SHORT RIBS ala INSTA POT with CREAMY POLENTA

SHORT RIBS ala INSTA POT serves 4
2 pounds bone-in short ribs
FRESH ground sea salt and black pepper
1 tablespoon Avocado oil
2 small carrots, chopped
2 large green onion, sliced
1 large stalk celery, chopped
2 cloves garlic, minced
1 tablespoon tomato paste
3/4 cups chardonnay or merlot
14 ounce can crushed tomatoes
1 teablespoon Worcestershire sauce
1/2 cup beef broth
1-2 sprigs thyme

  • Pat short ribs dry.
  • GENEROUSLY season with FRESH ground salt and pepper.
  • Set INSTA POT to saute’.
  • Add avocado oil.
  • Brown short ribs on all sides.
  • Transfer short ribs to plate.
  • Add carrots, celery, onions and garlic, stirring often 5-6 minutes until tender and fragrant.  Generously season with FRESH ground sea salt and black pepper.
  • Arrange vegetables around edges and add tomato paste to the center, cooking a minute or two until browned.
  • Add wine and simmer 10-15 minutes until reduced to about 1/4 cup.
  • Stir in tomatoes, Worcestershire sauce, chicken broth and thyme.
  • Return short ribs to the INSTA POT.
  • Press cancel.
  • Lock lid and cook on HIGH 30-35 minutes.
  • Use natural release for 10 minutes.
  • Remove meat from sauce.
  • Discard thyme and any loose bones.
  • Skim off any fat.
  • Reserve 3/4 cup of vegetables.
  • Use an immersion blender and puree’ remaining vegetable into sauce until smooth.
  • Cut beef into large pieces or shred and return to the sauce.
  • Serve over polenta.

NOTE: Original recipe called for red wine, red wine and I don’t like each other much. I substituted the chardonnay and even hubby loved it so I think this was a win-win!

POLENTA
2 cups WHOLE milk
2 tablespoons unsalted butter
1/2 teaspoon salt
scant 3/4 cup polenta (4 ounces)
1/4 cup finely grated Asiago cheese

  • Bring milk, butter and salt to a boil in a sauce pan.
  • Whisk in polenta.
  • Cook, stirring constantly 3-4 minutes, until thick and creamy.
  • Stir in cheese, adding 3-4 tablespoons of water if too thick.
  • Serve short ribs and sauce over polenta.

COCKTAIL CRAB DIP

When we were detoured back home at Thanksgiving time, our friend’s graciously included us in their Thanksgiving dinner. Heather served a dip we had never had before, but instantly fell in love with. I’ve adapted this from my memory, but think I’ve come close.

COCKTAIL CRAB DIP
8 ounces cream cheese, softened to room temperature
3/4 cup cocktail sauce
8 ounces Krab, chopped or shredded
1 small bunch green onions, chopped, greens and whites divided
1 cup shredded Mozzarella cheese
1 small can chopped olives

  • Toss crab in cocktail sauce and then let drain through a small colander.
  • Whisk cream cheese smooth.
  • Spread cream cheese in serving dish.
  • Spread strained cocktail sauce over the cream cheese.
  • Sprinkle Mozzarella cheese over cocktail sauce.
  • Toss together the Krab pieces, onion white and olives.
  • Layer Krab mixture over cheese.
  • Top with green onion tops.
  • Serve with wheat thins or Ritz crackers.
  • Sprinkle Krab mixture over cheese.

BLOGMAS – DAY 14 – COOKIES & GOODIES

One of our new favorites for Christmas is:

Whether you use homemade or store bought these cookies turn out swoon worthy of any holiday goodie platter. They are sooooo simple, but look and taste sooooo decadent.

 

GOOEY CARAMEL TOPPED GINGERSNAPS
42 gingersnap cookies, (homemade or store bought)
14 ounces KRAFT caramels
1/4 cup heavy whipping cream
1 cup + 1/4 cup finely chopped honey roasted peanuts
12 ounces combination of white and dark chocolate
Sprinkles of choice (I like chocolate for the holidays)

  • Arrange cookies on cooling rack line baking sheet.**
  • In a microwave melt the caramels with the heavy cream, stirring until smooth.
  • Stir in peanuts.
  • Spoon about a teaspoon over each cookie.
  • Refrigerate until set.

