Author: QuiltLady

BLOGMAS 2025 ~ days 1, 2 and 3 ~ Holiday Schedule, Christmas Cards, Elf on the Shelf/NISSE & Wrapping Ideas~ BLOG 365.332B

Welcome to BLOGMAS 2025. I’m so happy you could join me. Like always, I want to make this fun and no fuss, so join in when and where you can. I hope you enjoy this insight into my little corner of the holidays.

I’m a list maker and pretty organized so even my BLOGMAS schedule is pretty much in order of occurrence BUT, this year I’m simplifying the list even more by combining categories and doing less daily posting to free up time.

HOLIDAY SCHEDULE

This year Thanksgiving arrived late again, so late that I feel like I’m getting a really late start to the Christmas holiday.

Today as usual we will start with a trip to the Christmas Tree farm to get front door wreaths followed by a yummy lunch at a favorite local haunt. The Grange will have their annual craft sale starting today also. Tomorrow is the shop small downtown event tied into the farmer’s market and a local favorite mom and pop store, Family and Friends is having their open house to kick off the season. Sunday will be spent dealing with outside decorations and then the tree lighting ceremony at the park in the evening.

This is not going to be a traditional year for us so I’m actually keeping the schedule pretty flexible. So far the only definite dates are the local county Christmas fair on the 5th, an UGLY Christmas sweater (that I’m ready for) Christmas party on the 12th and the Christmas parade is on the 20th. 

We will be hosting Christmas here for mom and her friend, but it will be small and low key.

CHRISTMAS CARDS I usually have my cards ready to mail on this day, but last year ran so far behind that they never got out. This year though they are once again ready and I will mail them on my way back from the tree farm.

Do you still send “snail mail” Christmas cards? We usually receive our first card on Friday, the day after Thanksgiving. I do still send them! I know a lot of people have stopped or send virtual cards, but I’m a die hard on this one. I just love sending and getting Christmas cards in the mail. But, I fear they are becoming a thing of the past. Unfortunately I receive fewer and fewer each year it seems. Virtual cards just aren’t the same to me. AND I can’t reuse virtual cards to make the next year as gift tags.

I even painted a set of old shutters in Christmas colors to display them.

I DO try to make my own Christmas cards when I can, and I PLANNED to do homemade again this year, but years like this last year full of issues sometimes finds me sending out box cards.

A local store carries boxed cards that are really nice quality, pretty cute and super affordable. I’m bound and determined that I WILL do homemade again soon

I did try an annual letter a few times, but ended up in just doing a few paragraphs eventually hitting the highlights from throughout the year since.

ELF on the SHELF/NISSE 

I know many parents are tired of ELF on the SHELF, are you? Food Network even had a baking competition that revolved around the ELF on the SHELF a couple years ago. I’m not sure if it ever made a season 2, because I wasn’t watching.

I have always loved the actual idea of ELF on the SHELF and have made a list each year of the antics they would get into that year so I could be prepared and hopefully not repeat myself too much! But, my munchkins have grown up fast – too fast! 2 of 3 of them “KNEW”, but the youngest still believed and we tried keeping the elf/nisse tradition alive another year! BUT, her teacher told the whole class a couple years ago! Who does that? I was soooooo mad! First off it wasn’t her place to tell the kids and what kind of person, especially a teacher, steals a child’s belief of anything? These days the munchkins all tower over me in their teens and our elf/Nisse has become a sentimental fixture in the Christmas decorations.

A few years back I discovered Julenisser, a Nordic tradition, to replace our previous Elf on a Shelf. I couldn’t find that a Julenisser is actually given a name, but I’m winging it here. The NISSE is one of the most familiar creatures of Scandinavian folklore. Again this year we’ve brougth back Annabelle and her pet reindeer, Alvin. They are always a BIG hit.

In Solvang, a Danish community, they actually do a Nisse Adventure like a scavenger hunt and Danish style JuleFest celebration throughout the month of December.

In Denmark there is a serious subculture regarding the Christmas elves and gnomes known as Julenisser. They live in forests and eat fruits and berries throughout the year before they come spend the month of Christmas with your family. They have BIG hearts and ARE magical and they love to play tricks on you and your family!

