Monday is the official first day of fall. I love that we experience 4 seasons where we live. Each one is special in its own way. Spring and Fall are my favorites. With fall comes the turning of the leaves, football, and my willingnes to cook & bake again. Knowing that I can turn on the oven w/out having to think about how hot the house will get inspires me to get busy in the kitchen. Given that, I've been perusing the cookbooks again and making a list of the breads, soups & stews that I want to try this fall.
Two weeks ago I made Cinnamon Delight Bread. I can't tell you what a hit it was with the family. It disappeared almost as soon as it was sliced. They've been requesting it since so this morning I made another batch. The girls love it sliced with butter for breakfast.
I filled the cookie jar this morning too. Fortunately I had a batch of chocolate chip bar cookies in the freezer. I love it when things are that easy!
Here's our menu for the week.
Sunday - Hot Ham & Cheese Sandwiches, Corn Dip & Chips (recipes below)
Monday - Chicken & Broccoli Lo Mein, Egg Rolls
Tuesday - Taco Pasta
Wednesday - Tuna Burgers, Mashed Potatoes, Peas
Thursday - Dinner out; B3 has a volleyball game out of town
Friday - Grilled hot dogs, Homemade Potato Wedges, Chocolate Mug Milkshakes
Saturday - Parmesan Chicken, Roasted Potatoes, Salad or Vegetable
Hot Ham & Cheese Sandwiches (from my friend Kim)
12 potato rolls
1.5 lbs. thinly sliced deli ham
1 pkg. sliced swiss cheese
3/4 c. margarine
1/4 c. mustard
1/2 c. chopped onion
1t. dill seed or celery seed
Mix margarine, mustard, onion and seasoning together. Split rolls and spread with this. Layer with ham & cheese. Wrap each sandwiches in foil and place in a 350 degree oven for 20 minutes. These are excellent and they travel well for picnics, etc.
Corn Dip (from my sister-in-law, Nancy)
2 cans Mexicorn, drained
10 oz can Extra Hot Rotel, drained
1/2 c. shredded cheddar cheese
1 c. real mayo
1 c. sour cream
5-8 diced green onions
Combine all ingredients and allow to set in the fridge for at least 4 hours. Serve with Big Scoop Fritos.