DENVER CHOCOLATE SHEET CAKE | |
2 1/3 c. flour 2 c. sugar 1 tsp. baking soda 1 c. butter 1 1/4 c. water 4 tbsp. cocoa 1/2 c. buttermilk 2 eggs, beaten 1 tsp. vanilla extract FROSTING: 1/2 c. butter 4 tbsp. cocoa 6 tbsp. buttermilk 1 tsp. vanilla extract 1 lb. powdered sugar 1/2 c. chopped walnuts or pecans FOR CAKE: Mix flour, sugar and soda in bowl. Bring butter, water and cocoa to a boil in saucepan. Pour over dry ingredients. Mix thoroughly. Add buttermilk, eggs and vanilla. Beat well. Pour into greased 9"x13" pan and bake at 350 degrees for 30 minutes or until done. FOR FROSTING: To make frosting, heat butter, cocoa and buttermilk to boiling. Remove from heat and mix in vanilla, sugar and nuts. NOTE: A delicious, moist chocolate cake. The frosting will be runny but hardens as it cools. Cake freezes well | |
Friday, November 20, 2009
Denver Chocolate Sheet Cake
My all time favorite cake because it tastes amazing and is so easy ...
Monday, November 9, 2009
Chocolate Bundt Cake
Chocolate Bundt Cake
1 package devils food or dark chocolate cake mix
1 package chocolate instant pudding mix
1 cup sour cream
½ cup water
½ cup vegetable oil
4 large eggs
1 ½ cups semisweet chocolate chips
Preheat oven to 350 degrees. Grease bundt pan. Place all ingredients except chocolate chips in mixer. Beat for 1 minute then stop and scrape sides. Then beat for 2-3 minutes more. Fold in chocolate chips and pour into cake pan. Bake for 50-60 minutes.
Icing
1 cup granulated sugar
5 Tablespoons butter
1/3 cup whole milk
1 cup semisweet chocolate chips
Place sugar, butter and milk in saucepan over medium-high heat. Stir until boils then cook for 1 minute or until sugar dissolves. Remove from heat and stir in chocolate chips stirring until melted. Pour hot icing over bundt cake.
1 package devils food or dark chocolate cake mix
1 package chocolate instant pudding mix
1 cup sour cream
½ cup water
½ cup vegetable oil
4 large eggs
1 ½ cups semisweet chocolate chips
Preheat oven to 350 degrees. Grease bundt pan. Place all ingredients except chocolate chips in mixer. Beat for 1 minute then stop and scrape sides. Then beat for 2-3 minutes more. Fold in chocolate chips and pour into cake pan. Bake for 50-60 minutes.
Icing
1 cup granulated sugar
5 Tablespoons butter
1/3 cup whole milk
1 cup semisweet chocolate chips
Place sugar, butter and milk in saucepan over medium-high heat. Stir until boils then cook for 1 minute or until sugar dissolves. Remove from heat and stir in chocolate chips stirring until melted. Pour hot icing over bundt cake.
Sunday, October 18, 2009
GARDEN 2009
2009 was the first year where I could reap the rewards of my faithful composting. Bucket by bucket we composted our kitchen waste all fall, winter and spring. Before the ground got too hard to dig holes to bury our compost I had the children go out and dig a gazillion holes for us to fill in the winter. By spring the soil was much improved!
I planted lettuce, spinach, kale, carrots, onions and snow peas in the spring. The snow peas against the fence wanted to grow towards the sun and fought my chicken wire against the fence. We had tons of rain which washed away a bunch of my lettuce and spinach seeds so I didn't get as much as I'd have liked. But my kale, oh my, my kale is incredible ... it is October 18th and it is still green and beautiful! The yellow onions were fantastic and I should have plenty until maybe January. The red onions hardly grew and the squirrels liked them too! The carrots did wonderfully as well although I didn't thin them enough and they couldn't get big. The girls would pick them, wash them in the hose and eat them in the yard. Yum!
I planted tomatoes, cucumber, pumpkins, zucchini, yellow squash and bell peppers. The yellow squash died. The pumpkins did beautifully but got a fungus so died early. I was still able to get 6 beautiful pumpkins from the vines though. My tomatoes were amazing. Some days we'd get 30 a day. One of my cucumber plants took off and managed to avoid the fungus BUT the other cucumber plant got the fungus and died early. The zucchini managed to fight off the fungus as well with frequent applications of oil. I planted a variety of peppers but only got one orange pepper the rest I had to pick green as they got too big and weighed down their plants.
Next year I'd like to:
*Move beans/peas so they can grow towards the south naturally.
*Thin carrots early.
*Plant twice as many onions and try red onions again.
*Plant more cucumbers and bell peppers.
*Plant dill.
*Plant jalapenos.
*Plant garlic.
*Plant green beans.
*Plant different types of squash for fall ... acorn and spaghetti squash.
*Plant cantaloupe.
*Plant potatoes.
*Plant eggplant.
*Plant tomatoes in straight rows in the rectangle section.
*Make a trellis to grow beans or grapes!
We had some miracle produce this year. Cantaloupe grew from composted seeds and potatoes grew from potato peels! We got some tiny potatoes to eat but the cantaloupes were too little and the vines died when it froze in October. I was hoping to get just one big cantaloupe but it was not to be. The mini-cantaloupes made for a great backyard food fight. They smashed beautifully!
The kids removing rocks from the back of the garden. To the left are my tomatoes. To the right in the back is my giant zucchini plant with the over-powering kale in front. The onions were along the front by the pink petunias.
Tomatoes, peppers, zucchini and cucumbers!
Picking the end of the tomatoes and pulling up the plants to compost.
