Friday, June 29, 2007

Loving Home 6.29.07

Well, yesterday we had therapy and the movies.

Everything went okay, the kids' friend spent the night with them.

I came home and cooked dinner, Chicken Alfredo, caesar salad and garlic bread:

Chicken Alfredo
Recipe By : Cherylann
Serving Size : 4
8 ounces fresh fettuccine
1/2 stick unsalted butter
12 ounces heavy cream
2 ounces parmesan cheese -- grated
salt and white pepper -- to taste
4 boneless, skinless chicken breasts, cooked and chopped
4 oz. mushroom pieces
Boil the pasta, keeping it slightly undercooked. Refresh and drain.
To make the sauce, combine the butter, cream and cheese in a sauté pan. Bring to a boil and reduce slightly. Add mushrooms.
Add the pasta to the pan and boil the sauce and pasta until the sauce is thick and the pasta is cooked. Adjust the seasonings and serve. Top with chicken.

Caesar Salad Dressing Mix
Recipe By : Cherylann Smith
Serving Size : 12
1 Tablespoon sugar
1 Tablespoon garlic powder
1 teaspoon onion powder
6 Tablespoons grated Parmesan cheese
1 1/2 teaspoons black pepper
1 teaspoon salt
1 teaspoon dry mustard
Caesar Salad Dressing:
1 package Caesar Salad Dressing Mix
1/2 cup vegetable oil
1/4 cup lemon juice
Measure all ingredients into a bowl and mix well. Put 1/4 cup mix into a snack size ziplock bag and put into a small fabric bag and attach directions.
Caesar Salad Dressing: Put all ingredients into a blender and whip for 40 seconds*. Chill prior to serving.
Yield: "3 bags" - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 101 Calories; 10g Fat (85.8% calories from fat); 1g Protein; 2g Carbohydrate; trace Dietary Fiber; 2mg Cholesterol; 225mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fruit; 2 Fat; 0 Other Carbohydrates.
NOTES : If you don't have a blender, just put into a jar and put on top and shake vigorously until well blended. Be sure to use a WIDE-mouth quart jar. Also be sure to pack down firmly after each addition. This will be a very tight fit.
Toss with salad and serve.

Garlic Bread
Recipe By :Cherylann Smith
Serving Size : 12
1 loaf fresh baked bread -- cut into 1" slices (I use my sourdough bread)
1 stick butter
1 sprig fresh rosemary
2 cloves garlic -- pressed
1 teaspoon basil
1 teaspoon oregano
1 teaspoon Italian seasoning
1 teaspoon thyme
1 teaspoon savory
1 teaspoon marjoram
Preheat oven to 350°.
Put butter, garlic and spices in large microwaveable mug. Heat for one minute until melted. Stir.
Brush on all sides of bread slices.
Toast in oven.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 70 Calories; 8g Fat (95.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 78mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fat.

I have been freecycling this week, like crazy. I got rid of a refrigerator, 2 chest of drawers, 2 bins of crafts stuff, 32" tv, a dvd/vcr, a dvd player and a bunch of kitchen linens.

Today we had:
Breakfast: Eggs and toast
Lunch: McD's...we were out paying bills
Dinner: out to eat for dh's gma's 83rd bday.

Tomorrow, I am picking up my new freezer. After that, I want to get some decluttering done on my shed. So, hopefully, I will be doing some more freecycling next week.

Have a blessed day.~Cherylann

Wednesday, June 27, 2007


Last night, I sorted through an overflowing large plastic bin & small plastic bin of craft stuff that I had intended to keep since my last "sort". I listed a large plastic bin full of stuff on freecycle, tossed a black garbage bag full of stuff and kept only about 3/4 of the small plastic bin full. So, I got rid of probably 2/3 of the stuff. It felt so great.

I listed the freecycle offer this morning. I can't wait to get it out of here. That will be one more little "nook" of free space. I have plans this summer to empty out at least 3/4 of my shed, so that it's not wall-to-wall boxes. Any useable items that I don't want, will either be freecycled or given to my local thrift shop. Trash will be promptly taken to the dump.

