Cherry Pie Bars

Found this on Pinterest...recipe from http://www.therecipecritic.com/2012/10/cherry-pie-bars.html

I made these for Thanksgiving as an alternative to pumpkin desserts for my dad. They were delicious...very, very sweet.

This is the original recipe from the site above.  The only thing I changed was leaving out the almond extract.  It was great without it, so I doubt I'll include it next time either.  I just used one can of cherries.  Two, as suggested, would be great, but I think it would be more difficult to cut into bars. 

Ingredients:
1 cup butter, softened
2 cups sugar
4 eggs
1 tsp vanilla extract
1/4 tsp almond extract
3 cups all-purpose flour
1 tsp salt
1 (21 ounce) cherry pie filling 2 if you like cherries (highly recommend)

Glaze
1 cup powdered sugar
1/2 tsp vanilla extract
1/2 tsp almond extract
2 Tbs milk

1. Cream together butter and sugar.  Add eggs and beat well.  Beat in extracts.

2. In a separate bowl combine flour and salt.  Add to the creamed mixture.  Mix until combined.

3. Spread 3 cups batter in a 15x10x1 (Also works with 9x13- baking time will at least be 35 minutes)  Spread with pie filling.  Drop remaining batter on top of pie filling.

4. Bake at 350 for 30-35 minutes or until toothpick comes clean.  Cool on wire rack.  Combine glaze ingredients and drizzle over the bars. 

Dill Pickle Dip

Recipe from: http://thecuttingedgeofordinary.blogspot.com/2012/03/dill-pickle-dip.html

This was so yummy!  Wish I had pictures, but check out the site from whence it came for a great picture.

1 (8 ounce) package of cream cheese, softened 
1- 1 1/2 cups chopped dill pickles - I used my food processor
1/4 cup finely chopped sweet onion - threw this in the food processor with the pickles
2- 4 tablespoons pickle juice
1 teaspoon dried dill weed 
1/2 teaspoon kosher salt 
freshly ground black pepper, to taste

I served mine with pretzels, which was was afraid would make the whole concoction too salty, but it was delicious! 

Menu Monday

Monday - chicken squares, baked potatoes, green beans
Tuesday - red beans and rice, cornbread
Wednesday - hot ham and cheese sandwiches, fries, carrots

Menu Plan...Thursday

Monday - Mexican chicken casserole Tuesday - dinner with Christina Wednesday - Philly Cheesesteak pizza Thursday - Cheesy Chicken Pot Pie Friday - crockpot ham and beans Saturday - pizza Sunday - dirty rice

A "New" Kitchen!

Still doing a little rearranging, but the kitchen is finished and I love it!

 Loving the big deep sink!

New lamp from The Tin Bin.  I love the patterns it makes on the walls and that the bottom lights up too.

Summer Corn Salad

1 bag frozen corn
1 tablespoon vegetable oil
1-2 cups grape tomatoes, halved
1 large cucumber, peeled and cut into chunks
2 tablespoons minced sweet onion
Poppy seed dressing

Lightly brown the corn in vegetable oil, then cool.  Layer other vegetables in bowl, ending with the cooled corn.  Chill until ready to serve.  Just before serving toss with your favorite poppy seed dressing.  Easy and tasty!

Menu Plan Monday

Here's what's for dinner this week:
Sunday:  Bacon burgers with deviled eggs, cucumber and onions, and caprese salad
Monday:  Pork brisket, corn on the cob, fried potatoes
Tuesday:  Hot ham and cheese sandwiches with fries
Wednesday:  Turkey chili over rice
Thursday:  Papa Murphy Pizza
Friday:  BBQ chicken pizza with salad

I'm participating in OrgJunkie's menu plan Monday, which you can find here:  http://orgjunkie.com/category/menu-plan-monday

Menu Plan Monday

Trying this for the first time on OrgJunkie's Menu Plan Monday.

Monday: Oven-fried pork chops, mashed potatoes, green beans, beer bread
Tuesday: Spaghetti, garlic beer bread, salad
Wednesday: Brats, fries, cottage cheese, and carrots
Thursday: Soft tacos
Friday: Polish sausage skillet with rice

Oven Fried Pork Chops
(recipe from Tixie at Farm Home Life - blog now closed)
6 boneless loin chops, about 3/4 inch thick
1 egg, beaten
1.5 cups bread crumbs
1 tsp spicy pepper or steak seasoning
2 tsp dried parsley flakes
salt and pepper to taste
2-3 tablespoons cooking oil

Preheat oven to 375.  Mix the bread crumbs, salt, pepper, seasoning, and parsley into a pie plate.  Dip pork chop into beaten egg; allow excess to drip off.  Dredge pork chop in bread crumb mixture.  Once all the pork chops have been coated in the bread crumb mixture, drizzle 2-3 tablespoons oil in a 9x13 baking dish and coat evenly.  Place pork chops into dish and bake uncovered about 25-30 minutes.  About 15 minutes in, turn the chops and add a bit of additional oil if necessary.

One night this week we're planning to go to the local fair, where we'll eat terrible but wonderful things like corn dogs and ice cream. :)

Kitchen Face Lift

Check out my regular blog for news of a small face lift for the Fremont Kitchen!

Menu Plan Monday (on Thursday)

Just practicing and thinking of joining the fun at OrgJunkie's Menu Plan Monday.  Obviously to do so, I'm gonna have to get my act together before Thursday! :)

Monday:  Pork chops, baked potatoes, and green beans
Tuesday:  Ham stromboli, salad, and fries
Wednesday:  Sloppy Joes and Tots
Thursday: Philly Cheesesteak Pizza and Salad
Friday:  Going to the lake with friends, taking potato casserole, green beans, and chocolate eclair cake