And I can't figure out what it is....
Today : Pay bills I wasn't able to last week because of the holiday & Mikeal had play practice - check
Tuesday (Dec 1) : Grocery shopping & then Mikeal has wrestling practice & I have a meeting with the wrestling parents, deadline for newspaper entries. Also deadline for fundraiser.
Wednesday (2nd): ??? & Mikeal has play practice..maybe the play practice is what I was forgetting??????until I typed it out anyways.
Thursday (3rd): 11am appt with my child support case worker; Mikaila has speech therapy at 2pm; Mikeal has wrestling practice from 6pm-8pm
Friday (4th): taking the van to the Ford dealership 1.5 hrs away, be there at 1pm, already made arrangements for Mikeal to be picked up from school. Hopefully we'll be able to get in to talk to the gal about the grant on the same day, since she's in the same town....
Monday (7th): Furnace went out on Saturday, hopefully the part needed is in stock, I have to stick around in the morning for it to be fixed...Play Practice
Tuesday (8th): Due date for paper entries; Wrestling Practice; guy coming out to look at our well and give me exact quotes on what work needs to be done to get it up to par or if a new well will need to be dug.
Wednesday (9th): Court hearing at 9:30am, again, against the ex; Play Practice
Thursday (10th): 10am WIC appointment; Pay bills- Phone, electric, insurance, stove, & 1/2 rent; Wrestling Practice
Saturday (12th): Mikeal has a wrestling tournament, this involves getting up at 4:30am, spending all day around screaming folks, and work in some Christmas shopping..???? Christmas Parade in Grove & Jay.
Sunday (13th): Mikaila turns 2
Monday (14th): Play Practice
Tuesday (15th): Due date for paper; Wrestling Practice
Wednesday (16th): Play at the school, during the day; child support court at 1pm, if they get the jerk served his papers.....he's in the jail, as of the 1st of the month, or so, known court dates are earlier in the month, hopefully the modification hearing will be held before he is released or bonded out. Court at 9:30am.
Thursday (17th): Mikaila has therapy at 2:30pm; Play in the evening for parents, etc, Mikeal unable to go to wrestling practice.
Monday (21st): Help out in Mikeal's classroom because his teacher will be gone
Tuesday (22nd): Due Date for paper; Wrestling Practice
Wednesday (23rd) thru Sunday (Jan 3rd): No School
Wednesday (30th) thru ???: Brian's dad and step mom will be here. Official Christmas dinner one of these days.
I'm hoping I am able to survive, outside of a straight jacket, by the time I start working on my New Year Resolutions......
I have other things to add to this month's list of "to-do" but I haven't gotten the exact details yet....
Showing posts with label Holiday. Show all posts
Showing posts with label Holiday. Show all posts
Monday, November 30, 2009
Sunday, November 29, 2009
Orange Creamcicle Fudge
3/4 cup butter, no substitutions
3 cups sugar
3/4 cup whipping cream
1 pkg. (10 - 12 oz.) vanilla chips
1 jar (7oz.) marshmallow creme
3 tsp. orange extract
12 drops yellow food coloring
5 drops red food coloring
Butter a 9x13 pan. In a heavy saucepan, combine the sugar, cream and butter. Cook and stir over low heat until the sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Remove from heat; stir in chips and marshmallow creme until smooth.
Remove 1 cup and set aside. Add orange extract and food colorings to remaining mixture; stir until blended. Pour into prepared pan. Drop the reserved marshmallow mixture by tablespoonfuls over top; cut through mixture with a knife to swirl. Cover and refrigerate until set. Makes about 2 1/2 pounds.
**Side Notes : Can be modified to make Strawberries & Cream (substitute the Orange Extract for Strawberry, and just use red food coloring, make the same way otherwise); Candy Cane (substitute the orange for mint extract, add green food coloring instead, for just green & white, or add some red food coloring to the swirled in "white" section). I'll add pictures of the Strawberries & Cream & Candy Cane varieties I've made.
Strawberries & Cream :
Wednesday, September 30, 2009
Marbled Pumpkin Cheesecake
Crust :
1 1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
Preheat oven to 350*.
In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom and about 1" up the sides of a 9" spring form pan, that has been lined with wax paper along the bottom.
Bake crust for 10 minutes in the pre-heated oven. Set aside to cool.
Filling:
2 - 8oz packages of cream cheese, softened
3/4 cup white sugar, divided
1 tsp vanilla extract
3 eggs
1 cup pumpkin mash (For directions on making fresh pumpkin mash look here.)
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
In a medium bowl mix together the cream cheese, 1/2 cup sugar & vanilla, just until smooth.
Mix in eggs, one at a time, blending well after each addition.
Set aside one cup of the mixture.
Blend 1/4 cup of sugar, pumpkin, cinnamon, & nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust and drop the plain batter onto the top, by the tablespoon, sporadically over the pumpkin batter.
Swirl with a knife to create a marbled effect.
Bake 55 minutes in the pre-heated oven or until filling is set.
Run a knife around the edge of the pan.
Allow to cool before removing pan rim.
Chill for at least 4 hours before serving.
1 1/2 cup crushed gingersnap cookies
1/2 cup finely chopped pecans
1/3 cup butter, melted
Preheat oven to 350*.
In a medium bowl, mix together the crushed gingersnap cookies, pecans, and butter. Press into the bottom and about 1" up the sides of a 9" spring form pan, that has been lined with wax paper along the bottom.
