Supper Menus
June 1st-6th

Monday
crispy tacos, spanish rice, refried beans
Tuesday
sesame stir fry, white rice
Wednesday
out for supper
Thursday
angel hair pasta with marinara sauce, french bread, green salad
Friday
out for supper
Saturday
out for supper

Soccer Saturday

Our spring season of soccer is over,

but a special 3 on 3 soccer tournament took place today.

I sure do love #4. :-)

He always plays his little heart out.

And so does his team.

And they will be traveling to play in a

national 3v3 tournament

in August!

So exciting! :-)

Summertime Hutch

It's time to take the spring banner down and the china out of the hutch, and replace them with my summer things.

My ice cream sundae glasses.

My Susan Branch "Summer" book.

And a beatiful flower that my son made me
to match my dishes!

It looks like summer! :-)

TV Time Bucks

So children's brains don't turn to mush

over the summer months...

So Mom doesn't have to work too hard

to keep up with how much television is being watched...

TV Time Bucks!

You start the week with a determined amount.

You might earn an extra one for exceptionally good behavior. ;-)

You turn them in to watch a program.

When you're out you're out.

Simple!

1st Day of Summer Traditions

Today was the 1st day of summer at

Heritage Schoolhouse!

Since my eldest was in kindergarten

we've gone out to eat doughnuts for breakfast

on the first day of summer.

We also visit Hobby Lobby

so the children can choose

a new activity to work on.

We stop by the library

and pick out books and movies

and Library Reading Program charts.

Sometimes a visit to Wal-Mart is in order

for necessary pool supplies.

Then it's home for lunch,

and lots and lots of afternoon swimming!

Summer has arrived! :-)

Pecan Sandies

Pecan Sandies

1 1/2 dozen

1/2 cup butter, softened
1/4 cup sugar
1 teaspoon vanilla
1 cup flour
1/2 cup finely chopped pecans

Cream butter and sugar; stir in vanilla. Add flour; mix on low until well blended. Stir in pecans; mix well. Chill for 30 minutes. Roll into 1 inch balls; place on a greased baking sheet. Flatten balls with a moistened glass jar. Bake at 350° for 18 minutes or until bottom edges are golden brown. Cool on a wire rack and enjoy!

Pecan sandies are one of Mr. H.'s favorite cookies. I don't know why it never dawned on me to try to make them at home instead of buying Keebler's! This recipe was my first attempt and it definitely needs some tweaking. The cookies were good, but I think they could be better. When I make them again I think I will add 1/4 cup more sugar, decrease the pecans to 1/4 cup and I would try not greasing the cookie sheets. A good cookie, just not perfection yet! ;-)

Quick Cinnamon Biscuits

Need cinnamon rolls?

Need them quickly?

Try this!

Quick Cinnamon Biscuits
1 dozen

2 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup shortening
1 cup milk
1/4 cup butter
1/4 cup dark brown sugar
1 to 2 teaspoons cinnamon
cinnamon/sugar for topping

1/2 cup powdered sugar
1 tablespoon milk

Blend dry ingredients. Cut in shortening. Add milk. Roll out and spread with butter, cinnamon, and sugar. Roll up and slice. Place in two, round greased baking pans. Sprinkle with cinnamon sugar. Bake at 450° for 15 minutes. Blend sugar and milk for glaze and pour over warm biscuits. Enjoy!

This was just what I needed this morning. Cinnamon roll goodness...quickly. I've used this recipe for several years. The idea came from the "blog of all blogs", my very most favorite Pleasant View Schoolhouse. You can find the original post here. Enjoy! :-)

Linked to Down Home Cookin' Recipe Linkup.

Remembering the Fallen

In Flanders fields the poppies blow

Between the crosses, row on row,

That mark our place; and in the sky

The larks, still bravely singing, fly

Scarce heard amid the guns below.

We are the dead.

Short days ago

We lived, felt dawn, saw sunset glow,

Loved, and were loved, and now we lie

In Flanders fields.

Take up our quarrel with the foe:

To you from failing hands we throw

The torch; be yours to hold it high.

If ye break faith with us who die

We shall not sleep, though poppies grow

In Flanders fields.

