Menu Planning Monday.

My first week participating in Menu Plan Monday was a success!  I'm back for another week.

Monday: Pizza Soup.  One of my husband's favorites.  His request.
Tuesday:  Leftover cook out!  Yes, in winter.  And my husband was so kind to grill me some shrimp!!  Can't wait to eat up what's left.
Wednesday: I'll be trying a new recipe for macaroni and cheese.  I'm positive it will be successful.  That being the case, stay tuned for a new recipe!
Thursday: Pizza using my new stand-by pizza dough recipe.  The dough works great for both deep dish and thin crust.  This week will be thin crust.  Half veggie and canadian bacon.  Half meat lover.
Friday: Fish Fry!  A staple meal in Wisconsin!

What's on your menu for the coming week?

White Cake with Cream Cheese Frosting & Blueberry Pie Filling.

This is one of the only ways in which I truly enjoy cake.  And it's all thanks to my husband!  He's been making this cake ever since we started dating nearly seven years ago.  Come to think of it, I've never actually made this.  I always request he make it!

White Cake with Cream Cheese Frosting & Blueberry Pie Filling
(Recipe by Gary)
1 9x13 white cake (made from scratch or a box)
1 large can of blueberry pie filling (raspberry or cherry also work if you prefer)
1 package cream cheese
1 cup powdered sugar
1/4 stick butter
milk to achieve desired consistency

Bake cake according to recipe.  Allow to cool.  Make cream cheese frosting by beating together cream cheese, powdered sugar, butter, and milk.  Frosting should be slightly thinner than most other cream cheese or butter cream frosting.  Adjust the powdered sugar and milk until you've reached desired consistency.  Spread over the top of the cake.  Next spread your pie filling over the top of the cream cheese layer.  Serve immediately or refrigerate until serving.

Note:  This cake will taste good with any consistency of cream cheese frosting!  Keep in mind if the frosting is too thin it will seep into the cake while if it's too thick it will be difficult to spread.  Use your judgement and enjoy!!

Menu Planning Monday.

As much as I love making a mess in the kitchen.  I love cleaning it up even more.  My cupboards are organized with the oldest stuff in front and newest in back.  Everything has its place.  Yes, I know what some of you are thinking, but it takes both of us to make this world go 'round!!

Over the weekend I stumbled upon www.orgjunkie.com and was inspired to get a little more organized!  I think part of that will be participation in Menu Planning Monday.  This should allow me to have less food spoilage (produce and leftovers that we can't keep up with) and should allow me to spend less time and money in the grocery store.  Here's my go at this week.

Monday: Chicken Bacon Ranch Pizza.  We haven't had this for a long time and I have some chicken and bacon in the fridge that needs to get used up.

Tuesday:  Cheeseburger with French Fries.  This is one of my husband's favorite meals.  I like my burger with mushrooms which I just happen to have this week!

Wednesday: Leftovers!

Thursday:  Chicken Parmesan.  Another dish we haven't had in a long time.  I think I have a few "new" versions bookmarked...I'll have to take a look and see what I can come up with.

Friday: Fish Fry at home!

What do you plan to make this week?

Buffalo Chicken Dip.

According to wikipedia:
"A buffalo wing, hot wing or wing is a chicken wing section (drumette or flat) that is traditionally fried unbreaded and then coated in sauce. Classic Buffalo-style chicken wing sauce is composed of a vinegar-based cayenne pepper hot sauce and butter.^[1] Buffalo wings are traditionally served with celery sticks and blue cheese dressing.^[2]

Buffalo wings are named after the culinary dish from Buffalo, New York.^[3] "

Sounds good, right?  If it weren't for the bones in chicken wings I'm sure I'd love them!  And, yes, I know there are boneless ones, but people don't rave about them the same...

Imagine my delight when a co-worker brought in some dip recently.  She called it Buffalo Chicken Dip.  After sampling (and getting the recipe) for the dip I set out to incorporate the same flavors, but with a little more kick and while keeping it as "healthy" as possible.  The result?  A fabulous game time (Go Packers!) or anytime appetizer!