This is going to be hard to work on with the kids home for the summer, so I will be limited to nights and weekends. So, it will be slow going. But, I have 2 months left of summer, so hopefully, I can get it done by then. If not, 3 of them are going to school this fall, so I may be able to get more done once they are back in school.

I also want to get a scrapbook/craft/gift wrapping station set up. There will have to be a bunch gotten rid of before I can do this. So, that will give me motivation.

Todays meals are:
Breakfast: Cereal for kids, eggs & grits for me....I'd make eggs & grits for them too, but they
want cereal (it's only Special K, without sugar, so I don't see why they like it so much, but at
least it's healthy).
Lunch: Grilled Cheese Sandwiches
Dinner: Fried Fish, Hushpuppies, Black eye peas, salad
Dessert: Chocolate Chip Delight

Chocolate Chip Delight
Recipe By :Cherylann
Serving Size : 10
2 packages chocolate chip cookies -- your choice of brand (we use homemade), divided 16 ounces Cool Whip® -- divided
milk -- enough to moisten cookies
Pour some milk in a bowl. Dip one cookie at a time until moist (do NOT hold cookie in milk until it is soggy and crumbles).
Place your moistened cookies in a single layer in a 13X9" pan.
Top this layer of cookies with a layer of cookies with a layer of Cool Whip.
Continue layering, ending up with the remaining Cool Whip on top.
If there are any cookies left over, take them and crumble them up to use as a garnish on top.
Place in the refrigerator until it has set and has gotten cold, usually overnight.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 151 Calories; 9g Fat (61.5% calories from fat); trace Protein; 13g Carbohydrate; trace Dietary Fiber; 1mg Cholesterol; 18mg Sodium. Exchanges: 2 Fat; 1 Other Carbohydrates.

Hope you all have a blessed day!~Cherylann

Tuesday, June 26, 2007

Christmas Preps

Well, since Christmas is now LESS than 6 months away (LOL), I am going to get started for my Christmas preparations. I dusted my Christmas NoteBook off about a month ago and got started....Let me explain something, I am a big old-fashioned procrastinator. SO, I figured, if I get it out 2 months before it begins, I might stay on track this year. The more I get done early, the less overwhelmed I feel.

Anyways, I have been challenged by my friend Nichole to have Christmas in July (see the link to her blog on the right hand side of mine). So, I will be working on making my Christmas cards, making ornaments, making gifts (see Nichole's blog for glass light blocks), choosing recipes for food gifts and working on my CNB. I also am going to be browsing my GBP Christmas books and my magazines for ideas. I want to get some decorating ideas, too.

Here is a simple Ornament recipe:
Applesauce Cinnamon Ornaments
3/4 cup applesauce
1 cup cinnamon
2 Tablespoons craft glue
Combine all ingredients.
Roll out dough, cut with cookie cutters and let dry, at least 24 hours. Can paint if desired.
Hang on a tree or in the center of a wreath.

I make really big batches of this (keep what you are not working on in the fridge). Also, I have found that these probably take 48+ hours to dry, unless you are using the mini cutters. I even made these 3 years ago for the CNB Ornament Exchange. Everyone who wrote to me, said that their boxes smelled so good when they opened them up.

I will post a picture of my cards when I get a few completed.

Todays menu:
Breakfast: Cereal, eggs, grits & oatmeal
Lunch: Turkey & Cheese, and PBJ sandwiches
Dinner: Lasagna (crockpot), salad, garlic bread
Dessert: Creamy Orange Fluff

Crockpot Lasagna
Recipe By : Cherylann Serving Size : 10
8 lasagna noodles -- uncooked
1 pound ground meat
1 teaspoon Italian seasoning
28 ounces spaghetti sauce
1/3 cup water
4 ounces sliced mushrooms -- optional
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
Brown ground beef in skillet. Drain. Stir in Italian seasoning.
Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot. On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozzarella cheese. Repeat all layers. Cover. Cook for 5 hours on low.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 488 Calories; 16g Fat (29.5% calories from fat); 20g Protein; 66g Carbohydrate; 4g Dietary Fiber; 42mg Cholesterol; 529mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat.

