RV show!

Today is the mini's last day of school before spring break!  I am so excited, we seriously need some McGhee family time.  Mr. McGhee took the week off, and we resisted all urges to book the vacation we've been dreaming about.  Instead we are going to stay home and work around the house.  Remember when I told you Mr. McGhee and I were taking a farm class.  I was totally thinking I would come home from that class with funny stories of Mr. McGhee declaring that I am officially nuts.  But, nope.  Guess what?!?!  Mr. McGhee wants to be a farmer now too!  Unfortunately, we currently live in a small subdivision, so we will have to focus on gardening and composting for now.  But we are on the lookout for any farm-suitable land, so if you've got any you're looking to get rid of, let me know!

Before we jump into our week of work, we are going out of town to visit our best friends for a few days.  Our friends have 4 minis, so along with our minis, that is a total of 7 minis under the age of 9.  We're practically the Duggars.  Well, except we drink, swear, and yell at our kids.  We were supposed to leave today as soon as school is over, but then I looked at my calendar and realized that there is an event today that we have been looking forward to for a year.  The RV show!!!!!  The McGhee family is obsessed with RVs and so we're going to have to hit up the RV show before we head out of town.

I love camping.  Now, I friends that are campers that claim I am not a camper.  Whatever.  I love going to campgrounds and staying in cabins.  Preferably the cabin with the jacuzzi, wine cooler, deluxe kitchen, 1000 thread count sheets, and a beautiful view.

This is from our camping trip last summer.  See, look at how happy I am.

Look at us here.  We are totally campers braving that rushing water behind us.

So, Mr. McGhee and I have a dream of renting an RV someday and taking a month during the summer to drive the US.  As a family, we've been planning this vacation for about a year now, so we all agree....we must go to the RV show and scope out what options we will need for our rental.

I don't want to leave you all for a few days without a recipe to try.  For dinner last night we had mustard chicken and sauteed spinach.  I've got to be honest with you, I think I did something wrong with the chicken because I did not taste the mustard at all.  But, I think the idea is good, so I am going to rework this recipe with more mustard and regular breadcrumbs.  Perhaps a drizzle of honey too.  We thought the spinach was really good.  If you like cooked spinach, you should definitely try it.  If you don't like cooked spinach, you should try my shamrock smoothie.

Sauteed Spinach and Pine Nuts (from Rodale Whole Foods Cookbook)

• 3 tbsp olive oil
• 2 large garlic cloves, smashed and peeled
• 1/2 tsp red pepper flakes
• 1/4 cup pine nuts (I didn't have pine nuts, I used slivered almonds)
• 2 tbsp sesame seeds 
• 1 pound baby spinach leaves
• 2 tbsp water
• 1/4 tsp salt
• lemon wedges

1.  In a large, deep skillet or Dutch oven, heat the oil over medium heat.

2.  Add the garlic and red pepper flakes, and cook until garlic is golden.

3.  Discard the garlic.

4.  Add the nuts and sesame seeds to the oil and cook until lightly toasted, about 1-2 minutes.

5.  Add the spinach, water, and salt.  

6.  Cover and cook over high heat until wilted and tender, 4-5 minutes.  Toss with a fork once or twice.

7.  Serve hot with lemon wedges.

Oven Baked Crispy Mustard Chicken (from Rodale Whole Foods Cookbook)
NOTE:  To cut a whole chicken into 8 serving pieces, separate it into drumsticks, thighs, and breasts.  Cut each breast in half.  Save the wings and backs for making stock.  

• 3 tbsp olive oil
• 2 large egg whites
• 1/4 cup coarse-grained mustard
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 chicken (4 pounds), cut into 8 pieces with skin removed (I used chicken breasts)
• 2 cups italian flavored panko bread crumbs

1.  Preheat oven to 425F.  

2.  Using olive oil, coat a rimmed baking sheet.

3.  In a bowl, whisk the egg whites until foamy.  Whisk in mustard, salt and pepper.

4.  Add the chicken and coat with egg mixture.  

5.  Lift the chicken from the mustard mixture and roll in the crumbs, pressing them so they adhere.  

6.  Place chicken on baking sheet.  Drizzle chicken with remaining oil.

7. Bake for 30 minutes or until crispy, browned, and cooked through.

I used these breadcrumbs and seasoned them with italian seasoning.  Next time I will use regular non-panko breadcrumbs.

