OCTOPUS

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This is a favorite recipe for the kids. The first time I made it, we were watching the cousins overnight a few years ago. We had their mother tell them they had to eat whatever I made for dinner. A few hours later they asked what we were having and I said Octopus. They knew they had to eat it and were very fearful. I kept them out of the kitchen while I cooked. You should have seen the relief on their faces when I brought their plates out!!!!!

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OCTOPUS

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a box or two of mac and cheese (whatever you like, however much you need)

hot dogs

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Take hot dogs and cut, starting 1/4 of the way down, cut in half, then turn and cut in half again, then again and again until you have 8 legs (I can never do this right and most of mine end up with 7 legs).

Make mac and cheese.

In large pot, cook cut hot dogs. When they're cooked the legs will curl up.

Put the mac and cheese on the plate, top with hot dogs standing up.

I've heard of adding blue food coloring to the mac and cheese also to make it look like water.

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BLACK BOTTOM CUPCAKES

BLACK BOTTOM CUPCAKES

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1 (8 oz) package cream cheese, softened

1 egg

1/3 cup white sugar

1/8 teaspoon salt

1 bag chocolate chips

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1 1/2 cups all purpose flour

1 cup white sugar

1/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 tablespoon white vinegar

1 teaspoon vanilla extract

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Preheat oven to 350. Lightly butter muffin tins or place paper cupcake holders in pan and set aside.

Beat together the cream cheese, egg, sugar and salt. Stir in the chocolate chips and set aside.

In a separate bowl, sift together the flour sugar, cocoa, baking soda and salt. Add the water, oil, vinegar, and vanilla. Beat until well combined. Batter will be thin.

Fill muffin cups 1/3 full with chocolate batter. Top each one with a spoonful of cream cheese mixture.

Bake for 30-35 minutes.

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These were soooooo delicious! I don't like cream cheese all that much in my desserts but it didn't really taste to cream chessey.

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MENU PLAN MONDAY

MONDAY...amazing chicken & mac n cheese

TUESDAY...meatloaf & mashed potatoes

WEDNESDAY...leftovers or order out for pizza

THURSDAY...herbed turkey, mashed potatoes, whipped sweet potato casserole, butter brown sugar carrots, corn, rolls, devilled eggs, cranberry sauce, apple pie, pumpkin pie, chocolate pie

FRIDAY...chicken taco pie, mexican rice

SATURDAY...butter chicken, cheesy hashbrowns

SUNDAY...french toast, bacon

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MENU PLAN MONDAY

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MONDAY...chicken nuggets, mac N cheese

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TUESDAY...American homemade hamburger helper

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WEDNESDAY...leftovers

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THURSDAY...tacos or leftovers

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FRIDAY...pizza squares

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SATURDAY...butter chicken, cheesy hashbrowns

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SUNDAY...french toast and bacon

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Nicole's question answered

Nicole asked what American hamburger helper was like.

I have a base recipe of 1 to 1 1/2 lbs ground meat (I usually use turkey, but beef would be fine);
8oz tomato sauce, 16oz pkg of noodles, spices, and 1 1/2 cups cheese.
For American, I use tri-color rotini noodles, cheddar cheese, and I used McCormick hamburger spice, maybe about 2 teaspoons.

For Italian, I would use penne noodles, mozzarella, and italian seasoning (basil, oregano) and add a little parmesan and ricotta.

For Mexican, I would use probably penne noodles, taco cheese (or pepper jack), and taco seasoning.

You cook the noodles and brown the meat. Add the spices to the tomato sauce. Add this to the meat mix and fold in noodles. Add cheese and heat until melted.

That's it.
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MENU PLAN MONDAY

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10/13-10/18

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Monday....homemade hamburger helper, american style;

garlic breadsticks

Tuesday....french fried onion/ranch meatloaf;

mashed potatoes

Wednesday....leftovers

Thursday....not sure, either out for tacos or leftovers

for AC and me

Friday....pizza squares

Saturday....country chicken with potatoes

Sunday.....spaghetti pie; garlic bread

FRIED CHICKEN

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I could NEVER make fried chicken before. I just really sucked at it. Until I found this recipe. It is now one of our family favorites!!

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From allrecipes.com

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FRIED CHICKEN

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1/2 cup milk

1 egg, beaten

1 cup flour

2 teaspoons garlic salt

1 teaspoon paprika

1 teaspoon black pepper

1/4 teaspoon poultry seasoning (I didn't have any so I used basil and oregano)

3 cups vegetable oil

1 cup chicken broth

1 cup milk

chicken..the recipe calls for a 4-lb whole chicken, cut into pieces; I used 4 boneless, skinless breasts

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In a medium bowl, beat together the 1/2 cup milk and egg. In a resealable plastic bag, mix together flour and spices (I didn't use a bag, I used another bowl and dredged the chicken). Place chicken in bag, seal and shake to coat. Dip chicken in milk and egg mix, then once more shake in bag with flour. Let sit for 10 minutes.Reserve 2 tablespoons of flour mixture.

In a large skillet, heat oil to 365. Place coated chicken in the hot oil, and brown on all sides. Reduce heat to medium-low and continue cooking chicken until tender, about 30 minutes (with the boneless breasts it was more like 20). Remove chicken from skillet and drain on paper towels.

Discard all but 2 tablespoons of the frying oil. Over low heat, stir in 2 tablespoons of the reserved flour mixture. Stirring constantly, cook about 2 minutes. Whisk in chicken broth, scraping browned bits off bottom of skillet. Stir in 1 cup milk, and bring all to a boil over high heat, stirring constantly. Reduce heat to low, and simmer for about 5 minutes. Serve immediately with the chicken.

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