Shape up!

I've been talking about this for awhile but, I am at the point, now, that I have NO choice...I need to get a meal plan in place AND I need to get some meals done up ahead of time.

The church schedule is changing, aside from B being in classes every second week during the evenings (starting at 6:30), we have Monday night corporate prayer, Friday night's service, Saturday's worship practice and Sunday's service. I think it would make things a lot easier and more chaos free to have that implemented.

I am also going to revert back to the days of making Breakfast Burritos to freeze and pre-making sandwiches to freeze, then they are ready to pull out of the freezer and just add preferred veggies. It may seem like a lot of work but it takes no time at all, really, to make 10 sandwiches instead of 2 or 15 instead of 3...

The first service in the new sanctuary is coming up FAST! April 10 we will be there for our first service ever! No more foyer! I am looking so forward to it but it will seem odd, I tink, for the first while. In a way, it was nice for us to be where we were; I think it built a commradre between us all. I know it brought the worship team closer together.

Back to the meal plan, I think I will do up a monthly one that will be used for the entire season. We cook seasonally in our house...summer is not a time to even think about plugging the toaster in let alone the oven...gets way too hot here. I am hoping that that will save time and ease planning every second week.

I am wanting to get into better shape (I think C and B are too) and I think we can accomplish this just by making this meal plan so we can avoid eating garbage or last minute trips to McD's or calling in for pizza. I think it will force us, in a sense, to get more veggies and fruits into our system.

Chicken Pecan Wraps

1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup chopped onion
1/4 tsp ground cumin
1 tbsp butter or marg.
1/4 cup chopped pecans
3 tbsp sour cream
4 (10-inch) flour tortillas, warmed
1 cup shredded cheddar cheese
1 cup salsa
Shredded lettuce

In a large skillet, saute chicken, onion and cumin in butter until chicken jucies run clear. Reduce heat to low. Add pecans and sour cream; cook and stir until heated through. Spoon about 1/2 cupful down the center of each tortilla; top with cheese, salsa and lettuce if desired. Fold.

Buffalo Chicken Sandwiches

4 skinless, boneless chicken breast halves
1 (2 oz) bottle hot pepper sauce
1 (5 oz) bottle green hot pepper sauce
2 tsp paprika, divided
1 red onion, sliced in rings
4 slices tomato
4 thick slices french baguette, halved

Preheat oven to Broil (or you can cook them on the grill).

Place chicken in a foil-lined broiling pan. Pour hot pepper sauces over chicken, then sprinkle with paprika. Top with onion slices.

Broil for 15 minutes, or until chicken is no longer pink and juices run clear.

Place each breast half on bottom half of sliced baguetter; top with tomato, lettuce and top half of baguette to serve.

Blue Cheese Burgers

3 lbs lean ground beef
4 oz blue cheese, crumbled
1/2 c minced, fresh chives
1/4 tsp hot pepper sauce
1 tsp Worcestershire sauce
1 tsp coarsely ground black pepper
smidge of salt
1 tsp dry mustard
12 French rolls or hamburger buns

In a large bowl, mix the ground beef, blue cheese, chives, hot sauce, worcestershire sauce, black pepper, salt and mustard. Cover and refrigerate for 2 hours.

Preheat grill for high heat. Gently form the burger mixture into about 12 patties.

Oil the grill grate. Grill patties 5 minutes per side or until well done. Serve on rolls.

These burgers could probably be pre-made and put in freezer before cooking.

Bacon Jack Chicken Sandwich

8 slices bacon
4 skinless, boneless chicken breast halves
2 tsp poultry seasoning
4 slices pepperjack cheese
4 hamburger buns, split
4 leaves of lettuce
4 slices tomato
1/2 cup thinly sliced onions
12 slices dill pickle

Preheat a grill for medium heat.

While grill heats, fry bacon; remove from pan and pat on paper towels.

Rub the poultry seasoning on chicken breasts and place them on the grill. Cook for about 6 minutes per side, or until no longer pink in the center. Top each piece of chicken with 2 slices of bacon and 1 slice of pepperjack cheese. Grill for 2-3 more minutes to melt the cheese.