Have a fabulous weekend!  The McGhee family is sure to enjoy ours!

Shamrock SMOOTHIE!!!

I told you on Monday that it was my mini's birthday.  We celebrated Sunday with family.

We celebrated Monday at home with tacos and baseball in the backyard.

We celebrated Tuesday with the Rockford Icehogs.

And we celebrated today at school was his classmates.  My mini got to bring in treats for his birthday at school, and he requested Shamrock Shakes.  My mini loves shamrock shakes.  With a last name like McGhee, it was bound to happen.  I thought bringing shamrock shakes to school was a great idea and found a recipe online.  I even pinned the recipe, that's how committed I was to these shakes.  We all know that pinning something is like publicly shouting, "I WILL DO THIS."

The shakes needed to be there by 12:30, so this was my plan.  Spin class at 7, shower, oil change, grocery store, make shakes, deliver shakes.  This is what happened.....spin class at 7, shower, oil change, find out I need new brakes on my car.  Normally, I would have said "not today, I'll wait and come back to get them done someday when I desperately call you from Interstate 90 because my brakes don't work."  But, this weekend we are going to visit my bestie and I can't feel good about putting my minis in a car for 7 hours that has questionable brakes.  So, I tell the guy, I've got an hour and 15 minutes.  He promises me it can be done.

So, at that point, I completely abandon all hope of delivering homemade shamrock shakes at this point, and resign myself to the fact that I will have to stop by McDonalds and buy the shakes.

An hour and 15 minutes pass and my car is still up on that thingie.  I ask the guy how much longer.  30 minutes.  I tell him that isn't going to work, I need my car now.  He tells me there is no way he can give me the car now, it has no brakes.  I tell him, "dude, you don't understand.  I am a mom that made a promise to my mini.  I don't care if the car has brakes or not.  It's got a horn, that'll work."  The guy gives me the keys to their rental car (a minivan with 450K miles on it) and I peal off to the golden arches.

At this point, I have the shakes.  I am mortified to be seen in public carrying $60 worth of McD's shamrock shakes, and I am paranoid that the middle schoolers are going to see me and think I'm a fraud.  I am calmly doing my 4-7-8 breathing exercises, and I tell myself maybe I can discreetly drop them off.  And then, the door to the school was opened by that guy.  You know, that guy that is the type of person that looks into the box and says, "well, well, well, what do we have here, Heids McGhee?"  I took off running for the classroom and was met by people who already knew Heids McGhee was in the building with McDonalds food, asking me questions like, "are you freaking out about all that food coloring?"  I dropped the box off and ran back to my crappy rental car.  I made it back to the car shop, got my own car and raced home.

I was a mess when I got home and knew I needed to rid myself of all the McDonalds cooties I surely had all over my body.  So, I did 100 jumping jacks, 100 situps, 100 pushups, and then I tried to do 100 pullups, but I only could do 3.  I still didn't feel better, but then I remembered a green smoothie recipe I have been dying to try.

Ingredients:

• 2 bananas, frozen
• 2 HUGE handfuls spinach (you won’t even taste it)
• 1 cup milk (almond, soy, cow, etc)
• 1/4 teaspoon cinnamon
• 1 teaspoon vanilla
• 1 tablespoon coconut oil

Add all ingredients into a blender. Blend until mixed. Serve in tall glasses and enjoy.

Oh. My.  Delish.  Seriously, seriously the best green smoothie I have ever had.  And I feel so much better now.  In fact, if the entire school is pointing and laughing at me in the carpool lane at pickup today, I am totally okay with that.  Like, I'm not even worrying about that.  That's how okay I am.

And next year, I am totally showing up with a box of 26 shamrock SMOOTHIES.  And, now, this birthday is officially over.  

Lunches for the minis

This morning I was simultaneously making breakfast, packing lunches, and planning dinner in my head.  I looked at my minis and I realized, "good Lord, you people have to be fed every.single.day."  And lately, I haven't been getting a lot of love over these lunches I so dedicatedly pack every.single.day.  (As a side-note, I am pretty certain dedicatedly isn't a word.  Either that or I have butchered the spelling so badly that spell-check doesn't recognize it.  Either way, you get my point.  I am really freaking dedicated to packing these lunches).  So I realized I have two choices, I can either deal with the complaining about their lunches or I can up my game and pack something different.  And of course, being a loving mother that works so dedicatedly to keep my minis happy, I spent all day in the kitchen working on things for tomorrow's lunch.