Hallmark even did a Christmas movie a while back that involves a Gnome/Troll called MY NORWEIGIAN HOLIDAY.

I know many parents are dreading that darned elf every year and having to come up with at least 24 DIFFERENT scenarios that are different from the previous year! Maybe this is the year to try a NISSE?

So when do you begin? Do you have unique names for your elf? Or do you have a Julenisser? Also, do you have a favorite Christmas character? Angels, Snowmen, Nutcrackers, Bears, Gnomes, Reindeer, Peanuts (Charlie Brown, Snoopy…), Elves, Gingerbread Men, Penguins or the BIG man himself, Santa Claus.

I LOVE ALL the Christmas characters, but my favorites are Snowmen, Angels and Reindeer.

Here are a few of my favorite Elf/NISSE pictures from the past several years:

WRAPPING IDEAS

I’ve been PINTEREST surfing and there are some really cute wrapping ideas out there. This is just a few of the cuter ideas I’ve found. I have been wrapping presents as I go again this year and am able to spend a little more time decorating or just relaxing and enjoying the season by doing it that way. The Grinch one is harder to do than it looks, but I enjoyed the straw and string star one a lot. The scrap paper tree and the paper doll trees are fun too.

COOKING THURSDAY ~ CHOCOLATE PEANUT BUTTER CHEESECAKE BARS ~ BLOG 365.331

CHOCOLATE PEANUT BUTTER CHEESECAKE BARS

DESSERT LOVERS be warned ~ these super yummy peanut butter chocolate chip cookie cheesecake bars are extremely addictive!! These are a small batch recipe so better make your second batch at the same time because the first one will disappear in a flash.

DOUGH
1 stick butter, unsalted (1/2 cup), softened
1/2 cup FINE white sugar
1/3 cup packed dark brown sugar
1/2 cup JIF creamy peanut butter
1 LARGE egg
1 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup old fashioned oats
2 cups chocolate chips

  • Preheat oven to 325°.
  • Lightly spray baking dish with Baker’s Joy.
  • Cream butter, sugars and peanut butter together until smooth and fluffy.
  • Add the egg and beat until well blended.
  • In a separate bowl, sift together the flour, baking soda and salt.
  • Slowly add the flour mixture in with the butter and sugar, mixing well after each addition.
  • Stir in the oats and chocolate chips.

CHEESECAKE FILLING
8 ounces cream cheese, softened
1/3 cup FINE sugar
1 LARGE egg
1/2 teaspoon PURE vanilla

  • Cream together the cream cheese, egg, sugar and vanilla until smooth.


ASSEMBLY

  • Press a little more than half of the cookie dough in the bottom of a 9×9 inch square baking dish.
  • Pour the cheesecake filling over the dough and spread smooth to the edges.
  • Crumble the remaining dough and sprinkle over the top OR roll it into a flat layer and place it over the cheesecake layer.
  • 
Cover and bake for 20 minutes.
  • Uncover and bake for another 15-20 minutes, or until top is lightly browned and the cheesecake layer is set.
  • Serve warm with ice cream.
  • Store leftover bars in refrigerator.


SLOW COOKED BEEF & MUSHROOM STROGANOFF ~ BLOG 365.329

This is the PERFECT cozy recipe for cold fall and winter nights.

SLOW COOKED BEEF & MUSHROOM STROGANOFF

2 pounds boneless chuck roast, cut into 3 x 1/2 inch pieces
8 ounces BEECH mushrooms or 1 pound fresh sliced mushrooms
1 LARGE Vidalia onion, chopped
1 can Campbell’s cream of celery soup
2 tablespoons Bragg’s liquid aminos
2 tablespoons Dijon mustard
1 tablespoon Lea & Perrin’s Worcestershire sauce
3-4 cloves garlic, FINELY minced
FRESH ground sea salt & black pepper
Prepared egg noodles

  • Add beef pieces in slow cooker.
  • Whisk together the liquid aminos, mustard, Worcestershire sauce, condensed soup and seasoning.
  • Fold in onions and mushrooms.
  • Cook, covered on low, 6-8 hours or until meat is tender.

 

  • Transfer steak and mushrooms to a serving dish and keep warm.
  • Skim fat from the juices.

