Sunday
Teriyaki Chicken - Crock potMonday
Beer ChickenTuesday
Filet MignonLobster Bisque
Corn on the cob
Wednesday
Fruit Filled Coffee CakeMacaroni and Cheese
Saturday, December 28, 2013
Friday, December 27, 2013
Acorn Squash - Baby Food
1 acorn squash
2 tablespoons butter
1 tablespoon brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1. Cut Squash in half, scoop seeds and strings out.
2. Score the inside of the squash and put on baking dish.
3. Divide ingredients in half and place on each half of the squash.
4. Put a small amount of water in the bottom of the baking dish. Bake at 400 degrees for about 1 hour to 1 1/2 hours.
5. Puree to desired consistency.
2 tablespoons butter
1 tablespoon brown sugar
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1. Cut Squash in half, scoop seeds and strings out.
2. Score the inside of the squash and put on baking dish.
3. Divide ingredients in half and place on each half of the squash.
4. Put a small amount of water in the bottom of the baking dish. Bake at 400 degrees for about 1 hour to 1 1/2 hours.
5. Puree to desired consistency.
Sunday, December 22, 2013
Weekly Meals December 21, 2013
Sunday
Spicy ChickenMonday
Beer ChickenLobster Tails
Tuesday
dinner at mom'sCupcakes
Mac and Cheese
Wednesday
Christmas dinnerPumpkin White Hot Chocolate
Thursday
ChiliFriday
Toddler MuffinsSpicy Cashew Nut Chicken
Saturday
Chicken and DumplingsWednesday, December 18, 2013
Peanut Butter Cheesecake Brownies
1 package brownie mix (plus ingredients on package)
1 package cream cheese (softened)
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp vanilla
1 1/2 cups Cool Whip (thawed)
maraschino cherries for topping
1. Preheat oven to 350 degrees. Place 24 paper-liners in muffin tins.
2. Prepare brownies per package instructions. In separate medium sized bowl combine cream cheese, sugar, egg, peanut butter and vanilla until well blended.
3. Fill muffin cups 1/2 full with brownie mix. Spoon 1 Tbsp peanut butter mixture on top of each brownie mix, pressing into it slightly.
4. Bake 30 minutes. Top with Cool Whip and maraschino cherry.
1 package cream cheese (softened)
1/3 cup sugar
1 egg
1/4 cup peanut butter
1/2 tsp vanilla
1 1/2 cups Cool Whip (thawed)
maraschino cherries for topping
1. Preheat oven to 350 degrees. Place 24 paper-liners in muffin tins.
2. Prepare brownies per package instructions. In separate medium sized bowl combine cream cheese, sugar, egg, peanut butter and vanilla until well blended.
3. Fill muffin cups 1/2 full with brownie mix. Spoon 1 Tbsp peanut butter mixture on top of each brownie mix, pressing into it slightly.
4. Bake 30 minutes. Top with Cool Whip and maraschino cherry.
Carrots - Baby Food
1 small package baby carrots
1/2 teaspoon curry powder
1. In medium sauce pan, boil 4 cups water with curry powder.
2. Add carrots, boil until very soft, about 20 minutes.
3. Drain water reserving 1 cup. Using immersion blender, blender carrots, adding reserved water, until desired consistency.
4. Freeze in ice cube trays for future use.
1/2 teaspoon curry powder
1. In medium sauce pan, boil 4 cups water with curry powder.
2. Add carrots, boil until very soft, about 20 minutes.
3. Drain water reserving 1 cup. Using immersion blender, blender carrots, adding reserved water, until desired consistency.
4. Freeze in ice cube trays for future use.
Fruit Filled Coffee Cake
1 package white cake mix
1 tsp ground cinnamon
1 cup sour cream
3 eggs (room temperature)
1/4 cup water
1 can cherry pie filling
1/2 cup sliced toasted almonds
1 cup powdered sugar
1 1/2 Tbsp milk
1. Preheat oven to 350 degrees. Grease and flour 13x9 inch pan.
2. In stand mixer combine cake mix, cinnamon, sour cream, eggs and water.
3. Pour mix into pan. Drop spoonfuls of cherry filling on top.
4. Bake for 35 min. In small bowl combine sugar and milk until smooth.
5. Sprinkle with nuts, and drizzle with sugar mixture.
1 tsp ground cinnamon
1 cup sour cream
3 eggs (room temperature)
1/4 cup water
1 can cherry pie filling
1/2 cup sliced toasted almonds
1 cup powdered sugar
1 1/2 Tbsp milk
1. Preheat oven to 350 degrees. Grease and flour 13x9 inch pan.
2. In stand mixer combine cake mix, cinnamon, sour cream, eggs and water.
3. Pour mix into pan. Drop spoonfuls of cherry filling on top.
4. Bake for 35 min. In small bowl combine sugar and milk until smooth.
5. Sprinkle with nuts, and drizzle with sugar mixture.
Sunday, December 1, 2013
Chicken Pot Pie
1 rotisserie chicken
1 can chicken broth
2 pie crusts
two celery stalks (sliced)
10 baby carrots (sliced)
1 stick butter
1/2 cup flour
1. Remove meat from chicken, cube. Place meat and carcass in slow cooker with can of broth on low for 6 hours.
2. Heat flour over medium heat. Add stick of butter, cook until golden brown. Using turkey baster, slowly add juice from crockpot to make medium thinkness gravy. Add salt and pepper to taste.
3. Combine gravy, meat, celery and carrots in medium bowl.
4. Put one pie crust on bottom of pie tin. Add gravy mixture. Cover with second pie crust. Slit for vents, brush with milk. Cook at 400 for 40 minutes.
1 can chicken broth
2 pie crusts
two celery stalks (sliced)
10 baby carrots (sliced)
1 stick butter
1/2 cup flour
1. Remove meat from chicken, cube. Place meat and carcass in slow cooker with can of broth on low for 6 hours.
2. Heat flour over medium heat. Add stick of butter, cook until golden brown. Using turkey baster, slowly add juice from crockpot to make medium thinkness gravy. Add salt and pepper to taste.
3. Combine gravy, meat, celery and carrots in medium bowl.
4. Put one pie crust on bottom of pie tin. Add gravy mixture. Cover with second pie crust. Slit for vents, brush with milk. Cook at 400 for 40 minutes.
Weekly Meals December 1, 2013
Sunday
Spicy ChickenMonday
Taco SaladTuesday
Beer ChickenWednesday
Chicken Pot PieThursday
ChiliFriday
Ranch Chicken with Mushrooms and OnionsSaturday
Spaghetti and Meat SaucePotato Pierogi
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