Place each piece of chicken on a bun and top with lettuce, tomato, onion and pcikle slices.

B.L.A.T. Wraps

8 slices bacon
4 (10-inch) flour tortillas
4 tbsp ranch salad dressing
1 avocado - peeled, pitted and diced
1 tomoato, chopped
1 cup shredded lettuce

Fry bacon until crisp; drain and set aside. Warm tortillas in microwave for 30-45 seconds, or until soft. Spread 1 tbsp ranch dressing down the center of each tortilla. Layer crumbled bacon, avocado, tomato and lettuce over the dressing. Roll the tortilla.

4 servings.

Cheddar Beef Enchiladas

1 lb ground beef
1 (1.25 oz) package taco seasoning
1 cup water
2 cups cooked rice
1 (16 oz) can refried beans
2 cups shredded cheddar cheese, divided
10 (8-inch) flour tortillas
1 (16 oz) jar salsa
1 (10.75 oz) can condensed cream of chicken soup, undiluted

In a large skillet, cook beef over medium heat unti no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated. Spread about 2 tbsp of refried beans, 1/4 cup beef mixture and 1 tbsp cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-inch by 9-inch baking dishes.

Combine salsa and soup; pour down the center of the enchiladas. Sprinkle wtih remaining cheese. Bake one casserole, uncovered, at 350 degrees F for 20-25 minutes, or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months.

Burrito Pie

1 lb ground beef
1/2 onion, chopped
1 tsp minced garlic
1/2 (2 oz) can black olives, sliced
1/2 (4 oz) can diced green chile peppers
1/2 (10 oz) can diced tomatoes with green chile peppers
1/2 (16 oz) jar taco sauce
1 (16 oz) can refried beans
6 (8-inch) flour tortillas
5 oz shredded cheese

Preheat oven to 350 degrees F.

In a large skillet, over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic and saute for 5 more minutes. Drain any excess fat. Mix in the olives, green chile peppers, tomatoes, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low and let simmer for 15 to 20 inutes.

Spread a thin layer of meat mixture in the bottom of a 4-quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese.

Bake for 20-30 mintues in the pre-heated oven, or until cheese is slightly brown and bubbly.

Olive Garden Hot Artichoke Spinach Dip

1 cup chopped artichoke hearts
1/2 cup spinach
8 oz cream cheese
1/2 tsp crushed red pepper flakes
1/4 tsp salt
1/8 tsp garlic powder
dash black pepper

Boil spinach and artichoke hearts in 1 cup water for 10 minutes or until tender. Drain in colander.

Heat cream cheese in microwave until creamy, add spinach and artichokes and stir well (mash veggies).

Add remaining ingredients and combine. Serve with crackers, chips or toasted bread.

Grilledn Peanut Butter Apple Sandwiches

1/2 gala apple, peeled, cored and thinly sliced
1/4 tsp white sugar
1/4 tsp ground cinamon
/4 c creamy peanut butter
8 slices whole wheat bread
butter or margarine

Mix cinnamon and sugar together in a small bowl. Spread 1 Tbsp peanut butter onto one side of each slice of bread. Arrange apple slices on 4 slices of bread. Sprinkle with the cinnamon/sugar mixture evenly over the apples. Top wit the remaining 4 slices of bread, peanut butter face down. Melt the butter in a large skillet over medium heat. Fry sandwiches until browned, about 1 to 2 minutes each side.

Strawberry Whipped Sensation

4 cups fresh strawberries, divided
1 can sweetened condensed milk
1/4 cup lemon juice
2 1/4 cups thawed Cool Whip topping, divided
8 Oreo cookies
1 Tbsp margarine melted

Shape tinfoil onto outside of 8 x 4-inch loaf pan to form a shape of pan. Put foil into pand with ends extending over sides of pan. Mash 2 cups of the strawberries in large bowl. Stir in condensed milk and juice.

