Monday, March 29, 2010

March 29-April 4 Menu Plan

Click on the links to see the recipes and my full Easter Menu.

Monday: Leftovers
Jelly Bean Cookies

Tuesday: Maple Pork Loin Chops, Rice, and Green Beans

Wednesday: Meatloaf, Scalloped Potatoes, and Peas

Thursday: Skillet Bow Tie Lasagna

Friday: Oven Fried Chicken with Biscuits, Mashed Potatoes, and Corn
Hot Cross Buns

Saturday: Leftovers

Sunday: Resurrection Rolls
Easter Brunch & Dinner

Submitted to:

Visit I'm an Organizing Junkie to see more menu ideas.

Easter Brunch & Dinner


Ham and Cheese Stuff'n Puff

Skillet Potatoes with Bacon & Cheddar

Fruit Skewers

Fruit-Filled Coffee Cake

Sunshine Swizzle Punch


Make-Ahead Spinach Phyllo Roll-Ups

Deviled Eggs


Cheesy Mashed Potatoes

Delicious Broccoli Casserole

Pan-Fried Asparagus

Green Beans and Garlic

Cloverleaf Rolls

Mimosa Fruit Salad

Triple-Layer Lemon Pie

Creamy Lemon Squares

Strawberry Pretzel Squares

Deviled Eggs

12 large eggs

1/2 cup mayonnaise

2 teaspoons brown or yellow mustard

1/4 cup finely chopped sweet pickles

1/4 cup finely chopped celery

Garnish: finely chopped pimiento-stuffed olives; paprika

Cover eggs with cold water by 1 1/2 inches in a 4- to 5-quart pot and bring to a rolling boil, partially covered with lid. Reduce heat to low and cook eggs, covered completely, 30 seconds. Remove pot from heat and let eggs stand in hot water, covered with lid, 15 minutes. Rinse eggs under cold water 5 minutes to stop cooking.

Peel eggs and halve lengthwise. Carefully remove yolks and mash in a bowl with a fork. Add mayonnaise, mustard, pickles, celery, and salt and pepper to taste to yolks and stir with fork until combined well, then spoon into egg whites. Sprinkle some paprika powder on top of each.

Delicious Broccoli Casserole

1 large head fresh broccoli
1 (10 1/2 oz.) can cream of mushroom soup
2 T. minced onion
1/2 c. sour cream
1 1/2 T Dijon mustard
1 T. horseradish (optional)
1/2 cup melted butter
1 cup dry stuffing mix

Preheat oven to 350. Cut off broccoli florets and smaller stems, discarding large stems. Parbroil broccoli. Drain and place in 9"x9" casserole dish. Mix all ingredients except broccoli, melted butter, and stuffing on top of stove on medium heat until melted. Pour sauce over broccoli. Lightly toss stuffing mix in melted butter. Sprinkle over top of sauce. Bake covered for 30 minutes, until bubbly. Uncover for last 15 minutes. Serves 6.

Pan-Fried Asparagus

1/4 cup butter

1 tablespoon olive oil

1/2 teaspoon coarse salt

1/4 teaspoon ground black pepper

3 cloves garlic, minced

1/2 pound fresh asparagus spears, trimmed

Melt butter in a skillet over medium-high heat. Stir in the olive oil, salt, and pepper. Cook garlic in butter for one minute, but do not brown. Add asparagus and cook for five to ten minutes or until crisp-tender, turning asparagus to ensure even cooking. Yields two servings.

Fruit Skewers

10 red grapes

5 large strawberries, halved

1/4 cantaloupe, cut into cubes

1/4 honeydew, cut into cubes

10 pineapple chunks

20 skewers

Thread the fruit alternately onto skewers, placing at least 2 pieces of fruit on each skewer. Arrange the fruit skewers decoratively on a serving platter.

Skillet Bow Tie Lasagna

1 pound ground beef

1 small onion, chopped

1 garlic clove, minced

1 (14.5 ounce) can diced tomatoes, undrained

1 1/2 cups water

1 (6 ounce) can tomato paste

1 tablespoon dried parsley flakes

2 teaspoons dried oregano

1 teaspoon salt

2 1/2 cups uncooked bow tie pasta

3/4 cup small curd cottage cheese

1/4 cup grated Parmesan cheese

In a large skillet, cook beef, onion and garlic until meat is no longer pink; drain. Add the tomatoes, water, tomato paste, parsley, oregano and salt; mix well. Stir in pasta; bring to a boil.

