These have a hint of peanut brittle taste to them. Very yummy and sweet, so you'll want to eat them with a glass of milk. :)

Ingredients:
1 1/2 cups white sugar
3/4 cup light brown sugar, packed
1/2 cup milk
6 tablespoons butter
1 teaspoon vanilla extract
1/3 cup peanut butter
1 1/2 cups Rice Krispies


Directions:
Lay out a large sheet of waxed paper and spray with cooking spray. Make sure to do this before starting to cook the pralines.
Combine the sugars, milk, butter and vanilla extract in a large pot, at least 4 quarts, over medium-high heat. When it comes to a boil, stir constantly for 3 minutes while the mixture is bubbling. In the last 20 seconds, stir in peanut butter.
Remove from heat and stir constantly until the mixture thickens and becomes creamy and cloudy. Stir in Rice Krispies, then spoon out onto the greased waxed paper.



Recipe Source - Kevin & Amanda

I make these and freeze them to use for quick breakfasts on school days.

Ingredients:
12 eggs
1/2 pound Honeysuckle White Turkey Breakfast Sausage
16 Mission Carb Balance Flour Tortillas (small size)

Directions:
Brown the sausage over medium heat in a nonstick skillet. Drain. Set aside

Whisk the eggs in a large bowl, and then scramble in a large nonstick skillet sprayed with no-stick spray.

Once the eggs are starting to set, mix in the cooked sausage. Cook until eggs are done.

Put a scoop of egg mixture in the center of a tortilla and roll burrito-style.

Wrap in plastic wrap and put wrapped burritos in a freezer bag if freezing for later use.

To reheat, remove plastic wrap in heat in microwave 2 minutes or until warmed through.

Serving Size: Makes 16 burritos

I'm back in St. Louis again this week to finish my Intel train-the-trainer workshop, so the menu is still on the simple side. This week the hubby is going to have to eat Stouffer's Chicken Alfredo while I'm gone, and then simple stuff for me and Corey when I get back. I've got book club on Thursday, so look for pictures and my luncheon menu later in the week. :)

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Chicken Alfredo, Broccoli, Rolls, Salad (Corey and I are in St. Louis, so this is what Eric gets to eat for the next couple of nights)
Monday - Chicken Alfredo, Broccoli, Rolls, Salad
Tuesday - Chicken Alfredo, Broccoli, Rolls, Salad
Wednesday - Homemade Pizza, Salad, Apple Slices
Thursday - Beer Brats (new), Green Beans, Salad, Applesauce
Friday - Southwest Won Tons (new), Salad, Strawberries
Saturday - Grilled Bruschetta Chicken, Broccoli, Salad, Peaches


For more menu ideas, visit orgjunkie.com.

One of my favorite things about summertime is peach season. I love going to the local orchard and getting a box of peaches. My sweet husband knows how much I hate peach fuzz (it makes my teeth tingle!), and always peels them for me. I love to chow down on a bowl of freshly cut peaches, and even better is to pair them with vanilla ice cream. Yum! One of the local tea rooms is famous for its peach tea. I figured I needed to give it a try, so I went with a friend last week to check it out. It was wonderful! It just screamed summer. (I bet you didn't know tea could scream.) I thought I would try to replicate their recipe, and this recipe comes pretty close. I'm pretty sure they use straight up sugar and lots of it in their tea, but I substituted Splenda to make it low calorie. It's a nice, refreshing treat on these 100 degree days.

Ingredients:
8 large sweet peaches
4 cups water
1 cup Splenda
3 family sized tea bags
3 quarts water

Directions:
1. Place washed and sliced peaches (skins left on) in a large saucepan with four cups of water. Bring to a boil. Reduce heat to simmer and cook for one hour.
2. Turn off heat and allow fruit mixture to rest for about an hour.
3. Set a sieve lined with a coffee filter over a collecting container.  Pour the cooled fruit mixture through the sieve. This should yield around 4 cups of liquid.
4. Add 1 cup Splenda to the flavored water and mix until dissolved. Set aside.
5. Boil 1 quart of water in a tea kettle. Put the tea bags in a gallon-sized pitcher, and pour the boiling water over the bags. Let the tea steep for about 10 minutes. Remove the tea bags.
5. Add the sweetened peach-flavored water to the tea. Add 1 more quart of water to make one gallon. Mix well and refrigerate to cool.
6. Serve over ice. I like to add a couple of frozen peaches to the glass as well.