Hard working kids ... Jacob, Rachel, Anna and Timothy.
I planted lettuce, spinach, kale, carrots, onions and snow peas in the spring. The snow peas against the fence wanted to grow towards the sun and fought my chicken wire against the fence. We had tons of rain which washed away a bunch of my lettuce and spinach seeds so I didn't get as much as I'd have liked. But my kale, oh my, my kale is incredible ... it is October 18th and it is still green and beautiful! The yellow onions were fantastic and I should have plenty until maybe January. The red onions hardly grew and the squirrels liked them too! The carrots did wonderfully as well although I didn't thin them enough and they couldn't get big. The girls would pick them, wash them in the hose and eat them in the yard. Yum!
I planted tomatoes, cucumber, pumpkins, zucchini, yellow squash and bell peppers. The yellow squash died. The pumpkins did beautifully but got a fungus so died early. I was still able to get 6 beautiful pumpkins from the vines though. My tomatoes were amazing. Some days we'd get 30 a day. One of my cucumber plants took off and managed to avoid the fungus BUT the other cucumber plant got the fungus and died early. The zucchini managed to fight off the fungus as well with frequent applications of oil. I planted a variety of peppers but only got one orange pepper the rest I had to pick green as they got too big and weighed down their plants.
Next year I'd like to:
*Move beans/peas so they can grow towards the south naturally.
*Thin carrots early.
*Plant twice as many onions and try red onions again.
*Plant more cucumbers and bell peppers.
*Plant dill.
*Plant jalapenos.
*Plant garlic.
*Plant green beans.
*Plant different types of squash for fall ... acorn and spaghetti squash.
*Plant cantaloupe.
*Plant potatoes.
*Plant eggplant.
*Plant tomatoes in straight rows in the rectangle section.
*Make a trellis to grow beans or grapes!
We had some miracle produce this year. Cantaloupe grew from composted seeds and potatoes grew from potato peels! We got some tiny potatoes to eat but the cantaloupes were too little and the vines died when it froze in October. I was hoping to get just one big cantaloupe but it was not to be. The mini-cantaloupes made for a great backyard food fight. They smashed beautifully!
The kids removing rocks from the back of the garden. To the left are my tomatoes. To the right in the back is my giant zucchini plant with the over-powering kale in front. The onions were along the front by the pink petunias.
Tomatoes, peppers, zucchini and cucumbers!
Picking the end of the tomatoes and pulling up the plants to compost.
Hard working kids ... Jacob, Rachel, Anna and Timothy.
Dilly Beans
These are my favorite things to pickle. They stay crisp and firm and are absolutely addictive!Ingredients:
2 lb. fresh, tender green beans
4 heads of dill
4 garlic cloves
sliced onions
Brine:
2 c. water
2 c. white vinegar
3 tbsp. pickling salt
Heat brine to boiling.
Pack uncooked beans lengthwise, tightly, in sterilized, hot pint jars. Add 1 head of dill, 1 garlic clove and onion. Pour boiling liquid over and seal jars immediately with hot lids. Process in boiling water for 30 minutes.
Makes 4 pints. Dilly Beans will be ready to eat in 6 to 8 weeks.
Notes:
*I canned these as they became ripe or when I could get them from the Farmers Market cheap.
*I made the brine in batches and saved what was left.
*I simply put some onion slices, garlic and dill in the bottom of the jars, packed with beans and poured the brine over it all.
*Most recipes call for some pepper flakes or whole peppers which I'd like to try next year for a bit of a kick.
Peaches in Apple Juice
This is almost too easy to believe.Ingredients:
Apple Juice Concentrate
Fresh Peaches
Make a big 'ole pitcher of apple juice. Pour apple juice into large pot. Peel peaches and slice directly into pan of juice. Bring to boil and ladle into sterilized jars completely covering peaches in juice. Leave a bit of space at the top, wipe rims, place sterilized lids on tightly and process in boiling water for 30 minutes. Yum, yum, yum! The juice will taste like peaches and will be a much sought after commodity when the peaches are finished.
Dill Pickle Recipe
Rachel with our first jar of pickles ... 2 months before we could eat them seemed like an eternity.
INGREDIENTS
* 8 pounds 3 to 4 inch long pickling cucumbers
* 4 cups white vinegar
* 12 cups water
* 2/3 cup pickling salt
* 16 cloves garlic, peeled and halved
* 8 sprigs fresh dill weed
* 8 heads fresh dill weed
DIRECTIONS
1. Wash cucumbers, and place in the sink (I use the bathtub!) with cold water and lots of ice cubes. Soak in ice water for at least 2 hours but no more than 8 hours. Refresh ice as required. Sterilize 8 (1 quart) canning jars and lids in boiling water for at least 10 minutes.
2. In a large pot over medium-high heat, combine the vinegar, water, and pickling salt. Bring the brine to a rapid boil.
3. In each jar, place 2 half-cloves of garlic, one head of dill, then enough cucumbers to fill the jar (about 1 pound). Then add 2 more garlic halves, and 1 sprig of dill. Fill jars with hot brine. Seal jars, making sure you have cleaned the jar's rims of any residue.
4. Process sealed jars in a boiling water bath. Process quart jars for 30 minutes (this is due to the altitude in Colorado ... in lower elevation climates you could process for a mere 15 minutes).
5. Store pickles for a minimum of 8 weeks before eating. Refrigerate after opening. Pickles will keep for up to 2 years if stored in a cool dry place.
Notes:
*I canned my pickles as my cukes became ripe. Usually no more than 5 jars a day because that's how many I could fit in my huge pan to process.
*I made a 1/4 of a recipe of brine at a time and saved what was left for the next batch.
