A Welcoming Heart

Nastasja & Michael's Engaged

2012-01-15T10:05:00.001-05:00

My daughter Nastasja and her fiance Michael are planning a June 9, 2012 Wedding.

Bruschetta Chicken Bake

2012-01-10T09:00:00.000-05:00

1 can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) stuffing mix for chicken
½ cup water
2 cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 tsp. dried basil leaves
1 cup shredded mozzarella cheese

Heat oven to 400ºF. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Layer chicken, basil and cheese in 3-qt. casserole or 13x9-inch baking dish. Top with stuffing. Bake 30 min. or until chicken is done.

Happy New Year

2012-01-01T09:00:00.019-05:00

Wishing you many blessing in the New Year.

Christmas Greetings

2011-12-25T09:00:00.005-05:00

Wishing you a Christmas filled with love on this joyous holiday as we celebrate the birth of the Christ child.

Cake Mix Recipes: Peanut Butter Brownie Cookies

2011-12-23T18:08:00.002-05:00

1 (19.5 oz.) package brownie mix
1/4 cup butter, melted
4 ounces cream cheese, softened
1 large egg
1 cup powdered sugar
1 cup creamy peanut butter
1/2 can chocolate frosting

Heat oven to 350°F. Beat brownie mix, melted butter, cream cheese and egg in medium bowl 50 strokes with spoon until well blended (dough will be sticky). Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets to make 24 cookies; smooth edge of each to form round cookie.

Mix powdered sugar and peanut butter in small bowl with spoon until mixture forms a ball. With hands, roll rounded teaspoonfuls peanut butter mixture into 24 balls. Lightly press 1 ball into center of each ball of dough.

Bake 10 to 14 minutes or until edges are set. Cool on cookie sheets at least 30 minutes. Spread thin layer of frosting over peanut butter portion of each cooled cookie.

Makes 24 cookies

Bread Machine Garlic Bread

2011-12-19T08:00:00.000-05:00

1 cup warm water (70° to 80°) 1 tablespoon margarine, melted
1 tablespoon nonfat dry milk powder
1 tablespoon sugar
1-1/2 teaspoons salt
4-1/2 teaspoons dried parsley flakes
2 teaspoons garlic powder
3 cups bread flour
2 teaspoons active dry yeast

In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check the dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

Yield: 1 loaf, 16 slices (about 1-1/2 pounds)
Servings: 1 slice
Calories per Serving:108

Note: Shape in loaf pan and bake in oven if prefered.

December 12-18 Menu Plan

2011-12-12T09:00:00.000-05:00

My family is volunteering this week for 3 days at Community Care Train so it is another crockpot week for us.

Monday: Crockpot Meatball Subs

Tuesday: Crockpot Pot Roast w/ Potatoes and Carrots, and Corn

Wednesday: Leftovers

Thursday: Honey Glazed Ham, Scalloped Potatoes, and Peas

Friday: Chicken Poppyseed Casserole, Egg Noodles, and Corn

Saturday: Stroganoff-Topped Potatoes, and Green Beans

Sunday: Meatloaf, Mashed Potatoes, Peas, and Carrots

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

Crockpot Meatball Subs

2011-12-12T08:00:00.001-05:00

1 package of frozen meatballs or precooked homemade meatballs
1 jar of marinara sauce
mozarella cheese slices
hoagie rolls

Place meatballs in the crockpot. Cover with marinara sauce. Heat on high for a couple of hours or on low for 4 hours. Once meatballs are done, place in hoagie rolls and top with mozzarella cheese.

Chicken Poppyseed Casserole

2011-12-12T08:00:00.000-05:00

3 cups of cooked shredded chicken 1 can of cream of chicken soup
1 cup of sour cream
1/2 can of water
1 and 1/2 tubes of butter flavored crackers crushed
1 heaping tablespoon of poppy seeds
1 stick of butter

Heat in a saucepan the chicken soup, sour cream, and water. Mix chicken and creamy mixture together and pour in a casserole dish. Mix crumbled crackers and poppy seeds together. Place on top of the chicken mixture. Take butter and cut into pats and place all over the top of the crumb mixture. Place in a 350 degree preheated oven for about 45 minutes.

Honey Peanut Butter Popcorn

2011-12-08T09:00:00.000-05:00

3 quarts popped popcorn
1 cup sugar
1/2 cup honey
1/2 cup light corn syrup
1 cup peanut butter
1 teaspoon vanilla extract

Cook sugar, honey, and corn syrup to a rolling boil. Remove from heat and add peanut butter and vanilla. Pour over popcorn, stirring to coat. Spread on greased aluminum foil to cool. Break into bite-size pieces. Makes 5 quarts.

December 5-11 Menu Plan

2011-12-05T09:00:00.000-05:00

We have a potluck on Tuesday, volunteering over the weekend at Marmon Valley Farm, along with several other busy days. It looks like it's going to be a crockpot and chicken week.

Monday: Crockpot Chicken Tacos, Buttered Rice, and Green Beans

Tuesday: Potluck- All Day Macaroni & Cheese

Wednesday: Crockpot Savory Creamy Chicken Breasts, Egg Noodles, and Peas

Thursday: Crockpot Cabbage & Spinach Soup, and Garlic Bread

Friday: Leftovers

Saturday: Meal Provided at Marmon Valley Country Christmas

Sunday: Slow Cooker Chicken and Dumplings, Carrots, and Corn

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

Crockpot Chicken Tacos

2011-12-05T08:00:00.002-05:00

3 boneless skinless chicken breasts
1 Tbsp chili powder
3 Tbsp lime juice
1 cup of salsa
1 cup frozen corn
1 cup blackbeans (optional)
jalapeno’s (optional)

Line chicken breasts in the bottom of a crockpot. In a very small bowl, mix the chili powder with the lime juice, and pour over the chicken breasts. Make sure chicken is evenly coated. Set crockpot on Low and cook for 5-6 hours or until chicken is thoroughly cooked and is easy to shred.

Remove the chicken, shred, and put back in crockpot. Add salsa and frozen corn and mix thoroughly. Let cook for 45 minutes or until cooked through. Serve with tortillas, cheese, sour cream.

Crockpot Cabbage & Spinach Soup

2011-12-05T08:00:00.001-05:00

1 shredded cabbage
10 oz. package of frozen spinach
4 carrots
head of garlic smashed
2 tomatoes
1 cup of water
cracked black pepper

Place all ingredients in slow cooker (crockpot) for 8 hours on Low.

Crockpot Savory Creamy Chicken Breasts

2011-12-05T08:00:00.000-05:00

5 chicken breasts, halves, boned and skinned 2 tablespoons butter or margarine
10 3/4 ounces cream of chicken soup
1/2 cup celery
1/2 cup chicken broth
1 teaspoon tarragon or rosemary leaves
1 teaspoon Worcestershire sauce
1/4 teaspoon garlic powder or garlic
Salt to taste
1 8-ounce can mushrooms, drained

Rinse chicken breasts and pat dry; place in Crock-Pot. In a saucepan, combine remaining ingredients and heat until smooth and hot. Pour over chicken breasts. Cover and cook on low setting for 8 to 10 hours.
Servings: 5

Ranch Oyster Crackers

2011-11-28T09:00:00.002-05:00

1 (1 ounce) package ranch dressing mix
1/2 teaspoon dried dill weed
1/4 cup vegetable oil
1/4 teaspoon lemon pepper (optional)
1/4 teaspoon garlic powder (optional)
5 cups oyster crackers

Preheat oven to 250 degrees F (120 degrees C). In a large mixing bowl, combine ranch dressing mix, dill weed, vegetable oil, lemon pepper, and garlic powder. Mix well. Add oyster crackers to the mixture and mix to coat the crackers. Pour the crackers onto a cookie sheet. Bake for 15 to 20 minutes, stirring gently halfway through the baking time.

Servings per Recipe: 10
Calories: 275

Happy Thanksgiving

2011-11-24T08:00:00.002-05:00

Thankgiving Cookie Boxes

2011-11-15T09:00:00.004-05:00

Our God, we give you thanks, and praise your glorious name. 1 Chronicles 29:13

I used my favorite cookie recipe Parkay Cookie Jar Recipe to make several different peanut butter cookies. I doubled the recipe and added an extra cup of flour to make a stiffer dough. I made about 10 dozen cookies Mini Chocolate Chips, Peanut Butter Cup, and Peanut. I decorated up boxes with white paper that veggie cans had came in to deliver cookies with some tags that I made. I am delivery them this week to family and groups that I am involved in.

Ham, Swiss and Spinach Quiche

2011-11-07T09:00:00.002-05:00

3 cups packed baby spinach, chopped
6 large eggs, lightly beaten
1 1/2 cups half and half
1/2 teaspoon salt
1/4 pound sliced ham, chopped
1 1/2 cups shredded Swiss cheese
1 9-inch frozen pie crust
Line a rimmed baking sheet with foil, place it in oven and preheat to 375°F. Mist a medium skillet with cooking spray and warm it over medium heat. Cook spinach, stirring often, until wilted. Remove spinach to a paper towel-lined plate and pat dry.

Combine eggs, half-andhalf and salt in a large bowl and whisk until well mixed. Arrange spinach on bottom of pie crust. Scatter ham over spinach. Sprinkle cheese over ham. Pour egg mixture into shell.

Place quiche on baking sheet and bake until filling is set and crust is golden, about 40 minutes. Let stand 10 minutes, slice into wedges, and serve hot.

Servings: 8
Calories: 298

Brittany & Richard's Marriage Ceremony

2011-10-23T09:00:00.002-04:00

My daughter Brittany got married.

The Guests

Brittany & Richard- Signing the Marriage Licence

Richard & Brittany Stein III Marriage Ceremony October 22, 2011

My Weight Loss Stats

2011-10-14T09:00:00.000-04:00

I am retiring my weight loss stats from my sideboard so I am posting them. I started my weight loss journey April 2010 and after reaching my goal weight continued to lose in March 2011 I was down to 118 lbs. I thought that was too low for me so I increased my calorie count and gained back up to my goal weight.

