Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened {I use fat free or low fat}
1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed (about 4-1/4 cups), divided {I use sugar free Oreos}
2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted {I just skipped this part all together}
Directions:
MIX cream cheese and 3 cups cookie crumbs until well blended.
SHAPE into 48 (1-inch) balls. Dip in melted chocolate; place on waxed paper-covered baking sheet. Sprinkle with remaining cookie crumbs.
REFRIGERATE 1 hour or until firm. Store in tightly covered container in refrigerator.
http://www.kraftrecipes.com/recipes/easy-oreo-truffles-95085.aspx
13 December 2010
25 November 2010
Bob's Spiced Pumpkin Tartlets
Ingredients:
1 package (15 oz. size) double-crust refrigerated pie crusts
1 can (15 oz. size) solid pack pumpkin
2 cups thawed Cool Whip
1 teaspoon pumpkin pie spice
1 package (3.4 oz. size) cheesecake instant pudding mix
Powdered sugar
1/4 cup chopped pecans, optional
1 small orange, optional
Directions:
Heat oven to 400. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12" circle.
Using a buscuit cutter/bread tube/or glass, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press one into each cup of a mini muffin pan. Prick bottom of pastry with pastry tool. (Can usually roll out dough again to get a few more.)
Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool completely. Repeat with remaining crust to make rest of tart shells.
Meanwhile, combine pumpkin, whipped topping and spice in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.
Lightly sprinkle tart shells with powdered sugar, if desired. Attach open star tip to a decorator; fill with pumpkin mixture, or fill in a zip top bag & cut corner. Pipe into tart shells.
Chop pecans; sprinkle over tartlets if desired. Zest orange; sprinkle zest over tartlets, if desired.
1 package (15 oz. size) double-crust refrigerated pie crusts
1 can (15 oz. size) solid pack pumpkin
2 cups thawed Cool Whip
1 teaspoon pumpkin pie spice
1 package (3.4 oz. size) cheesecake instant pudding mix
Powdered sugar
1/4 cup chopped pecans, optional
1 small orange, optional
Directions:
Heat oven to 400. Allow pie crusts to stand at room temperature 15 minutes. Roll 1 crust into a 12" circle.
Using a buscuit cutter/bread tube/or glass, cut out 12 pastry pieces (9 from outer edge and 3 from center of pastry circle); press one into each cup of a mini muffin pan. Prick bottom of pastry with pastry tool. (Can usually roll out dough again to get a few more.)
Bake 14-18 minutes or until golden brown. Let stand 5 minutes. Remove tart shells from pan to cooling rack; cool completely. Repeat with remaining crust to make rest of tart shells.
Meanwhile, combine pumpkin, whipped topping and spice in a bowl; whisk until smooth. Add pudding mix; whisk until smooth and thickened. Refrigerate until ready to use.
Lightly sprinkle tart shells with powdered sugar, if desired. Attach open star tip to a decorator; fill with pumpkin mixture, or fill in a zip top bag & cut corner. Pipe into tart shells.
Chop pecans; sprinkle over tartlets if desired. Zest orange; sprinkle zest over tartlets, if desired.
20 November 2010
Spicedoodles (Snickerdoodles with a kick)
1/2 cup butter (1 stick), softened
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
Topping
2 tablespoons granulated sugar
1 teaspoon pumpkin pie spice
1. In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and
beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and
cream of tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the pumpkin pie spice for the
topping.
6. Take about 2 teaspoons of the dough and roll it into a
ball. Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.
Makes 16 to 18 cookies.
*I double the recipe - 2 sticks of butter, etc*
1/2 cup granulated sugar
1/3 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 1/2 cups flour
1/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
Topping
2 tablespoons granulated sugar
1 teaspoon pumpkin pie spice
1. In a large bowl, cream together the butter and sugars with
an electric mixer on high speed. Add the egg and vanilla and
beat until smooth.
2. In another bowl, combine the flour, salt, baking soda, and
cream of tartar.
3. Pour the dry ingredients into the wet ingredients and mix well.
4. Preheat oven to 300 degrees while you let the dough rest for
30 to 60 minutes in the refrigerator.
