Make My Day Camp

I saw this the other day and thought I'd try it, cottage cheese seems to be the 'new' trendy ingredient to work with and this sounded pretty good (found here on Youtube, if link doesn't work search for Zach Coen and broccoli cheese spaghetti). It came together really quick, the texture wasn't super super smooth but we didn't mind it, and it tastes really good. I've never had protein+ spaghetti - it's got a different texture than regular pasta and felt more like whole wheat, again we didn't mind it and I would buy it again. I followed this exactly other than I only had whole milk on hand so I mixed it with a little water.

Directions:

boil pasta

heat broccoli

in blender: cottage cheese, milk, broccoli soup, spices - blend til smooth and creamy

add sauce to pasta, add broccoli and 4oz of shred cheese, heat thru.

11.8.23: Thanksgiving Gingerbread Houses part 1

11.8.22: button storage

11.8.21: framed wedding keepsake

11.8.20: 🔥week 45

11.8.19: salmon 2 ways

11.8.18: green tomato muffins (don't be scared, they taste like zucchini bread!)

11.8.17: the school psychologist is in sign

11.8.16: dish washing tip

11.8.15: provencal summer vegetable bake

Thursday, November 7, 2024

Pizza Bombs

I made these pizza bombs for lunch and they were a huge hit!! Easy to do, fun to eat hahaha. I made one can of biscuits into ball shapes (the 'bombs') and the other can I just flattened the biscuits and added pizza toppings to make little mini pizzas. Both shapes taste the same, the difference is only in the presentation :)

oops, I didn't sprinkle this batch with the Italian seasoning or parmesan!

2 cans Pillsbury buttermilk biscuits (10 count each)
pepperoni (I cut slices into smaller pieces)
shredded cheese
1 beaten egg (for the balls)
parmesan cheese
Italian seasoning
pizza sauce

For the bombs: flatten each biscuit, put a little pizza sauce in the middle (not too much or it'll squish out when baking), add some pepperoni pieces and shredded cheese and roll the edges up into a ball. Brush with beaten egg, sprinkle with parmesan and Italian seasoning. Bake at 425' for 15-18 minutes until golden brown and the dough is cooked thru. Serve with pizza sauce for dipping.

PS: HAPPY BIRTHDAY MIMI!!!

11.7.23: halloween candy cookie bars

11.7.22: mustard pretzel crusted chicken

11.7.21: 🔥 week 45

11.7.20: pickled green beans

11.7.19: MSIH: pumpkin chili

11.7.18: green tomato pasta sauce

11.7.17: easy parmesan risotto

11.7.16: Fall ball jars

11.7.15: pumpkin spice cookies

Wednesday, November 6, 2024

11/6 ~ Thru the Years

Life got away from me this week! Here's what happened on this day in years past:

11.6.23: crockpot beef stew v2

11.6.22: 🔥 week 45

11.6.21: chopped salad with corn and jicama

11.6.20: phone cases by Brooke

11.6.19: canning jar ring pumpkin

11.6.18: green tomato soup

11.6.17: football vase

11.6.16: Kyle's white chicken chili

11.6.15: crocheted beanie

Tuesday, November 5, 2024

Tip-sy Tuesday: lampshade lint roller

I've seen this tip before but never think to do it - I'm going to put one of these lint rollers in the cleaning caddy to remind myself of a quick and easy way to dust a lampshade. I have used one on my black fabric upholstered headboard and that works really good too (side note: I will never buy a black fabric upholstered headboard again - it shows everything including dust. Ugh).

"Fabric lampshades are magnets for dust and pet hair. You can't just throw them in the washing machine, so what do you do? I've found that a lint roller works really well. Be careful though, as lampshades are fragile and can become brittle. A torn lampshade is worse than a dirty one."

