Sorry, I have not posted in a while. My dd3yo was really sick. She got bit by a tick and got Lyme Disease. On top of that, she had an uti. So, she was one sick little girl. She is on a very strong antibiotic now. No more 105 fever!!!
I just had a few minutes to post. Hopefully, tomorrow I can get back to it.
Have a blessed day.~Cherylann
Tuesday, July 31, 2007
Friday, July 27, 2007
Moderated Comments
Sorry, I had some spam in the comments (get rich quick scheme over the internet), so I am putting moderation on comments.
I am so sorry to my friends & any readers that I don't know.~Cherylann
I am so sorry to my friends & any readers that I don't know.~Cherylann
Today's SAT Vocabulary
Absolution-forgiveness; pardon
Blatant-obvious
Creditable-praiseworthy
Ensconce-establish firmly in a position
Hasten-hurry
Laceration-a cut
Obdurate-stubborn
Plausible-can be believed
Reprieve-postponement of a service
Tawdry-gaudy
Abstain-go without
Blighted-damaged
Credulous-gullible
Enshroud-cover
Haughtiness-arrogance
Lachrymose-sad
Obfuscate-deliberately make something difficult to understand
Plethora-an excess
Repudiate-shun
Tedium-boredom
Well, I knew all but 1 today!!! Who the heck says lachrymose for sad, LOL.
Well, it's 5/5 for the SAT question of the day. I've been really worried about retaking it after so many years, but I'm starting to relax a little.
Have a blessed day, I’ll try to post again when I get back from taking my little girl to the doctor.~Cherylann
Blatant-obvious
Creditable-praiseworthy
Ensconce-establish firmly in a position
Hasten-hurry
Laceration-a cut
Obdurate-stubborn
Plausible-can be believed
Reprieve-postponement of a service
Tawdry-gaudy
Abstain-go without
Blighted-damaged
Credulous-gullible
Enshroud-cover
Haughtiness-arrogance
Lachrymose-sad
Obfuscate-deliberately make something difficult to understand
Plethora-an excess
Repudiate-shun
Tedium-boredom
Well, I knew all but 1 today!!! Who the heck says lachrymose for sad, LOL.
Well, it's 5/5 for the SAT question of the day. I've been really worried about retaking it after so many years, but I'm starting to relax a little.
Have a blessed day, I’ll try to post again when I get back from taking my little girl to the doctor.~Cherylann
Thursday, July 26, 2007
Homemade Christmas
This year will be a “homemade” Christmas. Yes, my dh & kids will be getting some store-bought gifts, but mostly everyone else will be getting “homemade” gifts. And couples and the individual families (my brothers’ families, my brother-in-laws’ families) will count as one this year. In years past, we’ve spent way too much on Christmas gifts. This has got to stop. If it truly the thought that counts, then this year it should mean that much more, because we’ll be thinking about it the whole time we are making them.
I will buy the Pampered Chef Season’s Best cookbooks ($1) and ornaments (Terry’s Village or Oriental Trade), though to go along with the gifts.
My ideas are:
Adults and Couples (Friends or Family that has no family living with them):
o Homemade or food gifts
o PC cookbook
o Ornament (tied to outside of gift)
Kids (friends’ kids that we exchange gifts with):
o Homemade gift
o Craft supplies (Oriental Trade) to make a project
o Ornament
Families:
o Gift basket
o Movie
§ Microwave popcorn
§ Gift-in-a-jar popcorn seasoning
§ 1-2 movies (for the kids)
o Ice Cream
§ Ice cream sundae dishes
§ Gift-in-a-jar ice cream topping
§ Gift certificate for our local dairy for ice cream
o games
§ Gift-in-a-jar snack
§ 1-2 games (for the kids)
Homemade gift ideas:
Adults
Cookbook
Apron
Rice bags
Gifts-in-a-jar
Baked gifts (cookies, breads, cakes, pies)
Kids
Kids Cookbook
Apron
Flannel pj bottoms
Pillow cases
Here are a “few” cookie recipes that will get you started. Well…okay, it’s 19. I’ll post more later.
Next week we will begin our cookie baking (at least 2 recipes/week until end of November—36 recipes)
Almond Brickle Sugar Cookies
Award Winning Soft Chocolate Chip Cookies
Butter Cookies
Butterscotch Drop Cookies
Butterscotch Haystacks
Candy Cane Cookies
Candy Cookies
Caramel Cookies
Cashew Shortbread
Chewy Coconut Macaroons
Chewy Pecan Cookies
Chocolate Chip Melt Aways
Chocolate Truffle Cookies
Cinnamon Cookies
Coconut Clouds
Cranberry Brown Sugar Cookies
Cranberry-Coconut Cookies
Crisp Oatmeal Cookies
Crunchy Chocolate Chipsters
Almond Brickle Sugar Cookies
2 1/4 cups all-purpose flour
1 cup sugar
1 cup unsalted butter -- softened, no substitutes
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
6 ounces toffee chips
Preheat oven to 350°. In large mixer bowl combine all ingredients except toffee chips. Beat at medium speed, scraping bowl often, until well mixed (2-3 minutes).
By hand, stir in brickle bits. Shape rounded teaspoonfuls of dough into 1-inch balls; flatten slightly. Place 2 inches apart on ungreased cookie sheets. Bake for 8-11 minutes or until edges are very lightly browned.
Award Winning Soft Chocolate Chip Cookies
Serving Size : 72
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups unsalted butter -- softened
1 1/2 cups packed brown sugar
1/2 cup sugar
2 packages instant vanilla pudding and pie filling
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups walnuts -- chopped, optional
Preheat oven to 350°. Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Yield:
"6 dozen"
Butter Cookies
Serving Size : 24
1 cup unsalted butter
2/3 cup sugar
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
Preheat oven to 400°.
Combine butter, sugar, egg yolks and vanilla together; add flour, mixing by hand.
Spoon mixture into a cookie press; press onto an ungreased baking sheet using the desired discs.
Bake for 7-10 minutes.
Yield:
"4 dozen"
NOTES : Add green dye, use the tree disc and put a tiny red cinnamon candy at top of the tree for Christmas trees.
For reindeer: use deer disc & use red cinnamon candy for nose.
Butterscotch Drop Cookies
Serving Size : 42
12 ounces butterscotch chips
1/2 cup peanut butter -- creamy or chunky
2 cups corn flakes
Melt butterscotch chips and peanut butter in top of double boiler; stir to blend. Remove from heat and gently stir in Corn Flakes to coat. Drop by teaspoon on waxed paper-lined cookie sheet. Chill until set.
Yield:
"3 1/2 dozen"
Butterscotch Haystacks
Serving Size : 18
12 ounces butterscotch chips
1 cup peanuts
3 ounces chow mein noodles
Melt butterscotch chips in a double boiler; stir in peanuts and noodles.
Remove from heat; drop by teaspoonfuls onto waxed paper.
Set aside to cool until firm.
Serving Ideas : Sandwich ice cream between these for a crunchy treat.
Candy Cane Cookies
Serving Size : 36
1 cup unsalted butter -- softened
1/2 cup packed brown sugar
1/4 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon salt
2 1/2 cups all-purpose flour
red food coloring
Cream butter and sugars together; add egg yolks. Stir in extracts and set aside.
Combine salt and flour well; mix into dough.
Divide dough in 2 equal portions and tint one portion red. Chill dough in separate bowls, covered, for one hour. Preheat oven to 350°.
Remove 1 Tablespoon of dough from each bowl. On a very lightly floured surface, shape each Tablespoon of dough by rolling under both hands to form a rope. Place the 2 ropes side-by-side and gently twist together. Carefully bend the top to form a candy cane; continue with remaining dough in each bowl.
Place candy canes on an ungreased baking sheet, about 1" apart; bake for 8 minutes. Do not brown.
Yield:
"3 dozen"
Candy Cookies
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
2 cups all-purpose flour
1 cup unsalted butter -- softened
1 large egg
1 cup candy bar chunks -- Reese's peanut butter cups, Butterfinger bars, white or milk chocolate chunks
Preheat oven to 350°.
Combine all dry ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed.
In a large bowl, beat the butter until it is smooth. Add the egg and continue beating until the egg is combined.
Add the dry ingredients and blend on low just until the cookie mix is incorporated.
Form the cookies into 1-1/2 inch balls and place them 2 inches apart on parchment paper lined cookie sheets.
Bake for 10-12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheets for 2 minutes. Remove to wire racks to cool completely.
Caramel Cookies
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup unsalted butter
3/4 cup packed light brown sugar
1 egg
1/2 teaspoon salt
30 Werther's Original Hard Candies -- crushed, can grind in food processor, coffee grinder or blender
1 cup nuts -- chopped, optional
Preheat oven to 350°. Combine flour, baking powder and salt in a bowl.
In a separate bowl, cream butter, then add egg and brown sugar.
Stir in dry ingredients and blend until mixed.
Blend in crushed candies.
Drop teaspoonfuls of mixture 2" apart onto baking sheets lined with parchment paper.
Bake until done, approximately 12-15 minutes.
Remove paper with cookies and cool for 15 minutes.
NOTES : Need:
food processor, coffee grinder or blender
parchment paper
Cashew Shortbread
Serving Size : 48
2 cups cake flour -- sifted
1/2 teaspoon baking powder
2 sticks unsalted butter -- 1 cup
1/2 cup confectioner's sugar
1 cup cashews -- salted and chopped
Sift flour and baking powder together and set aside.
Cream butter until soft, then work in sugar with your hands until smooth. Stir in flour and, last of all, the cashews.
Chill in refrigerator for at least 1 hour.
Preheat oven to 375°. Divide dough in half and roll one portion at a time about 1/3 inch thick on a lightly floured board. Refrigerate other half until needed. Work fast.
Cut into 1-1/2 inch squares and place on parchment paper lined cookie sheets. Bake for 12 to 15 minutes.
Yield:
"4 dozen"
Chewy Coconut Macaroons
Serving Size : 32
2 1/2 cups flaked coconut
3/4 cup all-purpose flour
1/8 teaspoon salt
14 ounces sweetened condensed milk
1 1/2 teaspoons almond extract
Preheat oven to 300°.
In a bowl, toss together the coconut, flour and salt. Stir in condensed milk and extract until blended. Mixture will be thick and sticky.
Drop by rounded teaspoonfuls 3" apart on baking sheets lightly coated with nonstick cooking spray.
Bake for 18-22 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Yield:
"32 cookies"
Chewy Pecan Cookies
1/2 cup shortening
1 1/3 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups self-rising flour
1 cup corn flakes -- crushed
1 1/2 cups pecans -- chopped
Preheat oven to 350°.
Cream together shortening, sugar, eggs and vanilla.
Add dry ingredients and mix well.
Roll into 2 inch balls bake for about 9-11 minutes.
NOTES : These do not spread out very much, they pretty much stay in a ball shape.
Chocolate Chip Melt Aways
Serving Size : 96
1 cup unsalted butter -- softened
1 cup vegetable oil
1 cup sugar
1 cup confectioner's sugar -- sifted
2 eggs
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon vanilla
12 ounces semisweet chocolate chips
sugar
Preheat oven to 395°.
Combine butter, oil, sugars and eggs in a large bowl. Beat until smooth.
Combine flour, soda, creams of tartar, and salt. Add to butter mixture. Beat until smooth. Stir in vanilla and chocolate chips.
Shape mixture into 1" balls. Roll in granulated sugar. Put 2" apart on ungreased cookie sheets and bake for 10-12 minutes. Cool. Can wrap well and freeze.
Yield:
"8 dozen"
Chocolate Truffle Cookies
Serving Size : 30
60 Hershey's Chocolate Truffles Kisses wrapped in dark chocolate -- unwrapped
1 package supreme brownie mix with syrup pouch
1/4 cup cocoa
1/4 cup water
1/4 cup vegetable oil
2 eggs
powdered sugar
Place unwrapped truffles in freezer several hours or overnight.
Preheat oven to 350°. Grease and flour cookie sheet or line with parchment paper.
Stir brownie mix, syrup pouch, cocoa, water, oil and eggs in medium bowl until well blended. Drop by scant teaspoons onto prepared cookie sheet.
Bake 8 minutes or until set. Cool 3-4 minutes; sprinkle with powdered sugar. Immediately press frozen truffle into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
Yield:
"5 dozen"
Cinnamon Cookies
1/2 cup butter flavored shortening
1/2 cup unsalted butter
2/3 cup brown sugar
2/3 cup sugar
1 egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 Tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 Tablespoon grated orange peel
1 teaspoon grated lemon peel
pinch salt
Preheat oven to 350°.
Cream together shortening, butter and sugars. Add egg and vanilla extract and mix well.
Gradually add flour and remaining ingredients and mix well. Shape dough into 1-inch balls and roll through additional sugar.
Place on ungreased baking sheet and bake for 12-15 minutes.
