Menu Plan Monday #21

We're doing lots of tried and true recipes this week. I'm hoping next week to get a better menu planned out to where I'm not spending out that wazoo for groceries. I've been doing horribly with saving money lately!

Monday

Caramel Apple Rolls, Leftovers, Loaded Potato Soup

Tuesday

Oven Denver Omelet, Mac 'n Cheese, Grilled Chicken with Jalapeno & Carmelized Onions

Wednesday

French Toast, rice and yogurt, Jalapeno Popper Burgers

Thursday

Caramel Rolls, "Lunchables", Chili's Monterey Chicken

Friday

Blueberry Muffins, Chicken nuggets and fries, Taco Bell Mexican Pizzas

Saturday

Cereal, Leftovers, Tex Mex Pork Chops

Sunday

Blueberry Crumb Coffeecake, Pizza crescents, Cheese Stuffed Meatballs and spaghetti

Secret Recipe Club: Brisket & Veggies

My debut post for a new little shindig that I decided to participate in. :)

As most of you know, I love to share. If you haven't noticed, I love to share other sites, in addition to recipes. So I was happy to stumble across Secret Recipe Club (and CRAZY COOKING CHALLENGE). Each month, I will get assigned a blog (SECRETLY) and I choose one recipe off their site to make and share with you all.

This month, I got the pleasure of getting a blog from a lovely lady in FRANCE. How cool is that? I haven't had the chance to travel the world yet, so I adore any chance to be connected to someone on another side of the world. I'm so happy to share with you a recipe from Karen Booth from Lavender and Lovage.

Karen has an incredible journey through the culinary world and takes some phenomenal photographs of the dishes she makes. Make sure you check out her blog!

I chose her Slow Cooked Brisket of Beef with a Medley of Root Vegetables. I've always been curious about brisket and I was reminded while watching an episode of Big Bang Theory...Wolowitz's mom made him some and it looked delicious. I guess I forgot about it again, so I was pleasantly pleased to find this recipe on Karen's blog! :)

I had to make some modifications to the recipe - one of which I was incredibly mad about. Our commissary had brisket the week before - the size I needed and all, but their meat always goes bad quickly so I held off to get it. Boy was that a mistake! I ended up having to buy a preseasoned one...it's all they had, unless I wanted to spend $80 for a huge one. It was also "enhanced with a solution" - ew! I'm hoping to get a unseasoned one next time I make this recipe so I can get more of the authenticity of it.

(Printable Version)
What you need:

• Around a 3 lb. beef brisket
• Salt and pepper
• 1 tsp. mustard powder
• 4 onions, sliced into thick rings
• 6 carrots, peeled and sliced thickly
• 1 cup water with a beef bouillion cube dissolved in it
• 1 tsp. Worcestershire sauce

*Karen's recipe also includes a swede (rutabaga), 2 large parsnips, and 1/2 turnip - none of which I could find...thanks to our lovely selection of produce here in New York - hint of sarcasm...did you pick up on it? She also uses 1 tbsp. mushroom ketchup - I've never heard of this and had no clue where I might find it. My family doesn't like mushrooms though, so we just omitted.

Directions:

Season brisket with salt and pepper and mustard powder.

Place all veggies into the bottom of your slow cooker.

Add the brisket on top of the veggies.

Mix your Worcestershire sauce into your beef "broth" and if you have mushroom ketchup, mix it with it too. Pour over the veggies carefully, as not to get it on the meat. Cook on low for 8 to 11 hours.

You can make a gravy out of the juices,  if desired. Serve with greens and/or potatoes!

We're also using our leftover brisket for another recipe later this week :)

Recipe from Lavender and Lovage

Linked up at...

Beef Fajita Nachos

So I got a little lazy on the original recipe and kind of fused Ree Drummond's recipe with my steaky hita recipe and this is what I came up with. The only real difference is that she marinated her steak.

~Twisted Thursday - 10.27.2011~

Menu Plan Monday #20

I'm really excited that I didn't have to choose most of this myself, but I absolutely love trying new recipes out. The brisket is in the crockpot and Pioneer Woman's French Toast with Berry Butter was epicly delicious! I hope to have the crescent rolls up soon because they were also too too delicious.

Monday

French Toast with Berry Butter, Eating Out, Brisket with Root Veggies

Tuesday

Caramel Apple Rolls, Jalapeno Popper Grilled Cheese and Chips, Cheesy Tuna Shell Casserole

Wednesday

Blueberry Muffins, Leftovers, Texas Trash (with leftover brisket)

Thursday

 Goody Poody Pancakes, Mac'n'cheese (probably with hamburger and Rotel), Crispy Southwest Chicken Wraps

Friday

Mini Frittatas, Pizza Crescents, Hamburger Casserole with Hawaiian Sweet Bread

 

Saturday

Morning Mix Up, Leftovers, Double Crunch Honey Garlic Pork Chops with Mashed Potatoes with Bacon and Cheddar

 

Sunday

Caramel Rolls, Amazing Homemade Pizza Rolls, Chili's Fajitas Copycat

 

Extras 

Pumpkin Crescent Rolls, Cake Batter Rice Krispies Treats

Chicken, Jalapeno, and Cheddar Casserole

This was one of my husband's choices for our menu this week. I think he'd eat anything as long as it had chicken, jalapenos and cheese in it.

