Favorite Ingredident Friday collides with Watchin' What We Eat Wednesday

STUFFED SHELLS

15 large shells, cooked and drained**
1 pound lean ground beef
1 1/2 teaspoon Pampered Chef Italian seasoning
1 medium onion, chopped
8 ounces tomato sauce
1/2 cup water
1 teaspoon beef bouillon granules
1 teaspoon minced garlic, jar
2 tablespoons Classico tomato pesto
1 cup shredded cheese

• Brown meat and onion, Drain.
• Whisk together tomato sauce, water, bouillon, garlic, pesto and seasoning.
• Stir 1/2 cup of tomato sauce mixture and 1/2 cup of cheese into beef mixture.
• Stuff shells with meat mixture.
• Pour 1/2 of remaining sauce on bottom of the baking dish.
• Put shells on top of sauce.
• Pour remaining sauce over shells.
• Top with remaining cheese.
• Bake at 350 degrees for 30 minutes.
  

**If you prefer the shells and beef mixture can be tossed and cooked as a casserole. When I do this I use the smaller shells, but same proportions.

Modified from weight watchers stuffed Mexican shells recipe
3 weight watchers points each shell or 1/2 cup of casserole

I do the memes: Menu Plan Monday hosted by Laura at I'm an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin' What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Scrumptious Sunday ~ Summer Salads

Scrumptious Sunday hosted by Meredith at Mercedes Rocks

FRUIT SALAD
1 medium cantaloupe, seeded, peeled and chopped
1 mango, pitted, peeled and chopped
1/2 pint raspberries
1 cup grapes, halved
1 medium orange, peeled and sectioned
1 teaspoon sugar
1 tablespoon lime juice

• Toss all together.
• Chill.

CHINESE CHICKEN SALAD
1 small head of cabbage, shredded
1 bunch green onions, sliced
1 package top ramen, cooked but toss away the seasoning
1 tablespoon sesame seeds
1/4 cup sesame oil
1 teaspoon minced garlic, jar
1/4 cup rice wine vinegar
1 teaspoon salt
1 teaspoon pepper
4 tablespoons sugar
4 chicken breasts, cooked

• Toss together the cabbage, green onions and top ramen noodles.
• Top with sesame seeds.
• Chop chicken into thin slices and layer on top of seeds.
• Whisk together the oil, vinegar, sugar, garlic, salt & pepper.
• Pour over cabbage ingredients and toss.
• Chill.

ORANGE PINEAPPLE SALAD
1 large box Orange Jell-O
1 can mandarin oranges, drained
1 quart vanilla ice cream, softened
1 small can crushed pineapple

• Add 2 cups hot water to Jell-O to dissolve.
• Add softened ice cream and whip with a spoon until smooth.
• Add oranges to Jell-O mixture.
• Chill until set.
  

Slow Cooking Thursday - Fiesta Chicken Tortilla Soup

During the summer I use the slow cooker a lot to keep from
turning on the stove, but we still like our soups!

FIESTA CHICKEN TORTILLA SOUP
1 can refried beans
1 can chicken broth
2 cups water
1 can black beans, drained and rinsed
1 can whole kernel corn with liquid

1 jar PACE chunky salsa
4 chicken thighs, sliced into thin strips or chunks
1/2 cup shredded cheese
thin tortilla strips

• Put everything in the sow cooker except the cheese and tortilla strips.
• Cook on low 2-3 hours.
• Top with tortilla strips and cheese before serving.
  

The Revival of a Family Sunday ~ Breakfast through Dinner ~ Tasty Thursday blends into Favorite Ingredient Friday

We're changing up the menu plan a bit!
The catch to dinner: My recipes, but the teenager has done all the menu planning (which she hated making choices - said it was hard work), shopping, prep work, cooking and clean-up
On the Menu: Toasted French Toast for breakfast and
for dinner, Chicken Cordon Bleu, Garlic Smashers, Home Made Carrot Cake
She made a gourmet meal that was quickly devoured!
We used multi-grain and sourdough for the French toast.

TOASTED FRENCH TOAST ~ We hate soggy French Toast and this recipe conquers that.
8 slices thick white bread
1 1/4 cup milk
5 egg yolks
1/8 cup flour
3 tablespoons brown sugar
1/2 teaspoon cinnamon
2 tablespoons butter, melted
1/4 teaspoon salt
1 tablespoon pure vanilla extract

• Toast bread, but not browned.
• Preheat griddle and coat with a small amount of butter.
  
