Here’s this week’s menu board.
As I have for the last few weeks, I’ll be sharing my recipes over at Paper Daisy Kitchen.
Monday: Cajun Pastalaya
A family favorite, famous with our friends and neighbors too! It makes enough to feed a crowd and freezes well.
Tuesday: Leftovers
We still have a few servings of Baby Back Ribs from Father’s Day. Delicious!
Wednesday: Potato Chip Chicken Fingers, Roasted Green Beans
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| Source: Iowa Girl Eats |
The chicken fingers are a new recipe. I can’t see how they won’t be a hit with potato chips as the coating!
Thursday: Oven Tacos, Fruit Salad
These tacos are a new favorite around here and I’ll be posting my version tomorrow. If you want to bring taco night to a new level, try these!
Friday: Grilled Chicken Ranch Pasta Salad
This is a basic recipe that can be adapted to your families preferences. I’ve done what I could to make it healthy and tasty. It’s a summertime favorite around here.
Saturday: Italian Sausage Pizza (Gluten free and Regular Quick crust).
Sunday: Leftovers
Here’s a review from last week’s new to us menu items.
1. Frito Pie, from Bev Cooks
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| Source: Bev Cooks |
We thought this was just okay. Definitely lackluster as leftovers. Not sure I’d make this again without some changes, though I can’t figure out what. Maybe cook without the Fritos and add just scoop on top of individual bowls of Fritos.
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| Source: HEB |
This was really good! Corn is so fresh now and it was a great mix of flavors. Definitely will be having this again!
Mealtime Monday @ couponingncooking /Totally Tasty Tuesday @ Mandy’s Recipe Box / Tempt my Tummy Tuesday @ Blessed with Grace / Show & Share @ Southern Lovely / Tuesday Talent Show @ Chef in Training / Party Time @ the 36th Avenue / Party Junk @ Funky Junk Interiors /
![A little Thanksgiving treat to share with you today. This recipe is a family favorite and is on the non-negotiable list every year. They are truly fluffy pumpkin clouds with sweetness in every bite and the topped with chocolate. Don’t skip the chocolate!
I’ve been making them gluten free for years and they are still incredibly delicious with the substitution.
For the full recipe visit the blog post. Or the link in the bio. https://deeplysouthernhome.com/pumpkin-cloud-cookies-the-perfect-thanksgiving-treat/
I usually make a half a batch unless we are hosting a big crowd. This is half and we always have plenty to eat and share.
INGREDIENTS
1/2 cup butter, softened
1 cup white sugar
1 teaspoon vanilla extract
1 eggs
1 cup solid pack pumpkin puree
2 1/4 cups all purpose flour or cup 4 cup gluten free flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup dried cranberries
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg [i usually add a little bit more because i love it]
1 tablespoon orange zest
1/2 cup chopped pecans
1 cup butterscotch chips
1 cup white chocolate chips
1/2 package chocolate almond bark [or any other type of melting chocolate]
#pumpkincookies #pumkinspice #cookierecipe #holidayrecipes #thabksgivingdessert](https://deeplysouthernhome.com/wp-content/plugins/instagram-feed/img/placeholder.png)
1 Comment
Debbie @ MeandMyDIY
June 18, 2013 at 1:38 pmI'm so glad you're letting us know how the new recipes pan out (no pun intended!) I'll have to give that Mexican corn a try, and I can't wait to see the recipe for your oven tacos. Have a great week!<br /><br />Debbie