I remembered a recipe from Runner's World that I have been wanting to try out.  My minis love my pumpkin muffins, but I am getting really bored with making them.  And since I love Runner's World magazine, I figured I would love Runner's World recipes.

I am going to tell you something that I wish Runner's World had told me before I started making these muffins....don't make these muffins.  They are horrible.  Eat celery instead.  There's more flavor in celery and you will save an hour of your life that you can never get back.  

But, for those of you that are curious....here's the recipe.

Ingredients:

• 1 cup white flour
• 1/2 cup whole-wheat flour
• 1/2 cup flaxseed meal (process flaxseeds in a coffee grinder)
• 1/2 cup quick oats
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup egg substitute (or two eggs)
• 1 cup buttermilk
• 4 tbsp honey
• 2/3 cup raisins (I used dried cranberries)
• 2/3 cup dark chocolate chips (my modification)

Directions: Mix all dry ingredients (except the raisins) in a large bowl. Combine liquid ingredients in a separate bowl. Stir liquid ingredients into the dry ingredients all at once. Add raisins. Stir until thoroughly moistened but lumpy. Fill muffin tins, lined with paper or foil cups, to about 2/3 full. Bake at 400°F for 20 to 25 minutes.
Serve with jam.  


Did you notice on the Runner's World website that they call these dessert?  I swear, if you ever serve these to me and call it dessert, I will punch you in the face.  OK, probably not.  But I may envision myself punching you in the face and then talk to the voices in my head the following day about, "OMG, can you believe she served me those muffins?!?!?"


Cute, aren't they?  They looked even cuter in the trash can.  

Clearly, I am bitter.  I hate wasting time on bad recipes and I hate throwing food away.  But, the determined mom that I am, I forged forward and tried homemade cereal bars.  I have been on the hunt for an alternative to these guys for months now, so I was very excited to try this recipe.

Homemade Cereal Bar Cookies

Author/Source:

Tricia @ Onceamonthmom.com

Ingredients:

• 1 cup butter, softened
• 1. 5 cups oats, ground (or oat flour)
• 1 cup whole wheat flour (I used fresh milled hard red wheat)
• 1 cup white flour (I used fresh milled hard white wheat)
• 1 cup sucanat (brown sugar if whole foods isn’t your gig)
• 1 teaspoon vanilla
• 1.125 cups (9 ounces) organic jam (I used blueberry and apple)

Directions:

1.  Preheat the oven to 350 degrees. 

2.  Mix all the ingredients, except the jam, together in a large bowl. It is easiest to do this with your hands. 

3.  Once it is mixed well together (there should be no dry ingredients dust, but well incorporated) add half of the mixture to each of 18 muffin tins. Press the mixture into the muffin tins creating a bit of a lip as you would for a pie. 

4.  Add in 1 Tablespoon of jam on top of each “crust”. 

5.  Next, with the remaining mixture create 18 equal size balls. Smash each of the balls into a circle large enough to cover the top of each “cookie”. Add the disc to the top of the “cookie” and press the edges to meet the sides of the bottom dough. 

5.  Bake for 20-25 minutes until slightly browned. Remove from the oven, allow to cool for 5-10 minutes and then gently remove to a cooling rack. (I inverted a cookie sheet on top of the muffin tin, flipped the muffin tin and then turned the cookies over to cool a bit longer. Be warned, they are very soft when warm).

I filled the muffin pan with the dough....

And then pressed the dough into the pan.....

Filled with jam.....

Made a dough ball.....

...which crumbled apart.....

I had troubles with this dough.  When I tried to make the tops, they just crumbled.  So I did the best I can to get them to look "pie-like".  

Here they are baked.

Like I said, these were tricky for me.  To be honest, I was cranky and swearing while trying to get these put together.  I know that's hard to believe, because I am not a swearer, but lately I am becoming one?!?!  Maybe it's my subconscious trying to come up with a New Years Resolution for next year.  Anyway, I had little hope for these cereal bars, and guess what?!?!?!?!?  Oh. My. Delish.  Seriously tasty!!!  I can't wait to give them to the minis, I think they're going to love them!

