Tipsy Tuesday

 

Hi all!

I know I promised a full recap of our weekend today, but you’ll have to wait just one more day to find out about our adventures (a nap called my name when we got home instead of blogging)!

I do have a great cleaning tip to share with you today instead.

Saturday night as we were all gathered around the patio table playing a board/card game I accidentally knocked over a glass of red wine that was near me.  Thankfully it wasn’t that full, but half of it spilled on the table and the other half dripped onto the light colored carpet that was beneath us.

 

 

Now, knowing that red wine is not the easiest thing to get out, a few of us were thinking the worst.  Then, one of the guys piped up and asked if the other glass of wine on the table was white wine.  We looked at him a little funny and he said to pour it over the red wine.  He said he used to be a bartender (I think; if I remember correctly) and that it would take the red wine right out of the carpet.

Hesitantly we did it and it was just like a magic trick!  The red wine came right up and we just dabbed the spot with a dry towel.  No stain at all; and a bunch of happy people (especially me!).

This is a great tip to keep in the back of your mind – especially for wine lovers!

Menu Monday

 

Happy Labor Day!  We are finishing up our stay in Palm Beach and heading back to Orlando soon, but hopefully we still have time for a few more funsies.

 

 

A full recap is coming tomorrow, but I will give you a sneak peak at the new Cox Family Regatta Champs:  the boys. 

Although the girls gave it a valiant effort in defending their title (with Mrs. Cox filling in for me this year) the boys actually won fair and square.  Finished off by a champagne toast.

 

 

Because we hate to lose; we have already started training for next year.

 

 

As for the menu; since I had quite a few people at my disposal for ideas I asked the crew this morning for input.  Here the suggestions-

• Turtle Fritters
• Tuna Fish Spaghetti
• Hot Dog Casserole
• Marinated Beef Tips and Peanut Butter
• Jelly Stuffed Duck
• Lizard Stew

Even though all of those options sound delicious, I think we’re going to settle on this menu:

 

M:  Broccoli Cheddar Soup

T:  Shredded Chicken Tacos w/ Black Beans and Yellow Ric

W:  Shepherd’s Pie

Th:  Chicken and Wine Bake w/ Wild Rice and Roasted Carrots

F:  Sweet and Spicy Wings w/ Potato Wedges

Sa:  Palatka

Su:  Palatka

R-E-L-A-X

 

I hope everyone has been having a relaxing weekend so far; I know we have!

 

 

We have been snorkeling, kayaking, eating (a bunch), feeding turtles, working out, playing water golf, pool diving and watching football.

 

 

On tap for tomorrow – boat ride to the beach!

See you Monday!

Birthday Bliss

 

When we celebrate birthdays at work, we shower each other with presents.  And by presents, I mean food.

Yesterday was no exception.  The newest member in our “hallway” is the new kindergarten teacher Monica, who actually tried to keep her birthday a secret…but that didn’t work out so well.  We always find out!

After admitting that her favorite dessert was anything with peanut butter and chocolate, I couldn’t wait to try a new recipe.  Although this recipe is not at all healthy, I tried to make it “not as bad” by using reduced fat versions of anything that I could. 

 

 

The result?  Still delicious and completely outrageous.  What’s even better?  Instead of candles, I topped it with chopped Reese’s Peanut Butter Cups – out of this world!

Enjoy the recipe and Happy Birthday Monica!

 

 

Chocolate Peanut Butter Pie

 

CRUST:

• 25 whole Reduced Fat Oreos
• 4 Tablespoons Butter, Melted

PEANUT BUTTER FILLING:

• 1 cup Creamy Peanut Butter
• 1 package (8 Ounce) Reduced Fat Softened Cream Cheese
• 1 cup Powdered Sugar
• 1 package (8 Ounce) Lite Cool Whip, Thawed

 

Directions-

Crust:
Crush the Oreos until they’re fine crumbs. Pour melted butter over the top and stir with a fork to combine. Press into pie pan and bake at 350 degrees for 5 to 7 minutes, or until set.

Remove from oven and allow to cool completely.

 

 

 

 

Filling:
Beat the peanut butter with the cream cheese until smooth. Add powdered sugar and beat until smooth. Add in the thawed Cool Whip and beat mixture until smooth, scraping the sides as needed.

 

 

Pour filling into crust, evening out the top with a knife or spatula. Chill for at least an hour before serving.

 

 

Top with chopped Reese’s Peanut Butter Cups if you are feeling crazy – it kicks it up a notch!

 

 

 

HAPPY LABOR DAY / COLLEGE FOOTBALL WEEKEND!!!