This use to be called "Menu Monday" but because I'm starting it on Sunday...it's just madness.
Hopefully I am giving you enough time to show this weekend for the menu on Sunday.
I post the links to the original sites if you want to see the source.
Here is your list
that you should have on hand just in case you want to make it all on
one day. I will try to post next weeks shopping list. It's so much
easier to cook with what you have then to realize what you are out of.
- SundayI usually don't post breakfast items but I wanna try these.
These just look really easy and good!
original recipe found on Allrecipes.com
adapted by From Cupboard to Cupboard
2 (.25 ounce) envelopes active dry yeast (or 2 Tablespoons)
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
For the glaze:
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
For the glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
4 tablespoons hot water or as needed
Directions
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
2 cups confectioners' sugar
1 1/2 teaspoons vanilla extract
4 tablespoons hot water or as needed
Directions
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
For Dinner:
*Indian Tacos with homemade Salsa.
I'm making the whole 5lb ground beef. I'll post the recipe tomorrow.
*Indian Tacos with homemade Salsa.
I'm making the whole 5lb ground beef. I'll post the recipe tomorrow.
- Monday
*FFYS (Fend for yourself aka leftovers) - Tuesday
*Easy Taco Casserole
This came from a Heather Paquette Dexheimer Facebook. Recipe to follow. - Wednesday
*Pizza Nachos
GARLIC CREAM SAUCE:
1-½ Tablespoon Unsalted Butter
½ Tablespoons Olive Oil1-½ Tablespoon Unsalted Butter
3 cloves Garlic, Minced (or Use A Microplane If You Have It)
½ cups Heavy Cream
¼ cups 2% Milk
1 pinch Salt
1 pinch Cracked Black Pepper
1 pinch Red Pepper Flakes
¼ cups Parmesan Cheese, Grated
NACHOS:
Your Favorite Crispy Tortilla ChipsGarlic Cream Sauce (Recipe Included)
¼ cups Onion, Diced
½ cups Pepperoni, Cut Into Bite Size Pieces (I used mini pepperoni)
1- 1½ cups Colby-Jack Cheese, Shredded
Optional-½ cups Black Olives Sliced, ½ whole Green Bell Pepper, Seeds Removed, Diced, mushrooms, any pizza topping of your choice
Instructions
Start by making your sauce - Begin by melting the butter, along with the olive oil on medium to low heat
Once melted, toss in the minced garlic, and give a good stirRaise the heat up to medium, to medium-high
Add in the cream and milk and give a good stir
Keep stirring until it comes to a boil. Toss in the salt, pepper, and chili flakes, along with the parmesan cheese, and continue stirring (The sauce will thicken pretty quick, so continue to stir)
Once the sauce is thickened, remove from the burner, and set aside
When you are ready to make your nachos, preheat your oven to 400ºF
Build your nachos on an oven-proof dish
First add your chips
Drizzle the garlic cream sauce all over the chips
Top with the onions and pepperoni (and other pizza toppings of your choice, such as olives and bell pepper)
Make sure you get in there and do some great layering, leaving no chip behind
Top with the Colby Jack cheese
Place in the preheated oven, and cook until the cheese is nice and bubbly and the veggies are warmed through, roughly 7 minutes or so
- Thursday
*Pork Steak
*Creamy Garlic Pasta (THIS IS SO GOOD)Ingredients
1 lb angel hair pasta
(3) 14.5 oz cans of chicken broth
2 cups of whipping cream
1/2 cup grated parmesan
2 tbsp butter
1 tsp minced garlic
chopped parsley for garnish
Instructions
Melt butter in large pot over medium heat. When butter is melted, add garlic. Cook for 1 minute. After cooking garlic, add chicken broth to the pot and bring to a boil. Once chicken broth is boiling, add angel hair pasta. Cook pasta until done then lower heat and let simmer until most of the broth has evaporated. Turn heat off and add whipping cream and parmesan cheese. Garnish with chopped parsley and serve
- Friday
*Pulled Pork ChickenFor the pulled pork chicken I threw four chicken breasts in the crock pot with a whole container of BBQ sauce, a half can of cherry coke, and a 1/2 cup on brown sugar. I place it in the crock pot on low for about 5 hours. An hour before I served it I took the chicken out and shredded it with a fork and through it back in the crockpot til ready to serve. - Saturday
*FFYS (Fend for yourself aka leftovers) - Sunday
*Slow Cooker Easy French Dip Sandwiches:
Ingredients:
2-3 pound roast (either beef or pork)
2 cans (14 1/2 ounces each) beef consomme
6-8 buns
Directions:
Place roast in greased slow-cooker. Pour consomme over the top of the roast. Cook on low 8-11 hours or on high for 5-7 hours. Remove roast and save extra juice for dipping! With 2 forks, pull apart roast (when it is done, it should pull apart easily . . . almost fall apart). Serve meat on buns and use extra juice to dip sandwiches in.
I will update the cost of this menu in the next couple of days and it will depend on the staples you have and the
meat. Of course if you find better deals or coupons you can save more.
I hope this helps. If you have any ideas or suggestions, please let me know.
*Coupon match ups are from http://www.couponing4charity.com/blog
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