tag:blogger.com,1999:blog-319843342024-03-12T18:26:49.927-05:00Making LemmonadeJennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.comBlogger55125tag:blogger.com,1999:blog-31984334.post-90229007603997138852013-02-14T12:34:00.002-06:002013-02-14T12:34:33.494-06:00Menu Planning So I am scouring in the internet today trying to find any and all recipes that I can slap on my calendar to make the next few weeks run as smooth as possible. <br />
<br />
I'm was nervous starting my job and what it will do to our already lack of family routine! I've tried a few things- cooking ahead for the days I work, planning a menu for the hubbie to follow, etc. and nothing has turned out to be "magical" at this point.<br />
<br />
This past months I made a calendar of meals (in pencil of course!) and planned shopping, etc. There was some rearranging, but that's what the pencil was for, and things worked out really well. I even left blanks for left over days and I need a break days!<br />
<br />
So to start things off I am collecting some other blogs that have freezer and slow cooker recipes that I can use as resources for my adventure! Boy has pinterest been my best friend.<br />
<br />
So far my favorite had been <a href="http://onceamonthmom.com/" target="_blank">Once a Month Mom</a> where I also found a link for the "skinny" chefs called <a href="http://skinnymom.com/" target="_blank">Skinny Mom</a> (that's another post about my weight loss endeavor!).<br />
<br />
Here's a few of the recipes I have tried that are keepers!! These were links found on Once a Month Mom.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://onceamonthmom.com/root-beer-pulled-pork/" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_blank"><img border="0" height="216" src="http://3.bp.blogspot.com/-QHoAXqk0Uag/UR0gznIIgqI/AAAAAAAAAZg/gYWjE9JL0s4/s1600/RootBeerSand.jpg" width="320" /></a></div>
<span style="font-size: large;"><strong><u>Root Beer Pulled Pork</u></strong></span><br />
<br />
I'm a sucker for pork sandwiches- and my family loves them too. These turned out juicy and sweet!<br />
<h3>
</h3>
<h3>
</h3>
<h3>
</h3>
<h3>
</h3>
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<h3>
<br />Ingredients: </h3>
<ul>
<li>2 pound pork roast</li>
<li>0.5 teaspoon garlic salt</li>
<li>0.5 teaspoon black pepper</li>
<li>1.25 cups onion, sliced</li>
<li>0.75 cups root beer</li>
<li>0.25 cups ketchup</li>
<li>2 Tablespoon tomato paste</li>
<li>0.5 Tablespoon lemon juice</li>
<li>1 Tablespoon Worcestershire sauce</li>
<li>1 Tablespoon honey</li>
<li>1 Tablespoon flour</li>
</ul>
<strong></strong><br />
<h3>
Directions:</h3>
Sprinkle roast with garlic salt and pepper. Place in slow cooker. Mix all other ingredients together and pour over roast in crock pot. Cook on low for 8-9 hours. Remove roast and onions. Shred pork and discard onions. Add roast back to sauce in crock pot. Serve with buns and slaw if desired.<br />
<br />
<h3>
Freezing Directions:</h3>
Place all ingredients into freezer bag(s). Label and freeze. To serve: thaw in fridge. Place in crockpot and cook on low for 8-9 hours.<br />
<br />
<strong>Servings: 4</strong><br />
<br />
Author/Source: Heather @ Onceamonthmom.com, adapted from <a href="http://www.365daysofcrockpot.com/2009/10/day-250-root-beer-pork.html">365 Days of Slow Cooking</a><br />
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<a href="http://1.bp.blogspot.com/-OnatOQXIrvM/UR0lnEMPtQI/AAAAAAAAAZw/exCtG7KzYz4/s1600/mexican+chicken+casserole+copyright.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-OnatOQXIrvM/UR0lnEMPtQI/AAAAAAAAAZw/exCtG7KzYz4/s1600/mexican+chicken+casserole+copyright.jpg" width="311" /></a></div>
<span style="font-size: large;"><strong><u>Mexican Dorito Casserole</u></strong></span> <br />
<br />
<h3>
Ingredients: </h3>
<br />
•2 c. shredded cooked chicken<br />
•1 c. shredded cheese (or more if you are a cheese <br />
hound)<br />
•1 can cream of chicken soup<br />
•1/2 cup milk<br />
•1/2 cup sour cream<br />
•1 can Ro-tel tomatoes (canned tomatoes with <br />
jalepenos-mild)<br />
•1/2 packet taco seasoning (or more- to taste)<br />
•Bag of doritos<br />
<br />
<h3>
Directions:</h3>
<br />
1. Pre-heat oven to 350-f degrees.<br />
2. In a mixing bowl, combine all ingredients except doritos.<br />
3. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.<br />
<br />
<strong>Servings: 4-6</strong><br />
<br />
Source: <a href="http://www.domestic-chicky.com/" target="_blank">Domestic Chicky</a><br />
Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-27799437742256786002011-12-15T12:00:00.001-06:002011-12-15T12:01:59.292-06:00Glazed Ham<h3>
<span style="color: black;"><span style="font-size: small;">Ingredients:</span></span></h3>
<span style="color: black;"><ul>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1 (5 pound) ready-to-eat ham</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/4 cup whole cloves</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 1/4 cup dark corn syrup</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 2 cups honey</span></li>