 

  • Alternately melt white and dark chocolates.
  • Coat each cookie halfway with one of the chocolates, return to the rack allowing the excess to drip off.
  • Sprinkle with sprinkles and/or crushed peanuts.
  • Refrigerate until set.

NOTE** Was paper or parchment paper works well also.

GINGERSNAPS
3/4 cup butter
3/4 cup CRISCO
2 cups sugar
1/2 cup molasses
4 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
2 teaspoons ginger
1 teaspoons ground cloves
1/4 teaspoon fresh grated nutmeg
sugar for rolling

  • Sift together flour, baking soda, cinnamon, salt, ginger, nutmeg and ground cloves. Set aside.
  • Cream butter and crisco together until smooth.
  • Add sugar and molasses, blending until smooth.
  • Add flour mixture gradually until well blended.
  • Chill dough for at least 1 hour.

 

  • Preheat oven to 375°.
  • Roll dough into small balls
  • Roll balls in sugar and place on cookie sheet.
  • Bake 8 minutes for soft chewy cookies and 12 minutes for crisp cookies.

AND the other is this wonderful no bake recipe:

CHOCOLATE PRETZEL PB SQUARES
2 cups pretzels, crushed into crumbs
1 ½ cups powdered sugar
1 ¼ cups peanut butter
¾ cup butter, melted
1 ½ cups milk chocolate chips
½ cup Heath bit pieces

  • Spray 13×9 baking dish with non-stick cooking spray!
  • In a large bowl mix together the pretzel crumbs and powdered sugar until well blended.
  • Mix in melted butter and 1 cup of the peanut butter.
  • Press mixture evenly into the bottom of the baking dish.
  • Sprinkle evenly with Heath Bit pieces.
  • In a microwave safe bowl melt combine the remaining peanut butter with the milk chocolate chips. Heat at 30 second intervals, stirring after each until melted and smooth.
  • Spread over the layer in the baking dish.
  • Garnish with Heath bit pieces and broken pretzel bits.
  • Chill at least 1 hour before cutting.
  • Store in airtight container  in the refrigerator.

Then there are the tried and true favorites of the past!

PEANUT BUTTER FUDGE DROPS
2/3 cup HOT water
10 ounces Land of Lakes cocoa mix
2 cups JIF creamy peanut butter
1/2 cup light corn syrup
3 cups C&H powdered sugar, divided 2cups + 1 cup
2 cups crushed vanilla wafers
2 cups crushed ginger snaps
72 Hershey Kisses (I like the cherry cordials)

  • Whisk together the hot water and cocoa mix until smooth.
  • Add peanut butter and corn syrup. Blend until smooth.
  • Add 2 cups powdered sugar and stir until well blended.
  • Stir in cookie crumbs until well blended.
  • Spray wax paper with PURE (these will be sticky so don’t forget this step).
  • Drop heaping teaspoonfuls of dough onto the wax paper.
  • Place the remaining 1 cup of powdered sugar in a shallow bowl.
  • Roll each piece of dough into a ball and dredge in powdered sugar.
  • Press your thumb into the center and fill with a Hershey’s kiss.

Now there is much debate over Gran’s cranberry salad recipe, but one thing was for sure, she’d have to make a double batch, one for my mom and aunt and another for everyone else.  Now while I usually helped prepare the above recipe, AND I hated it the prep AND the salad itself!! One year she even decided the grapes needed to be peeled – need I say more? And recently Jean from SO NOT ORGANIZED pointed out that the grapes in the recipe seemed strange, but I’m here to tell you that they really MAKE the recipe. 😀

I much prefer the recipe below.  Shhhh, don’t tell anyone, but I usually eat a whole batch by myself.

HOLIDAY SALAD
1 package (3 ounces) cherry Jell-o
1 package (3 ounces) black cherry Jell-o
1 1/2 cups boiling water
1 can (14 ounces) whole berry cranberry sauce
1 can (20 ounces) crushed pineapple, undrained
2 cups seedless green grapes, quartered
chopped pecans (optional)

  • Dissolve the jell-o in the boiling water in a large bowl.
  • Fold in the pineapple and cranberry sauce.
  • Refrigerate for 30 minutes.
  • Fold in grapes and pecans if desired.
  • Refrigerate until firm.

