Fall apple pie and caramel chocolate cupcake recipes for Save Room for Dessert

Are you ready for Fall? Fresh, crisp air, Fall festivals, apples, the smell of cinnamon and caramel, Halloween, Thanksgiving, cheering our favorite sports teams, these are all in store for us as the weather cools.

I hope you are all visiting each other, because you've been cooking up some great desserts, and that's how we all get to know each other. You all had great recipes as usual, and two of them just screamed

"Give me an F!"
"Give me an A!"
"Give me an L!"
"Give me an L!"

Did you notice Monster Mama's Caramel Chocolate Cupcakes and Liz' Golden Apple Pie?

Thank you for participating in Save Room for Dessert Wednesday at The Krazy Kitchen.

Pick your favorite badge!

Please leave your link to your post, not your homepage, on MckLinky, and be sure to link back to this post or blog if you don't want to be deleted. In my best Robocop voice -- thank you for your cooperation! :-) I say that with a friendly smile! And hope you like my corny attempt at humor.

Banana-que for Cultural Connections

Hi everyone, it's that time of the week again to show our cultural foods. So, what are you waiting for. Make your post, come back and hook up with Mcklinky.

Banana-que is another popular street food, it is deep fried saba with caramelized sugar coating in bamboo skewer. Don’t be confused by the name, this is no barbecue as it is deep fried. That skewer stick is just for the handling and for ease of serving and eating. Filipinos just coined the term on the basis banana-que is on a stick similar to barbecue.

I like the caramelized sugar coating and skin of my banana-que crispy and succulent inside. To attain these the banana is to be deep fried to a high heat until color change to golden brown, then only the sugar can be sprinkled and stirring occasionally and when the sugar start to melt and infuse to the banana removed from heat. Do not over cook the sugar otherwise you end up with sticky coating.

Ingredients:
16 pcs. semi ripe banana (saba variety)
1/4 c. brown sugar
1/2 lit. cooking oil
bamboo skewer

Cooking Procedure:

Trim both ends of the banana and peel off skin.

In a large wok at high flame heat cooking oil put all the bananas in the wok and deep fry for 3-5 minutes or until color change to golden brown.

Sprinkle brown sugar over the bananas and continue to fry and stirring occasionally for 2-3 minutes or until sugar has melted and have infused to the bananas.

Do not overcook, remove bananas from wok and drain excess oil.

Using large bamboo skewer string 2 bananas together.

***P.S. the same goes for the wrapped banana (turon) shown above, which I've posted here before on how to do it and for the sweet potato or what we call here "camote que"

Appetizer Pizzas - Martha's Monday Munchies

These little appetizer pizzas are so easy and they are a great addition to the party buffet.

Just cut French bread into slices, brush both sides of each slice with olive oil, place a thin slice of tomato on each, top with fresh mozzarella cheese, sprinkle with oregano, basil and minced garlic (optional), bake at 350 for about 15 minutes or until cheese is bubbly and just starting to brown.

I can't wait to see what you have on your party buffet!

Please join me today over at The Motivation Station for some menu planning ideas and suggestions.

Meal Plans for Tamy

Menu Plan Monday hosted by Laura at I'm an Organizing Junkie

I took an inventory of everything in the cupboard and freezer and am trying to plan meals around that. It's not as easy as it sounds. What do I make with the bottle of tartar sauce and pickled beets?

	Breakfast	Lunch	Dinner	Date
Monday	oatmeal	out	Taco Ring	9/28
Tuesday	toast	soup	Beef Stroganoff	9/29
Wednesday	cereal	sandwiches	Chicken Posole	9/30
Thursday	yogurt	chili	Spicy Tuna Casserole	10/1
Friday	toast	sandwiches	Spaghetti Bolegnese	10/2
Saturday	Oven Poached Eggs	Picnic	Chicken Noodle Bake	10/3
Sunday	Farmer's Breakfast	Crab Salad	Peanut Butter Burgers	10/4

Come join me at The Motivation Station Tuesday for some kitchen organization.

Swedish Pancakes with Lingonberry Butter and Lingonberries ~ Simply Deicious Sunday

I don't eat out much, especially for breakfast, but I do have a soft spot for IHOP's Swedish Pancakes with Lingonberries and Lingonberry butter. It took me awhile, but I have finally created a recipe so similar most people would not be able to tell the difference. These are thin pancakes. I make them about 8 inches round and then fold over once or twice.

