Vanilla Pound Cake

Nothing satisfies like carbs and sweets!  And in a pound cake, you really have the best of both worlds!  This was tasty, yet still light enough.  Pairing it with fruit takes it over the top!

Ingredients:

- 2 Cups Flour
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1/8 teaspoon of Nutmeg
- 1/4 teaspoon Cinnamon
- 2 sticks of butter, softened
- 1 1/4 Cup Sugar
- 4 Eggs
- 6 teaspoons Vanilla

Directions:

1.  Preheat your oven to 325 degrees.

2.  Whisk together Flour, Baking Powder, Salt, Nutmeg, and Cinnamon.  Set aside.

3.  In a separate bowl, soften butter (if you need to, you can use the microwave, but don't melt it completely!) and pour in sugar.  Beat together until fluffy.

4.  Crack your eggs in a separate bowl.  Begin adding eggs to your wet mixture, one at a time, making sure they blend in completely before adding another egg. 

5.  Add in half of your dry mixture to your wet.  Mix well.  Add the rest of the dry ingredients to the wet and add in your Vanilla.  Mix well until all is combined.

6.  Grab your loaf pan and spray with either cooking spray or butter/flour your pan to prevent the cake from sticking. 

7.  Bake 60 to 65 minutes until golden and a knife inserted into the center of the cake comes out clean.

8.  Allow the pound cake to cool for about 20 minutes before removing.  Remove the cake by tipping the loaf pan upside and gently allowing it to slide out.  Place pound cake on cutting board and slice.

Here's the final product....

So delicious and pretty!  I served mine with some frozen fruit that I defrosted in the microwave that gave off a sweet sauce that the pound cake just soaked right up!  It was sweet, savory, and tart (thanks to the fruit!) all at once and made for a perfect dessert!  Enjoy!

Meal Plan Monday 7/30 thru 8/5

Another week, another meal plan!  Let us hope that we can stick to this one a bit better than the last two weeks.....

MONDAY
- Leftovers

TUESDAY
- Chicken Wraps
- Side Salad
- Kettle Chips

WEDNESDAY
- Fried Fish Fillets
- Baked Macaroni and Cheese
- Brussel Sprouts
- Side Salad

THURSDAY
- Leftovers

FRIDAY
*I'm working late so it's whatever my husband tosses together*

SATURDAY
*We're working late so the kids will eat at my parents...we'll pick something up for us*

SUNDAY
- Spaghetti with Semi-Homeade Meat sauce
- French Bread w/garlic butter
- Salad
- Dessert...not sure what yet!

3 Bean Salad

A 3 Bean Salad is a classic picnic dish.  It's just like a potato salad or macaroni salad, but with beans.  It holds up well to the heat and can last a bit in your fridge as well.  It goes perfectly with some BBQ chicken or some burgers and dogs on the grill!  Mine wavers a bit from the "traditional" 3 Bean Salad because like everything, I had to add some heat! ;-) 

Ingredients:

- 1 can of wax beans, drained
- 1 can of green beans, drained
- 1 can of kidney beans, drained and rinsed
- 1 or 2 stalks of celery, finely minced
- 1 medium onion, finely minced
- 1 small jalapeno, finely minced and seeded (optional)
- 1/2 Cup of Vegetable or Olive Oil
-  3/4 Cup Apple Cider Vinegar
- 3/4 Cup Sugar
- Salt and Pepper, Red Pepper Flakes, and Parsley to taste

Directions:

1.  Drain your beans (making sure to rinse your kidney beans!) and toss into a large bowl.

 2.  Chop your celery, your onion, and your jalapeno.  Toss those into the bowl as well.

 3.  In a separate bowl, mix together your oil, sugar, vinegar, and seasoning.  Whisk well until all of the sugar has dissolved.

 4.  Pour the sauce over the beans and veggies and mix well with a spoon.  Refrigerate for AT LEAST 1 hour before serving, but it's even better if it's left overnight!

 Here's the final product....

