After a full school year and a 3 week 3 day summer school, I am READY for summer! Now some of you may not like me saying that seeing as how you do not get to experience the joy of summer and I apologize, but spending 10+ months with 20+ children under 6 years of age means that I need a break to stay sane and continue thoroughly enjoying my job!
Things to look forward to:
1. DIY projects (lots on the to do list!)
3. Sleeping later
4. Running in the morning (not in the heat of the day)
5. Laying out
Observation of late
1. our pups are bff...just look at them cuddling (and I didn't even stage this picture!)
2. Our girls are slightly confused on which bed belongs to them...
3. Redfish *heart* Bolivar (Catch of the day from our most recent Bolivar trip)
Summer themed recipes:
Brown Fam Cinnamon Rolls
Cinnamon rolls are a big deal in the Brown household. Typically they are made to celebrate birthdays or holidays. I was craving these the other day so I made them when we had some friends staying at our house.
1 cup lukewarm water
¼ cup sugar
¾ tsp salt
Sprinkle over mixture – 1 pkg dry yeast
Stir in 1 egg
Add 1/8 cup soft shortening
Mix in (with spoon or hand) 3- 3 ½ cups flour
Round up dough. Place in greased bowl.
Rub with soft shortening. Cover. (Can be placed in refrigerator until ready to use, but I usually leave it out until it doubles in size.)
For cinnamon rolls:
Mix together 1 stick margarine (melted) and enough sugar to make it spreadable and enough cinnamon for your taste.
Roll out ½ of the dough. Spread on sugar/cinnamon mixture. Roll jellyroll fashion. Cut into about 12 rolls.
Bake 12 -15 minutes (until golden brown) at 400 degrees.
Frozen Fruit Bars
-2 cups cut-up summer fruit (strawberries, peaches, watermelon, etc.)
-1 tablespoon sugar
-1 teaspoon fresh lemon juice
1. Place the fruit in a blender. Cover and blend until smooth.
2. Add 1-2 tablespoons water, if necessary. Add sugar and lemon juice. Cover and blend until well mixed.
3. Pour into 4 oz. ice-pop molds or paper cups. Insert sticks. Freeze until solid.
Sweet-Potato Chicken Quesadillas
* 1 sweet potato, peeled and cubed
* One 15-ounce can black beans
* Four 10-inch flour tortillas
* 1-1/2 cups shredded cooked chicken breast
* 2 cups shredded jack cheese (I did a mix of cheese and really like the ones done with mozzarella best)
1. In a pot of boiling water, cook the sweet potato until softened, about 10 minutes. Drain and return to pot. Add the beans and mash; spread onto 2 tortillas. Top each with chicken, cheese and a second tortilla; press to flatten. In a skillet, cook each quesadilla over medium-high heat until the cheese is melted, about 4 minutes; flip and cook for about 2 minutes more. Cut into wedges.
Frozen Blueberry Lemonade
from Real Simple
-3 cups ice
-1 1/2 cups blueberries
-1 cup lemonade
-1/2 cup fresh mint leaves
-1/4 cup confectioners' sugar
Combine ingredients in a blender and puree until smooth.
*This made a lot of drinks, so what Cody and I did not drink, I made into popsicles.