CROCKPOT WEDNESDAY

MORNING EVERYONE

Had a nice evening last night.. Went and visited some good friends out at Lake Cowichan.. Their son and his girlfriend were up here from Australia for a couple of weeks so I wanted to make sure that we got a visit in before they headed back... Will be a few years before we get to see them again unless we decide to take an Aussi trip ... That is on my bucket list.

MEXICALI

CHICKEN

Ingredients 

• 3 frozen chicken breasts, boneless and skinless
• 2 cans (7.75 oz) El Pato jalapeno salsa + 1 can water
• 3 cans (15 oz) of any type of beans (pinto, kidney, etc)
• 1 can (16 oz) refried beans
• 1 pkg flour tortillas or 1 bag tortilla chips
• shredded cheese (optional topping)
• sour cream (optional topping)

Instructions 

1. Place the chicken in the bottom of the crockpot with the two cans of El Pato and one can of water (use the El Pato can).
2. Cook on low for 4 hours.
3. Using two forks shred the chicken in the crockpot.
4. Add the remaining ingredients and mix around.
5. Cook on low for 4 more hours.

WHERE I PARTY;

My friend Pat just had a new granddaughter this week so I thought I would post this blog today.. She makes some of the cutest little girl clothes and I know how Pat is always sewing so I thought she might like to check out this blog.

http://kojodesigns.blogspot.com/

Another day of lots of work but it will all be over soon... then I will be able to have a normal life and dust off my sewing machine and serger... I have got a ton of ideas of what I want to make just need to find the time.... Pretty soon...

Enjoy

Cheers

Granny

TIPSY TUESDAY

MORNING EVERYONE

What a great weekend.. spent time with wonderful relatives and then Sunday was a day of Salmon fishing.. You are each allowed 2 Spring Salmon every day... So the four of us headed out to the water and had our lines in by 7:00 and then landed our 8th Salmon at 9:30 so we had to head into port.. Now that is what I call a FABULOUS day of catching... We did not go FISHING we went CATCHING that day.

Tuesday.....Chicken & Stuffing Casserole

Wednesday.....Crock Pot Mexicali Chicken

Thursday.....Parmesan and Panko Crusted Salmon

Friday.....Rotini Taco Bake

CHICKEN &

STUFFING

CASSEROLE

Ingredients

• 1 (3 pound) whole chicken
• 8 ounces dry bread stuffing mix
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of celery soup
• 1 1/4 cups chicken broth (from boiling the chicken)
• 1 cup evaporated milk

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Layer the deboned chicken meat in a lightly greased 9x13 inch baking dish. Sprinkle stuffing mix over the chicken layer.

In a large bowl mix together the soups, broth and evaporated milk. Stir well. Pour this mixture over the stuffing mix, making sure it gets to the bottom of the baking dish (poke around with a fork to let it saturate into the bottom layer). Bake in the preheated oven for 35 to 45 minutes, until it starts to bubble in the center I know it is peach season and a friend of mines is canning peaches this week with her grandkids so have a great time Pat..so I thought you might all enjoy this dessert recipe , since I was not in town on Saturday and no Ipad I thought I would post it today

APPLE

PEACH

STRUDEL

Ingredients

2 large Golden Delicious apples, peeled, cored and sliced 1/8 to 1/4-inch thick

1 lemon, juiced

1 cup raisins

1/4 cup sugar, plus 3 tablespoons

2 tablespoons cold butter, cut into small pieces, plus 2 tablespoons butter, melted

All-purpose flour, for dusting

1 sheet frozen puff pastry, thawed

1 teaspoon ground cinnamon

Directions

Position an oven rack in the center of the oven and preheat to 375 degrees F.

In a medium bowl, toss the sliced apples with the lemon juice until the apples are thoroughly coated. Add the raisins, 1/4 cup sugar, and the 2 tablespoons cold cubed butter and toss well. Set aside.

Lightly dust the counter or work surface with flour. Lay the puff pastry on top and dust the rolling pin with additional flour. Gently roll the puff pastry to 1/8-inch thickness.