MY WEIGHT LOSS STATS
April 5, 2010- 185 lbs Starting
May 1, 2010- 175 lbs
June 2, 2010- 168 lbs
July 7, 2010- 155 lbs
August 4, 2010- 145 lbs
September 1, 2010- 138 lbs
October 6, 2010- 129 lbs
October 27, 2010- 125 lbs Goal

April 26, 2010

October 16, 2010

52 Weeks: #22 Graduation

2011-06-09T09:00:00.005-04:00

I worked on my bedroom along with plans for my oldest son's graduation, the grad party, and my youngest son’s birthday.

My biggest project was to organize my son's display table for our homeschool graduation ceremony along with preparing a speech. If you would like to view more details and pictures visit my post Shawn Jr. Class of 2011.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

Shawn Jr. Class of 2011

2011-06-08T09:00:00.000-04:00

My husband and I had the great pleasure to graduate our third child and oldest son at our homeschool groups annual ceremony. This completes his homeschool experience I hope he learned that education is all within his control and that he has learned the tools to become a lifelong learner and to take advantage of all opportunities.

Procession and Introduction of Graduates: Shawn Christopher Shutt Jr. escorted by his parents Shawn & Jennie Shutt, Sr.

During the Family Hour each parent gives a speech along with the graduate.

My speech

Shawn Jr. Speech

Shawn Sr. Speech

Leaving stage after Shawn Jr. gave me a white carnation and his dad gave him his diploma.

Presenting the Home On The Rock (HOTR) "Class of 2011"

This is just one of the Reception Cakes.

The reception tables decorated.

Each grad's family set up a table display and this is Shawn Jr.'s. I collected and organized everything for the display, made the diploma, sent out email invites, made the decorations, and purchased stands & frames. My husband made the slideshow on the computer, printed the diploma, made a SWAM Certificate, made the picture invite cards, and printed the graduation picture. Shawn Jr. collected some of his favorite music cd'd and memorabilia from his room. The three of us set up the table before the ceremony.

52 Weeks: #21 Picnic Basket & Travel Snacks

2011-06-03T09:00:00.006-04:00

I gathered some supplies I had stored in the basement to get my picnic basket ready to go for summer picnics. I decided to include a set of plastic containers that had been given to me that I didn't need in my kitchen. I figured I could use them to pack food into without the worry of forgetting a container from my kitchen if I lose one of these no big deal. In my kitchen I don't usually use paper good but have decided that on an outing it is more convenient because I don't like packing up dirty dished to wash at home.

Since my picnic basket was packed and ready to go I packed my husband and I a serving of Colossal Chopped Salad, cantaloupe, and homemade chocolate chip cookies to eat after a trip to the flea market. I used the Parkay Cookie Jar Recipe for the cookies.

I decide to pack some snacks and drink in the back of my van for the busy summer. I added single serving snacks that I had in my house along with a package of water and single serving drink packets.

Everything packed up in the van ready to go.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

Colossal Chopped Salad

2011-06-02T08:00:00.002-04:00

16 oz uncooked penne pasta
1 head romaine lettuce
1 large carrot
1/2 medium red onion
1 small head broccoli
2 plum tomatoes
1/2 cup sliced pitted ripe olives
1/2 cup grated fresh Parmesan cheese
1 cup Italian or ranch salad dressing

1. Cook pasta according to package directions; drain and rinse under cold running water. Spoon pasta onto large serving platter.

2. Meanwhile, thinly slice lettuce, carrot and red onion. Coarsely chop broccoli. Slice tomatoes into thin wedges.

3. Top pasta with lettuce, broccoli, carrot, onion, tomatoes and olives. Sprinkle Parmesan cheese over vegetables. Drizzle dressing over salad; toss to coat. Serve immediately.

Makes: 16 servings
Calories per Serving: 200

52 Weeks: Recap Weeks 1-20

2011-05-24T09:00:00.014-04:00

Since I have completed 20 weeks of the organizing challenge I thought it would be fun to do a recap of all my projects. I have to say it has been nice to get each area completed. For the most part I am organized but it was good for me to look at each area and to remove the clutter that had accumulated. I have enjoyed deciding each week what to work on and most weeks have completed more than one project. I like doing the challenge with others and seeing everyone’s progress each week.

My Progress:

Basement- I worked on 5 areas in my basement but there is way more left to do.

My Office- I still have to organize all my craft shelves but at least I tamed my magazines. I must say I have not gotten anymore lately and have been reading and purging them like crazy. I still have way too many and haven’t keep to myself imposed rule of purging 10 per week.

Kitchen- My biggest accomplishment so far has been my kitchen because I completely organized each area except for my chest freezer. I am trying to use up everything in it or enough to move whatever is left to my upright freezer in the basement so that I can defrost it.

Upstairs- I just started working on the upstairs of my house last week. My kids (DD22, DD19, DS18, and DS14 years) each have their own room so they are responsible for that, which makes it easy for me. Besides the game closet which I finished and vacuuming the hall I only have to monitor them so the whole upstairs area will be done this week. I will also do my bedroom on the main floor of the house this week since it would be an easy week for me otherwise.

What rooms are left to do: Upstairs 4 Bedrooms (this week), My Bedroom (this week), Bathroom, Laundry Room, Living Room, School Room, My Husbands Office, and unfinished areas in the other rooms.

For your convience you can also view each post under my Cleaning and Organizing Label rather than clicking each link.

Intro: 52 Weeks of Organizing

Basement

Week 1 (Jan. 02) Christmas Decorations

Week 2 (Jan. 09) Recycled Craft Box

Week 3 (Jan. 16) Shoeboxes

Week 4 (Jan. 23) Basement Storage

My Office

Week 5 (Jan. 30) Organizing My Office & Magazine Storage

Week 6 (Feb. 06) Magazine Organization & What Type of Magazines?

Week 7 (Feb. 13) Office Bookshelves

Week 8 (Feb. 20) Activity Bags Part 1 & Office Tablescapes

Week 9 (Feb. 27) Activity Bags Part 2 & Purse

Kitchen

Week 10 (Mar. 06) Gadget & Plastic

Week 11 (Mar. 13) Kitchen Drawers & Sink Area & Coupon Box

Week 12 (Mar. 20) Canned Goods Cabinet & Plants

Week 13 (Mar. 27) Outside of Fridge & Spices & Drink Mixes

Week 14 (Apr. 3) Breakfast, Snacks, and Baking & Dinner Cabinet

Week 15 (Apr. 10) Small Appliances, Pots & Pans & Stove Drawer

Week 16 (Apr. 17) Dish Cabinet & Kitchen Decor

Week 17 (Apr. 24) China Cabinet & Serving Size Snacks

Week 18 (May 02) Inside of Fridge & Freezer

Week 19 (May 09) Oven & Microwave & Kitchen

Upstairs

Week 20 (May 16) Game Closet

Submitted to:
I'm an Organizing Junkie 52 Weeks of Organizing

52 Weeks: #20 Game Closet

2011-05-20T09:00:00.014-04:00

I decided to clean, organize, and declutter our game closet. I had my oldest daughter help to determine if the games were ones they liked to play or if we could donate them. If you would like to see my post on Board Games Get-together’s just click on the link.

This is the before picture.

This stack of games are all things my kids have outgrown and don't use anymore that we are donating. Some of these things we were saving for when we had younger kids visiting but, we decided that we could give away more things and keep a smaller amount. We had too many games for younger kids and not enough for older kids or adults.

This is the closet after I finished decluttering and cleaning it up. I think at the end of summer I may get rid of a few more things that they wanted to keep that I wasn't sure they would actually play. I am also going to watch the yard sales for a couple of games that they would like to have.Some games we have used alot we need to rebuy because some of them are worn out and have too many lost or damaged pieces.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

Board Games Get-together’s

2011-05-18T09:00:00.004-04:00

Playing board games is one of the things that we like to do for entertained on the cheap. With a collection of board games you could have a game night one night a week or every other week with you family or invite a few friends, add some snacks and you have a fun get together.

We have purchased all of our games from yard sales and thrift store over the years for no more than $2.00 apiece. If you need a game that is a good place to look but make sure you open the boxes and check that the pieces are their first. If you go to a yard sale and they have a lot of games you can ask if they will sell all of them for $5 or $10 and then donate the ones you don’t want. You could even play each of them first to determine if they are keepers or not.

When my kids were younger in the summer they always liked to invite a few friends to play out in the yard at the picnic table and I would serve kool-aid and cookies or some other really cheap snack. They are older now but still enjoy having friends over for game nights especially during the fall and winter. This winter they had friends over and we served soup, salad, breadsticks, and dessert along with a fun evening of playing some of their favorite games.

I hosted a game night with a Café Party theme in February that was a hit with my family and friends. I used mostly what I had around the house to serve my guest a nice cafe' style snack to keep the costs down. It would be fun to host other game night with different themes depending on what game you decided to play that night.

My oldest daughter (22 years old) has a group of friends that get together every Friday night and play board games it is an open invite to whoever can make it each week. Everyone brings a 2 liter of pop, a bag of chips, along with a game they think people would like to play. She is not the host but enjoys a night at one of her friend homes and helps clean up afterwards.

My husband and I lead a group called Students with a Mission (SWAM) they are Christian Homeschooled Teens that do volunteer projects in the community. Every other Tuesday night they have a meeting with a devotional, discuss group business, and play board games, everyone bring a snack and a 2 liter to share.

It can be as simple as serving popcorn, or ice cream with a drink. It doesn’t have to be anything fancy but you could dress it up a little by serving a nicer dessert. We have invited other families over and had a potluck and played games this way we could do something nicer but not have a large expense. With summer on its way I plan to invite some friends over to play games and have a cookout in the backyard. If you have a couple of card games you could hang out and play cards at a restaurant such as Steak & Shake or Starbuck’s.

Not only is it fun but is good to have an activity to do that doesn’t cost a lot of money. It is always nice to extend hospitality to others by inviting them into your home so many people don’t invite anyone into their homes anymore.

