Life is good...and so is zucchini.

It's been 2 months since I last posted anything here. I guess you could say that I just haven't felt that it's been necessary. The desire to write a new entry hasn't been what it used to be. That is not to say that I don't think of you often, just that I've been busy living and have found other things to take precedence. There are only so many hours in a day. Know what I mean? Plus the fact that I came across this quote last week and it pretty much sums it up for me:

"The reason we struggle with insecurity is because we compare our behind-the-scenes with everyone else's highlight reel."  Steven Furtik

Since the last time I shared, much has happened. Namely summer. School is out. Alison moved home from college. Swim team has started. We've celebrated 2 family birthdays - - a 16 and a 44 (neither of which are mine). Lawman has been gone for training, National Guard and just today is finishing up at the annual Country Stampede music festival. We've had family gatherings, a rodeo, a wedding in Nebraska, and the issue of a refrigerator that went ka-put after only 4 1/2 years.

I have found myself in a slump in the kitchen. It's just been too hot to cook therefore, I haven't. Wonder how long it will be before the family notices? (teehee) Today I was the recipient of a zucchini drop-off. In order to use it up this week (I received more than what's above), I decided I would make a chocolate zucchini cake. The family will probably appreciate it and maybe this small act of kindness on my part can give me a few more days of reprieve from cooking.

Until next time ~

Mac & Cheese | No Blue Box

Mac and cheese. It's synonymous with comfort food and kid favorite. In this house, it's also one of my go to meals when I'm pressed for time or realize at a late hour that I didn't plan ahead for dinner.

I grew up on mac and cheese from the blue box. That blue box was also a staple during my college days. As a newlywed, I finally realized what I'd been missing out on all those years!

A co-worker at the time, who happened to be a vegetarian, shared this recipe with me. This is the good stuff. I kid you not.

Munchie Mac & Cheese

4 T butter

1/4 onion, finely chopped

2 T flour

1/4 tsp dry mustard - - oops, I forgot this initially.

Salt, to taste (I use 1/2 tsp)

Pepper, to taste (I use 1/4 tsp)

1 1/2 c. milk

2 c. grated cheddar cheese

1 c. grated swiss cheese

2 c. (dry) macaroni, cooked

2 T bread crumbs*

Melt butter, stir in onions, and add flour. Stir until smooth. Add salt, pepper, and mustard. Slowly, add milk, and cheeses. Stir until thickened and bubbly. Place macaroni in a 13 x 9 glass dish; pour cheese over macaroni. (I typically reserve at least a half cup of the starchy water from the macaroni and add it here as needed until the dish is of the desired creamy consistency we prefer.) Sprinkle bread crumbs and a little extra cheese on top. Bake 15 minutes at 350. Serves 6 to 8.

*Sometimes I forego the bread crumbs and add french-fried onions (the kind that go with the classic green bean casserole). Or, if I want to get really fancy, we add crumbled bacon on top when serving. 

Trust me when I say that your family will love you for making this!

seasonal staples

seasonal staples ~ onion, carrot, celery and garlic. as i was chopping and shredding them today for a pot of soup, i thought about how often they are the first things i gather when beginning meal prep, especially in the winter when we eat soup often.


i find something so comforting in a bowl of soup ~ the warmth, the aroma, the texture. the fact that my mother made soup often when i was growing up may have something to do with it as well.


i cherish soup season at our home. you see, i could eat soup every day but my family believes that unless the temp is 45 or below, it is not soup season. given that, i prepare it at least once a week during the winter. not only do they taste great but they go together quickly, you can easily substitute ingredients and they're an excellent dish to make when you need to clean out the fridge. a simple soup can become a great meal when you add a salad and fresh, baked bread.


here are links to some of our favorites:


bean & bacon soup

sausage & red bean stew

lentil soup

black bean soup

lasagna soup


other favorites include the basics like chili, white chili, taco soup, beef stew and chicken noodle. what is your family's favorite? and by all means, share the recipe. 

fresh

fresh. that's how we're eating these days because it's just too hot to cook. period. we've had temps over 100 and heat index in the 110's+ for several days it looks like it's not changing anytime soon. lawman worked outside yesterday and his superior required he take breaks every 10 minutes. yes, it's that hot. madison is lifeguarding this summer; she's got zero energy when she gets home after 6 hours of guarding. fortunately they take breaks regularly and she's a water drinker and a sunscreen user.

