Supper Menus
September 22nd-27th

Monday
spaghetti, green salad, garlic toast
Tuesday
sixteen bean soup, white rice, jalapeno cheese cornbread, gingerbread cupcakes
Wednesday
out for supper
Thursday
sub sandwiches, potato chips
Friday
crispy and soft tacos, spanish rice, refried beans, chips and dips, apple dumplings
Saturday
homemade pizza, green salad

Cinnamon Swirl Bread

Cinnamon Swirl Bread

2 loaves

1 cup warm milk
1/4 cup water
2 eggs
1/4 cup butter, softened
1 teaspoon salt
1/4 cup sugar
5 cups flour
2-1/4 teaspoons active dry yeast
for filling
2 tablespoons butter, melted
1/3 cup sugar
1 tablespoon cinnamon
for glaze1 cup confectioners' sugar
4 to 5 teaspoons milk
1/2 teaspoon vanilla extract

In bread machine pan, place the first eight ingredients. Select dough setting. When cycle is completed, turn dough onto a lightly floured surface; divide in half. Roll each portion into a 10 inch x 8 inch rectangle. Combine butter, sugar and cinnamon; spread over dough. Roll up tightly, starting with a short side. Pinch seams and ends to seal. Place seam side down in two greased 9x5 inch loaf pans. Cover and let rise in a warm place until doubled, about 1 hour. Bake at 350° for 35 minutes. Lay a piece of foil across both loaves for the last ten minutes of baking to prevent tops from getting to brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; spoon over loaves. Enjoy!

Cheddar Sausage Muffins

Cheddar Sausage Muffins

12 servings

2 cups flour
2 tablespoons sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 egg
1 cup milk
1/4 cup butter, melted
1/2 pound bulk pork sausage, cooked and drained
1/2 cup shredded cheddar cheese

In a bowl, combine the dry ingredients. Combine egg, milk and butter stir into dry ingredients just until moistened. Fold in sausage and cheese. Fill greased or paper-lined muffin cups two-thirds full. Bake at 375° for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans. Serve warm. Refrigerate leftovers.  These also freeze well for a quick breakfast on busy mornings.

Linked to Gooseberry Patch Recipe Roundup

Cracker Barrel Hash Brown Casserole

Hash Brown Casserole

12 servings

1 can condensed cream of celery soup

8 ounces Colby cheese, grated

1/2 cup butter, melted

1/4 cup minced onion

1 teaspoon salt

1/2 teaspoon black pepper

1 (2 pound) bag frozen shredded hash browns, thawed
Grease a 13x9x2 inch baking pan; set aside. Combine soup, cheese, butter, onion, salt, and pepper. Gently fold the potatoes into the mixture and pour into prepared pan. Bake at 350° for 45 minutes, until heated through and top is browned. Enjoy!

Maybe not identical, but this tastes a lot like Craker Barrel's! ;-)

Glazed Fruit Salad

Glazed Fruit Salad

12 servings

1 can pineapple chunks
1 package (3 ounces) cook-and-serve vanilla pudding mix
1 cup orange juice
any or all of the following -

cubed cantaloupe
cubed honeydew
strawberries, halved
blueberries
seedless grapes
bananas, sliced

Drain pineapple, reserving 1 cup juice; set pineapple aside. In a small saucepan, combine pudding mix, pineapple juice and orange juice. Cook and stir over medium heat until mixture boils and thickens. Remove from heat; cool. In a large bowl, combine chosen fruit to make about 6 cups. Toss with pudding mixture. Refrigerate until serving. Enjoy!

Pear Crisp

My latest bounty from Wednesday night Bible class - pears!

Pear Crisp

8 servings

4 pears, peeled and thinly sliced
1/4 cup orange juice
1/4 cup sugar
1/2 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon ground ginger
for topping

1 cup flour
1 cup oats
1/2 cup packed brown sugar
1/2 teaspoon baking powder
1/2 cup cold butter, cubed

Toss pears with orange juice; place in a small greased baking dish. Combine the sugar, cinnamon, allspice and ginger; sprinkle over pears. Combine flour, oats, brown sugar and baking powder; cut in butter until crumbly. Sprinkle over pears. Bake at 350° for 35-40 minutes or until topping is golden brown and fruit is tender. Serve warm and enjoy!

Have a wonderful weekend!

illustration courtesy of www.allposters.com

"Apples and Hydrangea" by Deborah Chabrian

“The secret of contentment
is the realization that life is a gift,
not a right.”

“But godliness with contentment is great gain.

For we brought nothing into the world,

and we can take nothing out of it.”

I Timothy 6:6-7 NIV

illustration courtesy of www.allposters.com

"Early Autumn Path" by Lazzara

What God Has Promised

God has not promised skies always blue,

flower-strewn pathways all our lives through.

God has not promised sun without rain,

joy without sorrow,

peace without pain.

But God has promised strength for the day,

rest for the laborer,

light on the way,

grace for the trial,

help from above,

unfailing sympathy,

undying love.

~Author Unknown

“…neither death nor life, neither angels nor demons, neither the present nor the future, nor any powers, neither height nor depth, nor anything else in all creation, will be able to separate us from the love of God that is in Christ Jesus our Lord.”

