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Archive for November, 2010

Menu Plan Monday

Hello again and welcome to this week’s meal list.  I am trying to use up a few things in the freezer and pantry so I can avoid the grocery. 🙂 I know I will have to break down and go before long since Thanksgiving is right around the corner and we are planning on having a small dinner party on that weekend, but I am going to put it off as long as possible!

Shredded pork bbq sandwiches

Tomato soup and grilled cheese

Sloppy Joe Stromboli

Grilled pork chops and roasted potatoes

Cheesy steak sandwiches and oven roasted fries (I did not make this last week as planned, so it gets added here.)

Pizza night

Caramel Apple Cake

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This is another delicious recipe from Southern Plate.  The brownies are moist and dense and the frosting, well, the frosting is good enough to eat by itself.  In fact, it is peanut butter fudge and not just frosting made to taste like it.  This recipe only makes an 8×8” size pan and at first I thought that would not be nearly enough.  I was wrong though, these brownies are so rich that it only takes a little piece to satisfy you.  That also means that you can go back later for another little bite!!

For the brownies:

1 cup all purpose flour

1 tsp baking powder

1/4 tsp salt

1/2 cup creamy peanut butter

6 tbsp unsalted butter, softened

2/3 cup granulated sugar

1/2 cup firmly packed brown sugar

2 eggs

1 tsp vanilla extract

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Preheat oven to 350 degrees.  Spray an 8×8 or 9×9 inch baking pan with non-stick spray.  Sift together the flour, baking powder, and salt.  In a large bowl, beat the peanut butter, butter, and sugars with an electric mixer until fluffy.  Add the eggs, one at a time and the vanilla and mix until combined thoroughly.  Add the flour mixture a little at a time until it is mixed well.  Spread the batter in the pan and bake for 30-35 minutes.  Cool completely before frosting.

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For the Peanut Butter Fudge Frosting:

1 1/2 cup granulated sugar

7 tbsp milk

2 tbsp shortening

2 tbsp butter

1/4 tsp salt

1 tsp vanilla

1/2 cup creamy peanut butter

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Combine the sugar, milk, shortening, butter, and salt in a medium heavy saucepan.  Bring to a rolling boil while stirring constantly.  Once it reaches a boil, let it cook for 2 minutes without stirring.  Remove from heat; immediately add vanilla and peanut butter.  Beat until smooth and quickly spread on the brownies.  Let the brownies cool before slicing and devouring!!

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Spotlight

Today’s ingredient spotlight over at Eat At Home Cooks is potatoes!  Check it out here!

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Rock the Vote!

Today is election day…get out and exercise your American right to vote!!!

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Menu Plan Monday

Happy November to everyone!  It is hard to believe that we are nearing the end of another year.  Time seems to go by so fast!  I apologize for missing last week, but we had some family medical issues. C’s grandmother fell and broke her hip about two weeks ago while we were off of work, and we have been helping C’s parents during this time.  She is recovering from surgery and receiving physical therapy at the local hospital, and hopefully she will get to come home in a couple of weeks.

There is not a lot I could do there, so I have been holding down the fort at home and keeping everyone fed.  Here is this week’s menu:

Sloppy joes with potato wedges

Taco ring with salad

Spicy beef vegetable soup

Cheesy steak sandwiches with oven baked fries

Chocolate no-bake cookies

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