ARE YOU READY FOR SOME FOOTBALL?!?!

Monday was my birthday. My husband and I went to Sioux City for the day to shop and just bum around, it was a wonderful day. We had a late lunch at a restaurant called Garfields, I had an amazing salad there. I'm going to go to try and find a copycat recipe online somewhere. It was a lettuce salad that had feta cheese, glazed walnuts, cranberries, a raspberry vinaigrette dressing, etc... De-lish! I will order it again. I got flowers from my kids and my husband, candy from a preschool family (their kids have been gone for at least 5 years!), new Paula Deen recipe books, lots of cards and phone calls, what a blessing to have such thoughtful family and friends. Thank you everyone.

Now I fully understand that the weather today was balmy and hot, but do you realize that the football season is close enough that you can almost smell it?? I'm not talking about stinky uniforms, I'm talking about tailgate food, half time buffets, finger food at it's finest, YUM! I've been seriously considering chili soup for the weekend, even though it's hot. It just seems right.
We'll be cheering for the Norfolk Panthers Friday night, and screaming loudly for the Huskers Saturday night. It's a shame that we have to watch it via pay per view, but if we must - we must.
When I was considering if we should buy the game, it didn't take me long to realize that if we went somewhere to watch it we'd invest far more in beverages, food, and tip than the cost of the game. Plus you have to gamble on how good your seat will be, how much noise there is competing with the announcer, and forget about stretching out with your feet up. Decision made, we WILL watch it at home in the comfort of our living room.

I mentioned chili soup, I thought about wings, but I think that I will be making potato skins for sure. Maybe some caramel corn (see Feb 14th post), chicken tortilla dip (Jan 27th), oh - the possibilities are endless. Wherever you gather with friends this weekend, if it involves football or not, have a great time and try a new recipe!

Game Day Potato Skins

Serving Size : 6

6 med Baking potatoes
1/3 c Butter
3/4 c Cheddar cheese -- shredded
6 slices Bacon -- fried and crumbled
1/3 c Green onion -- thinly sliced
Sour cream
Salt & Pepper

Scrub potatoes, dry, then pierce with fork several times. Arrange on a baking sheet and bake in 375 oven for about 1 hour or until tender. Let stand until cook enough to handle.

Cut potatoes in half lengthwise and scoop out center, leaving 1/8" potato in shell. Cover.Chill shells up to 2 days until ready to use for the skins.

(If desired, add the 1/4 cup milk, 1/4 cup butter, salt and pepper to potato centers to use for mashed potatoes.)

When ready to prepare skins, melt the 1/3 cup butter. Brush shells with the butter, inside and out.Place, cut side up, on baking sheet. Bake in a 500 oven for 10 minutes or until brown and crisp.

Remove the potatoes from the oven and garnish with sour cream, cheese, crumbled bacon and green onions.

Brush off those book bags!

It's that time again, time to pick up a new notebook or two, some pens, markers, etc... school is here! I've been spending HOURS and HOURS in my room in preparation for my open house this Saturday morning. I know you have heard me talk about it all summer, but when you move from one classroom to another...many skeletons are uncovered. I have sorted, filed, cleaned, cut, and surfed for new ideas. I'm getting close, tomorrow should be a definitive day. The rest of our school (grades K-8) started today, my official first day is September 2nd. I'm getting anxious!

Today's title reminds me of one of my preschool kids last year - I asked them to go get their backpacks in the hall and pick up their mail from their mailboxes. One of the children looked at me and said, "Is that what they called them in the olden days?" I guess the politically correct term is book bag, lesson learned.

Last Friday I worked my last day at the SurgiCenter. I've worked very part time for the last 3 years, this summer I worked about 4 days a week scanning charts and doing a little work at the front desk. I am going to miss those friends, they are a great bunch of people. On my last day they had a lunch for me with lots of good food, I have to get the recipe for this salad that they called a LITTLE KING salad. It was goooood. Thank you to all of my girls there (Doctors too!) that made it so much fun to be there! I will miss you all very much.

Since it's getting closer to Fall and football season, I thought of this great hot caramel dip that I LOVE. Last year the orchards around us had a miserable frost so the apples were scarce. Things are looking good for this crop, so get the ingredients and be ready to whip this up the next time you are invited to gather with friends.

HOT CARAMEL DIP
(makes about 3 cups)
1/2 cup butter
1/2 cup light corn syrup
1 cup brown sugar
1 can sweetened condensed milk
apple slices - use something that is a little tart

1. Mix together all ingredients except apple in a saucepan, bring to a boil.
2. Pour into crock pot, set on low.
3. Dip fresh apple slices into hot caramel.

Variation: For fun you can add 1/2 cup of peanut butter to this to give it a new twist!

I WENT TO CHICACO!

OK, I know you are thinking I traveled to the windy city, but you are incorrect! I went to hear the band Chicago with about 5000 other people. It was a sunny, slightly hot day, but the music caused me to not even think about the temperatures. I traveled back through time in my mind and revisited my high school days through the many Chicago hits.
Dances, football games, driving main, etc... so many happy memories. I know this picture looks like we're kind of far away, but don't worry... we wandered around and we had our trusty binoculars.