Garden Salad
Recipe By :Cherylann
Serving Size : 8
16 ounces salad mix
16 ounces carrots -- shredded
1 bunch celery -- chopped
1 pint grape tomatoes
1 large cucumber -- peeled and sliced
1 cup Mexican cheese blend -- grated
1 bag seasoned croutons
salad toppings
1 pound bacon -- crisply cooked and crumbled
6 hard-boiled eggs -- chopped
1 bottle salad dressing -- of your choice
Toss salad mix, carrots, celery, tomatoes and cucumber. Top with cheese, croutons, toppings and dressing.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 436 Calories; 33g Fat (68.9% calories from fat); 23g Protein; 10g Carbohydrate; 2g Dietary Fiber; 208mg Cholesterol; 1037mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 4 1/2 Fat.

Garlic Bread
Recipe By :Cherylann
Serving Size : 12
1 loaf fresh baked bread -- cut into 1" slices (I use my sourdough bread)
1 stick butter
1 sprig fresh rosemary
2 cloves garlic -- pressed
1 teaspoon basil
1 teaspoon oregano
1 teaspoon Italian seasoning
1 teaspoon thyme
1 teaspoon savory
1 teaspoon marjoram
Preheat oven to 350°.
Put butter, garlic and spices in large microwaveable mug. Heat for one minute until melted. Stir.
Brush on all sides of bread slices.
Toast in oven.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 70 Calories; 8g Fat (95.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 21mg Cholesterol; 78mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1 1/2 Fat.

Creamy Orange Fluff
Recipe By : Cherylann
Serving Size : 8
1 package orange gelatin powder
8 ounces whipped topping -- thawed
12 ounces cottage cheese
13 ounces pineapple tidbits -- drained
11 ounces mandarin oranges -- drained
Combine gelatin powder, whipped topping and cottage cheese together in a serving bowl; mix well.
Fold in remaining ingredients; cover and refrigerate until serving.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 181 Calories; 8g Fat (39.4% calories from fat); 7g Protein; 21g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 210mg Sodium. Exchanges: 1 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.
Serving Ideas : Serve vanilla wafers or graham crackers with this dish.

I hope you have a blessed day.~Cherylann

Monday, June 25, 2007

6 months til Christmas & Christmas Notebook

Christmas countdown banner

Well, it's official!!! Only 6 more months until Christmas. If you've got a lot of stuff to do in preparation for the holiday season, it's time to get kicking!!! For less stress, and organization in planning your preparations, I suggest this webgroup, Christmas Notebook:
Rhonda, the group mom, has an absolutely brilliant way of organizing the holidays. She takes one month of pre-notebook prep (in August) and then 19 weeks of Holiday Prep (Sept. 1- Jan. 6). She hosts (and/or co-hosts) several events each year, has over 100 boxes of decorations, sends out about 200 Christmas cards and makes crafts/ornaments, etc. Even if you only have a few things you do each year, this group can help you out. Basically it maps out your Christmas/Thanksgiving, etc. plans & helps you organize everything with less stress. You adapt it to fit your family's holidays. It's a really great help. I urge you to try it out. If you find it's not for you, you can go no-mail or leave the group. They also have great craft/ornament/decorating, etc. ideas.

I haven't posted in 8 days, I think. Sorry for that, I was getting some things done. I did buy a dinner table. The ones with 6 chairs that I found were out of my price range. The ones in muy price range (or only slightly above it) were 4 seaters, with no room to add extra chairs. So, I bought a card table & 6 folding chairs. It will do for now. After I save some money, I will go get a "real" table & chairs. Then, we could save the table/chairs we have now in the shed for holidays.

