Menu Plan Monday

It's that time again! For some reason I am having trouble planning out my menus, but at least I have been doing it every week....and sticking to it for the most part. I will post recipes and pics as the week goes on....

Monday - Chicken Quesadillas, Mexican Rice, Black Beans

Tuesday - Cub Scout Night - Fish Sticks, Tater Tots, Green Beans

Wednesday - Church - Eat @ Church (Sonic)

Thursday - Pirate's Landing

Friday - Enchilada Rice

Saturday - Homemade Pizza

Sunday - Easy Spaghetti Pie

For more great menu ideas check out orgjunkie.com

Sunday Morning Breakfast - Pancakes!!!

So, I got up this morning to fix breakfast for the kids and I was out of pancake mix. So off to the trusty internet I headed. A google search for pancake mix revealed this. I made 2 small modifications to the recipe- only 3/4 tsp. salt and added 1 tsp. vanilla. I used a 1/4 cup measure and got exactly 12 pancakes. I think they were the best pancakes I have made. I meant to take a picture of a stack on a plate with syrup, but they got eaten up too fast.

I really don't know why I never made pancakes from scratch? I guess the illusion of easy convenience from the prepackaged mix had me fooled. THAT won't happen again. I've made my own convenience packs =)

Coconut Bark (Cocada)

I got this recipe from foodnetwork.com originally, but the measurements were confusing and I added lime because it just sounded good...and it was, VERY!

Coconut Bark (Cocada)

1 package sweetened coconut

1 can fat-free sweetened condensed milk

1 lime (juice and zest)

Preheat oven to 350 degrees.

Spray an 8x8 inch pan with cooking spray (or, I used a mini muffin pan and I liked it much better).

Mix the coconut, milk and lime juice and zest in a bowl until well combined. Press the mixture into the 8x8 pan or into the mini muffin tin and bake until browned and crispy on top and around the edges (this is why I like the mini muffin cups, you get crisp edges with every bite) about 20 minutes.

Cool slightly and cut into squares. Serve warm or at room temperature.

Balsamic-Glazed Carrots

I wasn't sure about this recipe but I've been trying to find new ways to cook carrots and this recipe looked promising. I've been going through recipes that I've collected over the last year or so and I don't remember where this one came from other than I got it online somewhere. Oh, and let me just say that these were not only delicious but the smell....OMG!

Balsamic Glazed Carrots

1 lb. baby carrots (or I used regular carrots, peeled and cut into chunks)

1 onion, diced

1 tbsp. brown sugar

2 tbsp. olive oil

2 tbsp. Balsamic Vinegar

1 tsp. salt

1/2 tsp. ground pepper

Combine all ingredients in a slow cooker. Turn on low and cook for 3-4 hours or longer depending on how done you like your carrots.

Menu Plan Monday

Monday - Left-overs from Mother's Day lunch
Tuesday - Spaghetti and Garlic Bread
Wednesday - Eat @ Church
Thursday - Chicken Alfredo and Garlic Bread
Friday - Quesadillas, Mexican Rice and Refried Beans
Saturday - Just Me Here ????
Sunday - Homemade Pizza

Pretty easy week around here. For more great menu plans check out orgjunkie.com

Chocolate Cobbler

Chocolate Cobbler

1 cup all-purpose flour

2 tsp. baking powder

1/4 tsp. salt

7 tbsp. cocoa powder, divided

1 1/4 cup sugar, divided

1/2 cups milk

1/3 cups melted butter

1 1/2 tsp vanilla extract

1/2 cps light brown sugar, packed

1 1/2 cup hot tap water

Prehet oven to 350 degrees.

Stir together the flour, baking powder, slt, 3 tbsp of the cocoa and 3/4 cup of the white sugar. reserve the remaining cocoa and sugar.

Stir the milk, melted butter and vanilla into the flour mixture. Mix until smooth.

Pour the mixture into an ungreased 8" baking dish.

In a separate bowl, mix the remaining white sugar, the brown sugar and remaining 4 tbsp of cocoa. Sprnkle mixture evenly over the batter.

Pour the hot tap water over all. DO NOT STIR!

Bake about 40 minutes or until the center is set.

Granola

6 c. Rolled Oats
1/2 c. Brown Sugar
3/4 c. Wheat Germ or Ground Flax
1/2 c. Sesame Seeds
1 c. Chopped Nuts
1/2 c. Nonfat Dry Milk
2/3 c. Honey
2/3 c. Vegetable Oil
2 tbs water (use milk if you don't have dry milk)
1 1/2 tsp. vanilla
1 c. raisins or craisins

1. In a lare bowl combine oats, brown sugar, wheat germ, coconut, sesame seeds, nuts and dry milk.
2. Combine honey, oil, water and vanilla. Add to oat mixture and mix thoroughly.
3. Put on 2 shallow greased baking pans or cookie sheets. Heat in 300 degree o en for 30-40 minutes or until lightly toasted. Stir twice during heating.
4. Let cook for 15 minutes then stir again. Store in tightly sealed container.

You can play around with the ingredients, just leave the wet to dry ratio the same.