52 Weeks: #19 Kitchen

2011-05-10T09:00:00.003-04:00

I decided to do a detailed cleaning of my kitchen. I washed down the outside of all the cabinets, baseboards, woodwork, tops of doors, top of fridge, freezer, table, china cabinet, and vacuumed.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

52 Weeks: #18 Oven & Microwave

2011-05-06T10:00:00.002-04:00

There was only a little organizing involved in this project because I cleaned my oven and microwave. I reorganized the top of the microwave so that counts as organizing though it was a small change.

Before

I like to clean my oven before all big holiday's or if I have a major mishap in the oven. I guess I probably should do it again after the holiday but I don't seem to do that.

After

It looks a lot better but isn't perfect. I didn't have any oven cleaner so I used dishsoap and water.

I usually clean my microwave everyday when I do dishes but I had been put it off. This is the result of not cleaning it for a week.

Cleaning my microwave everyday works well for me because I don't get hard stuck on food and it wipes clean very easily. If I put it off I fill a coffee mug half way with water and microwave it for 2 minute and let it set for about 5 minute before I wipe it clean. This moistens the junk up and it comes off easier.

This is the top of the microwave that I reorganized. It looks like this most days but sometimes it does have some extra papers. It usually doesn’t get that bad because we each have a desk where we put our personal stuff. We have a filing cabinet for bills and household paperwork so this area is used for messages or mail until the person comes home to receive them.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

Cake Mix Recipes: Fudge Marble Pound Cake

2011-05-05T09:00:00.004-04:00

1 pkg fudge marble cake mix

1 (3.4 oz) pkg vanilla instant pudding and pie filling

4 large eggs

1 cup water

1/3 cup vegetable oil

1.Preheat oven to 350°F. Grease and flour two 9 x 5 x 3 inch loaf pans.

2.Set aside cocoa packet from mix. Combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at medium speed with electric mixer for 2 minutes. Measure 1 cup batter. Place in small bowl; stir in contents of reserved cocoa packet.

3.Spoon half the yellow batter in each loaf pan. Spoon half the chocolate batter on top of yellow batter in each pan. Run knife through batters to marble.

4.Bake at 350°F for 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pans 5 minutes. Carefully loosen cakes from pans. Invert onto cooling racks. Cool completely. Cut cakes into slices.

52 Weeks: #18 Inside of Fridge & Freezer

2011-05-03T11:00:00.001-04:00

I decided to clean and organize the inside of the fridge & freezer. The main thing I did was to find ways to use up some of the things that I had in there.

I cut up vegetables to refill the veggie tray. I like to keep a veggie tray in the fridge so that everyone will eat the veggies. When we have salad I just pull out the tray and a head of lettuce.

I like to keep chopped onion, celery, and green pepper in the freezer. This is my bag of celery trimming that I had after making the veggie tray. I like to keep the stubs of broccoli in a bag to make cream of broccoli soup since that is the only way I can get my family to eat the stubs. If my veggies start to look wilted I try to add them into a recipe to use them up so that they do not go to waste.

I had grapes, apples, oranges, and grapefruit in the fridge that needed to be used up so I made a fruit salad.

I had eggs that needed used up so I made a cake using this Peanut Butter Cupcakes with Chocolate Frosting recipe.

I made some hard boiled eggs which my family can't seem to get enough of lately which used up the last of the eggs.

I sliced tomatoes and put them in a little bowl.

I am the only one who drinks coffee in the house so I make a pot once or twice a week and fill up a container to store it in the fridge. I usually drink 2 cups most mornings. If I have plans to leave the house in the morning at anytime during the week I usually fill a small travel mug too.

I have several boxes of tea bag that needed used up so I have been brewing the bags instead of making instant over the last month. I plan to keep doing this until it is gone which maybe awhile since I just refill the container I store the bags in and I still have 3 boxes in the basement. I brew 6 teabags and 2 cups of water on the stove to make 1 gallon of tea. I make 1 gallon of unsweeted tea everyday.

We always have leftovers for lunch which helps us avoid food waste. We had the fruit salad, tomatoes, and iced tea that I put together along with our leftovers. I pack up leftovers for my husband to take to work after dinner is over. We have leftovers for dinner at least twice a week too. One benefit to my family losing weight is that the food lasts longer so I cook fewer meals each week. I make a menu plan each week but frequently only make about half of the meals listed and still have too many leftovers. I think I am going to start freezing half for another week because my kids are getting tired of leftovers. I would rather do that than cut the recipe that I use in half. If you need ideas click on Using Up Leftovers to read I post I did in 2009.

I forgot to take a before picture of the fridge but this is an after before I took out the turkey to roast. The top shelf is milk, tea, and other drinks, second shelf is leftovers, eggs, butter, extra fruit, and veggies. I use the small drawer to defrost meat. The larger one under it is my fruit drawer that is now empty after making the fruit salad. You can see were I keep my veggie tray. The other larger drawer is where I keep cheese, lunch meat, yogurt, and cream cheese.

I have been trying to use up some of the condiments in the door. I think I am going to make some Raspberry and Almond Shortbread Thumbprints this week to use up some of the jam.

I roasted the turkey that I had defrosting in the fridge. It had been in the freezer since Thanksgiving and I still have one left to use.

These are the bags of turkey broth I bagged up for the freezer.

I made turkey gravy with a packet that came with the turkey. I will use it later in the week.

The next day I made Turkey, Noodle, and Veggie Soup with the leftover broth, turkey, and a couple cans of mixed veggies.

This is the freezer freshly cleaned up. It is a little empty right now because I haven't found very many good meat deals lately. I try to get all my meat for under $2.00 a pound. You can visit a previous post I did on How I Save Money on Meat. I still have a chest freezer and a upright freezer that I need to reorganize and clean that are pretty full right now.

I had Kroger Value Fudge Swirl Ice Cream in my freezer for a couple months and we had two of them, nobody was wanting to eat them so I bought waffle cones at Aldi. Guess how fast everyone ate it when I got out the cones and sprinkles for the ice cream?

I had leftover sugar cookies from Christmas frozen in the basement freezer that I frosted with leftover peppermint icing from the freezer.

I have been using up all the rolls that I got after Christmas for 10 for $1.00. I just got some new ones after Easter so I need to use the ones that had been in the freezer.

I cooked up 4 cups of dry blackbeans in my crockpot that I will use later in the week. I will probably make at least one of these recipes Chicken Fiesta with Black Beans, Black Bean and Smoked Sausage Soup, or Chicken and Black Bean Burritos.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

May 2-8 Menu Plan

2011-05-02T09:00:00.001-04:00

Monday: Chicken, Asparagus, and Penne Pasta, and Green Beans

Tuesday: Roasted Turkey, Cheesy Mashed Potatoes, and Green Beans

Wednesday: Leftovers

Thursday: Chicken and Broccoli Alfredo, Peas, and Salad

Friday: Slow Cooker Chicken and Dumplings, Carrots, and Corn

Saturday: Leftovers

Sunday: Meatloaf, Mashed Potatoes, Peas, and Carrots

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

52 Weeks: #17 Serving Size Snacks

2011-04-29T09:00:00.002-04:00

I made serving size snack packs with snacks from my pantry that was already opened along with snack size baggies. I had made some pretzel packs for my husband to take to work with him last week and he asked me to make more with other snacks too. The container was in the basement unused and now it holds all the baggies.

I wrote the serving size, type of snack, and calorie count on each baggie and he can take however many he needs. This will help him to be aware of serving sizes and calories but feel that he can control how many baggies he wants to eat. I am sure others in the house will eat some of them too when they need a snack on the go. This saves money by using what we have, not buying premade packs, and avoiding the temptation of vending machines.

Serving Size, Type of Snack, and Calorie Count

16 Waffle Pretzels 110 Cal.

24 Special K Savory Herb Crackers 120 Cal.

24 Special K Multigrain Crackers 120 Cal.

19 Animal Crackers 120 Cal.

2 Chocolate Chip Cookies 130 Cal.

16 Wheat Thins 140 Cal.

8 sq. Cinnamon Graham Crackers 140 Cal.

24 White Cheddar Crackers 150 Cal.

4 Shortbread Cookies 150 Cal.

What I suggest is one snack pack serving along with a serving of fruit. This is the kind of snack that I eat in the afternoon or yogurt and fruit. I then have a dessert type snack or the same in the evening. It would be roughly 200-250 calories per snack if you did this.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

Cake Mix Recipes: Blueberry-Lemon Cake

2011-04-28T09:00:00.002-04:00

1 box lemon cake mix
1 1/4 cups water
1/3 cup vegetable oil
1 tablespoon grated lemon peel
3 eggs
1 1/3 cups blueberry pie filling (from 21-oz can)
1 container (12 oz) whipped vanilla frosting

1. Heat oven to 350°F. Grease bottoms only 2 (8-inch or 9-inch) round cake pans with shortening or cooking spray; lightly flour (or spray with baking spray with flour).

2. In large bowl, beat cake mix, water, oil, lemon peel and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

3. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.

4. Place 1 cake layer, rounded side down, on serving plate. Spread 2/3 cup pie filling over layer. Top with second layer, rounded side up. Frost side with frosting, building up a slight edge at top of cake. Spread remaining pie filling over top of cake to frosted edge. Store loosely covered in refrigerator.

Servings: 16
Calories: 300

52 Weeks: #17 China Cabinet

2011-04-26T09:00:00.000-04:00

I reorganized and cleaned the china cabinet.

Before

After

Before view with the door closed.

I doesn't looks too different but I think it looks a little less cluttered with the door closed in the after picture.

This is what it looks like now with the door open.

The right drawer had a lot of stuff in it before I organized it. I moved the candles to my candle storage in the basement. The seed packets went to the shed with the planting stuff. The ribbon went to the ribbon box in my little office. The spice jars got bagged and stored in another cabinet until I decide to use them. And the bird ornaments I made a couple years ago got rehung in my kitchen.

This is after cleaning out the drawer. I plan to hang some plates over the main wall in my kitchen so the hangers should get used soon.

This is the before picture of the right drawer. I keep our most frequently used cloth napkins and a prayer book and cards in this drawer.

After

This is the linen before I reorganized.

This is after I removed all the candles and straightened up the linen.