5. In a small bowl, combine the sugar with the pumpkin pie spice for the
topping.
6. Take about 2 teaspoons of the dough and roll it into a
ball. Roll this dough in the cinnamon/sugar mixture and press it
onto an ungreased cookie sheet. Repeat for the remaining cookies.
7. Bake the cookies for 12 to 14 minutes and no more. The cookies
may seem undercooked, but will continue to develop after they are
removed from the oven. When the cookies have cooled they should be
soft and chewy in the middle.
Makes 16 to 18 cookies.
*I double the recipe - 2 sticks of butter, etc*
13 October 2010
26 September 2010
Paula Deen's Donut Recipe
These are so good. Diamond learned a similar recipe in home ec. Then, we used a cinnamon & Splenda mixture & different jellies, sf jellies, & apple butter.
Enjoy!
http://www.foodnetwork.com/recipes/paula-deen/canned-biscuit-dough-donuts-and-holes-recipe/index.html
Enjoy!
http://www.foodnetwork.com/recipes/paula-deen/canned-biscuit-dough-donuts-and-holes-recipe/index.html
28 August 2010
Bob’s Famous Brownies
2 cups sugar
1 cup butter, softened
2 tsp vanilla
4 eggs
1 1/3 cup AP flour
1 cup dark chocolate cocoa powder
1 tsp baking powder
1 tsp salt
1 cup chopped walnuts (optional)
Heat oven to 350. Melt cocoa & butter in sauce pan over low heat. Stir in remaining ingredients. Spread in greased 13x9" pan.
Bake until wooden pick inserted in center comes out clean, 25-30 minutes; cool.
*If using self-rising flour, omit baking powder & salt.
2 cups sugar
1 cup butter, softened
2 tsp vanilla
4 eggs
1 1/3 cup AP flour
1 cup dark chocolate cocoa powder
1 tsp baking powder
1 tsp salt
1 cup chopped walnuts (optional)
Heat oven to 350. Melt cocoa & butter in sauce pan over low heat. Stir in remaining ingredients. Spread in greased 13x9" pan.
Bake until wooden pick inserted in center comes out clean, 25-30 minutes; cool.
*If using self-rising flour, omit baking powder & salt.
25 February 2010
Chicken Paprikash
I got a friend's recipe, but then found this 1 & tweaked them both together.
http://www.cooks.com/rec/doc/0,1739,145174-230201,00.html
I used Hot Hungarian Paprika + garlic powder & onion powder.
I cooked the pasta on the stove top & then put portions on plates & put the chicken & sauce over top.
Hubbs suggested using boneless chicken next time so it's easier to eat.
And my friend's recipe uses a cornstarch thickener instead of flour.
Sorry to be so vague, but you can really just go by this recipe link. I just like the Hot Paprika for this dish, rather than regular.
Enjoy!
http://www.cooks.com/rec/doc/0,1739,145174-230201,00.html
I used Hot Hungarian Paprika + garlic powder & onion powder.
I cooked the pasta on the stove top & then put portions on plates & put the chicken & sauce over top.
Hubbs suggested using boneless chicken next time so it's easier to eat.
And my friend's recipe uses a cornstarch thickener instead of flour.
Sorry to be so vague, but you can really just go by this recipe link. I just like the Hot Paprika for this dish, rather than regular.
Enjoy!
16 February 2010
Bayou Pasta (same as other recipe, but without chicken)
Bayou Pasta
Recipe altered from Emeril Lagasse
Ingredients
1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoons Essence
1 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
Directions
Set a large 1-gallon stock pot of water to a boil & add the kosher salt. Place the linguine in the pot & stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter & olive oil to the pan. Once the butter has melted, add the onions to the pan & saute until the onions are softened & lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan & saute until fragrant, about 30 seconds. Add the cream, 1 tablespoon of Essence, & 1 teaspoon of salt, to the pan & bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine & the reserved cooking water to the pan & cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat & add the green onions, Parmesan & parsley & toss to blend. Serve immediately.
