End of School = End of Work! (for 3 weeks)

I have a 3 week break before I go back to work for summer school. I am a aide on a specials needs bus and I really love it. This last month has been good, the weather has cooperated so that it has not been overly hot on the bus. We will drive our same kids for summer school, but in the fall the middle school kids will be moving on and so we will not drive them anymore. It will be sad. Some of the kids gave us gifts for driving their kids and letting us know they appreciate all we do.

The Scentsy Car air freshener smells really good.
I need to think of projects I can do for the next 3 weeks to keep me
busy or I am going to be bored.
I think I will strip the wall paper in our basement family room
and also take the chair rail off and paint.
Not sure what color I will do yet.

Crockpot Lasagna

I tryed out a new recipe last night. It was

Crockpot Lasagna from the book
"The Essential Food Storage Cookbook"
I am loving this book, it talks about food storage and how much to store,
and has some great recipes that I am excited to try out.

You will have to buy this book if you want the recipe,
I didn't feel I should put the recipe on
because it is not my recipe.
But, all the recipes in this book so far have been excellent.
And there is a lot of good information about
what to have in your food storage and
about rotating your storage.
But, I will include the pictures of the ingredients.
There are still some ingredients not shown.








We really enjoyed this recipe!
(Make sure you add ALL the noodles!!)

Easy Butterflake Rolls

These butterflake rolls are absolutely delicious,

they do take a long time to make, but so worth it. I made them yesterday at 10:00a.m. and finished cooking them at 9:00p.m.

Here is the recipe:

First:
Dissolve 1 pkg(1tbsp.) yeast in 1/4 cup warm water and 1 Tbsp. sugar

Add:
1/2 c. butter, melted and cooled
1 c. warm milk
3 eggs, well beaten
1/2 c. sugar

Mix in:
4 c. flour
1/2 tsp. salt

Mix ingredients into a batter. Cover and set aside for at least 5 hours. This picture is after it has risen for 6 hours.

Mix batter down and scrape onto floured surface.
(Put at least 1 c. of flour on board)

Knead just until you can handle it (not sticky).
Divide into 3 equal parts.

Roll each into a large circle.
(The dough will be very thin)

Spread lightly with melted butter using the back of a spoon or a soft

pastry brush.

Cut with pizza cutter into 16 pie-shaped wedges.

Roll up from large end of dough and place on cookies sheet to rise, 3-5 hours.

This is after about 3 and a 1/2 hours.

Place in the oven. Bake at 375 for 10 minutes.

And there you have it.
These crescent rolls are sooo yummy!
Oh so good!
Enjoy!