Happy Halloween and Meal Plan Monday for October 31 thru November 6

Happy Halloween! I’m looking forward to taking my little 2 year old granddaughter trick or treating tonight. She’s going as Snow White. Or as she says it “No-ite”

Monday
Beef and Bean Enchilada Casserole
Tuesday
Chicken and Stuffing Casserole
Wednesday
Kibalsa with Cabbage, Carrots and Potatoes
Thursday
Leftovers
Friday
Fast Food Friday
Saturday
Grilled Steak
Asparagus
Sunday
Barbecued Chicken
Broccoli

 

The recipe I want to share with you is one I haven’t tried yet but it looks pretty yummy. I got it from www.betterrecipes.com. Here it is:

bean and beef enchilada casserole

Bean and Beef Enchilada Casserole

1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon cumin
1 15 ounce can drained Pinto beans
1 4 ounce can green diced peppers
1 8 ounce light sour cream
1/2 teaspoon garlic powder
8 6 inch corn tortillas
2 tablespoons flour
1 10 ounce can Enchilada sauce or 10 ounce can tomato puree
1 cup shredded cheddar cheese

  • Brown the ground beef, and onion in a large skillet.
  • Add the chili powder, cumin. Cook until the onion is translucent and tender and meat isn’t pink.
  • Drain fat.
  • Stir in pinto beans and un-drained chili peppers into the meat and set aside.
  • In a small bowl, stir together the sour cream, flour and garlic powder until combined and set aside.
  • Spray the bottom of a rectangular baking dish with cooking spray and lay half of the tortillas into the bottom to cover. Cut to fit if necessary.
  • Top with half the meat mixture, half the sour cream mixture and half the enchilada sauce. Repeat the layers.
  • Cover the dish with plastic wrap and refrigerate for up to 24 hours.
  • Preheat the oven to 350 degrees.
  • Remove the plastic wrap and cover the dish with foil.
  • Bake for 35-40 minutes until bubbly.
  • Sprinkle with cheddar cheese and bake for 5 more minutes.

My notes: Okay, first if you notice in the picture, it looks like there are tomatoes on this casserole but the only tomatoes in the recipe mentioned is the tomato puree. Hmmm, well I like tomatoes so I’ll probably add a can of Ro-tel tomatoes. It also looks like it has green onions but it’s not in the list of ingredients.

Also, it says to cover with plastic wrap and later replace with tin foil before baking. I’m wondering, why not just cover it with tin foil to start with? I’ll probably do that.

I’m also wondering if you have to chill it or can you just bake it right after preparing? I will make this in the morning, so I can just pop it in the oven later in the day. I love recipes that I can do that with. But if we like this recipe, I’ll try it again and bake it straight away to see if there is a taste difference.

Okay, hope y’all have a great week!

Cathy

 

Dress up Your Pumpkin

Pretty pumpkin centerpiece

I know it’s getting a little late for Halloween crafts. But,you can use this pretty pumpkin centerpiece through Thanksgiving. If you do make one of these and plan to keep it out that long, I suggest using a fake pumpkin.

I’m a life long crafter and even have a business making personalized Christmas ornaments. But I have found that the last few years, I go for easy and simple crafts. This pumpkin is about as easy as it can be but I often get comments on how pretty it is.

Supplies You Will Need:

  • Pumpkin craft supplies Fake or real pumpkin
  • scissors (use ones that aren’t real important to you as you will be cutting through things that have a little wire in them)
  • Wire edged Ribbon
  • Sparkly Fall Garland

*Note* This stuff is really cheap right now at craft stores. They are clearing the Fall stuff out to make way for Christmas stuff so you can get these supplies for just a few dollars.

Ribbon on pumpkin Measure a length of ribbon to wrap around the pumpkin with about 6 extra inches. Cut and tie at the top. Repeat again on the opposite side. Curl the edges under (this is why you use wire edged ribbon).

Add sparkly vine

In between the ribbon wrapped sides, repeat the exact same process with the sparkly Autumn garland.

And Voila! A beautiful pumpkin that would look great on your dining room table or coffee table all Autumn long!

Cathy

How to Make Monster Pops

Monster Marshmallow Pops

I have noticed some really cool Marshmallow Monster Pops (also called Frankenstein Pops) on the web recently. They all look a little different but are very creative.

I decided I wanted to make some too but with a twist. I wanted them to be simple enough that kids could make them. And I wanted to use materials I already had in my kitchen and craft room.

