11/30 ~ Thru the Years

Oops - we had a busy week and internet issues, I scheduled some posts ahead of time but now see they didn't go! So here's a trip thru memory lane and I'll have new stuff next week! 

11.30.23: crockpot apple crisp

11.30.22: driveway apple crisp

11.30.21: tip-sy tuesday: cutting board for rolling cookies

11.30.20: penne alla vodka 

11.30.19: margarita cupcakes

11.30.18: pinecone gnome

11.30.17: golf glove counter

11.30.16: pumpkin bread

11.30.15: pill box travel organizer

11/29 ~ Thru the Years

Oops - we had a busy week and internet issues, I scheduled some posts ahead of time but now see they didn't go! So here's a trip thru memory lane and I'll have new stuff next week! 

11.29.23: mediterranean turkey meatloaf

11.29.22: mustard and pepper pork tenderloin

11.29.21: stuffed burgers

11.29.20: 🔥 week 48

11.29.19: all the green things salad

11.29.18: pinecone elves

11.29.17: smoothie bowl

11.29.16: make a pocket towel for the guest room)

11.29.15: mini pineapple-upside-down cakes 

11/28 ~ Thru the Years

Oops - we had a busy week and internet issues, I scheduled some posts ahead of time but now see they didn't go! So here's a trip thru memory lane and I'll have new stuff next week! 

11.28.23: glue gun station

11.28.22: monday fun-day 

11.28.21: 🔥 week 48

11.28.20: cast iron blackened salmon

11.28.19: Thanksgiving '19

11.28.18: Cathy's rolled oats cake

11.28.16: felt feather barrettes

11.28.15: pompom purse charm

 

11/27~ Thru the Years

Oops - we had a busy week and internet issues, I scheduled some posts ahead of time but now see they didn't go! So here's a trip thru memory lane and I'll have new stuff next week! 

11.27.23: advent gifts

11.27.22: 🔥 week 48

11.27.21: corn and tomato saute

11.27.20: the moist maker sandwich (from Friends)

11.27.19: how to fold a turkey napkin

11.27.18: pinecone angels

11.27.17: styrofoam snowman

11.27.16: crock-pot green bean casserole

 

11/26 ~ Thru the Years

Oops - we had a busy week and internet issues, I scheduled some posts ahead of time but now see they didn't go! So here's a trip thru memory lane and I'll have new stuff next week! 

11.26.23: 🔥 week 48

11.26.22: turkey charcuterie 

11.26.21: black friday

11.26.20: happy thanksgiving '20

11.26.19: tip-sy tuesday: aluminum foil

1.26.18: Miss Lori's Christmas wreath

11.26.17: birds on a wire artwork

11.26.16: mulled cider

1

11/25 ~ Thru the Years

Oops - we had a busy week and internet issues, I scheduled some posts ahead of time but now see they didn't go! So here's a trip thru memory lane and I'll have new stuff next week!

11.25.23: words

11.25.22: black friday '22

11.25.21: last minute plate stand 

11.25.20: how to roast a turkey

11.25.19: cork turkeys

11.25.18: 🔥 week 47

11.25.17: oatmeal scotchies 

11.25.16: zehnders cranberry relish

11.25.15: turkey napkin folding

🔥 Around the Campfire (week 47)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

11/17: 🔥 week 46

11/18: brussels sprouts, squash, sweet potato salad 

11:19: tip-sy tuesday: cupcake wreath

11/20: kid craft: Christmas tree paper roll art

11/21: burnout pumpkin pie

11/22: crockpot stuffing

11/23: words (make good choices)

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

11.24.23: black friday

11.24.22: happy Thanksgiving 

11.24.21: buffalo (and buffalo-less) chicken dip 

11.24.20: tip-sy tuesday: how to make gravy

11.24.19: 🔥 week 47

11.24.18: Cathy made over a dining room set

11.24.17: black friday funny

11.24.16: butthole bread funny 

11.24.15: gravy and a funny

11/23 ~ Words

11.23.23: Happy Thanksgiving 2023

11.23.22: make-ahead mashed potatoes re-run

11.23.21: egg shells 

11.23.20: 🔥week 47

11.23.19: turkey gravy (I'm telling ya - it's foolproof!)

11.23.18: fabric bread basket

11.23.16: make ahead mashed potatoes 

11.23.15: organize your cookie cutters

Crock Pot Stuffing

I like to use my crockpots as much as possible when I have multiple dishes that need to be hot - for instance Thanksgiving dinner!  

• 2 bags (14 oz each) herb seasoned stuffing 
• 1 cup butter
• 1 cup chopped onion 
• 1-2 cups chopped celery
• 1 t. poultry seasoning
• salt and pepper to taste
• 4 cups broth, approximately - you might need more or less depending on if you want it drier or more moist
• 2 eggs
• fresh herbs if desired (thyme, sage, rosemary)

Heat butter over medium heat until melted. Sauté onions and celery until softened (do not brown). 

