Weekly review

School this week.....

Went really well.  We did end up taking a snow day when we had the ten inches fall.  The kids are still enjoying the snow and its only the second good snowfall we've gotten this year.  The public kids were out too, so I figured it was worth it to let them play.  Plus, I had a ton of homework to do.

The girls have moved out of space and onto other Earth Science topics.  In Tapestry of Grace, all the kids studied the Alamo this week.  Next week we're onto the Victorian era.


Our house.......

I'm so behind in cleaning and organizing. The big girls help alot, but this class has killed me this last eight weeks.  When we moved in, I threw stuff into the closets and started homeschooling right away.  Then I got sick and then it was Christmas.  The closets and my desk need a good over haul and I plan on spending the next two weeks doing that.  I also need to try to get the dining room painted and put kilz on the living room ceiling from that big stain from the water leak in the bathroom. 


Myself.......

This class was horrendous.  My first C and I don't really care.  I think I have a bad case of senioritis.  One more class and I'm all done!!  I plan on working hard to get a decent grade this last class.  I'm going to spend some of the two weeks off working on my notes and outline for my 25 page term paper that I have to write.  If I can get those done before class starts, it will be a little easier on me.

The littlest was up most of the night last night with an ear ache.  I went to bed after 2 am and she was restless all night long.  I sent the big girls to church and the rest of us are hanging out until they get back.   She was finally in a restful sleep so I didn't want to get her up.  In fact, its 10:30 and she just woke up.  I got to catch up on three episodes of Dallas last night while up with her.  I know, I know.....but its Dallas y'know?

I thought I would post two recipes that I've gotten off of pinterest that we just love.  My kids absolutely love this ham and potato soup.  They would lick the pot clean if I let them.  I don't add the carrots though.

Ham and Potato Soup

Ingredients:

7 c. diced potatoes (about 4 medium)
1 c. diced onion (about 1 medium)
1 large carrot, chopped
2 c. ham, diced
5. c. hot water
1 Knorr Chicken Bullion cube (extra large size that
makes 1 quart broth or 4 small cubes that make 1 cup each)
1 c. 2% milk
1/2 c. sour cream
Salt and Pepper to tasteDirections:

Add diced potatoes, onion, carrot, and ham to a crock pot. Dissolve chicken bullion in 5 cups hot water, then add this to the crock pot also. Cook on low 7 hours, or high 3 hours. Then add milk and sour cream. Stir and cook an additional 15 minutes. Add salt and pepper to taste. Makes twelve 1-cup servings.

If you'd like a thicker soup, just before adding milk and sour cream, remove 2-3 cups of the potatoes and slightly mash, then return the mashed mixture to the crock pot.

Makes 12 Servings (About 1 Cup Per Serving


Bourbon STreet Chicken   **I added less red pepper flakes because it was too spicy for the kids

2 poundsboneless chicken breasts; cut into bite-size pieces

1 tablespoonolive oil; (1-2)

1 garlic clove; crushed

1/4 teaspoonginger

3/4 teaspooncrushed red pepper flakes

1/4 cupapple juice

1/3 cuplight brown sugar

2 tablespoonsketchup

1 tablespooncider vinegar

1/2 cupwater

1/3 cupsoy sauce

1 tablespooncornstarch; (if thick sauce desired)

 

Bourbon Chicken Preparation

Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Remove chicken.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
Serve over hot rice.



And I'm making these for lunch today:

Sweet Ham and Swiss Sliders

Ingredients

• 16 White Dinner Style Rolls, cut in half
• 24 slices Honey Ham
• 16 slices Swiss Cheese
• 1/4 C Mayonnaise
• 1 1/2 Tbsp Dijon Mustard
• 8 Tbsp butter, melted
• 1 tsp onion powder
• 1/2 tsp Worcestershire Sauce
• 1 Tbsp poppy seeds
• 1/4 C brown sugar

Instructions

1. Preheat oven to 400°
2. On a rimmed baking sheet place bottom half of dinner rolls and top with 1 1/2 slices of ham and 1 slice of swiss cheese. Spread about 1 tsp of mayonnaise on each top-half of roll and place on top of ham and cheese. You want the rolls to be snug together, kissing just a bit so the sauce can soak up into all of the nooks and crannies.
3. In a small bowl combine the mustard, melted butter, onion powder, Worcestershire sauce, poppy seeds, and brown sugar. Mix until combined and evenly pour over the assembled rolls. Cover with foil and refrigerate until ready to bake.
4. Bake covered with foil for 10 minutes, remove the foil and bake for an additional 5-10 minutes or until the tops are browned, and cheese is good and melted.