Monday- BBQ Dr. Pepper Ribs, Chips, Corn on the Cob
Tuesday- Chicken in Pan Sauce, Broccoli Rice, and Green Beans
Wednesday- Grilled Ham and Cheese Sandwiches and Salad
Thursday & Friday - Eric is Camping and I might go to a friends house.
Saturday- Grilled Chicken Alfredo
Sunday- Salmon, Pasta Salad, Broccoli
“Now ye may suppose that this is foolishness in me; but behold I say unto you, by small and simple things are great things brought to pass; … and by very small means the Lord doth confound the wise and bringeth about the salvation of many souls.”
It is great to know that those that continually try to be better can achieve the fullness of the gospel and eternal life...what a great blessing.
On another note. Small and simple things on my part are slowly bringing my dream of having a successful blog to past.
I was featured today on the blog Fireflies and Jellybeans for my Banana Pops. Check it out here.
So, here is an easy fun solution with SO many possibilities...
What you will need:
Banana's Cut in Half
Your Choice of Yogurt
Your Choice of Toppings: Rice Cripsies, chocolate chips, smashed graham crackers, smashed cereal, nuts, or anything else you can think of.
Here were my cast of characters:
Place in Freezer Bags. I chose to freeze them two at a time because I have two kids and I know I will thaw them two at a time. You could wrap them individually in Freezer wrap.
I am linking this post to some awesome parties:
For the full recipe, go here to the Pioneer Woman Cooks.
A couple of notes: I HATE and when I mean Hate....I really do Hate mustard. I can't stand it, but in this recipe, it just gives flavor. It does not taste like mustard or else I wouldn't have eaten it. I also used lime juice cause I didn't have lemon juice. It worked out great.
I'm linking up with these parties:
Today's Creative Blog
Monday- Chicken Pillows With Rice and Broccoli
Tuesday- BBQ Brats, Watermelon and Cantaloupe
Wednesday- Chicken Broccoli Casserole
Thursday- Omelets and Fruit
Friday - Homemade Pizza
Sunday-Dr. Pepper Pork Ribs
“My grace is sufficient for all men that humble themselves before me; for if they humble themselves before me, and have faith in me, then will I make weak things become strong unto them” (Ether 12:27).
Yummy Crusted Salmon
By: Laura May
1-2 t.. Lemon Pepper (Sprinkle as wanted)
2 Tbsp. Soy Sauce
2 teaspoons. olive oil
2 teaspoons sugar
Sprinkle the Lemon Pepper on one side of the Salmon.
Mix the remaining ingredients in a bowl and whisk. Brush mixture on the same side that the lemon pepper is on.
Broil for 6 minutes.
Flip Salmon over and repeat Lemon Pepper and mixture on top. Then Broil the other side for 6 min.
We love pancakes and crepes at our house. We also love to put strawberries on those two things, so I decided to save the strawberries.
Here is how I did it.
Cut all strawberries and slice into thin pieces. Sprinkle about 2 T. of sugar and 1/2 t. vanilla over the top.
Let sit 10 min and let the juices begin to form.
I then took half of my strawberries, placed them in the blender with a Tablespoon of milk to form a syrup. Then I added the syrup back with the strawberries, mixed it well and then placed into freezer bags.
Next time, you should give it a try.
I started with alligator clips, two boxes of bright ribbon, 1 box of felt flowers as well as 1 box of colorful brads.
And this is what I came up with...
Monday- Eat Out for My Birthday!
Tuesday- Parmesan Pork Chops, Broccoli Rice and Rolls
Wednesday- Crockpot Italian Cheese Chicken, Green Beans
Friday - Homemade Pizza
Sunday-Pot Roast, Mashed Potatoes, Homemade Rolls, Broccoli
I have wept in the night
For the shortness of sight
That to somebody’s need made me blind;
But I never have yet
Felt a tinge of regret
For being a little too kind.
Doesn't this look delicious. I think my kids enjoyed eating the crumb that fell onto the counter.
Okay, now here comes the hard that I hope y'all wont judge me for. I was in a little bit of a hurry when I iced these babies (yeah, a hurry to eat them!). So I didn't soften the cream cheese which I will do in the future. I also slightly over cooked them as well, so don't laugh at the final picture, cause the picture itself just plain sucks. It does not do these yummy treats justice.
Perfect Cinnamon Rolls
½ cup milk
7 tablespoons unsalted butter
½ cup warm water (about 110 degrees)
1 envelope (2¼ teaspoons) yeast
¼ cup (1¾ ounce) sugar
1 large egg, plus 2 large egg yolks
1½ teaspoons salt
4-4 ½ cups (20 to 21¼ ounces) unbleached all-purpose flour, plus more for dusting the work surface
¾ cup packed (5¼ ounces) light brown sugar
2 tablespoons ground cinnamon
1/8 teaspoon salt
1 tablespoon melted butter
1 cup (4 ounces) confectioners sugar, sifted to remove lumps
1 ounce cream cheese, softened
½ teaspoon vanilla extract
1-2 tablespoons milk
1. Heat the milk and butter in a small saucepan or in the microwave until the butter melts. Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees).
2. In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to ¼ cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth and freely clears the sides of the bowl, about 10 minutes. Shape the dough into a round, place it in a very lightly oiled large bowl, and cover the bowl with plastic wrap. Leave in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours.
3. Mix together the filling ingredients in a small bowl. Grease a 13 by 9-inch baking dish.
4. After the dough has doubled in bulk, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12-inch rectangle, with a long side facing you. Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a ½-inch border at the far edges. Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll. Moisten the top border with water and seal the roll. Lightly dust the roll with flour and press on it ends if necessary to make a uniform 16-inch cylinder. Cut the roll in 12 equal pieces and place the rolls cut-side up in the prepared baking dish. Cover with plastic wrap and place in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours.
5. When the rolls are almost fully risen, adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden brown and an instant-read thermometer inserted into the center of one reads 185 to 188 degrees, 25 to 30 minutes. Cool for 10 minutes. Meanwhile, stir the glaze ingredients together until smooth. Glaze the rolls and serve.
Anti-Procrastination Tuesdays at New Nostalgia.
6 oz cream cheese
2 T. margarine
1/8 t. pepper
1 c. cut-up chicken
½ c. Broccoli (optional)
2 pkgs crescent rolls
Combine together cream cheese, margarine, pepper, chicken and broccoli if you are using it.
Flatten each crescent roll triangle and put 1 large spoonful of chicken mix at large end.
Pull 3 corners of crescent rolls and then squeeze the open edges together. Brush melted butter on top.
Bake 20 min at 375.
Serve Over Rice. You can make a sauce with Cream of Chicken Soup and Sour Cream. Pour over chicken pillows and rice.
This post is linked up to:
Anti-Procrastination Tuesdays at New Nostalgia.