It’s been a few days since last I posted and I really don’t have a good excuse! Monday was my 64th birthday; my husband & I went to Crackerbarrel restaurant for lunch. It was my first time there and I really enjoyed the food. Had rainbow trout, baby carrots, their hashbrown casserole (hashbrowns with onions & cheese) and (since it WAS my birthday) I splurged on dessert. Tried their Apple dumpling dessert: pie crust with apples, nuts & 2 scoops of vanilla ice cream. Don’t get all excited: it was good BUT WAY TOO SWEET for me! I had about 5 bites & gave it to my husband – he finished it off (happily).
Last night was Knit night & I collected the final donations of dishcloths for Log Cabin Days. (I took several photos to submit to our website BUT my camera battery died, so I’ll have to post there & here later) – sigh. The ladies made a total of 60 dishcloths!
Tonight is my special needs group & we’re trying something new & different. Lois, our head teacher, found a lesson plan that is broken into five parts, dealing with five of Jesus’s features and attributes, starting with His eyes. This is rather difficult to explain but basically a person who is capable of drawing (me) starts a portrait while the other person is telling the lesson. Tonight begins with His eyes. The picture I found on line was the best I could come up with because all of the features required for the five lessons are His eyes, mouth, hands, feet and knees. We’ll see how it goes – I’m (naturally) nervous because I’m not used to drawing while people look on but Lois keeps reminding me: it’s our ‘kids’ – they’ll love it. (Basically you very lightly sketch in the picture, then while she’s telling the story I fill in the features, completing each part at the end of each week’s lesson, ending with a complete portrait in 5 weeks.)
This is the painting I’m using to draw from – the one I’ll be drawing is without the child on His lap and without the other people. (I only have about 15 minutes per lesson to do the drawing)
Lots more recipes for you:
Peanut Butter & Chocolate Eclair Dessert
1 (3.4 oz) vanilla instant pudding
1 3/4 C. cold milk
1/4 C. creamy peanut butter*
1 (8 oz) tub Cool Whip, thawed
24 honey graham crackers
6 oz. semi-sweet chocolate
3 T. butter
Beat pudding mix & milk in large bowl
with whisk 2 minutes. Add peanut butter;
mix well. Stir in Cool Whip. Layer 1/3
of grahams and half of pudding mix in
9 x 13 dish, breaking grahams as
necessary to fit. Repeat layers. Top
with remaining grahams. Microwave
chocolate & butter in microwavable
bowl on High 2 minutes or until
butter is melted, stirring after 1
minute. Stir until chocolate is
completely melted & mixture is well
blended. Spread over grahams.
Refrigerate 8 hours.
*Dessert can also be made omitting
the peanut butter
TIP: to easily cut dessert into
serving pieces, use a sharp knife
with tip dipped in hot water after
each cut to warm & clean the blade.
(recipe: Kraft foods)
Grilled "Baked" Potatoes 4 baking potatoes (2 lb) 1 T. oil 1/2 C. sour cream 1/2 C. shredded Cheddar cheese 2 green onions, sliced 1/4 C. cooked & crumbled bacon Heat greased grill to medium- high heat. Pierce potatoes with fork or small sharp knife; rub with oil. Microwave potatoes on microwavable plate on High 8 minutes or until tender, turning after 4 minutes. Transfer from plate to grate of grill. Grill 12-15 minutes or until potatoes are crisp and lightly browned, turning occasionally. Split potatoes and serve topped with remaining ingredients. Serves 4 (recipe: Kraft foods) ----------------------- Grilled Italian-Style Potato Salad 2 lb. unpeeled small red potatoes, halved (about 6 C.) 1/3 C. water 2 cloves garlic, minced 1/4 C. zesty Italian salad dressing, divided 1/4 C. mayonnaise 4 slices bacon, cooked & crumbled 4 green onions, thinly sliced Heat grill to medium-high heat. Microwave potatoes & water in 2 Qt. covered microwavable dish on High 8 minutes; drain. Add garlic & 2 T. dressing; toss to coat. Spoon potato mixture onto center of large sheet heavy-duty foil sprayed with non-stick spray; fold to make packet. Grill 20 minutes or until potatoes are tender, turning packet over after 10 minutes. Mix mayo and remaining dressing in large bowl. Add potatoes, bacon, and onions; toss lightly. Serve warm. Serves 8, 1 C. each (recipe: Kraft foods) -------------------- Sweet BBQ'd Chicken Kabobs (grill) 1 lb. boneless skinless chicken* breasts, cut into 1 1/2 inch pieces 2 C. fresh pineapple chunks (1 1/2 inch)** 1 red bell pepper, cut into 1 1/2 inch pieces 1 green bell pepper, cut into 1 1/2 inch pieces 1/2 C. barbecue sauce 3 T. frozen orange juice concentrate, thawed Heat grill to