'Tis the Season....

Well, Thanksgiving is over. Yesterday I went Black Friday shopping and picked up a few things. Today I am getting the house deep cleaned (again), so I can start decorating/baking for Christmas. Today's list is probably (most likely) so long that it won't get finished today, but here it is:

Saturday 11/29/08:
o Burn tarts
o Pick up changing table & high chair
o Put away ALL fall decorations
o Put away ALL Thanksgiving decorations
o Put away ALL year round decorations
o Wash ALL dishes
o Deep Clean Kitchen
o Deep Clean Entrance
o Deep Clean Living Room
o Straighten Bathroom
o Straighten Laundry Room
o Straighten Master Bedroom
o Straighten Kids’ room
o Rearrange Kitchen
o Move out all boxes
o Move J’s bed to MBR
o Move Chey’s bed & dresser to girls’ room
o Move nursing chair
o Set up DR table
o Set up gift wrap center
o Set up tree (24 hours)
o Decorate Entrance
o Decorate Kitchen
o Decorate Buffets
o Wrap gifts
o Daily chores
o Weekly chores
o Monthly chores
o November chores
o Bake/Make:
o Cookies
o Sausage balls
o Pumpkin squares
o Thanksgiving Casserole
o Candies
o Teacher gifts
o Cool & package cookies, candies, teacher gifts

Monday 11/24/08 Thankful

Outside my window...it looks like snow.

I am thinking...how I was told (by a very good friend) how I need to not focus on what I can't have but to be thankful for the little things I do have.

I am thankful for...my kids and my friend.

From the learning rooms...I am learning that it's ok to take care of me, too.

From the kitchen...I know that I need to get back in there and make bread dough ;)

I am wearing...jeans, a button up shirt and my apron.

I am creating...my Thanksgiving dinner.

I am going...to get back to work in a few minutes.

I am reading...poems.

I am hoping...for some peace.

I am hearing...Who I am by Wade Bowen on my computer.

Around the house...there is so much to be done. I need to straighten up and get my cooking/baking done.

One of my favorite things...is to talk with my kiddos about what is important to them. And chatting with my friend.

A few plans for the rest of the week: work on this house; bake/cook; laundry; Thanksgiving here at home Thursday; Black Friday shopping, Christmas decorating/wrapping gifts & Thanksgiving for dh's family Friday;

Here is picture thought I am sharing...



Anyone ready for Pecan Pie??

Visit for more at: Simple Woman's Daybook

UPDATE

SUNDAY DONES:
o Grocery shop for Thanksgiving
o Make Pumpkin Pies (HIDE)
o Chocolate Chess Pies (HIDE)
o Pecan Pies (HIDE)
o Thaw turkey in the refrigerator
o Straighten bathroom
o Straighten laundry room
o Work on deep cleaning Living Room
o Straighten as I go in the kitchen
o Laundry
o Daily Chores
o Weekly Chores
o Monthly Chores

Sunday NEED TO ADD TO TODAY:
o Cooking:
o Make sausage balls (HIDE)
o Make Dill Snack Mix (HIDE)
o Pumpkin Squares (HIDE)
make cherry pies (HIDE)

Monday:
o Pick up the few items I forgot
o Cooking:
o Bake bread (HIDE)
o Bake rolls (HIDE)
o Make Cranberry Sauce
o Finish thawing turkey in the refrigerator
o Straighten Bathroom (if needed)
o Straighten laundry room (if needed)
o Finish deep cleaning living room
o Deep clean master bedroom
o Straighten as I go in the kitchen
o Laundry
o Daily chores
o Weekly chores
o Monthly chores
o November chores

Thanksgiving baking so far...

Here's my baking so far. Three deep dish pumpkin pies, a pecan pie and a chocolate chess pie.

So far, so good

So far today I have marked off my list:

grocery shopping for Thanksgiving
made 3 deep dish pumpkin pies
made 1 deep dish pecan pie (baking now)
made 1 deep dish chocolate chess pie (baking now)
turkey is thawing in fridge
straightened the bathroom
straightened the laundry room
worked on deep cleaning the living room
laundry
Daily chores
weekly chores

still left to do:
make sausage balls
make dill snack mix
make pumpkin squares
straighten kitchen (been doing this as i go along)

This Week's Plans

Sunday:
o Grocery shop for Thanksgiving
o Cooking:
o Make sausage balls (HIDE)
o Make Dill Snack Mix (HIDE)
o Make Pumpkin Pies (HIDE)
o Chocolate Chess Pies (HIDE)
o Pecan Pies (HIDE)
o Pumpkin Squares (HIDE)
o Thaw turkey in the refrigerator
o Straighten bathroom
o Straighten laundry room
o Work on deep cleaning Living Room
o Straighten as I go in the kitchen
o Laundry
o Daily Chores
o Weekly Chores
o Monthly Chores

Monday:
o Pick up the few items I forgot
o Cooking:
o Bake bread (HIDE)
o Bake rolls (HIDE)
o Make Cranberry Sauce
o Finish thawing turkey in the refrigerator
o Straighten Bathroom (if needed)
o Straighten laundry room (if needed)
o Finish deep cleaning living room
o Deep clean master bedroom
o Straighten as I go in the kitchen
o Laundry
o Daily chores
o Weekly chores
o Monthly chores
o November chores


Tuesday:
o Cooking:
o Cookies
o Anything I haven’t had time for so far
o Brine turkey
o Straighten Bathroom (if needed)
o Straighten laundry room (if needed)
o Straighten Living Room
o Straighten Master bedroom (if needed)
o Deep Clean Kitchen
o Deep Clean Kids’ Bedroom (and PRAY they keep it that way at least until Friday  ).
o Deep Clean Entrance
o Decorate Entrance
o Laundry
o Daily chores
o Weekly chores
o Monthly chores
o November chores
o Get thanksgiving china out and washed