• Whisk together the egg yolks, milk, salt, vanilla, butter and cinnamon.
• Whisk in flour until smooth.
• Pour milk mixture into a baking dish.
• Soak bread pieces for a few seconds on each side.
• Grill for several minutes on each side until golden brown.
• Serve with warm maple syrup.
  

CHICKEN CORDON BLEU
4 boneless, skinless chicken breasts
2 tablespoons butter, softened
4 thin slices cooked ham
4 thin slices swiss cheese*
1/2 pound bacon (8 slices)
2 jumbo eggs
1/2 cup milk
1/4 cup shredded Parmesan cheese
1/2 cup flour
3/4 cup bread crumbs
1 teaspoon thyme
1 teaspoon minced garlic, jar
1 teaspoon oregano

• Flatten chicken breasts.
• Spread butter evenly on the tops.
• Smooth garlic evenly amongst the 4 breasts.
  
• Sprinkle the thyme evenly between the four breasts.
• Top with a slice of ham and then a slice of cheese.
• Roll up tightly.
• Wrap 2 slices of bacon around each one and secure with toothpicks.
• Whisk together the eggs and milk in a shallow bowl. Place flour in another shallow bowl. Combine the bread crumbs, oregano and cheese in a 3rd shallow bowl.
• Dip each chicken breast in the egg mixture first, then the flour, then the egg mixture again and the crumb mixture last.
• Place on a greased cookie sheet.
• Bake uncovered at 350 degrees for 45 minutes.
• Don't forget to remove the toothpicks before serving.

*I also use Muenster or Gruyere if that is what I have on hand.

SCRUMPTIOUS CARROT CAKE with CREAM CHEESE FROSTING
CAKE
2 1/2 cups flour
2 tablespoons baking soda
1/4 teaspoon teaspoon salt
1 tablespoon cinnamon
1 cup packed golden brown sugar
1 cup sugar
1 1/2 cup butter, softened
3 Jumbo eggs
2 teaspoons pure vanilla extract
1/4 cup golden rum
3 cups grated carrots
8 ounce can crushed pineapple, drained well
1 cup golden raisins
1/2 cup chopped walnuts

• Pour rum over raisins and set aside for at least an hour.
• Preheat oven to 350 degrees.
• Grease and flour 2-9 inch cake pans.
• In a large bowl sift together the flour, baking soda, salt, cinnamon and sugars.
• In another bowl cream together the butter, vanilla and 1 egg. Add additional eggs and beat until well creamed.
  
• Add dry ingredients gradually until well blended.
• Add carrots, pineapple and walnuts until well blended.
• Drain raisins and fold in last.
• Pour batter into prepared pans.
• Bake 1 hour or until toothpick comes out clean.
• Cool 10 minutes.
• Invert cakes onto rack and cool completely.
  

FROSTING
16 ounces cream cheese, softened
1/2 cup butter, softened
juice of 1 lemon
2 teaspoons pure vanilla extract
3 cups powdered sugar

• In a medium bowl beat cream cheese and butter until smooth.
• Add lemon juice and vanilla. Beat until blended.
• Add powdered sugar gradually until well blended and smooth.
• Ice first layer and then add 2nd cake top and ice again including sides of cake.
• Refrigerate 1 hour to set icing before serving.

I do the memes: Menu Plan Monday hosted by Laura at I'm an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin' What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Watchin' What We Eat Wednesday

MEATLOAF MUFFINS
1 pound lean hamburger
1 box savory herb stove top
1 small onion, minced
2 eggs
1 cup water

• Mix all together and then divide amongst 12 muffin cups.
• Bake at 350 degrees 40 minutes.

2 weight watchers points each

I do the memes: Menu Plan Monday hosted by Laura at I'm an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Hash Brown Casserole - A Sunday Brunch favorite

1 bag Oreida potato shreds hash browns
2 cups diced ham
1 medium onion, chopped or diced
1 can cream of celery soup
1 cup whole milk
6 eggs
4 tablespoons butter, cut into small chunks
2 cups grated cheddar cheese

• Preheat oven to 350 degrees
  
• Toss together the potatoes, onion and ham.
• Whisk together the soup, milk, eggs and 1/2 of the cheese.
• Coat a 9" x 13" baking dish.
• Spread mixture into dish.
• Top with butter chunks.
  
• Bake for 1 hour.
• Top with remaining cheese and bake until cheese starts to brown.
  

