Menu Plan

Monday ~ Grilled Cheese

Tuesday ~ Turkey Tacos

Wednesday ~ Meatball Subs

Thursday ~ Beef and Bean Burritos

Memorial Weekend ~ We're Grillin!

Friday ~ Grilled BBQ Pizza

Saturday ~ Hamburgers

Sunday ~ Steaks

Monday ~ Italian Chicken

Menu Plan

Didn't get to do much grocery shopping last week so we are going to try for this week, pretty much the same menu...

Monday~ Chicken Apple Pie

Tuesday ~ Pasta with Asparagus

Wednesday ~ Sausage, Kale and White Bean Soup

Thursday ~ Turkey Stuffed Peppers

Friday ~ English Muffin Pizzas

Saturday ~ Sheppard's Pie

Menu Plan

I really need to get on top of this...get into some sort of routine. Actually I need to work on getting some routine down in all aspects of my life...but until that happens random works for now.

Friday ~ Cheesy Egg & Rice Bake

Saturday ~ Schoolhouse Wraps

Sunday ~ Chicken Apple Pie

Monday ~ Pasta with Asparagus

Tuesday ~ Sheppard's Pie

Wednesday ~ Sausage, Kale and White Bean Soup

Thursday ~ Turkey Stuffed Peppers

Friday ~English Muffin Pizzas

Mini Morning

*I know I have lots of posting to get up on my regular blog, but...I have these pics and this will be much quicker so it's better than nothing!! I will get back over to that blog soon enough :) *

Woke up Saturday morning with the urge to bake something...anything...since I hadn't been in the kitchen for a couple of weeks and this is what I came up with...

Mini cinnamon rolls and mini blue berry muffins... the mini cinnamon rolls because the biscuts were about to expire and the mini blue berry muffins just because :)

The mini muffins came out okay...they were a bit on the sour side for my liking, but Matt liked them and Cassie LOVED them so I guess they couldn't have been all that bad. I got the original recipe from Smitten Kitchen (another of my favorite food blogs)...which can be found Here.

Makes 9 to 10 standard muffins

5 tablespoons (2 1/2 ounces or 71 grams) unsalted butter , softened

1/2 cup (3 1/2 ounces or 100 grams) sugar

1 large egg

3/4 cup sour cream or plain yogurt

1/2 teaspoon grated lemon zest

1 1/2 cups (6 3/4 ounces or 191 grams) all-purpose flour

1 1/2 teaspoon (7 grams or 1/4 ounce) baking powder

1/4 teaspoon (1 gram) baking soda

1/4 teaspoon (2 grams) salt

3/4 cup (3 3/4 ounces or 105 grams) blueberries, fresh or frozen (if frozen, don’t bother defrosting)

Preheat oven to 375°F. Line a muffin tin with 10 paper liners or spray each cup with a nonstick spray. Beat butter and sugar with an electric mixer until light and fluffy. Add egg and beat well, then yogurt and zest. Put flour, baking powder, baking soda and salt into a sifter and sift half of dry ingredients over batter. Mix until combined. Sift remaining dry ingredients into batter and mix just until the flour disappears. Gently fold in your blueberries. The dough will be quite thick (and even thicker, if you used a full-fat Greek-style yogurt), closer to a cookie dough, which is why an ice cream scoop is a great tool to fill your muffin cups. You’re looking for them to be about 3/4 full, nothing more, so you might only need 9 instead of 10 cups. Bake for 25 to 30 minutes, until tops are golden and a tester inserted into the center of muffins comes out clean (you know, except for blueberry goo). Let cool on rack (ha), or you know, serve with a generous pat of butter.

I used Sour Cream since I didn't have any plain yogurt and I used a couple of squirts of lemon juice since I didn't have any fresh lemons on hand to zest... I think on squirt of juice would have sufficed though (maybe why they came out a little sour for my taste). Other than that the recipe stayed as is.

The mini rolls came out great (then again I got the recipe from Picky Palate a blog from which I have yet to get a bad recipe...) they were perfect bite sized bits of cinnamony sweetness. Original recipe found here...

One can Pillsbury “Simply” refrigerated biscuits, 10 count

5 tablespoons softened butter

1/4 cup packed light brown sugar

2 teaspoons McCormick Gourmet Roasted Saigon Cinnamon

1 cup powdered sugar

5 to 6 tablespoons heavy cream

1. Preheat oven to 350 degrees F. and line a large baking sheet with non-stick cooking spray.

2. Unroll biscuits onto a clean countertop and press out with fingers to about 3 inches wide. Spread each biscuit with 1/2 tablespoon of butter then top evenly with brown sugar and cinnamon. Starting at the bottom of each round, roll up jelly roll fashion with seam side down on countertop. Use a sharp knife and cut 1/2 inch slices and place onto prepared baking sheet. I cut 6 slices per biscuit making 60 small cinnamon rolls. Bake for 16 to 20 minutes, until light brown and cooked through. Remove from oven.

3. Place powdered sugar and heavy cream into a small bowl and whisk until smooth. Drizzle glaze over hot rolls. Let cool for 5 minutes before serving. Best served warm with a tall glass of milk!

Makes 60 itty bitty bites

I changed it up a bit in that I used jumbo butter milk biscuits and I just used about a teaspoon and a half of brown sugar on each biscuit rather than splitting up a quarter cup evenly. Oh and I used plain old cinnamon, but the McCormac Saigon Cinnamon sounds pretty great, will have to remember to put that on my list next time we go shopping. The only reason I used the jumbo biscuits was because that is what I had in my fridge at the time. I don't think I flattened them out enough though since they unrolled in the oven and all the sugary cinnamony goodness melted out...I salvaged them though and they came out pretty awesome!