Wednesday, December 12, 2018

Coloring Cards: Creative Expressions Part 3

The coloring card box that I'm working on is called, Creative Expressions, with 44 cards per box. I'm showing the 14 cards that I colored most recently. I had previously shared 15 cards on my last post, Coloring Cards: Creative Expressions from this box. That makes 15 cards to go.

I'm going to spend some time finding places to leave the cards from my first box that I completed Colorful Blessings for others to find over the next couple weeks before the New Year. I'll let you know where I left them in my next post when I share the last 15 of my current box.

Tuesday, December 4, 2018

Blueberry Gelatin Salad

2 (3 ounce) packages grape flavored gelatin mix

2 cups boiling water
1 (8 ounce) can crushed pineapple, undrained
1 (21 ounce) can blueberry pie filling  

1 (8 ounce) package cream cheese, softened
1 cup sour cream
1/2 cup white sugar
1 teaspoon vanilla extract

In a large bowl, mix together gelatin powder, boiling water, pineapple and pie filling. Pour into a mold, or glass baking dish, and refrigerate until set, at least 2 hours. In a medium bowl, mix together the cream cheese, sour cream, sugar and vanilla until smooth. Spread over the top of the gelatin. If using a mold, unmold the gelatin before applying topping.

Friday, November 30, 2018

Clutter Busting Challenge November 2018

I'm purging 47 items this month. We forgot to take a picture of about of the 10 items.

My Purge Pile:

Tuesday, November 20, 2018

Greek Salad

5 large red ripe tomatoes, chopped

1/2 large seedless cucumber, chopped
1/2 cup black olives, pitted and sliced
1/3 red onion, sliced
7-8 yellow pepperocinis peppers, sliced
1/2 cup  feta cheese, crumbled
2 Tbsp fresh parsley, optional

Salad Dressing:
2 Tbsp Greek Seasoning
1/2 cup olive oil
2 tsp. sugar, optional
1/3 cup red wine vinegar

Layer the vegetables in a medium salad bowl and top with feta cheese and garnish
with parsley.  Pour dressing over the top.  Serve with main meal.

Tuesday, November 6, 2018

Italian Pasta Salad

8 oz. (1/2 lb) rotini or other pasta, cooked

1 cup chopped green pepper
1 cup cherry tomatoes, halved
1/2 cup chopped red onion
½ cup diced olives
1/4 cup Feta cheese
1 cup Italian dressing, any variety

Cook the pasta according to directions. Rinse with cold water, drain well and add to a large bowl. Add the vegetables, toss with the dressing and sprinkle the Feta cheese on top before serving.

Friday, October 26, 2018

Clutter Busting Challenge October 2018

I'm purging 75 items this month. We collected the bulk of the items from the shed, barn, and basement. It's sad to see the desk go. We bought it 24 years ago at a thrift store for our kids but don't have any use for it anymore. A good portion of the items were bought for projects that didn't work out.

My Purge Pile:

Tuesday, October 23, 2018


1-quart jar
1 rubber band, to fit opening
Cheese cloth or nylon piece to cover opening
Sprouting seeds: (choices :)
2 T. alfalfa seeds ~or~ 3 T. mustard seeds ~or~ ½ c. mung bean seeds
1) Place seeds in jar and cover. Run warm water through top to cover. Use 3-4 times as much water as seeds.
2) Soak seeds overnight. Next morning pour off water, rinse in running water and invert jar over a bowl, tipping sideways to let air in. Keep jar out of sunlight. (Put in a cupboard or under a towel if necessary.)
3) Repeat 2 or 3 times every day. In about 4 days, you will have a jar full of sprouts, one to two inches long. (Sprouting time will vary according to the type of seeds you use and your particular growing conditions, such as amount of light, temperature, etc.)
4) Put them in the light to develop the chlorophyll until they turn a fresh green color. Store in the same jar by replacing the cover with a regular lid, or store in a plastic bag. They will keep for 5 to 7 days in the fridge.