This week, we are having a HUGE New Year's Day meal and then just using up things in the pantry (what little I have) and eating leftovers. Pretty simple! :o) So, here goes!
Monday- Spaghetti and Meatballs, French Bread, (recipe at the bottom),Salad, Chocolate Delight, (recipe at the bottom)Sweet tea & Jiffy Popcorn Mix for snacks (recipe at the bottom)
Tuesday- see this post and blackeyed peas, collard greens, sweet potato casserole, sweet tea
Thursday- chili, cornbread, sweet tea
Friday- Mexican Chicken (except I use corn tortillas, they are not gummy), pinto beans, white queso & chips, sweet tea
Saturday- Hash from leftover roast (recipe at bottom)& green beans, sweet tea
Sunday- Crockpot recipe; probably this one , green beans, French Bread & Pumpkin Cream Cheese Brownies, sweet tea
For more yummy menu inspiration, head over to Laura's!
Here are the recipes!
Jiffy Popcorn Mix:
3/4 c. honey
1/2 c. butter
6 c. popped popcorn (or a little less than 2 bags, I use both bags)
1 c. salted peanuts (we use about 2)
Heat honey and butter until blended. Mix popcorn and peanuts in a large bowl. Stir in honey butter mixture. Spread mixture into 2 large pans. Bake for 10 minutes at 350.
* The popcorn can be plain or butter flavored or extra butter, whatever you have. Either way is good. Just can't use kettle corn or flavored popcorn!
1 c. flour
1 c. chopped pecans
1 stick butter, melted
1 large cool whip
1 8 oz. pkg. cream cheese, softened
1 c. powdered sugar
1 large pkg. instant choc. pudding, 1 large pkg. instant vanilla pudding
5 cups milk (whole or 2 percent works best)
cool whip and grated Hershey's bar
Preheat oven to 325. In a 13X9 dish, combine flour, nuts, butter. Use your hands to press mixture out into the pan. Bake for 20 minutes. Cool completely, then chill while preparing 2nd layer.
Combine large cool whip, cream cheese, and powdered sugar (beat until smooth). Spread over crust., allow to chill while preparing third layer.
Combine puddings and milk. Beat until mixture is thick. Spread over the 2nd layer, then chill until ready to serve. Top with cool whip and grated Hershey's bar when ready to serve.
6 slices leftover roast (I make my roast in the crockpot with a can of cream of mushroom soup and a pkg. of onion soup mix and enough water to cover the roast; makes amazing gravy without any work!)
3 or 4 Tbsp. roast gravy
4 baked potatoes, cubed
carrots, cubed , optional
3 or 4 shakes of dried, minced onions
olive oil or canola oil
Heat oil in large skillet. Slice roast and cube. Place cubed roast and potatoes and carrots into hot skillet. Add roast gravy and onions. Cook until warm and serve with ketchup. Also can warm hash without gravy and warm gravy seperately serve over toast. Can also substitute brown gravy mix for roast gravy if you make your roast in the oven. The crockpot makes its own gravy.
I will post the French Bread recipe later today, I have to go and get Lily up!
Happy New Year, Everyone!