Weekly Menu 11/26-12/1

M: Orange beef with noodles
T: Lime chicken with rice in crockpot
W: Venison Chili
T: Dinner with papa
F: Out with friends to Gojo's!!!
S: Hoagie bake

Weekly Menu 11/18-11/25

Sunday: Roteserie chicken, mac n cheese, potatoe wedges, rolls
Monday: BBQ beef cups (in biscuits made out of muffin pans)
Tuesday: Hot dogs, I have to work late so DH is grilling
Wednesday: Orange beef with rice or noodles
Thursday: All the yummy goodies that is Thanksgiving!
Friday: If we stay home and don't head south--homemade pizza
Saturday: IL's-not sure
Sunday: Thanksgiving at the IL's

Weekly menu 11/11-11/17

S: Weinie roast--hot dogs, chips & smores
M: 6 month Anniversary-so out
T: Meatball hoagies with oven fries
W: Mock mongolian stir-fry at home--chicken, smoked sausage, veggies & tereaki sauce
T: Dinner with papa
F: Pizza Friday
S: Kevin's surprise 30th birthday party!

Chocolate, Cranberry & Oat bars

As soon as I saw these in the December 2007 Kraft Magazine, I knew I needed to make them. So I did, the next day! They were so yummy and good for you! I substituted dark chocolate chips. Make sure you bake them long enough, the cooking times are def. off. It took me about 30 mins using a glass pan.

1 cup dried cranberries
1/4 cup orange juice
1-1/2 cups flour
1-1/2 cups quick-cooking oats
1 tsp. CALUMET Baking Powder
1/4 tsp. salt
3/4 cup (1-1/2 sticks) margarine, softened
1-1/2 cups firmly packed brown sugar
2 eggs
4 squares BAKER'S Semi-Sweet Baking Chocolate, coarsely chopped (I used dark chocolate chips)
1/2 cup PLANTERS Pecan Pieces (I omitted these)



PREHEAT oven to 350ºF. Combine cranberries and orange juice in microwaveable bowl. Microwave on HIGH 30 sec. Let stand 10 min. Meanwhile, combine flour, oats, baking powder and salt; set aside. Beat margarine and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour mixture, mixing well after each addition. Stir in cranberry mixture, chocolate and pecans.
SPREAD dough into 13x9-inch baking pan sprayed with cooking spray.
BAKE 20 to 22 min. (see notes) or until center is set. Cool completely on wire rack before cutting into bars. (I agree with the other reviewers on Kraft foods, there is something wrong with the cooking times on these, using a glass 9x13 pan it took closer to 30+ minutes)

I got this recipe off the Kraft Foods magazine.
http://www.kraftfoods.com/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=cranberry&u3=**6*187&wf=9&recipe_id=107778

Parmeasan breadsticks

Okay this recipe came to be, because my husband has problems with crescent rolls coming home from the store. The first time, he had slammed on the brakes when we were driving home and a can rolled under the seat in my car. We didn't realize this and so a few days later (after really hot summer days) the can exploded all over my brand new car. So Friday night we go to the store and again buy crescent rolls. This time we are in his truck so the bag gets set in the back floor board. He is bringing all of the groceries in to me and brings me an open thing of crescent rolls. When he opened the truck door they slid out and hit the concrete. So I hop on Pilsbury.com to search for a recipe to use. I was making calzones and thought breadsticks would be a good thing to go with them!

1 can Crescent rolls
1/4 cup parmesan cheese
1/2 tbl parsley flakes
1/4 tbl garlic powder
2 tbl butter melted

Seperate rolls into 2 sections. Seal the perforations. Stir together the rest of the ingredients and spread on top on one of the sections. Then top with the other section, making sure to seal all of the sides/perforations. Cut into 6 strips. Twist each strip.

Brush 1 egg white on top and sprinkle with more parmesan cheese.

Bake at 375 for about 10 minutes until nice and golden.

Chocolate chip cookie dough dip!

I made this again 11/14/08 for a Wii party with my mom & dad since hubby was at deer camp. They had not tried it. This time I got a picture of it beforehand!

Okay this is soooo good. This is from the Nest's What's Cooking board, I think everyone has made it. Since I had heard girls talking that it was too tangy-too cheesecakey I modified the recipe. I also think it is best the next day after it's had a night to sit in the fridge for awhile. You won't get a picture of this one, because well it disappeared too fast!

1 package cream cheese
1/2 cup powder sugar + about 1/3 more
1 stick butter
1/3 cup brown sugar
2 handfulls mini chocolate chips
2 tbl regular sugar

Melt butter and brown sugar, I did this in the microwave, took me just a little over a minute, don't do it all at once do about 30 secs at a time and take out and stir. Let cool.

Cream cream cheese and 1/2 cup powder sugar. Taste and add more powder sugar to your liking. Add reg sugar, I added the regular sugar for the texture, so it would taste more like regular cookie dough.

Stir in chocolate chips.

I served with graham crackers and it was great!

Mom's Best Enchiladas

These are the best enchiladas in the world. My mom made them when I was growing up, I was craving them so I got the recipe off her. This is how I made it!

1 lb ground beef-browned
10 tortillas (flour, like 10 inches)
1 Tbl Crisco
1 Tbl flour
1/2 package Williams chili seasoning
2 cups chicken broth
1 can black beans (rinsed)
1 lb shredded cheddar cheese

Mix the ground beef and black beans together. Heat the Crisco in a skillet over med heat, when clear mix in flour and chili seasoning. Add chicken broth. Stirring occassionally let heat until thin gravy consistency.

Now to make them. Spray a 9x13 pan with pam. Take one tortilla and dip then turn over in the gravy, now put a spoonfull of beef mixture on the tortilla and cover with a handful of cheese. Do this with the 10 tortillas. Roll them like a burrito and line in the 9x13 pan. (it is easiest to dip then put the tortilla directly in the pan, then roll). Cover with remaining sauce and cheese.

I put mine in the fridge while we ran some errands and then heated up when we were ready for dinner. It took 30 mins on 350 degrees. This can also be made casserole style with layering the ingredients instead of rolling them.

If I can get our darn camera to work tonight I will take a picture when I get home!

Weekly Menu 11/4-11/10

S: Easy chicken parmigan
M: Beef enchiladas
T: Tilapia cakes (like crab cakes)
W: Girls dinner club
T: out with papa
F: DH out of town for the weekend may go out
S: " BFF might come over and we may drink wine and do b-pics!

Cheddar-Potato-Steak soup

I always love meals my husband goes back and gets seconds of, always makes me know he likes it! This was one of those meals. I have admited on here I am not a soup fan, however even I liked this one! The original was from Gooseberry Patch once again, but I made some alterations.

1 30 oz bag of frozen hashbrowns
2 cans chicken broth
1 cup water
***we didn't use but it calls for celery and onion at this point****

Mix above ingredients together and place on low for 6-8 hours.

8 oz bag shredded cheddar cheese
1 cup milk
3 Tbl flour

Mix flour into milk. Then add cheese and milk mixture to crockpot and stir. Place on high for 20 mins, until cheese is melted.

I then added another 3/4 can of chicken broth because it was to thick for my liking. I added about 1 1/2 lbs of cooked steak cut into bite size pieces & I added one small bag of frozen corn (which was quite tasty in it). And put it on low until it was time to eat dinner.

Top with bacon bits and chopped green onions.