Wednesday, August 27, 2008


Well, apparently I've completely forgotten to post my Monday Menu.

Here's a quick overview.

Monday - BLT's

Tuesday - Chipotle Chicken, Rice, and Corn

Wednesday - Beef & Salsa Burritos (home-made)

Thursday - Spaghetti

Friday - Fest Night

Saturday - Birthday Party

Sunday - Fest Night

Monday - Fest Night

As you can see, it's an easy cooking week for me. Tuesday will really kick off healthier eating, so I've got to do some real planning. I hope to post my Beef and Salsa Burrito recipe tomorrow - it's sooo yummy and super simple.

Monday, August 18, 2008

Monday Meal Planning

Here is my meal plan for the week.

Jerk Chicken on the grill, rice, pineapple, and green beans with lemon sherbet for dessert

Nana's Goulash with Noodles with brownies for dessert

Lorinda's Famous Pepper Steak with White Rice and homemade ice-cream for dessert

Salsa Burritos and Mexican Rice, Ice Cream Cone Cupcakes for Dessert

Pizza Night

Burgers on the grill, french fries, Corn on the Cob and Lemon Bars for dessert

George Washington’s Cranberry Pudding

George Washington’s Cranberry Pudding
(serves 6 to 8)

2 eggs, beaten
2 tablespoons sugar
Pinch salt
1/2 cup molasses
2 teaspoons baking soda
1/3 cup boiling water
1 1/2 cups sifted flour
1 1/2 cups cranberries, cut in half

Combine eggs, sugar, salt and molasses. In a separate container, put 2 teaspoons of soda in 1/3 cup boiling water. Add to egg mixture. Stir in flour and cranberries. Steam in a buttered rice steamer for 1 1/2 hours. Serve warm with the following sauce.


2 sticks butter
2 cups sugar
1 cup half and half

Melt butter. Add sugar and half and half and stir until sugar is dissolved.

Mamie’s Million Dollar Fudge Recipe

Mamie’s Million Dollar Fudge Recipe

4 1/2 cups sugar
pinch of salt
2 tablespoons butter
1 tall can evaporated milk
12 ounces semi-sweet chocolate bits
12 ounces German-sweet chocolate
1 pint marshmallow cream
2 cups nuts
Boil the sugar, salt, butter, evaporated milk together for six minutes.
Put chocolate bits and German chocolate, marshmallow cream and nutmeats in a bowl. Pour the boiling syrup over the ingredients. Beat until chocolate is all melted, then pour in pan. Let stand a few hours before cutting.
Remember it is better the second day. Store in tin box.

Berry Bliss Cake

3/4 cup cold milk
1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1-1/2 cups thawed COOL WHIP Whipped Topping, divided
1 pkg. (10.75 oz.) frozen pound cake
1/4 cup orange juice
2 cups mixed raspberries and sliced strawberries
1/4 cup blackberries

ADD milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or until well blended. Stir in 1 cup of the whipped topping.
CUT cake horizontally into three layers; brush with juice. Place bottom layer on serving plate; top with 3/4 cup of the berries, half of the pudding mixture and middle cake layer. Repeat layers of berries and pudding mixture; cover with top cake layer. Top with 1/2 cup whipped topping and the remaining berries; cover loosely with foil.
REFRIGERATE at least 4 hours or up to 24 hours. Store leftovers in refrigerator.

Quick Lemon-Berry Trifle

2-1/2 cups cold milk
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling, or any other flavor
2 cups thawed COOL WHIP Whipped Topping, divided
4 cups mixed berries (blueberries, raspberries and sliced strawberries), divided
42 NILLA Wafers

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. or until well blended. Gently stir in 1-1/2 cups of the whipped topping. Reserve 1/4 cup of the berries; set aside.
ARRANGE 21 of the wafers on bottom and up side of 2-1/2-qt. serving bowl. Spoon one-third of the pudding mixture into prepared bowl; cover with half of the remaining berries. Top with layers of half of the remaining pudding mixture, remaining 21 wafers and remaining berries. Cover with layers of the remaining pudding mixture, remaining 1/2 cup whipped topping and reserved 1/4 cup berries. Cover with plastic wrap.
REFRIGERATE at least 1 hour before serving. Store leftovers in refrigerator.

