Pumpkin Spice Bagels…

Today was my foray into bagelery. It is my first attempt at making bagels. I am a great connoisseur of bagels. If I ever have a choice of what I am eating for breakfast, it will be a bagel. My favorite is a sesame seed bagel but since Fall is fast approaching, pumpkin seemed like the natural choice for my first time. I am not sure what took me so long to try to make them. I think I was intimidated by the multi step cooking method – boiling and baking. I used some of the roasted pumpkin puree that I made last week for these. They smell divine and taste even better! The outside is slightly crusty and the inside is soft and chewy – exactly how a bagel should be. Now, I need to pack these away before I eat any more, I have already had two!

Here is the recipe:

Pumpkin Spice Bagels

2/3 cup plus 2 tablespoons water (70° to 80°), divided
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 teaspoon salt
1-1/2 teaspoons ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3 cups bread flour
1 package (1/4 ounce) active dry yeast
1 egg white
1 tablespoon cornmeal

In bread machine pan, place 2/3 cup water, pumpkin, brown sugar, salt, spices, flour and yeast in order suggested by manufacturer.
Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

When cycle is completed, turn dough onto a lightly floured surface. Shape into nine balls. Push thumb through centers to form a 1-in.
hole. Stretch and shape dough to form an even ring. Cover and let rest for 10 minutes; flatten rings slightly.

Fill a Dutch oven two-thirds full with water; bring to a boil. Drop bagels, two at a time, into boiling water. Cook for 45 seconds; turn
and cook 45 seconds longer. Remove with a slotted spoon; drain on paper towels.

Whisk egg white and remaining water; brush over bagels. Coat a baking sheet with cooking spray and sprinkle with cornmeal. Place bagels 2 in. apart on prepared pan. Bake at 400° for 15-20 minutes or until golden brown. Remove to wire racks to cool.

Tiffany’s Notes: I did not have the allspice or cloves but I did throw in some powdered ginger since that seemed to go along with the flavors and I had it on hand. I shaped mine into 9 bagels but next time I think I will make it into 8 since that divides evenly and you don’t end up with the “little” bagel. And Brittany helped to shape these and boil them, so this is a great recipe to make with kids.

Grocery Totals and Weekly Menu 9/29/2011

My grocery trip this week consisted of 1 Target, 1 Publix, 1 CVS, 1 Dollar Tree and 1 Kroger.   I bought a few items for our upcoming Cub Scout camping trip today that were on the expensive side (batteries). It helps to buy a little at a time so that the hit doesn’t happen all at once. I got a few items for free item this week – garlic bread sticks, chicken stock, beef stock and more Hershey chocolate bars to make smores with. I also was able to put away additional money from my grocery budget into my “Grocery Overage” envelope. I use this envelope when I find an item on sale that I want to stock up on or I want to fill the freezer with meat. It helps to have a small stash of cash that you can use when you find a great deal!

Total Spent: $105.95
Total Value: $167.43
Total Saved: $61.47

Weekly Menu
My menu this week is lighter on chicken that normal because I am near the end of my stockpile. I ordered 40lbs. of boneless chicken breast and I will be picking it up on Tuesday. I will update the blog with that experience when it happens!

Chicken, Mushroom and Spinach Quesadillas

Baked Ziti (using Ground Turkey)
Garlic Breadsticks

Crockpot Beef Stew

Homemade Pizza (probably BBQ Chicken for the grownups and cheese for the kiddies)

Skillet Chicken a la King (NEW RECIPE, I will review it after we have it)

Country Fried Cube Steak and Gravy
Fried Okra
Mashed Potatoes

Unbelieveable Grilled Chicken
Cous Cous
Honeyed Carrots

Here is the recipe for this week:
I found this recipe on a cooking forum that I read. It doesn’t have a lot of specific measurements but it is the best Chicken Fried Steak recipe that I have ever had. Baking the cube steak in the oven is the secret to getting it fork tender.

Chicken Fried Cube Steak and Mushroom Gravy

Season some flour with salt, pepper, garlic powder, and onion powder.  Bread the steaks in the flour.  Fry in hot oil and drain on paper towels.