The table is working out great with the family. We are sitting down together, no more sitting on the floor and beds, no more dh eating in the bedroom in front of the tv, we sit down and hold hands and pray, we talk about our days. God is good!!! He provided a place for my family to sit down and be a family. We have eaten 3 meals a day at it since I bought it.

Here is what we'll be eating today:
Breakfast: Bacon, eggs, cheesy grits & bagels
Lunch: Hot Dogs, potato salad and coleslaw
Dinner: Homestyle Pot Roast, salad and fresh sourdough bread (This recipe will be in Ready, Set, Eat by Gooseberry Patch in July. They renamed it Farmhouse Pot Roast. I expect it in the mail anyday now. It's a really easy recipe.)
Dessert: Fudge Upside Down Cake

Homestyle Pot Roast
Recipe By :Cherylann T. Smith
Serving Size : 6
5 pounds roast, trimmed
8 large red potatoes -- cut into chunks
1/2 pound baby carrots
3 stalks celery -- chopped
1 can mushroom pieces 2
6 ounces cream of mushroom soup
14 1/2 ounces beef broth
2 cups water
Put roast in bottom of 5-6 quart crockpot. Top with potatoes, carrots, celery and mushrooms.
Pour in soup, broth and water.
Cook on low for 6-8 hours, or until beef is done and falling apart.

Sourdough Bread - North Carolina Style
Sourdough Starter:
3 packages yeast
1 cup warm water
Starter Feed:
3/4 cup sugar
3 Tablespoons instant potatoes
1 cup warm water
Sourdough Bread:
1/3 cup sugar
1/2 cup corn oil
1 teaspoon salt
1 cup starter
1 1/2 cups warm water
6 cups bread flour
SOURDOUGH STARTER: Combine and refrigerate, covered, for 3 to 5 days. Take out and feed with the starter feed.
STARTER FEED: Mix well and add to starter. Let stand out of refrigerator all day (5 to 12 hours). Mixture will be bubbly. Take out 1 cup to make bread and return starter to refrigerator. Keep in refrigerator 3 to 5 days and feed again. If not making bread after feeding starter, throw away 1 cup to avoid depleting your starter.
SOURDOUGH BREAD: Combine above ingredients and make a stiff batter. grease another bowl. Put dough in and turn over oily side on top. Cover with foil and let stand overnight. (Do not refrigerate.) The next morning, punch dough down. Divide into thirds. Knead each part on floured surface 8 to 10 times. Grease 3 loaf pans and turn each loaf over in pan so it has oil on both sides. Let rise in pans 4 or 5 hours. (All day is all right.) Cover with waxed paper. Preheat oven to 350°. Bake for 30 to 35 minutes. Remove and brush with butter. Cool on rack. Wrap well and store. Refrigerate. Bread may be frozen.

Fudge Upside Down Cake
3/4 cup sugar
2 Tablespoons unsalted butter
1/2 cup milk
1 cup flour
2 teaspoons baking powder
1/4 teaspoon salt
2 Tablespoons cocoa
1/2 cup walnuts -- chopped
1/2 cup brown sugar
1/2 cup sugar
1/3 cup cocoa
1 1/2 cups boiling water
Preheat oven to 350°.
Cream together 3/4 cup sugar and butter. Stir in milk.
Sift flour, baking powder, salt and 2 Tablespoons cocoa together. Add to creamed mixture and beat until smooth.
Stir in walnuts. Spread batter into a 9" square pan.
In a small bowl, combine brown sugar, 1/2 cup sugar and 1/3 cup cocoa. Sprinkle over batter. Pour boiling water over top.
Bake for 35-40 minutes.
The cake will rise to the top and the boiling water will combine with the sugar/cocoa mixture to make a rich chocolate syrup underneath.

Have a blessed day!!

Sunday, June 17, 2007

Happy Father's & recipes

Today we finished the kids' rooms. They are clean, organized and everything is in its place.

I need to organize my kitchen next, and the playhouse.