Now, I know these probably look very amateurish compared to some of the others out there. But they were easy to make and fun too.

What you need to make Monster Pops:

Frankenstein Marshmallow pop supplies

Large Marshammllows (I used the giant size)
Stick Pretzels
Green Food Coloring
Cup
Water
Black Decorating Icing
 

 

 

 

 

Step 1

Marshmallow on stick Stick a marshmallow on a craft stick.
 

 

 

 

 

 

 

 

 

 

 

 

Step 2

mixing food color

Squeeze 4-5 drops of green food coloring into a cup filled 3/4 of the way with water. Swirl with a fork or craft stick til thoroughly mixed with the water.
 

 

 

 

 

 

 

 

 

 

Step 3

Dip marshmallow
Dip the marshamallow into the green water and swish it around for about 10 seconds. Bring it out of the water and let the excess water drip back into the cup.

 

 

 

 

 

 

 

 

 

 

It should look like this:

Green marshmallow
 

 

 

 

 

 

 

 

 

 

 

 

Step 4

Marshmallows drying Lay your marshmallows down  stick side up on a paper towel. Leave them to dry for about 30 minutes.
 

 

 

 

 

 

 

 

Step 5

Add pretzels Break a pretzel stick in half and stick it on one side of the marshmallow. Repeat on the other side.
 

 

 

 

 

 

 

 

 

 

 

 

Step 6

Draw hair Draw the hair with your decorator icing by holding the stick in one hand and squeezing out lines with the icing with the other hand. I didn’t have one but if you have a fine tipped paint brush, you would have more control over how the icing goes on the marshmallow by dipping the brush in the icing and painting on the lines.

 

 

 

 

 

 

 

 

 

 

Step 7

Draw face Draw the face. You can make them scary or smiley like mine. Again, I’m thinking a fine paint brush would work better than just squeezing out the icing like I did.

Allow the Frankensteins to dry for about 20 minutes.

 

 

 

 

 

 

 

 

 

 

Monster Marshmallow Pops And here are some of the completed pops.
 

 

 

 

 

 

 

 

Maymay after eating pop Warning, your kids face will probably look like this after eating a Frankenstein Marshmallow Pop!
 

 

 

 

 

 

 

 

 

 

 

 

 

Cathy
 

 

 

 

 

 

Meal Plan Monday for October 24 thru October 30


I totally missed last week’s Meal Plan Monday but I’m back. I had a good excuse for missing it though. My mother passed away last Sunday (the 16th) after being in the hospital for 3 days, before that the nursing home for 10 days and before that the hospital for 2 1/2 weeks. So it’s been kind of a rough month. And now I get the fun job of closing out her estate which believe me, is way more complicated than it needs to be.

I also have been starting the long task of going through the house she lived in for 50 years and sorting through all the belongings and deciding what to do with them. The temptation to hold on to things for sentimental reasons alone is strong. But I’m really trying to only bring home things I really love or need. I have been giving a lot away to her friends, her grandchildren and to charities. My sister will be coming down on weekends to help me.

Okay, well now on to this week’s menu:
Monday
Chili
Tuesday
Chicken Broccoli Casserole
Wednesday
3 Cheese Ziti
Garden Salad
Thursday
Leftovers
Friday
Fast Food Friday
Saturday
Grilled Steak
Mixed Veggies
Sunday
Cube Steak
Mashed Potatoes and Gravy
Green Beans

This week’s recipe is 3 cheese ziti. I try to have a meatless meal once a week but there are only a few meatless meals that my family likes.  This is one of them and it’s super easy to make.

3 cheese ziti

 

 

 

 

 

 

 

 

3 Cheese Baked Ziti
1 15 ounce package of part skim Ricotta Cheese
2 beaten eggs
1 teaspoon Garlic Salt
1/2 teaspoon Black Pepper
1 16 ounce package Ziti Pasta, cooked and drained
1 28 ounce can of Pasta Sauce
1/2 cup grated Parmesan Cheese
1 cup shredded Mozzarella Cheese

  • Preheat oven to 350 degrees.
  • Combine ricotta, eggs, parmesan, garlic salt, and pepper in a large bowl.
  • In another bowl, mix pasta and pasta sauce.
  • In a 13″x 9″ baking pan, pour half of the pasta in the pan.
  • Top with the cheese mixture.
  • Pour the remaining pasta over that.
  • Sprinkle the mozzarella on top.
  • Bake for 30 minutes.

Have a great week y’all! And if you still have your mom around, give her a hug or a call and tell her you love her.

Cathy