Menu Plan: 02/14 – 02/20

 

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I’m late getting my menu up for the week, but I didn’t want to not have a plan in place.  No plan usually equals eating out which equals EXPENSIVE!  So, planning really does pay off!  

Breakfast:

Lunch:

  • Sandwiches
  • Leftovers

Dinner:

The rest of the week will be (in no certain order):

  • Biscuits & gravy, bacon, & eggs
  • Spaghetti with sauce and homemade cheddar bay biscuits 
  • Grilled Cheese sandwiches with soup (?)
  • Country fried steak with mashed potatoes, green beans, & easy yeast rolls.
  • Leftovers

For more great menu plans this week, check out Organizing Junkie

~Happy Valentine’s Day~

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Well, I’m late getting this post up today, but I wanted to get it up any way.  We usually don’t do a whole lot for Valentine’s Day because we believe that we need to try to show our love for each other every day of the year not just one day.  But, we do try to do a little something for each other and the kids.  This year, I made them each (Brian & the kids) a dozen homemade heart-shaped big peanut butter cups.   Brian bought me 2 bags of Lindor Truffles which are some of my favorite chocolates! 

So, I thought I would share my recipe with you all and how I made them.  Since it’s too late to give you an idea for this year’s Valentine’s Day, hopefully you can plan ahead for next year – or maybe for your anniversary!

Homemade Peanut Butter Cups

2 cups milk chocolate chips
2 Tbs shortening
1/2 cup peanut butter
1/2 cup butter
1-1/2 cups powdered sugar

1.  Place chocolate chips and shortening in a pot and melt on low heat, stirring occasionally.  I used my Wilton Candy Maker Deluxe pots that I had gotten at Hobby Lobby a while back using 40% off coupons! 

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2.  While you’re melting the chocolate, place peanut butter and butter in a pot over medium heat until melted, stirring occasionally.  When completely melted, add powdered sugar and stir until combined.  Continue heating until sugar is well combined.  Remove from heat and let cool until you can safely handle it.  But don’t let it get too cool or it will be too thick use scoop out.

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3.  I use silicone cupcake liners (paper liners work but I like that fact that I don’t have to use cupcake pans for these). 

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Place a spoonful of chocolate in liner and, using a brush, paint the sides with the chocolate. 

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4.  Place on cookie sheet (I used a cutting board) and place in freezer for about 5 minutes or chocolate is set. 

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5.  Using a scoop/spoon, scoop peanut butter mixture into cups, leaving enough room to pour chocolate on top.

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6.  Pour enough chocolate on top of peanut butter mixture to cover but don’t put too much or it will run over the sides of the cup.  (Sorry – forgot to take this pic. )  Return to freezer for about 30 minutes. 

7.  Remove from molds.

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8.  Place them in a nice tin and give them to your sweetheart for him/her to enjoy! 

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Store in a cool, dry place or place in fridge if keeping longer than a few days. 

 

**Note:  If using white chocolate, you may need to add an extra 1 to 2 Tbs of shortening to get desired consistency, depending on the quality of the chocolate.  You want a nice, smooth consistency. **

 

I hope you enjoy these as much as we do.  Happy Valentine’s Day!!

Homemade Ice Packs

 

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You know those times when you’ve got an ache or pain,  or one of your kids has a sprain or a bump on the head and you need an ice pack, but you never have any?  You put ice cubes in a bag but they don’t seem to get to all of the area that you need it to very well? 

Well, I’ve got the answer right here.  You can have all the ice packs on hand that you need and you can make them yourself for next to nothing!  The best part is they’re reusable!  I’ve got one that I’ve been using for several years.  In fact, it’s finally starting to not freeze quite as well as it used to, but it still works! 

 

Homemade Ice Packs

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1 cup rubbing alcohol
2 cups water 
Food Color of choice (optional)
Food Saver bags or 2 Ziploc Freezer Bag (1 quart size)

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Pour alcohol & water into bag.  Add a few drops of food coloring, if desired. 

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Get as much air out of the bag as possible and seal. 

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Katie helped me choose the different colors.  We did a red, orange purple, teal, raspberry, and yellow.  We made 3 large and 3 smaller ice packs. 

If using a Ziploc freezer bag, remove the air and seal the bag. Place that bag seal side down into another Ziploc freezer bag, remove the air and seal that bag. Place in the freezer.  Use (and reuse) when needed (nice and slushy!).  These are great because they can be conformed to fit around knees, elbows, wrists, etc. so that more of the injured/painful area can be covered by the ice pack. 

If the mixture freezes too hard, just add a little more alcohol.  If it’s too slushy, add a little more water.  If you’re using Food Saver bags, you can customize the size a bit more – smaller ones for minor bumps and bruises – larger ones for knee and back aches. 

Hope you find these ice packs as handy and helpful as I have over the years. 

 

This post is linked to Works For Me Wednesday