Bryan's not feeling great this weekend, which is such a bummer. He still insisted that I spend the afternoon and evening scrapbook yesterday with my buddies. We had such a wonderful time! More giggling than scrapbooking, but excellent therapy all the way around!
I'm working on yet another big grocery list. One of the biggest up-sides to grocery-ing for two months at a time: We only have to do it in the cold once or twice a year! I'm hoping for decent temps this weekend with no wind!
This list will also include most of our fixins for Thanksgiving. The children have started their pie list. I'm beginning to think we should just skip Turkey and the trimmings!
Here's a recipe for a quick and easy dinner that we made and enjoyed in the hour between homeschool group and heading off to karate last week.
Hot Cornbread Sandwich
2 (8 ounce) Jiffy corn muffin mix
2 eggs, beaten
2/3 C milk
12 slices American cheese
6 slices deli ham
In a bowl, combine muffin mix, milk and eggs. Pour half of mixture into a greased 7x11 baking dish. Carefully place 6 slices of cheese, then ham, then remaining cheese. Spoon remaining cornbread batter over the top. Bake 25 minutes at 400, or until cornbread is golden brown. Cut into squares and serve hot. Serves 4-6.
Notes: I upped it to three boxes of mix, 3 eggs, and 1 C milk to put into a 9x13 pan. Most was devoured, so I'll go to 4 boxes next time so we have some leftovers for lunch the next day.
This week we'll be enjoying:
Monday - Spaghetti & Meatballs
Tuesday - Mexican Casserole
Wednesday (AWANA) - Nachos
Thursday (Homeschool Mom's Meeting, Karate) - Teriyaki Chicken
Friday - Potato Beef Bake
Saturday - Big Grocery Day!
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