Place stuffing in a large bowl. Add cooled celery and onions, seasonings and fresh herbs if using. Add chicken broth a little bit at a time to moisten and gently stir. Add enough broth that all of the stuffing is moistened. Stir in eggs. 

*If you are making this ahead of time you can cover and refrigerate it up to the day before and then proceed with the recipe when you're ready to cook it if desired.

Grease a 5- 6 quart slow cooker. Place stuffing in the cooker and turn onto high for 30 minutes. Reduce temp to low and cook an additional 3-4 hours or until hot and cooked through. Stir halfway through to avoid burning the bottom, if the stuffing seems dry it's ok to add additional broth as needed.  

If stuffing is done before your meal is ready it can remain on warm.

I made a couple changes to a recipe found at spendwithpennies.com 

11.22.23: pickled cranberries

11.22.22: mashed squashes re-run

11.22.21: baked brie with fig preserves

11.22.19: Thanksgiving and your dog

11.22.18: mashed butternut and acorn squash

11.22.17: turkey cheeseball (and cranberry relish, green bean casserole)

11.22.16: herb butter

11.22.15: nutella stuffed chocolate chip cookies 

'Burnout' Pumpkin Pie

Dave sent me this picture, I have no idea where he found it so can't credit the original source but had to share - this idea makes me laugh! Love it. I'm naming it 'burnout pie', hopefully for obvious reasons?

11.21.23: TT Thanksgiving foods for dogs 

11.21.22: wine cork turkey re-run

11.21.21: 🔥 week 47

11.21.20: maple dijon chicken thighs

11.21.19: MSIH: butternut mac and cheese

11.21.18: lightbulb pear

11.21.17: yarn-wrapped bottle

11.21.16: how to make turkey gravy

11.21.15: Sarge's birthday pupcakes

Kid Craft: Christmas tree paper roll art

Georgie made this at daycare for me - isn't it super cute? What a fun idea - dip the end of an empty paper roll in craft paint and then onto a piece of paper, continue making the paint circles in the shape of a Christmas tree. She needed a little help but did the dipping by herself, awwww. Then they laminated the finished piece and I'll be pulling this out of my Christmas decorations from now on! Love. 

11.20.23: turkey and brie grilled sandwich

11.20.22: 🔥 week 47

11.20.21: how to roast a turkey

11.20.20: apple pie and ice cream hack by B

11.20.19: fall tutu wreath 

11.20.18: make a pumpkin vase
11.20.17: yarn wrapped wheat
11.20.16: Jen's spinach salad
11.20.15: leaf lantern

Tip-sy Tuesday: Cupcake Wreath

Last week I showed you an inspiration picture for a cupcake Christmas tree, today it's a cupcake wreath that's equally cute and if you don't add the Christmas shapes on top (I didn't look at the original recipe but the shapes look like fondant to me?  If you like this idea but don't want to mess with fondant you could substitute with frosted sugar cookies!) then this is really simple to do. Just frost 24 cupcakes with swirled green frosting and set in a wreath shape - the outer ring is 15 cupcakes and then set 9 around the inside edge. Top with whatever decorations you want - candy holly leaves and little red circle sprinkles are cute, or snowflake sprinkles, really - whatever you have or like! The bow also appears to be out of fondant, you could pipe on a buttercream bow or add ribbon and remove it before eating. Use this idea for what it is, an idea - and adapt however you want! 

photo found at findyourcakeinspiration.com

11.19.23: 🔥 week 47

11.19.22: giraffe cork pencil topper

11.19.21: cauliflower mac and cheese

11.19.20: loaded brownies

11.19.19: TT: roasting squash

11.19.18: wrapped pumpkin decor (hint - it's toilet paper!)

11.19.17: Al's smoked brisket

11.19.16: glass block 'Fall' 

Brussels Sprouts, Squash, Sweet Potato Salad

Mickey sent me a screenshot of this recipe,  looks like maybe she got from FB or TikTok but I don't know who to credit for the original. For the record I hate brussels sprouts but the rest of the recipe looked good to me so I doubled the ingredients and gave some to both Mickey and my sister, and picked out the remaining Brussels sprouts from my portion and gave to them hahahah. Blech. Anyway, they both loved this (and we loved it minus the Brussels!). 

