Tip-sy Tuesday: storing grocery store bags

I learned this tip from Cathy's neighbor, it only takes a second to do and makes it way easier to store the plastic grocery store bags.

Run your hand down the bag squeezing the air out and forming it into a long rectangle. Roll it around two fingers and tuck the ends into the middle of the roll which sort of makes it a ball. Slide off your fingers and it holds it's shape. I keep the balls of bags in a bag in the drawer - I can fit tons more bags this way and they aren't sliding behind the drawer now making it so the drawer won't close and then I have to remove the drawer to free the wayward bags! Yay to more organized and being able to store more.

Simple but effective. What's not to like about today's tip?!

Shadow Box Memory Collage

I got the idea for these shadow box memory collages from a friend of my friend Mary (I think it's from Leslie but I might be wrong) a loooong time ago, I've made a few now and absolutely love them. I love making, personalizing, and giving them - coming up with things representing memories and old stories, or in Dave's case I made his after he won the Long Beach Grand Prix Pro/Celeb race - it's as fun for me to make as it is for the person who gets one.

These 3 are all in an 8x8" shadow box which I think is a good size - not too big that it's hard to find a place to display it and not hard to fill it up. It might be a little hard to see, but they aren't flat - there's spoons, dice, figurines, wrist bands, trophies, beads...all kinds of crap objects layered in front of photos, notes, stickers, cartoons, whatever you can find that fits the person. Change the size and the contents to your liking - just keep it as personal and packed full as you can. The more you look at them the more things you see that you might not have noticed the first time around! Seriously, check out how much is jammed into one small 8x8" box hahahaha!

I'm so glad I have photos of the memory boxes, it makes me laugh to look at them again - all our inside jokes, classic moments, and fun memories are priceless and these packed boxes remind me (and hopefully them) of all the good times.

Around the Campfire 🔥 (week 33)

Dear Campers ~

It was a super crazy week around here and even tho I didn't have time to "make" anything at camp we still had to eat...so you had a week's worth of food posts! In case you missed anything, here's a quick recap:

Posts ~

8/11: 🔥 (week 32)
8/12: Helena's zucchini-chickpea patties
8/13: tip-sy tuesday: opening both ends of a can
8/14: chocolate chip cookie ice cream cake
8/15: my sis is hungry: cheeseburger shepherds pie
8/16: tuna avocado egg salad
8/17: broccoli grape salad

Miscellaneous stuff keeping me busy but not post-worthy ~

• I've been helping to plan my sister's big birthday party that went off without a hitch last weekend (and also my niece's birthday last Sunday - we are birthday partied out right about now hahahah). We made lots of funny things for the party that I'll show you soon, a couple crafty decorations, and planned a fun silly-holes golf game for all her friends and family. Whew, so much fun - and I'm exhausted! Hence no more crafts this week hahaha. Next week will probably be back to normal, I can't not craft for long!
• I did squeeze in one book this week that was terrific - 'Eleanor Oliphant is Completely Fine' by Gail Honeyman. Quirky, sad, funny, sweet, disturbing, awkward, uplifting - I know, how can one book be all those things? Loved it. ⭐️⭐️⭐️⭐️⭐️

That's it for me, gotta keep moving or I'll fall asleep at the computer. Hope you had a great week - stop by to see some crafts, recipes, whatever else I can think of once I get some energy hahaha. Bye!

Sincerely ~

Jill

camp counselor and tired birthday party thrower

Grape and Broccoli Salad

This recipe is in a Costco magazine that came in the mail, it's pretty much like standard broccoli salad  (click for the "regular" version) with the addition of halved green grapes - it's a nice option for sure and I'll make this one again.

salad:
1 cup green grapes, cut in half (I'm pretty sure red grapes would be equally good!)
4 cups broccoli florets, cut in bite sized pieces
1/3 cup thinly sliced red onion
1/2 cup golden raisins
1/2 cup nuts (your choice, I used pine nuts because of Dave's nut allergies)
1/2 pound cooked bacon, crumbled

dressing:
1/2 cup mayonnaise
1/4-1/3 cup sugar
3 tablespoons red wine vinegar

Mix salad ingredients together in a big bowl. Mix dressing ingredients and toss with salad. Makes 4 to 6 servings.

note: I don't like raw broccoli in this salad so I cook for just a minute or two and then plunge in an ice bath to stop the cooking. Takes the edge off the rawness which I prefer. Also, 1/4 cup sugar was plenty, I'll go with 2 tablespoons next time. If you want to make a bit healthier, swap some of the mayo for plain Greek yogurt.

Tuna Avocado Egg Salad Sandwich

I adapted this recipe from one found on the back of my Siggi's Icelandic Skyr label - Skyr means thick yogurt in Icelandic and it tastes just like Greek yogurt to me, and I'm addicted. I use the plain no-fat either Siggi's brand or any thick Greek yogurt in place of sour cream, and quite often will cut mayonnaise with yogurt to make a healthier spread. When I saw this sandwich idea I immediately made it for lunch, changing it a bit by adding an additional egg, 1 can of flaked, drained tuna, and more yogurt as needed to get the right consistency. Also, I had baby arugula on hand and substituted it for the kale.

