The Strawberry Jello Recipe by Request

Some have asked for the recipe for Saturday's Jello I was making for the church potluck. It is a recipe from my Mom, who often left out little direction details...but it went together well and was a smashing success at the potluck.

Strawberry Jello from Mom

3 three oz. pkgs. strawberry jello

(I had to use 1 and 1/2 six oz. boxes because I couldn't find
the little 3 oz. boxes at my store.)

It is important to use only 3 oz.

of the second box!

3 cups of Boiling Water
3 ten oz. pkgs frozen sweetened strawberries (again had to use 2 pints)
1 16 oz. can crushed pineapple
3 large firm bananas diced

3/4 cup sour cream
3/4 cup cream cheese

Dissolve jello in 3 cups of boiling water
Add strawberries, stir until strawberries are thawed
Add pineapple
Stir in bananas

Pour 1/2 mixture into 9 x 13 pan (I used a large soup ladle to be sure to get even amounts of fruit and liquid)

While that is setting up in refrig, leave remaining half on counter.

Mix together 3/4 cup sour cream and 3/4 cup cream cheese
Spread this over mixture that is chilled (from refrig) and pour other half of jello over the sour cream mixture and chill

Garnish with left over cream cheese mixture. If Mom made it in summer, she always had some fresh strawberries to garnish the top.

Enjoy!

Busy making cards.....

I am into making my Christmas cards and with daily chores, preparing my Bible Study, looking at all of my favorite blogs, I'm short on time....so rather than one of my long-winded posts, here are a couple of cards I just made. I am enjoying this so much!




The layout ideas came from Cheryl on God and I on the Railroad Tracks.

Its Saturday Again

.....and I am sitting in the middle of a mess. My office and my kitchen are in terrible disarray!

We are having potluck at church tomorrow and the bulletin said, "Those in the second half of the alphabet bring either a salad or a dessert which serves between 10 and 12 people. So.....I tackled a large strawberry jello recipe which was a favorite of my Mom's. It leaves lots of dirty dishes before it is done because of the way that it is put together. I'm not a neat cook--I toss everything for the garbage in one side of the sink, until I am finished. Because this jello is done in two parts, I can't really clean up until the first part sets.


Every time I had a spare minute this week, I worked on my Christmas cards. I didn't clean up my mess between cards, so the pile thickened. When I start to create, I have to get out all of the designer papers I "might" use! I then spread it out over my work table and my desk counter--what a mess!


And last, but certainly not least, I had to do my Bible study at the kitchen table because there wasn't room in the office!

I didn't follow the rule with which I raised the kids.

"Everything in it's place and a place for everything".

Well, I have a place for everything, but it hasn't found it's way home yet!! Today. before the sun goes down, my goal is that there will be order in my two busiest room!

Check back to see the cleaned up mess. (hopefully)

Its Sundown!

The kitchen is cleaned! The jello is ready to take. You can see how full it is. I have a little clean up to do inside the refrigerator! Its a layered recipe with cream cheese and sour cream in the middle. I put the dab that was left over on top. Aren't dishwashers wonderful?? All the bowls and utensils are inside and waiting for the wash cycle!

The office is now organized and ready to finish the cards next week. At least my piles on the work table have meaning! I have seven new sets of stamps to get cut out and mounted, hence the pile on the end of the table. That is a good project when watching T.V.

The desk top is back to busy normal. I have discovered that I like doing my Bible Study at the kitchen table, so I'm going to continue with that! Leaves my desk cleared for other things.

I even cleaned and straightened out my "bling" drawers. For anyone who scrapbooks or makes cards, you know how quickly the 'bling' drawers get messed up. I moved almost all of my flowers to a drawer by themselves.

This is the top 'bling' drawer and the one beneath it has more of the same.
Saturday is close to being history. I feel that I had a productive day and that always makes me feel happy. I love getting things accomplished and it is so wonderful to be feeling good and being able to do what I like.

I am thankful!!

Happy Birthday Nicolas!!!

Today, you are eighteen. How quickly the years have passed, some great ones, and some so very hard. You have overcome huge obstacles and today marks a special milestone in your very triumphant and successful life. You are on the brink of manhood, ready to began achieving your dreams. You are a miracle, and it has been my privilege to watch this miracle unfold.

Is it really sixteen years that have flown by since I first saw you at the age of two in the ICU at Doernbecher Hospital? It doesn't seem possible. It is like yesterday, walking into your room, looking at one of the sickest little kids, yet one of the cutest, I had ever seen. You were one week after your accident, three weeks after your Mom's death, and you were in critical condition. You were wrapped in iron from your "halo" which kept your broken neck steady, had a feeding tube and pump, and were on a respirator to help your lungs heal.