Coconut Clouds
Serving Size : 20
3/4 cup sugar
2 1/2 cups coconut flakes
2 egg whites -- beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350°.
Combine ingredients together; blend until soft peaks form.
Drop by Tablespoonfuls, 1" apart, on a greased baking sheet; bake for 15-20 minutes.
Cool on a wire rack.
Store in an airtight container.
Serving Ideas : For extra sparkle, top with a candied cherry and sprinkle with sugar before baking.
Cranberry Brown Sugar Cookies
Serving Size : 60
1 cup firmly packed dark brown sugar
1 cup unsalted butter -- 2 sticks, softened
2 eggs
1/2 cup sour cream
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
5 ounces dried cranberries -- 1 cup
1 cup golden raisins
Preheat oven to 400°. Lightly grease cookie sheets (or line with parchment paper).
Beat sugar and butter in large bowl until light and fluffy. Add eggs and sour cream; beat until creamy. Stir together flour, baking soda, salt, cinnamon, nutmeg and cloves in small bowl. Gradually add to sugar mixture, beating until well mixed. Stir in cranberries and raisins.
Drop by rounded teaspoonfuls onto cookie sheets. Bake 8-10 minutes or until lightly browned. remove from cookie sheets to cooling racks; cool.
Yield:
"5 dozen"
Cranberry-Coconut Cookies
Serving Size : 24
1 cup cranberries -- fresh or frozen
6 Tablespoons sugar
1/4 cup cranberry juice
2 Tablespoons cornstarch
2 Tablespoons coconut -- shredded
2 Tablespoons almonds -- sliced
1 teaspoon unsalted butter
1/2 each lemon peel -- finely shredded
1/8 teaspoon salt
1 package sugar cookie mix
1/2 cup all-purpose flour
16 ounces vanilla frosting
For filling, in saucepan combine cranberries, sugar, cranberry juice, cornstarch, coconut, almonds, butter, lemon peel and salt. Bring to a boil; reduce heat. Cook 5-7 minutes or until sugar is dissolved and mixture is thickened. Remove from heat; cool.
Preheat oven to 350°. Prepare cookie mix as directed according to package directions except stir in the 1/2 cup flour. On lightly floured surface, roll dough to 1/4" thickness. Cut with 2" round cookie cutter. Place half of the cookie rounds on ungreased baking sheet; dot with 1 1/2 teaspoons of filling. Top with remaining cookies; seal edges with fork.
Bake 10-15 minutes or until edges are lightly browned. Remove cookies from cookie sheet; cool on wire rack. Frost cookies with vanilla frosting.
Yield:
"2 dozen"
Crisp Oatmeal Cookies
Serving Size : 60
1 cup unsalted butter
1 cup packed brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups quick cooking oats
1 cup flaked coconut
2 1/2 cups Rice Krispies®
Preheat oven to 350°.
Cream together butter and sugars until fluffy. Add eggs, blending well, then vanilla.
Sift together flour, baking powder and baking soda. Gradually add the dry ingredients to the creamed mixture; mixing well. Stir in the oats, coconut and cereal.
Drop by teaspoons about 2" apart on greased baking sheets. Bake for 12-15 minutes or until done. Remove from sheets and cool on racks.
Yield:
"5 dozen"
Crunchy Chocolate Chipsters
1/2 cup shortening -- or Crisco sticks
1/2 cup sugar
1/2 cup brown sugar
2 Tablespoons milk
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups Rice Krispies®
1 cup miniature chocolate chips
Preheat oven to 350°. Line baking sheets with parchment paper, set aside.
Cream shortening, sugars and milk in bowl at medium speed of mixer until blended. Beat in egg and vanilla.
Combine flour, baking soda and salt. Add to creamed mixture. Mix until blended. Stir in cereal and chips.
Drop by teaspoonfuls 2 inches apart on baking sheets. Bake for 9 minutes. Remove to wire rack to cool completely.
I will buy the Pampered Chef Season’s Best cookbooks ($1) and ornaments (Terry’s Village or Oriental Trade), though to go along with the gifts.
My ideas are:
Adults and Couples (Friends or Family that has no family living with them):
o Homemade or food gifts
o PC cookbook
o Ornament (tied to outside of gift)
Kids (friends’ kids that we exchange gifts with):
o Homemade gift
o Craft supplies (Oriental Trade) to make a project
o Ornament
Families:
o Gift basket
o Movie
§ Microwave popcorn
§ Gift-in-a-jar popcorn seasoning
§ 1-2 movies (for the kids)
o Ice Cream
§ Ice cream sundae dishes
§ Gift-in-a-jar ice cream topping
§ Gift certificate for our local dairy for ice cream
o games
§ Gift-in-a-jar snack
§ 1-2 games (for the kids)
Homemade gift ideas:
Adults
Cookbook
Apron
Rice bags
Gifts-in-a-jar
Baked gifts (cookies, breads, cakes, pies)
Kids
Kids Cookbook
Apron
Flannel pj bottoms
Pillow cases
Here are a “few” cookie recipes that will get you started. Well…okay, it’s 19. I’ll post more later.
Next week we will begin our cookie baking (at least 2 recipes/week until end of November—36 recipes)
Almond Brickle Sugar Cookies
Award Winning Soft Chocolate Chip Cookies
Butter Cookies
Butterscotch Drop Cookies
Butterscotch Haystacks
Candy Cane Cookies
Candy Cookies
Caramel Cookies
Cashew Shortbread
Chewy Coconut Macaroons
Chewy Pecan Cookies
Chocolate Chip Melt Aways
Chocolate Truffle Cookies
Cinnamon Cookies
Coconut Clouds
Cranberry Brown Sugar Cookies
Cranberry-Coconut Cookies
Crisp Oatmeal Cookies
Crunchy Chocolate Chipsters
Almond Brickle Sugar Cookies
2 1/4 cups all-purpose flour
1 cup sugar
1 cup unsalted butter -- softened, no substitutes
1 egg
1 teaspoon baking soda
1 teaspoon vanilla extract
6 ounces toffee chips
Preheat oven to 350°. In large mixer bowl combine all ingredients except toffee chips. Beat at medium speed, scraping bowl often, until well mixed (2-3 minutes).
By hand, stir in brickle bits. Shape rounded teaspoonfuls of dough into 1-inch balls; flatten slightly. Place 2 inches apart on ungreased cookie sheets. Bake for 8-11 minutes or until edges are very lightly browned.
Award Winning Soft Chocolate Chip Cookies
Serving Size : 72
4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups unsalted butter -- softened
1 1/2 cups packed brown sugar
1/2 cup sugar
2 packages instant vanilla pudding and pie filling
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups walnuts -- chopped, optional
Preheat oven to 350°. Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.
Yield:
"6 dozen"
Butter Cookies
Serving Size : 24
1 cup unsalted butter
2/3 cup sugar
3 egg yolks
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
Preheat oven to 400°.
Combine butter, sugar, egg yolks and vanilla together; add flour, mixing by hand.
Spoon mixture into a cookie press; press onto an ungreased baking sheet using the desired discs.
Bake for 7-10 minutes.
Yield:
"4 dozen"
NOTES : Add green dye, use the tree disc and put a tiny red cinnamon candy at top of the tree for Christmas trees.
For reindeer: use deer disc & use red cinnamon candy for nose.
Butterscotch Drop Cookies
Serving Size : 42
12 ounces butterscotch chips
1/2 cup peanut butter -- creamy or chunky
2 cups corn flakes
Melt butterscotch chips and peanut butter in top of double boiler; stir to blend. Remove from heat and gently stir in Corn Flakes to coat. Drop by teaspoon on waxed paper-lined cookie sheet. Chill until set.
Yield:
"3 1/2 dozen"
Butterscotch Haystacks
Serving Size : 18
12 ounces butterscotch chips
1 cup peanuts
3 ounces chow mein noodles
Melt butterscotch chips in a double boiler; stir in peanuts and noodles.
Remove from heat; drop by teaspoonfuls onto waxed paper.
Set aside to cool until firm.
Serving Ideas : Sandwich ice cream between these for a crunchy treat.
Candy Cane Cookies
Serving Size : 36
1 cup unsalted butter -- softened
1/2 cup packed brown sugar
1/4 cup sugar
2 egg yolks
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/4 teaspoon salt
2 1/2 cups all-purpose flour
red food coloring
Cream butter and sugars together; add egg yolks. Stir in extracts and set aside.
Combine salt and flour well; mix into dough.
Divide dough in 2 equal portions and tint one portion red. Chill dough in separate bowls, covered, for one hour. Preheat oven to 350°.
Remove 1 Tablespoon of dough from each bowl. On a very lightly floured surface, shape each Tablespoon of dough by rolling under both hands to form a rope. Place the 2 ropes side-by-side and gently twist together. Carefully bend the top to form a candy cane; continue with remaining dough in each bowl.
Place candy canes on an ungreased baking sheet, about 1" apart; bake for 8 minutes. Do not brown.
Yield:
"3 dozen"
Candy Cookies
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 teaspoon baking soda
2 cups all-purpose flour
1 cup unsalted butter -- softened
1 large egg
1 cup candy bar chunks -- Reese's peanut butter cups, Butterfinger bars, white or milk chocolate chunks
Preheat oven to 350°.
Combine all dry ingredients in a medium bowl. Whisk the ingredients together until they are evenly distributed, making sure all brown sugar lumps are crushed.
In a large bowl, beat the butter until it is smooth. Add the egg and continue beating until the egg is combined.
Add the dry ingredients and blend on low just until the cookie mix is incorporated.
Form the cookies into 1-1/2 inch balls and place them 2 inches apart on parchment paper lined cookie sheets.
Bake for 10-12 minutes, until golden on the edges. Remove from oven, and cool on cookie sheets for 2 minutes. Remove to wire racks to cool completely.
Caramel Cookies
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 cup unsalted butter
3/4 cup packed light brown sugar
1 egg
1/2 teaspoon salt
30 Werther's Original Hard Candies -- crushed, can grind in food processor, coffee grinder or blender
1 cup nuts -- chopped, optional
Preheat oven to 350°. Combine flour, baking powder and salt in a bowl.
In a separate bowl, cream butter, then add egg and brown sugar.
Stir in dry ingredients and blend until mixed.
Blend in crushed candies.
Drop teaspoonfuls of mixture 2" apart onto baking sheets lined with parchment paper.
Bake until done, approximately 12-15 minutes.
Remove paper with cookies and cool for 15 minutes.
NOTES : Need:
food processor, coffee grinder or blender
parchment paper
Cashew Shortbread
Serving Size : 48
2 cups cake flour -- sifted
1/2 teaspoon baking powder
2 sticks unsalted butter -- 1 cup
1/2 cup confectioner's sugar
1 cup cashews -- salted and chopped
Sift flour and baking powder together and set aside.
Cream butter until soft, then work in sugar with your hands until smooth. Stir in flour and, last of all, the cashews.
Chill in refrigerator for at least 1 hour.
Preheat oven to 375°. Divide dough in half and roll one portion at a time about 1/3 inch thick on a lightly floured board. Refrigerate other half until needed. Work fast.
Cut into 1-1/2 inch squares and place on parchment paper lined cookie sheets. Bake for 12 to 15 minutes.
Yield:
"4 dozen"
Chewy Coconut Macaroons
Serving Size : 32
2 1/2 cups flaked coconut
3/4 cup all-purpose flour
1/8 teaspoon salt
14 ounces sweetened condensed milk
1 1/2 teaspoons almond extract
Preheat oven to 300°.
In a bowl, toss together the coconut, flour and salt. Stir in condensed milk and extract until blended. Mixture will be thick and sticky.
Drop by rounded teaspoonfuls 3" apart on baking sheets lightly coated with nonstick cooking spray.
Bake for 18-22 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks.
Yield:
"32 cookies"
Chewy Pecan Cookies
1/2 cup shortening
1 1/3 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/2 cups self-rising flour
1 cup corn flakes -- crushed
1 1/2 cups pecans -- chopped
Preheat oven to 350°.
Cream together shortening, sugar, eggs and vanilla.
Add dry ingredients and mix well.
Roll into 2 inch balls bake for about 9-11 minutes.
NOTES : These do not spread out very much, they pretty much stay in a ball shape.
Chocolate Chip Melt Aways
Serving Size : 96
1 cup unsalted butter -- softened
1 cup vegetable oil
1 cup sugar
1 cup confectioner's sugar -- sifted
2 eggs
4 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
1 teaspoon vanilla
12 ounces semisweet chocolate chips
sugar
Preheat oven to 395°.
Combine butter, oil, sugars and eggs in a large bowl. Beat until smooth.
Combine flour, soda, creams of tartar, and salt. Add to butter mixture. Beat until smooth. Stir in vanilla and chocolate chips.
Shape mixture into 1" balls. Roll in granulated sugar. Put 2" apart on ungreased cookie sheets and bake for 10-12 minutes. Cool. Can wrap well and freeze.
