Week 534 Menu

Sunday: Braised Chicken Thighs with Chard and Mustard (ATK recipe, p146)

Monday: Twice-baked Potatoes

Tuesday: Hot dogs 

Wednesday: Savory Bread Pudding with Sausage and Kale (ATK recipe, 224) 

Thursday: Ultimate Beef Stew (Ina recipe, p104)

Friday: PIzza night

Saturday: Takeout

Week 553 Menu

Sunday: Fried rice with mixed vegetables 

Monday: Spaghetti Squash Arrabiata (Ina recipe, p141)

Tuesday: Smashed Hamburgers with Caramelized Onions (Ina recipe, p116) with Celery Root & Cauliflower Purée (Ina recipe, p165)

Wednesday: Reuben Strata (ATK recipe, p231)

Thursday: Italian Sausage with White Beans & Kale (ATK recipe, p186)

Friday: Pizza night!

Saturday: Takeout

Cinnamon Swirl Bread

The Lawrences love carbs and the Lawrences love cinnamon bread. This recipe makes 2 loaves. Since there are no preservatives, they won’t last too long....but that’s never a problem in our house. Or, you have a loaf for you and one to share. Since we make a lot of bread, I have a bread slicer and storage bags.

Cinnamon Swirl Bread
From Taste of Home

2 T yeast

1/3 c warm water 

1 c warm milk

1 c sugar

2 large eggs, room temperature

6 T butter, softened

1-1/2 t salt

5-6 c flour

2 T ground cinnamon

1/2 c raisins, optional

1. In a large bowl, dissolve yeast in warm water. 

2. Add milk, 1/2 cup sugar, eggs, butter, salt and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough. 
3. Turn dough onto a floured surface; knead until smooth and elastic, 6-8 minutes.

4. Place in a greased bowl, cover, and let rise in a warm place until doubled, about 1 hour.

5. Mix cinnamon and remaining sugar. 

6. Punch down dough. Turn onto a lightly floured surface; divide in half. Roll each portion into an 18x8-in. rectangle; sprinkle each with about 1/4 cup cinnamon sugar (and raisins, if using) to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place in 2 greased 9x5-in. loaf pans, seam side down.
7. Cover with kitchen towels; let rise in a warm place until doubled, about 1-1/2 hours. Preheat oven to 350°.
8. Bake until golden brown, 30-35 minutes. Remove from pans to wire racks to cool.

Week 552 Menu

Sunday: Roasted chicken, cornbread stuffing, and roasted butternut squash

Monday: BFD - Breakfast Pizza (ATK recipe, p126) and roasted broccoli

Tuesday: Loaded nachos and roasted Brussels sprouts

Wednesday:  Lemony Chicken with Spinach and Potatoes (ATK recipe, p17)

Thursday: Seared Salmon with Spicy Red Pepper Aioli (Ina recipe, p122) with rice and mixed vegetables 

Friday: Homemade pizza night

Saturday: Takeout