Ruby Tuesday Copycat Pasta Salad

Yesterday some of our residents whipped up this easy but delicious pasta salad. They really enjoyed it, the bowl was nearly empty!

Ingredients:
-1 box rotini pasta
-1 cup Hidden Valley Ranch
-1 cup mayonnaise
-1 package diced ham
-1 package frozen peas- cooked & drained
-2 tablespoons seasoned salt

Directions:
1. Cook the pasta according to the directions, drain.
2. Mix the ranch, mayonnaise, and seasoned salt in a large bowl.
3. Stir in pasta.
4. Add in the cooked and drained peas and diced ham.
5. Refrigerate overnight or serve immediately.

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Cinnamon Sugar Apple Spice Cake Cupcakes

Yesterday I made cupcakes for some of the residents to enjoy with their lunch. I made a box of Duncan Hines spice cake cupcakes.

Here is the recipe I used for the homemade buttercream:

-3 sticks unsalted butter, room temperature
-7 cups confectioner’s sugar
-1 tablespoon vanilla extract
-3 tablespoons cold water

Directions:
1. Mix the butter in a stand mixer until smooth.
2. Add in the vanilla and mix well.
3. Add in the confectioner’s sugar one cup at a time.
4. Add in the water a tablespoon at a time until the icing is the consistency you want.

Sarah the activity assistant peeled and chopped up 3 green apples into small pieces and tossed them in 5 tablespoons of sugar and 2 teaspoons of cinnamon (which was premixed together).

I piped the icing onto the cooled spice cake cupcakes and then put a spoonful of the cinnamon sugar apples on top.

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The Knolls of Oxford 2016 Autumn and Holiday Fest

The last two years we have called this fundraising event the Holiday Bazaar but this year we are having it earlier in the year and therefore are calling it the Autumn and Holiday Fest, because vendors will be able to include items for autumn, Halloween, and Thanksgiving as well as Christmas!

The money made from this event will go to the activities fund for the residents! Vendors pay $10 for each of the tables they would live to reserve to present their items to the activity fund. At the end of the day they also donate 10% of their final earnings to the activity fund. We are also having a raffle in which we are receiving donations from local businesses around Oxford. All of the proceeds from this raffle will also be going to the activity fund. If you or anyone you know would like to donate anything to this raffle please contact me at stephanglinpink@yahoo.com!

Come out and see us on September 24th from 9 A.M.- 3 P.M. and help support the residents Activity Fund!

Autumn and Holiday Fest 2016 Event Flyer

Cream Cheese Crunch Cookies & Cream Cheese Sausage Pinwheels

Unintentionally, there is a theme to this week’s baking- cream cheese. Both recipes were a hit among the residents.

Cream Cheese Crunch Cookies

Cream Cheese Crunch Cookies

Ingredients:
-1/2 cup butter
-6 tablespoons cream cheese
-1/2 cup sugar
-1/4 teaspoon almond extract
-1 cup flour
-1 teaspoon baking powder
-1/4 teaspoon salt
-1 1/2 cups corn flakes, crushed
-maraschino cherries

Directions:
1. Whip butter, cream cheese, and sugar in a medium bowl until fluffy. Stir in almond extract.
2. Combine flour, baking powder, and salt in a large bowl. Stir in cream cheese mixture until well combined. Chill dough until firm.
3. Preheat oven to 350 degrees Fahrenheit. Shape dough into 1-inch balls and roll in crushed corn flakes.
4. Place balls 2 inches apart on an ungreased cookie sheet. Top each with one maraschino cherry.
5. Bake 10 minutes.

Cream Cheese Sausage Pinwheels

Ingredients:
-1 roll breakfast sausage
-1 tube Pillsbury crescent rolls
-1 package softened cream cheese

Directions:
1. Preheat the oven to 275 degrees Fahrenheit.
2. Brown the sausage and drain.
3. In a large bowl, combine cooked sausage with softened cream cheese.
4. Remove crescent roll dough from packaging do not separate sections, and roll out into a rectangle, sealing the perforated areas with your fingers- so the cream cheese doesn’t oooze out of the cracks!
5. Spread the cream cheese mixture over the dough in a thin even layer. Roll the dough lengthwise (if you roll from the short side- the pinwheels will be fatter- but you wont get as many!)
6. Once rolled up- refrigerate for at least 20 mins– or if you are in a hurry like I usually am, put it in the freezer til’ firm… this will help the dough keep shape while cutting.
7. Cut in about 1/4″ sections and lay on baking sheet. Bake for about 13 mins or until crescent roll is cooked.

2016 Olympic Winners

In honor of the summer Olympics in Rio, last week we held some Olympic games of our own.
Monday: Opening Ceremony
Tuesday: Olympic Bingo and Balloon Volleyball
Wednesday: Shot Put & Horse Races

Today we had the Olympics Closing Ceremony and awarded the winners of last week with either gold medals for coming in first place, silver medals for coming in second place, and bronze medals for coming in third place.
Here is a list of our Olympian winners!

Olympic Bingo:
Tied for 1st place Gold: Jim & Betty

Balloon Volleyball:
The team that won first place Gold consisted of: Mary, Susan, Jackie, and Virgie

Shot Put:
1st place Gold: Mike
2nd place Silver: Effie
3rd place Bronze: Jean

Horse Races:
Game 1
1st place Gold: Wayne
2nd place Silver: Nancy
3rd place Bronze: Myrna

Game 2
1st place Gold: Jean
2nd place Silver: Sylvia
3rd place Bronze: Wayne

Game 3:
1st place Gold: Effie

Game 4:
1st place Gold: Mike

Congratulations to all of our Olympic winners and thank you to everyone who participated as an Olympian competitor!

Double Play

Tuesday the residents enjoyed some music from a flute player and a tuba player. They are a married couple and they call themselves Double Play. The residents have seen and heard them play before, several months ago. They played classical music as well as music from the 20s and 30s. The residents loved it!

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