Meal Planning {Week of 2 June-8 June}

Meal Planning {Week of 2 June-8 June}

This week had some of my favorite in it! 

Saturday: Chicken and Gravy over Mashed potatoes

Sunday: Bacon encrusted pork tenderloin, baked sweet potatoes, steamed broccoli, and dinner rolls

Monday: Salisbury steak in a french onion gravy, mashed potatoes, steamed peas, and croissants

Tuesday: Chicken and Rice peas and fruit

Wednesday: Spaghetti, Green beans and fruit

Thursday: Hot dogs, Mac N Cheese, TaterTots, and peas

Friday: {Breakfast Dinner, a Parker Favorite}Sausage Gravy and Biscuits, Sausage, Bacon, Hash Browns, Green Beans

Cinco De Mayo TACO'S!!!!! YUM!

Tacos are Life! 

Did you know that, Cinco de Mayo officially commemorates the anniversary of an early victory by Mexican forces over French forces in the Battle of Puebla on May 5, 1862. ... It is also not, as is often assumed, the day of Mexico's celebrations of independence, which are actually held on September 16. 

So as we teach our kids the meaning behind Cinco De Mayo, we also EAT TACOS, because why not! We look for any reason to eat tacos! 

Have you ever had homemade taco seasoning? If not, you're missing out!

 What do you need?
2 Teaspoons dried Minced Onion
1 teaspoon course Sea Salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon red pepper flake
1/4 teaspoon cayenne pepper
1/4 teaspoon dried minced garlic
1/4 teaspoon dried oregano
1 pound ground beef (or turkey)
1/2 cup water (if using Turkey, cut water in half)

How do you make it?
1. Mix seasonings together in a small bowl, and set aside.  Heat a large skillet over medium-high heat. Crumble ground beef into the hot skillet. Cook and stir until the beef is completely browned, 7 to 10 minutes. Drain and discard any excess grease.
2. Return ground beef to heat. Pour seasoning mixture and water over the beef; stir to combine. Bring to a simmer and cook until the moisture absorbs into the meat, about 5 minutes.

Chili Cheese Dip

Comfort food

Party food

Super Bowl

Holiday Appetizer

with chips... or on a hotdog, this stuff is amazing!

We call it liquid gold!

Ingredients:

1 small block of Velveeta, cubed

1 pound of ground beef, cooked and drained

1 can Hormel Chili with no beans

1 8 oz block cream cheese, cubed

Make it:

1. In a medium sauce pan, add all the ingredients and cook over medium- low until smooth, stirring often.

2. Serve warm with chips and enjoy!

3. To store the leftovers {If there are any}, store in a airtight dish, in the fridge.  

Easter Dinner!

For many generations, My family has always done large dinners for the holidays.  Our family always got together, there was always laughing, board games, and football (for most of them, either on TV or in the yard).  The ladies were always slaving away to produce the most gorgeous meal ever, and the guys were always either watching football, or playing football.  The kids, we were always running around, playing with our cousins, and catching up, until we were called to wash up and eat.  As I got older, and everyone got busier, these traditions stopped.  Cousins stopped coming, uncles weren't around as much, my dad moved away, and it was just mom, Grandma, and my siblings.  Meals were still grand, and I got to help more, but it wasn't the same.  So, when I met my husband, and we moved into our own place, I put it in my mind that I was going to pick these traditions back up.  So every holiday, I go all out, making the grand meal I remember my mom and Grandma making, I invite both of our families, and we celebrate! It is by far my favorite part of the holidays! We believe there is something special about that time together as a family.  

Anyone who knows me, knows I LOVE holidays! All of them! I also LOVE cooking and baking and it truly makes my heart sing, when I get to cook for others.  We always go way out, most of the time making way too much food, but....

I LOVE IT! 

So This year, I just revised my Easter Dinner Menu so here is this years menu!  I will be sharing some of our favorite recipes too! So watch for those! 

What kind of things do you like to have for your holiday feasts?

PIE DAY!!! {3.14}

Today is our favorite day!  Well, Second favorite next to Star Wars (May the 4th)day! LOL  Tpday is Pie Day! Get it... 3.14? So we do all things pie related here!
Lunch is Pizza Pie.... We use garlic Naan bread, and made our pizzas.

For Dinner: It was Turkey Pot Pie.  I made a large batch in a Casserole dish!

For Dessert: All kind of pies!  Raspberry, peach, pumpkin, apple, and cherry! 