Breakfast: French Toast
Lunch: Cube Steaks & Gravy (This is my recipe that's in GBP Speedy Suppers 2/07.), leftover mashed potatoes & green beans
Dessert: Red Velvet Cake
Dinner: Hot Dogs @ In-Laws

French Toast
Serving Size : 6
6 eggs -- beaten
1 1/4 cups milk
2 Tablespoons sugar
pinch salt
1 teaspoon nutmeg
1/2 teaspoon cinnamon
12 slices day-old bread
butter -- for frying
Combine the eggs, milk, sugar and salt; mix well.
Stir in the nutmeg and cinnamon.
Dip the bread into the egg mixture to coat both sides.
Heat the butter in a large grill or frying pan.
Add the bread and brown on both sides.
Serve with maple syrup or fresh cooked fruit.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 124 Calories; 7g Fat (50.1% calories from fat); 8g Protein; 7g Carbohydrate; trace Dietary Fiber; 219mg Cholesterol; 95mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.

Cube Steaks & Gravy
Recipe By : Cherylann Serving Size : 6
6 slices cube steaks
oil -- enough to cover bottom of pan
salt and pepper -- to taste
1 cup flour
Gravy: 4 Tablespoons flour
2 cups COLD water
drippings from cube steak
salt and pepper -- to taste
Heat oil to sizzling. Turn down to low-medium.
Salt and pepper each steak. Coat each side in flour. Add to hot oil. Cook until golden brown; flipping 3-4 times until done. Don't let stick to pan.
Drain oil out of pan; leave drippings and enough oil to add flour and water mixture to add gravy.
Mix flour with COLD water; mix well. Add to oil and drippings. Cook until thickened. Add more water 1 Tablespoonful at a time if gravy gets too thick.
Cover cube steak with gravy. Serve with mashed potatoes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 301 Calories; 14g Fat (41.7% calories from fat); 23g Protein; 20g Carbohydrate; 1g Dietary Fiber; 63mg Cholesterol; 57mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 1 Fat.

Red Velvet Cake
Serving Size : 16
2 bottles red food coloring
3 Tablespoons cocoa
1/2 cup shortening
1 1/2 cups sugar
2 eggs
1 cup buttermilk
2 1/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla
Tablespoon vinegar
1 teaspoon baking soda
Frosting: 4 Tablespoons all-purpose flour
1 cup milk
1/2 cup unsalted butter -- softened
1/2 cup shortening
1 cup sugar
dash salt
2 teaspoons vanilla
Preheat oven to 350°.
Mix together food coloring and cocoa into paste and let stand.
Cream shortening and sugar.
Add eggs and coloring paste; mix well.
Add buttermilk by hand.
Add flour, salt and vanilla. Beat well by hand.
Add vinegar and baking soda.
Bake for 30 minutes if using a 9X13" pan or 25 minutes in 3-8" cake pans.
Frosting: Cook flour and milk until thick. Cool. Cream remaining ingredients, then add to milk mixture.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 386 Calories; 20g Fat (46.4% calories from fat); 4g Protein; 48g Carbohydrate; 1g Dietary Fiber; 45mg Cholesterol; 146mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 4 Fat; 2 Other Carbohydrates.

Have a great Father's Day!!!

Saturday, June 16, 2007

Switching beds, decluttering, shopping & recipes

Today we got a lot accomplished. My son didn't want his bed anymore, so my daughter agreed to switch with him. It actually makes both their rooms have a lot more room.

We cleaned up the yard & got a lot of stuff tossed that we didn't need anymore.

We went shopping for dh's Father's Day gift, dh's Grandmother's bday gift and even got a few Christmas ornaments for Christmas.

