B-pumpkin-banana bread, milk
D-Garden Chowder, spelt biscuits
B-cereal w/ milk, fruit
L-picnic after ELO
D-Addictive sweet potato burritos, tomato-cucumber-pepper salad, corn
Thursday: Happy Birthday Molly B!!!!
B-eggs in a basket, fruit
D-Out for Molly Beth's birthday dinner!
d-chocolate cake w/ strawberry buttercream frosting
B-fruit and yogurt delight
L-sandwiches, crackers, fruit
D-Pizza and salad
B-pancakes, bacon, fruit
D-crock pot Chili and cornbread
B-scrambled egg sandwiches, fruit
D-Leftover Chili and cornbread
*the soaking doesn't make this recipe taste any better, it just makes it better for you. i won't go into all of the info on soaking, but if you're interested in learning more about it, you can read this.
-1 1/2 c. rolled oats
-1 1/2 c. water (just to cover)
-1 Tbs acid medium (I use plain yogurt)
-1/8 c. whole wheat flour
1. Soak in qt. jar. Fill w/ oat and cover w/ water. Add acid medium and flour.
2. Cover and shake to combine.
3. Put in cupboard and soak overnight or up to 24 hours.
4. Boil 1 1/4 c. water. Add soaked oats, apples and raisins.
5. Turn down temp. and simmer about 5 minutes.
6. Serve w/ butter, honey, milk and sliced bananas.
Strawberry Buttercream Frosting
-1 box of powered sugar (1 Lb.--about 3 1/2 to 4 cups)
-2 sticks butter (salted--softened NOT melted)
-1/2 teaspoon Vanilla
-1/2 cup (plus 2 tablespoons if needed) pureed frozen strawberries, thawed (sweetened in juice -put in blender to puree)
Cream the butter and sugar together, then add the pureed strawberries and Vanilla. Whip until fluffy. If it seems too stiff, add some more strawberry puree one tablespoon at a time until you get the creamy consistency you want.