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Friday, February 14, 2020

PTA .... Not the Harper Valley one

Your local school may have one... in fact you may be an active member.... I was. When my children were in elementary school I took a vested interest in their education and visited the PTA group and became very involved. I know that I am not the only parent that has did this as there were several parents both moms and dads that were in my group even though we were a grass roots type of school. There is no set member as everyone that has a child in that school could join In fact that is what the founders of the earliest PTA intended.




Over 100 years ago an organization known as The National Congress of Mothers was started by Alice Birney and Phobe Hearst. The PTA offers a chance for every child, family, student, teacher, administrator, business and community leader. Education success is at the heart of the helm thru promoting family engagements in schools. In 1970 the PTA would become the largest volunteer child advocacy organization in the nation. Leading the fight for good education for all children. Thru their hard work many accomplishments have taken place:



  • Creation of Kindergarten classes
  • Child labor laws
  • Public health service
  • Hot and healthy lunch programs
  • Juvenile justice system
  • Mandatory immunization
  • Arts in Education
  • School Safety

Today, February 17th is a celebration of sorts for the PTA organization. It is the founding day. A day to make the lives of every child and their education, health and safety better. The Parent Teacher Organization offers every child a voice, parents resources that they can use to help their child, advocates that come out strongly for public education for all. 


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Broccoli and Cheese Soup #Recipe



1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
2 1/2 cups 2% reduced-fat milk
1/3 cup all-purpose flour
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light)

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes. Combine milk and flour, stirring with a whisk until well blended. Add milk mixture to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts. Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan 


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Mashed Potato Candy Recipe



2 c mashed potatoes (leftover or instant prepared)
1 c powder sugar (may use less depending on moistness of potatoes)
3/4 c peanut butter

Mix first 2 into a stiff dough not so dry it falls apart but stiff. Roll dough out and spread peanut butter over all. Roll up and slice Dry out and enjoy


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Valentines Day Recipe

This is a special recipe to share with that special one in your life

12 large fresh strawberries, rinsed
4 ounces low-fat cream cheese, softened to room temperature
6 ounces plain, nonfat strained Greek yogurt
2 tablespoons honey
1 tablespoon vanilla extract
1 tablespoon freshly grated orange peel
12 mint leaves

Use a sharp knife to trim stems from the strawberries and form a flat base. Place the strawberries on a cutting board, pointed upward. Carefully slice each strawberry in half vertically to within ¼ inch of the base (do not slice through the base!). Cut each half into 3 wedges to form 6 petals. Gently pull petals apart and set aside.
Use an electric mixer to beat together the cream cheese and yogurt until smooth and creamy. Add the honey, vanilla and orange peel and beat again until smooth and fluffy.
Fill a pastry bag with the yogurt-honey mixture and squeeze it into each strawberry. Garnish with mint leaves.


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Meatballs with Sweet and sour Sauce

Meatballs With Sweet And Sour Sauce




450 g Pork, minced
150 g Yam, finely chopped
1 Tbsp Rice Wine
2 Tbsp Soy Sauce
4 Tbsp Corn Flour
1 Egg, lightly beaten
2 - 3 Dash of White Pepper
1/2 tsp Sea Salt
Oil for deep frying
1 Green Bell Pepper, diced (about 1/2 an inch)
1/2 Cup Pineapple Chunks
1/2 Red Onion, diced
1 Tomato, diced
1 Red Chili, diced
2 Cloves Garlic, chopped
1 Tbsp of Peanut Oil
Sauce:
1/2 Cup of Ketchup
2 Tbsp Chili Sauce
1 Tbsp Rice Wine Vinegar
2 tsp Sugar
1/2 Cup of Water
1 Tbsp Soy Sauce
1 tsp Corn Flour
Sea Salt to taste

Prepare the meatballs. Combine minced pork, yam, rice wine, soy sauce, egg, corn flour, white pepper and sea salt. Marinate for about half an hour. Heat the oil on moderate heat, pat and roll the meatballs and fry them in small batches until golden brown in color. Drain on paper towels and set aside.
Heat 1 Tbsp of oil and cook the garlic on medium heat for about 2 to 3 minutes. Then turn the heat on high and mix in the chili, peppers, onions and pineapples. Stir briefly and add the prepared sauce and bring it to a boil. Add the fried meatballs and mix well. Serve immediately.