This is the decor on the top of the china cabinet.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

April 25- May 1 Menu Plan

2011-04-25T09:00:00.001-04:00

Monday: Out to Dinner

Tuesday: Chicken Breast, Breakfast Casserole, and Herbed Broccoli w/ Mushrooms

Wednesday: Chicken, Asparagus, and Penne Pasta, and Green Beans

Thursday: Leftovers

Friday: Sloppy Joe Cornbread Bake, Carrots, and Corn

Saturday: Pork Loin Roast, All Day Macaroni and Cheese, and Peas

Sunday: Roasted Turkey, Cheesy Mashed Potatoes, and Green Beans

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

52 Weeks: #16 Kitchen Decor

2011-04-22T09:00:00.001-04:00

I cleaned and reorganized my kitchen wall decor. I removed the plates from the plate rack and washed them.

They got put back in the rack all nice and clean.

I removed the tea cups and washed them along with dusting the flowers and bird cage.

The tea cups were returned. This is a paper towel bar but we don't use paper towels much so I decided about a year ago that I had to find something else to hang on it so I went with tea cups.

My over the stove decor before I cleaned and reorganized.

This is after most of it was removed.

I put everything back after I cleaned the shelf and decor.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

Pudding Eggs

2011-04-21T09:00:00.005-04:00

1/3 cup butter or margarine, softened
2 pkg. (4 serving size) chocolate flavor instant pudding
1/3 cup boiling water
5 cups unsifted powdered sugar
8 squares semi-sweet baking chocolate
2 squares white baking chocolate (optional)

1. Mix butter and dry pudding mix in large bowl. Gradually add boiling water, stirring until well blended. Stir in powdered sugar, 1 cup at a time, mixing well after each addition until mixture forms a ball. Shape scant tablespoonfuls of the pudding mixture into 60 small eggs, each about 1-1/2 inches long. (If pudding mixture is too soft, refrigerate about 15 minutes to firm slightly before shaping.) Refrigerate 30 minutes or until eggs are firm.

2. Microwave semi-sweet chocolate in microwavable bowl on high 1-1/2 to 2 minutes or until slightly melted. Stir until chocolate is completely melted. Dip eggs into chocolate. Refrigerate on wax paper-covered tray 15 minutes or until chocolate is firm.

3. Meanwhile, microwave white chocolate in separate microwavable bowl on high 1-1/2 to 2 minutes or until slightly melted. Stir until chocolate is completely melted. Drizzle white chocolate over eggs; let stand until set. Store in airtight container in refrigerator.

Serving Size: 2 eggs
Calories: 253

Cake Mix Recipes: Traditional Peanut Butter Truffle Brownies

2011-04-21T09:00:00.002-04:00

Brownie Base
1 box Betty fudge brownie mix
Water, vegetable oil and eggs called for on brownie mix box

Filling
1/2 cup butter, softened
1/2 cup creamy peanut butter
2 cups powdered sugar
2 teaspoons milk

Topping
1 cup semisweet chocolate chips
1/4 cup butter

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. (For easier cutting, line pan with foil, then grease foil on bottom only of pan.) Make brownies as directed on box. Cool completely.
In medium bowl, beat filling ingredients with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base.

In small microwavable bowl, microwave topping ingredients uncovered on High 30 to 60 seconds; stir until smooth. Cool 10 minutes; spread over filling. Refrigerate about 30 minutes or until set. For brownies, cut into 9 rows by 4 rows. Store covered in refrigerator.

Servings: 36
Calories 180

52 Weeks: #16 Dish Cabinet

2011-04-20T09:00:00.001-04:00

While most of the dishes were in the dishwasher I remove the ones left in the cabinet and wiped the shelves and then put everything back. After the dishes in the dishwasher were finished I put those away.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

Apple Cinnamon Tea Ring

2011-04-19T09:00:00.008-04:00

Dough:
3/4 C milk
1/4 cup butter
3 cups flour
1 package instant yeast
1/2 C sugar
1/4 tsp. salt
1/4 C water
1 egg

Filling:
8 ounces cream cheese, softened
1/2 C sugar
6 apples, peeled and diced
2 Tbsp cinnamon
2 Tbsp sugar

Preheat oven to 350 degrees and spray a cookie sheet with non-stick cooking spray. Heat the milk in a small saucepan until it bubbles; remove from heat. Add the butter and stir until melted; set aside. Put 2 cups flour, yeast, sugar and salt in a bowl, mix well. Add the water, egg and milk/butter mixture. Stir until everything is mixed together (this part will look sticky). Add the remaining cup of flour and mix until the dough starts to form a ball. Continue kneading for five minutes. Place dough onto a well floured surface. Roll out dough into a rectangle. Mix together the cream cheese and sugar; spread evenly over dough. Mix together the apples, cinnamon and sugar. Spread on top of the cream cheese.

Roll dough up and form into a circle making sure the edges are sealed together. Transfer to cookie sheet and cut slits three fourths down into the dough, about two inches apart, all the ways around the ring. Bake in preheated oven for 25-30 minutes or until golden brown. Remove from oven; drizzle on some cream cheese icing (same as I used in the apple pizza) and sprinkle on some cinnamon.

30-Minute Rolls

2011-04-19T09:00:00.003-04:00

30-Minute Rolls (1 dozen version)

1 1/8 cups plus 2 tsp. warm water
1/3 cup oil
2 T yeast
1/4 cup sugar or honey
½ tsp. Salt
1 eggs
3 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs – gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes 400 degrees ‘till golden brown.

30-Minute Rolls (3 dozen version)

3 ½ cup warm water
1 cup oil
6 T yeast
¾ cup sugar or honey
1 ½ tsp. Salt
3 eggs
10 ½ cups flour

Mix 1st 4 ingredients and let rest for 15 minutes. Add salt and eggs – gradually add flour. Shape into dinner rolls, or use in your favorite recipe that calls for dough. After shaped, let rest for 10 minutes. For rolls, Bake 10 minutes 400 degrees till golden brown.

Glazed Ham

2011-04-19T09:00:00.001-04:00

1 (10 lb.) ham ½ C. honey
1/3 C. brown sugar
¼ C. orange juice

Score ham. Mix honey, brown sugar, and orange juice together. Rub mixture over scored ham. Place ham, fat side up, in roasting pan. Bake ham at 350 degrees F. for 2 ½ hours. Baste with juices during the last 30 minutes of cooking.

Cheesy Hash Brown Potatoes

2011-04-18T09:00:00.008-04:00

2 lb. hash brown potatoes 1/4 C butter, melted
1 tsp. salt
dash of pepper
1/2 C chopped onion
2 cans cream of mushroom soup
1 cup sour cream
2 C cheddar cheese, shredded

Topping:
2 C crushed corn flakes
1/4 C butter, melted
Paprika, to taste

In a large bowl, stir together all ingredients, except toppings. Pour into a greased 9x13 glass pan (or 2 8x8 pans). Bake at 350 for 45 minutes until potatoes start to get bubbly. Meanwhile, mix together corn flakes, and butter. Sprinkle topping over the potatoes and top with Paprika. Continue baking for an additional 15 minutes.

aka Favorite Potluck Potatoes

Spinach Ambrosia

2011-04-18T09:00:00.005-04:00

7 cups bite-size pieces fresh spinach
1/2 cup shredded coconut
1 can (11 ounces) pineapple and mandarin orange segments, drained
1/3 cup orange juice

Toss spinach, coconut and fruit in large bowl. Drizzle with orange juice. Serve immediately.

Servings: 8
Calories 60

Blueberry Banana Cake with Lemon Cream Cheese Frosting

2011-04-18T09:00:00.004-04:00

3/4 cup unsalted butter, softened
1 cup white sugar
1 cup brown sugar
3 eggs
1 teaspoon vanilla extract
1 1/2 cups mashed bananas (about 3 bananas)
3 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 lemon, juiced and zested (the zest is for the frosting)
1 1/2 cups milk
2 cups blueberries, washed and picked over
extra blueberries and sliced almonds for garnish

For the cream cheese frosting:
1/4 cup butter, softened
1 (8 ounce) package light cream cheese, softened
1 teaspoon vanilla extract
3 cups confectioners’ sugar
Pinch salt

1. Preheat the oven to 325°F. Line a 9×13-inch pan with parchment paper, with enough paper that paper hangs over the two long sides. Grease lightly with baking spray or butter.

2. In the bowl of a stand mixer (or in a large bowl with a handheld mixer) cream the butter with the sugars. Blend in the eggs one at a time, and whip until creamy. Add the vanilla as well as the bananas. Mix until creamy.

3. Add the flour, baking soda and salt. Stir the mixture roughly, but do not combine completely.

4. In a large measuring cup, mix the lemon juice with the milk. (Reserve the lemon zest for the frosting.) With the mixer running, slowly pour the milk into the bowl with the rest of the ingredients. Mix until smooth. Fold in the blueberries. Spread the batter in the prepared pan.

5. Bake the cake for 75 minutes, or until a tester comes out clean. (Start checking after 60 minutes, but mine took more like 80 minutes.)

6. When the cake is firm and a tester comes out clean, remove the cake from the oven and allow to cool in pan for 10-15 minutes.

7. Run a knife between the cake and the short edges of the pan to help release the cake. Lift up on the parchment paper to remove the whole cake from the pan, and place the cake, parchment and all, on a cooling rack. Place the rack in the freezer for 30 minutes. Remove from freezer and let the cake cool completely before icing.

For the icing: In a large bowl, whip the butter and cream cheese together until very smooth, with no lumps remaining. Beat in 1 teaspoon vanilla. Add the confectioners’ sugar, reserved lemon zest, and salt and beat on low speed until combined, then on high until frosting is smooth. Spread on cooled cake. Garnish with blueberries and sliced almonds if desired.

