01 November 2009

Menu Plan Monday: Nov 2nd~7th

I hope you all had a great weekend! Ours was crazy-busy!! Thursday night was our pumpkin-carving night, Friday was a homeschool co-op event and Saturday was trick-or-treating. Not to mention that my husband had just gotten in from a trip on Thursday and we had to get him repacked for a trip on Saturday. Thank goodness for that extra hour of sleep on Saturday night! I needed it!

So many of your commented on my bread pot fondue from our pumpkin party, that I'm sharing it today. It's so yummy! We love it and it's always a hit, wherever you serve it.

Bread Pot Fondue
1 round loaf of bread (unsliced),
Hawaiian or Sourdough work great
2 cups shredded Cheddar cheese
1 (8 oz.) pkg. cream cheese, softened
1 1/2 cups sour cream
1 cup cooked ham, diced*
1/2 cup green onion, chopped
1 sm. can chopped green chilies
1 tsp. Worcestershire sauce
Preheat oven to 350F. Slice off top of bread & reserve. Hollow out inside of loaf, leaving a 1/2" shell. Combine Cheddar cheese, cream cheese and sour cream in a bowl. Mix well. Then stir in ham, green onion, green chilies and Worcestershire sauce. Blend well, then spoon the mixture into the bread shell. Replace top of bread and tightly wrap loaf with heavy duty foil. Set on a cookie sheet and bake 1 hour and 30 minutes. Remove top of bread when ready to serve. This is great served with fresh veggies and crackers.

I actually made a new recipe for crackers to serve with this last Thursday. My husband had eaten them somewhere recently and loved them. So I googled it and came up with this recipe. It was wonderful~and I must say that the crackers get better as the days go by, so it's probably better (and easier) to make these ahead of time.

Spicy Saltines
1 (4-sleeve) box of Saltines (generic work fine)
1 cup canola oil
1 Tbls. garlic powder
1 Tbls. crushed red peppers
1 pkg. ranch dressing mix
Preheat oven to 250F. Dump all the cracker sleeves out into a large bowl. Combine the remaining ingredients, stirring well. Then pour over crackers. Toss the crackers, making sure they all get coated well (I used my hands). Then spread the crackers out (it's okay if they overlap some) onto cookie sheets and bake for about 20-30 minutes--until the just brown a tiny bit. Let them cool completely before putting them in a storage container.

Now back to the menus for this week...

This week it's back to cooking for just me and the kiddos. Vince is on a missions trip to Guatemala. He was only home for 2 days from his last trip before this one, so we are missing him. But it was good to have him home for those 2 days. After this trip, we should all be together for a while:) Yea!

Monday: Leftover White Chili for me/baked potatoes for the kiddos
Tuesday: Spaghetti
Wednesday: Ham, mashed potatoes and a veggie
Thursday: Turkey pot pie
Friday: Homemade pizza
Saturday: probably something out since we'll just be picking up Vince at the airport

This post is linked to Menu Plan Monday at I'm an Organizing Junkie.

1 comment:

Rachelle said...

Thanks for sharing your recipe! I'm going to give it a shot!