Camouflage 16th Party-Little Mouse Style

The son of the Little Mouse turned 16 recently.  He is the "Little Prince", as we have called him, although there is nothing little about him now.  6" ft tall, driver's permit in hand and 2nd Baseman on his baseball team.  With all that,it  has turned him into the" Mouse Prince".
We started with the invitation.  Pintrest was my best friend in planning this surprise party.  As I was looking at ideas for 16 year old boys I ran across this invitation.  It fit the Mouse Prince perfectly. http://www.prestoprint.com/portfolio/birthdays.html

We personalized the invitation and had it  say  "Snacks
 Provided."  Papa Mouse took care of the Main Snacks.  The McDonald's across the street provided burgers, cheeseburgers, and fries. The bowling ally was VERY accommodating and allowed us to bring in treats for the Mouse Prince and his friends.  Pitchers of soda and a half gallon of milk made the party complete.  Check to make sure that whatever venue you choose allows your own food choice.

 I took care of dessert.  "Mouse Prince" has NEVER been a cake fan. Sugar cookies have always been his favorite.  To make the celebratory treats, I went with "Camo Sugar Cookies" and "Camo Cake Pops".
SUCCESS!!

Again, Pintrest was my best friend.  I followed the instructions for "Camo-Sugar Cookies" and made a basket full of the Mouse Prince's favorite cookies.  I would share the recipe, but it;'s not mine to share.  It's a borrowed, heirloom recipe, that I do not have permission to publish.  However, the procedure for making Camo cookies, I found again, on Pintrest.  They were awesome.  Divide your favorite sugar cookie recipe, into  4 colors; we used chocolate, tan, green, and cream colors.

Here is the link to the site for the perfect camouflage cookies.http://diy-vintage-chic.blogspot.com/search?updated-max=2012-06-24T10:55:00-05:00&max-results=7  They came out delicious and perfect.  They were the party favors that were sent home in empty ammo. boxes.

The cake pops were a labor of love.  Our dear friends gave us the Pop maker and the recipe. (Thanks Cindy & Tom), and my Mom and Sister (Thanks Mom & Kristal),came over to help  make the pops.)

Here is the procedure, again found on Pintrest, that we followed.  http://pinterest.com/pin/60587557459570794/

The converted recipe for the "Babycakes" Cake pop machine is as follows

Baby Cakes Converted Cake Mix Cake Pops

1 Box Pillsbury (ONLY) cake mix (we used vanilla)

1 box (same flavor) instant pudding mix (vanilla)

3 eggs

1 cup of milk 

(no oil)

Mix until combined.  Then put into a plastic bag.  The mixture will be very thick.   Squeeze into one of the corners and snip the tip.  Push batter until each pop cup is 3/4 full.  Close and cook approx. 5min.    Take out and allow to cool.

Once the cake pops were cool, we used various color combinations of Candy Melts for the decorations.  We melted dark chocolate, green, yellow and white.  The best looking combinations were a chocolate base, with green & white & yellow stripes, and a green base with chocolate & white & yellow stripes.  We put the melted candy melts in pint sized mason jars, and swirled and striped using forks to our hearts content.  Here is the link via Pintrest for making the ultimate Camo Pops: http://pinterest.com/pin/60587557459570794/

We put the pops in Styrofoam in  empty ammo. cans with the invitation in the cover.  We covered the tables with brown paper and supplemented with camouflage napkins and plates.  Folks arrived at the bowling ally in various camo. outfits.  When the Mouse Prince arrived, he was totally surprised.  

Papa Mouse went next door to McDonald's where cheeseburgers, hamburgers, and fries were purchased.  The bowling ally was wonderful and let us bring food in from an outside source.  (McDonald's has been a guilty pleasure of the Mouse Prince for years.)

A grand time was had by all. Thanks to family and friends, the surprise went of without a hitch, and the Mouse Prince was surprised. It was a fun evening for old and young alike.

Happy 16th Birthday Mouse Prince...Mama & Papa Mouse loves you.

Cucumbers, Lemons, & 2 Healthy Changes

Summer time!  Hot, sunshiny days and warm,clear nights.  This year seems like summer weather that I remember as a kid.  "Make hay while the sun shines." was more than a saying.  It was what we did day in and day out.  The hotter and sunnier the better.  Bales upon bales would go up the hay elevator into the mow  to keep the cows bedded and fed for the winter.  Dry weather was the best and the bales were lighter and somewhat easier to move.  There were always thermoses of  water, ice tea, lemonade, and  "Switchel" to drink in between loads.  "Switchel" was a drink that was passed down from generation to generation and what was drunk before soda or lemonade became common beverages.  It was refreshing and cool and quenched your thirst without giving a stomach ache.

