Marcella will attend her 3rd speech meet of the season this Saturday! She's all Varsity this year. She has won JV State 2 years in a row for Radio and she also placed well in her other categories the last 2 years. She breaks Varsity all the time so this is good! This year she adds Oratory along with Radio. Her Oratory speech is based on positive thinking. I have yet to hear her do this one. I plan on taking video of her doing both so she can see what she looks like and sounds like. We are really hoping she makes it to compete at the Varsity state meet this year. She came so very close last year, I think missing it by just one place. So far she's placed 4th and 2nd on Radio. And broke varsity for Oratory but didn't place her first time at it. This weekend she will be at Belleville East School. Wish I could be a fly on the wall.
Debating on sending her to Virginia next summer to attend the Washington Journalism and Media Conference as she was nominated as a National Youth Correspondent, representing Illinois and Granite City High School. She is to meet with prominent journalists, leaders in the media, CEO's of the nation's top media companies, national media figures, and distinguished scholars. Also attend an inspiring private talk with TODAY show host Hoda Kotb. :) Pretty cool right? I've always wanted to go see that part of the country so I'm wanting Matt and I to take a road trip at this time so she could attend this. It lasts for 6 days. Will let you know what happens with that.
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Yummy and perfect for Winter! Feeds our family for a couple days.
Ingredients: Boneless Chuck Roast 20 Wylers bouillon cubes. bag of carrots cut into 3 pieces then cut pieces and slice them in half (cooks faster this way) several stalks of celery cut into 3 inch pieces. one onion one to two bags of Kulski noodles Regular size bottle of Original V-8 (use half or a bit more of bottle) Directions: Fill large soup pot with water about half way and put on Medium heat. Cut Chuck Roast into 2 inch pieces and place in water when water starts getting hot. Let cook for about 1/2 hour. You will notice the fat come to the top, simple scoop it out. Then add one onion cut in half and the bouillon cubes. Cook for another 1/2 hour. Next add your carrots and celery and V-8. Cook for one more hour. Before your soup is done, cook noodles according to package. Drain and add to pot of soup. This is one of my all time favorite soups! On October 10, 2013, Amber gave birth to a baby boy named Drayden Matthew. Which makes Matt and I grandparents for the first time! After the four girls...a boy is going to be quite a change. :) Here are some of the images I have taken since he was born. Hubby made this recently and it was so damn good! He adds more than what it calls for because it was to taste for him but here is the recipe.
INGREDIENTS •8 slices bacon cooked and crumbled (reserve about 2 tablespoons of crumbled bacon for garnish) • 11 tablespoons butter (about 2/3 cup) • 2/3 cup all purpose flour • 7 cups milk ( I used a combo of whole milk and 1%, use whatever you have on hand) • 4-6 potatoes, baked peeled and cubed (I typically cook them in the microwave to speed the process along) • 4 green onions, chopped plus additional for garnish • 2 cups sharp cheddar cheese, shredded plus additional for garnish • 1 cup sour cream • 1 teaspoon salt • 1 teaspoon ground black pepper DIRECTIONS 1. In a large stock pot, melt butter over medium heat. When the butter has melted, whisk in flour and allow the mixture to cook for a few minutes. 2. Slowly add in 7 cups of milk, 1 cup at a time, whisking really well between each cup. 3. When all 7 cups of milk have been added, continue whisking until the mixture starts to thicken a bit. 4. Add in cubed baked potatoes and green onions, then bring to a boil making sure to stir frequently. 5. Reduce the heat to low, then stir in bacon, cheese, sour cream, salt and pepper. 6. When the cheese has melted serve immediately. Garnish each bowl of soup with additional cheddar cheese, bacon crumbles, and chopped green onion. 7. This recipe typically serves 4-6. This recipe is great! I think we make this once a month. This would be great for parties so keep it in mind!
