And finally, a weekly menu:

...and some pie. You want a good Peanut Butter pie? This is the one.

I've been cooking away, without telling you what I'm cooking, and feeling the need to share. Here is what we had last week/are having this week:

*Monday: Hogi night. We passed a Subway the other day and Ryder really wanted to go there. He listed all the ingredients he would want on a Subway sandwich, and was quite amazed when I told him we had all those things at home! So tonight we're eating his favorite--"Subway bread" (store-bought sandwich buns), turkey, bacon, pickles, cucumbers, cheese and mustard. ;) I'm adding lots of other veggies like, tomatoes, lettuce, avocados, sprouts, etc. to mine. We also have lots of veggies for a veggie/dip plate & apples with caramel dip.

*Tuesday: Parmesan Squash Wedges & Wild Rice (from Trader Joe's)

*Wednesday: I've never made Pumpkin Soup, and decided now is as good a time as any. Doesn't it sound so cozy and delicious to be eating warm Pumpkin soup for dinner on a chilly night in October?

*Thursday: Leftovers

*Friday: Tonight is the Trunk-or-Treat! I'll be contributing Chili, Cornbread muffins (To be honest, I LOVE the 39 cent Jiffy mix. For sake of time, I'll probably use a few of those), cupcakes (for the cake walk) and THIS pie (If this pie doesn't win, the judges are crazy...)

*Saturday: Burke day! Burke is on an incredibly busy rotation right now. In fact, he's only had 4 days off the entire month. And the days he works, he works ALL DAY LONG. Today we're having our family fall celebration. We'll be carving pumpkins, making doughnuts and decorating caramel apples.

*Sunday: Simple Salmon (broil for 5-10 mins. with a little salt & Pepper) and Loaded Sweet-Potato Skins

I also made some Pumpkin Chocolate Chip Cookies, White Chicken Chili, "Pizza Pockets", Homemade Macaroni & Cheese and Pretzel m&m Cookies last week while entertaining guests.

Busy Week.

Because of getting into town late last night from Michigan, and Burke + Haven leaving us this weekend for a Utah getaway (Congrats Aimee + Nathan...we'll be thinking of you!), this week is going to be a little crazy. I feel like I already have a fridge stocked with half eaten meals, and I also have SO much going on right now. So I think we'll have a couple leftover nights, maybe a treat night out with just me and my 2 big kids, and 1 or 2 homemade meals that I've been wanting to make. If you'd like to join in with our craziness, here's the menu:

*Tuesday: Leftover night (delish pizza from a restaurant in MI last night...more about that later)

*Wednesday: Thai Chicken Lettuce Wraps - I'm going to marinate my chicken in THIS dressing and then cook it on the grill. I will then fill my "lettuce cups" (I like to use Boston leaf) with roasted peppers & onions and my chicken.

*Thursday: Leftovers again

*Friday: Zucchini Quesadillas.....yummmmmm. The kids and I are planning to have a movie night in our tent (camping in the living room, wahoo!). Which means we have to have smores. Since we won't be making a fire, we'll make THESE instead. Almost as good as real camping, right?!

*Saturday: Out to eat with my buddies. I'm SO excited about this date. We don't eat out much, and I think as long as we don't end up at Chick-fil-a, Panda Express or (*gasp*) McDonald's, it's going to be a super fun date--just Ryder, Ellery and me.

*Sunday: As a welcome home, we'll have these yummy Stuffed Shells. I'm also working on perfecting my peach cobbler crumb topping. I attempted last Sunday and failed miserably. So tonight I'll switch up the filling and make some Strawberry Rhubarb crisp. For the topping I'll mix:
- 2 cups granulated brown sugar
-1 1/2 cups flour
-1 1/2 cups sliced almonds
-1 1/2 cups COLD butter
-1 tsp cinnamon
-1 tsp nutmeg
-1 tsp salt

This week...

...we're eating:

*Monday: Shells with Grilled Chicken & Mozzarella Mondays are interesting these days because we now have soccer practice right at dinner time. I try to have it ready for Ryder to eat before we go, and I take a little picnic for Ellery, me and Haven to eat while we watch him play.

*Tuesday: Taco Salad & watermelon (summer can't officially be over until we've had this meal, right?)

*Wednesday: I've been wanting a good Panzanella lately. I love throwing a bunch of my favorite veggies in a bowl with some good crusty bread. I'll make one similar to THIS one. But you can really add whatever you like.

*Thursday: Baked Potatoes (with all the fixins')

*Friday: We're headed to Michigan for Labor Day weekend! But if I were staying here, I would probably make Grilled Barbecued Chicken with Corn & Radish Salad and THESE cookies (I admit, I made them last week as a celebration on the first day of school--quite possibly the BEST cookies I've ever made. I added some vanilla & chocolate chips to mine.)

