Tuesday- Crockpot Cashew Chicken, rice (Trying it for the first time this week)
Wednesday- Chicken rolls, mashed potatoes and gravy and peas
Friday- french bread pizza
Saturday- Ward Halloween Party
Sunday- Dutch short ribs, mashed potatoes, peas
I don't even know if you guys are still doing this menu thing, but I thought I would add mine if for nothing more than to have a place where my menu is listed that doesn't get ruined or accidently thrown away. haha.
One-Bowl Oatmeal Muffins: Basic Recipe (From Simple Bites website
These are amazing, I just made them last night and had to share! It is a yummy fresh summer bite to eat :) Enjoy girls!
|Picture from Simple Bites|
Be sure to read the recipe all the way through before getting started. You will note that the oats soak in the milk 1 hour prior to assembling the rest of the ingredients, so take that into consideration before starting out.
Makes 12 medium muffins
- 1 cup milk*
- 1 teaspoon white vinegar
- 1 cup rolled oats (not quick oats)
- 1 large egg, at room temperature
- ¼ cup dark brown sugar
- ½ cup butter, melted and cooled slightly
- 1 cup plus 2 Tablespoons all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1/4 teaspoon nutmeg, freshly ground
- 1/2 teaspoon cinnamon, freshly ground
- add-ins of your choosing (see above suggestions) I used 1 cup of Rasberries, (fresh or frozen) and 1/2 cup of Dark Chocolate chips
- other add in ideas:
- 1 cup Raspberries, fresh or frozen & ½ cup Dark Chocolate, chunked or chips
- ¾ cup Diced Apple (Granny Smith or Russet) and ½ cup toasted Walnuts, roughly chopped
- ¾ cup Dried Cranberries & ½ cup toasted Pecans, roughly chopped
- ¾ cup White Chocolate, chopped or chips & 1 cup Blueberries, fresh or frozen
- ½ cup toasted unsweetened Coconut & ¾ cup Peanut-Butter Chips
- 1 cup diced Rhubarb, fresh or frozen & ½ teaspoon Green Cardamom, freshly ground
- ¾ cup Dates, pitted and chopped & ½ cup Pistachios
- ¾ cup Golden Raisins & ¾ cup grated Carrot
Preheat the oven to 375°F. Grease a twelve-cup muffin tin and line with cupcake papers.
Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter.
Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix.
Sprinkle add-in and flavorings of your choice and combine muffin batter gently.
Use a large ice cream scoop or 1/3 cup measuring cup to scoop batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 10-12 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit such as blueberries or rhubarb.
Remove from oven and cool in tins. To remove, run a sharp knife around the edges and pop muffins out. Enjoy!
*You may also substitute 1 cup buttermilk, and then omit the vinegar from the recipe.
Grandma Spackman’s Fudge Frosting.
My mother is a tough connoisseur of frosting. She calls it her "crack cocaine." The other day she let me know she has officially switched to a new method of making chocolate frosting. What?! Impossible! So, I thought it would be worth sharing her valuable nugget of information. Interestingly enough, it’s her mother-in-law’s recipe. Somehow my mother skipped over it all these years. Anyway...here’s the recipe in my grandma’s words. (P.S. She’s Canadian)
The following is an easy substitute for real fudge icing (or frosting as you Americans say it) and is very good. I seldom use real fudge icing anymore and I don’t have the recipe with me – I usually just remember it.
2 cups sugar (powdered)
½ cup cocoa
Mix together and add
1 cup cream and
½ cup butter
Bring to a boil stirring constantly and then boil 5 minutes only. Let cool. Beat with mixer adding 4 or more cups of icing (or powdered in U.S.) sugar until of the spreading consistency. If it gets a little too stiff add a little more cream. Ice the cake. It will be wonderful.