Birthday Dinner

Prepared by yours truly! I keep saying, "I'm going to make this again, tonight!"...I haven't yet, but I will!! It was soooo good! You can find the recipe here, and if you check out that site, I'm also going to make the BBQ sauce. If you are a friend of mine, you might just get some (it will go well with my new grill...THANKS MOM & DAD!)

Those flowers are from my bestie in tejas...soooo pretty and sunny and fresh :)

Menu Planning: I'm BAAACK!

After a very long hiatus from menu planning, I'm back. And ready. Ready to start saving some money and the hassle of trying to decide what we are going to eat every night when I'm tired and hungry and the girls are tired and Paul is starving...less stress and good food, can't beat it!

Today is the unofficial day I become a lacrosse widow again. The team has un-scheduled running for the next two-ish weeks and Paul has coaches meetings out the ying-yang this week...infact, it will be a pretty busy week in general.
Today, Paul has running, and then 2 back to back meetings.
Tuesday: medical appointments in Hershey for me (yearly check-ups for my AVM)
Wednesday: Olympics at school for the girls...have a meeting in the morning and then I'll be helping out in Little wee one's class
Thursday: dentist appointment for me and Paul has another coaches meeting about an hour away from home or so.
Friday: might be the only chill day there is.

Back to the menu planning.
I wrote out my menu and then hit the grocery store yesterday morning. I only spent $90 for the whole two weeks!!! I'm super stoked about that!

Yesterday we had enchiladas and homemade mexican rice
~we devoured it...so good!
Today: with the left over meat from yesterday we are having sloppy joes, french fries and corn
Tuesday: garlic chicken with spinach salad and rice
Wednesday: Potato and Leek soup...so easy and so delicious!
Thursday: homemade pizza (the girls love this, just by frozen bread dough, let it rise and go to town)
Friday: fish sticks and mac-n-cheese (it's Lent)
Saturday: nothing planned yet, but I'm sure we'll end up with friends and wing the whole dinner thing
Sunday: I let my mom know yesterday that we'll be having dinner at her house...hehe!
Monday: crockpot chili
Tuesday: Spagetti
Wednesday: meatball pizza...pizza with sliced meatballs on top (I bought the frozen pre-made meatballs)
Thursday: sausage & pumpkin lasagna
Friday: fish sticks for the girls and a possible date night for Paul and I

Thanks to the sites linked for the yummy ideas!!

Potato & Leek soup

4-5 russet potatoes, scrubbed and cut to whatever size you prefer (I did chunks with skin on)
1 Leek, chopped and then set in a strainer and a bowl of cold water to rinse (I rinsed it 3-4 times to get all the sand and grit off)
2 shallots, finely diced
1 garlic, finely diced
box of chicken stock
Olive Oil

In a large pan over medium high heat, soften the shallots, garlic, potatoes and leek for about 10 minutes. Pour in the chicken stock, bring to a simmer and continue cooking until potatoes are fork tender. Pour into bowls, top with parmesan cheese and sour cream. SO good and SO easy :)

Bakerella

As much as I would LOVE to claim the brilliant cakeball idea below, I must confess that I frequent the Bakerella blog/website...and so should you!
She's got oodles of ideas out the ying-yang and most of them are fun for the wee ones!
The reindeer came from this part of the site, and I used red velvet for the center...enjoy browsing her site, you won't be sorry you did! Unless, that is you dispise baking, and if that's the case, then pass it on to your favorite baker and drop some serious hints!
Enjoy friends :)

A Perfect Morning.

Homemade Apple Cider Donuts and Vanilla Coffee. Delicious. Warm and Cozy on this yucky rainy day.
Recipe is here or below for you to make delicious donuts as well :)

Ingredients
2 red apples, such as Cortland or McIntosh
2 1/2 cups apple cider
3 1/2 cups all-pourpose flour, plus more for dusting
4 teaspoons baking powder
1/4 teaspoon baking soda
3 1/2 teaspoons ground cinnamon
1 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1 2/3 cups granulated sugar
3 tablespoons vegetable shortening
1 large egg plus 1 egg yolk
1/4 cup buttermilk
1 teaspoon vanilla extract
1/4 cup confectioners' sugar
Vegetable oil, for frying

Directions
Core and coarsely chop the apples (do not peel). Combine with 1 1/2 cups cider in a medium saucepan over medium heat; cover and cook until softened, about 8 minutes. Uncover and continue cooking until the apples are tender and the cider is almost completely reduced, about 5 minutes. Puree with an immersion blender or in a food processor until smooth. Measure the sauce; you should have 1 cup. (Boil to reduce further, if necessary.) Let cool slightly.
Whisk the flour, baking powder, baking soda, 1 1/2 teaspoons cinnamon, salt and nutmeg in a medium bowl.
Beat 2/3 cup granulated sugar and the shortening in another bowl with a mixer on medium speed until sandy. Beat in the egg and yolk, then gradually mix in the applesauce, scraping the bowl. Beat in half of the flour mixture, then the buttermilk and vanilla, and then the remaining flour mixture. Mix to make a sticky dough; do not overmix.
Scrape the dough onto a lightly floured sheet of parchment paper and pat into a 7-by-11-inch rectangle, about 1/2 inch thick. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Meanwhile, make the glaze: Simmer the remaining 1 cup cider in a small saucepan over medium heat until reduced to 1/4 cup. Whisk in the confectioners' sugar until smooth and glossy, then set aside. Mix the remaining 1 cup granulated sugar and 2 teaspoons cinnamon in a shallow bowl; set aside for the topping.
Heat 2 inches of vegetable oil in a large heavy-bottomed pot over medium-high heat until a deep-fry thermometer registers 350 degrees. Line a baking sheet with paper towels. Cut the chilled dough into 12 rounds, using a floured 2 1/2- or 3-inch biscuit cutter, then cut out the middles with a 1-inch cutter (or use a doughnut cutter). Slip 2 or 3 doughnuts at a time into the hot oil and fry until golden brown, 1 to 2 minutes per side, adjusting the heat as needed. Transfer to the paper towels to drain.
Dip one side of each doughnut in the cider glaze, letting the excess drip off; dip just the glazed side in the cinnamon-sugar or roll all over in cinnamon-sugar, if desired. Serve warm