Menu October 20-26

This week we are having some repeats. I got input from the kids and this is what the asked for. Easy enough for me!

Click here for the recipes for Sunday, Monday and Friday's meals.

Recipe: Oatmeal Chocolate Chip Lactation Cookies

Oatmeal Chocolate Chip Lactation Cookies

Ingredients

1 cup butter

1 cup sugar

1 cup firmly packed brown sugar

4 tablespoons water

2 tablespoons flax seed meal

2 eggs

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

3 cups oats

1 cup chocolate chips

2-4 tablespoons brewer's yeast (My first batch I used 3 tablespoons and they were amazing. This last batch I used 4 tablespoons and it has a weird after taste.)

Directions

Preheat oven to 350°.

1. Mix the flaxseed meal and water and let sit for 3-5 minutes.

2. Beat butter, sugar, and brown sugar well.

3. Add eggs and mix well.

4. Add flaxseed mix and vanilla; beat well.

5. Sift together flour, brewer's yeast, baking soda, and salt.

6. Add dry ingredients to butter mix.

7. Stir in oats and chips.

8. Scoop onto baking sheet.

9. Bake for 12 minutes.

10. Let set for a couple minutes then remove from tray

Recipe: Cheesy Potato Soup

Cheesy Potato Soup

• 1 package cubed frozen hashbrowns
• 2 cans cream of chicken
• 1 can cream of cheddar
• 1 pint Half & Half
• 1 1/2 cups grated cheddar cheese
• 1/2 cup butter
• salt and pepper to taste

INSTRUCTIONS

1. Melt butter in crockpot. Add remaining ingredients (except cheese, salt and pepper).
2. Cook in crockpot on high for 3-4 hours.
3. Add 1 cup cheese, salt and pepper before serving. Use reserve cheese to sprinkle on top. 

Recipe: Copy Cat Red Lobster Biscuits

Copy Cat Red Lobster Biscuits

Makes 18 biscuits 

Ingredients

1 1/2 cups (7 1/2 ounces) all-purpose flour

1 1/2 cups (6 ounces) cake flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

2 teaspoons garlic powder

12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1/2-inch pieces

2 cups shredded cheddar cheese (about 4 1/2 oz)

1 1/2 cups buttermilk

Garlic Topping

4 tablespoons (1/2 stick) salted butter

2 cloves garlic, finely minced or through garlic press

1/2 teaspoon garlic powder

1 teaspoon dried parsley

Directions1. Adjust oven rack to the upper-middle position, and preheat oven to 425 degrees. -Line 2 baking sheets with parchment or a Silpat.

2. In a large bowl, whisk both flours, baking powder, baking soda, salt, and garlic powder until combined. -Add in the cubed butter and using your fingers, rub it into the flour mixture until it resembles coarse meal. -Add in the shredded cheese and mix to combine. -Add in the buttermilk and mix until combined.

3. Using a 1/4 measuring spoon, scoop the biscuit mixture onto the prepared baking sheets. Bake the biscuits for 10 minutes.
-Then remove and brush with butter mixture.
-Then bake for an additional 5 minutes until the tops are puffed and golden brown.
-Allow biscuits to cool on baking sheet for 5 minutes then transfer to a wire rack.
-Serve at room temperature or while slightly warm.

Butter Topping1. In a small saucepan, combine butter and minced garlic, heat on medium heat until the butter is melted and garlic is fragrant about  1 to 2 minutes.
-Add in the garlic powder and dried parsley, and stir to combine.
-Set aside.

Storage: Can be stored at room temperature in an airtight container for up to 2 days.

Recipe: Smoked Sausage & Cheesy Potato Casserole

Smoked Sausage and Cheesy Potato Casserole

Servings 4-6

Ingredients:
3 cups potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb
4 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 lb Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb skinless smoked sausage
1/8 teaspoon paprika

Directions:
1). Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.

2). Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.

3). Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.).

4). Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.

5). `Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).