Meal Plan Sept.18-23

*New Recipe (I've never cooked and it isn't blogged yet)

Instead of dates of where to find on the blog, I'm linking. If a dish is highlighted, click and it will take you right over.

^ New to blog, but not our family.


Sunday
We're celebrating Alex's bday w/ my in-laws


Monday
Pork Roast ^
Oyster Stuffing*
Applesauce
Butternut Squash*


Tuesday
Buffalo Chili (Photo to be added)
Cheese/Crakcers

Wednesday
Roast Chicken^
Cranberry Sauce
Boiled Red Potatoes
French Bread

Thursday
Barbecued Ribs
Corn on the Cob
Watermelon

Friday
Alex has a Taekwondo tournament

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Fall Favorite

Well, September joined us w/ almost 100 degree temps, and by the next week we were struggling to get out of the 50s by noon. Welcome to Indiana in the fall. And does anything say autumn more than apples? Not to me. We even have festivals devoted to the little fall gem: The Johnny Appleseed Festival here in Fort Wayne and about 30 minutes north, the Apple Festival in Kendalville, our family's favorite. When I was growing up, my grandparents always visited from Pennsylvania the first weekend in October b/c my dad's birthday is October 2nd. While I was at school and mom and dad were at work Grammy would spend her day in the kitchen making all of our fall favorites. And at the top of my list? Apple Dumplings. Mmmmm, the smells that would greet me when I walked through the door still linger in my memory and every time I make these for my family I am taken back to those autumns of my childhood. Like me, Alex has learned the "Shartle" way of eating them (My dad also does this)....covered in milk. But they are just as tasty w/ ice cream or whipped cream. (For all of you now gawking at the milk statement) Now I will admit I am very lucky b/c Grammy makes these and freezes them for us "out of towners" to have on hand at all times. All I have to do is bake them, make the sauce and in no time at all, we're enjoying them. I will include the entire recipe for your sake, and the directions to freeze if you so desire. I have to say though, having a stock pile that was made by Grammy herself, only adds to the deliciousness when we eat them. Living so far away is hard sometimes, but having a little piece of her at our family table makes us smile every time, and adds to the splendor of fall.

Apple Dumplings

For the Dumplings:
4 Golden Delicious Apples
4 TBS butter
Brown Sugar
Cinnamon
2 pie crusts (Either bought or your favorite recipe. For an easy pie crust, see below)

Pie Crust: from the Pillsbury Bake Off
2 c. all purpose flour
1 tsp salt
2/3 c. vegetable shortening
5-6 TBS ice cold water

Sauce:
1 c. brown sugar
1 1/2- 2 c. water
1/2 tsp vanilla
dash cinnamon
dash nutmeg
2 TBS butter

Whisk or sift together flour and salt until well mixed. Rub shortening into flour w/ fingertips or cut in using two knives or pastry blender until mixture has lumps the size of small peas. Fill a small glass w/ ice and water. Using a tablespoon measure, spoon out 1 TBS  of ice water at a time, stirring quickly into flour mixture, using only enough water for the pastry to come together. Mixture will be crumbly. Divide into 2 portions. Shape each into a 1/2" thick dish shape. Wrap in plastic wrap and rest for 20 minutes.

When ready to make dumplings, core and peel apples. Cut in half. Roll out dough to 4 6" circles. (I have found a recipe yielding 2 pie crusts will make 4 dumplings) Place each apple on a dough circle and add 1 TBS butter, sprinkle w/ brown sugar and cinnamon. Fold edges up over apple and pinch to assure they are sealed. *THIS IS THE POINT THESE CAN BE WRAPPED INDIVIDUALLY AND FROZEN* If frozen, allow to thaw and proceed to next step.

To prepare sauce, combine first 5 ingredients and boil over medium-low heat. Once boiling, add the butter and keep boiling until melted. Pour over dumplings and bake at 375 for 45 minutes. Sauce will thicken as it cools.

Shared on Jane Deere Sept. 16, 2011
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Harvest Time

Anybody else "reaping what you sewed" back in May and June, but in a good way? Tons of gardens across the country are providing their owners w/ beautiful fruits and vegetables; others, stricken by the extreme heat and dryness not so much. We fall in the middle somewhere. We currently have enough tomatoes (5 different varieties) to feed our house, and the neighbors. Seriously.....I am giving them a gallon size bag full about every other day. We've had a few butternut squash ripen and a few more on the way. A couple cucumbers survived and just yesterday Alex found his first pumpkin--grown from "Giant Pumpkin" seeds from the grand champion at the state fair last year. (We're keeping our fingers crossed!) However, although we are enjoying all of what our garden has to offer, zucchini and yellow squash did not fare so well. Luckily though, someone's did b/c there is an abundance of them at the farmer's market and local grocery stores. (Kudos to Walmart for buying locally grown produce) If you enjoyed my Stuffed Yellow Squash why not give this a try too? Courtesy of Rachael Ray this is a simple side dish that is filled w/ beautiful colors. In fact, while it is very "summer like"  the colors themselves remind me of autumn. The yellows and reds that fill the horizon w/ just a tad of green leftover. If you have a crisper drawer full of zucchini and yellow squash, lucky you! If not, go find a couple at a road side stand and saute this up for supper tonight!


