Linda @ Linda’s Lunacy

In the Kitchen with Linda & Dinner Menu

October 31, 2016 by Linda @ Linda's Lunacy

I didn’t spend a lot of time in the kitchen last week. No freezer cooking, no cookie making. Just simple, go to meals that could be made quickly.

Like this oven bbq chicken.

I served it with rice and broccoli.

Later in the week, I used the planned over rice to make chicken stir fried rice. Planned overs are when you plan to have leftovers and make extra. Stir fry goes together very quickly when the rice is already made.

Sunday, my daughter cooked. She make fried potatoes, cabbage, and smoked sausage. We usually put onions in it, too, but she didn’t this time for some reason. My family loves this, and we call it “slop”. lol

Check out the two recipes I shared last week! Ginger Snap Pumpkin Pie

And Pumpkin Chocolate Chip Cookies

In the Kitchen with Linda & Dinner Menu

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

Saturday – quick & easy- Cookout! Cheeseburgers, hot dogs, potato salad, roasted marshmallows

Sunday – soup & sandwich day – Daughter cooked! Fried potatoes, cabbage, smoked sausage

Monday – chicken or turkey – Crockpot Chicken Cacciatore, rice, broccoli

Tuesday – pizza/pasta – Lasagna, salad

Wednesday – Taco Night- Tacos with all the fixin’s

Thursday – pork or venison – Skillet Sausage Pasta, green beans

Friday – venison – Venison roast, potatoes, & carrots in slow cooker,

Check out my 5 Great Glazed Carrots Recipes!

For more ideas, visit Menu Plan Monday

Why We Don’t Celebrate Halloween

October 27, 2016 by Linda @ Linda's Lunacy

Both mine and my husband’s families all celebrated halloween when we were growing up. So it just seemed natural to us to do the same with our children.

We started out celebrating halloween with the kids when our oldest was 4 months old. We dressed them up in non scary costumes, and went out to see family and friends. We never went door to door in the neighborhood. By 1990, 4 years later, we decided that that wasn’t working for our family and that we would just have parties instead.

So we got together with some friends and had a halloween party for the kids. With games, decorating their own cupcakes, and a jack o lantern pinata. It was a lot of fun, for the kids and the adults. After that year, though, we felt parties weren’t the answer either. So at the age of 4 & 2, our 2 oldest kids had celebrated their last halloween. Our four youngest kids have never celebrated halloween. (I’m talking about while under the age of 18, by the way.)

Why We Don’t Celebrate Halloween

We just FELT that there wasn’t something right about it. So we set out to learn about the origins of halloween and what a lot of the halloween traditions started as and represent. This information convinced us that our feelings were right.

Over the years, our convictions about halloween have grown. In the beginning we didn’t know the facts that we later learned, we just knew how we felt. Yes, I believe that God gave us those feelings. Thankfully, we followed those feelings, and now we know why.

We only have one child under 18 now. Those over 18, 5 of them, have chosen different routes. One doesn’t celebrate halloween, one has celebrated halloween with parties, etc., two participate in trunk or treat at church, one just turned 18 and I don’t know what her choices will be yet.

No, we don’t hold it against others for trick or treating. Or our kids for deciding to participate in halloween activities after they turn 18. In fact, when we lived in an apartment for a few years, we purchased candy & Christian tracts to hand out to the kids that came to our door. All of our nieces and nephews celebrate halloween. And, no, we haven’t told them they shouldn’t. They just know that we don’t. It really hasn’t been a problem with our families. We live out in the country now, and don’t get trick or treaters. If we did, I would have to scramble to find something to give them. lol

A lot of churches encourage celebrating halloween, including hosting “Trunk or Treats”. They park their cars around the church parking lot, and the kids go from car to car and get candy. Call it what you want, it’s STILL trick or treating and it’s STILL celebrating halloween! And we don’t need halloween “alternatives”! Why do so many Christians have a hard time standing up and saying “This isn’t a Christian holiday, and we aren’t going to celebrate it?!”

That being said, I do not tell others they shouldn’t celebrate halloween. In fact, you very well may see me liking and sharing other people’s halloween posts on social media. Because, come on, their kids are cute! And some of those recipes look really yummy!

Celebrating or not celebrating halloween is a matter of fun for some and a matter of conscience for others. Not celebrating halloween has been the right thing for our family.