Stir one cup of the whipped topping into strawberry mixture. Pour into prepared pan. Finely chop cookies and combine with margarine. Spoon over whipped topping mixture in pan.

Cover cookie mixture with ends of foil and gently pres cookie mixture into whipped topping mixture. Freeze 6 hours or until firm.

Invert dessert onto serving plate when ready to serve; remove pan and foil. Spread remaining 1 1/4 cups cool whip onto top and sides of dessert. Slice remaining 2 cups of strawberries; arrange on dessert. Store leftovers in freezer.

Makes 12 servings, 1 piece each. Prep time 20 minutes. Freezing time 6 hours.

Buffalo Chicken Wraps

1 pkg (9.5 oz) refrigerated fully cooked breaded Buffalo-style chicken breast strips
Four 8- to 9-in. spinach and basil–flavored wraps or plain burrito-sizeflour tortillas
1/4 cup fat-free ranch dressing (such as Wish-Bone)
2 cups baby spinach leaves (from a 5-oz bag)
2 each trimmed medium ribs celery and carrots, cut in narrow 3-in.-long strips
1 medium zucchini (about 6 oz), cut in narrow 3-in.-long strips
Serve with: extra dressing for dipping and Frank's hot sauce to sprinkle

Heat oven to 400°F. You'll need a rimmed baking sheet.2. Bake chicken as package directs.3. Spread each tortilla with 1 Tbsp dressing, then place 1/2 cup spinach leaves and some celery, carrot and zucchini sticks down center. Top each with 1/4 the chicken strips. Scatter remaining vegetables on top and around chicken. Roll up tightly; cut diagonally in half. Serve with extra dressing and the hot sauce, if desired.

Ginger-Soy Salmon and Bok Choy

2 tsp canola oil
2 tsp minced fresh ginger
2 tsp minced garlic
1 1/2 lbs bok choy, halved lengthwise, then sliced crosswise in 1-inch strips
4 oz shitake mushrooms, stems discarded, caps sliced
1 cup shredded carrots
4 salon fillets (5 to 6 oz each)
3 tsp reduced-sodium soy sauce
3 Tbsp orange marmalade
Garnish with toasted sesame seeds
Serve with brown rice

Heat broiler. Heat oil in a large, deep ovenproof non-stick skillet, 1 Tbsp ginger and the garlic; cook over low heat a few seconds until fragrant. Add bok choy, mushrooms and carrots. Stir fry 4 to 6 minutes, until bok choy and carrots are crisp-tender. Transfer to a serving bowl; cover and keep warm. Place salmon skin side down in skillet. I a small cup, mix remaining Tbsp ginger, soy sauce and marmalade. Spoon about half of mixture over salmon. Broil 4 to minutes until salmon is cooked through. Drizzle with remaining soy sauce mixture and serve with the vegetables.

Pasta with Broccoli Rabe & Sausage

12 oz uncooked mini rigatoni pasta
1 lb broccoli rabe, ends trimmed, stacked and cut in 1-inch strips
1 lb hot Italian sausage, casing(s) removed

Bring a large pot of water to a boil. Add pasta and cook according to package directions, adding broccoli rabe 3 minutes before pasta will be done. Reserve 1 cup cooking water. Drain pasta and broccoli rage; return to pot.

While pasta cooks, heat a large nonstck skillet over med-high heat. While pasta cooks, breaking up large sausage chunks, 5 to 7 minutes until browned and cooked through. Add reserved water.

Cook, stirring, 1 minute to loosen brown bits on bottom of pan. Pour over pasta mixture in pt; cook, stirring, 1 minute to heat and mix.

Stir Fried Veggies

STIR FRIED VEGETABLES

1 TBSP oil 1 TBSP BUTTER
2 medium onions quartered cut into 1/4 in. strips
1 cup carrots sliced diagonally
1 cup broccoli flowerets
1 cup cauliflower
2 stalks celery diagonally sliced
1/2 cup mushrooms sliced

garlic to taste

cook until tender. use fresh or frozen vegetables and what is in season

Creamy Chicken and Wild Rice

2 cans (10 ¾ oz each) cr. Of chicken soup
1 ½ cups water
4 large carrots, thickly sliced
1 pkg (6 oz) seasoned long-grain and wild rice mix
8 skinless, boneless chicken breast halves

Stir the soup, water, carrots, rice and seasoning packet in a 3 ½ qt. slow-cooker. Add the chicken and turn to coat with the soup mixture.

