Skip to main content

Week 298 Menu

Hi guys!  I'm excited for this week.  Halloween costumes are finished.  School parties.  Leaves falling.  Pumpkin treat baking.  No school on Thursday or Friday.  Lots of trick or treating and trunk or treating.  Should be fun!

We have a fun tradition of making doughnuts the week of Halloween.

This is the fifth year that we've made doughnuts at home.  Halloween is the only time that I make doughnuts.  I figure what's a little more sugar and fat this week?

They're super yummy and so easy too!  You can find the recipe here.  I'd love to try other doughnut recipes, but this one is so good I haven't tried others yet.

My kids like to help make them.  They help cut the doughnuts out.  Then after I fry them, they are in charge of dipping them in vanilla or chocolate glaze.  Then we vote on our favorite, chocolate or vanilla.  This year vanilla won.  :)  Yum!!!

Menu time...

Monday:  broccoli cheese soup in breadbowls

Tuesday:   cafe rio pork salad

Wednesday: honey lime enchiladas

Thursday:  mummy hot dogs for kids, chicken salad wraps for adults

Friday:  white chicken chili

Saturday:  leftovers

Sunday:  crockpot ranch pork chops with garlic mashed potatoes

What are you making this week?  Have a great one!
Photobucket

Popular posts from this blog

One Hour Rolls

These rolls are amazing!  I've been making these rolls since 2001 when I was a newlywed and my sister-in-law shared the recipe with me.  The rolls are light, fluffy, easy to make and they only take one hour!  And delicious too!   I've made these rolls more times than I can count, so I've perfected the art of making them.  Here are some step-by-step instructions with pictures for you. Here's what you'll need.  I buy pretty much all of the ingredients in this recipe at Sam's club, thus the huge containers.  You need warm water, yeast, oil, sugar, salt, egg and flour. In the mixer bowl, add warm water (not hot), oil, sugar and yeast.  Mix together. After ten or fifteen minutes the yeast mixture should be puffed up like this.  Time to add the salt and beaten egg. Then mix in the flour.  (I've used a mixture of half wheat and half white flour successfully.) Keep adding flour until the dough is manageable.  It will be a little sticky, b

Don't like your house to smell like food? I've got a kitchen tip for that!

I have a smallish, one story house and if I cook food that is kind of smelly, like onions, the smell tends to linger in every room.  This is a pet peeve of mine and (also my husband's).  Over the years I've found a few ways to cook smelly food without smelling up the kitchen. Use your garage!   I use my garage quite often to cook things in.  I open the window and it airs out, especially when you open the garage door.  I'm sure my neighbors wonder what I'm cooking. I've used two different kitchen appliances in the garage:  my crockpot and my food dehydrator. Crockpot - I did this very thing today since I'm simmering chicken, onions, carrots and celery to make chicken noodle soup tonight.  I don't want my house to smell like onions all day, so I plugged it in on my husband's workbench.   Food dehydrator - when I make jerky, I plug the food dehydrator in in the garage.  I don't really want my house to smell like meat for hours

Week 394 Menu

Hi there!  This week is flying by!  So excited that we've been having blue skies and warmer weather.  Our snow is almost all melted and little bulbs are sprouting in the flower beds.  However, we had our 10th snow/ice day last week!!!  Hopefully it was the last one. Life has been busy, busy and I need to plan out the rest of our week's menus, even though it's already Thursday.  Here's what we've eaten so far and what I'm planning: Monday:  chicken stirfry, rice/quinoa Tuesday: breakfast for dinner Wednesday: flatbread pizzas Thursday:  roasted butternut squash, pasta, chicken sausage Friday: tacos Saturday: leftovers Sunday: pot roast, mashed potatoes, one hour rolls Alrighty, that's what we're eating this week.  How about you?  What's on your menu this week?  Feel free to share.  I love it when you do! More from Jenny: