Merry Christmas!

Easy-to-Make Gingerbread House

This is the easiest gingerbread house you will EVER make!  And so cute, don't you agree???! :)

Graduation Tassel Ornament

I'm showing you this idea before I have it finished, but wanted to share this cute idea I saw somewhere.  It's a graduation tassel ornament. 

I bought the biggest plastic clear ornament I could find. I took off the 13 charm (below) and will attach it when I get the ribbon on the ornament.  Just stuff the tassel into the ornament, and use the big loop to create the hanger for it. I could cut it off, but may just leave it long.  It will be fun to do this with each child when they graduate.  I have a blingy 2013 that I may put on the front if I can find it.  It's MIA at the moment :).  But, the boys wouldn't want bling on theirs, so I may leave it plain, since the charm will hang from there, anyway.

What fun things are you making for Christmas this year?  I haven't had time to do much, but have had fun doing things for other events. I'll show some of those tomorrow.

Defrosty the Snowman

One of my blog readers sent me this recipe for "Defrosty the Snowman", originally from Family Fun Magazine.  It's such a 

CUTE and FUN recipe!  Thanks, Marsha!

This wistful snowman appears to be going the way of winter, and we have a feeling he'll soon disappear altogether. He's made from a puddle of white candy melts.

What you'll need

• Meltable candy wafers (one 14-ounce package makes 16 snowmen)
• Mini chocolate chips
• Light cocoa candy melts
• Rolos
• Candy corn

How to make it

1. For each snowman, you'll need 6 mini chocolate chips, a light cocoa meltable candy wafer, and a Rolo. To make the nose, cut the orange section from a candy corn, then slice it in half lengthwise. Roll the piece between your fingers to form a carrot shape.
2. To assemble your snowman, melt the white candy in a bowl according to the package instructions, then scoop a rounded tablespoon onto a sheet of wax paper. With the back of a spoon, smear the candy into a puddle. Working quickly, stick on the light cocoa meltable candy wafer, add a dot of white melted candy, then place the Rolo on top. Finally, add the candy corn nose and mini chocolate chip eyes and mouth.

The Antics of Buddy the Elf

Buddy the Elf showed up again this Christmas!  He's always up to something!

He made a Christmas list......jumped in one of our stockings.....

...hung out in the ice dispenser on the fridge.....

.....presented Tyler's birthday crown.....

......jumped into the lantern with the snowman......

....hung upside down in the Christmas decorations.....

...and stowed away in the candy cane filled stockings!  Oh, he's a mess, that elf!  But, he sure is fun to watch!

Christmas Memories Wall Plaque

Last week, I was so excited to find these Christmas Memories wall plaques at Kirkland's. I bought one, then had a sister-in-law pick me up another one the next day.

Several years ago, while eating at Zio's around Christmas, each family member drew a Christmas scene on the brown butcher paper tablecloth. Even my husband drew something.  I've always wanted a fun way to display them, but wasn't sure what it would be.  These plaques are perfect!  I added a few other treasure to those butcher paper ones, too.

Yesterday morning, after posting a picture of one of the plaques on Twitter and Instagram the day before, I had a message that the actual Kirkland's store had retweeted the post!  How neat!  

Snickers Cheesecake

 Snicker's Cheesecake

I made this for Thanksgiving, but unfortunately, didn't follow my own recipe correctly, and left out the whipping cream!  It totally messed up the whole thing, but looked pretty when it was finished!  I think I'll make it again for Christmas, since the Thanksgiving one got thrown out soon.  That's the second cheesecake I've messed up on in the past few weeks. I think I need to get my mind focused on what I'm doing when I'm cooking!! :)

Chocolate Cookie Crust:
2 cups chocolate cookie crumbs (I used a World Table brand from Walmart)

2 tablespoons sugar
5 Tablespoons butter, melted

Directions for crust: Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan. Preheat oven to 350°F, with rack in lower third of oven. Crush the cookie crumbs in a food processor or blender until finely ground. In small bowl, mix together cookie crumbs and melted butter. With clean hands, pat into buttered springform pan and up the sides a little. Bake for 10 minutes at 350 degrees. 

