Meal Planning with Connie

Many are the plans in a man's heart,  but it is the LORD's purpose that prevails. Proverbs 19:21   Recipes to come... Monday - Shrimp Fettuccine Casserole and Quick and Easy Focaccia Bread Tuesday - Garlic Chicken Pizza Wednesday - Marinated Brisket, Smashed Potatoes and Steamed Broccoli with Honey Mustard Sauce Thursday - Leftovers Buffet Friday - Eat out! Find more great meal plans HERE !

  Sausage Bundt Bread  I made this for Sunday school. I just kind of combined several recipes that the class has liked, threw it all in a Bundt pan, and this was the result. It got very good reviews!  I used 3/4 cup of milk, but I adjusted it to 1/2 cup in the recipe. It batter seems a bit too thick after adding sausage and cheese, just add a little more milk at that point. I've noted this in the recipe, too!  If you try this, let me know. Also, if you can think of a better name for it, let me know that, too! Sausage Bundt Bread 1 pound sausage 2 cups grated Swiss cheese ¼ cup Asiago cheese (Parmesan would be good, too!) ½ cup milk 2 eggs, beaten 3/4 cup mayonnaise 3 tablespoon parsley flakes 1 teaspoon onion powder ½ teaspoon sage 2 ½ cups Bisquick mix Preheat oven to 350 degrees. Coat a Bundt pan with cooking spray. Brown sausage; drain. Whisk together milk, eggs, mayonnaise, parsley flakes, onion powder and sage. Combine Bisquick and milk mixture...

Favorite Recipes Friday In the comment section below this post,  leave one of your favorite recipes,  a link to a favorite recipe on your blog,  or a link to a favorite recipe found anywhere on the web.  If you don't have a Google account, just post as anonymous.  You can leave you name inside the actual comment, if you like! Thanks for participating! Have a fabulous Friday!     This is Larry’s favorite salad. I make it almost every holiday! Frozen Cherry Salad 1 (20-ounce) can cherry pie filling 1 (14-ounce) can sweetened condensed milk 1 (8-ounce) can crushed pineapple, drained 1 (8-ounce) container whipped topping, thawed 1 cup chopped nuts (optional, but really good!) Combine first 3 ingredients. Fold in whipped topping. Fold in nuts. Spoon cherry mixture into muffin cups or an 8-inch square pan coated with cooking spray. Cover and freeze - 8 hours or overnight.* Release from muffin cups or cut into squares. Serve on lettuce le...

Susan’s Rice Krispies Candy Susan’s Rice Krispies Candy We were first introduced to these yummy treats by our sweet friend, Susan. Thus, they were dubbed by the kids as Ms. Susan’s Rice Krisipies Candy. My kids love these! So did the “Lost Crew.” They are super easy to make, and I often have all the ingredients on hand. Since my accident with the eggs on Monday, I had no eggs yesterday. I knew I’d be limited in what sweet treat I could make for the Crew. Poking around in the pantry, I found everything I needed to make this candy! Problem solved! 1 lb. package almond bark 1 cup peanut butter 2 cups peanuts 2 cups mini marshmallows 3 cups Rice Krispies Combine Rice Krispies, peanuts, and marshmallows.  In a separate bowl, melt almond bark.  Stir peanut butter into melted almond bark.  Pour melted almond bark/peanut butter mixture over Rice Krispies mixture.  Stir well to coat.  Drop by tablespoons onto wax paper.

Pepperoni Pizza Dip Pepperoni Pizza Dip The "Lost Crew" gave this a big thumbs up! 1 (8-ounce) cream cheese, softened 1/2 cup sour cream 1 teaspoon Italian seasonings 1 cup pizza sauce 1 cup pepperonis, chopped 1 cup shredded mozzarella cheese crackers or bread sticks Preheat oven to 350 degrees. Coat a pie plate with cooking spray. Combine cream cheese, sour cream and Italian seasoning in bowl, stirring until smooth. Spread evenly into pie plate. Top with pizza sauce, pepperonis, and cheese. Bake for 15 minutes, or until hot and bubble and cheese is melted.

Baked Bacon and Cheese Frittata As I was thinking through my meal plan for the week, I had a couple of  things to come up that really affected the plan. First, I found out (unexpectedly) that we’d not be eating at home a couple of nights this week. Then, I knocked the eggs out of the refrigerator as I opened the fridge door. Not sure how I did that, but I was happy that there were only 6 eggs left in the carton. Although they all cracked a bit, they remained inside the carton and were still usable. I decided to try this frittata recipe for our supper. We all liked it, and it proved to be a good lesson not to cry over spilled milk - or cracked eggs, as the case may be! Baked Bacon and Cheese Frittata 6 eggs 1 cup milk 2 tablespoons butter or margarine, melted salt and pepper to taste 3 - 4 chopped green onions 6 bacon strips, cooked and crumbled 1 cup shredded cheddar cheese Preheat oven to 350 degrees. Coat a 8x8-inch pan with cooking spray. Whisk together eggs, milk,...

Bagels, Bagel, Bagels!!! I had one of my all-time favorite lunches today, a toasted sun-dried tomato bagel spread with homemade pimento and cheese, thanks to Leigh and Brendan, who so kindly brought us a big bag of fresh bagels from the Beagle Bagel yesterday! Logan had a poppy seed with whipped cream cheese! Yum! And, Larry carried several to have for his lunch throughout the week, too! Here are a few of my favorite bagel spreads! They are also great with bagel chips and crackers! Regular, low-fat or fat-free cream cheese can be used in these recipes. I personally prefer using whipped cream cheese because of its "spreadability." Crab Spread 1 (8-ounce) cream cheese, softened 1 ( 6-ounce) can crab meat, drained 1 tablespoon lemon juice 1 - 2 finely chopped green onion dash or two of hot sauce (optional) Combine all ingredients. Chill. Fruity Cream Cheese Spread 1 (8-ounce) cream cheese, softened 1/4 cup fruit preserves or marmalade of choice (Strawberry is my...