Reduce heat; cover and simmer for 20-25 minutes or until pasta is tender, stirring once. Combine cheeses; drop by rounded tablespoonfuls onto pasta mixture. Cover and cook for 5 minutes.

Oven Fried Chicken with Biscuits

4 -5 Tbsp. margarine (not butter)

4-6 pieces of chicken

1/2 cup baking mix

Salt and pepper

1 can refrigerator biscuits

Melt butter in a 9x13 pan. Roll chicken into the butter, then into baking mix and place back into the pan. Salt and pepper to taste. Bake at 375° for about 45 minutes until the juices run clear.

About 5-10 minutes before the chicken is done, push the pieces of chicken tightly against one side of the pan and lay biscuits into the pan on the opposite side. Finish baking until the biscuits are brown.

Note: It's okay to lay the biscuits in the butter and all in the bottom of the pan. That makes the biscuits butter soaked and crispy.

Jelly Bean Cookies

1/2 cup butter or margarine, softened

1/3 cup light brown sugar

1/3 cup sugar

1 egg

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon vanilla

1-1/4 cups all-purpose flour

1/2 cup rolled oats

1 cup jelly beans, cut into pieces

Mix butter or margarine & both sugars in a large bowl until smooth & creamy. Stir in egg, baking soda, baking powder, salt & vanilla. Mix well. Stir in flour & oats. Mix well. Stir in jelly beans, mix well. Drop spoonfuls of batter about 2 inches apart on a GREASED sheet. Bake in a PRE-heated 375-degree oven for 10 minutes. Makes about 3 dozen

Resurrection Rolls

"A great Easter recipe to do with the kids! Rolls with marshmallows wrapped inside, which become hollow as they bake, it represents the tomb of Jesus on Easter morning, when you break them open they are empty inside!"

1 (10 ounce) can refrigerated crescent dinner rolls
8 large marshmallows
1/4 cup melted butter
2 tablespoons ground cinnamon
2 tablespoons white sugar

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

2. Separate crescent rolls into individual triangles.

3. In a small bowl, mix together cinnamon and sugar.

4. Dip a marshmallow into melted butter, then roll in sugar mixture. Place marshmallow into the center of a dough triangle. Carefully wrap the dough around the marshmallow. Pinch the seams together tightly to seal in marshmallow as it melts. Place on a baking sheet. Repeat.

5. Bake in a preheated oven until golden brown, about 15 minutes.

As we make the rolls we talk about taking sinless Jesus (marshmallow), anointing Him in oils (butter) and incense (cinnamon), wrapping Him in the shroud (crescent roll), and then placing Him in the tomb (oven). When the rolls have cooled slightly, open them and discover that Jesus is no longer there, HE IS RISEN

Hot Cross Buns

4 cups all-purpose flour
1/3 cup sugar
1 (.25 ounce) package active dry yeast
1 1/4 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup milk
1/4 cup butter or stick margarine
2 eggs
3/4 cup raisins
1 egg yolk
2 tablespoons cold water

1 1/2 cups confectioners' sugar
1/4 teaspoon grated orange peel
4 teaspoons orange juice


2 Tb milk
1 cup confectioners' sugar
1/2 tsp vanilla

1. In a large mixing bowl, combine 2 cups flour, sugar, yeast, cinnamon and salt. In a saucepan, heat milk and butter to 120 degrees F-130 degrees F. Add to dry ingredients; beat just until moistened. Add eggs;beat until smooth. Stir in raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with nonstick cooking spray, turning once to coat top. Cover and let rise in a warm place until doubled, about 1 hour.

2. Punch dough down; turn onto a lightly floured surface. Divide into 18 pieces; shape each into a ball. Place in two 9-in. round baking pans coated with nonstick cooking spray. Using a sharp knife, cut a cross on top of each roll. Cover and let rise in a warm place until doubled, about 30 minutes.

3. Beat egg yolk and water; brush over buns. Bake at 375 degrees F for 18-22 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; pipe crosses onto rolls.

Tradition of Hot Cross Buns

In the book A Continual Feast the Author Evelyn Birge Vitz shares the traditions behind serving Hot Cross Buns on Good Friday.

