THE BEST LITTLE APPETIZERS!!!

Probably my all time favorite appetizer, and truly one that is gone, gone, gone everytime, is one from my sweet friend, Lynda (Thanks Lynda!) All ages love them (the kids call them the little pizza things), and they can be served either warm or at room temperature. They can even be made ahead, and reheated. So next time you are in charge of the "appetizer", take along these little gems, and you and your friends won't be disappointed. Enjoy!!! J

BACON SWISS CUPS

1 (10 pk) Flaky Hungry Jack Bisquits
1 (5 or 6 pk) Flaky Hungry Jack Bisquits

Peel and place 3 layers in mini muffin pans. Press down and up sides. You can usually get 2-3 muffins from 1 bisquit. Then.....

Mix together:
1 cup Hellman's Mayo
1 cup grated Swiss cheese
10 pieces bacon cooked and crumbled
1 chopped tomato
1 tsp oregano
1 tsp basil

Fill muffin cups and bake for 12 minutes, or until set. Hope you love them!!!

MADDENING MONDAY!!

Mondays through Wednesdays we are burning the candle at both ends with school stuff, homework, projects, extracurricular......it's just never a break!!! Mondays are usually not too bad until they get off the bus, then, let the fun begin! Usually, Emma and I have a nice pajama Monday, but not today. Today was her 5 year well visit. It was gorgeous here again today, boy have we had amazing weather this past week, so we did work in a bike ride.....we're trying to get those training wheels off, and then she had to be at the doctor at 10:00. I got in the car at about 20 'til, which was plenty of time to get there. Crank......what is the brake lamp? That lit up on my mini-van. Something obviously in the back, oh well, couldn't be that much of a problem. I put the car in reverse.....it won't go.....at all! It actually felt like I was trying to go up a hill every time I put my foot on the gas. I went and looked behind the van to make sure my "brakes" weren't falling out or something, but it appeared normal. Let me try this again. Vrum....nope, still not moving, and still feeling like I'm rolling up a hill. I better call Steve, I am going to be late for that appointment. No answer. He was at the gym. Well, surely our friend David knows what the brake lamp is. I call David......he rides his bike right over to assess the situation. When he rode in our driveway, he rode to the right side of the car, and says, I think I've found your problem. Come look at this. You are not going to believe this. I was thinking flat tire or something. Oh, but no. A BASKETBALL was lodged beneath the rear of my right tire, and everytime I was trying to back up, I was rolling up on the basketball. Geez.....how embarrassing. That's just pretty much how my life is. I'm so glad that I can see the humor in all of these things. Life really is hilarious. Thanks again David. Anyway, we did make it to the appointment, Emma was as talkative and nice as she has ever been there, only went balistic after they gave her her MMR shot at the very end. Bless her little heart. She has the most dramatic and heartbreaking cry. She quickly recovered though. Ok, now for another recipe I got from a friend in Orlando. (Thanks Linda Sherrill) I'll never forget going into her lovely home and her offering me a dish of this. It was one of those things that every bite of it tasted soooo good. Enjoy!!! J

STUFFED BURGER BUNDLES

1 cup packaged herb-stuffing mix
1/3 cup evaporated milk
1 lb ground beef
1 10 1/2 oz can cream of mushroom soup
2 tsp Worcestershire sauce
1 TBLS ketchup

Prepare stuffing according to package directions. Combine evaporated milk and meat. Divide into 5 patties. On waxed paper, pat each to a 6-inch circle. Put 1/4 cup of stuffing in center of each; draw meat over the stuffing; seal. Place in a 1 1/2 quart casserole. Combine remaining ingredients. Pour over meat. Bake uncovered at 350 for 45 minutes. Serve over extra wide egg noodles and with salad, bread, and of course, a dessert! I usually double the sauce.

