Menu Planning Monday

Is April really done already? Really? Where did it go?  It seems like just a few days ago, it was April 1st..whew! It blew by around here.  School will be done in less than a month! Then, summer vacation..the really craziness begins!

Here's what cooking around here this week:

Monday:  Chicken Teriyaki Sliders

Tuesday: Pizza
Wednesday: Not sure yet...crazy day, may just get take-out
Thursday:  Turkey Kielbasa with Cheesy Pasta

Friday:  Leftovers or Grocery Shopping
Have a great week everyone!

Link up at: I'm an Organizing Junkie

Mini Meatloaves

Meatloaf! It's what for dinner! Again. Yippee?  OK, I admit meatloaf can be a bore after a while.  That' why we change it up sometimes with the Pineapple version or Pizza.
This recipe is my standard-go-to meatloaf. Nothing fancy. No bells and whistles. But, hey..bake it in your cupcake pan and Woo!, a new meatloaf dish.  My kids eat these more than the standard loaf, primarily due to their cute little size. They also cook up alot quicker.
Pair these up with a nice batch of mashed potatoes and you are ready to go.
{this can work for any meatloaf recipe, so, if mine is too plain for you..change it up and make it your own :)}

Printable Version
Lightly Adapted From

Ingredients:
1 lb ground beef {or ground turkey}
1 egg
1/4 onion, diced/shredded
1/4-1/2 cup bread crumbs
1/4 cup ketchup {or BBQ sauce} plus additional for topping
1/4 cup shredded Swiss cheese

Directions:
Preheat oven to 375 degrees. Spray 12 count muffin pan with non stick cooking spray.  Mix meat, egg, onion, bread crumbs and ketchup.  Combine very well. Spoon meat evenly into prepared muffin tins.  Spread tops with desired amount of ketchup.
Bake 30-35 minutes, top with cheese and bake until melted.
Makes 12 mini-meatloaves

Linked up at: It's a Keeper Thursday

Baked Ravioli

Yippee! We have a new car..well, SUV, but, eight people will fit in it! Woohoo! We are now the proud owners of a lovely used ginormous Chevy Suburban.  I am soooo glad..one less thing to worry about this summer before baby girl arrives. 

OK, enough about me...like ravioli?  It's quite tasty,isn't it? Now, these are pretty popular in many restaurants as an appetizer. However, they do deep fry them.  I like these deep fried, but, it's kinda a mess, a bit less healthy and the cleanup is a pain in the butt.  So, I bake mine. 

Use any type of ravioli your heart desires.  We like sausage or cheese around here. But, there are so many varieties, you could go a bit crazy.

{ This recipe is based on a 16oz package of ravioli, so, you may need to adjust }

Printable Version

Ingredients:

16 oz package, frozen or fresh ravioli, of your choice

1/4 cup Italian salad dressing

1 cup bread crumbs

1/4 cup grated Parmesan cheese

1/4 cup Parmesan/Romano/asiago cheese

dried Italian seasoning, to taste preference

Directions:

Preheat oven to 400 degrees. Cover baking sheet with foil and spray with non stick cooking spray. If using frozen ravioli, boil for about 5 minutes to soften.  Mix bread crumbs, cheeses and seasoning in a bowl and place in flat pie dish. Pour Italian salad dressing in separate bowl.

Dip each ravioli in Italian salad dressing, the coat well with breadcrumb mixture. Place on baking sheet.

Bake for 10-12 minutes, then, flip raviolis and bake on other side for addition 10-12 minutes or until brown.

Banana Funfetti Cake with Caramel Frosting

Is May really around the corner? April is just about done and then, it's May? Already?  We are headed out on vacation when school ends this year.  Is it crazy to go out on a road trip with 5 kids when you are 5 mos pregnant? I am excited to be getting out of town...but... whoo!, let's just say, I am glad we have a DVD player for our mini-van.