SWEDISH PANCAKES with LINGONBERRY BUTTER and LINGONBERRIES
1/2 cup sifted flour
1/2 teaspoon salt
4 JUMBO eggs
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla
1/2 teaspoon maple extract
1 cup 4% small curd cottage cheese

• Preheat griddle* or crepe pan
  
• Sift flour and salt together. Set aside.
• Beat the eggs, milk, vanilla and maple extracts together.
• Add the oil and beat again until sooth.
• Add cottage cheese and beat until completely smooth.**
• Gradually add the flour until a smooth consistency.
• Pour 1/4-1/3 cup of batter onto griddle or crepe pan.
  
• Cook a minute or two on each side.
• Top with Lingonberry butter and Lingonberries.

NOTE:
*I used a third cup measure and my large griddle. This made 5 at a time.
**I used my mini food chopper to grind the cottage cheese and it worked great and much faster.

LINGONBERRY BUTTER
1/2 cup butter, softened
1/4 cup lingonberries

Beat butter until creamy.

Add berries and beat again until well blended.

Chill.

BBQ Chicken wraps ~Simple Saturday

Aren't wraps one of the greatest, simplest inventions!? Pick your wrapper...pick your fillers...roll 'em all up and voile! Wraps are simple and satisfying and this wrap in particular is a favorite with the kiddos. Pick your favorite baked beans, your favorite BBQ sauce and you're almost in business! This is a method, rather than a recipe...the one that I used this time. Amounts are subject to what you need and add or subtract ingredients to your tastes or what is in your cupboards. I actually really like this with some corn & shredded cheese thrown in too...but alas, we were out this time, so I went without.

BBQ Chicken Wraps
Chicken Breasts
BBQ Sauce
Baked Beans
Whole Wheat Tortillas
Romaine Lettuce
Ranch dressing

• Preheat your broiler and sauce up your chicken. Broil until cooked through. Set aside for at least 5 minutes, then cut into slices or chunks.
• Heat your beans through in microwave or on stove top.
• I wash one head of romaine and then cut it into shreds and toss with Ranch Dressing.
• Heat your tortillas to make them pliable...either in the microwave or over an open flame (which is the way we like them).
  
• Pile in the lettuce, beans and chicken and wrap!
  
• Then enjoy and think of your next combo.Do you have a favorite wrap combination you'd like to share with us? Have you made something simple this week? Please share with us here on Simple Saturdays...leave a comment and leave a link with Mr. Linky!! See you next week....

Pumpkin Apple Muffins: What Did You Bake Today?

It's autumn. Finally. I love the crisp mornings and the cool evenings. It's also time for apples and pumpkins, two of my favorite ingredients. This lovely recipe combines them both in a moist, filling treat.Pumpkin Apple Muffins:

2 1/2 cups flour (white or wheat)
1/2 cup sugar
1 tsp pumpkin spice
1 tsp baking powder
1/2 tsp salt
2 eggs, slightly beaten
1 cup pumpkin
1/2 cup oil
1 1/2 cups peeled, finely chopped apples
In a large bowl, combine the first 5 ingredients and set aside. In another bowl, combine eggs, pumpkin and oil. Add liquid ingredients to dry ingredients. Stir just until moistened. Stir in apples. Spoon batter into greased muffin cups and sprinkle struesel topping over batter. Bake at 350 degrees for 25 minutes.

Streusel Topping:
2 Tbls flour
1/4 cup brown sugar
1/2 tsp cinnamon
2 Tbls butter
Cut butter in to other ingredients until crumbly.

What Did You Bake Today?

Key Lime Pie - Healthy Helpings

(photo from Recipezaar)

This is one of my favorite desserts from my Weight Watcher days! It is light, quick and easy to prepare. I also made this using orange and strawberry gelatin and yogurt. I have not made it in some time! I would have made it and taken my own photos, but no time to run to the market. It's been a crazy week!

Key Lime Pie
Serves 8 - 150 cal per slice/3 WW Points
1 (1/3 ounce) box sugar free Lime gelatin
1/4 cup boiling water
2 (8 ounce) containers key lime pie-flavor light yogurt
8 ounce) container frozen fat-free whipped topping, thawed
1 reduced fat 9" graham cracker crust

Directions
In large heat-resistant bowl, dissolve gelating in boiling water.
With wire whisk, stir in yogurt; with wooden spoon, fold in whipped topping.
Transfer mixture to prepared crust; refrigerate overnight, or at least 2 hours.