THE WEEKEND ENDS

This was a great day to end the weekend. Church was wonderful, the youth choir are singing their hearts out......I'm so proud of them, it was gorgeous today, still a tad hot, but Fall is Here! The leaves are showing hints of color, which means that soon the hills will resemble bouquets of Fall flowers. It is truly my absolute favorite season. We did a family trip to Costco for lunch and a few things, then hit a couple of pet stores. Wesley is now obsessing about getting a gecko. That's what is on his mind now, so I'm sure in a few weeks, we'll have one. I told him, you buy it, you take care of it, you can have it. Looks like I'm in for having a reptile in this house soon........ One of my reasons for doing this blog, is to have in one place my very favorite recipes. I cook alot differently than I did as a beginner, so some of the recipes will be more "Food TV" type ingredients, but I will never forget my roots, and the precious people in my life that inspired me to cook, and their recipes. Many of which I still crave and cook today. I would like to share with you, Aunt Chellie's Pasta. Thanks Aunt Chellie! I believe that this is one of Mell's family's favorites as well. I'm sure that you could use fresh garlic/thyme/Parmesan cheese, and it would be even better! Enjoy!!! J

AUNT CHELLIE'S PASTA

4 boneless chicken treasts
1 pkg sliced mushrooms
1 bell pepper chopped
3/4 cups Parmesan Cheese
8 oz spaghetti
8 oz whipping cream
6 strips bacon cooked crisp
3 TBS olive oil

Saute mushrooms, chicken, and bell pepper in oil. Add 8 oz of whipping cream, 4 strips of bacon crumbled, salt and pepper to taste, 1/2 tsp thyme and 1/2 tsp garlic powder. Cook over low heat until it bubbles then pour over cooked spaghetti and add 2 strips bacon crumbled.

A VERY LONG DAY!!!

I'm right there with ya little Emma.

6:00 a.m., after hitting snooze for 15 minutes, I'M UP!!! Shower........I have to have water on my face to fully awaken. Oh my, I've surely been hit by a freight train during the night. Ok, one of my eyes is now open just enough to at least see what I'm doing to pour my coffee. Caffeine....AHHH! Love that drug. Kids are up, dressed, fed, watered, teeth brushed, out the door and into the van by 7:15.......off for pictures. 7:40, Andrew's picture, 7:50, Wesley's picture, 8:00, James Avery's picture, 8:10, Emma's picture, Andrew and Wesley ride over with their coaches to their games, James Avery and Emma walk with their teams to theirs. I go to the car and transfer car seats, then back into the arena to retrieve my now cold coffee that I left there. Ok, I can do this, 15 minutes per game.......that's fair and balanced. I go to James Avery's first. Ok, so 20 minutes for James, now off to Emma's. Where are my keys? Susan, do you see my keys. This is not happening. I can't not have my keys, not today........I go to Emma's field and search her bag, no keys, I go back to the car and peek inside, no keys.......I head to the arena, when I passed the concession stand I asked where lost and found is. What did you lose? My Keys. Do they have a J on them.....YES! YES! YES! They do have a J on them!!!! Praise the Lord. Now, back to Emma's game, ok, so she got about 3 minutes with a few Go Emma's. Into the car now, across the road to the other fields where Andrew and Wesley were playing side by side. I literally stand on the sidewalk in between both fields, and make regular rotations toward each field shouting, Go Wesley, Yeah Andrew. This morning has quickly become a blur. Finally, the games are over. I think I forgot to eat breakfast, I'm starving, but now I have to drop off the boys, and get to Emma's birthday party. Can I just say that it was a day? Home from the party at 12:30, taught a lesson at 2:00, Steve got home mid afternoon, I caught power naps as I could on top, yes on top of the pile of clean laundry waiting to be folded on my couch. Publix run for dinner and groceries, party invitations filled out......I loved how Michele put it on her facebook......the Saturday Scramble, that it was, now I'm very happily going to bed!!! Enjoy the roasted asparagus. Very quick and delicious side. J

PARMESAN ROASTED ASPARAGUS

2 1/2 pounds fresh asparagus, about 30 large
2 Tbs olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
2 lemons cut in wedges for serving

Preheat the oven to 400 degrees. Break off hard ends of asparagus. Lay them in a single layer on a sheet pan and drizzle with olive oil. Sprinkle with salt and pepper. Roast for 15 to 20 minutes, until tender. Sprinkle with the Parmesan and return to the oven for another minute. Serve with lemon wedges. Thick asparagus work better, and have more flavor.

The Picture Says All!!