Yield:
"8 dozen"
Chocolate Truffle Cookies
Serving Size : 30
60 Hershey's Chocolate Truffles Kisses wrapped in dark chocolate -- unwrapped
1 package supreme brownie mix with syrup pouch
1/4 cup cocoa
1/4 cup water
1/4 cup vegetable oil
2 eggs
powdered sugar
Place unwrapped truffles in freezer several hours or overnight.
Preheat oven to 350°. Grease and flour cookie sheet or line with parchment paper.
Stir brownie mix, syrup pouch, cocoa, water, oil and eggs in medium bowl until well blended. Drop by scant teaspoons onto prepared cookie sheet.
Bake 8 minutes or until set. Cool 3-4 minutes; sprinkle with powdered sugar. Immediately press frozen truffle into center of each cookie. Remove from cookie sheet to wire rack. Cool completely.
Yield:
"5 dozen"
Cinnamon Cookies
1/2 cup butter flavored shortening
1/2 cup unsalted butter
2/3 cup brown sugar
2/3 cup sugar
1 egg
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 Tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon ground nutmeg
1 Tablespoon grated orange peel
1 teaspoon grated lemon peel
pinch salt
Preheat oven to 350°.
Cream together shortening, butter and sugars. Add egg and vanilla extract and mix well.
Gradually add flour and remaining ingredients and mix well. Shape dough into 1-inch balls and roll through additional sugar.
Place on ungreased baking sheet and bake for 12-15 minutes.
Coconut Clouds
Serving Size : 20
3/4 cup sugar
2 1/2 cups coconut flakes
2 egg whites -- beaten
1 teaspoon vanilla extract
1/8 teaspoon salt
Preheat oven to 350°.
Combine ingredients together; blend until soft peaks form.
Drop by Tablespoonfuls, 1" apart, on a greased baking sheet; bake for 15-20 minutes.
Cool on a wire rack.
Store in an airtight container.
Serving Ideas : For extra sparkle, top with a candied cherry and sprinkle with sugar before baking.
Cranberry Brown Sugar Cookies
Serving Size : 60
1 cup firmly packed dark brown sugar
1 cup unsalted butter -- 2 sticks, softened
2 eggs
1/2 cup sour cream
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cloves
5 ounces dried cranberries -- 1 cup
1 cup golden raisins
Preheat oven to 400°. Lightly grease cookie sheets (or line with parchment paper).
Beat sugar and butter in large bowl until light and fluffy. Add eggs and sour cream; beat until creamy. Stir together flour, baking soda, salt, cinnamon, nutmeg and cloves in small bowl. Gradually add to sugar mixture, beating until well mixed. Stir in cranberries and raisins.
Drop by rounded teaspoonfuls onto cookie sheets. Bake 8-10 minutes or until lightly browned. remove from cookie sheets to cooling racks; cool.
Yield:
"5 dozen"
Cranberry-Coconut Cookies
Serving Size : 24
1 cup cranberries -- fresh or frozen
6 Tablespoons sugar
1/4 cup cranberry juice
2 Tablespoons cornstarch
2 Tablespoons coconut -- shredded
2 Tablespoons almonds -- sliced
1 teaspoon unsalted butter
1/2 each lemon peel -- finely shredded
1/8 teaspoon salt
1 package sugar cookie mix
1/2 cup all-purpose flour
16 ounces vanilla frosting
For filling, in saucepan combine cranberries, sugar, cranberry juice, cornstarch, coconut, almonds, butter, lemon peel and salt. Bring to a boil; reduce heat. Cook 5-7 minutes or until sugar is dissolved and mixture is thickened. Remove from heat; cool.
Preheat oven to 350°. Prepare cookie mix as directed according to package directions except stir in the 1/2 cup flour. On lightly floured surface, roll dough to 1/4" thickness. Cut with 2" round cookie cutter. Place half of the cookie rounds on ungreased baking sheet; dot with 1 1/2 teaspoons of filling. Top with remaining cookies; seal edges with fork.
Bake 10-15 minutes or until edges are lightly browned. Remove cookies from cookie sheet; cool on wire rack. Frost cookies with vanilla frosting.
Yield:
"2 dozen"
Crisp Oatmeal Cookies
Serving Size : 60
1 cup unsalted butter
1 cup packed brown sugar
1 cup sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
2 cups quick cooking oats
1 cup flaked coconut
2 1/2 cups Rice Krispies®
Preheat oven to 350°.
Cream together butter and sugars until fluffy. Add eggs, blending well, then vanilla.
Sift together flour, baking powder and baking soda. Gradually add the dry ingredients to the creamed mixture; mixing well. Stir in the oats, coconut and cereal.
Drop by teaspoons about 2" apart on greased baking sheets. Bake for 12-15 minutes or until done. Remove from sheets and cool on racks.
Yield:
"5 dozen"
Crunchy Chocolate Chipsters
1/2 cup shortening -- or Crisco sticks
1/2 cup sugar
1/2 cup brown sugar
2 Tablespoons milk
1 egg
1 teaspoon vanilla
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups Rice Krispies®
1 cup miniature chocolate chips
Preheat oven to 350°. Line baking sheets with parchment paper, set aside.
Cream shortening, sugars and milk in bowl at medium speed of mixer until blended. Beat in egg and vanilla.
Combine flour, baking soda and salt. Add to creamed mixture. Mix until blended. Stir in cereal and chips.
Drop by teaspoonfuls 2 inches apart on baking sheets. Bake for 9 minutes. Remove to wire rack to cool completely.
Today's SAT words
anomaly-irregularity
certitude-certainty
digress-wander off the subject
falter-hesitate
indelible-can not be wiped out
malinger-deliberately avoid work
paradox-apparently contradictory statement
proclivity-tendency towards
sensuous-appealing to the senses
unscathed-unharmed
antagonism-hostility
charlatan-trickster who claims knowledge he doesn't have
dike-dam
fanatical-obsessive
indifferent-neutral
malingerer-person who deliberately tries to avoid work
paragon-a perfect example
procrastinate-put off
sentinel-guard
unwitting-not deliberate
I have taken the SAT question of the day 4 days in a row now, so far, I've gotten all of them right.
I am learning 20 words daily. I put them on index cards and review all that are in the box daily. So far I have 60 words, but I already knew most of them. By the date of the test, I will have studied 1520 words, if I keep up at this rate. So wish me luck.
I really hope to achieve my goals of graduating with a 4-year degree within the next 6 years. I know it will be hard to do, with 4 kids, a husband, a home and everything else that's going on, but everyone & everything else should benefit from my degree.
Have a blessed day.~Cherylann
certitude-certainty
digress-wander off the subject
falter-hesitate
indelible-can not be wiped out
malinger-deliberately avoid work
paradox-apparently contradictory statement
proclivity-tendency towards
sensuous-appealing to the senses
unscathed-unharmed
antagonism-hostility
charlatan-trickster who claims knowledge he doesn't have
dike-dam
fanatical-obsessive
indifferent-neutral
malingerer-person who deliberately tries to avoid work
paragon-a perfect example
procrastinate-put off
sentinel-guard
unwitting-not deliberate
I have taken the SAT question of the day 4 days in a row now, so far, I've gotten all of them right.
I am learning 20 words daily. I put them on index cards and review all that are in the box daily. So far I have 60 words, but I already knew most of them. By the date of the test, I will have studied 1520 words, if I keep up at this rate. So wish me luck.
I really hope to achieve my goals of graduating with a 4-year degree within the next 6 years. I know it will be hard to do, with 4 kids, a husband, a home and everything else that's going on, but everyone & everything else should benefit from my degree.
Have a blessed day.~Cherylann
Wednesday, July 25, 2007
SAT Vocabulary for the day
abasement-humiliation
billowing-waving
cower-recoil in fear
enhance-improve
harangue-noisy, attacking speech
labyrinth-a maze
nullify-to make unimportant
plaintiff-petitioner in a court of law
replete-full
tangible-can be touched
abrogate-deny
blasphemy-speech which offends religious sentiments
credible-believable
enigma-mystery
harbingers-indicators
labyrinthine-complicated
nuzzle-cuddled
plaudit-statement giving strong praise
reprehensible-shameful
tardy-late
billowing-waving
cower-recoil in fear
enhance-improve
harangue-noisy, attacking speech
labyrinth-a maze
nullify-to make unimportant
plaintiff-petitioner in a court of law
replete-full
tangible-can be touched
abrogate-deny
blasphemy-speech which offends religious sentiments
credible-believable
enigma-mystery
harbingers-indicators
labyrinthine-complicated
nuzzle-cuddled
plaudit-statement giving strong praise
reprehensible-shameful
tardy-late
Tuesday, July 24, 2007
FAFSA
Well, I have submitted my application for Financial Aid. I am just waiting on my PIN # so I can submit my electronic signature.
It said that my estimated contribution is $0. But, as I found out last year, it depends on if the individual school will accept your fafsa.
Hopefully, one of my choices will accept it.
Will let you know when I hear back.~Cherylann
It said that my estimated contribution is $0. But, as I found out last year, it depends on if the individual school will accept your fafsa.
Hopefully, one of my choices will accept it.
Will let you know when I hear back.~Cherylann
Getting Ready for School
I have been wanting to go back to school for a few years now. We've never had the money, and I've always had too much else going on. Well, I will have 2 in school full-time now (Kindergarten & 1st grade) and a 3rd in school part-time (Pre-K). I will just have the baby home now.
My dh is counting the days until the baby is in school full-time (4 years from now), so that I can go back to work. Well, I am a bookkeeper/office manager, but by the time my baby is in Kindergarten, I will have been out of an "office environment" for 10 years. I've been doing bookkeeping in my home for the whole time, (plus I sell Pampered Chef) but I am not sure that employers will count that. So, I don't want to have to go back to entry-level.
I want to go get my transfer work done at the community college so it will be cheaper, and I can then transfer to a 4-year school.
I am trying to brush up on my SAT vocabulary so that I can re-take the exam in October. I made a 1260 on it back in 92, which isn't too bad, but it's changed a lot since then. I don't know if the universities will accept my old scores. I was afraid I wouldn't remember any of the vocabulary, but I think I remember more than I thought I would. I am trying to memorize 20 words per day, but I already know about 15 or so of the words from every list, so it's really only like having to memorize about 5. It will be much easier than I thought.
Also, I need to brush up on my Math & Writing. It's been years since I've had to do any math other than routine math for our budget and at the grocery store. I don't even have to calculate the per ounce cost anymore to compare prices...Wal-mart has it already on the sticker. As far as writing, well, email and blogging have been about it since I took a few semesters of community college I took right after high school. So I have a lot of work to do.
I will probably take the SAT at least twice, so that I'll have some scores to pick from. Hopefully, I'll do okay. I've taken the SAT question of the day on http://www.collegeboard.com/ two days now (yesterday and today) and got them both correct. So between that and remembering most of the vocabulary, maybe that's a good sign. I hope tomorrow they do a math question.
I tried applying for financial aid last year, but my local community college said that I had too few classes to qualify, even though I met the eligibility requirements. That made no sense to me, since they accept kids right out of high school with no classes. I told them I couldn't afford to go to school without financial aid. So, they told me to take a few more semesters of classes and maybe then I'd qualify (the curriculum is only 4 semesters long, but could be completed in 3). That made even less sense to me.
Anyways, I'll be trying this fall with a different college, maybe that will work. If I get FA, I intend to go full-time by taking internet courses. If I don't get any FA, I'll probably only be able to take one class, each class is $40/credit hour (so $120-160) plus the cost for each book is anywhere from $50+.
I will be praying for the means to go to school. I've always wanted to, but I didn't have the money to go when I graduated high school (except a couple of classes).
I have a plan already mapped out of what I need to do to get ready.
My dh is counting the days until the baby is in school full-time (4 years from now), so that I can go back to work. Well, I am a bookkeeper/office manager, but by the time my baby is in Kindergarten, I will have been out of an "office environment" for 10 years. I've been doing bookkeeping in my home for the whole time, (plus I sell Pampered Chef) but I am not sure that employers will count that. So, I don't want to have to go back to entry-level.
I want to go get my transfer work done at the community college so it will be cheaper, and I can then transfer to a 4-year school.
I am trying to brush up on my SAT vocabulary so that I can re-take the exam in October. I made a 1260 on it back in 92, which isn't too bad, but it's changed a lot since then. I don't know if the universities will accept my old scores. I was afraid I wouldn't remember any of the vocabulary, but I think I remember more than I thought I would. I am trying to memorize 20 words per day, but I already know about 15 or so of the words from every list, so it's really only like having to memorize about 5. It will be much easier than I thought.
Also, I need to brush up on my Math & Writing. It's been years since I've had to do any math other than routine math for our budget and at the grocery store. I don't even have to calculate the per ounce cost anymore to compare prices...Wal-mart has it already on the sticker. As far as writing, well, email and blogging have been about it since I took a few semesters of community college I took right after high school. So I have a lot of work to do.
