Well, we have our granddaughters now for 3 weeks. Oh my gosh....I forgot what is was like to have a 6 year old and a 4 yr old in the house 24/7. We do get our snuggling time in though! and lots of it!
Sunday was Easter. Saturday I made breakfast casserole for the Church Brunch and made hamburger buns and hot dog buns. I made up a batch of dinner roll dough for sunday. I finally went to bed around 2 a.m. I got up Sunday morning and felt horrible! I had no energy and felt like I had been ran over by a MACK truck. I went to church and then Amber and the girls came here for dinner. I ate a bite and then excused myself and went downstairs and laid down. I slept for 4 hours. Got up when Levi came by. Then went to bed around 9 and slept all night long and actually overslept Monday morning! Felt fine though...so went to work. Still feel fine. Roy thinks I over did myself on Saturday and didn't get much rest.
This sunday we have a potluck dinner at church. So saturday I'm going to make a casserole and rolls and a salad and a dessert to take. So friday night I'm going to get the recipes figured out and I'll post them here.
I will also post pics of the cooking. I've been requested to post more pictures, so we'll see how I do on that.
I have pictures of the hamburger buns and hot dogs and I will post them soon.
Thursday, April 28, 2011
Tuesday, April 19, 2011
April 23 Cooking
Well I haven't decided whether I want to do the OAMC this month. I only have this weekend before we'll have the granddaughters for 3 weeks. I'm trying to decide whether to do OAMC or to just plan a menu and cook every day. They are fairly picky eaters, which I never really had a problem with that when my kids were growing up. So...thinking of spaghetti, chicken nuggets, hamburgers, meatloaf, fried chicken, hot dogs....so....kid friendly menus! may not be too bad.
This weekend I do have quite a bit of cooking to do anyway. Our church is having Brunch before our church services on Sunday. So I'm going to make a couple of breakfast casseroles and some popovers. Then our children and grandchildren and a few friends will be her for Easter dinner. So I will make Ham, scalloped potatoes, dinner rolls, and a dessert! MMmm
Here is one of the breakfast casserole I will be making for Sunday brunch. I made it a lot when my kids were small...I haven't made it for many many years, so I'm hoping it will turn out and I remember what all my notes meant that I have on the recipe card. :-)
FARMER'S BREAKFAST CASSEROLE
This recipe serves 18.
12 Bread slices, crusts removed
3 cups of frozen hash browns
2 1/4 cups diced ham
1 cup chopped green peppers
1 cup chopped onion
1 cup diced tomatoes
1 1/2 cup shredded swiss cheese
1 1/2 cup shredded cheddar cheese
9 eggs
3 cups evaporated milk
3/4 t onion powder
1 1/2 t dry mustard
Spray a 9" square or round baking pan, or other heat proof baking dish with cooking spray. cut the bread slices into cubes and place 1/2 of the bread cubes in the dish. Over the bread cubes, layer half of the hash browns, half of the diced ham, half of the green peppers, half of the chopped onions, half of the tomatoes, and half of each shredded cheese. Repeat all the layers ending with a layer of cheese. The pan will be very full. Beat the remaining ingredients together and pour over the pan. Cover the pan loosely with plastic wrap and refrigerate overnight.
The morning to serve, remove and discard plastic wrap. Bake in 375 degree preheated oven for 35 - 40 minutes. Cool 5-10 minutes before slicing to serve.
Here is a recipe for a glaze for the ham that I will be serving for Easter Dinner.
CHERRY OR RASPBERRY HAM GLAZE
This is for a 5 lb ham...obviously double for a 10 lb ham or trip for a 15 lb ham...etc..
1/4 cup water
6 T white vinegar
3 T Honey
18 oz Cherry or raspberry preserves
1 t Cinnamon
1 t Ground cloves
1 t ground nutmeg
In a saucepan, use a whisk to combine water, vinegar, honey, preserves, cinnamon, cloves and nutmeg.
Bring to a boil. Reduce heat and simmer for 2 mintues. Remove from heat and allow to cool.