For the roasted vegetables:

• 1 small butternut squash, peeled and cubed
• 1 lb. Brussels sprouts, trimmed and halved
• 2 medium sweet potatoes, peeled and cubed
• 3 T. olive oil
• salt and pepper to taaste
• 1 t. dried thyme

For the cranberry glaze:

• 1/2 cup cranberry juice
• 1/4 cup dried cranberries
• 2 T. honey
• 1 T. balsamic vinegar

For the finishing touch:

• 4 oz. goat cheese, crumbled
• 1/2 cup dried cranberries
• 1 T. fresh parsley, chopped, optional

Step 1: roast the veggies

• preheat oven to 400'
• in a large bowl, toss the squash, Brussels sprouts, and sweet potatoes with olive oil, salt, pepper, and thyme until well coated.
• spread the vegetables on a large baking sheet in a single layer.
• roast for 25-30 minutes, stirring halfway through, until tender and caramelized.

Step 2: prepare the glaze

• while the vegetables are roasting, prepare the cranberry glaze. In a small saucepan, combine the cranberry juice, dried cranberries, honey, and balsamic vinegar. 
• bring to a simmer over medium heat and cook for about 8 to 10 minutes, stirring occasionally, until the mixture thickens into a glaze.

Step 3: assemble the salad

• once the vegetables are roasted, transfer them to a large serving bowl.
• drizzle the cranberry glaze over the roasted vegetables and gently toss to coat.
• sprinkle the crumbled goat cheese and extra dried cranberries on top.

Step 4: serve

• garnish with fresh parsley, if desired, and serve warm

Makes 4-6 servings

11.18.23: words

11.18.22: Grandma Jan's bbq (sloppy joes)

11.18.21: porcupine meatballs 

11.18.20: loaded cream cheese brownies

11.18.19: scalloped carrots

11.18.18: 🔥weekly recap
11.18.17: how to make a paper box
11.18.16: silhouette art by Brooke
11.18.15: roasted cherry tomatoes

🔥 Around the Campfire (week 46)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

11/10: 🔥 week 45

11/11: birthday coupon book

11/12: TT Christmas tree cupcake cake

11/13: kid craft: handprint 'flower' card

11/14: thru the years

11/15: crockpot bourbon chicken

11/16: words (choose joy)

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

11.17.23: clay pot turkeys

11.17.22: italian sausage pasta

11.17.21: chocolate zucchini brownies 

11.17.20: TT: cast iron pan info

11.17.19: 🔥 week 46

11.17.18: homemade applesauce

11.17.17: planting tulip bulbs

11.17.16: pet food and holidays - do and don'ts

11.17.15: Thanksgiving tree

   

11/16 ~ Words

 

11.16.23: pumpkin, turkey, snowman cheese balls

11.16.22: double chocolate zucchini muffins

11.16.21: Cincinnati chili

11.16.20: cast iron pizza

11.16.19: corny corn bread 

11.16.18: pinecone wreath

11.16.17: doggie pupcakes

11.16.16: fall circle garland

11.16.15: DIY cookie stand

Crockpot Bourbon Chicken

I made this for Mickey's birthday dinner (along with bourbon glazed salmon and crockpot macaroni and cheese) and it turned out ok but I think I'll tweak it a bit next time - I doubled the recipe and double the cornstarch slurry made it very gloppy. Hmmm maybe sticking to the actual recipe as written would have made the difference hahahaha. Also I did half thighs and half breasts, the resulting texture was more like shredded chicken than pieces of chicken - once again I should have just stuck to the original recipe and did what she said LOL. The flavor is good tho so I can still recommend this recipe - especially if you follow the recipe as written!

I didn't serve over rice and wish I would have! Also next time
I think I'll add some veggies to the chicken - mushrooms, zucchini,
broccoli, etc. would be good. 

• 1 ½ pounds boneless skinless chicken thighs, trimmed of excess fat
• ½ cup low sodium soy sauce 
• 3 tablespoons apple cider vinegar
• ¼ cup bourbon 
• 3 tablespoons brown sugar
• 2 tablespoons pure maple syrup
• 5 cloves crushed garlic
• 1 tablespoon minced fresh ginger
• ¼ teaspoon black pepper 
• 2 tablespoons cornstarch
• ¼ cup chopped green onions, for serving
• 2 cups prepared brown rice, for serving 

• In a small bowl, stir together the soy sauce, apple cider vinegar, bourbon, brown sugar, maple syrup, garlic, ginger, and black pepper. 
• Arrange the chicken in a shallow baking dish, then pour the mixture over the chicken. Cover the dish tightly, transfer to the refrigerator and marinate for as long as time allows (a few hours or overnight). 
• Lightly coat a 4-to-6-quart crockpot with cooking spray and arrange the marinated chicken thighs in the bottom of the slow cooker. Pour the marinade over the top, then cover the crockpot. 
• Cook on LOW for 6-7 hours or on HIGH for 2 1/2 – 3 hours, until tender and cooked through.
• Remove the chicken from the crock pot to a serving plate and cover to keep warm. Strain the cooking liquid into a small saucepan and place it on the stove.
• In a small bowl, whisk together the cornstarch with 2 tablespoons of water to create a slurry. Heat the saucepan on medium-high, then whisk the slurry into the cooking liquid until evenly combined. Cook, stirring constantly, until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1-2 minutes. Remove from heat. 
• Pour the sauce over the chicken, then sprinkle with green onions. Serve warm with rice.