I will probably take the SAT at least twice, so that I'll have some scores to pick from. Hopefully, I'll do okay. I've taken the SAT question of the day on http://www.collegeboard.com/ two days now (yesterday and today) and got them both correct. So between that and remembering most of the vocabulary, maybe that's a good sign. I hope tomorrow they do a math question.
I tried applying for financial aid last year, but my local community college said that I had too few classes to qualify, even though I met the eligibility requirements. That made no sense to me, since they accept kids right out of high school with no classes. I told them I couldn't afford to go to school without financial aid. So, they told me to take a few more semesters of classes and maybe then I'd qualify (the curriculum is only 4 semesters long, but could be completed in 3). That made even less sense to me.
Anyways, I'll be trying this fall with a different college, maybe that will work. If I get FA, I intend to go full-time by taking internet courses. If I don't get any FA, I'll probably only be able to take one class, each class is $40/credit hour (so $120-160) plus the cost for each book is anywhere from $50+.
I will be praying for the means to go to school. I've always wanted to, but I didn't have the money to go when I graduated high school (except a couple of classes).
I have a plan already mapped out of what I need to do to get ready.
- File a FAFSA for financial aid
- File an application for the Community College
- Register for the SAT
- Pick my classes that I want to take
- Study for the SAT
Here are today's SAT vocabulary words:
- abhor-hate
- bigot-prejudiced person
- counterfeit-fake
- enfranchise-give voting rights
- hamper-obstruct
- kindle-to start a fire
- noxious-poisonous
- placid-peaceful
- remuneration-payment for work done
- talisman-lucky charm
- abrasive-rough
- bilk-defraud
- covert-undercover
- engender-cause
- hangar-garage for a plane
- knotty-complex
- nuance-something subtle
- plagiarism-taking credit for someone else's writing
- renown-fame
- tangent-going off the main subject
Have a blessed day. I'm off to fill out my FAFSA. ~Cherylann
Saturday, July 21, 2007
Today
I FINALLY got my dishwasher hooked up. I didn't have any dishes dirty, so I washed a load of clean dishes...how silly is that? It works wonderfully. I am so excited.
I can't wait until tonight after dinner so that I can "really" use it.
Tonight we're having Cheeseburger Pie again.
I joined a new group: http://groups.yahoo.com/group/cookin_penpals
It's for penpal cooking buddies.
We've just been hanging out today. We went to Home Deopt for the parts for my dishwasher to fit my sink. And, we went to Wal-mart for some "filler" groceries--breakfast, lunch meat, bread, snacks, popcorn, etc.
I also bought a notebook for printing recipes from my new favorite website...Pioneer Woman (see right).
Well, housecleaning is calling, so I better go for now. Have a blessed day.~Cherylann
I can't wait until tonight after dinner so that I can "really" use it.
Tonight we're having Cheeseburger Pie again.
I joined a new group: http://groups.yahoo.com/group/cookin_penpals
It's for penpal cooking buddies.
We've just been hanging out today. We went to Home Deopt for the parts for my dishwasher to fit my sink. And, we went to Wal-mart for some "filler" groceries--breakfast, lunch meat, bread, snacks, popcorn, etc.
I also bought a notebook for printing recipes from my new favorite website...Pioneer Woman (see right).
Well, housecleaning is calling, so I better go for now. Have a blessed day.~Cherylann
Pioneer Woman
Omigosh, I've just found the most amazing website...The Pioneer Woman Cooks (see my favorite websites to the right).
She posts her recipes, along with detailed instructions and.....pictures. She cooks from the most basic stuff (ex. steak or twice baked potatoes) for the novices out there to the more advanced stuff like made-from-scratch cinnamon rolls (7 pans in one recipe...wow can you say stocking my freezer??? Anyways, all the recipes I have checked out so far, are complete with pictures and very detailed instructions to go with each picture. The ones I've looked up that I really want to try (so far>grin) are:
The best lasagna ever
Cinnamon Rolls 101
Marlboro Man's Favorite sandwich
Sinful cake-the best chocolate sheet cake ever
how to cook a steak
OOPS...did I mention that these are the only ones I've looked at so far....LOL. If you are going to print a recipe, keep in mind some of them are 20-30 pages long...so choose the print 4 pages in one option on your print preferences. For those of you who don't need or want the pictures, you can look at her printable recipes (I haven't looked at those yet, but I don't think all of her recipes are under the printables page)....I like looking at the ones with the pics...They are so dang awesome.
Now a word of caution for you...she has a bit of a spicy vocabulary sometimes, though I haven't seen any cussing. She just is passionate about her cooking. I do urge you to check her site out, though, it's amazing.
Have a blessed day.~Cherylann
She posts her recipes, along with detailed instructions and.....pictures. She cooks from the most basic stuff (ex. steak or twice baked potatoes) for the novices out there to the more advanced stuff like made-from-scratch cinnamon rolls (7 pans in one recipe...wow can you say stocking my freezer??? Anyways, all the recipes I have checked out so far, are complete with pictures and very detailed instructions to go with each picture. The ones I've looked up that I really want to try (so far>grin) are:
The best lasagna ever
Cinnamon Rolls 101
Marlboro Man's Favorite sandwich
Sinful cake-the best chocolate sheet cake ever
how to cook a steak
OOPS...did I mention that these are the only ones I've looked at so far....LOL. If you are going to print a recipe, keep in mind some of them are 20-30 pages long...so choose the print 4 pages in one option on your print preferences. For those of you who don't need or want the pictures, you can look at her printable recipes (I haven't looked at those yet, but I don't think all of her recipes are under the printables page)....I like looking at the ones with the pics...They are so dang awesome.
Now a word of caution for you...she has a bit of a spicy vocabulary sometimes, though I haven't seen any cussing. She just is passionate about her cooking. I do urge you to check her site out, though, it's amazing.
Have a blessed day.~Cherylann
Wednesday, July 18, 2007
Christmas preps
Well, I've finished making my card list. So, now I know how many cards to make. I've also started my Christmas Notebook already. It officially starts on 8/1, but I'm a procrastinator, so I need extra time. I am working on it a little each week, so that I can keep up this year. I have also been researching ways to keep Christ in Christmas.
I bought material today to start making Christmas aprons and rice bags. I hope to be work on these every Sunday after church.
Is anyone else starting early for Christmas? Does anyone else make homemade gifts? If so, what projects are you working on?
Here are a couple of the gift in-a-jar recipes that I'll be making this year:
Apple Butter
8 apples -- peeled, cored and sliced
4 cups sugar
4 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Fill crockpot with all ingredients. Cook on high for 1 hour, Reduce heat. Stir occasionally for 12 hours or until thick and a dark golden in color. Puree if desired. Fill pint jars with hot apple butter, leaving about 3/4 inch space at top. Seal jar with their lids.
Yield: "10-8 oz. jars"
A Little Bit of Everything Cookies-in-a-Jar
Mix:
1/2 cup white chocolate chips
1/2 cup crispy rice cereal
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup semisweet chocolate chips
1/2 cup rolled oats
1/2 cup sugar
A Little Bit of Everything Cookies:
1 jar cookie mix
1/2 cup unsalted butter -- softened
1 egg
2 Tablespoons water
In a 1-qt. jar, layer the ingredients in the order listed. Pack down firmly after each addition. Attach the following instructions:
A Little Bit of Everything Cookies: Preheat oven to 350.
In a large bowl, cream the butter until light and fluffy. Mix in the egg and water. Add the entire contents of the jar and stir until well blended.
Drop by rounded spoonfuls onto parchment paper lined cookie sheets.
Bake for 10-12 minutes. Remove from baking sheets to cool on wire racks.
Have a blessed day...Christmas will be here before you know it.~Cherylann
I bought material today to start making Christmas aprons and rice bags. I hope to be work on these every Sunday after church.
Is anyone else starting early for Christmas? Does anyone else make homemade gifts? If so, what projects are you working on?
Here are a couple of the gift in-a-jar recipes that I'll be making this year:
Apple Butter
8 apples -- peeled, cored and sliced
4 cups sugar
4 teaspoons cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon salt
Fill crockpot with all ingredients. Cook on high for 1 hour, Reduce heat. Stir occasionally for 12 hours or until thick and a dark golden in color. Puree if desired. Fill pint jars with hot apple butter, leaving about 3/4 inch space at top. Seal jar with their lids.
Yield: "10-8 oz. jars"
A Little Bit of Everything Cookies-in-a-Jar
Mix:
1/2 cup white chocolate chips
1/2 cup crispy rice cereal
1 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup packed brown sugar
1/2 cup semisweet chocolate chips
1/2 cup rolled oats
1/2 cup sugar
A Little Bit of Everything Cookies:
1 jar cookie mix
1/2 cup unsalted butter -- softened
1 egg
2 Tablespoons water
In a 1-qt. jar, layer the ingredients in the order listed. Pack down firmly after each addition. Attach the following instructions:
A Little Bit of Everything Cookies: Preheat oven to 350.
In a large bowl, cream the butter until light and fluffy. Mix in the egg and water. Add the entire contents of the jar and stir until well blended.
Drop by rounded spoonfuls onto parchment paper lined cookie sheets.
Bake for 10-12 minutes. Remove from baking sheets to cool on wire racks.
Have a blessed day...Christmas will be here before you know it.~Cherylann
Tuesday, July 17, 2007
Bible Verse of the Day/Search the Bible
Check out the very bottom of the page to find the Verse of the Day or to search the Bible. Courtesy of:
http://www.biblegateway.com/
http://www.biblegateway.com/
Waste Not 7/17
John 6:12 (New International Version)
12When they had all had enough to eat, he said to his disciples, "Gather the pieces that are left over. Let nothing be wasted."
How much do you waste? We have become a generation of wasters. Do you waste food? Do you spend lots of money on things you don't need & don't use? That's wasteful. I know, because I am guilty of it too.
I have a whole shed full of stuff that is not in use. When my kids get back in school, I plan to declutter as much as possible before it gets too cold. I should have at least 2 months in order to do this. I am going to freecycle or donate anything that I don't intend to immediately start using in my house (except once a year items, like Christmas decorations). Anything that is trash will go straight to the trash dump. My reward will be a nice uncluttered shed that we can use to store the types of things it was meant to (tools, lawnmower/weedeater, Christmas decorations, out-of-season clothes, out-of-season toys--ex. pool in the winter, kids' bikes & scooters, Christmas presents that I don't want to be found by the kids, etc.). By having the shed serve its purpose, it will also declutter our yard. No more bikes laying around, LOL.
I also want to stop buying the stuff we won't use in the first place. I need to start asking myself...Do I need this? Do I love this? Do I have a purpose for this? Will I use this? Will I use this more than just a short time?
I have made a plan to stop wasting so much food. I have started OAMC'ing again. I have 40 meals in my upright freezer right now. All I have to do is pull out that day's meal (labeled in order by date), add sides and I'm done. I buy perishables once a week (milk, eggs, produce) to round out the week. I have not done a breakfast & lunch OAMC yet, but I intend to. In my freezer (over the fridge) is ice, ice cream and one week's worth of meals...labeled by date & stacked in order). My fridge just has milk, eggs, cheese, lunch meat, bacon, produce and condiments. By having my fridge/freezer decluttered and organized, less food will go to waste. I can see at-a-glance what I have on-hand. I am also keeping my pantry decluttered. It only has baking staples and sides to prepare for the week's meals.
I want to stop wasting so much, my dh works way too hard for his money to go to waste. And, I work too hard on our home to let it be cluttered up. My kids, my dh and myself deserve better.
12When they had all had enough to eat, he said to his disciples, "Gather the pieces that are left over. Let nothing be wasted."
How much do you waste? We have become a generation of wasters. Do you waste food? Do you spend lots of money on things you don't need & don't use? That's wasteful. I know, because I am guilty of it too.
I have a whole shed full of stuff that is not in use. When my kids get back in school, I plan to declutter as much as possible before it gets too cold. I should have at least 2 months in order to do this. I am going to freecycle or donate anything that I don't intend to immediately start using in my house (except once a year items, like Christmas decorations). Anything that is trash will go straight to the trash dump. My reward will be a nice uncluttered shed that we can use to store the types of things it was meant to (tools, lawnmower/weedeater, Christmas decorations, out-of-season clothes, out-of-season toys--ex. pool in the winter, kids' bikes & scooters, Christmas presents that I don't want to be found by the kids, etc.). By having the shed serve its purpose, it will also declutter our yard. No more bikes laying around, LOL.
I also want to stop buying the stuff we won't use in the first place. I need to start asking myself...Do I need this? Do I love this? Do I have a purpose for this? Will I use this? Will I use this more than just a short time?