Cook ham according to instruction on packaging. During last 30 minutes of cooking, pour 1/4 cup of the glaze over the ham. Remove ham from oven. Stir ham drippings into remaining glaze and serve with ham.
I'm also going to be making popovers for the brunch AND dinner rolls for dinner. My husband is trying to talk me into making a French Toast Casserold. The problem with it is that is best served warm and not sure if we will have access to an oven to warm it. I will keep you informed of the info and let you know whether he is successful in talking me into making it.
So with Sunday being a full day...(fitting in two easter egg hunts and some games)...Monday, as usual, I will work my full 8 hour day and do my normal Monday housework. Then Tuesday...we have a vacation day...and we are taking Amber to Denver to the airport to fly out to South Africa. She flies from Denver to Dallas; Dallas to Chicago; Chicago to London Heathrow for an 8 hour layover; then from London to Johannesburg; and then Johannesburg to Cape Town. She arrives there I think something like sometime Thursday! We will have the granddaughters for the 3 weeks she is gone. So we will have their school activities and the extra curricular activities to take part in. Helping them with homework and getting Rilynn to soccer practice and then to soccer games. Church activities. WOW are we out of the practice of having little ones around all day...everyday. Actually in most ways we are looking forward to it. I'm worried about getting them up and around and to daycare and myself to work on time. I have enough trouble getting myself up and around and to work on time...now to add a 4 yr old and a 6 yr old to the mix. Could be some interesting mornings. We are planning on going to Burlington to Old Town one Saturday, and to the Goodland High Plains Museum one Saturday. wonder if the plans will work out! I don't think it'll be the girls that cause the plans to not work out...it'll be grandma I'm sure. She will "poop" out I'm sure. BUT for certain we will go to Burlington Old Town...we can go to the High Plains Museum anytime. I'm trying to talk Grandpa into taking the girls to Denver with us when we go out on the 19th of May to pick Amber up! I think they'd enjoy that so much!
I'm also in the process of starting up a Coupon exchange Group. If anyone has coupons that they don't/won't use, give them to me and if anyone wants a coupon they can go through the coupons and take what they need and will use. As far as I'm concerned, I think the Once A Month Cooking that my girls and I do, and the "extreme couponing" concept, and the buying in Bulk that we do.....WOW....we will save money.... I HOPE! So if you want to be in the coupon group, just let me know. I will keep track of the coupons we have and you can pick out what you want and what you could use! How does that sound???
Well I must close as it is 10:30 p.m. here and I have been off work the last two days due to being ill. I finally started feeling much better about 5 or 6 tonight. So I am going back to work tomorrow!
Well more later on. Hope you are enjoying this.
This weekend I do have quite a bit of cooking to do anyway. Our church is having Brunch before our church services on Sunday. So I'm going to make a couple of breakfast casseroles and some popovers. Then our children and grandchildren and a few friends will be her for Easter dinner. So I will make Ham, scalloped potatoes, dinner rolls, and a dessert! MMmm
Here is one of the breakfast casserole I will be making for Sunday brunch. I made it a lot when my kids were small...I haven't made it for many many years, so I'm hoping it will turn out and I remember what all my notes meant that I have on the recipe card. :-)
FARMER'S BREAKFAST CASSEROLE
This recipe serves 18.
12 Bread slices, crusts removed
3 cups of frozen hash browns
2 1/4 cups diced ham
1 cup chopped green peppers
1 cup chopped onion
1 cup diced tomatoes
1 1/2 cup shredded swiss cheese
1 1/2 cup shredded cheddar cheese
9 eggs
3 cups evaporated milk
3/4 t onion powder
1 1/2 t dry mustard
Spray a 9" square or round baking pan, or other heat proof baking dish with cooking spray. cut the bread slices into cubes and place 1/2 of the bread cubes in the dish. Over the bread cubes, layer half of the hash browns, half of the diced ham, half of the green peppers, half of the chopped onions, half of the tomatoes, and half of each shredded cheese. Repeat all the layers ending with a layer of cheese. The pan will be very full. Beat the remaining ingredients together and pour over the pan. Cover the pan loosely with plastic wrap and refrigerate overnight.
