Caroline, ever the bargain-hunter, found really great fares on Allegiant from Los Angeles. Only thing was they had to be up at 3 AM in order to leave home by 4 AM for a 6:30 AM flight. It all went like clock-work. What a troop!
Rich and I drove both vehicles to Wichita airport for the pick-up and then Rich took all of us to Chili's for lunch. Brett & Esther had just finished Vacation Bible School for the day, so it was perfect timing! They had tables already for us and met us at the door. Chili's was smart by tucking us in a corner!
We had 15 for dinner every night and each night different ones volunteered to help me in the kitchen. The first night Katelyn was the first to say, "Grandma, can I help you?" Gotta love it! She made a favorite dish of the CA Deweys and Rich - Peas and Water Chestnuts. Not necessarily the healthiest dish, but nevertheless a favorite.
Recipe:
2 cans Le Sueur petite canned peas, drained (use this brand, not generic!)
1 can sliced water chestnuts, drained
1 medium onion, chopped
1 stick butter, divided
1 can cream of chicken OR cream of celery soup, do not dilute
1 sleeve of saltine OR Ritz crackers
Spray 1.5 qt baking dish with Pam. Layer one can of peas, water chestnuts, other can of peas. Saute onion in 1/2 stick of butter until soft. Add soup, and cook a couple of minutes until well blended. Pour over peas. Poke down with fork. In same saute skillet, melt rest of butter and crush crackers into and cook until slightly browned. I USUALLY add more butter. Cover top of soup mixture with crackers. Bake at 350 degrees about 30 minutes until hot and bubbly. Enjoy!
The CA Deweys requested I make my Peppermint Fudge Ice Cream Pie, so that was for dessert the first night. It's a great make-ahead dessert for the freezer!
Recipe:
1 medium package of Oreo cookies
couple tablespoons of melted butter
1 half gallon of peppermint stick ice cream*
1 jar of hot fudge topping
*If your ice cream comes in these new 3 qt. size, NOT a half gallon, you'll need about 1.5 containers. I used nearly 3 3-qt. containers for two pies.
Tear off two long strips of foil and arrange in an "X" pattern. Tear off two strips of plastic wrap of same length and put on foil. Put 9" pie pan in middle. It will be ready to wrap for freezer when pie is put together. Crush oreos. Add melted butter. Pour most into pie pan and press onto bottom and sides. Put in 350 degree oven for about 10 minutes. Cool completely! Slightly soften ice cream. Spoon in half of ice cream. Spread smooth as possible. Put in freezer about 15 minutes to firm up. Pour thick layer of hot fudge. Put back in freezer another 15-30 minutes. Spread rest of ice cream over fudge, sealing edges. Fudge may ooze out, just try to cover it all. Sprinkle rest of crumbs over top. Wrap it all with the prepared plastic wrap and foil. Seal well. Freeze. Let set 7-10 minutes before slicing.
I had Maeve looking for rocks in our garden that looked like potatoes. "Is it this one?"
We loved being together and the girls had great fun playing outside on what we call "Dewey Hill", the strip between our two homes. That's "Cartwheeling Kate!"
Isabel doing a fine balancing act on our well cover!
Allison and Maeve checking out the stepping stones under the deck. "Which one is mine?"
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