"The Hot Cross Bun is the most famous, and probably the oldest, of the many English buns. Unlike today, when it is to be found throughout Lent, the Hot Cross Bun was originally eaten only on Good Friday. According to tradition, Father Rocliff, a monk and the cook of St. Alban's Abbey, in Hertfordshire, on Good Friday in 1361 gave to each poor person who came to the abbey one of these spiced buns marked with the sign of the cross, along with the usual bowl of soup. The custom was continued and soon spread throughout the country - though no other buns could compare, it was said, with Father Rocliff's. Hot Cross Buns became enormously popular in England in the eighteenth and nineteenth centuries. Street cries were commonly heard on Good Friday:"

Hot Cross buns, Hot Cross buns,
One a penny, two a penny,
Hot Cross buns!

If your daughters won't eat them,
Give them to your sons;
But if you have none of those little elves,
Then you must eat them all yourselves!

Sweetly Broken

To the cross I look, to the cross I cling
Of its suffering I do drink
Of its work I do sing

For on it my Savior both bruised and crushed
Showed that God is love
And God is just

At the cross You beckon me
You draw me gently to my knees, and I am
Lost for words, so lost in love,
I’m sweetly broken, wholly surrendered

What a priceless gift, undeserved life
Have I been given
Through Christ crucified

You’ve called me out of death
You’ve called me into life
And I was under Your wrath
Now through the cross I’m reconciled

In awe of the cross I must confess
How wondrous Your redeeming love and
How great is Your faithfulness



by Jeremy Riddle

Sunday, March 28, 2010

My Heart Can Understand

I do not wish to gather fame or fortune,
I am content with what each morning brings,
My place in life is small and not noteworthy,
I’m happiest among the quiet things.

The garden swing at twilight is my blessing,
The smell of roses and the song of birds…
The pines against the evening sky are patterned
In colors far too beautiful for words.

My house is warm with friends and filled with music,
A favorite book is always close at hand,
A cup of tea, an open fire…daydreaming…
These are the things my heart can understand.

Carol Besset Hayman

Thursday, March 25, 2010

Pink Spring Tablescape

My husband and I went and stayed in a small cabin for a few day a couple weeks ago. This is the tablescape I created for our romantic dinner. I brought all the items from home and we got dinner from the Wal-Mart deli.

Submitted to:
Finer Things Friday

The Flowering Cross by Beth Ryan

The Flowering Cross by Beth Ryan is a story about a child leading an adult to Christ through kindness. “Mean Old Jack” is a grumpy old man that Katie and her family kind of adopt like a grandparent. As the family shows him love and kindness his heart is softened for the message of Christ that is shared by 6 year old Katie at the foot of the Flowering Cross on Easter Sunday. Old Jack goes home and makes a table-sized cross for the families Easter table. And it becomes a tradition of the neighborhood children to pick flowers for the churches Flowering Cross each Easter.

Faith Imprint: These are located at the bottom of several pages and ask a question or for discussion to reflect what the bible says about to topics covered in the book along with scripture verses.

There are directions in the back to make a wooden table-sized flowering cross of your very own. It would be a great gift to give a child this book along with a cross for Easter.

Disclosure of Material Connection:
I received this book free from Thomas Nelson Publishers as part of their  book review bloggers program. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255 “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

Wednesday, March 24, 2010


Look how
Last year's
Leaves, faded
So gray
and brown,

Like flimsy

Beak over
The wind.

But no,
They right

And turn
To the
Stout slate
And ruddy

Of robins,
On steady
Stems across
The ground.

by Valerie Worth

Monday, March 22, 2010

March 22-28 Menu Plan

Click on the links to view the recipes.

Monday: Bacon and Cabbage Soup, Cheeseburger Soup, Garlic Potato Bread, and Salad

Tuesday: Chili Mac Skillet

Wednesday: Chicken Broccoli Lo Mein

Thursday: Leftovers

Friday: Baked Chicken Leg Quarters, Roasted Baby Potatoes with Rosemary, and Green Beans

Saturday: Individual Sicilian Meat Loaves, and Salad

Sunday: Italian Breaded Pork Chops, Scalloped Potatoes, and Peas

Submitted to:

Visit I'm an Organizing Junkie to see more menu ideas.

