* Menu Monday (#23) *

Dinner this week:

Sunday: Hamburgers & Hotdogs & Pasta Salad
Monday: No Peek Beef Tips, Mashed Potatoes & Gravy, & Salad
Tuesday: Winger's Chicken Salads
Wednesday: Teriyaki Pork Chops, Fried Rice, & Green Beans
Thursday: Homemade Pizza & Salad
Friday: Crockpot Hawaiian Chicken, Rice, & Salad
Saturday: not sure yet!  (probably breakfast for dinner or quesadillas)

* Menu Monday (#22) *

Here's what we are eating this week!

Sunday: Marinated Steak, French Fries, & Salad
Monday: Baked Sweet and Sour Chicken, Rice, & Green Beans
Tuesday: Homemade Biscuits and Sauage Gravy & Peaches
Wednesday: Crockpot Pork Chops & Roasted Red Potatoes
Thursday: Pork Tacos, Black Beans, & Spanish Rice
Friday: Out to eat...going on a date!
Saturday: Family Reunion

How about you?

* Cream Cheese Chicken Wontons & Sweet and Sour Sauce *

These deep fried nuggets of goodness are my favorite...so unhealthy but so delicious!  We only have them occassionally because they aren't super great for you and I hate deep frying things in our house because it makes it smell gross but these are totally worth the day of oily smelling house! 

This isn't really a recipe--I got the idea after a girl's night when someone brought plain cream cheese wontons.  I starting thinking about how adding meat automatically makes it a meal, right?  And then these were born.

* Cream Cheese Chicken Wontons *

1/3 block of cream cheese
3-4 chicken tenderloins, cooked and shredded (I season mine with garlic salt and onion powder)
1/2 package of wonton wrappers (about 25)
oil for frying

Season, cook, and shred chicken and set aside. Lay out wonton wrappers on counter.  Cut 1/3 block of cream cheese into equal pieces.  Place a piece of cream cheese on the center each wonton wrapper and top with chicken (no exact amount-just whatever looks like it will fit in the wrapper).

Start heating up your oil.  I've read to heat it to 350* but I just drop a drop of water in and if it bubbles, it's ready.

To fold the wonton, brush a little water over all of the edges of the wonton skin.  I then fold the wrapper diagonally into a triangle and press the edges well to seal.  I then take the two furthest ends and fold them in to meet in the middle.  You can fold them however you want...get creative :)  Just make sure the edges are sealed well so the filling doesn't come out.

Drop wontons into the preheated oil 4-5 at a time.  Allow to fry until lightly browned.  Remove with slotted spoon (or whatever you use when you deep fry) and place on a paper towel covered plate to let the excess grease drain off.

I serve these with fried rice (I ususally use this recipe but I didn't in this picture) and a side of the sweet and sour sauce recipe listed below (not pictured).  These would also be yummy appetizers!

* Sweet and Sour Sauce *

3/4 cup white sugar  

1/3 cup white vinegar (I use apple cider vinegar)
2/3 cup water 

1/4 cup soy sauce
1 tablespoon ketchup

2 tablespoons cornstarch

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Recipe found here

* Sugar Cookie BARS *

We love sugar cookies but I hate how long it takes to cut out and bake each batch--not to mention frosting each one!  Then we found this recipe at Six Sister's Stuff...and it was awesome!  A few of the comments on the original recipe post said their cookie bars turned out dry.  Mine were perfect!  First off, I halved the recipe and cooked it in a cake pan.  I did add a little less flour (a half cup or so less) and baked them for 8 minutes instead of 10.  Also, I had to add a lot more powdered sugar than it called for in the frosting recipe.  Give them a try...you'll be glad you did!

* Sugar Cookie Bars *

1 cup unsalted butter, at room temperature (I used margarine)
2 cups granulated sugar
4 large eggs
2 tsp vanilla extract
5 cups all-purpose flour
1 tsp salt
1/2 tsp baking soda

In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.  In a separate bowl whisk together flour, salt and baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13x18x1" pan/cookie sheet).  The dough will be just like cookie dough- heavy and sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.  Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely before frosting.