Cheesecake:
Four 8-ounce packages cream cheese (not low or reduced fat), at room temperature
1 and 2/3 cups sugar (can used part brown sugar for a richer taste)
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs (if you only have large, just use part of one more egg)
3/4 cup heavy whipping cream
1 package Snickers bites (plus more Snickers for top)

Preheat oven to 350 degrees. Generously butter the bottom and sides of one 9-inch springform pan. Wrap the outside of the springform pan with aluminum foil, covering the bottom and extending all the way up the sides. Place one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy for several minues, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until blended. Mix in bag of Snicker's bites. Be careful not to overmix. Spread the cheesecake batter on top of the cookie crust.  Place the pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform pan. (I recommend using an old or disposable pan because the wet aluminum foil will discolor your pan.) Bake the cake at 350 degrees until the edges are light golden brown and the top of the cake is slightly golden tan, about 1 1/4 hours (don't worry if it seems a little too browned. Mine is sometimes and it's still fine.. The top will soften up with the added toppings.) 

Remove the cheesecake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours. (Just walk away. Don't move it.) Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate, preferably overnight or at least 4 hours. Transfer to freezer for 1 hour.

To remove cheesecake from bottom of spring form pan, set on stove burner and turn it on - just barely enough to melt the butter on the bottom. Use a large flat icing spatula or knife and turn around to loose from bottom. Slide it onto serving platter.

Decorate with caramel ice cream topping, whipped cream frosting (recipe below), and chopped Snickers (or another bag of bite sized Snickers). Don't pipe the Whipped Cream Frosting to the edge like I did if you put caramel across the whole top. The whipped cream will slide off the top!  (Mine did eventually, but maybe because it was angled in the fridge.)

Whipped Cream Frosting
This recipe makes 5 cups of whipped cream frosting. (You won't need it all.)

1 (8 ounce) package reduced-fat (I used regular fat) cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (Since I was using it on this Chocolate Chip Cookie Dough Cheesecake, I didn't use the almond extract, only vanilla)
2 cups of heavy cream

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer. Once all in the bowl, mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak. Pipe as desired onto dessert. Refrigerate leftovers for another use.

Decorate with chopped Snickers, as desired.

Unleavened Bread

Sunday we woke up to snow and ice, so our worships services were canceled (In southwest Oklahoma, we're not used to much snow, so we don't have big machinery available at all times to clear the roads.)

Our family had worship together, which I love doing when we have the opportunity and need to do it.

I've made unleavened bread before, but decided to try a new one for our communion.  I found it at recipesforourdailybread.com.  This one was so good, the kids ate it later - just for a snack!

UNLEAVENED BREAD

3/4 cup scalded milk (Scalded milk is to heat it to an almost boil)
1 egg
1/4 cup honey
2 1/4 cup flour
1/4 cup butter, melted
1 teaspoon salt

Beat milk, honey, and butter together. Then add egg. Gradually add 2 cups of flour.  Roll the dough to 1/4" thickness. Flour the surface with the remaining 1/4 cup of flour.  It's best to roll it out on parchment paper, so that you can transfer the dough to the pan easier.  Price the dough with a fork. Bake at 375 degrees for 15-20 minutes, or until lightly browned. Break or cut into pieces.

Snickers Fudge

I can't wait to try this recipe for Snickers Fudge! I saw it on Facebook yesterday, and it just sounds great!  I forgot to copy who it was by, but I'm not sure that would have been the creator of the recipe, anyway. So, to whomever made this up: Thank you!

