Shaving Cream Marbelized Paper

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Tuesday afternoon the residents made greeting cards such as those pictured above. This is a very simple process and each picture you make is unique! All it takes is shaving cream and food coloring. Spray the shaving cream into a thick layer of a cake pan. Then drop several drops of food coloring onto the shaving cream. We used blue and green in one cake pan and red and yellow in another cake pan. Then take a kebab stick and swirl the colors around. Place a piece of painters tape on the top back of the card and hold onto each end as you press the front of the card into the shaving cream. Tap it gently and make sure all of the card has been pressed in. Pull up the card by holding onto the tape ends. Set the card on 2-3 layers of paper towels. Use a ruler to slough off the excess shaving cream and see your design! Remove the painters tape and let the card dry.

Ducks

We have ducks in our courtyard! They are a male and female and we wonder if they are building a nest together in the bushes. This is not the first time this has happened and it is happening in the same spot so we are thinking these are the same ducks.

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June Events

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Here is a list of activities for the month of June:

6/2 10:30 Arts & Crafts: Decorate the Bulletin Board
6/5 10:30 Music & Memory with Molly
6/7 10:30 Baking/Cooking: Strawberry Shortcake
6/8 12:30 Lunch from Arby’s
6/9 10:30 Balloon Volleyball
6/10 6:50 Belmont Stakes: Channel 5
6/12 12:00 “Grumpy ‘Ol Men” Lunch & Poker
6/12 2:30 May/June Birthday Party with Richard Scott
6/13 3:00 Arts & Crafts: Shaving Cream Marbleized Paper
6/13 4:00 Bible Study with Phyllis
6/14 10:30 Baking/Cooking: Flag Cake
6/15 2:30 Shopping Trip to Wal-Mart
6/15 6:30 S’Mores for Dinner Dessert
6/16 2:00 Friday Movie Matinee with Ice Cream Treats
6/17 12:00 Father’s Day Cook-Out with Entertainment by Richard Scott
6/20 3:00 Resident Council Meeting
6/20 7:00 Drive-In Movie
6/21 10:30 Baking/Cooking: Oyster Cookies
6/21 2:30 Yellow Submarine Social
6/23 2:30 Banana Split on a Stick
6/26 7:30 Wyoming City Winds
6/27 5:00 Ladies Dinner & Poker
6/28 10:30 Baking/Cooking: Mini Peanut Butter Cup Cookies
6/28 2:30 Visit with Impressible & Tequila Sunrise
6/29 12:00 “Golden Girls” Lunch
6/29 2:00 Arts & Crafts: Flip Flop Wreaths
6/30 10:00 Fishing at the Pond

6/1 & 6/22 2:30 Tai Chi
6/1, 6/8, 6/15, 6/22, 6/29 4:00 Happy Hour
6/1 & 6/15, 6/8 2:00 Spirit Drumming & Worship Service with Chaplain Steve
6/5 2:00 & 6/19 10:00 Pretty Nails
6/6 2:00, 6/ 14 4:15 & 6/8 11:00 OMA
6/12 & 6/26 10:30 Art Class with Amy Pace
6/22 & 6/29 11:00 Prayer & Praise with John

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Chicken Alfredo Dip

Wednesday, May 30th, the residents made a delicious chicken alfredo dip. The residents and staff who tried it all loved it and its very adaptable (you could make chicken alfredo jalapeno popper dip!)

Ingredients:
-3 tablespoons butter
-3 tablespoons flour
-1/2 teaspoon salt
-1 teaspoon dried parsley
-1/2 teaspoon minced garlic
-1 cup chicken broth
-1/2 cup shredded parmesan cheese
-1 cup shredded mozzarella cheese, divided
-1 (8 oz) package cream cheese
-2 cups cooked, chopped chicken breast (about 1 large breast)

Directions:
1. In a medium skillet over medium heat, melt butter. Whisk in flour until smooth.
2. Add salt, parsley, and garlic and cook for 1 minute.
3. Add broth and milk and whisk until combined. Cook over medium heat, whisking often, until thickened and smooth. Stir in parmesan cheese and 1/2 cup mozzarella until melted.
4. In a medium bowl, beat cream cheese with an electric mixer until smooth. Add alfredo sauce and beat until combined. Stir in chicken.
5. Spread into a medium baking dish (1-1.5 quarts) and top with remaining 1/2 cup mozzarella cheese.
6. Bake at 400 degrees for 15-20 minutes, until bubbly and beginning to brown, or cover and refrigerate up to 2 days until ready to bake. Serve with veggies, crackers, and crusty bread.

Bacon Cheddar Ranch Pinwheels & Nutty Fudge Cookies

Last week the residents made bacon cheddar ranch pinwheels. These are easy to make finger foods that are great for all ages.

Ingredients:
-8 oz. cream cheese, softened
-1/4 c. ranch dressing
-1/2 c. finely shredded cheddar cheese
-6 pieces bacon, cooked and chopped
-1 T. minced chives
-flour tortillas (6 small or 3 large)

Directions:
1. In a small mixing bowl, combine cream cheese and ranch dressing. Mix until smooth. 2. Stir in cheddar cheese, bacon, and chives.
3. Spread a generous layer over the tortillas.
4. Roll tortillas tightly and slice into 1 inch pieces.

Yesterday our residents took a different route from the appetizer above and made cookies. Cookies are always a crowd favorite around here. These cookies are soft and cakey and take very few ingredients.

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Ingredients:
-1 (16.5 oz.) package devil’s food cake mix
-2 large eggs
-1/2 c. vegetable oil
-1/2 c. semi-sweet chocolate chips
-1/2 c. chopped walnuts or nut of choice

Directions:
1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper.
2. Combine cake mix, eggs, and oil in a large bowl with a hand mixer until smooth.
3. Stir in chocolate chips and nuts until combined.
4. Drop dough by tablespoonful onto prepared baking sheet.
5. Bake 10-11 minutes (cookies will look underdone). Allow to cool for 2 minutes on the baking sheet before transferring to a cooling rack. Allow to cool completely before serving.

Mother’s Day Lunch

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Yesterday was the Mother’s Day lunch here at the Knolls. The auditorium was full of residents and their families. Lunch included burgers, potato wedges, mac n cheese, salad, pasta salad, chicken salad, and petit fours for dessert. There were young dancers who came to entertain the residents and their families after they ate lunch. There were also a couple singers from the group who did a great job.

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Happy Mother’s Day to all the mothers out there! You are appreciated!