due to the dog days of summer, i've lost my mojo in the kitchen. it's hard to find inspiration when it's too hot to cook or eat yet the others in the house expect to find something available in the fridge or the pantry. i was diligent yesterday about creating a menu and a shopping list. it's been weeks since i've made a true menu plan and i can honestly say that i'm looking forward to this week because i did one! i'm going to utilize the grill, microwave and stovetop.

here's what's on the plan, and in no particular order:

• mac & cheese with ham, sugar snap peas
• spicy italians (homemade but made like subway), hot spinach dip with tortilla chips
• taco salad
• fried rice with egg rolls (ok, i lied - - these are frozen so i'll have to use the oven)
• italian beef in tortillas, fruit
• pork rice bowls with asparagus
• BLT's with avocado, green salad, fruit
• grilled chicken with santa fe salad
• caesar salad with grilled chicken 
• homemade pizza (which i think we will try on the grill)
• other things i've made/prepped today so they're at the ready ~ homemade limeade, fresh salsa (hence the reason for the photo of the cilantro & lime), no bake cookie bars, sliced strawberries and grapes. 

yesterday as i was preparing my grocery list i tallied up my food expenses for may and june. holy cow! anyone else seen a spike in the $ spent on food? granted, we had 2 graduation parties in may that added to the increase plus 2 june birthdays and 2 x we hosted friends. i also realize that having the girls home and not at school adds to the expense however, i will say that both have been diligent about packing a lunch/snack when needed according to their work schedule. both may and june were near the $600 mark and i typically try to maintain a $450 grocery budget. i've seen the new prices on the shelf labels at the grocery store so i know i'm not the only one spending more to feed the family. i'm going to have to be diligent this month to get this back under control. i think i'll go back through and re-visit my monthly food expenditure since the beginning of the year to see if the trend began before summer. are you seeing the same trend in your grocery bill?

we've still got to eat

Pork Lettuce Wraps

Hello? Hello? Anyone still here?

It's been weeks since I've been here. Sorry for my long absence. I don't even want to tell you how  busy we've been with the first of the graduation parties just days away and we're only 12 days shy of the big event. I can tell you that I've been performing duties of a party planner, scholarship coordinator, personal assistant, graphic designer, decorator, and caterer, not to mention my regular duties as mom.

Given what's on my calendar, I did make sure to menu plan this last weekend prior to my trip to the grocery store this weekend. No matter how full the calendar is, we've still got to eat. I knew that if I didn't plan, I would fail and that would mean carry out, pizza delivery and me being unhappy with myself for allowing it to happen.

I haven't shared a menu plan in ages. Here's what I planned for:
Spicy Italians (our homemade version of the Subway sandwich), Pea Salad, Chips
Baked Tilapia, Spinach & Rice Casserole, Steamed Green Beans
Salmon Burgers, Oven Fries
Ham & Cheese Pie, Steamed Broccoli
Cheesy Chicken Enchiladas, Saffron Rice, Guacamole Salad
Asian Wild Rice Salad
Pork Lettuce Wraps, Couscous, Mandarin Oranges
Breakfast for Dinner - Sausage Brunch Squares, Hashbrowns, Fruit
Pork & Asparagus Rice Bowls

The Pork Lettuce Wraps pictured above are a favorite of mine and Madison. They come together quickly and have a bit of a kick to them. I like to serve them with couscous and either mandarin oranges or pineapple to cool the taste buds. The original recipe appeared in this book but I've modified it, which is the version I will be sharing.

Pork Lettuce Wraps
1lb. ground pork
1 tsp. vegetable oil
2 T rice wine vinegar
2 T teriyaki sauce
2 T soy sauce
2 T honey
1 T Thai chili garlic paste
1 tsp cornstarch
2 c. shredded carrots
1/2 c. chopped onion
1 head butter lettuce, washed and separated

Heat oil in skillet. Brown pork. Drain any fat/juice in the pan.

Whisk together vinegar and next 5 ingredients in a small bowl. Add vinegar mixture, carrots, and onions to pork. Cook 3 minutes or until mixture thickens slightly, stirring often.