Cover and cook on low for 7-8 hrs or until chicken is cooked through.

Sweet and Spicy Chicken

8 skinless, boneless chicken breast halves
2 bottles (18 oz each) barbecue sauce
1 can (20 oz) pineapple chunks, undrained
1 med. Green pepper, chopped
1 med onion, chopped
2 cloves garlic, minced
Hot cooked rice

Place 4 of the chicken breasts in a 5 qt. slow-cooker. Combine barbecue sauce, pineapple, green pepper, onions and garlic. Pour half over the chicken. Top with the remaining chicken and sauce.

Cover and cook on low 8-9 hrs. or until chicken is tender. Thicken sauce if desired.

Serve the chicken and sauce over rice.

Tex-Mex Chicken

1 pound skinless, boneless chicken, cut into 1 in. strips
2 tbsp (1/2 pkg) taco seasoning
2 tbsp flour
1 each green and red pepper, cut into 1 in. strips
1 cup frozen corn
1 ½ cups salsa
1 cup tex-mex shredded cheese

Toss chicken with seasoning mix and flour in slow-cooker. Stir in all remaining ingredients except the cheese. Cover and cook on low for 6-8 hrs.

Stir just before serving. Top with cheese. Serve over hot, cooked rice. Garnish with sliced green onions and cilantro.

Honey Pineapple Chicken

3 lbs boneless, skinless chicken breast halves
2 tbsp vegetable oil
1 can (8oz) unsweetened, crushed pineapple, undrained
1 cup brown sugar, packed
½ cup honey
1/3 cup lemon juice
¼ cup butter, melted
2 tbsp prepared mustard
2 tsp soy sauce

In a skillet, brown chicken in oil, on both sides. Transfer to a 5 qt slow-cooker. Combine the remaining ingredients, pour over chicken.

Cover and cook on low for 3-4 hrs or until chicken is done.

Strain pan juices, reserving pineapple. Serve the pineapple over the chicken.

Easy BBQ Chicken

3-4 pounds chicken, cut up
Salt and pepper
Flour
Sauce
½ cup ketchup
1 small clove garlic, minced
1 tsp chili powder
½ tsp Worcestershire sauce
½ cup water
2 tbsp sugar
1 tsp mustard
Pour sauce over chicken
Bake @ 350 for 1 ½ hrs.

Spicy Meat Loaves

2 eggs, lightly beaten 1 tbsp Worcestershire sauce
½ cup seasoned breadcrumbs ½ tsp pepper
2 tbsp taco seasoning 1 can (15oz) Italian tomato sauce, divided
2 tbsp onion/mushroom soup mix 2 pounds ground beef
1 tbsp Italian seasoning ½ cup shredded Monterey Jack cheese

In a large bowl, combine the first seven ingredients. Stir in ¾ cups tomato sauce. Crumble beef over mixture and mix well. Shape into six loaves. Place in an ungreased 13x9x2 in. baking pan.

Top each with 1 tbsp of tomato sauce. Sprinkle with cheese.

Bake, uncovered, @ 350 for 30-40 minutes or until meat is no longer pink. Drain.
Let stand 5 minutes before serving

Honey Garlic Meatballs

1 cup beef stock
4 cloves garlic, minced
4 tsp liquid honey
1 tbsp cornstarch
Dash hot pepper sauce
1 green onion, chopped

In a large skillet, whisk together beef stock, garlic, honey, cornstarch and hot pepper sauce, cook, whisking over med. Heat until thickened.
Pour over hot cooked meatballs.
Sprinkle with onions.

To freeze: Allow sauce and meatballs to cool (separately). Store meatballs in a large freezer bag and sauce in a medium freezer bag (place inside bag with meatballs) and freeze together. Reheat.