Individual Sicilian Meat Loaves

1 beaten egg

1 14-ounce jar garlic and onion pasta sauce (1-3/4 cups)

1/4 cup seasoned fine dry bread crumbs

1/4 teaspoon salt

1/4 teaspoon black pepper

12 ounces ground beef

2 ounces mozzarella cheese

4 thin slices prosciutto or cooked ham (about 2 ounces)

1 9-ounce package plain or spinach fettuccine

1. Preheat oven to 400 degrees F. In a medium bowl beat egg with a whisk. Stir in 1/4 cup of the pasta sauce, the fine dry bread crumbs, salt, and pepper. Add ground beef; mix well.

2. Cut mozzarella cheese into four logs, each measuring approximately 2 1/4x3/4x1/2 inches. Wrap a slice of prosciutto or ham around each cheese log. Shape one-fourth of the ground beef mixture around each cheese log to form a loaf. Flatten each meat loaf to 1-1/2 inch thickness. Place the four meat loaves in a shallow baking pan.

3. Bake loaves, uncovered, about 20 minutes or until meat is done (160 degrees F). Meanwhile, cook pasta according to package directions. In a small saucepan heat remaining pasta sauce over medium heat until bubbly.

4. Arrange meat loaves over hot cooked pasta. Spoon sauce over top. Makes 4 servings.

Saucy Apple Dumplings

1/2 of a 17.3-ounce package frozen puff pastry (1 sheet), thawed or Homemade Pie Crust

4 medium Granny Smith apples

1 tablespoon sugar

1/2 teaspoon ground cinnamon

1 egg

1 teaspoon water

1/2 cup purchased caramel ice cream topping or Caramel Sauce

1/3 cup chopped pecans, toasted
1. Unfold puff pastry on a lightly floured surface. Roll pastry into a 14-inch square. Using a knife, cut pastry into four 7-inch squares. Set aside.
2. Preheat oven to 375F. Peel and core apples. If necessary, trim bottoms of apples so they stand upright. Place an apple in the center of each pastry square. In a small bowl stir together sugar and cinnamon; spoon into centers of apples.
3. In another small bowl beat egg and the water with a fork. Moisten the edges of the pastry squares with egg mixture; fold corners to center over apples. Pinch to seal, pleating and folding pastry along seams as necessary. Place dumplings in a 13x9x2-inch baking pan. Using a pastry brush, brush dumplings with egg mixture.
4. Bake dumplings, uncovered, in the preheated oven for 30 to 35 minutes or until apples are tender and pastry is golden. (Test for doneness by sticking the tip of a paring knife into a dumpling.) Meanwhile, combine caramel topping and pecans in a microwave-safe 2-cup glass measure; microwave, uncovered, on 100-percent power (high) for 30 to 60 seconds or until heated through, stirring once. Serve dumplings warm with sauce. Makes 4 dumplings.
5. Apple Dumplings with Cranberry-Sour Cream Filling: Prepare apples as above, except omit the cinnamon and sugar. In a small bowl combine 2 tablespoons sour cream, 2 tablespoons packed brown sugar, 2 tablespoons dried cranberries, 2 tablespoons chopped toasted pecans, and, if desired, 1/2 teaspoon grated orange peel. Fill apples with sour cream mixture.

Cheeseburger Soup

1 pound ground beef

½ cup chopped onion (1 medium)

2 cups cubed potato (2 medium)

1 14-ounce can beef broth

2 cups milk

3 tbs. flour

1 cup shredded American cheese

1. In a 4-quart Dutch oven cook and stir ground beef and onion over medium heat until meat is brown and onion is tender. Drain off fat. Stir in potato, broth, and ¼ tsp. salt. Bring to boiling; reduce heat. Simmer, covered, for 15 to 20 minutes or until potato is tender.

2. Combine ½ cup of the milk and the flour; stir into meat mixture. Stir in remaining milk. Cook and stir until thickened and bubbly. Reduce heat to low; add cheese. Cook, stirring constantly, until cheese melts. To serve, ladle soup into bowls.

Mushroom Swiss Cheeseburger Soup: Prepare as above, except cook 1 cup sliced fresh mushrooms with the ground beef and onion. Substitute Swiss cheese for American cheese. If desired, top with caramelized onions.

Frugal Living Without A Big Pantry

The Hillbilly Housewife has a free report on how to live frugally without a big pantry and can be accessed HERE.

Thursday, March 18, 2010

Celebrating St. Patrick's Day

I hope you have enjoyed your St. Patrick's Day Celebration as much as my family.  This is a collection of links from posts I have done this month as I planned our festive time together.

