Menu Planning Monday-12/21/09

With Christmas being this week, meals are going to be light and easy to cook. I've still got a TON of Christmas baking to do (yay! More recipes to come!) and Christmas being on Friday (which means a big meal for us) I'm not looking forward to doing much else this week.

So...here we go...

Monday-

Cheeseburgers, mac and cheese, green beans

Tuesday-

bean soup, cornbread

Wednesday-

Meatloaf, mashed potatoes, corn

Thursday-

BBQ Pork Ribs (w/homemade bbq sauce), not sure on sides yet..lol


Friday-

Christmas Dinner! We missed Thankgiving dinner so we're using it for Christmas!

Turkey
Bread Stuffing
Mashed Potatoes
Green Bean Casserole
Dinner Rolls (homemade)
Candied Yams
Mac and cheese (homemade)
Corn Pudding
Lemon Meringue Pie
Peanut Butter Meringue Pie
other goodies that Mom is baking...lol

Do you menu plan? Join us at Menu Planning Monday!

First day of eating the menu plan-and Mama's Easy Chili Recipe

So chili night went off without a hitch. Yum-O! Took me forever to figure out a chili recipe that didn't taste like tomato soup with beans...lol. If you are interested, here it is. **Note: It is bean heavy.

2 cans tomato sauce
2 cans chili beans
1 can kidney beans (dark or light, your preference)
1 can diced tomatoes
2 lbs ground beef
1 pkge McCormick mild chili seasonings
1 pkge McCormick Tex Mex chili seasoning
1/4-1/2 cup salsa (your preference on kind and flavor)
a little amount of water

Combine sauce and beans in large pot and set to cook on med/low. Brown ground beef and drain almost all of the grease off..leave about 1 tsp in skillet. Add salsa and cook on med for 2 to 3 minutes. Add seasoning packets to the meat. This is important..this is how it gets it flavor. Add the water. I don't know how much because it really depends. You want the meat mixture to be wet, but not sopping. It should turn a dark brownish color and should hold together pretty well when there is enough water in it. Like I said, you don't want it dripping wet, but you don't want it dry either. Cook the seasonings into the meat for 2-3 minutes, then slowly add into tomato mixture. Add by serving spoonful, stirring the mixture well after each. Your tomato mixture will turn a dark reddish, brown color. Bring to a rolling boil, then reduce heat and simmer for 20 minutes or until seasonings are mixed in well. Make sure to stir often.

Note: It does have some kick to it, but its not real overwhelming. My 4 year old ate it with no problem. If you like extra kick add some green chiles to it. My husband loves it, even with it being as simple as it is. I am seasoning challenged..lol, so thats why I use the McCormick packets.

Now..the cornbread...lol...taste like Jiffy...lol

• 2/3 cup all purpose flour
• 1/2 cup yellow cornmeal
  
• 3 tablespoons granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 tablespoons vegetable oil
• 1 egg
• 1/3 milk, plus a little extra if its too thick

Combine first 5 ingredients in a bowl, mix well. Whisk in vegetable oil and mix until dry mixture is smooth and lumps are gone <---I could not get the lumps out, so I went ahead with the recipe and made sure it was smooth after adding the egg and milk, turned out great anyhow. Combine mix with egg and milk, mixing well until smooth. Spray 8x8 baking dish with cooking spray and bake at 400 degrees F 15-20 minutes or until done. I doubled the recipe and used a glass 9x13 pyrex dish and it turned out fantastic...not too thin, not too thick.

Also, I put in the part about the extra milk. Made up the way it was, it was waayyy to thick to bake right. I added probably (didn't look) 2 tsp of extra milk, maybe 3 to the batter and mixed in it well. It made it the right consistency and helped it turn out the way it did.

OH MY! You have to try these biscuits!! (buttermilk biscuits)

4 cups all purpose flour (I used bread flour and oh my!)
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 cup chilled vegetable shortening or butter, cut into small chunks*
2 cups buttermilk**

* The vegetable shortening or butter must be very cold

** If you find yourself short of buttermilk for your recipe, you can make your own by adding 2 tablespoons of vinegar to 2 cups of whole milk.

Preheat oven to 450 degrees F

In a large bowl, sift together flour, baking powder, baking soda, and salt. With a pastry blender or two knives, cut in vegetable shortening or butter until particles are the size of small peas. Make a well in the center of the ingredients. Add milk, all at once, into the well; stir just until dough sticks together and is free from sides bowl.

On a lightly flour surface, knead dough gently about 10 to 15 times (do not over knead or the biscuits will be tough).

Gently roll or pat dough to 1-inch thickness. Cut with a floured 2- or 3-inch biscuit cutter or a drinking glass that has been dipped in flour. Place onto an ungreased baking sheet, close together for soft-sided biscuits or 1-inch apart for crisp-sided ones. Prick biscuits with a fork.

NOTE: If you need to hold the uncooked biscuits, the cut dough rounds can be refrigerated for up to 1 hour.

Bake 5 minutes; reduce oven to 400 degrees F. and bake another 8 to 10 minutes or until golden brown. Remove from oven and serve warm.

Makes 15 biscuits.

Courtesy of Linda

Sweet Cornbread

1 1/4 cups all-purpose flour
3/4 cup cornmeal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup vegetable oil
1 egg, beaten


Heat over to 400 degrees Fahrenheit.

Grease 8-9 inch square pan.

Combine dry ingredients. ****Stop here if you want to store the mix or if you're making a recipe that calls just for cornbread mix.****

Stir in milk, oil, and egg until moistened.

Pour into pan.

Bake 20-25 minutes or until golden brown.

Easy Dinner Rolls

These are FANTASTIC! They taste just like they came from a professional bakery! Try them, you'll won't regret it.

1 cup water (110 degrees F)
2 packages yeast (Do not use the quick rising in this recipe)
1/2 cup butter, melted
1/2 cup sugar
3 eggs
1 teaspoon salt
4 1/4 cups flour

1. Combine water and yeast in lg bowl; let stand for 5 minutes.

2. With wooden spoon, stir in butter, sugar, eggs and salt.

3. Add flour, 1 cup at a time and beat in as much as you can.(you will probably be able to use all the flour)
   

4. Cover and refrigerate for at least 2 hours, or up to 3 days.

5. Grease a 13x9 baking pan.

6. Turn dough out onto floured surface.

7. Divide into 24 equal pieces.

8. Roll each piece into a smooth round ball.

9. Place in rows in prepared pan.

10. Cover and let rise for 1 hour; until doubled.

11. Heat oven to 375*.

12. Bake until golden brown, about 17 minutes.