*I like using whole cloves of garlic better than minced because it's so yummy to eat at the end of the jar. Plant LOTS of garlic.
*Fresh dill is best so plant LOTS.
*Really pack the cukes into the jars as they'll shrink a bit as they process.
Bread and Butter Pickles
6 large cucumbers, sliced
4 onions, sliced
1/4 cup salt
1 pint white vinegar
3/4 cup sugar
1 teaspoon celery seed
1 teaspoon mustard seed
Use fresh cucumbers; wash and slice. Slice onions. Mix vegetables with salt and let stand 1 hour.
Drain and rinse with 2 cups cold water. Combine vinegar, sugar, celery and mustard seeds and heat to boiling. Cook 3 minutes.
Pack vegetables into jars, add hot vinegar mixture, leaving 1/4" headspace. Seal at once and process in boiling water bath for 10 minutes.
Cool and store.
Friday, September 25, 2009
Menu for the Week of September 20, 2009
SUNDAY
French Toast/Berries and Yogurt
Tacos/Chips and Pico
Grilled Cheese/Tomato Soup
MONDAY
Cereal/Berries and Yogurt
Sandwiches
Turkey Green Bean Casserole/Salad/Rolls
TUESDAY
Muffins/Berries and Yogurt
Mac 'n Cheese/Bananas
Roast Sticky Chicken/Rolls/Salad
WEDNESDAY
French Toast/Berries and Yogurt
Tortillas with Cheese
Chicken Vegetable Soup/Bread
THURSDAY
English Muffins/Berries and Yogurt
PB Tortillas/Apple Sauce
Chicken and Noodles
FRIDAY -
Toast/Berries and Yogurt
Cornbread/Beans & Greens
Pizza Night
SATURDAY
Donuts
BBQ Sandwiches
Ham/Twice Baked Potatoes/Fruit Salad - Date Night
French Toast/Berries and Yogurt
Tacos/Chips and Pico
Grilled Cheese/Tomato Soup
MONDAY
Cereal/Berries and Yogurt
Sandwiches
Turkey Green Bean Casserole/Salad/Rolls
TUESDAY
Muffins/Berries and Yogurt
Mac 'n Cheese/Bananas
Roast Sticky Chicken/Rolls/Salad
WEDNESDAY
French Toast/Berries and Yogurt
Tortillas with Cheese
Chicken Vegetable Soup/Bread
THURSDAY
English Muffins/Berries and Yogurt
PB Tortillas/Apple Sauce
Chicken and Noodles
FRIDAY -
Toast/Berries and Yogurt
Cornbread/Beans & Greens
Pizza Night
SATURDAY
Donuts
BBQ Sandwiches
Ham/Twice Baked Potatoes/Fruit Salad - Date Night
Monday, September 14, 2009
Menu for the Week of September 13, 2009
SUNDAY
French Toast/Berries and Yogurt
White Chicken Chili/Chips and Pico
Kolaches
MONDAY
Cereal/Berries and Yogurt
Mac 'n Cheese
Lasagna/Garlic Bread/Salad
TUESDAY
Muffins/Berries and Yogurt
Grilled Cheese and Tomato Soup/Bananas
Sweet and Sour Pork/Rice
WEDNESDAY
Pancakes/Berries and Yogurt
Sandwiches
Burgers/Veggies & Dip
THURSDAY
English Muffins/Berries and Yogurt
Cheese Tortillas/Apple Sauce
Crustless Quiche/Yeast Rolls/Spinach
FRIDAY -
Toast/Berries and Yogurt
Cornbread/Beans & Greens
Pizza Night
SATURDAY
Donuts
Sandwiches
Chicken Nuggets/Fries/Fruit Salad - Date Night
French Toast/Berries and Yogurt
White Chicken Chili/Chips and Pico
Kolaches
MONDAY
Cereal/Berries and Yogurt
Mac 'n Cheese
Lasagna/Garlic Bread/Salad
TUESDAY
Muffins/Berries and Yogurt
Grilled Cheese and Tomato Soup/Bananas
Sweet and Sour Pork/Rice
WEDNESDAY
Pancakes/Berries and Yogurt
Sandwiches
Burgers/Veggies & Dip
THURSDAY
English Muffins/Berries and Yogurt
Cheese Tortillas/Apple Sauce
Crustless Quiche/Yeast Rolls/Spinach
FRIDAY -
Toast/Berries and Yogurt
Cornbread/Beans & Greens
Pizza Night
SATURDAY
Donuts
Sandwiches
Chicken Nuggets/Fries/Fruit Salad - Date Night
Friday, July 3, 2009
Greek Lemon Chicken with Potatoes
Greek Lemon Chicken with Potatoes
5 lbs. chicken pieces or 1 large chicken cut up
8 potatoes, cubed
1/2 c. olive oil
3 lemons, juiced
Salt and pepper
Oregano (generous amount)
1 stick butter, cubed into small pieces
Place chicken and potatoes in large oven proof pan or large crockpot/roaster. Drizzle with olive oil and lemon juice. Sprinkle very thoroughly with salt, pepper and oregano. Dot with stick of butter. Bake for 4 hours at 275 degrees or on high in crock pot. This does NOT work well on low for a longer period in the crockpot.
5 lbs. chicken pieces or 1 large chicken cut up
8 potatoes, cubed
1/2 c. olive oil
3 lemons, juiced
Salt and pepper
Oregano (generous amount)
1 stick butter, cubed into small pieces
Place chicken and potatoes in large oven proof pan or large crockpot/roaster. Drizzle with olive oil and lemon juice. Sprinkle very thoroughly with salt, pepper and oregano. Dot with stick of butter. Bake for 4 hours at 275 degrees or on high in crock pot. This does NOT work well on low for a longer period in the crockpot.
