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.
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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.
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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.
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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.
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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


Heart4MyHome said...

Looking forward to trying your Sourdough bread and starter

Cherylann said...

It's a great way to have fresh bread every 3-5 days. Plus, it makes 3 loaves, so if you make it every 3 days, you have a homemade loaf of bread every day. Or, you could bless others with an extra loaf. I usually send one with dh to work, eat one with dinner (or snack on throughout the day-grin-) and usually give a loaf to a friend who loves my bread.