Lemon-Raspberry Cake, Frosted Chocolate Brownie recipes for Save Room for Dessert

It's great to be able to feature some of our participants' recipes each week. Don't forget to link this post or this blog to your own participating recipe post, and when you link yourselves to McKlinky, please link your participating recipe, not your main blog, so that everyone can find your recipe even in the future. Google loves recipe archives! :-) And we won't have to delete non-participating posts. Everybody wins.

This week I'm calling your attention to a delicious lemon-raspberry cake recipe with a lemon glaze recipe too. It was brought to us by "SnoWhite" at Finding Joy in my Kitchen. Lemons and raspberries provide a wonderful flavor combination! It's very gourmet, but easy to make too.

And since I know so many of us have a hard time resisting a good chocolate brownie, here's the link to Emily's Frosted Chocolate Brownie at Marvelous Recipes.

Thank you for participating in Save Room for Dessert Wednesday at The Krazy Kitchen.

Pick your favorite badge!

Please leave your link to your post, not your homepage, on MckLinky, and be sure to link back to this post or blog if you don't want to be deleted. In my best Robocop voice -- thank you for your cooperation! :-) I say that with a friendly smile! And hope you like my corny attempt at humor.

Kinilaw for Cultural Connections

It's time of the week again for cultural foods that shows the soul of your country. So, hurry now and post in your food and hook up with MckLinky.

Here's a favorite delicacy served in the Southern parts of the Philippines. Each area however uses ingredients normally found exclusively in the area only. The preparation however remains the same and the ingredients listed here are the ones commonly used in most areas.

KINILAW (Raw Tuna (Fish) Salad)

1 Kg. fresh Tuna or fish of white meat, cubed
1/2 cup finely chopped ginger
1/2 cup finely chopped onions
3 lemons (use the sour ones)
1 cup vinegar (use the one that is not so strong and, if possible, dilute
with water on a 1 to 1 basis)
Cayenne pepper and salt to taste

• Rinse the fish with water once and with vinegar once but swiftly.
• Put in a bowl.
  
• Sprinkle on top the ginger and the onions.
  
• Squeeze out the juice of 2 lemons on the mixture.
  
• Add the Vinegar, the cayenne pepper (crushed) and salt to taste.
  
• Mix everything slowly so you don't crush the fish.
• Decorate with slices of lemon on top.
  

NOTE: In some parts of the country, they use the local coconut wine (tuba) instead of vinegar. If you use a strong vinegar it will cook the fish almost right away as soon as you pour it over the dish. The idea is not to cook the fish entirely. It should still be pinkish inside so as to keep it
soft and tasty.

In some parts of the country they add about 1/2 cup of coconut milk to remove the fishy taste of the fish. In other parts they add slices of cucumber to the dish. Some add slices of fresh tomatoes too. This dish goes perfectly well with Tuna, Mackerel, Cod or any meaty fish. Some even use the small fishes like sardines without the head and tail and sliced lengthwise. This can however be very inconvenient because of the bones. Any kind of fish can be used and the fresher the fish the better. This dish is used as an appetizer. It goes perfectly with beer or any drink of your choice. Some take it though as a main dish with rice.

Cocktail Meatballs - Martha's Monday Munchies

There are so many different ways to make these yummy little meatball appetizers. This time we went with homemade since I was cooking regular meatballs to freeze for pasta dinners at the same time, and because I had a helper too. Don't worry, I'm all about easy and will give you several really easy alternatives at the end of this entry if you don't want to start from scratch :-)

Meatballs

• 2 lb ground beef
• 1 cup Italian seasoned breadcrumbs
• 2 eggs
• 1 tsp of fresh minced garlic
• 1/4 cup Parmesan cheese
  

Sauce

• 16 oz can jellied cranberry sauce
• 12 oz chili sauce
• 1 tbsp brown sugar
• 1 tbsp lemon juice

These are so sweet, tart and tangy all at the same time - really yummy! Just mix all ingredients for meatballs, make up small meatballs and pan fry or bake for about 30 minutes at 350 (I'm Italian so all meatballs get pan fried here).

Mix and heat all ingredients for the sauce, bring to a slight bubbling boil stirring often until all well blended. Put cooked meatballs into a crock pot, pour sauce over the top. Keep on low until serving time.

I like to make them the day before so the meatballs have time to marinate in the sauce (they can be frozen too so make extras!). Then just put in the slow cooker to heat.

