Saturday, June 27, 2009
Thursday, June 25, 2009
Wednesday, June 24, 2009
1 (16-ounce) container 1% low-fat cottage cheese 1 (16-ounce) container 1% low-fat cottage cheese
1 large egg 1 large egg
3 scallions, thinly sliced 3 scallions, thinly sliced ( I used a little Lipton's Onion Soup Mix instead)
3 ounces Canadian bacon, diced 3 ounces Canadian bacon, diced ( I used turkey)
1/4 cup plus 2 tablespoons grated Parmesan cheese 1/4 cup plus 2 tablespoons grated Parmesan cheese
6 (14- x 9-inch) sheets frozen phyllo dough, thawed 6 (14- x 9-inch) sheets frozen phyllo dough, thawed
1. Preheat oven to 375°. In a food processor or blender, purée cottage cheese and egg 1 minute or until very smooth. Transfer to a bowl; stir in scallions and next 4 ingredients (through pepper) until well-combined.
2. Brush bottom of 9-inch pie plate with 1 teaspoon oil. Stack 2 phyllo sheets together; brush with 2 1/2 teaspoons oil. Place in pie plate with the sides hanging over. Repeat with remaining phyllo and 2 1/2 teaspoons oil, alternating direction of layers.
3. Spoon cheese mixture into pie plate. Pull phyllo overhang in about 2 inches all around, leaving center of pie exposed. Brush top with remaining 1/2 teaspoon oil.
4. Place pan on a baking sheet, and bake 1 hour or until cheese is set and edges are lightly browned. Let stand 15 minutes before slicing.
Friday, June 19, 2009
We have been enjoying hanging at the pool in the new neighborhood and making new friends! Summer has been fun so far and we are doing our best to beat the heat! Of course, I am mean... and make us ride our bikes all the way to the pool with towels & ice chest full of snacks, lunch and drinks. It is a lot of work but I think it is worth the reward!!!!
Thursday, June 18, 2009
Jax recently decided he doesn't like CAKE... so we had yummy cookies instead!
Check out my party decorating skills- chalk on the fence..... aren't I clever ;-)
Wednesday, June 17, 2009
Tuesday, June 16, 2009
Wednesday, June 10, 2009
Ziploc Ice Cream Recipe
1/2 cup milk (it doesn't matter what kind, whole, 2%, chocolate, etc.
1 Tablespoon sugar
1/4 teaspoon vanilla (you might try other flavorings)
Add these to a pint size zip lock freezer bag and zip shut.
Place that bag in a larger (quart or larger) zip lock bag
Add ice to fill bag 1/2 way, 6 Tablespoons salt (rock or regular)
Zip that one shut and shake, turn, toss, and mix the bag. In about 5-10 minutes you will have cold hands and yummy ice cream.
Don't double this it doesn't seem to work.
Be sure you get all the salt off the small bag before you open it.
The boys ate their after 5min. it was good but still a little slushy..... the rest of us waited till 10 minutes and it was yummy. We each just put a spoon in our bag and ate it up ;-)