Take a look at this photo, now, just let me tell you about my "in the morning". First of all, I've laid out every piece of every child's soccer uniform so I don't hear "Where are my shin guards", "Have you seen my socks", "Now what color uniform am I this year, Mom", " My shoe is falling apart", "These socks are different lengths" "My socks stink, are they washed?"........get the picture, and yes they are all washed and clean. Here's the deal, Steve is still in Canada, all four kids have a 9:00 game on different fields, and it is picture day, (all at different times as well, but before the games, so I have to have them all dressed in their uniforms and to the soccer fields by 7:30, have I mentioned that Steve is out of town? I have a feeling it is going to be a Pop-Tarts in the car morning. On a positive note, all games will be done by 10, and we'll have our day!!! Also, sweet Susan and Charlie are helping me out. Thanks y'all. I have such great friends.
So, here's your recipe. It was introduced to us by our neighbor Ashley (thanks Ashley) and the kids chowed on it. So deliciously sweet and makes either a great dessert or breakfast/brunch coffee cake. Ashley used about 1/2 cup applesauce to replace the oil, and it was still sooooo yummy! Enjoy, and enjoy your weekend. It is beautiful here. J

HONEY BUN CAKE

1 box yellow cake mix
3/4 cup oil
4 eggs
8 oz sour cream
1 cup brown sugar
1/2 Tablespoon cinnamon
2 cups powdered sugar
4 Tablespoon milk
1 Tablespoon vanilla

Mix cake mix, oil, eggs, and sour cream and stir by hand. Pour half of batter into 9x13-inch pan, I grease and flour mine. Sprinkle with brown sugar and cinnamon. Pour rest of batter on top and swirl batter. Bake at 325 for 40 minutes. After cake is done, poke holes in cake with fork. Mix powdered sugar, milk, and vanilla; pour over cake while hot. Ridiculous I tell ya!!

Facebook?!

Facebook?! I think I've experienced what they say crack cocaine does to you......addiction after the first time. After some encouragement from friends and Steve, I am now on Facebook. It is alot of fun, but I'm going to have to limit myself like I do the kids on video games, otherwise I will get nothing done around here. It's just so much fun having friends!!! Steve is in Canada. That seems so far away. We're truly thankful for this Disney gig, but still don't like it when he's gone. He'll be home early on Saturday, though, so that's not so bad I guess. Now for the recipe. I really enjoy the taste of pesto. Never had that as a kid, but sure am enjoying it now. Stock up on the final crop of fresh basil, and make this to use now, or freeze. So delicious on pasta, pizza, chicken, crostata, a spoon! Enjoy!!! Jenn

FOSTER'S PESTO

2 CUPS FIRMLY PACKED BASIL LEAVES, WASHED AND DRIED
10 GARLIC CLOVES
3/4 CUP EXTRA-VIRGIN OLIVE OIL
1/4 CUP PINE NUTS
1 CUP FRESHLY GRATED PARMESAN CHEESE
1 TEASPOON SALT
1 TEASPOON FRESHLY GROUND BLACK PEPPER

1. PLACE THE BASIL IN THE BOWL OF A FOOD PROCESSOR FITTED WITH THE METAL BLADE. ADD THE GARLIC AND PULSE SEVERAL TIMES TO MAKE A ROUGHLY CHOPPED MIXTURE.
2. ADD THE OLIVE OIL IN A SLOW, STEADY STREAM DOWN THE FEED TUBE, WITH THE MOTOR RUNNING. STOP THE MACHINE AND SCRAPE DOWN THE SIDES OF THE BOWL SEVERAL TIMES.
3. ADD THE PINE NUTS, PARMESAN, SALT, AND PEPPER AND PUREE ABOUT 1 MINUTE LONGER, UNTIL THE MIXTURE IS WELL BLENDED AND SMOOTH. REFRIGERATE IN AN AIRTIGHT CONTAINER UNTIL READY TO USE OR UP TO 2 WEEKS.

NOTE: TO KEEP THE PESTO BRIGHT GREEN, YOU CAN ADD ONE VITAMIN C TABLET TO THE MXTURE WHEN YOU ADD THE PINE NUTS AND pARMESAN. (I NEVER DO THIS)

Remember the Sandbox?

