My Big Fatgeek Recipes!

Archive for March, 2009

Weekly Menu Plan

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Monday

Skillet Salmon, mac and cheese and peaches

Tuesday

Breakfast for dinner

Pancakes or french toast (leftovers to go in the freezer for breakfasts), scrambled eggs and fruit

Wednesday

Spaghetti with meatball, home made french bread, salad, green beans, and applesauce

Thursday

Black bean enchilada and salad

Friday

I’m making Shepherd’s Pie and My BFF is bringing corned beef and cabbage cause our missionaries have two very different tastes, and while I will eat corned beef my family will not. I make shepherd’s pie with diced skillet chicken, gravy, corn or green beans and potatoes. My DH and children won’t eat it with tomato sauce, cheese or beef.

Saturday

Nachos;oven baked tortilla chips (considering making these myself), black beans, shredded cheese, olives, rotel tomatoes with chilies, shredded carrots and lettuce. Served with various hot sauces and sour cream

Sunday

Chicken Soup, home made bread and salad (we really crave salads now that spring is here)

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Blueberry Bagels

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I used a recipe from “Tammy’s Recipes” Blog and we loved it!! Only change I made was adding half a bag of thawed frozen blueberries.

Home Made Bagels

8-12 bagels
1 1/2 cups warm water (112-115 degrees F)
2 tablespoons dry yeast
3 tablespoons sugar
1 tablespoon salt 
4 1/4 cups bread flour
8 cups of water, for boiling
1 egg white, lightly beaten
1 tablespoon water 

Additionally, you can add one of the following (or be creative and come up with your own delicious addition to the recipe!):

cinnamon and/or raisins
poppy seeds
onions or garlic
sesame seeds

 

1. In a small bowl, mix yeast, sugar and warm water together and let stand 3 minutes.

2. Mix 2 cups of flour with the salt in a large bowl; then add the yeast mixture. Stir until combined and slowly mix in the rest of the flour.

3. Knead dough on a floured surface for 5 minutes, adding additional flour if necessary. Dough should be fairly smooth and somewhat firm. Place dough in a greased bowl, cover and let rise until double.

4. Punch dough down (if making cinnamon raisin bagels, add the cinnamon and raisins now — knead just enough to swirl the cinnamon through the dough). Divide and shape into 12 balls. (For larger bagels, make only 8 balls.) Allow to rest for 5 minutes.

5. Bring 2 quarts of water to boil. Make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Place the shaped dough onto a cookie sheet and cover for 10 minutes.

6. Preheat oven to 350 degrees. Drop 2 or 3 bagels at a time into the boiling water for about 45 seconds, turning each once.

7. Drain cooked bagels on a wire rack. Mix egg white and water; brush tops with egg white mixture and top with optional toppings, if using. Place bagels on greased baking sheets.

8. Bake at 350 degrees for 35 minutes, turning once half-way through baking. (If making plain bagels, you can flip the bagels; otherwise, just rotate.) Bagels will be lightly browned and shiny.

Posted under Baked Goods, Comfort Food, frugal
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Weekly Menu Plan

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Monday
Lentils and Rice
Tuesday
Cabbage Rolls
Wednesday
Home made Pizza
Thursday
Grilled Cheese and Tomato Soup
Friday
Red Beans and Rice
Saturday
Macaroni and Broccoli
Sunday
(we are having our missionaries over for dinner so I’m making “their” family favorites, since they’ve been away from their mother’s cooking for so long)
Boneless skinless fried chicken breast and thighs
baked macaroni and cheese
mashed potatoes and gravy
fried green beans
collard greens and ham hawks
deviled eggs
biscuits 
and possibly for dessert a home made banana cream pie
I’ll try to post pics of Sunday Dinner.
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To Die For Brownies

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To-Die-For Brownies!!!

Recipe from Jonnie McCoy’s “Misery +
Meals” Cookbook

6 eggs

1 cup butter, melted

1/2 cup vegetable oil

4 cups sugar

1 Tablespoon vanilla extract

 3 cups flour

1 1/2 cups cocoa powder

2 teaspoons salt

In a mixing bowl combine the eggs, butter, oil sugar and vanilla. Mix well. Add the rest of the ingredients and mix until well blended.

Spread the batter evenly in a greased 9X13 pan

Bake at 350 for 40 minutes or until a toothpick inserted in the center comes out clean. Do Not Over Bake!!

 

Note: the batter is very thick. VERY! If you have a stand mixer I would use it. If you have a hand mixer, don’t. It will burn it out!

Posted under Chocolate, Desserts, frugal
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