2 tablespoons cornstarch
2 tablespoons hot water
1 cup sour cream

  • Whisk together the hot water and cornstarch until smooth.
  • Stir cornstarch mixture into pan juices.
  • Cover and continue cooking 10-15 minutes until sauce thickens.
  • Stir in sour cream until smooth and consistent.
  • Fold in egg noodles and pour over beef and serve immediately.

NOTE: I prefer the Beech mushrooms because of their nutty flavor.

HAPPY HOMEMAKER MONDAY, RECIPES & MENUS week 47 of 2025 ~ BLOG 365.328

Be sure to join Happy Homemaker Monday with our host, Sandra at Diary of a Stay at Home Mom

LAST WEEK RECAPPED

It was a busier than usual week plus mom had her knee replacement surgery last Wednesday. And this will be a “short” week, so let’s just jump into it.

Happy Thanksgiving week! I won’t be hosting anything this year, but going to a friend’s house with a couple favorite recipes in tow. The thing is though that when you host Thanksgiving you have the leftovers and more time that weekend for family time. Fortunately, for me anyway, the friend hosting is a snowbird and leaving the next day so I still get leftovers 🙂

When I was a kid we always hosted Thanksgiving and my dad would put up the tree the day after, sit me down with a pile full of presents to wrap, Christmas cards to address, football on television, a freshly made leftover turkey sandwich… aw the memories…

Not having the weight of getting the house ready though has freed me to concentrate on BLOGMAS which I will begin on Friday November 28th. I’m also going to do it a little different this year in hopes of freeing up some extra time. There will only be 10 actual blog days for BLOGMAS, each of which will cover multiple topics that have been grouped together to make things easier. I hope you can play along and enjoy the simplicity of this year 🙂

THOUGHT FOR THE DAY

THE WEATHER OUTSIDE

THIS WEEK’S TO DO LIST, THINGS THAT MAKE ME HAPPY, WHAT’S ON MY MIND, PROJECTS, APPOINTMENTS & DVR/TV
  • TO DO: LAUNDRY & CLEANING I got all the laundry done yesterday.
  • TO DO: GROCERIES & ERRANDS I’m avoiding as many stores as possible this week. I will do virtually no Eagle’s shopping either. Mom does have a late PT appointment on Wednesday, her first since last week’s knee replacement.
  • RECIPE RESEARCH & MENU PLANNING Menus are planned through the rest of 2025 and I’m making them as anti-inflammatory as possible.
  • DVR/TV Who has had time?
  • THINGS THAT MAKE ME HAPPY Cold foggy mornings when I wake up early and snuggle deeper into my winter quilt to read for a bit before coffee, soft fuzzy slippers to slide into when I do get up followed by a hot cup of coffee to sip while I check the weather and decide what to wear.

READING TIME

I’m back to falling asleep quickly, but need to spend more time reading!

FUNNIES

MENU PLANS

BREAKFAST is always a work in progress for me – it will generally be hot water and a fruit yogurt 😀
11/24 MONDAY
11/25 TUESDAY
11/26 WEDNESDAY
11/27 THURSDAY
11/28 FRIDAY
11/29 SATURDAY
11/30 SUNDAY
DINNER
 Auxiliary meeting night so it’s CORN/YOYO
 SPAGHETTI BOLEGNESE and PARMESAN MEATBALLS
 CHICKEN BROCCOLI SOUP with BUTTER BISCUITS
 THANKSGIVING @ SHIRLEY’S I’m bringing the stuffing and dessert and bringing home leftovers 🙂

 CORN/YOYO clean out refrigerator night or you’re on your own
 LASAGNE & GARLIC BREAD
 BEEF BARLEY STEW
DESSERT
 
 
 

FAVORITE PHOTOS FROM THE CAMERA

Don’t judge, but my tree is up 🙂 since we aren’t hosting Thanksgiving I got a jump start on Christmas decorating. The new star for the tree top arrived and we love it.

There are 2 barns in particular that I just love to see when we take the back route to town. If I’d have had to make a prediction years ago I would have picked the one still standing as the one that would falls first. If we get a good wet snow this year I really believe the second one will fall completely.

