Late menu plan

I get my tentative menu plan done about 2 weeks ahead and then make amendments to it when the week comes up. I just have to remember to share it! There is not much planned for this week, mostly because the weekend will be busy.
Monday - Ham and Cheese macaroni bake, salad (Lil loved this with our leftover honeybaked ham - she calls it wack-a-roni)
Tuesday - Beer Battered FRIED fish, tater tots, green beans and grits (what a treat! Hubby used the fish we froze that Big G caught at the end of summer)
Wednesday - Tuscan Sausage Stew (from Junior League's Tables of Content yummy poured on top of Italian Bread)
Thursday - Spice Rubbed Pork Chops, Crumb topped Brussel Sprouts & Cauliflower, sweet potatoe wedges (1st time for the kids to try brussel sprouts!)
Friday, Sat, Sun - up in the air!

Big G and I made Cypress Inn Muffins tonight. My in-laws first made these when Miss M was little and they became known as Molly Muffins because she loved them so much. Big G calls them Raisin Bran muffins. The batter is supposed to last about a month in the fridge! Ours has never even come to last that long. I know the recipe is out there online somewhere, but here it is.

Cypress Inn Bran Muffins
1 15 oz box Raisin Bran Cereal
3 Cups of sugar
5 cups all purpose flour
5 tsp. baking soda
2 tsp. salt
4 eggs
1 cup of vegetable/canola oil
1 quart buttermilk
2 tsp vanilla extract
1 tsp ground cinnamon
1 tsp ground cloves
1 tsp ground nutmeg

Preheat oven to 400 degrees. Mix dry ingredients in a large bowl and then stir in the remaining ingredients. Mix well. Fill muffin tins 2/3 full and bake 15 minutes or until done.
This recipe make ton of batter. I made 12 regular size muffins and then 24 mini muffins and still have a ton of batter left. They are great for snack, breakfast or dessert.

Not much sewing, but after this weekend hope to get busy. Also, planning teacher's gifts, etc...