened
½ cup light brown sugar, firmly packed
6 tablespoons granulated sugar
1 large egg
2 tablespoons whole milk (I used 1%, that's all I have)
1 teaspoon vanilla extract
1 ½ cups (about ¾ of a 12-ounce bag) chocolate chips (next time I might use a tad less)
2 cookie sheets lined with parchment or foil. (I used parchment)

Set racks in the upper and lower thirds of the oven and preheat to 350 degrees.

(Please note, these are the original instructions. I just mixed the dry together, then added the wet, then the choc. chips. No mixer, just a fork! Wasn't hard to mix.)
Mix the flour, baking soda, and salt together and set aside. Beat the butter and sugars together by machine with the paddle attachment on medium speed until well mixed (about one minute). Beat in the egg and milk until they are absorbed and then the vanilla. Don’t worry if the mixture looks curdled, the flour mixture will smooth it out. Scrape down the bowl and beater and beat in the flour mixture on low speed. Use a large rubber spatula to fold in the chocolate chips.

Chill the dough in the bowl for fifteen minutes to keep the cookies from spreading too much while they are baking. Form the dough into 1 1/2-inch balls or use a small ice cream scoop to form the cookies. Arrange the balls of dough 2 inches apart all around the prepared pans.

Bake the cookies for eight to twelve minutes, or until they look dull on the surface, have spread, and are still quite moist. (I cooked mine about 12 min, til lightly brown on top.)

Cool the cookies on the pans on racks for five minutes. Slide the papers to racks and cool the cookies completely. For storing: keep the cookies between sheets of wax paper in a tin or plastic container with a tight-fitting lid.

Per cookie: 114 calories, 5 g total fat, 3 g saturated fat, 2 g protein, 17 g carbohydrates, 1 g fiber, 11 mg cholesterol, 85 mg sodium

Menu Plan Monday: October 20, 2008 thru October 26, 2008

Menu Plan Monday! Visit Laura at OrgJunkie for more great ideas!

For October 20, 2008 thru October 26, 2008


Monday, October 20
Meatloaf
Mashed potatoes/gravy
Peas


Tuesday, October 21
Stuffed Shells
Homemade bread
Green beans


Wednesday, October 22
Pizza
Wing Dings


Thursday, October 23
Clam Chowder

Homemade Dinner Rolls


Friday, October 24
Pork chops
Rice pilaf
Peas


Saturday, October 25
Chicken Pot Pie (never got made last week!)


Sunday, October 26
Crockpot chicken
Mashed potatoes
Corn


Breakfast/Snacks/Etc.
Chocolate chip cookies
Pumpkin muffins

Breakfasts will be omelets, cereal.

Lunches will be sandwiches, leftovers.

Pumpkin Muffin Recipe

Per Ashley's request! Thanks for stopping by Ashley! It's actually a WW recipe, I was on WW one year and tried this recipe. My DH loves them!

Pumpkin Muffins
Makes 12 muffins

Ingredients:
1 box spice cake mix (if you can't find spice cake, use carrot instead)

1 can pumpkin (I use Libby's, not pumpkin pie mix, just plain ole pumpkin)

a handful of cinnamon chips (This might be hard to find in your area, they are located with the chocolate chips. I live about 15 min from Hershey, PA, so I just buy them when I go to Hershey. You could sub chocolate chips I am thinking!)

Directions:
Preheat oven to 350.

Mix together the cake mix, pumpkin and cinnamon chips. Do not add eggs, oil, etc. Just the cake mix, pumpkin and cinnamon chips. Mix together until well combined. It's tough to do, just do your best!

Spoon into greased/pammed muffin pan. Bake as directed on back of cake mix box, I think it's 20 minutes or so. (Test to see if they are done.)