 What is your favorite kind of pie?  Are you a savory pie type of person, or should it only be sweet pies?

Valentines day!

We love surprising our kiddos with cutesy meal ideas.  So for Valentines day, Everything is love themed, or in hearts, etc.  Here was this years Valentines meal!

Breakfast was Heart Shaped French toast and Sausage with Strawberry yogurt

For Dinner: Herbed Chicken Breast, Rosemary Potatoes, Salad with heart tomatoes, and heart shaped fruit

For Dessert: Love Cookies, Heart Shaped rice Krispie treats and heart Shaped Cherry marshmallows and regular marshmallows.

Pumpkin Cinnamon Roll Sheet Cake

Can I say Yum!  And YES PLEASE!!!  Or maybe I should make that MORE PLEASE?  Here is the recipe you all have to try!  It is so yummilicious!

Pumpkin Cinnamon Roll Sheet Cake

 

Ingredients:

1 box White Cake mix

4 eggs

1/2 cup canola oil

1/2 cup milk

3.4 ounce box of Pumpkin Spice instant pudding mix

1/2 cup Vanilla Greek Yogurt

1/2 teaspoon pumpkin pie spice

15 ounce can of pumpkin

 

1 stick of salted butter

3/4 cup packed light brown sugar

1 Tablespoon Cinnamon

 

3/4 cup powdered sugar

1/4 cup heavy cream (more if needed)

 

Directions:

1. Preheat Oven to 350 degrees, and spray 13x9 pan with non-stick cooking spray

1.  Mix together cake mix, eggs, oil, milk, pudding mix, Greek yogurt, pumpkin pie spice, and pumpkin for 1 1/2 minutes or until thoroughly mixed. 

2. Place butter in microwave safe bowl and melt for 30 seconds, mix in brown sugar and cinnamon.

3. Drizzle on top of cake evenly, and then drag a knife through it to swirl it.

4.  Bake cake for 30-35 minutes, until cooked through.  Place powdered sugar and heavy cream in a large bowl until creamy and smooth.  Drizzle over warm cake and then let cool for 20 minutes before cutting into squares.  Refrigerate if not serving right away. 

 

Enjoy!

Mommy of 6 <3 p="p">

Freezer Meals - Mini Meatballs

A slight change from Martha's Meat Balls


Ingredients
1/2 pound lean ground beef
1/2 pound ground pork (Substitute for ground turkey as well)
2 slices bacon (2 ounces), finely chopped (Substitute for Turkey bacon as well)
1/4 cup chopped fresh parsley
2 garlic cloves, minced
3 tablespoons grated Parmesan cheese
1 tablespoon plain dried breadcrumbs
1 large egg
1/8 teaspoon ground nutmeg
Coarse salt and ground pepper

Directions
1.In a large bowl, combine beef, bacon, parsley, garlic, Parmesan, breadcrumbs, egg, nutmeg, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Shape mixture into 40 meatballs. (For equal-size meatballs, scoop out meat mixture with a teaspoon, using two scoops for each meatball. Then roll between your palms to shape into balls. I use my two teaspoon cookie scoop)

2.Arrange in a single layer on a baking sheet or on two large plates. Freeze 1 hour. Once frozen, transfer to an airtight container or resealable plastic bag; label and date.

3.To use the meatballs straight from the freezer, preheat oven to 400 degrees. Place meatballs on a rimmed baking sheet and bake until cooked through, about 15 minutes.

Makes 40
adapted From Everyday Food, March 2005.
Read more at Marthastewart.com: Mini Meatballs - Martha Stewart Recipes

Spicy Pumpkin Cakelettes with Chocolate Glaze

I know you are probably thinking... ANOTHER SWEET RECIPE!  What happened to the SAVORY recipes...  or you are like me, and totally DIG the sweet recipes!  Whichever type of person you are, here is another yummy recipe!  Hope you enjoy as much as we did! 

Spicy Pumpkin Cakelettes with Chocolate Glaze

picture from La Fugi Momma blog as well

Makes 24 cakelettes

Ingredients:
For the Cakelettes:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cayenne pepper
1/2 teaspoon salt
2 cups granulated sugar, plus more for sprinkling in cups
4 large eggs
6 ounces (12 tablespoons or 1 1/2 sticks) butter, softened
1 tablespoon pure vanilla extract
1 3/4 cups solid-pack pumpkin (one 15-ounce can)


For the Chocolate Glaze:
6 ounces semisweet chocolate (1 cup chocolate chip), chopped
4 tablespoons butter

Directions:
1. Make the Cakelettes: Preheat the oven to 350 degrees Fahrenheit. Lightly butter 24 muffin or cakelette cups then lightly coat with granulated sugar.

