Brownie Cups

It's been a while since I posted a recipe! I'm going to try to post them more often again....

I made these brownies a couple of weeks ago and they were really good! I frosted them and thought they tasted even better. Enjoy!

Ingredients

• 1 cup butter
• 1 cup (6 ounces) semisweet chocolate chips
• 1 cup chopped pecans
• 4 eggs
• 1-1/2 cups sugar
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract

Directions

• In a small saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Cool. Add pecans; stir until well-coated. In a large bowl, combine the eggs, sugar, flour and vanilla. Fold in chocolate mixture.
• Fill paper-lined muffin cups two-thirds full. Bake at 325° for 35-38 minutes or until a toothpick inserted near the center comes out clean. Remove from pans to wire racks to cool. Yield: about 1-1/2 dozen.

Spinach Lasagna

This is one of my favorite recipes! We all love this lasagna. It's very simple and so yummy!!!

Ingredients

2 eggs, beaten

1 container (16 oz.) t Cottage Cheese

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained

3 cups Shredded Mozzarella Cheese, divided

1/2 cup Grated Parmesan Cheese, divided

1 jar (26 oz.) spaghetti sauce, divided

9 lasagna noodles, cooked, drained

HEAT oven to 350°F.

MIX eggs, cottage cheese, spinach, 2 cups mozzarella and 1/4 cup Parmesan.

LAYER 1 cup spaghetti sauce, 3 lasagna noodles and half the cottage cheese mixture in 13x9-inch baking dish. Repeat layers. Top with remaining noodles, sauce and cheeses.

BAKE 45 min. or until heated through. Let stand 10 min. before serving.

Menu Plan

Here's a look at this weeks menu...

Monday:
Spinach lasagna, salad and homemade French bread

Tuesday:
Breakfast for dinner: French toast (made with leftover French bread), sausage and fruit

Wednesday:
Quesadillas and fresh veggies

Thursday:
Homemade pizza

Friday:
Going out for Isaac's second birthday

Saturday:
Chicken cutlets, mashed sweet potatoes and fruit

Sunday:
Italian beef sandwiches, fries and veggies

Menu Plan

Here's a look at our menu for this week.....

Monday:
Beef Stew and homemade bread

Tuesday:
Pork chops marinated in Italian dressing, some sort of veggie

Wednesday:
Baked penne, garlic bread, veggies

Thursday:
Roast chicken, veggies and dinner rolls

Friday:
Homemade pizza

Saturday:
Sloppy joes on homemade buns, fresh cut up veggies, fruit

Sunday:
Leftovers/sandwiches

Spinach Alfredo Pizza

I made this pizza last night. I didn't like, but both Dante and Caleb did. I didn't like the alfredo part. I don't really like alfredo sauce very much.... the texture kinda grosses me out. I know, I'm weird. I think it would be really good with spaghetti sauce though, so I'm going to try that. Anyway, here's the recipe..... if you like alfredo sauce and spinach, you'll like this pizza.

Ingredients

• 1 package (6-1/2 ounces) pizza crust mix
• 1/2 cup Alfredo sauce
• 4 cups chopped fresh spinach
• 2 medium tomatoes, chopped
• 2 cups (8 ounces) shredded Italian cheese blend

Directions

• Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan.
• Spread Alfredo sauce over dough to within 1 in. of edges. Top with spinach, tomatoes and cheese. Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown.
  

Homemade Chicken and Noodles

I got this recipe from The Pioneer Woman (I love her blog!) and it is sooooo good! Mine turned out a little soupier than I think it's supposed to be, but it was still super yummy. I will definitely make this again.

Ingredients

• 1 whole Cut Up Fryer Chicken
• 2 whole Carrots, Diced
• 2 stalks Celery, Diced
• ½ whole Medium Onion, Diced (optional)
• 1 teaspoon Salt
• ½ teaspoons Turmeric
• ¼ teaspoons White Pepper (more To Taste)
• ¼ teaspoons Ground Thyme
• 2 teaspoons Parsley Flakes
• 16 ounces, weight Frozen "homemade" Egg Noodles
• 3 Tablespoons All-purpose Flour

Preparation Instructions

Cover chicken in 4 quarts water. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.

Remove chicken from pot with a slotted spoon. With two forks, remove as much meat from the bones as you can, slightly shredding meat in the process. Return bones to broth and simmer on low, covered, for 45 minutes.

Remove bones from broth with a slotted spoon, making sure to get any small bones that might have detached.

Add the carrots and celery (and onions, if using) to the pot, followed by the herbs and spices. Stir to combine and simmer for ten minutes to meld flavors.

Increase heat and add frozen egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Test and adjust seasonings as needed.

Menu Plan Monday

Here's a look at our menu for this week.....

Monday- baked chicken, veggies and dinner rolls
Tuesday- Homemade chicken and noodles* and bread
Wednesday- Quesadillas, fresh veggies and fruit
Thursday- Beef Stew and homemade bread
Friday- pizza
Saturday- Chicken salad sandwiches on homemade buns
Sunday- Sandwiches/leftovers

*recipe will be posted soon!