The Super Easy Versions - Buy small frozen meatballs and just add the sauce. Even easier versions of the sauce is simply a jar of chili sauce or BBQ sauce with a can of cranberry sauce or grape jelly - mix and match, it doesn't matter which you choose. Some people use a bottle of BBQ sauce and a bottle of beer! Or you can always just use a brown gravy too. I've tried them all and they've been a hit each and every time!

Another Tip - I like to freeze some plain to serve over egg noodles with brown gravy for a quick main dish meal for another time.

Healthy Alternative - I've never tried it but I'm sure turkey, chicken or vegetarian meatballs would work great too.

*This entry previously posted at Menagerie

Martha's Menu plans

The menu plan changes a bit at this time of year - it's football season! That means no more appetizer nights on Fridays, instead it's the Sunday game buffet! Friday's are back to homemade pizza nights.


Sunday - Game Day Buffet featuring a veggie platter, mini cheese quiche, Pioneer Woman's Spicy Shrimp and POM dream cream pie for dessert!

Monday - NY Strip Steaks on the grill with baked potatoes and Caprese salad

Yes, I know such a treat is odd for a Monday night but Hubby did our Sam's Club run this afternoon and found the steaks marked down for quick sale! Four nice, thick and huge strip steaks, just a bit under 7 pounds for $13! That's unheard of these days! Unfortunately he got the last marked down package otherwise we would have stocked up the freezer!

Tuesday - Steak, egg and potato strata using up any leftovers.

Wednesday - Hot and spicy chicken with Mexican rice, cheesy refried beans, salad topped with dollops of guacamole, sour cream, salsa and black olives.

Thursday - Burritos combining all of Wednesday leftovers.

Friday - Homemade pizza night

Saturday - Big cooking and prep day

Play along with Laura at I'm an Organizing Junkie every Monday! :-)

3 Sides of Crazy's Menu Planning

Menu Plan Monday hosted by Laura at I'm an Organizing Junkie

	Breakfast	Lunch	Dinner	Date
Monday	oatmeal	out	Taco Ring	9/21
Tuesday	toast	soup	Bleu Enchiladas & Refried Beans	9/22
Wednesday	cereal	sandwiches	Chicken Posole	9/23
Thursday	yogurt	chili	Sloppy Joes	9/24
Friday	toast	sandwiches	Spaghetti Bolegnese	9/25
Saturday	Oven Poached Eggs	Picnic	Tomato Spaghetti Cups	9/26
Sunday	S.O.S. or S*$# on a Shingle	Crab Salad	Chicken Apple Puff Bundles	9/27

Chicken Fried Chicken with Peppered gravy, Family Favorite Mashed Potatoes and Sugared Carrots ~ Simply Delicious Sunday

CHICKEN FRIED CHICKEN
2 large boneless chicken breasts
1 cup buttermilk
1 cup flour
1 teaspoon salt
1 teaspoon pepper
2-4 tablespoons butter(enough to keep chicken from burning~add as necessary)

• Rinse and pat dry the chicken breasts.
• In a shallow glass pan, pour buttermilk over chicken 1-2 hours prior to cooking.
  
• Make sure to coat chicken well and turn at least once during soaking.
  
• Drain, but do NOT rinse the buttermilk off.
• In a medium sized fry pan melt the butter over medium heat. As butter melts and begins to very slightly sizzle, prepare breasts.
• In a small ziploc bag mix together the flour, salt and pepper.
  
• One at a time, put each chicken breast in bag and coat well with flour mix and then into sizzling butter.
  
• Cook on one side until edges begin to bleed and then turn.
  
• About 6 minutes each side depending on plumpness.
  
• Keep chicken warm.
  

PEPPERED GRAVY
3 tablespoons butter
5 tablespoons Wondra flour
1 1/4 cups whole milk
3/4 cup whipping cream
3/4 teaspoon salt
1/2 teaspoon Black pepper + (to taste)

• Melt butter into bottom of pan you just cooked the chicken in.
  
• Scrape up any of the chicken pieces and mix into new butter.
  
• Add flour slowly, stirring until absorbed by butter and golden brown.
  
• Slowly add first the milk and then the cream.
  
• Stir constantly until thickens.
  
• If necessary sprinkle in more Wondra until desired thickness is reached.
  
• Serve over chicken and mashed potatoes.