The morning to serve, remove and discard plastic wrap. Bake in 375 degree preheated oven for 35 - 40 minutes. Cool 5-10 minutes before slicing to serve.
Here is a recipe for a glaze for the ham that I will be serving for Easter Dinner.
CHERRY OR RASPBERRY HAM GLAZE
This is for a 5 lb ham...obviously double for a 10 lb ham or trip for a 15 lb ham...etc..
1/4 cup water
6 T white vinegar
3 T Honey
18 oz Cherry or raspberry preserves
1 t Cinnamon
1 t Ground cloves
1 t ground nutmeg
In a saucepan, use a whisk to combine water, vinegar, honey, preserves, cinnamon, cloves and nutmeg.
Bring to a boil. Reduce heat and simmer for 2 mintues. Remove from heat and allow to cool.
Cook ham according to instruction on packaging. During last 30 minutes of cooking, pour 1/4 cup of the glaze over the ham. Remove ham from oven. Stir ham drippings into remaining glaze and serve with ham.
I'm also going to be making popovers for the brunch AND dinner rolls for dinner. My husband is trying to talk me into making a French Toast Casserold. The problem with it is that is best served warm and not sure if we will have access to an oven to warm it. I will keep you informed of the info and let you know whether he is successful in talking me into making it.
So with Sunday being a full day...(fitting in two easter egg hunts and some games)...Monday, as usual, I will work my full 8 hour day and do my normal Monday housework. Then Tuesday...we have a vacation day...and we are taking Amber to Denver to the airport to fly out to South Africa. She flies from Denver to Dallas; Dallas to Chicago; Chicago to London Heathrow for an 8 hour layover; then from London to Johannesburg; and then Johannesburg to Cape Town. She arrives there I think something like sometime Thursday! We will have the granddaughters for the 3 weeks she is gone. So we will have their school activities and the extra curricular activities to take part in. Helping them with homework and getting Rilynn to soccer practice and then to soccer games. Church activities. WOW are we out of the practice of having little ones around all day...everyday. Actually in most ways we are looking forward to it. I'm worried about getting them up and around and to daycare and myself to work on time. I have enough trouble getting myself up and around and to work on time...now to add a 4 yr old and a 6 yr old to the mix. Could be some interesting mornings. We are planning on going to Burlington to Old Town one Saturday, and to the Goodland High Plains Museum one Saturday. wonder if the plans will work out! I don't think it'll be the girls that cause the plans to not work out...it'll be grandma I'm sure. She will "poop" out I'm sure. BUT for certain we will go to Burlington Old Town...we can go to the High Plains Museum anytime. I'm trying to talk Grandpa into taking the girls to Denver with us when we go out on the 19th of May to pick Amber up! I think they'd enjoy that so much!
I'm also in the process of starting up a Coupon exchange Group. If anyone has coupons that they don't/won't use, give them to me and if anyone wants a coupon they can go through the coupons and take what they need and will use. As far as I'm concerned, I think the Once A Month Cooking that my girls and I do, and the "extreme couponing" concept, and the buying in Bulk that we do.....WOW....we will save money.... I HOPE! So if you want to be in the coupon group, just let me know. I will keep track of the coupons we have and you can pick out what you want and what you could use! How does that sound???
Well I must close as it is 10:30 p.m. here and I have been off work the last two days due to being ill. I finally started feeling much better about 5 or 6 tonight. So I am going back to work tomorrow!
Well more later on. Hope you are enjoying this.
Monday, April 18, 2011
this past weekend 4/16 & 4/17
Saturday I needed to bake bread as we are out of bread in our house. Well, my daughter and grandson came by. Needless to say I never got bread made. Instead I spent time with my grandson and daughter which I thoroughly loved! So I thought I'd get it done on Sunday! WRONG. Woke up feeling awful. couldn't just stay home as we (two daughters and myself and couple of other girls) had a puppet performance at church. Then I had my 3 kids come to my house for lunch. So I made 2 lbs worth of meatloaf, and mashed potatoes, gravy, green beans and Kansas dirt pudding for dessert! Then we were in charge of the snacks for our Life Group Sunday night at church! So I made 2 fruit pizzas and a couple gallons of punch. So after life Group last night I was exhausted. I was functioning of 3 hours of sleep thanks in a huge part to the body aches, chills, and fever.
