Saturday, April 30, 2016

Week 321 Menu

Sunday: Dinner with grandparents
Monday: Mac and cheese (Panera copycat)
Tuesday: Chana masala over rice
Wednesday: Slow cooker ribs
Thursday: Chicken piccata and cauliflower rice
Friday: Leftovers
Saturday: Out

Sunday, April 24, 2016

Butter Popcorn Bars

I am not a dessert person. Wait. I am not a bake-a-dessert person. I'm more of a enjoyer-of-desserts girl. These buttered popcorn bars, however, are my go-to dessert now. I always have the ingredients in the house, and, in less than an hour, I can have finished dessert. Voila! 

I made these bars for a family dinner and we decided to class it up. Ice cream, shaved chocolate, and sea salt take this dessert over the top! Feel free to experiment on your own.

You can make your popcorn any way you want: microwave or stovetop. The more buttery, the better. I use 1/4c popcorn kernels and 1/4c vegetable oil in a Whirly Pop (Whirly Pop makes air-popped popcorn in 3 minutes flat!).



Buttered Popcorn Bars
from Smitten Kitchen's cookbook

Ingredients

4 cups popcorn, popped
1/4 teaspoon table salt
1 tablespoon butter, melted
1/2 cup butter, softened
1/2 light brown sugar
1/3 cup granulated sugar
1 large egg
1/2 teaspoon vanilla extract
1-1/4 cups all purpose flour
1/2 teaspoon baking soda

1. Pop up a batch of popcorn using your favorite method. 
2. Preheat your oven to 375ยบ F. 
3. In a large bowl cream together the softened butter, brown sugar, granulated sugar, egg and vanilla until smooth. 
4. In another bowl, whisk the flour and baking soda together. 
5. Stir the combined dry ingredients into the butter sugar mixture. 
6. Fold in the cooled popcorn so that it is evenly distributed through the batter. 
7. Grease a 9x9" baking pan.
8. Press the batter into the pan and bake for 20-25 minutes.
9. Allow to cool and cut into bars.
10. Serving options: plain or fancy (with ice cream, popcorn, chocolate shavings, and a pinch of sea salt).

This recipe can also be doubled and placed in a 9"x13" pan. You can use 6 cups of popped popcorn (1/3c kernels in your Whirly Pop). The result is more popcorn-y, but delicious nevertheless!

Week 320 Menu

Sunday: Dinner at Bible study...I brought Buttered Popcorn Cookies
Monday: Shrimp with buttered noodles
Tuesday: Homemade calzones
Wednesday: Baked sweet potatoes in slow cooker
Thursday: Slow cooker ribs
Friday: Leftovers
Saturday: Out...Grandparents here!

Friday, April 15, 2016

Week 319 Menu

Sunday: Dinner at Bible study
Monday: Baked mac and cheese (ATK recipe)....requested again and broccoli
Wednesday: Pizzas
Thursday: Breakfast burritos for dinner and green beans
Friday: Leftovers

Saturday, April 9, 2016

Week 318 Menu

Sunday: Miso udon soup and ginger fried rice
Monday: Baked mac and cheese (ATK recipe)
Tuesday: Hot dogs with homemade buns
Wednesday: Baked sweet potatoes in the slow cooker with cranberry sauce
Thursday: Homemade pizzas
Friday: Leftovers
Saturday: Out with friends to Lou Malnati's

Friday, April 1, 2016

Week 317 Menu

Sunday: Out
Monday: Pizza
Tuesday: Burgers on pretzel buns
Wednesday: Taco bake
Thursday: Yorkshire pudding and cranberry sauce
Friday: Leftovers

Sunday, March 27, 2016

Slow Cooker Applesauce

I wish I could call this a "recipe" with a straight face. The fact is it is SO easy to make your own applesauce. Shelby practically begs me to make it. She could eat the whole batch in 3 days. 

Between using the apple skins and using a potato ricer to mash, you get a nice chunky applesauce. It's a family favorite, and guess what?? No extra sugar.




Slow Cooker Applesauce

12 large apples


1. Section the apples discarding the cores.
2. Dump apples into slow cooker.
3. Cook on low for 8 hours.
4. Sprinkle with cinnamon, and mash apples with a potato ricer.


See? Nothing to it.