September Menu ~ 2013

This month I am including breakfast and lunch recipes/ideas because we are a brown-bag kind of family. If you’ve been reading here long enough you know that Number Two isn’t a big lunch eater anyway, so not only is it economical for me to pack lunches for the kids, it also allows me to control how much potential waste there might be.

An example of this would be to pack Two only half a sandwich, about 4 carrot sticks and a PB-To-Go cup, maybe a dozen mini pretzels and a juice box. Other days I might give him a snack bag sized portion of veggie or tortilla chips and maybe 2 cookies along with his half sandwich or other “main” lunch item. And I can’t even be sure he eats all of that, little portions as they are. So you can see how getting something nutritional yet fun and tasty in him is important to me, and let’s face it, those school lunches aren’t very nutritious (no matter what their campaign says).

I have a lot of new and exciting recipes to share with you this month! Be sure to stay posted while I’m working on them and watch for the red links to appear as I post each one.

sept collage - ribbet

Dinner Meal Plan

Skillet Ratatouille and Chicken

Oven Baked Tacos

BBQ Salmon

Creamy Dijon Chicken and Mushrooms over Linguine

Black Bean Risotto

Slow Cooker Salisbury Steaks

Chicken Enchilada Soup (#2)

Pan-Seared Salmon with Basil Cream Sauce

Not Your Typical Rice & Beans

Sweet Chicken Rio with Cilantro Rice

Chicken Stroganoff

Caprese Quinoa Bake

Creamy Chicken Crock Pot Tacos

Crunchy Fish Tacos with Cilantro Cream Sauce

Buffalo Chicken Burgers

Salmon with Pasta and Creamy Tomato Basil Sauce

Chived Yorkshire Pudding

Oven Baked Potato Wedges

Chipotle Chicken & Corn Chowder

Lunch Meal Plan

Turkey and Cheese Roll-ups

Pizza Tarts

Chicken Taco Melts

BBQ Chicken Pinwheels

 Bacon and Gorgonzola Cornbread Sliders with Chipotle-Adobo Mayo

Granola Bars

Mini Bagel Sandwiches

Macaroni & Cheese / Ramen Noodles in thermos

Breakfast Menu Plan

Breakfast Cookies

Wonton Quiche Cups

Baked Oatmeal Casserole

Breakfast Enchiladas

Eggs & Grits Bowls

Waffles with yogurt or fresh fruit

Scrambled eggs with turkey sausage and toast


Chocolate Chip-Coconut Blondies


Cast Party Wednesday, Wednesday Extravaganza, Wake Up Wednesdays, Two Girls & a Party,

Tiramisu Cupcakes

Last week I posted a recipe for Cannoli Tarts that I made for an Italian-themed dinner I went to, but what I didn’t mention was that I made these fabulous little Tiramisu cupcakes as well.

I got this recipe from Life Is Sweets and I knew this was something I needed to make, not only for the dinner but because I LOVE Tiramisu. And even though it’s a bit of a cheat because you use cake batter instead of lady fingers, it’s surprisingly close in taste to a real tiramisu, and even better is that it does not have any rum  or kahlua in it, so it’s great for everyone. (Yes, I know alcohol cooks off, but there are some people who do not like eating things that have a strong alcohol taste, my hubby included.)


Tiramisu Cupcakes

*Basic Yellow Cake Batter

8 oz. mascarpone cheese

1 cup heavy whipping cream

1/2 cup powdered sugar

unsweetened cocoa

chocolate, for grating/shaving


1. Bake cupcakes according to package/recipe directions. *I always use foil liners. I prefer them over paper liners any day. Everything usually comes out of a foil liner perfectly, but not always so with paper. Also, you will be soaking the cake in coffee and the foil will not soak through.

2. Allow the cupcakes to cool. Then use a wooden skewer and poke a lot of holes in the cupcakes.

3. Make a strong cup of coffee and spoon over the cupcakes slowly, so that the coffee is absorbed into the cakes. Spooning 1 tsp at a time until the coffee is all gone, at least 5 tsp per cupcake. Don’t worry if this seems too much. You want that sponge cake effect and after you refrigerate them they will firm back up a bit.

4. Whip up the heavy cream until it’s firm and has stiff peaks.

5. In a nother bowl, combine the mascarpone cheese and powdered sugar, then fold into the whipped cream.

6. Using a large ziplock or frosting bag, snip off a corner and pipe frosting onto the cupcakes.

7. Garnish with cocoa and/or grated chocolate.

8. Refrigerate until ready to serve.

tempt tuesday



I am a HUGE tiramisu fan.

I love it.

I have sampled many a tiramisu only to be disappointed (especially when it’s some prepackaged mess that a restaurant is selling for dessert). There have been few tiramisu’s out there that are up to par, and if you are a tiramisu snob like me then you will not be disappointed by this recipe.

This is also one of the {very} few homemade recipes that is worthy of 5 stars. I guess that would make sense since an actual chef made it for me 🙂 We all know and love her simply as Yvonne.

Disclaimer: This was the picture given to me with the recipe. I have seen it on another website, so I can’t give origin credit.


6 egg yolks

3 T sugar

1-1/2 cups Espresso, cooled

2 T Kaluha

24 pack Ladyfingers

1/2 cup shaved chocolate, for garnish

1 lb Mascarpone cheese

1. In large bowl beat egg yolks and sugar until thick and pale. Add mascarp0ne cheese and beat until smooth. Add 1 T of espresso and mix.

2. In shallow dish add remaining espresso and Kaluha. Dip ladyfingers into the mixture. Do not let soak for long or the ladyfingers will get too soggy and fall apart.

3. Place the soaked ladyfingers in bottom of a 13×9-inch pan. Break the ladyfingers if necessary to fit the pan.

4. Spread 1/2 of the mascarpone mixture over the ladyfingers. Repeat the layers (ladyfingers then cheese) one more time.

5. Cover top with plastic wrap and refrigerate for at least 2 hours.

6. Sprinkle with chocolate shavings right before serving.

Serves 6-8