Buffalo Chicken Dip
(Recipe by Me)
2 cups cooked & shredded chicken breast
1 package fat-free cream cheese
1 cup fat-free sour cream
1/4 cup light ranch dressing
3/4 cup Frank's Hot Sauce (or your favorite hot sauce)
1 small package blue cheese crumbs

Place ingredients in a small slow cooker on low heat.  Mix often.  Dip is done once ingredients are combined and heated through.  Serve with crackers, pretzels, celery, etc.

I love how easy this is.  And it's adjustable to your tastes...try a different hot sauce, use more ranch, less blue cheese, add cheddar cheese, forgo the sour cream - the list could go on and on.

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Chicago Style Deep Dish Pizza.

Who doesn't love homemade pizza?  Any pizza for that matter!  This past weekend I couldn't think of a better way to cheer on the Green Bay Packers than with pizza and popcorn.  My hus took care of the popcorn and left me to the pizza.

In honor of my upcoming trip to Chicago I did some investigating about their pizza.  It seems there is some argument surrounding the better pizza - Chicago vs. New York style pizza.  Think deep dish vs. thin crust.  Think knife and fork vs. hands.  And in the end...think no comparison!  The two types of pizza are so different!  They both taste great!  You will make your family and friends happy with either selection!  And even happier if you make your pizza crust from scratch.

Chicago Style Deep Dish Pizza.
Pizza Dough (see recipe below, use your own recipe, or use store-bought dough)
Mozzarella Cheese
Pizza Topping (I used italian-seasoned pork sausage (cooked ahead of time), turkey bacon (much like canadian bacon), and onions)
Pizza Sauce
Italian Seasoning

Grease a standard size cheesecake spring pan.  Press dough evenly across the bottom and up the sides.  Place slices of mozzarella on top of the dough.  Top with meat, onions, and any other pizza toppings of your choice.  Spread pizza sauce across the top.  Sprinkle with additional cheese and italian seasoning if desired.  Bake in a 425 degree oven for about 30 minutes or until crust is browned.

Pizza Dough.
(recipe by me)

1 cup water
1/4 cup garlic-infused grape seed oil
1 1/2 teaspoons salt
1/4 cup cornmeal
2 3/4 cups all purpose flour
2 1/2 teaspoons yeast

Please ingredients in bread machine - in the order they are listed.  Turn to dough setting and let the magic happen!  Watch the machine for the first 5-10 minutes to ensure you liquid to dry ratio is inline.  Adjust as necessary.

 Now go make pizza!

Apple Cinnamon Granola Bread.

Yes, the apple theme continues...

The first time reading though my new bread cookbooks, I bent the corner over on the page for Apple Cinnamon Granola Bread to indicate a bread I wanted to make sooner than later.  I was intrigued with using apples in a yeast bread as previously all apple breads I've seen were quick breads.  Plus I haven't made a loaf of cinnamon bread in a long time and I thought this might make up for it - especially since it would be coming out of the oven when my husband and father-in-law came in for lunch.  Really, what's not to love about a slice of warm homemade bread on a cold winter's day?

Apple Cinnamon Granola Bread.
Adapted from Prairie Home Breads

1 cup water (room temperature)
1/4 cup milk
1 cup chunky applesauce (I used the chunky applesauce we froze last fall)
1 tablespoon butter
1 teaspoon cinnamon
2 1/2 teaspoons salt
1 1/2 cups whole flour
2 cups bread flour
1 tablespoon wheat gluten
3/4 cup granola
1 1/2 teaspoons active dry yeast

Add ingredients to bread machine bowl in the order listed above.  When placing the yeast in the bowl form a small well in the flour to dump it in.  Set bread machine to dough setting and let the machine do the work!   Punch dough down and place in a greased bread pan.  Allow to rise for 1 hour (or until doubled in size) and then bake in a 350 degree oven for 35-40 minutes.

That is just how easy homemade bread making can be.  Very little hands on time when using the bread machine with the results matching that of having played around with the dough all morning!

The end result is a slightly sweet bread with a touch of cinnamon and bit of crunch from the granola.  We ate it fresh from the oven (heaven) as well as a toasted for a couple days later (still delicious!).  This was a nice break from my stand-by honey oat bread.