So much to be THANKFUL for!!!!

I can hardly believe that Thanksgiving is once again only a day away! How crazy!!!! I have so many things to be thankful for this year.

1. I'm thankful for a loving and faithful Heavenly Father who knows what's best for me!
2. I'm thankful for a loving, God-fearing family, whom I love very much!
3. I'm thankful for a loving, faithful, and encouraging church family!
4. I'm thankful for all of my wonderful friends, near and far. You all are so dear to me!
5.. I'm thankful for a warm home.
6. I'm thank for my health...I've been through a lot in my short 32 years, but I'm still so thankful that I have gone through those things, just so that I can be thankful today!
7. I'm thankful for the encouragement from a friend that came at "just the right time" to push me into being a better, healthier me!

I recently, last week recently, started working out at a local gym. I'm on Day #5 of gym work-outs, but have fit in a few walks outside to keep going. I feel GREAT!!!! I have so much more energy, and it really isn't hard to get up and get my work-out clothes on and hit the gym in the mornings, of course it's nice that I have a friend that will be there with me so we can talk and laugh our way through it all! I have tried losing weight and being healthier in the past and failed miserably...the one thing that I've noticed this time is that I'm serious about it and I WANT as much as I need to stick with it. I was also blessed this morning by meeting Crystal, a girl that works at the front desk at the gym I go to. She and I got to talking and she told me about her ongoing journey and then told me that she is working towards a specific goal weight and that there are Doctors in this area of MI that will perform an excess skin removal surgery for free, that's right FREE only after you've reached and maintained your goal weight for a certain amount of time. The reason that these Doctors do this is to use the skin for grafting of burn patients. When she told me this, and even as I type it, I teared up. Not because I want to have plastic surgery when my weight loss journey is done, I would NEVER do that for vanity's sake...but because of the help, the hope that I could offer others. Those that know my family and the story of my AMAZING cousin, know just how much this thought touches my heart! So, now not only MUST I do this for me, I MUST do this for others in need as well. WOW, the Lord sure knows who to put in your path at the right time! What an AWESOME God we serve!!!! Don't get me wrong, I'm far from being close to being able to do this, but I WILL get there and this will be my focus and determination! I have a huge smile on my face because of the mysterious workings of my Lord!

Now that I've told you my story and what I'm thankful for I'm going to share a recipe of one of the many yummy things we will be having on our Thanksgiving table tomorrow! My parents are coming into town tonight and will be here through the weekend. I'm looking forward to seeing them! Instead of having to do all of the work tomorrow, I decided to prep some food today.

I have never made homemade stuffing before, but this year I decided that I would. I'm amazed at how fast this went together. I will definitely be doing it again!

AWESOME SAUSAGE, APPLE & CRANBERRY STUFFING

INGREDIENTS:
1 1/2 C. Whole Wheat Bread; cubed (I bought the pre-toasted, pre-cubed bread from my local grocery store)
3 3/4 C. White Bread cubed 
1 Lb. Sausage
1 C. Onion; chopped
3/4 C. Celery; chopped
2 1/2 tsp. Dried Sage
1 1/2 tsp. Dried Rosemary
1/2 tsp. Dried Thyme
1 Golden Delicious Apple, cored and chopped
3/4 C. Dried Cranberries
3/4 C. Chicken or Turkey Stock (I used Chicken Stock)
4 Tbsp. Butter; melted

Preheat oven to 350. Spread White and Wheat Bread Cubes in single layer on large baking sheet. Bake for 5 to 7 minutes; until evenly toasted. Remove to large bowl (Since I bought pre-toasted I skipped this step). In a large skillet, cook the Sausage and Onions over medium heat; stirring and breaking up the lumps until evenly browned. Add the Celery, Sage, Rosemary, and Thyme; cook, stirring for 2 minutes to blend the flavors. Pour Sausage Mixture over Bread in bowl. Mix in chopped Apples and Cranberries. Drizzle with Stock and melted Butter. Spoon into serving dish. (I put mine in the fridge for tomorrow.) Bake at 350 for 1 hour.

I want to know what you are thankful for this Thanksgiving? Please share with me! :)

Staving Off My NEED To Decorate For Christmas!