I have made a plan to stop wasting so much food. I have started OAMC'ing again. I have 40 meals in my upright freezer right now. All I have to do is pull out that day's meal (labeled in order by date), add sides and I'm done. I buy perishables once a week (milk, eggs, produce) to round out the week. I have not done a breakfast & lunch OAMC yet, but I intend to. In my freezer (over the fridge) is ice, ice cream and one week's worth of meals...labeled by date & stacked in order). My fridge just has milk, eggs, cheese, lunch meat, bacon, produce and condiments. By having my fridge/freezer decluttered and organized, less food will go to waste. I can see at-a-glance what I have on-hand. I am also keeping my pantry decluttered. It only has baking staples and sides to prepare for the week's meals.
I want to stop wasting so much, my dh works way too hard for his money to go to waste. And, I work too hard on our home to let it be cluttered up. My kids, my dh and myself deserve better.
July 17--VBS/Bible Camp
Sorry it's been so long since I've posted. Last week we had VBS at our church and Bible Camp at the church where my children attend Awanas. Also, last week I did my OAMC (42 meals...I am trying to go ahead & do December's OAMC so I won't have to do it in December).
Saturday night was the VBS Finale and I was so thankful that my kids have a good church to call home. I was very grateful that they had the opportunity to go to VBS. We only have about 10 children in our church (other than the youth), but we had 32 children at VBS! Praise God! Last year we gained one family from VBS, maybe this year we will gain another!
We did the Avalanche Ranch theme. Our kids learned:
God is real. God is strong. God is Awesome. God is in Charge.
I was so proud of the kids, they did great!
Saturday night was the VBS Finale and I was so thankful that my kids have a good church to call home. I was very grateful that they had the opportunity to go to VBS. We only have about 10 children in our church (other than the youth), but we had 32 children at VBS! Praise God! Last year we gained one family from VBS, maybe this year we will gain another!
We did the Avalanche Ranch theme. Our kids learned:
God is real. God is strong. God is Awesome. God is in Charge.
I was so proud of the kids, they did great!
Sunday, July 8, 2007
OAMC Session 7/8/07
Hi all.
I am getting ready to do another OAMC session.
I do my shopping on the 9th of each month.
I do my cooking on the 10th of each month.
Tips:
I am getting ready to do another OAMC session.
I do my shopping on the 9th of each month.
I do my cooking on the 10th of each month.
Tips:
- If you don't have time to do a OAMC session all at once, just double your recipe each night and freeze. It will still add meals to your freezer.
- My hamburger gets boiled in big batches & separated after. It makes it go faster than frying up individual pounds.
- All my prep work gets done before I put the groceries away on the 9th, when I do my shopping.
- I use MasterCook to store my recipes. It allows me to make menus & also to be able to print my shopping lists (I can even check off what I already have, so I don't buy duplicates---very helpful for spices & other staples).
- I also boil some b/l, s/l chicken breasts for quick Grilled Chicken Salad for nights we don't have time to reheat. I always keep salad mix on hand.
I am making 10 recipes (9 are 4 meals worth & 1 is 6 meals worth--42 meals). I only usually make about 30 days worth, but I am trying to stock my freezer for December, so I don't have to cook at all after Thanksgiving, until next year :) I usually make double or triple batches of 10-15 meals for a total of 30. But since I am doing so many meals (42), I decided to use only 10 recipes.
I will post again when I am ready to do my other sessions, these are just main meals (I still have to do breakfasts, lunches, snacks, desserts, sides).
I already have food cooked for tonight & tomorrow. We have VBS next week (we eat dinner at church every night for 5 days) and We are going on vacation for 3 nights. So, these meals are gonna last us from Sunday, July 15-Saturday, July 28; Wednesday, August 1-Friday, August 10; Saturday, December 1-Wednesday, December 18.
- Next month I will make meals for the other 11 days of December (19-23; 26-31).
- In September, I will also make 11 meals for November (11-21).
- In October I will make meals for the rest of November (24-30--22nd is Thanksgiving & 23rd is Black Friday-meals while shopping & leftovers from Thxgvg).
Here are the recipes:
Chicken and Stuffing Bake-24 servings (4 OAMC dishes)
Recipe By : Cherylann
Serving Size : 24
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
5 cups boiling water
16 tablespoons unsalted butter -- melted
16 cups herb stuffing mix
24 boneless skinless chicken breasts
paprika -- to taste
4 cans cream of mushroom soup (OR 2 large cans)
1 1/3 cups milk
4 tablespoons fresh parsley -- chopped
Preheat oven to 400°.
Mix water and butter. Add stuffing, mix lightly. Spoon stuffing across center of four 3-quart shallow baking dishes.
Arrange chicken on each side of stuffing. Sprinkle paprika over chicken.
Mix soup, milk and parsley. Pour over chicken. Cover and bake for 30 minutes or until chicken is done.
Per Serving (excluding unknown items): 482 Calories; 14g Fat (26.6% calories from fat); 59g Protein; 27g Carbohydrate; 2g Dietary Fiber; 160mg Cholesterol; 806mg Sodium. Exchanges: 1 1/2 Grain(Starch); 7 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.
Flavorful Sloppy Joes (24 servings; 4 OAMC meals)
Recipe By : Cherylann
Serving Size : 24
Categories : Sandwiches
Amount Measure Ingredient -- Preparation Method
6 pounds lean ground beef
24 tablespoons onion -- chopped
24 tablespoons green pepper -- chopped
6 cups ketchup
6 Tablespoons brown sugar
6 Tablespoons prepared mustard
6 Tablespoons Worcestershire sauce
24 hamburger buns -- split
In a small skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the ketchup, brown sugar, mustard and Worcestershire sauce. Bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes. Serve on buns.
Per Serving (excluding unknown items): 506 Calories; 26g Fat (46.4% calories from fat); 25g Protein; 43g Carbohydrate; 2g Dietary Fiber; 85mg Cholesterol; 1116mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 Lean Meat; 0 Vegetable; 3 1/2 Fat; 1 1/2 Other Carbohydrates.
Beef Porcupines (24 servings; 4 OAMC dinners)
Recipe By : Cherylann
Serving Size : 24
Categories : Kids ; Main; OAMC
Amount Measure Ingredient -- Preparation Method
6 pounds ground beef
3 cups cooked rice
6 small onion -- chopped
6 teaspoons salt
1 1/2 teaspoons pepper
6 eggs
48 fluid ounces marinara sauce -- or tomato sauce
3/4 cup salad oil
6 cans beef consomme -- or HOT water + 6 beef bouillon cubes
6 cups water
In a large bowl, mix ground beef, rice, onion, salt, pepper, egg, and ONLY 1/2 of the marinara sauce.
Make into 32 meatballs. Put oil into the frying pan. Add meatballs. Fry in oil until lightly browned.
Add the rest of the marinara sauce, consomme' and water.
Preheat oven to 350°.
Bake for 40 minutes. Add more water if necessary.
Per Serving (excluding unknown items): 522 Calories; 40g Fat (69.0% calories from fat); 25g Protein; 15g Carbohydrate; 2g Dietary Fiber; 149mg Cholesterol; 1208mg Sodium. Exchanges: 1/2 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 6 1/2 Fat.
Impossibly Easy Cheeseburger Pie 2 (32 servings; 4 oamc meals)
Recipe By : Cherylann
Serving Size : 32
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
4 pounds ground beef
4 large onion -- chopped
4 cloves garlic -- pressed
16 ounces mushroom pieces -- drained
fresh herbs -- to taste, chopped, divided
2 teaspoons salt
4 cups shredded cheddar cheese
salt and pepper -- to taste
2 cups biscuit mix
4 cups milk
8 eggs
Preheat oven to 400°. Spray a 9" pie plate. Brown beef, garlic, mushrooms, 1/2 the herbs and onion; drain. Stir in salt.
Spread in 4 pie plates; sprinkle with cheese. In bowl, stir together remaining ingredients. Pour into pie plates.
Bake about 25 minutes or until knife inserted in center comes out clean.
Per Serving (excluding unknown items): 311 Calories; 23g Fat (67.6% calories from fat); 17g Protein; 8g Carbohydrate; 1g Dietary Fiber; 120mg Cholesterol; 389mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
"Homemade" Meatloaf (48 servings; 6 oamc meals)
Recipe By :Cherylann
Serving Size : 48
Categories : Main
Amount Measure Ingredient -- Preparation Method
4 packages McCormick's meatloaf seasoning
8 eggs -- slightly beaten
1 1/2 cups ketchup
1/2 cup Worcestershire sauce
2 cans mushroom pieces -- chopped
1 onion -- chopped
1 green pepper -- finely chopped
2 tablespoons Italian seasoning
fresh rosemary, basil, oregano, Italian parsley -- to taste; chopped
8 pounds ground beef
ketchup -- for topping
Preheat oven to 375°. Place foil in two 13X9" pans and 4 loaf pans.
Mix meatloaf seasoning and eggs together. Add ketchup, Worcestershire, mushrooms, onion, green pepper, seasoning and fresh herbs. Mix well. Add ground beef, mix well.
Make 16 mini loaves of meatloaf, place in prepared 13X9" pans. Fill loaf pans with regular size meatloaves. Top with ketchup. Place in oven.
Take 13X9" pans with mini loaves out after 30 minutes. Leave loaf pans in for 30 more minutes (for a total of 1 hour).
Great with mashed potatoes or rice topped with tomatoes.
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.
Baked Barbecue Chicken (24 servings; 4 oamc meals)
Recipe By : Cherylann
Serving Size : 24 Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
24 boneless skinless chicken breasts
6 cups all-purpose flour
42 bacon slices
48 ounces mushroom pieces -- drained
9 cups barbecue sauce
Preheat oven to 400°. Coat chicken breasts in flour; arrange in four ungreased 13X9" baking pans.
Lay bacon across tops of chicken; bake for 45 minutes. Drain. Add mushroom pieces; pour barbecue sauce on top. Bake 15 minutes longer.
Per Serving (excluding unknown items): 522 Calories; 11g Fat (18.9% calories from fat); 64g Protein; 39g Carbohydrate; 3g Dietary Fiber; 146mg Cholesterol; 1097mg Sodium. Exchanges: 1 1/2 Grain(Starch); 8 Lean Meat; 1/2 Vegetable; 1 Fat; 1 Other Carbohydrates.
Baked Chicken (24 servings; 4 oamc meals)
Recipe By :Cherylann
Serving Size : 24
Categories : Main Dishes
Amount Measure Ingredient -- Preparation Method
1 stick butter
10 pounds boneless skinless chicken breasts
2 cups buttermilk
3 cups Kentucky seasoned flour
4 teaspoons Marjoram
4 teaspoons onion salt
4 teaspoons garlic powder
4 teaspoons salt
4 teaspoons pepper
6 teaspoons poultry seasoning
4 cans cream of celery soup
4 cans mushroom pieces -- drained
Preheat oven to 400°. Melt butter in four 13 X 9" casserole dishes.
Mix flour and spices, except poultry seasoning.
Dip chicken in 2 cups. buttermilk and dredge through flour; place in casserole dishes.
Mix 2 cups buttermilk, soups, mushrooms and poultry seasoning together. Pour over chicken.
Bake 30-40 minutes, until chicken is done and soup mixture is bubbling.
Makes a great gravy for mashed potatoes & biscuits.
Per Serving (excluding unknown items): 271 Calories; 7g Fat (25.4% calories from fat); 45g Protein; 4g Carbohydrate; trace Dietary Fiber; 123mg Cholesterol; 964mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Crockpot Barbecue (24 servings; 4 oamc meals)
Recipe By : Cherylann
Serving Size : 24
Categories : Dinner
Amount Measure Ingredient -- Preparation Method
6 pounds pork tenderloin -- unseasoned
3 bottles barbecue sauce
24 hamburger buns
Place half of tenderloins in 2 crockpots. Pour 1 1/2 bottles of sauce over each.
Cook on low for 8-10 hours.
Using two forks, shred meat right in the pot (easy to do, because it is so well done). Serve on buns. Serve with coleslaw and potato salad.
Per Serving (excluding unknown items): 160 Calories; 4g Fat (26.0% calories from fat); 24g Protein; 4g Carbohydrate; trace Dietary Fiber; 74mg Cholesterol; 311mg Sodium. Exchanges: 3 1/2 Lean Meat; 1/2 Other Carbohydrates.
Easy Chicken Pot Pie 2 (24 servings; 4 oamc meals)
Recipe By : Cherylann
Serving Size : 24
Categories : Casseroles
Amount Measure Ingredient -- Preparation Method
5 cups frozen mixed vegetables -- thawed
3 cups chicken -- cooked and cut-up
3 cans cream of celery soup
3 cups biscuit mix
1 1/2 cups milk
3 eggs
Preheat oven to 400°.
Mix vegetables, chicken and soup into 4 greased 9" pie plates.
Stir remaining ingredients until blended. Pour into pie plates. Bake about 30 minutes, or until golden brown.
