Update on life....

So I havent been posting as I should..  Food and I have a battle..  and its a hard one to balance..  Lately with being back in a gym enviroment the comptitive side of me is coming back more and more...  This is an unhealthly side of me.  I am and extremeist with my weight, Ive been at both sides of the septrum...  ive been 5'9 and 103 and 5'9 almost 200 (while pregnant with twins).

So I havent forgot about you guys I have just been figthing a personal battle.  Focusing on eating.. avoiding  triggers and not allowing myself to work out more than two hours a day.  This week will be a GOOD week.  I will eat when I am suppose to and only work out a combined total of 10 hours a week not inluding the 7 1/2 I work. 

This week will be a week of crockpot dinners so there are no excuses..

This week I will be in the right kind of control.

This week I am accountable to you.

potato Salad for church

Crowd Size Potato Salad ~  serves 50

• 15 pounds potatoes...peeled, cooked and cubed
• 4 dozen hard-boiled eggs, peeled and chopped
• 4 cups diced celery
• 2 cups green onions, finely chopped
• 8 cups Miracle Whip salad dressing
• 1/3 cup prepared mustard
• 3 tablespoons salt
• 1 1/2 teaspoons pepper
• 1/2 cup vinegar

Potato Salad ~ serves 10

• 7-8 cups potatoes, peeled, cooked and cubed
• 10 hard-boiled eggs, peeled and chopped
• 1/2 cup celery, finely chopped
• 1/3 cup green onions, finely chopped
• 1 1/2 cups Miracle Whip salad dressing
• 1 tablespoon prepared mustard
• 1/2 Tablespoon salt
• 1/4 teaspoon pepper
• 1 Tablespoon vinegar

1. Combine potatoes, eggs, celery and green onions in large mixing bowl.
2. Mix remaining ingredients together well and pour over potato mixture...stirring until combined.
3. Cover and chill until serving.

Rhubarb Slush

• 6 cups fresh or frozen rhubarb, cut in 1/2 in. pieces
• 7 cups water, divided
• 2 cups sugar
• 3/4 cup frozen orange juice concentrate
• 3/4 cup frozen pink lemonade concentrate
• 10 cups club soda, sprite or ginger ale

 Method:

1. In a large saucepan, bring rhubarb and 4 cups water to boil.
2. Reduce heat; simmer, uncovered for 5-8 min. or until rhubarb is tender.
3. Mash rhubarb and strain.
4. Reserve juice and discard pulp.
5. Add sugar, concentrates and remaining water to rhubarb juice.
6. Pour into a freezer container; cover and freeze until firm.
7. Let stand at room temperature for about 30 minutes before before serving.
8. Place equal amounts of slush mixture and club soda in each serving glass, or punch bowl.
9. Serve immediately.

 *I doubled the recipe in order to use a full can of each of the concentrates.    

Crab Rolls

Crab Rolls

• 20 slices soft white bread
• 8 oz. cream cheese
• 2 tablespoons butter
• 6 oz. tin crab meat
• 2 tablespoons parsley or chives, chopped
• 1/4 cup butter, melted
• Sesame seeds

1. Remove crusts from bread. Flatten slices lightly with a rolling pin.
2. Combine cream cheese and butter and soften in microwave until easily stirred.
3. Drain crab meat; add to cheese mixture along with parsley or chives.
4. Spread 1 tablespoon of cheese mixture on each slice of bread and roll up.
5. Place rolls on baking sheet lined with parchment paper, seam side down.
6. Brush melted butter over rolls. Sprinkle with sesame seeds.
7. Broil for 3-4 minutes or until golden.
8. Cut each roll into 3 pieces.

Blue Barb Jam

These are the ingredients you will need:

6 cups cut up rhubarb

1 cup water

3 cups sugar

1- 540 ml can of blueberry pie filling

1- 6 oz raspberry jello powder

Never thought to put these together did you?

Over high heat boil rhubarb and water till the rhubarb is soft stirring the whole time, this takes only a few min.

Add 3 cups sugar and blueberry pie filling, and bring back to a boil. Turn down heat to med high and boil for 8 min.

Remove from heat and add the jello powder.

Ladle into pre-washed and still hot jelly jars.

Yields: 31/2 500ml jelly jars

Here it is a bubblin' away in the pot. It is good to use a tall pot as the jam tends to splatter as it cooks..I used a tall pot and I still got some splatters on me and on the wall. I use a red floral bibbed apron when I make jams and jellies just so I stay clean and the stains never show on the apron!

It is really a very simple jam to make so go ahead and try it..just make sure you have fresh scones ready!

Apple Sauce

100% pure farm fresh apples

Just wash your apples, put them in a pot with a 1/2 cup of water. . enough to cover the bottom of the pot 1/4 inch. Bring the apples to a simmer and simmer about 10 - 15 minutes or until soft and tender.
You don't need to peel the apples, nor core them nor remove the stems. . .
Just cook them.
Then, put the food mill over a large bowl and pour your apples into it and stir,
. . . once in a while you'll need to stir counter clockwise to scrape the peels off the bottom.
There is nearly no waste. . . .and leaving the cores and seeds in for cooking provides natural pectin to make a nice thick applesauce.
Once done. . .taste and add sugar to your liking.
You can put it into containers and freeze.

Glazed Fruit

Ingredients and Method

-8 cups assorted fresh fruit, cut into bite sized pieces (drained canned pineapple works well)

-1 19oz (2 cups) can peach pie filling.

In a large bowl cut up fruit and fold in the pie filling. Transfer well coated fruit into your serving bowl and enjoy.