Wednesday:
o Cooking:
o Finish brining turkey
o Make 2 gallons sweet tea
o Make 1 gallon unsweet tea
o Make 1 gallon ice water
o Make 1 gallon lemonade
o Straighten bathroom (if needed)
o Straighten laundry room (if needed)
o Straighten living room
o Straighten master bedroom (if needed)
o Straighten kitchen
o Straighten kids’ bedroom
o Straighten entrance (if needed)
o Deep clean desk
o Laundry
o Daily chores
o Weekly chores
o Monthly chores
o November chores
o Set up tables
o Decorate
o Set out centerpieces

Thursday (Just our family and my mom at our house):
o Have Scott pick up a newspaper
o Cooking:
o Cook turkey
o Make gravy
o Make macaroni & cheese
o Make corn
o Make green beans
o Make turnip greens
o Make sweet potato casserole
o Straighten bathroom (if needed)
o Straighten laundry room (if needed)
o Straighten living room
o Straighten master bedroom (if needed)
o Straighten kitchen….do as much as I can while cooking
o Straighten kids’ bedroom
o Straighten entrance (if needed)
o Daily chores
o Burn tarts
o Enjoy the holiday
o Clean up after lunch
o Take down tables
o Take down fall decorations and put away for another year 
o Put tree up, and let sit for 24 hours
o Set up gift wrapping station

Friday (Thanksgiving at dh’s parents’ house):
o Black Friday up by 3am, out the door by 4am Christmas shopping…..FINISH EVERYONE’s shopping, plus any decorations, etc. Need to be home by 2pm.
o Already completed:
 Scott
 Mom
 MIL
o Grocery store…pick up items to make apple pies, chocolate chess pies & snickers pie
o HIDE (S) gifts
o Cooking:
o Bake apple pies
o Bake chocolate chess pies
o Make snickers pies
o Bake bread
o Shape tree
o Light tree
o Decorate tree
o SLOWLY start decorating the house
o Dinner at in-laws
o Make gift tags
o Start wrapping Christmas gifts, put under tree

Saturday:
o Straighten all rooms
o Cooking:
o Thanksgiving casserole
o Bake Christmas cookies
o Make Christmas candies
o Make teachers’ gifts
o Cool & package cookies, candies & teacher gifts
o Work on decorating the house
o Finish wrapping presents, put under the tree

Sunday:
o Put up Christmas lights
o Decorate the yard

Thanksgiving 2008

This year's Plan will be a little simpler. We are only having my mom over this year, so there will only be 8 of us (and Chey won't be doing much eating, lol). So,

So, I am only going to make two of the appetizers and the am not making the sourdough bread.

I've also omitted several desserts, because I can't have any (sugars out of control), and Chey won't either...so only 6 people will be eating those.

We still should have plenty of those.
Appetizers/Snacks:
Sausage Balls
Dill Snack Mix

Main Course:
Brined, Roasted Turkey

Side Dishes:
Dressing (mom)
Gravy
Greasy Rice (mom)
Mashed Potatoes (mom)
Deviled Eggs (mom)
Baked Macaroni & Cheese
Corn
Green Beans
Turnip Greens
Sweet Potato Casserole
Cranberry Sauce

Breads:
Homemade Rolls & Bread

Desserts:
Deep-Dish Pumpkin Pies
Chocolate Chess Pie
Pecan Pie
Cherry Pie
Pumpkin Squares
Cookies (not sure which kind yet, so I haven't included recipes, but
I'm sure I've already posted the recipes, so check my labels or
archives for my cookie recipes).

Beverages:
Tea (sweet & unsweet)
Lemonade
Water

Mom's Sausage Balls
Recipe by: Cherylann
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups sharp cheddar cheese -- grated
2 pounds sausage
4 cups Bisquick® baking mix

Preheat oven to 350°.

Ingredients should be at room temperature. Combine all ingredients and shape into 1" balls.

Bake for about 20 minutes or until golden brown.

NOTES : To freeze: Flash freeze on a cookie sheet for about 15 minutes. Then put into labeled zipper bags in desired quantities (however many you'd like to gift or take to a party). Freeze.

To reheat: Heat in 350 oven for 15 minutes or in microwave for 1-2 minutes on 50% power.

Dill Snack Mix
Recipe by: Cherylann
Categories : Snacks

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 ounces Cheez-its
10 ounces Wheat Thins® crackers
10 ounces tiny twist pretzels
Dressing:
1 package Hidden Valley Original Ranch Party Dip Mix -- NOT the salad dressing mix
3 Tablespoons dill weed
3/4 cup canola oil

In a big bowl, combine the crackers and pretzels.

Mix together the dressing ingredients. Pour oil mixture over crackers and pretzels, mix well, about 5 minutes (the best method for mixing is to use your hands). Divide the mixture and microwave in 2 batches, uncovered. Cook each batch 1 minute, stir, cook 1 more minute, stir, then cook another 30 seconds.

Cover and store in a tin; keeps for weeks.

Juicy Turkey Brine
Recipe by: Cherylann
Serving Size : 15

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 gallon vegetable broth (use low sodium)
1 cup sea salt or kosher salt
1 Tablespoon dried rosemary -- crushed
1 Tablespoon dried sage
1 Tablespoon dried thyme
1 Tablespoon dried savory
1 gallon ice water

In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature. Place brining bag into a 5 gallon bucket.

When the broth mixture is cool, pour it into brining bag. Stir in the ice water.

Wash and Dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place in a bucket in the refrigerator. Marinade for 12 hours to 2 days.