Per Serving (excluding unknown items): 168 Calories; 8g Fat (42.1% calories from fat); 8g Protein; 17g Carbohydrate; 2g Dietary Fiber; 50mg Cholesterol; 364mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 1 Fat.
Serving Ideas : Serve with a tossed green salad. For dessert serve pineapple tidbits.
NOTES : Or use Cream of Chicken with Herbs Soup.
Baked Bean Chili
Recipe By : Cherylann
Serving Size : 24
Categories : Soups
Amount Measure Ingredient -- Preparation Method
4 pounds ground beef
3 cans baked beans -- 84 ounces
46 ounces tomato juice
11 1/2 ounces V-8® vegetable juice
4 envelopes chili seasoning mix
In a Dutch oven, cook beef over medium heat until no longer pink; drain. Stir in other ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Per Serving (excluding unknown items): 42 Calories; trace Fat (3.5% calories from fat); 2g Protein; 10g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 372mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable.
Have a blessed day!!! Enjoy!~Cherylann
Friday, July 6, 2007
To do & Menus
Hey all!! Just updating my Christmas lists for this year.
To-do today:
pick up new vacuum cleaner
pick up new microwave
declutter MBR
try to get to Christmas box that dh put in MBR closet (?don't ask me why?)
inventory Christmas box (in CNB) & put box in shed w/other boxes
straighten: son's room, girls' room, kitchen, bathroom, laundry room, car
today's laundry
hook up new freezer (still debating whether to put in shed or laundry room...I want Laun.Rm.
dh wants shed)
work on Christmas cards
Menu:
Breakfast: Bacon, eggs, grits, toast, sliced tomatoes
Lunch: Turkey club sandwiches
Dinner: Cheeseburger bake, refried beans, salad
Dessert: Shortcut Strawberry Shortcake
Cheeseburger Bake
Recipe By : Cherylann
Serving Size : 8
8 ounces refrigerated crescent rolls
1 pound ground beef -- browned and drained
1 package taco seasoning mix
15 ounces tomato sauce
2 cups shredded cheddar cheese
Preheat oven to 350°.
Unroll crescent roll dough; press into a greased 9" round baking pan, pinching seams closed.
Bake for 10 minutes; set aside.
Add beef, seasoning and tomato sauce to a 12" skillet; heat through, about 7 minutes.
Pour into crust; sprinkle cheese on top.
Bake for 10-15 minutes.
Set aside 5 minutes before serving.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 318 Calories; 25g Fat (69.5% calories from fat); 17g Protein; 7g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 827mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
Strawberry Shortcut
Recipe By : Cherylann
Serving Size : 8
1 pound cake (either already made & cooled, or store-bought)
1 pint strawberries -- sliced
8 ounces Cool Whip®
Cut cake into slices.
Spoon strawberries over half the cake slices; top with whipped topping.
Repeat layers, ending with a dollop of whipped topping.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 114 Calories; 6g Fat (55.6% calories from fat); trace Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
Pound Cake
Recipe By : Cherylann
Serving Size : 8
1 cup unsalted butter
1 2/3 cups sugar
5 eggs
1/2 teaspoon vanilla extract
2 cups flour
Preheat oven to 300°.
Cream butter; blend in sugar, eggs and vanilla.
Gradually mix in flour; pour into a greased and floured loaf pan.
Bake for 1-1 1/2 hours.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 420 Calories; 21g Fat (44.8% calories from fat); 6g Protein; 53g Carbohydrate; 1g Dietary Fiber; 156mg Cholesterol; 38mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 4 Fat; 2 Other Carbohydrates.
Serving Ideas : Try with fresh strawberries and fresh whipped cream on top.
Well, hope everyone has a blessed day. I've got lots to do today, so I better get going.~Cherylann
To-do today:
pick up new vacuum cleaner
pick up new microwave
declutter MBR
try to get to Christmas box that dh put in MBR closet (?don't ask me why?)
inventory Christmas box (in CNB) & put box in shed w/other boxes
straighten: son's room, girls' room, kitchen, bathroom, laundry room, car
today's laundry
hook up new freezer (still debating whether to put in shed or laundry room...I want Laun.Rm.
dh wants shed)
work on Christmas cards
Menu:
Breakfast: Bacon, eggs, grits, toast, sliced tomatoes
Lunch: Turkey club sandwiches
Dinner: Cheeseburger bake, refried beans, salad
Dessert: Shortcut Strawberry Shortcake
Cheeseburger Bake
Recipe By : Cherylann
Serving Size : 8
8 ounces refrigerated crescent rolls
1 pound ground beef -- browned and drained
1 package taco seasoning mix
15 ounces tomato sauce
2 cups shredded cheddar cheese
Preheat oven to 350°.
Unroll crescent roll dough; press into a greased 9" round baking pan, pinching seams closed.
Bake for 10 minutes; set aside.
Add beef, seasoning and tomato sauce to a 12" skillet; heat through, about 7 minutes.
Pour into crust; sprinkle cheese on top.
Bake for 10-15 minutes.
Set aside 5 minutes before serving.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 318 Calories; 25g Fat (69.5% calories from fat); 17g Protein; 7g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 827mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
Strawberry Shortcut
Recipe By : Cherylann
Serving Size : 8
1 pound cake (either already made & cooled, or store-bought)
1 pint strawberries -- sliced
8 ounces Cool Whip®
Cut cake into slices.
Spoon strawberries over half the cake slices; top with whipped topping.
Repeat layers, ending with a dollop of whipped topping.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 114 Calories; 6g Fat (55.6% calories from fat); trace Protein; 11g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 0 Fruit; 1 Fat; 1/2 Other Carbohydrates.
Pound Cake
Recipe By : Cherylann
Serving Size : 8
1 cup unsalted butter
1 2/3 cups sugar
5 eggs
1/2 teaspoon vanilla extract
2 cups flour
Preheat oven to 300°.
Cream butter; blend in sugar, eggs and vanilla.
Gradually mix in flour; pour into a greased and floured loaf pan.
Bake for 1-1 1/2 hours.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 420 Calories; 21g Fat (44.8% calories from fat); 6g Protein; 53g Carbohydrate; 1g Dietary Fiber; 156mg Cholesterol; 38mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 4 Fat; 2 Other Carbohydrates.
Serving Ideas : Try with fresh strawberries and fresh whipped cream on top.
Well, hope everyone has a blessed day. I've got lots to do today, so I better get going.~Cherylann
Thursday, July 5, 2007
Loving Home 7/5/07
Well, today was therapy day. My oldest started today, too.
We also went to see a movie.
Here was our menu today:
Breakfast: Burger King...we got out too late to eat at home.
Lunch: Leftovers from our cook-out yesterday.
Dinner: Baked Chicken, Stuffing & Beans
Dessert: Cupcakes
Baked Chicken
Recipe By :Cherylann
1/4 stick butter
2 1/2 pounds boneless skinless chicken breasts
1/2 cup buttermilk
3/4 cup Kentucky seasoned flour
1 teaspoon Marjoram
1 teaspoon onion salt
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 1/2 teaspoons poultry seasoning
1 can cream of celery soup
1 can mushroom pieces -- drained
Preheat oven to 400°.
Melt butter in 13 X 9" casserole dish.
Mix flour and spices.
Dip chicken in 1/2 cup. buttermilk and dredge through flour; place in casserole dish.
Mix 1 cup. buttermilk, soup, mushrooms and poultry seasoning together. Pour over chicken.
Bake 30-40 minutes, until chicken is done and soup mixture is bubbling.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 271 Calories; 7g Fat (25.4% calories from fat); 45g Protein; 4g Carbohydrate; trace Dietary Fiber; 123mg Cholesterol; 964mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Serving Ideas : Makes a great gravy that goes great with mashed potatoes and biscuits.
Hope you have a blessed day...I'm going to bed.~Cherylann
We also went to see a movie.
Here was our menu today:
Breakfast: Burger King...we got out too late to eat at home.
Lunch: Leftovers from our cook-out yesterday.
Dinner: Baked Chicken, Stuffing & Beans
Dessert: Cupcakes
Baked Chicken
Recipe By :Cherylann
1/4 stick butter
2 1/2 pounds boneless skinless chicken breasts
1/2 cup buttermilk
3/4 cup Kentucky seasoned flour
1 teaspoon Marjoram
1 teaspoon onion salt
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon pepper
1 1/2 teaspoons poultry seasoning
1 can cream of celery soup
1 can mushroom pieces -- drained
Preheat oven to 400°.
Melt butter in 13 X 9" casserole dish.
Mix flour and spices.
Dip chicken in 1/2 cup. buttermilk and dredge through flour; place in casserole dish.
Mix 1 cup. buttermilk, soup, mushrooms and poultry seasoning together. Pour over chicken.
Bake 30-40 minutes, until chicken is done and soup mixture is bubbling.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 271 Calories; 7g Fat (25.4% calories from fat); 45g Protein; 4g Carbohydrate; trace Dietary Fiber; 123mg Cholesterol; 964mg Sodium. Exchanges: 0 Grain(Starch); 6 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
Serving Ideas : Makes a great gravy that goes great with mashed potatoes and biscuits.
Hope you have a blessed day...I'm going to bed.~Cherylann
Wednesday, July 4, 2007
Happy 4th of July!!!
Well, today is our nation's 233rd Bday!!!
How are you celebrating?
We are going to have a family cookout for lunch, then we'll watch fireworks tonight. Hopefully the kids aren't scared of them this year. Two years ago, my son was scared, while my oldest dd loved them. Last year my oldest dd was scared and my son loved them. We haven't taken the youngest two to see them yet, we're waiting to see if the two oldest ones can handle them, first...LOL.
All we have to do is sit out in our front yard. We can see the fireworks from the next town. We live on top of a hill in the country on 30 acres, so we can see pretty far away (no other houses around to block our view).
Here is a craft for the kids:
Patriotic Pinwheel
SHOPPING LIST OF SUPPLIES:
Level - Beginner
2 OZ Americana Acrylic Paint Snow White
Value Pack Foam Stars Red/White/Blue
1/4"x36" Dowel
9x12 Foamtastic Sheets:
1- Red
1-Royal
Additional Supplies:
#8 Flat BrushFoam Glue
1 1/4" paper fastener or straight pin
scissors
INSTRUCTIONS:
Cut out an 8" square from Royal Foamtastic Sheet. Refer to diagram on Zoom Image picture to cut in from all corners, leaving approxiametly 1 1/2" from center uncut.
Repeat first step using Red Foamtastic Sheet and cutting a 5 1/2" square. Leave approximately 1" from center uncut.
Gently bend one of the red cut corners to the center point. Skip the next cut corner, and bend the next one. Continue until all four points meet in the center. Push a 1/4" paper fastener through the points and back of the pinwheel. Set aside.
Repeat above instructions using Royal Foamtastic Sheet. After all four points meet in the center, pushe fastener with Red pinwheel attached through the points and back of the Royal pinwheel. Set aside.
Cut a 12" piece of wood dowel. Paint dowel Snow White. Open paper fastener in pinwheel and bend ends around top of dowel.
Glue foam stars randomly on pinwheel.
*NOTE: Using a paper fastener will create a fixed pinwheel. If you want the pinwheel to spin, replace the fastener with a thick straight pin and push pin into to of dowel.
Today's menu:
Breakfast: eggs, toast, grits, bacon, tomatoes
Lunch: Family Cookout
Dinner: Cheeseburger Bake, Salad, Pintos
Dessert: Holiday Poke Cake (I used cherry & blueberry to make it red, white, blue)
Recipes:
Cheeseburger Bake
Recipe By : Cherylann
Serving Size : 8
8 ounces refrigerated crescent rolls
1 pound ground beef -- browned and drained
1 package taco seasoning mix
15 ounces tomato sauce
2 cups shredded cheddar cheese
Preheat oven to 350°.
Unroll crescent roll dough; press into a greased 9" round baking pan, pinching seams closed.
Bake for 10 minutes; set aside.
Add beef, seasoning and tomato sauce to a 12" skillet; heat through, about 7 minutes.
Pour into crust; sprinkle cheese on top.
Bake for 10-15 minutes.
Set aside 5 minutes before serving.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 318 Calories; 25g Fat (69.5% calories from fat); 17g Protein; 7g Carbohydrate; 1g Dietary Fiber; 78mg Cholesterol; 827mg Sodium. Exchanges: 2 1/2 Lean Meat; 1/2 Vegetable; 3 1/2 Fat; 0 Other Carbohydrates.
Holiday Poke Cake
Serving Size : 12
2 baked 9" round white cake layers -- cooled
2 cups boiling water
1 package cherry gelatin powder
1 package lime gelatin powder
12 ounces Cool Whip® -- thawed
Place cake layers, top sides up in 2 clean 9" round cake pans. Pierce layers with/large fork at ½" intervals.
Stir 1 cup of the boiling water into each flavor of gelatin in separate bowls at least 2 minutes until completely dissolved. Carefully pour cherry Jell-O over 1 cake layer and lime Jell-O over the 2nd cake layer. Refrigerate 3 hrs.