Bake crust for 10 minutes in the pre-heated oven. Set aside to cool.
Filling:
2 - 8oz packages of cream cheese, softened
3/4 cup white sugar, divided
1 tsp vanilla extract
3 eggs
1 cup pumpkin mash (For directions on making fresh pumpkin mash look here.)
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
In a medium bowl mix together the cream cheese, 1/2 cup sugar & vanilla, just until smooth.
Mix in eggs, one at a time, blending well after each addition.
Set aside one cup of the mixture.
Blend 1/4 cup of sugar, pumpkin, cinnamon, & nutmeg into the remaining mixture.
Spread the pumpkin flavored batter into the crust and drop the plain batter onto the top, by the tablespoon, sporadically over the pumpkin batter.
Swirl with a knife to create a marbled effect.
Bake 55 minutes in the pre-heated oven or until filling is set.
Run a knife around the edge of the pan.
Allow to cool before removing pan rim.
Chill for at least 4 hours before serving.
Tuesday, September 29, 2009
Chiney's Homemade Dressing
3 - 9"x13" pans of cornbread
4-5 diced boiled eggs
full stalk of chopped celery
whole diced onion
4 cans of chicken broth
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery
2 Tablespoons of sage
1/4 of a large block of velveta cheese, in small cubes
salt & pepper to taste
After the cornbread is cooled crumble in a large dish (I used a large stock pan)
Boil onion & celery in broth & water until tender, drain, save broth & water
Mix all ingredients except broth
Add broth until stuffing is the consistency of mashed potatoes
Bake at 400* until light brown on top
Add more broth & reheat if it dries out.
My baby brother, Duke & Mikeal mixing it up, before he left for Japan with the Marines last Thanksgiving.
4-5 diced boiled eggs
full stalk of chopped celery
whole diced onion
4 cans of chicken broth
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery
2 Tablespoons of sage
1/4 of a large block of velveta cheese, in small cubes
salt & pepper to taste
After the cornbread is cooled crumble in a large dish (I used a large stock pan)
Boil onion & celery in broth & water until tender, drain, save broth & water
Mix all ingredients except broth
Add broth until stuffing is the consistency of mashed potatoes
Bake at 400* until light brown on top
Add more broth & reheat if it dries out.
My baby brother, Duke & Mikeal mixing it up, before he left for Japan with the Marines last Thanksgiving.
Fresh Pumpkin Spice Bread
I start off the pumpkin recipe making season with purchasing a large pumpkin.
The absolute easiest way to prepare a pumpkin for baking use is :
Cut it in half.
Lay each half on a baking sheet, cut side down so that it creates a seal.
Bake in a 350* pre-heated oven for 30 minutes, or until pulp is soft.
Take out of the oven and let cool before moving on, remember it will be HOT and can burn you.
I then scoop the steamed pumpkin meat out of the rind, putting it into my blender then puree it.
Two cups of pureed pumpkin is equal to one can of pumpkin bought at the store.
I measure it out into 2 cup increments, into labeled freezer bags, then freeze whatever I am not going to be using immediately.
--------
Pumpkin Spice Bread
3 1/2 cups all purpose flour
2 1/2 cups sugar
1 1/2 tsp salt
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
2 cups (or 1 can) pumpkin puree (NOT pumpkin pie mix)
1 cup vegetable oil
4 large eggs
Grease & flour two 9x5x3 inch loaf pans. Pre-heat oven to 350*.
In large mixing bowl combine flour, sugar, salt, baking powder, cinnamon, & nutmeg.
In a separate bowl stir together the pumpkin & oil. Beat in eggs one at a time, beating well after each addition.
Make a well in the center of the flour mixture. Add the pumpkin mixture, stirring just until the dry ingredients are moistened.
Pour batter into prepared pans.
Bake at 350* for 1 hour or until wooden pick or cake tester, inserted into the middle comes out clean.
Smoother with butter and enjoy!
The absolute easiest way to prepare a pumpkin for baking use is :
Cut it in half.
Lay each half on a baking sheet, cut side down so that it creates a seal.
Bake in a 350* pre-heated oven for 30 minutes, or until pulp is soft.
Take out of the oven and let cool before moving on, remember it will be HOT and can burn you.
I then scoop the steamed pumpkin meat out of the rind, putting it into my blender then puree it.
Two cups of pureed pumpkin is equal to one can of pumpkin bought at the store.
I measure it out into 2 cup increments, into labeled freezer bags, then freeze whatever I am not going to be using immediately.
--------
Pumpkin Spice Bread
3 1/2 cups all purpose flour
2 1/2 cups sugar
1 1/2 tsp salt
1 tsp baking powder
2 tsp ground cinnamon
1 tsp ground nutmeg
2 cups (or 1 can) pumpkin puree (NOT pumpkin pie mix)
1 cup vegetable oil
4 large eggs
Grease & flour two 9x5x3 inch loaf pans. Pre-heat oven to 350*.
In large mixing bowl combine flour, sugar, salt, baking powder, cinnamon, & nutmeg.
In a separate bowl stir together the pumpkin & oil. Beat in eggs one at a time, beating well after each addition.
Make a well in the center of the flour mixture. Add the pumpkin mixture, stirring just until the dry ingredients are moistened.
Pour batter into prepared pans.
Bake at 350* for 1 hour or until wooden pick or cake tester, inserted into the middle comes out clean.
Smoother with butter and enjoy!
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