Tuesday, June 5, 2012

Menu (with recipes)

Friday Night Dinner:

Strawberry Spinach Salad
2 Tbs sesame seeds
1 Tbs poppy seeds
1/2 cup white sugar
1/2 cup olive oil
1/4 cup distilled white vinegar
1/4 tsp paprika
1/4 tsp Worcestershire
1 Tbs minced onion
10 oz spinach
1 qt strawberries sliced
1/4 cup almonds
Whisk dressing ingredients together.  Cover and chill for one hour.  I put the dressing in a glass jar with a good tight lid so I can shake it really well.  Combine spinach, strawberries and almonds.  Pour dressing over and toss.  Refrigerate 10 to 15 minutes before serving.

Sloppy Joes in the Crock pot
Brown 3 lbs ground chuck in skillet.  Drain and rinse well.  Put into crock-pot.  
Add: 2 onions finely chopped, 1 green pepper, seeded and chopped, 2 - 8oz cans tomato sauce, 1-8oz can water, 2 pkg sloppy joe seasoning mix, salt to taste.  Cover and cook on low 4 hours.

Cheesy Potatoes
2 lb pkg frozen hash browns
salt and pepper
1/2 cup onion chopped
1 cup sour cream
10 3/4 oz can cream of chicken soup
3 cups shredded cheddar
1/4 cup butter
Place hash browns in a greased 9x13 baking pan; salt and pepper to taste.  In a mixing bowl, combine onion, sour cream and soup; pour over potatoes.  Sprinkle with cheese, then dot with butter.  Bake at 350 degrees for one hour until top becomes golden.

Banana Pudding
1 large box instant vanilla pudding
3 cups milk
8 oz sour cream
8 oz Cool Whip
1 box vanilla wafers
Prepare pudding according to package directions.  Stir in sour cream and cool whip.  In large bowl layer vanilla wafers, bananas and pudding.  Repeat layers.

Saturday Morning Breakfast:  (Here's the short-cut I mentioned in an earlier post.)
Cinnamon Rolls
SOOOO good!

Buy this, or something similar, (frozen bread dough).

Thaw one loaf, or all three!
On a lightly floured surface, roll dough out to a 10x12 rectangle.  
Shout out to Pampered Chef - Baker's Roller!  Love it!
Spread dough with 2 tablespoons melted butter.  Mix 1/2 cup sugar and 2 Tbs cinnamon and sprinkle mixture over dough.
Beginning with 12 inch side, roll dough tightly in jelly-roll fashion.
Cut dough into 12 pieces.  Place pieces in a lightly greased 9x13 cake pan.  Sprinkle with remaining sugar mixture.
Let rolls rise until double in size.  For breakfast, rolls may be assembled the evening before, then loosely covered with plastic wrap and placed in the refrigerator to rise over night.
 Bake in a 350 degree oven for 15-20 minutes or until golden brown.  
To frost, mix 1 1/2 cups powdered sugar with 2 tablespoons milk or cream and 1 tsp vanilla.  Drizzle onto rolls.

Saturday Lunch:
Picnic at the lake - sandwiches (sliced peppercorn turkey with Colby Jack cheese, lettuce, tomato, mayo/mustard
cold drinks

Pineapple Pretzel Fluff for dessert
1 cup coarsely crushed pretzels
1/2 cup butter, melted
1 cup sugar
1 8 oz pkg cream cheese
1 20 oz can crushed pineapple, drained
1 12 oz cool whip
In a bowl combine pretzels, butter and 1/2 cup sugar.  Press into a 9x13 baking dish.  Bake at 400 degrees for 7 minutes.  Cool.  In a mixing bowl beat cream cheese and remaining sugar until creamy.  Fold in pineapple and whipped topping.  Chill until serving.  Break pretzel mixture into small pieces.  Stir into pineapple mixture and layer some along the top.

Sunday Breakfast: 
Blueberry Pancakes and Bacon
Bacon baked in the oven.  Have you tried this?  I love it.  Bacon bakes in the oven while you work on the rest of breakfast.  Everything is ready at the same time!
Cover large cookie sheet with parchment paper.  Lay strips of bacon side by side.  Bake in 400 degree oven 15 minutes or so.  Yummy bacon with easy clean-up!  

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