Spread the apple and raisin mixture over the bottom half of the puff pastry square leaving about 1-inch of space along the side edges. Fold the top half of the puff pastry over and pinch to seal the edges together.

Brush the entire strudel with the melted butter and then sprinkle with cinnamon and remaining sugar. Using a serrated knife, make 3 diagonal slits across the top of the strudel.

Place the strudel on a parchment lined baking sheet and bake for 40 minutes, rotating halfway through cooking, until the pastry is puffed and golden brown.

We had a great breakfast at Heather and Jims place on Sunday of the good old bacon and eggs... My 2nd cousin and his two little ones came and joined us so it was great to see them as well. Here is your breakfast recipe...

BANANA

SPLIT

PANCAKES

Ingredients:

1 cup all-purpose flour
1 tablespoon sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons oil
2 ripe bananas, mashed
Ice Cream
Chocolate |Syrup
Banana
Nuts
Directions:

Mix together well the flour, sugar, baking powder and salt. Set aside.

Mix together egg, milk, oil and bananas.

Mix the flour mixture into the egg mixture and blend well .

Cook the pancakes on medium high setting until both sides are golden brown.

After the pancakes are cooked, put ice cream on top of pancake, then add.

chocolate syrup, bananas and whipped cream. Add nuts and yum yum!

Now your big decision is this a dessert or a breakfast...My vote is Breakfast...It is like a breakfast Smore....

I just have to post a couple of pictures of our fishing trip...not that I am bragging .. well I quess I am bragging... My brother is taking Grumpy and I out fishing one day at Port Renfrew so my cousin has set the Fishing Charters quite high for my brother....Again thank you so much to Jim and Heather for a wonderful weekend it brought back alot of good memories and times....

Enjoy

Cheers

Granny

FAST FOOD FRIDAY

MORNING EVERYONE

Busy day today ...lots of work...packing for the weekend..and hopefully having a girlfriend stop by for dinner... My dungeon is getting tidier and tidier as the orders start to all get put together and I can see my garage floor, have not been able to do that for a few weeks... One fair has been delivered now I have 3 more to go and I am done... for this year...

HAMBURGER

BEAN

SOUP

Ingredients

1 c. navy or pinto beans
3 qts. water
1 (1 lb. 12 oz.) can tomatoes
1 c. diced celery
2 c. chopped carrots
2 c. chopped onion
2 c. diced potatoes
4 beef bouillon cubes
1 bay leaf
1/2 tsp. salt
1/2 tsp. black pepper
1/2 lb. ground beef
Grated Parmesan cheese (opt.)

1. Place beans in large pan. Boil 2 minutes. Let stand 1 hour.

2. Cook over low heat 20 minutes.

3. Stir in tomato, celery, carrot, onion, potato, bouillon cubes, bay leaf. Heat to boiling, reduce heat and simmer 1 hour.

4. Brown hamburger. Add to soup. Cook 1 hour or until beans are very tender. Serve with grated cheese.

Only 44 more days and there will be a new Mrs Shields in our family... we are all so excited  to be having a new daughter-in-law and sister-in-law in our family... Finishing my tea and then off downstairs and going go have my lunch on my deck today so that I can enjoy the sun for a bit..Everyone have a great weekend you only have a couple of more before the kids are back in school..Plan something fun for them.. Ask them what they would like to do for excitement...It might just surprise you as to what they might say.....

Enjoy

Cheers

Granny

THRIFTY THURSDAY

MORNING EVERYONE

I must say I have loved this warm weather the last few days just wish I could get out and enjoy it a bit more...... I am starting to see the bottom of the beer flats (where I put my ribbon orders) so that is a good thing... We are off to the A&W for dinner tonight with the hotrod... they are have what they call Cruise the Dub and tonight for all the hamburgers that are sold they will donate $1.00 to MS....a charity that we like to support..

CHICKEN IN

BALSAMITIC

DIJON SAUCE

Ingredients

• 1 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1-2 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon Paprika
• 4-6 pieces of chicken
• salt and pepper.

For the BBQ sauce

Combine vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, mustard, salt and pepper in a small saucepan and stir until all the ingredients are incorporated and the mixture is smooth. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes.

