Sorry I haven't been blogging much.   I have returned to work a few hours a day.  I continue to be in pain and my spirits at dropping....don't feel like blogging in the mood I am in.  I will spare ya all.

Later!

I received all my pampered Chef orders and my wonderful hubby took them to my work to deliver them today.  He is a good guy.   I can't life or carry them .  I hope to return to work tomorrow for at least 1/2 of a day. 

Today was a fairly busy day.  We had a meeting with my personal injury attorney this morning.  He assisted me to fill out some forms.  We also finished and signed our wills.  Then hubby spent a long time on the phone talking to insurance companies and the state office of insurance commission.   It is not looking so great to get my truck replaced without having to foot the bill for some of it.  ARGH!! 

Then I had another chiropractor appointment.   It went about the same.   I am continuing to ice my neck, head and back.  I hope I will be able to work the full 4 hours tomorrow. 

Now I suppose it is time for me to head to bed and read for a bit.  Hope everyone has a great night!

I took some Melatonin so I could sleep tonight and it seems to be kicking in.   I think I will head to bed and read for a bit.  Tomorrow we need to meet with our attorney and I have another chiropractor appointment.  I hope to be able to return to work on Tuesday for at least 1/2 of a the day.

Good Night All...

We made this for supper tonight.  Tommy loved it!   He even asked for seconds, which is rare.   We made two casseroles so one is in the freezer for another time.  YEAH!!

 

SAUSAGE RICE CASSEROLE

 

2 packages (7.2 ounces each) rice pilaf mix
2 pounds bulk pork sausage
6 celery ribs, chopped
4 medium carrots, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2 teaspoons onion powder
½ teaspoon garlic powder
¼ teaspoon pepper

 

Prepared rice mixes according to package directions.  Meanwhile, in a large skillet, cook sausage, celery and carrots over medium heat until meat is no longer pink; drain.  In a large bowl, combine the sausage mixture, rice mixture and the remaining ingredients.  Transfer to two greased 11-in x 7-in, x 2-in. baking dishes. 

 

Cover and bake one casserole at 350 degrees for 40-45 minutes or until the vegetables are tender.  Cover and freeze remaining casserole for up to 3 months.   YIELD:  2 casserole (6-8 servings each)

 

To use frozen casserole:   Thaw in the refrigerator. Let stand at room temperature for 30 minutes.  Bake as directed. 

 

SLOPPY JOES

 

2-1/2 pounds of ground beef
1 medium onion, chopped
3 cloves garlic, minced
1-1/4 cups catsup
1 medium green sweet pepper, chopped
2 stalks celery, chopped
1/3 cup water
3 tablespoons brown sugar
3 tablespoons prepared mustard
3 tablespoons vinegar
3 tablespoons Worcestershire sauce
1 tablespoons chili powder
16 to 20 hamburger buns, split and toasted

 

In a large skillet cook ground beef, onion, and garlic until meat is brown and onion is tender.  Drain off fat. 

 

In a 3-1/2 to 4 – quart slow cooker combine catsup, sweet pepper, celery, water, brown sugar, mustard, vinegar, Worcestershire sauce, and chili powder.  Stir in meat mixture.

 

Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.  Spoon into toasted buns.

 

This makes a large bath.  We freeze the remainder for another time.

 

This recipes makes a large batch, so we froze the leftovers. 

I have been working on my BUDGETING/MONEY MANAGEMENT webpage.  I am about 3/4 done.  Stop by and check it out. 

More Easter Treats................

I have only made the Cupcake Easter Baskets but want to try the other two!

CUPCAKE EASTER BASKETS

½ cup butter or margarine, softened

1 cup sugar
1 egg

1 teaspoon grated orange peel
2 cups cake flour
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
2/3 cup buttermilk

 

FROSTING

¾ cup butter or margarine, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioner’s sugar

1-1/2 cups flaked coconut
Red Shoestring licorice
Jelly Beans

 

In a large mixing bowl, cream butter and sugar. Beat in the egg and orange peel.  Combine the flour, baking soda, baking powder and salt; add to creamed mixture alternately with buttermilk.  Fill paper-lined muffin cups two-thirds full.  Bake at 350 degrees for 20-25 minutes or until a toothpick comes out clean.  Cool for 10 minutes before removing from pans to wire racks to cool completely.

 

In a small mixing bowl, beat butter, cream cheese and vanilla until smooth.  Gradually beat in confectioners’ sugar; spread over cupcakes.  Combine water and food coloring in a large resealable plastic bag; add coconut.  Seal bag and shake to tint.  Sprinkle over cupcakes.