Pumpkin Cinnamon Chip Cookies

October 26, 2016 by Linda @ Linda's Lunacy

*This post contains an affiliate link

I got this recipe off an email list I was part of quite a few years ago. They are so good! They are a soft, almost cake like cookie. The cinnamon chips are usually available in the stores in the fall. I like to buy extra so I can make these cookies whenever I want.

Hersey’s has a product locator so you can see if any store near you carries the cinnamon chips. You can also find the Cinnamon Chips on Amazon now.

Pumpkin Cinnamon Chip Cookies

1 c. pumpkin
3/4 c. sugar
1/2 c. oil
1 egg
2 c. flour
2 tsp. baking powder
1 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 tsp milk
1 c. cinnamon chips
1 tsp vanilla

Dissolve baking soda in milk; set aside. In large bowl, add pumpkin, sugar, oil and egg. Stir. Add flour, baking powder cinnamon, salt and baking soda mixture. Mix well. stir in cinnamon chips and vanilla Spoon onto cookie sheet. Bake at 375 for 10 – 12 minutes till done.

These are also good with chocolate chips instead of cinnamon.

The cookie dough can be frozen and baked later. Or the cookies can be frozen after baking. If your family doesn’t eat them all!

*This post contains an affiliate link. If you click the link and make a purchase, I will receive a small commission.

Ginger Snap Pumpkin Pie

October 26, 2016 by Linda @ Linda's Lunacy

*This post contains an affiliate link

This is my new favorite pumpkin pie. It’s so good!

And there are leftover gingersnaps that you get to eat! I love them with a nice, hot cup of tea.

Make it gluten free by using Gluten Free Ginger Snaps!

Ginger Snap Pumpkin Pie

Crust

1 1/3 cups ginger snap crumbs (you used to be able to buy the crumbs, I don’t know if you still can)
2 T sugar
2 1/2 T melted butter

Run the ginger snaps through the food processor, blender, or use a rolling pin to crush them in a plastic bag. It just takes a couple of handfuls, so crumb them then measure, so you don’t end up with a lot of extra crumbs. Of course, they can be saved in an airtight container until you make pie again.

Mix the crumbs, sugar and butter. Spray the pie pan, I prefer using glass pie pans. Press the crumb mixture into the pan and up the sides. Bake at 325* for 5 minutes. Cool. Can be stored in fridge up to 2 days before filling.

Filling

1 1/2 cups pumpkin puree
3/4 cup brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1 teaspoon vanilla
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 eggs
1 – 12 ounce can evaporated milk

Combine everything in a bowl. Whisk well.

Pour into shell. Bake 325* 1 hour or until firm.

Cool completely. Chill.

Look at that crust!

Serve with lots of whipped cream!

If you should happen to have any leftovers, store them in the fridge.

*This post contains affiliate links. If you click the link and make a purchase, I will receive a small commission.

In the Kitchen with Linda & Dinner Menu

October 25, 2016 by Linda @ Linda's Lunacy

*This post contains an affiliate link

I made 2 different kinds of hummus last week. Classic and roasted red pepper hummus. Yum! I used Hummus Made Easy and it really is easy. And delicious!

I made the last package of Slow Cooker Butter Chicken that I had in the freezer. I need to make more to freeze and it’s really good. I use the recipe from MyFreezEasy.com.

I also used the last package of Bacon Cheeseburger Nachos I had in the freezer. I was make your own nachos night. I set everything on the table and let them have at it. lol This recipe is also from MyFreezEasy and my family loves it.

I had some bananas ready to use for banana bread. I actually had enough to make 2 loaves of bread. My family loves banana bread. They would have eaten both loaves at once if I let them. I didn’t. Because banana bread is even better the next day. Have you ever tried toasting it? Slathered in butter, it’s amazing for breakfast! I have 3 banana bread recipes. Banana Bread, Cinnamon Apple Banana Bread, and Gluten Free Banana Bread. Check them out!

Apparently, last week’s theme was use the last of everything in the freezer. lol I used the last Chicken Ranch Macaroni. This recipe is also from MyFreezEasy. It’s a family favorite. The next time I make it, I’m going to put more than 2 in the freezer. I’m also going to make some in smaller containers to freeze from lunches.

It is soooo good!

The weather turned cold here in Kentucky. Temps down in the mid 30’s, and frost a couple of mornings. It was definitely time to make some homemade hot chocolate mix! Yum! So nice on a cold morning!