SNICKERS FUDGE

First Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup peanut butter

Second Layer:
4 tablespoons butter
1 cup granulated sugar
1/4 cup evaporated milk
1 1/2 cups marshmallow creme
1/4 cup peanut butter
1 teaspoon vanilla
1 1/2 cups chopped salted peanuts

Third Layer:
14 ounce package caramel cubes
1/4 cup heavy cream
Fourth Layer:
1 cup milk chocolate chips
1/4 cup butterscotch chips
1/4 cup creamy peanut butter

First Layer Prep:
Lightly spray 9×13 baking pan with cooking spray.
Over medium heat, melt milk chocolate chips, peanut butter, and butterscotch chips in small saucepan.
Stir together until completely melted and smooth, then pour into the baking pan. Spread the mixture evenly with a spatula, then refrigerate until set.

Second Layer Prep:
Melt butter over medium-high heat in saucepan.
Add sugar and evaporated milk and bring to boil.
Cook for 5 minutes, stirring constantly.
Remove from the heat and quickly mix in marshmallow creme, peanut butter, and vanilla.
Add peanuts to mixture and spread evenly over chocolate layer.
Refrigerate until set.

Third Layer Prep:
Melt caramels and heavy cream over low heat until smooth.
Pour over peanut mixture and refrigerate until set.

Fourth Layer Prep:
Repeat step one.
Melt chocolate chips, butterscotch chips, and peanut butter over low heat until smooth.

Pour over caramel layer and refrigerate for at least one hour before cutting.

Chocolate Chip Cookie Dough Cheesecake

(I've posted this before, but not with all of the steps all together.)

Cookie Crust:
2 cups chocolate chip cookie crumbs (use homemade, store-bought, or refrigerated cookie dough made into cookies).
 5 Tablespoons butter, melted
(Instead of this crust, you can also use the brownie crust on my blog (www.3cherrycokes.blospot.com) OR you can use cookie dough and just spread in the buttered springform pan and go up the sides a bit. Bake it for 10 min. if you go that route. All three ways are delicious! It's cheesecake, so it has to be!!) 

Directions for crust: Prepare the springform pan so that no water leaks into it while cooking. Place a large 18-inch by 18-inch square of aluminum foil on a flat surface. Place the springform pan in the middle of the foil. Gently fold up the sides of the foil around the pan. Make sure to do this gently so that you don't create any holes in the foil. If there are any holes, water will get into the pan and ruin the crust. Press the foil around the edges of the pan. Place a second large square of foil underneath the pan, and repeat, gently folding up the sides of the foil around the pan and pressing the foil against the pan. Gently crimp the top of the foil sheets around the top edge of the pan. Preheat oven to 350°F, with rack in lower third of oven. Crush the cookie crumbs in a food processor or blender until finely ground. In small bowl, mix together cookie crumbs and melted butter. With clean hands, pat into buttered springform pan and up the sides a little. Bake for 10 minutes at 350 degrees. 

For Cheesecake:
Four 8-ounce packages cream cheese (not low or reduced fat), at room temperature
1 2/3 cups sugar (can used part brown sugar for a richer, cookie-like taste)
1/4 cup cornstarch
1 tablespoon pure vanilla extract
2 extra-large eggs (if you only have large, just use part of one more egg)
3/4 cup heavy whipping cream
1 cup cookie dough

Preheat oven to 350 degrees. Generously butter the bottom and sides of one 9-inch springform pan. Wrap the outside of the springform pan with aluminum foil, covering the bottom and extending all the way up the sides. Place one package of the cream cheese, 1/3 cup of the sugar, and the cornstarch in a large bowl and beat with an electric mixer on low until creamy for several minues, scraping down the bowl a couple of times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each. Increase the mixer speed to medium and beat in the remaining 1 1/3 cups sugar, then the vanilla. Blend in the eggs, one at a time, beating well after adding each. Beat in the cream just until blended. Be careful not to overmix. Spread half the cheesecake batter on top of the cookie crust. Using HALF of the 1 cup cookie dough, drop 1/2 teaspoonfuls on top of the filling. Cover with the rest of the batter and drop the REMAINING 1/2 cup cookie dough on top, again in 1/2 teaspoonfuls. Using a small spoon, gently push down the bits of dough, letting them peek through the batter a little. Place the pan in a large shallow pan containing hot water that comes about 1 inch up the sides of the springform pan. (I recommend using an old or disposable pan because the wet aluminum foil will discolor your pan.) Bake the cake at 350 degrees until the edges are light golden brown and the top of the cake is slightly golden tan, about 1 1/4 hours (don't worry if it seems a little too browned. Mine is sometimes and it's still fine.. The top will soften up with the added toppings.) Remove the cheesecake from the water bath, transfer to a wire rack, and cool in the pan for 2 hours. (Just walk away. Don't move it.) Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate, preferably overnight or at least 4 hours. Transfer to freezer for 1 hour.