Now on to the REALLY yummy stuff!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

CHUNKY MONKEYS
3 cups crushed pretzels
1/2 cup sugar
scant 1 cup butter, melted
  • Preheat oven to 325 degrees.
  • Line a 13×9 cake pan with heavy duty foil, leaving plenty on the edges to use as handles later.  This will make clean-up so much easier.
  • In a medium mixing bowl stir together the pretzels, sugar and melted butter until well blended.
  • Press the pretzel mixture evenly into the bottom of the cake pan.

1/2 cup butter
1/2 cup whipping cream
1/4 cup packed brown sugar
11 ounce package caramel baking bits (or 14 ounce vanilla caramels, unwrapped)
2 cups honey roasted peanuts

  • In a medium saucepan melt butter over a medium heat.
  • Whisk in the whipping cream and brown sugar until sugar is dissolved.
  • Stir in caramel bits, stirring constantly until bits are melted and sauce is smooth.
  • Add in peanuts to coat well.
  • Immediately pour over pretzel layer, spreading evenly.

1/2 cup semi-sweet chocolate chips
1/2 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup butterscotch chips
3/4 cup Heath milk chocolate toffee bits

  • Scatter each of these over the caramel layer.
  • Bake 25-30 minutes or until edges are bubbling.
  • Cool in pan on a wire rack.
  • Lift foil edges to remove bars from pan.
  • Cut into bars.
  • Layer between wax paper in an airtight container.  I store them in the fridge, but the can also be frozen for 3 months.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

My great aunt who I only got to see a couple times a year used to make these every year special for me.  My cousins and I would wait out on the front steps for her arrive just to see them, the wreaths that is. She always made them soooooooooo pretty and perfect!  Aunt Louise was just plain crazy it seemed to me.  I can’t pinpoint any one thing that made me think that, but as the years wore she continually proved it.  Let’s just say if the made a movie of her life, Shirley MacLaine would play her part.  Aunt Louise reminds me of Shirley’s character Ouiser Boudreaux in Steel Magnolias.

CRAZY AUNT LOUISE’S HOLIDAY WREATHS  (these are better when they are made a few days ahead)
30 large marshmallows (or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
2 teaspoon green food color
3 1/2 cups cornflakes
Red Hots

  • Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
  • Gradually stir in cornflakes until well blended.
  • Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
  • Decorate with red hots.
  • Let cool.
  • If your house is warm – chill in refrigerator until set.

A few more favorite links are:

BBQ HOISIN BRISKET ala SLOW COOKER

This is one of the tastiest AND the simplest of recipes.  The combination of the BBQ sauce and the Hoisin sauce is well paired for a bit of salty AND spicy with JUST a hint of sweet in every bite.

BBQ HOISIN BRISKET ala SLOW COOKER for 2-4
2 pound brisket*
2 cups Hoisin sauce
1 cup Sweet Baby Ray’s Original BBQ sauce
1 cup Beef Broth

  • Whisk together the Hoisin sauce, BBQ sauce and beef broth.
  • Spray the crock insert with non-stick cooking spray.
  • Place brisket in insert, fat cap up.
  • Pour Hoisin mixture over top.
  • Cover and set on low for 7-8 hours.

NOTES:

  • I buy a 4 pound brisket, cut it in half and freeze half for the next time. It seems impossible to find a brisket under 4 pounds anyway.
  • Buy a cut with the largest fat cap you can find – they are the MOST flavorful!

CHOCOLATE PRETZEL PB SQUARES

The beauty of this recipe is that there is NO baking involved!  This is a new favorite recipe that we will be making again and again!  You can cut them any size so they make the perfect addition to any goodie plate.

CHOCOLATE PRETZEL PB SQUARES
2 cups pretzels, crushed into crumbs
1 ½ cups powdered sugar
1 ¼ cups peanut butter
¾ cup butter, melted
1 ½ cups milk chocolate chips
½ cup Heath bit pieces

  • Spray 13×9 baking dish with non-stick cooking spray!
  • In a large bowl mix together the pretzel crumbs and powdered sugar until well blended.
  • Mix in melted butter and 1 cup of the peanut butter.
  • Press mixture evenly into the bottom of the baking dish.
  • Sprinkle evenly with Heath Bit pieces.
  • In a microwave safe bowl melt combine the remaining peanut butter with the milk chocolate chips. Heat at 30 second intervals, stirring after each until melted and smooth.
  • Spread over the layer in the baking dish.
  • Garnish with Heath bit pieces and broken pretzel bits.
  • Chill at least 1 hour before cutting.
  • Store in airtight container  in the refrigerator.