That, and saving my sanity as my neighbors have already started! I decided that the way to go was to start my Christmas Cookie baking early and freeze them so that I don't have as much work to do when the time is closer. It has been fun trying a few new recipes and adapting some old favorites!

I LOVE Christmas, and if it was up to me I would leave my decorations up year round! As you can see in one of my pictures on here, I do have a snowman warmer plugged in, but that's it for decorations so far. I'm itching to decorate, but will refrain until after Thanksgiving like a good girl!

MOLASSES COOKIES

INGREDIENTS:
Yields: 6 Dozsen Cookie

1 1/2 C. Butter; softened
2 C. Sugar
2 Eggs
2 tsp. Baking Soda
1 tsp. Cloves
1/2 C. Molasses
4 1/2 C. Flour
4 tsp. Ginger
1 1/2 tsp. Cinnamon
1/4 tsp. Salt
3/4 C. Coarse Sugar for Rolling

Preheat oven to 375. In mixer bowl cream Butter and Sugar until light and fluffy. Beat in Eggs and Molasses. Combine the Flour, Ginger, Baking Soda, Cinnamon, Cloves and Salt; gradually add to creamed mixture and mix well. Shape into balls and roll in the Coarse Sugar. Place on ungreased cookie sheet and bake for 16-18 minutes, or until tops are cracked. Cool on wire racks.

These smell FABULOUS, and will make your house smell like Christmas! I LOVE it!!!

Candy Canes, A Sign of Winter!

Not exactly Candy Canes in this recipe, but Candy Cane Kisses...so very close in my book! ;) We normally also have Peanut Blossoms at Christmastime, and when I saw this variety I knew that I must make them!

I did make some with regular chocolate kisses for those who don't care for the Peppermint ones...ahem, my brother...he's a weird one, I know... ;)

CANDY CANE KISS COOKIES

INGREDIENTS:
Yields: 2 1/2 Dozen

1 Bag Hershey Kiss Candy Cane Kisses
1/2 C. Butter; softened
1 C. Sugar
1 1/2 tsp. Vanilla
1 Egg
2 C. Flour
1/4 tsp. Salt
1/4 tsp. Baking Soda
2 Tbsp. Milk
Red & Green Colored Sugar (I also used Pepper Sugar)

Unwrap Hershey Kisses. Preheat oven to 350. Beat Butter, Sugar, Vanilla and Egg until well blended. Stir together Flour, Baking Soda and Salt; add alternatively with the Milk to Butter Mixture. Beat until well blended. Shape dough into 1-inch balls. Roll in Red/Green Sugars. Place on ungreased cookie sheets. Bake 8-10 minutes or until edges are lightly browned and cookies are set. Remove from oven; cool 2-3 minutes. Press Kiss into top of each. Cool on wire racks. 

I think that they look pretty!

Who Doesn't Like Peppermint?

Well, I know a few people...my bro being one of them! CRAZY, I know! :) These cookies were a breeze to make and turned out so nice.

WHITE CHOCOLATE PEPPERMINT M&M COOKIES

INGREDIENTS:
Yields: 4 Dozen

1/2 C. Butter; softened
1/2 C. Oil
1 C. Sugar
1 C. Brown Sugar
2 Eggs
1 tsp. Salt
1 tsp. Baking Powder
1 tsp. Vanilla
3 C. Flour
1 C. White Chocolate Chips
1 Bag Peppermint M&M's (I didn't have any, so I added 1/2 tsp. Peppermint Extract to the dough)

Preheat oven to 350. Grease Cookie Sheets. Cream Butter, Oil, Sugar and Brown Sugar. Add Eggs; beat until fluffy. Add dry ingredients and Vanilla. Mix well. Add White Chocolate Chips and mix. Spoon onto cookie sheets. add M&M's. Bake for 18 minutes. Transfer to wire racks to cool.

Pretty simple and easy!

Christmas Baking Continued...

