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About Me
My name is Tami and I live in central Illinois with my husband, Larry and three children, Caleb (5), Camden (3) and Emma Grace (10 months). I hope you'll enjoy reading about my life as a wife/mother and about our family's adventures.
Fall Bloggy Giveaway
Tags: 
Lush Bath products, 
bloggy giveaway
Menu Plan Monday - October 29
Tuesday – Macaroni and Cheese, island kielbasa, vegetable
Wednesday – Chili, honey cornbread
Thursday – Italian Baked Chicken and Pastina, salad with basic vinaigrette
Friday – Steak with Steak Marinade, lone star fries, vegetable
Saturday – Breakfast – Fiesta Scrambled Eggs, biscuits with honey butter – Dinner – Hobo Pouches, country style skillet apples
Go over to I’m an Organizing Junkie for more meal plans.
Tags: 
recipes, 
menu planning
Spirit Jugs
Here is what you need to get started:
- Clean plastic gallon milk jugs
- Black permanent marker
- Craft knife
- String of 50 clear low-wattage holiday lights
Draw ghost eyes and mouths on the jugs. Tip, leave the caps on while you do this, so the jugs don’t dent. Use the craft knife to cut a half-dollar-size hole in the back of each jug, a parent’s job. Arrange the ghosts near each other and string the lights between them, stuffing several bulbs into each of the jugs.
from Family Fun October 2007
Tags: 
Halloween, 
crafts, 
children
Menu Plan Monday - October 22
Tuesday – Pepperoni Bread, salad
Wednesday – Crockpot Chicken Licken Good Pork Chops, ultimate twice baked potatoes, vegetable
Thursday – Spaghetti, caesar salad, garlic bread
Friday – Chicken Pot Pie, fruit salad
Saturday – Breakfast – Apple Oatmeal Coffee Cake, fruit – Dinner – Trunk or Treat at church
Go over to I’m an Organizing Junkie for more meal plans.
Tags: recipes, menu planning
Fall Pumpkins
One of my favorite Fall decorations, Harvest Trio Tealight Holder with Cider and Spice votives.
Tags: 
Fall, 
Pumpkins, 
Fall Decorations, 
At Home America
Favorite Ingredients Friday - Vegetable Chili
- 1/2 cup medium red bell pepper, diced
- 1/2 cup medium green bell pepper, diced
- 1/4 teaspoon jalapeño pepper, chopped fine
- 1/2 cup black olive, sliced
- 1 cup fresh mushrooms, quartered
- 1 cup onion, diced
- 1/2 cup carrots, diced
- 1 cup celery, diced
- 2 teaspoons fresh garlic, chopped fine
- 3/4 cup frozen corn
- 1 can (12 ounces) diced tomatoes
- 1/4 teaspoon chili powder
- 1/4 teaspoon thyme leaves
- 1/4 teaspoon oregano leaves
- 1/4 teaspoon black pepper
- 1/4 cup tomato paste
- 2 cups chicken broth
- 2 tablespoons cornstarch dissolved in 1/4 cup water
- 2 tablespoons olive oil
- 2 cups each great northern beans, pinto beans, black beans and red kidney beans, washed and drained
- Dash ground cumin
- Dash cayenne pepper
Heat pan until hot. Add olive oil, then add peppers, celery, onions, carrots and garlic. Cook on medium heat until vegetables are tender, but still crisp, about 5 minutes, stirring occasionally. Add mushrooms, diced tomatoes, seasonings and jalapeno pepper. Cook for 3 minutes, stirring occasionally. Add chicken broth and tomato paste. Stir until well blended. Bring to a boil and add cornstarch mixture. Be sure to stir constantly while adding the cornstarch. Bring back to a boil, then reduce heat to medium. Add the beans, black olives and corn. Bring back to a boil and cook for 3-5 minutes.
Go over to Overwhelmed With Joy to check out other Favorite Ingredient Friday – Soup Edition recipes.
Tags: recipes, 
Vegetable Chili
Preschool Project - All About Caleb
In Caleb’s preschool class a different
child is highlighted every two weeks so that the teachers and other children in the class get to know the child better.
The “All About Me” bag was sent home with Caleb last Wednesday. It included instructions and a sheet of construction paper to decorate.
I did the majority of the work and Caleb helped by putting on the stickers and telling me some of his favorite things that I wrote on the project.
The completed project will be on the class bulletin board for two weeks. He also took in two small toys to talk to his class about.
Tags: 
education, children, 
family
Menu Plan Monday - October 15
Tuesday – Dinner at friends
Wednesday – Country Ham and Corn Casserole, green beans, cherry jello salad
Thursday – Pasta e Fagioli Soup, garlic bread sticks, salad with basic vinaigrette
Friday – McDonald’s with my boys
Saturday – Breakfast – Raisin Bran Muffins, scrambled eggs, fruit – Dinner – Date night with hubby
Go over to I’m an Organizing Junkie for more meal plans.
Tags: recipes, menu planning
The Mom Song
I got this in an e-mail from my sister-in-law and every mom can relate to this song. Anita Renfroe has written her own lyrics to the William Tell Overture.
Tags: 
The Mom Song, 
Anita Renfroe, 
William Tell Overture
Corn Dog Muffins
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/3 cup white sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 egg, beaten
- 1/4 cup canola oil
- 1 cup milk
- 3 hot dogs, cut into thirds or slices
- Shredded cheese
Heat oven to 400. Mix together corn meal, flour, baking powder and salt. In another bowl, mix together egg, sugar, milk and oil. Add the wet works to the dry works. Spoon a little bit of the batter into muffin cups, greased or papered, about 1/2 full. Place a third of a hot dog or several slices over the batter. Sprinkle on a healthy couple pinche of cheese. Cover just barely with more batter. Bake for 15-20 minutes. Let cool before you remove from pan/wrapper or it will crumble. Eat with ketchup and mustard.
Tags: recipes, 
Corn Dog Muffins
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