Remove the turkey carefully draining off the excess brine. Rinse well and pat dry. Discard excess brine.

Cook the turkey as desired (according to PW's instructions) reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.

**For Roasted Turkey & Gravy use PW’s recipes**

Ultimate Macaroni & Cheese
Recipe by: Cherylann
Serving Size : 12
Categories : Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces elbow macaroni -- cooked
36 ounces processed American cheese -- cut up
1 cup milk
1/2 teaspoon pepper
2 cups shredded cheddar cheese

Preheat oven to broil.

Add processed cheese, milk and pepper to macaroni; mix well. Cook on low heat until cheese is melted, stirring frequently.

Lightly grease a 2-quart casserole dish. Add macaroni and cheese mixture to dish. Sprinkle shredded cheddar cheese on top. Put in oven, checking every few minutes. Take out when cheddar cheese is melted and golden brown.

Sweet Potato Casserole
Recipe by: Cherylann
Serving Size : 6
Categories : Holiday Dinner Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 large sweet potatoes
1 cup sugar
2 eggs
1/2 cup butter -- softened
1 teaspoon vanilla extract
Crunch Topping:
1/3 cup butter -- melted
1/3 cup all-purpose flour
1 cup brown sugar
1 cup pecans -- chopped
1 Tablespoon cinnamon

Boil potatoes til tender. Take skin off when cooled and able to handle.

Preheat oven to 350°.

Put potatoes in a large bowl and whip them til fluffy adding all other ingredients. Pour into a buttered casserole and top with the crunch topping. Bake for 45 minutes.


Whole-Berry Cranberry Sauce
Recipe by: Cherylann
Serving Size : 8
Categories : Holiday Dinner Side Dishes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound fresh cranberries
1 cup water
1 cup sugar

Combine all ingredients in a medium saucepan. Bring to a boil, cover, then turn to medium heat. Continue cooking until all the berries pop. Remove from heat and let cool. Refrigerate until cold, or serve warm.

Perfect White Bread

Recipe By : Cherylann
Serving Size : 16
Categories : Breads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package active dry yeast
1 cup lukewarm water
2 Tablespoons sugar
2 teaspoons salt
1/4 cup Crisco
1 cup hot milk
5 cups enriched flour

Soften yeast in 1/4 cup of the lukewarm water for 5 minutes, then stir until blended. Measure sugar, salt and Crisco into mixing bowl, pour hot milk over them and stir, mashing Crisco against sides of bowl until broken into small lumps. Add remaining water and cool to lukewarm. Stir in 1 cup flour. Add yeast and 2 more cups flour and beat with a wooden spoon until batter is smooth and elastic. Stir in 1 1/2 to 2 cups more flour, then, with floured fingers, work in enough additional flour to make a soft dough that does not stock to the fingers.

Turn dough onto lightly floured board and knead for 2 minutes, about 100 kneading strokes. Shape dough into a ball and put it in a bowl rubbed with Crisco. Spread surface of dough lightly with Crisco, cover with a towel and let dough rise until double in bulk, about 1 1/2 hours. Punch dough down and turn onto floured board. Cut dough in half and shape each half into a smooth ball. Shape each ball into a loaf and put into bread pan rubbed with Crisco. Cover pans with a towel and let bread rise until the sides of the raised bread reach the top of the pans and the center is nicely rounded above it, about 1 hour.

To bake: Preheat oven to 400°. Bake loaves for 45 to 50 minutes, or until golden brown.

When baked: Turn loaves from pans immediately to keep crust crisp, and cool on a cake rack. For a soft, tender crust: Brush loaves with Crisco as soon as they come from oven.

Yield:
"2 loaves"

NOTES : For one loaf of perfect bread and one dozen rolls: Make Perfect White Bread and let rise until double in bulk. Punch down dough and divide in half. Shape one half into a loaf and follow directions for rising and baking. Divide remaining dough into twelve portions and shape each portion into a round roll. Place rolls 2 inches apart on baking sheet rubbed with Crisco, cover and let rise until double in bulk, about 1 1/2 hours. Bake at 400° for 15 minutes, or until browned.

Yeast Rolls

Recipe By : Cherylann
Categories : Biscuits & Rolls

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 cups bread flour -- 6-8 cups
2 packets dry yeast
2 cups milk
1 Tablespoon salt
1/2 cup vegetable oil
1/2 cup sugar
3 eggs -- beaten

In a large mixing bowl, mix 4 cups. of flour with the yeast. Set aside. Pour the milk, salt, oil and sugar into a pot, stirring to mix, and place over medium heat until lukewarm. Pour the milk mixture into the flour and yeast; beat until smooth. Add the eggs, stirring hard to mix well (use your hands). One cup at a time, add as much of the remaining flour as needed to form a soft dough. Put the dough on cutting block. Let it rise to double its size. Knead dough 12-15 times. Roll out on floured block until about 1/2" thick. Cut rolls. Place rolls in a lightly greased baking pan. Let rise again until doubled in size. Bake for 15-20 minutes.

2 Deep-Dish Pumpkin Pies
Recipe by: Cherylann
Serving Size : 16
Categories : Pies & Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 cups sugar
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
4 large eggs
3 3/4 cups pumpkin puree
24 ounces evaporated milk
2 9" deep dish pie shells

Preheat oven to 425°.

Mix sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie shells.

Bake for 15 minutes. Reduce temperature to 350°; bake 40-50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours.

Serve immediately or refrigerate.

Yield:
"2 pies"

Do NOT freeze pie. The crust will separate from the filling.

Chocolate Chess Pie
Recipe by: Cherylann
Categories : Pies & Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 eggs
1 1/2 cups sugar
1/4 cup milk
1 teaspoon vanilla
1/4 cup cocoa
1 stick butter
pinch salt
9 inch pie shell -- unbaked

Preheat oven to 350°.

