Circuits by Jen (re-run)

I'm running a few more days of re-runs, all from this same week in 2016 (which happens to be a week that my sis guest blogged for me). Here's her post from 7/12/16: 

Hi! It's Jenny, the non crafty sister guest blogger again! 

Todays guest post is on exercise.  No I’m not an expert.  What I’m great at is multi tasking.  With 4 kids the excuse would always be I’m too busy to exercise.  When I see the tips in magazines showing people exercising lifting their baby up and down (mine would have thrown up) or doing some sort of other activity hoisting a loved one I laugh.  First of all my kids range from 12 to 25.  No one wants to be lifted even if I were able and I would have to go find my 12 year old and pry her away from Netflix to go even try.  So that said, how do I fit in exercise so I can burn off the excessive amounts of junk food I want to eat?  I’ll tell you here. 

What I like to do is set up circuits.  I do 2 minutes in each station and keep moving.  Again I’m not an expert but this has successfully kept me in the same size since I started having babies in 1991.  Here is a picture of what I look like:

Ok that’s a lie.  That’s a picture of a boby builder I found on Google.  Here is really what I look like.  Not quite as impressive but its me:

First of all not everyone has fancy gym equipment.  To get a good workout in minimum time this is all you really need (and even that would be optional).  

First the 1980’s stepper.  Who doesn’t have one of these kicking around?  I use that as a strength interval.  I step up and back down crunching as I go.  Sometimes if my knee’s are feeling good I will jump over and land in a squat but mostly I step up and down pulling out the Jane Fonda moves. For the other strength intervals I do crunches on the old school exercise ball, pull ups with the cheap stretchy band, and arm lifts with the medicine ball. 

Alternating 2 minute intervals cardio, strength, cardio strength and continuing to move for the entire 30 minutes has worked for me.  I work all body parts in the shortest amount of time.  Again my disclaimer is that I am not a trainer in any way at all and if you happen to try this and pull a hammy don’t sue my sister or her blog.  I am just a regular mom squeezing it all in.  and this works for me.

7.12.20: 🔥week 28

7.12.19: za'atar bread

7.12.18: baking tip - alternating ingredients

7.12.17: jam filled muffins

🔥 Around the Campfire (week 28)

Dear Campers ~

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

Posts ~

7/4: 🔥week 27/Fourth of July

7/5: vinyl wall words

7/6: tip-sy tuesday: recipe holder hack

7/7: oreo cheesecake cookies by Brooke

7/8: mushroom rice by Mickey (re-run)

7/9: yard yahtzee by M&L (re-run)

7/10: LeDonna's rhubarb pie (re-run)

one guess what's behind the cabinet door 😉

Shortest recap ever - as you can probably tell by a few re-runs this past week, I'm crazy busy! Next week will be more re-runs - but they're from back in 2016 so it's been a while since we've seen them, hopefully you'll enjoy them all over again.  Oh I just looked and it's a full week of my sister taking over the blog 7/12 - 7/17/2016, I forgot she did that - must be I was either busy or gone that week - what a coincidence! She says she isn't crafty but she makes up for that by writing funny posts hahahah. I wish I could say I'm taking vacation for a few days but nope, I'm cranking out projects for an upcoming event and can't share them yet...you'll see why soon! 

Hope you had a great week - I'll be back with fresh posts as quick as I can :) Bye!

Sincerely ~

Jill 

(your very overwhelmed camp counselor)

LeDonna's Famous Rhubarb Pie (re-run)

LeDonna shared this recipe for her amazing rhubarb pie 5 years ago, I have reposted it before but I'm sharing again because you really don't want to miss this one. Note I named it her 'famous' pie, she doesn't call it that LOL. But we all LOVE it and it's totally famous to us! Here's her post from 7.10.16:

Hello, LeDonna here, and thank you Jill again for letting me guest blog for you.

Today I am going to share a special rhubarb pie recipe.  Some of you may say, ewww, I don’t like rhubarb pie!  Well read through and see then if you would like to try.  This recipe I got over 20 years ago from a newspaper and have loved it ever since.  I have had people who normally don’t like rhubarb pie, love this one!  And I have come to love this as a

STRAWBERRY BLUEBARB PIE!  Which is what I made and will show/describe below.

2 9-inch pie crust  (I used to make home made crust, not anymore, I love pillsbury crust ready to roll out), but kudos to you if you make your own!!!!!