St. Patrick's Day Tablescape

St. Patrick’s Day Decorations & Treats

Green Rose Experiment

Irish Blessings

St. Patrick’s Day Scones

Mulligan Stew

Garlic Potato Bread

Shamrock Shake

Sweet Shamrock Pretzels

Gelatin Popcorn Balls

St. Patrick's Day Tablescape

May love and laughter light your days,
and warm your heart and home.
May good and faithful friends be yours,
wherever you may roam.
May peace and plenty bless your world
with joy that long endures.
May all life's passing seasons
bring the best to you and yours!
~ An Old Irish Blessing

I have used the plates and green glasses in other tablescapes. I had only 4 green glass until last week when I found another one for $0.59. I am still looking for a 6th to complete my set. I got the yellow placemats 6 for $0.79 each on my thrifting adventures last week also.

I bought the plant from Aldi's several months ago for $5.00. It was still in its plastic pot until last week when I found a new one at a thrift store for $3.00.

I served Mulligan Stew, Garlic Potato Bread, and Salad for our dinner.

A better view of the vintage green pot.

I made Shamrock Cards and Gelatin Popcorn Balls with vintage rickrack.

I made an Irish flag inspired veggie plate.

And he watched over me before I knew him, and before I learned sense or even distinguished between good and evil, and he protected me, and consoled me as a father would his son.

Therefore, indeed, I cannot keep silent, nor would it be proper, so many favours and graces has the Lord deigned to bestow on me in the land of my captivity. For after chastisement from God, and recognizing him, our way to repay him is to exalt him and confess his wonders before every nation under heaven.

– The Confession of St Patrick

Submitted to:
Tablescape Thursday
Frugal Friday
just for the Joy of it
Finer Things Friday

St. Patricks Day Decorations & Treats

I made 2 identical banners to hang in the kitchen. I used construction paper, cardstock, marker, yarn, decorative scissors, and clipart.

I made cards in the same style of the banner. They say Happy St. Patrick's Day in them. I used the cards on my tablescape.

Token Gifts
I made the Gelatin Popcorn Balls recipe and filled icing bags and tied them closed with vintage green rickrack and yarn. I used Lime flavored Gelatin. I gave one to each of my family at dinner and will drop off some to my sisters family.

I used what I had available to make these items and spent no extra money to create them.

Tuesday, March 16, 2010

Coffee Break with God

A coffee break is a perfect time to seek a quiet spot for a few minutes of real refreshment in the presence of a "still, small voice" 1 Kings 19:12

I enjoyed a cup of coffee and Lemon Shortbread Cookies made with the Rycraft Cookie Stamps I got last week while reading Coffee Break with God by Lorraine Ezell.

Submitted to:
Tablescape Thursday
Frugal Friday
just for the Joy of it
Finer Things Friday
Nifty Thrifty Tuesday

Monday, March 15, 2010

Irish Blessings

May the road rise to meet you,
May the wind be always at your back,
May the sun shine warm upon your face,
May the rain fall soft upon your fields and,
until we meet again
May God hold you in the palm of His hand.

May the wisdom of God instruct me;
The eye of God watch over me;
The ear of God hear me;
The Word of God give sweetness to my speech;
The hand of God defend me;
And may I follow the way of God this and every day.

-St. Patrick

Green Rose Experiment

1. Fill a clean glass jar about three-quarters of the way to the top with water.

2. Add drops of food coloring until the color of the water is dark (at least five drops). Stir until the color is evenly distributed throughout.

3. Cut about 2.5 cm off the bottom of the rose stem with a knife and place the rose in the jar with the flower sticking up.

4. Check the rose several times throughout the day. Observe how the flower changes. Let it sit overnight.

March 15-21 Menu Plan

Monday: Bacon and Cabbage Soup, Garlic Potato Bread, and Salad

Tuesday: Baked Chicken Leg Quarters, Rice Pilaf, Steamed Cabbage, and Green Beans

Wednesday: Mulligan Stew, Garlic Potato Bread, and Salad

Thursday: Leftovers

Friday: Chicken Broccoli Lo Mein

Saturday: Crockpot Lasagna, and Salad

Sunday: Meatloaf, Scalloped Potatoes, and Peas

Submitted to:
Visit I'm an Organizing Junkie to see more menu ideas.