Today here I sit...in my recliner with a blanket on me and I'm shivering cause I'm cold and it is not cold outside. My babies (dogs) are lying on my blanket, my lap. Needless to say, I'm home sick. My body hurts. Feels like I've been working out at a great big pace for a week! every single muscle hurts. Temp of 101.4. So I thought since I hurt too bad to sleep, and need to find something to keep my mind busy, I'm going to make out my menu for my once a month cooking. I'm going to be doing it all by myself since Amber will be in South Africa and Ivy doesn't have room in her freezer yet. I want to do it so I have food to feed the granddaughters for the 3 weeks and don't have to cook morning and evening! I hate thinking about doing it since I feel like death warmed over! But it'll be nice to have it ready and available when I'm busy with a 4 year old and a 6 year old! Gosh...I get exhausted just thinking about it!
I will post when I get the menu ready and when I will be doing the cooking! Ha! Anyone want to join me???
TTYL
Today here I sit...in my recliner with a blanket on me and I'm shivering cause I'm cold and it is not cold outside. My babies (dogs) are lying on my blanket, my lap. Needless to say, I'm home sick. My body hurts. Feels like I've been working out at a great big pace for a week! every single muscle hurts. Temp of 101.4. So I thought since I hurt too bad to sleep, and need to find something to keep my mind busy, I'm going to make out my menu for my once a month cooking. I'm going to be doing it all by myself since Amber will be in South Africa and Ivy doesn't have room in her freezer yet. I want to do it so I have food to feed the granddaughters for the 3 weeks and don't have to cook morning and evening! I hate thinking about doing it since I feel like death warmed over! But it'll be nice to have it ready and available when I'm busy with a 4 year old and a 6 year old! Gosh...I get exhausted just thinking about it!
I will post when I get the menu ready and when I will be doing the cooking! Ha! Anyone want to join me???
TTYL
Thursday, April 14, 2011
muffin recipes
Black Cherry Sour Cream Muffins
1 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 large egg
1 T butter, melted
1/2 cup sour cream
1/4 cup cherry juice (or milk if juice is unavailable)
3/4 cup pitted black cherries (defrosted, if frozen) chopped
coarse sugar for topping
Preheat oven to 375 and line a 12 cup muffin tin with paper liners or grease well. In a small bowl, whisk together flour, baking soda, baking powder and salt. In a large bowl, beat together sugar, egg and melted butter. Add in 1/2 of the flour and the sour cream and stir to combine. Stir in cherry juice (or milk) and remaining flour, just until no streaks of flour remain. Stir in cherries and divide into prepared muffin cups. Sprinkle each generously with sugar.
Bake for 16-19 minutes or until a toothpick inserted into the center comes out clean.
Makes 1 doz regular sized muffins
Lemon Poppyseed mini muffins
2 cups all purpose flour
1/2 tsp baking soda
3/4 cup butter, room temperature
1 T lemon zest
1/2 tsp vanilla extract
1 tsp ground coriander
1/4 tsp salt
1 cup sugar
2 large eggs
2 T poppyseeds
Preheat oven to 350. Line 36 mini muffin cups with paper liners or grease well. In a medium bowl, whisk together flour, coriander, baking soda and salt. In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Beat in eggs one at a time, followed by vanilla. Beat in flour mixture and poppyseeds on low speed. Batter will be fairly thick.
divide batter evenly into prepared mini muffin cups
Bake for 11-14 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool mini muffins on a wire rack.
Makes 3 dozen.
