Thank You Cards....

I feel like a terrible person because I still have not sent out my Thank You cards. However, they will be going out this week! YAY for me! :) I only have 1 page of people left, I have already written 3 pages worth. Thomas needs to sign his name on them still. lol. Anyhow, that will be a big relief. I am just getting things whipped out and finished - KPTP was submitted last night, took my exams on Sat, TUs going out this week. All that is going to be left is wrapping up the Student Teaching paperwork and I will be DONE! Soon, it will be Thanksgiving and then, I can decorate for my favorite holiday - Christmas! I even bought a new mini tree for my kitchen table - it's cute, for sure. Still keeping my fingers crossed for a possibility of a job in January...
Here is another recipe or two from my email chain....

Cheez-it Chicken

Ingredients:

Cheez-its Chicken

Chicken tenderloins

1 cup sour cream

3 cups of crushed Cheez-its

½ cup of melted margarine

Directions:

Dip clean chicken into sour cream coating it on all sides. Then roll it into the crushed Cheez-its making sure it is covered well. Place in baking dish with melted butter and turn it over so that margarine is on both sides. Bake uncovered for 40 minutes at 375 degrees

Laura Johnson-  Garden City, Kansas

__________________________________________________________________

Zucchini Banana Bread

• 3 eggs
• 3/4 cup vegetable oil
• 2/3 cup packed brown sugar
• 1 cup white sugar
• 1 cup grated zucchini
• 2 bananas, mashed
• 2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 1 tablespoon ground cinnamon
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

1.     Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans.

2.     In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.

3.     Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.

Beth Bellinger

Recipes and Ramblings.....

I am well on my way to actually graduating and becoming a certified teacher. On Saturday, I took both of the exams required for certification and should receive my scores in the next few weeks. I feell very good about one, but the other is iffy. I also finished the KPTP on Friday and am going to finish editing it before submitting it this evening. Only 13 more school days until I am finished! WooHoo!
My deaest sister is leaving for TN on Saturday. :( We had dinner at Mom's for her 'going away' last night. It was a lot of fun and we had a lot of good food. Allie also cleaned my house on Saturday! Yea! :)
I am participating in a fun email exchange with recipes, so I will include a couple that I have receieved:

Yummy!

1 whole grain english muffin sliced in half
1 tsp dijon mustard
2 slices thin sliced deli ham
1/4 granny smith apple
1 piece swiss singles

spread the mustard on the english muffin, then put 1 slice of deli ham per side of the english muffin, slice the apple into thin slices and place on top of ham, top with cheese and broil in the oven until cheese is melty and bubbly!

Easy Holiday Truffles

Oreo Truffles –

1 package Oreos (Blended)

1 package cream cheese

1 package white chocolate bark

Crush Oreos or blend them in a food processor. Mix with softened cream cheese. Roll mixture into 1’ balls. If the mixture is too thin or thick, add more Oreos or cream cheeses, accordingly. Chill Oreo balls for at least half an hour. Melt chocolate. Dunk the balls in chocolate.

Lay out on wax paper and chill until serving.

Peanut Butter Truffles

1 part Peanut Butter

1 part Powdered Sugar

1 package Chocolate Bark

Combine Peanut Butter and Powdered Sugar until mixture will form a ball, easily. Create 1’ balls and chill at least half an hour. Melt chocolate. Dunk PB balls in chocolate. Lay out on Wax Paper and chill until sevring.

Enjoy!

Easy Spinach Artichoke Dip

Okay, so I promised to get you the recipe for Spin. Art. dip. I am absolutely addicted to this dip and have to be careful when I make it because I will eat a whole batch for dinner!

Hot Spinach Artichoke Dip

1 package frz. chopped spinach
2 cans artichoke hearts (chopped)
1c sour cream
1c mayonnaise
1c mozzarella
1c parmesan
salt, pepper, garlic to taste
*My secret ingredient - 1/4 c dijon mustard

Preheat oven to 350 degrees.
Combine everything and stir, except 1/2c mozz and 1/2c parm.
Pour into 9x13 or deep 8x8.
Top with remainder of cheese.
Cook for 30 minutes or until slightly golden on top.
Serve warm with pita or tortilla chips!

Perfect appetizer for 6-8 people. Perfect meal for 3-4 people.

My name is Jessica and I am a salsa addict....

Okay, so one of my all-time favorite blogs is that of Ree Drummond aka Pioneer Woman. If you haven't yet checked out her blog, you absolutely need to...NOW! :) She also has some wonderful cookbooks out!

Anyhow, I LOVE salsa! I saw this salsa recipe on her site and just had to share with you. I have not tried to make it, yet, but I will soon! :) Enjoy!


The Pioneer Woman - Recipe



I also think that I am about to get onto some 9th graders. I am observing a class and the teacher is doing nothing to corral these little hellions! Cannot wait until I have my own classroom.

Tonight is the Animal Shelter membership meeting, so I will be leaving school a hair early to make sure I get my Spinach Artichoke made in time. There are 80+ memebers, so I sincerely hope a crockpot full of dip and four bags of tortaillas is sufficient. Stay tuned for the recipe for Spin. Art. Dip!

Oh and here is another wedding pic for ya!

This is adorable, little Cadie. She came to my wedding and was just in awe of all the fun and girly things! So sweet! :)

Spinach and Mozzarella Strata

Okay, so here is an amzing recipe that I found on a wonderful cooking blog! Cannot wait to try it out!


Spinach and Mozzarella Strata - Easy Family Recipes

Chili and Bread Bowls

Work was not all that bad yesterday - came home with $160! The boss' wife wasn't working, thank goodness! Today, I am ready for a day of relaxating with the husband! :) Headed to the vet at 11 to take Hemi - the new puppy- in for his shots. Then, I am coming home to cook! Thomas has been begging me to make chili - I don't make it when its hot out- so I have finally relented. I am making some bread bowls for the chili, as well, using my bread machine for the dough. Later tonight, we are headed to a friend's party, can't wait! Here is my chili and bread recipe!

Johnson No-Bean Beer Chili

2lbs lean meat - venison works best, but I am using 93/7 beef until Thomas gets a deer this fall.
1 can beer - Coors Light is my favorite
1 onion or 1 bag pearl onions
1 big can tomato juice
1 package Wick Fiowler's 2 Alarm Chili Kit - I have to order this online

Brown the meat with the onion. Do not drain, if using lean meat! Add the beer and simmer for 15 minutes. Add tomato juice and chili packet (as directions instruct). Simmer the entire chili for at least 30 minutes. An hour is better, to get the seasoning to combine! Serve with cheese, fritos or crackers, or bread!

Easy Bread Bowls

3t active yeast
1c warm water
1c warm milk
1/2c shortening
1/2c sugar
2 eggs
2t salt
6c all-purpose flour

Combine in bread machine. Mix with dough cycle. Take out and separate - I like big bowls, so I separate into fourths, you could easily get 6 bowls, though. Let sit in warm place until doubled, approx 30 minutes. Bake at 350 degrees, for 25 minutes, or until golden brown. Remove to wire racks to cool. Cut a thin slice from the top and hollow out. Press the bread to the inside walls for reinforcement. Toss in the oven for anoth 10 minutes to warm. Enjoy!