Rice Pilaf

1/2 cup butter
1 1/2 cups uncooked spaghetti
3 cups uncooked long grain white rice
5 (14.5 ounce) cans chicken broth
4 cubes chicken bouillon

1. Melt butter in large saucepan over medium-high heat. Add the noodles and stir until they begin to brown, being careful not to burn the butter. Stir in the rice. Continue stirring until rice is coated with butter.

2. Pour in the chicken broth and add the bouillon cubes. Bring to a boil; reduce heat to low and cover tightly. Cook without uncovering pot until all the liquid has been absorbed, about 20 minutes.

Bacon and Cabbage Soup

1/2 pound bacon, diced
2 large potatoes, peeled and cubed
1 (15 ounce) can diced tomatoes with juice
1 cup chicken stock, or as needed
Salt and black pepper to taste
2 cups cabbage leaves, thinly sliced

1. Place bacon in a large, deep stockpot or saucepan. Cook over medium high heat until evenly brown. Drain off any excess fat.

2. Stir in potatoes, tomatoes, and enough chicken stock to cover. Season with salt and pepper. Bring to a boil, reduce heat and let simmer for 20 minutes, or until potatoes are tender.

3. Stir in cabbage and allow the soup to simmer for a few minutes longer before serving.

Serving: 4 Calories: 277

Friday, March 12, 2010

Rycraft Cookie Stamps

I bought a collection of the Rycraft Cookie Stamps at an Antique Store on Tuesday it cost $20.00 for 11. I couldn't wait to use them so I made Lemon Shortbread Cookies. They were very easy to use I just rolled the cookies into balls, sugar, and stamped them flat. The stamp I used has a bird on it.

Submitted to:
Frugal Friday
just for the Joy of it
Finer Things Friday
Nifty Thrifty Tuesday

Lemon Shortbread Cookies


Cream together until smooth:
1 stick butter or margarine
1 egg
1 cup sugar
1 teaspoon lemon or vanilla extract

2 cups flour
1/4 teaspoon salt
3 teaspoons baking powder

Gradually add flour mixture to creamed ingredients until well mixed. Roll the dough into balls and then sugar. Just flatten with a fork or cookie stamp. Bake 10-12 minutes at 350° F.

Thursday, March 11, 2010

Caring for the birds

Matthew 6:25-27

"Therefore I tell you, do not worry about your life, what you will eat or drink; or about your body, what you will wear. Is not life more important than food, and the body more important than clothes? Look at the birds of the air; they do not sow or reap or store away in barns, and yet your heavenly Father feeds them. Are you not much more valuable than they? Who of you by worrying can add a single hour to his life?

What are the birds saying to you in your own little part of the world?

Submitted to:
Outdoor Wednesday

Doing Chores

The Homespun Heart did this coloring book challenge over at (in)courage and I thought it would be fun to do too.

This is the picture I colored:

Can you guess why I chose it?

I can’t wait to get outside and do some yard chores this spring. We still have snow on the ground here at my home in Ohio but it has been warm the last several days so it will be gone soon. My husband and kids help me do yard projects as a Mother’s Day gift each year maybe I should start my list and see what can get done. We have no fences to paint but I have wanted my guys to paint our shed and garage for the last couple summers so I will see if I can get that to happen this year.

Your turn! If you want to, go ahead and find a picture from a coloring book and show it on your blog explaining why you picked it. Otherwise, tell me about what picture you'd like to color and why!

Wednesday, March 10, 2010

March 8-14 Menu Plan

Monday: Out of Town

Tuesday: Out of Town

Wednesday: Hamburgers, Wild Rice, and Corn

Thursday: Chicken Cordon Bleu, Baked Potatoes, and Green Beans

Friday: Chicken Broccoli Lo Mein

Saturday: Crockpot Lasagna, Salad

Sunday: Italian Breaded Pork Chops, Scalloped Potatoes, and Peas

Submitted to:
Visit I'm an Organizing Junkie to see more menu ideas.

Thursday, March 4, 2010

Milk Glass & Roses Tablescape

I found the Milk Glass Candle Holders at the Thrift Store last week for $1.00 each and the vase for $3.00. I bought the mini rose bush at Wal-Mart for $3.00. I already had the other things.

Submitted to:
Tablescape Thursday
Frugal Friday
just for the Joy of it
Finer Things Friday
Table Top Tuesday