Monday - Pumpkin Waffles, Eggs, Grits
Tuesday - Leftover Chili and Potatoes from Sunday
Wednesday - Sandwiches, Carrot Sticks, Grapes
Thursday - Tilapia, Spinach Salad, Corn
Friday - Dinner at Nikki's house!!!
Saturday - Baked Potato Soup, Spinach Salad, Homemade Wheat Rolls
Sunday - Taco Soup (lunch); Leftovers (dinner)
I tried baked potatoes in the crockpot for the first time and it worked great! Just pierce your potatoes with a fork, wrap them in foil, and put them in the crockpot on low for about 10 hours (don't add any water!).
I also made two new dessert recipes last week. I don't make desserts very often, but I was debating between these two for Thanksgiving and I wanted to try them out first. Cheesecake and pie are about the last things that I need to be eating a lot of, especially while pregnant, so we shared them! We took the cheesecake to some friends' house for dinner and took the pie to the fellowship dinner at church last night. It worked out well because I got feedback, and I don't have a bunch of leftovers in the refrigerator calling my name! The cheesecake was my favorite. A lot of people seemed to like the pie, and I think that it tasted good, but I'm not a huge fan of pumpkin pie in general so I'm voting for the cheesecake.
Layered Turtle Cheesecake (from the October/November 2009 Taste of Home)
1 c. all-purpose flour
1/3 c packed brown sugar
1/4 c. finely chopped pecans
6 Tbsp cold butter
Filling:
4 pkg. (8 oz each) cream cheese, softened
1 c. sugar
1/3 c. packed brown sugar
1/4 c. plus 1 tsp. all-purpose flour, divided
2 Tbsp heavy whipping cream
1 1/2 tsp. vanilla
4 eggs, lightly beaten
1/2 c. milk chocolate chips, melted and cooled
1/4 c. caramel ice cream topping
1/3 c. chopped pecans
Ganache:
1/2 c. milk chocolate chips
1/4 c. heavy whipping cream
2 Tbsp. chopped pecans
Optional garnish: pecan halves and additional caramel ice cream topping
Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a small bowl, combine the flour, brown sugar and pecans; cut in butter until crumbly. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 12-15 minutes or until set. Cool on a wire rack. In a large bowl, beat cream cheese and sugars until smooth. Beat in 1/4 cup flour, cream and vanilla. Add eggs; beat on low speed just until combined. Remove 1 cup batter to a small bowl; stir in melted chocolate until blended. Spread over crust. Combine caramel topping and remaining flour; stir in pecans. Drop by tablespoonfuls over chocolate batter. Top with remaining batter. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 1-1/4 to 1-1/2 hours or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. For ganache, place chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chips; whisk until smooth. Cool slightly, stirring occasionally. Spread over cheesecake. Sprinkle with chopped pecans. Refrigerate until set. Garnish with pecan halves and additional caramel topping if desired. Yield: 12 servings.
Turtle Pumpkin Pie (also from the October/November 2009 Taste of Home)
1/4 c. plus 2 Tbsp. caramel ice cream topping, divided
1 graham cracker pie crust
1/2 cup plus 2 Tbsp. chopped pecans, divided
2 pkg. (3.4 oz) instant vanilla pudding
1 cup cold milk
1 cup canned pumpkin
1 tsp. ground cinnamon
1/2 tsp ground nutmeg
1 tub cool whip, thawed and divided
Pour 1/4 cup caramel topping into crust; sprinkle with 1/2 c. nuts. Beat pudding mixes, milk, pumpkin and spices with whisk until blended. Stir in 1 1/2 c. cool whip. Spoon into crust. Refrigerate 1 hour. Top with remaining cool whip, caramel topping and nuts just before serving.
For more Menu Plan Monday ideas, visit Laura.