I remember the sandbox. My papa had one out in his yard, and we would play in that thing for hours. I vividly remember making a frog house with my hand, and looking in it and there actually being a frog in it. Looking back, maybe Papa put it there. That would've been like him. Anyway, it thrilled me. I can't believe our kids still love playing in it. I went out today only to have all 4 of them, playing very contentedly.......in the sand. It's amazing. It's somewhat of a tranquilizer, I think. They know that they're not to throw it, so they actually have to sit still, and create. I miss the sandbox, although maybe my kitchen is my new sandbox. For me, my deepest tranquility sets in there, as I create meals........it truly can blur the rest of the world and its worries from my mind. Of course, when I leave (my sandbox) they all come into full view again, but I'm always thankful for the refuge when I get it. I hope you all are enjoying the recipes! I'm still waiting on some from you. Here's another one! While fresh tomatoes are still available, you must experience this. Lynda's Tomato Pie (Thanks Lynda!!) Truly one of the best things I've ever eaten. All who have tried it agree. Enjoy!!! Jenn

TOMATO PIE

1 Pet-Ritz Pie Shell

3 whole tomatoes sliced (I use big ones)

2 sliced vidalia onions (slice very thin)

1 teaspoon Dijon mustard

1 teaspoon dried oregano

1 teaspoon dried basil

1 cup Hellman's mayo

1 cup cheddar cheese

1 bunch fresh basil

salt and pepper to taste

more basil and oregano to taste

Bake pie crust (about 8-10 minutes)

Spread dijon mustard on crust

spread fresh basil over mustard

Place sliced tomatoes over basil

sprinkle with salt and pepper.

Place sliced onions over tomatoes

Sprinkle with basil oregano, salt and pepper

Mix mayo and cheese. Add the basil and oregano to mixture.

Spread on top of tomatoes and onions, spreading almost all the way to the crust's edge.

Bake @ 375 for 30 minutes, or until the top is golden brown and set.

NITA'S CHICKEN PIE

This is the kind of day I love........getting into my kitchen, ignoring all of the other responsibilities involving housework, and cooking so much that it appears a natural disaster came right through.....That was today. Zucchini Bread and Homemade Pesto were two of the creations, but Nita's Chicken Pie was the main attraction. I have no idea who Nita is, I just know that the woman made a great chicken pie! Now, to make this really amazing, you need to get the full out yard bird, boil it with celery, onion, carrots, garlic, and plenty of salt and pepper, then use that broth and pulled chicken for the recipe. However, a rotisserie chicken and Kitchen Basics Chicken Stock do work well too. Today I improvised and used leftover grilled chicken, and then sauteed asparagus, red pepper, green onion, garlic and mushrooms, and used those for the veggies. It was delicious, and kicked it up a notch. A more elegant pot pie, you could say, but I do love just old plain and simple Nita's Chicken Pie! Enjoy!!!

NITA'S CHICKEN PIE

1 large fryer
1 cup whole milk
1 stick butter
3 heaping TBS flour
3 cups chicken broth
1 small package frozen peas and carrots thawed (I used mixed vegetables)
1/2 tsp pepper
salt to taste
Refrigerated pie crusts

Stew chicken until tender with seasonings added. Remove bones and dice meat. Melt butter in skillet, stir in flour and whisk. Add broth and milk. cook over medium heat, stirring constantly until medium sauce is made. Taste and add salt and pepper as needed. Mix together chicken, veggies and sauce. Put in a casserole. Cover with 2 pie crusts. I lattice mine. Bake at 350 about one hour until hot and bubbly. Serve with a salad and fruit or applesauce and rolls. Mmmmm

CROSS-COUNTRY ENDS!

This has been such a fun season. I'm so thankful to Cissy (thanks Cissy) for letting me know just what a great sport cross-country is at Grassland Middle. In her words, "It is a no cut sport, at the beginning of the school year, gets them involved with team sports right away, they get a uniform, the meets have a nice buzz, and you are done by October 1st! Love that!!! It has been really fun, Andrew did very well, and it has boosted his confidence........and the muscles in his legs! Now he has informed me that he wants the arm muscles to match. Oh boy, here we go.............

Tonight I am sharing the kids hands down, number one favorite soup. It makes a ton, freezes well, and goes further when served over rice (Arla taught me that one.....thanks Arla). Enjoy!! J

TACO SOUP

1 lb ground beef
1 onion, chopped
2 pkgs taco seasoning
2 pkgs Hidden Valley Ranch seasoning and salad dressing mix
1 can pinto beans
1 can black beans
1 can kidney beans
2 cans shoepeg corn (small cans)
1 can Ro-Tel original
1 can diced tomatoes
2 cups water

Brown beef and onion. Drain if desired. Stir in all seasoning packages. Add remaining ingredients, without draining canned items. Stir and heat. I think it is better the second day. Serve with shredded cheese, sour cream, and tortilla chips. May serve over rice as well. Perfect for Fall/Winter nights!!!