HOWEVER, out of that maze of tubes and iron, were a pair of the brownest, inquiring eyes I have ever seen!! You looked at me, sized up the bag of tricks I had with me, and watched with avid interest as I began to unload my bag. At that moment, you moved into my heart and there you have firmly stayed, my sweet grandson of my heart!

When you finally left ICU, you were transferred to Emmanuel Hospital for pediatric rehab. Do you remember any of those days? I've told you lots of stories about those weeks. You were finished with your tubing and despite "mine halo" as you called it, you were a happy, smiling little boy with an amazing vocabulary, I was to discover, after you could talk again!!

Do you remember all of the trips we took that first summer to rehab? We rode that Tri-Met lift bus for hours....and hours. You usually had your afternoon nap on the bus as we came back to your home.

Despite the hard work of Rehab, we had lots of fun times together. You loved the playroom at Shriners, were a little apprehensive about getting your legs casted for your first braces, but loved playing with the child life specialist who always told you ahead of time with toys and play, what was going to happen. There were many wonderful people in your life who helped with your rehabilitation. I know you remember many of them.

As I allowed myself to travel down this road we have traveled together for the last sixteen years, I am reminded of so many fun things we did together. It wasn't all rehab and doctor appointments, although it felt like it at times.

You came to my house often and I remember the summer you were four and I had you for a week. We read through all of the four boxes of the 'Bob Books' and a reader was born!! Oh my, was a reader born!!! You have continued to read far above grade level all through your school years.

Do you remember outings to the Children's Museum? You thought the water room belonged to you and got very upset if anyone else even played in there.

A wonderful ride on the Lake Oswego Trolley--

Then there were all of our trips to visit Santa at the downtown Meier and Frank. We always went on Max with a large group of friends and family for many years.

I can't forget your choir experience.

Today we celebrate your birthday. It cannot go by without mentioning the wonderful achievement you have accomplished. Earlier this year I wrote about you getting your new car. After many hours of practice and getting your car retrofitted just for your needs, you have your DRIVER'S LICENSE! That is so exciting and I see a 'new you'. You have a lilt in your voice and I can feel the wind beneath your wings, as you enjoy this wonderful new independence you have earned. I am soooo proud of you, Nicolas!

And here you are getting ready for take off!

The chair had to be loaded...
Its in...
You are in the car and almost ready.... to go!

.....and you are off down the hill to the big world beyond.

....and so, my sweet Nicolas, the years have passed in a blink of an eye. You have grown into a very self-sufficient young man, totally independent, despite the adversity you have endured. You are an OVER-COMER, A WINNER, AN OUTSTANDING YOUNG MAN, and you stand on the brink of the rest of your life. The future is before you. I shall look for great things from you, my sweet boy!

Happy, Happy Birthday! May your life be lived to the glory of God, and may you be used mightily for Him. God bless you, Nick! I love you so much.

A mid week filler--enjoy!!

God's paintbrush is evidenced in these magnificient fall pictures from
The Butchart Gardens in Victoria, B. C

The Butchart Gardens are part of our beautiful West Coast. Below is a quote from a friend who drove up to her vacation home on an island, near the Canadian border.

She writes of her trip......

"What a beautiful day, beautiful drive....and the fall colors....and the Ferry ride...with all the islands, so green...... and the sparkling waves....honestly....spectacular....what a wonderful world....The West Coast definitely a Jewel in the Maker's Crown...."

What's for dinner?

I don't like fixing dinner for myself, so every so often, when I'm feeling good, I cook up a few recipes that I can use for future dinners. Today was one of those days....and I thought I would share my recipes with you for a change. I started with

Chicken Adobo

3 cloves garlic (sliced up)
3 bay leaves
1 c. water
1/2 c. vinegar
1/2 c. soy sauce
1 medium onion, quartered
4 boneless, skinless chicken breasts, (I used 12 chicken tenders)

Put it all together in a covered pot on the stove or crock pot and cook for a long enough time to be sure the chicken is tender and pulls apart easily. Make sure to turn the chicken so it cooks evenly in the liquid.

I used a large frying pan with a lid and simmered it for about 1 hour on medium lo heat. I turned the chicken 2-3 times during that hour.

When the chicken was done, I used the juices with a little water for cooking my rice.
The rice was just yummy. I found this recipe on a busy triplet mom's website. It is delicious!!

The next step is eating one meal from it, and then packing up my homemade freezer dinners.

The veggies are from a bag of mixed frozen veggies, thus they look frozen... because they are frozen!!

Three nice dinners are ready to pop into the freezer!

Here are some of the veggies which will be used in the recipes that I am making.

My next venture was a Bean Salad, which I won't freeze, but will use for lunches for the rest of the week.

