Menu Plan Monday - October 5

I'm not planning a menu this week due to the fact that my entire family (minus Josh and me) is going to be camping. Josh has a friend visiting from Flint for a couple of days and I expect he'll be spending a whole lot of time with her, eating out! So....who plans menus for one? If you do, I'd love to know how you go about that. I'm used to planning and cooking for 7.

Tonight I started working on that new cookbook I want to make. So, instead of a menu plan, I decided to post some of my favorite recipes, tried and true recipes that I've come to depend upon over the years. Hope you enjoy them. Please be sure to visit Organizing Junkie for some truly great menu plans!

Mini Maple Cinnamon Rolls

2/3 cup milk
1/3 cup maple syrup (pure syrup is best)
1/3 cup butter, softened
1 egg
3/4 tsp salt
3 cups bread flour
1 pkg. active dry yeast (2 1/2 tsp)

Filling:
1/2 cup packed brown sugar
2 TBSP bread flour
4 tsp ground cinnamon
6 TBSP cold butter

Maple Icing:
1 cup confectioner's sugar
3 TBSP butter, melted
3 TBSP maple syrup
1-2 tsp milk

Dissolve yeast in 2/3 cup warm milk. Add the rest of the dough ingredients. Knead until dough is springy. Place in a greased bowl (turning once to grease top), cover with a light towel, and place in warm area until doubled in bulk. Turn dough onto a lightly floured surface. Roll into two 12x7 rectangles. In a small bowl, combine the brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle half of the sugar over each rectangle. Roll up jelly-roll style, starting from a long side. Pinch seam to seal.

Cut each roll into 12 slices. Place cut side down in one greased 13x9x2 inch baking pan. Cover and let rise in a warm place until doubled, about 20 minutes. Bake at 375 F for 20-25 minutes or until golden brown. Cool on a wire rack for 5 minutes. In a small mixing bowl, combine confectioner's sugar, butter, maple syrup, and enough milk to achieve desired consistency. Spread over warm rolls.

Cheesy Broccoli Noodle Soup

2 cups egg noodles
2 cups fresh broccoli, chopped
1 medium white onion, chopped
2 cups shredded cheddar cheese
2 TBSP butter
1 TBSP flour
1/2 tsp salt
5 1/2 cups skim or low-fat milk

Cook the noodles in boiling water in a saucepan until they are limp but still crunchy in the middle. Combine all ingredients in a slow cooker. Cover and cook on low setting for 4-5 hours.

Pineapple Upside Down Cake

4 TBSP butter or margarine, melted divided
1/4 cup firmly packed brown sugar
2 cans (8 oz each) pineapple slices, drained
1 1/2 cups all-purpose flour
2/3 cup granulated sugar
1 tsp baking soda
3/4 tsp ginger
1/4 tsp cinnamon
1/4 tsp salt
1 large egg plus 1 large egg white
1/2 cup skim milk
1/4 cup light molasses and 1/2 tsp vanilla

Heat oven to 350 degrees F. Lightly brush two 9 inch round cake pans with some melted butter. Reserve remaining butter. Sprinkle brown sugar over bottom of pans. Arrange 7 pineapple slices in a single layer on top (reserve remaining slices for another use.) Combine flour, granulated sugar, baking soda, ginger, cinnamon, and salt in large bowl. Whisk together remaining butter, egg, egg white, milk, molasses and vanilla in a small bowl. Stir wet ingredients into dry ingredients until blended. Pour into prepared pans. Bake 40 minutes until toothpick inserted in center comes out clean. Immediately invert cakes onto serving platter; remove pan. Serve warm.

Old Fashioned White Bread

1 cup very warm water
2 TBSP butter or margarine, softened
1 tsp salt
2 TBSP sugar
2 TBSP nonfat dry milk powder
3 cups bread flour
2 tsp active dry yeast
Melted butter or margarine

Dissolve yeast in warm water. Add the rest of the ingredients and knead until dough is springy. Place in a greased bowl (turning once to grease top) and cover with a towel. Allow to rise for about 1 hour or until doubled. Press dough down and shape into a loaf. Place in a greased loaf pan and cover. Allow to rise for an hour. Bake at 400 F for 30 minutes. Brush top with melted butter or margarine.

Peanut Butter Pie

1 pkg (8 oz) cream cheese, softened
3/4 cup confectioner's sugar
1/2 cup creamy peanut butter
6 TBSP milk
8 oz frozen whipped topping, thawed
1 graham cracker crust, 9 inch
1/4 cup chopped peanuts

In a mixing bowl, beat cream cheese until fluffy. Add sugar and peanut butter. Mix well. Gradually add the milk. Fold in whipped topping. Spoon into crust. Chill overnight.

Slow Cooker Fajitas

1 1/2 lb. boneless sirloin steak, cut into thin strips
2 TBSP cooking oil
2 TBSP lemon juice
1 garlic clove, minced
1 1/2 tsp ground cumin
1 tsp seasoned salt
1/2 tsp chili powder
1/4 to 1/2 tsp crushed red pepper flakes
1 lg. green pepper, cut into thin slices
1 small onion, cut into thin slices
6-8 flour tortillas (7 inch)
Shredded cheddar cheese, salsa, sour cream, lettuce, and tomatoes

In a skillet, over medium heat, brown steak in oil. Place steak and drippings in a slow cooker. Add lemon juice, garlic, cumin, salt, chili powder, and red pepper flakes; mix well. Cover and cook on high for 2 1/2 to 3 hours or until meat is tender. Add green pepper and onion; cover and cook for 1 hour or until vegetables are tender. Warm tortillas according to package directions; spoon beef and vegetables down the center of the tortillas. Top each with cheese, salsa, sour cream, lettuce and tomatoes if desired. Serve immediately.