For the chicken

Place a grill pan over medium heat or preheat your grill. Season the chicken with salt and pepper. Lightly coat with some of the BBQ sauce using a pastry brush. Place the chicken on the grill. Place the remaining BBQ sauce, still in the small saucepan, over low heat or on the edge of the grill and allow to gently simmer while the meat cooks.

Cook the chicken about 8 minutes per side. Continually brush the meat with barbecue sauce every few minutes. Remove the meat from the grill and let rest for at least 5 minutes. Serve with the heated barbecue sauce alongside.

Serve with grilled vegetables

Drizzle olive oil on fresh vegetables, salt and pepper. Grill until done. Asparagus works well.

THRIFTY THURSDAY

 Be smart about big box stores. I love Costco mainly for the single item things like books, music and even clothes . Some things are truly great bargains, even when you have to buy in bulk. But somethings aren't. Be aware when you make your purchases. If buying in bulk is going to give you a six month or more supply, you will likely be better off buying a smaller quantity at a slightly higher per unit amount at a regular store because you're investing money now that you may need for something else later.   You can easily make up the difference by buying store brands or watching for sales. Just keep checking out my Shopping Saturday and see where the bargains are.. I know that Costco has great prices in their pharmacy. You'll just need to balance the membership fee you pay for how much you buy there. Remember you have to judge your membership fees against your savings.

Well not much happening in Granny's house this weekend cause we are off to Port Alberni to stay with my cousin and his wonderful wife Heather and do some Salmon fishing... Should be fun.

Enjoy

Cheers

Granny

CROCKPOT WEDNESDAY

MORNING EVERYONE.

Well it has been a hectic few days... We had a great weekend with friends... went to a car show in Duncan on Sunday and then had some wonderful friends over for a barbacue... I am going to fill in what I have missed in the last couple of days today.....Here is the menu for the rest of the week...

WEDNESDAY....Crockpot Cabbage Rolls

THURSDAY.....Chicken in Balsamic Dijon Sauce

FRIDAY....Hamburger Bean Soup

CROCKPOT

CABBAGE

ROLLS

2 eggs , lightly beaten2 2eggeggs, lightly beaten 1/2 cup milk 1/2 1/2cup cup(125 mL) (125 mL) milk 2 lb lean ground beef 2 2lb lb(907 g) (907 g) lean ground beef 2/3 cup uncooked rice 2/3 2/3cup cup(150 mL) (150 mL) uncooked rice 1 small finely chopped onion 1 1small finely chopped oniononions 2 tsp salt 2 2tsp tsp(10 mL) (10 mL) salt 1/2 tsp pepper 1/2 1/2tsp tsp(2 mL) (2 mL) pepper 1 can (28 oz) tomato sauce 1 1can (28 oz) can (28 oz)tomato sauce 2-1/2 tbsp brown sugar 2-1/2 2-1/2tbsp tbsp(31 mL) (31 mL) brown sugar 2-1/2 tsp Worcestershire sauce 2-1/2 2-1/2tsp tsp(10 mL) (10 mL) Worcestershire sauce 2-1/2 tbsp lemon juice 2-1/2 2-1/2tbsp tbsp(31 mL) (31 mL) lemon juice 1 head of cabbage 1 1head of cabbage

Preparation: Boil a large pot of water. Score the cabbage around the core as deep as you can with a large knife. Immerse in the boiling water and as the leaves soften (within 2 minutes, just peel them away with tongs and place in a colander or strainer. In a large bowl, combine the ground beef with egg, milk, salt, pepper, rice and onion. Place a few tablespoons or so of the meat mixture in center of each cabbage leaf, fold the sides and roll. Place into the slow cooker, seam side down. Repeat process until all meat mixture is used. In another bowl, combine the tomato sauce, brown, sugar, lemon juice and worcestershire sauce and pour over the cabbage rolls. Cover and cook on low for 8-10 hours. Serve with sauce.  You will love this Saturday Dessert

No Bake

Peanut Butter

Pie

Ingredients

• 1 (8 ounce) package cream cheese
• 1 1/2 cups confectioners' sugar
• 1 cup peanut butter
• 1 cup milk
• 1 (16 ounce) package frozen whipped topping, thawed
• 2 (9 inch) prepared graham cracker crusts

Directions

Beat together cream cheese and confectioners' sugar. Mix in peanut butter and milk. Beat until smooth. Fold in whipped topping. 