OK. Let's talk cake. Banana Cake. Banana Funfetti Cake.  Yes, really! Where did this recipe come about? Well, for really good Easter/Christmas/Halloween/Valentine's Day bargains...shop at Target.  AFTER the said holiday/event is done. Everything related to that holiday/event is usually 50%-75% off, depending on when you shop.  (At least, that's how my Target works).  After Easter, I snagged a Funfetti cake mix for next to nothing.  Then, it just kept staring at me every time I went into my pantry.  What to do with it? Just mix it up and bake it?  Eh, seemed, kinda boring.  So, bananas on my counter were also staring at me. Why did kids beg for something at the grocery store and not eat it once they are home? That is bananas around here.  I guess it' better than candy, right? Still..I can only eat so many bananas myself.

So, I mixed up the cake mix with bananas and there you go...Banana Funfetti Cake!  Top it off with some fabulous caramel frosting and this one's a keeper.

Printable Version

Adapted From (frosting)

Ingredients:

for cake:

1 box Funfetti cake mix ( or plain white cake mix is ok too) plus ingredients

2-3 ripe bananas, mashed

for frosting:

1 stick butter ( 8 TBSP)

1 cup brown sugar

1/4 whole milk

2 cups powdered sugar

1 teaspoon pure vanilla extract

Directions:

Preheat oven to 350 degrees. Spray desired baking pan with non stick cooking spray. Mix box mix with ingredients and bananas.  Mix well and pour into baking dish.  Bake according to box directions.

frosting:

Mix ingredients well.  Frost on cooled cake.

Menu Planning Monday

Happy Monday and Good Morning All! What a great weekend we had here. Keeping busy..looking at new vehicles to handle our expanding family.  Let me tell you..it's not easy to find an eight passenger vehicle within a budget! But, we may have narrowed our choices down to a few possibilities, so, I am crossing my fingers that they pan out.

Here's what cooking around here this week:

Monday: Crock Pot Shredded Chicken Sandwiches with Italian Dressing & Onion Soup

Tuesday: Meatloaf with Mashed Potatoes
Wednesday: Tortilla Pizzas

Thursday: Take-Out
Friday: Leftovers

Have a great week!

Link up: I'm an Organizing Junkie

Taco Cups

                    

I know what you are thinking...tacos?  Again, Erin?  Yeah...I told you..I love tacos. These are a little bit different, but, a little the same.  These are tacos.. but, in cute, homemade,bowls and you dress them up any which way you please.

My kids loved these, even the ones who don't eat tacos.  Well, they just ate the shell and some cheese, but, still, that is success in my house.

Printable Version

Ingredients:
1 pound- ground beef or ground turkey
1/4-1/2 cup low fat re fried beans (optional)
6-6in flour tortillas
1 envelope taco seasoning or 1 TBSP of homemade taco seasoning
vegetable/canola oil

to garnish:
lettuce
tomato
salsa
sour cream
olives
shredded cheese
onions

Directions:
Preheat oven to 350 degrees.  Spray muffin pan with non stick cooking spray. Brush back and front of tortillas with canola oil.  Shape tortillas into a bowl shape in press into muffin tins.(see photo at right) Bake for 10 minutes or until brown.
Meanwhile, brown meat, then, add re fried beans and taco seasoning.  Cook thoroughly.
Scoop taco meat into baked bowls.  Garnish as desired.

Homemade Baked French Toast Sticks

As I type this, a very impatient 5 year old watches me.  "Are you done?"  He must get on the computer. He must play PBS Kids.  We do have another computer, but,alas, he must use this one.   This is the same conversation we (my 5year old and myself) had yesterday while taking pictures of these french toast sticks.  "Are you done yet?" "Can I eat them?!"  He was extremely impatient.  About 10 seconds after these were taken, they were gone.  Gone. Vanished.  Then, he ate another 3 or so that were suppose to be for breakfast this morning. Then, this morning..the rest, gone.