This summer quickly became the summer of healthy changes after some health issues cropped up.  One of the changes that needed to be made was to drink more water.  Cut the caffeine loaded diet sodas, alcoholic beverages, and drink more water.  I don't mean to sound ungrateful for my cold, clean, well water, but after a while the plain water just was not calling my name.  I was sick of it.  How to add flavor without adding calories and sugar?  I thought of the Switchel I had as a kid and  fruit infused water that you get when you go to a spa.  
 I opened the 'fridge and looked.  I had an abundance of cucumbers, lemons, and berries.  I took  some pint and quart sized mason jars and sliced some lemons and cucumbers to start.  I put them in the bottom of the mason jar, put in some ice cubes to hold everything down, and filled the jar with water.  I covered the jar put it  in the 'fridge for an hour or so.  When I opened the fridge, I saw a serving size jar ready filled with fruit and cold liquid.  Opening the jar I tasted.  Subtle, not sweet, cold, and flavorful!  This was it!  I then started experimenting with different flavors.  Blueberry and lemon, peach and a sprig of thyme, strawberry and thyme,  mango, and lime  and cucumber.   Change number 1 accomplished! Fruit infused water!

Change number 2 was to cut carbs and eat a lower carb and sodium diet.  Add to that drink more water and I was anticipating food hell.  Boring, tasteless, uninspired, which is sad during the harvest season.  Again, I went to the fridge and garden for inspiration.  I had cucumbers....LOTS of them.  
My favorite way to eat a cucumber was in a cucumber sandwich.  Whole wheat bread, smear of mayo, garlic salt, and fresh cucumbers.  Well, cut the mayo, take out the garlic salt, and that was NOT what I wanted....

Cucumber Mango Salsa.When there are plenty of tomatoes in the garden, I make fresh salsa....cucumber salsa....less sweet than relish and will pack plenty of flavor and use up my cucumbers!  I  knew mango and cucumber went together so I started chopping.  I had mango, cucumber, onion, jalapeno, and cilantro.  Chopping, mixing, tasting = WINNER!  Fresh, sweet, crunchy and delicious.  We had it on grilled chicken, grilled pita, and  grilled fish.  It made eating low carb easy. I would go to the fridge, grab the bowl and a spoon and eat my veggies, that  WAS what I wanted!! 

Captain Jim's Grilled Cod with Cucumber Mango Salsa, Tabbouli , & watermelon

(Recipes found on Healthy Changes Page)

Back in the Saddle

I began this blog as something to share.  Memories, thoughts, directions, recipes.  When I began,  I was on top of my game or so I thought. I was directing, teaching, cooking, writing, being a Mom, wife, daughter, sister, friend.

 I remembered and I wrote. I was young again.    I juggled it all happily. Then the unforeseen happened.   I was diagnosed and laid low with Lyme disease. I dropped the juggling balls.   Nothing worked.  Brain, thoughts, muscles, joints.   I was having difficulty communicating, (God Bless you Helen Keller and anyone else with communication disorders), organizing, functioning, thinking, creating.  Can you imagine Walt Disney not being able to create? (Not that I'm remotely in the same category as Mr. Disney.)  I couldn't remember clearly, I couldn't speak clearly, I couldn't cook or create.  I was reduced to accepting  help and relying on others.  

That was hard.  There are no words to tell you how difficult it was.  But help came.  Even if I didn't ask  or want it...it came.

 My husband, son, sister, mother, mother-in law, sister's of the heart (in-laws), friends, coworkers, and neighbors came to the rescue.  Phone calls, letters. emails, visits, words of encouragement, came in many ways.  THANK YOU...

My family did not starve or suffer, my students did not know or suffer from my weakness.   My family did not loose who I was, they were,  or the position that I took in the family, and continued to put "One foot in front of the other."

Was it the best, most creative or organic??? No...it was  not.  But it was enough.

 I   took care of my own.  I will continue to do so.....I suffered, I  healed...I  planted...I l reaped.....I learned....I will sow....and I am back in the saddle......