Romans 8:38-39 NIV

Today is "Constitution Day". An activity about the constitution can be found at Enchanted Learning -

Constitution

And the answers are here -
answers

Tortilla Soup

Tortilla Soup
8 servings

1 tablespoon oil
1 onion, chopped fine
1 green bell pepper, chopped
1 red bell pepper, chopped
1 can pinto beans, drained and rinsed
1 can black beans, drained and rinsed
1 can corn, drained
1 32 ounce box chicken stock
1 can diced tomatoes and green chilies, mild
1 can petite diced tomatoes
chicken breast, cooked and shredded
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon garlic powder
1/4 teaspoon cumin
colby cheese, grated
monterrey jack cheese, grated
sour cream
tabasco sauce
1 avocado, sliced
tortilla chips, crushed

Saute onion and peppers in oil until tender in large stock pot. Add all cans to pot. Add chicken and seasonings. Simmer until serving. Top with cheeses, sour cream, tabasco sauce, avocado and tortilla chips. Enjoy!

You can also prepare this in the crockpot, which is what I usually do, but today my crockpot is busy. :-)

Linked to Gooseberry Patch Recipe Roundup, Jam Hands Recipe Round Up.

Crock Pot Applesauce

Crock Pot Applesauce
8 servings

8 apples
juice of 1 lemon
1 teaspoon cinnamon
1 teaspoons vanilla
2 tablespoons brown sugar
1/2 cup water

Peel, core and cut apples into quarters. Place in crock pot and add lemon juice, cinnamon, vanilla, brown sugar and water. Cook on low for 4-6 hours or until apples are tender. Mash apples with a potato masher or fork. Enjoy!

yummy!

On this day, in the year 1620, the Mayflower departed from England. See how much you know about the Mayflower at Enchanted Learning -

Mayflower Quiz

And the answers are here -
answers

Feeling like fall...

It was 59 degrees outside when I woke up this morning!
And it's September 16th...in TEXAS! :-)

What a blessing for those without power.

illustration courtesy of www.allposters.com
"Fall Morning" by Vicki Asp

How 'bout them Cowboys?!

41- 37! :-)

Shine On Harvest Moon

September 15, 2008 Full Harvest Moon

Traditionally, this designation goes to the full moon that occurs closest to the Autumnal (fall) Equinox. The Harvest Moon usually comes in September, but (on average) about every three or four years it will fall in early October. At the peak of the harvest, farmers can work into the night by the light of this moon. Usually the full Moon rises an average of 50 minutes later each night, but for the few nights around the Harvest Moon, the moon seems to rise at nearly the same time each night: just 25 to 30 minutes later across the U.S., and only 10 to 20 minutes later for much of Canada and Europe. Corn, pumpkins, squash, beans, and wild rice — the chief Indian staples — are now ready for gathering.

Chicken Spaghetti

Chicken Spaghetti

8 servings

1 8 ounce package spaghetti noodles, cooked according to package directions

1 pound chicken, cooked and shredded

1/4 cup butter

1 green pepper, chopped

1/2 onion, chopped

1 can cream of mushroom soup, undiluted

1 cup chicken broth

1 jar Kraft "Old English" cheese

1 cup sliced green olives

Place cooked spaghetti in a 10x8x2 inch casserole. In a skillet, saute green pepper and onion in butter until soft. Add soup and broth to skillet; stir until combined. Add cheese and stir until melted. Add olives and cooked chicken. Pour over spaghetti. Cover and bake at 350 for 30 minutes. Enjoy!

"We can only be said to be alive

in those moments when our hearts

are conscious of our treasures."

~Thornton Wilder

"Do not store up for yourselves treasures on earth, where moth and rust destroy, and where thieves break in and steal. But store up for yourselves treasures in heaven, where moth and rust do not destroy, and where thieves do not break in and steal. For where your treasure is, there your heart will be also."

Matthew 6:19-21

Supper Menus
September 15th-20th

Monday
chicken spaghetti, lettuce and tomato salad, dinner rolls
Tuesday
tortilla soup
Wednesday
homemade pizza, lettuce and tomato salad
Thursday
meatloaf, make ahead potatoes, fresh green beans, lettuce and tomato salad, dinner rolls
Friday
out for supper
Saturday
"breakfast for supper" - cheddar sausage muffins, hash brown casserole, glazed fruit salad, cinnamon bread

Autumn Cheesecake Pie

Autumn Cheesecake Pie

8 servings

1 cup graham cracker crumbs
1/2 cup finely chopped pecans, divided
3 tablespoons sugar
1/2 teaspoon cinnamon
1/4 cup butter, melted
1 (8 ounce) package cream cheese, softened
1/4 cup white sugar
1 egg
1/4 teaspoon vanilla extract
2 apples, peeled, cored and chopped
1/4 cup sugar
1/2 teaspoon cinnamon

Combine graham cracker crumbs, 1/4 cup pecans, 3 tablespoons sugar, 1/2 teaspoon cinnamon and melted butter; press into the bottom of a 9 inch pie plate. Bake at 350 for 10 minutes. Combine cream cheese and 1/4 cup sugar. Beat at medium speed until smooth. Beat in egg just until combined; pour filling into the baked crust. Combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Toss the cinnamon-sugar with the apples and remaining pecans. Spoon apple mixture over cream cheese. Bake at 350 for 35 minutes. Let cool, then chill cake overnight before serving. Enjoy!