I was very busy on Sunday afternoon making snacks for the week. 2 kinds of trail mix, one with raisins and one without. Homemade Chex Mix, and cheese cracker snack mix.

I also made a pan of no bake granola bars. I wrapped them individually in plastic wrap so everyone can grab one when they want it.

Now that the family is stock on snacks for the week, I need to plan my next freezer cooking section!

In the Kitchen with Linda & Dinner Menu

Now…. to answer the question that I get asked about a hundred times a day……….What’s For Dinner?

Saturday – quick & easy- Bacon Cheeseburger Nachos

Sunday – soup & sandwich day – Get your own day! They had Soup, sandwiches, hot dogs

Monday – chicken or turkey – BBQ Chicken, rice, broccoli

Tuesday – pizza/pasta – Spaghetti with bolognase sauce, salad

Wednesday – Taco Night- Tacos with all the fixin’s

Thursday – pork or venison – Pork chops, oven roasted potatoes, green beans, homemade applesauce

Friday – venison – Venison roast, potatoes, & carrots in slow cooker,

Check out my 5 Great Glazed Carrots Recipes!

For more ideas, visit Menu Plan Monday

*This post contains an affiliate link. If you click the link and make a purchase, I will receive a small commission.

5 Great Glazed Carrots Recipes

October 17, 2016 by Linda @ Linda's Lunacy

I love glazed carrots. I love having several different glazed carrot recipes to choose from. All of these are great! My family loves them all. Well, with the exception of my teenage son and the Basil Glazed Carrots. He said they are too green. lol

I use baby carrots because they are so convenient. If you prefer, you can use one pound of regular carrots that you have peeled and sliced.

Now for the recipes!

5 Great Glazed Carrots Recipes

Glazed Carrots

1 pounds of baby carrots
2 tablespoons butter
2 tablespoons brown sugar

Boil carrots until tender. Drain. Place carrots, butter, and brown sugar in pan. Cook for about 5 minutes, until the carrots are coated with glaze.

Honey Glazed Carrots

1 pound baby carrots
2 tablespoons butter
2 tablespoons honey

Boil carrots until tender. Drain. Place carrots, butter, and honey in pan. Cook for about 5 minutes, until the carrots are coated with glaze.

Orange Glazed Carrots

1 pound baby carrots
1/4 cup orange juice
2 tablespoons butter
3 tablespoons brown sugar

Boil carrots until tender. Drain. Place carrots, orange juice, butter, and brown sugar in pan. Cook for about 5 minutes, until the carrots are coated with glaze.

Basil Glazed Carrots

These look very “green” but they don’t taste that way. The have the perfect amount of basil flavor, I think.

1 pound baby carrots
2 tablespoons butter
2 tablespoons brown sugar
1 tablespoon dry basil
salt and pepper to taste
*If you are using fresh basil, use 1 tablespoon

Boil carrots until tender. Drain. Place butter, brown sugar, and basil in pan. Heat and stir until butter and brown sugar are melted and combined. Stir in carrots.

Ranch Glazed Carrots

1 pound baby carrots
2 tablespoons butter
2 tablespoons brown sugar
1/2 packet dry Ranch Dressing Mix
*If you want a stronger ranch flavor, use the whole packet.

Boil carrots until tender. Drain. Place butter, brown sugar, and ranch dressing mix in pan. Heat and stir until they are melted and combined. Stir in carrots.

Pin it for later!

In the Kitchen with Linda & Dinner Menu

October 17, 2016 by Linda @ Linda's Lunacy

I bought breakfast fritatas in the freezer section at the grocery store a month or so ago. They were ok. Just not ok enough to buy again. lol So when I saw this recipe for Make Ahead Egg Muffins I knew I had to try it.

The egg muffins, or breakfast fritatas, were easy to make.

And they came out great! I cut one in half right away to try. Yum! two of my kids were in the house at the time, so they wanted a taste, too. They both liked them. I may have to bury these in the freezer. Or label them Liver or something. lol I took one out of the freezer and had it for breakfast this morning. Still yum! I will definitely be making these again. And again.

We had Chicken Fajita Bake from the freezer last week. Too bad it was the last one, as this is a great dish. I’ll be watching for chicken breast sales so I can restock my freezer.

I also had Bolognese Sauce in the freezer. We used the 1st one last week. It was really good. My family liked it. My teenage son was outraged, though, that I put carrots in his spaghetti sauce. lol