Back in the Saddle Recipes

Crock  Pot Ribs

In mixing bowl combine:1

1  can tomato sauce

1/4 cup brown sugar

2 tbsp Worcestershire sauce

2 tbsp minced garlic

pinch salt & pepper

1 tsp red pepper flakes
2- 3 lbs baby back ribs (pork or beef)

Mix tomato sauce to red pepper pepper flakes.  Take ribs out of package, salt and pepper both sides.  Put ribs in crock pot on low.  Pour sauce over ribs and cook on low for 8 hours, high to 6 hours.  Serve with ribs, and buttered cooked noodles or rice.  Delicious...

Happy Birthday! Surprise! No Oven!

This week some important people were born in history.  Babe Ruth, Laura Ingalls Wilder, Ronald Reagan, Norman Rockwell, Boris Yeltsen, Charles Lindbergh, and Lawrence Taylor to name a few. These people helped inspire a nation in their own way and shaped the lives of many.   Two other very important people were born this week as well, my mom, and my father- in- law. Are they as famous as the above mentioned folks?  Maybe not in a world wide sense,  but  they both  shaped  lives and are inspirations to those who are close to them. 

Two weeks ago I  began getting ready for the birthday week.  Menus were set with favorite meals, groceries were bought, cards and gifts were squirreled away.   Plans were laid, and in between snow storms, the families began getting ready  to celebrate.     I had it all figured out.  Family would start arriving on Fri evening, dinner with my in-laws on Sat night, complete with lemon cake.  Sun morning would bring breakfast, and then preparations for dinner and another lemon cake with my Mom. (Both of them enjoy lemony cakes and pies).   All set.

Imagine my surprise when I turned on the oven Thursday night to warm up some rolls for dinner...and nothing happened.  The oven was stone cold.  I checked pilot lights, fuses, propane levels, and connections.  Nothing fixed the situation. The top of the stove worked fine, but  NO OVEN!!!!  ARGHHGHGHG!!  Here  it was Friday morning, I was on my way to work, family coming in, dinner at my house, two cakes to make, and  no oven.  I headed off to work with my head in a whirl.  It hit me about half way through the day that my Crock pot would come in handy for dinner, no problem, veggies and potatos could be cooked on top of the stove or microwave, but what could I do about the cakes? 

I began thinking about all the tools and options that were possible.  My electric roaster.  Hmmmm.. It has a temperature gauge, it  can roast turkeys and hams and roasts of beef, so why can't it bake?  I thought about it all evening  and got it out and looked it all over.  I found baking sheets and a wire rack that would fit on the inside and made room on my counter.  Saturday morning came and I made a Dutch pancake which requires 30 min of baking.  I was either going to have a light and fluffy popover of a breakfast treat, or an eggy mess that the dogs would enjoy over their kibble.  I mixed up the pancake, poured it into the pan, and put it in the roaster.  The lid went on and I set the timer.  I knew that opening the lid ahead of time, would let the heat out, so I had to resist peeking for 30 anxious minutes.  When the timer went off, I lifted the lid carefully, and to my surprise I found the pancake almost done and puffing up beautifully.  I carefully put the lid back on and set the timer for an additional 5 min.  Overall, it took an extra 20 minutes to cook, but when it came out, the pancake was light and golden  and baked to perfection!  HOORAY! 



Dutch pancake with glare from the window



Time for cake.  Mixing all the ingredients for a warm lemon cake with lemon sauce was exciting.  This was new baking for me.  The cake went into the roaster in a 13x9x2 baking pan on a wire rack while the oven sat dormant (HAHAHA you can't ruin THIS birthday!).   Again, the cake took an additional 30 minutes to bake.  But bake it did, and came out golden and lemony.  The house smelled delicious and the beauty was that I was able to pack the roaster away, no cleaning involved.  Slow cooked ribs were simmering away, potatos were ready to be mashed, salad was tossed, and through the snow everyone arrived to wish my father in law many happy returns.

Mom celebrated the next day with nachos with homemade salsa and guacamole, and  warm lemon cake with lemon sauce.  No oven required! (Two for two!!! Thank you God!)

This opened up a whole new area.  In the summer time, how often does baking go on hold due to the heat of the oven?   It won't have to anymore.  The roaster can serve as a baking oven without adding extra heat to the house.   I would advise to either add 25 degrees to the cooking temp. or extend the cooking time 20 to 30 min.  Metal baking pans work best to conduct heat, and make sure you put the baking pan on a metal rack so that the pan heats evenly.

Happy Birthday Mom and Papa.  You deserve the very best. Here's to many more shared lemon cakes....