BLOGMAS 2019 – DAY 12 – CHRISTMAS CARDS

I try to make my own Christmas cards every year, and I was hoping to do homemade again this year, but years like last year and the year before full of health issues, surgeries and issues from the HOUSE FROM HELL sometimes finds me sending out box cards. They are pretty cute and I’m glad to be using them up!  I WILL do homemade again next year 😀

I tried an annual letter a few times, but ended up in just doing a few paragraphs eventually hitting the highlights from throughout the year since. I do still send them out, but I fear they are becoming a thing of the past unfortunately as I get fewer and fewer each year it seems.

MUSHROOM CREAM CHICKEN

This recipe originally called for bone-in chicken and was for a slow cooker, but we MUCH prefer not to deal with bones and I wanted it to be a week night easy recipe, so we I have adjusted it to a boneless version. Plus hubby doesn’t care for mushrooms so it makes it easy to serve this way and I get ALL the mushrooms. 😀

MUSHROOM CREAM CHICKEN serves 4
4 boneless, skinless chicken breasts or 8-10 tenders
1 ½ teaspoons herbs de Provence
FRESH ground sea salt and black pepper
¼ cup WONDRA flour
1 tablespoon butter
1 tablespoon avocado oil
1 cup chicken broth
½ cup white wine
2 tablespoons flour
8 ounces sliced mushrooms
1 leek, halved lengthwise and chopped
½ cup heavy cream

  • Generously salt and pepper each chicken breast.
  • Combine flour and herbs de Provence.
  • Dredge chicken in Wondra flour mixture.
  • Heat butter and avocado oil in large skillet over medium high heat.
  • Sear chicken pieces 4-5 minutes on each side until golden.
  • Remove chicken pieces and keep warm.
  • Add leek pieces and mushrooms to skillet and sauté’ until golden.
  • Using a slotted spoon remove onions and mushrooms to the platter with the chicken.
  • Whisk together the chicken broth, white wine and 2 tablespoon of flour.
  • Add to skillet and bring to a SLOW boil.
  • Reduce heat and simmer 10 minutes.
  • Add heavy cream and whisk until well blended and you reach desired consistency.
  • Return chicken, leeks and mushrooms to pan and turn to coat with sauce.
  • Serve over mashed potatoes or pasta.

BLOGMAS 2019 – DAY 11 – WINTER PICTURES

This is a placeholder post as we won’t be home from the coast until later tonight and we will NOT be decorating outside until tomorrow.  I have some AWESOME NEW pictures to post at that time from the 33rd annual Holiday Lights in Coos Bay which was a walking tour instead of in a car like the one we usually go to.

These were from 2014 and one of my favorite picture years.

The Festival of Lights is now 28 years old and a great way to kick off the holiday season. It’s ALL Volunteer and NON-Profit.  It began as a fundraiser sponsored by the Rotary Club to help get the city out of debt and then took on a life of its own and now helps with scholarships and special projects. The festival runs every night from Thanksgiving to New Years.  So if you have company in town for Thanksgiving it’s a great jump start to your holidays.  You can drive your own car or take a horse drawn carriage ride through the displays.  They have also coordinated a local radio station to listen to as you view the displays.  The night we went through the fog was moving in early so a few of the pictures look a bit “smoky”.

As of this year they have the world’s tallest (41 feet, 16,000 pounds with  working jaw) nutcracker built by a local company, 500,00 lights, 90 animated displays, 3D displays, horse drawn carriage rides through the displays and a Holiday Village with Santa, hot cider with a bake sale and a synchronized light show in the courtyard.  The displays depict fairy tales, the military, patriotism, the local logging industry, local vineyards, local fishing and the traditional Christmas songs and scenes.  People come from all over to see it. Unfortunately for locals, it doesn’t change much, but is still fun every few years.

