Weekly Menu 12.16.18

Weekly Menu 12.16.18 How to Plan, Organize, Eat!

We’ve got a busy week coming up in this week before Christmas. Mostly fast meals with a crock pot classic make for a full week of eating.

I’m a little bit of a Christmas Cookie Monster. My list waxes and wanes, but there are too many type of cookies on it every year. The older we get, the more we try to recreate our childhood with throwback cookies. It’s currently got 12 varieties on it – but I’m going to pare it down. I swear. (More than I should, actually.)

Our Cookie list is almost entirely childhood favorites.

I tend to make the cookies on the Sunday before Christmas, or the week before that depending on what day of the week Christmas falls on. Cookies actually last longer than I knew – probably because we normally eat them so fast. The taste of old timey cookies takes you back!

Here’s one that I made every year until we had little ones – popping one of these booze bombs in your two year olds mouth is a BAD idea. Grandma Schultz was my Mom’s mother, and she was apparently a great cook. I like her style here.

Grandma Schultz's Rum Balls

Course: Cookies

Cuisine: American

Prep Time: 30 minutes minutes

Servings: 1 batch

Chocolate Rum Balls mellow out any occasion with their boozy little bite. Bourbon Balls are an easy switch – use Bourbon instead of dark rum. Try this easy German Rum Ball Recipe today!

Print Recipe

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Ingredients

• 1 cup Vanilla Wafer Crumbs
• 1 cup Powdered Sugar, plus more for rolling
• 1 1/2 tsp White corn syrup
• 1 cup Walnuts, finely chopped
• 2 tbsp Cocoa Powder
• 1/4 cup Dark Rum (HA! More like a 1/2 cup)

Instructions

• Mix everything well in a medium bowl. Add more rum if they are too dry to form into balls.
  
• Form into balls about half the size of a walnut. Roll in additional Powdered Sugar. Store in a tin at room temperature. Adults only! 
  

Now that almost everyone is legal, I make them again. They are soo good.

As you can imagine, all this cookie making leaves much less time for dinner. We’re having easily put together meals this week, plus there’s a link to a new recipe I found on What’s in the Pan. It looks like a perfect mashed potato match. Yes! 

I made this Maple Chipotle Glaze last week on top of pork tenderloin. All modesty aside, it is AMAZING.

Bonus: it’s ridiculously easy.

So, we’re having it again this week, on salmon this time, and I promise to show how it’s done this time.

WEEKLY MENU 12.16.18

RECIPE LINKS

MAPLE CHIPOTLE GLAZE

MEXICAN RICE, BEAN & CORN SALAD

PORK CHOPS IN CREAMY HERB SAUCE

CHICKEN FIESTA SLOW COOKER SOUP

Need more ideas? Check out one of our recent menus for more fall/early winter ideas:

Try Cheesy Chicken from the WEEKLY MENU 12.09.18

Or give Mini-Meatloaves a try off the WEEKLY MENU 12.02.18

There’s always room for Chicken Fra from the WEEKLY MENU 11.25.18

Have a sweet week! ♥