To remove cheesecake from bottom of spring form pan, set on stove burner and turn it on - just barely enough to melt the butter on the bottom. Use a large flat icing spatula or knife and turn around to loose from bottom. Slide it onto serving platter.

 Decorate with Whipped Cream Frosting
(or I have a Chocolate Ganache Frosting on my blog: www.3cherrycokes.blogspot.com)
This recipe makes 5 cups of whipped cream frosting. (You won't need it all.)

1 (8 ounce) package reduced-fat (I used regular fat) cream cheese, softened
1/2 cup white sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (Since I was using it on this Chocolate Chip Cookie Dough Cheesecake, I didn't use the almond extract, only vanilla)
2 cups of heavy cream

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer. Once all in the bowl, mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak. Pipe as desired onto dessert. Refrigerate leftovers for another use.

Decorate with tiny chocolate chip cookies, cook crumbs, chopped cookies, and chocolate syrup.

Whipped Cream Frosting

I was really excited to find this recipe for homemade whipped cream topping. I knew it would be perfect for cheesecakes!! It won't melt at room temperature like regular whipped whipping cream does. It's very stable and tastes great, too!

This recipe makes 5 cups of whipped cream frosting.

1 (8 ounce) package reduced-fat (I used regular fat) cream cheese, softened 

1/2 cup white sugar 

1 teaspoon vanilla extract 

1/2 teaspoon almond extract (Since I was using it on this Chocolate Chip Cookie Dough Cheesecake, I didn't use the almond extract, only vanilla)

2 cups of heavy cream 

Combine the cream cheese, sugar, vanilla extract and almond extract in a large mixing bowl or the bowl of your mixer. Once all in the bowl, mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a few times while you continue whipping until the cream can hold a stiff peak.  Pipe as desired onto dessert.  Refrigerate leftovers for another use.

Sweet Tea Concentrate

Our Life Skills teacher gave me this recipe. It sounds really good, and sounds like something that would be good to keep on hand or to serve when you were having company.

Sweet Tea Concentrate
Yeilds: 20 servings (5 cups concentrate)

2 medium lemons
4 cups sugar
4 cups water
1 - 1 1/2 cups Elnglish breakfast tea leaves or 20 black tea bags
1/3 cup lemon juice
EACH SERVING:
1 cup cold water
Ice cubes

Directions:
Remove peels from lemons; save fruite for another use.

In a large saucepan, combine sugar and water. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 3-5 minutes or until sugar is dissolved, stirring occasionally.  Remove from the heat; add tea leaves and lemon peels. Cover and steep for 15 minutes. Strain tea, discarding tea leaves and lemon peels; stir in lemon juice. Cool to room temperature.

Transfer to a container with a tight fitting lid. Store in the refrigerator for up to 2 weeks.

To prepare tea: In a tall glass combine water with 1/4 cup concentrate; add ice.

Minion Cupcakes!!

Sorry I'm posting so many pictures, but they're just so cute, I can't help it!

I made 75 of these cupcakes last Friday for our elementary Red Ribbon Week party.

 The head is half of a Twinkie, the eyes are from Wilton, which was a HUGE timesaver, and I baked the cupcakes in natural colored liners, but set them in blue liners to make it all blue - like their suspenders.

