Tuesday, July 09, 2013
Hot day
Today is going to be another hot, electric sucking day. I'm already wanting to turn on the air conditioners. The girls are wanting to play outdoors but it's just so hot and I'm worried about them getting heat sick. Del is too young to understand when she needs to come in and get a drink so I am constantly telling my oldest to push liquids on her.
Gotta do the dishes and cook the meals. Blah! I think I'm going to make cinnamon flop and black bean burgers today. Maybe some pasta salad if I can find a recipe I can make with what I have. I also need to roast the peppers and put them in the freezer. Slice/shred carrots for the freezer. Next week I will be using Make Dinner Easy I've been hesitant about using them before because my husband can be picky but I have decided he can just get over it. We need a schedule and this will help some. I just hope the recipes don't take forever to make or cost a fortune to make.
Saturday and Sunday will be easy nights or leftovers.
This doesn't include baking supplies, breakfast, lunch or snacks.
Breakfast:
pancakes
cereal
cinnamon flop
Lunches:
PB&J
hot dogs
mac N cheese/sliced carrots
TO DO LIST
Dishes
cinnamon flop
burgers
macaroni salad
peppers
carrots
Phoenix-school math, history ascend
Lily-reading eggs
Posted by bluechillies ::
6:11 AM ::
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PUMPKIN APPLE STREUSEL MUFFINS
_*PUMPKIN APPLE STREUSEL MUFFINS*_
2-1/2 c. flour
2 c. sugar
1 tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
2 eggs, slightly beaten
1 c. canned pumpkin
1/2 c. vegetable oil
2 c. peeled, finely chopped apples
STREUSEL TOPPING:
2 tbsp. flour
1/2 c. sugar
1/2 tsp. ground cinnamon
4 tsp. butter
In large bowl, combine first five ingredients. In medium bowl, combine
eggs, pumpkin and oil. Add
liquid ingredients to dry ingredients. Stir until just moistened. Stir
in apples. Spoon batter into
greased or paper lined muffins cups, filling 3/4 full. Sprinkle Streusel
Topping Over batter. Bake in
preheated 350 degree oven for 35 to 40 minutes or until toothpick comes
out clean. STREUSEL TOPPING:
In small bowl combine flour, sugar and 1/2 teaspoon cinnamon. Cut in 4
teaspoons butter, until mixture
is crumbly.
--
*Ginny Butterfield
Cranberry Twp, PA
Posted by bluechillies ::
5:56 AM ::
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Free Educational Materials
Teacher Created Resources
Brooke Eagerton
http://www.teachersnotebook.com/shop/FourthGradeMathNut
Lemonade Graphing
Voice Level Chart 0-4
Multiplication Array Flipchart
Aluminum Foil Boats Line Plot
Estimating Time Posters
Dollar Words
Addition and Multiplication Facts Card Game
Balancing Equations
Miss Nelsons Shop
http://www.teachersnotebook.com/shop/missnelsonattpt
Bee Labels
End the Year with a Bang
Mother's Day Packet
Getting to Know You Sheets
Common Core Corner
http://www.teachersnotebook.com/shop/zeta77
Singular and Plural Nouns: 2nd Grade Common Core Sorting Activity
Complete Sentences: 2nd Grade Common Core Sorting Activity
Modals: Fourth Grade Common Core Sorting Activity
Compound Words: Build A Word 3rd Grade Common Core Sorting Activity
Compound Words: Build A Word 2nd Grade Common Core Activity
Determiners: 1st - 2nd Grade Common Core Sorting Activity
Comparatives and Superlatives Common Core Sorting Activity
Compound Words: Build A Word First Grade Common Core Activity
Cause and Effect: Why did that happen? Matching Activity
Possessive Nouns: Build a Phrase Activity
Contraction Surgery - Making Contractions
Room 319
http://www.teachersnotebook.com/shop/MarkScarn
Star Student Bulletin Board --Get to know you activity
Nightly Reading Recording Sheet
Math -- Data Collection, Average, Fantasy Baseball, Center
Making Judgments, Assembling Opinions, Guiding Reading Handout
KWL Chart for All Subjects
Get To Know You Facebook Page - Back To School
Posted by bluechillies ::
5:52 AM ::
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Buttermilk Pound Cake Recipe
Yield: Yield: 16-20 Servings
Prep Time: :10
Cook Time: :70
Ingredients:
1 cup butter, softened
3 cups sugar
4 eggs
3 cups all-purpose flour
1/4 teaspoon baking soda
1 cup buttermilk
1 teaspoon vanilla extract
confectioners' sugar, optional
Directions:
Directions In a large bowl, cream butter and sugar until light and
fluffy. Add eggs, one at a time, beating well after each addition.
Combine flour and baking soda; add alternately with buttermilk and beat
well. Stir in vanilla. Pour into a greased and floured 10-in. fluted
tube pan. Bake at 325° for 70 minutes or until a toothpick inserted near
the center comes out clean. Cool in pan for 15 minutes before removing
to a wire rack to cool completely. Dust with confectioners' sugar if
desired. Yield: 16-20 servings.
Posted by bluechillies ::
5:39 AM ::
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Caramel-Apple-Raisin Cake
Caramel-Apple-Raisin Cake
Enjoy this caramel glazed cake with apples and raisins in it that's
perfect for a dessert.