These are one of those recipes that you make and then one day, realize " Hey, why buy frozen when I can make them homemade?!" {Smack self on forehead} I have been buying frozen french toast sticks forever. My kids inhale them.  So, since I am now a "bread maker", we made our leap from frozen to homemade. The nice thing about these is that you can use whatever type of bread you prefer and then, stash a batch for a quick breakfast.  Or, in my child's case..an afternoon snack.

Printable Version

Ingredients:
1 loaf of bread, any flavor you desire
3 eggs
1 TBSP ground cinnamon
1/4 cup milk
1/4 cup whipping cream (optional, can use 1/2 cup of just milk)
cinnamon sugar for sprinkling, optional

Directions:
Preheat oven to 400 degrees.  Spray cooking sheet very well with non stick cooking spray or spread with parchment paper.
Cut and slice bread into long, thick slices.  Whisk eggs, cinnamon, milk and cream together.  Pour into a pie plate or flat dish.  Dip bread slices in egg mixture in bread slices and  place cooking sheet.  If desired, sprinkle with cinnamon sugar.  Bake for 10minutes, then , flip sticks and cooking an addition 10-15 minutes.

Serve immediately or freeze for later.
makes approx 15-20 sticks, depending on size

Homemade Snickers Bars

This is one of the recipes where you say "why isn't this more difficult to make?" Because, you know, if it is too difficult, you won't be making it all the time.  And, well, these are real easy, therefore, you will want to make them all the time and these can be a bit dangerous to have just lying around you kitchen on a regular basis. Because, I think it's impossible to eat just one.

              

I read Jessica's food blog, How Sweet it Is, pretty regularly. When, I found these over there,  I wanted to make, eat, and, then, of course, share them you.  These  are very easy to make.  Takes a little bit of time for each layer to melt and cool and then, you have to wait an entire hour to eat them.  I know, an eternity!

They are definitely going to be a special occasion dessert around our house.  I have eaten entirely too many of them and actually stashed some in the freezer to avoid eating the whole entire pan in two days time.

Give them a try and just try to eat just one.  I dare you!

Printable Version

Adapted From

Ingredients:

for bottom layer:

1-1/4 cup milk chocolate chips

1/4 cup peanut butter

for nougat layer:

1/4 cup butter

1/4 cup peanut butter

1/4 cup evaporated milk

1 -1/2 cup marshmallow fluff

1 cup sugar

1 tsp vanilla

1-1/2 cup peanuts, chopped roughly

for caramel layer:

14 oz bag of caramels

1/4 cup whipping cream

for top layer:

1-1/4 cup milk chocolate chips

1/4 cup peanut butter

Directions:

Spray a 9 x13 baking dish with non stick cooking spray.  

bottom layer:

Add chocolate chips and peanut butter in a small saucepan.Melt until well combined and smooth.  Pour on bottom of baking dish.  Let cool and harden completely.

nougat layer:

In a saucepan, melt butter.  Then, add sugar &  milk and let mixture come to a boil.  Cook for approx 5 mins. Stirring occasionally.  Add marshmallow fluff, peanut butter and vanilla.  Melt until mixture is well combined and smooth.  Remove from heat and fold in peanuts.

Pour on top of chocolate bottom layer in pan.  Cool completely.

caramel layer:

Melt caramels and whipping cream in a saucepan on low until smooth.  This can take about 10-15 minutes. Pour on top of nougat layer in pan.  Cool completely.

Top Layer:

Melt chocolate chips and peanut butter in a saucepan until combined and smooth.  Pour on top of caramel layer.

Refrigerate entire dish for at least an hour before serving.

Mini Cheddar & Bacon Muffins

Pardon, my kinda-non-fancy-just-kinda-thrown-together picture of these mini muffins.  These were part of our dinner last night and it was the first opportunity I had to snap a photo.  Usually, I am able to make dishes and desserts during the day, while my youngest is awake.  But, taking a picture?  Oh, no.  He does not like that for some reason.  Well, yesterday, he napped for a whopping 10 minutes on the couch. I attempted to move him to his bed, but, he woke up and decided 10 minutes was all he needed for the day.  So, bye-bye-any type of extensive photo taking.

