9/13 ~ Words

9.13.24: creamy baked pasta 

9.13.23: sweet potato breakfast hash

9.13.22: TT table covering

9.13.21: chocolate cola cupcakes

9.13.20: 🔥 week 37

9.13.19: MSIH - zucchini breads

9.13.18: card with gift holder 

9.13.17: road trip - Mt. Rushmore

9.13.16: wine cork keychain 

Slow Cooker Boursin Chicken and Pasta

I saw this recipe while on the all recipes site looking for coconut cream pie recipes, and yum did it look and sound great! I have a crockpot in the camper and decided to make this on a cold rainy night. Easy and delicious, I followed the recipe almost exactly (for once haha) other than I used a 28 oz can of drained diced tomatoes and added a little Italian seasoning, the recipe doesn't say what size can and I don't know what "Italian-style" means so I winged it haha. I didn't have spinach so served it with a side of steamed broccoli. Some of the reviewers said it was too runny and would use less broth but I found this to be almost too thick and added a little water at the end to loosen it up. 

Ingredients

• 1 1/2 pounds skinless, boneless chicken breast

• 1 teaspoon kosher salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper, plus more to taste

• 1 can Italian-style diced tomatoes

• 2 cups chicken broth

• 1 cup orzo pasta

• 2 (5.2 ounce) packages garlic and herb flavored Gournay cheese (such as Boursin®)

• 5 ounces baby spinach

• 1 teaspoon lemon juice (optional)

  
  

  

  
  

Directions

1. Place chicken into a slow cooker; season with salt and pepper. Top with tomatoes and pour chicken broth around chicken. Cook on High for 2 hours or on Low for 4 hours. 

2. Remove chicken from slow cooker and cut it into 1-inch pieces; return chicken to slow cooker. Stir in orzo and Boursin cheese. Cook on High until pasta is tender and liquid has been absorbed, 35 to 40 minutes. 

3. Stir in spinach until wilted and season to taste with salt and pepper. Stir in lemon juice. Serve immediately.

   Nutrition Facts             

   calories448 total fat 20g saturated fat 10g cholesterol 145mg sodium967mg total carbohydrate 15g dietary fiber 2g total sugars 2g protein 49g vitamin c11mg calcium 398mg iron 3mg potassium 577mg

recipe found here 

9.12.24: antipasto skewers 

9.12.23: TT microwaving corn on the cob tip

9.12.22: dust if you must

9.12.21: 🔥 week 37

9.12.20: sausage and potato soup

9.12.19: lemon zucchini bread

9.12.18:  how to make 'perfect' cheesecake

9.12.17: road trip - eclipse hunting

9.12.16: wood canister holder (junkin' with Candy)

Helmet Stripes

I have a plain white helmet I wear when driving my Vespa - I looked at it the other day and wondered to myself why I never decorated it, I mean everything else gets decorated if it stands still long enough and catches my attention LOL.  

I have colored electrical tape that I thought would work good to add stripes, it's stretchy so it was easier to follow the curve of the helmet. At first I just did one blue stripe and one red stripe (my Vespa is named "Liberty" and is red, white, and blue) but after sleeping on it (the idea, not the helmet hahahaha) I decided to cut a second stripe half the original width in both colors and stuck them next to the fuller stripe. I cricuted the words 'speed racer' and a turtle because I thought it's funny, but then decided to leave the helmet with stripes only - look at me showing restraint LOL 

I think it turned out super cute! 

I'll put these on something else:

9.11.24: miniature wedding cake 

9.11.23: hem guide

9.11.22: 🔥 week 37

9.11.21: 9/11 20 years

9.11.20: dill pickle dip

9.11.19: zucchini bread

9.11.18: blueberry sauce

9.11.17: "sweet" candy gift

9.11.16: 'where were you' lyrics

No-Bake Fruit Pie Filling Cheesecake

I had strawberry and blueberry fruit pie fillings left over from Brooke's cheesecake bites and wanted to use them up. I saw a recipe for no-bake cheesecake that incorporated pie filling into the cheesecake mixture that I loosely followed. Since I only had about 2/3 of each of the fillings left I decided to make the cheesecake mixture as written and then divided it in half. I added the leftover pie fillings to each half and made 2 smaller pies instead of a full 9" pie pan. 

