Saturday, November 27, 2010
Grammy’s Squash Casserole
3 lbs. yellow squash (sliced)
1 large onion (chopped coarsely)
½ stick of butter
2 T. cornstarch
2 (5 oz) cans of Pet Evaporated Milk
1 lb. velvetta (cubed)
2 tubes of ritz crackers (crushed)
1½ sticks of real butter
Preheat oven to 350°
Boil squash and onion in salted water til tender, then drain
Melt 1½ sticks butter, saute crackers til crisp and brown, set aside
Melt ½ stick butter (low to med. heat) and sprinkle cornstarch into it. Begin to stir and then start slowly pouring in the evaporated milk, stirring all the while. Next add the cubes of Velvetta and stir constantly while it melts.
In a 9 x 11 pan, layer drained squash/onion mixture first, then pour the cheese sauce over that and lastly add the ritz cracker mixture as a topping.
Bake on a cookie sheet in the middle of the oven for 25 minutes or til bubbly.
Friday, November 26, 2010
1. Three things I must have on my Thanksgiving table: Squash casserole, Yams and Pumpkin pie.
2. No one was sacked out on the couch after lunch this Thanksgiving and the kids just wanted to keep eating! lol
3. This is the perfect time of year! I wish the rest of my world would get back on track...
4. It would be time to decorate the Christmas tree, but we did that a bit early this year so it's already up!
5. Oh, man, thankfully it's over!! We had an AWESOME Thanksgiving, but I am SO glad it's over!
6. I have perfected the art of cooking a Turkey!! This year's feast went off without a hitch and I am so proud of myself! :)
7. And as for the weekend, tonight I'm looking forward to watching Eat, Pray, Love, tomorrow my plans include taking the kiddos to go visit Stacia :) and Sunday, I want to life, love and laugh!
For more Friday Fill-Ins participants click here!
Monday, November 22, 2010
2. Tying the legs together keeps the inside moist.
3. It's Cool Whip time!
4. If I don't undo my pants, I'll burst!
5. Whew, that's one terrific spread!
6. I'm in the mood for dark meat.
7. Are you ready for seconds yet?
8. It's a little dry, do you still want to eat it?
9. Just wait your turn, you'll get some.
10. Don't play with your meat.
11. Just spread the legs open and stuff it in.
12. Do you think you'll be able to handle all these people at once?
13. I didn't expect everyone to come at once!
14. You still have a little bit on your chin.
15. How long will it take after you stick it in?
16. You'll know it's ready when it pops up.
17. Wow, I didn't think I could handle all of that!
18. That's the biggest one I've ever seen!
19. How long do I beat it before it's ready?
Each person traces their hand multiple times on construction paper. Of course all in Fall colors and then we cut out all the hands (we usually do 4 hands per person in each color). After all the hands are cut out then we write something we are thankful for on each of our hands. Then draw a tree trunk and branches if you would like on a piece of poster board and decorate how you like. Then just glue all the hands to cover the tree as if they were leaves.
I like to make a few look like they are falling from the tree since it is the Fall! There you go you have a Thankful Tree made out of all the things you and your family are thankful for this holiday season!
Here is the link back to last year's tree and the link back to 2008's tree! :)
Saturday, November 20, 2010
1. Why does life seem to keep throwing hurdles my way?
2. It would be nice to see the world through rose colored glasses.
3. Thank you for for being my world, I could not do it without you!
4. Halloween is my favorite holiday because I am truly a kid at heart!
5. I am SO ready to be employed!!!!!!!
6. We can be whoever and whatever we make up our minds to be.
7. And as for the weekend, tonight I'm looking forward to seeing T-man, it's been a few weeks, tomorrow my plans include taking the kids on a longer than normal hike and carving T-man's pumpkin and Sunday, I want to finish our Thankful Tree and make Green Chile(Hatch NM) Stew!
For more Friday Fill-Ins participants click here!
Wednesday, November 17, 2010
I had an awesome interview (I think) this morning, followed by a day full of chores, a walk with the kids before dinner and I even got a nap at the end of the day which is probably why I am up so late unable to go to bed. lol
This weekend was pure chaos, but sometimes I think my mind works better that way... I often wonder what will happen when they all grow up and move out.. We started Princesses project Saturday (it was due Tuesday) and we had it finished by Sunday night. She did an awesome job even though she forgot to tell me there was a size limit and hers was WAY bigger than it should have been. lol
Things are staring to look up even if it seems to be moving at a snails pace, life does not run according to our plans although that would be nice once and awhile. lol
The boy is finally passing all of his classes and he is doing really well in Chinese which I am very proud of to say the least. His attitude could use some work, but I am trying to attribute most of that to him being a hormonal 13 year old boy........ he is still very helpful as long as it is some sort of food related activity so I guess it could be worse.
Thanksgiving is coming up soon, what are you planning to have for your feast? I will start planning for it in the next few days so look for a new post. :)
Monday, November 1, 2010
Medium size Pumpkin
***We like to season our seeds before we bake them with a little bit of Chili powder, cinnamon and sugar.***
1. Preheat oven to 400°F. Cut open the pumpkin and use a strong metal spoon to scoop out the insides. Separate the seeds from the stringy core. Rinse the seeds.
2. In a small saucepan, add the seeds to water, about 2 cups of water to every half cup of seeds. Add a half tablespoon of salt for every cup of water (more if you like your seeds saltier). Bring to a boil. Let simmer for 10 minutes. Remove from heat and drain.
3. Spread about a tablespoon of olive oil over the bottom of a roasting pan. Spread the seeds out over the roasting pan, all in one layer. Sprinkle with a little bit of Chili powder, cinnamon and sugar. Bake on the top rack until the seeds begin to brown, 10-20 minutes. When browned to your satisfaction, remove from the oven and let the pan cool on a rack. Let the seeds cool all the way down before eating. Either crack to remove the inner seed (a lot of work and in my opinion, unnecessary) or eat whole.