Menu Plan

Supper Menus
October 7th -13th

Saturday
at parent's house for supper

Sunday
breakfast for supper

Monday
orange chicken, rice

Tuesday
gnocchi chicken and vegetable soup, potato squash and cheese gratin, rosemary bread

Wednesday
broccoli cheese soup, rustic bread

Thursday
at event for supper

Friday
out for supper

~an autumn table~

Couldn't pass up this lovely little set of handled soup bowls 

at Wal-Mart this past weekend. 

Just waiting on the cooler weather to arrive to enjoy some soup!

Here are some of our favorite soup recipes -

broccoli cheese soup

chicken and gnocchi soup

farmhouse hamburger soup

tortilla soup

I plan to try some new ones this fall as well. :-)

Spinach Ricotta Shells

Current most favorite supper...

for 12 servings you will need -

1 10 oz package pasta shells

1 tablespoon olive oil

1 small onion, diced

4 garlic cloves, minced

24 oz jar tomato passata

1 tablespoon dried italian seasoning

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon red pepper flakes

1 teaspoon sugar

32 ounces whole milk ricotta

1 1/2 cups milk

1 cup parmesan cheese, divided

2 cups mozzarella cheese, divided

1/2 package of fresh baby spinach

Cook pasta according to package directions.  Drain and set aside.

Saute' onion and garlic in olive oil.

Add passata, seasonings, and sugar.  Cover and let simmer.

Combine ricotta, milk, 1/2 cup parmesan, 1 cup mozzarella and spinach.

Add pasta to ricotta spinach mixture and pour into a large, or two small, casserole dishes.

Pour sauce over pasta and top with remaining cheeses.

Bake uncovered at 350 for 30 minutes.

Broil for 2-3 minutes until cheese is starting to brown.  Watch carefully.

Enjoy!

Menu Plan

Supper Menus
September 30th - October 6th

Saturday
take out pizza, apple crisp

Sunday
breakfast for supper

Monday
spinach ricotta shells, caesar salad, garlic knots

Tuesday
chicken and dumplings

Wednesday
grilled chicken, roasted autumn vegetables

Thursday
out for supper

Friday
leftovers

Happy fall y'all!

Yesterday was the first day of fall and that means my favorite time of year has officially begun!

I chose pumpkin oat muffins to make this morning to go along with the

pumpkin spice coffee and pumpkin spice creamer I picked up yesterday after work.

It was a yummy way to start the day!

I just love everything about autumn.

Don't you?

Here are some other fall inspirations from years past -

Fall Saturday Morning 2016

Fall Inspiration and a Favorite Fall Meal 2014

Happy First Day of Autumn 2014

Happy First Day of Fall 2013

Happy Fall! 2012

Fall is Coming 2012
Fall Nesting 2011

Autumn Arrives 2011

It's September!! :-) 2011

The First Day of Fall! 2010

Sweet Fall Color 2010

Fall Nesting 2010

September 1st is Here! 2010

It's the First Day of Fall! 2009

September!! :-) 2009

It's the First Day of Fall! 2008

Fall Nesting! 2008

September 2008

Menu Plan

Supper Menus
September 23rd - 29th

Saturday
out for supper

Sunday
leftovers

Monday
tortellini, caesar salad, focaccia bread

Tuesday
biscuits and sausage gravy, bacon, hash brown casserole, egg and cheese casserole, chocolate chip muffins, blueberry muffins, pioneer woman's cinnamon rolls

Wednesday
bbq take out

Thursday
saucy chicken sandwiches, roasted red pepper soup, potato chips

Friday
leftovers

~pumpkin bundt cake with cream cheese frosting~

for the cake -

2 1/2 cups sugar

1 cup oil

3 eggs

3 cups flour

1 teaspoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon ginger

2 teaspoons baking soda

1/2 teaspoon salt

1 can pumpkin puree

Mix sugar, oil, and eggs until well combined.

Combine flour, spices, soda and salt. 

Add flour mixture to sugar mixture alternately with canned pumpkin and mix well.

Pour into a greased bundt pan and bake 60 minutes at 350 degrees.

for the frosting -

1/2 cup butter

8 oz. cream cheese

4 cups powdered sugar

3 1/2 tablespoons milk

1 teaspoon vanilla

Combine butter and cream cheese until light and fluffy.

Alternately add powdered sugar and milk.  

Beat until smooth and creamy.  Add vanilla.

Frost when cake is completely cool.

Store in the fridge until serving. 

Enjoy!

pumpkin spice

and everything nice...

Menu Plan

Supper Menus
September 16th - 22nd

Saturday
steak, baked potatoes, salad, pumpkin bundt cake with cream cheese frosting

Sunday
breakfast for supper

Monday
bbq sandwiches, potato salad, corn on the cob

Tuesday
grilled chicken, mashed potatoes, corn casserole, fresh green beans, biscuits, dutch apple pie, peach cobbler, vanilla ice cream

Wednesday
cheese enchiladas, spanish rice, refried beans, tortilla chips and salsa

Thursday
spinach and ricotta pasta bake, focaccia bread, caesar salad, frosty strawberry squares

Friday
leftovers

Fall is in the air...

We have been having the nicest cool mornings and evenings lately

and it sure seems like fall is in the air.

I put out all my fall decor on Sunday

and was so pleased to find the 

pumpkin nutmeg nature's wick candle 

from last season in my box of decorations.

I always go by Hobby Lobby in September each year 

and get one new fall decoration.

This year I picked out a set of four pumpkin napkin holders. :-)

Our first meal at the fall decorated table on Monday night was homemade fried chicken tenders,

mashed potatoes (with the skin on 'cause they're so easy that way, just call them "rustic"!),

fresh green beans and biscuits.