Mom in her favorite place



Papa and Rob


Warm Lemon Cake
1 box yellow cake mix (prepared according to box directions.)
Pour prepared cake batter into a 13x9x2 baking pan, sprayed with cooking spray

In a separate bowl mix:
2 boxes instant lemon pudding
2 cups milk
1 1/4 cup water
1/3 cup granulated sugar
Pour lemon pudding mixture over the top of the raw cake batter.
Sprinkle poppy seeds over the top of the batter/pudding

Bake 350 for 60 min or until a knife inserted comes out clean.  Serve molton and warm

Mediterranean Beef Soup
1 med zucchini, chunked
1 large onion, large dice
1/2 cup fennel, diced
2 tsp ground cinnamon (1 stick)
1 lb stew beef
2 cans diced tomatoes
salt and pepper to taste
2 Tbsp greek seasoning
cooking spray
3 cups cooked couscous or orzo pasta (drained)

Place first 6 ingredients into slow cooker that has been coated with cooking spray.  Add seasonings.  Place lid on and cook on high setting for 1 hour.  Reduce to low and cook for 7-9 hours.  Discard cinnamon stick.  Serve over cooked couscous or pasta.

Chicken Noodle Hot Dish
In med saucepan combine:
2 cans cream of mushroom soup
1 1/2 cans of milk
2 cans of canned chunk chicken, drained
1/2 cup sour cream
salt and pepper
1/4 cup chopped parsley
 4 cups cooked egg noodles
1/2 cup shredded Parmesan

Combine soup mixture and noodles.  Heat on low for 10 min.  Add shredded parmeasan and serve hot.

When the Lights Go Out

The cold snap eased it's grip on the area.  So imagine our surprise when we came home to find no power!  There were no weather issues, the ride home uneventful (thank God), and no power lines down that we could see.  Even though everything looked to be OK, we still had no power. 

The first order of business was to get the fire started to warm up the house.  Even though it wasn't as cold as it had been, 10 degrees is not exactly tropical.  So after the fire was roaring away, it was time to think of dinner.  Pancakes had been planned.  So, out came the cast iron skillet and griddle cakes it was.  It reminded me of camping in the summer time, however, cooking on a gas stove with a flame that could be regulated sure made cooking easier!  Only one pancake got over cooked.  The rest were golden and fluffy.  I used another skillet to pan fry sausages.  Our dinner consisted of griddle cakes, sausages, applesauce, and mugs of hot tea.  We ate by  candle and lamplight.  The house slowly warmed up from the wood stove, and we were full and satisfied. 

Usually when the power is out it's weather related so leaving the house to go to a restaurant is not an option.  I began thinking of meals that could be made easily when you need to "rough it."  A gas stove  makes life a lot easier, because all you have to do is use a match to light the stove top pilot light.  If all you have is an electric range, it's time to brush off the grill and do some grilling.  Small camp stoves are fabulous to use in the house (make sure you ventilate properly) and provide the needed heat to cook.   (DO NOT use these items to heat the house.  That is VERY dangerous.   If you have a way to boil water, you have the beginnings of a meal, power or not.

One year, the power went out, and we went into "roughing it" mode.  Wood stove cranking, candles lit, kerosene lamps blazing away, and hot plates of pasta.  Just as we sat down to dinner, the lights all blazed on, and the TV started blaring.  Without a word, my son got up from the table and turned everything off.  "That's no fun." he said.  "We'll turn them all on after dinner."  How can you beat that?

The recipes below are all one or two pot dinners.  My choice for cooking these types of meals are cast iron skillets or dutch ovens, or the heaviest stainless steel skillet or pot.  They can handle the heat  from extended cooking.   They can be assembled on a gas or camp stove.  Grilling is also an option as well as hopping in the car and going to your nearest restaurant!

Sausage, Potatos, and Onions
1 pkg kielbasa
4 to 5 washed, peeled, and sliced potatos
1 onion, peeled, and sliced
1 can beef broth
1/2 c water
 2 tsp greek seasonings.
salt and pepper to taste

In large skillet, put potatos and onions.   Slice kielbasa on a diagonal and add to skillet.    Pour beef froth and water over ingredients.  Season to taste.  Put lid on and simmer for 30-40 min or until potatos are fork tender.  Serve hot.