Three of my favorite munchkins from next door were coincidentally there the same night we were so had to snap a few pictures of the discussions with Santa. They have grown SOOOOOOOO much!
Even the pictures with errors turned out cute.  It was difficult to get great pictures or continuous pictures of the animated scenes since there were so many cars behind us.
This snowman is on a corner in our neighborhood hugging a light standard.
And these pictures were from 2013 – the year of the “white” one 😀
Hubby made this for me to wake up to in the back yard before the snow got too bad.
The house across the street usually looks horrible, but NOT when it’s under a blanket of snow.
Unfortunately, being in a cul-de-sac, delivery tracks leave MANY tire tracks at this time of year to mar the beautiful snow cover.
Even Rudolph was shivering! But not this year as he was donated to charity last year 😀
The first day after he storm was absolutely gorgeous though!
The duck pond behind the neighborhood was truly a work of art.
Obviously we hadn’t gone anywhere – no tire tracks!
The fish ladder was like glass with the cold and ice.

ROASTED APPLE PIE

ROASTED APPLE PIE
CRUST
3 cups flour, plus dusting
¾ cup COLD unsalted butter, sliced
5 ½ tablespoons COLD crisco
1 ½ tablespoons sugar
1 teaspoon FINE sea salt
6-8 tablespoons COLD Vodka or water

  • Pulse together the flour, unsalted butter slices, crisco, sugar and sea salt in food processor until you have a coarse crumble.
  • Gradually add water or vodka 1 tablespoon at a time while pulsing 5-6 times until dough comes together. Divide dough in half, shape into 2 disks, wrap in saran and chill AT LEAST 2 hours.

FILLING
6 medium Granny Smith Apples
¾ cup granulated sugar
¼ cup WONDRA flour
½ cup PACKED brown sugar
1 + 1 teaspoon pumpkin pie spice
¼ teaspoon FRESH grated nutmeg
½ teaspoon FINE sea salt

  • Preheat oven to 375°.
  • Mix together the granulated sugar, 2 tablespoons of the flour and 1 teaspoon of the pumpkin pie.
  • Toss apples in sugar mixture.
  • Line a baking sheet with a silicone mat.
  • Pour apples out onto silicone mat.
  • Bake 30 minutes until tender.
  • Cool 30 minutes.
  • Transfer apples to large mixing bowl.
  • Fold in brown sugar, remaining pumpkin pie spice, nutmeg, sea salt and remaining flour.
  • Chill 1 hour.

ASSEMBLY
3 tablespoons unsalted butter, cut into thin slices.
1 LARGE egg
1 tablespoon water

  • Unwrap 1 dough disk and turn out onto a lightly floured surface.
  • Roll out a 1/8-1/4 inch thick round.
  • Fit into a lightly greased 9″ pie plate.
  • Repeat with 2nd disk and cut into lattice pieces or shapes, set aside.
  • Spoon filling into pie plate.
  • Dot with butter slices.
  • Arrange top crust or pieces as desired.
  • Chill pie 30 minutes.
  • Preheat oven to 375°.
  • Whisk together egg and water.
  • Brush crust with egg wash.
  • Place on lower rack.
  • Bake 1-1 ½ hours. After 30 minutes shield crust edges with foil to prevent burning.
  • Cool on rack 2 hours before serving.

BLOGMAS 2019 – day 10 – CHRISTMAS PAST

Christmas Past is a COMPLETELY subjective category. The older I get, the more I realize that it’s the traditions and the memories that weave our holidays together. It’s little things like the who puts the lights on the tree or the angel on top of it. It’s the favorite recipes that you only make at Christmas time. It’s the laughter of the munchkins each morning as they discover what mischief AnnaBelle has gotten into. It’s a baking day with the munchkins making your favorite traditional recipes to share on Giving plates to the neighbors…

2 years ago was an unusual Christmas for us with my surgery and it’s life altering outcome, but we did follow many of our normal traditions like putting up the tree, Christmas Eve service with our neighbor who attended the same church and Christmas Eve dinner at a friends (even if I couldn’t eat anything 😀 ). Last year was a little more “normal”, whatever that is.  BUT, this year I feel like I’m getting my “normal” back and am looking forward to the traditions and even the stresses of the holiday.

This category for me is also subjective based on where we are living at the time. This year being back in the cold of the Pacific Northwest is actually making me remember Snowy Christmases for some reason.  A couple of my favorite Christmases were when we were in Upper Peninsula Michigan.  Maybe it was the trees, water and snow, but for me it was also the old churches.  There was so much history there.  These are 2 of my favorite country churches from Michigan.  I took these pictures in 2011 at Christmas time ON THE SAME DAY, just minutes apart. That’s how fast weather changes with lake effect snow!