Breakfast: Cinnamon Rolls
Lunch: Meatloaf, mashed potatoes, green beans
Dinner: Wendy's (shopping)

Cinnamon Rolls
Serving Size : 16
6 cups bread flour -- 6-8 cups
2 packets dry yeast
2 cups milk
1 Tablespoon salt
1/2 cup vegetable oil
1/2 cup sugar
3 eggs -- beaten
unsalted butter -- melted
3 Tablespoons brown sugar, mixed with 1 tsp. cinnamon
1/2 cup pecan pieces
Cream Cheese Frosting:
4 ounces cream cheese -- softened
1/4 stick unsalted butter -- softened
1/2 box powdered sugar
1/2 teaspoon vanilla
1/2 cup pecans -- chopped
In a mixing bowl, mix 4 cups of flour with the yeast. Set aside. Pour the milk, salt, oil and sugar into a pot, stirring to mix, and place over medium heat until lukewarm. Pour the milk mixture into the flour and yeast and beat until smooth. Add the eggs, stirring hard to mix well (use your hands). One cup at a time, add as much of the remaining flour as needed to form a soft dough. Put the dough on a cutting block; rise to double its side. Cut the dough in four quarters. Roll each quarter about 1/4" thick. Brush with melted butter. Sprinkle cinnamon sugar mixture over the dough. Roll up the dough, jelly-roll fashion, and then pinch the ends of the roll together with wet fingertips. Cut slits on the top of the roll every 2". Place on a baking sheet; let rise a second time until doubled. Preheat oven to 350°. Bake until brown, about 15-20 minutes. Slice into individual servings. Spread with cream cheese frosting.
Cream Cheese Frosting: Cream together all ingredients, except pecans. Spread over cinnamon rolls. Sprinkle with pecans.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 380 Calories; 16g Fat (37.5% calories from fat); 9g Protein; 50g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 450mg Sodium. Exchanges: 2 1/2 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates.

"Homemade" Meatloaf
Recipe By :Cherylann Serving Size : 24
2 packages McCormick's meatloaf seasoning
4 eggs -- slightly beaten
3/4 cup ketchup
1/4 cup Worcestershire sauce
1 can mushroom pieces -- chopped
1/2 onion -- chopped
1/2 green pepper -- finely chopped
1 Tablespoon Italian seasoning
fresh rosemary, basil, oregano, Italian parsley -- to taste; chopped
4 pounds ground beef
ketchup -- for topping
Preheat oven to 375°. Place foil in 13X9" pan and 2 loaf pans.
Mix meatlof seasoning and eggs together. Add ketchup, Worcestershire, mushrooms, onion, green pepper, seasoning and fresh herbs. Mix well.
Add ground beef, mix well. Make 8 mini loaves of meatloaf, place in prepared 13X9" pan. Fill loaf pans with regular size meatloaves. Top with ketchup.
Place in oven. Take 13X9" pan with mini loaves out after 30 minutes. Leave loaf pans in for 30 more minutes (for a total of 1 hour).
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 259 Calories; 21g Fat (73.6% calories from fat); 14g Protein; 3g Carbohydrate; trace Dietary Fiber; 100mg Cholesterol; 177mg Sodium. Exchanges: 0 Grain(Starch); 2 Lean Meat; 0 Vegetable; 3 Fat; 0 Other Carbohydrates.
Serving Ideas : Great with mashed potatoes or rice topped with tomatoes.

Mashed Potatoes
Recipe By :Rhonda (my Mom) Serving Size : 6
6 white potatoes -- peeled and cubed
3 Tablespoons mayonnaise
2 Tablespoons butter
1/8 cup milk
salt and pepper -- to taste
Boil potatoes; drain.
Mix boiled potatoes, mayonnaise, butter, milk, salt and pepper until smooth. Add more butter and milk as needed to make potatoes smooth.
Per Serving (excluding unknown items): 183 Calories; 10g Fat (47.3% calories from fat); 3g Protein; 22g Carbohydrate; 2g Dietary Fiber; 13mg Cholesterol; 88mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Non-Fat Milk; 1 1/2 Fat.
NOTES : If potatoes are runny, can add potato flakes to thicken.