* Frosting *
1/2 cup (1 stick) margarine or butter, softened
1/4 cup milk
2 tsp vanilla
4 cups powdered sugar (more or less depending on how thick/runny you like it)
A couple of drops blue food coloring (or any other color) to get desired blue color (optional)

Combine all ingredients until well-blended. Spread on top of bars. Top with sprinkles if you want!

* Menu Monday (#21) *

Wow...it has been a long time since this blog got any attention from me!  We had our third baby boy about a month ago and I'm just starting to feel like I can handle three kids (although now that I've said it, it'll probably be the worst week ever). 

I want to start getting my menus planned again to make dinner time a little easier and save a few bucks in our wallet :)  So here we go...

Sunday: Breakfast Burritos & Yogurt Parfaits (leftover from our baby blessing)
Monday: Taco Soup & Chips
Tuesday: Cream Cheese and Chicken Wontons & Fried Rice
Wednesday: Marinated Grilled Pork Chops & Potatoes
Thursday: Creamy Corn Chowder & Breadsticks
Friday: BBQ Chicken Calzones & Salad
Saturday: Hamburgers/Hotdogs & Pasta Salad

What are you having this week?

* Menu Monday (#20) *

Here is our menu this week.  We are starting to get a lot of zucchini in our garden so I'm pretty sure we'll probably have it with every meal--even if I don't have it written on there :)  I also plan on making zucchini bread and zucchini brownies this week.

Sunday: Grilled Teriyaki Chicken, Baked Potatoes, & Cracker Zucchini
Monday: Broccoli Cheese Soup (in crockpot) & Garlic Bread
Tuesday: Beef Enchiladas & Spanish Rice (we didn't end up having them last week so I put them on the menu for this week)
Wednesday: BBQ Chicken Salads
Thursday: Three Cheese Stuffed Shells & Salad
Friday: Omelets & Fruit Smoothie
Saturday: Chicken Quesadillas

*Menu Monday (#19 ) *

Here's our dinner menu this week!

Sunday: Winger's Chicken, French Fries, & Salad
Monday: Costa Vida Chicken Tacos, Salad
Tuesday: Salisbury Steak, Mashed Potatoes, & Veggies
Wednesday: Beef Enchiladas & Spanish Rice
Thursday: Crockpot Lasagna, Garlic Bread, & Salad
Friday: Whole Wheat Waffles & Fruit Smoothie
Saturday: Grilled Cheese Sandwiches & Tomato Soup

What are you having?

* Cream Cheese Sausage Pinwheels *

As with most of my recent recipes, I found this one on Pinterest and I knew my husband would like it.  We tried it out for dinner the other night with some salad and potatoes and it was a hit with boys and my husband! The recipe is found here.

* Cream Cheese Sausage Pinwheels *

1 Roll Breakfast Sausage

1 Tube Pillsbury Crescent Rolls

1 Pkg Softened Cream Cheese

Brown sausage and drain.  In a large bowl, combine cooked sausage with softened cream cheese. 

Remove crescent roll dough from packaging but do not separate sections, and roll out into a rectangle, sealing the perforated areas with your fingers (so the cream cheese doesn't oooze out of the cracks). 

Spread the cream cheese mixture over the dough in a thin even layer. Roll the dough lengthwise (if you roll from the short side- the pinwheels will be fatter- but you wont get as many!)  Once rolled up- refrigerate for at least 20 mins (or if you are in a hurry, put it in the freezer til' firm...this will help the dough keep shape while cutting).  Cut in about 1/4" sections and lay on baking sheet. Bake for about 15 mins or until crescent roll is cooked.