Refreshed

I feel so good after a wonderful weekend of family, great inspirational messages and yes, yummy food. You seriously have to make those cinnamon rolls some time--and don't skip the pecans--they make everything better! Now it's back to real life and more recipes. Ryder has been begging for me to make Ratatouille for weeks, so I'll attempt it this week (not sure if Ryder realizes that Ratatouille is strictly veggies & sauce. ;). As well as another Risotto dish that I've been dying to try. I'm on a big Asparagus kick too (thank goodness! 2 years ago I wouldn't have TOUCHED asparagus...and now I love it!). Anyway, hope you enjoy your week!

*Monday: Leftover Soup & Southwestern Salad (I made this yesterday--since I was craving something fresh after eating WAY too many cinnamon rolls)--Chopped lettuce, black beans, chopped tomatoes & purple onion, avocados, salsa (instead of dressing) & a few tortilla chips sprinkled on top.

*Tuesday: Ratatouille Tart (anything made on puff pastry is good, right?) & corn on the cob--we had some last week for the first time in a while. Ellery ate 3 whole cobs, she's just like her Mommma. ;)

*Wednesday: Roasted Asparagus Risotto

*Thursday: Chicken & Bean Burrito Verde

*Friday: Fish & Baked Brown Rice (see recipe below) And I just may have to make a batch of these also... Lemon Sugar Cookies

*Saturday: Lighter Sesame Noodles

*Sunday: Leftovers

OVEN BROWN RICE

1 C brown Rice

¼ C butter

1 C beef broth

1 tsp garlic salt

2 C chicken broth

1 tsp seasoned salt

Preheat the oven to 350 degrees

In a 2 quart casserole dish, mix together the ingredients. Bake uncovered for 60 minutes until liquid is absorbed and rice is tender.

Back at it...

I know it's been over a month since I last posted. I'm going to blame it on having a baby. Cause we've definitely been eating well. So I guess it's time I get sharing my ideas again. Here is this weeks menu-

*Monday: Spinach Lasagna Rolls with salad and garlic parmesan crusty bread (from Trader Joes)

*Tuesday: Crock pot Teriyaki Chicken with vegetables (boneless/skinless chicken tenders, frozen oriental vegetables and teriyaki sauce in a slow cooker for 3 hours at high heat or 4-6 hours on low heat) and Jasmine Rice

*Wednesday: Leftovers

*Thursday: Loaded Baked Potatoes

*Friday: Homemade Pizzas

*Saturday: Leftovers

*Sunday: SUPER BOWL PARTY! I'll be sharing my super easy/tasty guacamole. I use 6 ingredients, and I never measure: avocados, diced tomatoes, chopped purple onion, chopped cilantro, fresh lime juice and salt. Mix all ingredients together just enough to incorporate (but I like to keep it fairly chunky).

Other yummies I've made in the last month that you should definitely try are:

*Cauliflower Gratin
*These cookies (may be my favorite cookie--ever. I used Trader Joe's English toffee, and crushed it myself. I don't think these would be near as yummy with store bought toffee bits, but I'd be willing to give it a try!)
*Split Pea Soup
*Buttermilk Biscuits (soooooo buttery good)
*more granola (I've been making this almost weekly. Put it on yogurt, eat it with a bowl full of milk, or just grab a handful as a snack)
*Chicken Fajitas
*my favorite salmon

...and much more! Happy 2011!

Another lovely week!

Last week I felt like I was finally in the fall/winter cooking mode. It was fun to cook/bake, and I loved trying some new recipes. Here's to another week!

*Monday: Leftovers (had some of our favorites--the Noorda's--over for dinner last night, and all agreed we didn't do our duty in finishing the food. Bonus for tonight!) I made this yummy salad to go with our spinach/prosciutto lasagna (totally did my own thing with both recipes though. For the lasagna--I added 2 eggs to the ricotta/s&p/garlic mixture. And I also just layered the prosciutto on top of the sauce, instead of mixing it in. It was a very yummy/simple lasagna. For the salad, I used parmesan instead of ricotta salata, and substituted toasted pecans for the Pancetta Crisps. I also made up my own dressing-a little Olive Oil, Balsamic Vinegar, salt, pepper & honey. This was the first time I've ever made Brussels Sprouts--they were SO good roasted in the oven! Try this salad, it was definitely yummy...)

*Tuesday: Baked Potatoes with "mountain toppings" (Until Ryder was about 3 1/2 he HATED potatoes--in every form. He wouldn't even eat french fries. I kept offering potatoes, and one day decided to make it fun. I had lots of toppings I knew he would like--corn, bacon, cheese, broccoli, etc. for him to make a "mountain" on top of his potato. Ever since then, he LOVES potatoes, and begs for Baked Potatoes for dinner. Burke and I will add tomatoes, onions, peppers and any other veggie in my fridge to ours! Maybe even some roasted Brussels Sprouts?!)

*Wednesday: Skewered Sesame Shrimp with rice

*Thursday: Asian Noodle Salad + a special request for some treats to take to work tomorrow for the last day of a loved rotation. I think I'll do these & these.

*Friday: Pizza at the church for Primary Activity

*Saturday: White Bean Dip with Toasted Pita Chips & Apple, Grape and Celery Salad (Random meal, I know...this is what I need on a Saturday though ;)

*Sunday: Roasted Butternut Squash & Sweet Potato Soup with Cornbread Muffins

PUMPKIN CHOCOLATE CHIP COOKIES

Thanks to my Mother in law, every fall I enjoy my days a little more because of this recipe.