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Thursday, February 13, 2020

Chocolate Covered Cherry Cookies #recipe

Chocolate Cherry Covered Cake Cookies
(Cake cookie adapted recipe from Betty Crocker)



1 box Devil’s Food Cake Mix
1/3 cup vegetable oil
2 eggs
Maraschino Cherries 
Powdered Sugar
1.  Preheat the oven to 325 degrees.
2.  In a large bowl, stir the cake mix, vegetable oil, and eggs with a spoon until dough forms.
3.  Take a small ball of dough and shape the dough around one cherry and roll into a ball.  Repeat for each cookie.
4.  Place the balls about 2 inches apart on an ungreased cookie sheet.  Bake for 9-11 minutes or until set.  Cool then sprinkle with powdered sugar.


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Southern Style WIngs and Beans with #recipes

SOUTH of the BORDER CHICKEN WINGS




GLAZE
1 cup BBQ sauce (I use Sweet Baby Ray's Original)
1/4  cup light corn syrup
1 small can chopped green chiles, drained
1 bunch green onions, finely minced
1 teaspoon garlic powder
1/2 teaspoon cumin
Juice of 1 lime


  • In a small saucepan whisk together the BBQ sauce, corn syrup, garlic powder and cumin.
  • Stir in green chiles and onions.
  • Bring to a SLOW boil. Reduce heat and simmer 5 minutes. 
  • Whisk in lime juice and set aside.
WINGS
2 pounds chicken tenders
1 teaspoon garlic powder
Fresh ground salt and black pepper


  • Preheat oven to 450°.
  • Line baking sheet with foil and spray with non stick spray.
  • Sprinkle garlic powder, salt and pepper on chicken pieces.
  • Arrange chicken in a single layer.
  • Bake 25-30 until cooked through.
  • Brush with glaze last 10 minutes.
  • Serve with remaining sauce and ranch for dipping.
JALAPENO RANCH (FOR DIPPING)
2 cups buttermilk
2 cups mayonnaise
1 tablespoon onion powder
1 tablespoon crushed parsley flakes
2 tablespoons Penzey's California crushed jalapenos
1 tablespoon garlic powder
1/2 teaspoon salt
1/2 teaspoon celery salt
1/4 teaspoon white pepper


  • Whisk all together and chill overnight before serving



BEER BAKED BEANS
1 pound small white beans, soaked over night, drained and sorted
1 medium Vidalia onion, chopped
1 large shallot, sliced
1 cloves garlic, minced
1 tablespoon honey
6 slices bacon, cooked crisp and crumbled
2 bottles Angry Orchard Summer Honey hard cider or Shocktop
1 1/2 cups hot water
2 tablespoons Apple Cider Vinegar
1 KNORR chicken gel bouillon
Fresh ground salt and black pepper, to taste


  • Preheat oven to 350°.
  • In a large skillet cook bacon, reserving 1 tablespoon of the bacon grease.
  • When bacon is done, add onions, shallot and garlic to bacon grease sauteing until opaque.
  • Whisk together the beer, hot water and bouillon. Add to onion mixture and bring to a SLOW boil.
  • Add honey, vinegar, salt and pepper.
  • Add beans and return to a boil.
  • Transfer to baking dish baking until beans are tender and moisture is absorbed.
  • Stir in bacon just before serving.


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flourless peanut butter chocolate chip cookie #recipe


Flourless Peanut Butter Chocolate Chips





1 cup creamy peanut butter
3/4 cup sugar
1 large egg
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semisweet chocolate morsels
Parchment paper

Preheat oven to 350°. Stir together peanut butter and next 4 ingredients in a medium bowl until well blended. Stir in chocolate morsels. Drop dough by rounded tablespoonfuls 2 inches apart onto parchment paper-lined baking sheets. Bake at 350° for 12 to 14 minutes or until puffed and lightly browned. Cool on baking sheets on a wire rack 5 minutes. Transfer to wire rack, and let cool 15 minutes.


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Delicious Salad recipe

Fennel And Celery Salad




Serves 2 to 4 


1 fennel bulb

4 celery ribs with leaves

2 big handfuls watercress

1/3 cup pomegranate seeds

2 to 4 soft or had boiled eggs

2-3 tablespoons extra virgin olive oil
1 tablespoon white balsamic vinegar

juice of a lemon

salt and pepper to taste


Cut the fennel bulb in half (save the fronds for the salad or vegetable stock). Thinly slice the fennel and put in a large mixing bowl. Thinly slice the celery and leave and add the the fennel. Toss in the watercress and pomegranate seeds, In a small bowl, whisk the oil, vinegar, lemon juice and salt and pepper. When ready to serve, drizzle the vinaigrette over the fennel salad and adjust seasoning if necessary. Top with a hard boiled egg if desired.

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