PREPARING FOR CHRISTMAS – BLOGMAS 2014 – DAY 19

The packages are all wrapped and those that need to be shipped are on their way.  So, now it’s time to turn to the kitchen and start preparing the plates for the neighbors.

This is truly my favorite holiday to cook for.  I try to add a few new goodies each year that I bake for “Neighbor” plates.

This year I’m adding (I’ll post the recipes as soon as I can after I get pictures):

  • Lemon Oatmeal Bars
  • 4 Layer caramel crunch nougat brownies
  • Chunky Monkeys
  • Pumpkin Cheesecake Bars with chocolate.

Here are a few of our favorites from year’s past:

This recipe is sooooooooooooooooo simple, but messy! Have fun making them. They are quite rich though – be forewarned!  The centers will turn to a clear sugary liquid in a day or so.

CHOCOLATE COVERED CHERRIES
1 cup butter, melted
1 can sweetened condensed milk
3 pounds confectioners sugar (about 8 cups)
3-10 ounce jars maraschino cherries(about 120 cherries), really well drained
1-2 pounds milk chocolate candy coating, chopped (I used almond bark)

  • Combine butter and milk until smooth.
  • Gradually add in confectioner’s sugar until a soft dough forms.
  • Roll into 1 inch balls and flatten into 2 inch circles.
  • Place a cherry in the center of each one.
  • Wrap sides around cherry until cherry is completely covered and roll into a smooth ball.
  • Melt chocolate until smooth and dip each ball into the chocolate.
  • Place on wax paper until cool and sprinkle with sprinkles.
  • Cool well.
2008 Neighbor Plates

OREO CHEESECAKE BALLSYUM YUM GOOD!
1 regular package Oreos
12 ounces cream cheese, room temperature
Almond Bark
Candy Decorations

  • Crush Oreos in food processor
  • With hand mixer, mix together the Oreo crumbs and cream cheese
  • Roll into small balls.
  • Put balls into freezer for 5 minutes.
  • Melt Almond bark in small batches.
  • Coat each ball in almond bark.
  • Immediately decorate.
  • Let harden.

BUTTERFINGER COOKIES
Ritz crackers
creamy peanut butter
almond bark
sprinkles

  • Spread peanut butter on ritz crackers and top with another cracker. 
  • Melt almond bark in the microwave. 
  • Dip each cookie in the almond bark and set onto wax paper to harden. 
  • If you’re using sprinkles do so before the almond bark hardens.

GRAN’S VINAIGRETTE

2 cloves garlic, minced
1 large green onion, minced
1 tablespoon brown sugar
1 tablespoon white sugar
1/2 teaspoon sea salt
1/3 teaspoon fresh ground pepper
1/2 teaspoon Worcestershire sauce
3 tablespoons champagne vinegar
2 tablespoons heavy cream
juice of 1 lemon
juice of 1 lime
3/4 cup olive or peanut oil

  • In a dressing bottle combine the garlic and onion. sugars, salt and pepper.
  • In a small bowl whisk together the vinegar, lemon juice, lime juice, Worcestershire sauce, oil, sugars, salt and pepper.
  • Pour over the garlic and onion.
  • Shake well to combine until well blended.

THE REASON for the SEASON ~ FAITH, LOVE & BELIEVE

  • So it’s only 7 days until Christmas.  The big question is what will you do now? Will you stress out? freak out? or relax and enjoy the moment?   

  • In years past I have been known to stress out or freak out, but quite honestly these days I’m the one that will relax and enjoy the moment.  May I suggest you do the same? 

  • I truly believe that there is a reason for this season, I try to carry that reason throughout the year in my heart and my actions.  Faith, Love and your belief are the most important elements of keeping FAITH, LOVE AND BELIEFS in your life. So, in the spirit of the season I offer you up my favorite Christmas movies and encourage you to take the time to sit and watch them with your kids and family.  These movies portray those meanings best. Make a bowl of popcorn, have some eggnog and relax. They are worth it!

STOCKING STUFFERS – BLOGMAS 2014 – DAY 18 – STOCKING STUFFERS

Stuffing stockings is one of my favorite things to do.  I’m always on the look out for special little items that I tuck away all year long waiting for just this day. Since the kids are grown hubby gets my full attention and he hates it (sort of) because he isn’t as good at it, but he tries hard and is getting better every year.

Shhhh don’t tell him, but I can tell you this because I know he doesn’t read my blog. This year so far, he’s getting:

  • 2 new Wii U games (Amazon had an awesome Black Friday sale I could do from home in my PJ’s)
  • fun snacks – M&Ms, cashews, pistachios and DILL peanuts.
  • some camo carbiners
  • some camo notepads
  • an Army magnet
  • new winter gloves
  • Mason jar shot glasses so he’ll quit using my REAL mason jars
  • a couple of additional watchband choices to accessorize one of his gifts from mom
  • .50 caliber pocket knife
  • lottery tickets

SMOTHERED TANGERINE CHICKEN

I bought too many tangerines for making applesauce.  I can’t possibly eat them all so needed to come up with a recipe or two to help use them.