(Printable Version)
What you need:

• 4 chicken breasts
• 1 red bell pepper, cut into rings
• 3 jalapenos, deseeded and chopped
• 1 onion, cut into half-rings
• 1 garlic clove or 1/4 tsp. garlic powder
• 2 tbsp. oil
• 1/4 cup butter
• 3 tbsp. flour
• 1/2 tsp. mustard powder
• 1 1/2 cup milk
• Nutmeg
• Salt and pepper
• 2 cups cheddar cheese

Directions:

Preheat oven to 350. Generously salt and pepper your chicken and place in a dish.
Cut/slice all veggies and heat oil in a pan. Saute until they are soft.

Top chicken with veggies and bake for 20 minutes.
Melt butter in a saucepan over medium-low heat. Add garlic or garlic powder.

Add flour and mustard powder, stirring to prevent lumps. Cook for 2 minutes, stirring constantly.

Add milk while stirring. 

Then season with salt, pepper, nutmeg and cayenne, if your jalapenos are more mild.

Add cheese and stir until melted. Adjust seasonings accordingly.

Take chicken out and adjust oven temperature to 475.
Pour cheese sauce over chicken and veggies, then cook for another 10 minutes.

Serve with noodles or rice (top with cheese sauce), if desired.

Recipe from Kayotic Kitchen

Linked up at...

Wisconsin Cheddar Cheese Soup

Update 11/13/12: I made this again, but used beer instead of chicken broth. It was every bit as good as it was the first time we made it.

Dinner with Warriors

I wanted to take the time out to introduce a really amazing cookbook that I will be cooking out of in the near future - and also blogging a great deal about. It's called Dinner with Warriors.

As many of you have read, I am a very proud army wife. So when I was given the opportunity to review this cookbook, I was all over it! I've been approached by a bunch of different things - mostly diet products - and I have been holding out because I don't want to put anything on my blog that I don't support 100%.

Dinner with Warriors is a cookbook whose recipes have been collected from either soldiers who have been injured in the War Against Terror, or families of fallen soldiers. Each recipe is accompanied by a story of a true hero. Many of the stories made me tear up because it hits so close to home.

I've already bookmarked a few pages in it for recipes to make asap. Some of them include: chicken tacos, breakfast pizza, 8 hour cheesecake, gooey butter cake and cheese steak wrap. All of the recipes look easy and delicious! It's very much my style of food - normal, good homecooked meals you would get at your grandma's house :)

The most amazing part of this cookbook, however, is the sale of the cookbook helps the soldiers and their families. Proceeds are donated to The Wounded Warrior Project, Children of Fallen Patriots Fund, Children of Fallen Soldiers Relief Fund, The Soldiers Angels, Homes for our Troops, and Tragedy Assistance Programs for Survivors. Each program is linked to their site, so you can learn more about each one.

This cookbook is just one-of-a-kind! To find out more, please visit their site. You can buy a copy of it there. I'm hoping to do a giveaway soon, so keep your eyes peeled!

Dinner with Warriors: website / Facebook page

Bestest Chocolate Cake Ever

Earlier this year I posted the recipe for Best Chocolate Cake Ever. It was the best chocolate cake ever. I mean...nothing could even come close. Until I made this one...

It's slightly different from the original recipe - you replace vanilla extract with rum extract. You also bake it in a bundt cake AND drizzle it with caramel or dulce de leche (I was much too lazy to make that!). It keeps very well and I can now say that it is the BESTEST chocolate cake EVER!

(Printable Version)
What you need:

• 1 box devil's food cake mix
• 1 pkg. Jell-O instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs, beaten
• 1/2 cup milk
• 1 tsp. rum extract
• 2 cups mini semisweet chocolate chips
• Caramel topping or dulce de leche

Directions:

1. Preheat oven to 350. Mix everything together except chocolate chips. Then add the chocolate chips in. [Batter will be thick]
2. Pour into bundt cake pan. Bake according to devil's food cake directions for your size pan(s). Then check in 5 minute increments with a toothpick until done. I believe mine took around 40 minutes.
3. Cool and then drizzle with caramel or dulce de leche.

Recipe adapted from Kevin & Amanda

Linked up at...

~Twisted Thursday - 10.20.2011~

Buffalo Chex Mix

My husband is a spice-aholic. I mean he eats the spiciest wings when we go to a wing place like Bdubs or Quaker State. He eats jalapenos like they are going out of style. I've worked on my sensitivity over the last 7 years or so. Buffalo anything is a must in our house. I love trying different buffalo foods. These weren't particularly hot, so I may add a little more hot sauce next time!