CADBURY CREME EGG MUFFINS
2 cups all purpose flour
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
12 mini Cadbury creme eggs (not full size)
2 tsp baking powder
3/4 cup sugar
1/3 cup butter, melted and cooled
1/2 cup milk
Preheat oven to 350. Line a 12 cup muffin tin with paper liners, or grease well. In a large mixing bowl, whisk together flour, baking powder and salt. In a small mixing bowl, whisk together sugar, eggs, melted butter and vanilla until smooth. Whisk in milk.
Pour wet ingredients into dry ingredients and stir until just combined and no streaks of flour remain. Evenly distribute muffin batter into prepared pan. Place 1 mini Cadbury creme egg in the center of each muffin. You can use a small knife to pull a bit of batter over the top of the muffin, if you like.
Bake for 14-16 minutes, until the top of the muffin springs back when lightly pressed and the edges are a light gold.
Cool on wire rack before slicing
Makes 12
MOM'S ZUCCHINI BREAD MUFFINS
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 tsp vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Grease and flour muffin tins. Sift flour, salt, baking powder, soda and cinnamon together in a bowl.
Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40-60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove from pan and completely cool.
1 3/4 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 cup sugar
1 large egg
1 T butter, melted
1/2 cup sour cream
1/4 cup cherry juice (or milk if juice is unavailable)
3/4 cup pitted black cherries (defrosted, if frozen) chopped
coarse sugar for topping
Preheat oven to 375 and line a 12 cup muffin tin with paper liners or grease well. In a small bowl, whisk together flour, baking soda, baking powder and salt. In a large bowl, beat together sugar, egg and melted butter. Add in 1/2 of the flour and the sour cream and stir to combine. Stir in cherry juice (or milk) and remaining flour, just until no streaks of flour remain. Stir in cherries and divide into prepared muffin cups. Sprinkle each generously with sugar.
Bake for 16-19 minutes or until a toothpick inserted into the center comes out clean.
Makes 1 doz regular sized muffins
Lemon Poppyseed mini muffins
2 cups all purpose flour
1/2 tsp baking soda
3/4 cup butter, room temperature
1 T lemon zest
1/2 tsp vanilla extract
1 tsp ground coriander
1/4 tsp salt
1 cup sugar
2 large eggs
2 T poppyseeds
Preheat oven to 350. Line 36 mini muffin cups with paper liners or grease well. In a medium bowl, whisk together flour, coriander, baking soda and salt. In a large bowl, cream together butter, sugar and lemon zest until light and fluffy. Beat in eggs one at a time, followed by vanilla. Beat in flour mixture and poppyseeds on low speed. Batter will be fairly thick.
divide batter evenly into prepared mini muffin cups
Bake for 11-14 minutes, until a toothpick inserted into the center of a muffin comes out clean. Cool mini muffins on a wire rack.
Makes 3 dozen.
CADBURY CREME EGG MUFFINS
2 cups all purpose flour
1/2 tsp salt
2 large eggs
1 tsp vanilla extract
12 mini Cadbury creme eggs (not full size)
2 tsp baking powder
3/4 cup sugar
1/3 cup butter, melted and cooled
1/2 cup milk
Preheat oven to 350. Line a 12 cup muffin tin with paper liners, or grease well. In a large mixing bowl, whisk together flour, baking powder and salt. In a small mixing bowl, whisk together sugar, eggs, melted butter and vanilla until smooth. Whisk in milk.
Pour wet ingredients into dry ingredients and stir until just combined and no streaks of flour remain. Evenly distribute muffin batter into prepared pan. Place 1 mini Cadbury creme egg in the center of each muffin. You can use a small knife to pull a bit of batter over the top of the muffin, if you like.
Bake for 14-16 minutes, until the top of the muffin springs back when lightly pressed and the edges are a light gold.
Cool on wire rack before slicing
Makes 12
MOM'S ZUCCHINI BREAD MUFFINS
3 cups all purpose flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
3 tsp ground cinnamon
3 eggs
1 cup vegetable oil
2 1/4 cups white sugar
3 tsp vanilla extract
2 cups grated zucchini
1 cup chopped walnuts
Grease and flour muffin tins. Sift flour, salt, baking powder, soda and cinnamon together in a bowl.
