If You Go Down to the Woods Today Teddy Bear Biscuits

Tube photo 1 (2)of refrigerated buttermilk biscuits (This cuts time and cost, but if you would rather make the biscuits from scratch, see video below. Note that the tube only makes 3 biscuits while the recipe I provide in the video makes about 12.)

Egg

Sugar

Cinnamon

Mini semisweet chocolate chips

photo 3 (2)Preheat oven to 425┬░.
Make the biscuit batter, or separate the biscuits from the tube.

photo 5For eachphoto 4 (1) bear, shape one biscuit into an oval for the body and placed on a greased (or foil-lined) baking sheet. Cut one biscuit into 4 pieces and shape into balls for arms and legs. Place next to body. Cut one biscuit into 2 small pieces and one large piece. Shape into head and ears and place above body. If using the tubed biscuits, you’ll have one lone biscuit left over. I just bake it with the bears.

photo 1 (3)photo 2 (2)

photo 4 (2)Beat egg in a small bowl.

Brush egg over biscuits. Combine 2 Tbsp of sugar and 1/4 tsp of cinnamon. Sprinkle over bears. Bake for 8-10 minutes. Place chocolate chips while biscuits are still warm. I like doing two for eyes, one for nose, one in each ear and on each paw, and 3-5 for buttons, ties, or bowties, but have fun and do whatever you want.
photo 5 (1)

 

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Corn State Broccoli Bake (Dinner for Two Week 14)

Lunch: Salad with honey poppy seed dressing, Watermelon cups, Nectarine or Orange

Dinner: Crispy chicken strips or Cheesy beef macaroni, Corn state broccoli bake or Citrus carrots, Cabbage

Corn State Broccoli Bake

Preheat oven to 375 degrees. Crush a package of Chicken in a Bisket crackers. Combine with 1/2 cup of melted butter. Reserve 1/2 cup for topping. Combine a thawed package of chopped broccoli, a drained can of whole kernel corn, a can of cream-style corn, and remaining crumbs in a bowl.

Transfer to a greased baking dish. Sprinkle with reserved crumb mixture. Bake, uncovered, for 25-30 minutes.

Citrus Carrots

Combine 3 Tbsp of orange juice, 1 tsp of melted butter, and 1/2 tsp of cumin. Set aside. Cut carrots into 3 inch chunks, then into matchstick strips. Bring 6 cups of water to a boil in a large saucepan. Add carrots. Cook for about 2 minutes. Drain. Place in a serving bowl. Drizzle with orange juice mixture.

They taste great served straight out of the serving bowl, but for extra presentation/style points, cut a bundle of green onions lengthwise into ribbon-like strips and tie up a serving-sized bundle of carrots. It should kind of look like a bundle of firewood. So cute!

Honey Poppy Seed Dressing

Combine 1/3 cup of vegetable oil, 1/4 cup of honey, 2 Tbsp of cider vinegar, 2 tsp of poppy seeds, and 1/2 tsp of salt in a small bowl or jar with tight-fitting lid. Mix or shake well. Store in the fridge.

Serve over a plain lettuce salad or fresh fruit.

Salad suggestion: Lettuce, endive, cucumber, green beans, green onions, grapefruit, and mango. Squeeze a lemon and grate a little zest over the whole thing. Also add any leftover dried fruit, nuts, seeds, and cheese you have kickin’ around.

Watermelon Cups

Dissolve a package of watermelon gelatin in 1 cup of boiling water in a bowl. Stir in 1 cup of cold water. Refrigerate for 1 hour.

Meanwhile, slice 4 limes in half lengthwise. With small scissors or a sharp knife, cut the membrane at each end to loosen pulp from shell. Using fingertips, pull membrane and pulp away from shell. Discard pulp or save for another use.

Fold 1/4 cup of mini chocolate chips into the gelatin. Spoon into lime shells. Refrigerate for 2 hours.

