We started the day off with a good breakfast - eggs in a nest, bacon, hash browns, juice, coffee.

Then Doug had Austin back the van up to the trailor and hitch it up. More and more Doug is having Austin take an active role in his day to day work. This is providing him with some awesome real life experience in practical living skills. I've seen a big boost in Austin's self-confidence since they have begun doing this.

Then we went over to our old house and loaded up the last load of random stuff that was left there and brought it back to the new (to us) house. It's so great to know that all the packing and moving is done. There's still quite a bit of unpacking to do but at least everything is over here.

Of the three kids Amanda has had the hardest time with this move. She always has a hard time with change and this time was no different. Even though she loves our new home, she has a hard time letting go of the old one. She took my phone and was going through the house taking pictures of each room. I was looking through them this evening and found this one she took of herself.

What a sad face.

She cheered up quite a bit though when we told her we were going to McDonalds as a treat since they did such a wonderful job and worked so hard today.

Now her friend CeCe is here for the night and they are watching the Disney channel. Doug is watching Avatar on him computer and I am blogging.

~ Rose ~



Pasta Salad

During the summer months we love a meal of pasta salad. It can be made ahead of time (like in the morning when the kitchen is cooler) and put in the refrigerator. Our recipe is pretty simple and easy to adjust to individual tastes. We use the following ingredients in varying amounts (depending on how much we have) in ours.

cooked spaghetti noodles

diced peppers

halved cherry tomatoes

sliced cucumbers

pepperoni

shredded cheddar cheese

Italian dressing

We simply mix these ingredients, chill, and enjoy.

Pineapple Raisin Bread

2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup margarine
3/4 cup sugar
1 egg
1/4 cup water
1 can (8 ounces) crushed pineapple, undrained
1 cup raisins

In a mixing bowl combine flour, baking powder, baking soda and salt; set aside. In another bowl, cream butter and sugar. Add egg and water, mix well. Add 1/3 cup of flour mixture; mix until smooth. Mix in remaining flour mixture and the pineapple. Stir in raisins. Pour into a  greased 9-in. x 5-in. x 3-in. oaf pan. Bake at 350 degrees for 60-70 minutes. Let cool in pan for 10 minutes. Remove to a wire rack to cool completely. Yield: 1 loaf.

Overnight Sausage Egg Casserole

8 slices bread, cubed
3/4 pound shredded cheddar cheese
2 lbs ground bulk pork sausage
4 eggs
2 1/2 cups milk
1 can (10-3/4 ounces) cream of mushroom soup, undiluted
1/4 cup water

Place bread cubes in a greased 13-in. x 9-in x 2-in baking dish. Sprinkle with cheese. Brown sausage over medium heat; drain. crumble sausage over cheese and bread. Beat eggs, milk, water and soup; pour over sausage. Cover and refrigerate overnight. Bake at 350 degrees for 50-60 minutes or until a knife inserted near the center comes out clean. Yield: 6-8 servings.

Menu and Recipes for Week Beginning 9/6/09

Sunday
Breakfast - Donuts, Applesauce, Milk
Lunch - West Coast Chicken*, Noodles, Glazed Carrots*, Pears, Milk
Snack - Oatmeal Cookies, Juice
Dinner - Hamburgers, Buns, Green Beans, Peaches, Milk
Snack - Apples, Cheese

Monday
Breakfast - French Toast, Strawberries, Milk
Lunch - Tuna Salad Sandwiches, Vegetable Beef Soup, Bananas, Milk
Snack - Taquitos, Juice
Dinner - Lasagna, Salad, Blueberries, Milk
Snack - Banana Bread, Milk

Tuesday
Breakfast - Zucchini/Oatmeal Muffins*, Oranges, Milk
Lunch - Peanut Butter & Jelly Sandwiches, Cheese Slices, Carrot Sticks, Fruit Cocktail, Milk
Snack - Cheese Sandwiches, Juice
Dinner - Hot Dogs, Buns, Tater Tots, Peaches, Milk
Snack - Fruit Cocktail, Milk