<li class="plaincharacterwrap ingredient"><span style="font-size: small;"> 2/3 cup butter</span></li>
</ul>
</span><span style="color: black; font-size: small;">Directions:</span><br />
<ol>
<li><span class="plaincharacterwrap break"> Preheat oven to 325 degrees F (165 degrees C). </span></li>
<li><span class="plaincharacterwrap break"> Score ham, and stud with the whole cloves. Place ham in foil lined pan. </span></li>
<li><span class="plaincharacterwrap break"> In the top half of a double boiler, heat the corn syrup, honey and butter. Keep glaze warm while baking ham. </span></li>
<li><span class="plaincharacterwrap break"> Brush glaze over ham, and bake for 1 hour and 15 minutes in the preheated oven. Baste ham every 10 to 15 minutes with the honey glaze. During the last 4 to 5 minutes of baking, turn on broiler to caramelize the glaze. Remove from oven, and let sit a few minutes before serving.</span></li>
</ol>Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-64744239882616016712011-12-15T11:52:00.003-06:002013-02-14T12:36:54.971-06:00Creamy Mashed Potatoes<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-mcBdHFapWmk/TuozyBu9D7I/AAAAAAAAAYg/jzy2nxgAjjQ/s1600/potato.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-mcBdHFapWmk/TuozyBu9D7I/AAAAAAAAAYg/jzy2nxgAjjQ/s1600/potato.jpg" /></a></div>
<b><span style="font-family: "Times New Roman","serif"; font-size: 16pt; mso-fareast-font-family: "Times New Roman"; mso-font-kerning: 18.0pt;"><span style="color: windowtext;"> </span><o:p></o:p></span></b><br />
<br />
<br />
<table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="mso-cellspacing: 0in; mso-yfti-tbllook: 1184;">
<tbody>
<tr style="mso-yfti-firstrow: yes; mso-yfti-irow: 0; mso-yfti-lastrow: yes;">
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt;"><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0in;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">Prep
Time</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"> 1 Hour
/ <b>Cook Time</b> 30 Minutes<o:p></o:p></span></div>
</td>
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt;"><div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0in;">
<b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";">/ Servings</span></b><span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"> 10<o:p></o:p></span></div>
</td>
<td style="background-color: transparent; border: rgb(0, 0, 0); padding: 0.75pt;"></td>
</tr>
</tbody></table>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; text-indent: 0in;">
<span style="font-family: "Times New Roman","serif"; font-size: 12pt; mso-fareast-font-family: "Times New Roman";"><o:p> </o:p></span><b><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Ingredients<o:p></o:p></span></span></b></div>
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">5 pounds
Russet Or Yukon Gold Potatoes<o:p></o:p></span></span><br />
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">¾ cups
Butter<o:p></o:p></span></span><br />
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"> 1 package (8
Oz.) Cream Cheese, Softened<o:p></o:p></span></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"> ½ cups (to
3/4 Cups) Half-and-Half<o:p></o:p></span></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"> ½ teaspoons
(to 1 Teaspoon) Lawry's Seasoned Salt<o:p></o:p></span></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;"> ½ teaspoons
(to 1 Teaspoon) Black Pepper</span></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="font-family: Calibri;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"> </span></span></li>
<li class="MsoNormal" style="margin: 0in 0in 0pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-indent: -0.25in;"><span style="font-family: Calibri;"><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"> </span><b><span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";">Preparation Instructions<o:p></o:p></span></b></span></li>
<br />
<div class="MsoNormal" style="margin: 0in 0in 0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: 0in;">
<span style="font-size: 12pt; mso-bidi-font-family: Calibri; mso-bidi-theme-font: minor-latin; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Calibri;">Peel and cut the
potatoes into pieces that are generally the same size. Bring a large pot of
water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35
minutes. When they’re cooked through, the fork should easily slide into the
potatoes with no resistance, and the potatoes should almost, but not totally,
fall apart.<o:p></o:p></span></span></div>
Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-91001011537768555062011-12-15T11:43:00.001-06:002013-02-14T12:37:30.194-06:00Baked Potato Soup<b><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;"></span></span></b><br />