And since I bombed on the first muffin recipe, I decided to make a batch of my stand-by pumpkin muffins.

Pumpkin Muffins (based on this recipe with some changes)

• 2 cups whole wheat flour
• 1 cup all purpose flour
• 1 cup packed brown sugar
• 2.5 teaspoons pumpkin pie spice
• 1.5 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 4 eggs
• 1.5-2 cups pumpkin puree
• 1/3 cup vegetable oil
• 1/3 cup applesauce
• 1/3 cup coconut oil (melted slightly)
• 1 cup honey

1.  Preheat oven to 350 degrees F.  
2.  In a bowl mix flours, pumpkin pie spice, baking powder, baking soda, and salt.  
3.  In a separate bowl, mix eggs, sugar, pumpkin, oil, applesauce, coconut oil, and honey.
4.  Make a well in the dry ingredients and pour wet ingredients into well.  Mix just until the dry ingredients are absorbed.  DO NOT OVERMIX.  
5.  Bake until a toothpick comes out clean. 



And these babies never fail to disappoint.

Finally, I thought I'd get all crazy and try something I have seen floating around on Pinterest.  


Frozen Yogurt Dots

• yogurt (I used plain greek)
• defrosted frozen fruit

1.  Fill a baggie with yogurt and fruit.  

2.  Mix well.

3.  Cut the tip off the baggie.

4.  Fill a dish with little drops of yogurt.

5.  Stick in a freezer.

6.  Once frozen, enjoy!

You could easily do this with any kind of yogurt.  We only eat plain greek yogurt, but if you eat flavored yogurt, you could easily use that and not add any fruit.  

That's it for the day!  I am hoping to dazzle my minis tomorrow with the cereal bars and their favorite muffins.  I am sure they will trump the kids bringing poptarts and oreos in their lunches!

HaPpY BiRtHdAy!!!!

I know this is a blog about cooking, but today I wanted to share a story about this kid,

And, much to my father's disappointment, this is not a story about a little boy on a quest to get a haircut that ends with he and his papa sharing a shamrock shake to celebrate his newly cropped military-style buzz cut.    

Today is my oldest mini's 9th birthday!!!!

Every year on his birthday, I sit down and reflect about my mini and all that has happened since his 1st birthday.  I usually write in a journal, although one year I did blog about it.  This morning I found myself reaching for a journal, and it dawned on me...maybe I should tell the story here.  I know this is a cooking blog, and if you are here for recipes, you can skip over all of this and scroll to the end, where I am including some tasty ones.  But, I also recognize that this blog is not just about food, it's about the McGhees.  And to really know who we are, you really need to know this story.  

My oldest mini's name is Jack and he is what we call handicapable.  Do not call him handicapped or he will pummel your ass to the ground.  Think I am kidding?  Try it.  But first I must tell you this kiddo still doesn't weigh 60 lbs, but can bench-press 90 lbs.  Don't believe me.  Ask him.  And be prepared for a demonstration.

Jack was born with a very rare syndrome....so rare it doesn't even have a name.  We call it "Just Jack" because we have never found anyone out there with the same syndrome.  When I was 20 weeks pregnant with Jack, the ultrasound tech found issues in his spine and his kidneys.  We spent the next 18 weeks going to ultrasounds and hearing from doctors that something definitely wasn't right, but they couldn't tell us exactly what was wrong.  On the day that Jack was born, we finally got the answers we so desperately wanted those 18 weeks.  In the operating room, I heard him cry out and over his cries, I heard the doctor yell to get the NICU now.  A nurse told Mr. McGhee, "you should have told us about your baby" and Mr. McGhee replied, "we didn't know".  To which the nurse said, "how could you not know?!?"  At this point, I still had not seen Jack, so they wrapped him up and briefly showed him to me.  I remember looking at him and thinking I had just given birth to the most beautiful baby ever born.  