Perfect Freezer Biscuits

2011-04-18T09:00:00.002-04:00

4 cups flour
2 Tbsp baking powder
1 1/2 tsp salt
1 tsp sugar
1/2 tsp soda
1/2 cup cold butter, cut into small pieces
1 (16 oz) container or 2 cups reduced fat sour cream
3-5 tsp water, if needed
4 Tbsp melted butter (need when baking the entire batch of biscuits)

1. In a food processor, add all of the dry ingredients and pulse a few times to get the ingredients mixed together.

2. Add butter to the food processor and pulse until butter is cut into pea sized pieces. This will take a few minutes.

3. Next, add the sour cream and and pulse until a soft dough is formed. If the dough is too dry you can add some water. (I didn’t need any water)

4. Remove dough from the food processor and knead a couple of times on a lightly floured surface.

5. Roll out to 1 inch in thickness. Use a biscuit cutter or drinking glass to cut out into round biscuit shapes or cut into squares using a pizza cutter.

6. If freezing, place biscuits on a cookie sheet for about 1-2 hours, until solid. After they are frozen, place in a freezer bag to store. Use as needed.

7. To bake biscuits whether fresh or frozen: Place on an ungreased cookie sheet and brush with melted butter. Bake at 400 for 15-17 minutes or until top is golden. Halfway through the baking process, brush the tops of the biscuits again with melted butter. Makes 16-20 biscuits.

52 Weeks: #15 Stove Drawer

2011-04-15T09:00:00.003-04:00

I cleaned and organized my stove drawer.

I took everything out and washed the drawer.

I put everything back when I was finished. No purging required for this project, although I have consider getting rid of the blue bowls but we use them for chips at parties. I would have to decide if I have enough glass bowls to make up for them being gone.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

Cake Mix Recipes: Strawberry Yogurt Torte

2011-04-14T09:00:00.001-04:00

1 box white cake mix

3/4 cup water
1/3 cup vegetable oil
3 egg whites
1 container (6 oz) fat free strawberry yogurt
2 containers whipped vanilla frosting
20 fresh strawberries, cut into 1/4-inch slices
Assorted fresh berries, if desired
Fresh mint leaves, if desired

1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease and flour 15x10x1-inch pan, or spray with baking spray with flour.

2. In large bowl, beat dry cake mix, water, oil, egg whites and yogurt with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes (batter will be lumpy). Pour into pan.

3. Bake 24 to 28 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.

4. Cut cake crosswise into thirds. Place one-third on flat serving plate; spread with 1/2 cup of the frosting. Arrange half of the sliced strawberries on frosting. Repeat with another third of cake, 1/2 cup of the frosting and remaining strawberries. Top with remaining third of cake. Frost side of torte with thin coat of frosting to seal in crumbs, then frost side and top.

5. Cover loosely and refrigerate at least 2 hours until chilled. Before serving, garnish with berries and mint leaves. Cut into 12 slices; cut each slice in half. Store loosely covered in refrigerator.

Servings: 24
Calories: 250

52 Weeks: #15 Small Appliances, Pots & Pans

2011-04-13T09:00:00.056-04:00

I cleaned, and organized my small appliances, pots & pans cabinet I did not purge anything with this project.

Before

I took everything off the top shelf such as pots & pans, lids, mixing bowls, strainers, and roasting pan I organized, cleaned the shelf and then put everything back.

I did the same to my small appliance shelf except I also wiped them down. I wipe them down after each use but I wanted to do it again since other people in the house don't always. The crockpot liner & lid are in the fridge and the coffee pot & basket are in the dishwasher which is why the are not in the photo. I store my extra appliances in the basement kitchen storage.

The top and middle drawers slide out but I never do that except when I clean them.

Appliances on the drawers slide out.

I store my platers and baking trays on the bottom shelf.

Everything clean and back in place.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

April 11-17 Menu Plan

2011-04-12T10:00:00.002-04:00

Monday: Homemade Pepperoni Pizza, and Salad

Tuesday: Meatloaf, Mashed Potatoes, Stuffing, Green Beans, and Carrots

Wednesday: Skillet Bow Tie Lasagna, Cheese-Garlic Biscuits, and Salad

Thursday: Pizza Bread Salad, Cheese-Garlic Biscuits

Friday: BBQ Chicken Legs, Chicken-Parmesan-Pasta Salad, Peas

Saturday: Ham and Cheddar Strata, and Corn

Sunday: Sloppy Joe Cornbread Bake, Green Beans, and Corn

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

Spinach-Strawberry Salad

2011-04-11T09:00:00.002-04:00

Honey-Dijon Dressing

2 tablespoons vegetable oil
2 tablespoons honey
2 tablespoons orange juice
1 tablespoon cider vinegar or white vinegar
1 teaspoon poppy seed, if desired
2 teaspoons Dijon mustard

Salad
1 small jicama
2 kiwifruit
1/2 pint (1 cup) fresh strawberries
8 cups ready-to-eat spinach (from 9- or 10-oz bag)

1. In a tightly covered jar or container, shake all the dressing ingredients.

2. Peel the jicama, removing the brown skin and a thin layer of the flesh just under the skin. The skin can sometimes be slightly tough. Cut about half of the jicama into about 1x 1/4-inch sticks to measure about 3/4 cup. Wrap remaining jicama and refrigerate for another use.

3. Peel the kiwifruit. Cut lengthwise in half, then cut into slices. Rinse the strawberries with cool water and pat dry. Remove the leaves and cut the berries lengthwise into slices.

4. Remove and discard the stems from the spinach leaves. Rinse the leaves in cool water. Shake off excess water and blot to dry with paper towels. Tear any large leaves into bite-size pieces.

5. In a large salad bowl, place the spinach, strawberries, jicama sticks and kiwifruit slices. Shake the dressing again to mix ingredients. Pour the dressing over the salad ingredients, and toss with 2 large spoons or salad tongs. To keep salad crisp, serve immediately

Servings: 4
Calories 190

Chicken-Parmesan-Pasta Salad

2011-04-11T09:00:00.000-04:00

8 oz. (3 cups) uncooked pasta nuggets (radiatore)
1 cup fresh baby carrots, halved diagonally
1 cup fresh small broccoli florets
2 cups chopped cooked chicken
1/4 cup sliced green onions
1/2 red bell pepper, chopped
1/2 cucumber, chopped
1 cup purchased peppercorn ranch salad dressing
1/4 cup grated Parmesan cheese
1/4 teaspoon salt

Cook pasta to desired doneness as directed on package, adding carrots and broccoli during last minute of cooking time. Drain; rinse with cold water to cool. Drain well.

In large serving bowl, combine cooked pasta, carrots and broccoli with chicken, onions, bell pepper and cucumber; mix well. Add dressing, cheese and salt; toss gently to coat.

Servings: 6
Calories 490

52 Weeks: #14 Dinner Cabinet

2011-04-08T09:00:00.002-04:00

I decluttered, cleaned, and organized what I call my dinner cabinet and this is the before picture.

This is everything out of the bottom shelf such as rice, pasta, potato flakes, bread crumbs, croutons, soup mix jar, gravy, rice kits.

This is the middle shelf unloaded onto the counter. It has mac n' cheese, barley, helper kits, pasta sauce, mushrooms, ramen noodles, and split peas.

This is the top shelf stuff on the counter I have lots of beans, and pasta. The two plastic containers was a purchase I made a couple weeks ago at Wal-Mart for $3.00 each. It is a failed attempt to have my beans all in containers. They are too wide and are not long enough to fit my cabinets but I will have to deal with the two I bought until the beans are used up and then I will take them out of this cabinet. I wanted ones similar to the blue ones that I have on my bottom shelf and I wanted them to go all the way across the shelf. I guess I will just keep stacking the bags since that has worked the best so far.

This is the after picture of my dinner cabinet. I actually added 3 boxes of mac n' cheese from my basement food storage.

Breading crumbs, chicken sauce mix, and french fried onions is what went into the trash.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

Cake Mix Recipes: Traditional Spring Celebration Brownies

2011-04-07T09:00:00.001-04:00

1 box fudge brownie mix

Water, vegetable oil and eggs called for on brownie mix box
3 cups miniature marshmallows
1 cup pastel-colored chocolate candies
1/4 cup semisweet or milk chocolate chips
1/4 teaspoon shortening

Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or shortening. Make brownies as directed on box for 13x9-inch pan, using water, oil and eggs.

Bake 23 minutes. Sprinkle with marshmallows; bake 5 minutes longer or until marshmallows are puffed and golden. Sprinkle with candies.

In small microwavable bowl, microwave chips and shortening uncovered on High 15 seconds; stir. Drizzle over bars. Cool completely, about 1 hour. For easier cutting, use plastic knife dipped in hot water. For bars, cut into 6 rows by 4 rows.

Servings: 24
Calories: 200

52 Weeks: #14 Breakfast, Snacks, and Baking

2011-04-06T09:00:00.002-04:00

The top cabinet doors are the breakfast, snacks, and baking supplies in the bottom cabinet is the paper goods and menu planning stuff.

The door you can't see very well that is blocked by our refrigerator and freezer leads to my bedroom. Don't worry we have another door in the hall before you go upstairs that we use for the bedroonm. The other door with the bird wreath, that I made, leads to the basement.

I forgot to take a before picture of my project so this picture is after I had cleared off the bottom self. This cabinet is called a butler's pantry because it has doors that open to the back and front. You can see the doors on the back of the empty self. We do not use the back doors to the shelves or everything would be falling out.

The bottom shelf is our breakfast shelf, this is after everything was put back after I cleaned and organized.

This is everything removed from the middle shelf which is our snack foods.

We had entirely too many marshmallows on the snack shelf opened and most were stale or gummy. They went into the garbage along with the chocolate animal crackers that nobody wants to eat.

This is the baking stuff that is not going back onto the self. The baking soda and soy flour went to the garbage because they were expired. The angel food cake, brownie mix, and white chocolate bark went to the baking shelf in the basement.

This is everything back on the shelves after it was decluttered, cleaned, and organized. It still looks alittle too crowded but it is good food and is opened so it stays on the shelves. I just won't add anything new until some of it gets eaten. I must say that by the next evening a good amount of the chips that weren't very full had been eaten. I guess everything looked more appealing after the stuff was decluttered and organized.

