Saturday 9

Unfamiliar with this week's song? You can hear it here.

1) Sam's teacher told her she'd use math every day. What's the last math problem you solved? (Did you add to/subtract from the balance of your checkbook ... use division to figure out how much you'd save with 25% off that sweater ...)

I run a business from home where I use math daily to figure what is being made what is being spent etc... 

2) The lyrics tell us that if you take away the rain from a flower, the flower just won't grow. Do you have any indoor houseplants? Could they use a drink of water this morning?

I do not seem to grow plants well so I gave up years ago

3) This week's artists, The Grass Roots, are introduced in this video by country music superstar Kenny Rogers. Who is your favorite country music singer? 

Just like Kenny was my mothers favorite country singer another Kenny is mine. My favorite is Kenny Chesney

4) The two unmarried members of the group -- guitarist Warren Entner and drummer Ricky Coonce -- competed for a lady's affection on a 1968 episode of The Dating Game. Neither of them won! She chose Bachelor #1. Anyway, have you ever appeared on a game show? Do you know anyone who has?

Can not say that I have or do

5) The Grass Roots were originally called The 13th Floor. They chose this cheeky name because many high rises do not have a 13th floor since 13 is considered an unlucky number, and they were thumbing their noses at superstition. Are you superstitious? 

About many things yes.... my in laws were raised in the hills and were very superstitious 
 
6) At the time of his death in 2011, group leader Rob Grill was still playing music, touring with a reconfigured Grass Roots. His widow Nancy referred to him as "one lucky son of a gun" because he'd been able to support himself as a musician, doing what he loved for 45 years. In what ways do you consider yourself fortunate?

I feel blessed being married for 30+ years, having children and grand-children as well. 

7) In 1971, the year this song was released, Walt Disney World opened in Florida. The Epcot Center was added in 1982. Have you ever visited this, or any, Disney theme park?

No I have not maybe one day though


8) Fresh chicken was just 43¢/lb. in 1971. Do you prefer the breast or drumstick?

I like both depending how hungry I am but often will select the breast
9) Random question: Do you work well under pressure?

I have been known to do my best while under pressure 

play along here

Magic Cookie Bars

MAGIC COOKIE BARS

1 1/2 cups graham cracker crumbretweet posts

1/2 cup butter, melted

1 (14 oz.) can condensed milk

2 cups (12 oz.) semi-sweet chocolate chips

1 cups flaked coconut

1 cup chopped nuts

Pour melted butter into the bottom of your pan (9×13 is what the recipe calls for though anything close to that size will work just fine!). Pour graham crumbs over butter evenly. Pour condensed milk over crust evenly and then layer the toppings {chips, coconut, nuts} over the top. Press down lightly. Bake at 350 deg. F  for 25+/- minutes or until slightly browned.

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Mini Cheesecakes

Mini Cheesecake Recipe

For the crusts:

• 1 cup of chocolate or graham wafer crumbs
• 2 Tbs sugar
• Pinch of salt
• 2 Tbs unsalted butter {if salted, just don’t add the additional salt above}

For the filling:

• 16 oz (500g) cream cheese
• 2 eggs
• 1/4 cup heavy cream
• 1/2 cup sugar
• Pinch of salt

Start with ingredients at room temperature and set oven to 350 deg F.

For the crusts – stir together dry ingredients and add melted butter. Stir until combined and divide evenly among 12 cheesecakes. Press gently into the bottom. Bake until set – maybe about 10 minutes. Set aside to cool. Reduce oven to 300 deg F.

To make the cheesecakes, in the mixer beat the cream cheese until smooth then add eggs one at a time, beating well after each addition. Add the cream, then sugar and salt until completely incorporated.

Pour batter into the crusts and bake until set, about 20 minutes. Let cool completely before unmolding. The recipe recommends refrigerating for 2 hours before doing it but I’ve done it 10 or 15 minutes after they’ve come out of the oven, just being very careful!

Top with your choice of sauce or topping. {I’ve melted chocolate or butterscotch and thinned it out with cream or used berries }

What if I DON’T have a cheesecake pan? A friend of mine also made these in a muffin pan with muffin liners. I haven’t tried it that way but she said it turned out well, just that they were larger

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Chewy Oatmeal Cookies

Chewy Oatmeal-Raisin Cookies

 By Nancy Dell-Aria from Woman's Day

September 1, 2004 

These cookies are great in my opinion for a couple of different reasons. First they are made of ingredients that are commonly found in my kitchen and second because there are only 60 calories for cookie. Making this cookie lover who would like to get fit very happy.