Recipe altered from Emeril Lagasse
Ingredients
1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil
1 tablespoons Essence
1 teaspoons salt
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1 cup diced tomatoes
1/2 cup reserved pasta cooking water
1/2 cup chopped green onion
1/4 cup grated Parmesan
2 tablespoons chopped fresh parsley leaves
Directions
Set a large 1-gallon stock pot of water to a boil & add the kosher salt. Place the linguine in the pot & stir until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter & olive oil to the pan. Once the butter has melted, add the onions to the pan & saute until the onions are softened & lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan & saute until fragrant, about 30 seconds. Add the cream, 1 tablespoon of Essence, & 1 teaspoon of salt, to the pan & bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Add the tomatoes, linguine & the reserved cooking water to the pan & cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat & add the green onions, Parmesan & parsley & toss to blend. Serve immediately.
11 February 2010
Sausage with Peppers and Pasta
http://www.kraftrecipes.com/recipes/sausage-peppers-pasta-113822.aspx
Very yummy. The only difference I did was use a can of Rotel tomatoes & chilies instead of Italian tomatoes. :)
Very yummy. The only difference I did was use a can of Rotel tomatoes & chilies instead of Italian tomatoes. :)
09 February 2010
Mexican Rice
Mexican Rice
Vegetable or Canola Oil
2 tsp Crushed garlic
1 ½ cups Mahatma Rice
1 Onion, chopped
1 Bell pepper, chopped
Salt & pepper to taste
Cumin, optional
Small can tomato sauce
Water
Put pan on medium. Add enough oil to coat bottom of pan. Add crushed garlic (do not burn). Stir & brown.
Add rice. Stir & make shiny.
Add chopped onion, green pepper, salt & pepper (cumin, optional).
Add small can or ½ large can of tomato sauce. Stir.
Add 3 large glasses of water. Stir & cover.
Let boil on high heat for about 8 minutes.
Put heat on low & simmer for 20 minutes, covered.
Check & stir at 19 minutes. Should be done at 20.
*Add more water if needed.
Vegetable or Canola Oil
2 tsp Crushed garlic
1 ½ cups Mahatma Rice
1 Onion, chopped
1 Bell pepper, chopped
Salt & pepper to taste
Cumin, optional
Small can tomato sauce
Water
Put pan on medium. Add enough oil to coat bottom of pan. Add crushed garlic (do not burn). Stir & brown.
Add rice. Stir & make shiny.
Add chopped onion, green pepper, salt & pepper (cumin, optional).
Add small can or ½ large can of tomato sauce. Stir.
Add 3 large glasses of water. Stir & cover.
Let boil on high heat for about 8 minutes.
Put heat on low & simmer for 20 minutes, covered.
Check & stir at 19 minutes. Should be done at 20.
*Add more water if needed.
07 February 2010
Pesto Tortellini
1 large package your fave tortellini (I used cheese)
1 jar Classico Basil Pesto or homemade (recipe below)
Grated Parmesan/Romano
1 1/2 cups pasta cooking water
Salt
In pot, prepare tortellini in salted boiling water as label directs. Drain tortellini, reserving pasta cooking water. Return tortellini to pot.
Add fresh or Classico basil pesto and enough pasta water to create sauce to tortellini; toss until evenly mixed. Sprinkle with extra grated Parmesan. Serve hot.
Homemade Basil Pesto
In blender, combine 2 cup(s) loosely packed fresh basil leaves, 1/4 cup(s) toasted pignoli (pine nuts), 1/2 cup(s) Parmesan cheese, 1/2 cup - 3/4 cup olive oil, 1/2 tsp salt, 1/4 tsp pepper, & 1 chopped garlic clove, and blend until mixture is smooth, stopping blender occasionally and scraping down sides with rubber spatula.
1 jar Classico Basil Pesto or homemade (recipe below)
Grated Parmesan/Romano
1 1/2 cups pasta cooking water
Salt
In pot, prepare tortellini in salted boiling water as label directs. Drain tortellini, reserving pasta cooking water. Return tortellini to pot.
