* 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.

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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.