Menu Plan Monday

Monday ~ Seafood Salad & Parmeasan Rolls
Tuesday ~ Sauteed Garlic Shrimp & Salad
Wednesday ~Spinach Salad with Creamy sweet & sour bacon dressing
Thursday ~ Hot Wings with bleu cheese and Potato Salad
Friday ~ Grilled Hot dogs & salad
Saturday ~ BBQ steaks on the grill & Salad
Sunday ~ BBQ at friends

I do the memes: Menu Plan Monday hosted by Laura at I'm an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Slow Cooking Thursday & Favorite Ingredient Friday- Ginger Ale BBQ Pork & Rice

Slow Cooking Thursday hosted by Diary of a Stay at Home Mom
Favorite Ingredient Friday hosted by Overwhelmed with Joy

2 1/2 pounds boneless pork ribs
1 medium Vidalia onion, chopped
1 can ginger ale
1/2 bottle Famous Dave's Apricot Bourbon BBQ sauce
1 cup hot water
3/4 cup long grain rice

• Pour ginger ale and BBQ sauce into slow cooker and mix well.
  
• Sprinkle chopped onions over sauce mixture.
  
• Place meat on top and cover with lid.
• Set for 6 hours on medium (or 8 hours on low).
• At this point, sauce should be fairly thick.
  
• Add the hot water and long grain rice.
  
• Cook until rice is tender.
• Serve as sandwiches or with a salad.
  
• Enjoy.
  

Smashers for Tasty Thursday & Favorite Ingredient Friday

Tasty Thursday hosted by Pumpkin Patch
Favorite Ingredient Friday hosted by hosted by Overwhelmed with Joy
SMASHERS

6-8 small YUKON potatoes, skin on
1 tablespoon sea salt
1 teaspoon white pepper
1 teaspoon paprika
1 stick butter, melted
2 teaspoons minced garlic, jar
olive oil

• Pre-heat oven to 400 degrees
• Scrub potatoes
  
• Boil potatoes until tender
• Generously spread olive oil on cookie sheet
• Space potatoes a couple of inches apart
• With a potato masher, SMASH each potato
• Sprinkle with salt, pepper and paprika
• Melt butter and mix butter and garlic together
  
• Pour a tablespoon of butter mixture over each potato
• Bake 30 minutes or until tops are crispy
  

National Ice Cream Month and National Blueberry Month

LEMON ICE CREAM with BLUEBERRY SAUCE

ICE CREAM

5+ medium lemons (3/4 cup +1 teaspoon for sauce)
2 cups whole milk
1 1/4 cups sugar
1/4 teaspoon sea salt
12 egg yolks, save the whites for a great omelet
2 cups heavy cream

• Juice lemons until you have 3/4 cup of juice.
• Zest lemon peels until you have 2 tablespoons. Be sure to zest only the bright yellow as the insides are more bitter.
• Chill the juice.
• In a small saucepan, heat the milk over a medium heat until it begins to bubble.
• In a larger saucepan whisk the sugar, salt and lemon peel into the egg yolks. until well blended.
• Gradually whisk in the warmed milk mixture. Cook and stir continuously with a wooden spoon over medium heat until mixture thickens (about 15 minutes).
• Transfer to a large bowl and immediately cool the custard mixture by placing the bowl in a larger bowl of ice water for 5 minutes or so. Stir constantly while it is cooling.
• Add in the lemon juice.
• Freeze according the manufacturers directions.

BLUEBERRY SAUCE

2/3 cup sugar
1 teaspoon cornstarch
1/4 teaspoon sea salt
1/3 cup water
1 teaspoon lemon juice
4 cups fresh blueberries

• Combine sugar, cornstarch and salt in a large saucepan. Stir in the water and lemon juice until all dissolved.
• Add blueberries and cook over medium heat until bubbly and starts to thicken.
• Cook a few minutes more until desired thickness.
• Transfer to a pitcher and bring to room temperature before serving.

Menu Plan Monday

MONDAY ~ Taco Ring Salad
TUESDAY ~ Sweet & Tangy Chicken & Salad
WEDNESDAY ~ Chicken Marsala & Salad
THURSDAY ~ Hot Dogs & Chili
FRIDAY ~ Chicken Noodle Bake & Salad
SATURDAY ~ CORN*
SUNDAY ~ Seafood Salad & Parmesan Rolls

*Clean Out Refrigerator Night ~ I found this over at Home Ec 101 and thought it was a great acronym that needed sharing.