Combine cocoa, butter and milk in saucepan.

Cook over low heat until smooth.

Remove from heat, add sugar, eggs and vanilla; beat well.

Pour into unbaked pie shell.

Bake 30 minutes or until well done.

Pecan Pie
Recipe by: Cherylann
Serving Size : 12
Categories : Holiday Dinner Pies & Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 eggs
1/4 teaspoon salt
1/4 cup unsalted butter -- melted
1 1/4 cups light corn syrup
1 1/4 cups firmly packed brown sugar
1 teaspoon vanilla extract
1 9 inch pie shell -- unbaked
1 cup pecans -- chopped

Preheat oven to 350°.

Beat eggs with a wire whisk or fork. Add salt, butter, syrup, sugar and vanilla; mix well. Pour into pastry shell; sprinkle with pecans.

Bake for 45-50 minutes.

Classic Cherry Pie

Recipe By : Cherylann
Serving Size : 8
Categories : Pies & Cheesecakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 9 inch pie shell
1 9 inch deep dish pie shell
42 ounces cherry pie filling

Preheat oven to 425°.

Pour cherry pie filling into deep dish pie shell. Place vented or lattice crust (9" pie shell) over filling or create decorative top crust using cookie cutters to make shapes. Lay directly on fruit filling. Crimp edges to seal.

Bake for 15 minutes.

Reduce heat to 325°. Bake an additional 30 minutes or until crust is golden brown.

Pumpkin Dessert Squares
Recipe by: Cherylann
Serving Size : 16
Categories : Brownies & Bars

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 box yellow cake mix -- reserve 1 cup
1 stick unsalted butter -- melted
1/2 stick unsalted butter -- cold, and cut into small chunks
3 eggs -- divided
1 jar Pecan Pumpkin Butter
2 Tablespoons milk
1 Tablespoon all-purpose flour
1/4 cup sugar
1 teaspoon ground cinnamon

Preheat oven to 350°. Lightly grease a 13 X 9" baking pan. Set aside reserved 1 cup cake mix. Stir remaining cake mix, melted butter and one of the eggs. Pour into prepared pan. In another bowl, stir the Pecan Pumpkin Butter, remaining eggs and milk. Pour over the cake batter in the pan. Mix together flour, sugar, cinnamon and reserved cake mix; stir to combine. Add the cold butter. Using a pastry blender, cut in butter until pea-size crumbs form and the mixture clumps together. Crumble over the Pecan Pumpkin Butter mixture. Bake until golden, about 35-40 minutes. Transfer pan to a wire rack and let cool. Cut into squares and serve.

OAMC NB

Join my OAMC notebook yahoo group:

http://groups.yahoo.com/group/OAMCNB/

OAMC Notebook Lesson 2-Tips, Plan Your Menu & Grocery Lists, Supplies Needed:

****First of all make sure your inventories are up to date and fridge, pantry & freezer(s) are cleaned out.****

Supplies:
o Large quantity of good freezer quality gallon bags
o Permanent marker, I use the fine tip
o Tall, not very wide container (I put my bag into this, so that the bag stands up while I am putting food into it)
o Ladle
o Apron
o Clean towels
o Pen & paper (for updating inventories)
o November & December blank calendar pages ( www.printfree.com ) to assign days to your meals (this is helpful to me so that I don’t plan chicken 3 days in a row, or have 3 days left in the plan and 3 of the same meal, lol)

I will not do my shopping until 11/10 (Monday), so I will do crockpot meals on Sunday 11/9 and Monday 11/10 (shopping day).

Tips for items that freeze well (you can copy this & print to file in your tips section):
o Breads, cakes
o candies
o most soups
o cheesecakes
o most cookies, some cookie dough
o breakfast breads (pancakes, waffles, French toast, crepes)
o meat (cooked or raw & marinated)
o some pies (not meringue or creamy pies such as custard)
o casseroles
o appetizers
o sandwiches
o fruits
o vegetables

TIPS:
o Clean as you go!!!!! You don’t want to be facing a kitchen full of dirty dishes at the end of your session!!!!
o Wear an apron…….believe me, you’ll be glad you did. Just think, you spill a little food on yourself (if you are like me) each time you cook dinner……..well, you are getting ready to prepare 30 meals!! How much do you think you will get on you???

PLANNING:
First you need to decide which method of OAMC’ing you will do.

Will you just double or triple recipes? This is probably the easiest to do, and does not require a lot of planning. But, me being the difficult person I am, lol, like to do an all at once (or over a few days) session for the whole month.

Will you do batch cooking? Like doing all your pork recipes at once, all your chicken, etc, OR either doing all of one type of meal at once…breakfast, breads, lunches, etc.

Another easy way is to do the no pre-cook way. Just assemble kits and put them in the freezer to be cooked later (kind of like the frozen entrees at the store, just better for you, and cheaper).

Will you do it all at once (or over several days) like I usually do?

This month, to keep it simple (the holidays are just around the corner, after all), I am going to use mostly crockpot recipes (no pre-cooking). Just assemble, freeze, thaw, dump in cp & go  Think of this as your very own convenience food aisle. Now, also the good thing about this, is I can do it all at once, or even break it up over the number of meals I chose. Ex. This month I chose 9 oamc meals (with 3 other different meals…you’ll see). So, I can make day 1’s meal, then put the 2 extras in the freezer. On day 2, I can make it and freeze the extras…etc, etc, until I have finished day 9, then I have 18 more meals in the freezer, with not much extra work, and without trying to do it all at once.

So, decide if your family would rather eat something 3 times a month (about every 10 days) or can they only eat it twice a month (about every 15 days)?