Sweet and Sour Sauce for Meatballs

¾ cup br. sugar
¼ cup vinegar
1 ¼ cup pineapple juice
¾ cup water
2 ½ tbsp soya sauce
3 ½ tbsp cornstarch dissolved in ½ cup cold water
Bring to a boil over low heat.

If freezing: Cool and store in freezer bag or container.

Beefaroni

1 lb ground beef
2 cups shredded cheddar cheese
2 (15 oz) cans tomato sauce
2 Tbsp butter
1 (16 oz) package uncooked elbow macaroni
salt and pepper to taste

Preheat oven to 350 degrees F.

Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain.

While the groudn beef is cookign, bring a large pot of lightly salted water to a boil. Add macaroni and cook until tender, about 8 minutes. Drain and stir in butter. Transfer to a large casserold dish and mix in the beef, tomato sauce and cheese. Sprinkle with salt and pepper, to taste.

Bake, uncovered, for 30 minutes or until heated through and bubbly.

Broccoli Dip

1 stalk broccoli
1/2 red pepper
1/4 purple onion
2 cloves garlic
1 cup grated cheddar cheese
1/2 cup sour cream
1/2 cup miracle whip

Chop all veggies, mix in sour cream, cheese and miracle whip. Bake at 375 for 25 minutes. Serve warm with crackers or tortilla chips.

Blackberry Muffins with Crumble Topping

2 cups flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sugar
2 eggs
1 cup vanilla or plain yogurt
1/2 cup canola oil
1 tsp vanilla
1 cup frozen blackberries

Crumble topping:
1/4 cup flour
1/4 cup brown sugar
2 Tbsp oats
1 tsp cinnamon
1/4 tsp nutmeg
3 Tbsp butter

Preheat oven to 375. Grease or line muffin tins.

In a medium sized bowl stir together flour, baking powder and soda and salt. Set aside.

Prepare crumble toppingin a small bowl by combining dry ingredients and then crumbling butter into the mix with your fingers until everythins is crumbly. Set aside.

In a large bowl, beat together sugar and eggs until creamy. Add yogurt, oil and vanilla and mix well. Add flour mixture and stir until blended. Gently fold in blackberries until evenly distributed through the batter.

Add batter to prepared tim, filling them 3/4 full. Sprinkle toppingon each muffin and bake until a toothpick inserted in the center comes out dry,a bout 20 minutes or so.

Raspberry Limeade

1 cup fresh or frozen raspeberries
1/3 to 1/2 cup simple syrup *
3 juicy limes, juiced
5 cups cold water

Puree the raspberries and put juice into a pitcher. Discard seeds. Add in lime juice and simple syrup and cold water. Stir and taste, making any adjustments to sweetener or lime juice. Serve over ice.

*Simple syrup is an equal mixture of water and white sugar combined over heat to make a syrup. Mix over medium-high heat until it just starts to boil. Once it is completely melted, remove from heat and cool. Store in a jar inthe fridge.

Spicy Thai Noodle Soup

1 carton of chicken or veggie broth
1 chicken carcass (optional)
2 hot yellow or red peppers, seeds removed
2 inch knob of ginger, smashed
4 cloves of garlic, smashed
2 green onions, chopped
1 stalk lemon grass, smashed
1 Tbsp soy or fish sauce
zest & juice of 1 lime
8 mushrooms, sliced
2 tsp toasted sesame oil
2 individual packets of Japanese ramen noodles (or other noodles)
1 carrot, julienned
1/2 cup shredded chicken, bbq pork or diced tofu
1/2 bunch of cilantro, chopped

In a large pot, bring the broth, carcass (if using), chilis, ginger, garlic, lemongrass, green onions, soy/fish sauce and lime zest to a low, simmering boil. Reduce heat to low and simmer for 30 minutes. Strain out all the solids and discard. Place broth back into the pot.