Spoon mixture onto lettuce leaves; roll up.

make your own | spice mixes (or season's greetings for neighbors and friends)

Each year we exchange small gifts of food with our neighbors during the holiday season. This year I decided to share some of the homemade spice mixes that we enjoy.

I made double batches of Chili Seasoning, Spaghetti Sauce Mix and Onion Soup Mix. At Hobby Lobby I found mini ziploc bags that are perfect for holding the mix, sticky labels perfect for the name and directions and then I also found mini gift bags which are perfect for gifting. Better yet is that they were all 50% off so it was more than affordable.

Each of these mixes are easy to make and they use spices that are always in my cabinet. What I like most about them is that I know and can pronounce all of the ingredients.

I'll share my recipes with you. If these are mixes that you typically buy in the convenient envelopes at the grocery store, try mixing up a batch and see if you can tell a difference between the homemade and commercial versions. You might be surprised and find that you like the homemade version better!

Onion Soup Mix (I got this recipe from my niece years ago)

3/4 c. dried minced onion

1/3 c. beef boullion granuals

1/4 c. onion powder

1/4 t sugar

1/4 t celery seed

Combine all ingredients in a lidded container. Shake to mix well. 4 T is equivalent to one commercial "envelope."  To use: Mix 4T to 16 oz of sour cream for a dip. It's also good with potatoes; wash, dry and quarter some red potatoes, drizzle with oil and sprinkle 4T of the onion soup mix on them. Mix well and bake.

Spaghetti Sauce Mix (from Miserly Meals)

1/4 c. Italian Seasoning

1 T celery salt

1 T garlic powder

1 1/2 tsp pepper

1 T onion powder

1 tsp sugar

Put all ingredients in a blender, cover, and blend 5 seconds or less until powdery (don't overblend). Use the "pulse" feature if your blender has one. Store in an airtight container for up to 6 months. To use: Add 2 T to 28 oz. of tomato sauce, 6 oz. tomato paste, and any meat or vegetables you like in your sauce. Simmer for 10 minutes over medium heat, then serve over pasta.

Chili or Taco Seasoning

3 T chili powder

1 T salt

1 T garlic powder

1 1/2 tsp black pepper

3/4 tsp ground red pepper

Combine all ingredients; store in an airtight container up to 1 month. To use: 2-3 T can be used to season chili or tacos.

They have been delivered and everyone was thrilled with them. Several of the folks that received them knew that I made my own mixes and they were excited to try them. And the goodies they gave us? Oh yum. We've got homemade salsa, homemade Bailey's Irish Creme, a homemade cheese ball, a spiral ham and peanut brittle.

brownie fudge crinkles

Sometimes we try a food at a restaurant that we can't get enough of. Such is the case of the Fudge Crinkle cookies at a local restaurant/bakery here in our town.  As much as I like to support our local establishments, I can't always justify the expense of buying these cookies because we go through them so quickly! Finally, I've come across an excellent copy cat recipe that I can make at home (no idea where I got the recipe, otherwise I'd give proper credit). Best part is that the ingredients are always in my pantry.

Brownie Fudge Crinkles

1 box brownie mix (the size that makes a 9x13 pan of brownies)

1 egg

1/4 c. water

1/3 c. powdered sugar

Mix brownie mix, egg and water. (It will seem dry but just keep stirring. Trust me.) Cover the bowl with plastic wrap and chill for 1 hour. I found that the dough is easier to handle when it is stiff.

Use a cookie scoop to make 1" balls, then roll in powdered sugar.

Line a baking sheet with parchment paper. Bake at 350 for 10-12 minutes. Allow to cool about 6 minutes before moving them to a cooling rack. Yield: 2 1/2 dz. cookies

Enjoy!

not waffles... but it works

Several years ago I discovered that the waffle iron can serve a dual purpose. It also works as a quesadilla maker. I know they make kitchen appliances that are specifically for making quesadillas but why spend the cash on one when my waffle iron works just fine?

Here's how I do it.

1) Prep the ingredients. Tonight we opted for veggie & cheese quesadillas.  I sauteed green peppers, onions & mushrooms and shredded my cheese.

2) Heat up the waffle iron. You want it nice and hot before you start this.

3) Place a tortilla on the waffle iron. I use the burrito size. If you a round belgian waffle maker, you might want to use a smaller size tortilla.

4) Place your fillings on top of the tortilla and cover it with a second tortilla.

