Here is my reusable Kool-aid shopping bag. It’s rather large and colorful! I’ll be making a few of these in order to use up all the empty packages I have in a box LOL.
Remember the bandanas I picked up at Wal-Mart the other day? Here is a set of “Hippie hankies” that I made into some pillows. There is one of each color on each side (blues-greens on one and pinks-oranges on the other). Groovy baby!
Here is a magazine holder I made for Madison’s room. I used an empty Corn Flakes box. I cut the box, covered it in duct tape (for strength) and then covered it in scrapbooking paper.
These three ornaments were made out of some small pictures printed on fabric scraps from other projects… think they came off some fabric panels and I couldn’t bear to throw them out, so I cut the matching ones out and made them into little stuffed ornaments for a Christmas tree.
Like the oodles and oodles of scrunchies? 32 of them to be exact! Music notes and Breast Cancer patterns were made yesterday.
I guess I had a pretty productive day… all things considering. Now its time to think about dinner. Again, going to have a house full, so I am doing soup dinner again. Tonight I am making these perfectly palatable pots of pleasure LOL!
Cajun Corn Soup
Ingredients
1 cup chopped onion
1 cup chopped green pepper
6 green onions, sliced
1/2 cup canola oil
1/2 cup all-purpose flour
3 cups water
1 can (14-1/2 ounces) Cajun-style stewed tomatoes
2 cups chopped peeled tomatoes
1 can (16 ounces) tomato paste
2 packages (16 ounces each) frozen corn
3 cups cubed fully cooked ham
1-1/2 pounds smoked sausage, cut into 1/4-inch pieces
1/8 teaspoon cayenne pepper or to taste
Salt to taste
Hot pepper sauce to taste
Directions
In a large skillet or Dutch oven, saute the onion, green pepper and green onions in oil for 5-6 minutes or until tender. Gradually stir in flour and cook until bubbly. Stir in water, tomatoes and tomato paste. Stir in the corn, ham, sausage, cayenne pepper, salt and pepper sauce.
Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. Yield: 12-14 servings.
Country Fish Chowder
Ingredients
1 cup chopped onion
4 bacon strips
3 tablespoons butter
3 cans (12 ounces each) evaporated milk
1 can (15-1/4 ounces) whole kernel corn, undrained
1 can (6-1/2 ounces) chopped clams, undrained
3 medium potatoes, peeled and cubed
1 teaspoon salt
3/4 teaspoon pepper
1 pound fish fillets (haddock, cod or flounder), cooked and broken into pieces
Crumbled cooked bacon, optional
Minced chives, optional
Additional butter, optional
Directions
In a large saucepan, cook onion and bacon in butter until onion is tender. Add milk, corn, clams, potatoes, salt and pepper. Cover and cook over medium heat, stirring occasionally, until potatoes are tender, about 20 minutes. Stir in fish and heat through. Ladle into bowls. If desired, top with bacon, chives and/or a pat of butter. Yield: 8-10 servings (2-1/2 quarts).
Elegant Mushroom Soup
Ingredients
1 large onion, chopped
1/2 pound fresh mushrooms, sliced
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup milk
1 cup chicken broth
1 tablespoon minced fresh parsley
Ground nutmeg, optional
Sour cream
Directions
In a large saucepan, saute onion and mushrooms in butter for 3 minutes or until onion is tender. Stir in the flour, pepper and salt; gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Add parsley and nutmeg if desired.
Top individual servings with a dollop of sour cream. Yield: 2-3 servings
Lima Bean Soup
Ingredients
1 pound dried lima beans
1 large meaty ham bone or 2 ham hocks
2-1/2 quarts water
5 celery ribs, cut into chunks
5 medium carrots, cut into chunks
1 garlic clove, minced
2 tablespoons butter
2 tablespoons all-purpose flour
2 teaspoons salt
1/2 teaspoon pepper
Pinch paprika
1 cup cold water
1 can (14-1/2 ounces) stewed tomatoes
Directions
Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and discard liquid; return beans to pan.
Add ham bone and the 2-1/2-qt. of water; bring to a boil. Reduce heat; cover and simmer for 1-1/2 hours. Debone ham and cut into chunks; return to pan. Add celery and carrots. Cover and simmer for 1 hour or until beans are tender.
In a skillet, saute garlic in butter for 1 minute. Stir in flour, salt, pepper and paprika. Add cold water; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened. Add to the soup with tomatoes; simmer for 10 minutes. Yield: 14 servings (3-1/2 quarts).
Slow-Cooked Sauerkraut Soup
Ingredients
1 medium potato, cut into 1/4-inch cubes
1 pounds smoked kielbasa, cut into 1/2-inch cubes
1 can (32 ounces) sauerkraut, rinsed and drained
4 cups chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 pound fresh mushrooms, sliced
1 cup cubed cooked chicken
2 medium carrots, cut into 1/4-inch slices
2 celery ribs, sliced
2 tablespoons vinegar
2 teaspoons dill weed
1/2 teaspoon pepper
3 to 4 bacon strips, cooked and crumbled
Directions
In a 5-qt. slow cooker, combine the first 12 ingredients. Cover and cook on high for 5-6 hours or until the vegetables are tender. Skim fat. Garnish individual servings with bacon. Yield: 10-12 servings (about 3 quarts).
Stone Soup
(yes after the child's story of the same name)
Ingredients
4 cans (14-1/2 ounces each) chicken broth
4 medium red potatoes, cut into eighths
1 yellow summer squash, chopped
2 medium carrots, chopped
1 medium onion, chopped
2 celery ribs, chopped
1 teaspoon dried thyme
1/2 teaspoon pepper
4 cups cubed cooked chicken
1 cup frozen cut green beans
1/2 cup quick-cooking barley
1 can (14-1/2 ounces) diced tomatoes, undrained
4 cups salad croutons
1 cup shredded Parmesan cheese
Directions
In a Dutch oven, combine the first eight ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are crisp-tender.
Stir in the chicken, beans and barley. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables and barley are tender. Add tomatoes; heat through. Serve with croutons and cheese. Yield: 12 servings.
Well kids I am gonna get off of here and try to get some cleaning done while I ponder all the things I can share with you tomorrow! I hope this blog has been enjoyable for you and that I see you again tomorrrow… HUGS!