INSPIRATIONS

LIFE TIP

HOMEMAKING / COOKING TIP

RECIPES COMING UP THIS WEEK

  • SLOW COOKED MUSHROOM BEEF STROGANOFF
  • CHOCOLATE PEANUT BUTTER CHEESECAKE BARS

RECIPE LINKS FROM LAST WEEK

WEEKLY FEATURED PARTY LINKS

AZZOLINA SPAGHETTI ~ BLOG 365.324

This recipe was printed on an old dot matrix printer on February 10, 1984 and noted that it was from P.J. Azzolina’s grandfather. So, I did a little research and found that AZZOLINA is an Italian surname, but it also translates to Little Azure or Cornflower or Sky Blue. But when you google AZZOLINA SPAGHETTI it brings up a recipe for Assassins Spaghetti. 🙂

AZZOLINA SPAGHETTI
24 ounces tomato paste
6 cups chicken broth
28 ounce can peeled, whole tomatoes, trimmed and mashed
1 LARGE onion, FINELY chopped
1 pound mild Italian sausage, each sausage cut into thirds
1 tablespoon sugar
2 tablespoons Avocado or olive oil
FRESH ground sea salt and black pepper
pinch red pepper, to taste
Pinch baking soda

  • Heat oil in large skillet.
  • Saute’ onion until tender.
  • Add sausage and brown on all sides.
  • Remove onions and sausage from oil and drain well.

 

  • In a large dutch oven stir together the tomato paste, broth and tomatoes.
  • Stir in seasonings, sugar and baking soda.
  • Fold sausages into sauce.
  • Bring to a SLOW simmer.

MEATBALLS
5 slices QUALITY bread, crusts removed
1 1/2 pounds ground beef
1/2 pound ground pork
2-4 LARGE eggs,
2 tablespoons Parsley
2 tablespoons Italian seasoning
1 teaspoon garlic powder
Powdered Romano cheese

  • Add meat to a large bowl.
  • Shred bread into bowl.
  • Add Parsley, garlic powder, Italian seasoning and Romano cheese.
  • With wet or gloved hands mix all together and form meatballs, adding more Romano as necessary to attain the proper texture.
  • Quickly sear meatballs and drain on paper toweling.
  • Add meatballs to sauce and simmer ALL day!

NOTE:

  • Original recipe called for Hunt’s tomato paste and whole tomatoes, but I prefer CENTO or DELALLO San Marzano brands.
  • It also called for a choice of veal or pork, but I don’t use veal.
  • It also called for water and I substitute homemade chicken broth.

BAKED CHICKEN MARSALA ~ BLOG 365.322

Not a great picture, but oh so good. Baking this makes for the most tender chicken!!!!

BAKED CHICKEN MARSALA

6 boneless, skinless chicken breasts cut in half to make thin steaks
4 tablespoons Italian seasoning
FRESH ground sea salt and black pepper
4 tablespoons avocado oil

  • Preheat oven to 375°.
  • Grease 13×9 baking dish and set aside.
  • Generously season chicken with FRESH ground sea salt and black pepper.
  • Rub chicken pieces with Italian seasoning.
  • Heat oil in large skillet until shimmering.
  • Add chicken pieces, browning 2 minutes per side.
  • Transfer chicken to baking dish in a single layer.

SAUCE

1/2 cup butter, cubed
8 ounces beech mushrooms, trimmed
1 shallot, chopped
3-4 cloves garlic, FINELY minced
2 cups homemade chicken stock
3/4 cup Marsala wine
1 tablespoon FRESH chopped Italian Flat Leaf Parsley
2 tablespoons cornstarch
1/4 cup heavy whipping cream
2/3 cup grated Parmesan cheese

  • Heat butter over medium heat.
  • Add shallot, garlic and mushrooms, cooking until tender.
  • Stir in stock, wine and parsley, cooking and simmering to a SLOW boil.
  • Whisk together the cream and cornstarch until smooth.
  • Stir cream mixture into stock mixture and continue to simmer until thickened to desired consistency.
  • Add butter piece by piece, stirring until smooth.
  • Pour sauce over chicken.
  • Top with cheese.
  • Bake uncovered 15-20 minutes until cooked through.
  • Serve immediately.