Wait..what day is it?

Had a busy 3 days this week..DooDah Camp for all 1st year LWHS band students. What a great idea it was for them to do this! They got a head start on all the marching and commands so that next week, when all of the band members start band camp, the newbies won't be so confused, and get frustrated..and neither will the veteran band members. Lake Weir High School has a really great band, and the veterans get pretty upset..really easily if the doodah's don't catch on quickly. Daniel, my oldest son is the Trumpet section leader this year. I have to say I am really proud of him! He was much more patient and understanding with his group of doodah's than I would have thought.  I only had his teaching style with his younger brother to base that on of course, but I was prepared to hear a lot of fussing! I watched him teaching those 4 new kids in his section, and was pleasantly surprised. You wouldn't believe the yelling at each other in the back yard as Dan attempted to force ..uh..teach Raymond how to do some of the necessary moves and positions over the summer.  Lets just say that Raymond responded so much better to his own section leader, Alex.  Raymond showed a lot of growth this week too.  He is really working hard to make sure he gets the moves and commands down quickly. That is because Alex is a good teacher, and very patient with Raymond. And the other doodahs he was working with too.  I am hoping for a great year with the band.  If you're not familiar with (or not from around here) Lake Weir High Marching 'Canes, please look here to see a sample of how awesome they are.  They have a far different style than any other Marion county high school marching band. NO..I am not biased at all. :)

There's my Freshman Doodah!

And there in the back on the right is my Junior Trumpet Section Leader

So, REAL band camp starts on Tuesday, and I've committed myself to chaperoning a few days..but on Wednesday, I'm looking forward to lunch with some of the Paraprofessionals from work.  I haven't seen most of them all summer, and 1 of us has retired, so we have to get together and give her a proper para retirement lunch!  It will be great to see everyone, especially with the way the county left us on the last day of school, none of us quite knowing exactly which school we would be assigned, and no idea what we would be doing, or even IF we would have a job..it was a stressful summer to say the least!

And then...finally, after WEEKS of vacation, and no pay, I go back to work on Friday!! I'm looking forward to it. And I feel blessed to even be returning to a job, because I know that some of us didn't get that option.   

So, with all that going on, its going to be a busy week! And after looking at this years band schedule, and knowing that I am a dedicated chaperone , its going to be a busy week for several weeks! Probably until the last day of school! The first day of school marks the official beginning of my crock pot season, and a lot of convenience oriented and time saving meals. Especially on Friday nights, extended practice nights, and competition nights and days. So, buckle up, I've got OODLES of crock pot ideas. Some of them I haven't tried yet..so, we'll be trying them together!

My Husband LOVES rice pudding.  I enjoy it..one of my boys does too..the other boy..not so much, but too bad, because today Daddy got his way. I had some left over rice in the 'fridge from dinner the other night, and we all know, that isn't going to get microwaved and eaten.

I've never searched for a recipe for rice pudding..I just kind of  altered my mother in laws recipe for banana pudding. Relax, there are no bananas in my rice pudding. There are however an abundance of raisins! And cinnamon!

I start off with 3 cups of milk and 1 cup of whipping cream. I pour that into a good size pot. I add about 3/4 cup of sugar, 6 tbls of cornstarch and 2 beaten egg yolks. (No whites), whisk this all together, and turn on the eye..medium high heat will do. I add about a teaspoon of vanilla, and cinnamon.  Put in as much as you like, or as little. We like cinnamon. Keep whisking the concoction. until it starts to bubble a little.  Pour in the raisins. As many or as few, or even none if thats how you like it. Then add your rice.

 I like it a little more custardy than ricey to be honest.  At this point, you'll want to switch to a spoon rather than a whisk, or your whisk will be full of rice and raisins.
 cook it only until it starts to thicken, and then remove it from the heat. It will continue to thicken up as it cools.

Pour it into whatever kind of container you like. I'm storing mine until my husband comes home, so its cooling in a cheapo reusable plastic container. If you're serving it to guests, you could portion it out in fancy dessert cups, or martini glasses (cute idea..check pinterest out for other ideas!).  Sprinkle a little bit more cinnamon over the top of the cooling pudding. Personally, I like it best warm. It just seems to taste better!