Sauteed Yellow Squash Adapted from Rachael Ray


2 medium yellow squash, sliced
1/2 red bell pepper, chopped
2 TBS butter
1/2 TBS olive oil
1/2 TBS vegetable oil
Salt and pepper to taste
2 TBS fresh chives, chopped

In a large skillet over medium heat, add oils and butter. Once the butter has melted, add the squash and red pepper. Season w/ salt and pepper. Saute until squash is tender, stirring often, about 15 minutes. Add chives  and test for salt and pepper.

Shared on It's A Keeper Sept. 15, 2011
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Shared on Six Sisters' Stuff Sept. 17, 2011

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Berry Cute Giveaway {2500 FACEBOOK FANS}

That's right, the Facebook fan page has reached 2,500 fans!!!! That is so hard for me to even wrap my mind around, but at the same time it fills my heart w/ joy, appreciation and gratitude. And to say "thank you" I have a very cute prize package to give to one lucky person. Summer is gone, fall is upon us and while I enjoy autumn, I know around the corner is the time of the year I dread. Winter. Ick. For me, it could be fall, snow on Christmas and then be spring come January. Lol So to remember the warm sunny days we enjoyed this summer, I have this adorable strawberry set! I'll miss summer, but I'm happy to know I have another to look forward to when I'm knee deep in snow :)

To Enter:

1. Mandatory Entry: Leave a comment here telling me what you will miss most about summer. Remember to include your email address. If you leave an anonymous comment, you have to leave a name.

2. Extra Entry #1: "Like" my Facebook page and leave a comment telling me you did so. Already a fan? Just comment reminding me.

3. Extra Entry # 2: Follow this blog through "Google Friend Connect" on the left side of the home page and leave a comment telling me you did, or reminding me.

4. Extra Entry #3: Follow me on Twitter and leave a comment telling me you did. Already follow? Just comment reminding me. 

That is up to 4 entries per person! Remember to leave a separate comment for each entry. And have at least one w/ your email address.

This Giveaway is open to US Residents ONLY (I wish shipping was cheaper!)

Winner will be chosen by Random.org. and notified by email. 

Contest Ends: September 21, 2011 12am EST

Now CLOSED


CONGRATS TO THE WINNER KRISTI!!!

Strawberry Pot Holder/Hot Pad, 24 Jar Labels, 12 Gift Tags

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Passing The Time

I've noticed this year, at least thus far, that the 6 1/2 hours per day Alex is at school, I'm getting more and more done in that time. Rather it be laundry, cleaning, blogging, or cooking, I'm passing the time quite nicely. And something I've figured out is that if possible, I really enjoying prepping dinner and having it ready, waiting on me in the fridge for when supper time rolls around. The biggest reason? Because if my "chore" list is done, and dinner is waiting on me, then those couple hours after I pick Alex up, until we need to eat, are our time. We can watch cartoons together, run errands, read, play a game, or my favorite thing--snuggle. Some days he will just crawl into my lap and we'll have some free "huggies" and "moochies" as he calls them. (Insert Mommy tears here). And if I can have extra time for that instead of standing over the stove....I'll take it! So I've found myself doing more and more of the "work" for the meal during the day when it's just me and it's a win win for everyone. I wish I could tell you where I originally found this recipe, but I can't. It was written on a piece of scrap paper in the back of my recipe box, I came upon it and was super ready to try it. It was a HUGE success. Adam and Alex both had 2 helpings, and we finished off an entire pan of it! So easy, so convenient, so tasty.....those are 3 staples in this everyday mom's life...those and plenty of monkey huggies and moochies :)

Stuffed Shells


18 jumbo shells (about 1/2 of a 12 oz box)
15 oz ricotta cheese
2 c. shredded mozzarella cheese
1 c. grated Parmesan cheese
2 tsp dried parsley
2 large eggs
Salt/Pepper to taste
1 26 oz. jar spaghetti sauce (I bought a "traditional" variety)

Preheat oven to 350. Bring a large pot of water to a toil. Add some salt and the shells. Cook for 10 minutes or until al dente-- you want them a little under cooked. Meanwhile, in a large bowl, mix ricotta, mozzarella, Parmesan, eggs, parsley, salt and pepper. Combine well. Pour about 1/2 cup of sauce in bottom of 9x13 pan. When shells are done, drain well and rinse w/ cold water to stop cooking process. Stuff about 3 TBS of cheese mixture into each shell. I find this is easiest w/ my hands. Place shells in prepared dish. Spoon remaining sauce over shells. At this point, this can be refrigerated for up to 24 hours. When ready, bake for 30 minutes or 40 minutes if refrigerated. Serve w/ extra Parmesan on top.

Shared on This Chick Cooks Sept. 14, 2011
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Shared on Make Ahead Meals Sept. 19, 2011

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