5 cans chicken 2 stalks celery, thinly sliced 1 T. garlic powder (more according to your taste) 1 cup of chopped pecans many red seedless grapes, cut in halves pepper to taste (we use our pepper mill pepper, its better) A little over half a large jar of Kraft MAYO Mix everything together very well. Spoon onto Hawaiian Sweet Rolls. We purchase ours at Shop n Save in front of the deli dept. Make sure and taste it to see if more garlic powder or pepper is needed. Again, this is all according to taste. Enjoy! 1 cup shortening
1 cup sugar 1 cup brown sugar 2 eggs 2 cups flour 2 tsp. baking soda 1 tsp. baking powder 1/2 tsp. salt 2 cups corn flakes 2 cups quick oats 1 cup coconut 1 tsp. vanilla Mix shortening and sugars, then add the eggs and vanilla mixing well. Sift flour, baking soda, baking powder and salt in a separate bowl. Mix creamed mixture to dry mixture. Next add in the corn flakes, oatmeal and coconut to the mix. Drop by spoonfuls onto parchment paper lined cookie sheet at 350 for 10-12 min. 1 Loaf French Bread
2 T. to 1/2 cup extra virgin olive oil several plum tomatoes chopped (Use whatever tomatoes you like) 1 pkg. crumbled feta cheese 1 T. Basil 1/2 cup finely chopped red onion 3 T. parsley About 2 red bell peppers about 1/2 cup Parmesan cheese Place bread on baking sheet lined with parchment paper. Brush or scatter from bottle, some olive oil over bread on one side. Broil until lightly toasted. Mix tomatoes, olive oil, feta, Parmesan cheese, onions, parsley, peppers and basil in bowl. Spoon mixture onto each slice once bread is toasted. This has been one of our family favorites since 2008. This goes great with many dinners but especially Pastas! Enjoy! This was a big pleaser for my husband one day. I haven’t made it in awhile but made it this evening for dinner. When browning the ground beef, I added Nick’s seasoning, Accent and some white pepper. Ok. Update: Just decided that 2 cans of diced tomatoes in juice would make it even better!
Ingredients: 10 ounces egg noodles 1 1/2 pounds ground beef 2 (14.5 ounce) can peeled and diced tomatoes with juice 1 tsp. salt 1 T. white sugar 1 1/2 cups sour cream 3 to 4 ounces cream cheese 1/2 onion, chopped 1 cup shredded Cheddar cheese Directions: 1. Preheat oven to 350 degrees 2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain 3. In a large skillet over medium heat, brown the ground beef. Add the tomatoes with juice, salt and sugar and simmer for 15 minutes. 4. In a separate medium bowl, combine the sour cream, cream cheese and onion and mix well. In a 9 x 13 inch baking dish, place half of the egg noodles, then all of the meat mixture, then the cream mixture. Top with the remaining noodles and sprinkle with the cheese. 5. Bake at 350 degrees for 25 minutes. Good hearty meal! Ingredients Boneless skinless chicken breast cut up into bite size pieces. Extra Virgin Olive Oil (I cover the whole bottom of pan) 1 bag Baby Spinach 2 cans stewed tomatoes 1 8oz. package of cream cheese; cut up 2 Tablespoons of minced garlic (I use jar kind) 1 to 2 tsp. basil 1/4 tsp black pepper 1 package of pasta (your choice) I use fettuccine In a large frying pan, brown chicken in olive oil. Add garlic and let cook until garlic begins to brown. About 5 minutes. Add to pan the tomatoes, cream cheese, basil and pepper. Reduce heat; simmer. Start noodles, when almost done, add the spinach to water and continue cooking until pasta is done.
When cream cheese has melted and sauce is creamy, and the pasta and spinach to pan and stir. Sever with Grilled Italian bread! Chuck Roast – cut into cubes
2 Tablespoons or more if you like of oil. We always use Extra Virgin Olive Oil…better for ya! 1 or 2 onions (chopped) 1 to 2 Tablespoons minced garlic 1 tsp. caraway seed 1 to 2 bay leaves pepper and salt to taste (I used Kosher salt) 1 to 2 tsp. paprika 2 med. tomatoes (chopped) or 2 small canned whole potatoes (chopped) fresh peppers ( I used ours from the garden and they are Gypsy’s or you can use Hungarian wax or Green peppers. Your choice. 2 to 3 medium potatoes (red and chopped) (we are using caned whole potatoes) put in close to the end if using the canned ones since they are pre-cooked and are already soft. water (enough to cover) Heat oil in pan and braise chopped onions until nice and brown. add paprika but stir in so paprika doesn’t burn Add beef cubes and sauté until brown then add in the garlic, caraway seed, salt, pepper and bay leaf. If using red potatoes, put in now. Otherwise add with the tomatoes and peppers if using canned potatoes. Pour water in enough to cover When meat is almost done, add the chopped tomatoes and peppers. Add potatoes last if using canned whole potatoes. If you want just a bit of heat….add a shake or two of crushed red pepper flakes. That’s what we did. Gives it just a little punch. Cook about 1.5 hours Eat with Italian bread for dipping! Enjoy! |
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