<b><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></span></b><span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">3 bacon strips, diced<o:p></o:p></span></span></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">1 small onion,
chopped</span></span></span><span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<span style="font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">1 clove garlic,
minced<o:p></o:p></span></span></span>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<span style="font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">3 tablespoons
all-purpose flour<o:p></o:p></span></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">1 teaspoon salt<o:p></o:p></span></span></span>
<br />
<span style="font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">1 teaspoon dried
basil<o:p></o:p></span></span></span>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<span style="font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">1/2 teaspoon pepper<o:p></o:p></span></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">3 cups chicken broth<o:p></o:p></span></span></span>
<br />
<span style="font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">2 large baked
potatoes, peeled and cubed<o:p></o:p></span></span></span>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<span style="font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">1 cup half-and-half
cream<o:p></o:p></span></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><span style="font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">1/2 teaspoon hot
pepper sauce<o:p></o:p></span></span></span>
<br />
<span style="font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">Shredded Cheddar
cheese<o:p></o:p></span></span></span>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<span style="font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">Minced fresh parsley<o:p></o:p></span></span></span><br />
</span><span style="font-family: Times New Roman;">
</span><br />
<div class="MsoNormal" style="background: white; margin: 0in 0in 7.5pt; mso-margin-top-alt: auto; mso-outline-level: 3; text-indent: 0in;">
<b><span style="font-family: "Verdana","sans-serif"; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">Directions:</span></span></b></div>
<div class="MsoNormal" style="background: white; line-height: 12pt; margin: 0in 0in 0pt 12pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; text-indent: 0in;">
<span style="font-family: "Verdana","sans-serif"; font-size: 8pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-size: small;">In a large saucepan,
cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon
aside. Saute onion and garlic in the drippings until tender. Stir in flour,
salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and
stir for 2 minutes. Add the potatoes, cream and hot pepper sauce; heat through
but do not boil. Garnish with bacon, cheese and parsley.<o:p></o:p></span></span></span></div>
Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-80158554977752882962011-12-15T11:39:00.000-06:002011-12-15T11:48:56.024-06:00Sausage Egg Breakfast Bake<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-UOQ9YweGiKI/Tuow0D7ZXdI/AAAAAAAAAYY/gawGjcyJbPU/s1600/breakfast.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-UOQ9YweGiKI/Tuow0D7ZXdI/AAAAAAAAAYY/gawGjcyJbPU/s1600/breakfast.jpg" /></a></div>
<br />
<br />
<b style="mso-bidi-font-weight: normal;"><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">Sausage Egg
Breakfast Bake</span></span></b><br />
<br />
<div class="MsoNormal" style="margin: 0in 7.5pt 0pt 22.5pt; text-indent: 0in;">
<span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:<o:p></o:p></span></span></div>
<span style="font-family: Georgia, "Times New Roman", serif;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 pound bulk pork sausage, cooked and drained <o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 1/2cups sliced fresh mushrooms (4 ounces) <o:p></o:p></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">8 medium green onions, sliced (1/2 cup) <o:p></o:p></span></span><br />
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</span></span></span><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 medium tomatoes, chopped (1 1/2 cups) <o:p></o:p></span></span><br />
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</span></span></span><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">2 cups shredded mozzarella cheese (8 ounces) <o:p></o:p></span></span><br />
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</span></span></span><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 1/4 cups Original Bisquick® mix <o:p></o:p></span></span><br />
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</span></span></span><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 cup milk <o:p></o:p></span></span><br />
