Daniel and the children left about 3 hours ago to brave the holiday throng of last minute shoppers so they could purchase some gifts for their favorite person…ME!
So, you may be wondering what I have been doing with my solitude. Reading a good book? Watching a chick flick? Staring misty-eyed at the Christmas tree? HA! I wish!
I have been up since 7:30. I spent a couple of hours reading the news, catching up with some emails and doing some ‘internal’ work on my blog. Then after a yummy egg and tomato sandwich, I set to work on the cookies that I have been putting off doing…my grandma’s molasses cookies! I love these cookies. They are one of my favorite Christmas cookies, but they take hours to make. The mixing alone can take an hour (for an old slow person like me) because you mix up the liquid ingredients and then you add up to five pounds of flour until the dough is the right consistency (not too sticky to work with, not too stiff so the cookies will e dry). Then there is the rolling and cutting out of the cookies…and with 5 pounds of flour, you know there are a lot of cookies to make! I started on the cookies about 9:30 and finished at 2. But they are soooo yummy!
While cookies were baking, I tackled some other items. I wrapped a couple of gifts that Daniel got for the kids. I did three loads of laundry. I made Bing Cherry Jell-o Salad…What? You’ve never heard of it? Well, check out this yummy recipe! There is still time to add it to your Christmas Day meal!
Bing Cherry Jell-o Salad With Coca-Cola
1 can (12 fluid oz) Coca-Cola (I used the cherry flavored)
1 can (16.5 oz ) pitted Bing Cherries
1 can (20 oz) crushed pineapple with juice
1 package (6 oz) black cherry flavored jell-o
1 cup chopped pecans
Drain pineapple, discard juice. Drain the cherries and save their juice. In a saucepan combine the reserved cherry juice and the coke. Heat until boiling, then stir in the gelatin. Mix until gelatin is dissolved.
Remove from the heat and stir in the drained pineapple, drained cherries and chopped pecans. Pour into a jell-o mold sprayed with a non-stick cooking spray and refrigerate at least 24 hours before serving.
My mom actually made this for me as a kid, but when I was looking for the recipe yesterday, I couldn’t find it. Fortunately, it was on the internet (what on earth did we do before the internet?)
I also started supper…my veggie soup. Nothing hard, but filling and yummy.
Melissa’s Veggie Soup (today anyway)
1 pound stew beef
minced garlic to taste
2 24 oz cans diced tomatoes with green peppers
1 can of tomato sauce
1 can of water
2 lbs of frozen mixed veggies
Other seasonings to taste (I am still working on this part), I used to use a soup starter, but I can’t find it anymore).
Brown the beef, onion, and garlic, Drain the grease. Add the other ingredients, stir and simmer all afternoon. Serve with yummy rolls…
So, now I have cooked, laundered, wrapped presents…and the house is still quiet and all mine.. A book and the tub are calling, so I will chat with you later…CALGON…take me away!