Makes 1 gallon

One the most popular restaurants in our town is Lambert's Cafe. They are famous for their "throwed rolls". Yes, this is a restaurant where they actually throw the rolls at you! There is always a huge line to get into the restaurant, and they feed you huge portions of food. I saw a recipe for Just Like Lambert's Throwed Rolls and had to give them a try. Though not exactly like the ones at the restaurant, they were pretty close, and they definitely tasted great. :) If you want to really be like Lambert's, you'll toss them to your family when you serve them and top the rolls with sorghum molasses.

Makes 12 rolls

Ingredients:
1 teaspoon sugar
2 1/4 teaspoons (1 pkg.) active dry yeast
1/4 cup warm water (110-115 degrees F)

1 cup warm milk (110-115 degrees F)
1/4 cup (1/2 stick) melted butter
1/4 cup sugar
1 egg, lightly beaten
1 teaspoon salt
4 cups all-purpose or bread flour

Directions:

1. In a small bowl, combine the teaspoon of sugar and the yeast with the warm water and allow to foam (5-10 minutes).
2. In a large mixing bowl, mix the warm milk, melted butter, sugar, egg and salt. Add the yeast mixture and stir.
3. Stir in 3 cups of flour. Stir or knead in another cup of flour (or more, if needed) and knead for 5-10 minutes to make a smooth, elastic dough.
4. Scrape the large mixing bowl clean (or as clean as possible) and place dough in the bowl. Grease the top of the dough with butter or oil and cover with a clean cloth. Place in a warm location (you can turn the oven on for 1-2 minutes, then turn OFF and place covered bowl in the warm oven to rise) and let rise until doubled in size, about 60-90 minutes.
5. Liberally butter a 12-cup muffin pan (I use no-stick spray). With greased hands, deflate the dough and divide into 24 pieces. Roll each piece into a ball. Place two balls in each muffin cup. Gently grease the tops and cover with a clean towel.
6. Let rolls rise in a warm place until nearly doubled in size, about 45 minutes. Preheat oven to 350 degrees Fahrenheit and bake rolls for 20-25 minutes, until tops are browned and rolls are done. (Check rolls after 15 minutes, and cover loosely with foil to prevent excess browning, if needed.)

Toss hot rolls and serve with butter, honey, and/or sorghum molasses! (toppings add additional calories)

Recipe source - Tammy's Recipes

This is a very easy way to make a brisket, and it is perfect for summer cooking when you don't want to turn on the oven. :) The burgundy sauce is wonderful, so be sure to put some on top of your beef.

Ingredients:
1 large brisket, visible fat trimmed (mine was 3 lbs)
1 large onion, sliced
1 1/2 cup burgundy wine (or whatever red wine you have on hand)
1 8 oz can no sodium added tomato sauce

Directions:

Place the brisket in the crock pot and top with the sliced onion. Combine the wine and tomato sauce and pour over the meat and onions. and 1 large onion, sliced in rings. Cook on low for 8 hours or high for 5.


Remove meat from crock pot and let it rest before slicing in thin slices against the grain.

Pour the liquid into a large saucepan, turn the heat on high, and whisk in 2 T of cornstarch to thicken the sauce. Serve sliced beef with the sauce.

Makes 12 servings

This is going to be a short post this week. I'm in St. Louis for three days for an Intel train-the-trainer workshop, so my menu is pretty simple. I have a lasagna for my husband to eat while I'm gone, and then I've got some pretty simple meals planned for me and Corey when I get back. I do have some new recipes I will need to post, so look for them later in the week.

Here's this week's menu. Enjoy and have a great week! Be sure to follow me on Facebook to get fast updates from the blog. :)

Sunday - Lasagna, Salad, Crescent Rolls (Corey and I are in St. Louis, so this is what Eric gets to eat for the next couple of nights)
Monday - Lasagna, Salad, Crescent Rolls
Tuesday - Lasagna, Salad, Crescent Rolls
Wednesday - Brisket with Burgundy Sauce (182 cal), Green Beans, Lambert's Throwed Rolls, Salad
Thursday - Brisket sandwiches, Salad, Strawberries
Friday -White Chicken Pizza (new), Salad, Peaches
Saturday - Pork Tenderloin with Peach Honey Mustard (new), Oven Roasted Potatoes, Broccoli, Salad

For more menu ideas, visit orgjunkie.com.