Lemon Cake
Lemon Cake
3 ounces pkg. lemon gelatin
19 ounces yellow cake mix
3/4 cup oil
4 eggs
1 teaspoon lemon juice
***Icing***
2 cups powdered sugar
1/4 cup fresh lemon juice
2 teaspoons lemon peel -- grated
Directions:
Dissolve gelatin in ONE cup of boiling water. Let it cool. Mix oil with cake mix. Add eggs, one at a time. Beat after each. Add cool gelatin and lemon juice. Mix well.
Pour into greased and floured 9" x 13" cake pan. Bake at 350 F for 35 to 40 minutes. Remove from oven. While cake is still warm, poke holes in cake with a long toothpick. Spread on the icing, allowing it to seep into the holes.
3 ounces pkg. lemon gelatin
19 ounces yellow cake mix
3/4 cup oil
4 eggs
1 teaspoon lemon juice
***Icing***
2 cups powdered sugar
1/4 cup fresh lemon juice
2 teaspoons lemon peel -- grated
Directions:
Dissolve gelatin in ONE cup of boiling water. Let it cool. Mix oil with cake mix. Add eggs, one at a time. Beat after each. Add cool gelatin and lemon juice. Mix well.
Pour into greased and floured 9" x 13" cake pan. Bake at 350 F for 35 to 40 minutes. Remove from oven. While cake is still warm, poke holes in cake with a long toothpick. Spread on the icing, allowing it to seep into the holes.
Tuesday, June 16, 2009
Menu for the Week of June 14, 2009
SUNDAY
Bagels/Berries and Yogurt
Nachos
Spaghetti/Garlic Bread/Salad - Thank You Diana!
MONDAY
Cereal/Berries and Yogurt
PB & J
Chicken Vegetable Soup with Millet
TUESDAY
Toast/Berries and Yogurt
Hot Dogs/Pickles/Watermelon
Taco Lentils and Rice/Strawberries
WEDNESDAY - LUKE'S 12TH BIRTHDAY
Cereal (chosen by birthday boy)/Berries and Yogurt
Ramen (Luke gets to go out!)
Corned Beef/Cabbage/Potatoes
THURSDAY - RACHEL'S 4TH BIRTHDAY ... Rachel chose menu ... ewwwww
Tiny Donuts/Berries and Yogurt
McDonalds
Pizza
FRIDAY
Waffles/Berries and Yogurt
Mac 'n Cheese/Apples
Pizza Night
SATURDAY - WE PICK UP JOSIAH THIS MORNING ... BREAKFAST ON THE ROAD
Donuts
Whatever Josiah chooses on the way home
Chicken Nuggets/Fries/Fruit Salad - Date Night
Bagels/Berries and Yogurt
Nachos
Spaghetti/Garlic Bread/Salad - Thank You Diana!
MONDAY
Cereal/Berries and Yogurt
PB & J
Chicken Vegetable Soup with Millet
TUESDAY
Toast/Berries and Yogurt
Hot Dogs/Pickles/Watermelon
Taco Lentils and Rice/Strawberries
WEDNESDAY - LUKE'S 12TH BIRTHDAY
Cereal (chosen by birthday boy)/Berries and Yogurt
Ramen (Luke gets to go out!)
Corned Beef/Cabbage/Potatoes
THURSDAY - RACHEL'S 4TH BIRTHDAY ... Rachel chose menu ... ewwwww
Tiny Donuts/Berries and Yogurt
McDonalds
Pizza
FRIDAY
Waffles/Berries and Yogurt
Mac 'n Cheese/Apples
Pizza Night
SATURDAY - WE PICK UP JOSIAH THIS MORNING ... BREAKFAST ON THE ROAD
Donuts
Whatever Josiah chooses on the way home
Chicken Nuggets/Fries/Fruit Salad - Date Night
Monday, June 8, 2009
Menu for the Week of June 7, 2009
SUNDAY
Banana Muffins/Berries and Yogurt
Nachos
Chicken and Fried Rice
MONDAY
Cereal/Berries and Yogurt
PB & J
White Chili
TUESDAY
Left-over Pancakes and Waffles/Berries and Yogurt
Mac 'N Cheese/Bananas
Oven Fried Chicken/Potato Salad/Veggies and Dip
WEDNESDAY
Zucchin Muffins/Berries and Yogurt
Bean Burritos
Pizza Rolls/Spinach Salad
THURSDAY
Toast/Berries and Yogurt
Ramen/Apple Sauce
Crustless Quiche/Yeast Rolls/Spinach
FRIDAY - Mike Gets Home from Israel!!!!!!!
Cereal/Berries and Yogurt
Rice and Beans/Apples
Pizza Night
SATURDAY
Donuts
Sandwiches
Chicken Nuggets/Fries/Fruit Salad
Banana Muffins/Berries and Yogurt
Nachos
Chicken and Fried Rice
MONDAY
Cereal/Berries and Yogurt
PB & J
White Chili
TUESDAY
Left-over Pancakes and Waffles/Berries and Yogurt
Mac 'N Cheese/Bananas
Oven Fried Chicken/Potato Salad/Veggies and Dip
WEDNESDAY
Zucchin Muffins/Berries and Yogurt
Bean Burritos
Pizza Rolls/Spinach Salad
THURSDAY
Toast/Berries and Yogurt
Ramen/Apple Sauce
Crustless Quiche/Yeast Rolls/Spinach
FRIDAY - Mike Gets Home from Israel!!!!!!!