Here's the recipe if I was only making one pie using 1 full can of pie filling:

2 blocks cream cheese, room temperature

1 (14 oz.) can sweetened condensed milk

1/4 cup sugar

1 can fruit pie filling 

1 (8 oz) container Cool Whip, divided

9" graham cracker pie shell

Whip the cream cheese until it's soft and fluffy. Add in the sweetened condensed milk and sugar, beat to combine completely. Add the pie filling and beat until completely combined. Fold in 1/2 container of Cool Whip. Spoon it into the prepared pie shell and refrigerate a few hours for it to firm up. Top with the remaining Cool Whip if desired. 

I froze the pies before remembering to take pictures - I'll top with cool whip and thaw before serving.

9.10.24: TT practicing with decorating tips

9.10.23: 🔥 week 37

9.10.22: cinnamon roll waffles

9.10.21: flower seed wedding favors

9.10.20: organizing and defrosting the deep freezer

9.10.19: TT how to use a shredding disk 

9.19.18: arm knit afghan

9.10.17: salad in baked meat cups

9.10.16: pineapple upside-down cake cocktails

Tip-sy Tuesday: storing boursin cheese

I love Boursin cheese - other than the packaging. It comes shaped in a foil circle inside a little box and there's a variety of flavors, it's creamy and delish on crackers, stuffed in sweet peppers, melted into pasta...yum. Anyway, once you open the foil packet tho I never know how to store it, I just try to reshape the foil and put it in a ziplock bag and back in its box but it's messy. I recently discovered that a small pyrex container with lid is the perfect size to hold the cheese - I leave the foil around the cheese and put the whole thing in the pyrex but I'm sure you could take the foil off and just put the cheese in the pyrex. I love how less messy this solution is!

    

9.9.24: individual vegetable cups

9.9.23: words

9.9.22: personalized phone case

9.9.21: window signs (paint on old windows)

9.9.20: croissant bread pudding with bourbon sauce

9.9.19: DIY no-sew tutu

9.9.18: 🔥 week 36

9.9.17: wine cork flower holder

9.9.16: chopped champion aprons

Shredded Beets

I steamed beets yesterday but there were a couple humungous ones in the bag from the farm so I Googled to see about shredding them instead of roasting or steaming - I've never had cooked shredded beets and didn't know how to go about making them. Turns out it's very easy, slightly messy but easy. I followed this recipe I found at allrecipes, the person who posted it said "I never cared for beets until I tried them like this. Others who think beets taste too earthy also enjoy them prepared this way." I told Dave I read a review that said this recipe is a game changer for people who don't like beets, he said it didn't matter because he already likes beets - but then we had them for dinner and he commented that the review was right, they're the best he's ever had! And I agree, I love them too.

I followed this recipe as written other than I have no idea how big a 'bunch' of beets is so I just winged all the amounts. I shredded the beets in the food processor, so easy - just remember beet juice will potentially stain so use caution. 

Prep Time:

 

15 mins

Cook Time:

 

15 mins

Total Time:

 

30 mins

Servings:

 

4 

Ingredients

• 1 bunch beets, trimmed and peeled

• 1 tablespoon unsalted butter

• ⅓ cup water

• 2 tablespoons balsamic vinegar, or more to taste

• salt and ground black pepper to taste

Directions

1. Shred beets in a food processor fitted with the shredding blade.

2. Melt butter in a skillet over medium heat. Add shredded beets; cook and stir until slightly softened, about 5 minutes.

3. Add water to skillet; cover. Simmer until beets completely softened, about 10 minutes. Stir in balsamic vinegar; season with salt and pepper.