 I forgot to get little chocolate jimmies for their hair, so had to use a tiny icing tip. That's why the hair isn't "great" looking.  But, it worked.

 In the pictures below, you can see a tiny red ribbon piped with icing.  I thought it would have been cute to have the Minions holding a sign that said....

 "Bleh, bleh, bo!" for Just Say No! :)

I used the homemade white cake mix for the cupcakes that I posted last week. It is a delicious homemade recipe.  So much better than the boxed white cake mix!!  

Homemade Waffles

A few of my children really like waffles. This morning, after a special request was made yesterday from one of the boys, I got up early to make waffles.  I doubled this recipe, letting the boys eat their breakfast, but then froze the rest to be quick breakfast meals for the next month or two.  I freeze them in the "Lock 'n Lock" storage containers, which are great. (If you haven't seen them, they are worth getting. Food lasts so much longer in these containers!)

Homemade Waffles

2 eggs
2 cups all-purpose flour
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon white sugar (I used 2)
1/4 teaspoon salt
1/2 teaspoon vanilla extract

Preheat waffle iron. Beat eggs in large bowl with hand beater until fluffy. Beat in flour, milk, oil, sugar, baking powder, salt and vanilla, just until smooth. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown. Serve hot.

To reheat frozen waffles, heat oven to 250 degrees and bake for 5-8 minutes, then turn over and heat for another 5 minutes or until hot and crisp on top.

Butter Pecan Toffee Cookies

I've made several cake mix cookie recipes, but I can't wait to try this one that a friend was telling me about.  This Butter Pecan cake mix is made by Betty Crocker.  The pecans are optional.

BUTTER PECAN TOFFEE COOKIES

1 Betty Crocker Butter Pecan cake mix
2 eggs
1/2 cup oil
1 cup chopped pecans, optional
1 package Heath brickle bits

Preheat oven to 350 degrees. In large mixing bowl, combine cake mix, eggs, and oil.  Mix well. Stir in pecans and brickle bits.  Drop by spoonfuls onto cookie sheets, two inches apart.  Bake for 8-10 minutes or until bottoms are lightly browned and tops are just beginning to brown.  Cool for a few minutes on baking sheet, then transfer to a wire rack to finish cooling. Store in airtight container.

Homemade White Cake

I needed to make cupcakes and freeze them to save some time next week when I make 65 little Minion cupcakes for our elementary school.  I didn't have any cakes mixes, but was kind of glad.  I've wanted to make from-scratch white cake, and had a few times, but wasn't completely satisfied with the results.

I think I'm now satisfied! This is a GREAT recipe!  I'll probably switch to only homemade because it's just so much better than a box....and healthier, I suppose (as healthy as a cake can get, anyway!).

Instead of typing out the recipe, I've just posted this link to is at "Add a Pinch".  Enjoy!

http://addapinch.com/cooking/2013/08/09/the-best-white-cake-recipe/#.UmloVCh8vzI

Snickerdoodles

While making cookies last week, the kids wanted Chocolate Chip, and I decided to make Snickerdoodles.  I don't remember making Snickerdoodles except once before, though I don't know why.  Maybe it's because I know I would eat too many of them?  Yes, that's probably it!

This is my cousin's recipe.  It was also an entry in the school contest that I mentioned a few days ago. However, this was the 5th grade winner, placing just above that Chocolate Chip recipe!

SNICKERDOODLES
1 cup shortening
1 1/2 cups sugar
2 eggs
2 3/4 cups flour, sifted
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon (I used more)
2 teaspoons sugar (I used more)

Preheat oven to 400 degrees. In a mixing bowl, combine shortening, 1 1/2 cups sugar, and eggs; mix thoroughly. Sift flour, cream of tartar, soda, and salt; stir into shortening mixture. Mix cinnamon and 2 teaspoons sugar in a shallow dish. Form dough into balls the size of walnuts.  Roll in cinnamon sugar. Place on ungreased cookie sheet about 2' apart. Bake 8 - 10 minutes. Cool before removing from cookie sheet.

