This post is linked up to Wordless Wednesday.
One of our favorite places is Young’s Dairy. We love their ice cream, lunch items, and their sweet potato bread. We also love feeding the goats, petting the animals, and all of the fun activities there. At over four dollars a loaf of sweet potato bread, it is not very economical to keep buying the sweet potato bread whenever we visited there. So I bought one of the postcards with the recipe on it so I can make it at home. When I made the muffins, the boys decided they were delicious and were like the ones from Young’s Dairy.
Edited to add: My boys will fight over who gets the biggest piece or the last piece when they have this bread. They absolutely love it!
Stars of the recipe:
- 3/4 c. butter softened (1 and 1/2 sticks)
- 2 1/4 c. firmly packed brown sugar
- 1 1/2 c. sweet potato puree (I used pumpkin puree instead.)
- 2 eggs
- 2 1/2 c. flour
- 3/4 tsp. salt
- 3/4 tsp. ground nutmeg
- 3/4 tsp. ground ginger
- 1 and 1/2 tsp. baking soda
- 1 Tbsp. ground cinnamon
- 1 and 1/2 dashes of ground cloves
- 1/2 c. water
- Preheat the oven to 375 degrees.
- Butter and flour pan or line with muffin papers.
- With a mixer, cream the butter and sugar until light and fluffy, stir in puree and egg.
- Sift together dry ingredients. Stir 1/2 into creamed mix.
- Stir in water, then remaining dry mix.
- Bake until dry on top and a skewer inserted in center comes out clean – serve warm!
- Muffins take about 20 minutes to bake. Bread will take 35 minutes, depending on pan size.
The recipe says it would make 1 loaf of bread or 12 muffins. I ended up making 12 muffins and 3 mini loaves.
Monday – mini meatloaf (freezer), butter noodles, veggies
Tuesday – crockpot chicken, mashed potatoes, green beans
Wednesday – cornbread pizza, raw veggies or salad
Thursday – creamy caesar chicken pasta bake, veggies, garlic bread
Friday – hot dogs, French fries, raw veggies
Saturday – left overs
Buttered Noodles –
- 1/2 package of egg noodles (I used wide noodles.)
- 1.5 to 2 Tbsp. of butter
- salt and pepper
- Boil the noodles according to directions on the package. Drain the noodles (save about 1/2 cup of the starchy cooking water).
- Melt the butter in the microwave for about a minute. Add some of the cooking water to make a sauce.
- Add the drained egg noodles. Stir to cover the noodles.
- Season with salt and pepper.
My oldest son loved the noodles.
This recipe is linked up to Menu Planning Monday.
The Wee One got to pick a couple meals for this month. He decided hot dogs with French fries and chicken nuggets with French fries would be good menu items. Even though the Imaginative One didn’t choose any of the meals, I’ve included one of his favorite meals this month. He loves crockpot chicken with mashed potatoes.
For the third month in a row, I’ve included spaghetti carbonara. That is one of our favorite meals. Hubby and I fight over the left overs! Thank you Tina for such a delicious meal.
Week of October 4
- hot dogs, French fries, raw veggies
- mini meatloaf (freezer), butter noodles, veggies
- crockpot chicken, mashed potatoes, green beans
- creamy caesar chicken pasta bake, veggies, garlic bread
- cornbread pizza, raw veggies or salad
- left overs
week of october 11
- pork chops with peppers and onions, veggies, Easy Rolls (freezer)
- ravoli lasagna (freezer), garlic bread, salad, applesauce
- chicken nuggets, French fries, raw veggies
- potato soup (freezer), biscuits, salad
week of october 18 (I’m off this week for fall break!!!!!)
- roast kielbasa supper, salad, rolls
- porcupine balls (freezer), veggie, rolls
- spaghetti carbonara, cheddar bay biscuits, salad
- chili, cornbread
- homemade hamburger helper, green beans, easy rolls
week of october 25
- lemon basil pasta, salad
- pinto beans and ham, cornbread
- grilled cheese and soup (TBA)
- molasses chicken (freezer), noodles or rice side dish, veggies
- monterray chicken quesadillas for the adults, plain cheese ones for the children, veggies
I found this recipe on Cooking During Stolen Moment’s blog and made it a lot of different times. I love this recipe because I know exactly what is in the food I’m cooking. I feel it’s more nutrious that way. Another thing I love about this recipe is that the ingredients come straight out of my freezer, pantry, or fridge. This is a no frills recipe.
Stars of the recipe:
- 1 lb of hamburger
- 1/2 onion, chopped
- 1 to 2 c. of pasta (I’ve used shells, elbow macaroni, and farfalle pasta.), cooked and drained
- 2 Tbsp. butter
- 2 Tbsp. flour
- 2 c. milk
- 1.5 c. shredded cheese (I usually use cheddar cheese but it’s your choice.)
- 2 Tbsp. ketchup
- 2 Tbsp. mustard (You can use regular mustard, honey mustard, or dijon mustard. Again it’s your choice.)
- salt and pepper to taste
- Brown the hamburger meat. When it’s almost finished, add the onions. Cook until they are translucent. Take the skillet off the heat.
- Using the same pot you cooked the pasta in, melt the butter. After it is melted, add the flour. Cook it for a minute or two.
- Add the milk and raise the heat. Stir until the butter/flour mixture is incorporated into the milk.
- Let the milk mixture boil. Take off the heat.
- Add the cheese, ketchup, and mustard to the milk. Stir until the cheese is melted.
- Add the hamburger and pasta. Stir until it is all covered with cheese sauce.