Menu Plan Monday March 1st

>> Sunday, February 28, 2010

MONDAY L-Quesadilia
D-Taco salad

Tuesday L-Chx nuggets applesauce
D-Crockpot-short ribs for home
MOPS Texas Caviar

Wednesday L-Cereal

Thursday L-Pb&j
D-meatloaf potatoes green beans

Friday L Chx nuggets


Chocolate Chip Cookies

>> Saturday, February 27, 2010

“The Chewy”

Adapted from Alton Brown recipe


2 sticks unsalted butter
2 1/4 cups bread flour
1 teaspoon salt
1 teaspoon baking soda
1/4 cup sugar
1 1/4 cups brown sugar
1 egg
1 egg yolk
2 tablespoons milk
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1 cup white chocolate chips
1 cup chopped pecans


Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Stir together the 2 1/4 flour, 1 tsp salt, and 1 tsp baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the ¼ cup sugar and 1 ¼ cup brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and 2 Tbls vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips, white chips, and pecans.

Scoop onto parchment-lined baking sheets and chill or freeze. Bake for 8-10 minutes or until golden brown, checking the cookies after 4. Rotate the baking sheet at 4 minutes for even browning. Cool completely and store in an airtight container.

I like to double the recipe and keep in the freezer for easy cookies in the future.


Macaroni and Hamburgers

I made macaroni and cheese tonight with cheddar cheese instead of Velveeta. I made the cheese sauce with butter, garlic and cream adding the Sharp cheddar and flour before adding it to the noodles. It wasn't as creamy and 2 cloves of garlic was too much, it was overpowering even for my garlic loving husband :) I served it with the yummy hamburgers my hubby grilled and steamed veggies that included zucchini, red onion, and carrots.


Turkey Enchilada Casserole

>> Thursday, February 25, 2010

This is a favorite recipe in our house and has been adapted from my Gma Visscher's Chicken Enchiladas.


2 cups of cooked shredded chicken or turkey
2 cans of cream of Chx soup
8 oz of sour cream (opt)
8 oz of cream cheese (opt)
1 can of green chilies or rotel
1 finely chopped onion (opt)
2 cups of shredded cheddar cheese
6-8 corn tortillas

Usually I boil 4 boneless skinless chicken breasts but, this time I bought a turkey when they were really cheap around Thanksgiving. Aaron deep fried it and then I froze it in quart bags, I used one in place of chicken.
Chop or shred the meat
Mix the soup, sour cream, cream cheese, rotel, and meat
Use a deep casserole dish and grease lightly.
Spread a little of soup mixture on bottom of the pan. Spread soup on one side of a 2 corn tortillas and lay in pan.

Add more soup mixture to top and sprinkle with a 3rd of the cheese. Do this 2 or 3 times depending on the size of your dish. Sprinkle the top with the remaining cheese.

Bake on 350 for about 45 min or until heated all the way through. Serve with Tortilla chips

I have made this recipe many times and it is very flexible, you can add black olives or any other topping your family likes the sour cream and cream cheese make it creamier but, if you don't have these ingredients on hand, it is just as yummy with just soup. If you prefer actual enchiladas you can fill the corm tortillas with soup mix and cheese and line the bottom of a pan and then cover with the remaining soup mixture and cheese. You can also use flour tortillas but they don't seem to hold up and become soggy.


Today 2/23/10

>> Tuesday, February 23, 2010


Outside my window...The Sun is trying to peek out of the clouds

I am thinking...He needs to be my everything

I am thankful friends
From the kitchen...Mac and cheese
I am wearing...Jeans and my MOPS shirt
I am creating...Bags for one of my besties and her girls
I am cuddle with my kids more today than yesterday

I am reading...Classic Christianity

I am afternoon is quiet

I am hearing...the hum of the fireplace fan
Around the house...there are rooms that need to be cleaned

One of my favorite my Lindt Chocolate truffles from Valentines Day
A few plans for the rest of the week: Serving at a Community dinner at our Church, and Moms night out and a great Asian meal

Here is picture for thought I am baby is 10 months old this week


Menu Plan for 2/22

>> Monday, February 22, 2010


Tuesday- Community dinner for Aaron

Wednesday-Church community free dinner

Thursday-Turkey Enchilada Casserole

Friday -Leftovers/MNO Asian at Cecilia's

Saturday Hamburgers and mac and cheese

Sunday Family Dinner



I am beginning to wonder if contentment is an achieveable goal for me. I don't struggle with wanting more stuff, I'm happy with weight, I'm 31 and am ok with that, and I know there are blessings all around me. There is just one area in my life I can't seem to wrap my arms around. It is a personal struggle that only a few even know exists.
I know that God can be everything to me if I will let go and let him, but the human side of me won't let go. I look back and when I have let go my life is different but not in a good way. My one little habit helps make so many other areas of my life go well. I know it is wrong and yet.....
We are reading the book Classic Christianity by Bob George at church and it has really made me think about the errors in my life, and has made me realize there are a lot of truths that I need to cling to.


More projects

>> Sunday, February 21, 2010

This is a under construction site here is a link to all my projects that are avilable for sale. If you have any questions or want more pics please email me at!/album.php?aid=57788&id=1217115621



>> Friday, February 19, 2010

This is the basic reciepe I used. I got the reciepe from my sister-in-law and she said they did the salsa inside and they turned out soggy so we have never tried it. I also use a 9x13 pan not a cookie sheet. I have also used this "pocket" idea with taco ring filling and it turned out great! We served it tonite with Tortilla chips cream cheese and salsa dip and decided next time we may try to put it inside next time to change it up. All 3 of my kiddos ate these tonight.

Chicken and Cheese Crescent Chimichangas
from Pillsbury Best of the Bake-Off

Yield: 8 servings

1/2 cup chopped onion
2 garlic cloves, minced
3 tablespoons oil
2 1/2 cups shredded cooked chicken
2 (8 oz) cans refrigerated crescent dinner rolls
1/2 cup picante salsa
8 oz (2 cups) shredded Cheddar cheese
Sour Cream

Heat oven to 350 F. Grease large cookie sheet. In large skillet, cook onion and garlic in oil until onion is tender. Add chicken; cook over low heat until thoroughly heated, stirring occasionally. Remove from heat.

Separate dough into 8 rectangles; firmly press perforations to seal. Spread about 2 teaspoons of the salsa on each rectangle to within 1/2 inch of edges. Stir 1 cup of the cheese into chicken mixture. Spoon heaping 1/3 cup chicken mixture onto half of each rectangle. Starting at shortest side topped with chicken, roll up; pinch ends to seal. Place seam side down on greased cookie sheet.

Bake at 350 F for 16 to 21 minutes or until golden brown. Remove from oven; top each with about 2 tablespoons of the remaining cheese. Bake an additional 1 to 2 minutes or until cheese is melted. Serve with sour cream and additional salsa.


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