What’s for Dinner? Dec 24-30

We’re still going on strong through the holiday season, but we’re in the home stretch. My mother in law is visiting this week and spending quality time with her grandkids, which leaves more time for cooking and shopping for me! There’s lots of leftovers this week from the yumminess of Christmas, so lunch is taken care of. Here’s what’s for dinner this short week:

Monday – Christmas Eve

Tuesday – Christmas Day – (see previous post for menus and links)

Wednesday – Greek Yogurt Pancakes; Chicken Cordon Bleu Pasta

Thursday – Pot Roast Sliders

Friday – Homemade Pizza Hut Deep Dish Pizza

Saturday – out

Sunday – Chicken Tikka Masala

What are you having this week, besides the leftovers? Happy eating!


Cashew Candy

Merry christmas, everybody! I hope you’re all celebrating and relaxing in your own special ways. And most of all, I hope you’re eating well! Here’s what we had:

Christmas Eve: filet mignon, lobster tails, barbecue meatballs (for my husband who won’t eat steak or seafood. What’s wrong with him?!) cheesy potato casserole, green beans, easy parmesan rolls. And then the goodies: peppermint ice cream pie, cashew candy, and peanut butter bars

Christmas Day: Breakfast – Egg bake, grandma’s caramel rolls. Appetizers – shrimp cocktail, Mississippi sin dip, hot crab dip, baked brie. Dinner – lasagna, salad, garlic bread

Cashew Candy
a Hagen family recipe
a great mix of salty and sweet. Sooooo yummy!

1 cup sugar
1 cup butter
3 tbsp. water
1 large milk chocolate candy bar, chopped, or chocolate chips

Line a rimmed baking sheet with foil. Spread cashews in an even layer. Set aside. Boil butter, sugar and water to hard crack stage – 300 degrees on a candy thermometer. There is no need to stir frequently. Stir to mix ingredients then bring to a boil and let it come up to temperature. But watch closely so it doesn’t burn! Boil slowly in a heavy pan. Drizzle hot mixture over cashews on cookie sheet. Sprinkle chocolate over hot mixture. Let sit for a few minutes to melt chocolate. Use a spatula or knife to spread chocolate. Put in refrigerator until set. Break into pieces. Enjoy!

Happy eating to you!


What’s for Dinner? Dec 17-23

Another week, another menu.
Here’s what’s cooking:

Monday – monte cristos (sandwiches made with turkey, ham and Swiss. Bread is dipped in French toast batter then grilled. Served with maple syrup on the side)

Tuesday – chocolate cream pie; leftovers

Wednesday – mini Thanksgiving: turkey breast, stuffing, potatoes, vegetable

Thursday – chicken ranch tacos

Friday – pizza

Saturday – chicken macaroni casserole

Sunday – football food

I’ve made these cookies, and I hope to make a lot more before Christmas. I’ve been working on sewing stockings for Christmas. I think you can expect to see a lot more links next week. Happy eating!

Egg Bake

Today I’m sharing a recipe that has been made so many times in my family. I make this breakfast dish every time there’s a holiday or a lot of family come over. It’s easy and can be changed to suit your family’s tastes. I often mix it up the night before then throw it in the oven the next morning.

Egg Bake
From cooks.com

1 dozen eggs, slightly beaten
1 lb. Monterey Jack cheese, shredded
2 c. diced ham
1/2 c. flour
1 tsp. baking powder
1/4 c. melted butter
1 pt. sm. curd cottage cheese
1/4 c. butter

Combine slightly beaten eggs, cheese and ham. Add flour and baking powder. Add 1/4 cup melted butter and cottage cheese. Melt 1/4 cup butter in bottom of 9″x13″ pan and add egg mixture. Bake 40 to 45 minutes at 400 degrees.

We celebrated our first Christmas of the season. As mentioned, my family is Scandinavian and we try to have a traditional dinner every year. We made lefse during the day. Then our meal consisted of lutefisk with cream sauce and melted butter, mashed potatoes, Swedish meatballs, corn, green beans, lefse, and dinner rolls. For dessert we had various Christmas cookies, including krumkake, and pies. I made a crustless pumpkin pie for my husband as he’s still watching his weight. It was great!
I hope you’re all enjoying this wonderful season!


What’s For Dinner? December 10-14

Whoa! Where have I been?!?! I’m so far behind!!
I did spend two wonderful weeks in California and Arizona over Thanksgiving! It was great! But, unfortunately, we brought home colds and crud. It’s taken us a long time to get back into the swing of things. But I think we’re there now, and we’re swinging full speed ahead into the Christmas season! My favorite!
I’ll give you a quick rundown of the few things I have made:

Cranberry salad
5-minute cinnamon cake
Texas French toast bananas foster
Peppermint Krispy treats
Healthy spinach dip
Banana split trifle
Slow cooker balsamic chicken

Here’s what’s for dinner:

Monday – leftovers
Tuesday – cheesy potato soup
Wednesday – slow cooker cheesy chicken and rice
Thursday – sriracha chicken, spicy mashed potatoes
Friday – pizza

My parents are coming Friday to celebrate Christmas with us. We will be having a traditional Scandinavian dinner with lutefisk, Swedish meatballs, mashed potatoes and lefse. I’ll share more on that later. Happy holiday eating to you!