5) Close the lid.

6) Don't go very far because it won't take very long. Remove to a platter to cool and then cut. Repeat until you've made enough quesadillas to serve your family.

7) Serve with your choice of toppings -- salsa, sour cream, guacamole.  I also served them with a side of black beans and rice.

Quick, easy and pretty fun for a weeknight meal.

make your own | oreos

My family loves oreos -- store bought and homemade. Yes, homemade. I can't believe I haven't posted this recipe before. My friend, Jody, gave it to me years ago. 

It's very simple and makes a perfect after school snack (yes, it is almost that time again). The recipe says they are best if eaten the next day but my family can't possibly wait 24 hours before they get their first taste.

Homemade Oreo Cookies
1 Devils Food Cake Mix (I use Pillsbury but any brand will work)
1/2 c. canola or vegetable oil
2 eggs

Mix ingredients together until well incorporated. Scoop with a small cookie scoop (I use Pampered Chef's small scoop). Place on cookie sheet and bake 9 minutes at 350. Right out of the oven, drop the pan to flatten. (Yes, literally drop it so they loose their puff.) Cool.

To assemble: use frosting of your choice (we prefer Betty Crocker whipped vanilla but homemade would work fine too). Frost the bottom of one cookie and use another cookie to sandwich it. Store in an airtight container. Best if eaten the next day.

Like I said, I don't know about the "next day" because we can't wait that long.

if you want to eat, somebody's got to cook

Everyone at my house likes to eat but not everyone wants to cook. I'm the one who is "expected" to prepare the meals and most of the time, I don't mind.  However, I have two teenage daughters who will need to know how to feed themselves before long. One of them has only a year left at home.

This summer I suggested that one of their goals be to prepare 2 dinner meals a month for the family. That's one meal a week that I wouldn't have to cook and it'd be good experience for them. They were game.

We got off to a late start because this week is the first week that we managed to make this work. The thing with teenage girls is that they're busy -- social life, part-time jobs, swim team, dance team and babysitting.

Last night, the youngest prepared dinner and tried a new recipe. (Lately she's been seen looking at/reading cookbooks. Big smile from me because I do that regularly too.) I loved her choice -- pasta with a no cook sauce. How perfect is that for summer? And, she didn't follow the recipe exactly because we didn't have all of the exact ingredients on hand. Again, something I'm known to do. It was quite tasty and went together very quickly.

No Bake Cheesy Ziti Toss (original recipe from Southern Living Busy Mom's Weeknight Favorites)

8 oz. whole wheat ziti pasta

1-15 oz can pasta-style tomatoes with basil and garlic

1 1/2 c. of shredded cheese, a blend of mozzarella and cheddar

1/2 c. oil packed dried tomatoes, drained and chopped

1 small can of sliced black olives

1/2 tsp black pepper

Cook ziti according to package directions; drain well.

Meanwhile, stir together tomatoes and remaining ingredients in a large serving bowl. Add hot pasta, and toss gently. Serves 4.

A perfect meal. I even got out of cleanup as Lawman took care of that.

quick strawberry jam

Strawberries have been on sale at our grocery store the last couple of weeks. I've bought a contaner each week; a 4# container. The first week we ate through them without any effort. This last week we didn't quite make it. I noticed yesterday that they were past their prime for eating fresh but they'd be fine turned into jam. I turned to Martha for help. She's never steered me wrong before when it comes to recipes. The June issue of Everyday Food had a recipe for Quick Strawberry Jam.

I'm a novice when it comes to making jams and jellies. This recipe may however change that. Once the ingredients were in the pan, it took all of about 10-12 minutes before I had 2 jars of homemade strawberry jam. Martha suggests using it as a mix-in for yogurt or hot cereal or an ice cream topping. I think I'll make a batch of homemade waffles this week and we'll top it with homemade jam and whip cream. That almost sounds like dessert instead of dinner.

make your own | croutons

Do you ever end up with a single hot dog bun, hamburger bun or heel of bread and wonder what to do with it? Here's a simple and tasty solution -- make croutons.

I found 3 hot dog buns, 2 sandwich buns and 2 heels of bread in my bread basket. Not wanting them to go to waste was my incentive for making croutons. I hate throwing food away. You too can avoid food waste.

Here's a simple recipe.

