What is on your menu this week?

All right, I guess I'll take a break from my huge pile of laundry and from shoveling the snow and plan my menu for the week. But, first I want to share with you my version of french toast waffles. It's just what it sounds like french toast made in the waffle iron. I used to make my french toast this way when I was little because I liked it really crispy. I made these for my kids the other day and they loved it. It's super easy and makes breakfast (or dinner) a little different. French Toast Waffles the perfect egg to milk ratio for french toast is this: 1/4 c. milk to every 1 egg I usually use 3 eggs and 3/4 c. milk Dip bread into beaten eggs and milk. Cook in waffle iron. Enjoy! Now menu time: Monday: cubed steak w/rice Tuesday: something easy -- I have to teach piano lessons and then am having a baby shower at my house, maybe chicken broccoli braid w/rice Wednesday: chicken tetrazinni Thursday: clam chowder Friday: Swedish meatballs Sa...

Happy National Pancake Day! We don't live anywhere close an IHOP, so this morning my little girl and I made pancakes for breakfast to celebrate. I thought I'd post my favorite pancake recipes. My daughter made little tiny pancakes, so that's what I took a picture of. My Favorite Half-Wheat Pancakes I used Annelisa's recipe (found below), and changed a few things to make these pancakes. I make them all the time. 3/4 c. white flour 3/4 c. wheat flour 1/3 c. sugar 1 1/2 tsp. baking powder 3/4 tsp. salt 2 T. flaxseed 1 1/2 T. butter, melted 1 1/2. T. applesauce 2 eggs, beaten 1 c. milk (may need to add a little more0 Mix together flours, sugar, baking powder, salt and flaxseed. In separate bowl mix together butter, applesauce, eggs, and milk. Combine dry and wet ingredients. Pour onto griddle and cook on both sides until golden brown (we like to make Mickey and Minnie Mouse shapes). Maple Leaf Pancakes I got this recipe from my sister-in-law, Annelisa...

Here's the recipe for Florentine Shells that I'm going to try this week. Two of my sister-in-laws make this often and really like it. Florentine Shells Pampered Chef Prep Time: 40 minutes Cook time: 45 minutes 18 uncooked jumbo pasta shells 15 ozs part-skim ricotta cheese 10 ozs frozen chopped spinach, thawed, drained and squeezed dry 2 cups (8 ozs) shredded Italian cheese blend, divided ¾ cup half-and-half, divided 1 oz graded Parmesan cheese (about ¼ cup) 1 garlic clove, pressed ½ tsp dried basil leaves ½ tsp dried oregano leaves 1/8 tsp salt 1 jar (26-28 ounces) spaghetti sauce Preheat oven to 350 degrees. Cook pasta shells according to package directions; drain. Meanwhile, in a large batter bowl, combine ricotta cheese, spinach, 1½ cups of the Italian cheese blend and ¼ cup of the half-and-half. Grate Parmesan cheese into the bowl (or use pre-graded). Press garlic into the mixture. Add seasonings; mix well and set aside. In small batter bowl, whi...