* Menu Monday (#18) *

I am on a roll...posting two weeks in a row!  Here's what we're having for dinner this week:

Sunday: French Dip Sandwiches & Salad
Monday: Chicken Roll-Ups, Mashed Potatoes & Gravy, Veggies
Tuesday: Meat and Veggie Calzones
Wednesday: Shredded Chicken Salad
Thursday: (hubby's birthday-having family over) Hamburgers, Hotdogs, Pasta Salad, Veggies, & Dessert
Friday: Navajo Tacos & Spanish Rice
Saturday: Omelets & Fruit Smoothie

As always, I'd love to hear what you're having!

* Slow Cooker Salsa Chicken *

I found this recipe on Pinterest and it turned out delicious!  I am a huge fan of Mexican food.  It's usually so quick, easy, and tasty so any variation is appreciated by me!  Give it a try.  Oh and bonus...it's made in the crockpot which is perfect for summer!  Recipe found here.

* Slow Cooker Salsa Chicken *

4 boneless, skinless chicken breasts (frozen is fine)

1 cup salsa

1 can condensed cream of chicken soup

1 packet taco seasoning

1/2 cup sour cream

6 tortillas

Place chicken in the bottom of your slow cooker. Sprinkle taco seasoning on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

* Menu Monday (#17) *

Well...sorry about the non-planned absence of anything on here.  I haven't been making anything new or exciting lately and being 30 weeeks pregnant in our non-air conditioned house makes me want to cook even less.  But I'm back on the band wagon and I've got another menu up for this week:

Sunday: White Chicken Chili, Rice, & Canteloupe
Monday: Enchiladas & Salad
Tuesday: Sweet & Sour Meatballs, Rice
Wednesday: Wingers Copycat Chicken, French Fries, & Veggies
Thursday: Salisbury Steak, Mashed Potatoes, & Gravy
Friday: Out to eat with family
Saturday: Boating with family--taking Chicken Salad (recipe to come soon!)

What are you having?

* Frosted Banana Bars *

mmm...banana bars!  These are delicious and perfect for using up those ripe bananas.  I got this recipe from my parents (not sure where they got it?) so of course it's going to be good!  :)

* Frosted Banana Bars *

½ C Butter or Margarine (Softened)             

2 C Sugar

3 Eggs

1 t Salt

1 ½ C Mashed Ripe Bananas (About 3 medium)

2 C All-purpose Flour

1 t Baking Soda

In a mixing bowl, cream Butter and Sugar.  Beat Eggs, Bananas, and Salt.  Add to creamed mixture and mix well.  Pour into a greased 15 inch x 10 inch x 1 inch pan.  Bake at 350 degrees for 25 minutes or until bars test done.  Cool and frost.

Frosting:

¼ C Margarine (Softened)

4 oz Cream Cheese (Softened)

4 C Confectioner’s Sugar

2 t Vanilla extract

Cream Margarine and Cream Cheese in a mixing bowl. Gradually add Sugar and Vanilla.  Beat well.

Yield: 3 dozen

* Menu Monday (#16) *

Here's what we are (most likely) eating this week!

Sunday: Steak, Baked Potatoes, & Veggies
Monday: White Chicken Chili & Rice
Tuesday: Navajo Tacos & Spanish Rice
Wednesday: Wingers Copycat Chicken, French Fries, & Veggies
Thursday: Salisbury Steak, Mashed Potatoes, & Gravy
Friday: Breakfast Sandwiches & Fruit Smoothie
Saturday: Chicken Fajitas

I loved reading Alli @ Cupcakes Diaries dinner menu last week!  Thanks for sharing!  I'd love to see what everyone else is having too!

* Menu Monday (#15) *

Here's our menu for this week. If you happen to read this blog, first of all "Hello!" Second of all, feel free to share what you're eating this week!

Sunday: Costa Vida Chicken Tacos & Black Beans
Monday: Sloppy Joes & Green Beans
Tuesday: Winger's Copycat Chicken & French Fries
Wednesday: Cinnamon Spaghetti Sauce & Noodles
Thursday: Taco Soup & Chips
Friday: Breakfast Burritos & Fruit Smoothie
Saturday: not sure yet...saturdays are the hardest for me! I never know what we're doing, where we'll be, etc.

* Menu Monday (#14) *

Wow...I have a hard time keeping these Menu Mondays coming. Probably because I make the same things over and over so it seems like a waste to put it on here. Oh well. Here's what's up this week:

Sunday: (EASTER!) Brats/Hamburgers, Fruit Salad, Chips, & Éclairs
Monday: Hobo Dinners
Tuesday: Chicken Spinach Stromboli & Salad
Wednesday: Chicken & Cream Cheese Wontons & Fried Rice
Thursday: Beef Taquitos (using leftover beef from Cafe Rio Beef last week)
Friday: Egg and Spinach Quiche Cups, Hash browns, & Fruit Smoothie
Saturday: BLT sandwiches & French Fries

* Cafe Rio Shredded Beef Knockoff *

We had this for dinner last night and it was yummy!!! I am a huge fan of the Cafe Rio/Costa Vida restaurants and although I haven't tried their shredded beef, this was delicious and super easy! I found the recipe here! I also served it with a homemade Spanish Rice recipe I got from a friend in my ward (I will have to share it soon) and a new black bean recipe (I'll share that sometime too!)

*Cafe Rio Shredded Beef *
3lb Chuck Roast
1 Can Green Chile Sauce
1 C Beef Broth
1 Small Can Tomato Sauce
1 T Cumin
1/2 Onion
3 Cloves of Garlic, Minced

Place chuck roast in crock pot, pour green chile sauce, beef broth, & tomato sauce over the top and add cumin & garlic. Cut an onion in half a place full onion rings on top of the roast to flavor(they will be removed when the roast is cooked and discarded). Cook on low for 8-9 hours, or until meat falls apart easily. Shred meat into a different container, strain juices from the crock pot and pour over shredded beef.


You can use this on tacos, burritos, salads, chimichangas, nachos, taquitos, quesadillas...I'm pretty sure the list could go on and on. It made a lot of beef so I froze half of it to use for another meal!

I also have knockoff recipes for the Costa Vida/Cafe Rio Chicken and Costa Vida/Cafe Rio Pork. (click on the names to take you to the recipes).

* Broccoli Cheese Soup *

mmm...I love soup! We had some broccoli in our Bountiful Basket and this was the perfect use for it! Even my 3 1/2 year old liked it...and that says a lot! :) I found this recipe here.

* Broccoli Cheese Soup *2 tablespoons butter
1 small onion, finely diced
1 stalk celery, finely diced
3 cloves garlic, minced
2 cups broccoli, cut into very small pieces
2 cups chicken stock (I used two chicken bouillon cubes dissolved in two cups of hot water)
2 cups milk
1/2 cup flour
1 cup grated cheddar cheese
Salt and white pepper

Melt butter in a pot over medium heat, add onions and celery plus a pinch of salt and pepper and cook until soft. Add garlic, cook for another minute. Add broccoli, cook for one minute, then add the chicken stock and cover. Allow the broth to come to a boil, and cook until the broccoli is soft.

Whisk together flour and milk until combined. Add this mixture to the pot, stirring gently. The soup will thicken (yay starch!) and once it's thick and creamy looking, add the grated cheddar. Salt and pepper to taste, serve with toast.

* Key Lime Pie Recipes *

I'm posting two recipes for Key Lime Pie today.

While this first one is not "real" key lime pie, it is still delicious! It is the perfect summery dessert: light, tangy, and sweet! I found it in a cookbook I got at a bridal shower and we've made it a few times over the last 5 years. I like this one becasue it requires no baking and is a cinch to put together. It is a little runny-ish but still good!


*Easy No Bake Key Lime Pie *
1 prepared 9-inch graham cracker crumb crust
1 can (14 oz) sweetened condensed milk
1/2 c. (about 3 medium limes) fresh lime juice
1 tsp. grated lime peel
2 c. frozen whipped topping, thawed


Grate outer peel from limes using grater (only grate the very outside...you don't want the white bitter part of the lime peel). Beat sweetened condensed milk and lime juice in small mixer bowl until combined; stir in lime peel. Pour into prepared crust and spread with whipped topping. Refrigerate for 2 hours or until set (I would say let it set longer...maybe 4-5 hours.) Garnish with lime peel twists or lime wedges.