Beat eggs, oil, vanilla and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
Bake for 40-60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove from pan and completely cool.
Donuts/muffins recipes and some pictures
I have been so busy this week. Enjoying the quiet tonight. Usually have the granddaughters on Thursday but due to the nasty weather, their Mom doesn't have Bible Study, so we are both getting caught up on some things here at our house. Roy is finishing up the taxes and paying some bills. I'm catching up on laundry and catching up on my blog!
Last Saturday I spent the day making donuts and muffins. I promised you the recipes and some pictures. So here they are.
Fluffy Raised Doughnuts
Scald 2 cups of milk and cool to lukewarm.
Add
1 pkg yeast
2 eggs, well beaten
1/2 cup lard
2 tsp salt
1/2 cup sugar
7 cups flour
Knead until smooth. Let rise until doubled, then roll out and cut with doughnut cutter. Let rise again and fry in hot fat.
Yes...I use lard! Shortening will work too. I just like the flavor/taste/texture that the lard gives it. Make sure that the milk is cooled to lukewarm before adding the yeast mixture as it will kill the yeast if it is too hot. Add flour last, I do 1/4 cup at a time and mix well each time.
Cake Doughnuts
1/2 cup butter
3 eggs, beaten
pinch of salt
6 t baking powder
2 cups sugar
2 cups milk
1/2 t nutmet
1 cup flour
use enough flour to make soft dough. Cream together butter and sugar. Add rest of ingredients. Roll and cut and fry in deep fat and sugar while hot.
Last Saturday I spent the day making donuts and muffins. I promised you the recipes and some pictures. So here they are.
Fluffy Raised Doughnuts
Scald 2 cups of milk and cool to lukewarm.
Add
1 pkg yeast
2 eggs, well beaten
1/2 cup lard
2 tsp salt
1/2 cup sugar
7 cups flour
Knead until smooth. Let rise until doubled, then roll out and cut with doughnut cutter. Let rise again and fry in hot fat.
Yes...I use lard! Shortening will work too. I just like the flavor/taste/texture that the lard gives it. Make sure that the milk is cooled to lukewarm before adding the yeast mixture as it will kill the yeast if it is too hot. Add flour last, I do 1/4 cup at a time and mix well each time.
Cake Doughnuts
1/2 cup butter
3 eggs, beaten
pinch of salt
6 t baking powder
2 cups sugar
2 cups milk
1/2 t nutmet
1 cup flour
use enough flour to make soft dough. Cream together butter and sugar. Add rest of ingredients. Roll and cut and fry in deep fat and sugar while hot.
Saturday, April 9, 2011
donuts/muffins
Today was a baking day! I started out making donuts...8 dozen all total...plus that many donut holes. Then my husband talked me into making muffins. So about 4 pm I started on muffins. I made 1 batch of each of these: Black Cherry Sour Cream muffins; Mom's Zucchini Muffins; Lemon Poppyseed Muffins; Cadbury Creme Egg Muffins. Here it is 10 pm and I just took the last batch out of the oven. Hewwww I'm pooped! Now....hopefully our son will help eat any of the leftovers.
This has been a busy week, but this coming week is going to be just as busy if not more so. Last Tuesday, Rilynn had a soccer game, grandma took her to get a prize for getting a 100% on her spelling test and took her out for dinner. Thursday night we had the girls. Friday night I had puppet practice for a program that is coming up. Today I cooked. Tomorrow is church, so I'll load up the muffins and donuts and hopefully they will be gone! Tomorrow night we have our Life Group class, Marriage Oneness. Monday night I will do laundry! Tuesday night Rilynn has a music program. Thursday night we have the girls again. Friday night is puppet practice again. Saturday is puppet practice and Roy works. Sunday is church and our Puppet program that Amber is directing! All of that and working 8 hours a day for the police!
I will post pictures and recipes of the muffins and donuts this week. I'll let you know how they go over at church too.
For now, I'm going to bed and rest my poor tired feet.