I do the memes: Menu Plan Monday hosted by Laura at I'm an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin' What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Scrumptious Sunday collides with Watchin' What We Eat Wednesday - Picnic Edition

BONUS SCRUMPTIOUS SUNDAY

Watchin' What We Eat Wednesday hosted by Lorie at Honey I Shrank Myself

It is National Blueberry Month!
BLUEBERRY PUDDING CAKE with LEMON SAUCE
My great aunt Louise made this for me every 4th of July when the family would land on their doorstep for a pool party, BBQ and fireworks.

CAKE
3/4 cup sugar
3/4 cup water
Juice of one lemon
1 teaspoon cornstarch
2 cups fresh blueberries, washed
1 cup flour
2 teaspoons baking powder
1 teaspoon salt
1 Jumbo egg
1/2 cup whole milk
1 stick butter, softened
1 teaspoon vanilla

• Preheat oven to 375 degrees.
• Grease 9 inch baking dish.
• stir together water, lemon juice, cornstarch and 1/2 of sugar in a small saucepan.
• Add blueberries.
• Bring to a slow simmer for 5 minutes. Remove from heat and cool.
• In a medium mixing bowl whisk together flour, baking powder, salt and remaining sugar.
• In a large mixing bowl whisk together egg, milk, butter and vanilla until well blended.
  
• Add the flour mixture into the egg mixture and blend quickly until just combined.
• Spread evenly in pan.
• Top with blueberry mixture evenly.
• Bake 30 minutes or until toothpick comes out clean and top is golden.
• Top with lemon sauce and serve.
  

SAUCE

• 1/3 cup sugar
• 1 tablespoon flour+
• 1/2 cup water
• 3 tablespoons lemon juice
• 1/8 teaspoon salt
  
• 1 tablespoon butter

Mix together the flour, sugar and salt. Add the water and beat vigorously. Cook over medium heat for 2 minutes. Add the lemon juice and butter. Cook 2 more minutes. If too thin sprinkle in a bit more Wondra flour until desired consistency is reached.

I found it, I found it, the perfect combination is Black & Blue Cobbler

BONUS SCRUMPTIOUS SUNDAY
BLACK & BLUE COBBLER BOWLS

1 cup blackberries
1 cup blueberries
1 cup whole milk
1 cup self-rising flour*
1/2 cup butter + 2 tablespoons, both melted separately
3/4 cup fine sugar
1/4 cup packed brown sugar

• Mix together the fine sugar and flour.
  
• Whisk in the milk.
• Whisk in 1/2 cup melted butter.
• Pour into well greased bowls.
• Distribute berries evenly on top of batter.
• Mix 2 tablespoons melted butter with brown sugar until crumbly.
• Sprinkle on tops.
  
• Bake 45-60 minutes until golden and toothpick comes out clean.
  

*If you prefer a heavier crust, use bisquick

Ice Cream Recipes in honor of National Ice Cream Month!

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July is National Ice Cream Month
July 18th is National Ice Cream Day
Let's Celebrate Together!
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I scream, you scream,
we all scream for ice scream!

Joy over at Joy of Desserts is hosting this delightful round up of recipes for ice creams, gelatos, sorbets, sherberts, granites, frozen yogurts and any ice cream-like confections. So click on over and check out all the recipes. If you want to join in head on over to Joy's blog to link to it so that we may all visit you. You can even link to recipes you have already posted. Add this button to your participating posts and link to this blog. Your blog can be in any language, but a translator on your site will help any who don't speak the same language.

It just happens to coincide with Meredith's themes for blueberries and National Ice Cream Month over at Scrumptious Sunday which is hosted by Meredith at Mercedes Rocks and with Favorite Ingredient Friday's 4th of July theme which is hosted by Kathryn at Overwhelmed with Joy.

It is not a problem with my ice cream freezer, but Kathryn over at Overwhelmed with Joy recently pointed out that she found it better to cool the mixture in the refrigerator before using the ice cream freezer.

VANILLA ICE CREAM ~ BASIC RECIPE
1 cup whole milk
1/2 cup sugar
2 jumbo eggs
2 cups heavy cream
2 teaspoons real vanilla extract

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. Whisk in the cream and vanilla. Follow your ice cream maker directions for freezing.