Bean and Corn Salad

First, gather the following ingredients:

1 can of garbanzo beans, drained
1 can of pinto beans, drained
1 can of black beans, drained
1 can of corn, drained
2 cans Ro Tel with cilantro and lime
one leek, sliced
2 Tablespoons Italian Dressing
dashes of chili powder, cumin and garlic powder
1/2 of a fresh lime
fresh cilantro
salt

Open all of the cans, and mix the corn and beans.
Add the Ro Tel.
Add the spices.
Squeeze the juice of half of a lime into the beans.
Add the leek and cilantro.
Mix well with 2 Tablespoons of dressing and some salt.
Marinate overnight. Then, drain most of the juice.
Add a little more fresh cilantro, and serve cold.

This picture isn't the finished product. Tomorrow I will redrain it and add a little more cilantro. I had some today and it is really good. no fat, and complex carbs--very filling

The cilantro gives it a little "zing"!

I always make my own Italian dressing from Good Season's dry mix. I love it and I mix half of the oil with water. I also use Balsamic Vinegar so it makes a darker dressing. After I have it all together I put the blender on high and blend it for 2-4 minutes, which emulsifies the dressing so there is never any separation. It lasts for weeks in the fridge....and is all I use now. I never buy prepared dressing anymore.

This is a double recipe.

Wednesday I am going to make Roasted Red Pepper Soup
which was served at an elegant restaurant I was at a couple of weeks ago. It was delicious and we were able to obtain the recipe.

Roasted Red Pepper Soup

2 1/2 T. Olive oil
1 onion, chopped
1 small potato, peeled and thinly sliced
2 garlic cloves, sliced
1 bay leaf
1 T chopped marjoram plus extra for garnish
1 T. tomato paste
3-4 large red bell peppers, Roasted and coarsely chopped
1 teaspoon sweet paprika
Salt and freshly milled pepper
1 quart of water or vegetable stock
Balsamic vinegar to taste

Heat the oil in a soup pot and add the onion, potato, garlic, bay leaf and marjoran. Saute over high heat stirring often, until the potato and onion begin to brown, about 12 minutes. Add the tomato paste and cook for 1 minute. Add the peppers, paprika, and 1 teaspoon salt. Pour in the water and scrape the bottom of the pot. Bring to a boil, then lower the heat and simmer, partially covered for 25 minutes.

Remove the bay leaf and blend the soup until smooth. Taste for salt, season with pepper and add a teaspoon or so of vinegar. Serve with croutons on top and a sprinkling of chopped marjoram.

(I didn't know how to roast a red pepper, so googled it and learned that you do it under the broiler, with the door slightly ajar.)

I rotated my peppers three times. They peeled like a charm!

On Thursday I will make Maui Chicken and be able to get 5 freezer meals from this recipe.

Maui Chicken (crockpot or slow simmer on stove top)

6 boneless chicken breast halves
2 Tbsp oil
14 1/2-oz. can chicken broth
20-oz. can pineapple chunks
1/4 cup vinegar
2 Tbsp brown sugar
2 tsp soy sauce
1 garlic clove, minced
1 medium green bell pepper, chopped
3 Tbsp cornstarch
1/4 cup water

Brown chicken in oil. Transfer chicken to slow
cooker/crockpot. Combine remaining ingredients.
Pour over chicken. I will cook on stove top with lid for under an hour at lo-med simmer, checking for chicken tenderness.


By the time I have finished my last recipe for the week, I will feel like I have had a real work-out with all of the mess and clean-up I make with each recipe! Being able to get this done means I am having a good back week, so I am thrilled to be able to do it!

The meals I make will last me for several weeks, as I often have a spinach salad with lots of goodies in it for supper, with a nice piece of sour dough bread.

My Oregon

I live in the western part of Oregon where it is lush and green year round. I can go one hundred miles west and be at the seashore....or I can go about sixty miles east and be on the edge of desert country! If I keep going I will be in central Oregon which is desert with beautiful formations. Below are some pictures from our beautiful central Oregon taken from from an ultra light.

Enjoy!! (consider this almost Wordless Wednesday--only it is Friday)

Balloons over Bend, Oregon.

North Twin Lake near Lapine, Oregon

Smith Rock near Redmond, Oregon

Mt. Bachelor near Bend, Oregon

Mt. Bachelor near Bend, Oregon summer

Mt. Jefferson near Sisters and Madras, Oregon

Lava Butte near Bend, Oregon

Alkali Lake near Christmas Valley, Oregon

Alvord Desert near Steen Mtn...Oregon

Painted Hills, near Mitchell, Oregon

Paulina and East Lakes near Lapine, Oregon

Fort Rock

Wild Horses near Alvord Desert, Oregon


Doesn't this just make you want to break out singing,
"How Great Thou Art"