Skinny Seasoned Green Beans
Serving Size : 5
28 ounces green beans
1 small onion
1 can chicken broth
salt and pepper -- to taste
Empty beans into strainer and rinse thoroughly. Place in a medium pot.
Add remaining ingredients. Cook on medium heat for 10-12 minutes.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 59 Calories; trace Fat (6.1% calories from fat); 4g Protein; 12g Carbohydrate; 5g Dietary Fiber; 0mg Cholesterol; 162mg Sodium. Exchanges: 0 Lean Meat; 2 1/2 Vegetable.

We bought a movies basket for dh for Father's day: 4 movies, 4 pack of popcorn, king size Reese's cups, Oreo dunkers, root beer and a 12-pack of Dad's day cupcakes.

For his grandmother's bday, we got a Victorian doll (red hair w/green eyes) and a Precious Moments photo album.

At the Christmas shop, we got a moravian star ornament, a snowman (w/2 pic frames) ornament, 2 boxes of make your own Christmas cards, a Dickens Christmas book, and a snowman & santa that hold 4 pics each. I only spent $17.

Here is the website to the Christmas 365:
They are having a 10 day warehouse sale starting 6/29.

Well, it's bedtime for me. So, we'll see you tomorrow. Happy Father's Day.~Cherylann

Thursday, June 14, 2007

Shopping, cookie recipes & therapy/movie day

Well, we got home okay.

We did everything we needed to do, plus we went to Christmas 365 and JR's. I want to go back to Christmas 365 & JR's tomorrow after dh gets paid. I want to get a few Christmas decorations & gifts bought.

The movie went great. The baby got a little fussy, but she was just sleepy. She soon nodded off.

We saw the upside down Christmas tree and also got lots of neat ideas for decorating this Christmas. And I could probably do my whole shopping list at JR's, except for the things that I'll order from Pampered Chef. I also found a few things I'd like for the house.

I believe that tomorrow I am going to pick out some cookie recipes to make next week with the kids. We are going to be trying out recipes for Christmas. I'll post the recipes when I figure out which ones we'll try, and then I'll report back next week to rate them.

Have a blessed day.~Cherylann

Wednesday, June 13, 2007

6.14.07 Today's Plans & Menu/Recipes

Today is therapy day. Afterwards, we will go to the movies. Then we have a doctor's appointment and a ball game.

I will work on: Bathroom and Master Bedroom today. I want to be able to make room for my scrapbooking. (R's laundry day).
swish & swipe----done already
lay out clean rugs----done already
empty trash----done already
clean mirror
straighten counter
Master Bedroom:
straighten nightstand
organize homeschooling
straighten desk
Today's menus are:

Breakfast: Cinnamon Rolls
Lunch: Leftovers from dinner last night
Dinner: Crispy Herb Baked Chicken, Potato Salad, Blackeye Peas, Salad & Chocolate Brownie Cookies
Crispy Herb Baked Chicken
Recipe By: Cherylann :Serving Size : 6
2/3 cup mashed potato flakes
1/3 cup grated Parmesan cheese
2 teaspoons parsley flakes
1 teaspoon garlic salt
3 1/2 pounds whole chicken -- cut up and skinned
1/3 cup butter -- melted
Preheat oven to 375°. Grease or line 15X10X1" or 13X9" pan with foil.
Combine potato flakes, Parmesan cheese, parsley flakes and garlic salt in medium bowl; stir until well mixed. Dip chicken pieces in butter; roll in potato flake mixture to coat. Place in greased pan.
Bake for 45-60 minutes or until chicken is fork-tender and juices run clear.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 519 Calories; 39g Fat (68.1% calories from fat); 36g Protein; 5g Carbohydrate; 1g Dietary Fiber; 196mg Cholesterol; 662mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Lean Meat; 4 1/2 Fat; 0 Other Carbohydrates.