If the drippings in the frying pan are black/burnt, toss ’em (but don’t wash or scrape the frying pan) and start with a tablespoon of fresh vegetable/canola oil.  If not, leave drippings in the pan for extra flavor and don’t add any more oil.  Add 2Tbsp flour, stir in grease, cook flour over low heat 5-6 min.  Add 1 can of cream of mushroom soup plus one can of water.  Boil 5-10 min, season to taste with pepper and Accent if necessary (not normally necessary) but DO NOT OVERSALT because the meat is already salty and that flavors the gravy while baking. It’s ok if the gravy tastes bland/in need of salt here, but you want to simmer and season it a little to get rid of some of the flour taste.

Put meat in 9×13 inch dish in a single layer.  Pour gravy over top, cover all of the meat.  Cover pan with foil and bake at 350F for 45-60hr.

Tiffany’s Notes: I basically follow the recipe method given but I substitute Big Springs Mill seasoned flour for the flour mixture. My beloved grandmother Bonnie introduced me to the flour which is milled in Elliston, Virginia. It the best breading for fried chicken, fish and beef that I have ever found. I also do not use Accent that is the called for since I don’t normally have that. The extra gravy in the pan is wonderful on top of the mashed potatoes too!

Planning for Christmas…

Yes, Virginia, there is a Santa Claus. And he will be here in less than 3 months. It may seem early in some minds to start planning for Christmas spending but we started in January. John and I take steps to ensure that we have enough money to have a cash Christmas since that is the only option available to us. As Dave Ramsey subscribers, we don’t have credit cards and we don’t believe in debt so in order to pay for Christmas, we must plan and save.

In the beginning there is the budget. We have a master family budget that we set each year for the spending we expect to be doing that year. We normally work on it toward the end of the year before so that by the first paycheck in January, the money is all accounted for. We budget for yearly expenses such as homeowners dues, car taxes and Christmas spending in this budget along with monthly expenses such as mortgage payment and utilities. We set a total Christmas spending budget for the year based on previous years and what we expect to need, taking in account changes in family dynamics such as new babies or new spouses. Once we have a total spending amount, we then break it up by 12 equal monthly budget amounts. This amount will be accounted for each month and transferred into a separate Christmas savings account. So, now that we have some money to work with, how do we plan what to do?

The Christmas budget is the next step in our plan for Christmas. I use a simple excel spreadsheet to list out everyone that we need to buy for at Christmas time. I prefer to split the names into my family, John’s family, the kids, and then others. The “others” category includes gifts for teachers, bus driver, babysitters and friends. We also include spending  for miscellaneous things such as Christmas travel, Christmas entertainment (ie. going to see Santa) and Christmas cards. The most important part of our Christmas plan is to budget for charitable giving. John and I believe in giving regularly throughout the year but we put aside money for giving especially during the holidays. In the past we have used this to sponsor a child from the Salvation Army Angel Tree, give to our local community charity toy drive and give to Operation Christmas Child (the shoe boxes).   The success of the Christmas budget is planning for everything you can think of that might need to be purchased during Christmas. We then sit down and allocate a specific dollar amount for each person, items or organization that we need to buy for during the holidays, keeping in mind the total dollar amount that we have to spend on all the items.

The nuts and bolts of the Christmas plan is a little more effort than most people want to put forth. It doesn’t do any good to have a budget and make a plan if you don’t stick to the amounts you have allocated. The easiest and most effective way we have found to do this is to use the envelope system. Since this is the system we use anyway during the year, it isn’t any different for us than anything else. We make envelopes for each category of spending we will be doing and then place the amount of cash into the envelope that we will need for that category. I will then write on the envelope the name of the category and any detailed information that we will need. For example, if I have an envelope that says “others”, I will also write on the envelope – teachers $20, bus driver $10, etc. until I have allocated all of the money in the envelope.

It can be hard at times to get everything to balance. There have been times when we have had to cut back on spending for people even though we felt as though we should be spending more on them. We have also found times when we found the perfect gift for someone but it is over the budgeted amount for that person and have had to cut back on someone else so that the numbers all balance. In the end, we rely of the grace of the people we love to know that our intentions are good even if our gifts are lacking.

It is not too late to plan out your Christmas for this year and even get started on a spending plan for next Christmas. Look at your family budget and see what you can save for Christmas spending this year. Vow to make it a cash Christmas even if you have to give your friends and family homemade gifts. Take a note from Santa and make your list and check it twice, you won’t regret planning in advance.