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</span></span></span><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 1/2 teaspoons salt <o:p></o:p></span></span><br />
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<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1 1/2 teaspoons chopped fresh oregano leaves or 1/2
teaspoon dried oregano leaves <o:p></o:p></span></span><br />
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<span lang="EN" style="font-family: Symbol; mso-ansi-language: EN; mso-bidi-font-family: Symbol; mso-fareast-font-family: Symbol;"><span style="mso-list: Ignore;">·<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;">
</span></span></span><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">1/2 teaspoon pepper <o:p></o:p></span></span><br />
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</span></span></span><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">12 eggs<o:p></o:p></span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><o:p> </o:p><span class="stepdescription1"><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-font-size: 11.0pt; mso-ansi-language: EN; mso-bidi-font-size: 11.0pt;">Heat oven to 350°F. Grease rectangular baking dish, 13x9x2 inches. </span></span><span class="stepdescription1"><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-font-size: 11.0pt; mso-ansi-language: EN; mso-bidi-font-size: 11.0pt;">Layer sausage, mushrooms, onions, tomatoes and cheese in dish. </span></span><span class="stepdescription1"><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-font-size: 11.0pt; mso-ansi-language: EN; mso-bidi-font-size: 11.0pt;">Stir remaining ingredients until blended. Pour over cheese.</span><o:p></o:p></span></span></div>
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<span class="stepdescription1"><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-font-size: 11.0pt; mso-ansi-language: EN; mso-bidi-font-size: 11.0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Bake uncovered 30 to 35 minutes or until golden brown and set.</span></span></span><o:p></o:p></div>Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-47698692470296536122011-12-15T11:36:00.000-06:002011-12-15T12:01:38.754-06:00It's all about ChristmasSo I am finally feeling the Christmas spirit!! I have worked out the weekends menu... can't waut!<br />
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<strong>Friday</strong>: Christmas dinner/ Caitie's birthday dinner with Mom<br />
<a href="http://makinglemmonade.blogspot.com/2011/12/glazed-ham-ingredients-1-5-pound-ready.html" target="_blank">Glazed ham</a>, <a href="http://makinglemmonade.blogspot.com/2011/12/creamy-mashed-potatoes.html" target="_blank">baked mashed potatoes</a>, macaroni & corn casserole, & tossed salad<br />
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<strong>Saturday</strong>: Soup and Sandwich (plus all the cookies, etc. you can find!)<br />
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<strong>Sunday</strong>: <a href="http://makinglemmonade.blogspot.com/2011/12/sausage-eggbreakfast-bake-ingredients-1.html" target="_blank">Brunch casseroles</a>, snacks and leftovers (since we will be at midnight mass)<br />
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So excited!!<br />
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<br />Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-83258056614116238922011-11-07T17:46:00.000-06:002011-12-15T11:36:29.700-06:00Diabetes Medications<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-_PVdY1Ng27E/TZj3g5fU6uI/AAAAAAAAAXk/MLvp0zuHtGs/s1600/Capture.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="http://2.bp.blogspot.com/-_PVdY1Ng27E/TZj3g5fU6uI/AAAAAAAAAXk/MLvp0zuHtGs/s1600/Capture.PNG" /></a></div>
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<a href="http://2.bp.blogspot.com/-N8q2vStLwmY/TZj37hzxZ7I/AAAAAAAAAXo/1g5-p4f-R44/s1600/Capture2.PNG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="http://2.bp.blogspot.com/-N8q2vStLwmY/TZj37hzxZ7I/AAAAAAAAAXo/1g5-p4f-R44/s1600/Capture2.PNG" /></a></div>Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-76361756761054253042011-05-10T12:49:00.000-05:002011-05-10T12:49:29.225-05:00Summer Fun!I decided it's time to start working on a summer fun "to do" list! <br />
<ul><li>Scrapbooking- I am so behind! I would love to get caught up!!</li>
<li>Gardening- this year, heat or no heat, it's time to expand the garden.</li>
<li>Camping- we didn't go family camping at all last summer, I was taking classes and just couldn't ever get away! This summer... no class!!!</li>
<li>Paint the bathroom</li>
<li>Paint Sam's room</li>
<li>Run (at least twice a week)</li>
</ul>I guess that's a good start to my list! Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-28849381412111436282011-04-03T17:16:00.001-05:002011-04-03T17:47:24.785-05:00ABG's (the way I see them!!!)Respiratory Compensation Metabolic Compensation<br />