Cereal/Berries and Yogurt
Rice and Beans/Apples
Pizza Night
SATURDAY
Donuts
Sandwiches
Chicken Nuggets/Fries/Fruit Salad
Tuesday, May 26, 2009
Menu for the Week of May 25, 2009
SUNDAY
English Muffins/Berries and Yogurt
Left-over Pizza
Hamburgers
MONDAY
Cereal/Berries and Yogurt
Tacos
Chicken/Skillet Potatoes/Salad
TUESDAY
Left-over Pancakes and Waffles/Berries and Yogurt
Mac 'N Cheese/Bananas
Sticky Chicken/Potato Salad/Roasted Veggies with Balsamic Vinegarette/Yeast Rolls
WEDNESDAY
Pumpkin Muffins/Berries and Yogurt
Nachos
Chicken Quesadillas
THURSDAY
Toast/Berries and Yogurt
Ramen/Apple Sauce
Crustless Quiche/Yeast Rolls/Spinach
FRIDAY
Cereal/Berries and Yogurt
Rice and Beans/Apples
Pizza Night
SATURDAY
Donuts
Sandwiches
Chicken Nuggets/Fries/Fruit Salad
English Muffins/Berries and Yogurt
Left-over Pizza
Hamburgers
MONDAY
Cereal/Berries and Yogurt
Tacos
Chicken/Skillet Potatoes/Salad
TUESDAY
Left-over Pancakes and Waffles/Berries and Yogurt
Mac 'N Cheese/Bananas
Sticky Chicken/Potato Salad/Roasted Veggies with Balsamic Vinegarette/Yeast Rolls
WEDNESDAY
Pumpkin Muffins/Berries and Yogurt
Nachos
Chicken Quesadillas
THURSDAY
Toast/Berries and Yogurt
Ramen/Apple Sauce
Crustless Quiche/Yeast Rolls/Spinach
FRIDAY
Cereal/Berries and Yogurt
Rice and Beans/Apples
Pizza Night
SATURDAY
Donuts
Sandwiches
Chicken Nuggets/Fries/Fruit Salad
Monday, May 4, 2009
Menu for the Week of May 4th, 2009
SUNDAY
Cinnamon Flop/Bacon/Strawberries
Sub Sandwiches
Chicken/Tatertots/Carrots
MONDAY
Cereal/Berries and Yogurt
PB&J
Ham & Artichoke Pizza
TUESDAY
Zucchini Pecan Muffins/Berries and Yogurt
Mac 'N Cheese/Bananas
Pot Roast/Potatoes/Carrots/Spinach/Yeast Rolls
WEDNESDAY
Waffles/Berries and Yogurt
Bean Burritos
Shredded Beef and Bean Quesadillas
THURSDAY
English Muffins/Berries and Yogurt
Ramen/Apple Sauce
Crustless Quiche/Yeast Rolls/Spinach
FRIDAY
Toast/Berries and Yogurt
Cheese Tortillas/Apples
Pizza Night
SATURDAY
Donuts
Sandwiches
Chicken Nuggets/Fries/Fruit Salad
Cinnamon Flop/Bacon/Strawberries
Sub Sandwiches
Chicken/Tatertots/Carrots
MONDAY
Cereal/Berries and Yogurt
PB&J
Ham & Artichoke Pizza
TUESDAY
Zucchini Pecan Muffins/Berries and Yogurt
Mac 'N Cheese/Bananas
Pot Roast/Potatoes/Carrots/Spinach/Yeast Rolls
WEDNESDAY
Waffles/Berries and Yogurt
Bean Burritos
Shredded Beef and Bean Quesadillas
THURSDAY
English Muffins/Berries and Yogurt
Ramen/Apple Sauce
Crustless Quiche/Yeast Rolls/Spinach
FRIDAY
Toast/Berries and Yogurt
Cheese Tortillas/Apples
Pizza Night
SATURDAY
Donuts
Sandwiches
Chicken Nuggets/Fries/Fruit Salad
Tuesday, April 28, 2009
Menu for the Week of April 27th, 2009
SUNDAY
Toast/Eggs
Bean Burritos
Corn Dogs/Veggies & Dip
MONDAY
Cereal/Berries and Yogurt
PB&J
Chicken Spaghetti/Garlic Bread
TUESDAY
Banana Chocolate Chip Muffins/Berries and Yogurt
Mac 'N Cheese/Bananas
Burgers/Potato Wedges/Cole Slaw
WEDNESDAY - My Birthday!
Waffles/Berries and Yogurt
Bean Burritos
White Chicken Chili/Cornbread
THURSDAY
Toast/Berries and Yogurt
Ramen/Apple Sauce
Beans and Rice/Spinach
FRIDAY
Toast/Berries and Yogurt
Cheese Tortillas/Apples
Pizza Night
SATURDAY
Donuts
Sandwiches
Chicken Nuggets/Fries/Fruit Salad - Date Night
Toast/Eggs
Bean Burritos
Corn Dogs/Veggies & Dip
MONDAY
Cereal/Berries and Yogurt
PB&J
Chicken Spaghetti/Garlic Bread
TUESDAY
Banana Chocolate Chip Muffins/Berries and Yogurt
Mac 'N Cheese/Bananas
Burgers/Potato Wedges/Cole Slaw
WEDNESDAY - My Birthday!
Waffles/Berries and Yogurt
Bean Burritos
White Chicken Chili/Cornbread
THURSDAY
Toast/Berries and Yogurt
Ramen/Apple Sauce
Beans and Rice/Spinach
FRIDAY
Toast/Berries and Yogurt
Cheese Tortillas/Apples
Pizza Night
SATURDAY
Donuts
Sandwiches
Chicken Nuggets/Fries/Fruit Salad - Date Night
Sunday, April 19, 2009
Menu for the Week of April 20th, 2009
THREE BIRTHDAYS THIS WEEK ... EEEGHADS!
