This post has been linked to Wordless Wednesday.
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Monday – chicken cordon bleu (freezer), veggies, biscuits
Tuesday – ham in the crockpot, scalloped potatoes, veggie
Wednesday – breakfast burritos, hash browns, fruit
Thursday – grilled cheese sandwiches, soup (TBA which kind of soup)
Friday – homemade hamburger helper, veggie, rolls
Saturday – left-overs
For more great menu plans, visit Menu Planning Monday.
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I found this recipe on Crockpot Tuesdays. Cincinnati is known for its Skyline Chili, a sweet chili instead of a spicy chili. I live an hour from Cincinnati, so there are many Skyline Chili restaurants around. In fact, there are two Skyline Chili restaurants within five miles of my house. Eating there can get expensive, so I decided making it at home would be a more cost-effective plus, I know what’s in my food.
Since I found the recipe, I have made it three times. It was delicious the first time I made it. However, the second time it was too runny, so it wasn’t as good. So when I made it for the third time, I put a little less water. It was thicker and as delicious as it was the first time.
Skyline chili is eaten in 5 ways.
1-way: chili
2-way: spaghetti with chili
3-way: spaghetti with chili and shredded cheddar cheese
4-way: spaghetti with chili, shredded cheddar cheese, and onions OR red kidney beans
5-way: spaghetti with chili, shredded cheddar cheese, onions, and red kidney beans
Stars of the Recipe
- 2 1/2 lbs. lean ground beef
- 15 oz. can of tomato sauce
- 8 oz. tomato paste (1 1/3 cans)
- 5 tbsp. chili powder
- 2 1/2 tbsp. semi-sweet chocolate chips
- 1 tsp. cinnamon
- 1 tsp. allspice
- 1 1/2 tsp. salt
- 1 tbsp. distilled white vinegar
- 1 tsp. black pepper
- 1/4 tsp. garlic powder
- 1 tsp. onion powder
- 2 tsp. steak sauce
- 4 cups water (I used 3 and 3/4ths cups instead.)
Directions:
- Brown ground beef lightly on the stovetop.
- Combine all ingredients in a Crockpot.
- Stir well, and cook on low for 12 hours or longer.
Enjoy!
This post is linked to Colleen’s Kitchen Recipe Swap.
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My 7-year-old took these pictures. I think they are neat looking.
This post is linked to Wordless Wednesday at And Miles to Go Before I Sleep.
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Today is hubby’s birthday. I did not make the spaghetti carbonara two weeks ago, so I will make it for his birthday dinner. He is really excited because that is one of his favorite meals.
Monday – spaghetti carbonara, garlic bread, salad
Tuesday – pancakes, bacon
Wednesday – lemon chicken (freezer), lemon basil pasta, salad or veggies, rolls
Thursday – taco soup with cheese quesadillas
Friday – Skyline chili over spaghetti, cornbread, salad, or veggie
Saturday – I will be the only one here, so I’m on my own.
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I’ve been making this soup for the past few years. I saw Rachael Ray cooking it up on her cooking show and decided I wanted to try it. During the Lent season, I’ve made it to share with the members of my former church when we’ve had soup Wednesdays. They always loved it. In fact, during this past Lent season, I sent home leftovers with a couple people.
The thing I love about this soup is that instead of regular egg noodles, you use orzo pasta which is sort of like rice but is, in reality, pasta. I also like that it has black beans in it.
Spanish Style Chicken Noodle Soup
Stars of the Recipe:
- 1 tablespoon extra-virgin olive oil (EVOO)
- 3 celery ribs, chopped
- 2 medium-sized carrots, chopped
- 1 large onion, chopped
- 1 to 2 tablespoons (about a palmful) of chili powder
- 1 bay leaf; use fresh if available
- Salt and freshly ground black pepper
- 1 1/2 quarts (6 cups) of chicken stock
- 1 pound chicken tenders or chicken cutlets, cut into bite-size pieces
- 2 14-ounce cans of diced tomatoes or 1 28-ounce diced tomatoes
- 1 cup corn, frozen or fresh
- 1 15-ounce can of black beans, rinsed
- 1/2 pound orzo pasta
Steps:
- Put all of the ingredients except for orzo pasta in the crockpot.
- Cook on low for 8 hours.
- A half-hour before serving, put the orzo pasta in the soup so it can cook.
- Serve.
This post has been linked up to Colleen’s Kitchen Recipe Swap, Delicious Dishes, and Tempt my tummy.
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Last week, I posted a picture of an animal’s tongue. None of the guesses were correct.