With the additions we made 2 1/2 sandwiches and loved them. This is a keeper! One note though - this is best eaten the same day you make it, I had a little left over and 2 days later it was watery and the avocado turned that weird color cut avocados turn.

 Here is their recipe for one sandwich, change it like I did if you want or make it as is. Both ways are great.

1/2 ripe avocado
2 hardboiled eggs
2 tablespoons siggi's plain yogurt
2 slices hearty bread
1/4 cup loosely packed kale leaves
salt and pepper to taste

In a bowl, combine all ingredients, smash well with a fork. Adjust the salt and pepper seasoning as desired.

avocado and egg

with the addition of flaked canned tunafish

My Sis is Hungry: Cheeseburger Shepherds Pie

So the description from Jill was “Cheeseburger Shepherd’s Pie”.  Not sure what that means really but I’m still all in for free food (and not cooked by me) so willing to have an open mind.

First of all, I make a Shepard’s Pie.  Mine the kids affectionately call “Slop”.  The base is cream of mushroom soup though so it comes out messy. .. which is why they call it slop.  That however is NOT what this is. 

As I describe it though I’m afraid I won’t make it sound as good as it is.  So good that I ate it for breakfast again this morning.  Hope it’s healthy so I don’t have to go for a run before I eat it again at noon for lunch.

First bite almost gave off a spaghetti sauce flavor, but then no.. the pickles kick in.  Pickles?  In Shepherds Pie?  I think the name really should have been something like Cheeseburger Casserole because that would have been more accurate.  It actually tastes like a delicious cheeseburger with ketchup and pickles.. eaten with a spoon.  Oh and with delicious mashed potato’s on top.  See, I told you my description wasn’t going to help sell it.  WAY better than my description and WAY better than her name.  

Husband was gone so didn’t try it yet but I loved it and give it a 8.  Yum.  I could absolutely make this one.. when she is done being my personal chef and making my meals maybe I will.

CHEESEBURGER SHEPHERDS PIE

• 1 1/2 lbs. russet potatoes, peeled and cut up into chunks
• 1/2 cup light sour cream
• 1/4 cup milk
• 1 cup (4 oz.) shredded cheddar cheese, divided
• 1 1/2 lbs. lean ground beef
• 1 medium red sweet pepper, chopped
• 1 medium onion, chopped (1/2 cup)
• 2 cloves minced garlic
• 6 oz. frozen corn (1 1/2 cups)
• 1 cup water
• 1 (6 oz) can tomato paste
• 1/2 cup coarsely chopped dill pickles
• 1/4 cup yellow mustard
• 1 teaspoon dried oregano, crushed

1. Preheat oven to 350'. In a large saucepan cook potatoes in enough lightly salted water to cover for 15 to 20 minutes or until tender; drain. Mash with a potato masher or beat with an electric mixer on low speed. Gradually add sour cream, milk, 1/2 teaspoon salt, mashing or beating until potato mixture is light and fluffy. Stir in 1/2 cup of the cheese. 

2. Meanwhile, in a large skillet cook beef, sweet pepper, onion, and garlic over medium heat until brown, stirring to break up meat. Drain off any fat. Stir in corn, water, tomato paste, pickles, mustard, and oregano. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes to blend flavors. Stir in remaining 1/2 cup cheese. 

                      

3. Spoon beef mixture into a 2 1/2 quart baking dish. Spoon mashed potatoes in mounds over beef mixture. Sprinkle with additional cheddar cheese. Bake 20 minutes or until heated through and cheese melts. 

                     

Makes 6 servings. 

found this recipe at BHG.com

Jill's note: my sis is totally right, do not expect this to taste like traditional shepherds pie - it really is like a deconstructed cheeseburger with mashed potatoes; the couple bites I tried was delicious and I will definitely make it again! I'll leave out the red pepper for Dave, don't think the recipe will suffer for it. 

Chocolate Chip Cookie Ice Cream Cake

I made dessert for Jeff's birthday - I know he loves when I make chocolate chip cookie ice cream sandwiches but it's been hectic around here and those take a while to make, and it's super hot and humid out so the ice cream melts really fast so you have to work quickly or it gets messy (ok, ok, let's just say it - I was being lazy). So I had the idea that I should just try to make an ice cream cake version of the sandwiches; did a little looking around to see if anyone had a great recipe and ended up just winging this one up - and, not to pat my own back or anything, this is SO good and looks really pretty! And as an added bonus it's also quick and easy so my laziness stays intact...

One thing I saw while googling around is this recipe for "no-churn ice cream" that was promised to taste just like the real thing, no one could supposedly tell the different, but it's creamier and won't melt before assembling the cake - so I bit and made it. Nope, not like real ice cream and nope, doesn't taste like real ice cream but guess what? Totally didn't matter because it's super good anyway! It's like fluffy frozen cheesecake and fantastic. Try it!