~Lt. Col. John McCrae (1872 - 1918)

illustration courtesy of www.allposters.com

"Poppies on Wood" by Wendy Wegner

Supper Menus
May 25th-30th

Monday
cookout at friend's house, taking baked beans
Tuesday
out for supper
Wednesday
jalapeno chicken enchiladas, black beans, guacamole, tortilla chips, sangria punch, pecan sandies
Thursday
tortellini with pasta sauce and fresh grated parmesan cheese, green salad, rustic italian bread
Friday
Mr. H. in the kitchen! bar-b-q ribs, new potatoes, grilled texas toast, tossed salad
Saturday
out for supper

Sergeant York

The Miracle Worker

Calzone Rolls

Calzone Rolls

2 dozen

1 2/3 cups warm water
2 tablespoons nonfat dry milk powder
2 tablespoons sugar
2 tablespoons shortening
1 1/4 teaspoons salt
4 1/2 cups flour
2 1/4 teaspoons active dry yeast
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 tablespoon olive oil
1/3 cup pizza sauce
1/2 cup diced pepperoni
1 cup (4 ounces) shredded pizza cheese blend
1/4 cup chopped ripe olives
2 tablespoons fresh grated parmesan cheese

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting. Saute the onion, mushrooms and peppers in oil until tender; cool. When bread machine cycle is completed, turn dough onto a lightly floured surface; divide in half. Let rest for 5 minutes. Roll each portion into a 16 inch x 10 inch rectangle; spread with pizza sauce. Top with the onion mixture, pepperoni, pizza cheese and olives. Roll up each rectangle jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. (Use slicing tip I mention here!) Place slices cut side down in two greased 9 inch round baking pans. Sprinkle with parmesan cheese. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 18-22 minutes or until golden brown. Serve warm and enjoy!

Linked to Gooseberry Patch Recipe Round Up

I've learned the purl stitch!

And it wasn't nearly as hard as I thought it would be. ;-)

Now I just need to learn to properly increase and decrease,

and then...the project possibilities are endless! :-)

Adding the stockinette stitch (knit one row, purl one row)

will add texture and interest to this scarf.

The "Rib It" scarf pattern from Vogue Knitting Beginner Basics

using Lion Brand "Vanna's Choice" yarn in black.

Mother-in-law's poncho

is complete and being put away for Christmas.

I hope she likes it!

And I figured out why I liked the color so much...
it looks pretty much exactly like my Berber carpet! ;-)

Mr. H. in the kitchen!

Mr. H. decided that he wanted to cook dinner tonight.

I was banished from the kitchen and the menu was a secret.

He even went to the grocery store!

Along with his two little helpers, he served a delicious meal,

complete with a lovely centerpiece.

hot and sour soup
grilled beef teriyaki skewers
grilled cinnamon and sugar glazed pineapple
schzewan green beans
baby corn with hot chili sauce
coconut ginger jasmine rice
orange passion fruit and jasmine tea

It was all so yummy!

And spicy, too. Just like I like it!

Thank you Mr. H.
We can't wait for you to take over the kitchen again!

Lattice Corn Pie

Lattice Corn Pie

8 servings

1 cup diced peeled potatoes
1/3 cup milk
2 eggs
2 cups fresh or frozen corn, thawed
1 teaspoon sugar
1/2 teaspoon salt
1 recipe double pie crust

Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 6-8 minutes or until tender. Drain and set aside. In a blender, combine the milk, eggs, corn, sugar and salt; cover and process until blended. Line a 9 inch pie plate with bottom pastry; trim pastry even with edge of plate. Spoon potatoes into crust; top with corn mixture (crust will be full). Roll out remaining pastry; make a lattice crust. Seal and flute edges. Bake at 375° for 35-40 minutes or until crust is golden brown and filling is bubbly. Enjoy!

Home Style Green Beans

Home Style Green Beans

6 servings

fresh green beans

1/2 pound bacon

1/2 small onion, diced

1 teaspoon cider vinegar

1 teaspoon dark brown sugar

salt and pepper to taste

Cook beans until tender. Meanwhile fry bacon; remove from pan and crumble. Saute onions in bacon grease and remove with slotted spoon. Drain beans and combine with bacon, onions, vinegar, sugar and seasonings. Cook and toss over low heat. Serve immediately and enjoy!

Linked to Down Home Cookin' Recipe Linkup.

A Simple Garden

at Heritage Schoolhouse

some okra

a few tomato varities

and peppers, bell

and sweet

"The kiss of the sun for pardon,
The song of the birds for mirth,
One is nearer God's heart in a garden
Than anywhere else on earth."

~Dorothy Frances Gurney, "Garden Thoughts"

“We are too fond of our own will.
We want to be doing what we fancy mighty things;
but the great point is, to do small things,
when called to them, in a right spirit.”