11.5.23: 🔥 week 45

11.5.22: owl earrings

11.5.21: lemon orzo soup

11.5.20: MSIH: west coast chili

11.5.19: TT: pumpkin pie spice

11.5.18: crock pot beef stew

11.5.2017: pot roast with tomato sauce
11.5.2016: sweet dill pickles
11.5.2015: corn husk wrapped candles

Monday, November 4, 2024

Roasted Pumpkin

I told you on Friday (click here for the 'Everything Pumpkin Seed' post) that I painted a pie pumpkin black and couldn't wash it off so threw it out after removing the seeds - before I tossed it tho Dave asked why no one roasts pumpkin and I said they do, we just haven't for some reason. Well since I had a pumpkin with the seeds already removed I figured I'd roast it and we really liked it, it tastes very much like other winter squash (I scrubbed harder and removed all the black off the shell first even tho you don't eat that part!).

I put the 2 halves face down on a foil lined baking sheet and baked at 400' for 40 minutes. Flip over and continue roasting until the flesh is soft. To serve I halved the halves, added butter and salt/pepper.

I will still put my big pumpkins out for the wildlife but they are out of luck now with the small pie pumpkins hahaha.

11.4.23: words

11.4.22: simple shortcake

11.4.21: Indian corn

11.4.20: chicken with sun-dried tomato cream sauce

11.4.19: pumpkin spice latte
11.4.18: 🔥 week 44

11.4.17: make and take wood signs

11.4.16: scarecrow curvy keepsake box

11.4.15: brussels sprouts chips

Sunday, November 3, 2024

🔥 Around the Campfire (week 44)

Dear Campers ~

Here's a quick recap in case you missed anything at camp last week:

Posts ~

10/27: 🔥 week 43

10/28: kid craft: painting pumpkins

10/29: TT adding images to cricut

10/30: blueberry coffee cake (light)

10/31: Italian style frittata

11/1: everything pumpkin seeds

11/2: words (awesome)

What's Cooking ~

grilled bone-in chicken breast, stuffed portobellos, caesar salad
dry-rubbed pork tenderloin, baked pumpkin, roasted green beans
meatloaf, roasted baby potatoes, steamed asparagus
street tacos (Costco), spanish rice
grilled thin-cut chicken, chickpea pasta with tomato sauce, roasted broccoli

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

11.3.23: MSTI: mishmash meatballs and mac n cheese

11.3.22: no-peek beef tips

11.3.21: spinach salad with beets and quinoa

11.3.20: TT: pumpkin spice cookies

11.3.19: 🔥 week 44

11.3.18: Jane's candied bacon (yum!)

11.3.17: make a button bouquet

11.3.2016: fall paper chain garland

11.3.2015: fall wreath

Saturday, November 2, 2024

11/2 ~ Words

11.2.23: crockpot meatballs in mushroom sauce

11.2.22: yarn storage

11.2.21: j crew rolled sleeves

11.2.20: flamingo donut cake

11.2.19: cranberry vodka punch

11.2.18: pineapple upside down cupcakes

11.2.17: golf corner bracelet

11.2.16: mini pumpkin whoopee pies
11.2.15: organizing costumes

Friday, November 1, 2024

Everything Pumpkin Seeds

I painted a small pie pumpkin black a couple weeks ago - I planned to add big white eyeballs once the black paint dried but I forgot to finish it haha and now Halloween is over and I don't need a black pumpkin with eyeballs anymore! So today I thought I'd just wash the paint off and go back to having an orange pumpkin but it wouldn't all come off. Normally I smash the pumpkins in the side yard once I'm done with them so the animals can eat them, but I don't think even small amounts of craft paint would be good for them to ingest so I decided to just cut it open and get the seeds, and threw the rest of the pumpkin out.

I've posted a few different roasted pumpkin seed recipes, this time I'm going to do something a little different and toast them in a skillet with melted butter and everything bagel seasoning - sounds good, right? The seeds have to dry before I can toast them so I'll update this next week and let you know how they turned out! They'll be good, why wouldn't they?

Update: the everything seasoning got close to burning, but it tastes good with those little bits in the mix! I'd probably wait to add the seasoning next time until closer to the end but it's still really good. I added just a sprinkle of garlic powder and some coarse salt along with the seasoning blend. Yum.