Cube bread/buns. For every 5 slices of bread, you'll need:
2 T butter
2 T olive oil
1 clove minced garlic
1/2 tsp oregano
1/2 tsp thyme
1/2 c. finely shredded Parmesan cheese

Melt butter in skillet with olive oil. When butter is melted, add the garlic and cook on medium heat for about 1 minute. Turn off heat. Add bread cubes and stir thoroughly. At this point you can place the oregano, thyme and cheese in a paper bag or heavy ziploc bag. Add bread and shake. Place on a cookie sheet or pizza pan and bake at 300 for 30 minutes or until nicely toasted. Stir after 15 minutes. Allow to cool and then place in a storage container. I keep mine in the freezer and take out what I need as I need it.

Easy and quite possibly the best croutons you've ever eaten. They give salads a nice crunch and if you need seasoned bread crumbs, it's easy to place them in a ziploc bag and crush them.

when life gives you limes...

...make limeade! Our local seasonal market had limes on special this weekend -- 10 for $1.  What better time to make limeade? I love limeades and fresh is far and above what you get at Sonic and trust me, I'm a fan of Sonic limeade!

I stopped at the market on my way to the grocery store today. A pint container held 10 limes. Just enough for one batch of my recipe.

As I was making the pizza for our Saturday night dinner, I asked Lawman and Madison to squeeze the limes. By the time I popped the pizza in the oven, they had all the limes squeezed.

Limeades from scratch are super easy and super delicious. To make, place 1 1/2 cups of sugar in a pitcher. Add 1/2 cup of boiling water and stir until sugar is dissolved. Add about 1 1/2 c. of fresh squeezed lime juice (I used 10 small limes) and 5 cups of cold water. Stirl well and serve on ice.

peanut noodle salad with chicken

Last week I mentioned that I was trying to keep the heat out of the kitchen. One of the dishes on that particular menu plan was one that I knew I'd have to create on my own. I'd been craving a cold noodle salad that resembled lo mein with chicken.

I started with this as my base recipe and then changed it up a bit to work with the ingredients I had on hand. I loved it and fortunately so did everyone else in the family. It will definitely grace our menu plan more than once this summer. I also love that it makes so much. It will easily serve our family 2 dinner meals and a lunch at work for me.

Peanut Noodle Salad with Chicken (how I did it)

1 large cucumber, seeded and sliced

1 c. soy sauce

1/2 c. evaporated milk

1/2 c. rice wine vinegar

1/4 c. peanut butter

1/2 tsp. garlic salt

1 tsp sesame oil

1/2 tsp dried crushed red pepper

1/4 tsp salt

16 oz. cooked pasta (I used thin spaghetti)

1 large carrot, coarsely shredded

8 oz. coleslaw mix

6 green onions, sliced

cooked chicken breast, diced (I used the equivalent of 2 1/2 chicken breasts)

Peel cucumber; cut in half lengthwise, removing and discarding seeds. Cut cucumber halves into half-moon shaped slices.

Put soy sauce and next 7 ingredients in a jar with lid. Shake well to combine. Put cooked noodles in a large bowl. Add a bit of sauce while they're still hot and mix thoroughly. Add vegetables and chicken. Add remaining sauce and mix well, tossing to coat. Cover and chill.

Menu Planning ~ keep the heat out of the kitchen version

Don't you just love the colors of summer? Just look at them. Aren't they gorgeous?

After a week away from home and cleaning out the cupboards before we left, our cabinets were empty. Really empty. Just ask my family. Lawman and I did a shopping trip together. Yes, he will go grocery shopping with me. In our early years of marriage it was a date; every other Friday. The grocery store was about the only place we felt like we could spend money back then.  Anyway...

Now that the summer season is upon us, I'm mixing things up a bit in the kitchen both literally and figuratively. Time to switch up the menu with dishes that don't require heating up the kitchen or a lot of prep time since our summer schedule seems to be just as busy or busier than the school year.  Girls are home, well, out of school but not home -- jobs, swim team, dance team practice, babysittng -- you get the idea. They're busy. That means it's beneficial for me to have meals made and in the fridge, sandwich or wrap fixings at the ready, some pre-cooked items in the freezer (pre-cooked by me, not a company) or items ready for the grill.