On the lower cabinets are our paper goods and cookbooks, cooking notebooks, coupon box, and cooking magazines which I cleaned and reorganized as well. The menu planning stuff needs alot more work but that is a project for another day since it looks good enough for now.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

April 4-10 Menu Plan

2011-04-05T09:00:00.007-04:00

Monday: Chicken Cordon Bleu Casserole, Corn, and Green Beans

Tuesday: Leftovers

Wednesday: Pork Loin Chop, Scalloped Potatoes, and Corn

Thursday: Sautéed Worcestershire Chicken, Rice, and Corn

Friday: Hamburgers, Confetti Spaghetti Salad

Saturday: Pizza Bread Salad, Cheese-Garlic Biscuits

Sunday: Sloppy Joe Cornbread Bake, Green Beans, and Salad

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

Cheese-Garlic Biscuits

2011-04-04T09:00:00.006-04:00

2 cups baking mix
2/3 cup milk
1/2 cup shredded cheddar cheese (2 ounces)
2 tablespoons butter or margarine
1/8 teaspoon garlic powder

Heat oven to 450ºF. Stir baking mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.

Calories 160

Pizza Bread Salad

2011-04-04T09:00:00.004-04:00

1/2 cup fat-free Italian dressing
1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
1 bag (10 oz) hearts of romaine lettuce, torn into bite-size pieces
1 (8-inch) prebaked Italian pizza crust (from 10-oz package), cut into 1-inch pieces
25 slices turkey pepperoni (2 oz), chopped
1 large tomato, coarsely chopped (1 cup)
1 piece (4 oz) mozzarella cheese, cut into 1/2-inch cubes

In small bowl, mix dressing and basil; set aside. In large bowl, toss remaining ingredients. Pour dressing over salad mixture; toss to coat well. Serve immediately.

Serving: 8
Calories 330

Confetti Spaghetti Salad

2011-04-04T09:00:00.002-04:00

1 package (7 oz) spaghetti, broken into thirds
2 cups frozen mixed vegetables (from 1-lb bag)
1/4 cup coarsely chopped red onion
1 medium tomato, chopped
1/2 cup Italian dressing

Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool. Drain well.

In medium bowl, gently toss cooled cooked spaghetti and vegetables, and remaining ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving.

Servings: 8
Calories 190

52 Weeks: #13 Spices & Drink Mixes

2011-04-01T09:00:00.001-04:00

I took everything out of the Spices & Drink Mixes cabinet one shelf at a time and cleaned and reorganized.

Before

Our under the cabinet can opener died about a year ago so I removed the part to hang it on since it hadn't been taken down yet.

After

These are the items that I am throwing into the garbage because they were old.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

Cake Mix Recipes: Triple-Berry Angel Shortcakes

2011-03-31T09:00:00.002-04:00

1 box (1 lb) angel food cake mix
1 1/4 cups cold water
1 can (21 oz) raspberry pie filling
3 cups sliced fresh strawberries
2 cups fresh blueberries
Whipped cream, if desired

Heat oven to 350°F. Make and bake cake mix as directed on box for angel food (tube) pan, using cold water. Cool completely, about 2 hours. In medium bowl, mix pie filling, strawberries and blueberries.

Cut cake into 12 slices. Cut each slice in half diagonally to make 2 triangles. Arrange 2 triangles on each of 12 serving plates. Top with fruit mixture and whipped cream.

Calories 220

52 Weeks: #13 Outside of Fridge

2011-03-29T09:00:00.001-04:00

I took everything off the fridge front and sides before cleaning it. I cleaned the whole outside of the fridge including the top and dusted the coil in the back.

This is everything that came off the fridge.

These things didn't go back on the fridge and went to the donation box.

This is what went back onto the fridge after it was clean.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

March 28- April 3 Menu Plan

2011-03-28T10:00:00.000-04:00

Monday: Pork Roast with Potatoes & Carrots, and Green Beans

Tuesday: BLT, and Black Bean and Smoked Sausage Soup

Wednesday: Sausage w/ Green Peppers, Mushroom Barley Casserole, and Peas

Thursday: Sautéed Worcestershire Chicken, Rice, and Corn

Friday: Chicken Cordon Bleu Casserole, and Green Beans

Saturday: Pork Loin Chop, Scalloped Potatoes, and Corn

Sunday: Sloppy Joe Cornbread Bake, Green Beans, and Salad

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

Chicken Cordon Bleu Casserole

2011-03-28T09:10:00.002-04:00

2 small carrots, shredded (1 cup)
2 tablespoons butter or margarine
2 packages (6 oz each) fast-cooking chicken and wild rice mix
4 cups boiling water
8 boneless skinless chicken breasts (about 2 1/2 lb)
4 slices (1/8 inch thick) cooked ham, cut in half
4 slices (1 oz each) Swiss cheese, cut in half

Heat oven to 350°F. Spray 13x9-inch (2-quart) glass baking dish with cooking spray. In baking dish, stir together carrots, butter and rice mix and water. Arrange chicken on rice mixture. Top each breast with ham.

Cover tightly with foil; bake 55 to 60 minutes or until liquid is absorbed and juice of chicken is clear when center of thickest part is cut (170°F). Place cheese on ham. Bake uncovered 3 to 4 minutes longer or until cheese is melted.

Makes: 8 Servings
Calories per Serving: 420

Sautéed Worcestershire Chicken

2011-03-28T09:00:00.002-04:00

1 1/2 pounds thin chicken breast cutlets
Salt and pepper
1/3 cup all-purpose flour
3 tablespoons butter
2 tablespoons vegetable oil
2 tablespoons Worcestershire sauce
1 tablespoon red wine vinegar
1/2 cup low-sodium chicken broth
2 tablespoons finely chopped fresh parsley

Preheat oven to 200°F. Sprinkle chicken with salt and pepper; dredge in flour.

Warm 1 Tbsp. butter and 1 Tbsp. vegetable oil in a large skillet over medium-high heat until butter foams. Add half of cutlets and cook until browned, about 4 minutes. Turn and cook until firm and browned on both sides, about 3 minutes longer. Transfer to a plate and loosely cover with foil to keep warm.

Add another 1 Tbsp. each butter and oil to skillet and repeat with remaining cutlets. Add to platter and keep warm in oven.

Add Worcestershire sauce, vinegar and chicken broth to empty skillet and bring to a boil, scraping up browned bits from bottom of pan with a wooden spoon. Boil, stirring occasionally, until thickened, about 5 minutes. Remove from heat and stir in remaining 1 Tbsp. butter until it is melted. Season sauce with salt and pepper. Pour sauce over chicken and garnish with chopped parsley. Serve immediately.
Yield: 4 Servings

Calories:372 per Serving

52 Weeks: #12 Plants

2011-03-25T09:00:00.004-04:00

I cleaned the plant stand, plants, plant pots, and added new dirt if needed.

Before

After

A close up to show that I cleaned the water line on the inside of the pots and around the bottom.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

Cake Mix Recipes: Maple Walnut Bars

2011-03-24T09:00:00.001-04:00

1 pkg yellow cake mix
1/3 cup butter or margarine, melted
4 large eggs
1 1/3 cups maple syrup
1/3 cup packed light brown sugar
1/2 tsp vanilla extract
1 cup chopped walnuts

Preheat oven to 350 ºF. Grease 13x9-inch pan. Reserve 2/3 cup cake mix; set aside. Combine remaining cake mix, melted butter and 1 egg in large bowl. Stir until thoroughly blended. (Mixture will be crumbly.) Press into prepared pan.

Bake 15 to 20 minutes or until light golden brown. Combine reserved cake mix, maple syrup, remaining 3 eggs, sugar and vanilla extract in large mixing bowl. Beat at low speed with electric mixer for 3 minutes. Pour over crust. Sprinkle with walnuts. Bake 30 to 35 minutes or until filling is set. Cool completely in pan. Cut into bars. Store in refrigerator. Makes 24 bars.

52 Weeks: #12 Canned Goods Cabinet

2011-03-23T09:00:00.001-04:00

I organized the canned goods cabinet and added new purchases. I made a list of anything that was still needed for my next shopping trip.

This picture is during the process. I like to have one full row of each canned good that I buy except fruit is usually 2 or 3 of each one. If it isn't a full row on shopping day I add them to the list.

This is the finished cabinet. You can definitely see that I buy most of my canned goods at Aldi.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

52 Weeks: #11 Coupon Box

2011-03-18T09:00:00.015-04:00

This is my coupon box and the stack of expired coupons I took out of it.

She is like the merchant ships, bringing her food from afar. Proverbs 31:14

Putting this box together was an organizing project I did about a year ago. I have a notepad, scissors, pen, pencil, and rubberband stored in the front. I have a divider for Kroger and Wal-Mart stores with store coupons and coupon policies. I have dividers for grocery departments, rebates, restaurants, and discount cards.

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 inportant 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? Matthew 6:25-27

I used a file box that I had in the basement and supplies that I had on hand. I made the dividers with cardstock and scrapbook paper. I labeled the tabs with a permanent marker and printed typed scripture that I glued onto the dividers. I put a label on the top of the box.

So whether you eat or drink or whatever you do, do it all for the glory of God. 1 Corinthians 10:31

I store the coupon box with my cookbooks, cooking notebooks, file box, and cooking magazines in my kitchen which you can see in my post about What Type of Magazines?

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

Cake Mix Recipes: Grasshopper Fudge Cake

2011-03-17T09:00:00.001-04:00

1 box white cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 teaspoons mint extract
3 egg whites
12 drops green food color
2 jars (16 oz each) hot fudge topping
1 container (8 oz) frozen whipped topping, thawed
5 drops yellow food color
Thin rectangular crème de menthe chocolate candies, unwrapped and cut into pieces, if desired (Andes Baking Bits, Dark Chocolate & Mint Chips, or Mint M&Ms)

1.Heat oven to 350°F for shiny metal or glass pan (or 325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
2.Make cake mix as directed on box, using water, oil, 1 1/2 teaspoons of the mint extract and the egg whites. Reserve 1 cup batter. Stir 3 drops of the green food color into reserved batter; set aside. Pour remaining batter into pan.

3.Drop green batter by generous tablespoonfuls randomly in 12 to 14 mounds onto batter in pan. Cut through batters with metal spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn; repeat cutting for swirled design.