Meanwhile, heat sesame oil in afryign pan and add the sliced mushrooms. Saute until golden and juicy. Add the mushrooms and their liquid into the broth, along with the julienned carrots, ramen noodles and your choice of meat or tofu, and bring the pot to a low boil for 2 minutes, careful not to overcook the noodles. Add in lime juice, adjust for seasoning and serve. Top bowls with fresh cilantro.

Baked Apples in Port (or cider)

3 apples, cored
2 Tbsp brown sugar
3 Tbsp granola
1 Tbsp dried cranberries
1 Tbsp chopped almonds, walnuts or pecans
1 tsp butter
1/4 cup port (or apple cider or cranberry juice)

Preheat oven to 350. Core apples but do NOT go through the bottom of the apple. Place apples in a small glass baking dish.

In a small bowl, combine the brown sugar, granola, dried cranberries and nuts and stuff into each apple. Divide the teaspoon of butter into 3 and place on top of each apple. Pour cider on the bottom of the baking dish.

Bake for 30 minutes, basting occasionally. Serve with ice cream if desired.

Bannock-Wrapped Hot Dogs

I haven't tried this one yet but ever since Barbie left town and took her Bannock Dogs with her, I have been trying to find a recipe to ease my children's (think Rush in particular) suffering. I thought I had best get this one on here before I lose it and my quest begins at step one all over again.

So, without further ado I give you Bannock-Wrapped Hot Dogs

3 cup flour
1 1/2 Tbsp baking powder
1/2 tsp salt
1/4 cup butter or vegan margarine
1 1/4 cup water, milk or soy milk
slices of cheese (optional)
4 hot dogs (vegan or meat)

Preheat oven to 375. In a large bowl, combine the flour, baking powder and salt, whisking well so it's completely blended. Add the butter and crumble it together with your hands until it resembles tiny peas or crumbs. Make a well in the center of the mixture and pour in the milk or water and use a fork or a wooden spoon to blend it gently until it forms into a lump of dough.

Meanwhile, boil up the hotdogs and when they're hot, remove from water and set aside. Divide the dough into four lumps and shape into a hotdog-sized shape. Flatten the dough until it's large enough to roll up a hotdog, place a slice of cheese on the dough and then roll around the hotdog. Pinch the ends so the hot dog is encased and place on a cookie sheet. Bake in oven for 10 minutes, flip the dogs and bake another 5-10 minutes, until slightly golden.

Dessert Nachos

3 flour tortillas
non-stick cooking spray
1 Tbsp sugar
1/8 tsp ground cinnamon
dash ground all-spice
1 (6 or 8 oz) vanilla yogurt
1 tsp grated orange peel
1 1/2 cup strawberries
1/2 cup blueberries
4 tsp mini semisweet chocolate chips

Preheat oven to 375 F.

Cut each tortilla into 8 wedges. Place on ungreased baking sheet. Generously spray wedges with cooking spray. Stir together sugar, cinnamon & all-spice. Sprinkle over wedges; bake 7 to 9 minutes or until lightly browned. Cool completely.

Stir together yogurt and orange peel. Stem strawberries and cut lengthwise into fourths.

Place 6 wedges on each of 4 plates. Top with berries. Drizzle yogurt on top. Sprinkle with chocolate chips.

Shamrock Smoothies

1 Tbsp sugar
2 green spearmint candy leaves
2 thin round chocolate mint patties
1 banana, peeled, cut in chunks
1 cup ice cubes
3/4 cup apple juice
1/4 cup plain yogurt
1/2 tsp vanilla
1/4 tsp orange extract
2-3 drops green food coloring

Place small sheet of waxed paper on a work surface; sprinkle with sugar. Place leaves on paper and top with 2nd sheet of waxed paper. Roll out leaves to 1/4 inch thickness. Cut out 2 (1 1/4 x 1 inch) cut out 2 shamrock shapes. Press 1 onto each mint pattie.

Blend remaining ingredients. Pour into glasses. Garnish with mints.

Peanut Butter Pineapple Celery Sticks

1/2 cup cottage cheese
1/2 cup peanut butter
1/2 c crushed pineapple, drained
12 (3-inch long) celery sticks

Combine cottage cheese & peanut butter in food processor; blend until smooth. Stir in pineapple. Stuff celery with mixture.

