Supper Menus
September 1st-6th

Monday
marlboro man's favorite sandwich, crash hot potatoes - both recipes from The Pioneer Woman
Tuesday
pot roast with potatoes, onions, and carrots, home style macaroni and cheese, lettuce and tomato salad, dinner rolls
Wednesday
venison jalapeno cheese sausage, potato salad, baked beans, sliced cheddar cheese, pickles, onions
Thursday
cheese lasagna, caesar salad, bread sticks
Friday
chicken fajitas, spanish rice, pinto beans, guacamole, pico di gallo, salsa, tortilla chips
Saturday
grilled steaks, corn and peppers, baked potatoes, lettuce and tomato salad, texas toast, apple dumplings from The Pioneer Woman

For more menu plans, please visit Menu Plan Monday at Organizing Junkie.

Home School Helps

While looking to print out some certificates for my Bible class students this evening, I found this wonderful, free website - 123 Certificates. You can print out awards for Bible class, home school, sports teams, etc.

Chocolate Glazed Mint Brownies
12 servings

2 squares (1 ounce each) unsweetened chocolate
1/2 cup butter
2 eggs
1 cup sugar
1/2 cup flour
for filling
3 tablespoons butter, softened
1 1/2 cups confectioners' sugar
2 tablespoons milk
3/4 teaspoon peppermint extract
3 to 4 drops green food coloring
for glaze
1/2 cup semisweet chocolate chips
2 tablespoons butter

In microwave, melt chocolate and butter; stir until smooth. Cool slightly. In a large mixing bowl, beat the eggs, sugar and flour until blended. Stir in the chocolate mixture. Pour into a greased 9 inch square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. In a small mixing bowl, beat the filling ingredients until creamy. Spread over brownies; refrigerate. For glaze, in a microwave, melt chocolate chips and butter; stir until smooth. Spread over filling. Refrigerate until filling and glaze are set.

These were for my chocolate and mint loving children. :-) I might get a picture of one when my camera returns...if there are any left!

Mexican Lasagna

Mexican Lasagna 
(from The Pioneer Woman)
approximately 12 servings

1 1/2 cups white rice
2 cups water
1 cup chicken broth
1/4 cup butter
1 tomato, diced
1 garlic clove, diced
1/2 onion, diced
2 tablespoons chili powder, divided
2 teaspoons cumin, divided
2 teaspoons paprika, divided
1 can black beans, drained
1 pound ground beef
1 8 ounce jar salsa verde
10 flour tortillas
1 8 ounce bag mexican blend cheese
1 can enchilada sauce
1 can corn, drained
sour cream
cilantro

Bring rice, water and chicken broth to a boil; lower heat and simmer 20 minutes. Meanwhile, saute tomato, onion, and garlic in butter until soft. Add 1 tablespoon chili powder, 1 teaspoon cumin, and 1 teaspoon paprika to tomato mixture. Combine rice, tomato mixture and beans. Cook ground beef and add remaining spices. In a 13x9x2 pyrex dish pour 1/2 of the salsa verde. Place 5 tortillas on the salsa - they will overlap some. Spread 1/2 the rice and bean mixture over the tortillas. Top with half the cheese. Place the remaining 5 tortillas on the cheese and pour the enchilada sauce over them. Spread the ground beef and corn over the enchilada sauce. Top with the remaining rice mixture, salsa verde and remaining cheese. Bake at 375° for 30 minutes. Broil for a few minutes until cheese browns - watch carefully. Serve with sour cream and cilantro and enjoy!

This yummy meal is from The Pioneer Woman. The original recipe makes enough to feed a small army, so I fiddled with the amounts to ensure it would fit in my pan! :-)

Edited to add -
After making this many, many times over the years, I have changed the recipe to suit the taste of my family.  This is how I make this wonderful recipe now, our way, and we enjoy it even more!

Mexican Lasagna Our Way
1/4 cup butter
1/2 onion, diced
1 garlic clove, diced
1 can black beans
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika

1 small can of salsa verde (I use the kind found in the International Foods section of the store, not the salsa verde found with the salsa/picante sauces - it's in a can instead of a jar, cheaper, and better)
16 fresh flour tortillas
1 box Uncle Ben's Mexican Fiesta rice, prepared according to package directions
2 packages Mexican blend shredded cheese, 8 ounces each
1 can red enchilada sauce
1 can corn
sour cream
cilantro

Melt butter in saucepan and sauté onion and garlic in butter until soft. Add beans and seasonings to the pan, stir to combine and set aside.  In a large pyrex casserole pour half the salsa verde. Lay 4 tortillas in the pan, they will overlap some.  Spread prepared rice over tortillas and top with the 1/2 of one package of cheese. Layer 4 more tortillas.  Pour enchilada sauce over tortillas and then spread bean mixture over sauce and top with the rest of the first package of cheese.  Layer 4 more tortillas.  Spread corn over tortillas and top with  1/2 of the second package of cheese.  Layer the last 4 tortillas.  Spread the rest of the salsa verde over the tortillas and top with the last of the cheese.  Bake uncovered at 375 for 30 minutes or until bubbly and the cheese is starting to brown.  Serve with sour cream and cilantro and enjoy!