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H2O + CO2 <strike> </strike> H2CO3 <strike> </strike> H+ + HCO3-<br />
<strike></strike><br />
Expelled by lungs Expelled by kidneys<br />
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Acid pH 7.35-7.45 Base<br />
Base CO2 35-45 Acid<br />
Acid HCO3 22-26 Base<br />
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*Respiratory opposite/ *Metabolic equal<br />
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EXAMPLE:<br />
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pH = 7.27 (acid)*<br />
pCO2= 38 (WNL)<br />
HCO3= 14 (acid)* Metabolic acidosis with no compensation (hyperventilation)<br />
<br />
pH= 7.53 (base)*<br />
pCO2= 42 (WNL)<br />
HCO3= 34 (base)* Metabolic alkalosis with no compensation<br />
<br />
pH= 7.26 (acid)*<br />
pCO2= 52 (acid)*<br />
HCO3= 29 (base) Respiratory acidosis with partial compensationJennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-29163419966791552442011-04-03T16:49:00.000-05:002011-04-03T16:49:48.316-05:00Hormones regulating water retention and loss<div><strong><span style="color: red;">ADH (anti-diuretic hormone) *</span></strong> regulates WATER excretion from the kidneys. As serum osmolality rises (>300), it stimulates osmoreceptors that stimulate thirst to ↑ H2O intake & stimulate ADH release to allow more water reabsorption in the kidney causing dilution of body fluids. </div><br />
<div>1. water only, urine will be dark, scant, amber-colored, </div><div>2. alcohol consumption turns ADH off and you are dehydrated the next day</div><div>3. ADH & Aldosterone activate in ↓ BP </div><br />
<div>ADH keeps water from being loss through urination. </div><br />
<div><strong><span style="color: red;">Aldosterone * Renin-Angiotensin System *</span></strong> regulates electrolyte balance from the kidneys by promoting Na+ & water retention and K+ loss </div><br />
<div>1. with low blood volume such as internal bleeding or cut arm, kidneys kick in to reabsorb water <br />
2. this system works with salt to counteract effects of low blood volume & low BP to try to increase BP (water & salt reabsorbed) </div><br />
<div>Aldosterone, Renin-Angiotensin System keeps water and sodium from being loss through urination, though Potasium is loss. </div><br />
<div><strong><span style="color: red;">ANP (atrial natriuretic peptide) *</span></strong> cardiac hormone found in atria & released when atria are stretched by increasing blood volume or BP (CHF) works to lower BP/volume through vasodilation & suppression of RAS (rennin-angiotensin system) </div><br />
<div>ANP is a marker found through testing, signifying CHF. ANP tries to lower BP/Volume that ADH and ARAS creates. </div>Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-67126089974340731842010-03-08T13:12:00.008-06:002010-03-08T13:34:33.013-06:00Menu Planning MondayThis is a short and strange week due to the boys basketball state games!<br /><br />Monday:<br /><a href="http://makinglemmonade.blogspot.com/2010/03/butter-chicken.html">BUTTER CHICKEN</a><br /><a href="http://makinglemmonade.blogspot.com/2010/03/great-green-beans.html">MOM'S GREAT GREEN BEANS</a><br />TOASTED GARLIC BREAD<br /><br />Tuesday:<br /><a href="http://makinglemmonade.blogspot.com/2010/03/brown-sugar-meatloaf.html">BROWN SUGAR MEATLOAF</a><br />MASHED POTATOES<br />BUTTERED CORN<br />DINNER ROLLS<br /><br />Wednesday:<br /><a href="http://makinglemmonade.blogspot.com/2010/03/kids-pork-chops.html">KIDS PORK CHOPS</a><br />ROASTED POTATOES<br /><br />Thursday: in Lincoln for State<br /><br />Friday:<br />BAKED SALMON<br />RICE<br />SALAD<br /><br />Saturday: hopefully in Lincoln for State<br /><br />Sunday:<br />Tim's choice!<br /><br />Hope you all have a great week!!!<br />Check out Menu at <a href="http://orgjunkie.com/menu-plan-monday">http://orgjunkie.com/menu-plan-monday</a>Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com1tag:blogger.com,1999:blog-31984334.post-78698596738664490042010-03-08T13:10:00.000-06:002010-03-08T13:26:48.611-06:00BROWN SUGAR MEATLOAF½ cup packed brown sugar<br />½ cup ketchup<br />1 ½ lbs. lean ground beef<br />¾ cup milk<br />2 eggs<br />1 ½ teaspoon salt<br />¼ teaspoon pepper<br />1 small onion, chopped<br />¼ teaspoon ground ginger<br />¾ cup finely crushed saltine cracker crumbs (about 10 crackers)<br /><br /><strong>Directions:</strong>1. Preheat oven to 350 degrees F. Lightly grease a 5 x 9 loaf pan.<br />2. Press the brown sugar into the bottom of pan and spread with ketchup.<br />3. In a mixing bowl thoroughly mix all remaining ingredients and shape into a loaf.<br />4. Place loaf on top of ketchup.<br />5. Bake in a preheated oven for 1 hour or until juices run clear.<br />6. Serve with mashed potatoes, buttered corn and brown-n-serve dinner rolls.Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-79281091217205232962010-03-08T13:08:00.000-06:002010-03-08T13:29:00.673-06:00Kids Pork Chops<strong>Ingredients:</strong><br />8 medium sized pork chops<br />Salt and pepper to taste<br />1 cup catsup<br />1 cup Coca-Cola<br />Brown sugar for topping<br /> <br /><strong>Directions:</strong>1. Place pork chops in a baking pan. Season with salt and pepper to taste.<br />2. In a medium bowl, mix the catsup and Coca-Cola and pour over the pork chops.<br />3. Sprinkle with tops of each pork chop with brown sugar.<br />4. Bake uncovered in a 350 degree F oven for 1 hour or until the pork chops are tender.Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-52886851536009752042010-03-08T13:05:00.000-06:002010-03-08T13:25:41.031-06:00Great Green Beans:2 (15 ounce) cans green beans <br />1 cube beef bouillon cube <br />1 Tablespoon Worcestershire sauce <br />1 teaspoon soy sauce<br />1 Tablespoon butter<br />1 pinch garlic pepper seasoning<br /> <br /><strong>Directions:</strong><br />1. Drain the green beans, reserving 1/2 of the liquid. <br />2. Dissolve the bouillon cube in the reserved liquid.<br />3. Place green beans and liquid in a saucepan. Add Worcestershire sauce, soy sauce, butter and garlic pepper seasoning to taste. <br />4. Simmer gently for 15 minutes. <br />5. Remove to serving bowl leaving beans sitting in their liquid. Use a slotted spoon to serve.Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-34220297109550003132010-03-08T13:00:00.000-06:002010-03-08T13:24:27.856-06:00BUTTER CHICKEN2 eggs, beaten <br />1 cup crushed buttery round cracker crumbs<br />½ teaspoon garlic salt<br />ground black pepper to taste<br />4 skinless, boneless chicken breast halves<br />½ cup butter, cut into pieces<br /><br /><strong>Directions:</strong><br />1. Preheat oven to 375 degrees F. Place eggs and cracker crumbs in two separate shallow bowls. <br />2. Mix cracker crumbs with garlic salt and pepper. <br />3. Dip chicken in the eggs, and then dredge in the crumb mixture to coat. <br />4. Arrange coated chicken in a 9x13 inch baking dish. <br />5. Place pieces of butter around the chicken. <br />6. Bake in the preheated oven for 40 minutes, or until chicken is no longer pink and juices run clear.Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-43195195492799956432010-02-23T09:35:00.001-06:002010-02-24T08:44:06.169-06:00Menu Planning MondayThere was no school yesterday- so today is my Monday!!!<br /><br />Here's what's on the menu for this week:<br /><br /><br /><br />Tues: <a href="http://makinglemmonade.blogspot.com/2010/02/sweet-savory-brisket.html">Sweet & Savory Brisket</a><br /><br />Wed: <a href="http://makinglemmonade.blogspot.com/2010/02/chicken-fettucini-alfredo.html">Chicken Fettucini Alfredo</a><br /><br />Thurs: <a href="http://makinglemmonade.blogspot.com/2010/02/bacon-cheeseburger-roll-ups-recipe.html">Cheeseburger Roll-ups</a><br /><br />Fri: baked fish<br /><br />Sat: <a href="http://makinglemmonade.blogspot.com/2010/02/sticky-chicken.html">Sticky Chicken</a><br /><br />Sun: <a href="http://makinglemmonade.blogspot.com/2010/02/chicken-cheese-enchiladas.html">Enchilada Casserole</a><br /><br />Hope you all have a great week!!!<br />Check out Menu at <a href="http://orgjunkie.com/menu-plan-monday">http://orgjunkie.com/menu-plan-monday Planning Monday </a>Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com1tag:blogger.com,1999:blog-31984334.post-13128980737455989182010-02-23T09:30:00.003-06:002010-02-24T08:42:17.127-06:00Sweet & Savory BrisketIngredients:<br /><br />large brisket<br />1 cup ketchup<br />1/2 cup grape jelly<br />1 pkg. onion soup mix<br /><br />Combine ketchup, jelly and soup mix and spread over brisket in slow cooker. Cook on low 8-10 hours. Slice and serve with juices.Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-89208247081140841962010-02-23T09:29:00.001-06:002010-02-23T09:29:27.283-06:00CHICKEN-CHEESE ENCHILADAS1 can Campbell's nacho cheese soup<br />1/2 c. milk<br />2 c. cooked chicken<br />1/2 c. salsa<br />1 tsp. chili powder<br />8 flour tortillas<br /><br />In small bowl, combine soup and milk; set aside. In medium bowl, combine chicken, salsa, chili powder and 2 tablespoons of soup mixture. Along one side of each tortilla, spread about 1/3 cup of chicken mixture. Roll up each tortilla, jelly-roll fashion, place seam side down in greased 3-quart oblong baking dish. Spread remaining soup mixture over enchiladas. Cover with foil. Bake at 375 degrees for 35 minutes or until hot and bubbling.<br />Top with any of the following: sour cream, black olives, salsa, guacamole, sliced green onions and (0r) shredded Cheddar cheese before serving.Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-24790479216183795562010-02-23T09:25:00.000-06:002010-02-23T09:26:43.228-06:00Sticky ChickenIngredients:<br /><br />• 1/2 cup balsamic vinegar<br />• 1/2 cup low sodium soy sauce<br />• 1/4 cup sugar<br />• 1/4 cup brown sugar<br />• 2 Tbsp. honey<br />• 3 garlic cloves, minced<br />• 1 Tbsp. grated fresh ginger root<br />• 1/8 tsp. pepper<br />• 3-4 lbs. boneless, skinless chicken breasts<br /><br />Preparation:<br />Combine all ingredients except the chicken in a shallow baking dish and stir until sugars dissolve. Add the chicken and turn to coat well. Cover the dish and chill in refrigerator for 24 hours. <br />When ready to eat, transfer the chicken and marinade to a large heavy nonstick skillet. Bring to a boil over medium heat. Reduce heat to low, cover the skillet and simmer for 15 minutes, stirring each piece occasionally. Check the breasts for doneness (170 degrees F on an instant read thermometer) and remove to a shallow pan as they test done. Cover the cooked chicken and place in warm oven to keep warm. <br />Increase heat to medium and cook the marinade remaining in skillet until syrupy, stirring occasionally at first, then stirring constantly as the mixture starts to thicken, about 8-10 minutes total. Return chicken to the skillet, coat it with the sauce, and serve immediately - with lots of hot cooked rice! Serves 8Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-14778646554331511232010-02-23T09:22:00.001-06:002010-02-23T09:24:56.596-06:00Bacon Cheeseburger Roll-Ups Recipe<a href="http://3.bp.blogspot.com/_imunwiQ1eIY/S4PzJ_GWKSI/AAAAAAAAAXI/GG42a774Ig8/s1600-h/exps45594_SD1785598D57A.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://3.bp.blogspot.com/_imunwiQ1eIY/S4PzJ_GWKSI/AAAAAAAAAXI/GG42a774Ig8/s320/exps45594_SD1785598D57A.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5441460127676115234" /></a><br />(image from Taste of Home)<br /><br />Ingredients:<br /><br />1 pound ground beef<br />6 bacon strips, diced<br />1/2 cup chopped onion<br />1 package (8 ounces) process cheese (Velveeta), cubed<br />1 tube (16.3 ounces) large refrigerated buttermilk biscuits<br />1/2 cup ketchup<br />1/4 cup yellow mustard<br /><br />Directions:<br /><br />In a large skillet, cook the beef, bacon and onion over medium heat until meat is no longer pink; drain. Add cheese; cook and stir until melted. Remove from the heat. <br />Flatten each biscuit into a 5-in. circle; spoon 1/3 cup beef mixture onto each biscuit. Fold sides and ends over filling and roll up. Place seam side down on a greased baking sheet. <br /><br />Bake at 400° for 18-20 minutes or until golden brown. In a small bowl, combine ketchup and mustard; serve with roll-ups. <br /><br />Yield: 8 servings.Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-50371354330634204722010-02-23T09:15:00.003-06:002010-02-23T09:20:45.238-06:00Chicken Fettucini AlfredoIngredients:<br /><br />1 pkg. fettucini (12 oz)<br />8 bacon strips, cut into 1 inch pieces<br />1 pound boneless chicken breast, cubed<br />2 cups sliced fresh muchrooms<br />8 green onions, sliced<br />1 garlic clove<br />1-1/2 cups half-and-half<br />1/2 cup shredded parmesan<br />1 tsp. paprika<br />1/2 tsp. ground pepper<br /><br /><ul><li>cook the fettucini according to pkg.</li><li>cook bacon until crips, romve to paper towel and reserve 1-2 Tbsp. drippings. Saute chicken in drippings until no longer pink. Add mushrooms, green onions, & garlic; saute until mushrooms are tender</li><li>stir in cream, chese, paprika & pepper. Reduce heat; simmer uncovered for 8-10 minutes. Stir in bacon.</li><li>Serve over fettucini.</li></ul>Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-30465594627361400132010-02-19T10:29:00.004-06:002010-02-19T10:43:48.338-06:00Lenten Friday<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_imunwiQ1eIY/S3692k8WG7I/AAAAAAAAAWg/2knZFlz6YQg/s1600-h/pancake.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="http://1.bp.blogspot.com/_imunwiQ1eIY/S3692k8WG7I/AAAAAAAAAWg/2knZFlz6YQg/s320/pancake.jpg" alt="" id="BLOGGER_PHOTO_ID_5439994145237506994" border="0" /></a><br /><br /><br />My family likes fish, and we should probably eat more of it than we do, but for this Friday we are having breakfast because of a fantastic recipe for Cinnamon Pancakes that I can't resist!! Together with some fluffy scrambled eggs I think we have a winner! (Maybe they will cheer up my UGH- see previous post!)<br /><br /><span style="font-weight: bold;">INGREDIENTS:</span><br /><ul class="ingredients" id="ingredients-33579"><li>1-½ cup All-purpose Flour</li><li>3 Tablespoons White Sugar</li><li>½ teaspoons Salt</li><li>4 teaspoons Baking Powder</li><li>1 Tablespoon Cinnamon</li><li>2 whole Eggs Beaten</li><li>1 cup Milk</li><li>2 Tablespoons Corn Syrup</li><li>¼ cups Butter, Melted</li><li>1 Tablespoon Vanilla</li></ul><span style="font-weight: bold;">ICING INGREDIENTS:</span><br />3/4 cup powdered sugar, 2 tbsp melted butter, 2 tbsp milk and mix together<br /><br /><span style="font-weight: bold;">PREPARATION:</span><br /><p>In medium bowl, combine flour, sugar, salt, baking powder and cinnamon with a whisk. Whisk well to make sure everything is combined.