HeyCampbells.com

So you’re probably asking yourself, “What are the Campbells up to these days?” Well, I’ll tell you!

Doug is now in the midst of coaching middle school volleyball at Cornerstone. He’s building on his first year of coaching the team last year, and they’re really playing well and moving on to more sophisticated plays. We’ve gone to a few home games and Doug takes his job very seriously! Doug has also been doing the P90X workouts for a few months now and his arms get bigger and bigger!

Molly and Nora have recently begun taking dance classes through the local parks and rec department. So far, so good! They’re learning all the ballet moves and really seem to have a good time. And of course, they love wearing the ballet shoes and clothes! Molly has been chosen to attend a speech meet in Peoria on her birthday in a few weeks for her wonderful rendition of “The Worm,” a poem that she picked out because she likes the last line. we’re really proud of her!!

Erin was fortunate to travel over to San Diego in late January for a work-related meeting. She enjoyed the warmer-than-usual weather and even got to eat outside! Sunshine does a body good, especially in the middle of winter. Erin finally figured out how to do those popular “beachy waves” in her hair, so that’s a major victory, LOL! Doug and Erin got all fancy and dressed up for a chamber gala event a couple of weeks ago, and Erin even got to go onstage to present an award. A little nerve-wracking, but she survived!

So that’s the latest and greatest for now…

We stumbled upon this fast, easy, delicious recipe as a way to use up those turkey leftovers from Thanksgiving! We’ve also used this with canned chicken.

Ingredients:

• Bag of mixed frozen veggies (carrots, peas, green beans, corn), thawed under cold water
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 1/4 cup chopped onion
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 3/4 cups turkey or chicken broth
• 2/3 cup milk
• 2 1/2 to 3 cups diced cooked turkey or chicken
• Pastry for 9-inch two crust pie (I buy the refrigerated pre-made dough)

Directions:
Drain mixed veggies; set aside. Heat butter in 2-quart saucepan over low heat until melted. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat then stir in broth and milk. Place back on heat; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in turkey and vegetables. Prepare pastry; ease one piece of dough into ungreased 9-inch pie pan. Pour turkey mixture into the pastry-lined pan. Roll second dough circle on top, turn edges and crimp, then cut a few slits through the top crust. Bake in 425° oven until golden brown, about 35 min.
Serves 6.

Not to be confused with a Snuggie (you know, the blanket with arms), “shnuggie” is a term recently coined in our family that basically means “it’s time to snuggle and cuddle!”

Nora and Molly started using the term several weeks ago, and it stuck. The term is often used in this way, “Momma, shnuggie?” And of course I say yes!