And this evening we had leftovers,

so I took some time to bake up my first batch of pumpkin scones of the season.

Fall is definitely in the air at my house!

~Early Fall Morning~

A chill in the air this morning 

made the picnic table the prefect setting

to enjoy some yummy pumpkin waffles.

A super simple recipe -

1 cup baking mix

1/2 teaspoon pumpkin pie spice

1 tablespoon brown sugar

1 egg

1/3 cup milk

1/4 cup canned pumpkin

makes 2 waffles

Here comes fall!

"Autumn mornings: sunshine and crisp air, birds and calmness,

year's end and day's beginnings."

~Terri Guillemets

Menu Plan

Supper Menus
September 9th - 15th

Saturday
take out wings

Sunday
breakfast for supper

Monday
fried chicken tenders, mashed potatoes, fresh green beans, biscuits

Tuesday
hamburgers, potato chips, baked beans, macaroni and cheese, chocolate chip cookies, Oreo trifle

Wednesday
leftovers

Thursday
kung pao chicken

Friday
leftovers

Baby Bee Diaper Cake

I love to make a diaper cake!

This momma to "bee" registered for Burt's Bees toiletries for the baby.

I used size 1 diapers, and I had a few left over...

so I made "cupcakes!" :-)

You can find directions on how to make a diaper cake here.

You can use all sorts of different themes for diaper cakes.

The possibilities are endless!

They are so fun!

Menu Plann

Suppe Menus
August 19th - 25th

Saturday
take out pizza

Sunday
breakfast for supper

Monday
grilled sausage links, potato salad, baked beans, corn on the cob

Tuesday
spaghetti and meatballs, caesar salad, garlic bread

Wednesday
out for supper

Thursday
soft tacos, spanish rice, refried beans

Friday
leftovers

Menu Plan

Supper Menus
August 12th - 18th

Saturday
out for supper

Sunday
breakfast for supper

Monday
spicy romano chicken, garlic breadsticks, olive garden salad

Tuesday
orange chicken

Wednesday
summer sub sandwich, potato chips

Thursday
grilled chicken and pineapple, kings Hawaiian rolls, caribbean confetti rice, spinach, key lime pie

Friday
leftovers

Menu Plan

Supper Menus
August 5th - 11th

Saturday
homemade pizza

Sunday
supper at parent's house

Monday
meatballs, mashed potatoes, macaroni and cheese, green beans, dinner rolls, strawberry shortcake

Tuesday
leftovers

Wednesday
out for supper

Thursday
soft tacos, spanish rice, refried beans

Friday
school party

Strawberry Shortcake

I can't seem to get enough strawberries these days.

I don't know if it is because they are just so beautiful and plentiful right now,

or if it has something to do with summer coming swiftly to an end 

and I'm trying to catch hold of the last lovely bits of it.

Whatever it is,

I know I will making this delicious strawberry shortcake at least once every summer

from. now. on. :-) 

You will need -

1 box vanilla cake mix, prepared according to package directions

1 cup sugar

6 tablespoons cornstarch

2 cups water

1 3 ounce package strawberry jello

2 lbs strawberries, chopped (save a few whole for garnish)

8 ounces whipped cream cheese

1 can sweetened condensed milk

1 12 ounce carton of cool whip

First, bake your cake and allow to cool completely.

Slice into cubes.

Next, prepare the strawberry sauce.

Combine sugar, cornstarch, and water in a small saucepan.

Bring to a boil, stirring constantly.

When boiling, add jello and turn off heat.

Continue to stir until thickened.

Let cool completely, and then add chopped strawberries.

Then, prepare the cream.

 Mix softened whipped cream cheese with condensed milk until smooth and creamy.

Then add cool whip and mix until combined throughly.

Finally, assemble the trifle.

Layer cake, strawberries and cream three times.

Top with cream and whole berries.

Refrigerate until serving.

Enjoy!

Menu Plan

Supper Menus
July 29th - August 5th

Saturday
supper - grilled steaks, grilled corn, peppers, and zucchini, mashed new potatoes, sliced tomatoes

Sunday
breakfast - breakfast ring
dinner - church potluck, taking spiral pasta salad, strawberry shortcake trifle
supper - breakfast for supper

Monday
breakfast - chocolate chip muffins
supper - chicken spaghetti, garlic knots

Tuesday
supper - mexican lasagna, chips and salsa

Wednesday
supper - black bean burgers, french fries

Thursday
leftovers

Friday
homemade pizza

Strawberry Ice Cream Cake

There's just nothing like summer, strawberries, and cake and ice cream!

Prepare a white box cake mix according to package directions

Let cool completely.

Soften a carton of Blue Bell Strawberries and Homemade Vanilla 

for a few minutes on the counter.

Slice up a pound of strawberries

and leave a few whole for garnish.

Slice your cake into four layers and place one inside a spring form pan.

Spread a few scoops of ice cream onto the cake

and layer strawberries around the outside.

Repeat layers three times,

spreading strawberries over the top on the last layer.

Cover and place cake in freezer for 12 -24 hours. 

Remove cake from spring form pan and decorate with whipped cream and whole strawberries.

Enjoy!

Southern Buttermilk Biscuits

I am forever trying to make the 

lightest, fluffiest, flakiest 

buttermilk biscuits. :-)

Here are some tips I have gathered over the years -

everything must be cold!

cold bowl, cold fork, cold ingredients, cold biscuit cutter

never use your warm hands

freeze your stick of butter and then grate it into your flour

real buttermilk, no substitutes

cut and stack your dough (this makes layers!)

press and lift to cut the biscuits, don't twist your cutter

bake biscuits touching to help them rise

Any other tips you'd like to share with me?