Menu Plan Monday

Monday: Salsa Crockpot Chicken, Thanks Crystal! You posted this just in time, and I have all the ingredients to make it tonight!

Tuesday: Crockpot Roast

Wednesday: Hawaiian Haystacks

Thursday: Santa Fe Chicken Salad (I got this recipe from Mique and we love it! Last week I was in the mood for it while I was out running errands, so I just went through the drive through at KFC and bought a couple of crispy chicken strips, then brought it home and threw it on this salad. So easy and good, I'm sure I'll cheat and do it this way again!) For the dressing I just mixed ranch and bbq sauce.

Friday: Ravioli Casserole

Saturday: Leftover Buffet

Sunday: Crockpot Chicken Pineapple Oriental

Olive Garden Alredo Sauce

1 pint heavy cream or half and half
3-4 Tbs. butter
3 Tbs. cream cheese
1/2-3/4 c. parmesan cheese
1 tsp. garlic powder

Melt butter and cream cheese in saucepan. Add all other ingredients and simmer on med-low approx. 15 minutes. Add 8 oz. fettucini noodles. (I used angel hair pasta when I cooked it tonight and served it with a green salad and my focaccia bread.

Focaccia Bread

Sponge: 1 tsp yeast, 1/2 c. warm water, 1 c. flour. Let rise until it doubles (1/2 hour-1 hour).

Mix 1 tsp. yeast, 1 c. warm water, 1 1/2-2 c. flour, 1 tsp. salt, 1 tsp. rosemary, 1 T parsley leaves, 1 Tbs. dried minced onion, 1 Tbs. oil. Mix really well, add sponge. Put a little more flour in, let rise until it doubles.

Push out on baking stone, and let it rest for 10 minutes. Punch holes on surface, drizzle with oil, rosemary, salt, parmesan, and asiago cheese. Bake at 375 for about 20 minutes.

When Brian and I were newlyweds, we used to make this all the time on Sundays, or as a late night/TV snack. It tastes great dipped in oil/vinegar/parmesan cheese.

Tonight I made this to go along with my Alfredo Pasta.

Poppy Seed Chicken

One of our all time favorite recipes. I went to make it tonight and looked for the recipe on my blog. I can't believe I haven't posted this one yet! I've been cooking this one since we were newlyweds. You can make it with bread crumbs or ritz crackers, but I definitely recommend the crackers. Fattening, buttery goodness!

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Poppy Seed Chicken:

5-6 chicken breasts

1 can cream of chicken

8 oz. sour cream

1 square margarine

1 1/2 tubes Ritz crackers (or bread crumbs)

2 Tbs. poppy seeds

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Mix: one square margarine, 1 1/2 tubes Ritz crackers, 2 Tbs. poppy seeds

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Mix: soup and sour cream together.

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Place chicken in a pan and cover with soup mixture. Top with crumb topping. Bake 20-30 minutes at 350.

Spanish Rice

Spanish Rice

1 C rice
1 medium onion diced
Taco, enchilada, or fajita seasoning mix (about 1-2 Tbsp)
2 small cans tomato sauce
2 cups water

Cover the bottom of a medium size skillet with oil. Bring to medium high heat. Add rice and coat with oil, stirring occasionally until rice is a little whiter (about 5 minutes). Combine all other ingredients in a bowl and mix together then add mixture to rice. Reduce heat to low, cover, and let simmer for 15-20 minutes.

Oh Henrys

Oh Henry Bars

1 cup sugar
1cup light corn syrup

bring to a boil (stirring constantly) and then remove from heat.
add 1 cup peanut butter (crunchy or smooth)
stir until blended well.
add 5 cups rice krispies
stir until blended well.
(add one cup at a time and judge how thick you want it to be. It should be gooey and not hard so judge what you think as you get close to 5 cups.)

Press into 9x13 pan while still warm. Then...
Melt 1/2 a bag of butterscotch chips and 1/2 a bag of chocolate chips, mixed together, slowly in the microwave. When melted spread over the top of the krispies. We made these for our Enrichment up the canyon this summer.

Cinna Buns

Dough:
1 Tbsp yeast
1 cup warm milk (105-110 degrees)
1/2 cup sugar
1 tsp salt
2 eggs
1/3 cup melted margarine
4 cups flour

Dissolve yeast in warm milk in large bowl. Add the sugar, margarine, salt, eggs and flour. Mix well. Knead the dough into a large ball using your hands dusted lightly with flour (I just let the kitchen aid do it's thing). Put in bowl, cover and let rise in a warm place for about 1 hour or till the dough has doubled. Roll the dough out on a lightly floured surface. Roll dough flat until it's approximately 21 inches long and 16 inches wide. It should be about 1/4 inch thick. Preheat oven to 400 degrees.

Filling:
1 cup brown sugar
2 1/2 tsp cinnamon
1/3 cup softened margarine

For the filling combine brown sugar and cinnamon in a bowl. Spread margarine evenly over dough. Then sprinkle cinnamon and sugar evenly over the surface. Working carefully, roll the dough jelly-roll style. Cut the rolled dough into 1 3/4 inch slices and place on lightly greased pan. Bake for 10 minutes or till light brown on top.

Frosting:
1 cube butter or margarine, softened
2 ounces cream cheese, softened
1 1/2 cups powdered sugar
1/2 tsp vanilla
1/8 tsp salt

While the rolls bake, combine icing ingredients. Beat well with an electric mixer until fluffy. When rolls come out of the oven, smother with frosting.