Weekly Meal Plan May 30 – June 5

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This week is looking delicious!  I need to whip up another batch of granola and that guacamole burger is calling my name!

Monday

Tuesday

chkncreambiscuits2

Wednesday

hotbrownmac4

Thursday

Spicy Taco Burgers with Guacamole and Corn 4

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

Cheesy20Broccoli20Chicken20and20Rice202012_zpsnyqlobn4

Sunday

sweet-n-spicy-apple-bbq-chicken-slaw2

Breakfast

Dessert

butterfingericecream5

This week’s meal plan was brought you to by:

Pies and Plots | The Cooking Actress | Foodtastic Mom | The Spiffy Cookie | Big Bear’s Wife | The Pajama Chef

Pin this to your meal planning board for easy access all week long!

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Animal Cookie Ice Cream Cake

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #BiteSizedBitsofJoy #CollectiveBias

Animal Cookie Ice Cream Cake

Lately, I’ve been thinking a lot about the good old days … which for me is about ten or twelve years ago.  Still, that seems like a long time ago in a world that was incredibly different from the one we inhabit currently.

Cell phones made phone calls.  Social media wasn’t really a thing.  MTV played music videos.  Like I said – a different world.

 

Frosted Animal Cookies

 

Frosted Animal Cookies

It’s not to say that world was better than the one we experience today, but it was different and sometimes different is good.  While I can’t time travel to the past, I can recreate some of those fond memories.

I have been putting away my cell phone, limiting my time on it to between thirty and forty minutes a day.  It is like lifting a weight off my shoulders.  I am enjoying old school movies and TV shows.  I just watched Ferris Bueller’s Day Off for the first time and I feel like it’s about time to break out my West Wing DVDs for another viewing.

Animal Cookie Ice Cream Cake

I’ve also been picking up nostalgic treats, especially those from Keebler.  My mom loved Keebler cookies and often ate them when she was pregnant with me, so perhaps that is why I have such a soft spot for them.  Every time I pick up some Keebler cookies, I get to take a trip down memory lane and the cookie aisle at my local Kroger.

Shopping at Kroger

I like so many different Keebler cookies and am keeping my eyes peeled for the Birthday Cake Fudge Stripes, but today we’re celebrating Frosted Animal Cookies.  They are so fun with the bright colors and you all know I’m so up for anything with frosting and sprinkles.

But I wanted to do something more creative than just eat them right out of the bag … though I did a bit of that too.  So I made an Animal Cookie Ice Cream Cake.  Ice cream cake is another one of those nostalgic treats that I haven’t had in forever, but I recently have been craving one, so this was the perfect time to get to work.

Animal Cookie Ice Cream Cake

I made the perfect yellow cake with some of the Animal Cookies mixed right in.  I layered the cakes with vanilla bean ice cream and a ton of chopped Animal Cookies.  I frosted the cake with ice cream and topped it with a bit of marshmallow fluff before finishing with more Animal Cookies and sprinkles!

The end result is everything my old school heart was craving.  The soft cake, the smooth ice cream, the crunchy cookies, and of course the sprinkles.  Not only is this a great way to revisit the past, but it’s an awesome treat for summer since it’s super refreshing.

Animal Cookie Ice Cream Cake

You have to check out this sweepstakes too!

Keebler Cookies at Kroger: Summer 2016

Pick up some Keebler cookies, make this cake, and relive all those awesome memories that it turns out don’t have to be left behind.

For more great ideas and inspiration, be sure to check out the #BiteSizedBitsOfJoy Social Hub http://cbi.as/3jch4 –coming soon!

Animal Cookie Ice Cream Cake

Animal Cookie Ice Cream Cake

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Yield: 8-10 servings

Ingredients

Cake

3 cups all-purpose flour, plus more for pans

1 tablespoon baking powder

½ teaspoon kosher salt

2 cups granulated sugar

1 ½ sticks unsalted butter, plus more for pans, room temperature

4 large eggs

1 tablespoon pure vanilla extract

1 cup milk (I used almond, use what you love)

½ cup Frosted Animal Cookies, chopped

For assembly

2 pints high quality vanilla bean ice cream, softened

1 cup Frosted Animal Cookies, chopped

1 cup marshmallow fluff

11 whole Frosted Animal Cookies

Sprinkles

Instructions

Bake the cakes. Preheat oven to 350 degrees F. Butter and flour 2 9-inch round cake pans.

In a medium bowl, stir together flour, baking powder, and salt.

