Menu Plan Monday 9/12/16-9/18/16

It's "Menu Plan Monday" for the week of September 12-18. Check out what we are having this week!

Monday: Grilled Tilapia with Lemon Basil Vinaigrette (New Recipe)

Tuesday: Sloppy Joes

Wednesday: "Breakfast for Dinner" French Toast

Thursday: "National Cheese Toast Day"

White Cheddar and Roasted Tomatoes Artisan Grilled Cheese (New Recipe)

Friday: Pizza Night

Saturday: Fend for Yourself

Sunday: Baked Ziti, Bread

Be sure to check back for Recipes and Final Photos!

Cheesy Sausage Quiche

This recipe originally called for zucchini, but I could not find any during this time of the year. What to do? Substitute sausage and turn it into a breakfast quiche!

Cheesy Sausage Quiche

Ingredients:

Frozen Pie Crust-9 inch, let thaw
3 Tbsp. butter
4 cups crumbled sausage
1 large onion, thinly sliced
2 large eggs
2 tsp dried parsley flakes
1/2 tsp salt
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/4 tsp pepper
2 cups (8 oz) part skim shredded mozzerella cheese
2 tsp prepared mustard

Directions:

Preheat oven to 400F. Unroll pastry sheet into a 9-in pie plate; flute edge. Refrigerate while preparing filling.

In a large skillet, heat butter over medium heat. Add sausage and onion, cook until sausage browns and onions are tender. Drain and cool slightly.

In a large bowl, whisk eggs and seasonings until blended. Stir in cheese and zucchini mixture. Spread mustard over pastry shell; add filling.

Bake on a lower oven rack for 35-409 minutes or until a knife inserted comes out clean and crust is golden brown. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Let stand 10 minutes before cutting.

**If you would like to make the original recipe with the zucchini, substitute 4 cups thinly sliced zucchini (about 3 medium) for th sausage.

Final Photo Taken by Me ;)

Menu Plan Monday! January 25-31

It is "Menu Plan Monday!"

Have a look at what we are having for dinner this week :)

Monday: Ham & Cheese on Rye, Chips

Tuesday: Parmesian Pasta and Rosemary Bread

Wednesday: Dinner Out

Thursday: Grilled Chicken Cutlet w/Basil Tarragon Aioli  (New Recipe)

"Story Night" Dessert: Snowball Cookies

Friday: Cheesy Sausage Quiche (New Recipe)

Saturday: "Freezer Frenzy"

Sunday: Brunch! Chocolate Chip Waffles

Be sure to check back for new recipes and final pics!

Easy Veggie Pizza

It has been years since I have made this recipe so I am going to put it up as a new one :)

I absolutely LOVE veggie pizza! The first ingredient (Crescent Rolls) are my fave...aren't they every ones? Next in line, Hidden Valley Ranch....stop me when I get to something that isn't great. Then, pile on the cut up veggies for that pop of taste....oh, yum. If you have never made, you have to!

Easy Veggie Pizza

Ingredients:

1-8 oz cream cheese
3/4 cup mayonnaise
1-Envelope of Hidden Valley Ranch Powdered Mix
2 Cans of Crescent Rolls
Variety of veggies (I used broccoli, carrots and scallions)
1 1/2 cups of shredded cheddar cheese

Directions:

Open the 2 cans of Crescent Rolls line up on a cookie sheet. Once all out on sheet, bake at 350F for 12 minutes. Cool for 5 minutes. While cooling, mix cream cheese, mayo and ranch in a bowl. Spread onto the baked crescent crust. Chop veggies very small and sprinkle on. Sprinkle on cheese. Cut with a pizza cutter into squares. Enjoy!!

Final Photo Taken by Me ;)

Menu Plan Monday! January 11-17

It is "Menu Plan Monday" 

Here is what we will be munching on this week.

Monday: Easy Veggie Pizza (New Recipe)

Tuesday: PTA Meeting Night-Buttered Noodles

Wednesday: Eating Out with visiting in-laws

Thursday: "Discovery Night" Bursting Apples. Dessert: Red Hot Apple Pie in a Mug

Friday: "Freezer Frenzy" 

Saturday: "Kick Back and Relax Party"

Sunday: Baked Pork Chops with Herb Butter (New Recipe)

Be sure to check back for new recipe postings and final photos :)

Iced Pumpkin Cookies

Kaplyn was in need of a fall recipe to put into her middle school newspaper so we got to try out some yummy fall goodness this week! These cookies were a perfect dessert after our warm soup dinner last night. Pair them up with a glass of milk and oh my goodness...you have no idea!

Iced Pumpkin Cookies

Ingredients:

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups white sugar
1 cup canned pumpkin puree
1 egg
1 teaspoon vanilla extract
2 cups confectioners' sugar
3 tablespoons milk
1 tablespoon melted butter
1 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees F. Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves and salt; set aside.

In a medium bowl,  cream together the 1/2 cup of butter and white sugar. Add pumpkin, egg and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.

Bake for 15-20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.

To make glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

Final Photo Taken by Me ;)

Creamy Kielbasa and Potato Soup

All day soccer in the cold, means a great day for soup!!! The kids loved it too!

Creamy Kielbasa and Potato Soup

Ingredients: 

4 potatoes, cubed

1 onion, chopped

1 stalk celery, cut into 1/2 inch pieces

1 (14 oz) can beef broth

1 (14.5 oz) can chicken broth

1 cup water

3/4 pound kielbasa sausage, sliced into 1/2 inch pieces

1 (10.75 oz) can condensed cream of chicken soup

Ground black pepper to taste

Directions:

In a large pot over medium heat, combine potatoes, onion, celery, beef broth, chicken broth, and water. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15 minutes. Stir in sausage and condensed soup and continue to simmer until heated through and slightly thickened. Season with pepper. Serve hot.

Final Photo Taken by Me ;)