Art Class with Amy

Yesterday in art class with Amy the residents made these sun catchers. First they put globs of glitter glue on the inside glass of the picture frame and spread it around but not completely around the glass. Then they used silver or gold glitter paint and spread that around the glass. Lastly, they chose a liquid food coloring that went best with their color choices and spread that around the glass. They had to dry overnight because the glitter glue was so thick.


Cheesy Breadsticks & Oyster Cookies

Yesterday we were able to use herbs from our herb garden in our cheesy breadstick recipe!

– 1 (10 oz.) can prepared pizza crust
-1 tablespoon butter, melted
-1 clove garlic, finely minced
-1/2 cup mozzarella cheese, grated
-1 tablespoon parmesan cheese
-1 tablespoon dried basil*
-salt & pepper
-marinara sauce for dipping

1. Preheat oven to 425 degrees Fahrenheit.
2. Mix butter and garlic in a small bowl and set aside.
3. Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture.
4. Sprinkle cheeses and spices evenly over dough
5. Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswire into 3 strips). Do not separate.
6. Bake 10-12 minutes or until light golden brown.
7. Recut along each strip and remove from cooking sheet.
8. Serve sticks warm with marinara sauce

* Instead of dried basil we used fresh basil from our garden as well as fresh oregano and parsley!

Residents also made oyster cookies for the yellow submarine party later that afternoon. They listened to The Beatles on a record, ate the cookies, drank punch and socialized. The cookies looked similar to this:

Image result for oyster cookie

Our cookies had pink pearls instead of white though. The white pearls at the store were hard candy but the pink ones were similar to sixlets.

-2 boxes vanilla wafers
-homemade cream cheese buttercream frosting, tinted pink
-decorating bag with star tip
-pearl colored sixlets

1. Sort your vanilla wafers to find ones that are not broken. Chipped ones will work for the bottom layer, but the top ones should be nice and smooth. Lay out bottom wafers on a cookie sheet.
2. Place frosting in decorating bag fitted with a medium-large star tip attachment.
3. Pipe frosting onto the cookie in a dollop as shown in the picture.
4. Place top cookie over frosting at an angle to resemble an oyster shell, then place pearl candy in center of frosting.
5. Once cookies are complete, refrigerate to harden frosting. Keep refrigerated or in a cool place until serving time. Serve on a plate of “sand” (graham cracker crumbs mixed with a little brown or white sugar) for a cute effect.

We used the leftover cream cheese icing from last week’s strawberry flag cake.

Drive in Movie

Image result for drive in movie


On Tuesday night the residents had a drive-in movie night up in the auditorium with our blow up screen. We have been unable to use it much because it is too late in the night by the time it gets dark or later in the year when it gets dark early enough it is too cold outside. The residents got snacks like they would from a concession stand at a drive in movie. They watched the Three Stooges.

Image result for drive in movie


Flag Day

Image result for flag day

Yesterday the residents celebrated flag day. In the morning they made a cake that they saved for the afternoon to eat while learning about the history of flag day and doing some trivia on the day as well. They made the cake with strawberry cake mix. The icing was VERY rich- it took 4 sticks of butter, 3 blocks of cream cheese, 3 1/2 cups of powdered sugar, and 1 1/2 teaspoons of vanilla. They then decorated the flag on the top of the cake using strawberries and blueberries.


Chicken Salad with Mandarin Oranges

Yesterday the residents made a yummy chicken salad. I can’t attest to how good it was myself because the residents loved it so much there was none left for me to try! Take the residents’ word for it, you’ll love this chicken salad!

-3 cups shredded rotisserie chicken
-1 cup celery, diced small
-juice from half a lemon (about 2 tablespoons)
-1 teaspoon onion powder
-3/4 teaspoon kosher salt
-3/4 teaspoon Montreal steak seasoning
-1 1/2 cups red grapes, halved
-1 15-ounce can mandarin oranges, drained
-1/2 cup slivered almonds
-1/2 cup mayonnaise

1. Shred the chicken and dice the celery.
2. Add the chicken, celery, lemon juice, onion powder, salt, and steak seasoning to a large bowl. Combine well, cover, and chill in the fridge overnight or at least a few hours.
3. Add grapes, mandarin oranges, almonds and mayonnaise. Stir well. Serve or chill overnight.

No Bake Strawberry Shortcake Dessert & Sausage Queso Dip

Easy No-Bake Strawberry Shortcake Dessert LushThe residents loved this no bake dessert last week. Who doesn’t love strawberries!?

-1 box (3.4 oz.) vanilla instant pudding
-1 1/2 cups nonfat milk
-1 teaspoon vanilla extract
-25 golden oreos
-2 tablespoons unsalted butter, melted
-1 1/2 containers (8 oz. each) cool whip topping
-1 pound fresh strawberries, hulled, sliced and patted dry

1. Whisk pudding, milk and vanilla in a medium sized bowl. Let it sit while you prepare the crust.
2. Crush the cookies in a chopper. Reserve half of the cookie crumbs. Place the 2 tablespoons of melted butter in a bowl with half the oreo crumbs and press with your hands to work the butter through the cookie crumbs. Pour crumbs into a 9″ square baking dish. The crust wont be solid, it’ll stay crumbly.
3. Fold 8 oz. of the whipped topping into the pudding. Place half the pudding mixture on top of the crust. Place the strawberries in a single layer over the pudding. Spread remaining pudding mix over the top of the berries. Top with more whipped topping and sprinkle the remaining cookies over the top.
4. Chill for at least 4 hours before serving.


Sausage Queso Dip is creamy, cheesy and irresistibly good! A queso dip recipe with real cheddar cheese, loaded with sweet corn and tomato. A party favorite! |

Some of our other residents enjoyed this dip. Some ate it with tortilla chips while others ate it plain. If you’re looking for a little spice, use spicy sausage instead of original and use the medium or hot rotel tomatoes and chiles.

-1 lb. ground pork sausage
-8 oz. cream cheese (no need to soften)
-2 cans (10 oz. each) of Rotel diced tomatoes and green chiles, un-drained
-15 oz. can of corn, drained
-8 oz. medium cheddar cheese, shredded

1. In a large dry pot or deep skillet over medium/high heat, brown sausage (10-12 min), breaking it apart with your spatula (the sausage releases enough oil to grease the pan). When browned, remove excess grease by pushing a paper towel around the pan with spatula until fully saturated then discard.
2. Cut cream cheese into pieces and stir into browned pork until melted and incorporated.
3. Add 2 cans un-drained Rotel tomatoes, 15 oz. can drained corn, and 8 oz. shredded  cheddar (reserve some cheddar to garnish the top if desired). Cook over medium heat, stirring occasionally just until bubbly and cheese is melted. Remove from heat, garnish with fresh tomatoes, reserved cheddar, and chopped chives. Serve with tortilla chips.