Food and Fun

Food and Fun

Baking Cookies brings friends. (Amy Bailey)

Be creative in the kitchen. (Amy Bailey)

Taste Everything …once. (Amy Bailey)

My Mom complimented me one day on how good my cookies were and how I was becoming quite the cook. Then she went on to say, "You know what the secret of a really good cook is, don't  you?"   I asked, "What's that?"  She said,  "It is one who cleans up her mess. She puts away the ingredients, washes the dishes, wipes the counters, and leaves the kitchen clean." That was all it took for me!  (Daffney Blais)

 

Fast and Easy Meal Ideas

No-cook meal ideas:

Cottage cheese and peaches

Crackers and cheese
Granola
Granola bars
Peaches and cream
Popcorn

Salad

Saltines and peanut butter
Sandwiches
Smoothie
Strawberries and cream

Microwave Meal Ideas:

Bagel Bites

Baked Potato

Cream of Wheat

Ramen

Soft Boiled Eggs (with toast)

Low cooking meal Ideas:
Artichokes
Bagel

Baked potato
Belly Button Soup
Burritoes
Granola (make it to use as cereal)
Grilled cheese
Omelette (add peppers, onions, mushrooms, bacon bits, cheese to make substantial)
Mac and cheese
Pop Tarts   Pop tarts are the most filling thing you can get out of a vending machine, otherwise known as the "yummy machine". (Julie Jones) 
Ramen
Scrambled Eggs You can make scrambled eggs in the microwave. (Julie Jones)

Academics Advice

** Classes everyone should take in college:

 a basic finances class

a basic investing class

study skills/ organization class

ALWAYS take one class per semester that is FUN for you-- Zumba, jewelry making, photography, fencing, etc.  Be creative!! (Mom)

** When selecting General Ed requirements always choose the most unique or interesting.  (i.e. instead of basic History take History of American Politics or Instead of basic science take Geology of the National parks. For a PE credit take weight training or African dance.) (Amy Bailey)

** Never take math and English the same semester-- or any two difficult classes.  (Amy Bailey)

** Don't forget to make time for the fun stuff--go to football games, go to the home coming parade. Live the college experience. You'll miss it when it's gone. (Lisa McNabb)

** Study by osmosis doesn't work.... (Daffney Blais)

**  Re-read your notes after every class. Seriously! It will save you so much studying time in the end and you'll retain so much more information. (Lisa McNabb)

**  Sit in the front--not in the back. I promise. You'll pay better attention and feel less like your lost in the crowd.(Lisa McNabb)

** Use the teacher's open hours to go in and ask questions. There is a reason they list the hours. They usually are more than happy to help explain a topic (and not to mention, when grades come out, it's always good if the teacher knows you and thinks you've given the class your best effort). (Lisa McNabb)

**  Take some fun classes that are really necessary for graduation. I always wished I'd taken some dancing classes or sewing classes instead of being so focused on graduating. (Lisa McNabb)

**  Make gospel study first on your list. (Daffney Blais)

**  Give yourself the Sabbath to rest from your studies. (Daffney Blais)

Easy Grilled Cajun Chicken

Easy Grilled Cajun Chicken

1 tsp salt

1 tsp cayenne pepper

1 tsp paprika

1.2 tsp black pepper

1/2 oregano

1/4 garlic powder

1/4 tsp onion powder

1/2 c. lemon juice

1/4 c. vegetable oil

1) Combine the dry spices in a small bowl.  In a shallow glass dish (large enough to hold the chicken in a single layer), or a gallon size sip lock bag. Place the lemon juice and oil. Add half of spice mix; stir to combine.

2) Add the chicken breasts, turning to coat both sides.  Marinate for 30 to 60 mins. at room temperature or at least 2 hours to overnight in the fridge, covered.

3) Drain the chicken and sprinkle both sides with the remaining reasoning mix.  Place the breasts on a hot grill with the thin ends away from the flames.  Cook, turning once, until just cooked through, 3-8 mins  per side, depending on th wheat intensity and the thickness of the meat.

Ham and Potato Soup

Ham and Potato Soup                                     From Julie Jones
3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
2 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Directions
1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. 2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. 3. Stir the milk mixture into the stockpot, and cook soup until heated through.

I let it simmer uncovered for a couple hours so it'll reduce and become thick. You can eat it right away if you don't care about that.

Blueberry Pie

Blueberry Pie             From Ruby Smith

1 Baked pie Shell

3/4 C Sugar

#T Cornstarch 
1/4 cup water

1/4t salt

4c blueberries

1T butter

1T lemon juice

Whipped cream [optional

Mix dry ingredients in sauce pan; add water and ONLY 2 cups of the

berries.Cook over medium heat, stirring constantly, until mixture comes

to a boil and is thickened. Mixture should be clear and thick. Remove

from heat and stir in butter and lemon juice.Cool. Place remaining 2 cups of

uncooked blueberries in pie shell. Top with cooked blueberry mixture. Chill and

garnish with whipped cream.

Sesame Asparagus

Sesame Asparagus                                          From: Debbie Dyckman

2 ½ lbs fresh asparagus, cut diagonally into bite-sized pieces

¼ c. butter (I used real butter)

2 tablespoons lemon juice

2 tablespoons sesame seeds, lightly toasted

2 teaspoons Oriental sesame oil

Salt and pepper to taste

Cook asparagus until just tender in boiling water. Drain and rinse well with cold water; pat dry. (This may be done several hours ahead, storing the asparagus in the refrigerator.)  Melt butter and stir in lemon juice, sesame seeds, sesame oil, salt and pepper. Add asparagus and toss until coated. Serve hot.