Selling Popcorn, a life lesson…

Last night my 7 year old Wolf Scout went out in the rain to sell popcorn. Why? He had set a goal for himself and refused to let it go until he accomplished it. He got the popcorn selling sheet in the mail 2 weeks ago and looked it over. On it’s glossy pages shined prizes galore – a flashlight, a pocketknife and a big plastic gun that shoots flying saucers. He salivated over the prizes and then decided that he was going to set his sights on a goal – to sell $1100 in popcorn. Now, that is a lot of popcorn. When we heard what his goal was, we were questionable. Most of the popcorn that he is selling is under $20, so in order to hit his goal, that would mean knocking on a lot of doors. And since he is only 7, it would mean time that mom and dad would spend time watching him knock on doors. We spoke to him about setting smaller goals and his first smaller goal on the way to his larger one was to fill up an entire order sheet – 30 people ordering popcorn. He and John went out every night this week and last night, he had 9 people left to go. He was excited to go out and get the last 9 people. And then the rain came. It started with just a sprinkle when they left but it wasn’t long before it turned into a steady shower. They came home soggy and wet with still 6 people left on their list. Josh was not ready to give up. He asked John to take him back out and let him try to get the rest of the orders. So, they gathered up the best umbrella we have (which isn’t saying much) and took my car to try to avoid getting soaked. It took them until 8:15, which was pitch dark, but they came home with a completed sheet. Josh had accomplished his first goal. The look on his face was worth the wet shoes and dripping hair. He was so proud that he had done what he had set out to do. I don’t know if he will make it to $1100 but knowing that he accomplished his first goal is heartwarming.

We can all take a lesson from the popcorn salesman that comes by our house:

  • Don’t give up. Sometimes the goal seems impossible but if we break it into smaller pieces, it can be manageable.
  • Don’t let anyone tell you that you can’t do it. There was no way Josh was going to let us dissuade him from his mission.
  • Believe in yourself. Josh never thought that his goal was unreachable, he just took it one sale at a time.
  • Get to work. Don’t spend all your time thinking about the “whatifs”, just be like Josh, put on your uniform and get it done

Be encouraged today. Go and start working your way toward a goal that you have. Don’t become paralyzed by fear and let it stop you from being all you can be. I know that you can do it. And let Josh know if you want to buy popcorn, he still has a long way to go.

Grocery Totals and Weekly Menu 9/22/11

My grocery trip this week consisted of 1 Target, 1 Publix, 1 CVS, and 1 Kroger.  There weren’t a lot of deals for me this week so my totals reflect that. I did use the low deals to replenish some items that I had run out of but don’t normally find a deal for. These items, like maple syrup, normally do not go on sale and do not have any coupons and they are high dollar so I use these slow weeks to replenish. It is also a good time to stock up on some meat. I only got 1 free item this week – Hershey chocolate bars to make smores with. I would have had a few more but the store shelves were cleared out!! That is one of the downsides to the new interest in couponing – the competition can be fierce!

Total Spent: $95.70
Total Value: $135.18
Total Saved: $39.48

Weekly Menu

Motocross Track camping – we will eat on the way

Velveeta Chicken Boxed Meal (we will be home late from the track so this will be easy!)
Canned Green beans

Spaghetti & Meatballs
Garlic Bread

Crockpot Chicken Breasts and Drumsticks (for the kids)
Fried Okra
Baked Sweet Potatoes

Chick-fil-A or Little Cesars (Just me and the kids for dinner)

Skillet Chicken a la King (using leftover Chicken from Monday, NEW RECIPE)

Crockpot Beef Stew

Here is the recipe for this week:
I will review this recipe after I make it to let you guys know how it tastes!

Skillet Chicken a la King
from Kraft Recipes website

2 cups sliced fresh mushrooms
1   onion, chopped
1 red pepper, chopped
1 clove  garlic, minced
3 cups fat-free reduced-sodium chicken broth
1/2 cup  (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
3 cups wide egg noodles, uncooked
2 cups  coarsely chopped rotisserie chicken
1/4 cup chopped fresh parsley

COOK vegetables and garlic in covered nonstick Dutch oven or large deep nonstick skillet on medium-high heat 6 to 8 min. or until crisp-tender, stirring occasionally.

STIR in broth and water; bring to boil. Add cream cheese spread; cook and stir on medium heat 2 to 3 min. or just until melted. (Do not let mixture come to boil.) Stir in noodles; simmer 5 to 7 min. or just until tender, stirring occasionally.

ADD chicken; cook 4 to 5 min. or until chicken is heated through, stirring frequently. Stir in parsley.

