Sunday, April 13, 2014

Menu Plan–April 13

It’s Easter week!  Easter is such a special holiday, and I am very much looking forward to celebrating this coming Sunday. 

We have some traditional Easter favorites that I am looking forward to making:

Mom’s Easy Cheesy Easter Potatoes

Roasted Brussels Sprouts with Applewood Smoked Bacon

Empty Tomb Rolls

Sweet Citrus Punch

Easter Bunny Hardboiled Eggs & Deviled Eggs

On to the menu!

Ham & Asparagus Lasagna, Roasted Veggies

To do: Nothing!

Crockpot Baked Potatoes with all the fixings!

To do: Scrub potatoes & start crockpot before work; shred cheese & dice bell peppers

Roasted Red Pepper Tortellini Bake, Green Beans

To do: Thaw Italian sausage and chicken stock

Meatball Tortellini Soup, Rolls

To do: Boil eggs


To do: Nothing

Pizza Rolls

To do: Make rice and dice mushrooms, thaw chicken

Chicken, Mushroom & Brown Rice Bake

To do: Get items ready for empty tomb rolls, make punch and cherry oatmeal pie

Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus

Find more great menus at OrgJunkie’s Menu Plan Monday!

Wednesday, April 9, 2014

Maple and Brown Sugar Granola

We love granola around here; it's our breakfast nearly every day.  Except weekends, when we have whole wheat buttermilk waffles.

When I was a little kid, I used to love the maple and brown sugar oatmeal, and so I decided one day to tweak our favorite granola recipe by adding some maple syrup.

I took one bite after the granola was ready and happily exclaimed that it tasted just like the oatmeal I used to love.  Since then, I haven't gone back to making our old favorite granola, I just make this one!

Maple and Brown Sugar Granola

  • 6 C old fashioned oats (or a mixture with quick cook oats)
  • 1/2 C brown sugar
  • 1/4 C maple syrup
  • 2 T butter
  • 1/3 C water
  • 1 tsp. cinnamon
  • pinch of salt


In a large bowl, combine 6 C oats with 1 tsp. cinnamon and a pinch of salt.  Using a saucepan, melt 2 T butter, and then add in 1/3 C water, 1/2 C brown sugar and 1/4 C maple syrup.  Stir well.  Bring the mixture to a boil and stir for 1 minute.  Then, remove the mixture from the heat and set aside for 5 minutes.  

Pour the syrup mixture over the oats and stir to combine.  

Spread the granola onto a half sheet cake jelly roll pan, or two standard sized cookie sheets.  

Bake at 350 for 30 minutes, stirring every 10.  For extra crunchy granola, turn off the oven and leave the granola in the oven while it cools back down.  Stir occasionally.  You will want to be sure to watch the granola carefully during cooking until you get a feel for how your oven will bake it so that it does not burn.  

Store in an airtight container for up to 1 month, or in the freezer for longer.  But, don't worry, it won't last that long.  

Monday, April 7, 2014

Canadian Bacon & Broccoli Pizza Rolls

This quick and easy dinner was a huge hit at our house.

A new twist on pizza that was ready for dinner in less than 45 minutes too!

I've always been a theoretical fan of pizza bread, but every time I've tried to make it, the middle tends up soggy and the edges burnt.  Not so with these.  Simply slice them like a cinnamon roll and bake!  

If you are looking for a fun new recipe, give this one a try.  It would even make a great NCAA tournament snack too.  

Canadian Bacon and Broccoli Pizza Rolls

  • 1 recipe No-Rise Pizza Dough
  • 4 T freezer-friendly pizza sauce
  • 10 slices of canadian bacon, quartered
  • 1 C finely chopped broccoli, steamed
  • 4 oz. mushrooms, sliced/chopped & cooked
  • 4 oz. mozzarella cheese, shredded
  • 2 oz. extra sharp cheddar cheese, shredded


Begin by preparing the no-rise pizza dough in your stand mixer (or by hand) as the recipe instructs. Cover with a tea towel and set aside when you have kneaded it.  Then, chop/prep the veggies and shred the cheese.  

Divided the dough in half and roll it out into a large rectangle.  Spread about 2 T of the pizza sauce over the top of the dough.  Arrange half of the quartered Canadian bacon over the top.  Add diced and cooked mushrooms and half of the steamed chopped broccoli.  Top with cheese.     

Then, just like you would cinnamon rolls, roll up the dough lengthwise until you have a long roll.  

Slice each dough roll into 7-10 slices and arrange each in a lightly greased 9x13 baking dish.  

You'll want to set them about 1/2 inch apart; they will expand a little bit as they bake, but not a lot.  This makes them like cinnamon rolls in that respect.  

Bake at 375 for 15-20 minutes until lightly browned and puffy.   

Serve warm and enjoy!

Sunday, April 6, 2014

Menu Plan - April 6

This week just flew by!  We had a busy week, and some crazy weather.  The photos below were taken less than 24 hours apart.  No kidding.  From 10+ inches of snow to 60 degrees.  Spring might just be here.


Our recipe highlight from last week went to our ham and cheese sliders on these delicious whole wheat pull apart rolls.  Yum-o.

This week, we are planning to enjoy:

Apple Cinnamon Baked Oatmeal
Spinach and Mushroom Calzones {leftover}

Crockpot Italian Sausage Vegetable Soup, leftover dinner rolls

Cheesy Chicken and Ranch Casserole, steamed veggies


Ham and Asparagus Lasagna

Rice Cooker Mac and Cheese, green beans

Whole Wheat Buttermilk Waffles
Crockpot Chicken Cheesesteak Sandwiches

Menu Plan Monday is hosted at Organizing Junkie - stop by for hundreds of menus
Find more great menus at OrgJunkie’s Menu Plan Monday!
Related Posts Plugin for WordPress, Blogger...