Another yummy treat in the freezer for Christmas enjoyment! :)

THUMBPRINT COOKIES

INGREDIENTS:
1 Bag of Betty Crocker Sugar Cookie Mix + Ingredients to make cookies
1 1/4 C. Powdered Sugar
1 Tbsp. Milk
Red & Green Food Coloring

Make Cookies according to bag mix directions. Bake in 1-inch balls (DO NOT FLATTEN). Remove from the oven and immediately use the back of a Tablespoon to indent. Cool. Mix Powdered Sugar with Milk until you reach your desired consistency. Add Food Coloring. Transfer to Zip-loc back, clip off a corner and pipe into indents. Let stand until set. 

I'm used to the jelly version of these, but these were very simple to make!

Another great crock-pot creation!

Last nights supper did not disappoint! I had a lot of energy yesterday, so I focused it on cleaning the entire house! :) In the middle of this cleaning frenzy, at about 12:30, I thought about suppertime and how I didn't have a plan! Never fear, I have a crock-pot! :) So, I whipped this up and it turned out wonderfully.

CHICKEN & STUFFING

INGREDIENTS:
1 Lb. Boneless, Skinless Chicken Breasts
1 Can Cream of Chicken Soup
1 Box Stove-top Stuffing Mix
1/2 C. Water
1 C. Chicken Broth

Place the Chicken in the bottom of the crock-pot. Pour the Chicken Broth over the top. Mix together the Stuffing Mix, Cream of Chicken Soup and Water. Pour over the Chicken, cover and cook on low for 6-8 hours. 

See, I told you it was easy! Pretty tasty too!

What can you do in an hour?

I know what I can do! Make homemade Cinnamon Rolls! One of my friends had pinned this recipe on Pinterest yesterday, and when I saw it I knew that I had to try them since we were going to be having Chili for supper last night! :) She was a little skeptical of Cinnamon Rolls that only took an hour to make. Well, I'm here to tell you that they turned out great and seriously, they only did take an hour to make!

1-HOUR CINNAMON ROLLS

INGREDIENTS:

Mix and let sit for 15 minutes:

3 1/2 c. warm water

3/4 c. sugar

1/2 c. oil

6 T. yeast (4 1/2 Saf-Instant)

Then add:

1 T. salt

3 eggs

10 1/2 c. flour

Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Cinnamon-Sugar

1c. sugar

1 T. cinnamon

 

Frosting

1 cube butter

2 dashes salt

2 t. vanilla

6 c. powdered sugar

milk

***NOTE*** I halved this recipe so that it would only make 12 rolls. Otherwise it will make 24.

The bro really enjoyed them, and I put some away in the freezer for another day! 

A Meal Worth A Million Dollars!

What? It's what the recipe said...Million Dollar Spaghetti! I may not pay a million dollars for it, but it sure was delicious, and not to mention easy to prepare! :) I love recipes that don't take much effort, but taste as if they did! :) Makes me happy!

This was a HUGE success, and one that I will definitely make again...next time for my family to see what they think. It's definitely a new twist on the same old, same old spaghetti you are used to. If you are looking for something different with some new flavors, then you MUST put this on your recipe list! The recipe also says that you can put together all of the steps; up to the baking part and place in the freezer and pull it out when you're ready to bake it, and it will still taste just as good.

This would be the perfect meal to take to a family who just had a new baby, death in the family, illness, etc.

MILLION DOLLAR SPAGHETTI

INGREDIENTS:
1 Stick of Butter; sliced
1 Lb. Spaghetti Noodles; cooked el dente
1 Jar Spaghetti Sauce
1 Lb. Ground Beef; browned and drained
8 oz. Cream Cheese; softened
8 oz. Sour Cream
1/2 Lb. Cottage Cheese (I used 1/2 of the 1 Lb. small curd)
1 Pkg. (2 C.) Shredded Cheddar Cheese

Preheat oven to 350. Boil the Noodles and brown the Ground Beef. Pour the Spaghetti Sauce over the Beef in the pan and mix together. Place half of the Butter slices in the bottom of a 9x13 baking dish. With a mixer, mix together the Sour Cream, Cream Cheese, and Cottage Cheese; until well mixed. Top the Butter with half of the Spaghetti Noodles. Pour all of the Cream Cheese mixture over the Noodles and spread. Top with remaining half of Noodles. Place rest of Butter slices on top of Noodles. Pour the Ground Beef Mixture over the top and spread. Place in the oven for 30 minutes. Pull out of of the oven and top with 2 C. Shredded Cheddar Cheese. Place back in the oven for 15 minutes; or until the Cheese is melted. Enjoy! 

