1 pound lean ground beef
1/3 c. bbq sauce (I use honey bbq)
kosher salt & pepper
sliced sweet onions
shredded cheddar cheese
buns
extra bbq

mix well, make into patties, they will be very moist. place in pan, lay onion sliced rings and press into patties, turn when brown gently, turn again when onions have carmelized, pour bbq sauce on top of each, and then sprinkle cheese and cover. Serve on bun.

1 c. sugar
1/4 c. cocoa
1/2 c. melted butter
2 eggs, well beaten
2/3 c. flour
3/4 t. vanilla
1/4 t. salt

Cream butter, sugar and cocoa together, add eggs, vanilla, salt & then flour. Bake at 325 for 2o minutes or until done.

I also sometimes mix together:
8 oz. cream cheese
1 egg
1/2 c. sugar

dollop on top of brownie mixture and take a knife to marble it throughout the brownies.

When Matt and I first started dating, he mentioned he loved his grandmother’s cream cheese brownies… so I thought that’s easy enough. I made brownies adding some cream cheese, pretty proud of myself. He took one look at them and knew they were wrong. I later talked to his grandmother about her brownies and she told me how she made them (I was only 16 for goodness sakes)… Anyway, the brownie recipe is from my mom although she says she has no recollection of giving it to me but it is good in a pinch when there isn’t any mixes on hand and I need to make something sweet fast!

I also realize I posted yesterday that I was going to start this weight challenge (ugh), but just because I am posting this recipe for you, my friends, doesn’t mean I’m making them myself… not today anyway.

You can go to Overwhelmed With Joy! to see more FIF recipes!

• 6 frozen skinless, boneless chicken breast halves
• 1 (12 ounce) bottle barbeque sauce
• 1/2 cup Italian salad dressing
• 1/4 cup brown sugar
• 2 tablespoons Worcestershire sauce

1. Place chicken in a slow cooker. In a bowl, mix the barbeque sauce, Italian salad dressing, brown sugar, and Worcestershire sauce. Pour over the chicken.
2. Cover, and cook 3 to 4 hours on High or 6 to 8 hours on Low.

visit Sandra for more…

I am very excited to report to you that last week I followed my menu to a T! I know that is ground breaking news! I can’t say enough how much MPM has changed my cooking life. I plan out my menu over the weekend, usually shop Saturday afternoon with a list of just the items on my menu, and then my week is set. I love the ease of sticking with a menu and I also really like being able to see what variation I am providing weekly for my family. It you don’t do the MPM I highly recommend heading over to Laura’s blog and signing up. The best part about signing up and participating in the meme is finding other recipes and meals people are making that you hadn’t thought of before. Sometimes in our little corners of the world we get into a food rut, I know I have.

Here’s what’s cooking in our home this week…

6 tablespoons butter, melted
2 cloves garlic, minced
3 sheets phyllo dough, thawed
8 eggs
2 tablespoons water
4 tablespoons butter
1 cup diced ham
1 cup grated Cheddar
Salt and pepperPreheat oven to 375 degrees F.

Butter 4 muffin cups. In a small bowl, combine melted butter and garlic. On a cutting board, stack 3 phyllo sheets and cut into fourths, forming 12 squares. Cover phyllo with a damp paper towel when not in use because it dries out quickly. Press 1 phyllo square (one sheet thick) into bottom of each muffin cup. (Don’t worry if phyllo tears) Brush with butter. Add another layer of phyllo and brush with butter. Repeat a third time. Bake for 10 minutes. Carefully remove phyllo baskets from muffin cups and cool on wire rack. In a medium bowl, beat eggs and add 1 tablespoon water. Melt 2 tablespoons butter in a medium skillet and add eggs. Sprinkle ham over eggs. Scramble eggs to desired doneness. Sprinkle in cheese and stir until melted. Season with salt and pepper and spoon into phyllo baskets.

Visit Overwhelmed for more favorite breakfast recipes.

MondayPork chops & mushrooms
(recipe from Eagles Wings)
rice
green beans & potatoes

Tuesdaysloppy joes
mac & cheese
peas

WednesdayChicken cream cheese enchiladas
black beans
corn

ThursdayCurry chicken
rice
broccoli

Fridayburgers
oven fries

I am posting this recipe because I think I actually invented it! yea me!!! (I know my life could use a little more excitement, right?)… Anyway, I made double taco seasoned meat Wednesday when I had tacos, planning to use the remainder for the empanadas.
Yesterday at noon I wanted to have a leftover taco for lunch and did not have any taco shells left (family at them all), didn’t have any taco chips because I made guacamole and they all got eaten too, and used all my tortillas for Michelle’s taquitos I’ve been making and freezing for Matt’s lunch. So, after looking through the cabinets repeatedly I used a frozen waffle. I kid you not, it was delicious. So I made up the whole box of eggo waffles for dinner and made some beans seasoned and heated the taco meat. I put cheese, sour cream, and salsa over the top (and black olives). My family all loved this! I was excited to have another easy variation of tacos…

You should try it, you’ll like it )… and you should also head over to Overwhelmed with Joy to sign up and play FIF~

Monday
Chicken Pockets (again)

Tuesday
Penne Pasta with artichoke hearts, sun dried tom & greek olives
garlic bread
salad

Wednesday
Tacos
spanish rice
refried beans
Thursday
Spaghetti & Meatballs in the crockpot
green beans & new potatoes
garlic toast

Friday
Empanadas

Head over to Organizing Junkie’s blog to sign up for MPM!

This is probably one of the easiest slow cooker recipes I have made, but it is always good.

6-8 pork chops (I use butterfly pork chops/the thick ones that are boneless.)

2 vidalia or sweet onions

2 cans cream of mushroom soup

salt & pepper

butter

directions:

I put a little butter on the bottom of the crock pot, slice the onions, lay them down next, then salt & pepper the chops and put them on top of the onions. Pour the soup over the chops and cook all day on low~or half a day on high. They are good served with rice or mashed potatoes.

I almost didn’t post a recipe for SCT because it is so late in the day, but I still wanted to participate! Thanks Sandra for hosting this each week!

We had another good day today, Izzy did well at school… her physical therapist Camilla, said that she was very quick to respond today. She put suction balls on a mirror and would tell her to stand to get a ball (supported) and she said she did almost instantly. I had a funny experience with her this morning too, Izzy doesn’t always look at people but she is more and more so this morning I was feeding her breakfast and I said, “Izzy, if I can tame my wild hair you might be early for school, did you see my hair?” She turned her head to look at me and smiled almost laughed at my hair which is getting too long and is naturally curly so I have quite the hairdo in the morning. It’s nice to give your family a reason to smile first thing in the morning. I’m always the giver ;o).

2 cups chopped chicken breast
2 cans crescent rolls
8 oz. cream cheese
1 T. milk or cream
3-4 chopped green onions
1 T. bacon bits (I use real)
2 T. chopped sun dried tomatoes

I boil chicken tenders in water that has salt & pepper, chop with my pampered chef chopper, add other ingredients, stir well.

Take out rolls, take one rectangle (two crescents) and pinch seam shut, cut in half to make two small squares. I use one pampered chef scoop in the middle of each square and pull up the corners to make a pocket.

This recipe makes 16 small squares.

Bake at 375 until golden brown (about 20 minutes).