FAMILY FAVORITE MASHED POTATOES
4 large Yukon potatoes, peeled & quartered
4 ounces Philadelphia Cream Cheese, softened
1 small bunch green onions, sliced thin
1/4 + buttermilk
4 tablespoons butter
salt & pepper to taste

• Boil potatoes in salted water until fork tender.
• Drain.
• Mash all together salt and peppering to taste.
  

SUGARED CARROTS
1 small bag baby carrots, washed
1 cup packed dark brown sugar
4 tablespoons PURE maple syrup
2 tablespoons melted butter

• Preheat oven to 350 degrees.
  
• Blanche carrots in sugared water until just tender.
• Drain.
  
• Blend together brown sugar, maple syrup and butter.
• Toss with carrots.
• Bake 20 minutes.

Tuna and Bean Salad ~ Simple Saturday

Is it really Saturday? Again! Time flies, I swear. The older I get, the faster it passes me by...kinda freaky. But this simple meal is anything but freaky bad segue? with it's pantry and refrigerator staples. It is one of my favorite things to throw together....plus, it's packed with protein! Simple Tuna & Bean Salad

find the original post here on girlichef
from Mark Bittman's Kitchen Express

This is more of a "guideline" than a recipe...you use what you have in your pantry! No white beans? Use black beans or red beans! No tuna? Use salmon or crab! Switch up your fresh herbs to match your substitutions and you have an endless variety of Simple Saturday meals!!

Mix a cup or so of precooked or canned cannellini beans (drained) with a can of good tuna (packed in olive oil), a handful of chopped parsley, salt, pepper, a teeny bit of garlic (optional) or shallot (or red onion, or scallion, or whatever), and, if you have it, a sprig of rosemary. Drizzle with olive oil, toss, adjust seasoning and serve.

Have you made something Simple this week? Please share it on Mr. Linky and then show some love by visiting other people who have linked! Do you have any favorite Tuna Salad combos? Leave a comment and give us some idea! See you next Saturday...

Freezer Biscuits: What Did You Bake Today?

Just so that all of you feel comfortable posting things you haven't really baked today, I am posting something that I am baking next week. These biscuits are amazingly light and tender and SO convenient. You make them up in bulk, freeze them and then use only the amount you need. I think you can buy something similar to this in the freezer section, but this is much cheaper and my middle name (this week) is Cheap.

Freezer Biscuits:
5 cups flour
1/4 cup sugar
1 tsp baking soda
2 tsp salt
3 tsp baking powder
1 cup Crisco
2 cups milk
Combine first 5 ingredients. Cut Crisco into the flour mixture using a pastry blender or fork (or a food processor).  Combine buttermilk and flour mixture, stirring slowly until well combined. Dump onto a well floured counter and knead for 2 minutes or until dough is not sticky and feels elastic. Roll out to 1/2 - 1/4 inch thick. Cut out circles with a floured glass or biscuit cutter. Place on a cookie sheet and into the freezer. When frozen, place into a ziplock bag.

To use, let rise in greased pan with biscuits touching each other. Dot each biscuit with butter and bake 425 degrees until tops are golden brown (about 10-12 minutes)

What Did You Bake Today?

Turkey Taco Cups - Healthy Helpings

I made these on Saturday and they were really fun to eat. Little tortilla cups are a healthier alternative to store bought taco shells.

Turkey Taco Cups
Serves: 4
4 10 in (burrito-size) flour tortillas (I use Carb Balance Whole Wheat Tortillas w. 8 gms of fiber)
1 lb ground turkey (I make sure to use ground turkey breast as it is the leanest)
1 carrot shredded
1 pkg (1 oz) taco seasoning mix (the packs that I found were 1.5 oz, I only used part of a package, to suit my family's taste)
1 c chopped lettuce
1/2 c shredded cheese
2 plum tomatoes, seeded and chopped
Sour Cream if desired

1. Heat over to 375F. Cut three 4 1/4 in circles out of each tortilla. (I did not have a cookie cutter of that size, but I did find a small round storage container that I was able to use.0 Place each circle into a muffin pan to shape into a cup. Bake 8 to 9 min until crisp. Cool.

2. Meanwhile cook turkey and carrot with taco seasoning. Divide turkey mixture, lettuce, cheese, and tomato among taco cups. (Part of what Tara likes about having tacos is assembling them herself, so instead of assembling all of the cups, I put the fixin's on the table).

It's Party Time at OuR KrAzY kItChEn

WHEN: Sunday, October 18th ~ Saturday, October 31st, 2009
WHERE: OuR KrAzY kItChEn
RSVP: MR. LINKY

We're having a party here at the OuR KrAzY kItChEn and you're invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let's have some fun together.