In a large bowl, cream sugar and butter until light and fluffy. I did this by hand but a hand or stand mixer will work. Beat in eggs one at a time, followed by vanilla. Alternately add flour mixture and milk to the sugar mixture, beginning and ending with flour. Fold in the cookies.

Divide batter evenly between the prepared pans. Bake for about 30 minutes, until a toothpick inserted in the center of the cakes comes out clean. Cool completely in pans. Cakes may be made 1 day ahead of time and stored in pans covered tightly with plastic wrap.

When you are ready to assemble the cake, remove the cakes from the pans and level the tops of them with a serrated knife. Line one of the cake pans with plastic wrap, leaving a fair amount of overhang. Place one cake in the lined cake pan. Top with 1 pint of ice cream, spreading it into an even layer. Top with chopped Animal Cookies. Press the cookies and ice cream lightly into the cake.

Place the second cake on top. Spread second pint of ice cream on top of the cake. Cover with plastic that is left as overhang and freeze for at least 2 hours and up to overnight. When ready to serve, top with marshmallow fluff and whole Animal Cookies. Finish with sprinkles. Slice cake using a large serrated knife.

Notes

Cake recipe adapted from Food and Wine Additional chilling time is necessary

http://piesandplots.net/animal-cookie-ice-cream-cake/

Weekly Meal Plan May 23 – May 29

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This week is looking super tasty with seafood and beef main dishes, a classic side, and ice cream for dessert.  Enjoy!

Monday

Whole-Shrimp-with-Bacon-and-Collards-11

Tuesday

eggplant-caponata2

Wednesday

Thursday

fish3

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

ballparkpizza4

Sunday

Mexican Stuffed Shells

Side Dish

Cheesy20Skillet20Scalloped20Potatos201_zpscfcyny3y

Dessert

oreo-ice-cream-pie2

This week’s meal plan was brought you to by:

Big Bear’s Wife | The Pajama Chef | Pies and Plots | The Cooking Actress | Foodtastic Mom | The Spiffy Cookie

Pin this to your meal planning board for easy access all week long!

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Red, White, and Blueberry Banana Bread

Red, White, and Blueberry Banana Bread

I know Memorial Day is almost here because we bought our flowers last week.  I’m looking at them on the deck as I type this.  They are in all the colors of the rainbow, soaking up the morning sun.

I hate to play favorites, because really I love them all, but there is a pink dahlia in the corner that is just gorgeous.  Of course, then there are the pansies, hibiscus, petunias … like I said, I hate to play favorites.

Red, White, and, Blueberry Banana Bread

Our trip to the garden center almost didn’t happen.  Last Friday was a beautiful day, the perfect day to go.  Not too hot, not to cold.  The garden center was pretty much empty, allowing us to look around without having to fight the crowds.

I really wanted to buy all the flowers.  They are just so pretty and the smell is intoxicating.  If only we could bottle that smell, especially for the middle of winter when it seems there is no hope left in the world.  While we didn’t buy all the flowers, we did a pretty good job.

Red, White, and Blueberry Banana Bread

But the weekend, Mother Nature and I were not on speaking terms.  It was so cold that there were wind chills.  And hail.  And snow.  It was gross.

The flowers took cover in the garage and seem to have made it through quite well.  Now they are outside, enjoying life and I am thoroughly enjoying their presence.

Red, White, and Blueberry Banana Bread

Since Memorial Day is right around the corner, I wanted to make a patriotic treat.  Enter Red, White, and Blueberry Banana Bread.  It is soft and moist and packed with banana flavor.  The supporting flavors from cherries, blueberries, and white chocolate, totally take this over the top and make is the best banana bread I’ve ever had.

Even better, I baked it in a 9 by 13 to change things up.  It is easier to get out of the pan than in a traditional loaf pan and it cut the baking time slightly.  This is perfect for breakfast, snack time, or dessert.  The whole family will totally love it.

Enjoy everything about summer with this Banana Bread as your go to treat!

Red, White, and Blueberry Banana Bread

Red, White, and Blueberry Banana Bread

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 1 hour, 15 minutes

Yield: 16 servings

Ingredients

3 cups all-purpose flour

2 teaspoons baking soda

1 tablespoon ground cinnamon

½ teaspoon kosher salt

1 cup granulated sugar

1 cup packed light brown sugar

1 cup vegetable or canola oil

4 large eggs

1 tablespoon pure vanilla extract

7 large ripe bananas, well mashed

1 cup blueberries

1 cup cherries, pitted

1 cup white chocolate chips

Instructions

Preheat oven to 350 degrees F. Oil a 9 by 13 inch baking pan.

In a medium bowl, stir together flour, baking soda, cinnamon, and salt.

