Meal Plan Monday

Monday, October 20th:  Sloppy Joes
Tuesday, October 21st:Teriyaki Chicken Noodle Bowls
Wednesday, October 22nd: Slow Cooker Chicken Parmesan
Thursday, October 23rd: Baked Chicken Tacquitos
Friday, October 24th: Pizza
Saturday, October 25th: General Tso's Chicken
Sunday, October 26th: Brown Sugar Spiced Pork Loin

Monday, October 27th: Green Chile Chicken and Rice
Tuesday, October 28th: Slow Cooker Beef Stroganoff
Wednesday, October 29th: Baked Southwest Egg Rolls
Thursday, October 30th: Lemon Chicken Orzo Soup
Friday, October 31st: Mummy Meatloaf
Saturday, November 1st: Pizza
Sunday, November 2nd: Cafe Rio Sweet Pork Salad

Meal Plan Monday

Monday, Sept. 29th: Key West Chicken and baked potatoes.
Tuesday, Sept. 30th: Crock Pot Chicken Bacon Ranch Pasta with salad and French baguettes
Wednesday, Oct. 1st:White Chicken and Spinach Lasagne
Thursday, Oct. 2nd: Crock Pot Sesame Chicken with rice and broccoli
Friday, Oct. 3rd: Pizza with this crust and this sauce.  
Saturday, Oct. 4th: Tomato Basil Soup with bread bowls
Sunday, Oct. 5th: Balsamic Shredded Beef and mashed potatoes

Monday, Oct. 6th: Chicken Pot Pie Crumble
Tuesday, Oct. 7th: Cheesy Chicken and Potatoes
Wednesday, Oct. 8th:  Dinner out for a Birthday Celebration
Thursday, Oct. 9th:Smothered Slow Cooker Chile Verde Burritos
Friday, Oct. 10th: Pizza with this crust and this sauce.
Saturday, Oct. 11th: Slow cooker pineapple chipotle beef
Sunday, Oct. 12th: Spaghetti and Meatballs with breadsticks and salad.

Salted Caramel Cake

I think I have found the world's best cake.  If you love caramel, (and even if you don't you will after this cake) this is a caramel-lover's dream.  I got the recipe from my friend Shellie and made it for a birthday party so you don't need to do the fancy roses.  It will still be the best cake you've ever had. Seriously.  Don't let the long instructions fool you. It is quite simple to make this but you'll need some time to allow the frosting to cool completely and the cakes to freeze. Make sure not to over mix your cake.  

Cake:

9 tablespoons salted butter, cold, plus more for the pans

3 1/4 cups plus 2 tablespoons sugar

2 tablespoons plus 3/4 teaspoon vanilla extract

12 tablespoons salted butter, melted

8 eggs yolks

4 eggs

3 3/4 cups cake flour, plus more for the pans.  If you don't have cake flour just google how to make it.  It's really easy and makes a huge difference.

2 teaspoons salt

1 tablespoon plus 1 1/2 teaspoons baking powder

3/4 cup buttermilk (don't buy it, just make your own.  Google it)

1 cup plus 2 tablespoons heavy cream

1.  Preheat oven to 325 F.  Butter and flour three 9-inch cake pans, put a parchment round in the bottom of each pan, and butter and flour the rounds.  I just put butter and flour like normal then cut a circle of parchment paper in the bottom and sprayed it with PAM.

2.  In the bowl of an electric stand mixer fitted with the paddle attachment, on medium-high speed, beat the cold butter until very light, about 5 minutes. Scrape the bowl down several times while beating, and gradually add the sugar.  

3.  Add the vanilla and continue beating for 5 more minutes, scraping the bowl down again.  The mixture will be very coarse and grainy.

4.  Turn the speed to low and add the melted butter, egg yolks, and eggs, beating until they are fully combined.  Turn off the mixer.

5.  In a large mixing bowl, sift together the flour, salt and baking powder.

6.  In a medium mixing bowl, whisk together the buttermilk and cream and then turn on the mixer again to the lowest speed.  Add half the flour mixture, and then half the buttermilk mixture, and then the remaining flour, and then the remaining buttermilk. Scrape down the bowl as necessary, but MAKE SURE NOT TO OVERMIX THE BATTER, or the cake will be tough.

7.  Pour the batter into the 3 pre-prepared pans, dividing it equally, and bang each pan on a sturdy surface to release the air bubbles. Put the pans in the oven and bake them for 25-30 minutes, until they are brown on top and a toothpick or knife comes out clean. Don't over bake them.

8.   Cool the cakes for 10 minutes, then run the dull edge of a knife around the perimeter of the pans and invert them onto a cold baking sheet or rack. Note:  These cakes may be frozen for up to 3 months at this point.

9.  When you are ready to ice and assemble the main cake, slice each individual one horizontally in half for a total of 6 layers.  Your life will be so much easier if you cut and frost these cakes when they are frozen. Don't worry about being perfect in cutting them because you can always add more  frosting to even them out and believe me, no one will complain about that.

Caramel Icing AKA the best thing I've ever eaten

4 1/2 sticks (36 tablespoons) salted butter

1 cup plus 2 tablespoons half-and-half (try fat-free half and half or just use the left over cream from the cake and add some milk.)