2 sticks (1 cup) butter, softened
3/4 cup packed light-brown sugar
1/4 cup each granulated sugar and light molasses
2 large eggs
1 Tbsp vanilla extract
1 tsp each baking soda and cinnamon
1/4 tsp salt
1 3/4 cups all-purpose flour
3 cups old-fashioned oats
1 cup raisins

Heat oven to 350°F. Lightly coat baking sheet(s) with nonstick spray. Beat butter and sugars in a large bowl with mixer on medium-high speed until fluffy. Beat in molasses, eggs, vanilla, baking soda, cinnamon and salt (may look curdled). On low speed beat in flour. Stir in oats and raisins. Drop level tablespoons 1 1/2 in. apart on a baking sheet.  Bake 8 to 10 minutes until tops look dry. Cool on baking sheet 1 minute before removing to wire rack to cool completely.Store airtight at room temperature up to 5 days or freeze up to 3 months

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Hamburger Rice Casserole

2-3 Cups cooked rice
1/2-1 lb. ground hamburger
1 Tablespoon soy sauce
 2 cans cream mushroom soup
top with can fried onions

Step 1: Make rice.
Step 2: While rice is cooking, brown hamburger. Drain and set aside.
Step 3: Mix cooked rice with browned hamburger.
Step 4: Stir in cream of mushroom soup and soy sauce.
Step 5: Taste test and add more soy sauce if desired.

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Caramelized Onion Dip

Caramelized Onion dip

2 tablespoons unsalted butter
2 medium onions, thinly sliced
kosher salt and black pepper
1 8-ounce bar cream cheese, at room temperature
1 cup sour cream
2 tablespoons chopped fresh chives
thick-cut potato and vegetable chips, for serving

Melt the butter in a large skillet over medium-low heat. Add the onions and ½ teaspoon salt and cook, stirring occasionally, until deep golden brown, 30 to 35 minutes. Remove from heat and let cool. In a medium bowl, mix together the onions, cream cheese, sour cream, chives, ¼ teaspoon salt, and ⅛ teaspoon pepper. Serve with the chips.

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Rocky Road Fluff Bars

Rocky Road Fluff Bars

3 T butter

12 ounces chocolate chips 

1 can sweetened condensed milk

15 oz (or so) mini marshmallows

2 cups dry roasted almost, chopped

Melt butter and chips over low heat. Add sweetened condensed milk and about 10 oz marshmallows (doesn’t have to be exact). Heat until marshmallows are melted. Scatter 1 cup almonds and half of the reserved marshmallows on the bottom of a greased 9x13 pan. Pour chocolate mixture on top and top with the rest of the almonds and marshmallows. Refrigerate before cutting. Best when cold.

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How Buying In Bulk and a Freezer Helps Save Money

I simply love to save money I am sure that is something many individuals love to do. Shopping smart is one way that I am able to save money. When we get those great buys the next thing we all must learn is how and where to store the items we purchase. Buying in bulk is a great way to save money and having a freezer is another investment to help save money. To help you save a bit of money I have composed a list of items that can be stored in the freezer and for how long. 

• Chicken broth, three months
• Coconut (grated), two months
• Gingerroot, two months
• Hard cheeses (such as Parmesan, Romano, Cheddar, and Swiss), six months
• Milk, one month (Freeze the carton upright.)
• Nuts, two months
• Pancakes and waffles, one month (Reheat these straight from the freezer.)
• Rice (cooked and frozen in small portions), one month
• Tomato paste, three months
• Unsalted butter, six months

Til next time enjoy saving $$ and be on outlook for more great tips

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Cold Weather Favorite --- Homemade Chicken Noodle Soup

Chicken Noodle Soup

Chicken and Stock

1 (5-pound) chicken, quartered

6 cup(s) water

6 cup(s) low-sodium chicken broth

4 large carrots, cut into 1-inch pieces

3 large stalks celery with leaves, cut into 1-inch pieces

2 small parsnips, cut into 1-inch pieces

1 large onion, cut into 8 wedges

8 large sprigs flat-leaf parsley

3 clove(s) garlic, smashed

Soup

2 cup(s) baby carrots, cut into 1 1⁄2-inch pieces

1 cup(s) sliced celery

1 cup(s) parsnip, peeled, diced

1 tablespoon(s) kosher salt

1/4 teaspoon(s) freshly ground black pepper

8 ounce(s) 8 ounces dried kluski egg noodles, (about 2 2⁄3 cups)

2 tablespoon(s) chopped flat-leaf parsley



Bring chicken and water to a boil in a 6- to 8-quart stockpot. Skim off and discard foam from surface of water; add broth and remaining stock ingredients. Bring to a second boil, reduce heat to low, and simmer, partially covered, until chicken is tender, about 50 minutes. Remove chicken to a cutting board. When cool enough to handle, remove skin and bones; discard. Shred meat; set aside. Strain broth through cheesecloth-lined sieve into clean pot; press solids to extract liquid. Stir baby carrots, celery, parsnip, salt, and pepper into broth and bring to a boil; reduce heat to low, cover pot, and simmer 6 minutes. Stir in noodles; continue to simmer 4 minutes. Stir in chicken and parsley. Remove from heat and let soup stand 10 minutes, or until noodles are just tender.

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