Dip lime cake pan in warm water 10 seconds; unmold onto serving plate. Spread with about 1 cup of the cool whip. Unmold cherry cake layer; carefully place on top of lime cake layer. Frost top & side of cake with/ remaining cool whip.
Refrigerate at least 1 hour or until ready to serve. Decorate as desired. Store leftover cake in refrigerated.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 142 Calories; 5g Fat (36.6% calories from fat); 1g Protein; 20g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 44mg Sodium. Exchanges: 1 Fat; 1 1/2 Other Carbohydrates.
Have a blessed 4th of July~Cherylann
Tuesday, July 3, 2007
Loving Home 7/3/07
Hi,
Today I am taking my oldest to my mom's to stay the night. I am going to try and get my closet finished (I am clearing out boxes & getting rid of stuff). After that, I am going to work on decluttering the MBR. I have been listing like crazy on freecycle.
Today's Menu:
Breakfast: Cereal with nectarines, Bacon & Tomato Sandwiches, scrambled eggs with bacon and toast (everyone wanted different things today...LOL)
Lunch: probably turkey club sandwiches
Dinner: Impossibly Easy Cheeseburger Pie, French Fries and Skinny Seasoned Green Beans
Dessert: Leftovers
Impossibly Easy Cheeseburger Pie
Recipe By : Cherylann
Serving Size : 8
1 pound ground beef
1 large onion -- chopped
4 oz. mushroom pieces--drained
1 clove garlic, pressed
1/2 teaspoon salt
1 cup shredded cheddar cheese
1/2 cup biscuit mix
1 cup milk
2 eggs
fresh herbs, chopped, to taste (your choice of herbs), divided
salt and pepper, to taste
Preheat oven to 400°.
Spray a 9" pie plate.
Brown beef, garlic, 1/2 the herbs, mushrooms and onion; drain. Stir in salt.
Spread in pie plate; sprinkle with cheese.
In bowl, stir together remaining ingredients. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 307 Calories; 23g Fat (68.6% calories from fat); 16g Protein; 8g Carbohydrate; trace Dietary Fiber; 120mg Cholesterol; 388mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
Skinny Seasoned Green Beans
Recipe By : Cherylann
Serving Size : 5
28 ounces green beans
1 small onion
fresh herbs, chopped, to taste
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.
Today I am taking my oldest to my mom's to stay the night. I am going to try and get my closet finished (I am clearing out boxes & getting rid of stuff). After that, I am going to work on decluttering the MBR. I have been listing like crazy on freecycle.
Today's Menu:
Breakfast: Cereal with nectarines, Bacon & Tomato Sandwiches, scrambled eggs with bacon and toast (everyone wanted different things today...LOL)
Lunch: probably turkey club sandwiches
Dinner: Impossibly Easy Cheeseburger Pie, French Fries and Skinny Seasoned Green Beans
Dessert: Leftovers
Impossibly Easy Cheeseburger Pie
Recipe By : Cherylann
Serving Size : 8
1 pound ground beef
1 large onion -- chopped
4 oz. mushroom pieces--drained
1 clove garlic, pressed
1/2 teaspoon salt
1 cup shredded cheddar cheese
1/2 cup biscuit mix
1 cup milk
2 eggs
fresh herbs, chopped, to taste (your choice of herbs), divided
salt and pepper, to taste
Preheat oven to 400°.
Spray a 9" pie plate.
Brown beef, garlic, 1/2 the herbs, mushrooms and onion; drain. Stir in salt.
Spread in pie plate; sprinkle with cheese.
In bowl, stir together remaining ingredients. Pour into pie plate.
Bake about 25 minutes or until knife inserted in center comes out clean.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 307 Calories; 23g Fat (68.6% calories from fat); 16g Protein; 8g Carbohydrate; trace Dietary Fiber; 120mg Cholesterol; 388mg Sodium. Exchanges: 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.
Skinny Seasoned Green Beans
Recipe By : Cherylann
Serving Size : 5
28 ounces green beans
1 small onion
fresh herbs, chopped, to taste
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.
Monday, July 2, 2007
Loving Home 7/2/07
Hi, we had a simple day. Picked up my son from his grandma's and dropped off his little sister. My mom is off work this week and is taking the kids (one per day).
We had a pretty simple menu today:
Breakfast: Cereal
Lunch: Corndogs, potato wedges, BBQ meatballs (Wal-mart deli)
Dinner: Mexican Salad
Dessert: BIG Chocolate Mint Cookies
Mexican Salad
Recipe By : Cherylann
Serving Size : 6
1 red onion -- chopped
4 tomatoes -- chopped
1 head lettuce -- shredded
4 ounces cheddar cheese or Mexican blend cheese -- grated
8 ounces French salad dressing
2 cups Doritos -- crunched up
1 pound ground beef or turkey
15 ounces pinto beans -- drained (for beef) or undrained (for turkey)
1/4 teaspoon salt
Put lettuce and tomatoes in large bowl.
Toss in cheese and dressing. Add chips.
Brown ground meat and onions. Add beans and salt, simmer for 10 minutes. Mix into cold salad and serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 432 Calories; 17g Fat (33.5% calories from fat); 16g Protein; 58g Carbohydrate; 19g Dietary Fiber; 5mg Cholesterol; 623mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 Fat.
NOTES : To refreshen salad for leftovers, just add fresh Doritos.
BIG Chocolate Mint Cookies
Recipe By : Cherylann
Serving Size : 72
2 packages chocolate cake mix
1 package brownie mix
3 eggs
3/4 cup oil
72 creme de menthe thins
Preheat oven to 325°.
Mix cake mix, brownie mix, eggs and oil together along with 3/4 cup water in a large mixing bowl; drop 3" apart by Tablespoonfuls onto ungreased baking sheets.
Bake for 8-10 minutes.
Place a candy on top of each cookie as soon as they come out of the oven; let melt and swirl with a knife for a green and chocolate marble effect.
Yield: "6 dozen" - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 86 Calories; 5g Fat (47.3% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 99mg Sodium. Exchanges: 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
Have a blessed day.~Cherylann
We had a pretty simple menu today:
Breakfast: Cereal
Lunch: Corndogs, potato wedges, BBQ meatballs (Wal-mart deli)
Dinner: Mexican Salad
Dessert: BIG Chocolate Mint Cookies
Mexican Salad
Recipe By : Cherylann
Serving Size : 6
1 red onion -- chopped
4 tomatoes -- chopped
1 head lettuce -- shredded
4 ounces cheddar cheese or Mexican blend cheese -- grated
8 ounces French salad dressing
2 cups Doritos -- crunched up
1 pound ground beef or turkey
15 ounces pinto beans -- drained (for beef) or undrained (for turkey)
1/4 teaspoon salt
Put lettuce and tomatoes in large bowl.
Toss in cheese and dressing. Add chips.
Brown ground meat and onions. Add beans and salt, simmer for 10 minutes. Mix into cold salad and serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 432 Calories; 17g Fat (33.5% calories from fat); 16g Protein; 58g Carbohydrate; 19g Dietary Fiber; 5mg Cholesterol; 623mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fruit; 3 Fat.
NOTES : To refreshen salad for leftovers, just add fresh Doritos.
BIG Chocolate Mint Cookies
Recipe By : Cherylann
Serving Size : 72
2 packages chocolate cake mix
1 package brownie mix
3 eggs
3/4 cup oil
72 creme de menthe thins
Preheat oven to 325°.
Mix cake mix, brownie mix, eggs and oil together along with 3/4 cup water in a large mixing bowl; drop 3" apart by Tablespoonfuls onto ungreased baking sheets.
Bake for 8-10 minutes.
Place a candy on top of each cookie as soon as they come out of the oven; let melt and swirl with a knife for a green and chocolate marble effect.
Yield: "6 dozen" - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 86 Calories; 5g Fat (47.3% calories from fat); 1g Protein; 11g Carbohydrate; trace Dietary Fiber; 9mg Cholesterol; 99mg Sodium. Exchanges: 0 Lean Meat; 1 Fat; 1/2 Other Carbohydrates.
Have a blessed day.~Cherylann
Sunday, July 1, 2007
Loving Home 7/1/07 Tips To Save Money
Today's plans:
Church
work on decluttering shed & listing for freecycle
Some ways I save $$:
shop clearance aisles or sections
use coupons
utilize grocery sales ads & go to each store buying the things I need that are on sale (all our grocery stores are within 2-3 mile radius of each other, so I don't waste gas)
buy gas at the cheapest place—make sure to keep a full tank and you’ll get better gas mileage
roll windows down, rather than using car ac
buy big bags/containers of stuff (chips, cookies, etc) and make my own individual bags for dh's lunches--much cheaper than the individually bagged snacks
make your own whenever possible
buy clothes on clearance at end of season in next year's sizes
shop yard sales, flea markets, thrift shops & consignment stores
buy coats one size too big, so it will last more than one season
hand-me downs
form a net-work of friends & trade (kids) clothes that no longer fit--i have a lot of people who have kids older than mine that give me really nice clothes for my kids that theirs have outgrown
shop b1g1f or b1g1-50% off
shop double coupon sales
buy in bulk during sales (especially b1g1f sales)
OAMC (Once a month cooking) it really cuts the grocery bill
Wash clothes in cold or cool water instead of hot or warm water.
When shopping for meat, go early (or whenever it is that your particular store does this) and buy the marked down meat, that still won’t expire for a few days.
Eat at home, instead of eating out.
Buy in bulk (like at Sam's) when it is beneficial (you really have to compare the costs though. They aren't always cheaper)
Keep the a/c thermostat at around 80. Keep it at the same temperature. Pushing it up & down throughout the day causes your bill to be higher.
Make the most of driving. If I have several places to go, combine as much as you can so you are not out everyday burning gas. I go to the farthest and work my way back. I don't usually go far from town so this helps in keeping our gas bill down.
I try to stay away from buying chemical cleaners for the house and make my own household cleaners. It's not only cheaper but animal, child and environmentally friendly. I use baking soda, white vinegar & lemon juice as our main cleaners.
Example: save your fruit peelings (i.e., oranges, tangerines, etc., without the white stringy part of the fruit) and add it to a quart jar or larger filled with vinegar. Let it steep for a few days, gently shaking once in a while to mix. Then pour into a spray bottle and you have instant window cleaner, counter top wash, floor mop solution, room deodorizer.
To mop: pour a cap full or two to a bucket or sink filled with water. Mop as usual.
For deodorizer: pour a small amount into a bowl and leave out in the room. It will grab the odors and give off a nice citrus scent (or whatever fruit peel you have used).
Hang laundry on the line, rather than using the dryer.
Home canning
Pay bills on line or deliver them personally
Buy dairy items on sale & freeze (not cream cheese).
Buy meats in bulk & divide into freezer bags (or go ahead and OAMC) when you get home.
Make your own “mixes” or baked goods. Here are a few yahoo groups to check out:
http://groups.yahoo.com/group/MUFFIN-RECIPE/
http://groups.yahoo.com/group/DomesticTechnicians/
http://groups.yahoo.com/group/STRAWBERRY-RECIPE/
http://finance.groups.yahoo.com/group/BakingMixes/
http://groups.yahoo.com/group/cookingandbakingmixes/
http://groups.yahoo.com/group/Dinnersinthefreezer/
http://groups.yahoo.com/group/LargeFamilyRecipes/
http://groups.yahoo.com/group/homesteadercountry/
http://groups.yahoo.com/group/lets-cook/
http://groups.yahoo.com/group/preservingfoodplus/
http://groups.yahoo.com/group/ACountryHomemaker/
http://groups.yahoo.com/group/frozen-assets/
http://groups.yahoo.com/group/squirreltreeoamc/
http://groups.yahoo.com/group/OAMC/
http://groups.yahoo.com/group/Meals_in_a_Hurry/
http://groups.yahoo.com/group/Many_Mouths_Family_Recipes/
http://groups.yahoo.com/group/Many_Mouths_Family_Recipes/join?yguid=278837269&finish=sub
http://groups.yahoo.com/group/Friendly-Freezer/
http://groups.yahoo.com/group/OAMC_Homeschoolers/
http://groups.yahoo.com/group/cookingmommies/
http://groups.yahoo.com/group/organizingmadesimple/
http://groups.yahoo.com/group/Frugal-christian/
Here’s a recipe for self-rising flour (that you can make in a pinch, or keep on hand, so you don’t have to buy it pre-made):
Self-Rising Flour
Recipe By : Cherylann
Categories : Mixes
4 cups all-purpose flour
2 Tablespoons baking powder
2 teaspoons salt
Mix together. Store in an airtight container.
Recipe can be adjusted to make more or less.
Yield:
"4 cups (1 pound)"
NOTES : Keep recipe convenient, so you don't have to run out to the store in the middle of a recipe.