• Do you have a special popcorn ball recipe?
• What is your favorite fall recipe?
• Do you have a favorite apple recipe?
  
• Do you have special way to carve pumpkins?
• How about a party punch that's perfect for Halloween?
• What is your idea of a best costume?

We'll post Mr. Linky on October 19th and leave him in place through Halloween. Write your post piece and come link it up. We'll all have some time to blog hop and see each other and try recipes.

Recipes for grape pies, peach melba sundaes and more - Save Room for Dessert Wednesday

It's time to Save Room for Dessert! This week I want to welcome Heather of Girlichef to our group and to The Krazy Kitchen. She is our new host for Simple Saturdays, so I hope you'll give her a warm welcome by submitting any easy recipe to her weekly meme, right here at The Krazy Kitchen. You can visit her blog at Girlichef, too! She participated in Save Room for Dessert last week with two delicious grape pie recipe variations which you won't want to miss.

Our second featured Save Room for Dessert participant is Sara who submitted her peach melba sundae recipe. It's another easy peach melba recipe variation on the classic created by French Chef Auguste Escoffier in the 1890s at the Savoy Hotel in London to honor opera soprano Dame Nellie Melba. I know you'll enjoy this one too.

It's easy to join Save Room for Dessert. Link to us in each of your participating recipe posts, we'll link to you! Super easy! :-)
Make it easy for readers to find your recipes by linking directly to your recipe's url, not your blog's url.

Each week, I feature participant recipes, so you might get an extra link from us too.

Girlichef's Grape Pies


Sara's Easy Peach Melba Sundae

Thank you for participating in Save Room for Dessert Wednesday at The Krazy Kitchen.

Pick your favorite badge!

Lechon Baboy for Cultural Connections

It's Cultural Connections day again, time to show your country's soul through your foods.

Lechon is a pork dish that Filipinos love to have especially on special occasions like weddings, birthdays, christenings, fiestas or on just ordinary days. It is a whole pig, cleansed thoroughly, internal parts removed, seasoned with a whole lot of garlic, black pepper corns (crushed), lemon grass and more... then skewered, cooking it in a pit full of charcoals. The meat is placed over the charcoal, turning the stick in a rotisserie action and roasted on all sides for several hours. This process leads to crisp skin which is served also with the meat and not to mention that this is almost everyone's favorite part because of its crispness.

In the Philippines, it is always served with vinegar with other seasonings and accompaniments. And BTW, anything that's termed as lechon can always mean any meat that's prepared in a pit filled with charcoals, such as lechon manok (roasted chicken) or lechon baka (roasted beef). And mostly it signifies the status quo of a family.

Stuffed Jalapeno Peppers - Monday Munchies

Welcome to Martha's Monday Munchies!

~Stuffed Jalapeno Peppers~

These are so simple and so good! Just cut jalapeno peppers in half, clean them out, stuff with cream cheese, and wrap with bacon. Secure the bacon with toothpicks and bake at 350 until the bacon is done and the cream cheese just slightly browned - DELICIOUS!

These make a terrific game day treat. Now that football season is underway Sundays always include a game day buffet at my house. Each week I will be featuring something from my buffet and occasionally feature some of the great recipes that Monday Munchies participants have recently posted. A big thank you to Joy for this great idea!

This week featuring dips!

Tamy ~ 3 Sides of Crazy (Hot Beef Dip)


Sara (Corn Dip)

Joy in My Kitchen (Black Bean Dip)

Hope you'll play along with us this week!

Menu Plans for 3 Sides of Crazy

Menu Plan Monday hosted by Laura at I'm an Organizing Junkie

	Breakfast	Lunch	Dinner	Date
Monday	oatmeal	out	Stuffed Cabbage Leaves	9/14
Tuesday	toast	soup	Out for my birthday	9/15
Wednesday	cereal	sandwiches	Chicken Carbonara	9/16
Thursday	yogurt	chili	Chicken & Onions in Wine Cream Sauce	9/17
Friday	toast	sandwiches	Chicken Noodle Bake	9/18
Saturday	Shirred Eggs	Picnic	Polynesian Chicken Pasta Salad	9/19
Sunday	Cottage Cheese Crepes aka Swedish Pancakes Recipe at ThEKrAzYkItChEn 9/27	Tuna Melts TOO	Hot Wings with Bleu Cheese Dressing	9/20

♥ ♥