8 YEARS AGO!

Eight years ago today, God blessed us with a very little baby boy that we named James Avery. He's not so little anymore, but we continue to be blessed with his sweet, sweet spirit, and precious smile. Happy Birthday! We love you so, so much, and are very proud of you!! We also had to send Uncle Todd back to Texas today. Miss you already!!! Had a blast Bro!!!

Here is our current favorite salad dressing recipe. Enjoy!! J

BALSAMIC VINAIGRETTE

1/3 cup Balsamic Vinegar

2/3 cup Olive Oil

1 clove garlic, minced, or grated

2 TBS dijon mustard

1 1/2 TBS honey

salt and pepper to taste

Whisk together all ingredients, and toss with spring mix, red or green onion, red pepper, toasted pine nuts, crumbled gorgonzola, dried cherries, and mandarin oranges. YUMMY!!!

THE TOAD VISITS!!!

It has been such an exciting weekend for our family.......My brother, Todd, lovingly called "Uncle Toad" by the kids, came in on Friday evening from Waco, Texas. His sweet wife, who had visited earlier in the summer with their two girls, Joey and Piper, thought he needed to visit his sister (I hadn't seen him in over a year) and I'm so thankful for that gift.........thanks Anna!!! Believe it or not, this was actually a weekend that we didn't have 4 soccer games, birthday parties, etc., and we just got to enjoy the weekend hanging out. The boys quickly instructed Todd on how to play the Wii, he and I enjoyed the Franklin Farmer's market his morning, he got to read with Emma, play football outside with James, chill and watch the college teams, listen to Wesley's stories, take Andrew to soccer practice, go to downtown Franklin, spend time with his brother-in-law, visit Publix and let me know which chicken (Publix brand) actually came from his company (Sanderson Farms), we went to The Factory, took the kids to Ben and Jerry's, it's just been nice, fun and relaxed. When Todd got in last night from the airport, I greeted him with a soup that just marks Fall for us. I hope that you all enjoy it as well. It actually tastes better the next day after all of the flavors set in. Jenn

CHICKEN CHILI

8 Skinned and boned chicken breasts (3 or 4 if you want it less chickeney)
1 cup diced onion
2 cans diced green chilies
4 cups chicken broth
3 cans great Northern beans
1 cup salsa
1/4 TBS dried crushed red pepper
2 tsp garlic powder
1 TBS plus 1 tsp ground cumin
1 1/2 tsp dried oregano
2 tsp dried parsley flaes
1/4 TBS salt
Toppings: shredded Monterey Jack cheese, sour cream, tortilla chips, salsa

Cook Chicken and chop......sometimes I just drizzle with olive oil, salt, pepper, garlic and cumin and cook at 350 for about 40 minutes, or you can just get a Rotisserie. However you like to do your chicken. You can even boil one and use that broth.

Saute onion in butter or olive oil. Add chilies, broth, beans, salsa, red pepper, garlic powder, cumin, oregano, parsley, salt and chicken. Reduce heat and simmer, stirring often, 20 minutes.

Serve with desired toppings and cornbread.

Homemade Applesauce

This is a must have for September, and Apple Season! You will never go back to jarred again......

HOMEMADE APPLESAUCE

1/2 cup water
7 1/2 cups apples, cored, peeled and quartered
1/2 cup sugar
1 teaspoon lemon juice
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon vanilla extract

Bring water to a boil in heavy saucepan; add apples and return to a boil. Reduce heat; cover and simmer for 20 - 25 minutes, stirring occasionally. Add remaining ingredients; stir well. Serve warm or cold. Makes 4 to 6 servings.

Love that Freezer!

I'm into this whole cook and freeze thing. It can be very helpful, especially during the school year. I like to get to get together with friends, cook all day, pack up everything to freeze, and walk away with about 10 things for future meals! Some things kind of fancy, or some things basic........like taco meat, which was dinner tonight. Steve was at choir, so once again, it was a kid-friendly meal. It's just so easy to warm up the taco meat, made and frozen several weeks earlier, and stuff it in the tacos, and top with your hearts desire. I also discovered something really yummy tonight. I made a basic can of black beans, seasoned with garlic, cumin, salt and pepper, then I stuffed my taco shell with lettuce, the black beans, then mixed ranch dressing with the packet of taco sauce, and poured that dressing over my "Black Bean Taco". I couldn't quit eating them! I ate 4 without blinking an eye. The flavor was delicious, so there's a new one for you to try. Enjoy this weekend. I still can't get over this amazing weather we are having. I'm especially excited because my little brother is coming for a visit this weekend. I haven't seen him in a year, so we're all anxiously awaiting seeing "Uncle Todd". J

Breakfast for Suppa!