Chicken and Dumplings..My Way... :)

So, I grew up in the south, with a mom from up north. My husband grew up here in the south, with a southern mom. They both make chicken and dumplings. They couldn't be MORE different! My moms dumplings are thick, biscuity dumplings, and I'm not going to lie, usually, they weren't so done in the middle.  Joe's mom makes the southern chicken and dumplings, with the flat, noodley version of dumplings. Hold on to your hat mom, I like those better! But, I wasn't crazy about the pimientos that she put in them, or the hard boiled eggs that her daughter puts in the mix either. What to do?  Rework the recipe of course.  I am a chicken snob..I do not like the darker meat on a chicken. The texture is wonky for me, so I only use chicken breasts. Ever. Took my husband a bit to get used to that, but, that's just how I roll.  When he grills, he gets the legs and thighs that he loves, but when I am in charge of the chicken, its breasts all the way baby.  So, here's how I do my yummy version of Southern Chicken and Dumplings.

You need:

A huge stock pot
2 BIG cans of Swanson Chicken broth (its cheaper, and you get more than the largest box)
Poultry Seasoning (whichever kind you like, I myself have been using Paula Deen's...I know..I know, we are supposed to hate her now, but she can really cook!)
2 cloves of fresh garlic.  Mince it yourself..really tiny small minces
Salt to your taste
Pepper to your taste
4-5 chicken breasts. I use skinless and boneless.

place the chicken and 1 1/2 cans of the chicken broth in the pot. add your poultry seasonings, and minced garlic, your salt and pepper.  Boil it till its done.
Remove the chicken, and set aside.  Cool, and shred or chop, however you like it.

For your dumplings you will need:

3 cups of AP flour
a little salt
3 beaten eggs
1 cup of your reserved broth

mix it up...get it to a doughy/breadlike consistency.
dust your counter with flour..yes, this is really messy!
roll out your dough, a little at a time, as thin as you can.  cut the dough into strips, drop into the boiling stock.  Add your chicken back to the soup.  It should thicken up a little by the time its done. If it's not as thick as you like the broth to be..and I tend to like it a little thicker than my mother in law's, make a slurry and whisk it into your boiling soup.

If you like you can some yellow food color if you prefer your dumplings yellowy..My husband does, and so do I. So, I add a few drops, and 1 tbs of butter..not margarine, butter, and let it melt and give the broth all the luscious richness I can handle.

Even though I don't like the hard boiled eggs that my sister in law puts in hers, I do tend to hard boil some eggs to go with this meal, and make some biscuits, or corn bread when I serve this meal. Normally I would serve this in the winter, when it gets cold, but lets face it, I'm in Florida..really, if I wait until its really cold, we wouldn't get to enjoy it ever. Its also a good budget stretcher, because this recipe will make a LOT of dumplings..there will be leftovers!

Raymond at his First Car Wash for the Lake Weir High School Marching Canes.  My baby is going into his 1st year of High School!!

I am about to entrust you with THE best oatmeal cookie recipe..like..ever. I've given it to only 1 person since I began using this recipe.  I've been asked numerous times, but never really wanted to give it up.  I'm older. I'm smarter, I'm a little more generous than my younger self. So, when I was cleaning out boxes for donation today and came upon this recipe, I decided to share.

The BEST ever Oatmeal Cookies
 1 1/4 c margarine
3/4 c firmly packed brown sugar
1/2 c granulated sugar
1 egg
2 c AP flour (all purpose)
1 tsp bkg soda
1 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg (this..this is the secret yummy making ingredient)
1 tsp vanilla (only pure vanilla, no imitation)
3 cups oatmeal (The kind with the creepy looking man..you know the one..is the best for this recipe)
1 box (yup, a whole box) of raisins (the kind with the girl on the front..you know this one too)

Directions~
Preheat oven to 350

Cream sugar and margarine
add egg and vanilla and mix it well
add flour, baking soda and the remaining dry ingredients except oatmeal and raisins.
fold in oatmeal and raisins.

You can use Tablespoons or a small scoop (like melon ball scooper) to drop them onto a greased cookie sheet.  Bake  for 8-9 minutes.

I suggest doing this while you are home alone if at all possible. The reason? Well, they disappear really quick if other people are in the house and get a whiff of them baking. REALLY QUICKLY..like instantly.

If you have any left to store (you know, if you ignored my advice and made these with people in the house with you at the same time), air tight containers should be used.

Enjoy!