2. Whisk together the flour, baking powder, cinnamon, nutmeg, cayenne pepper, and salt in a large bowl; set aside.

3. Beat together the sugar, eggs, butter, and vanilla with an electric mixer until fluffy and well combined, about 2 minutes. Beat in the flour mixture until just combined. Stir in the pumpkin until well mixed.

4. Fill each greased tin with 1/4 cup of batter and lightly smooth out the batter with a spatula. Bake until a toothpick inserted into the center of a cakelette comes out clean, about 18 minutes. Let the cakelettes cool in the cups set on a wire rack.

5. Make the Chocolate Glaze: Put the chocolate and butter in a small heavy saucepan and heat on low, stirring constantly, until melted. Spread a spoonful of glaze over the top of each cooled cakelette. The cakelettes will keep at room temperature in an airtight container for 2 to 3 days

I encountered this recipe yumminess while reading another foodies blog...  "La Fugi momma"  Go check them out!
~Enjoy,
Mommy of 6 <3

Two Ice Cold Pumpkin Recipes

Pumpkin Pie Icecream

Ingredients:
1 cup heavy cream
1 cup milk
1/2 cup brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/8 teaspoon ground cloves
2 egg yolks
1 cup pumpkin puree


Directions:
1. Heat the cream, milk, sugar, cinnamon, ginger, nutmeg and cloves in a sauce pan until it almost boils, about 5 minutes.
2. Reduce the heat to low.
3. Add one tablespoon of the cream mixture to the egg to temper it.
4. Add the egg to the sauce pan.
5. Cook at low heat without boiling, until it is slightly thickened and coats the back of a spoon.
6. Add pumpkin puree and stir.
7. Chill the mixture in the fridge.
8. Freeze according to the instructions for your ice cream machine.
Recipe from “Closet Cooking” blog

Pumpkin Pie Milkshake

(makes 1 milkshake)

Ingredients:
2 cups vanilla frozen yogurt
1/4 cup milk
1/3 cup pumpkin puree
1/4 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/8 teaspoon nutmeg
2 tablespoons brown sugar
2 tablespoon gingersnap cookies (crumbled, optional

Directions:
1. Blend everything other than the gingersnap cookies in a blander.
2. Serve garnished with the gingersnap cookies.

Recipe from “Closet Cooking” blog

Such yummy desserts!  I am a huge icecream person!  So these are some of my favorites!



Pumpkin Fritters- sweet and savory

The Savory Pumpkin Fritters

Ingredients:
1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon curry powder
1 teaspoon salt
4 cups vegetable oil for frying

DIRECTIONS

1. In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth.

2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

The Sweet Pumpkin Fritters

Ingredients:
1 cup pumpkin puree
1 egg, lightly beaten
1 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1 tablespoon Cinnamon
1/2 teaspoon nutmeg
1 teaspoon salt
4 cups vegetable oil for frying

DIRECTIONS
1. In a medium bowl, combine pumpkin, egg, flour, sugar, baking powder, cinnamon, nutmeg, and salt. Mix until smooth.
2. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.

Cinnamon sugar coating:
1/2 sugar
1 tablespoon cinnamon
Mix together and roll cooked fritters until covered.

Pumpkin Brownies

Pumpkin Brownies

Ingredients
3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3/4 cup butter, melted
1 1/2 cups white sugar
2 teaspoons vanilla extract
3 eggs
1/4 cup cocoa powder
1/2 cup semi-sweet chocolate chips
1/2 cup pumpkin puree
1/2 cup chopped walnuts
3/4 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. Stir the flour, baking powder, and salt together in a bowl.

2. In another bowl, stir together the melted butter, sugar, and vanilla extract; beat in the eggs one at a time with a spoon. Gradually add the flour mixture, and stir the batter until it's evenly moistened. Divide the batter in half in two separate bowls.

3. Into one bowl of batter, blend the cocoa powder and chocolate chips. In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg.

4. Spread 1/2 of the chocolate batter into the bottom of the prepared baking pan, and follow with 1/2 of the pumpkin batter. Repeat the layers, ending with a pumpkin layer, and drag a kitchen knife or small spatula gently through the layers in a swirling motion, to create a marbled appearance.

5. Bake in the preheated oven until the brownies begin to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Cool in the pan, cut into squares, and serve.