Spoon into two 9 inch graham cracker pie shells; cover, and freeze until firm

Sunday is always a great day for a breakfast and a craft.

Serve this sweet and custardy breakfast bake for breakfast or brunch. It’s assembled the night before, so pulling together a delicious breakfast for guests is a snap.

Blueberry

Bake

Breakfast

Casserole

1 (12-ounce) day-old baguette, cut into 1/2-inch cubes
1 pint blueberries, divided
12 ounces Neufchâtel cheese, softened
1/2 cup sugar
8 eggs
1 cup sour cream
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2/3 cup milk
Maple syrup (optional)

Method

Place half of the bread cubes in a greased 9- x 13-inch baking dish. Sprinkle with blueberries, reserving a few for garnish.

In a mixing bowl, beat cheese and sugar until smooth. Beat in the eggs, sour cream, vanilla and cinnamon. Gradually add milk until blended. Pour half over bread. Top with remaining bread, then remaining cheese mixture. Cover and chill overnight or up to 24 hours.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350ºF about 30 minutes. Uncover and bake about 25 minutes longer, or until a knife inserted near the center comes out clean. Sprinkle with reserved blueberries. Let stand 5 minutes. Serve with maple syrup, if desired

3CC'S Craft

These are real cute... Easy Lampshades.

http://familyfun.go.com/crafts/3-easy-lampshade-crafts-671363/

Tipsy Tuesday

This month I seem to have family and friends that are all doing big moves.. So I thought this might help them out a bit with there packing and that is to colour coordinate.
 Designate a colour for each room in the new home, such as yellow for kitchen, orange for dining room, etc. Apply colored stickers on the box.. In your new home.put a matching sticker on the door to each room. The movers or your friends and family that are helping  will know where to put everything when they arrive at the new place. It's also helpful to post a big sign on the wall in the room where you want boxes stacked, ("Boxes here please") to keep them out of furniture and traffic areas. It seems like a lot of work but believe me on moving day it is going to save so much time.. more time saved more time for Pizza and beer...

Where I Party

I love following her blog.. Not only because she is my neice but because she if very talented and has a great vision... Please Check Brittany out cause I know you will love her stuff..

http://oursoupyfamily.blogspot.com/

Hoping my friend Marilyn had a good sleep she came and helped me work yesterday and had an accident with her finger.. We sat in emergency here in Duncan for 3 hours but they fixed her all up after a few stitches so as they say time will tell as to how well it heals.

Enjoy

Cheers

Granny 

FAST FOOD FRIDAY

MORNING EVERYONE

Gorgeous day today but will be a busy day... getting a cold so that sucks but keep using the Buckleys and hopefully it will just end up being the sniffles...Going to get new glasses tomorrow and then we are having a bunch of hotrod friends for a barbacue on Sunday... we always look forward to that...

WALNUT &

 ORANGE SALAD

Ingredients

1/3 cup orange juice
1/3 cup red wine vinegar
1/4 cup oil
2 Tbsp. sugar
1 tsp. grated orange zest
8 cups torn mixed salad greens
2 medium cucumbers, thinly sliced
2 cans (11 oz. each) mandarin orange segments, drained
1 cup PLANTERS Walnut Pieces
1/4 cup green onion slices

Directions
BEAT orange juice, vinegar, oil, sugar and orange zest in small bowl with wire whisk until well blended. Set aside.

TOSS salad greens with cucumbers, oranges, walnuts and green onions in large salad bowl. Add orange juice mixture; mix lightly.

Dressing can be prepared ahead of time. Cover and refrigerate up to 24 hours.

Special Extra
For extra flavor, toast walnuts before adding to salad. Preheat oven to 350°F. Spread walnuts in single layer on baking sheet. Bake 5 to 7 min. or until lightly toasted.

