Sunday, August 14, 2011


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...
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


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 ...


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, chopped
DirectionsIn 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.

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.
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

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...

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