H1N1 has come to Vassar Way

Yep - it's true - Joshua and Hannah are both down for the count. Hannah was confirmed yesterday after only having a low-grade fever and a cough and congestion - Joshua woke up today with a 100.7 fever and a cough! Needless to say they're staying in through the weekend. Poor Hannah - she should have been born in another month! October has been tough for us - last year we were quarantined due to whooping cough. Birthday celebrations on hold again!

I believe we're all going to come into contact with H1N1 at some point so start washing those hands twice as often, drink lots of fluids, pump up the healthy foods and vitamins, and get some exercise!!! (OK, so the "get some exercise" is just a reminder that we should all be doing that anyway!)

Chicken Tamale Casserole

...but much simpler than rolling individual tamales...

I made these last night for dinner and they were so yummy! We left off the sour cream and doused them with chopped lettuce and tomato instead! YUM!

1 cup (4 ounces) preshredded 4-cheese Mexican blend cheese, divided
1/3 cup fat-free milk
1/4 cup egg substitute
1 teaspoon ground cumin
1/8 teaspoon ground red pepper
1 (14 3/4-ounce) can cream-style corn
1 (8.5-ounce) box corn muffin mix (such as Martha White)
1 (4-ounce) can chopped green chiles, drained
Cooking spray
1 (10-ounce) can red enchilada sauce (such as Old El Paso)
2 cups shredded cooked chicken breast
1/2 cup fat-free sour cream
1. Preheat oven to 400°.
2. Combine 1/4 cup cheese and next 7 ingredients (through chiles) in a large bowl, stirring just until moist. Pour mixture into a 13 x 9 inch baking dish coated with cooking spray.
3. Bake at 400° for 15 minutes or until set. Pierce entire surface liberally with a fork; pour enchilada sauce over top. Top with chicken; sprinkle with remaining 3/4 cup cheese. Bake at 400° for 15 minutes or until cheese melts. Remove from oven; let stand 5 minutes. Cut into 8 pieces; top each serving with 1 tablespoon sour cream.

Cooking Light, November 2008

Fall Concert

Last night was Bethlehem's Fall Concert. The beginning and concert bands performed, as well as Celebration Singers (5th/6th grade), CrossFire (7th/8th grade), and Jubilation Ringers. We were very impressed with the performances. Joshua started to "self-teach" himself the clarinet over the summer and is doing well in beginning band! His choir performed three really fun numbers, too!

Rockies Playoff Game 3

The Rockies-Phillies Game 3 was actually postponed due to freezing temps and snow on Saturday - instead they played at 8:00 pm Sunday night! Hello - that's bedtime for more than a few of us around here :-) The boys bundled up, packed the hot chocolate, and hit the road after dark! Unfortunately it wasn't a whole lot warmer - 32-degrees at first pitch - but Greg and Joshua had a GREAT time even though the Rockies lost... We're hoping for a win tonight in Game 4 - we're NOT ready for baseball season to be over!

Happy 50th Birthday, Margie!

...just think - 50 years ago on October 12 you were just a tiny babe - now you're a total babe :-) woohoo! Lookin' good, sis!!! We love ya!

Cider Days

The Lakewood Historical Society started Cider Days to honor the early settlers in Lakewood. We go every year and the kids love getting funnel cakes and homemade root beer! They have tractor pulls and hayrides, a petting zoo with farm animals, apple pressing for cider, all sorts of antique farm equipment, and live entertainment. The weather was beautiful and we had so much fun!

...next to an antique corn cultivator and a 1938 Allis-Chalmers tractor...

...shelling corn the old-fashioned way...

Maple-Walnut Apple Crisp

Brian and Margie brought these yummy apples from their neighbors' farm in Nebraska - what to do??? I searched Cooking Light and found this recipe. Joshua and Hannah loved helping to peel, slice, chop, and mix - and it turned out DELICIOUS! We stayed up late waiting for it to bake in the oven ~ the perfect bedtime snack!!!

Maple-Walnut Apple Crisp
1/3 cup all-purpose flour
1/2 cup packed light brown sugar
1/3 cup regular oats
1/4 teaspoon ground cinnamon
1/4 cup chilled butter or stick margarine, cut into small pieces
3 tablespoons chopped walnuts
7 cups sliced peeled Rome apple (about 3 pounds)
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
Preheat oven to 375°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, sugar, oats, and 1/4 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until mixture is crumbly. Stir in walnuts. Combine apple and remaining ingredients in a large bowl; toss well. Spoon apple mixture into an 8-inch square baking dish or 1 1/2-quart casserole. Sprinkle with crumb mixture. Bake at 375° for 45 minutes or until golden brown. Serve warm.