Chicken and Biscuits
(This is a great way to use up leftover chicken)
2 Tbsp olive oil
1 cup diced celery
1 cup diced onion
1/2 cup diced carrots
1 Tbsp minced garlic
6 cups chicken broth (2 cans)
salt and pepper
2 cups cooked chicken
In dutch oven, heat oil over low heat.  Add celery, onions, carrots, and garlic.  Cook until tender.  Add the stock and chicken .  Simmer for 10-15 min.
Biscuits
(You can use Bisquick or any other premixed biscuit mix, but this is a yummy version)
1 c flour
2 tsp baking powder
1/8 tsp baking soda
pinch of salt
3 Tbsp butter (cold)
1/2 cup buttermilk
1 tsp herbs of your choice (thyme, sage, parsley, tarragon, chives
Mix the dry ingredients together.  Cut the butter into the flour mix.  Add buttermilk and using a whisk barely mix the ingredients together.  (Don't OVER beat..your biscuits will be tough).  Drop the biscuits by scoop into the hot, bubbling, mix. Cover and  cook for 10 min over low heat.  Serve immediately.

Rob's Favorite Turkey (or Chicken) Hash
2 Tbsp butter
1 bag frozen tater tots (need I say more?)
2 chops cooked, chopped turkey or chicken
1 1/2 cups chicken broth
1 clove garlic, minced
1/4 cup sweet chili sauce
fresh parsley, salt, pepper, red pepper flakes

In skillet, melt butter.  Add the frozen tater tots and cook until they start to brown, 2-3 minutes.  Add the turkey(chicken), broth, and garlic.  Stir to combine.  Season to taste.  Let the hash simmer, stirring occasionally or until all the liquid is absorbed.  Add the chili sauce the last 5 min of cooking and stir. 

Angel Hair with Sundried Tomatos and Feta
(This is a 2 pot meal)
Cook angel hair pasta (Reserve some pasta water)
In skillet use 2Tbsp olive oil
Saute one onion, finely diced
Add:
2Tbsp tomato paste
3 Tbsp parsley
1/2 cup chopped sundried tomatos
1 cup white wine

Add pasta directly into the pan with sauce.  Use reserved pasta water to thin it.  Cook until warmed through 5-7 min.  Crumble in 1/4 cup feta cheese and fresh parsley.  Serve immediately.

One Pot Rice Pudding
3 cups milk

1 cup Minute White Rice, uncooked

1/4 cup sugar

1/4 cup raisins

1/4 teaspoon salt

2 large eggs

1/2 tsp cinnamon and nutmeg

1 teaspoon vanilla

1. Combine milk, rice, sugar, raisins and salt in a medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally.
2. Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs.Add cinnamon and nutmeg.   Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL.
3. Remove from heat. Let stand 30 minutes. Serve warm. Store any remaining pudding in refrigerator.

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Cheesy Sausage Quesadillas
8 oz browned and drained turkey sausage (casings removed and crumbled)
1 cup cooked Minute Rice
1/2 cup canned corn (drained)
1/2 cup shredded cheddar cheese
1/2 cup shredded pepper jack cheese (optional)
1/4 cup chopped cilantro
1/4 cup salsa
1 pkg flour tortillas
Sour Cream
Guacamole

In small bowl combine cooked and drained sausage, rice, corn, and cilantro.
Heat skillet over medium heat. Spray tortilla with cooking spray. Place tortilla, coated side down in skillet. Spoon 1/4 rice and sausage mixture onto tortilla. Sprinkle with cheeses. Spray another tortilla, coated side up and put that on top of mixture. Cook for 2-3 min on each side, or until cheese melts. Top with salsa, sour cream, and or guacamole if desired.

**You can also make this in the microwave. Do not use cooking spray on the tortillas. Make quesadillas and then cover with a damp towel. Cook 1-2 min or until the cheese is melted.

Nachos

Cheese Sauce
1 can cheddar cheese soup
1 can milk
2 tsp yellow mustard
1 Tbsp Worchestershire sauce
2 tsp Tabasco sauce

Whisk together in a saucepan until heated and thickened.

Brown in saucepan 1 lb ground beef. Drain
Mix in 1 pkg taco seasoning (Mix with water according to pkg directions)

1 cup diced tomatos
2 cups shredded lettuce
1 bunch of diced, green onions
1/2 cup black olives **optional**
sour cream
1/4 cup chopped cilantro
Salsa**(optional)
Green chilis **(optional)
Guacamole
1 bag nacho corn chips

On a plate, put 1 cup nacho chips. Spoon 1/4 cup ground beef mixture. Top with cheese, lettuce, tomatos, and other fixings according to taste. If more spice is desired, a few dashes of tabasco will spice it right up.



