Day after Thanksgiving rolls and menu planning.
Hey!! I’m back! Wow! I’m not sure I’ve ever taken an entire week off from blogging. I was constantly wanting to write, but I held off. Sometimes creativity really simmers that way. I took a lot of pictures and got some ideas.
We had a great holiday. It was probably our most low-key Thanksgiving holiday ever. I had a chance to write my organizing story. It’s a side blog with only one post. I do not plan to write regularly on that blog, but I just wanted a space to talk about : my organizing story. It’s also a link on the sidebar.
For this week’s menu:
Monday: beans and rice.
Tuesday: lasagna/ bread/ salad
Wednesday: chicken casserole (tuna magic with chicken)
Thursday: ham, potatoes, veggies
Now, I have to give you my OWN recipe for: day-after-Thanksgiving rolls!! They are wonderful.. a direct launch into carbohydrate-indulgence heaven.
Do they look awesome?
First things first. Always, I mean always.. cook enough mashed potatoes on Thanksgiving day to have three cups of leftover potatoes.
Add: 3 cups of leftover mashed potatoes
1/4 cup of honey
3 cups of milk and
1/2 stick of butter to a pot and heat it until the butter is melted.
In the mixer bowl:
Add: 7 cups white flour
1 1/2 cups whole grain flour (I used spelt)
3 T. yeast
1 T. salt
Mix the dry ingredients together. While the mixer is spinning slowly, add the wet ingredients to the mix.
Add more white flour as needed to make a soft dough.
Go ahead; get your hands in it. This is SO fun.
Divide up the dough and spray the cookie sheets/ (pans with edges).
Cut the ridges in the bread BEFORE it rises. I used a: ravioli cutter.
You can put the extra in a small crock if you run out of pans!
Bake 375* for 25 minutes. YUMMY!
For more MPMs check out: organizing junkie.