~ R. Cecil

“He that is faithful in that which is least is faithful also in much…”
Luke 16:10 KJV

From “Daily Strength for Daily Needs” by Mary W. Tileston, 1891

illustration courtesy of www.allposters.com
"The White Farm House" by Judy Richardson

Creamed Filled Cupcakes

Cream Filled Cupcakes

(from Taste of Home magazine)

2 dozen

1 package (18-1/4 ounces) devil's food cake mix
2 teaspoons hot water
1/4 teaspoon salt
1 jar (7 ounce) marshmallow creme
1/2 cup shortening
1/3 cup confectioners' sugar
1/2 teaspoon vanilla extract
for frosting
1 cup (6 ounces) semisweet chocolate chips
3/4 cup heavy whipping cream

Prepare and bake cupcakes according to package directions for cupcakes. Cool for 5 minutes before removing to wire racks to cool completely. For filling, combine water and salt until salt is dissolved. Cool. In a small bowl, beat the marshmallow creme, shortening, confectioners' sugar and vanilla until light and fluffy; add the salt mixture. Cut a small hole in the corner of pastry or plastic bag; insert round pastry tip. Fill the bag with cream filling. Push the tip through the bottom of paper liner to fill each cupcake. In a heavy saucepan, melt the chocolate chips with cream; stir until smooth. Cool. Dip cupcake tops into frosting; chill for 20 minutes or until set. Store in the refrigerator and enjoy!

Kinda like a hostess cupcake and fun to make!

I also wanted to mention that to save time, this would easily lend itself to a "hostess cupcake" cake. Instead of 24 cupcakes, make 4, 8-inch layer cakes, spread the cream filling between each layer and pour frosting over cake. Quick!

Bacon Cheeseburger Buns

Bacon Cheeseburger Buns

2 dozen

2 packages (1/4 ounce each) active dry yeast
2/3 cup warm water
2/3 cup warm milk
1/4 cup sugar
1/4 cup shortening
2 eggs
2 teaspoons salt
4-1/2 to 5 cups flour
for filling
1 pound sliced bacon, diced
2 pounds ground beef
1 small onion, chopped
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 pound process cheese (Velveeta), cubed
3 to 4 tablespoons butter, melted
ketchup, mustard, or bbq, optional

Dissolve yeast in warm water. Add milk, sugar, shortening, eggs, salt and 3-1/2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Cook beef, onion, salt and pepper over medium heat until meat is no longer pink; drain. Add bacon and cheese; cook and stir until cheese is melted. Remove from the heat. Punch dough down. Turn onto a lightly floured surface; divide into fourths. Roll each portion into an 12-in. x 8-in. rectangle; cut each into six squares. Place 1/4 cup meat mixture in the center of each square. Bring corners together in the center and pinch to seal. Place 2 inches apart on greased baking sheets. Bake at 400° for 9-11 minutes or until lightly browned. Brush with butter. Serve warm with ketchup, mustard, or bbq sauce if desired. Add a side of french fries and enjoy!

I halved this recipe for my family of four and we still have six buns leftover for lunch tomorrow. My son loved these - as I knew he would! ;-)

Honey and Spice Banana Muffins

Honey and Spice Banana Muffins

(from the back of my Bran Flakes box)

1 dozen

1 cup bran flakes cereal

1/4 cup milk

1/2 cup honey

1/4 cup butter, melted

2/3 cup mashed ripe banana

1 cup flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/4 teaspoon baking soda

1/4 teaspoon ground ginger

1/4 teaspoon ground nutmeg

Heat oven to 375°. Soak cereal in milk for 5 minutes. Meanwhile, combine remaining ingredients, then add cereal mixture. Spoon into greased or paper-lined muffin cups. Bake for 20-25 minutes, or until done. Cool 5 minutes; remove from pan and enjoy!

Mmmm! :-)

Supper Menus
May 18th-23rd

Monday
angel hair pasta with marinara and italian chicken, green salad, garlic bread
Tuesday
bacon cheeseburger buns, french fries, baked beans, cream filled cupcakes
Wednesday
out for supper
Thursday
fried chicken, home style green beans, lattice corn pie, sliced tomatoes
Friday
Mr. H. in the Kitchen!
Saturday
calzone rolls, salad greens with italian dressing

Enjoying the beauty of God's creation...

...at a Bible class campout.