Hope these tips help someone else out.
Yesterday’s meals:
Breakfast: Cereal
Lunch: Turkey & Cheese Sandwiches
Dinner: Cheeseburger ‘N Fries Casserole, Baked Beans, Salad
Dessert: Butter Pecan Pound Cake
Cheeseburger 'N Fries Casserole
Recipe By :Cherylann
Serving Size : 8
2 pounds lean ground beef
1 can condensed golden mushroom soup
1 can condensed cheese soup
20 ounces frozen crinkle-cut french fries
Brown beef in skillet. Drain grease. Preheat oven to 350°.
Stir soups into ground beef. Pour into a greased 9 X 13 X 2" baking dish. Arrange fries on top.
Bake, uncovered, for 50-55 minutes or until the fries are golden brown.
Per Serving (excluding unknown items): 339 Calories; 26g Fat (70.9% calories from fat); 21g Protein; 3g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 318mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 3 1/2 Fat.
Baked Beans
Recipe By :Cherylann
Serving Size : 8
2 large cans pork and beans
3/4 brown sugar
6 slices bacon -- uncooked and cut into small pieces
1 teaspoon mustard
1/2 cup ketchup
1 teaspoon Worcestershire sauce
1/2 cup water
Preheat oven to 325°.
Mix all ingredients and bake in a "bean pot" for 2 1/2 hours; stir occasionally.
Per Serving (excluding unknown items): 162 Calories; 3g Fat (17.8% calories from fat); 5g Protein; 30g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 535mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.
Butter Pecan Pound Cake
Recipe By : Cherylann
Serving Size : 10
1/4 cup powdered sugar
1 box Butter Pecan cake mix
3/4 cup oil
1 can coconut pecan icing
1/2 cup chopped pecans -- divided
4 eggs
1 cup milk
Preheat oven to 350°.
Grease Bundt or tube pan and sprinkle with powdered sugar. Sprinkle 1/4 cup chopped pecans in bottom of pan.
Combine cake mix, eggs, oil and water. Mix for 2 minutes or until smooth. Add remaining pecans and icing to batter; mix well.
Pour into pan on top of pecans. Bake for 55 minutes.
NOTES : May also be baked in a sheet cake pan.
Per Serving (excluding unknown items): 240 Calories; 23g Fat (85.1% calories from fat); 4g Protein; 5g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.
Today’s Menu:
Breakfast: Cereal, eggs & grits
Lunch: PBJ sandwiches
Dinner: Faux Rotisserie Lemon Pepper Chicken, mashed potatoes and field peas
Dessert: Lemon Bars
Faux Rotisserie Lemon Pepper Chicken
Recipe By : Cherylann
Serving Size : 16
2 whole chickens
Lawry's Lemon Pepper seasoning
Put 1 or 2 whole chickens in the crockpot and sprinkle them with Lawry's Lemon Pepper seasoning, and cook them on high 6-7 hours, or low 8-10 hours.
Per Serving (excluding unknown items): 402 Calories; 29g Fat (66.9% calories from fat); 32g Protein; trace Carbohydrate; 0g Dietary Fiber; 170mg Cholesterol; 130mg Sodium. Exchanges: 4 1/2 Lean Meat; 3 Fat.
Mashed Potatoes
Recipe By : Cherylann
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.
Lemon Bars
Recipe By : Cherylann
Serving Size : 24
1 cup unsalted butter -- chilled
2 cups all-purpose flour
4 eggs
2 cups sugar
1/4 cup lemon juice
Preheat oven to 350°.
Cut butter into flour until crumbly; press into an ungreased 13X9" baking pan.
Bake for 30 minutes; set aside to cool. Reduce oven temperature to 325°.
Blend eggs, sugar and lemon juice together; pour over crust.
Bake for 25 minutes; cool.
Cut into squares.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 183 Calories; 9g Fat (41.6% calories from fat); 2g Protein; 25g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 13mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.
Hope you all have a blessed day.~Cherylann
Church
work on decluttering shed & listing for freecycle
Some ways I save $$:
shop clearance aisles or sections
use coupons
utilize grocery sales ads & go to each store buying the things I need that are on sale (all our grocery stores are within 2-3 mile radius of each other, so I don't waste gas)
buy gas at the cheapest place—make sure to keep a full tank and you’ll get better gas mileage
roll windows down, rather than using car ac
buy big bags/containers of stuff (chips, cookies, etc) and make my own individual bags for dh's lunches--much cheaper than the individually bagged snacks
make your own whenever possible
buy clothes on clearance at end of season in next year's sizes
shop yard sales, flea markets, thrift shops & consignment stores
buy coats one size too big, so it will last more than one season
hand-me downs
form a net-work of friends & trade (kids) clothes that no longer fit--i have a lot of people who have kids older than mine that give me really nice clothes for my kids that theirs have outgrown
shop b1g1f or b1g1-50% off
shop double coupon sales
buy in bulk during sales (especially b1g1f sales)
OAMC (Once a month cooking) it really cuts the grocery bill
Wash clothes in cold or cool water instead of hot or warm water.
When shopping for meat, go early (or whenever it is that your particular store does this) and buy the marked down meat, that still won’t expire for a few days.
Eat at home, instead of eating out.
Buy in bulk (like at Sam's) when it is beneficial (you really have to compare the costs though. They aren't always cheaper)
Keep the a/c thermostat at around 80. Keep it at the same temperature. Pushing it up & down throughout the day causes your bill to be higher.
Make the most of driving. If I have several places to go, combine as much as you can so you are not out everyday burning gas. I go to the farthest and work my way back. I don't usually go far from town so this helps in keeping our gas bill down.
I try to stay away from buying chemical cleaners for the house and make my own household cleaners. It's not only cheaper but animal, child and environmentally friendly. I use baking soda, white vinegar & lemon juice as our main cleaners.
Example: save your fruit peelings (i.e., oranges, tangerines, etc., without the white stringy part of the fruit) and add it to a quart jar or larger filled with vinegar. Let it steep for a few days, gently shaking once in a while to mix. Then pour into a spray bottle and you have instant window cleaner, counter top wash, floor mop solution, room deodorizer.
To mop: pour a cap full or two to a bucket or sink filled with water. Mop as usual.
For deodorizer: pour a small amount into a bowl and leave out in the room. It will grab the odors and give off a nice citrus scent (or whatever fruit peel you have used).
Hang laundry on the line, rather than using the dryer.
Home canning
Pay bills on line or deliver them personally
Buy dairy items on sale & freeze (not cream cheese).
Buy meats in bulk & divide into freezer bags (or go ahead and OAMC) when you get home.
Make your own “mixes” or baked goods. Here are a few yahoo groups to check out:
http://groups.yahoo.com/group/MUFFIN-RECIPE/
http://groups.yahoo.com/group/DomesticTechnicians/
http://groups.yahoo.com/group/STRAWBERRY-RECIPE/
http://finance.groups.yahoo.com/group/BakingMixes/
http://groups.yahoo.com/group/cookingandbakingmixes/
http://groups.yahoo.com/group/Dinnersinthefreezer/
http://groups.yahoo.com/group/LargeFamilyRecipes/
http://groups.yahoo.com/group/homesteadercountry/
http://groups.yahoo.com/group/lets-cook/
http://groups.yahoo.com/group/preservingfoodplus/
http://groups.yahoo.com/group/ACountryHomemaker/
http://groups.yahoo.com/group/frozen-assets/
http://groups.yahoo.com/group/squirreltreeoamc/
http://groups.yahoo.com/group/OAMC/
http://groups.yahoo.com/group/Meals_in_a_Hurry/
http://groups.yahoo.com/group/Many_Mouths_Family_Recipes/
http://groups.yahoo.com/group/Many_Mouths_Family_Recipes/join?yguid=278837269&finish=sub
http://groups.yahoo.com/group/Friendly-Freezer/
http://groups.yahoo.com/group/OAMC_Homeschoolers/
http://groups.yahoo.com/group/cookingmommies/
http://groups.yahoo.com/group/organizingmadesimple/
http://groups.yahoo.com/group/Frugal-christian/
Here’s a recipe for self-rising flour (that you can make in a pinch, or keep on hand, so you don’t have to buy it pre-made):
Self-Rising Flour
Recipe By : Cherylann
Categories : Mixes
4 cups all-purpose flour
2 Tablespoons baking powder
2 teaspoons salt
Mix together. Store in an airtight container.
Recipe can be adjusted to make more or less.
Yield:
"4 cups (1 pound)"
NOTES : Keep recipe convenient, so you don't have to run out to the store in the middle of a recipe.
Hope these tips help someone else out.
Yesterday’s meals:
Breakfast: Cereal
Lunch: Turkey & Cheese Sandwiches
Dinner: Cheeseburger ‘N Fries Casserole, Baked Beans, Salad
Dessert: Butter Pecan Pound Cake
Cheeseburger 'N Fries Casserole
Recipe By :Cherylann
Serving Size : 8
2 pounds lean ground beef
1 can condensed golden mushroom soup
1 can condensed cheese soup
20 ounces frozen crinkle-cut french fries
Brown beef in skillet. Drain grease. Preheat oven to 350°.
Stir soups into ground beef. Pour into a greased 9 X 13 X 2" baking dish. Arrange fries on top.
Bake, uncovered, for 50-55 minutes or until the fries are golden brown.
Per Serving (excluding unknown items): 339 Calories; 26g Fat (70.9% calories from fat); 21g Protein; 3g Carbohydrate; trace Dietary Fiber; 93mg Cholesterol; 318mg Sodium. Exchanges: 0 Grain(Starch); 3 Lean Meat; 3 1/2 Fat.
Baked Beans
Recipe By :Cherylann
Serving Size : 8
2 large cans pork and beans
3/4 brown sugar
6 slices bacon -- uncooked and cut into small pieces
1 teaspoon mustard
1/2 cup ketchup
1 teaspoon Worcestershire sauce
1/2 cup water
Preheat oven to 325°.
Mix all ingredients and bake in a "bean pot" for 2 1/2 hours; stir occasionally.
Per Serving (excluding unknown items): 162 Calories; 3g Fat (17.8% calories from fat); 5g Protein; 30g Carbohydrate; 4g Dietary Fiber; 8mg Cholesterol; 535mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1/2 Fat; 1 Other Carbohydrates.
Butter Pecan Pound Cake
Recipe By : Cherylann
Serving Size : 10
1/4 cup powdered sugar
1 box Butter Pecan cake mix
3/4 cup oil
1 can coconut pecan icing
1/2 cup chopped pecans -- divided
4 eggs
1 cup milk
Preheat oven to 350°.
Grease Bundt or tube pan and sprinkle with powdered sugar. Sprinkle 1/4 cup chopped pecans in bottom of pan.
Combine cake mix, eggs, oil and water. Mix for 2 minutes or until smooth. Add remaining pecans and icing to batter; mix well.
Pour into pan on top of pecans. Bake for 55 minutes.
NOTES : May also be baked in a sheet cake pan.
Per Serving (excluding unknown items): 240 Calories; 23g Fat (85.1% calories from fat); 4g Protein; 5g Carbohydrate; trace Dietary Fiber; 88mg Cholesterol; 40mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Non-Fat Milk; 4 1/2 Fat; 0 Other Carbohydrates.
Today’s Menu:
Breakfast: Cereal, eggs & grits
Lunch: PBJ sandwiches
Dinner: Faux Rotisserie Lemon Pepper Chicken, mashed potatoes and field peas
Dessert: Lemon Bars
Faux Rotisserie Lemon Pepper Chicken
Recipe By : Cherylann
Serving Size : 16
2 whole chickens
Lawry's Lemon Pepper seasoning
Put 1 or 2 whole chickens in the crockpot and sprinkle them with Lawry's Lemon Pepper seasoning, and cook them on high 6-7 hours, or low 8-10 hours.
Per Serving (excluding unknown items): 402 Calories; 29g Fat (66.9% calories from fat); 32g Protein; trace Carbohydrate; 0g Dietary Fiber; 170mg Cholesterol; 130mg Sodium. Exchanges: 4 1/2 Lean Meat; 3 Fat.
Mashed Potatoes
Recipe By : Cherylann
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.
Lemon Bars
Recipe By : Cherylann
Serving Size : 24
1 cup unsalted butter -- chilled
2 cups all-purpose flour
4 eggs
2 cups sugar
1/4 cup lemon juice
Preheat oven to 350°.
Cut butter into flour until crumbly; press into an ungreased 13X9" baking pan.
Bake for 30 minutes; set aside to cool. Reduce oven temperature to 325°.
Blend eggs, sugar and lemon juice together; pour over crust.
Bake for 25 minutes; cool.
Cut into squares.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 183 Calories; 9g Fat (41.6% calories from fat); 2g Protein; 25g Carbohydrate; trace Dietary Fiber; 56mg Cholesterol; 13mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.
Hope you all have a blessed day.~Cherylann
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