Mine isn’t picky, they could even do it once a week….but I like a little more break than that.

When you get your plan together, share it with the group.

I will post mine in the files section.

Now just another note on the joys of recipe software….It took me just a few minutes to decide on my recipes, add them to my menu & print them out COMPLETE WITH grocery lists!!

Now, I am a little anal, so I use MC’s grocery list to mark off what I already have on hand (this is where the inventories come in handy). BUT then when I downsize my list to just include what I need to buy, I transfer it to MS Word and divide by how my store is set up (you will see what I mean when I send my plan for this month).

Assignments:
o Start with a clean fridge, pantry, freezer(s) (do this weekly)
o Make sure your inventories are up to date (update as you go)
o Select your recipes
o Make your plan (when you are going to eat each meal…use calendar pages)
o Make your shopping list (include a cooking software, if you want this to be easier next time around)
o If you save any information to your computer, make sure to back it up to disk.

Next lesson:
Grocery day
OAMC day(s)

Next month we will try a different method 

Happy cooking 

OAMC Notebook Lesson 1-Setting up your Binder, Cleaning out Fridge/Freezer(s) and Inventory:

Setting Up your binder:
o You do not have to have brand new supplies, this does not have to be perfect. Just recycle what you already have and are not using.
o Grab a binder, about 10-15 dividers (you may need more or less, depending on how many categories you make), a pen and paper.
o Some dividers you will need:
o Lessons
o Tips & Notes
o Menus & Recipes (I do a different plan every month and store it here)
o Grocery Lists (for each monthly plan)
o Recipes (you decide how many different categories to have), mine are listed:
 breakfasts
 appetizers/snacks
 sandwiches
 soups/stews
 main dishes
• casseroles
• crockpot
• mains
 sides
 breads
 desserts (cakes, cookies, pies, etc)
o OPTIONAL:
o Recipe Software, I use MasterCook 8.0 (you can buy this on amazon.com for $8, I’ve heard, I bought mine at Office Max for $10 a few years ago). They do have MC 9.0 for $20, but I think it’s basically the same. I have friends who have 9.0, that had 8.0 and says it has no new features that they are aware of.

This program allows you to add cookbooks and recipes. You can
also plan menus, grocery lists and scale recipes. This has been an
invaluable tool in my oamc
o If you save any information to your computer, make sure to back it up to disk.


Cleaning out Fridge & Freezer(s) & Inventory:
o Keep a pen and paper handy
o The first step in doing an OAMC session is cleaning out your fridge and freezer. You don’t want to go and buy all that food and spend all that money and not have anywhere to store the perishables.
o You need to take everything out of your fridge, wipe down the insides (or scrub if needed).
o Toss anything that is going bad………make a mental note of how many science experiments you had and how much food is going to waste, b/c you didn’t know where it was located or forgot you had it. I used to throw at least 2 trash bags of stuff away, now that I do this weekly & stay on top of my inventories, I rarely have to throw anything away.
o As you are putting things away, jot down what you have and where it’s located.
o Ex. Fridge
 Top shelf
• Milk
• Tea
• Kool-aide

 Middle shelf
• eggs
• bread
• sour cream
• cream cheese
• plain yogurt
o If you add cleaning fridge/freezer and updating your inventories your weekly chores, you will never have too much to do.
o After you’ve cleaned and inventoried your refrigerator, do the small freezer. If you have a large freezer, do that after the small freezer. If either need defrosting, now is a good time to do it.
o I keep an inventory, because it makes it so much easier to know what you have on hand and what is needed. This really makes it so much easier to mark things off of your shopping list if you already have them.
o After all perishables are put back and inventoried, I type them up……makes it easy to search for something later on. I leave printed copies on the fridge or freezer or wherever you inventory for manual updates (ex, if you run out of something, you mark it off). I also add a column to each list labeled Add to shopping List. I’d hate to go to the grocery store and not have any recipes that had milk in them and not have milk for the kids to drink.
o Next, inventory your pantry and anywhere else you store food.
o This seems like a lot to do and may seem daunting, but after the first time, if you keep it up, it won’t be hard to maintain and update.
The first time you OAMC, make sure to have a crockpot meal ready for shopping day and cooking day. I guarantee that you will NOT feel like making dinner those nights. Then next month, you can either have crockpot meals ready for those two days, or go shopping 2 days before you run out of meals and do your oamc the day before you run out (that way if you end up running over and need 2 days to cook, you have an extra meal).

November 2008 OAMC

Menu/Recipes/Grocery List (this will go behind November’s plan in my NB):
I chose 9 meals to triple, to fit my November’s schedule (the oamc meals are highlighted in blue). It’s a crazy month to say the least, but this plan will last me through 12/10 (my next shopping day).

Menu (I will print out November & December calendars and pencil in these menus):
1. Dinner at Church (November 1)
2. Hillbilly Housewife $70 Menu (November 2-8) (check out the info I sent you in the email from 11/1 or go to her website)
3. Chicken & Rice Casserole (November 9)
4. Lasagna (November 10)
5. Tuscan Rosemary Chicken and White Beans (November 11, 20, December 2)
6. Ham in Cola (November 12, 21, December 3)
7. Beef Stroganoff (November 13, 22, December 4)
8. Swiss Chicken (November 14, 23, December 5)
9. Pork Chops with Mushrooms (November 15, 24, December 6)
10. Meatloaf (November 16, 25, December 7)
11. Chicken Stroganoff (November 17, 26, December 8)
12. Cheesy Sausage Bake (November 18, 30, December 9)
13. Farmhouse Pot Roast (November 19, December 1, 10)
14. Thanksgiving Day with my family (November 27)
15. Thanksgiving with in-law’s (November 28)
16. Thanksgiving Casserole (leftovers November 29)


Recipes:

Chicken-Rice Casserole

Recipe By :Cherylann
Serving Size : 6
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 large boneless skinless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
1/2 cup celery -- diced
1 1/2 cups Minute rice

Mix in crockpot the 3 cans of soup and rice. Place the chicken on top of the mixture, then add the diced celery. Cook for 3 hours on high or 4 hours on low.

