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Monday, November 12, 2007

Menu Plan Monday November 12-18

Dinners for the week:
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Baked Ziti
Potato Soup, toast (Did not get to last week)
Sweet and Sour Chicken, fried rice, peas
Chicken Fried Rice
Tacos, Spanish Rice
Lasagna Soup
Thanksgiving Dinner and Son's Birthday Party (He wants me to cook a Thanksgiving meal and a Soldier Cake) Down below I will list my recipes for this dinner.
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Creamy Peanut Butter Pie
1 pkg. cream cheese, softened
1/2 cup sugar
1/3 cup peanut butter
1/3 whipped topping
10 peanut butter cups
1 graham or chocolate crumb crust (9 inch)
In a small mixing bowl, beat the cream cheese, sugar, and peanut butter until smooth. Fold in the whipped topping. Coarsely chop half of the peanut butter cups.; stir into the cream cheese mixture. Spoon into crust. Quarter remaining peanut butter cups; arrange over top. Refrigerate for at least 4 hours before cutting.
Note: I like the graham cracker crust better than the chocolate because I think it is chocolate enough. Beware, this is rich!
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Corn Pudding
3 eggs, beaten
3 Tbsp flour
3 Tbsp sugar
1/2 tsp salt
1 cup half and half (found in dairy section)
1/8 tsp. pepper
2 cups corn (white cream style)
2 Tbsp butter
Mix, pour in greased dish. Melt and pour over top. Bake at 350 degrees F for 1 1/4 hours.
Note: My mom made this every Thanksgiving and Christmas. Yummy!
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Sweet Potato Souffle
3 cups sweet potatoes
1/2 cup sugar
1/2 cup butter
2 eggs
1 teaspoon vanilla
1/3 cup milk
Topping
1/3 cup melted butter
1cup chopped pecans
1/2 cup flour
1 cup brown sugar
Boil and mash potatoes, and mix together ingredients. Put in a 9x13 inch baking pan. Make topping next. Topping: Melt butter and mix in other ingredients. Sprinkle on top of potato mixture, and bake 25 minutes at 350 degrees.
Note: I have also use 2 cups canned yams.
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Quickie Yeast Rolls
4 cups Self Rising Flour
1 package of yeast
1/2 cup sugar
1 egg
3/4 cup oil
2 cups warm water
Mix flour, yeast, and sugar. Add remaining ingredients. fill muffin tins 2/3 full. Bake 15-20 minutes at 400-425 degrees F. Batter will keep in refrigerator for one week. Makes 24
Note: I use this cheat recipe for my yeast rolls and they are just about as good.
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I always make a pumpkin pie and usually use the one on the back of the pumpkin can.
Pecan Pie- I always use the recipe on the back of the Karo Syrup bottle.
Gravy and Stuffing and Cranberry sauce- I have not perfected any of these recipes so I cheat and buy the canned and boxed. I do cook my stuffing and then roll in balls and put in a 350 degree oven for about 10 minutes. We have always made them like that in my family, but my grandmother always made the stuffing from scratch. I guess it is really dressing since I do not stuff the turkey. I also cook my turkey in a roasting bag. Never had any problems that way, it always comes out good!
Green Beans- I cheat here too. I like the Allen brand Italian green beans they seem more like fresh to me.
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Broccoli Casserole- I use 3/4 of the Velveeta Cheese block and 1 stick of butter and melt this together. I then cook 2 small bags of broccoli cuts and then drain them and put them in a casserole dish. I then pour the cheese mixture over the broccoli and then I top it with crushed Ritz crackers with melted butter mixed in.
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I have not figured out this Soldier Cake yet. But I already have 3 desserts some of which I will take to family get togethers.
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Go here to see more plans.

5 comments:

teachermomof2 said...

Your menu sounds great! Have you tried the Lasagna soup before? It sounds good, but the reviews were a bit mixed.

Enjoy!

Lisa
Catholicmomof2.blogspot.com

Kara said...

Mmm, the peanut butter pie sounds delicious :D

Nicole said...

Great menu! and i love the song :)

Natalie said...

I will be trying that potato soup recipe...yum! My menu plan is up too!

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