 

Using a metal or wooden skewer, poke a hole in the top on opposite sides of each cupcake.    Cut licorice into 6-in strips for handle; insert each end into a hole.  Decorate with jelly beans.  YIELD:  1-1/2 dozen.

 

TASTE OF HOME – April/May 2003

 

 

WHITE CHOCOLATE EASTER EGGS

 

½ cup butter (no substitutes)
3 cups confectioners’ sugar
2/3 cup sweetened condensed milk
1 teaspoon vanilla extract
2 cups finely chopped pecans
1 pound white candy coating, melted

Gel food coloring, optional

 

In a large saucepan, melt butter.  Stir in the confectioners’ sugar, milk and vanilla until smooth.  Stir in pecans.  Transfer to a bowl. Cover and refrigerate for 2 hours or until easy to handle.  Drop by level tablespoonfuls onto waxed paper-lined baking sheets.  Form into egg shapes.  Cover and refrigerate overnight.

 

Dip eggs into candy coating.  Place on waxed paper until set.  If a speckled look is desired, dip in a small crumpled ball of waxed paper into food coloring.  First gently press waxed paper onto a paper plate to remove excess food coloring, then gently press color onto eggs.  Repeat if needed.  Blot eggs with a paper towel.  YIELD:  About 4 dozen

 

TASTE OF HOME – April/May 2003

 

MARSHMALLOW EASTER EGGS

 

25 cups all-purpose flour (about 8 pounds)
1 large egg
2 tablespoons unflavored gelatin
½ cup cold water
2 cups sugar
1 cup light corn syrup, divided
¾ cup hot water
2 teaspoons vanilla extract
1 pound dark chocolate candy coating, melted
2 ounces white candy coating, melted

 

Spread 7 cups flour in each of three 13-in x 9-in x 2in pans and 4 cups flour in a 9-in square pan.  Carefully wash the egg in a mild bleach solution (1 teaspoon chlorine bleach to 1 qt. warm water); dry.  Press washed egg halfway into the flour to for an impression.  Repeat 35 times; set aside

 

In a small bowl, sprinkle the gelatin over cold water; set aside.  In a large saucepan, combine the sugar, ½ cup corn syrup and hot water. Bring to a boil over medium heat., stirring constantly, until a candy thermometer reads 238 degrees (soft –ball stage).  Remove from the heat; stir in remaining corn syrup.

 

Pour into a large mixing bowl.  Add reserved gelatin, 1 tablespoon at a time, beating on high speed until candy is thick and has cooled to lukewarm, about 10 minutes.  Beat in vanilla.

 

Spoon lukewarm gelatin mixture into egg depressions; dust with flour. Let stand for 3-4 hours or until set.

 

Brush excess flour off marshmallow eggs.  Dip each in chocolate candy coating.  Place flat side down on waxed paper.  Let stand until set.  Pour white candy coating into a heavy-duty resealable plastic bag; cut a hole in one corner.  Drizzle over eggs.  YIELD:  3 Dozen

 

TASTE OF HOME – April/May 2003

 

I was trying to catch up on my SIR's but decided I better stop as I don't think my commments are making sense.   I had to take the flexerril and percocet when I woke up as I have terrible muscle spams between my shoulder blades.   Once I take the meds,  I can't think straight or make much sense.  Since daytime TV is so boring my laptop keeps me entertained from my spot on the couch. 

I only have two goals for today.   I hope to wash the small amount of dishes that are to be done.  I think if I do 5 minutes throughout the day I will be able to maybe get them done before the day is over.   The only other thing I need to do is get the sloppy joes in the crock pot.  I am so mad at myself.  Last night I put two pounds of hamburger in water to thaw.  I was going to let them thaw for 1/2 hour then put in the fridge.  I forgot about it and went to bed.  So this morning I had to throw out the hamburger....GRRRRR...what a waste of money.   This reminds me I have two more pounds thawing now, I should go check out it.  ..........(back) not yet thawed. 

Sorry if my post goes astray....I feel my meds kicking in.  I suppose I will go clean out my email for a while.....looks like another day on the couch for me.  Hubby is still negotiating with our insurance co about my truck.  He is getting so frustrated at this point.   They are not working very well with him. 

I meet with my attorney again on Monday.   I hope this gets straightened out soon.   I haven't been able to return to work yet.  Hopefully after a nice relaxing weekend I will be able to work on Tuesday??   Time will tell.  It is so hard for me to sit still, but not much I can do.  Luckily my hubby spoils me and had gotten me this laptop.  ..Then again I might end up napping.  Later!   