Makes 6 servings

*Substitute 2 medium apples, sliced, for celery.

Cinnamon-Raisin Roll-Ups

4 oz cream cheese, softened
1/2 cup shredded carrot
1/4 cup golden raisins
1 Tbsp honey
1/4 tsp ground cinnamon
4 tortillas
8 thin apple wedges

Combine cheese, carrots, raisins, honey & cinnamon in a small bowl; mix well.

Spread tortillas evenly with cheese mixture (leaving 1/2 inch border around edge). Place 2 apple wedges down the center of each tortilla; roll up. Wrap in plastic wrap & refrigerate until ready to eat.

Cool Sandwich Snacks

10 whole graham crackers, cracked in half.
1/2 cup chocolate fudge sauce
1 tub (8 oz) cool whip, thawed
Suggested garnishes:
multicolored sprinkles, assorted candies, finely crushed cookies, chocolate chunks, chopped nuts, flake coconut.

Spread 1/2 graham crackers lightly with chocolate sauce. Spread whipped topping on remaining 1/2 of crackers. Press together lightly, making sandwiches. Roll or lightly press edges in suggested garnishes.

Freeze 4 hours or overnight.

Can be made up to 2 weeks ahead. Wrap well with plastic wrap and freeze.

Firecrackers

5 cups angel flake coconut
red food coloring
24 baked cupcakes, cooled
1 tub (12 oz) cool whip, thawed
blue decorating gel
red string licorice (pull aparts)

Tint coconut using red food coloring.

Trim any "lips" off the edges of cupcakes. Using a small amount of whipped topping, attach bottomes of 2 cupcakes together. Repeat with remaining cupcakes. Stand attached cupcakes on 1 end on a serving plate or tray.

Frost with remining cool whip. Press coconut onto sides.

Draw a star on top of each firecraker with decorating gel. Insert pieces of licorice for fuses. Store in fridge.

(Sprinkle with colored crystal sugars and small candy balls)

I have a list of demands now where's my hostage?

Boy, oh boy; have I ever been a slacker as of late. Really, I am not just saying that because I have been silent here; I have done the bare minimum around my house and I haven't finished any projects I have began. The girls' room did get painted and rearranged and the artwork done but, I have yet to get the two bookshelves for their room bought or H's new wall shelves and I still have her bulletin board in B's office. The whack load of clothes I took out of their room still, ashamedly, sits in the "music room" which could be more aptly named "La Junk Room" at the moment.

I have lists formulating in my head of what to do and get rid of and blah, blah, blah...

I am making a goal right here for the weekend, writing it down and that means I WILL follow through with it right?

1. Friday night church service. Change mindset before sound check to get into the right frame of mind, to set my focus as to not take away from seeking God and capturing Him. DONE!

Saturday
2. Sleep in, a tiny bit. (I know this seems counter active to the list but, I have been fighting off a cold for a week now and the sleep will give me the energy required for the afternoon's plans.) DONE!

3. Go to music practice. DONE and added worship team photo shoot.

4. Stop in to see Dad. Take him the strawberry cottage cheese thing that A wants to give to Pa.
DONE!

5. Go to Rona to exchange the lamps C bought for her room. DONE!

6. While there drop off the gazillion bags of old clothes I have gathered together. DONE other than the stray 3 bags I found in the girls' room after I got back.

7. Fold clothes and tackle more laundry. (Perhaps I can solve a missing persons case at the same time; well, you never know what I may find under that pile of clothes...) NOT DONE

8. Work on the front entrance (purging and re-organizing). NOT DONE but I did get C's new lamps put together as well as getting the two new shelves down there after B put them together.

9. Family time. WILL BE DONE MOMENTARILY.

Sunday

10. Get a nice meal together in slow cooker for after service.

11. Church service. (Yay!)

12. Enjoy the sabbath.

13. Bath a couple of kids and get them prepared for school.

Those are the demands I am placing on myself this weekend. Now where is that hostage?