Potato Salad
Recipe By :Rhonda (my mom) Serving Size : 12
6 white potatoes -- peeled and cubed
8 Tablespoons Hellman's mayonnaise
4 Tablespoons relish -- drained
salt and pepper -- to taste
paprika -- to taste
3 hard-boiled eggs -- shelled and chopped, optional
Boil potatoes; drain. Add mayonnaise, relish, salt and pepper. Mix well.

Per Serving (excluding unknown items): 74 Calories; 1g Fat (16.8% calories from fat); 3g Protein; 13g Carbohydrate; 1g Dietary Fiber; 53mg Cholesterol; 60mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.
NOTES : If more mayonnaise or relish is needed, add in increments of 1 Tablespoon at a time.

Chocolate Brownie Cookies
Serving Size : 36
6 squares semisweet chocolate -- or substitue bitersweet chocolate for a richer flavor 4 squares unsweetened baking chocolate
6 Tablespoons unsalted butter
1 1/4 cups sugar
3 eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
2 cups walnuts -- toasted and chopped
Preheat oven to 325°.
Microwave chocolates and butter in large microwaveable bowl on High for 1 1/2-2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is completely melted and smooth.
Stir sugar into chocolate until blended. Mix in eggs and vanilla. Stir in nuts. Drop by rounded Tablespoonfuls, 1 1/2" apart, onto ungreased cookie sheets. Cool completely on wire racks. Store in airtight container.
Yield: "3 dozen" - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 257 Calories; 16g Fat (52.5% calories from fat); 4g Protein; 29g Carbohydrate; 1g Dietary Fiber; 23mg Cholesterol; 38mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 3 Fat; 1 1/2 Other Carbohydrates.

Can substitute Equal Sugar Lite or Splenda for the sugar. I do to cut back on the amount of my children's sugar intake.

Projects: Work on Christmas Notebook, Work on Christmas project, Place new Pampered Chef order.

Will try to post more after we get home for the evening.

Summer Plans; Today's menu & recipes

This is my first post. I am striving to create a loving home for my 4 beautiful children. My oldest two are home for the summer now. We are working on keeping the things they learned this school year and building on them for the next. In August, I will be sending my third child to school, so it will just be me & the baby in the fall.

In addition to "homeschooling" the kids this summer, we are going to the movies and library once a week. I also want to have a "bake day" and a "craft day" that we will hopefully start next week. I will update you on the progress.

Today's areas to work on was: Bathroom & general straightening around house (C's laundry day).

Today's menu was: (I wasn't very creative, it was grocery day...with 4 youngsters. Enough said, LOL. It took 2 hours to buy $80 of groceries.)
Breakfast: cereal
Lunch: pizza
Dinner: Chili Cheese Dogs with Home Potatoes and Mustard Beans
Dessert: Sugar-Free Bryer's Neopolitan Ice Cream in Cones

Home Potatoes
Recipe By :Cherylann SmithServing Size : 8
5 large potatoes -- peeled and chopped (peeling is optional)
1/2 cup extra virgin olive oil
2-4 Tablespoons Italian seasoning
salt and pepper -- to taste
Preheat oven to 350°.
Put all ingredients in 13X9" baking dish. Bake for 1 hour, or until potatoes are fork-tender.
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Per Serving (excluding unknown items): 182 Calories; 14g Fat (65.9% calories from fat); 2g Protein; 14g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Fat.

Mustard Beans
Recipe By :Cherylann SmithServing Size : 6
2 cans pork and beans
4 Tablespoons Dijon mustard
4 Tablespoons Heinz 57 sauce
4 Tablespoons Worcestershire sauce
1/2 onion -- chopped 8 slices bacon
Preheat oven to 350°.
Put beans, mustard, 57 sauce, Worcestershire sauce and onions in baking dish (I used a stoneware deep dish pie plate). Mix gently.
Put bacon strips on top.
Bake for 40 minutes.
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Per Serving (excluding unknown items): 157 Calories; 6g Fat (32.3% calories from fat); 8g Protein; 20g Carbohydrate; 5g Dietary Fiber; 13mg Cholesterol; 707mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Please email me at if you have any comments or questions.