3 T. flour

1 ½ Cup Sugar, yes I go a little lighter than a full 1 ½ Cups

3 Cups rhubarb in chunks, you can just use rhubarb, or mix in strawberries/blueberries/raspberries to make up the 3 Cups.  Today I have strawberry/blueberry/rhubarb mixed.

3 eggs, beaten

Line bottom of 9-inch pie plate.

Stir together rhubarb (berry mix), sugar and flour.

Add beaten eggs.

Pour into pie shell.

Top with 2nd crust, fold under and pinch to make scallop

Poke top of crust multiple times with fork.

Bake at 350 degrees for about 1 hour.

Serves 6-8.

I forgot to take picture of pie before we cut into!  Lol!  I love to serve the pie warm with a little vanilla ice cream!

This pie has a custardy filling because of the 3 eggs, so I always store my leftover pie in the fridge.

Hope you enjoy!

Yard Yahtzee (re-run)

Mark and LeDonna showed us how to make a yard Yahtzee game 5 years ago today - perfect to repeat in case you missed it then and want to make it now hahah! Here's their post from 7.9.16:

WooHoo!  Hi everyone, we are Mark and LeDonna Fair.  Thanks Jill for letting us guest blog while you are away!

We hope everyone is having a fabulous summer!  We would like to share with you a fun yard game! 

Our good friends, Barry and Cindy Voisinet, visited us here in the U.P. (De Tour Village), for the 4^th of July this year and introduced us to YARD YATZEE!  It was so fun and entertaining with a group of friends!  Here are pics and details for you to make your own game and hope you enjoy!!!

SUPPLIES NEEDED:

-5 gallon bucket with lid

-4x4 wood post that is 20” long

-saw, (chop saw best)

-sand paper

-any color felt (if you can find some already with adhesive-awesome), otherwise you need glue too

-or use paint and a circle stencil 

-8 ½ x11 inch paper

Cut the 4x4 wood post into 5 equal squares, see above that the square is about 3 ½ “ wide, a 4x4 is about that wide.  I know, shouldn’t a 4x4 be 4” and not 3 ½”!!!?  I am just saying!

If you like you can sand the wood squares and put poly on them.

Paint or cut felt circles and put the dots for 1 – 6 on each of the 5 wood squares to make dice.

Take 8 1/2x 11 inch paper and make the yatzee score sheets.

Use 5 gallon bucket to store dice and score sheets, and use bucket to shake and throw the dice.

Invite friends over and enjoy some fun, while sipping your favorite summer beverage!!!

In our case it  worked great to have one score keeper, positioned up on the deck with a birds eye view to make the official call if a dice was on edge and keep score for everyone playing.

And how exciting it was when we had 2 people actually roll yatzees!!!!!

May the rest of your summer be filled with love, laughter and lots of game playing!!!

Enjoy!

7.9.20: bacon lettuce cups

7.9.19: hair bun hack

7.9.18: beach terrarium

7.9.17: knock-off Topopo Salad

7.9.16: Mark and LeDonna made Yard Yahtzee

Mushroom Rice (re-run)

Mickey posted this recipe on this day 5 years ago - I think it's time for a repeat! Here's what she had to say 7/8/16:

Hey everyone its Mickey~ Since I get to be a guest on the blog this week I figured I would share one of my all time favorite recipes. Unfortunately I am a terrible cook, so I have to have Kyle make it for me! This is a recipe that his mom has been making for years and years. Its so delicious that we have it at every family function, or just because! 

You will need:

Uncle Ben’s converted rice

1 stick of butter (or make healthier using 1/2 a cup of olive oil)

1 Large can of Mushrooms

1 Can Beef Consume

1 Can of French Onion Soup

Preheat oven to 325. Mix all of the ingredients into an oven safe container, and bake covered for 30-40 minutes (or until rice is cooked). 

And thats it. Its that easy.

Oreo Cheesecake Cookies by Brooke

Hey guys! Today I made Oreo cheesecake cookies. You’ll need 

4 oz cream cheese (from temperature)

 8 tablespoons salted butter (room temperature)

3/4 cup sugar

1 cup flour

10 Oreo cookies crushed

First in a mixing bowl mix cream cheese, sugar, and butter. Add flour to mixture and continue to stir until fully blended. Once fully blended add cookies and fold together. Preheat oven to 350°. Put batter into small balls and place on a parchment lined baking sheet. Bake for 12-15 minutes. Once done baking place on a cooling rack for 5 minutes. Hope you enjoy!!