Angel Lush

1 can (20 oz.) crushed pineapple in juice, undrained
1 pkg. (4-serving size) JELL-O Vanilla Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling
1 cup thawed COOL WHIP LITE or COOL WHIP Sugar Free Whipped Topping
1 pkg. (10 oz.) round angel food cake
10 fresh strawberries

MIX pineapple and dry pudding mix in medium bowl. Gently stir in whipped topping.
CUT cake horizontally into three layers. Place bottom cake layer, cut-side up, on serving plate; top with one-third of the pudding mixture. Repeat layers two times.
REFRIGERATE at least 1 hour. Top with berries just before serving. Store leftovers in refrigerator.

Wave Your Flag Cheesecake

1 qt. strawberries, divided
1-1/2 cups boiling water
2 pkg. (4-serving size each) JELL-O Brand Strawberry Flavor Gelatin
Ice cubes
1 cup cold water
1 pkg. (10.75 oz.) pound cake, cut into 10 slices
1-1/3 cups blueberries, divided
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/4 cup sugar
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

SLICE 1 cup of the strawberries; set aside. Halve the remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites).
MEANWHILE, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set.
BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator.

Skillet Chicken Salad

Skillet Chicken Salad (from L. Simms)

3-chicken breasts; cut into 3 x 1/2” strips
1/4-teaspoon salt
1/4-teaspoon black pepper
1/4-cup chopped celery
1/4-cup chopped green onions
1/4-cup chopped fresh parsley
1/3-cup sour cream
1/3-cup mayonnaise
1/2-teaspoon mustard seed
1-Tablespoon Country Dijon Mustard

In a 10-inch skilled, melt 1-Tablespoon of butter/margarine; stir in chicken, salt, and pepper. Cook over medium heat, stirring occasionally until chicken is browned and fork tender.

Stir in remaining ingredients, cook until warmed through.

Place chicken on lettuce leaves with cherry tomato garnish.

Serve with apple slices, green grapes, and fresh croissants.

Waldorf Chicken Salad

Waldorf Chicken Salad (from L. Simms)

2-cups; chopped, cooked chicken or turkey
1/2-cup; chopped apples
1/4-cup; chopped celery
1/4-cup; chopped walnuts
1/3-cup mayo
1-teaspoon lemon juice
1/8-teaspoon salt
8-slices of raisin bread
leaf lettuce

In a medium bowl, combine all ingredients except bread and lettuce; mix well.

Cover and refrigerate for 30 minutes to blend flavors. Divide filling mixture between 4 bread slices. Place lettuce leaf on top of filling; top with remaining bread slice.

California Chicken (slow cooker recipe)

California Chicken (slow-cooker recipe)

3 lb. Chicken; Quartered
1-cup orange juice
1/3-cup chili sauce
2-Tablespoons Soy Sauce
1-Tablespoon Molasses
1-teaspoon Dry Mustard
1-teaspoon Garlic Salt
2-Tablespoons Chopped Green Peppers
1-13.5 ounce can of Mandarin Oranges

1. Arrange chicken in slow cooker

2. In a separate bowl, combine juice, chili sauce, molasses, dry mustard, and garlic salt. Pour over chicken.

3. Cover; cook on low8-9 hours.

4. Stir in Green Peppers and Mandarin Oranges; heat for an additional 30 minutes

Old - Fashioned Cupcakes

Old-Fashioned Cupcakes
(Paula Deen Best Dishes)

1 3/4 cups cake flour (not self-rising)
1 1/4 cups unbleached all-purpose flour
2 cups sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 sticks unsalted butter, cut into cubes
4 large eggs
1 cup whole milk
1 teaspoon pure vanilla extract
Old Fashioned Frosting, recipe follows

Preheat oven to 325 degrees F. Line cupcake pans with paper liners; set aside.
Combine in a bowl both flours, sugar, baking powder and salt. Mix on low speed until combined for about 3 minutes. Add in cubed butter, mixing until just coated with flour.
Add eggs 1 at a time until combined. Slowly add milk and vanilla to batter until completely mixed scraping down the bowl as you mix.
Scoop batter into baking cups filling about 2/3 full. Bake until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Cool and decorate with Old Fashioned Frosting.

Old-Fashioned Frosting:
2 sticks butter, room temperature
8 cups confectioners' sugar
1/2 cup milk
2 teaspoons vanilla extract or other flavoring

Cream softened butter and add 4 cups sugar, milk and vanilla. Beat with paddle attachment until smooth gradually add the rest of sugar to reach frosting consistency*.
*Cook's Note: Add more sugar to get this consistency.