Sunday, June 24, 2012

Freezer Meals

Fajita Marinade:
1 tbsp olive oil
1 lime juiced and zested
1 cloves garlic, minced
1 tbsp chopped cilantro
1 tsp cumin
1 tsp paprika
salt and black pepper to taste
 Marinade for chicken before freezing for crcockpot.

Monday, June 4, 2012

what did we do all day

Pitty-pat and Tippy toe worked on cleaning the bathroom they use since it was grimey. Pitty-pat made peanut butter sandwiches for Lunch and Little-man shared dried fruit with each of them. Good job Sharing. I logged some of our books on Libray Thing. Tippy-toe Vacumed his room. They are coming a long way with lifeskills and responsibility. Good Job and a good day guys.

Sunday, June 3, 2012

Snow cones

It’s ridiculously easy to make your own snow cone syrup. Put a cup of water in a pot and heat it on the stove, adding two cups of sugar. Add a packet of powdered drink mix (such as Kool-Aid). Bring to a boil and then remove from heat.So easy peasy and cheap!

Saturday, June 2, 2012


I love Indian food so I have been making naan for years. It is an easy flat bead to make. Perfect for the campfire as well as the stove at home.

STEP 1: In a small bowl, combine the yeast, sugar and water. Stir to dissolve then let sit for a few minutes or until it is frothy on top. At that point, stir in the oil, yogurt and egg until evenly combined.

STEP 2: In a medium sized bowl, combine 1 cup of the flour with the salt. Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined. Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).

STEP 3: At that point, turn the ball of dough out onto a well floured counter top. Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking. I ended up using about 3 cups of flour total. The dough should be smooth and very soft but not sticky.

STEP 4: Loosely cover the dough and let it rise until double in size (about 45 minutes). After it rises, gently flatten the dough and cut it into 8 equal pieces. Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.

Step 5: Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray. Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter. Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface (see photos below). Flip the dough and cook the other side until golden brown as well. Serve plain or brushed with melted butter and sprinkled with herbs!

TIPS: For the most bubbles, don't roll out the ball of dough until just before it is ready to be placed in the skillet. I experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.
The above recipe I found on pinterest by

Friday, June 1, 2012

Summer make and takes for picnics

Orange Fluff Jello Salad Recipe:

1 large package Cook and Serve vanilla pudding
1 large package orange jell-o
2 cups water
1 16 oz Cool-Whip (lite or fat-free is fine)
1/2 bag mini marshmallows 
1 can pineapple tidbits (Any size, depending on your preference)
1 can mandarin oranges (Any size, depending on your preference)
2 bananas, sliced (Optional, put in before serving so they don't turn brown in the fridge)

Mix together pudding, Jell-o, and water over medium heat until it boils. Remove from heat and pour into a large mixing bowl. Refrigerate until mixture has thickened (about an hour). Beat until creamy. Fold in Cool Whip, marshmallows, and fruit. Chill about an hour before serving.