Crouton-Topped Broccoli

I love croutons, so this is perfect for me.

1 package frozen chopped broccoli

2 tablespoons water

1 can condensed cream of mushroom soup, undiluted

1/2 cup shredded Swiss cheese

1/2 cup shredded cheddar cheese

1/4 cup milk

1 1/2 cups cheese and garlic croutons (I used 3 cups :-D)

Place broccoli and water in a microwave safe dish.  Cover and microwave on high for 6-8 minutes; drain.  Stir in the soup, cheeses and milk.  Cover and microwave for 2 minutes or until cheeses are melted.  Sprinkle with croutons.

Enjoy!

Cherry Blossom Festival

I was looking at the pictures I have around my desk and realized I never wrote about the Cherry Blossom Festival I attended back in early April.  Somehow I didn’t include it in my daily musings.  I remember that I went during a period of some tough projects, so I’m sure that’s why it slipped my mind.  I’ve heard about the Festival for years, but I never thought I would be in the city and have the opportunity to check it out.  For those of you who have never gone, you really need to make time in your busy schedules and take the trek.  It was beautiful and peaceful and truly amazing.  It was a little crowded with tourists and other people from the District, but I still cannot recommend it to you enough.  When I look at those pictures, I know they’re just going to help me get through the cold winter months when they kick back up again.

Canvas Bag in Action

Well that stylish and cool bag that I bought to carry my groceries and other purchased goods in came out of the closet today.  I strolled to the store today, because it was surprisingly nice outside, and bought a nice little amount of food.  Nothing too expensive, but enough to keep me fed during the summer months.  I figured I need to get supplies for making my lunch each day as I go to work because the cafeteria at work is insanely expensive and I want nothing to do with that.  I could hardly call myself Ms. Frugal if I indulged on their high priced foods on a frequent basis.  Buy a canvas bag to tote your goods.  It is good exercise too!

Mother’s Day

It is tough being away from my mom and grandma’s on Mother’s Day. This is the first time in a while that I haven’t been at home to celebrate with everyone. Usually I buy my grandma’s flowers and get them cards and do the same for my mom, but take her out to dinner as well. I’ve been working hard over the last two weeks to get my mom to share with me what she wanted for today. I ended up getting her a shirt from my school so that she can proudly wear it. I’m sure it will go well with the ones from my undergraduate and graduate schools and my sister’s alma matas. We talked on the phone for nearly an hour, which I also think helped make the day go by smoothly. My mom spent the day in the company of good friends and people who love her and that is only fitting for such a wonderful woman.

Fruit Pizza

Something for those of you who don’t get your 3-4 servings of fruits on a daily basis.

1 tube refrigerated sugar cookie dough

1 cup sugar, divided

2 tablespoons cornstarch

1/2 cup orange juice

1/4 cup lemon juice

1 package (8 oz.) cream cheese, softened

1 tablespoon milk

1 teaspoon grated orange peel

2/3 cup heavy whipping cream

1 1/2 cups halved fresh strawberries (you need to go fresh)

1 medium peach, sliced thin

1 small banana, sliced thin

1 small apple, sliced thin

1/2 cup fresh blueberries

Let dough stand at room temperature for 5-10 minutes to soften.  Press onto an ungreased 14 inch pizza pan.  Bake at 350 for 13-15 minutes.  Cool on rack.

In a small saucepan, combine 1/2 cup sugar, cornstarch and juices.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat.  Set aside to cool

In a large bowl, beat the cream cheese, milk, orange peel and remaining sugar until blended.  In a small mixing bowl, beat cream until soft peaks form; fold into cream cheese mix.  Spread on crust.  Arrange fruit.  Spread with reserved glaze.  Refrigerate until chilled.

Summer Job

With finals just a few days past, I’m already looking toward the future.  I’ve set myself up a nice job for the summer.  It requires secret clearance, so I can’t really talk about it on here.  It is going to be great for my future in the legal field though.  I’m pretty sure this is going to give me a world of opportunities.  I’m going to see the law at work from basically the very top spot in the land.  I know that I’m still new to this whole occupation, but I think this is going to really let me know whether or not this is what I want to do with the rest of my life.  When I think back to all those days when I counseled people, I knew that I wanted to make a difference on a larger scale.  This internship will get my name out there and let people know I am here to get the ball rolling on some changes.

Taco Crescent Bake

1 tube (8 oz) refrigerated crescent rolls

2 cups crushed corn chips, divided

1.5 lbs ground beef

1 (15 oz) can tomato sauce

1 envelope taco seasoning

1 cup (8 oz) sour cream

1 bag of shredded cheddar cheese

Grease a 13 x 9 pan

Unroll crescent dough (don’t separate), press into the bottom and sides of the pan

Seal seams

Sprinkle with one cup of chips; set aside

Brown ground beef and drain

Stir in tomato sauce and taco seasoning, bring to a boil

Reduce heat and simmer for five minutes

Spoon over chips, top with sour cream, cheese, and remaning chips

Bake, uncovered, at 350 for 25-20 minutes or until crust is a light brown