4.Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour.

5.Carefully spread fudge topping evenly over cake. In medium bowl, stir whipped topping, remaining 1/2 teaspoon extract, remaining 9 drops green food color and the yellow food color until blended. Spread whipped topping mixture evenly over fudge. Garnish with candy pieces. Store covered in refrigerator.

Makes: 15 Serving
Calories: 440

Happy St. Patrick's Day

2011-03-17T08:00:00.001-04:00

52 Weeks: #11 Sink Area

2011-03-16T09:00:00.001-04:00

This is before I cleaned and organized under my kitchen sink. Notice the nosey dog hoping to get a treat.

This is after I cleaned and organized everything I also refilled the dog food and bird food jars. It was pretty organized before and I didn't have anything to declutter or discard so this was really fast and easy.

So I decide to clean the kitchen sink since I had washed all the dishes they wouldn't be in my way.

Submitted to: I'm an Organizing Junkie 52 Weeks of Organizing

52 Weeks: #11 Kitchen Drawers

2011-03-15T11:00:00.001-04:00

I reorganized and cleaned my kitchen drawers.

I took out the silverware and divider and ran it all through the dishwasher and washed out the drawer.

Everything is clean and back in the drawer.

I ran all my kitchen towels through the washer and then washed the drawer before putting it all back together. We don't use paper towels so I wash all these towels twice a week. I went to a paperless kitchen about 7 years ago, we use cloth napkins and real dishes instead of paper. I do keep some paper goods in the basement but they seldom get used.

I took out all of my storage bags and wraps and stuffed everything back into its container and washed out the drawer.

I like to keep a small sticky note pad in my drawer for when I do a crockpot meal. I write the start time, temperature, and cook hours on the note and put it on the outside of the crock the night before and then in the morning I pull the crock out of the fridge and I know how to set the crockpot without pulling out the recipe. This helps also if someone else besides me is going to start the crockpot: they know what I want them to do.

I also use sticky notes when I prep casseroles and food for holidays or parties. I start preparing desserts two days before and sides or casseroles a day before the event. I can make sure things get put in the oven at the right time on the day of the holiday by writing the cook time and temperature on the sticky and putting in on the top of the dish. It helps if something needs to cook for an hour but something else only needs thirty minutes or a different temperature.

The storage bags and wraps are back into place.

It really didn't take that long to get it all done since it’s usually pretty well organized and there wasn't anything to declutter or discard of.

Submitted to:
I'm an Organizing Junkie 52 Weeks of Organizing

March 14-20 Menu Plan

2011-03-14T09:00:00.002-04:00

Monday: Ham, Broccoli Mac & Cheese Bake, Peas

Tuesday: Meatloaf, Mashed Potatoes, Gravy, and Green Beans

Wednesday: Pork Loin Chops, Mushroom Barley Casserole, and Green Beans

Thursday: Bacon and Cabbage Soup, and Garlic Potato Bread

Friday: Chicken Breast, Scalloped Potatoes, and Corn

Saturday: Meatballs, Stuffing, Carrots

Sunday: Sloppy Joe Cornbread Bake, Green Beans, and Salad

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

52 Weeks: #10 Gadget & Plastic

2011-03-11T07:00:00.002-05:00

I purged and reorganized my kitchen gadgets drawers. I forgot to take before pictures but everything is the the big garbage bag with the plastics that I purged.

This is my plastic storage cabinet after the first purge and reorganization that I did. I forgot to take before pictures of my project.

I had one large trash bag to donate after the first purge.

I decided to get some new storage containers so I purged a second time and added my new containers to the cabinet. I spend $20 at Wal-Mart and got 2 boxes of the Better Homes and Gardens brand containers. I had one medium size bag after the second purge. This was my first organizational spend so far this year except for the $1.50 I spent on my Office Tablescapes decorations.

The final results of the plastics cabinet. I already have 4 of my new containers in the fridge.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

Cake Mix Recipes: Butterscotch Spice Cookies

2011-03-10T09:00:00.000-05:00

1 pkg spice cake mix
2 large eggs
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup butterscotch chips

Preheat oven to 375°F. Combine cake mix, eggs, oil and vanilla extract in large bowl. Beat at low speed with electric mixer until blended. Stir in butterscotch chips. Drop by rounded teaspoonfuls 2-inches apart onto ungreased baking sheets.

Bake at 375°F for 8 to 10 minutes, or until set. Cool 2 minutes on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container. Makes about 3 dozen cookies.

March 7-13 Menu Plan

2011-03-06T21:14:00.000-05:00

Monday: Tuna Noodle Casserole, and Carrots

Tuesday: Chicken Breast, Broccoli & Noodles Supreme, and Corn

Wednesday: Pork Loin Chops, Mushroom Barley Casserole, and Green Beans

Thursday: Leftovers

Friday: Ham, Scalloped Potatoes, and Corn

Saturday: Sloppy Joe Cornbread Bake, Green Beans, and Salad

Sunday: Salsa Chicken, Rice, and Peas

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

52 Weeks: #9 Purse

2011-03-04T08:00:00.020-05:00

My husband got me this purse early fall at a yard sale for $5.00. He knew I would want it because I had been watching the yard sales and thirft stores for a blue quilted bag. This purse is the only one I have that is a Vera Bradley it has her name on the front design and a tag inside. In my Activity Bags Part 2 post you can see pictures of my quilted style Book Carry Bag and Project Bag. My makeup bag that I have in this purse is also a quilted design.

My purse is only slightly disorganized because I try to clean it out everytime I come home.

This is contents of my purse.

This is what is in the quilted makeup bag.

This is after I put everything back in that I am keeping. I really need to get a smaller hairbrush but haven't found one the size or style that I want.

This is what is not going back into my bag an apple, small change purse, ponytail holder, and receipts.

My purse is all packed back up and neatly organized for the next time I leave to run errand or go to activities. I hang my purse on the door knob of my office. If you would like to see a picture visit my Magazine Storage or Organizing My Office posts.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

Cake Mix Recipes: Orange Cinnamon Tea Cake

2011-03-03T09:00:00.000-05:00

Cake:
1 pkg Orange Supreme Cake Mix (Duncan Hines)
3 large eggs
1 1/3 cups orange juice
1/3 cup vegetable oil
1 tsp ground cinnamon
1/2 cup chopped walnuts

Glaze:
1/2 cup vanilla frosting
1 tbsp orange juice
1/4 cup chopped walnuts

Preheat oven to 350°F. Grease and flour 10-inch Bundt or tube pan. For cake, combine cake mix, eggs, 1 1/3 cups orange juice, oil and cinnamon in large bowl. Beat at medium speed with electric mixer for 2 minutes. Stir in 1/2 cup walnuts. Pour into pan.

Bake at 350°F for 40 to 50 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely. For glaze, combine frosting and 1 tablespoon orange juice in small bowl. Stir until smooth. Drizzle over cake. Sprinkle with 1/4 cup walnuts.

52 Weeks: #9 Activity Bags Part 2

2011-03-02T09:00:00.000-05:00

I have several Activity Bags for different things that I am involved in that needed to be reorganized and last week I showed you my Library Bag, Yoga Bag, 4H Bag, and Quilting Bag. If you would like to see Activity Bags Part 1 click on the link.

This week I am sharing my Book Carry Bag, Project Bag, and Activities and Groups Bag. I am sharing the pictures of each bag and the contents of what is staying in the bags since it would be too much to show before and after picture of each bag.

Book Carry Bag

In this bag I have the current book I am reading, a small notepad, pen, chapstick, and a small cross-stitch project.
I usually have this bag setting at the kitchen table where I read but I also carry it to the bedroom for reading in the evenings sometimes. I carry the bag with me a lot when I leave the house to keep myself busy during waiting times. I add my Book Carry Bag sometimes to the big Project Bag if I am going away for the weekend or am having a project day.

Project Bag

I use this bag for projects that I can do on the go such as in the car or waiting on appointments. Sometimes I use the bag when I want to do projects in other locations in the house besides the kitchen or my office. It also works well for when my church has a project day and the lady’s work on anything they want to bring to keep busy as they socialize. I also carry this bag when I go on trips. I have something’s I always keep in the bag but I add to it depending on where I am going and what projects need to be worked on. I sometimes carry my Seasonal Notebooks, Personal Interests Notebook, Cooking Notebooks or Homemaking Notebook. You can see a picture of some of these notebooks in my Office Bookshelves post.

The bag itself I got at a yard sale at least 5 years ago. It has a big pocket on the front and back along with pockets along the inside.

These are the things I keep in the bag:

A Small Notebook

I use this notebook to make list of projects I am working on.

While I was organizing I had to do a little prettying up of the inside of my notebook. I used a piece of scrapbook paper, 2 pages from an old Mary Engelbreit desk calender, a glue stick, and scissors.

I used the scrapbook paper to cover the front and back pockets and then I cut out the calendar pictures and added them. This was a simple no cost project that added some cuteness to my notebook.

Zipped Pencil Pocket

In the pocket I have a bookmark, yellow marker, pen, pencil, notepad, paperclips, glue stick, scissors, and a card.

A Book

I always have a craft or how-to book that I want to read or do a project from. I usually have more that one book but this is what I have right now in the bag.

Magazines

Calendar

free from bettycrocker.com

Craft Projects

I carry small craft projects that can be done on the go. I bag up each project in a kit so that I have everything I need to work on the project together.

Wordfind

Snacks

I currently have a box of tissue, a bottle of water, 2 water flavor tubes, baggie of instant coffee or tea making supplies, candy, breath mints, and a breakfast bar that I carry in the pockets.

I find it very helpfulness that I can do tasks on the go, then bring it to my desk and easily transfer items to their proper spots or hang the bag on the back of my office door so I can work on my projects later. A real time-saver and it helps to prevent desktop clutter.

Activities and Groups Bag

This is the bag we carry to Activities and Groups we are involved in. The toddler cookies are because I am the Nursery Worker for one of our Coops. I have snacks, bottled water, baggie of instant coffee making supplies, and a notepad and pen in case one of the boys need to take notes. Usually each boy has a notebook or two for the coop classes they are taking but they haven’t received anything yet because the classes just started up for 2nd semester.