STRAWBERRY ICE CREAM
2 cups strawberry chunks
1 cup whole milk
1/2 cup sugar
2 Jumbo eggs
2 cups heavy cream

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. Whisk in the cream and vanilla. Follow your ice cream maker directions for freezing. Add the strawberry chunks just before the freezing process is complete.

CHOCOLATE CHOCOLATE CHIP ICE CREAM
1 cup whole milk
2/3 cup sugar
1/3 cup cocoa
2 jumbo eggs
2 cups heavy cream
1 teaspoon real vanilla extract
1/2 cup milk chocolate chips

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Whisk in the cocoa just before removing from heat. Let it cool to room temperature. Whisk in the cream and vanilla. Follow your ice cream maker directions for freezing. Add the chocolate chips just before freezing process is complete.

CHOCOLATE BANANA ICE CREAM
1 cup whole milk
2/3 cup sugar
1/3 cup cocoa
2 jumbo eggs
2 cups heavy cream
1 teaspoon real vanilla extract
3 ripe bananas

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Whisk in the cocoa. Let it cool to room temperature. Puree' the bananas and whisk into the cream and vanilla. When cooked mixtures cools, whisk the two together. Follow your ice cream maker directions for freezing. Add the chocolate chips just before freezing process is complete.

APRICOT PINEAPPLE ICE CREAM
1 cup whole milk
2/3 cup sugar
2 jumbo eggs
2 cups heavy cream
1 teaspoon real vanilla extract
1/2 cup Smucker's Apricot Pineapple Jam

Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. Whisk in the cream and vanilla. Follow your ice cream maker directions for freezing. Add the jam just before freezing process is complete.

BLUEBERRY RUM ICE CREAM
3/4 cup blueberries
1/3 cup rum
1 cup whole milk
1/2 cup sugar
2 Jumbo eggs
2 cups heavy cream

Pour the rum over the blueberries. Let stand overnight. Warm the milk in a small pan. Whisk the eggs with the sugar in a separate bowl. Slowly add the warm milk to the egg mixture while continuously whisking the mixture. Pour the entire mixture back into the pan and heat slowly, stirring continuously until mixture thickens to loose pudding texture. DO NOT BOIL! Let it cool to room temperature. Whisk in the cream and vanilla. Follow your ice cream maker directions for freezing. Drain the excess moisture off the blueberries. Add them just before the freezing process is complete.

I do the memes: Menu Plan Monday hosted by Laura at I'm an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin' What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

What I'm making in my kitchen for the holiday weekend celebration ~ Cool Refreshing Pudding Shots

Cheesecake Pudding Shots

1 package Jell-O Cheesecake Pudding
3/4 cup whole milk
1/2 cup rum
8 ounces cool whip

• Mix the pudding mix with the milk until well blended.
• Add the rum and blend again.
• Add cool whip and blend well.
• Freeze in 2 ounce (or choose your size) cups.
• Don't forget the spoons!
  
• Enjoy.
  

Tuesday's Romance of Cookery and Housekeeping ~ Banana Spiced Cake

BANANA SPICED CAKE

1/3 cup butter, melted
1 cup sugar
2 eggs
2/3 cups sour milk
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
1 teaspoon vanilla
1 teaspoon baking soda
2 cups flour, sifted
2 small VERY RIPE bananas, well mashed
1/2 cup golden raisins
1/2 cup maple syrup

• Pre-heat oven to 350 degrees.
• GREASE loaf pan or 8x8 baking dish.*
  
• With a wooden spoon blend the butter, sugar and eggs.
• Blend in bananas until well mixed.
• Sift dry ingredients together.
• Add dry ingredients and mix well with swift strokes.
• Add vanilla and raisins.
• Bake 45-55 minutes until toothpick comes out clean.
• Immediately invert on to serving plate.
• Wait 15 minutes for cooling.
• Warm the maple syrup in the microwave for 30 seconds.
• Using a toothpick, pierce holes into the top of the cake.
• Drizzle maple syrup over the cake and allow it to drip down the sides.
  

*Works really well in today's decorative bundt style pans.

Recipe (page 142) adapted from 'A Thousand Ways to Please a Husband' by Louise Bennett Weaver and Helen Cowles LeCron

I seriously adapted this one into a modern easy to use recipe.