-------------------------------------------------
This second recipe is a bit more involved but is so yummy. The recipe originated from The Pioneer Woman so you know it has to be good! I found the recipe here. Since you all know me and you know that I'm a lazy cook, I used an already prepared graham cracker crust but I'm sure this homemade one is delicious and tastes nothing like cardboard (like my western family store bought one).

* Key Lime Pie *
Crust:
18 whole graham crackers (the 4-section large pieces)
⅓ cups sugar
⅓ cups butter, melted

Filling:
1 Tablespoon (heaping) lime zest
½ cups lime juice
2 whole egg yolks
1 can (14 Oz) sweetened condensed milk

Preheat oven to 350*. For the crust: Crush crackers in a food processor or Ziploc bag. Pour them into a bowl and stir in sugar and melted butter. Press into a pie pan and bake for 5 minutes or until golden and set. Remove from oven and set aside to cool slightly.

For the filling: Mix lime zest, lime juice, and egg yolks in a mixing bowl. Add in condensed milk and mix on high until smooth and thick. Pour mixture into crust and bake for 15 minutes. Remove from oven, allow to cool, then refrigerate for at least 1 hour—more if possible. Serve with sweetened whipped cream and more grated lime zest

* Creamy Poppy Seed Dressing *

I got this recipe from a girl in my ward (thanks Shacie!) I love a good spinach salad...especially with this dressing!

* Creamy Poppy Seed Dressing *
1/2 c. mayo
1/2 c. sugar
1/4 c. milk
1 T. red wine vinegar (I used apple cider vinegar and it turned out yummy still)
1 T. poppy seeds

Blend ingredients together and serve over any type of lettuce/spinach salad...my favorite is spinach and strawberry salad...mmmm!

amanda's breadsticks

These breadstick are so easy (even I can't screw them up...and I'm terrible with bread making). I got the recipe from a girl in my ward (thanks Amanda) and they are super delicious--and did I meantion easy?

* Amanda's Bread Sticks *

1 1/2 c. warm water
1 Tbsp. yeast
2 Tbsp. sugar
1/2 tsp. salt
3 c. flour (or more)
6-8 Tbsp. butter
Garlic salt
Parmesan cheese
Grated cheddar cheese (optional)

Sprinkle the yeast and sugar into the warm water; let bubble about 10 minutes. Mix in the salt and flour until it's no longer sticky. Knead on a floured surface until soft dough is formed. Let sit for 10 minutes. Meanwhile, melt butter in 9x13 pan at 375. Roll dough on a floured board and cut into strips. Roll in butter and arrange in pan. Sprinkle with a little garlic salt and Parmesan cheese. Let raise 10 minutes. Bake at 375 for 20 minutes. Sprinkle with cheddar cheese over the top for the last few minutes if desired.

* Lasagna Rolls *

mmm...lasagna rolls. These are so yummy and the perfect size for eating. You don't have to worry about your lasagna falling apart as you pull it out of the pan...basically, they are awesome! I found the recipe here at SkinnyTaste.com. They have some great (and healthy) recipes...check them out! This recipe is only supposed to be 4 weight watcher points per lasagna roll (although mine were probably more because I used cottage cheese instead of ricotta, Ragu spaghetti sauce instead of tomato sauce, and more cheese than it called for)!

* Lasagna Rolls *
(my pictures are terrible but this is really good! click on the link above if you want to see a pretty picture of these)
9 lasagna noodles, cooked
10 oz frozen chopped spinach, thawed and completely drained
15 oz fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
salt and fresh pepper
32 oz tomato sauce (I used Ragu spaghetti sauce)
9 tbsp part skim mozzarella cheese, shredded

Preheat oven to 350*. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese.

Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls. To serve, ladle a little sauce on the plate and top with lasagna roll.

Menu Monday (#13) -on Wednesday- :)

Sorry this menu is a few days late....here's what is planned for this week!

Sunday: Chicken Salad Sandwiches
Monday: Hamburgers
Tuesday: Stromboli
Wednesday: Crockpot Beef Stroganoff & Pasta
Thursday: Tostadas (chicken, beans, etc)
Friday: Omelets, Toast, & Smoothie
Saturday: Chili Hot Dogs

* Menu Monday (#12) *

Menu Monday #12 is up....

Sunday: Steak, Baked Potatoes, & Veggies
Monday: Teriyaki Meatballs & Fried Rice
Tuesday: {Valentine's Day} Go out to eat & Homemade Heart-shaped Dessert Pizza
Wednesday: Hawaiian Haystacks over Rice
Thursday: Stuffed Shells & Salad
Friday: Biscuits & Gravy, Sausage, & Fruit Smoothie
Saturday: BBQ Ranch Quesadillas

* Pull-apart Mini Pizzas *

Okay, so I honestly don't know what this recipe is really called but I'm sure "Pull-Apart Mini Pizzas" is not it. I got this recipe (although it's not really a recipe but another way to make pizzas) from my mother-in-law and my family loved it! My mother-in-law uses rhodes bread dough for the dough in this recipe but I used my own pizza dough this time. I think the rhodes dough works best (they turn out fluffier) but either way, these are yummy.

* Pull-apart Mini Pizzas *
One batch of homemade pizza dough, rhodes bread dough, etc.
cheese
toppings
pizza sauce (for dipping)
ranch dressing (for dipping)

Roll out your pizza dough into a rectangular shape. Cut dough into 12 equal pieces. Stretch each piece out and place desired toppings in the middle of the dough piece. Top with cheese. Fold over the edges of the dough and press together, making a "pillow?" (not sure how to describe it) Place seam side down on greased baking sheet and repeat with the rest of the dough pieces.

I really don't know how to describe this next part either...basically you take a knife or a scraper (see my picture below)and chop the pizza pillows 2 or 3 times across and 2 or 3 times top to bottom. Scrunch (or spruce) the mini pizzas up. Bake at 425* for 10-15 minutes or until browned. Serve with ranch dressing and warmed up pizza sauce.
These are super easy and my kids (and I) love them because they can pick little bites off all by themselves! I hope this all made sense. I just learned it by watching my mother-in-law so don't mind the weirdo directions :)

* Menu Monday (#11) *

Here is our dinner menu for the week! I'm trying 3 new recipes this week so wish us luck :)

Sunday: Pizza & other snacks (for the superbowl)
Monday: Chicken Roll-ups, Mashed Potatoes & Gravy, & Veggies
Tuesday: Spinach Lasagna Roll-ups
Wednesday: Chicken Alfredo (trying a new recipe from a friend in my ward) & Veggies
Thursday: Ham & Bean soup
Friday: Whole Wheat Waffles & Fruit Smoothie
Saturday: Grilled Ham & Cheese Sandwiches & Tomato Soup

* Cauliflower Cheese Soup *

We got a Bountiful Basket last weekend (it had been a while since we got one...since last summer when our garden starting producing) and I forgot how much I enjoy them! We got a head of cauliflower and I decided to make Cauliflower Cheese Soup (recipe found here). I was surprised at how good it was...I am not a cauliflower fan but this was pretty good! If you ever have some cauliflower to get rid of, give this a try!

* Cauliflower Cheese Soup *
1 medium cauliflower
2 cups chicken stock (I just used water and chicken boullion cubes)
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cups milk
1 cup grated medium Cheddar cheese
buttered croutons for garnish

Cook cauliflower in chicken stock until tender. Do not drain. Cool a bit. Run through blender to desired texture. Set aside. Melt butter in saucepan. Add onion and saute until limp. Do not brown. Mix in flour, salt and pepper. Add milk. Heat and stir until it boils and thickens. Add cheese and cauliflower mixture. Stir to heat and melt cheese. Garnish with buttered croutons.