Pumpkin Chocolate Chip Cookies…

I didn’t tell the whole truth and nothing but the truth. I lied by omission. I made these today and told the kids they were Chocolate Chip Cookies. Well, they are. I just neglected to mention the pumpkin part.  The kids each ate two of them and would have had more if I had not stopped them, so I don’t think they were suffering from my giving them limited information. The flavor has a hint of pumpkin and cinnamon but mostly tastes like a chocolate chip cookie.  Well, more like a tiny chocolate chip cake. The texture of these cookies was more cake consistency instead of cookie. But I am okay with that. Sometimes it is nice to have a change of pace. I made a half batch since I didn’t have much pumpkin left and didn’t want to make too much in case I didn’t like them. Now I wish I made more since once I bag some up for the teachers at school and various friends, there won’t be many left. Oh, well, I will just have to make more tomorrow.

Here is the recipe:

Pumpkin Chocolate Chip cookies

1- 12.5 oz can pumpkin
2 eggs lightly beaten
2 cups sugar
1 cup veggie oil
2 tsp. milk
2 tsp. vanilla
1 tsp. salt
2 tsp baking soda
2 tsp cinnamon
12oz package milk chocolate chips

Combine all of these ingredients in a large bowl.

In a seperate smaller bowl combine:

4 cups flour
4 tsp. baking powder

Slowly combine the flour/baking powder into the cookie mixture.

Preheat oven to 375 degrees. On a cookie sheet use two spoons to make small droplets of the cookie mixture (it doesn’t really spread when it cooks).

Bake for 10-12 minutes.

Tiffany’s notes: I cut the recipe in half as I stated above. I used fresh roasted pumpkin which has a lighter flavor than canned pumpkin. I also used semi-sweet chocolate chips since that was what I had in the house.

Beer Battered Fish…

Remember my Living Social deal with Whole Foods? The fish I bought? Well, here is what I made with it…

I am always looking for recipes that use ingredients that I have on hand and lately I have had Blue Moon Beer. John has been on a Blue Moon kick and I thought that the light orange flavor would pair well with the fish. The recipe was so simple that it almost isn’t a recipe.

Beer Battered Fish

1 cup all purpose flour
12 oz beer (not the light stuff, this requires full flavor)

Combine and let it sit for atleast 30 mins to get the right consistency.

1/2 cup all purpose flour
1/2 Tablespoon seasoning (you can use whatever you like but I used SeasonAll)
Firm white fish (we used wild caught Flounder but you can use Cod, Tilapia, Grouper, whatever you like)
Canola oil

Pour canola oil into a deep frying pan and heat to frying temp (hint: use the end of a wooden spoon to measure the temperature of the oil. If the oil bubbles around the wooden spoon, it is hot enough. I learned that from Woking with Yan when I was a kid. Yes, I watched PBS Cooking Shows as a kid, I was ahead of my time). Mix together the flour and seasoning. Lightly dredge fish in flour and then dip in the beer batter mixture. Fry in oil until golden brown, flipping to ensure even cooking. Drain on a paper bag for the authentic fish and chip experience.

Serve with lemon wedges and roasted rosemary potatoes. Delish!

This was a highly successful dinner at my house tonight. John and the kids ate their weight in fish and I even had more than normal since it was so good. The only change I will make next time is to add a little salt to the flour dredging mixture. I thought the Season All would have enough salt but it was a little lacking in that department.

We are not Catholic and this isn’t Lent but I always feel drawn to have fish on Friday. I don’t know why, there is just something in me to have fish Friday – I guess I like the alliteration. Fish Friday. That is fun to say. Fun Fish Friday. Say that three times fast. Enjoy!

Paper Bag Apple Pie…

Ok, what does this picture tell you?

A) Tiffany bought an apple pie at Whole Foods
B) Tiffany found a new way to bake an apple pie
C) Tiffany has too much time on her hands

The Answer is B (but C may be true too). I got an email from The King Arthur Flour Company this week and in it was two apple pie recipes. How did they know that we went apple picking last weekend and I have apples coming out of my ears? I read both recipes but one in particular caught my eye. Paper Bag Apple Pie. Excuse me? Did I read that right? You want me to bake an apple pie in a paper bag? Oh, yeah. This is a recipe for me. Of course, I would have to cook it when John wasn’t home. He is a little paranoid about the oven and there is no way he would let me put a paper bag in there. So, that being said, I stashed away a paper bag from my last grocery shopping trip (remember the trip to Whole Foods to get the fish?) and pulled it out today. It is a cool, crisp day today and seemed the perfect weather for pie baking.