This tongue:
Belongs to a GIRAFFE!
This was my view this morning as I parked at work. Luckily I had the camera with me.
This post has been linked up to Wordless Wednesday.
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Monday – ravioli lasagna (freezer), salad, garlic bread, or Italian breadsticks
Tuesday – Chicken and cornbread dumplings (The $5 dollar mom’s cookbook pg 97) – I’ve been wanting to make this for a long time. I’m finally going to get around to making it.
Wednesday – pork chops, peas, applesauce (recipe to follow)
Thursday – shimmy and roast Italian chicken, crash hot potato, veggie
Friday – White Castle Sliders, chips or fries, raw veggies
Saturday – left-overs
For other great menu plans, visit I’m an Organizing Junkie for Menu plan Monday.
7-up pork chops
- 4 to 6 pork chops
- 12 oz. can 7 up, Sprite, or lemon-lime soda
- 1 envelope of onion soup mix
- Place chops in baking dish.
- Pour soda over chops and sprinkle with dry soup mix.
- Bake at 350 degrees for 1 hour.
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These pecan tarts invoke a lot of memories when I eat these. I can remember going to her farm with my grandparents for family gatherings. I can visualize food being laid out on the island in the kitchen or family members sitting outside eating dinner or sitting around their dining room table. I can see their pond with the weeping willow right by the driveway and the pine trees around the pond’s perimeter.
Many times these family gatherings involved my great-aunt making these delicious pecan tarts. We lost another member of our family to cancer this past weekend. Since then, I have been thinking about these pecan tarts because they remind me of my family and growing up; however, I couldn’t remember where I put the recipe.
This evening, I cut out some box tops for education labels. When I opened the drawer in which I kept those box tops, I found the recipe for the pecan tarts. I had put it in there so I wouldn’t lose it.
To make the pastry:
- 1/2 c. butter softened
- 1 (3 oz.) package of cream cheese, softened
- 1 c. flour
- Mix ingredients well, and chill.
- Form into 24 small balls and place in lightly buttered (or sprayed with cooking spray) muffin tins. I use the mini muffin tin.
- Chill again.
- Shape with a thumb and press against up to fit the bottom and sides.
To Make the filling:
- dash of salt
- 1 tsp. butter softened
- 1 egg
- 2/3 c. chopped pecans
- 3/4 c. brown sugar
- Add sugar to the butter and mix well.
- Then add egg and salt. Combine thoroughly.
- Add nuts; mix well.
- Fill tart shells 2/3 full.
- Bake at 325 degrees for 30 minutes or until the crust is slightly brown.
- Remove from pan while warm.
Makes 2 dozen. These can be frozen.
For great recipes, visit Potluck Sunday and Colleen’s Kitchen Recipe Swap.
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Delicious!!!! When I found this recipe on Copy Cat Recipes, I knew I needed to put this on my September meal plan. My hubby loves Waffle House waffles with hash browns covered, smothered, and chunked, a.k.a hash browns with American cheese, onions, and diced ham. When I made this for dinner, I also made those hash browns. Our bellies were very happy after that dinner.
Warning: You need to make the batter ahead of time because it needs to be chilled overnight or during the day.
Stars of the recipe:
- 1 & 1/2 cups all-purpose flour
- 1 tsp. salt
- 1/2 tsp baking soda
- 1 large egg
- 1/2 cup plus 1 T. sugar
- 2 Tbsp. butter softened
- 2 Tbsp. shortening
- 1/2 cup half & half
- 1/2 cup milk
- 1/4 cup buttermilk
- 1/4 tsp. pure vanilla
Directions:
- Mix the flour, salt, and baking soda in a medium bowl, and stir to combine.
- In another medium bowl, beat the egg.
- Add the sugar, butter, and shortening and mix well until smooth.
- Add the half & half, milk, buttermilk, and vanilla, and mix well.
- Add the dry ingredients to the wet mixture while beating and mix until smooth.
After you chill it overnight or for 8 hours: (Make sure you cover it.)
- Take the batter out of the fridge about half an hour before you make them.
- Be sure your iron is well oiled and hot, and pour 1/3 to 1/2 cup batter and cook 3-4 minutes until golden brown.
- If you want to make pecan waffles, just sprinkle pecan halves over the batter after pouring.
This recipe only made 3 waffles on my waffle iron. Next time I’m going to double the recipe so I can freeze some of the waffles. They were that delicious.
I put butter and blueberry syrup on my waffle. I got the blueberry syrup in St. Louis on it. Yummy!
For more delicious recipes, visit Delicious Dishes.
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