"The real things haven't changed. It is still best to be honest and truthful; to make the most of what we have; to be happy with simple pleasures; and have courage when things go wrong." ~ Laura Ingalls Wilder
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Sunday, August 31, 2008
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.
Saturday, August 30, 2008
Home School Helps
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
(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
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
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!
Friday, August 29, 2008
Lip Smackin' Snackin' :-)
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
Thursday, August 28, 2008
Today
Wednesday, August 27, 2008
Tuesday, August 26, 2008
Angel Hair Marinara with Italian Chicken
Monday, August 25, 2008
Sunday, August 24, 2008
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.
Saturday, August 23, 2008
Friday, August 22, 2008
Thursday, August 21, 2008
Downtown Chicago
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.Wednesday, August 20, 2008
Mama Mia!
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! :-)