One of my favorite “toys” from a product review a few years ago is the Deni MT149 Meat Tenderizer with 49 stainless steel blades. I had had a fantastic melt-in-your-mouth chicken recipe at my cousin’s house and she attributed it to her meat tenderizer so I had to get one an this one is PERFECT. Every piece of meat I have used this on whether it is beef, chicken or pork turns out fork tender and juicy.  I HIGHLY recommend this meat tenderizer to anyone who cooks!

SMOTHERED TANGERINE CHICKEN
4 thin chicken steaks
1 medium Vidalia sweet onion, halved and thinly sliced
1 lemon, room temperature
3 tangerines, room temperature
1/2 pound bacon
1/2 cup shredded Monterey Jack cheese
3 heaping tablespoons brown sugar
salt and pepper to taste

  • Juice together the lemon and tangerines.
  • Use the meat tenderizer gently on each chicken piece.
  • Place chicken pieces in shallow baking dish.
  • Sprinkle chicken pieces generously with salt and pepper.
  • Pour juice over chicken pieces, turning to coat.  Set Aside for 30-45 minutes.

  • In a large skillet cook bacon until crisp.
  • Drain on paper towels.
  • Add onion slices to the bacon grease, sauteing until translucent.
  • Move onions to the edges.
  • Drain chicken pieces.  
  • Add chicken pieces to the bacon grease, sprinkle with the brown sugar, cover and saute’ for 4-5 minutes per side until golden.
  • Plate chicken and immediately top with cheese.
  • Add crumbled bacon to the onions and mix well.
  • Top chicken with onion bacon mix and ENJOY!

FESTIVAL OF LIGHTS – BLOGMAS 2014 – DAY 17

I thought about this category a lot and decided that since we are still in transition our “local” traditions are still fluid so instead I am going to tell you about a holiday tradition of the locals.

The Festival of Lights is now 20 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.  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.

Even the lights 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.

CHICKEN ENCHILADAS SUIZA





  • 2 pounds boneless chicken breasts (or bone in if your prefer)
  • 1 teaspoon garlic salt
  • 1 teaspoon white pepper
  • 1/2 cup sour cream +
  • 1 4 oz. can chopped green chiles, drained
  • 1 bunch green onions, chopped
  • 1 can Rotel mild original tomatoes with green chiles, drained
  • 1 14 oz. can mild enchilada sauce, green
  • 2 cups finely shredded jack and cheddar cheese
  • tortillas

Place chicken in stock pot with enough water to cover, salt and pepper. Bring to a low rolling boil until chicken is cooked through. Cool, de-bone if necessary and cut into bite sized pieces, preferably shredded.

In a large bowl mix together the chicken pieces, Rotel tomatoes, green chiles, 1 cup of the cheese and 1/4 cup of the sour cream. Mix well.

I like to slice off the major portion of the arc of the tortilla so I have a large rectangle to work with. Lightly spread a thin layer of sour cream on each tortilla. Divide the chicken mixture amongst all the tortillas and roll them securely. Place each one seam side down, side by side in a lightly sprayed rectangular baking dish. Pour the sauce evenly over enchiladas and top with remaining cheese.

Bake foil covered for 30 minutes at 325 degrees. Uncover and bake another 15 minutes until cheese is melted and crisp. Serve with refried beans.

THE RIGHT WAY AND THE WRONG WAY TO DO CHRISTMAS TREES – BLOGMAS 2014 – CHRISTMAS TREE REVEAL DAY 16

Before I show you my tree, let me just say

A neighboring town always does their tree right in the middle of main street.

Our tree this year – not our best, but it is homey and growing on us.

 

One of these years I REALLY want to try this:

I’ve been wondering about the upside down Christmas trees and decided to search and see what I could find out. I found several places offering background on the upside down tree. One was, ChristmasCarnivals.com which also has many other links for Christmas history to check out too.
“Christmas is associated with many traditions, of which the Christmas Tree is an inherent part. The history of the upside down Christmas Tree has its roots in the 7th century. It is during this period that St Bonafice journeyed from Devonshire, England to Germany to preach the message of God. He engaged himself in religious as well as social work and spent a lot of his time in Thuringia, a town located in Germany itself, which is the birthplace of the industry dealing with Christmas Decorations.
It is believed that St Boniface, while staying in Thuringia, took the help of the triangular fir tree to represent the Holy Trinity made up of God the Father, God the Son and God the Holy Spirit. As a result, the converted people started to [consider] the Fir tree as God’s Tree. Then St Bonafice, using this triangular shaped tree tried to introduce to the pagan tribes the paragons of Trinity.
By the 12th century, it became a custom, especially in Europe to hang the Fir trees upside down from the ceilings to symbolize the Holy Trinity. The Upside down Christmas Trees was also considered the symbol of Christianity. However, the real history behind the hanging of the upside down Trees remains vague. Presently the trend of hanging a Christmas Tree has changed, because nowadays the tip of the Christmas Tree is made to point towards Heaven, as many think that an upside down Christmas tree is a sign of contempt.”

