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menu plan mondaymenus

What's for Dinner Menu Plan

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Fall is definitely in the air. After a very hot start to the school year, temperatures are finally hinting at the change of season. Eric and I took advantage of a free weekend with cooler temps to do our first try at camping with our motorcycle! The man we bought our original bike ...

Cynthia Matzat

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menu plan mondaymenus

What's for Dinner Menu Plan (I know, shocking!)

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Those of you who regularly read my blog are probably thinking I've fallen of the face of the earth. Not so! I still plan my meals for the week and cook for my family (now just me and my hubby). But, since my son went to college, my schedule and meal planning have changed a little. ...

Cynthia Matzat

A yummy fall treat

Ingredients:

1 3/4 cup + 2 Tbsp all-purpose flour (measure 2 cups remove 2 Tbsp)
1 3/4 tsp baking powder
1 1/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
3/4 cup granulated sugar
3/4 cup packed light-brown sugar
1/2 cup canola oil
3 large eggs
1 1/2 cups canned pumpkin puree
1 tsp vanilla extract

Coating:
1/3 cup granulated sugar
1 1/4 tsp ground cinnamon

Directions:
Preheat oven to 350 degrees. Butter 18 doughnut wells (3 6-hole pans).

In a mixing bowl whisk together flour, baking powder, salt, cinnamon, nutmeg and ginger for 20 seconds, set aside. In a separate large mixing bowl, whisk together granulated sugar and brown sugar until well combined (break up clumps of brown sugar with fingertips as necessary. You don't want any clumps). Add canola oil, eggs, pumpkin puree and vanilla extract and using an electric hand mixer, blend until mixture is well blended. Add dry ingredients to pumpkin mixture and mix with electric mixer until well combined. Spoon or pipe batter into doughnut wells, filling each about 3/4 full (a scant 1/4 cup in each).

Bake in preheated oven until toothpick inserted into center comes out clean, 13 - 16 minutes. Cool doughnuts slightly. Meanwhile in a large resealable bag shake together 1/3 cup sugar and 1 1/4 tsp cinnamon until well combined. Add one warm doughnut to bag at a time, seal and shake with sugar mixture to coat. Place on wire rack to cool completely. Store in an airtight container.

Recipe Source - Cooking Classy

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soup

Potato Ham Chowder

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Nice hearty soup for fall or winter Ingredients: 2 cups cooked ham, diced into small cubes (I often use turkey ham) 4 slices bacon, cooked and crumbled 5 Tbsp butter, divided 1 medium yellow onion, diced (1 1/2 cups) 2 cloves garlic, minced 2 (14.5 oz) cans low-sodium ...

Cynthia Matzat

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meatlessMexican

Roasted Veggie and Black Bean Tacos

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A great meatless taco. Ingredients: 3 medium tomatoes, cored and seeded, diced* (1 1/2 cups) 2 ears corn, kernels cut from cob (1 1/2 cups) 1 medium zucchini, diced (1 1/2 heaping cups) 1 medium yellow squash, diced (1 1/2 heaping cups) 3/4 small yellow onion, ...

Cynthia Matzat

Might make a nice fall treat.

Ingredients:


2 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1 cup peeled and shredded Granny Smith apple (from about 2 small)
1 Tbsp lemon juice
1/2 cup unsalted butter, softened
1 cup packed light-brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup (scant - just remove 1 Tbsp) frozen apple juice concentrate, thawed but still cold
1/2 cup packed light-brown sugar
1/4 cup butter
2 1/2 Tbsp apple juice concentrate
1/8 tsp salt
2 1/2 cups powdered sugar
1/2 cup finely chopped pecans
Maldon salt for sprinkling (optional)

Directions:

For the cookies:

Preheat oven to 350 degrees. In a mixing bowl whisk together flour, baking powder, baking soda, salt, cinnamon and nutmeg for 20 seconds, set aside. In a separate bowl, toss shredded apple with lemon juice, set aside.
In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and brown sugar until creamy (if not using a paddle attachment that constantly scrapes bowl, then occasionally stop mixer throughout entire mixing process and scrape down sides and bottom of bowl). Mix in egg and vanilla extract. Mix in half of the flour mixture, then with mixer running on low speed, slowly add in apple juice concentrate, then mix in remaining half of the flour mixture. Fold in shredded apples (and the juices with apples). Scoop dough out with a medium 1 1/2-inch cookie scoop and drop onto Silpat or parchment paper lined baking sheets spacing cookies 2-inches apart. Bake in preheated oven 11 - 12 minutes. Cool on baking sheet several minutes then transfer to a wire rack to cool completely.

For the frosting:

In a small saucepan combine brown sugar, butter, apple juice concentrate and salt. Heat mixture over medium heat and cook, whisking constantly, until sugar has dissolved. Remove from heat and whisk in powdered sugar until smooth. Spread over cookies (I recommend a fairly thin layer as this frosting is very sweet), and immediately sprinkle with pecans and Maldon (if using. The frosting will set quickly so don't wait to add toppings). As frosting cools it will thicken, so add 1/2 tsp warm water at a time to thin as needed for a more spreadable consistency. Store cookies in an airtight container at room temperature.

Recipe Source - Cooking Classy

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chickenpasta

Creamy Broccoli Chicken Shells and Cheese

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This could be an easy throw-together dinner if you already have some cooked chicken on hand and a package of frozen broccoli. Ingredients: 9 oz large shell pasta, dry (3 1/4 cups) 1 lb boneless skinless chicken breasts, cooked and shredded into small bites size pieces (or ...

Cynthia Matzat

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chickenfishpasta

Lemon Tilapia Parmesan

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This recipe was originally a chicken recipe that someone modified to use with fish. I will put the chicken modifications in here as well, as I think it would be good both ways. Ingredients: Pasta:8 oz angel hair pasta1 tablespoon butter1 tablespoon grated lemon zest1/4 cup ...

Cynthia Matzat