Saturday, August 27, 2016

Camp Days at Grandma and Grandpa's!

Yesterday we had all 16 of our grandchildren and great grandchildren here for a Grandpa and Grandma Camp day. We had singing, flannel graph Bible stories, games, crafts, and of course lots of good food. What a fun day it was. The kids are already asking if we can do it again next year.
Whiskers anxiously awaiting for the gang to arrive.  He was "dog tired" last night.

My friend Sherry  and my daughter Lori leading the kids in songs.  They love singing and really got into it.

I am using a flannel graph board to tell them the story of Daniel.  They are having a snack while they listen.

Flannel Graph Story of Daniel

Jon sitting up the first game.  He purchased big washers for them to throw into the bulls eye.  We divided them into 2 teams...Red and Blue.  They loved this game and love the competition between teams.

Playing the game.  I hate that I  didn't capture them jumping up and down when someone hit the bulls eye.

Branch (the youngest Great Grandson) doing is picture frame with Grandma.

Caleb and Bleydn working on their frames.

Anna, Benaiah, Bleydn and Lisa working on their frames.

Lily (the oldest Great Granddaughter), Esther and Caleb finishing their frames.

Frames the kids did for one craft.

More of the frames.

Puff Paint that I made using flour, salt, soda and water.  They loved this and were very creative.

The little guys playing the potato game.  So fun.

The older kids playing the potato game.  What a hoot.

Eating lunch.  A favorite thing to do.

Eating ice cream before going home.

I made this treat for the kids yesterday. They love Rice Krispy treats and Watermelon, so it was perfect for them. Taco salad, hot dogs, veggie cups, Doritos, Cheese It's, Chocolate Chip Cookies and Ice Cream with Sprinkles and Chocolate Syrup were also on the menu for the day.

Thursday, August 25, 2016

Sweet Pickles

I just canned my 14 day Sweet Pickles. It takes 14 days to make them, but so worth it. My Dad was famous (in our family at least) for his Potato Salad and he always added these pickles along with some of the pickle juice. I only had 3 jars left, so this was the year to do another batch of sweet pickles. Yumm

I am getting ready for a big day tomorrow.  All 17 grand kids are coming here for a Camp day.  I have games, crafts, Bible Stories with flannel graph, songs and of course lots of food.  I will be posting pictures, so stay tuned.  it will be such a fun day and the weather looks very promising for a beautiful day.
Hoping to make good last memories!

So, now you know why I have not been making any cards.  I have worked on this camp day for a couple weeks.  Next week, we hope to have a garage sale.  Always a busy time of year with canning and things that need to be done.  I am sure you find the same thing.

75 small cucumbers 4 to 5 inches long (If really seeded, i removed the big seeds)
2 cup pickling salt

Cover cucumbers with boiling salt brine. let stand 1 week. Skim any mold from the top and rinse. Cut cucumbers in small chunks and pour boiling alum water over pickles. (1 TABLESPOON per gallon of water) Let stand 24 hours. Drain. Pour fresh Alum water over pickles. Repeat this process for 3 more days.
Drain pickles very well on last day.
6 cup vinegar, 7 cup sugar, 1/3 cup cinnamon sticks, 1 Tbsp. celery seed and some green food coloring if desired. Heat syrup and pour over drained pickles. Next day, drain syrup, reheat and add 4 cup sugar. Pour over chunks. Next day, repeat, adding 3 cup sugar. Bring to light boil (be careful as it boils over easy). Put pickles in jars, add hot syrup and seal. Enjoy.

Monday, August 22, 2016


I have been wanting to make my chicken pot pie for several weeks. So today was the day. It turned out so yummy and Jon loved it too.

I just got a new rolling pin to make pie crust and it is the best one I have ever used. So, this went together like a breeze. Several years ago, I created this recipe and we love it.

1 1/2 cups cooked chicken
1 cup chicken broth (enough to moisten)

6 tablespoons all-purpose flour
1 1/2 cups milk

2 tablespoons butter, chopped
1 cup frozen Peas and Carrots (sometimes I use fresh carrots)
1 clove garlic
1/3 cup celery chopped
1/2 cup diced onion
1 cup diced peeled potatoes
1/2 teaspoon salt
1/4 teaspoon pepper

Pie Crust or I have used puff pastry

I made a bag of dried rosemary and basil and cooked with the veggies. that gave it lots of good flavor

1. Boil chicken until done.  - Shred or chop
2. In a large skillet, saute the potatoes, carrots, celery, garlic and onions in butter for about 5 minutes. Add broth and cover and cook for 5 to 6 minutes or until veggies are tender.
3. In a small bowl, combine flour and milk until smooth. gradually add to vegetable mixture and bring to a boil. cook and stir for 2 minutes or until thicken. add the remaining ingredients. simmer 5 minutes longer.
4. Add above mixtures and pour into a 9x13 pan, covered with a rolled out puff pastry and Bake at 350 for 35-45 minutes