Night night for now
This has been a busy week, but this coming week is going to be just as busy if not more so. Last Tuesday, Rilynn had a soccer game, grandma took her to get a prize for getting a 100% on her spelling test and took her out for dinner. Thursday night we had the girls. Friday night I had puppet practice for a program that is coming up. Today I cooked. Tomorrow is church, so I'll load up the muffins and donuts and hopefully they will be gone! Tomorrow night we have our Life Group class, Marriage Oneness. Monday night I will do laundry! Tuesday night Rilynn has a music program. Thursday night we have the girls again. Friday night is puppet practice again. Saturday is puppet practice and Roy works. Sunday is church and our Puppet program that Amber is directing! All of that and working 8 hours a day for the police!
I will post pictures and recipes of the muffins and donuts this week. I'll let you know how they go over at church too.
For now, I'm going to bed and rest my poor tired feet.
Night night for now
Thursday, April 7, 2011
April 7, 2011
This is my weekend to make donuts/mini-muffins for church. I'm hoping that my donut cutter will arrive tomorrow, so I can make donut holes. My wrist has been bothering me this week, sitting here typing, it really hurts, so not sure how much I'm going to get done. It is horrible to get old. Who said they are the golden years??? Where is the gold/???
I'm also going to make bread this weekend. Roy is low on bread and I need to make bread crumbs. If I have time, I'm going to make some hamburger buns too. I need to post the recipe for them. I always made them when the kids were growing up and that is all we used for years. I think I'll try it again. Hope the wrist holds out!
Plus I want to make beef broth and can it. I like to have broth on hand to use in cooking and I sometimes saute/stirfry in broth rather than oil.
Now Sunday for lunch with the family...not sure what I'll prepare yet. Thinking of a roast and mashed potatoes and gravy, along with dinner rolls. But not sure....might be something a little lighter.
So I do have a busy weekend ahead. I'll keep you posted.
I'm also going to make bread this weekend. Roy is low on bread and I need to make bread crumbs. If I have time, I'm going to make some hamburger buns too. I need to post the recipe for them. I always made them when the kids were growing up and that is all we used for years. I think I'll try it again. Hope the wrist holds out!
Plus I want to make beef broth and can it. I like to have broth on hand to use in cooking and I sometimes saute/stirfry in broth rather than oil.
Now Sunday for lunch with the family...not sure what I'll prepare yet. Thinking of a roast and mashed potatoes and gravy, along with dinner rolls. But not sure....might be something a little lighter.
So I do have a busy weekend ahead. I'll keep you posted.
Monday, April 4, 2011
comparison
When I was playing with Ryker on Saturday, he was laughing and giggling and his expression gave me a flash of a picture that I have of myself at 6 months old. I thought he looked an awful lot like I did. What do you think?
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| Grandma at 6 months |
Weekend April 2, 2011
What a busy weekend! Where does the time go?! Saturday we worked in our yard...well I should say, Roy worked in the yard redoing the fence. I assisted when asked and needed. I made 2 batches of meatballs for the freezer. Later we went to Burlington to help our daughter and son-in-law with some electrical outlet for their new stove and I got to spend time with grandson and spoil him. What fun grandma and him had together. He thinks grandma is funny and he smiles at her and laughs when she makes funny faces and funny noices. We did some grocery shopping while there at their Safeway, since we don't have to pay sales tax on food items in Colorado. Then we went out to eat our supper.
Sunday was church day! Such a blessing and so fun to go and worship and spend time with friends and family! All of our children came to our house for lunch. I made Taco Salad. That is one of our family's all time favorite meals! I had browned the meat and seasoned it Saturday night. I also shredded the cheese and diced the onions and drained the beans. So when we got home from church I just had to assemble the salad and we were ready to eat! Such a joy. What a wonderful time we had! I love family time. BUT I also enjoy time alone! but not as often as I like having my family around!
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| Rilynn getting some lovin from little sister Baleigh |
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| Cousins |
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| Ryker enjoying his toes. |
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| Ryker enjoying the sun and swing |
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| Ryker smiling for the camera |
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| Ryker laughing and giggling |
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| Grandma and Ryker bonding |
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