Monday, July 30, 2012

A Slow Monday

The busyness of the weekend is just a memory and it's a fresh new week.  Several loads of laundry are on my agenda for the day as well as a few errands to run before it gets too hot.

What little time I had to sew this weekend was spent making Halloween blocks for a fun swap.  I'm almost halfway done with the 26 blocks I will be swapping with other quilters.  The Halloween prints are colorful and fun and bring back many happy memories of dressing up and trick-or-treating as a child.  Most of our neighbors handed out homemade popcorn balls, cookies and candy and those were always my favorite treats.  It's sad that our generation of children dare not eat anything that is not factory wrapped. 

I will be cooking a large roast in the slow cooker today and will hopefully have lots of leftovers for shredded beef tacos and sandwiches.  My recipe for this is so simple:  I lightly salt and pepper the meat and place it in the slow cooker along with an onion or two that have been been cut into wedges.  Mix together one can of Golden Mushroom and one can of Cream of Mushroom soup and pour over the roast.  Cover and cook on low about 6 hours or so, depending on the size of your roast.  Carrots and potatoes can be added for the last few hours.  I don't put them in at the start because they get mushy if they cook too long.  My Hubby likes lots of gravy, otherwise you can get by with one can of soup.   I find that frozen meat cooks at the same rate as defrosted meat in the slow cooker. 

A few days ago I made a lemon cream cheese pie that has been served in our family since I was a child.  The ingredients are:  One graham cracker pie crust, 8 ounces softened cream cheese, two cups milk and one small package instant lemon pudding.  Using a hand mixer, blend the cream cheese with the milk, adding the milk slowly to prevent lumps.  Add the pudding mix and stir until the mixture begins to thicken a little.  Pour into crust and chill for a few hours before serving.  This is nice served with berries and a smidge of whipped cream.  Sometimes I squeeze in a little lemon juice or add a little lemon zest. 

Wishing you a Monday filled with Peace & Plenty.


  1. Thanks for the recipes, Barb...
    I will definitely try them both!
    the lemon cream cheese pie sounds yummy!!!

  2. Lemon cream cheese pie and you use a SMIDGE of whipped cream? I couldn't get away with that . . . not only would Al complain, but I need to cover the pie even though this is next to my favorite kind of pie . . . I do love my cream. One day I will tell a story about me and cream . . .