SUNDAY
Toast/Eggs/Bacon
Tuna/PB&J/Pickles
Taco Salad
MONDAY
Cereal/Berries and Yogurt
Ramen w/Asian Veggies and Egg
Curried Lentils and Rice/Naan
TUESDAY - Elizabeth's 2nd Birthday
Banana Chocolate Chip Muffins/Berries and Yogurt
Mac 'N Cheese/Bananas
Pork Loin/Roasted Veggies/Salad
WEDNESDAY - Josiah's 15th Birthday
Donuts/Berries and Yogurt
Pizza
Ribs/Yeast Rolls/Carrots and Potatoes
THURSDAY - Timothy's 7th Birthday
Cereal/Berries and Yogurt
Mac 'N Cheese/Apple Sauce
Sticky Chicken/Buttered Noodles/Salad
FRIDAY
Toast/Berries and Yogurt
Cheese Tortillas/Apples
Pizza Night
SATURDAY
Donuts
Sandwiches
Spaghetti and Bread/Date Night
SUNDAY
Toast/Eggs/Bacon
Tuna/PB&J/Pickles
Taco Salad
MONDAY
Cereal/Berries and Yogurt
Ramen w/Asian Veggies and Egg
Curried Lentils and Rice/Naan
TUESDAY - Elizabeth's 2nd Birthday
Banana Chocolate Chip Muffins/Berries and Yogurt
Mac 'N Cheese/Bananas
Pork Loin/Roasted Veggies/Salad
WEDNESDAY - Josiah's 15th Birthday
Donuts/Berries and Yogurt
Pizza
Ribs/Yeast Rolls/Carrots and Potatoes
THURSDAY - Timothy's 7th Birthday
Cereal/Berries and Yogurt
Mac 'N Cheese/Apple Sauce
Sticky Chicken/Buttered Noodles/Salad
FRIDAY
Toast/Berries and Yogurt
Cheese Tortillas/Apples
Pizza Night
SATURDAY
Donuts
Sandwiches
Spaghetti and Bread/Date Night
Monday, February 23, 2009
Menu for the Week of March 16, 2009
Spring Break and St. Patrick's Day this week!
SUNDAY
Toast/Eggs/Berries and Yogurt
BBQ Sandwiches/Baked Beans/Carrots
Hot Dogs/Mac 'N Cheese/Veggies and Dip
MONDAY
Croissants with Jelly/Berries and Yogurt
Cook Out at the River - Hot Dogs/Potato Salad/Pickles
Beans & Rice/Spinach
TUESDAY
Cereal/Berries and Yogurt
Burritos/Bananas
Corned Beef/Cabbage/Red Potatoes/Grasshopper Pie
WEDNESDAY
Waffles/Berries and Yogurt
Sandwiches/Apples
Burgers/Potato Salad/Cole Slaw
THURSDAY
Oatmeal/Berries and Yogurt
Grilled Cheese/Tomato Soup
Pasta/Bread/Spinach
FRIDAY
Muffins/Berries and Yogurt
Noodles/Apples
Pizza Night
SATURDAY
Cereal
Left-Overs
Scrambled Eggs/Toast/Oranges - Date Night
SUNDAY
Toast/Eggs/Berries and Yogurt
BBQ Sandwiches/Baked Beans/Carrots
Hot Dogs/Mac 'N Cheese/Veggies and Dip
MONDAY
Croissants with Jelly/Berries and Yogurt
Cook Out at the River - Hot Dogs/Potato Salad/Pickles
Beans & Rice/Spinach
TUESDAY
Cereal/Berries and Yogurt
Burritos/Bananas
Corned Beef/Cabbage/Red Potatoes/Grasshopper Pie
WEDNESDAY
Waffles/Berries and Yogurt
Sandwiches/Apples
Burgers/Potato Salad/Cole Slaw
THURSDAY
Oatmeal/Berries and Yogurt
Grilled Cheese/Tomato Soup
Pasta/Bread/Spinach
FRIDAY
Muffins/Berries and Yogurt
Noodles/Apples
Pizza Night
SATURDAY
Cereal
Left-Overs
Scrambled Eggs/Toast/Oranges - Date Night
Monday, February 16, 2009
Menu for the Week of February 16, 2009
SUNDAY
Eggs/Toast
Tacos
Left-overs
MONDAY
Cereal or Oatmeal/Berries and Yogurt
Macaroni & Cheese/Apple Sauce
Noodles and Ham Casserole/Green Beans/Mandarin Salad
TUESDAY
Banana Chocolate Chip Muffins/Berries and Yogurt
Sandwiches/Bananas
Stir Fry with Brown Rice and Egg Rolls
WEDNESDAY
English Muffins/Berries and Yogurt
Ramen/Carrots
Italian Wedding Soup/Bread
THURSDAY
Cereal/Berries and Yogurt
Bean Burritos/Fruit Salad
Chicken Nuggets/Noodles/Baby Carrots
FRIDAY
Muffins/Berries and Yogurt
Salami Mommy/Apples
Pizza Night
SATURDAY
Waffles
Burgers and Cole Slaw
Scrambled Eggs/Toast/Oranges - Date Night
Eggs/Toast
Tacos
Left-overs
MONDAY
Cereal or Oatmeal/Berries and Yogurt
Macaroni & Cheese/Apple Sauce
Noodles and Ham Casserole/Green Beans/Mandarin Salad
TUESDAY
Banana Chocolate Chip Muffins/Berries and Yogurt
Sandwiches/Bananas
Stir Fry with Brown Rice and Egg Rolls
WEDNESDAY
English Muffins/Berries and Yogurt
Ramen/Carrots
Italian Wedding Soup/Bread
THURSDAY
Cereal/Berries and Yogurt
Bean Burritos/Fruit Salad
Chicken Nuggets/Noodles/Baby Carrots