Menu Plan Monday #19

My husband picked all of these meals - I'm really excited for Tuesday and Wednesday's dinners and I cannot wait to try the new chocolate chip muffin recipe I have! And the pumpkin crescent rolls! :D

Monday

Cincinnati Chili

Tuesday

 Overnight Danish, sandwiches and chips, Wisconsin Cheddar Cheese Soup

Wednesday

Cinnabon Clone, leftovers, Chicken, Jalapeno, & Cheddar Casserole

Thursday

 Mini Frittatas, hot dogs, Beef Stroganoff with Olive Garden Breadsticks

Friday

Caramel Apple Rolls, leftovers, Skinny Chicken Parmesan

Saturday

cereal, pizza, Beef Fajita Nachos

Sunday

Chocolate Chip Muffins, ??, ??

Extras 

Pumpkin Crescent Rolls

Oven Hot Dogs

I first saw this recipe on Sunshine & Bones. I love messy foods. You know, the kind where you literally have food all over your face and hands. Because no messy food has ever been unkind to me...they are always turbo delicious. Chili dogs are the ONLY reason I will not give up the beautimous processed garbage hot dogs. There is no way I could give up chili dogs. Ever. Period. End of story.

What you need:

• 8 hot dogs
• 8 hot dog buns
• mayonnaise
• mustard
• 1 small onion, finely diced
• relish, if you prefer it
• shredded cheddar cheese
• 1 can chili (I used with beans)

Directions:

1. Line a 9x13x2-inch dish with foil. Place all buns in the dish.
2. Spread mayonnaise on each bun.
3. Add a hot dog to each one.
4. Top with mustard, relish, chili, onions and cheese. Cover with foil.
5. Bake at 350 for 45 minutes.

Recipe from Sunshine and Bones

Linked up at...

Taco Chicken Bowl

I'm a stickler for any "Mexican" style chicken dish. Add rice and I'm sold. I first saw this recipe on Pinterest and I was very excited to try it. I think a lot of my recipes have been from Budget Bytes lately. Beth has an amazing collection on her site. You all have definitely got to check it out. At the end of the recipe is a link to her site!

(Printable Version)
What you need:

• Chicken breasts
• 1 (16 oz.) jar salsa
• 1 can black beans, drained
• 1/2 lb. frozen corn
• 1 tbsp. chili powder
• 1/2 tbsp. cumin
• 1/2 tbsp. minced garlic
• 1/2 tsp. dried oregano
• 1/4 tsp. cayenne pepper
• 1/4 tsp. salt
• Pepper
• 2 cups dry rice
• 8 oz. shredded cheddar

Directions:

1. Put everything except the rice and cheese into a slow cooker; stir. Cook on low for 6 to 8 hours or on high for 4 to 6 hours, until chicken can be shredded easily.
2. Prepare rice (according to directions - I use Minute rice) right before serving.
3. Shred chicken and stir again.
4. Serve chicken over rice and top with cheese.

 Recipe from Budget Bytes

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10-Minute Rocky Road Fudge

I haven't experimented much with fudge...I can only really remember eating peanut butter fudge. It's my favorite. I have a good number of fudge recipes that I've been waiting for an opportunity to present itself and when homecoming did, I was all over that! Hopefully my husband's battle buddies liked it. I thought it was pretty good :)

(Printable Version)
What you need:

• 3 cups chocolate chips
• 1 (14 oz.) can sweetened condensed milk
• 1/4 tsp. salt
• 1 cup unsalted peanuts
• 1 1/2 cups mini marshmallows

Directions:

Line an 8x8-inch baking dish with parchment paper or coat with nonstick spray.
In a saucepan, combine chocolate chip, condensed milk and salt. 

On the lowest heat, melt ingredients, stirring constantly.

Once smooth and completely melted, add peanuts and marshmallows.

Stir until smooth again, and the peanuts and marshmallows are coated completely. 

Pour and spread into the baking dish.

Refrigerate until firm.
Slice and they are ready to go!

Recipe from Budget Bytes 

Linked up at... 
 

Blueberry Baked Oatmeal

I've been experimenting with baked oatmeal lately. I have always eaten my oatmeal with just sugar and cinnamon. That's gotten kind of old and I need a way to incorporate more fruit into my diet. I really loved this recipe!

~Twisted Thursday - 10.13.2011~

Cookies 'N Cream Cookies

I don't like Oreos very much...I think I may have mentioned that before...maybe not.
It's pretty blasphemous.

But anyways...
I love cookies 'n cream flavored foods though and these were so much better than Oreos anyways!

These are my new favorite cookies!

(Printable Version)
What you need:

• 1/2 cup butter
• 1/3 cup plus 1 tbsp. granulated sugar
• 1/3 cup brown sugar
• 1/2 tsp. salt
• 1 tsp. vanilla
• 1/4 tsp. baking soda
• 1/2 tsp. baking powder
• 1 large egg
• 1 1/2 cups flour
• 2 tbsp. milk
• 1 1/2 cups Oreos, chopped

Directions:

Preheat oven to 350* and prepare cookie sheets - grease or line with parchment paper.
Cream together butter, sugars, salt, vanilla, baking soda and baking powder.

Add egg and beat until smooth, scraping the sides as you go.
Add flour and mix until combined.
Stir in milk, then stir in Oreos gently.

Drop cookies by spoon onto cookie sheets. Bake for 11 to 15 minutes.
Remove from oven and cool on baking sheet.

Recipe from Sing For Your Supper

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