In a large bowl, stir together sugars, oil, eggs, vanilla, and mashed bananas until well combined. Stir in flour mixture, followed by blueberries, cherries, and white chocolate chips. Mix until combined.

Pour batter into prepared pan. Place pan on a baking sheet in case it bakes over. Bake for 45-55 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Serve warm or cool completely in pan. Bread may be stored in an airtight container at room temperature for up to 4 days or frozen in pieces, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

http://piesandplots.net/red-white-and-blueberry-banana-bread/

Weekly Meal Plan May 16 – May 22

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This week is looking super tasty!  I’ve got you covered for a great Sunday Supper with a prime rib roast and then those strawberry shortcakes can be for dessert!

Monday

Pesto Chicken with Spinach & Wild Rice 3

Tuesday

oxobowls4-749x1024

Wednesday

turkey-sloppy-joes2

Thursday

bw1_zps9391bb6c

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

gnocchi9

Sunday

Breakfast

Greek Yogurt-Banana Chocolate Chip Pancakes 3

Dessert

shortcakes4-1024x798

This week’s meal plan was brought you to by:

The Spiffy Cookie | Foodtastic Mom | The Pajama Chef | Big Bear’s Wife | The Cooking Actress | Pies and Plots

Pin this to your meal planning board for easy access all week long!

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Weekly Meal Plan May 9 – May 15

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It’s a rainy spring week coming up in my area, so I’m looking forward to this mix of comfort food and healthy light meals this week.  Oh, and don’t miss those peanut butter cookies – beyond good!

Monday

mexicanrice3

Tuesday

Wednesday

Smoky Chipotle Quinoa Burgers 3

Thursday

mazolasalad1-693x1024

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

asian-turkey-meatballs-with-carrot-rice2

Sunday

bwSkilletLasagna10_zps8f27be5a

Side Dish

garlictots

Dessert

This week’s meal plan was brought you to by:

The Cooking Actress | Pies and Plots | The Spiffy Cookie | Foodtastic Mom | The Pajama Chef | Big Bear’s Wife

Pin this to your meal planning board for easy access all week long!

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Weekly Meal Plan May 2 – May 8

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I’m so excited for this week’s meal plan, especially that Hummingbird Cake – so perfect for spring!

Monday

bbq-chicken-salad-mystery-dish3

Tuesday

bbChicken20and20Broccoli20Penne20Alfredo20205_zpsmdeic8hv

Wednesday

frenchdipsammie2

Thursday

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

Greek Yogurt Gnocchi with Spicy Pesto 1

Sunday

eggsbenny7-784x1024

Breakfast

freezer-breakfast-burritos4

Dessert

Hummingbird20Cake201_zpsqmoa4lem

This week’s meal plan was brought you to by:

The Pajama Chef | Big Bear’s Wife | The Cooking Actress | Pies and Plots | The Spiffy Cookie | Foodtastic Mom

Pin this to your meal planning board for easy access all week long!

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Carob Cherry Crumb Bars #SundaySupper

Carob Cherry Crumb Bars

Many of you probably know that I live in Michigan … and also that I wish I lived in California.

It’s not necessarily that Michigan is a bad place to live.  Okay, in the winter it’s just not my thing.  Living somewhere that makes me want to stay inside for roughly six months of the year seems like a bad way to live if you ask me.

But this time of year and into summer and then fall, assuming we don’t go directly from snow to 80s back to snow again, there is something quite nice about it.  The bright blue sky, the flowers, hummingbirds, trees, it’s all very nice.

There are many lakes in the area that are beautiful.  Ornamental flowering trees are very popular and stunning as they bust out overnight and then slowly transition into leafy behemoths.  It’s so nice to head out to some of the hottest new restaurants, in what has become a foodie town.

Carob Cherry Crumb Bars

But at the end of the day, I don’t really think Michigan is where I belong.  I feel like my ambition, red lipstick, and Louboutins would fit in much better in California than here where I get odd looks as though I am from outer space … or maybe just California.

Still, I am here in Michigan … for now.  In addition to all those other nice things I mentioned, the coming of warm weather brings with it many wonderful foods: ramps, asparagus, blueberries, and of course cherries.

Michigan is the cherry capital.  While many varieties of cherries are grown here, it is perhaps best known for tart cherries.  I love finding fresh ones, but those aren’t quite out yet, so I picked up some dried tart cherries.  They make a great snack, but they are even better in these Carob Cherry Crumb Bars.

Carob Cherry Crumb Bars

I must admit, I didn’t really feel like making these bars the other day and Mom didn’t think they sounded that good.  But I had signed up for this hometown celebration Sunday Supper and so I forged ahead.

I am glad I did.  These bars … they are incredible.  I think they may have been intended to be drier and more shortbread or cake like, but mine are ooey gooey and fudgy.  The bottom is a little shortbread-y, while the filling is practically molten with plump dried cherries in nearly every bite.  The top is a bit crumbly and sandy with the snap of carob chips.

Chocolate can absolutely be substituted for the carob.  Whichever you use, make sure you try these bars, because I promise you will love them wherever you live.

Carob Cherry Crumb Bars

Carob Cherry Crumb Bars #SundaySupper

Prep Time: 30 minutes

Cook Time: 1 hour, 20 minutes

Total Time: 1 hour, 50 minutes

Yield: 9 large bars

Ingredients

1 ¼ cups dried tart cherries

2 ½ sticks unsalted butter

1 cup granulated sugar

2/3 cup water

½ cup carob or cocoa powder

½ teaspoon kosher salt

¾ cup packed light brown sugar

1 cup flaked unsweetened coconut, toasted

2 cups plus 7 ½ tablespoons all-purpose flour

1 large egg

2 tablespoons pineapple vodka

½ cup carob or dark chocolate chips

Instructions

Preheat oven to 325 degrees F. Butter an 8 inch square pan. Line it with parchment leaving a 2-inch overhang and butter the parchment.

Bring cherries, 2 tablespoons butter, ¼ cup granulated sugar, and the water to a boil. Reduce to a simmer and cook, stirring occasionally, until most of the liquid has been absorbed, about 15 minutes. Remove from the heat. Stir in an additional ¼ cup of granulated sugar. Set aside.

Whisk together carob or cocoa powder, salt, brown sugar, coconut, and 2 cups flour. Blend in remaining 2 ¼ sticks butter, cut into small cubes, using a pastry cutter, fork, or your fingers until the mixture resembles coarse meal. Press 3 cups of this mixture into the prepared pan. Bake 20 minutes.

In a medium bowl, stir together egg, remaining ½ cup granulated sugar, and pineapple vodka until well combined. Stir in the dried cherry mixture as well as the remaining 7 ½ tablespoons of flour. Spread mixture over baked crust.

Stir the carob or chocolate chips into the remaining crumb mixture and spread over the filling.

Bake about 50 additional minutes until a toothpick inserted in the center of the bars comes out with a few moist crumbs. Cool completely in pan. Once cool, lift out of pan using parchment and cut into bars. Bars may be stored in an airtight container at room temperature for up to 5 days or frozen, individually, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.

Notes

Recipe adapted from Martha Stewart

http://piesandplots.net/carob-cherry-crumb-bars-sundaysupper/

Don’t forget to check out the other Sunday Supper dishes!

Appetizers:

Beverages:

Breakfast:

Salads:

Sauces:

Side Dishes:

Soups:

Main Dish:

Desserts:

Plus Rhubarb Steamed Pudding and Favorite Regional Recipes from Sunday Supper Movement

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Weekly Meal Plan April 25 – May 1

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Monday

chimichangas2-683x1024

Tuesday

Chinese Fried Rice 1

Wednesday

Grilled20Pork20Chop_zpsjwyig0em

Thursday

creamy-shells-yogurt4

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

 

Sunday

pierogi4os

Side Dish

deweysalad2-683x1024

Dessert

White Chocolate Chip Orange Creamsicle Cookies 1

This week’s meal plan was brought you to by:

Foodtastic Mom | The Spiffy Cookie | Big Bear’s Wife | The Pajama Chef | Pies and Plots | The Cooking Actress

Pin this to your meal planning board for easy access all week long!

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Weekly Meal Plan April 18 – April 24

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I hope the weather around you is as great as it is around me.  I know I am going to be spending a lot more time outside.  That’s why I’m so happy to have this meal plan to rely on.  Enjoy these amazing ideas!

Monday

Tuesday

parmchknfries5

Wednesday

sweet-2-pic-719x1024

Thursday

Sriracha-Jack Pizza 2

Friday

  • DAY OFF – Go out to eat or order in!

Saturday

Cheesy20Chicken20amp20Sausage20Pasta205_zpsiuubqtqt

Sunday

teriyaki-chicken2

Breakfast

Dessert

pbcupsmoresbrownies4

This week’s meal plan was brought you to by:

Pies and Plots | The Cooking Actress | Foodtastic Mom | The Spiffy Cookie | Big Bear’s Wife | The Pajama Chef

Pin this to your meal planning board for easy access all week long!

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