Another menu plan Monday has arrived. Unbelievably, here’s what we woke up to this morning — the week before Easter! The good news, though, is that the temps should reach the 40s within a few days to melt it. Enough with winter — let’s hope next week’s forecast is more springlike.
Here’s the menu plan:
Monday: Chicken Pot Pie — a favorite
Tuesday: Sweet Hawaiian Crockpot Chicken — new recipe; my mom is visiting this week and she is cooking tonight. She is also making Chinese cabbage, fried potatoes, and apple dumplings.
Wednesday: Southwest Turkey Meatloaf — my youngest daughter requested this for her birthday months ago and we have enjoyed it several times since.
Thursday: One Skillet Lasagna — tasty, and easier than regular lasagna.
Friday: Make your own pizza — I make the dough; everyone puts on their toppings of choice.
I wanted to share a yummy new recipe I tried this week: Cheesecake Top Brownies!
First, mix up a box of brownie mix. I poured the batter into a 9″ square pan.
For the cheesecake topping, you’ll need:
- 1 pkg. (8 oz.) cream cheese, at room temperature
- 1/2 cup sugar
- 2 tablespoons butter, softened
- 2 large eggs
- 2 tablespoons milk
- 1 tablespoon flour
- 1/2 teaspoon vanilla extract
- 3/4 cup chocolate chips
Beat cream cheese, sugar and butter in large mixer bowl until creamy. Add eggs, milk, flour and vanilla extract; beat well. Stir in 3/4 cup chocolate chips. Pour over brownie base.
BAKE for 40 to 45 minutes or until center is set and top begins to brown lightly near the edges. Cool in pan on wire rack for 1 hour; refrigerate for at least 2 hours. Cut into bars. Store covered in refrigerator.
This was a new recipe, and we loved it. Really delicious! Try it next time you need a fairly easy and totally delish dessert.
More recipes and menu plans at OrgJunkie’s.