Tommy is getting so big.  Today is his day at daycare, meaning he can bring a video and book of his choice.  WHen he got up this morning he said "Today, Tommy;s Day!"  I didn't really know he understood that.  I ususally forget ot send something since I didn't really think he knew what was going on.  Obviously he does, so we picked out a Winne the Pook Look and Find book he enjoy and a DVD to share with his friends. 

This sitting on the couch for a week isn't doing much for my weight loss either....I sit here snacking and drinking diet Mt dew since i am bored!!  ARGH!!  

EASTER TREATS....................

JELLY BEAN BARK

 

1 tablespoon butter (no substitutes), melted
1-1/4 pounds white candy coating
2 cups miniature jelly beans

 

Line a 15-in. x 10-in x 1-in. pan with foil.  Brush with butter; set aside.  Place the candy coating in a microwave-safe bowl.  Microwave, uncovered, at 70% power for 3-4 minutes; stir until smooth.  Spread into prepared pan.  Sprinkle with Jelly beans.  Let stand until set before breaking into pieces.  YIELD: 2 Pounds

 

QUICK COOKING – March/April 2004

 

COCONUT EGG NESTS

6 ounces white candy coating, coarsely shopped
6 drops green food coloring
1 drop yellow food coloring
1 cup flaked coconut
36 Jelly Beans

 

In a microwave-safe bowl, melt candy coating; stir in food coloring until blended.  Add Coconut.  Drop by tablespoonfuls onto waxed paper into 12 mounds. Make an indention in the center of each with the end of a wooden spoon handle.  Fill each with three jelly beans.  Let stand to set.  YIELD:  1 dozen.

 

QUICK COOKING – March/April 2004

 

BUNNY CUPCAKES

1 package (18-1/4 ounces) yellow cake mix
1 can (16 ounces) cream cheese frosting, divided
8 drops green food coloring
12 large marshmallows
¾ cup flaked coconut, chopped
24 miniature pink jelly beans
12 miniature red jelly beans
24 miniature white Kelly beans
Red Shoestring licorice
 1 to 2 drops red food coloring
48 small oval sugar cookies

 

Prepare and bake cupcakes according to package directions.  Cool on wire racks.  In a bowl, combine 1 cup frosting and green food coloring; frost cupcakes.  Set remaining frosting aside.  Cut marshmallows in half; immediately dip cut ends into coconut.  Place coconut side up on cupcakes to form heads. 

Cut pink and red jelly beans in half widthwise.  Cut white jelly beans in half lengthwise.  With a toothpick, dab reserved frosting onto cut side of pink jelly bean halves; attach to marshmallows for eyes.  Attach red jelly beans for noses and white jelly beans for teeth. 

 

For whiskers, cut licorice into 1-in. pieces; attach four pieces to each cupcake.  Tint remaining frosting pink.  Cut a small hole in a corner of a resealable plastic bag; add pink frosting.  For ears, pipe an oval outline toward center of each cookie; insert two ears into each cupcake. 

YIELD:  2 Dozen

Recipe tested with Pepperidge Farm Milano cookies.

 

QUICK COOKING – March/April 2004

 

More to come tomorrow........................

I had to locate this recipe today.  I was craving it!   We make this frosting and dip graham cracker sticks in it as a snack.........YUMMY!!!

Jen’ s Favorite Frosting

 

¾ cup butter or margarine, softened
2 packages (3 ounces each) cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioner’s sugar

In a small mixing bowl, beat butter, cream cheese and vanilla until smooth.  Gradually beat in confectioners’ sugar.

 

TASTE OF HOME – April/May 2003

 

Had for supper tonight.............

CREAMY HAM & RICE

 

½ cup chopped green pepper
¼ cup butter or margarine
¼ cup all-pupose flour
1-1/2 cup cups milk
½ cup mayonnaise
2 cups cooked rice
2 cups cubed fully cooked ham
1 can (8 ounces) sliced water chestnuts, drained
¼ cup grated Parmesan cheese
1 jar (2 ounces) diced pimientos, drained
½ teaspoon salt

 

In a large skillet, sauté green pepper in butter until tender.  Stir in flour until blended; gradually add the milk.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Reduce heat to low; stir in mayonnaise until blended.  Stir in remaining ingredients; heat through.  Yield: 4 servings.

 

Quick Cooking – March/ April 2004