Loving a Life of Biblical Womanhood
Here’s the menu for my family for the week of June 6th. My menu will be scaled down a bit for the next few weeks. Kaylee is gone, and Gregg won’t be home until later in the month, so the meals are going to be much more toddler-friendly. As far as desserts go, I have some fresh peaches, so I think I’m going to make a Fresh Peach Pie. I also made a French Vanilla Bean Honey Ice Cream – I will post that recipe this week.
Pin It
Here’s the menu for my family for the week of July 26, 2010. As far as desserts go, we still have leftover birthday cake, so I’ll probably not make much this week. If I do anything, it will be some homemade strawberry ice cream and some cookies to load up the cookie jar. We are going out of town Wednesday morning and will be home Saturday, so I’m not going to post those days.
Pin It
During a recent romantic weekend with Gregg, we decided that we did not want to eat out. Our hotel had a kitchenette with no stove, so we took a crockpot with us and made a vegetable beef soup that we were able to eat for lunch all weekend. It was absolutely wonderful, and tasty, and went perfectly with the cheese platters that Gregg prepared.
Pin It
This is a traditional Kentucky turkey sandwich whose name is a nod to the Brown Hotel in Louisville, Kentucky — a 5 star establishment with a 7 star reputation for really incredible dishes.
Pin It
You can cut these steak fry size or quarter small sweet potatoes. Since my husband ensures that I have every kitchen gadget known to man, I have a commercial strength french fry cutter. Cutting sweet potatoes down to regular french fry size is very tasty. The large cut is perfect. When you get it just right, they are crunchy on the outside and soft on the inside. Yummy!
Pin It
A favorite to any pot luck. I don’t think a church dinner would be complete without chilled green bean and red potato salad.
Pin It
MUCH healthier than its name would suggest, these skillet fried potatoes are very tasty, too.
Pin It
Gregg’s great grandmother could whip these out by the dozen in about 20 minutes. They are the world’s best buscuit. I use a trans-fat free vegetable shortening.
Pin ItCopyright © 2009 - 2024 Hallee the Homemaker All Rights Reserved.