* Menu Monday (#10) *

What are you having for dinner at your house this week? We are having:

Sunday: BBQ Beef Sandwiches & Baked French Fries
Monday: Stromboli & Salad
Tuesday: Salisbury Steak, Mashed Potatoes & Gravy, & Green Beans
Wednesday: Baked Sweet & Sour Chicken & Fried Rice
Thursday: BBQ Ranch Quesadillas
Friday: Breakfast Burritos
Saturday: Hamburgers, Hotdogs, & Pasta Salad

* Three Cheese Stuffed Shells *

I got this recipe from my sister at one of my bridal showers. It has been one of our favorites ever since then! Thanks Tarese :) We usually serve it with these Garlic Cheese Biscuits. I added about 1/2 cup of finely chopped fresh spinach to this batch and it turned out great!

* Three Cheese Stuffed Shells * 12 dried jumbo pasta shells
1 egg, beaten
12 oz. container of cottage cheese
1/2 c. shredded mozzarella cheese
1/4 c. Parmesan cheese
1/2 T. parsley
1/2 t. oregano
14 1/2 oz can Italian style stewed tomatoes, cut up
8 oz can tomato sauce
(or you can use your favorite marinara pasta sauce instead of the tomatoes and sauce)

Cook pasta according to package directions. Drain well and cool shells. Stir egg, cottage cheese, mozzarella cheese, Parmesan cheese, and spices together. Spoon 1/4 c. of filling into each shell and arrange in a baking dish.

Combine tomatoes and tomato sauce (or use your favorite pasta sauce) and pour over stuffed shells. Bake covered at 350* for 15 minutes. Uncover and bake another 10-15 minutes until heated through.

* Menu Monday (#9) *

Here's what we are going to eat for dinner this week:

Sunday: Marinated Steak & Baked Potatoes
Monday: Tin Foil Dinners
Tuesday: Pizza Rolls & a veggie
Wednesday: Chicken Roll-ups, Mashed Potatoes, & Gravy
Thursday: Stuffed Pasta Shells
Friday: Creamy White Chili & Rice
Saturday: Costa vida chicken Quesadillas or Nachos

* "Homemade" Donuts *

"Homemade" donuts bring back such fun memories for me. Back in my USU days, I had the best roommate (hey Melissa!) that taught me how to make these. We would go country dancing with bunch of friends on Thursday nights and then invite our friends over for "homemade" donuts. We also would have game nights on Sunday after ward prayer (anyone remember those from student singles wards?) and make donuts to eat while we played. Thanks for teaching me how to make these, Melissa!
These are seriously so easy, cheap, & yummy...and unhealthy :) My kids LOVE them every once in a while we make this "special treat."

* "Homemade" Donuts *
Refrigerator Tube Biscuits
Vegetable (or whatever) Oil
Cinnamon & Sugar
Milk, Powdered Sugar, & Vanilla for icing

So, this isn't really a "recipe" but I'll just explain how we make them. First, pour about an inch of oil into a large pot. Allow to heat up over medium heat. It is ready when you can drop a drop of water in it and it sizzles. Next, you get out your can of refrigerator biscuits (Walmart sells a 4-pack for like $2). Flatten them out and cut a hole in the middle (we use one of our kids' medicine cups...it's the perfect size). When oil it ready, fry 3-4 donuts at a time until brown on both sides. Continue until all the donuts are done. Place on plate with paper towel to allow some of the oil to drain off.
Next, mix up a simple icing using powdered sugar, milk, & vanilla. I don't know the exact measurements I use but you could start out with a cup or so of powdered sugar, 1 teaspoon of vanilla, and enough milk to make it the consistency you want. Also, mix up some cinnamon & sugar in a bowl (not sure of the measurements again.)