World's Greatest Chocolate Chip Cookies

Before I list this new recipe I tried, I'll put the disclaimer that I didn't name them.  This recipe came from a school cookbook where my sister teaches. A few years ago they made a cookbook and a cookie recipe contest in each grade level. This particular cookie won runner-up in the 5th grade.  The little girl's name was Lauren Clifton, so I'll give her credit for the name!

So, are they the world's greatest?  They were very, very good! I liked them. Three of my kids liked them.  My husband and another child were out of town, so never got to try them.  Will I make them again?  Yes!

So here is the recipe for you to try!  Note that you freeze the dough for an hour before baking!

World's Greatest Chocolate Chip Cookies
(Lauren Clifton)

12 tablespoons butter, melted
1 cup brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extract
2 cups plus 2 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup semi-sweet chocolate chips
1 cup chopped nuts (I didn't use.)

In a mixing bowl, cream melted butter and sugars. Add egg, yolk, and vanilla. Blend well. In a separate bowl, mix dry ingredients. Add dry ingredients to butter mixture, stirring until well blended. Mix in the chocolate chips and nuts. Drop by 1/4 cupfuls onto a cookie sheet. Freeze one hour. (These will keep in the freezer stored in a plastic bag for weeks.). Bake at 325 degrees for 7-9 minutes on the upper rack, and then 7-9 minutes on the lower rack. Don't overbake. They should be golden brown, but still soft in the center. Cool on the cookie sheet. Makes 2 dozen.

Notes from me:  I used REAL stick butter.  I'm sure that's what the recipe means, but some think of butter as margarine and other types of spreads.  I didn't use the nuts.

Ice Cream in a Bag

A few weeks ago, I had a 4-H meeting.  Our county extension FCS educator helped me and gave me a great idea to do with the members: Ice Cream in a bag!

I had seen it done before, but had never done it with students or my own kids.

To make the ice cream, take one quart ziplock bag.  Place 1 cup of half and half, 1/2 cup of sugar (can use 4 tablespoons for Stevia), and 1/2 teaspoon of vanilla.

Fill a gallon zip lock bag half full with ice.  Add 1/2 cup of rock salt.  Place smaller bag (zip well!) inside of larger bag.  Zip large bag well.  Shake for five minutes or until ice cream is hard.  After it hardens, remove the quart bag of ice cream from the larger bag. 

Run the bag under water to clean off the salt, taking care to get the top, near the zip lock seam.  Open the bag, grab a spoon, and enjoy!

Chili Bar!

Recently we had our church youth group over for a meal and devotional.  I wasn't sure what I was going to serve them at first, but my mom suggested something she had seen somewhere - a chili bar!

It worked out perfectly, and it was lots of fun!  We had chili, hot dogs, Frito chili pie, nachos, and baked potatoes (potatoes not shown) for options.  I used big and little stainless steel bowls for serving all of the foods and condiments.

If I had time, I would have liked to make a "CHILI BAR" banner and little signs for each of the bowls. It would have been cute, but I don't think the kids would have noticed!

They only cared about getting together, eating, and enjoying playing in the yard. :) After the meal, we sang and had a short devotional thought from my husband.  The "Chili Bar" will become a standard meal for the youth group.  Thanks, mom!

Banana Strawberry Smoothie

Here is another recipe from my two son's Life Skills class.  It's a recipe from Taste of Home. I get the privilege of teaching my boys in the Life Skills classes today and tomorrow, as I teach them and the other students about etiquette.  They told me they were not going to talk to me....almost like they were going to pretend I wasn't their mother! Not easy to do in a town of less than a thousand people! Haha!

Banana Strawberry Smoothie

1 and 1/2 cups vanilla or plain yogurt
2/3 cup orange juice
2 medium rip bananas, cut into chunks
1 cup halved fresh strawberries
2 teaspoons honey

In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.  Yield: 2 servings.