The notebook is where I keep info for each Activity and Group such as Coop’s, Youth Group, and Volleyball. I decorated the Notebook with scrapbook paper, pages from my notepad, scripture that I typed and printed, and a marker.

Zippered pencil pouch with a notepad, pencil, pen, highlighter, paperclips, and a clip.

Notepaper for Notes that I decorated.

A Year at a Glance Calendar

Monthly Calendars

Filefolders that I cut in half to make dividers for my groups so I can organize my papers. I decorated them alittle too.

Everything in the bag.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

February 28- March 6 Menu Plan

2011-03-01T08:45:00.002-05:00

Monday: Leftovers

Tuesday: Leftovers

Wednesday: Mini Hamburgers, Fries, and Green Beans

Thursday: Pizza Casserole, Peas, Salad, and Fruit

Friday: Pork Loin Chop, Scalloped Potatoes, and Corn

Saturday: Sloppy Joe Cornbread Bake, Green Beans, and Salad

Sunday: Tuna Noodle Casserole, and Carrots

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

52 Weeks: #8 Office Tablescapes

2011-02-25T10:00:00.004-05:00

This is what my office looked like a couple weeks ago before I decluttered it. To see my post about Organizing My Office click on the link. You can see the little tablescape I have in the window and on the small bookshelf in the corner of the desk before the declutter.

After I cleaned up my office I put together this tablescape in the window rearranging and using what I already had.

I wasn't sure that it was completely what I wanted and I thought it look too heavy and pink. I went to Walmart and found a flower bush that had red Hydrangeas in it for $1. I cut off one of the Hydrangea stems and rearranged things a little.

I wanted to include a tablescape on my desk also so I used a plate that I had in the kitchen, the green flower pot with candies, and a small cardinal that I got for 50 cents at the thrift store.

The flower arrangement was one my daughter had in her room that she put in a bag to be donated, it had a fairy pick in it. I took the fairy pick out of the arrangement and added one of the Hydrangea blooms.

It was fun rearranging and adding a few new thing and it only cost me $1.50 and I still have an almost full bush of flowers to use for something else.

I like to change up my decorations, move things around and buy a few new things to perk up the house every now and then. It brings a smile to my face when I walk by and see the changes and the extra attention I have given to my space. I usually don’t spend much or nothing at all just a few changes to make me feel good and this little redo hit the spot.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

Cake Mix Recipes: Chocolate-Peanut Butter Mallow Bars

2011-02-24T09:00:00.001-05:00

1 pkg. devil's food cake mix
1/2 cup butter, melted
2/3 cup milk, divided
3/4 cup creamy peanut butter
1 jar (7 oz.) marshmallow crème
1/2 cup salted peanuts
6 squares semi-sweet shocolate, coarsely chopped

Heat oven to 350°F. Mix dry cake mix, butter and 1/3 cup milk until well blended; press 2/3 onto bottom of 13x9-inch pan. Bake 12 to 14 min. or until center is almost set; cool 3 min.

Combine peanut butter and remaining milk; spread onto crust. Top with small spoonfuls of the marshmallow crème and remaining cake mixture. Sprinkle with nuts and chocolate; press gently into cake mixture. Bake 18 min. or just until center is set. Cool completely before cutting into bars.

Makes: 32 Servings
Calories: 190

52 Weeks: #8 Activity Bags Part 1

2011-02-23T11:16:00.003-05:00

I have several Activity Bags for different things that I am involved in that needed to be reorganized. I am sharing the pictures of each bag and the contents of what is staying in the bags since it would be to much to show before and after picture of each bag.

Library Bag

In the library bag I have books to return, change for fines, paper for bookmarks, and a winter reading program booklet.

This is the bookshelf that I store all the books on after they are brought home from the library. I organize them by subject to make them easier to find. I also put the ones that I have to return the earliest on the top of the stacks so I can look at them first. The top shelf is my sons and he stores all his computer stuff on it. The other two are for the library and at this time I am the only one who has any books checked out. You can probably tell by looking at the picture that I am into baking, organizing, tea and planning for summer projects at this time.

Yoga Bag

This is what I have in my Yoga Bag: Knitted Cloths (to put over eyes for relaxation exercises), an Old Necktie (for stretching exercises), Workout Clothes, Deodorant, Water Bottle, and a Yoga Mat

4H Bag

In the 4H Bag I keep the current years 4H project books, green folders (each persons club papers & notes), and paperwork.

In the 4H Box that is in the basement I keep past years 4H project books, projects, and paperwork.

Quilting Bag

This is my new Quilting Bag that has fabic and batting in it. I just joined a Christian Quilter Club last month that makes quilts for charity groups to give away and this is one of my projects. Since I am new to quilting they gave me a easy project to do. I basically have to sandwich the pieces together and then quilt along the lines of the picture and then bind it together.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

February 21-27 Menu Plan

2011-02-21T17:14:00.000-05:00

Monday: French Bread Pizza, and Salad

Tuesday: Pizza Casserole, Peas, Salad, and Fruit

Wednesday: Cheesy Chicken & Rice Casserole, and Green Beans

Thursday: Tomato Soup, and Ham/Cheese Pita Pocket

Friday: Mexican Pot Roast, Rice, and Corn

Saturday: Leftovers

Sunday: Tuna Noodle Casserole, and Carrots

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

52 Weeks: #7 Office Bookshelves

2011-02-18T09:00:00.002-05:00

The bookshelves in my office hold craftbooks and notebooks. They are pretty organized but there were a lot of books that I don't need or use anymore and they were overfull.

This is before the purge.

These are the items that I collected off the shelves that will get boxed and donated.

These books will go in another locations in the house.

This is what the shelves look like after I took off all the things I didn't need any more. I also rearranged my categories a little.

My Categories:

Top Shelf: (L-R) Country Style Crafts, Fabric Crafts, Drawing, and Kids Crafts
Middle Shelf: (L-R) General Crafts, Soapmaking, and Papercrafts
Bottom Shelf: (L-R) Seasonal Notebooks, Personal Interests Notebook, and Homemaking Notebook

So far in my organizing adventures this year I have not purchased or been tempted to purchase anything. But I do have a few things I would like to get for the kitchen when I move on to that area of the house.

Submitted to:

I'm an Organizing Junkie 52 Weeks of Organizing

Works for Me Wednesday

Cake Mix Recipes: Raspberry Oatmeal Bars

2011-02-17T09:00:00.000-05:00

1 (18.25 ounce) package yellow cake mix
2 1/2 cups quick cooking oats
3/4 cup margarine, melted
1 cup raspberry jam
1 tablespoon water

Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
In a large bowl, mix together oats, cake mix, and melted margarine so that it makes nice clumps and there is no dry mix left. Press 1/2 of the oats mixture evenly into the bottom the prepared pan. In a separate bowl, mix jam with water, and spread over the crust. Sprinkle the remaining oat mixture evenly over the top.

Bake in the preheated oven for 18 to 23 minutes, or until the top is lightly browned. Cool before cutting into bars.

Servings Per Recipe: 24
Calories Per Serving: 210

Apple Cinnamon Snack Mix

2011-02-15T09:00:00.004-05:00

3 cups apple cinnamon toasted oats cereal
3 cups honey graham cereal
1 (8 oz.) box cinnamon-flavored bear-shaped graham cookies
1 (4 oz.) bag dried apples
1 (10 oz.) bag chocolate-white swirled chips
1 cup peanuts
1 cups vanilla yogurt-covered raisins
1 cup raisins (lightly coated in powdered sugar)

Stir together all ingredients in large bowl. Store snack mix in an airtight container.

February 14-20 Menu Plan

2011-02-14T09:30:00.002-05:00

Monday: Italian Breaded Pork Chops, Roasted Baby Potatoes with Rosemary, and Seasoned Vegetables Italiano

Tuesday: Cheesy Chicken & Rice Casserole, and Green Beans

Wednesday: Mexican Pot Roast, Rice, and Corn

Thursday: Chicken Breast, Broccoli & Noodles Supreme, and Corn

Friday: Leftovers

Saturday: French Bread Pizza, and Salad

Sunday: Salsa Chicken, Rice, and Peas

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

Cheesy Chicken & Rice Casserole

2011-02-14T09:00:00.008-05:00

1 can (10 3/4 ounces) cream of chicken soup
1 1/3 cups water
3/4 cup uncooked regular long-grain white rice
1/2 teaspoon onion powder
1/4 teaspoon ground black pepper
2 cups frozen mixed vegetables
4 skinless, boneless chicken breast halves (about 1 pound)
1/2 cup shredded Cheddar cheese

Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. Top with the chicken. Cover the baking dish. Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving.

Serves: 4
Calories 410

Seasoned Vegetables Italiano

2011-02-14T09:00:00.007-05:00

1 3/4 cups chicken broth
1 tablespoon canned diced tomatoes, drained
3/4 teaspoon garlic powder
1/2 teaspoon Italian seasoning, crushed
4 cups cut-up vegetables (broccoli, cauliflower, celery, carrots)
1 tablespoon grated Parmesan cheese

Heat the broth, tomatoes, garlic powder, Italian seasoning and vegetables in a 2-quart saucepan over high heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp. Drain and sprinkle with the cheese.

Servings: 4 (1 cup each)

Calories: 43

Broccoli & Noodles Supreme

2011-02-14T09:00:00.006-05:00

3 cups uncooked medium egg noodles
2 cups fresh or frozen broccoli florets
1 can (10 3/4 ounces) cream of chicken soup
1/2 cup sour cream
1/3 cup grated Parmesan cheese
1/8 teaspoon ground black pepper

Cook the noodles according to the package directions. Add the broccoli for the last 5 minutes of cooking time. Drain the noodle mixture well in a colander. Return the noodle mixture to the saucepan. Stir the soup, sour cream, cheese and black pepper in the saucepan and cook over medium heat until the mixture is hot and bubbling, stirring often.

Happy Valentine's

2011-02-14T08:30:00.000-05:00