Per Serving (excluding unknown items): 317 Calories; 7g Fat (19.6% calories from fat); 56g Protein; 5g Carbohydrate; trace Dietary Fiber; 141mg Cholesterol; 657mg Sodium. Exchanges: 0 Grain(Starch); 7 1/2 Lean Meat; 1/2 Vegetable; 1/2 Fat.


Crockpot Lasagna

Recipe By :Cherylann
Serving Size : 10
Categories : Crockpot

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 lasagna noodles -- uncooked
1 pound ground meat
1 teaspoon Italian seasoning
28 ounces spaghetti sauce
1/3 cup water
4 ounces sliced mushrooms -- optional
15 ounces ricotta cheese
2 cups shredded mozzarella cheese

Brown ground beef in skillet. Drain. Stir in Italian seasoning.

Break noodles into thirds. Place half in bottom of greased crockpot. Spread half of ground beef mixture over noodles in crockpot.
On top of beef, layer 1/2 of sauce, 1/2 of water, 1/2 of mushrooms (opt.), 1/2 of ricotta, and 1/2 of mozzarella cheese. Repeat all layers.
Cover. Cook for 5 hours on low.

Per Serving (excluding unknown items): 488 Calories; 16g Fat (29.5% calories from fat); 20g Protein; 66g Carbohydrate; 4g Dietary Fiber; 42mg Cholesterol; 529mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 1/2 Vegetable; 2 Fat.


Crockpot Tuscan Rosemary Chicken and White Beans (OAMC 3 meals = 18 serv.)

Recipe By :Cherylann
Serving Size : 18
Categories : OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 cups Italian dressing
18 boneless skinless chicken breasts
1 1/2 cups water
6 cups baby carrots -- sliced
12 medium celery stalks -- sliced
1 1/2 cups drained sun dried tomatoes in oil -- coarsely chopped
6 tablespoons fresh rosemary -- chopped
6 cans navy beans -- drained and rinsed

Divide chicken into 3 labelled gallon ziploc bags.

In a large bowl mix together water and dressing. Divide and pour over chicken. Add carrots, celery, tomatoes, rosemary and beans.

Make sure you get all the air out of the bags, lay flat and freeze.

To prepare: Thaw in refrigerator overnight. Next morning, put in crockpot, cook 6-8 hours over low heat.

Per Serving (excluding unknown items): 527 Calories; 4g Fat (7.4% calories from fat); 71g Protein; 50g Carbohydrate; 19g Dietary Fiber; 137mg Cholesterol; 215mg Sodium. Exchanges: 3 Grain(Starch); 8 1/2 Lean Meat; 1 1/2 Vegetable; 0 Fat.

Ham in Cola (OAMC 3 meals-18 servings)

Recipe By :Cherylann
Serving Size : 18
Categories : OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 small hams -- reserve bones for soups
2 1/4 cups brown sugar
3 teaspoons dry mustard
3 teaspoons horseradish
3/4 cup cola -- NOT diet

Put a ham in each of 3 labelled gallon ziploc bags.

In a large bowl, used just a touch of the cola to make a paste out of the brown sugar, mustard and horseradish.

Pour the rest of the cola over the hams in the bags. Rub the paste over the cut side of the ham. Freeze.

To prepare: Thaw in refrigerator 2 nights before needed. You can cook the ham paste side up or down. I usually do it down so the cut portion of the meat is in the paste and juices. Cook on low 8-10 hours.

Per Serving (excluding unknown items): 74 Calories; trace Fat (0.9% calories from fat); trace Protein; 19g Carbohydrate; trace Dietary Fiber; 0mg Cholesterol; 8mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Fat; 1 Other Carbohydrates.

NOTES : I ran out of regular coke the last time I made this and substitued cherry coke and it was really good.

Crockpot Beef Stroganoff (OAMC 3 meals-18 servings)

Recipe By : Cherylann
Serving Size : 18
Categories : OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/4 pounds sirloin steak -- cut into 1" slices
2 1/4 envelopes beefy onion soup mix
2 cans cream of celery soup
3 cans cream of mushroom soup
1 1/8 cups sour cream
2 1/2 bags egg noodles -- cooked as directed

Divide steak into 3 labelled gallon ziploc bags.

In a large bowl mix remaining ingredients, except egg noodles. Divide into bags, pouring over steak.

Make sure you get all the air out of the bags, lay flat and freeze.

To prepare: Thaw in refrigerator overnight. Next morning, spray crockpot with nonstick spray, put meal in crockpot, cook 6-8 hours over low heat, stirring occasionally.

Per Serving (excluding unknown items): 197 Calories; 13g Fat (60.8% calories from fat); 12g Protein; 7g Carbohydrate; trace Dietary Fiber; 49mg Cholesterol; 315mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 1/2 Fat.

Crockpot Swiss Chicken (OAMC 3 meals-18 serv.)

Recipe By :Cherylann
Serving Size : 18
Categories : OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 boneless skinless chicken breasts
4 packages stuffing mix, with seasoning packet
4 cans cream of mushroom soup
1 1/8 pounds Swiss cheese slices
2 1/4 cups chicken broth -- or a little bit of water
2 1/4 cups grated Parmesan cheese

Divide chicken into 3 labelled gallon ziploc bags. Cover with cheese (you can also use provolone, or first cover with spinach, then cheese).