My sweet baby was taken off to the NICU and I insisted Mr. McGhee go with.  I spent hours in the recovery room waiting to hear about Jack.  Unfortunately, nobody had any information for me.  I was eventually taken to a room, and Jack was stable enough to meet me there.  In the room, Mr. McGhee was holding our sweet, swaddled baby and he gently explained that the doctors have found things wrong with Jack's spine, hip, leg, and foot.  I unswaddled him and was crushed when I saw this, 

I was heartbroken and overwhelmed.  All I could think was how can you live a life with a leg like that?  And spine problems?  And who had ever even heard of a baby with hip problems???  Then, before I had time to process any of it, the doctors started coming in.  One by one, each of them had bad news for us.  Problems in the heart, problems in the kidney, abnormally large head, spinal abnormalities, club foot, hip dysplasia.  He needed surgery, casting, MRIs, CT scans, ultrasounds, and genetic testing.  And in the midst of all that, I was supposed to figure out how to be an exhausted, overwhelmed, breastfeeding mom.  Every question I asked went unanswered.  Will he ever walk?  We don't know.  Will he be normal?  We are expecting cognitive delays.  Is he going to die?  We can't tell you anything about life expectancy.

You never forget the feeling of sobbing and praying please not let my baby die.  

We were able to take Jack home after a few days.  We spent those first few weeks going back to the hospital every day for appointments and tests.  And we started getting good news.  His heart defect was stable.  He was missing a kidney, but the one he had was functioning.  His abnormal head?  Turned out to be nothing, just a big head.  We got that news the day before Mother's Day.  Jack was 6 weeks old and I began to relax and pray for him to just be normal.

Fast forward to today and I've got the goofiest "normal" kid I have ever dreamed of having.  In 9 years, Jack has been in the operating room probably 15 times for hip, foot, and leg surgery.  He has undergone a leg lengthening, which we have been told by doctors is the single-most painful thing a person can ever endure.  He has gone to over 500 therapy sessions.  He has worn some sort of brace, cast, harness every-single day of his life since he was 5 days old.  

Are you reading that and thinking "how can that be considered normal?"  If you are, that just means you haven't met Jack.  Jack is a bright boy and an average student that loves school and hates homework.  He can't play most sports, but loves them anyway.  His true passion is swimming.  He absolutely thrives off of knowing his competition expects nothing from him, and then smoking them to the finish line.  He loves legos, video games, and riding his bike.  He started a charity at age 6.  His best friend is his devoted little brother, Max.  If you ask anyone to describe Jack, the first word they use is "funny" followed by "inspirational".  And that is Jack.  Funny and inspiring.

Everyone has their insecurities, Jack wears his on the outside for the world to see.  Someone once pointed out to me that to live in Jack's body would be like writing all your insecurities on a note card and taping that to card to your forehead for the world. to see.  Um, no thank you.  By the Grace of God, Jack has chosen to accept and embrace his insecurities.  He focuses on his strengths and his "cans" rather than his weaknesses and his "can'ts".  And he finds humor in a leg that doesn't bend, toes that have no feeling, and a heart that has a hole but certainly is not broken.  

So, why am I telling you all of this?  It's probably hard to believe, but Jack is the rock of our family.  It's ironic that the kid with the deformed vertebrae would be the backbone of the McGhee household, but he is. Because of Jack, we have been blessed with this thing called perspective.  He keeps us grounded and focused on what our priorities are....our family, our friends, our faith, laughter, adventure and our health.  

So, it is with joy that the McGhee family celebrates Jack's 9th birthday today!  Because today is a school day, we celebrated yesterday as well.  By request, Jack had a guys-only trip to the driving range.  While they were gone, I whipped up a special birthday meal.  By request I made homemade chicken strips and fruit salad for the birthday boy.  I also made spicy honey chicken, spinach salad, and stuffed mini peppers.

Homemade chicken strips

• chicken breast, cut into strips
• egg, beaten
• 1/2 cup breadcrumbs (you can buy whole grain breadcrumbs, or make your own by running stale bread through the food processer)
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/4 cup fresh grated parmesan
• 1 tbsp melted butter (optional)

1. Preheat oven to 350F. 

2.  On a plate mix the breadcrumbs, spices, and parmesan cheese.

3.  Dip the chicken in the egg.

4.  Dredge the chicken through the breadcrumb mixture.

5.  Put in a lightly greased baking pan.  

6.  Drizzle melted butter over chicken.  Bake until cooked thoroughly, about 20-30 minutes.

Fruit Salad.