Wednesday
Breakfast - Razorback Corn Bread*, Applesauce, Milk
Lunch - Corn Dogs, French Fries, Apples Slices, Milk,
Snack - Yogurt, Strawberries
Dinner - Waffles, Boiled Eggs, Hash Browns, Blueberries, Milk
Snack - Oranges, Milk

Thursday
Breakfast - Cold Cereal, Grapes, Milk
Lunch - Grilled Cheese and Bacon Sandwiches, Tomato Soup, Bananas, Milk
Snack - Apples, Milk
Dinner - Turkey Burgers, Buns, Green Beans, Peaches, Milk
Snack - Toast, Fruit Cocktail

Friday
Breakfast - Cold Cereal, Pears, Milk
Lunch - Pb&J, Cheese Slices, Apple Slices, Oranges, Milk
Snack - Cinnamon Rolls, Milk
Dinner - Hot Roast Beef Sandwiches, Cheddar Potato Wedges*, Green Beans, Milk
Snack - Soft Pretzel, Milk

West Coast Chicken
Vegetable Oil
5 pounds chicken thighs, skinned

Sauce
2 teaspoons salt
1/4 teaspoon black pepper
1 cup frozen orange juice concentrate, thawed
1/3 cup butter, melted
2 teaspoons ground ginger
4 teaspoons soy sauce

Grease two 11-in. x 7-in. baking pans well with vegetable oil. Place chicken in single layer in the pans. Combine sauce ingredients and baste chicken well. Cover; refrigerate overnight. Bake, uncovered, at 350 degrees for about 60 minutes, basting with sauce once during baking. Yield: 8 (4-ounce) servings.

Glazed Carrots
9 - 12 medium carrots (about 1-1/2 pounds)
4 tablespoons butter or margarine
1 to 2 tablespoons lemon juice
2 tablespoons brown sugar

Peel carrots and cut in half lengthwise. Boil in salted water until tender; drain well. Melt butter in heavy skillet; add lemon juice and brown sugar and stir until mixture thickens. Add carrots; stir until well glazed and heated through. Yield: servings

Zucchini/Oatmeal Muffins
2-1/2 cups all-purpose flour
1-1/2 cups sugar
1/2 cup quick cooking oats
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1 medium zucchini shredded, (about 3/4 cup)
3/4 cup vegetable oil

In a mixing bowl, combine first seven ingredients. Beat eggs; combine with zucchini and oil. Pour over dry ingredients, stirring just until moistened. Batter will be lumpy. Fill greased muffin cups 3/4 full. Bake at 400 degrees for 25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Yield: 1 dozen

Razorback Corn Bread
8 ounces bulk pork sausage
2 cups cornmeal
1/2 cup all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs, beaten
1 large onion chopped
1 can (11 ounces) whole kernel corn, drained
2 cups buttermilk
1/2 cups shredded cheddar cheese

In a deep 10-in. cast iron skillet, fry sausage until it's done. Reserve 2 to 3 tablespoons of the drippings. Crumble the sausage. Combine cornmeal, flour, baking powder, baking soda and salt. In separate bowl, combine eggs, onion, corn, buttermilk and cheese. Add egg mixture to the cornmeal mixture. Stir in sausage and reserved drippings. Pour into the greased skillet and bake at 450 degrees for 20-25 minutes or until done. Serve warm from the skillet. Yield: 12 servings.

Cheddar Potato Wedges
1/2 teaspoon garlic salt or garlic powder
1/2 teaspoon seasoned salt
1/2 teaspoon paprika
3 medium potatoes, cut into 8 wedges each
2 tablespoons butter
1 cup finely shredded Cheddar cheese

In a large resealable plastic bag, combine the garlic salt, seasoned salt and paprika. Add potatoes; seal bag and toss to coat. Transfer potatoes to an ungreased microwave-safe dish. Dot with butter. Microwave, uncovered, on high for 3 minutes. Turn potatoes; cook 2-3 minutes longer or
until tender. Sprinkle with cheese; cover and let stand until cheese is melted.