Peanut Sauce
2 Tbsp soy sauce
1 Tbsp lemon juice
1 tsp corn starch
1 Tbsp minced garlic
1/2 cup hot water
1/4 cup peanut butter
red pepper to taste

Wisk soy sauce, lemon, corn starch, & garlic. In small saucepan wisk peanut butter and hot water together. Stir in soy sauce mixture. Add red pepper flakes. Bring to a simmer until sauce thickens. Serve with cooked chicken

Chicken Orzo Salad
1 box small pasta (small shells, rings, or orzo) cooked, and drained
4 c cooked, chicken breasts, diced
1 cup red and green grapes
2 c cucumbers, diced
1/2 c celery, diced
1/4 c minced onion

Dressing
2 cups mayo
1/4 c half and half
1/2 tbsp lemon juice
1 tsp salt and pepper

Mix dressing ingredients together

In seperate bowl mix salad ingredients. Pour dressing on top and chill.

Toasted Chick Peas

1 can chick peas (garbanzo beans) rinsed and drained

Pour chick peas on a baking sheet sprayed with cooking spray. Drizzle 1/4 cup olive oil on top of chick peas. Sprinkle 1 Tbsp coarse sea salt, 1 Tbsp cumin powder, and a sprinkle of red pepper flakes (optional)

Bake 350 for 30-35 min or until chick peas are toasted through.

Make It Hot When it's SOOO Cold

There's nothing sexier than something that is "Hot".  This week we are smack in the middle of winter.  Cold, frozen, snowy, slushy, crap.  When the weather man said that this weekend was going to be well below zero, we filled the wood box, bought extra milk and hibernated.  As I was beginning to complain about how cold it was, I was trying to think of a way to bring back the heat from the summer.  Heat!  I got it! 

I dug out the various hot sauces and Hubby qued up the DVR to tape various Western movies.   If it was going to be frigid outside, we were going to make it smoking on the inside.   The different spices and hot sauces were varying  colors of reds and oranges and we tasted them on the end of a toothpick.  Some were so hot that they made the nose run and the eyes water.  Others were subtle and warmed the back of the tongue and throat.  Either way, we laughed to watch each other taste the different degrees of spice.  Even the names of the various spices are enough to put a smile on your face.  "Fire in the Hole", "Texas Tongue Torch," "Butt Burner", and the hottest sauce we have "Dave's Insanity Sauce" are some of the various devil's brews that will heat your entire being.  Aren't the names great?

Red chilies, roasted cumin,  cayenne pepper, pickled chilies, different vinegars, chili powder, fresh garlic, ginger, and wasabi powder in various combinations make for lethal concoctions that look innocent enough but can reduce someone to tears.  I have often thought that the older one gets, the more they can handle spicy foods due to the facet that  taste buds  dull as we age.   The beauty of these spices is that you can spice to taste.  Some like it hot, others don't care for that much spice and like a slow mellow heat, while others enjoy a sweet tang that spices up the tongue and cheeks.  Chicken wings are a great way to experiment with different degrees of heat and spice.

Watching classic movies like "Shenandoah", "Two Mules For Sister Sara", and "Have Gun Will Travel" put us all in the western frame of mind.  Hot, dusty, sunny heat  along with plates of Nachos spiced with Tabasco and bowls of chili redolent with red chilies and roasted cumin made us all remember that summer is coming. 

In a few months we'll be lounging in front of the AC slurping cool and frosty drinks and this winter freeze will be a memory.  But for now, heat it up inside.  Make a cup of hot coffee or cocoa, put a shot of Kahlua in  it, make a plate of Nachos or wings and add a dash or two of hot sauce.  Can you hear the guitars and maracas?  Ole! 

This week's menu is inspired by peppers and spice. 
***Means that recipe is included.

Sunday
Chili
Cornbread

Monday
Cheesy Sausage Quesadillas  ***
Green Salad

Tuesday
Pancakes
Sausage

Wednesday
Nachos***
Fresh Fruit Salad with apples, kiwi, mandarin oranges, red grapes

Toasted Chick Peas***

Thursday
Chicken Kabobs
Peanut sauce***
Rice
Green Beans

Friday
Chicken Orzo Salad*** (Made with left over chicken from Thurs)
Sour Cream Quick rolls (Made with only 4 ingredients)***