BEEF AU JUS ala CROCK POT

BEEF AU JUS ala CROCK POT
3 pound rump roast
1 large onion, sliced thin into rings
3 cloves garlic, minced
1 envelope Au Jus Gravy Mix
3/4 cup beef broth
salt & pepper to taste

  • Cut roast in half.
  • Sprinkle with salt and allow to come to room temperature.
  • Brown roast on ALL sides over medium high heat.
  • Layer the bottom of your slow cooker with the onion rings and garlic.
  • Top with roast halves.
  • Whisk together the broth and gravy mix. 
  • Season with pepper to taste.
  • Pour over meat.
  • Cook on low 6-7 hours until meat is tender.
  • Thinly slice meat and return to slow cooker juices.

MENU PLAN & HAPPY HOMEMAKER MONDAY

Good Morning! I had a VERY productive weekend getting my BLOGMAS posts ready and now I am ready for a great new week! So productive that I almost forgot to do this post.

It’s Monday morning so be sure to join in with Sandra at Diary of a Stay at Home Mom  for Happy Homemaker Monday.  Go check it out to see what it’s all about!

  • A big cup of coffee and apple maple cinnamon oatmeal with golden raisins.
  • Paperwork
  • Phone Calls
  • Cleaning
  • Laundry
  • Post Office

Christmas Movies that I have DVRed through the season.

Cool, gray and drizzly today – glad I have no where to really go.

 Menu Plan Monday hosted by Laura at I’m an Organizing Junkie


DATE BREAKFAST
DINNER
MONDAY 12/15 YOGURT
Chicken Pot Pie Turnovers 
TUESDAY 12/16 BAGEL& FRUIT
Roasted Tomato Soup w/ Cheddar Crostinis
WEDNESDAY 12/17 OATMEAL
Smothered Chicken Breasts
THURSDAY 12/18 FRUIT
Farmer’s Casserole
FRIDAY 12/19 CEREAL
Chimichurri Chicken
SATURDAY 12/20 Luau Benedicts 
Chicken White Bean Soup
SUNDAY 12/21 Chicken Chile Corn Custards
Creamy Ranch Pork Chops & Rice

Everything on the menu (except the inks) is an experiment this week, though I’m sorting through my HUGE pile of recipes to try and re-evaluating each and every one.  It’s time to get a little more routine.

Empty and clean aluminum soda cans make lightweight and effective packing material to ship Christmas presents.

Safe travels this holiday season for everyone who will be away from home.  The weather is wild this year, please travel safe.

CHRISTMAS DECORATIONS – BLOGMAS 2014 – DAY 15

How I decorate each year changes based on my mood, weather, etc… so it will never be the same twice!

Snowman Family then
Snowman Family now

We made the candle yule logs for Advent craft night at church one year and they were a HUGE success and soooooooo easy to do.


These are a few of my new favorites from 2014.

My cousin passed away recently.  She made this ornament for me.  From now it will always be hung by my shooting stars in her honor.

And our new handmade ornament by the Design Chick.  I can show you this now that both DIL’s have received theirs in the mail.

And of course the Christmas cacti decorate themselves.

FAVORITE CHILDHOOD CHRISTMAS MEMORIES – BLOGMAS 2014 – DAY 14

WOW there are so many! My very first personal desk when I was 9, my aunt coming to visit from Texas around that same time and sitting on the floor in a leather dress playing Barrel of Monkeys with the younger kids or maybe the year I got my first bike, whoops wait that was the birthday before Christmas.

My grandfather worked for General Electric as an X-ray technician of sorts (he oversaw the installation and calibration of X-ray equipment) and one year he brought home a GE Snow tree and ornaments (I still don’t know the correlation between between being an X-ray technician and Christmas trees). Anyway this tree had a HUGE cardboard base and once the tree was up and decorated you filled this base with thousands of tiny Styrofoam balls and when you turned the switch on the tree would make it’s own snow.  As a kid I thought it was pretty cool, but as an adult I look back and realize what a MESS it made!! Especially when the wind was blowing and static electricity was high – those damn balls stuck to EVERYTHING!

But wait, that is not my favorite memory.  It turns out that my favorite memory is of trying to stump my dad each year with his gift – it became a mission of sorts to be the first to stump him.  I swear the man was Carnac when it came to knowing what was inside a box. We tried EVERY year to stump him and I don’t remember ever being able to do it.  We tried adding bricks, taping a silver dollar with duct tape to the bottom so it would flip back and forth to make noise when you shook it, adding a pair of shoes… but he ALWAYS guessed!  I don’t know how he did it.