What's for Dinner? Week 5

Back to planning.

Last week was a little hectic.  I haven't worked 4 days a week since before Henry was born...and he's 3!!  Needless to say, we are going through a bit of an adjustment period in our house.  

Ryan leaves for his hunting trip this week...so once again its not a typical week in our house.  And next week while he's gone the kids and I will be eating whatever is in the house.  No meal plans next week.  

Sunday lunch:  Pepperoni Pizza Monkey Bread

Sunday supper:  Chicken Taquitos

Monday:  Homemade Pizza Rolls

Tuesday:  Tortilla Lasagna

Wednesday:  Italian Mac n Cheese

Thursday:  Leftovers

Friday & Saturday:  I'm home alone for the weekend...so I'm still planning the perfect "cooking for one" meal. 

Have a great week! 

Homemade Box Brownies

I have a confession to make.  

I will take a box brownie over homemade any day.  No questions...hands down...done and done.  

I have just never had a "from scratch" brownie that tasted as good.  

Until I tried this recipe.  I wasn't going to give up on the idea of a from scratch brownie...

and I'm so glad I didn't.  

These are chewy, fudge-y, crisp on the edges (if I didn't have a bridesmaids dress to fit into in two days, I'd be in the kitchen making another batch).  

Mmmm...so good!  Ryan couldn't believe they were from scratch.  

And realistically....while I don't always have a box of brownie mix in my pantry...

I always have these ingredients.

Homemade Box Brownies

adapted from King Arthur Flour's King Arthur Fudge Brownies

1 cup unsalted butter

2 1/4 cups sugar

1 1/4 cups cocoa powder

1 tsp baking powder

1 tsp salt

1 tsp instant coffee

1 Tbsp vanilla extract

4 large eggs

1 1/2 cups flour

2 cups chocolate chips

Preheat oven to 350 F.  Grease a 9" x13" pan and set aside.  

In a saucepan, over low heat, melt the butter, then add the sugar and stir to combine.  Heat on low until the mixture is hot, but not bubbling (it will look shiny as you stir).

Transfer the sugar mixture to a medium sized bowl.  Stir in the cocoa, baking powder, salt, instant coffee and vanilla.  Whisk in the eggs, stirring until smooth.  Add the flour and chocolate chips.  Stir until smooth.

Spoon batter into prepared pan.  (At this point I added chopped peanut butter cups to the top...be creative and add your favorite candy or leave as is)  Bake for 30 minutes, or until cake tester comes out with a few moist crumbs on it.  The edges should feel set and the center should look very moist, but not raw.  Remove from oven and let cool completely.  

Cut and serve!

I'm linking up to Jane Deere's Fusion Fridays  

Proverbs 31

Sometimes, its overwhelming to fill the roles of mother, wife, daughter, friend (you get the idea).  Sometimes we focus on the wrong things...sometimes the "little things" get to us.  Its not easy.  

Take a look at this post over at Casey Wiegands blog based on Proverbs 31.  

Its refreshing...its honest...its inspiring.  It reminds me why I need Jesus!  

I pray its refreshing and uplifting and just what you need today.  

Spaghetti Sauce for Canning

Well it's begun...

The craziness of tomato season.  I think our plants are on steroids.  Huge stems...lots of dead leaves...and plenty of tomatoes to get us through the next year (or two).

After doing salsa for quite a few years (and having enough to last through the year),
we decided to try some spaghetti sauce last year...
Completely worth the effort.

Slightly sweet...nice and thick...
Perfect for spaghetti or pizza or dipping.

Spaghetti Sauce

adapted from recipe #37563 on food.com

Makes 3 quarts

1/4 cup olive oil

3 onions, chopped

3 cloves garlic, chopped

3-12 oz cans tomato paste

3-4 tbsp brown sugar (this will depend on the acidity of your tomatoes)

1 tbsp dried oregano

4 tsp salt

1 tbsp dried basil

1 tsp black pepper

12 cups tomatoes, peeled, cored and chopped 

Heat oil in large pot over medium high heat.  Saute onions and garlic until tender.  

Add remaining ingredients and bring to a boil. 

Reduce heat; simmer, partially covered, for 2 hours stirring occasionally.

Blend to smooth (if desired).

You can now proceed with canning, (process for 35 minutes in a boiling covered canner)

or cool completely and freeze.  

I'm linking up at Jane Deere's Fusion Fridays

What's for Dinner? Week 4

We made it through the first AND second days of Kindergarten.  And I think I'm the only one scarred from it.  :)  Okay, it wasn't quite that bad...but I'll never forget it!  She's having a wonderful time though...and that's what is important.  

On to this weeks' menu:

Monday:  Chicken Lettuce Wraps

Tuesday:  We have a meeting at school, so the kids are having corn dogs with the sitter

Wednesday:  Brats

Thursday:  Leftovers

Friday:  Fish and Homemade Potato Chips (this will be a first for me!)

Saturday and Sunday:  ??  We'll see what happens by then