"Everybody, everywhere

seeks happiness, it's true.

But finding it and keeping it

seems difficult to do,

Difficult because we think

that happiness is found

Only in the places where wealth and fame abound

And so we go on searching

in "palaces of pleasure"

Seeking recognition

and monetary treasure,

Unaware that happiness

is just a "state of mind"

Within the reach of everyone

who takes time to be kind

For in making Others Happy

we will be happy, too,

For the happiness you give away

Returns to "shine on you."

~Helen Steiner Rice

illustration courtesy of www.allposters.com

"White and Yellow Daisies" by Cuca Garcia

Lip Smackin' Snackin' :-)

Inspiration for kid friendly home school snack time.

Fruit
fruit kabobs
dried apple rings
apple sauce with graham cracker dippers
apple slices with peanut butter and honey dip
strawberry and banana slices with chocolate dip
orange slices
grapes

Veggies
celery sticks with peanut butter, cream cheese, or pimento cheese
carrot sticks with ranch dip
broccoli and cauliflower with cheese dip

Sweet
homemade cookies and milk
oatmeal fruit bars
granola bars
peanut butter balls
trail mix

Savory
bagels with cream cheese
crackers with cheese slices
pretzels with honey mustard dip
tortilla roll ups
pita pizzas
mini bagel pizzas
string cheese with pizza sauce
tortilla crisps with salsa
flavored popcorn

I will be adding to this list and posting recipes as I prepare snacks this school year. This inspiration reminds me to keep fruits, veggies and homemade goodness in our daily snack routine. If I don't, there is a slight chance that my children could turn into "Little Debbies" before May. ;-)

Today

"Nothing is worth more than this day. "

~Johann Wolfgang von Goethe

"Forever is composed of nows."

~Emily Dickinson

illustration courtesy of www.allposters.com

"So Many Daisies" by Kate McRostie

"Every house where love abides

And friendship is a guest,

Is surely home, and home sweet home

For there the heart can rest."

~Henry Van Dyke

illustration courtesy of www.allposters.com

"Late Summer Roses" by Deborah Lake

Angel Hair Marinara with Italian Chicken

Angel Hair Marinara with Italian Chicken

4 servings

1 tablespoon olive oil, divided

1/4 onion, chopped

1/4 green bell pepper, chopped

1 teaspoon dried basil, divided

1 teaspoon dried marjoram, divided

1 teaspoon dried oregano, divided

1 teaspoon dried parsley, divided

1/2 teaspoon garlic powder, divided

salt and pepper to taste

1 16 ounce can diced tomatoes, not drained

1 8 ounce can tomato sauce

1/4 cup green olives

2 chicken breasts, cut into strips

8 ounces angel hair pasta

1/2 cup freshly grated parmesan cheese

1/2 cup grated italian cheese blend

In a sauce pan, saute bell pepper and onion in 1/2 tablespoon olive oil until tender. Add 1/2 teaspoon each basil, marjoram, oregano, and parsley. A 1/4 teaspoon garlic powder and salt and pepper to taste. Add diced tomatoes, tomato sauce, and olives. Bring to a boil; lower heat and simmer. Meanwhile, in a skillet, fry chicken in 1/2 tablespoon olive oil. Season with remaining seasonings and salt and pepper to taste. Cook pasta according to package directions. Drain pasta and top with marinara and chicken. Serve with cheeses and enjoy!

I'm Nesting :-)

It's so good to be home!

Supper Menus
August 25th-31st

Monday
steak fajitas, refried beans, spanish rice, pico di gallo, guacamole, salsa, tortilla chips
Tuesday
angel hair marinara with italian chicken, caesar salad
Wednesday
hamburgers, spicy potato wedges, baked beans
Thursday
kung pao chicken, rice
Friday
homemade pizza, lettuce and tomato salad
Saturday
mexican lasagna, salsa, tortilla chips, chocolate mint brownies

For more menu plans, please visit Menu Plan Monday.

Home Sweet Home

crossing the Red River

Texas, my Texas! Home!

Back Through Oklahoma

Independence, Kansas - "The Little House on the Prairie"!

This is the well Pa dug!

Headin' Home

Do you know what's really fun?

Hearing from a dear friend that you lost touch with

twenty-two years ago!

Wow! :-)

Downtown Chicago

Chicago's famous Magnificent Mile

Nathan Hale statue at the Chicago Tribune Tower

"Nathan Hale (June 6, 1755 – September 22, 1776) was an officer for the Continental Army during the American Revolutionary War. Widely considered America's first spy, he volunteered for an intelligence-gathering mission, but was captured by the British. He is best remembered for his speech before being hanged following the Battle of Long Island." ~ from Wikipedia

"I only regret that I have but one life to give my country." ~Nathan Hale

Chicago's Sears Tower was the world's tallest building from 1974 until 1998. Currently, it is still the tallest building in the Western Hemisphere.

Mama Mia!

You gotta have pizza in Chicago!

Chicago deep dish - the sauce is on the top.

And let me tell you, midwesterners are not afraid to pile on the cheese! Even thin crust pizza has about three times the cheese we're use to in Texas! :-)

Beauty by the Pool