FRIDAY
Muffins/Berries and Yogurt
Salami Mommy/Apples
Pizza Night
SATURDAY
Waffles
Burgers and Cole Slaw
Scrambled Eggs/Toast/Oranges - Date Night
Sunday, February 1, 2009
Menu for the Week of February 1, 2009
MONDAY
Cereal or Oatmeal/Berries and Yogurt
Macaroni & Cheese/Apple Sauce
Turkey and Stuffing/Green Beans
TUESDAY
Whole Wheat Pumpkin Chocolate Chip Muffins/Berries and Yogurt
Sandwiches/Bananas
Sweet and Sour Pork with Brown Rice
WEDNESDAY
English Muffins/Berries and Yogurt
Ramen/Carrots
Chile with Tortilla Chips
THURSDAY
Cereal/Berries and Yogurt
Bean Burritos/Fruit Salad
Ham and Broccoli Quiche/Baby Carrots
FRIDAY
Muffins/Berries and Yogurt
Salami Mommy/Apples
Pizza Night
SATURDAY
Waffles
Burgers and Cole Slaw
Scrambled Eggs/Toast/Oranges - Date Night
Cereal or Oatmeal/Berries and Yogurt
Macaroni & Cheese/Apple Sauce
Turkey and Stuffing/Green Beans
TUESDAY
Whole Wheat Pumpkin Chocolate Chip Muffins/Berries and Yogurt
Sandwiches/Bananas
Sweet and Sour Pork with Brown Rice
WEDNESDAY
English Muffins/Berries and Yogurt
Ramen/Carrots
Chile with Tortilla Chips
THURSDAY
Cereal/Berries and Yogurt
Bean Burritos/Fruit Salad
Ham and Broccoli Quiche/Baby Carrots
FRIDAY
Muffins/Berries and Yogurt
Salami Mommy/Apples
Pizza Night
SATURDAY
Waffles
Burgers and Cole Slaw
Scrambled Eggs/Toast/Oranges - Date Night
Sunday, January 25, 2009
Menu for the Week of January 26th, 2009
SUNDAY
Bagels or Toast/Berries and Yogurt
Chili and Tortilla Chips
Left-Overs
MONDAY
Cereal or Oatmeal/Berries and Yogurt
Macaroni & Cheese/Apple Sauce
Shredded Pork Tacos/Spanish Rice
TUESDAY
Pumpkin Bran Muffins/Berries and Yogurt
Sandwiches/Bananas
Chicken Spaghetti/Bread/Wedge Salad
WEDNESDAY
English Muffins/Berries and Yogurt
Ramen/Carrots
Chicken Noodle Soup/Bread
THURSDAY
Cereal/Berries and Yogurt
Bean Burritos/Fruit Salad
BBQ Sandwiches and Carrots with Dip
FRIDAY
Muffins/Berries and Yogurt
Sandwiches/Apples
Pizza Night
SATURDAY
Pancakes
Hot Dogs
Scrambled Eggs/Toast/Oranges - Date Night
Bagels or Toast/Berries and Yogurt
Chili and Tortilla Chips
Left-Overs
MONDAY
Cereal or Oatmeal/Berries and Yogurt
Macaroni & Cheese/Apple Sauce
Shredded Pork Tacos/Spanish Rice
TUESDAY
Pumpkin Bran Muffins/Berries and Yogurt
Sandwiches/Bananas
Chicken Spaghetti/Bread/Wedge Salad
WEDNESDAY
English Muffins/Berries and Yogurt
Ramen/Carrots
Chicken Noodle Soup/Bread
THURSDAY
Cereal/Berries and Yogurt
Bean Burritos/Fruit Salad
BBQ Sandwiches and Carrots with Dip
FRIDAY
Muffins/Berries and Yogurt
Sandwiches/Apples
Pizza Night
SATURDAY
Pancakes
Hot Dogs
Scrambled Eggs/Toast/Oranges - Date Night
Saturday, January 17, 2009
Refrigerator Pumpkin Bran Muffins
Refrigerator Pumpkin Bran Muffins
Recipe from: Pillsbury
Cookbook Heaven at Recipelink.com
The secret to refrigerated muffin batters is the double-acting baking powder. It reacts first with liquids and then with heat during baking. Because baking powder loses its ability to leaven baked goods over time, use it before the expiration date on the package
Prep Time: 20 minutes (Ready in 45 minutes)
Yield: 30 muffins
*
2 cups shreds of whole bran cereal
*
1 1/2 cups buttermilk*
*
1 cup canned pumpkin
*
1/2 cup oil
*
2 teaspoons grated orange peel
*
2 1/2 cups all-purpose flour
*
1 1/2 cups sugar
*
1 teaspoon baking powder
*
1 teaspoon baking soda
*
1 teaspoon cinnamon
*
1/2 teaspoon salt
*
1/4 teaspoon cloves
*
1/4 teaspoon allspice
*
1/2 cup chopped nuts, if desired
*
3 tablespoons sugar
1.
In large bowl, combine cereal and buttermilk; mix well Let stand 5 minutes until cereal is softened.
2.
To cereal mixture, add pumpkin, oil, orange peel and blend well. Add flour, 1 1/2 cups sugar, baking powder soda, cinnamon, salt, cloves, allspice and puts; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.