These muffins are quite tasty.  They are great for dinner or even breakfast.  We had them with pasta and they went really well together.  They are best served warm with butter.

{We kept these simple, but, for some added spice, add 1/4-1/2 teaspoon of cayenne pepper}

Printable Version

Adapted From

Ingredients:

2 cups flour
1 TBSP baking powder

1 1/2 cups extra-sharp grated cheddar cheese, divided

1/4 cup butter
1 cup milk
1 large egg

1/4 cup crumbled bacon,cooked

black pepper, to taste preference

Directions:

Preheat oven to 400 degrees.  Spray mini muffin pan with non stick cooking spray or use cupcake papers.

In a bowl, mix flour, baking powder pepper, bacon and  1 cup of cheddar cheese.  In a small saucepan, melt butter with milk.  Let cool to touch. Whisk egg into milk milk/butter mixture.  Then, add wet ingredients into dry ingredients.  Mix until completely combined.

Spoon batter into prepared muffin pan.  Sprinkle with reserved cheddar cheese.  Bake for 10-12 minutes or until knife inserted comes out clean.

Makes 24 mini muffins or 12 regular size muffins.

Menu Planning Monday

I realized today that the kids only have about 5-6 weeks left a school until summer. Boy, this school year is flying by and summer will be even busier.  Summer school, everybody home and of course, our new addition making her arrival :)  I can hardly wait!
For now though, we have this weeks menu:

Monday: Macaroni and Cheese

Tuesday:  grilled cheese with chicken soup

Wednesday:  Some type of taco dish...not sure what yet..may try something new

Thursday:  Baked Chicken Nuggets

Friday:  Grocery Shopping or Leftovers

Have a great week!

Link up at:  I'm an Organizing Junkie

Chocolate Cake Mix & Pudding Cookies

Next to me right now is a glass of milk, two of these cookies and a small toddler watching me, he is also eating these cookies.  It is 8am here.  These cookies are so good, you will want to eat them for breakfast and then, all day long.  They are soft, chewy and chocolaty.

This another recipe thanks to Pinterest.  Nikki at Chef in Training used yellow cake mix, vanilla pudding and sprinkles in her creation.   I went with chocolate pudding, devil's food cake mix and very few sprinkles ( I have a child who is anti-sprinkle, if you can believe it). Just a few differences, but, the rest of the recipe is the same. Give them a try, then, eat them for breakfast.

Printable Version
Adapted From

Ingredients:
1 1/2 sticks butter
3/4 cup brown sugar
1/4 cup sugar
1 (3.4 oz) package instant chocolate pudding mix, dry
3/4 cup devils food cake mix, dry
2 eggs
1 tsp vanilla
1 tsp baking soda
2-1/4 cups flour

Directions:
Preheat oven to 350 F. Spray baking sheet lightly with non stick cooking spray. In a medium mixing bowl,mix flour and baking soda,set aside. In a separate large bowl, cream butter and sugars together. Add in pudding package and cake mix and beat until well blended.

Then, add eggs and vanilla and mix until smooth. Add flour mixture slowly until well incorporated.

Roll into 1" balls and place on prepared cookie sheet.

Bake at 350 F for 12-15 minutes

Linked up at: It's a Keeper Thursday

Chicken Rice

When Mr Plain and I first lived together, we dined completely differently than we do know.  Obviously, we needed alot less food and grocery shopping was stress-free.  But, one of Mr Plain's favorite things to eat was Chicken Flavored Rice a Roni.  It was tasty and simple, but, darn! It is chocked full of sodium.  Now, in moderation, I guess that wouldn't be too much of a problem.  But, he also discovered a few years ago, he has very high blood pressure. So,  too much sodium is a big no-no around here.

