Project Joy: Week 1 results

 And now back to our previously scheduled program...I realize I am now three weeks, almost four (!gasp!) into my Project Joy.  I was feeling bad that I hadn't written my weeks up yet until I realized that I've just been busy living my project.  So really, it's a good thing.  That's one of the reasons I left my higher profile junking life, to relax into my family and our life.

 So, week 1 started sort of at the end of the school year, Father's Day weekend-ish.  I've been making the weeks rather loosey-goosey to accommodate our summer flow.  I was busy making sure the boys last day(s) of school were memorable and celebrated, so after some Pinterest time, I came up with this greeting on the door when they came home along with a bag of books and games for summer.

 And let's just move onto the recipes.  I found a torn out page of a Martha Stewart July magazine on my couch and it was like a sign from God.  We like, no we love, salt and sweet combos at our house and the recipe title dropped my jaw.   Potato Chip Cookies. Yes.  So for our last day of school lunch, I made these mouth-watering treats, with a little tweaking for Haden's food allergies.*

 Here is the bowl of crunched up potato chips that you dip the dough in.  Oh my.  I may or may not have had to crunch multiple bowls due to my snacking.

 And then. Mini Corn Dogs.*  I found this recipe in my afore-blogged magazine tear recipe book.  I forgot to keep the reference of which mag, so sorry!, but thank you to that magazine for the best freaking corn dogs I have ever had.  There are no words, so I will illustrate in pictures.

 Oh.

 My.

 Goodness.

 And here is my awesome mommy craved last day of school lunch.  Egg salad sandwich with plenty of mayo (I found already hard boiled eggs in a bag in the fridge section, a life saver for me with Haden's food allergies), more salty potato chips and an ice cold Coke Zero. A girl's gotta party.  Oh, and I managed to eat a few of the corn dogs too.  Maybe more.

 Here is Finn modeling our 3 year old swimwer this summer.  For our park that week, I am counting our back-backyard common area pool (and party with friends), which was a huge selling point for our home, and the park with play equipment a couple of blocks down.  Our boys always beg to go, and so we went. Our field trip was to the local library to all get library cards and check out books.  Pure joy.

 Mark started teaching summer school the week right after school was out, so he started prepping the blue bathroom for painting.  This picture is from this winter when in a moment of passion I started tearing off the wallpaper because I couldn't stand it one. more. minute. 
Not to mention I had the monumental project of transitioning the boys and I to a summer schedule.  And I do mean schedule.  We have it written on the chalkboard, so if someone wonders what they could be doing, I get to point.  More on that later.

And finally, a tribute to the men in my life, who make sure I have plenty mind boggling testosterone words, games, jokes and activities in my life.  Not to mention joy.  I love them dearly.

My dad Jerry, my husband Mark (who gets extra points for wearing-and keeping- a shirt from when Haden was a toddler-, my brother-in-law Mike.

My boys: Finn, 3-1/2; Liam, 6-1/2, Haden 9-1/3.

~Hollie Joy

Recipes!!!

Potato Chip Cookies (modified)

2 sticks soy margarine

3/4 cup packed brown sugar

1 tsp. vanilla extract

2 eggs/egg replacer equiv.

2 1/4 cups gluten-free flour

1 tsp. baking soda

3/4 teaspoon

4 (more to taste) cups coarsely crushed salted potato chips, divided

1. Preheat oven to 375. Beat together butter and sugars with a mixer on high speed until fluffy, 2-3 mins.  Add vanilla and eggs, and beat on medium speed until just combined.

2. Add flour, baking soda, and salt and beat on low speed until just combined.  Stir in 2 cups potato chips.

3. Roll dough into 2-inch balls, and then roll balls in remaining potato chips to coat. Place cookies 2 inches apart on a parchment-lined baking sheet.  Bake until golden, 18-20 mins.  Let cool completely on baking sheet.  Cookies can be stored in an airtight container up to 5 days. 

~These are tremendously good the day of!!

Mini Corn Dogs

package of mini hot dogs or cut up regular sized hot dogs

1 cup of pancake mix (I rely on The Cravings Place gluten free)

1 egg/egg replacer equiv.

vegetable oil

skewers

Slide each dog lengthwise onto 6 inch wooden skewer.  Combine pancake mix, egg/replacer and 1/2 cup water.  Pour oil into large saucepan to 1-1/2 in. depth; heat to 350.  Dig dogs in batter, then in oil until golden, approx. 30 seconds.

~I recommend having a paper towel lined plate to put fried corn dogs on, and tongs/utensil to fish sticks out of oil.  We will be making these for many festivities to come!