Was out yesterday picking up supplies and could not believe how busy the stores were... Everyone getting ready for school buying new clothes and school supplies... Wow going into staples there are rows and rows of stuff whatever happened to pencils and papers... Moms had their buggies full with backpacks and new lunch bags.. I think I have the solution for this you need to send dad to get the supplies and no kids... I was watching all the kids say I want this , I want this and I want this... and no moms saying you do not need that or that or that...

Enjoy

Cheers

Granny...

THRIFTY THURSDAY

MORNING EVERYONE.

Had a very productive day yesterday and then got to have great friends for dinner... they brought along their little granddaughter Ashlyn with them....she is such a sweetie and a good little girl... ate all her dinner got to have a treat ... She loved looking at the deer in our back yard and mommy was even showing off her baby.....Ashyn you are welcome back to Granny and Grumpys anytime...

ARTICHOKE CHICKEN

pkg. frozen artichoke hearts, cooked & drained

3/4 c. & 1 tbsp. olive oil

1/2 c. lemon juice

2 tbsp. fresh grated Parmesan cheese

1 tbsp. instant chicken bouillon granules

1 tsp. sugar

1/8 tsp. pepper

1/2 tsp. oregano leaves

1 clove garlic, finely chopped

1 lb. skinned, boneless chicken breasts, cut in strips

6 oz. linguini, cooked & drained

1/2 c. chopped red bell pepper

1 c. fresh sliced mushrooms

1/4 c. sliced black olives

Saute chicken, 1 teaspoon bouillon, mushrooms and bell peppers in 1 tablespoon olive oil. In a pint jar combine olive oil, lemon juice, cheese, 2 teaspoons bouillon, sugar, oregano, garlic and pepper; shake well. In a large bowl combine chicken, pasta, olives, artichokes and dressing. Serve hot or cold.

Thrifty Thursday

One of the best ways for a family  to save money is we steer away from the "work" lunches and eating out. If you break it down, buying lunch from work can cost in the upwards of $50 dollars a week if you are spending $10 a lunch. That is $200 a month and over $2K a year! Putting that in perspective that $2K could be used to pay 1 or 2 extra mortgage payments a year. Now imagine if two of you are doing that...there is your trip for the family too Disneyland...

How do you battle the going out for lunch necessity? Leftovers, and more leftovers. When you cook, factor in 2 extra plates, if both you and your husband work.

If you are tired of leftovers, you can go and buy lunch meat, a loaf of bread, etc. and bring it to your work kitchen to make sandwiches. Most work kitchens have mayo and mustard there already, if not, supply it and write your name on it. This is how you can eat all week for around $10.

Well just Kimberly and I working today as my girlfriend is watching her little granddaughter today ... She is getting some quality time in before her parents move out of town ... you have a good day Marilyn and I will miss you not here working today... See you next week...

Enjoy

Cheers

Granny

CROCKPOT WEDNESDAY

MORNING EVERYONE

I am loving this weather ....not to hot ... can enjoy lunch outside .. and I am seeing the bottom of the pile so that is always a good thing... The only bad thing today is that I think I am getting a cold and I hate summer colds... So I am pumping the Echinechia in me hoping that will nip it in the bud...

PEPPER STEAK

Ingredients

2 lbs boneless beef chuck steaks

1 tablespoon olive oil

salt and pepper

1 teaspoon minced garlic

3 tablespoons flour

1 cup beef broth

1/2 cup teriyaki sauce

4 tablespoons Worcestershire sauce

1/8 teaspoon red pepper flakes

1 yellow onion, sliced in rings

1 green pepper, julienned

1 red pepper, julienned

1 fresh tomato, diced

1 teaspoon brown sugar

Directions: 

1 .Cut chuck steak into julienned strips, sprinkle lightly with salt and pepper and saute with the chopped garlic and pepper flakes in the tablespoon of olive oil until lightly browned.

2 .Transfer the chuck steak to a large crock pot.

3 .Mix the 3 tablespoons of flour with the beef broth and pour on top of meat.

4 .Add the Teriyaki sauce, Worcestershire sauce, tomato and brown sugar.

5 .Stir well and cook on high for two hours.