Mile High Apple Pie

Mile High Apple Pie Singles

Recipe adapted from Pampered Chef

Ingredients:
1 lemon
1/2 cup sugar
1 tsp pumpkin pie spice
1/2 package of refrigerated pie crusts softened to package instructions
3 medium granny smith apples
1 cup thawed frozen whipped topping
1/4 cup butterscotch or caramel ice cream sundae topping

Directions:
1. Preheat oven to 425 degrees.  Line cookie sheet with parchment paper, and set aside.  Zest the lemon and measure 1 tsp.  Combine zest, sugar, and spice in large mixing bowl.  Unroll pie crust onto lightly floured mat or counter.  Spacing closely together cut 12 disks fromt he crust using a 3 inch buscuit cutter.  Trasfer disks to the cookie sheet; lightly prick with fork and evenly with sugar mixture.  Bake for 6-8 minutes or until lightly browned.
2. Cut apples into wedges and add apples tot he remaining sugar mixture in the mixing bowl; toss to cover completely.  Arrange apples in a single layer in a 9X13 pan or other microwaveable dish, and microwave on high 3-5 minutes or until apples are soft.  Carefully measure out 3 TBSP of the apple liquid and fold into the whipped topping in a separate small bowl.
3.  Remove cookie sheet from oven to a cooling rack.  To assemble, transfer one disk to a serving plate.  Arrange three apple wedges on disk in a single layer.  Top apples with 1 TBSP of the whipped topping mixture.  Place a second disk over the filling; top with two apple wedges and 1 TBSP of the whipped topping mixture.  Repeat with remaining disk, apple wedges and whipped topping mixture.  Drizzle sauce over all the desserts.

Makes 6 servings
Our newest favorite apple dessert!
~Enjoy,
Mommy of 6 <3

Chocolate Chip Trifle Recipe

Ingredients:
1 (18 ounce) package NESTLE Refrigerated Chocolate Chip Cookie Dough

2 cups fat free milk
2 (3.4 ounce) packages instant vanilla pudding mix
2 (12 ounce) containers frozen non-dairy whipped topping
1 1/2 quarts sliced fresh strawberries
Fresh mint leaves (optional)
Fresh strawberries or raspberries (optional)

Directions:
1. Preheat oven to 375 degrees F.
2. Cut cookie dough in half lengthwise and then in half again lengthwise, for a total of 4 pieces. Cut cookie dough into 2 1/2-inch logs, ending with 16. Place on ungreased baking sheets.
3. Bake for 11 to 13 minutes or until light golden brown. Cool on baking sheets for 1 minute; remove to wire racks to cool completely.

4. BEAT milk and pudding mix in large bowl until blended. Fold whipped topping into mixture. Crumble 6 cookies. Sprinkle 3/4 of crumbled cookies on bottom of deep 10-inch glass serving dish. Top with 1/3 of pudding mixture.
5. Place strawberries over pudding. Stand remaining 10 cookies, face side out, along the inside of dish. Place remaining pudding mixture over strawberries. Top with remaining crushed cookies. Cover; refrigerate for 4 hours or overnight. Garnish with mint leaves and strawberries.

Enjoy,
Mommy of 6 <3

Red-Hot Apples

This recipe has been a childhood favorite for a slong as I can remember.  It was one I will never forget my great grandma making for us!  I LOVEd (well still do love) this recipe! 

Red Hot Apples 2 green tart apples, cored

4 teaspoons brown sugar
1/4 glass red-hot candy
Vanilla ice cream, optional
Directions:
1. Cover a baking dish with foil.  Spoon 2 tsp of sugar and 1 tablespoon red-hots in the center of the apples. Cover baking dish with foil tightly.
2. Bake at 350 for 25-30 min’s or even until eventually soft. Take out of oven and allow to cool for 10 minutes.  Serve warm with vanilla ice cream!

~Enjoy,
Mommy of 6 <3

Vanilla Churros with Chocolate Dipping Sauce

Vanilla Churros with chocolate sauce

Ingredients:
1 cup water

2 Tbs brown sugar
1/2 tsp. salt
1/3 cup butter
1 cup white flour
2 eggs
1/2 tsp. vanilla extract
1/4 cup sugar
1/2 to 1 tsp. ground cinnamon, depending on taste

Directions:
1. Preheat 1 1/2 to 2 inches of vegetable oil in a 10 to 12 inch frying pan to 375 degrees F. In a separate dish mix the 1/4 cup sugar and cinnamon and set aside.

