5 year aniversary trip to Pacific City, OR (part 2)

5 year aniversary trip to Pacific City, OR (part 1)

Mixed Berry Low-Sugar Freezer Jam

Mixed Berry Low-Sugar Freezer Jam

2 cups mashed strawberries
1 cup mashed blueberries
1 cup mashed raspberries
3 cups sugar
1 box SURE-JELL For Less or No Sugar Fruit Pectin
1 cup water

1. Mix berries in large bowl. Set aside.
2. Bring sugar, pectin and water to a boil in large saucepan, stirring constantly. Boil and stir 1 minute. Remove from heat. Add berries and stir 1 minute.
3. Fill clean plastic containers immediately to within 1/2 inch of tops; cover with lids. Let stand at room temperature for 24 hours to set. Store in refrigerator up to 3 weeks or freeze extra containers up to 1 year. Thaw in refrigerator before using.

Source: SURE-JELL

Sausage with Lemon Fettuccine

Sausage with Lemon Fettuccine

1 package Hillshire Farm Smoked Sausage (any flavor-we used a Chicken variety)
8 ounces uncooked fettuccine
2 Tablespoons olive oil
1 cup cherry tomatoes
1 cup frozen peas, thawed
1/4 cup lemon juice
2 Tablespoons chopped fresh oregano
1/2 cup shredded parmesan cheese

1. Cut sausage in 1/4" slices; set aside. Cook pasta according to package directions. Drain pasta and keep warm.
2. While pasta is cooking, heat olive oil in a large non-stick skillet over medium heat until hot; add sausage. Cook, stirring frequently for 4 minutes. Cook stirring constantly for 1 minute. Stir in tomatoes and peas and lemon juice, cook and stir for 2 minutes.
3. Stir in fettuccine and oregano; toss lightly. Top with shredded cheese.

Modified from: Hillshire Farms
Serves 4

Brent's Home Brewing - Batch #13 - Hoppy HA-HA (version 2)

The label for batch #13 is seen above.

6 weeks 4 days

Day Trip to Seaside

Chicken Penne Pasta Bake

Chicken Penne Pasta Bake

16 oz penne pasta
2 chicken breasts
6 oz baby spinach leaves
24 oz tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided

1. Preheat oven 375. Grease a small baking dish, and bake the chicken 25 minutes or until no longer pink in the center. Shred using a fork.
2. At the same time, cook pasta. When the pasta is done cooking, add the spinach leaves and stir until wilted. Strain the pasta and spinach.
3. Pour sauce and spices into pot and simmer over low-medium heat. Add the shredded chicken and stir to combine.
4. In a large bowl, combine the chicken and pasta mixtures with 1/2 cup mozzarella and 1/8 cup Parmesan.
5. Pour into a greased 9×13 baking dish and sprinkle with the remaining cheeses. Bake 20 minutes.

Source: Sugarcrafter

Bryce and Andrew's Christmas PJ bottoms

Big Brother Andrew

Brent's Home Brewing - Batch #12 - Rothenbrau (version 2)

The label for batch #12 is seen above.

Andrew Christmas PJ bottoms

Andrew's Hand-print Firework

He had some much fun making this hand-print firework. I wanted to make a hand-print flag but he saw a picture of this and insisted over and over that he wanted to make a firework too. Maybe tomorrow I can convince him to make the flag with me :)

Strawberry Pretzel Squares

Strawberry Pretzel Squares

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter, melted
12 oz low-fat cream cheese, softened
2 Tablespoons 1% milk
1 cup lite whipped topping, thawed
2 cups boiling water
6 oz sugar-free strawberry flavor gelatin
1 1/2 cups cold water
4 cups fresh strawberries, sliced

1. Heat oven to 350. Mix pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13 x 9 inch pan and bake 10 min. Cool.
2. Beat cream cheese, remaining sugar and milk until blended. Stir in whipped topping; spread over crust. Refrigerate.
3. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours.
4. Stir berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Serves 20
Source: Kraft Foods

4th of July with Mamu Ingrid

Cool 'N Easy Strawberry Pie

Cool 'N Easy Strawberry Pie

2 cups fresh strawberries, divided
2/3 cup boiling water
3 oz sugar-free strawberry flavor gelatin
ice cubes
1/2 cup cold water
8 oz lite whipped topping, thawedhttp://www.blogger.com/img/blank.gif
6 oz ready-to-use reduced-fat graham cracker crumb crust

1. Slice 1 cup strawberries; set aside.
2. Chop 1 cup strawberries; set side.
3. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until ice is melted. Whisk in whipped topping. Stir in chopped berries. Refrigerate 20. Spoon into crust.
4. Refrigerate 6 hours or overnight.
5. Top with sliced berries.

Serves 8
Source: Kraft Foods

4th of July with Grandma Burnham

Jello Easy Patriotic Pie

Jello Easy Patriotic Pie

1 1/2 cups boiling water, divided
3 oz berry blue flavor gelatin
1 cup ice cubes, divided
6 oz ready-to-use reduced-fat graham cracker pie crust
3 oz sugar-free strawberry flavor gelatin
1 cup thawed whipped topping

1. Add 3/4 cup boiling water to berry blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 10 min.
2. Add 3/4 cup boiling water to strawberry gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Cool 5 min.
3. Spread whipped topping over berry blue gelatin layer; cover with red gelatin. Refrigerate 2 hours.

Serves 8
Source: Kraft Foods

Blues Festival at the Waterfront

Camping

Oaks Park Preschool Day w/ Lambert's

Brent's Home Brewing - Batch #11 - 12 Dirty Men Dubbel

The label for batch #11 is seen above.

Ice Cream Lover

Cherry Pie

Cherry Pie

pie dough for top and bottom crust
6 cups halved, pitted cherries
2 Tablespoons quick-cooking tapioca
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 Tablespoons water
4 Tablespoons butter
heavy cream
sugar

1. Preheat oven to 400.
2. Mix cherries, quick-cooking tapioca, sugar, salt, almond extract, vanilla extract and water.
3. Spoon mixture into a dough-lined pie dish and dot with butter. Place the second rolled-out pie dough crust on top of the pie. Score the top with a knife to create air vents. Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out.
4. Bake at 400 for 30 minutes. Brush the crust with heavy cream and sprinkle with sugar. Bake another 30 minutes.
5. Remove from oven and place on wire rack. Cool completely before serving.

Serves 8

Brent's Home Brewing - Batch #10 - Frankenhop IPA

The label for batch #10 is seen above.

Peanut Butter Banana Bread

Peanut Butter Banana Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup chunky peanut butte
2 bananas, mashed
2 cups flour
1 teaspoon baking soda

1. Preheat oven to 325 degrees.
2. Lightly grease a 5x9 inch loaf pan.
3. In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Pour into prepared pan.
4. Bake for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

Applesauce

Applesauce

4 apples, peeled, cored and chopped
3/4 cup water
1/4 cup sugar
1/2 teaspoon ground cinnamon

In a saucepan, combine all ingredients. Cover and cook over medium heat for 20 minutes. Allow to cool, then mash with a potato masher.

Andrew (and Herkimer) loves new play structure