Tonight I arrived home at 5:00 and needed to be out the door by 5:40 meanwhile still being able to feed everyone. Madison pointed out this salad over the weekend. Turns out I had everything on hand and it took only 20 minutes to cook the pasta and assemble. Perfect. Dinner at home at our convenience since we all ate at different times. And there's plenty left for lunches tomorrow. I love it when that happens (which isn't often).

Those lovely veggies up above? They were grilled and became a California Grilled Veggie Sandwich. Soooo tasty. A complete meal between the slices. I'll definitely do this again and I'll be grilling veggies on a regular basis; they make an excellent side dish.

Other summer dishes on my menu include:

Asian Pasta Salad with chicken (I'm going to try creating this w/out a recipe)

Grilled Salmon

Shrimp Salad

Taco Salad

Pulled Pork (crockpot) on buns

Rice Bowls (I'll use leftover pulled pork and black beans from the freezer)

Homemade Pizza (yes, it will be in the oven but we can't give it up!)

Burgers & Bratwurst on the grill

Fresh fruit - berries and melons

and we can't do without dessert of Ice cream or popsicles

What's on your summer menu? And, if you've got a recipe for an Asian pasta salad, please share. I'm hoping for one that is similar to lo mein but in a cold salad form.

Sweet Treat Thursday: Oatmeal Marble Squares

Sweet Treat Thursday: a regular feature here at 3BATL. As the weekend approaches, I begin to think about a sweet treat that I can provide for dessert for my family. I've found that they enjoy a little extra sweetness in their weekend and usually, leftovers are eaten as snacks early in the week.

Some of the best recipes come from community and church cookbooks. The recipe I'm going to share with you today came from a Mennonite community cookbook. Mennonite ladies sure know how to cook and bake. Trust me on that. My mother was raised in a Mennonite home. Her grandfather was a Mennonite minister. That's another story....

Anyway, last week was the first time I made this recipe. The oatmeal in it definitely adds to the texture which I loved. It went together very easy - always a good thing. Plus it's a bar recipe which requires less work and time, making it a little easier for you. Bar cookies are also a great way to introduce our kids to baking. As usual, it didn't take long for the pan to be devoured. They're good warm with a glass of milk. Trust me.

Oatmeal Marble Squares (submitted by Miss Marilyn Smith)

1 tsp baking soda

1 1/2 c. flour

3/4 c. sugar

3/4 c. brown sugar

1 c. butter

1 tsp. vanilla

1/2 tsp water

2 eggs

2 c. oatmeal

1 c. nuts (optional)

1/2 c. chocolate chips

Preheat oven to 350. Sift together soda and flour. In separate bowl blend sugars, butter and vanilla and water. Add eggs, beating well. Add flour and mix well. Stir in oatmeal and nuts. Spread in greased 13 x 9 inch pan. Sprinkle 1/2 c. chocolate chips over dough. Place in oven for 2 minutes. Run knife through dough to marbelize. Return to oven and bake for 20 or 25 minutes.

menu plan | spring break

It's spring break week here. Unfortunately, we won't be traveling anywhere warm and tropical.

The youngest in our home has her bags packed. She's leaving tomorrow morning on a mission trip with our church youth group. We'll be minus one for the week.

I purchased the pesto you see in the photo at the grocery store this week. It was marked down to $2 and I couldn't pass it up. Knowing I couldn't get it used before the expiration date, I put about 1 T in mini muffin cups and froze it. Once frozen, I transferred it to a ziploc bag and I'll be able to just pull what I need from the freezer. I also prepared a batch of pizza bagels for the freezer; these will be easy fare for Alison while she's home and on her own for lunch this week.

Here's this week's menu board:

Sunday - tuna patties, homemade mac & cheese, green beans (Madison requested this before she left on her trip)

Monday - turkey breast, mashed potatoes, salad

Tuesday - dinner out. Dale and I are taking Alison out to celebrate. She was tapped for National Honor Society at her school. :0)

Wednesday - turkey tetrazzinni

Thursday - leftovers

Friday - heading to KC for a weekend with my niece and her family (we'll be meeting Madison there)

Saturday - out of town

Baking for the week: Apple Cake (plan to post the recipe for Sweet Treat Thursday)

Sweet Treat Thursday: Hot Fudge Pudding Cake

Sweet Treat Thursday : a regular feature here at 3BATL. As the weekend approaches, I begin to think about a sweet treat that I can provide for dessert for my family. I've found that they enjoy a little extra sweetness in their weekend and usually, leftovers are eaten as snacks early in the week.

