Monday, January 28, 2008

Menu for January 29th and 31st

Tuesday, January 29th
Peach-Balsamic glazed chicken
Swiss cheese grits
fresh seasoned green beans
Yeast Roll

Thursday, January 31th
Beef enchiladas
fixings- lettuce, tomato, cheese, onion, sour cream
Mexican Rice
Hello Dollie Bar- a layered bar with coconut, chocolate chips,
pecans, and graham cracker crust

Friday, January 25, 2008

What's in your cookie jar???

I made some cookies (Oatmeal chocolate chip) the other day and replaced the all purpose flour with whole wheat flour. They turned out great and my husband said they were great. I told him about the switch up later......he still likes the cookies. I also did the same thing with some banana bread a few weeks ago, it was really good too....Kick up your cookies and other baked goods by trying the trick.

If you are wondering about the cookie jar, it was my grandmothers. I'm not sure how old it is but as long as I can remember it has been around. I truly treasure it.

Monday, January 21, 2008

Menu for January 22nd and 24th

Tuesday, January 22nd
Marinated Pork Tenderloin
Baked Sweet Potato
Roasted Asparagus with Parmesan Cheese
Spinach Salad with toasted almond, fresh strawberries, and poppy seed dressing

Thursday, January 24th
Traditional Homemade Lasagna
garlic bread
Wedge Salad- iceberg lettuce, bacon, grape tomatoes and thousand Island dressing
Symphony Brownie- brownie with toffee, chocolate and almonds

Monday, January 14, 2008

Sunday, January 13, 2008

Menu for January 15th and 17th

Tuesday, January 15Th
Greek Chicken Cutlet- grilled chicken breast topped with
Kalamata olives, feta cheese, grape tomatoes and fresh mint
Sauteed zucchini and onions
roasted new potatoes
chess square

Thursday, January 17Th
Shrimp and Grits
Mixed green salad with homemade croutons,
tomatoes, red onion, feta cheese and balsamic vinaigrette
Crusty Bread
Chocolate Truffle

Friday, January 11, 2008

Old Fashioned Fudge Brownies

1 1/2 sticks unsalted butter, melted
2 1/4 cups sugar
3 eggs, beaten
4 T cocoa powder
2 cups all purpose flour
1/2 t. baking powder
2 t. vanilla

Add sugar to melted butter, then add eggs. Mix well and add sifted dry ingredients. Last add vanilla and pecans. Bake in 9 x 13 pan (non-stick works best) at 350 for about 30 minutes or until toothpick comes out clean.

This is a great chewy brownie with a good crust on top and around the edges. It is really good served warm with some vanilla ice cream!

My Chicken Potpie

As Rachel Ray would say "Yum-O"!
It only took about 2 quarts of heavy cream and 3 sticks of butter to make 12 individual potpies!!!! That's why I put those nice healthy roasted carrots and that big green salad with it!

Monday, January 7, 2008

Menu for Thursday, January 10th

Individual chicken pot pie
roasted carrots
Garden Salad- romaine lettuce, cheddar cheese, tomato and cucumbers ranch dressing
Homemade Brownie