Tip-sy Tuesday: recipe holder hack

 Dave sent me this and while it's kinda dumb it's actually a good idea hahahhaha:

Vinyl Wall Words

This is just a little silly thing I made for the inside of the pocket door in our RV bathroom. You can't see it unless you are in the bathroom and pull the door closed, but I enjoy the little 'surprise' when you do. Cut the words out of vinyl using my Cricut Joy machine and stuck them to the door - so easy! The hardest part was lining the words up so they are spaced evenly and straight, I had to sit on the floor of our very small bathroom (and of course Sarge had to squeeze in there with me) to stick them on - I just eyeballed it and fortunately it seems straight to me!

7.5.20: 🔥week 27

7.5.19: lego scottie and hydrant

7.5.18: how to grease a bundt pan 

7.5.17: chocolate mint cookies

7.5.16: bleu cheese dressing

🔥 Around the Campfire (week 27)

Dear Campers ~

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

Posts ~

6/27: 🔥week 26

6/28: another mask

6/29: tip-sy tuesday: sewing tip

6/30: hermits

7/1: baked salmon with crab topping

7/2: dessert hot pockets by B

7/3: crock pot cheesy breakfast potatoes

I spent the first part of the week in Tennessee and the last part camping, with one day at home in the middle - needless to say I don't have any menu ideas for you this week! 

Hope you had a great week - stop back often to see more crafts, projects, recipes, and whatever else I can think of to make at camp!

Here's my oft-repeated July 4th post, it's been repeated a few times but I like to share the pet info/reminder! 

HAPPY INDEPENDENCE DAY!!

cheers to

~Stars and Stripes~
~Freedom~
~Sparklers~
~Parades~
~Liberty~

and food, fireworks, family, and friends

ENJOY YOUR DAY!

A note from the dog:

Guys! I usually like loud noises and want to go check out what's happening but seriously...fireworks are scary so please read these tips my mom found. She also turns on the tv which I appreciate...I know she's just trying to distract me from the loud noises outside but since I LOVE to watch tv and bark at anything that moves on the screen it makes the fireworks a little bit easier to take. They are fun for people, but not for me and my friends. Just sayin'. Now go have fun and save me some hot dog.

Love, The Sarge

 

Slow-Cooker Cheesy Breakfast Potatoes

Kicking around ideas for a brunch my sis and I are planning for the end of the month - I wondered if there's such thing as breakfast cheesy potatoes in a crock pot and Jen immediately googled and sent me the first one she found. And it sounded great - it's just standard cheesy potatoes with bacon and green chilies. I did a practice run to test them and even tho 'breakfast' is in the title we had them as a side with grilled chicken for dinner. Everyone loved them, except my mom - said she didn't care for the bacon but I agree with Paula Deen that everything tastes better with bacon hahahha! 

If you already have a good recipe for cheesy potatoes go ahead and use it and just add the bacon and green chilies. If you don't, here's the recipe I followed other than I added a 2nd small can of green chilies after some of the reviews noted they couldn't taste them. 

ingredients:

• 1 package (16 oz) bacon
• 1/2 cup chopped onion
• 16 oz. sour cream
• 1 can (10 3/4 oz) condensed cream of chicken soup
• 1 can (4.5 oz.) chopped green chilies
• 1/2 t. salt
• 1/2 t. pepper
• 1 (30 oz) bag frozen shredded hash brown potatoes, thawed
• 1 package (8 oz) shredded sharp cheddar cheese (2 cups)
• 2 T. butter, melted
• chopped chives for garnish, if desired

directions:

1. cook the bacon however you prefer and crumble. (sometimes I do it in the microwave but this time I cut it into pieces and cooked in a large pan on the stovetop).

2. spray and/or line your crockpot. Add the potatoes and onions. Combine the sour cream, soup, green chilies, salt and pepper and pour over the potatoes, then mix well to combine. Fold in the cheese and bacon. Drizzle with the melted butter.

3. cover the crockpot with a kitchen towel before adding the cover (keeps the condensation out of the potatoes). cook on HIGH for 3 hours, stirring once or as needed. 

This keeps really well, we had it for dinner and breakfast the next day and my sis had it a couple days later and it was still good.  

recipe found here

7.3.20: patriotic donut pops

7.3.19: patriotic mini fruit pies

7.3.18: triple berry shortcake

7.3.17: june outfits

7.3.16: nail art for the 4th

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