In a bowl, combine the soup, stuffing mix, and broth. Spoon mixture over chicken in bags. Sprinkle with parmesan cheese. Make sure you get all the air out of the bags, lay flat and freeze.

To prepare: Thaw in refrigerator overnight. Next morning, put in buttered crockpot, cook on high for 4 hours. Chicken will be well done, but moist.

Per Serving (excluding unknown items): 445 Calories; 16g Fat (33.4% calories from fat); 68g Protein; 3g Carbohydrate; trace Dietary Fiber; 171mg Cholesterol; 738mg Sodium. Exchanges: 0 Grain(Starch); 9 1/2 Lean Meat; 1 1/2 Fat.

Pork Chops with Mushrooms (OAMC 3 meals-18 servings)

Recipe By :Cherylann
Serving Size : 18
Categories : OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
18 pork chops
6 cans cream of mushroom soup
24 small red potatoes -- quartered
3 cups baby carrots
6 stalks celery -- diced

Divide pork chops between 3 labelled gallon bags. Pour 2 cans of soup over top of pork in each bag.

Make sure you get all the air out of the bags, lay flat and freeze.


To prepare: Thaw in refrigerator overnight. Next morning, put in crockpot, add potatoes, carrots & celery. Cook 6-8 hours over low heat.

Per Serving (excluding unknown items): 371 Calories; 18g Fat (44.2% calories from fat); 26g Protein; 25g Carbohydrate; 3g Dietary Fiber; 75mg Cholesterol; 434mg Sodium. Exchanges: 1 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 1 1/2 Fat.

Serving Ideas : Great with rice or mashed potatoes.


Crockpot Meatloaf (OAMC 3 meals-18 servings)

Recipe By :Cherylann
Serving Size : 18
Categories : OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 pounds ground beef
6 eggs -- beaten with a fork
18 tablespoons ketchup -- or chili sauce or salsa; reserve half for topping
9 tablespoons onion soup mix
9 tablespoons beef/steak seasoning


Mix it all ingredients together and mush into the bottom of 3 labelled gallon ziplocs. Spread an additional 2 or 3 Tablespoons of ketchup (or Chili sauce or salsa) over the top. Make sure you get all the air out of the bags, lay flat and freeze.

Thaw in refrigerator overnight. Next morning, put in crockpot, cook 6-8 hours over low heat or 3-4 hours on high.

Per Serving (excluding unknown items): 531 Calories; 42g Fat (72.3% calories from fat); 28g Protein; 8g Carbohydrate; 1g Dietary Fiber; 200mg Cholesterol; 966mg Sodium. Exchanges: 1/2 Grain(Starch); 4 Lean Meat; 6 1/2 Fat; 1/2 Other Carbohydrates.

NOTES : Variation: Put half the meatloaf mixture into the bottom of the crockpot. Spread with 1 - 2 cups shredded cheese. Mush the rest of the meatloaf on the top.


Chicken Stroganoff (OAMC 3 meals-18 serv.)

Recipe By :Cherylann
Serving Size : 18
Categories : OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 boneless skinless chicken breasts -- frozen (don't worry about thawing)
3 pounds sour cream
24 ounces mushroom pieces
3 cans cream of mushroom soup

Divide chicken into 3 labelled gallon ziploc bags. Mix remaining ingredients, pour over chicken in bags.

Make sure you get all the air out of the bags, lay flat and freeze.

To prepare: Thaw in refrigerator overnight. Next morning, put in crockpot, cook 8 hours over low heat.

Serve with wide egg noodles.

Per Serving (excluding unknown items): 366 Calories; 19g Fat (48.5% calories from fat); 40g Protein; 7g Carbohydrate; 1g Dietary Fiber; 125mg Cholesterol; 316mg Sodium. Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.


Cheesy Sausage Bake (OAMC 3 meals; 6 servings each)

Recipe By : Cherylann
Serving Size : 18
Categories : OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
24 ounces refrigerated crescent rolls
3 pounds sage pork sausage -- browned and drained
3 cups cheddar cheese -- shredded
3 cups mozzarella cheese -- shredded
15 eggs
2 1/4 cups milk
salt and pepper -- to taste

Preheat oven to 350°.

Spread crescents in the bottom of 4 greased 13X9" baking pans; press together. Top with sausage. Sprinkle with cheeses; set aside.

Beat eggs, milk, salt and pepper together; pour over cheeses.

Bake for 25 minutes.

Cool; divide between 4 gallon freezer bags; freeze.

To serve: Preheat oven to 350°. Heat for 30 minutes or until heated through.

Per Serving (excluding unknown items): 217 Calories; 16g Fat (67.4% calories from fat); 15g Protein; 2g Carbohydrate; 0g Dietary Fiber; 218mg Cholesterol; 269mg Sodium. Exchanges: 2 Lean Meat; 0 Non-Fat Milk; 2 Fat.



Farmhouse Pot Roast (OAMC 3 meals-18 servings)

Recipe By :Cherylann
Serving Size : 18
Categories : OAMC

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 roasts, trimmed -- about 5 lbs. each
24 large red potatoes -- cut into chunks
1 1/2 pounds baby carrots
9 stalks celery -- chopped
3 cans mushroom pieces
4 large cans cream of mushroom soup
3 cans beef broth
6 cups water

Put one roast each in a labelled gallon ziploc. Add mushrooms, soup, broth and water. Zip tightly and freeze.

To prepare: Thaw in refrigerator two nights before needed. When thawed, put in crockpot, add potatoes, carrots and celery. Cook 6-8 hours over low heat, until beef is done and falling apart.

Per Serving (excluding unknown items): 137 Calories; 2g Fat (15.0% calories from fat); 5g Protein; 25g Carbohydrate; 3g Dietary Fiber; 1mg Cholesterol; 482mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1 Vegetable; 1/2 Fat.