</p> <p>In separate large bowl, beat together eggs, milk, corn syurp, butter and vanilla. Stir in flour mixture.</p> <p>Heat a lightly oiled griddle or frying pan over medium/low heat. Pour about 1/4 cup batter onto griddle. Brown on both sides.</p> <p>Serve warm with icing drizzled over the top.</p>Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-19832831254787627112010-02-19T09:14:00.002-06:002010-02-19T09:31:01.321-06:00UGH!!I am in the rut of all ruts!! I have lists of things to get done, at every turn there are things that I need to take care of... but I can't seem to get into any of it! HELP!!!<br /><br />All of the snow days, late starts, and Tim's traveling work schedule for the past 3 weeks have put my days into a tailspin! <br /><br />Please send a drill sergeant to whip me back into shape!Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-19996064317438666372010-02-17T22:36:00.000-06:002010-02-19T10:40:42.528-06:00Trip to Children'sMollie and I made our trip to Children's today! It's always a trip I hate and love- I hate driving all the way there, but we love to see our nurses and Dr. T. Last summer they became like extended family to us. We were there every week and it became part of our routine! Now when we go it's a chance to catch-up with our friends and they are always shocked by how much Mollie changes from just month to month.<br /><br />Everything was as usual this visit. Other than her platelet problem she is a picture of health!<br /><br />Her count was a bit low- but nothing to worry!<br /><br /><a href="http://www.caringbridge.org/visit/mollielemmons/journal">http://www.caringbridge.org/visit/mollielemmons/journal</a>Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0tag:blogger.com,1999:blog-31984334.post-27723654829301981482010-02-13T23:39:00.000-06:002010-02-19T11:52:13.175-06:00Jr. High Basketball Undefeated Season<a href="http://1.bp.blogspot.com/_imunwiQ1eIY/S37OAr8ObOI/AAAAAAAAAWw/NCVYG6QaNDY/s1600-h/100_0715.JPG"><img style="MARGIN: 0px 0px 10px 10px; WIDTH: 320px; FLOAT: right; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5440011911100787938" border="0" alt="" src="http://1.bp.blogspot.com/_imunwiQ1eIY/S37OAr8ObOI/AAAAAAAAAWw/NCVYG6QaNDY/s320/100_0715.JPG" /></a> <div></div><div><a href="http://2.bp.blogspot.com/_imunwiQ1eIY/S37NwKWJrRI/AAAAAAAAAWo/VEOwaKVahxw/s1600-h/IMG_2219.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 214px; DISPLAY: block; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5440011627204816146" border="0" alt="" src="http://2.bp.blogspot.com/_imunwiQ1eIY/S37NwKWJrRI/AAAAAAAAAWo/VEOwaKVahxw/s320/IMG_2219.JPG" /></a> </div><div><br /><br /></div><div></div><br />JH Girls Finish Season Undefeated<br />Ted Stubbs<br /><br />February 17, 2010<br /><br />Junior High Girls finish undefeated and win the Osmond "O" Club tournament<br />The junior high girls "A" team finished their season at the Osmond "O" Club tournament over the weekend. The young Cards finished the season with a 7-0 record. Before the tournament the girls played a rescheduled game with Hartington on Thursday the 11th and won handily 33-18. The score was 28-6 entering the 4th period and with only one game on the day everyone played, and the Hartington girls made it a little closer in the last quarter. Leading the team in scoring was Michaela with 11 points. Emily had 9, McRae, 5, while Haley, Adyson, Kelsey, and Hannah each had 2 points.<br />The girls ended their season on Saturday the 13th in the Osmond tournament with a dominating performance. In the first round the girls beat Wausa 48-13 and in the final took down the host Osmond girls 61-13. The Wausa game was pretty much over after the 1st quarter when the girls jumped on the Wausa girls with a 19-0 start. At the half we led 31-1 and then everyone got to play as the game ended. Ten girls scored, led by Emily's 10 points. She had a lot of help as Ady, McRae, Michaela, and Hannah all had 6 points. Haley had 5, Brooke-4, Kelsey, and Mackensie-2 each and Sydney had 1. In the final against Osmond the girls used the same formula as the first round, racing to a 22-4 first quarter lead, and a 36-10 lead at the half. Twelve girls scored in the game led by sisters Emily and Haley with 12 points each. McRae and Michaela had 8 a piece,Hannah had 5 while Malerie and Kelsey each had 4. Other girls who scored were: M. Lemmons-2, B. Hanson-2, Kasey-2, A. Bargstadt-1 and Katie-1.<br />Score by quarters: 1st round: WHS--0-1-5-13-18--RHS--19-12-12-5-48.<br />Championship: OHS-4-6-0-3--13 RHS--22-14-12-13 61<br /><br /><br /><a href="http://www.randolphpublic.org/vnews/display.v/ART/4b7ae538232ce">Randolph Public School Activities</a>Jennyhttp://www.blogger.com/profile/00451106429597477387noreply@blogger.com0