Good Morning,

Gorgeous, sunny day here. I actually wore a sweatshirt when walking. Fabulous!!!
One of the kids favorite meals is "Breakfast for Supper"!!! I have a great breakfast/brunch/supper dish that you can make either in the morning, let it sit all day and cook it for dinner, or make before bed, let it sit all night, and have in the morning. It is different than the eggy breakfast casserole, and the kids like it so much more. My friend Catherine (thanks Catherine) brought it over one night, and we loved it! It also reheats well, so enjoy!!! Serve with fruit, grits, biscuits/toast and OJ or coffee. Yummy!!!

AMISH BRUNCH BAKE

1 pound sausage (I like Jimmy Dean Hot for a kick, but regular is good too)
1 medium sweet onion
6 eggs, lightly beaten
2 cups shredded cheddar
1 1/4 cup shredded swiss cheese
1 1/2 cup small curd cottage cheese
4 cups frozen shredded hash browns, thawed and drained well (can use refrigerated to avoid draining)

Brown sausage with onion in large skillet. Drain. Combine the remaining ingredients in a large bowl. Stir in sausage mixture. Transfer to greased 9X13 baking dish. Bake uncovered at 350 for 45-55 minutes, or until set and bubbly. Let stand 10 minutes before cutting. Can be made one day ahead.

Poor Potatoes

Somehow in all of this carb frenzy, the poor baked potato has gotten a bad rap........well, one night I made them for the kids, and they devoured them! So tonight, that's what we had!!! I rubbed 5 huge baked potatoes in butter, wrapped them in foil, and put them in the oven for about 3 hours at 250. Then, slathered on the butter, cheese, bacon, sour cream and chives from the garden. That was dinner (Steve hadn't gotten back yet). After dinner, I did something I rarely do, but highly suggest it. I had promised the kids that they could watch Peter Pan tonight, if they were done with all of their homework, so I set up the movie downstairs, and they longingly looked at me and said,"Are you going to watch it with us Mom?" I looked around at the dishes, laundry, stacks of this and that and said.............YES! Let me put on my jammies first, and I cuddled up on the couch with the kids and watched a movie. Toward the end of the movie we heard a knock in the kitchen, only to see this dark shadow hovering over us, and it was "Daddy", who had gotten an earlier flight an arrive a couple hours early. He is putting them to bed now. Today was just another beautiful day here in Franklin. Hardly a cloud in the sky all day. It is days like these that all of my many blessings seem much more clear to me, so I'm very thankful when God gives them to us.. Now, I know that rainy days have their purpose too, I just much prefer the sunny ones. Goodnight. J

DOG ATTACK!!

Don't you just love it when you are out on your leisurely morning walk when out of nowhere the neighborhood Jack Russell wannabe but I'm only a squatty mutt, charges you in the street and goes for the ankles!!! I think he knew I meant business when I screamed NO! quite loudly, grabbed the biggest stick I could find, and raised it to swing. He tucked his tail and then walked away. I would have taken him out if I had needed to. He was NOT a cute dog...........Good morning! So, is it ok for a 12 year old boy to eat 4 eggs in one sitting? Yep, Andrew ate 4 boiled eggs this morning, along with toast, juice and coffee. Something about eggs, cholesterol, are they still related? They change things everyday, so I'm not sure what the latest is. I guess he is a growing boy. Just call him Gaston, from Beauty and the Beast. Speaking of my growing boy, I have attached a picture to this post that I title "But I Don't Want To Go To COTILLION!" Notice the forced smile! He did, however, go with a couple of his buddies, kicking and screaming. You would have thought that I was sending him to be tarred and feathered. He's truly been dreading this for years. I figure, though, if he at least learns not to LICK the syrup off of his plate after finishing his pancakes, it will have been money well spent. Speaking of breakfast, this is a great recipe that my friend Katy in Virginia (Thanks Katy) introduced to me years ago. It will have your house smelling like an oatmeal cookie, and will be one you and your family will crave!!! Enjoy!! J