It took some time to peel, core and slice 9 apples. It also took time to make my own pie crust. But I think having a homemade apple pie is worth all the work and trouble. I will say that it is kinda weird baking it in disguise. One of the weird parts is that you can’t see the pie baking so you don’t know what is happening. Is it bubbling in there? Getting too brown? Burning?

Here is what it looked like still in the bag:

The bag was stapled shut during the baking process but I tore it open to reveal the pie for all to see!!

Here is what the final product looks like:

The verdict? I don’t know how it tastes yet but it sure does smell and look good. I am going to drizzle caramel ice cream topping on mine and I am sure John will put ice cream on his, either vanilla or coffee. Yum! I will have to come back and tell you what it tastes like after we dig into it tonight.

Here is the recipe:


  • 1 1/4 cups King Arthur Perfect Pastry Blend or King Arthur Unbleached All-Purpose Flour
  • heaping 1/4 teaspoon salt
  • 3 tablespoons vegetable shortening
  • 1/4 cup (4 tablespoons) cold unsalted butter, cut into 1/2″ pieces
  • 4 to 5 tablespoons ice water


  • 3 1/2 to 4 pounds apples, peeled, cored, and sliced; enough to make 8 cups sliced apples
  • ¾ cup brown sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ teaspoon ground nutmeg
  • 2 tablespoons lemon juice
  • 2 tablespoons boiled cider, optional but tasty
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour or ¼ cup Pie Filling Enhancer

Streusel topping

  • 1/2 cup granulated sugar
  • 1/2 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 cup (8 tablespoons) cold butter, cut into pats


1) To make the crust: Whisk together the flour and salt, then work in the shortening until everything is well combined.
2) Work in the butter until the mixture is unevenly crumbly; some pieces of butter can be left a bit larger than the others.
3) Add the water 1 tablespoon at a time, mixing as you sprinkle the water onto the flour/fat.
4) When the dough is moist enough to hold together when you squeeze it, transfer it to a lightly floured work surface. Knead the dough three or four times to bring it together, then pat it into a thick disk. Roll the disk on its edge, like a wheel, to smooth out the edges. This step will ensure your dough will roll out evenly, without a lot of cracks and splits at the edges later. Wrap in plastic and refrigerate for 30 minutes, while you make the filling.
5) To make the filling: Put the sliced apples in a big microwave-safe bowl, and stir in the brown sugar, cinnamon, salt, nutmeg, lemon juice, and boiled cider.
6) Microwave the filling, uncovered, for 5 minutes. This softens the apples just a bit, and gets their juices flowing. Skip this step if you like; it’s not critical, though we think it helps.
7) Stir in the flour or Pie Filling Enhancer.
8) Preheat the oven to 425°F.
9) Remove the crust from the refrigerator. If it’s been chilling longer than 30 minutes, give it 10 minutes or so to warm up a bit. Roll it into a 12 1/2″ to 13″ circle.
10) Lightly grease a 9″ pie pan, preferably one that’s at least 1 1/2″ deep, and lay the crust in the pan, settling it into place gently. Don’t tug at it or stretch it; this could cause it to shrink as it bakes.
11) Spoon the filling into the crust.
11) To make the topping: Combine the sugar, flour, and butter, working them together until crumbly. Don’t over-mix; you don’t want the streusel to turn into a solid mass.
13) Spread the streusel atop the filling.
14) Place the pie in a brown paper grocery bag. If you’re nervous about baking in a paper bag, see our tip about baking in parchment, above. Secure the bag closed; staples or uncoated paper clips work well for a paper bag.
15) Bake the pie for 1 hour.
16) Remove the pie from the oven, and carefully open it, avoiding any steam. Remove the pie, and set it on a rack to cool for at least 30 minutes before slicing.
Yield: one 9″ pie, 8 to 10 servings.

Tiffany’s Notes: My only changes were to use salted butter but I reduced down the salt in the crust to make up for it. I also only made 1/2 the streusel topping because I know that John doesn’t normally like a lot of streusel and an entire stick of butter seemed overkill. I didn’t have the boiled cider that is commercially made so I just made my own by boiling down some apple cider until it was the consistency of syrup.