This was just the end of my weekend - there were some big things happening ALL weekend. Saturday Mike and I loaded up the dog and drove to Lincoln. We wanted to see the house that our son is looking to buy. It met our approval! The fact that it is a bit of a fixer upper is a plus in our eyes. A lower purchase price and then make it what you want, not living with someone else's color choices. If you saw the present colors of the bedrooms, you would totally understand! Mike is itching to spend a week (or two!) doing demolition and reconstructing a brand new look with our son.

Just a couple of blocks down the road was another part of the weekend. While the boys went camping I went to see Heather's new classroom. It's unbelievable that it is located about 2 blocks away from her brother's new house. I can't believe how B I G her room is, wow. So many cupboards she doesn't have many of them filled. It's going to be a fun room, a happy room, a learning room. Isn't this tiny sink cute??? Heather's not going to love the pained expression on her face in this photo, but it's rare that she doesn't take a good picture.
She will be a fabulous Kindergarten teacher, she just doesn't know it yet. Thanks Nate for driving us around and cooking a wonderful dinner.







This is what the boys did, set up some tents, built a blazing fire and tried to keep the dog out of the water. Maddie loves the water, she had a great time. Isn't this photo great?? My son takes some insanely good snaps.

No recipe today, you'll have to read a copy of Taste of Home (wink wink).

Posies NOT rosies

Last night was a super fun night. I had four devoted and tireless friends over to make corsages and boutonnieres (spelling?) for the wedding. These girls gave so much time and effort into this project and I can't thank them enough. We worked from 6:30 till almost 11:00 and we ended up with 16 flowers for girls and 7 flowers for boys. Thanks to Donna - the president of the posie pushers, we had some beautiful results. She was a patient instructor and really made it enjoyable for us. Thanks again Donna, Kristin, Sue, & Nancy, I am so grateful for my friends!















The last time Nate and Heather were home I made a chicken salad and they were asking about a recipe. I'll do my best to recreate it here.

Chicken Salad

4 cups cubed cooked chicken
1 cup mayo or salad dressing
1 tsp paprika
1 handful of dried cranberries (craisins)
1 cup chopped celery
2 green onions or 1/4 cup regular onion chopped
1/2 cup green pepper chopped fine
1/2 cup of chopped pecans
(I have also used sunflower seeds but if you don't like nuts, just skip it!)
1 tsp house seasoning (see next recipe)

Mix all together and stir well. Taste and adjust seasoning as needed. Chill for an hour before serving.

The house seasoning I referred to is in a Paula Deen cookbook. I use it on everything, and I mix up batches for my kids all the time. Be sure to try this.

Paula Deen's House Seasoning

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My Notes:

My Notes

ONLY YOU see your private notes, and they print with the recipe.

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• Mix ingredients together and store in an airtight container for up to 6 months.

I usually put this in an empty spice container with a sprinkle type lid, just make sure it has a lid on it.

Sassy summer salads sound sumptous :-)

OK, it's been a week and I'm a posting failure. But I'll give you two for the price of one! Today we're talking summer salads! This first one is from the Land 'O Lakes web site and they suggested putting 8 oz of cheese cubes in as well as 1 tomato. I skipped the tomato and added pimento, and I omitted the cheese altogether. If the other ingredients sound better to you by all means switch it up! This is a salad that I used to eat at a local steak house that is no longer in business. It's one that brings good memories of prime rib and good friends.

CORN RELISH SALAD

1/3		cup sugar
1/3		cup vinegar
1/4		cup vegetable oil
3		cups cooked fresh corn cut off cobs*
1		small jar of chopped pimentos
1/2		cup chopped green bell pepper
1/4		cup chopped onion
1/2		teaspoon celery seed
1/4		teaspoon salt

Stir together all ingredients in large bowl. Cover; refrigerate at least 4 hours or overnight. Stir before serving.

*Substitute 1 (16-ounce) bag frozen whole kernel corn, thawed, drained.

Salad #2 is a Better Homes and Gardens recipe that my sister in law Ruth sent my way. Since I have prepared this a couple of weeks ago, I have heard a certain buzz word on all of the cooking shows that I probably was paying no attention to before. Here's the word.....EDAMAME. For 500 points, do you know what that is without looking it up? It's pronounced ed-ah-mom-ay, yes that's right.....it's soybeans! They are green and they will most likely be found in the freezer section of your store. This salad is better after it sets a few hours, it's a sophisticated taste that I really enjoyed. If you are not a cilantro fan this one may not be for you.

ZESTY THREE-BEAN SALAD

2 cups frozen sweet soybeans (edamame)
1 15-oz can kidney beans, rinsed and drained
1 15-oz can garbanzo beans (also called chickpeas) rinsed and drained
1/2 cup thinly sliced red onion
1/2 cup chopped fresh cilantro
1/4 cup olive oil
1 tsp. finely shredded lime peel
1/4 cup lime juice

Prepare soybeans according to package directions. Drain in colander and rinse with cold water.
In a large bowl combine cooked soybeans, kidney beans, garbanzo beans, onion and cilantro.
In a small bowl whisk together oil, lime peel, lime juice, and 1/2 tsp salt. Pour over bean mixture and toss to coat. Cover and refrigerate up to 24 hours. Stir well before serving. (Makes 10 servings)

Time to run, it's lunch time! Bye for now.