NOTES : Can substitute 3 beef bouillon cubes and 2 cups of water for the beef broth.
Can substitute venison for beef.



Thanksgiving Casserole

Recipe By :Cherylann T. Smith
Serving Size : 8
Categories : Casseroles

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 medium potatoes -- peeled and cut into chunks
1 1/4 cups celery -- chopped
3/4 cup onion -- chopped
1/2 cup butter -- cubed
6 cups unseasoned stuffing cubes
1 teaspoon poultry seasoning
1/4 teaspoon sage
1 cup chicken broth
4 cups cooked turkey -- cubed
1 can cream of mushroom soup -- undiluted, or cream of chicken or celery
1 can cream of celery soup -- undiluted, or cream of chicken or mushroom
1 teaspoon garlic powder
3/4 cup sour cream -- divided
4 ounces cream cheese -- softened
1/2 teaspoon pepper
1/4 teaspoon salt
6 ounces shredded cheddar cheese

Grease a 13X9X2" baking dish.

Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender.

In a large skillet, saute celery and onion in butter until tender. Remove from heat. In a large bowl, combine stuffing cubes, poultry seasoning and sage. Stir in broth and celery mixture. Transfer to prepared dish.

In a large bowl, combine turkey, soups, garlic powder and 1/4 cup sour cream; spoon over stuffing mixture.

Preheat oven to 350°.

Drain potatoes; mash in a large mixing bowl. Beat in the cream cheese, pepper, salt and remaining sour cream; spread over turkey mixture. Sprinkle with cheese.

Bake for 35 minutes or until heated through.

Per Serving (excluding unknown items): 517 Calories; 34g Fat (58.4% calories from fat); 31g Protein; 23g Carbohydrate; 2g Dietary Fiber; 134mg Cholesterol; 784mg Sodium. Exchanges: 1 Grain(Starch); 4 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 5 1/2 Fat.

NOTES : **Can use 2 cans cream of mushroom, 2 cans cream of celery, 2 cans cream of chicken; or 1 can of two of them.

**Can substitute 1 1/2 cups leftover mashed potatoes for the 6 potatoes.


Grocery List:
Produce:
o Celery

Condiments/Mixes/Packets:
o 2¼ c. Italian dressing
o Horseradish
o ketchup

Cans/Soups/Pasta/Rice/Boxes:
o 1 can cream of chicken soup
o 4 cans cream of celery soup
o 13 large cans cream of mushroom soup
o 1½ c. Minute rice
o 8 lasagna noodles (no boil)
o 28 oz. spaghetti sauce
o 5.5 lg. cans mushroom pieces
o 1 ½ c. sun dried tomatoes in oil
o 6 cans navy beans
o 6 env. Beefy onion soup mix
o 3 bags egg noodles
o 4 pkgs. Stuffing mix (with seasoning packet)
o 2¼ c. chicken broth
o 3 cans beef broth
o 6 cups unseasoned stuffing cubes
o 1 cup chicken broth

Baking/Spices:
o Italian seasoning
o 2¼ c. brown sugar
o Dry mustard
o Beef seasoning
o Salt
o Pepper
o Poultry seasoning
o Sage
o Garlic powder

Dairy:
o 15 oz. ricotta or cottage cheese
o 5 c. shredded mozzarella cheese
o 63 oz. sour cream
o 10 oz. swiss cheese slices
o 2¼ c. grated Parmesan cheese
o 21 eggs
o 24 oz. crescent rolls
o 5 c. shredded cheddar
o Milk (2 ¼)
o ½ cup salted butter
o 4 oz. cream cheese

Sodas/water:
o 1 can cola (or cherry cola)

Meat:
o 54 boneless skinless chicken breasts
o 7 lbs. ground beef or turkey
o 3 small hams (6 serv. Each)
o 2¼ lbs. sirloin steak
o 18 bonless pork chops
o 3 lbs. sage sausage
o 3 roasts

PRODUCE (buy as needed):
Crockpot Tuscan Rosemary Chicken and White Beans (buy by: 11/10)
o 2 c. baby carrots
o 4 stalks celery
o 2 T. fresh rosemary
Pork Chops with Mushrooms (buy by: 11/15)
o 8 small red potatoes
o 1 c. baby carrots
o 2 stalks celery
Farmhouse Pot Roast (buy by: 11/18)
o 8 lg. red potatoes
o ½ lb. baby carrots
o 3 stalks celery
Crockpot Tuscan Rosemary Chicken and White Beans (buy by: 11/19)
o 2 c. baby carrots
o 4 stalks celery
o 2 T. fresh rosemary
Pork Chops with Mushrooms (buy by: 11/24)
o 8 small red potatoes
o 1 c. baby carrots
o 2 stalks celery
Thanksgiving Casserole (buy by: 11/26)
o 3 stalks celery
o 1 onion
Farmhouse Pot Roast (buy by: 11/30)
o 8 lg. red potatoes
o ½ lb. baby carrots
o 3 stalks celery
Crockpot Tuscan Rosemary Chicken and White Beans (buy by: 12/1)
o 2 c. baby carrots
o 4 stalks celery
o 2 T. fresh rosemary
Pork Chops with Mushrooms (buy by: 12/6)
o 8 small red potatoes
o 1 c. baby carrots
o 2 stalks celery
Farmhouse Pot Roast (buy by: 12/9)
o 8 lg. red potatoes
o ½ lb. baby carrots
o 3 stalks celery

LEFTOVERS:
Thanksgiving Casserole (save from Thanksgiving dinner)
o 1 ½ cups leftover mashed potatoes
4 cups cooked turkey -- cubed