I do the memes: Menu Plan Monday hosted by Laura at I'm an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Menu Plan Monday

MONDAY ~ Twisted Pepper Steak & Salad
TUESDAY ~ Tequila Chicken & Salad
WEDNESDAY ~ Chili & Beer Bread
THURSDAY ~ Tuna Noodle Bake & Salad
FRIDAY ~ Something grilled & Salad (we stay home with the firework phobic dogs)
SATURDAY ~ Pot Roast & Veggies with Mashed Potatoes
SUNDAY ~ Something grilled & Salad

I do the memes: Menu Plan Monday hosted by Laura at I'm an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Slow Cooking Thursday collides with Scrumptious Sunday this week with Beef Bourguignon

Scrumptious Sunday hosted by Meredith at Mercedes Rocks
Slow Cooking Thursday hosted by Diary of a Stay at Home Mom
BEEF BOURGUIGNON

1 1/2 pounds boneless beef chuck roast, cubed
2 tablespoons butter
1 tablespoon minced garlic
4 slices bacon, cubed
2 carrots, sliced
1 onion, chopped
12 pearl onions, peeled
8 ounce package sliced mushrooms
flour
1 tablespoon Classico sun dried tomato pesto
1 bay leaf
1/2 teaspoon thyme
1 teaspoon sea salt
1 teaspoon white pepper
2 cups red wine of your choice

• Melt the butter and saute' the beef chunks and garlic until browned. Remove to small crock pot.
• Sprinkle flour over the browned beef chunks.
  
• Add bacon and brown until crisp. Add to the slow cooker.
• Sprinkle flour over the bacon.
  
• Add the onions and carrots and saute'. Add to the slow cooker.
• Whisk together the remaining ingredients and pour over the slow cooker contents, adding bay leaf last.
• Set slow cooker to low and cook 2 hours undisturbed until meat is tender.
  
• Add the pearl onions and mushrooms during the last 1/2 hour at least.
  
• Check every 20 minutes after 2 hours until desired consistency is reached.
• Good over mashed potatoes or buttered egg noodles.
  

I do the memes: Menu Plan Monday hosted by Laura at I'm an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin' What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

Favorite Ingredient Friday ~ Lemon Lime Pepper Chicken

hosted by Overwhelmed with Joy

LEMON LIME PEPPER CHICKEN

4-6 boneless, skinless chicken breast
flour
1 lemon
1 lime
1/2 teaspoon sea salt red chile pepper
1 tablespoon sugar
3 tablespoons butter

• In a large skillet melt butter.
• Dredge chicken breast in flour.
• Sprinkle each side with salt & pepper mix as you brown them (about 5 minutes per side)
• While chicken is browning, roll lemon and lime on the counter to loosen pulp and juice.
• Dissolve the sugar into the lemon and lime juice.
  
• Pour over chicken breasts and cook a few minutes more until juice forms a glaze.
• Serve immediately.
  

I do the memes: Menu Plan Monday hosted by Laura at I'm an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin' What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

WWWEW collides with Tasty Thursday ~ Orange Honey Chicken - Fruit Edition ~ Hey it has an Orange in it

Watchin' What We Eat Wednesday hosted by Lorie at Honey I Shrank Myself
and Tasty Thursday hosted by Pumpkin Patch

ORANGE HONEY CHICKEN

2 pounds skinless, boneless chicken breasts, cut into large chunks
1 egg, beaten
1 teaspoon sesame oil
1/2 cup cornstarch
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
heavy coat of olive oil
1 clove minced garlic, jar
1 bunch green onions, minced
1 1/2 tablespoon soy sauce
Juice of 1 orange
1/4 cup honey
1/2 teaspoon red chile pepper flakes
1 1/2 tablespoon cream sherry
5 tablespoons sugar
zest of one orange
1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger

• Mix cornstarch, flour, salt & pepper in ziploc bag.
• Toss chicken pieces in beaten eggs and sesame oil and then dredge in the flour bag.
• In a large skillet, heat olive oil. When hot, add the chicken pieces and cook turning as needed until all sides are golden brown. 4-8 minutes.
• Drain chicken on paper towel lined plate.
• Pour off excess oil and clean pan with paper towel.
  
• Add 1 tablespoon more olive oil and saute' garlic and green onion.
  
• Add the soy sauce, sugar, honey, orange juice, sherry, red chile pepper flakes and ginger.
• Cook until thick, do not boil.
  
• Dip in honey mixture and place on sprayed cookie sheet. If you would like sprinkle some sesame seeds over the chicken at this point.
  
• Bake at 350 degrees for 20 minutes.
• Brush with original glaze after the first 10 minutes.
• Save any additional glaze to use over the rice.
  
• Serve over rice.