I served this with Garlic Toast; just as I would regular ol' spaghetti. It was a HUGE hit here, for which I am happy. I never want someone to not like what I've made for them. The only change that I might make is to use a little more Spaghetti Sauce, but I like mine saucy...if you don't, then I would follow this recipe to a T! Give it a try, I would love to know what you think of it.

Once again, Thanks Pinterest! :)

Of Course We Had To Have Dessert Too!

This dessert was specifically requested on this trip to Missouri! I LOVE that my friends like my cooking and baking skills and that they will request things that they like! This was one easy request to fulfill!

BETTER THAN ... CAKE

INGREDIENTS:
1 German Chocolate Cake Mix; and ingredients to make cake
1 Can Sweetened Condensed Milk
1 Jar Caramel Ice Cream Topping (I like to use Mrs. Richardson's Topping)
1 (8 oz.) Extra Creamy Cool Whip
Heath Candy Bar Topping

Bake the cake according to package directions. Once cake is cooled, poke holes all over the cake. Pour the Sweetened Condensed Milk over the top; followed by the Caramel Topping. Top with Cool Whip and spread. Sprinkle Heath Chips over the top of the cake. Refrigerate for at least 30 minutes before enjoying.

***NOTE*** I saw a recipe on Pinterest for a Pumpkin version of this...YES, I said PUMPKIN. You substitute the German Chocolate Cake for 1 White or Yellow Cake and 1 (15 oz.) Can of Packed Pumpkin. You, mix the Cake Mix (minus the makings for the cake..No Eggs, Water or Oil) with the Pumpkin and bake the cake according to box directions, then follow the steps above. I am so going to try this when I'm back home! 

See, I told you that this was an easy one to make. I guarantee that others will love it too!

Time To Catch Up...

Well, I'm currently in sunny, warm, Missouri and LOVING it!!!! I've heard that it's been windy, cold, and rainy back home in Michigan, and I can't tell you how nice it's been to be out of town for the week. I left last weekend to come to the Springfield/Nixa area of MO. to job search...it helps that I have friends in this area as well. My flights went smoothly, and I'm hoping that when I leave tomorrow afternoon that they are smooth once again. I have a 3 hour layover in Denver, and sometimes their weather can be iffy at best!

While I've been here I've taken the opportunity to cook a little bit, and of course most of the recipes came from, you guessed it, PINTEREST! :) This one was a hit and so easy to make. I will definitely have to make it back at home for the Bro.

CHICKEN POT PIE

INGREDIENTS:
1 Tube Pillsbury Biscuits
1 Can Cream of Chicken Soup
1/2 Cup of Sour Cream
1/2 Stick of Butter, melted
1 Can of Peas (I did half can of peas, green beans, and carrots)
2 Cups Cooked Chicken, (I used Tyson Frozen Chunk Chicken)
1 Cup Mild Cheddar Cheese
3 Tbsp. Milk

What to do now:Heat oven to 375 degrees F. Mix soup and 1/2 cup sour cream in 8-inch square baking dish. Stir in chicken, and peas, milk, and melted butter: flatten out, and put the cheese sprinkled evenly on top. I like to add some pepper into the mixture. 

put biscuits on top of the cheese you just sprinkled. Just layer them in a single layer. If you did buy the thicker biscuits I would probably flatten them out a little, or cut them in half so they are not as thick, they will cook better.

Cook for 35 minutes or until the biscuits on top are golden brown and the amazing mixture underneath is hot and bubbly.

***NOTE*** I brushed the tops of the biscuits with melted butter, and cooked it for about 45 minutes so that the underside of the biscuits would cook through as well. I was afraid that they would be a little doughy otherwise.

This was a hit, and is so tasty! Not to mention a fast and easy meal to prepare! Who doesn't like less time spent in the Kitchen????