Add fresh or Classico basil pesto and enough pasta water to create sauce to tortellini; toss until evenly mixed. Sprinkle with extra grated Parmesan. Serve hot.
Homemade Basil Pesto
In blender, combine 2 cup(s) loosely packed fresh basil leaves, 1/4 cup(s) toasted pignoli (pine nuts), 1/2 cup(s) Parmesan cheese, 1/2 cup - 3/4 cup olive oil, 1/2 tsp salt, 1/4 tsp pepper, & 1 chopped garlic clove, and blend until mixture is smooth, stopping blender occasionally and scraping down sides with rubber spatula.
03 February 2010
Sausage Ricotta Riggies
1 box Rigatoni
Salt
15 oz. container Ricotta
1/2 cup Parmesan
1 lb mild Italian Sausage
black pepper
garlic powder
oregano
3-4 green onions, sliced
1 cup pasta water
Drop rigatoni into salted boiling water.
Cook according to package directions.
Just before draining, reserve 1 cup starchy liquid.
Meanwhile, fry crumbled sausage until done.
Combine the ricotta, Parmesan, cooked sausage, spices to taste.
Add the starchy liquid to create a sauce & stir.
Add the pasta & toss 2 minutes to coat & combine.
Top with green onions.
*Adapted by me from Rachael Ray's Broccoli Rabe & Salami Pasta.
Salt
15 oz. container Ricotta
1/2 cup Parmesan
1 lb mild Italian Sausage
black pepper
garlic powder
oregano
3-4 green onions, sliced
1 cup pasta water
Drop rigatoni into salted boiling water.
Cook according to package directions.
Just before draining, reserve 1 cup starchy liquid.
Meanwhile, fry crumbled sausage until done.
Combine the ricotta, Parmesan, cooked sausage, spices to taste.
Add the starchy liquid to create a sauce & stir.
Add the pasta & toss 2 minutes to coat & combine.
Top with green onions.
*Adapted by me from Rachael Ray's Broccoli Rabe & Salami Pasta.
27 January 2010
Cheesey Chicken & Rice Dinner
1/4 cup vinaigrette (your fave brand or make your own)
1 lb. boneless, skinless chicken tenders
1 can low sodium chicken broth
2 cups rice
1/4-1/2 cup grated Parmesan cheese
2 cups shredded 6 cheese Italian blend (or Mozzarella)
Salt & Pepper
Prepare rice according to package instructions (I use Mahatma rice & cook it for 55 minutes in my rice steamer).
Heat dressing in skillet over medium heat. Sprinkle 1 side of tenders with S&P & place season side down in dressing. Sprinkle top side with S&P. Cook all the way thru flipping as needed. (Note: tenders cook quickly)
Remove cooked strips, slice into thirds & return to skillet. Pour in cooked rice & broth. Stir well getting all the bits up off the bottom of skillet.
Stir in cheeses & sprinkle with more pepper.
I served green beans & onions on the side.
Approximately 40g carbs for 1.5 cup serving
1 lb. boneless, skinless chicken tenders
1 can low sodium chicken broth
2 cups rice
1/4-1/2 cup grated Parmesan cheese
2 cups shredded 6 cheese Italian blend (or Mozzarella)
Salt & Pepper
Prepare rice according to package instructions (I use Mahatma rice & cook it for 55 minutes in my rice steamer).
Heat dressing in skillet over medium heat. Sprinkle 1 side of tenders with S&P & place season side down in dressing. Sprinkle top side with S&P. Cook all the way thru flipping as needed. (Note: tenders cook quickly)
Remove cooked strips, slice into thirds & return to skillet. Pour in cooked rice & broth. Stir well getting all the bits up off the bottom of skillet.
Stir in cheeses & sprinkle with more pepper.
I served green beans & onions on the side.
Approximately 40g carbs for 1.5 cup serving
26 January 2010
My Country Hash
A homemade biscuit with egg, mild country sausage & home fried potatoes cooked together, topped with creamy country gravy and shredded cheddar cheese. Better than Bob Evans!
Homemade biscuits from friend's recipe (previously posted), or you can use canned.
Fried a roll of Mild Country Sausage until done.