Turns out, I'm the only one in my family who likes 3 Bean Salad, lol.  The others aren't too keen on beans.  But that isn't going to stop me from making this dish again, because lemme tell you...it's SOOO good and absolutely perfect on a hot day!  Enjoy! 

Bonnie's Best Brownies

I know what you're thinking..."Wow!  She really thinks a lot of herself, naming brownies after herself and all!"  Well, no, that's not it.  I don't necessarily think a lot of myself, but I DO think a whole lot about these brownies!  They are, simply, in a word, amazing!  It's my husband's favorite dessert that I make.  He requests them for his birthday almost every year.  So, yes, they ARE Bonnie's Best Brownies.  And I hope you'll make these real soon for yourself!  That way, you'll know I was RIGHT! ;-)

Ingredients:

- 1 1/3 Cup Flour
- 3/4 Cup Cocoa
- 1/2 Tsp. Baking Powder
- 1/4 Tsp. Salt
- 1 1/2 Sticks Butter
- 1 2/3 Cup Sugar
- 2 Tablespoons Water
- 2 Large Eggs
- 2 Tsp. Vanilla (or imitation Vanilla....I can't afford the "real" stuff!)
- 1 bag of chocolate chips/peanut butter chips or a half a bag or walnuts;  optional

Directions:

1.  Preheat oven to 350 degrees. 

2.  Whisk together flour, cocoa, baking powder, and salt in a medium sized bowl.  Set aside.

3.  In a separate bowl, toss in your sticks of butter.  I melt mine in the microwave.  It gives the same result as melting on the stove, but faster. 

4.  Once your butter is melted, toss in your sugar and water and stir together.  The mixture will be a bit thick. 

5.  Add in your eggs and vanilla.  Stir well, making sure all the wet ingredients are well combined.

6.  Now, incorporate your dry ingredients to your wet ingredients.  You can use a mixer here, but I think doing it by hand makes for a moister brownie.  To each their own!

7.  Once the mixture is mixed well, you will have a fugdy looking mixture.  Spray your 13X9inch baking pan with some cooking spray.  This is important!  They will stick if you do not do this!!  Spread your fudgey mixture into the pan evenly as possibly. 

8.  Now bake for 18-25 minutes.  Mine usually run 22 minutes, but ovens vary.  Remove, check your brownies by inserting a toothpick into the center.  If it comes out a bit messy, that's okay!  Gooey brownies are NOT a bad thing!  But, you don't want super gooey, so use your best judgement here.

9.  Let cool, cut and ENJOY! 

Here's the final product.....

 Everyone couldn't get enough of these brownies!  Also, this recipe is simple enough to let your kids get in on the fun....especially licking the spoon! ;-)  Enjoy!

Meal Plan Monday 7/23 thru 7/29

Another week is here! 

MONDAY
-Leftovers

TUESDAY
-Corn Dogs
-Mac N Cheese
-Side Salad


WEDNESDAY
*We're going to the fair!*

THURSDAY
-BBQ Chicken
-Fried Potatoes
-3 Bean Salad
-Side Salad


FRIDAY
-Daddy's Choice! (I'm working late!)


SATURDAY
Leftovers

SUNDAY
-Breakfast for dinner



**Life's been so stressful lately!  Hence why the menu is really lack luster:-(

Jazz It Up! Limeade

This is more of an idea than a recipe.  Nothing homemade, nothing fancy.  Just a jolt of something new to your regular old lemonade!

Ingredients:
- 2 pkgs. of Kool-Aid Lemonade
- Water
- Sugar
- 1 Lime

Directions:

1.  Prepare your lemonade per the package directions.  Except, I use 2 pkgs for a gallon and add a cup and 1/4 of sugar.

2.  Cut your lime in half.  Squeeze the juice into your lemonade.  Stir.

3.  Now, to make it pretty ;-)  cut the lime into slices and toss 'em in!  Stir again and chill until cold and ready to drink!

This is perfect on a hot summer day, those of which we've had PLENTY of lately!  Enjoy!

Meal Plan Monday 7/16 thru 7/22

Sorry it's been slow around here guys!  We've been super busy lately!  My meal plan for last week went awry so you may see some repeats here.  That's b/c instead of cooking them last week, I was lazy and probably cooked frozen pizza instead, lol.  Eh, it happens!  With that said, here is a look at what we're having this week....

