Thursday, September 30, 2010
Robin Redbreast
Goodbye, goodbye to Summer!
For Summer's nearly done;
The garden smiling faintly,
Cool breezes in the sun;
Our Thrushes now are silent,
Our Swallows flown away-
But Robin's here, in coat of brown,
With ruddy breast-knot gay.
Robin, Robin Redbreast,
O Robin dear!
Robing singing sweetly
In the falling of the year.
Bright yellow, red, and orange,
The leaves come down in hosts;
The trees are Indian Princes,
But soon they'll turn to Ghosts;
The leathery pears and apples
Hang russet on the bough,
It's Autumn, Autumn, Autumn late,
"Twill soon be winter now.
Robin, Robin Redbreast,
O Robin dear!
And what will this poor Robin do?
For pinching days are near.
The fireside for the Cricket,
The wheatsack for the Mouse,
When trembling night-winds whistle
And moan all round the house;
The frosty ways like iron,
The branches plumed with snow-
Alas! in Winter, dead, and dark,
Where can poor Robin go?
Robin, Robin Redbreast,
O Robin dear!
And a crumb of bread for Robin,
His little heart to cheer.
~William Allinghamn
Monday, September 27, 2010
September 27-October 3 Menu Plan
Monday: Spaghetti, Green Beans, Garlic Bread, and Salad
Tuesday: Pork Chops with Cream of Mushroom, Cheesy Mashed Potatoes, and Corn
Wednesday: Hamburgers, Roasted Baby Potatoes with Rosemary, and Green Beans
Thursday: Homemade Pepperoni Pizza, and Salad
Friday: Hot Ham & Cheese Sandwiches, and Minestrone Soup
Saturday: Volunteering Free Meal Provided
Sunday: Chili Mac Skillet, and Corn
Submitted to:
Visit I'm an Organizing Junkie to see more menu ideas
Friday, September 24, 2010
Cake Mix Recipes: S’mores Remix
6 (big) graham crackers, divided
2 Tbsp butter, melted
1 stick butter, softened
1 Devil’s food cake mix
1 egg
2-3 tsp water
Miniature marshmallows
Preheat oven to 350. Crush 4 graham crackers and mix with 2 Tbsp melted butter. Press into bottom of 8x8 (or 9x9) pan.
In mixing bowl, combine softened butter and egg. Mix on med speed 3 minutes or until doubled in size and lighter in color. Slowly mix in cake mix, and add water as needed. Batter should be very stiff. Spread onto graham cracker crust with fingers, leaving big dimples in the batter.
Bake 18-20 minutes, just until center is set and toothpick comes out clean. Cool slightly. Set oven to low broil. Crumble remaining 2 graham crackers into ½ inch pieces. Sprinkle onto warm chocolate stuff. Dump a bunch of marshmallows on top, enough to nearly cover the entire surface. Broil just a couple of minutes, until marshmallows are to desired doneness. Watch carefully or they will burn! Serve warm and sticky.
2 Tbsp butter, melted
1 stick butter, softened
1 Devil’s food cake mix
1 egg
2-3 tsp water
Miniature marshmallows
Preheat oven to 350. Crush 4 graham crackers and mix with 2 Tbsp melted butter. Press into bottom of 8x8 (or 9x9) pan.
In mixing bowl, combine softened butter and egg. Mix on med speed 3 minutes or until doubled in size and lighter in color. Slowly mix in cake mix, and add water as needed. Batter should be very stiff. Spread onto graham cracker crust with fingers, leaving big dimples in the batter.
Bake 18-20 minutes, just until center is set and toothpick comes out clean. Cool slightly. Set oven to low broil. Crumble remaining 2 graham crackers into ½ inch pieces. Sprinkle onto warm chocolate stuff. Dump a bunch of marshmallows on top, enough to nearly cover the entire surface. Broil just a couple of minutes, until marshmallows are to desired doneness. Watch carefully or they will burn! Serve warm and sticky.
Thursday, September 23, 2010
Autumn Fires
In the other gardens
And all up the vale,
From the autumn bonfires
See the smoke trail!
Pleasant summer over
And all the summer flowers,
The red fire blazes,
The grey smoke towers.
Sing a song of seasons!
Something bright in all!
Flowers in the summer,
Fires in the fall!
Robert Louis Stevenson
Tuesday, September 21, 2010
Cake Mix Recipes: Fudgy Chocolate Ring Cake
1 package chocolate fudge cake mix
1 cup water
¾ cup vegetable oil
4 eggs
1 package (4-servimg size) chocolate instant pudding and pie filling mix
1 can (14-ounces) sweetened condensed milk
1 1/2 cups semisweet chocolate chips
1- Heat oven to 350°. Generously grease 12-cup bundt cake pan with shortening; lightly flour.
2- Beat cake mix, water, oil, eggs and pudding mix (dry) in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Spoon batter into pan: spread evenly. Spoon half of the batter into pan; spread evenly.
3- Heat 1/2 cup of the sweetened condensed milk and 1 cup of the chocolate chips in 1-quart saucepan over medium-low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Carefully spoon chocolate mixture in ring over batter (do not touch sides of pan).
4- Bake 45 to 50 minutes or until toothpick inserted 1 inch from inside edge of pan comes out clean, top of cake feels firm to the touch and cake pulls away slightly from side of pan. Cool 15 minutes. Turn pan upside down onto heatproof serving plate; remove pan. Cool cake completely, about 1 hour.
5- Heat remaining sweetened condensed milk and 1/2 cup chocolate chips in 1-quart saucepan over medium-low heat, stirring occasionally, until chocolate is melted and mixture is smooth. Let stand 5 minutes. Pour chocolate mixture over cake, allowing some to drizzle down sides. Store loosely covered at room temperature
Peanut Butter-Chocolate Ring Cake: Substitute peanut butter chips for the semisweet chocolate chips.
Tip: Hidden in the center of this wonderful cake is a layer of dense and fudgy chocolate. Be sure to follow the doneness tests in this recipe, and your cake will turn out moist but not underbaked.
Serves: 16
1 Serving: Calories 460
September 20-26 Menu Plan
Monday: Mushroom & Swiss Chicken Breast, Baked Potatoes, and Corn
Tuesday: Pork Chops with Cream of Mushroom, Salad, and Garlic Bread
Wednesday: Mexican Pot Roast, Rice, and Peas
Thursday: Homemade Pepperoni Pizza, and Salad
Friday: Hot Ham & Cheese Sandwiches, and Beef Barley Soup
Saturday: Potatoes and Chicken Italian-Style, and Green Beans
Sunday: Chili Mac Skillet, Corn, and Salad
Submitted to:
Visit I'm an Organizing Junkie to see more menu ideas
Monday, September 20, 2010
Yogurt-Berry Parfait
1/2 cup granola
1/2 yogurt
1/2 cup berries (sliced if using strawberries; thawed, if using frozen)
In a glass dish, sprinkle 1/4 granola. Top with 1/4 cup yogurt. Layer 1/4 cup berries over the yogurt. Continue layers two more times until all ingredients are used. Enjoy!
1/2 yogurt
1/2 cup berries (sliced if using strawberries; thawed, if using frozen)
In a glass dish, sprinkle 1/4 granola. Top with 1/4 cup yogurt. Layer 1/4 cup berries over the yogurt. Continue layers two more times until all ingredients are used. Enjoy!
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