Boiled diced potatoes until almost done & then added to the fried sausage to crisp up the edges. Season all with s&p.
I am not a gravy maker, so I did cheat & make a packet of McCormick Country Gravy Mix in a separate pot.
Made an over easy egg for each plate.
Then assembled: split open & butter biscuit. On top spread the the potato/sausage mixture. On top of that ladle on some gravy. Top all that with the egg & sprinkle with shredded cheddar.
You could really cheat with this if you wanted it to go faster (the most you have to wait for are the sausage & potatoes). Packet gravy, canned biscuits, already cooked sausage, frozen home fries, shredded cheddar - it'd be a heat n eat.
Homemade biscuits from friend's recipe (previously posted), or you can use canned.
Fried a roll of Mild Country Sausage until done.
Boiled diced potatoes until almost done & then added to the fried sausage to crisp up the edges. Season all with s&p.
I am not a gravy maker, so I did cheat & make a packet of McCormick Country Gravy Mix in a separate pot.
Made an over easy egg for each plate.
Then assembled: split open & butter biscuit. On top spread the the potato/sausage mixture. On top of that ladle on some gravy. Top all that with the egg & sprinkle with shredded cheddar.
You could really cheat with this if you wanted it to go faster (the most you have to wait for are the sausage & potatoes). Packet gravy, canned biscuits, already cooked sausage, frozen home fries, shredded cheddar - it'd be a heat n eat.
24 January 2010
Sausage, Pepperoni, & 3 Cheese Calzone
I made this recipe yesterday with only 1 difference. I exchanged the broccoli for 1/2 lb cooked Italian sausage & pepperoni slices. It came out great!
http://www.foodnetwork.com/recipes/robin-miller/broccoli-and-cheese-calzone-recipe/index.html
http://www.foodnetwork.com/recipes/robin-miller/broccoli-and-cheese-calzone-recipe/index.html
22 January 2010
Homemade Biscuits And How to Freeze
I made homemade biscuit dough (with a friend's recipe below) & froze some of them before baking. They came out perfectly. Now we can make & have homemade biscuits in a flash!
This is my friend's recipe:
http://mrsmamahen.blogspot.com/2009/02/winning-biscuits.html
How to freeze them:
1. Cut out biscuits individually
2. Lay flat on sprayed parchment lined cookie sheet
3. Place in freezer
4. Place in freezer baggie when completely frozen
5. Remove what you want (I put them in a small plastic bag) & thaw in the refrigerator for 30-45 minutes
6. Bake according to directions
Tips:
This will also work for cookie dough.
Can also roll dough like a cylinder 1st.
Reference site:
http://www.wikihow.com/Freeze-Unbaked-Biscuit-or-Cookie-Dough
This is my friend's recipe:
http://mrsmamahen.blogspot.com/2009/02/winning-biscuits.html
How to freeze them:
1. Cut out biscuits individually
2. Lay flat on sprayed parchment lined cookie sheet
3. Place in freezer
4. Place in freezer baggie when completely frozen
5. Remove what you want (I put them in a small plastic bag) & thaw in the refrigerator for 30-45 minutes
6. Bake according to directions
Tips:
This will also work for cookie dough.
Can also roll dough like a cylinder 1st.
Reference site:
http://www.wikihow.com/Freeze-Unbaked-Biscuit-or-Cookie-Dough
17 January 2010
13 January 2010
Pork Chop Pie
I leave out the pineapple, but this is a yummy recipe! I serve it with rice & green beans or a salad. http://www.foodnetwork.com/recipes/paula-deen/pork-chop-and-pineapple-pie-recipe/index.html
08 January 2010
Meatball Soup
One of my favorite recipes! I got it from a friend of mine. Very hearty.
1 lb ground meat (we use beef or pork or a mixture of both) (if frozen, just put in pot, just takes longer to cook)
2 cups rice (not instant or minute rice, we use Mahatma)
6 med potatoes, peeled, bite size
2 carrots, peeled, bite size
1 bell pepper, bite size
1 onion, chopped
3 cloves garlic, chopped
Spices to taste: salt, pepper, red pepper flakes, rubbed sage, garlic season all, Italian seasoning, poultry seasoning
Lemon juice
Spray soup pot.