Add a scoop of vanilla ice cream and this tastes just like a hot fudge sundae from the ice cream shop. Be sure to drizzle a bit of the sauce/pudding over the ice cream for that little extra touch. As crazy (and long) as the process for this cake sounds, trust me when I say to follow the instructions. If you're not a coffee drinker, don't let the coffee in this recipe scare you away; it gives the chocolate a rich depth that will be welcomed by your tastebuds. You will not be disappointed.

Hot Fudge Pudding (from The America's Test Kitchen Family Cookbook)

6 T unsalted butter

2/3 c. cocoa powder

2 oz. semisweet chocolate, chopped

1/3 c. packed light brown sugar

1 c. sugar

3/4 c. all-purpose flour

2 tsp baking powder

1/3 c. milk

1 T vanilla extract

1/4 tsp salt

1 lg egg yolk, at room temperature

1 1/2 c. coffee, at room temperature

Adjust an oven rack to the lower-middle position and heat the oven to 325. Lightly coat an 8" square glass or ceramic baking dish thoroughly with vegetable oil spray.

Melt the butter, 1/3 c. of the cocoa, and the chocolate together in a medium bowl in the microwave, whisking often, until smooth, 1 to 3 mnutes. In a separate bowl, stir the brown sugar, 1/3 c. of sugar, and remaining 1/3 c. cocoa together until there are no clumps. Whisk the flour and baking powder together in a third bowl.

Whisk the remaining 2/3 c. sugar, milk, vanilla, and salt together in a large bowl. Whisk in the yolk, then the chocolate mixture until combined. Whisk in the flour mixture until combined.

Spread the batter in the prepared baking dish. Sprinkle the brown sugar mixture evenly over the batter. Pour the coffee gently over the brown sugar mixture. Bake until the cake is puffed and bubbling and just beginning to pull away from the side sof the baking dish, about 45 minutes, rotating the pan halfway through baking. (Do not overbake.)

Let the cake cool in the dish on a wire rack for about 25 minutes before spooning into bowls.

weekly menu

I had good intentions of posting this week's menu yesterday but I got too caught up in enjoying the beautiful weather. And getting the kitchen ready for new countertops which will be installed tomorrow - yay! So, since I didn't follow through on those good intentions yesterday, I'll cut right to the point today.

homemade biscuits with sausage, fruit salad

veggie stir-fry (to use up the bits of veggies - cabbage, onion, carrot, mushroom, spinach - left in the crisper), rice, banana bread

white chili, mini cornbread muffins (made the chili tonight as my kitchen will be off-limits most of tomorrow)

chicken diablo (new recipe from The Six O'Clock Scramble), couscous, green beans

soft tacos, homemade pintos

tuna patties, mac & cheese, salad

sweet treat: hot fudge sundae cake (recipe will be posted on Thursday as part of Sweet Treat Thursday)

Hoping you've got a plan to get you through the dinner hour this week.

Sweet Treat Thursday : Peanut Butter and Chocolate Bars

Sweet Treat Thursday : I plan to make this a regular feature here at 3BATL. As the weekend approaches, I begin to think about a sweet treat that I can provide for dessert for my family. I've found that they enjoy a little extra sweetness in their weekend and usually, leftovers are eaten as snacks early in the week.

Peanut Butter and Chocolate Bars (The Ultimate Southern Living Cookbook)

1 (18.25 oz.) pkg yellow cake mix

2 large eggs

1 c. chunky peanut butter

1/2 c. butter, melted

1 c. semisweet chocolate chips

1 (14oz) can sweetened condensed milk

Combine first 4 ingredients in a large mixing bowl; beat at medium speed with an electric mixer for 1-2 minutes. (mixture will be thick - see photo below)

Press half of cake mixture into an ungreased 13x9 pan. Bake at 350 for 10 minutes. Remove from oven; sprinkle with chocolate chips, and drizzle with condensed milk. Sprinkle with remaining cake mixture. Bake at 350 for 30 minutes. Cool and cut into bars. Yield: 4 dozen.

And if you're a blogger and take pictures of your food, take it quick because they will soon disappear! They're also very good served warm with a scoop of vanilla ice cream.