Monday, April 25, 2016

Week in Review: Week 16 April 17- April 23 2016

Sunday April 17, 2016
Pork Roast with Maple Butter
Roasted Potato and Onion

Monday April 18, 2016
Chicken Fajitas
Refried Beans
Black Beans
Tex Mex Corn

Tuesday April 19, 2016
Popcorn.
Yup. Popcorn for dinner.

Wednesday April 20, 2016
Kielbasa
Baked Beans

Thursday April 21, 2016
Egg and Cheese on Toast
Home Fries

Friday April 22, 2016
Left over Baked Beans

Saturday April 23, 2016
Nothing.
Simply not hungry


Sunday, April 17, 2016

Week in Review: Week 15 April 10 2016 - April 16 2016

Sunday April 10, 2016
Shrimp
Pasta Salad

Monday April 11, 2016
Grilled Cheese

Tuesday April 12, 2016
Date night with hubby! :)

Wednesday April 13, 2016
Spaghetti-O's
Ramen Noodles

Thursday April 14, 2016
Baked Potato

Friday April 15, 2016
Chinese

Saturday April 16, 2016
Pizza


Monday, April 11, 2016

Italian Walnut Pillow Cookies

Hubby is a firm subscriber of the belief that most men have...
the louder he screams at the T.V., the more he is controlling the game.

I mentioned it one day and my father happened to agree with hubby (shocker!) but added in that "waving your hands wildly while screaming at the T.V. ensures that you are heard"

I love the men in my life, even if they are armchair quarterbacks.

If this only lasted, say, for one sport...it wouldn't be so bad.
Hubby loooooves football (hello, his team is tattooed on him 2ce)
baseball (wanted to move our wedding date due to a "big game")
Hockey (oh kill me)
Golf
Tennis
Curling

I swear he would watch paint dry if you called it a sport.

Ingredients:
Dough
1 Cup sugar
1 Cup shortening
1 Egg
1 Tsp vanilla
1 Cup milk
4 ½ Cup all purpose flour
4 Tsp baking powder
½ Tsp salt
Filling
1 ½ Lbs walnuts (finely chopped)
1 Stick butter (melted)
1 ½ Cup sugar
4 Egg whites (lightly beaten)
Icing
2 Cups powdered sugar
1 Tsp vanilla
4 Tbsp milk


Directions:
1. Preheat oven to 350
2. Line cookie sheet with parchment paper
3. In a medium bowl, mix flour, baking powder, and salt
4. In a large bowl, cream sugar and shortening
5. Add egg and vanilla, combine well
6. Add flour mixture and milk to butter mixture, alternating. Add some dry, add milk, dry, milk.
7. Divide dough into 4 even pieces. Wrap in plastic wrap and chill until cold.
8. Mix nuts with sugar and then add in melted butter.
9. Add egg whites to nut mixture
10. Roll a piece of dough into a rectangle measuring about 6 inches by 18 inches
11. Spread ¼ of nut mixture onto rectangle
12. Roll dough with the short ends to the side (like a jelly roll)
13. Cut the roll into 1 inch pieces
14. Place dough on sheet seam side down
15. Cook for 15-20 minutes
16. Repeat with rest of the dough
17. Cool cookies completely
18. Mix sugar, vanilla, and milk
19. Ice the top of the cooled cookies

Print

Cookie Ingredients

Filling Ingredients

Icing Ingredients



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Sunday, April 10, 2016

Week in Review Week 14: Apr 3 2016 - April 9 2016

Sunday April 3 2016
Cheese and Bread

Monday April 4 2016
Veggie soup @ my mother in law's

Tuesday April 5 2016
Beef Stew

Wednesday April 6 2016
Pizza and Mozzarella Sticks

Thursday April 7 2016
Mashed Potato and Gravy

Friday April 8 2016
Nachos

Saturday April 9 2016
Spaghetti dinner at my mother in law's


Monday, April 4, 2016

Shoney's Chicken Enchilada Soup

A few years back I emailed all my friends and asked them for some of their favorite soups. My friend S came back at me with this one.

We have no Shoney's around us...I did visit one for breakfast, in Florida, about 10 years ago...so I cannot validate this recipe.
A quick google search pulled up a bunch (like this one), so I assume this to be truth.

My truth is that this soup is delicious! We all very much enjoyed it, and it reheated well for lunches.

Having the crushed chips in the broth was a different texture, it kept things interesting while the cheese kept it creamy.
When I served it, I added cheese and sour cream to the top.

Ingredients:
2 Medium onions (diced)
1 Red bell pepper (diced)
1 Green bell pepper (diced)
1 ½ Cups corn kernels
2 Tbsp vegetable oil
2 Tbsp minced garlic
2 Lbs cooked chicken breast (chopped)
12 oz beer
16 oz salsa
2 Tbsp ground cumin
2 Tbsp chili powder
1 Tbsp salt
1 Tbsp ground pepper
64 oz Chicken broth
2 Tbsp Worcestershire sauce
1-2 Cups crushed tortilla chips
1 ½ -2 Cups shredded cheddar cheese


Directions:
1. Cook onions and bell peppers in oil over medium heat for about 2 minutes
2. Add garlic and cook another 2 minutes
3. Add chicken and beer, cook 2 minutes
4. Stir in salsa, cumin, chili powder, salt, pepper, chicken broth, and Worcestershire sauce
5. Bring to a boil, reduce heat and simmer 30 minutes
6. Stir in chips and shredded cheese. Cook 10 minutes

Print





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Sunday, April 3, 2016

Week in Review Week 13: Mar 27 2016 - April 2 2016

Sunday March 27, 2016
Easter!
I made Baked Beans and a Cake

Monday March 28, 2016
Steak, Rice, and Mixed Veggies
(thanks hubby!)

Tuesday March 29, 2016
I went out with a friend, so we ended up at the mall food court

Wednesday March 30, 2016
Pork Chops and Crock Pot Baked Potato

Thursday March 31, 2016
French Bread Pizza

Friday April 1, 2016
Fried eggs and Hashbrowns

Saturday April 2, 2016
Tuna Noodle Casserole
(gag...I will never make it again)
30 minute Rolls


Monday, March 28, 2016

Pork Fritters


To all who celebrate, I hope you enjoyed your Easter!

We went to my aunt's house with most of the rest of the family It's weird as the kids get older and begin their own lives. We were missing 3 of the cousins to other obligations, and they were really missed!

We did all of our typical Lithuanian traditions and foods as well as other delicious stuffs!

Per usual, I was asked to bring baked beans and a dessert. I managed a polka dot cake this year which was really awesome!





Ingredients:
1 Lb pork tenderloin (sliced ½ inch thick)
1 Egg (beaten)
3 Tbsp Milk
1 Sleeve saltine crackers (crushed fine)
¾ Cup All purpose flour
1 Tsp Salt
½ Tsp pepper
Oil for frying

Directions:
1. Flatten pork with a meat mallet
2. Place egg and milk in a small bowl and blend well
3. Combine crackers, flour, and seasonings in another bowl
4. Dip pork in egg mixture, and then in crumb mixture until well coated
5. Heat oil in large skillet
6. Fry pork until deep golden brown on both sides






Adapted from Gooseberry Patch

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