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
4 teaspoons pumpkins pie spice
3/4 teaspoon salt
1 1/2 cups sugar
3/4 cup shortening
1 1/2 teaspoons vanilla
2 eggs
1 cup milk
2 granny smith apples, peeled, chopped (about 2 1/2 cups)
1/2 cup raisins
1 cup firmly packed brown sugar
1/2 cup whipping cream
1 1/2 cups powdered sugar
Directions:
1 Heat oven to 350°F. Grease and lightly flour 13x9-inch pan. In medium
bowl, combine flour, baking powder, pumpkin pie spice and salt; mix well.
2 In large bowl, combine sugar, shortening and vanilla; beat until light
and fluffy. Add eggs 1 at a time, beating well after each addition.
Alternately add dry ingredients and milk to shortening mixture,
beginning and ending with dry ingredients. Stir in apples and raisins.
Pour and spread batter into greased and floured pan.
3 Bake at 350°F. for 45 to 55 minutes or until toothpick inserted in
center comes out clean. Cool 10 minutes.
4 Meanwhile, in medium saucepan, combine brown sugar and cream. Bring to
a rolling boil over high heat, stirring constantly. Remove from heat;
stir in powdered sugar until smooth. Cool 5 minutes, stirring
occasionally. Pour glaze over cake; spread evenly. Cool 1 hour or until
completely cooled.
Posted by bluechillies ::
5:38 AM ::
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Olive Garden Chicken Scampi
Olive Garden Chicken Scampi
Author: Stephanie Manley via CopyKat.com
Serves 4
1 pound chicken tenders
1 cup all-purpose flour
1 cup milk
1/2 teaspoon salt
1/2 teaspoon black pepper
4 tablespoons olive oil - divided use
1/2 green bell pepper sliced thin
1/2 red bell pepper sliced thin
1/2 orange bell pepper sliced thin
1/2 medium sized red onion sliced thin
1 clove garlic sliced thin
1 pound pasta cooked according to package directions
3/4 cup white wine
3/4 cup heavy cream
1/4 teaspoon Italian seasonings
Place flour, salt, and pepper into a shallow dish and mix well with a fork. Place milk in a shallow dish. Dredge chicken first in flour, then dip into milk, and then dredge again in the flour. Place breaded chicken on a wrack and allow to rest 10 minutes before cooking. While the chicken is resting, cut peppers, onions, and garlic.
Saute peppers, onions, and garlic in a large heavy bottomed skillet over medium heat with 2 tablespoons of olive oil. Season peppers, onions, and garlic with a light spinkling of salt. Saute until peppers begin to brown. Remove from skillet.
Place remaining 2 tablespoons of olive oil in hot skillet. Place chicken in skillet. Cook for 5 to 7 minutes on each side until the chicken has browned on both sides. Remove chicken from pan. Deglaze the pan by adding white wine to the pan and add italian seasoning blend. Scrape the bottom with a spoon scrapping the browned bits off the bottom of the pan. Add heavy cream and mix well. Return cooked vegetables to the pan and stir. Add cooked pasta to the skillet. Plate the pasta and sauce, placing a few pieces of cooked chicken with each plate.
Posted by bluechillies ::
5:37 AM ::
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Eggplant Lasagna
Eggplant Lasagna
From Country Living
Serves: 8
1 large green bell pepper
1 large red bell pepper
4 tablespoon(s) extra-virgin olive oil
3/4 teaspoon(s) dried thyme
3/4 teaspoon(s) oregano leaves
Salt
Freshly ground pepper
3 medium (1 pound each) eggplants, cut lengthwise into 1/3-inch-thick slices
1 medium onion, chopped
5 clove (s) garlic, chopped, divided
5 cup(s) (about 36 ounces) store-bought marinara sauce
16 ounce(s) skim ricotta
1 1/3 ounce (s) grated Parmigiano-Reggiano
1/4 cup(s) chopped fresh parsley leaves
8 ounce (s) part-skim mozzarella, shredded
Heat broiler. Roast peppers on a baking sheet, turning occasionally, until blackened, 10 to 15 minutes. Transfer to a bowl and cover with plastic wrap for 10 minutes to steam and loosen skin. Scrape blackened skin from peppers, then seed. Slice into 2-by-1/4-inch strips and set aside.
Meanwhile, reduce oven heat to 350 degrees F. In a small bowl, combine 3 tablespoons olive oil with thyme, oregano, and 1/2 teaspoon each salt and pepper. Brush both sides of eggplant slices with oil mixture and place in single layers on 3 baking sheets. Bake, in batches if necessary, until lightly browned and cooked through, 20 to 25 minutes per batch.
In a medium nonstick skillet over medium heat, cook onion and 4 garlic cloves with remaining oil until golden, about 8 minutes. Add marinara sauce, reduce heat to medium-low, and simmer for 20 minutes.
Meanwhile, in a medium bowl, mix together ricotta, Parmigiano-Reggiano, remaining garlic, and parsley. Season with salt and pepper. Spread about 1 1/4 cups marinara sauce in the bottom of a 9-by-13-inch baking dish before assembling 3 layers. For first layer: Place one-third of eggplant slices over sauce. Dollop one-third of ricotta mixture over eggplant, then sprinkle on one-third of mozzarella. Drizzle with 1-1/4 cups sauce and add half the peppers. Repeat the same process, layering on eggplant, ricotta, mozzarella, sauce, and peppers. For third layer: Add remaining eggplant, ricotta, marinara sauce, and mozzarella. Bake lasagna until sauce is bubbling and mozzarella is melted and beginning to brown, 40 to 45 minutes.
Posted by bluechillies ::
5:36 AM ::
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