6 .After two hours of cooking on high, add the onion and peppers, turn heat down to low and cook for an additional 1 1/2 hours.

7 .Serve over rice or buttered egg noodles.

WHERE I PARTY

I find it hard each week to pick a place as to where I party.. There are so many good blogs out there but I do enjoy checking this one out.

http://www.alittletipsy.com/

Have a great day everyone and talk to you tomorrow..

Enjoy

Cheers

Granny

TIPSY TUESDAY

MORNING EVERYONE
Well I am getting excited...Grumpy's son is getting married in Vegas in October.. Our flights are booked our hotel is booked now all that is left is Fun Fun Fun.. Lindsay and Kelly are planning an iteniary for those of us who are attending the wedding ...A shower has been planned and time is creepy up on the kids... so before you know it we will be in the skies looking for the care bears..
It seems as though you can find orange chicken almost anywhere you want to eat these days. It is most commonly found at fast food restaurants, but don’t worry, this is so much better than anything you will find there. What really makes this recipe stand out is the combination of both orange and lemon juice. You need to fry the battered chicken but some of us do have the Acti Fry Tefal . You can use a wok instead... a wok would work just about as good as a deep fryer and can be used without a problem. Just be sure to add enough oil. Great oil for frying this battered chicken would be peanut oil. Using peanut oil will give you the most flavorful chicken.

 ORANGE
CHICKEN

Ingredients:
Chicken-
2 lbs boneless skinless chicken breasts (cut into 1-1/2” cubes)
1 ½ cups all purpose flour
1 eggs (beaten)
¼ teaspoon salt
¼ teaspoon pepper
Oil (for frying)

Orange Sauce-

1 ½ cups water
2 tablespoons orange juice
¼ cup lemon juice
1/3 cup rice vinegar
2 ½ tablespoons soy sauce
1 tablespoon orange zest (grated)
1 cup packed brown sugar
½ teaspoon ginger root (minced)
½ teaspoon garlic (minced)
2 tablespoons green onion (chopped)
¼ teaspoon red pepper flakes
3 tablespoons cornstarch
2 tablespoons water

Cooking Instructions:
Step 1: Combine flour, salt, and pepper. Dip chicken in egg mixture and shake in flour mixture to coat. Deep fry chicken in batches at 375 degrees in a deep fryer (or use a wok) until completely cooked.
Step 2: Meanwhile, in a large saucepan combine 1 ½ cups water, lemon juice, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger garlic, and onion. Bring to a boil.
Step 3: Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired add red pepper flakes and garnish with green onions.

TIPSY TUESDAY
Avoid crowding food that is deep-fat-fried. The food must be
surrounded by bubbling oil, and you must keep the temperature
from falling too much. If you add too much food to a small
amount of oil, the temperature will plummet, and the food will
wind up greasy and soggy.

Have a good day everyone and talk to you tomorrow....

Enjoy

Cheers

Granny 

MENU MONDAY

MORNING EVERYONE

Work...work...work...please go away...

 I just want to go outside and Play...

Like that is going to happen unless when I go downstairs some little fairy has finished up my orders...

Well this week is going to be a stay at home week and go no where till I get this all done..

 MONDAY    Shrimp Scampi

TUESDAY    Orange Chicken

WEDNESDAY    Pepper Steak

THURSDAY   Orange Chicken

FRIDAY   Arichoke Chicken

GARLIC

SHRIMP

SCAMPI

 Ingredients6Tbl butter
2 Tbl olive oil

1 pd shrimp peeled and deveined

1/2 lemon (juice)

1/4 c cooking sherry

4 Tbl garlic minced

1/4 c bread crumbs Seasoned

Cooking InstructionsMelt butter and olive oil then add garlic and saute over med heat for one minute then add your lemon juice and sherry cook for another minute,then add shrimp ,cook until just pink about 2 minutes add breadcrumbs until juice is soaked up. Serve over rice or just eat with a loaf of Italian bread to soak up the garlicky sauce.

Tea is over , have watered my plants so downstairs I do go... nice day think I will open the garage door and enjoy the sun as well today..