Lightly spray a 9" springform pan with non-stick spray, line the bottom with a 9" parchment circle (not sure if this is necessary but I didn't want the cake to stick). Press chocolate chip cookie dough evenly into the bottom of the pan - I used about 1/2 tub of Tollhouse cookie dough (note the above comment regarding my laziness, I did not make homemade dough). Bake until dough is done according to package instructions. I also baked 6 cookies using the same tub of dough for topping the cake.

Once the cookie base is completely cool spread with chocolate sauce. Top with the "ice cream" layer and freeze until solid - I let it freeze overnight. Once frozen I spread a little cool whip on top and piped cool whip frosting swirls around the top edge. Chop up the 6 cookies and pile in the center. Throw on a handful of mini chocolate chips and drizzle with chocolate sauce. Remove from springform pan and let thaw a few minute before serving.

Is your mouth watering yet?

"Ice Cream":

• 8 oz. cream cheese, softened
• 1/2 cup brown sugar
• 1/8 cup milk
• 2 teaspoons vanilla
• 8 oz. cool whip

Combine cream cheese and sugar together until completely combined and fluffy. Add the milk and vanilla and mix well. Fold in the cool whip. 

Cool Whip Frosting:

• 8 oz cool whip
• 1 box vanilla pudding
• 1 cup milk
• 1 teaspoon vanilla

Whisk the pudding, milk, and vanilla in a bowl until smooth. Fold in the cool whip.

Tip-sy Tuesday: Opening a Can (?)

Geez, I have no idea what to call this tip! I'm going with the lame "how to open a can" which is pretty dumb but that is sort of what the tip is LOL and maybe everyone already knows it but it's pretty handy and I do it when opening a can of anything that doesn't pour out on it's own...my example today is if a recipe calls for a can of tomato paste. Instead of just opening the top and scooping the paste out with a spoon or spatula, simply remove both ends of the can and then push the bottom lid until all the tomato paste is out of the can and into your recipe. Make sense? Here's some play-by-play photo instructions:

PS: happy birthday shout out to my Sissy! See her review on Thursday of "cheeseburger shepherds pie"  that I made while opening this can of tomato paste :)

Zucchini-Chickpea Patties

This recipe comes from Helena - she spent a year with my sister thru the schools foreign exchange program, I think it's been 10 years (! that's crazy, time flies)  since she moved back to Finland, thank goodness we can keep up with her life thru Facebook! She posted this on FB and I asked for the recipe, I don't love zucchini so anytime I see a different way to use it I'm interested! These patties look and sound so good I can't wait to make them for myself - I'm sharing her recipe in her words:


So, it's easy recipe. You just have to smash one can of chickpeas (with blender or whatever else u have) , then grate one medium zucchini ( its better if you squeeze the water a bit out of them with your hands so they wont be watery) and add 2-3 eggs. Mix all together. Then just salt,pepper, chili.. whatever u feel like and mix again and make them and fry on a pan. Really fast and easy Yesterday I did with zucchini, halloumi cheese and eggs, that was good too. There u just have to grate zucchini and halloumi both.

Yum! Thanks for sharing,  Helena :)

Around the Campfire 🔥 (week 32)

Dear Campers ~

Hope everyone had a great week! If you missed anything at MMDC here's a quick recap:

Posts ~

8/4: 🔥 (week 31)
8/5: friendship string bracelets
8/6: Tip-sy Tuesday: Brooke makes a chocolate chip bag holder
8/7: sweet potato cornbread
8/8: 'my sis is hungry': french onion soup with cauliflower
8/9: paper straw easels
8/10: Greek roasted vegetables

Miscellaneous stuff keeping me busy but not worth a whole post ~

• read #3 in the Clan of the Cave Bear series (actually it's the "earths children series" but who's ever heard of that?) The Mammoth Hunters - I didn't like it as much but that's only because I'm tired of reading how every single thing ever was made. Like every tool, clothing, lodging...and how they hunted animals...I skimmed a bunch of that, not gonna lie. Still happy I finished it but I need a break before reading #4 ⭐️⭐️⭐️. Also read "Neon Prey" by John Sandford and couldn't put it down. Kind of the opposite of "The Mammoth Hunters" LOL. Super creepy suspense thriller. ⭐️⭐️⭐️⭐️ and 1/2 (I need a 1/2 star hahaha). 
• garden is crackin' - get ready for a soon to follow "tomato week" I'm sure - they are really starting to come in and pretty soon I'll need to find other things to do with them except just pop them in my mouth and roll them on the floor to Sarge!
• also super super busy working on some things that I can't share yet! You'll see soon...

That's it here - stop back often next week for lots more fun projects, recipes, another 'my sis is hungry' review, and who knows what else I'll think of to make!!

Sincerely ~

Jill

camp counselor and John Sandford fan