PUMPKIN CHOCOLATE CHIP COOKIES

-1 c. brown sugar
-3/4 c. butter
-1 egg
-1 c. pumpkin
-1 tsp. vanilla
-2 c. flour
-1/2 tsp. salt
-1 tsp. baking powder
-1 tsp. baking soda
-1 tsp. cinnamon
-1 c. chocolate chips

In a large bowl, combine brown sugar, butter, egg, pumpkin and vanilla; beat well.
Mix dry ingredients together, then add gradually to the wet ingredients blending thoroughly. Stir in chocolate chips. Using a TBLSP sized spoon (or small ice cream scoop), evenly space dough on cookie sheet. Bake at 350* for around 10 minutes.

girl's week

In absence of a weekly menu post, here are a few yummy recipes we made last week. Believe me, you want to try them all...

*SOFT PRETZELS with QUESO POBLANO SAUCE

*CHOCOLATE CHIP COOKIES (the BEST ones...I promise...)

A Few Good Recipes

Here are a few recipes I've tried lately that are really yummy!

Applesauce Flaps

3/4 c all-purpose flour
3/4 c wheat flour
2 Tbsp sugar
1 Tbsp baking powder
1/4 tsp salt
1/8 tsp nutmeg
1/8 tsp cinnamon
2 beaten eggs
1 c milk
1 c applesauce
2 Tbsp butter, melted

Stir together dry ingredients. In separate bowl, combine eggs, milk, applesauce, and butter. Add to dry ingredients, beating till blended. Bake on hot, lightly greased griddle, using about 1/4 c batter for each pancake. Makes 15 pancakes.

Spinach Cheese Salad

1-10 oz. bag baby spinach
1 small head lettuce, washed and drained
3/4 lb. grated Swiss or mozzarella cheese
16 oz. container cottage cheese
1/2 lb bacon, cooked and crumbled
1 recipe Poppy Seed Dressing (see below)

Break lettuce into pieces and combine with spinach. Just before serving, add cheese, cottage cheese, bacon, and desired amount of dressing. (If I'm just making this for me and Clint, we just add the toppings on our own. That way the salad doesn't get gross and soggy.) Makes 12 servings.

Poppy Seed Dressing

1 1/2 Tbsp poppy seeds (optional)
3/4 c vinegar
1/2 c sugar
1 1/2 Tbsp grated onion
1 1/2 tsp salt
3/4 tsp dry mustard
1 1/4 c vegetable oil

Mix everything in blender. Refrigerate unused dressing. Keeps up to 3 weeks in refrigerator.

Rosemary Foccacia Bread (from OurBestBites.com)

(This is a lot like the bread at Macaroni Grill, and pretty easy.)

1 c warm water
1 Tbsp yeast
1 Tbsp sugar
1 tsp Kosher salt
2 Tbsp butter, divided
1 Tbsp rosemary, plus more for sprinkling on top of bread
2 1/4 - 2 1/2 c flour

In a large mixing bowl, combine warm water, yeast, and sugar. Allow to stand for 10 minutes or until bubbly. While the yeast is getting bubbly, combine 2 C of the flour, salt, 1 Tbsp. rosemary. Add flour mixture to yeast mixture along with 1 Tbsp. melted butter. Mix well. (I put it in my stand mixer with the dough hook on). Slowly add remaining flour to make a very soft dough--try and resist the urge to add too much flour. You probably won't use the entire extra 1/2 c. of flour. I usually only use about 1/4 cup. You want a soft, wet dough. Cover and allow to rise 1 hour.
Lightly flour work surface and transfer dough onto this surface. Divide in half. Shape each half into a round loaf and place on a greased cookie sheet or pizza stone. Cover and allow to rise another 45 minutes. Heat overn to 375. Melt remaining Tbsp of butter and brush on top of bread loaves. Sprinkle with rosemary, and bake for 15-20 minutes, or until lightly golden brown. Serve immediately.

Pineapple and White Chocolate Drops
(I was skeptical of these, but they are amazing. I think my brother-in-law ate 10)

1 c butter or margarine, softened
1 c sugar
2 eggs
1/2 tsp vanilla
1-8 oz can crushed pineapple with juice
3 1/2 c flour
1 tsp baking soda
3/4 tsp cinnamon
1/2 tsp salt
1/4 tsp nutmeg
1 c chopped pecans
2 c white chocolate chips

Preheat oven to 350. Lightly grease cookie sheet. Beat butter and sugar until well blended. Add eggs and vanilla; blend well. Blend in pineapple and juice. In a separate bowl, stir together flour, baking soda, cinnamon, salt, and nutmeg; gradually add to butter mixture, beating until well blended. Stir in pecans and white chips. Drop onto prepared cookie sheet. Bake 10-12 minutes or until lightly browned around edges. Remove from cookie sheet to wire rack and cool completely.