MONDAY
-Hot Dogs
-Kettle Chips
-Peaches

TUESDAY
-Pizza
-Salad

WEDNESDAY
-Fried Chicken Tenders
-Mac N Cheese
-Broccoli

THURSDAY
-Chipolte Beef Tacos
-Cheese Quesadillas

FRIDAY
-Leftovers

SATURDAY
-Soup N Salad

SUNDAY
*It's Family Fun Day!  Which means, we're probably going out to dinner!*

Meal Plan Monday 7/9 thru 7/15

Here is what's in store for this week....

MONDAY
- Tuna Helper
- Biscuits
- Salad

TUESDAY
- Crock pot Chili
- Salad
- Ice Cream dessert (a special treat!)

WEDNESDAY
- Hot Dogs
- Chips
- Potato Salad
- Fruit

THURSDAY
- Chicken Stir Fry w/zucchini, yellow squash, peppers, onion, mushrooms, broccoli, and snap peas
- Rice
- Fzn. Egg Rolls

FRIDAY
- *Something quick for the husband and I....kids will be eating at my parents b/c we work late*

SATURDAY
- Chicken Alfredo w/ Broccoli
- Side Salad
- Garlic Toast


SUNDAY
- Chipolte Beef Tacos
- Cheese Quesadillas (for the girls)
- Fruit Salad

NO BRAINER! "Homemade" French Onion Dip

Here's another no brainer for ya!  If you want to have a delicious onion dip that you can claim is homemade, try this simple solution!  It's sometimes cheaper than buying the already made stuff, plus it's packed with A LOT more flavor! 

Ingredients:

- 2 pkgs. French Onion Soup Mix
- 1 16oz container of Sour Cream

Directions:

1.  Mix the 2 pkts of soup mix to the entire container of sour cream. 

2.  Stir well and break up any clumps of soup mix.

3.  Refrigerate for at least 2 hours.  Serve and enjoy!

Here's the final product....

Total hit at our 4th of July party!  It took maybe 2 minutes, if that to prepare.  And it was cheaper too! ;-)

Lazy Morning Breakfast Casserole

Good Morning!  If you're like me, there's nothing better than a delicious, hearty, and home cooked breakfast!  The problem is, who feels like slaving away at the stove in the early hours to create such a meal?  I certainly do not!  This casserole is perfect b/c you can put it together the night before and just pop it in the oven when you wake up!  Give it a try soon!

Ingredients:

- 1 bag frozen hash browns w/green/red pepper added
- 1 pkg. sausage of your choice, casings removed (if they have them)
- 1 or 2 onions (depending on sized), chopped
- 8 to 10 eggs, beaten
- Salt and Pepper to taste
- Shredded Cheddar Cheese
*You can also add mushrooms and green pepper.  I did not do that this time around*

Directions:

1.  Chop up your onions and remove your sausage from it's casing.  You can do this by using a sharp knife and slicing the casing down the middle.  The sausage pops right out.

2.  Cook your sausage and onion is a bit of Olive oil until browned.  With a slotted spoon, remove to a bowl.

3.  In your casserole dish, place a layer of frozen hash browns on the bottom.  You could also spray the bottom of your dish with spray to limit the amount of sticking.  But, I've never done this and I've never had an issue.  Be cautious though.

4.  On top of the hash browns, place the sausage/onion mixture. 

5.  Now in a bowl, crack your eggs.  I ended up only needing 9 eggs here and it was perfect.  Beat them together with a whisk and add some salt/pepper.

6.  Now pour the eggs over your entire mixture.  Add some shredded cheese.  Now refrigerate overnight. 

7.  The next day, take out your casserole and place in a 350 degree oven for about 45 minutes or until you have a nice browned top and everything is cooked through. 

Here's the final product.....

We enjoy ours with some biscuits or toast and some fruit.  It's filling enough for dinner as well, which is how we eat it most of the time, lol.  Enjoy!