3.
When ready to bake, heat oven to 400 degrees F. Grease desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 3/4 full. Sprinkle about 1/4 teaspoon sugar over batter in each cup.
4.
Bake at 400 degrees F for 18 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
* To substitute for buttermilk, use 1 tablespoon plus 1 1/2 teaspoons vinegar or lemon juice plus milk to make 1 1/2 cups. Or, substitute 1 1/2 cups orange juice for the buttermilk, and add 1 teaspoon grated orange peel to the batter.
High Attitude (Above 3,500 Feet): Decrease sugar in batter to 1 1/4 cups. Bake as directed above.
Nutrition Information Per Serving
Serving Size: 1 Muffin. Calories 170 - Calories from Fat 50 - Total Fat 6 g Saturated Fat - 1 g Cholesterol 15 mg - Sodium 125 mg - Dietary Fiber 3 g
Dietary Exchanges: I Starch, 1/2 Fruit, 1 Fat OR 1 1/2 Carbohydrate, 1 Fat
Recipe from: Pillsbury
Cookbook Heaven at Recipelink.com
The secret to refrigerated muffin batters is the double-acting baking powder. It reacts first with liquids and then with heat during baking. Because baking powder loses its ability to leaven baked goods over time, use it before the expiration date on the package
Prep Time: 20 minutes (Ready in 45 minutes)
Yield: 30 muffins
*
2 cups shreds of whole bran cereal
*
1 1/2 cups buttermilk*
*
1 cup canned pumpkin
*
1/2 cup oil
*
2 teaspoons grated orange peel
*
2 1/2 cups all-purpose flour
*
1 1/2 cups sugar
*
1 teaspoon baking powder
*
1 teaspoon baking soda
*
1 teaspoon cinnamon
*
1/2 teaspoon salt
*
1/4 teaspoon cloves
*
1/4 teaspoon allspice
*
1/2 cup chopped nuts, if desired
*
3 tablespoons sugar
1.
In large bowl, combine cereal and buttermilk; mix well Let stand 5 minutes until cereal is softened.
2.
To cereal mixture, add pumpkin, oil, orange peel and blend well. Add flour, 1 1/2 cups sugar, baking powder soda, cinnamon, salt, cloves, allspice and puts; mix well. Batter can be baked immediately or stored in tightly covered container in refrigerator for up to 2 weeks.
3.
When ready to bake, heat oven to 400 degrees F. Grease desired number of muffin cups or line with paper baking cups. Stir batter; fill greased muffin cups 3/4 full. Sprinkle about 1/4 teaspoon sugar over batter in each cup.
4.
Bake at 400 degrees F for 18 to 22 minutes or until toothpick inserted in center comes out clean. Immediately remove from pan. Serve warm.
* To substitute for buttermilk, use 1 tablespoon plus 1 1/2 teaspoons vinegar or lemon juice plus milk to make 1 1/2 cups. Or, substitute 1 1/2 cups orange juice for the buttermilk, and add 1 teaspoon grated orange peel to the batter.
High Attitude (Above 3,500 Feet): Decrease sugar in batter to 1 1/4 cups. Bake as directed above.
Nutrition Information Per Serving
Serving Size: 1 Muffin. Calories 170 - Calories from Fat 50 - Total Fat 6 g Saturated Fat - 1 g Cholesterol 15 mg - Sodium 125 mg - Dietary Fiber 3 g
Dietary Exchanges: I Starch, 1/2 Fruit, 1 Fat OR 1 1/2 Carbohydrate, 1 Fat
Monday, January 5, 2009
Menu for the Week of January 5th, 2009
Eeghads, 2009!
MONDAY
Cereal/Berries and Yogurt
Grilled Cheese or Hot Dogs/Apples
Sticky Chicken/Salad/Rice Pilaf
TUESDAY
Pumpkin Orange Bran Muffins/Eggs/Berries and Yogurt
Sandwiches/Bananas
Spaghetti/Bread/Wedge Salad
WEDNESDAY
Waffles/Berries and Yogurt
Ramen/Carrots
Shredded Pork and Pinto Bean Tacos
THURSDAY
Cereal/Berries and Yogurt
Mac 'n Cheese/Apples
BBQ Sandwiches and Carrots with Dip
FRIDAY
Muffins/Berries and Yogurt
Leftovers/Apples
Pizza Night
SATURDAY
Pancakes
Leftovers
Chicken Nuggets/Baked Potatoes/Peas - Date Night
SUNDAY
Bundt Cake/Bacon/Berries and Yogurt
Grilled Cheese and Tomato Soup/Grapes
Beans and Rice/Broccoli
MONDAY
Cereal/Berries and Yogurt
Grilled Cheese or Hot Dogs/Apples
Sticky Chicken/Salad/Rice Pilaf
TUESDAY
Pumpkin Orange Bran Muffins/Eggs/Berries and Yogurt
Sandwiches/Bananas
Spaghetti/Bread/Wedge Salad
WEDNESDAY
Waffles/Berries and Yogurt
Ramen/Carrots
Shredded Pork and Pinto Bean Tacos
THURSDAY
Cereal/Berries and Yogurt
Mac 'n Cheese/Apples
BBQ Sandwiches and Carrots with Dip
FRIDAY
Muffins/Berries and Yogurt
Leftovers/Apples
Pizza Night
SATURDAY
Pancakes
Leftovers
Chicken Nuggets/Baked Potatoes/Peas - Date Night
SUNDAY
Bundt Cake/Bacon/Berries and Yogurt
Grilled Cheese and Tomato Soup/Grapes
Beans and Rice/Broccoli
Subscribe to:
Posts (Atom)