Spicy Honey Chicken (from our best bites)

Chicken Rub

• 2 tsp granulated garlic 
• 2 tsp chili powder
• 1/2 tsp onion powder
• 1/2 tsp coriander
• 1 tsp kosher salt
• 1 tsp cumin
• 1/2 tsp chipotle chili powder

Glaze

• 1/2 cup honey
• 1 tbsp cider vinegar

1.  Mix all spices together.
2.  Drizzle oil on chicken and rub the chicken rub onto the chicken (how's that for obvious?)
3.  Grill/pan fry chicken until no longer pink in the middle.
4.  Warm honey and add vinegar.
5.  Pour honey/vinegar mixture on chicken.  

I served the spicy honey chicken with a spinach and blood orange salad.  I served mine with my favorite dressing.  

• 2/3 cup rice vinegar
• 1/3 cup orange juice
• 2 tablespoons extra virgin olive oil
• 1 tablespoon Dijon mustard
• 4 teaspoons minced garlic
• 1 teaspoon honey

1.  Whisk all ingredients together. 

Spinach and Blood Orange salad

• 1-2 handfuls of spinach per person
• 3 blood oranges
• 2 avocados
• fresh ground pepper
• feta cheese
• toasted walnuts (put walnuts on pan on stove and cook a few minutes, stirring often)

1.  Put all ingredients on a platter.  Serve with dressing.

Blood oranges are my newest obsession.  They are amazingly delish.  You should expect many more blood orange recipes in the near future.

Stuffed mini bell peppers

• 15-20 mini sweet peppers
• 1/2 cup cream cheese
• 1/4 cup goat cheese (you can substitute mozzarella, but I don't know why you would want to)
• 2 cloves garlic, minced
• 2 tbsp chopped fresh basil
• 2 tbsp diced sun dried tomatoes
• salt and pepper

1. Cut the tops off the peppers and clean out the seeds.
2. In a bowl, mix cream cheese and goat cheese.
3. Add garlic, basil, sun dried tomatoes, salt and pepper.
4. Using a small spoon, fill the mini pepper with the mixture.
5. OPTIONAL: brush peppers with olive oil and bake/broil for 5-10 minutes until pepper is soft. 

Dessert was tart cherry apple crunch.

Tart Cherry-Apple Crunch

This is what Dr. Weil has to say about this dessert....Food as Medicine

There is no better start to a dessert than with plump, tart cherries and apples. And the walnuts in here add not only a crunchy texture, they also contribute healthful omega-3 fatty acids. The insoluble fiber in apples attaches to LDL cholesterol in the digestive tract and removes it from the body; adding one large apple to the daily diet has been shown to reduce serum cholesterol by up to 11 percent.

Ingredients

1 pound frozen pitted tart cherries 1 green apple, cored and diced 1/4 cup light brown sugar, packed 1/2 teaspoon almond extract 1 1/2 tablespoons cornstarch or arrowroot powder 1/2 cup unsweetened cherry or apple juice Nonstick cooking spray 1/4 cup old-fashioned rolled oats 1/4 cup brown sugar 1/4 cup walnuts, chopped 2 tablespoons whole-wheat pastry flour 3 tablespoons grape seed oil 1/4 teaspoon salt (optional)

Instructions

1. Preheat oven to  400°F. 2. In a bowl, toss together the cherries, apple, brown sugar, and almond extract. 3. In a cup, mix the cornstarch and juice and add to the fruit mixture, stirring well. 4. Pour the mixture into an 8-inch-square baking dish sprayed with nonstick cooking spray. 5. Mix together the remaining ingredients. Crumble the mixture on top of the fruit. 6. Bake for 30 minutes. Raise heat to broil and brown topping lightly for 1-2 minutes. Remove from oven. Serve warm or cold.  (I say you're nuts if you serve this cold, serve it warm!!!!) My sweet boy making his wish. We also had Dole whips for dessert.  I was introduced to Dole whips a few weeks ago when I was in Disneyworld.  I tried to replicate them at home.  The kids gave them two thumbs up, the adults said, "tastes like pineapple juice with sherbet".   Dole Whip Dole pineapple juice sherbet, pineapple or orange (YES, I know sherbet has more than 5 ingredients....I cheated!) 1.  Pour juice in a glass.  Put in a scoop or two of sherbet. If you have read this far, thank you for "listening".  Now I've got to scoot.  I've got a birthday boy that has requested pumpkin muffins for dessert tonight!