Put in all ingredients & spices.
Add enough water to cover.
Bring to a boil.
Reduce heat to simmer for about 2 hours.
Stir often.
Add more water & stir as needed.
After it's done (when meat is done & veggies are fork tender), ladle into bowls & add a squirt or 2 of lemon juice to each bowl. Yum!
Variations:
Add Red or Yellow Bell Peppers
Corn
Celery
Twisty or Elbow Pasta
Can make Mexican rice and put in bowl at the same time you put soup in, just don't add rice to your soup.
Enjoy!
1 lb ground meat (we use beef or pork or a mixture of both) (if frozen, just put in pot, just takes longer to cook)
2 cups rice (not instant or minute rice, we use Mahatma)
6 med potatoes, peeled, bite size
2 carrots, peeled, bite size
1 bell pepper, bite size
1 onion, chopped
3 cloves garlic, chopped
Spices to taste: salt, pepper, red pepper flakes, rubbed sage, garlic season all, Italian seasoning, poultry seasoning
Lemon juice
Spray soup pot.
Put in all ingredients & spices.
Add enough water to cover.
Bring to a boil.
Reduce heat to simmer for about 2 hours.
Stir often.
Add more water & stir as needed.
After it's done (when meat is done & veggies are fork tender), ladle into bowls & add a squirt or 2 of lemon juice to each bowl. Yum!
Variations:
Add Red or Yellow Bell Peppers
Corn
Celery
Twisty or Elbow Pasta
Can make Mexican rice and put in bowl at the same time you put soup in, just don't add rice to your soup.
Enjoy!
06 January 2010
My Weekly To-Do List
I know this isn't food related, but got this from a friend & thought it might be helpful...
Monday
Laundry
Windows
Ceilings
Tuesday
Sweep
Dust
Pick a Drawer (any drawer in any room that needs cleaned out)
Bedrooms
Wednesday
Linens
Bathrooms
Guest Room
Thursday
Mopping
Kitchen
Friday
Vacuum
Laundry
Classroom
Saturday & Sunday
Bowling
Yard
Laundry
For the rooms, it's a good wipe down, straighten up, reorganize, or whatever's necessary.
Windows are like once a month.
Linens every week are towels & every other week are towels & bedding.
The living room isn't on here because I pick up that every evening before I go to bed.
Now of course all of this is subject to change & as needed. :)
And Diamond is in charge of her own things - she cleans her bathroom, her bedroom, & puts away her laundry after I fold it. She's also in charge of the dishwasher.
HTH
Monday
Laundry
Windows
Ceilings
Tuesday
Sweep
Dust
Pick a Drawer (any drawer in any room that needs cleaned out)
Bedrooms
Wednesday
Linens
Bathrooms
Guest Room
Thursday
Mopping
Kitchen
Friday
Vacuum
Laundry
Classroom
Saturday & Sunday
Bowling
Yard
Laundry
For the rooms, it's a good wipe down, straighten up, reorganize, or whatever's necessary.
Windows are like once a month.
Linens every week are towels & every other week are towels & bedding.
The living room isn't on here because I pick up that every evening before I go to bed.
Now of course all of this is subject to change & as needed. :)
And Diamond is in charge of her own things - she cleans her bathroom, her bedroom, & puts away her laundry after I fold it. She's also in charge of the dishwasher.
HTH
04 January 2010
Bruschetta
This was the 1st bruschetta recipe I'd ever seen & we loved it! I changed it a bit for us, though. I don't add the tomatoes. And I smash together the garlic & salt 1st.
http://www.sargentocheese.com/recipes/2/bruschetta-mozzarella/
It's a great recipe to have with pasta or salads or soup or as an appetizer to any meal really. It's also nice for finger foods.
Yum!
http://www.sargentocheese.com/recipes/2/bruschetta-mozzarella/
It's a great recipe to have with pasta or salads or soup or as an appetizer to any meal really. It's also nice for finger foods.
Yum!
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