Enjoy

Cheers

Granny

SITDOWN SUNDAY

AFTERNOON EVERYONE.

Had a great weekend....spent Saturday morning getting my new glasses.. got two pairs for the price of one.. purple pair and a black pair.. one for day and one for evening... Headed out to Cowichan Lake for a Potluck at Al and Pats and got to visit with great friends and their families ...Friday night we went out to the Youbou Pub for a good meal ...sad to hear that they are in receivership and hoping they can get things straightened out so that they will be able to stay open...Going to have a busy week as the deadline to the fair orders is getting closer so the pressure is on..

Here is the dessert for yesterday...

BUTTER PECAN

CHOCOLATE CHIP

CAKE WITH

NUTMEG FROSTING

INGREDIENTS This is a great cake to serve to family and friends or just anytime you want a great dessert.

1 Super Moist Butter Pecan Cake Mix

1 package (3.4 ounces) vanilla instant pudding and pie filling

2 large eggs

1 stick butter or margarine, melted

2/3 cup water

2/3 cup chocolate chips
2/3 cup nuts, chopped (I used walnuts)
2/3 cup butterscotch chips

DIRECTIONS
In a large bowl mix cake mix, pudding mix, eggs, margarine, and water. Fold in chocolate chips and nuts. Spread batter in a sprayed 9 x 13 inch pan. Sprinkle butterscotch chips over batter. Bake in a preheated 375 degree oven for 30 to 35 minutes. Remove from oven and let cool.

Nutmeg Frosting:
1 can rich and creamy vanilla frosting
1 teaspoon vanilla flavoring
1 1/2 teaspoons ground nutmeg
Put frosting out into a glass dish or pitcher. Add vanilla flavoring and nutmeg. Microwave on high about 30 seconds. Remove and mix well with wire whisk. Pour over cake. Add more nuts on top if desired. This cake will become a favorite!

Now the breakfast and craft for today ...


HASHBROWN
SAUSAGE
CASSEROLE

Ingredients
1 package (20 ounces) refrigerated shredded hash brown potatoes
1/3 cup butter, melted
1 teaspoon beef bouillon granules
1 pound bulk pork sausage
1/3 cup chopped onion
1 cup (8 ounces) 4% cottage cheese
3 eggs, lightly beaten
4 slices cheese, choppedDirectionsIn a large bowl, combine the hash browns, butter and bouillon. Press onto the bottom and up the sides of a greased 10-in. pie plate. Bake at 350° for 25-30 minutes or until edges are lightly browned.
Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. In a large bowl, combine the sausage mixture, cottage cheese, eggs and American cheese.
Pour into crust. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before cutting. Yield: 6-8 servings.

3C'S CRAFT
Oilcloth Lunch Bags
Without summer cookouts, those oilcloth table linens for the outdoor patio won’t serve much purpose other than taking up storage space all winter. Why not turn them into fun lunch bags for the kids? With a pair of scissors, a sewing machine and a little knowhow, these recycled lunch bags will delight both the little ones and the Earth.
Steps:
1) Cut a 2.5-inch square out of each bottom corner of the cloth.
2) Take two pieces of the cloth, right sides together, and draw around the template. Cut out.
3) Sew down each side and across the bottom.
4) Fold in bottom of bag, bringing bottom seam and side seam together.
5) Pin bag bottom to bag side with clips. Sew across on each side.
6) Turn bag right side out and fold in top of bag about a half-inch, then top stitch.
7) Measure about 2.5 inches from middle seam on all four corners, clip with pins.
Top stitch closely to the fold on each of the four sides.
9) Pack a lunch

Decorated
Clothespins
Now all kids love to have a little note from their mom.. so how about making some cute paper covered clothespins to keep the lunch bag closed and attach the note that says.. I love you...Do not forget you are going to Grannys after school..the notes are endless..

Well have to go and help Grumpy with getting supper ready...I love weekends I never have to figure out what is for supper or cook cause my wonderful husband cooks on the weekend.. does not matter to me with it is at home or going out as long as I get to just not have to use my brain I am in... I do not mind Sous Chefing though...
Enjoy
Cheers
Granny