Crispy Chicken Strips

Flatten 3/4 lb of chicken breasts to 1/2 inch thickness. Cut into 1 inch strips. Combine 1/2 cup of mashed potato flakes and 1/2 cup of seasoned bread crumbs in a shallow bowl. Dip chicken in egg substitute equivalent to one egg, then in potato mixture. Cook chicken in 2 Tbsp of olive oil for 4-5 minutes in a skillet.

Cheesy Beef Macaroni

Preheat oven to 350 degrees. Cook 1 lb of ground beef over medium heat in a large skillet. Drain. Add a drained can of whole kernel corn and a can of cream of chicken soup. Shred 8 oz of Velveeta and set aside 1/2 cup for topping. Stir remaining cheese into meat mixture until melted. Cook elbow macaroni according to package directions. Gently stir in 2 1/2 cups of macaroni until coated.

Transfer to a greased baking dish. Top with reserved cheese. Bake, uncovered, for 20-25 minutes.

SHOPPING LIST:

Egg substitute

8 oz process cheese (like Velveeta)

Orange juice

4 limes

Lemon

Grapefruit

Mango

6 nectarines

6 oranges

Lettuce

Cucumber

Endive

Cabbage

Green beans

2 bundles of green onions

1 lb carrots

1 lb ground beef

3/4 lb boneless skinless chicken breasts

Frozen chopped broccoli

Can of whole kernel corn (15 oz)

Can of cream-style corn (15 oz)

Cider vinegar

Elbow macaroni

Chicken in a Bisket crackers

Mashed potato flakes

Pkg of watermelon gelatin

Mini chocolate chips

Poppy seeds

Ground cumin

Gluten-Free Corn Flour

[Also needed: seasoned bread crumbs, olive oil, vegetable oil, honey, salt, butter]

Week 17

Shopping List:

Butterscotch ice cream topping

Vanilla ice cream

Granola cereal

Mini semisweet chocolate chips

Caraway seeds

Hot dogs

Swiss cheese

Apple

1 lb ground beef

Onion

Envelope of taco seasoning

2 tubes of large refrigerated biscuits

8 oz of cheddar cheese

3 cans of your favorite soup

Bag of premixed salad

[Buy a 1 L of milk this week. Also needed: sauerkraut and Thousand Island dressing]

 

Breakfast: Oatmeal

Lunch: Taco puff and soup or salad

Dinner: Reuben casserole

Dessert: Milkshake

 

Granola Chip Shakes

Combine 3/4 to 1 cup of milk, 2 Tbsp of butterscotch topping, and 2 cups of vanilla ice cream in a blender. The amount of milk you use will depend on how soft or hard your ice cream is and how thick or runny you like your milkshakes. Cover and process until smooth. Pour into a chilled glass.

Drizzle with 2 Tbsp of butterscotch ice cream topping. Sprinkle with 1/4 cup of granola and 1 Tbsp of miniature semisweet chocolate chips. Use a knife to swirl topping into shake. Top with another 1/4 cup of granola and 1 Tbsp of chocolate chips. Makes one big milkshake. Split recipe in half if you want a smaller one.

 

Reuben Dogs

Preheat oven to 350 degrees. Rinse and drain 1 cup of sauerkraut. Place in a greased baking dish. Sprinkle with 2 tsp of caraway seeds, 1/2 a chopped onion and a peeled and cubed apple. Top with 8 halved-lengthwise hot dogs. Bake, uncovered, for 15-20 minutes. Sprinkle with 1 cup of shredded Swiss cheese. Bake 3-5 minutes. Serve with Thousand Island salad dressing.

 

Taco Puffs

Preheat oven to 400 degrees. Cook 1 lb of ground beef and 1/2 cup of chopped onion in a skillet over medium heat. Drain. Add an envelope of taco seasoning and prepare according to package directions. Cool slightly.

Open one tube of large refrigerated biscuits and flatten the biscuits into 4 inches circles. Place in greased baking pans. Spoon 1/4 cup of meat mixture onto each biscuit. Top each with two cheddar cheese slices or 1/4 cup of shredded cheese. Open a second tube of large refrigerated biscuits and flatten. Place on top of the cheese and meat mixture and pinch edges to seal tightly. Bake for 15 minutes.