2. In a 3 qt. sauce pan add the water, brown sugar, salt, and butter and heat to a good boil. Remove from the heat and add the flour. Stirring in the flour will take some muscle. Mix it in until well blended.
3. In a separate bowl, mix the eggs and vanilla together and then add this mixture to the flour mixture. Stir until well blended and all the egg is completely mixed in.
4. Fill your decorating tool with the churro recipe dough and attach the largest star tip you have.
Test your oil by placing a small amount of dough in it. The dough should bubble up right away or that means the oil is not hot enough and a soggy churro is on the way.
5. Once the oil is hot enough, squeeze some dough (with decorator) into the oil about 4 inches long. I used my finger to release the dough from the decorator. Careful not to burn yourself.
6. You should be able to cook 4 or 5 churros at a time. Cook them about 1 minute and turn them over with a slotted spoon. Cook an additional minute or two. You're looking for that nice golden brown color.
7. Remove the churros with the slotted spoon and place them on a paper towel-covered plate to absorb excess grease.
8. While still warm, roll each churro into the dish with the sugar and cinnamon until coated
Dip in or serve with chocolate sauce!!!  And Enjoy!
~Mommy of 6 <3

Spicy Sausage Pizza Pie

Ingredients:
1.5 pound bulk pork sausage
1.5 can (8 oz) pizza sauce
1/2 tsp dried oregano leaves
2 cups Original Bisquick® mix
1/4 cup process cheese spread, room temperature
1/4 mug hot water
Green as well as red-colored bell pepper rings, if desired
1.5 cup shredded mozzarella cheese (4 oz .)

Directions:
1. Heat stove to 375ºF. Spray a cookie sheet with cooking spray. Cook sausage in 10-inch skillet on medium-high , mix occasionally, till no longer pink; drain. Mix in pizza sauce and oregano; set aside.
2. Stir Bisquick mix, cheese spread and hot water until a smooth dough.  Sprinkle a little Bisquick on the counter, and turn dough out.  Move in Bisquick mix in order to coat. Form in to a ball; knead 5 times. Place on cookie sheet. Spread sausage mixture over crust in leaving a 3 inch border around the edge.  Sprinkle 3/4 cup of cheese over the top, and fold up the sides leaving a hole at the top to envelope the insides.  Top with bell pepper rings.  Sprinkle with remaining cheese.
3. Bake 23-25 minutes or till crust is gentle golden brown and cheese is actually melted

Hot Apple Cider

Hot Apple Cider

2 quarts or litres apple juice
1 cup orange juice
1/2 cup lemon juice
1/2 cup brown sugar
1-2 cinnamon sticks
1 tbsp whole cloves in spice bag

Directions:
Heat apple juice almost to boiling. Add spice bag and cinnamon sticks. Simmer 5-10 minutes. Add orange juice, lemon juice and brown sugar. Heat. Serve in a Halloween punch bowl. Makes approximately 20 - 4 oz servings.

The Fall... The Fall... Oh how I love thee!
~Mommy of 6 <3

Pepperoni Pizza Bites

Pepperoni Pizza Bites

Adapted from Everyday
Makes 24 (I actually got exactly 24!)

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
4 ounces mozzarella cheese, shredded (about 1 cup)
4 ounces pepperoni, cut into small cubes (about 1 cup)
1/2 cup pizza sauce (I buy the 8 oz cans of pizza sauce)
2 Tablespoons finely chopped fresh basil (optional)

Directions:
Preheat oven to 375. Grease a 24-cup mini muffin pan. In a large bowl, whisk together the flour and baking powder; whisk in the milk and egg. Stir in the mozzarella and pepperoni; let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, 20 to 25 minutes. (Watch them close. I have found that all mini muffin cups are not created equal. My new pan has smaller cups than my old one.)

Microwave the pizza sauce until warmed through, then stir in 1 Tablespoon basil. Sprinkle the puffs with the remaining 1 Tablespoon basil. Serve the puffs with the pizza sauce for dipping

Caramel Apple Salad

This is delish!!!!  If you try one unhealthy thing this week, this has gotta be it!!! 

Ingredients:
1 Small Pkg of Butterscotch pudding (instant)
1 can crushed pineapple (including the juice)
1 cup mini marshmallows
8 oz cool whip
3 cups apples; pared, and diced

Directions:
Mix all the ingredients together. Refrigerate for 1 hour before serving, and enjoy!

~Enjoy,
Mommy of 6 <3