I JUST LOVE OLD CHURCHES! The bottom 3 pictures are from a REALLY neat old stone church in the middle of town.
But, my favorite country church is from a teeny tiny little town called Mansfield. It was once a growing little town until there was a mine disaster.  Now all that exists is the monument to the disaster, the church and a few random homes.
And then while cleaning out some old files I found this OLD Christmas picture from a million years ago, well maybe not a million, but a really LONG time ago!  Just goes to show you how subjective your memories of the past can be

HAPPY HOMEMAKER & MENU PLAN MONDAY week 50 of 2019

Be sure to join us and link up with
Sandra at Diary of a Stay at Home Mom for Happy Homemaker Monday

GOOD MORNING ladies!  I’m getting an early start this morning so I’m just going to jump in here.  I hope you had a fantastic week and are having an enjoyable journey to the holidays! We’re just 16 days away from Christmas.

I spent the past couple days decorating and sorting though Christmas decorations.  I did the whole FENG SHUI things and held each item before deciding whether to donate, hang it on the tree or pack it away for next year.  I am seriously downsizing on “things”.  I dropped off 3 bags at Goodwill yesterday before I had a chance to change my mind.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING We’re starting the week off ALMOST dry, but that will go away quickly and the temperatures will be dropping a bit too.

ON THE BREAKFAST PLATE Black Cherry Yogurt and a banana with hot water

AS I LOOK AROUND THE HOUSE, WEEKLY TO DO LIST, HOUSE & CRAFT PROJECTS, APPOINTMENTS

  • LAUNDRY, LIVING AREAS & KITCHEN… today is laundry and errand day which includes some groceries
  • YARD… decorate for Christmas sometime this week
  • APPOINTMENTS & TO DO… going to Shore Acres (a light display) and I will do a post with pictures later this week.
  • BLOG… BLOGMAS, recipe updates, holiday related posts
  • CRAFTS/PROJECTS… still trying to decide on faces for the bowling pin snowmen so I can finish them and post a picture soon

WHAT IS ON THE DVR, I LIKE OR ON THE LIST TO WATCH/SOMETHING INTERESTING I WATCHED

We are still only about halfway through Dolly Parton’s Heart Strings on Netflix – a series of heart warming stories.  We’re hoping to get the new season of Mrs. Maisel started this week.

The DVR is finally getting cleaned out with ALL the fall finales taking place.  Some of the shows we’re watching for this year are:

  • CRIME, POLICE & MEDICAL  – Chicago Series (Medical, FIRE and Police), Law & Order SVU, Blue Bloods, Hawaii 5-0, Magnum PI, FBI, NCIS, NCIS LA, NCIS NOLA, All Rise, Bluff City Law, The Resident, New Amsterdam, The Good Doctor, StumpTown, The Rookie, Bull, 911, Emergence, Seal Team
  • COMEDIES & FAMILY – Young Sheldon, The Good Place, The Unicorn, American Housewife, GOD Friended me

I’M READING Kissing Jenna Book #2 of Kristen Proby’s BIG SKY series

FAVORITE PHOTO FROM THE CAMERA

Saturday was raining ALL day EXCEPT for about 3 hours mid morning so we took a bunch of stale food over to feed the peacocks.  They rewarded me with some awesome photo ops. 😀

I ALWAYS forget how much work decorating for the holidays.  I ALWAYS remember why it’s worth the trouble after we’re done. 😀

INSPIRATION & A FUNNY

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK
MONDAY – BBQ HOISIN BRISKET, BAKED POTATO & SALAD
TUESDAY – OUT
WEDNESDAY – OUT
THURSDAY – CHICKEN CORDON BLUE DELUXE, FRIED POTATOES & SALAD
FRIDAY – TUNA MELTS & TOMATO SOUP
SATURDAY – SEAFOOD SALAD & PARMESAN ROLLS
SUNDAY – TOMATO SAUSAGE BARLEY SOUP & CORNMEAL ROLLS

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

FEATURED PARTY LINKS FOR THIS WEEK

RECIPES TO LOOK FOR THIS NEXT WEEK

  • BBQ HOISIN BRISKET
  • ROASTED APPLE PIE
  • MUSHROOM CREAM CHICKEN
  • CHOCOLATE PRETZEL PB SQUARES