Nutrition Facts            

calories74
total fat 3g
saturated fat 2g
cholesterol 8mg
sodium 142mg
total carbohydrate 11g
dietary fiber 3g
total sugars 8g
protein 2g
vitamin c 5mg
calcium 20mg
iron 1mg
potassium 340mg

9/8/24: 🔥 week 36 9.8.23: philly cheesesteak inspired sandwich 9.8.22: grilled mini pizzas 9.8.21: mojitos 9.8.20: TT stovetop toasted garbanzo beans 9.8.19: 🔥 week 36 9.8.18: b.l.a.t. sandwich 9.8.17: crown braid by Brooke 9.8.16: rearranging furniture

🔥 Around the Campfire (week 36)

Dear Campers ~ 

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

Posts ~

8/31: 🔥 week 35

9/1: happy labor day '25

9/2: SpongeBob cake and pineapple hut

9/3: cream cheese shrimp cocktail appetizer 

9/4: coconut cream pie 

9/5: september challenge ~ ohio

 9/6: words 

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

9.7.24: words (50th anniversary)

9.7.23: insect repellent sachets 

9.7.22: strawberry cream pie 

9.7.21: TT - solo cup measurements

9.7.20: face mask with filter pocket

9.2.19: wild mushroom and thyme soup 

9.7.18: tomato tart

9.7.17: first aid certification

9.7.16: brownie, oreo, reese's ice cream cake

  

Words ~ 9/6

9.6.24: mini cheeseball appetizers 

9.6.23: hot cream cheese dip

9.6.22: TT cream puff dessert 

9.6.21: 'welcome to the wedding' sign 

9.6.20: 🔥 week 36

9.6.19: plastic lacing gimp keychain

9.6.18: roasted tomatoes with pasta

9.6.17:  morning glory muffins

9.6.16:  Japanese steakhouse carrot-ginger salad dressing

September Challenge - OHIO

I'm a few days into September and just remember I didn't give myself a challenge yet this month - I read about the OHIO method of organizing and that's what I'm going to work on for the next 25 days. OHIO stands for 'only handle it once' and that would make a huge difference in my life if I can make it stick! 

The idea is to make a final decision about an item the first time you interact with it, rather than setting it aside for later. One example is to put mail away immediately, or respond to an email right away - by making quick, decisive actions the method aims to reduce clutter, prevent procrastination, save time, and decrease mental stress. All things I need to work on for sure!

When I got the mail today I opened it in the garage by the trash/recycling bins and just chucked unwanted mail right there before even walking into the house where it first sits on the table, then sits in a pile for either Dave or I to deal with, then it sits on our desks until we get around to handling it, then goes into the trash or recycle containers in the kitchen, and then gets carried out to the big bin in the garage. Just opening it in the garage saves so many steps!

So - anyone up for trying the OHIO method with me this month? 

9.5.24: pickled beets 

9.5.23: TT cleaning an RV shower track

9.5.22: happy labor day '22

9.5.21: 🔥 week 36

9.5.20: stuffed tomatoes with grits

9.5.19: insta-pot tortellini by Jen

9.5.18: raw fresh tomato sauce

9.5.17: birthday party ideas 

Coconut Cream Pie

 I made this easy coconut cream pie for Dave's birthday - and I do mean easy! 

• 1 1/2 cups milk
• 1 (5 oz.) package instant vanilla pudding mix 
• 1 1/2 cups flaked coconut, divided
• 1 (8 oz) container cool whip, thawed, divided
• 1 (9") pie shell, baked

1. Whisk together milk and pudding mix in a large bowl until mixture starts to thicken, about 2 minutes. Fold in 1 cup coconut and 1/2 of the cool whip until well combined. Pour filling into the baked pie crust. 

2. Spread remaining cool whip over filling. Sprinkle with remaining 1/2 cup coconut. Refrigerate pie and served chilled. 

My notes:

- I used coconut pudding and didn't measure how much coconut I added, a big handful

- I used unsweetened coconut flakes, and toasted the flakes that I put on the top (put in a baking dish and bake for just a couple minutes until it starts to turn light brown - watch carefully as it burns quickly!)

-I used a premade graham cracker crust

recipe found here at allrecipes 

9.4.24: 'one' onesie

9.4.23: happy labor day '23

9.4.22: 🔥 week 36

9.4.21: beer tap pull handles

9.4.20: Cathy's canvas painting

9.4.19: chocolate cupcakes w/peanut butter frosting

9.4.18: Tomato Jam

9.4.17: Labor Day (funny)

9.4.16: white beans in marinara, arugula salad