Here is the link to the original recipe on the King Arthur Flour website:

Paper Bag Apple Pie

Death of the Frankenvacuum…

I am glad my vacuum finally died. I admit it.

I hated my vacuum and spent many afternoons cursing it’s existence. I called it the Frankenvacuum because it had broken so many times and it still kept running. Every time I used it, the wheels wouldn’t roll (they were broken) and whatever I was vacuuming would explode from the back of the vacuum in a dust storm. I think it left more behind it than it ever picked up. It was bagless which meant it had a nasty see through canister that I had to empty on a regular basis. I am not sure who invented this but I can’t be the only person who doesn’t want to see what gets vacuumed up. I am sorry but vacuuming it up is the whole point – I don’t want to touch it or see it or deal with it. If I did, I would pick it up to begin with. When you took the canister off the vacuum the little trap door would open and spill the contents all over the floor that you just vacuumed. What a lousy design. It also had the shortest cord ever known to man and I would have to unplug it and move to another outlet atleast 3 times to vacuum my small downstairs space. Ridiculous. Here is a picture of it right before I rolled it to the curb:

Yes, that is duct tape holding it together. That was the newest “repair” I had made to it. So, it finally kicked the bucket and John was nice enough to order me a new one from Amazon and have it shipped to the house. I didn’t have to go anywhere but it killed me to not vacuum the rugs for almost a week. I will admit that I did get out the shop vac from the garage and use it once, I just couldn’t take it anymore. Here is the new vacuum cleaner that I am very happy with:

As you can see, it has a bag – Hallelujah! No more seeing the nasties that are picked up from the floor. But what it doesn’t have is a hose or any attachements. That is what this little guy is for:

I didn’t think that I would like have separate pieces of equipment but to be honest, it is working out much better. I think I lost suction by having the hose on board and with the separate little vacuum, I can walk all over the place and vacuum anything I want – up high or  down low.

So now we are back in business and the floors are free from dust and dirt and the cobwebs have been banished from the corners. And the best part? The kids can now use the vacuum as part of their chores for the week. What is better than having a new vacuum? Having the new vacuum used by your kids!

Grocery Totals and Weekly Menu 9/15/11

My trip today consisted of 1 Target, 1 Publix, 1 Petsmart, 1 Whole Foods and 1 Kroger. Yes, there was a lot of driving today! But I got some good deals to show for it. Earlier this week, LivingSocial was running a special where you could get a $20 credit to Whole Foods for $10, which is why I went to Whole Foods today. It is not in my normal grocery rotation due to the fact that it is farther than my normal 5 mile radius and the prices are outside of my budget. But, I thought that for 1/2 price, we could get some beautiful seafood for dinner. I also got several free products this week from various sources including a 6# bag of dog food, Ritz crackers, Lemonade, Velveeta boxed meal (I don’t normally buy these but since it was free, we will give it a shot), chocolate chips and cooking spray. Not a bad week!

Total Spent: $92.82
Total Value: $177.84
Total Saved: $85.02

Weekly Menu

Fried Flounder (my splurge from Whole Foods)
White Rice
Steamed Broccoli

Grilled Chicken Panini
Roasted Rosemary Potatoes
Apple Slices

RR Cashew Chicken
White Rice

Baked Ziti (Doubled for the freezer to eat another night)
Garlic Breadsticks

Crockpot Famous Cheesy Potato Bacon Soup
Homemade Biscuits

Chicken Hard Tacos
Buttered Corn

Crockpot Whole Roasted Chicken
Fried Okra
Mashed Potatoes

Here is a new recipe for this week:
Baked Ziti

Make 2 casseroles – one for now and one to freeze

1# box of Ziti pasta
8 oz Ricotta Cheese
1 egg
Approx 1-2 handfuls of spinach
Pasta sauce
1 1/3# ground turkey
1 pkg mozzarella Cheese

Boil Ziti pasta per box directions. Microwave spinach. Mix ricotta cheese w/egg and add drained cooked spinach. Cook turkey and add pasta sauce. Mix cooked noodles with sauce. In each pan, layer half of noodle mixture on bottom of 8×8 pan and then put ½ of ricotta mixture. Top with other half of noodle mixture and ½ pkg of mozzarella cheese. Bake 1 casserole for 30 mins at 350 degrees. Place other casserole in freezer (double wrapped with heavy aluminum foil) for another meal later in the month.