4 1/2 cups light brown sugar, firmly packed

2 1/4 cups powdered sugar, firmly packed (you will need more than what the recipe calls for)

4 tablespoons vanilla extract

2 1/4 teaspoons salt

1.  In a large, heavy saucepan over medium heat, melt the butter.  When the butter is fully melted stir in the half-and-half and then the brown sugar.

2.  Turn the heat to high and bring the mixture to a boil.  Reduce the heat and simmer for about 8 minutes, until the sugar is melted and the caramel mixture is smooth.

3.  Remove from the heat and let it cool to room temperature.  I actually stick it in the freezer to cool for about 30-45 minutes, because otherwise it could take all day long.

4.  When it's cool transfer the caramel mixture to the bowl of an electric stand mixer fitted with the paddle attachment and, on medium speed, beat in the powdered sugar, vanilla and salt.  The recipe calls for 2 1/4 cups of powdered sugar, but I actually put in a lot more.  After 2 1/4 cups, the icing looked like soup and something I couldn't frosting a cake with.  It will harden, but I think you'll need more than 2 1/4 cups.  I added the whole 2 pound bag of powdered sugar.  Because it hardens, the frosting can be a lot runnier than you are used to for frosting. Just add some until you think it looks a little runnier than a normal frosting.

5.  Ice the cake layers with about 1 cup of icing each, stacking them as you go.  Frosting the sides and top.  Again, it will be a lot easier to do this if your cake is frozen. Enjoy!

Source:  Alex Hitz from House Beautiful

Snickerdoodles

Faith doesn't like chocolate chip cookies.  I didn't know that was possible.  Anyway, we make a lot of snickerdoodles around here because we have picky cookie eaters.  I love this recipe because there is no shortening.  

2 1/2 cups flour plus 2 teaspoons

2 teaspoons cream of tartar

1 teaspoon baking soda

1/2 teaspoon salt

2 sticks of butter at room temperature

1 1/2 cups sugar

1/2 teaspoon vanilla extract

2 eggs

For the coating:

1/4 cup sugar

1 1/2 tablespoons cinnamon

In a large bowl, using a handheld mixer on medium speed beat the butter, sugar and vanilla together until light and fluffy, 3 to 4 minutes. (Or use a stand mixer.)Reduce to low and add the eggs one at a time, beating well after each addition.   Scrape the sides and bottom of the bowl then add the flour dry ingredients that you have already  stirred together.  Add in three parts.  Here the recipe says to refrigerate the dough, but I never do.  I just add flour a teaspoon at a time until it isn't quite so sticky.  I think the extra four makes for a better cookie anyway.  Mix together cinnamon and sugar coating.  Preheat your oven to 400 F.  Shape heaping tablespoons of cookie dough into balls. Roll it in the cinnamon-sugar and bake on a baking sheet for 8-10 minutes.

Source: Inspiredtaste.net

Meal Plan Monday

Monday, Feb. 24th:Angela's Awesome Enchiladas
Tuesday, Feb. 25th:Chicken stir fry
Wednesday, Feb. 26th: Baked Southwest egg rolls
Thursday, Feb. 27th:Verde Chicken Taco Bowls
Friday, Feb. 28th: Waikiki Meatballs
Saturday, March 1st: Pizza
Sunday, March 2nd: Pot Roast

Monday, March 3rd:Chicken with Mushrooms and Zucchini
Tuesday, March 4th: Hamburgers 
Wednesday, March 5th:San Francisco Chops
Thursday, March 6th:Unbelievable Chicken
Friday, March 7th: Crock pot General Tso's Chicken
Saturday, March 8th: Meatloaf
Sunday, March 9th:Chicken in Basil Cream Sauce

Bindi's Pavlova

Bindi's pavlova is hands-down the best pavlova we've had in Australia or New Zealand (there is a debate about the origin of this dessert).  It doesn't matter what ethnicity this dessert is to us; we'll eat Bindi's pavlova no matter where it comes from.

6 egg whites

1 1/2 cups of sugar

Beat on medium speed in a stand mixer for 20 minutes.

  

Add another cup of sugar and 1 Tablespoon of vanilla extract and beat another minute or two.  Line a baking sheet with baking paper.  Scoop the pavlova onto the baking sheet and make it a couple of inches thick.  Bake in a preheated 300 F oven for 45 minutes.  Let it cook completely. When you are ready to serve, turn it over, peel off the paper and top with whipped cream, fruit and passionfruit pulp if you have it.  Enjoy!

Our Favorite Pancakes

You can half this recipe if you'd like, but we never do because the kids eat them up.  We keep the left-over batter in the fridge and always have pancakes ready. This will also make a great waffle mix.

Ingredients:

1 1/3 cup white flour

1/2 cup wheat flour (wholemeal)*

1/4 cup sugar

4 tsp. baking powder

1 tsp. salt

Mix the above together.  In a smaller bowl mix together:

4 T. melted butter

2 eggs

2 tsp. vanilla

about 2 cups milk, but you can add a little more if you think it's too thick.

After mixing all the dry ingredients together, mix the wet ingredients then poor into the dry.  Stir until just mixed together and poor onto a hot griddle.  Enjoy!

*You can change the ratio of white and wheat flour.  I've done mostly wheat with a little white and they still taste yummy.

Source:  Liz Edmunds, the Food Nanny