This rice blend mix helps us out.  He still get some chicken-flavored rice and it has alot less sodium.  It also, tastes much better than a box of Rice a Roni.

Printable Version

Adapted From

Ingredients:

for  chicken seasoning mixture:

3 TBSP chicken bouillon

3 TBSP dried parsley flakes

3 tsp dried celery flakes

1 TBSP minced onion

for rice:

1 cup long grain rice

1 cup low sodium chicken broth

1 cup water

Directions:

chicken seasoning mixture:

Mix all ingredients in a bowl, can be store in an airtight container for up to 6 mos.

rice:

In a medium saucepan, add rice, chicken broth, water and about 1/4 cup of chicken seasoning mixture. Bring mixture to a boil, then, cover.  Lower heat and simmer for 15-20 minutes or until rice is tender.

So Simple Homemade Bread

I have been interested in making my own bread for quite a while now. We love our Beer Bread around here, but, regular white/wheat bread was something quite intimidating to me. Maybe it's the yeast, mixing, kneading, kneading, rising...not sure.  But, this recipe requires no kneading. None! That is my kind of bread recipe. Now, this is more of a wheat bread than white, but, the author doesn't label it as wheat.  It has both white and whole wheat flour as ingredients, so, it's just simply homemade bread.  If you have been a bit shy of making your own bread. Fear No More! Here is a bread for you.   It crunchy on the outside and nice and soft in the inside.

Printable Version
Adapted From

Ingredients:
1 tsp. instant rapid rise yeast
3 1/2 cups water at room temperature
5 1/2 cups all-purpose flour
1 3/4 cups whole-wheat flour
1/4 cup flax seeds (optional)

Directions:
Spray Two 9 x5 loaf pans with non stick cooking spray.  Mix flours, yeast, and flax seeds.  Add water and mix well.  Separate dough and pour into prepared pans.  Find a warm spot, and  cover pans with a damp, clean dish cloth. Let dough rise for approx 2-3 hours or until  dough is about level with top of pan.

Preheat oven to 450 degree.  Bake risen dough for 30 minutes.  Remove loaves from pan and bake another 15 minutes directly on rack.

Store leftovers in secure cover wrapping for up to a week.

Menu Planning Monday

I hope everyone had a lovely Easter.  We did. Very casual, at home, kids playing. Eating jelly beans until your stomach hurts..the usual.  We had a huge brunch, then, a quick burgers/hot dogs on the grill for dinner. Good thing, my weekly menu was done before yesterday, because, with the food overload yesterday, it would be a bit tough to get it done.  

But, it's done! Yay! Here we go...

Monday:  Homemade Pizza & Twice Fried French Fries

Tuesday:  Honey Mustard Chicken & Rice

Wednesday:  Spaghetti and Meatballs

Thursday: Take- night

Friday: Leftovers/Grocery Shopping

Have a great week everyone!

Link up:  I'm an Organizing Junkie

Easter Brunch Recipe Ideas

We are spending Easter here at home with a big brunch.  With many other people also celebrating, I thought, sharing some of Table for 7 recipes may help others out who are doing the same.

Just click on the description under the pic to take you directly to the recipe.
{Edited to add some new ideas March 2013}

 



Honey Cinnamon Spread- Awesome on Bagels!




Fruit and Yogurt Muffins



French Breakfast Muffins




Easy French Toast



Peanut Butter Coffee Cake





Cream Cheese Danish



Baked Cinnamon Swirl French Toast



Farmers Casserole



Brownie Batter Pancakes



Apple Caramel Biscuit Bake



Bacon Breakfast Casserole

Ham and Egg Cups

Chocolate Chip Muffins with Ricotta Cheese

Bacon and Egg Muffins

Homemade Baked French Toast Sticks

Semi Homemade Cinnamon Sugar Doughnuts



Baked French Toast


Have a Happy Easter from our family to yours!