medium-high heat. Thread chicken alternately with pineapple & peppers onto 8 long wooden skewers, using 2 skewers placed side-by-side for each kabob. Mix bbq sauce & juice concentrate; brush half evenly onto kabobs. Grill 8-10 minutes or until chicken is done, turning & brushing occasionally with remaining sauce. Serves 4. TIP: Soak wooden skewers in water 30 minutes before using. Wrap ends with foil before grilling to prevent them from burning. If using metal skewers, use just 1 metal skewer when assembling each kabob. * Variation: can use 1 lb. skinless salmon fillets, cut into 1-inch chunks or 1 lb. uncooked peeled & deveined extra-large shrimp Reduce grilling time to 4-6 minutes or until shrimp turn pink. ** Can substitute 1 (20 oz) can drained pineapple chunks for fresh pineapple (recipe: Kraft foods) ----------------------- Asparagus Crostini (appetizer) Fresh ricotta baguette slices thinly sliced asparagus salt & pepper olive or truffle oil Spread fresh ricotta on toasted baguette slices, then top with thinly sliced asparagus. Season with salt & pepper, drizzle with olive or truffle oil. (recipe: Food Network) ------------------- BLT Sandwich Salad For the salad: 1 head romaine lettuce, thinly sliced (about 6 C.) 1/2 C. chopped red onion 2 Roma tomatoes, seeded & chopped 4 slices white bread 1 T. unsalted butter For the Bacon: 1/4 C. packed light brown sugar 1 tsp. Hungarian paprika grated zest of 1 lemon 1 tsp. black peppercorns, crushed in a bag with a mallet 6 strips center-cut bacon 6 sprigs fresh thyme For the dressing: 1/2 C. mayonnaise 1-2 T maple syrup 4 tsp. whole-grain mustard 1 T. fresh lemon juice Preheat oven 350 degrees F. Combine lettuce, onion & tomatoes in large bowl; set aside. Cut bread into crouton- sized cubes. Melt butter in a skillet over medium heat. Add bread cubes; toss to coat, until golden, about 6 minutes. Set aside to cool. Making the bacon: Mix brown sugar, paprika, lemon zest & crushed pepper in a small bowl. Add bacon, press to coat on both sides. Line a baking sheet with parchment paper; place thyme springs on parchment paper, then lay a strip of bacon on top of each sprig. Bake until bacon is caramelized & crisp, about 20 minutes. Let cool slightly on sheet. Cut bacon into bite-sized pieces using scissors; add to bowl with lettuce. Discard the thyme. Making the dressing: Whisk mayonnaise, syrup, mustard & lemon juice in a medium bowl. Add dressing to salad & toss. Sprinkle croutons on top. Serves 4-6 (recipe: Food Network) --------------------- Poached Egg Salad 8 eggs 2 medium leeks, thinly sliced 2 C. seedless red grapes 2 T. cider vinegar salt & pepper, to taste 4 slices crusty bread, toasted 1 (10 oz) pkg Italian mixed salad greens (romaine & radicchio) 2 oz. blue cheese, crumbled In large skillet pour water to halfway up sides. Bring water to simmering. One at a time, break an egg into measuring cup. Hold lip of cup close to water; carefully slide egg into water, allowing each egg equal space in pan. Simmer, uncovered, 3-5 minutes, until whites are set and yolks begin to thicken but are not hard. In second skillet, cook leeks & grapes over medium heat in 2 T. hot olive (or canola) oil 4 minutes, just until leeks are tender and grape skins burst. Remove from heat; add vinegar. Sprinkle with salt & pepper. With slotted spoon, transfer eggs to toast; serve with greens, leeks, grapes & cheese. Serves 4. (recipe: RDJj 06/08/12) ------------------------------- Caramel Brownie Cake 1 (19.4 oz)box family-size fudge brownie mix 1/4 C. water 1/2 C. vegetable oil 3 large eggs 3/4 C. caramel ice cream topping, divided 1 (8 oz) extra creamy Cool Whip, thawed 1/2 C. finely chopped peanuts 15 maraschino cherries with stems, well drained Preheat oven 350 degrees F. Spray 9 x 13 baking pan with non-stick spray. Combine brownie mix, water, oil & eggs in large bowl. Stir 50 strokes; spread in prepared pan. Bake 28-31 minutes; cool 30 minutes. Poke holes, about 2 inches apart, in warm brownies with handle of wooden spoon. Use 1/2 C. caramel topping to fill the holes, then spread remaining caramel over top of brownies. Fold 1/4 C. caramel topping into Cool Whip; spread evenly over brownies. Sprinkle top with chopped peanuts & chill 30 minutes. Top each piece with a maraschino cherry before serving. Makes 15 servings. (recipe: Pillsbury coupon/ad) =============================== I'm sure your weather is 'up there' as far as the temperatures go - it's been in the high 80s to low 90's; I understand it's supposed to get a little cooler for the weekend - sure hope so since I'll be sitting under a pavillion for 8 hours Sat. and about 5 on Sunday! Enjoy your day! Hugs; Pammie