Dip donuts in cinnamon and sugar and then drizzle with icing.
SOOOOO delicious!!! :)

* Menu Monday (#8) *

Here's what's on our menu this week:

Sunday: Tomato Tortellini Soup & Grilled Cheese Sandwiches
Monday: Navajo Tacos & Spanish Rice
Tuesday: Homemade Pizza & a veggie
Wednesday: Fettucini Chicken Alfredo & Salad (you can follow the link for a recipe but I'm probably just going to get my sauce out of a jar)
Thursday: Enchiladas & Black Beans (here's a link to some yummy enchiladas but I'm going to make some beef enchiladas and use a rosarita seasoning packet)
Friday: Waffles & fruit smoothie
Saturday: Eat out

* Incredible Raspberry Cheesecake Cookies *

There is a great company called The Prepared Pantry that I just recently heard about. They are mostly an online company but they do have one store--here in Rigby Idaho of all places! They sell some very yummy things but my favorite product they sell are their raspberry baking tidbits. Basically they are like chocolate chips...but raspberry. Their flavor is delicious!! I finally ventured out and bought some raspberry tidbits (and cinnamon chips--also like chocolate chips but cinnamon) the other day and using this the recipe I found here, made some yum-o cookies. They are easy (because they call for a pouch cookie mix but you could easily make your own sugar cookie dough and add the cream cheese and tidbits to it) and will disappear quickly if your house is like mine. You can order these raspberry tidbits online at http://www.preparedpantry.com/ or come and visit us and we'll take you there in person :)

* Incredible Raspberry Cheesecake Cookies * 1 (8 ounce) package cream cheese, softened
1 egg
1 (17.5 ounce) pouch sugar cookie mix
2/3 cup raspberry baking chips

Preheat oven to 350*. Line baking sheets with parchment paper (I just sprayed mine with cooking spray). In a bowl, beat the cream cheese until soft and fluffy with an electric mixer, then beat in the egg until thoroughly combined. Mix in the cookie mix, then stir in the raspberry chips. Drop the dough about 2 inches apart onto the prepared baking sheets with a tablespoon or small scoop. Lightly pat the cookies to flatten. Bake in the preheated oven until the edges of the cookies are lightly golden, 9 to 12 minutes. Cool before serving.

* Menu Monday (#7) *

It's been a while since I've posted a Menu Monday...in fact, all my postings have been pretty sparse lately. With it being a new year and all I decided that I better start back up with this blog again. So here we go:

Sunday: Meatball Subs & Green Beans
Monday: Winger's Chicken Salad
Tuesday: Pancakes & Fruit Smoothie
Wednesday: Calzones & a veggie (carrots)
Thursday: Pollo ala Crema, Spanish Rice, & Salad
Friday: Biscuits & Gravy & Peaches
Saturday: French Dip Sandwiches

Happy New Year everyone...and Happy Menu Planning!

* Chocolate Chip Cheese Ball *

I was looking for a desserty cheeseball recipe to take to a friend party and found this recipe on Allrecipes. It was a huge hit and I'm pretty sure I could've eaten the whole thing myself! You can use graham crackers, teddy grahams, nilla wafers...pretty much any sweet crackery/cookie to dip with.

* Chocolate Chip Cheese Ball *
(worst picture EVER! I didn't have my camera so I tried to quickly snap a picture with my phone...don't judge it by the picture)
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
3/4 cup confectioners' sugar
2 tablespoons brown sugar
1/4 teaspoon vanilla extract
3/4 cup miniature semisweet chocolate chips
3/4 cup toffee bits (this is not in the original recipe but I thought it sounded good)
3/4 cup finely chopped pecans (optional)

In a medium bowl, beat together cream cheese and butter until smooth. Mix in confectioners' sugar, brown sugar and vanilla. Stir in chocolate chips. Cover, and chill in the refrigerator for 2 hours.
Shape chilled cream cheese mixture into a ball. Wrap with plastic, and chill in the refrigerator for 1 hour.
Roll the cheese ball in finely chopped pecans or toffee bits before serving.