AMISH BAKED OATMEAL

1/3 cup butter

2 large eggs

3/4 cup brown sugar

1 1/2 teaspoon baking powder

1 1/2 teaspoon vanilla

1 teaspoon nutmeg or cinnamon (or a little of both)

1/4 teaspoon salt

1 cup milk

2 tablespoons milk

3 cups oatmeal (regular or quick)

1. Melt butter

2. Grease 1 1/2 quart baking dish and drop in eggs and beat well

3. Add brown sugar, baking powder, vanilla, nutmeg or cinnamon, and salt. Mix well, no lumps.

4. Whisk in butter and both measures of milk, then add oats.

5. Stir well, and refrigerate overnight.

6. Bake, uncovered at 350 for 35-45 minutes, or until set in the middle.

7. Serve hot with warm milk or cream poured over. Mmmmmmmm.......

Note: This doesn't have to refrigerate overnight, but it can. I would suggest if sitting overnight, use old fashioned oats, and if you make it right before, use quick oats. You can also mix it up in a bowl and pour into the casserole if you don't mind more dirty dishes.

Day is Done

Remember little English muffin pizzas? Well, ladies and gentlemen, that was dinner tonight at the Sweets. When Daddy's away, we ain't havin' gourmet. Whole wheat English muffins, baked until crisp, then drizzled with olive oil, spread on the Prego, top with mozzarella, freshly ground black pepper, and basil, broil until cheese melts.......Wala!!! Serve with a banana, frozen berry, orange juice and vanilla yogurt smoothie, and it seems balanced to me. I really don't think I've had these since I was a child, but I made up for all of those years with the amount I inhaled today. They are actually quite tasty. Give 'em a try. The kids loved them! Plus, they were ready and eaten in 30 minutes, just the amount of time we had at home in between drums and soccer........we got killed, by the way. 13-zip. Painful to watch. My day is now practically done, coffee is set, I'm boiling eggs for breakfast, will peel, salt and refrigerate them, then head on up. I'm Tard. Oh, it occurred to me that today marks the 2 year anniversary of my knee injury, so I'm especially thankful for healing, walks, bike rides, driving, cooking, pushing Emma in the swing, and being able to go to my son's soccer games, all things that I missed out of in the fall of '06.......never to be taken for granted again. J

Love These Days!

I love these days.......kids are off to school, fall is in the air, nothing pressing to take care of, I take a nice walk, ride my back, (kiss Steve goodbye as he travels to North Carolina with Disney) dabble on the computer, no rushing, no craziness.....talk to some friends on the phone, do a little laundry, nibble on whatever I can get my hands on (I will talk about food alot) get an uninterrupted shower, read some more Jane Eyre (very long classic), watch a little tv, maybe dust, maybe not, maybe sweep, probably not, write a few thank you notes, tidy up a few (very few) places, and finish some computer work.......all at my own pace. Yes, I love these days, which are rare, but I make the most of every moment, because I know come 2:00 all you know what will break loose!!!! It's then I feel like the tazmanian devil as I pick up little Emma, run home and let her go potty, make snacks for the car, fly out the door to get in the front of the car line so I can pick kup Wesley and James Avery and get Wesley to his 4:00 drum lesson, entertain James and Emma while we wait on Wes, whiz home and do some homework, be out the door at 5:15 to get to Andrew's soccer game, arrive home at about 7:30, to then have dinner and finish homework, music practice, showers, baths, storytime......yeah, I love these days. J

Recipe for the day..........This is great, easy and freezes well.

Boston Butt BBQ

1 Boston Butt Roast
olive oil
salt and pepper
chopped onion
chopped fresh garlic
BBQ sauce

Rinse roast, salt and pepper very well, brown in olive oil. Place chopped onion and garlic in the bottom of the crock pot, put roast on top, put more garlic and onion over roast. Cook for about 8 hours. Remove roast, get rid of fat, and shred. Save only a little of the grease. Put the shredded meat back in the crockpot, a little of the juice, and add bbq sauce. Let warm in crockpot until ready to serve. Or, serve the pork plain, and add bbq sauce if desired (Andrew doesn't like bbq sauce) Serve on buns, or all alone with baked beans/mac and cheese/ fruit/ chips/ or whatever you can scrape up out of your pantry. ENJOY!!!