11.15.23: non-alcoholic cocktails

11.15.22: seeing eye person 

11.15.21: pinecone wreath

11.15.20: 🔥 week 46

11.15.19: green bean salad

11.15.18: pinecone birds

11.15.17: Brooke's nutella mug cake

11.15.16: deviled egg short-cut 

11.15.15: Thanksmas

11/14 ~ Thru the Years

Yep, I did it again and ran out of time to post anything new today - here's a look back at what happened on this day in years past!

11.14.23: turkey vegetable tray

11.14.22: bird of paradise painting

11.14.21: 🔥 week 46

11.14.20: picked red onions

11.14.19: MSIH: pumpkin snickerdoodles

11.14.18: pinecone owls

11.14.17: kid craft: decorating apples

11.14.16: curvy keepsake box turkey

11.14.15: wine and design: fall centerpiece

Kid Craft: handprint 'flower' card

Georgie's daycare person is amazing - she does lots of fun, interactive things with the kids and if I ran a daycare I would want to do it just like her! She sent home this card that Georgie made (with lots of help but still....!) that is too too cute and I asked if I could share. The 'flowers' are made from stamping G's little hands and cutting around them, then decorated with lots of glitter. Glued onto stems and leaves cut out of construction paper and glued to the front of a folded piece of paper forming the card. Oh my gosh I love this so much! 

11.13.23: wine cork reversible pumpkin and snowman (I forgot I made this and need to go look for it right now!!) 

11.13.22: 🔥 week 46

11.13.21: personal pumpkin pie shortcut

11.13.20: coin jar by B

11.13.19: candy corn cone

11.13.18: pinecone turkeys

11.13.17: crocheted beanie

11.13.16:  spanish rice

11.13.15: crocheted dog scarf

Tip-sy Tuesday: Christmas Tree Cupcake Cake

This isn't really a tip, more like an inspirational idea for a very easy Christmas dessert idea that you can tuck away until you need it. Frost 21 cupcakes green, and 2 cupcakes dark brown and arrange in a tree shape on a large platter or serving tray (or straight on the counter if you are hosting and don't have a dish large enough). In this picture the cupcakes are then frosting using multiple different tips and then sprinkled with red and white sprinkles - you can certainly get all fancy if you like to play with cake decorating, but don't let that intimidate you if that isn't your jam. Plain ol' frosted with the sprinkles is still going to be cute! Another cute idea would be to either frost the one at the top with gold or silver (or white with white icing sugar on top), put a star shaped something on top of the top green cupcake, or put a red bow at the top. 

 found here at beyondfrosting.com 

11.12.23: 🔥 week 46

11.12.22: apple cider whiskey cocktail 

11.12.21: charcuterie number boxes

11.12.20: pine nut pilaf

11.12.19: TT: how much turkey?

11.12.18: herb bubble bread

11.12.17: stuffed spaghetti squash

11.12.16: caramel apple shots

11.12.15: pumpkin roll

Birthday Coupon Book

Mickey didn't give me any ideas for her birthday gift so I went old-school and made her a coupon book. At first I just cut up square pieces of paper and hand wrote the coupons and was going to staple them all into a card, but then for just a few minutes longer I printed each one out on a sheet of blank business cards. I didn't take a picture of the finished product - I used washi tape to tape a couple gift cards and a scratch-off ticket to the 'coupon', others I just typed out things like babysitting, a cake, a 'my niece is hungry' meal with delivery, etc. and then I folded them into a strip of cardstock just a little wider than the business cards. Turned out cute! 

11.11.23: words

11.11.22: unfinished projects

11.11.21: creamy chicken and rice soup

11.11.20: chessman banana pudding

11.11.19: pony bead indian corn

11.11.17: DIY paper bows

11.11.16: mosaic project by B

11.11.15: fleece scarf

 

🔥 Around the Campfire (week 45)

Dear Campers ~ 

Here's a quick recap in case you missed anything at camp last week:

Posts ~

11/3: 🔥 week 44

11/4: roasted pumpkin

11/5: TT lint roller

11/6: thru the years

11/7: pizza bombs

11/8: broccoli cheese spaghetti 

11/9: words (canning)

That's it for this week! See you next week for more projects, crafts, recipes, whatever we can think of to make at camp - bye :)

Sincerely ~

Jill

camp counselor

11.10.23: dilly bean and pickled onion re-run

11.10.22: msih buffalo chicken casserole

11.10.21: spinach salad with beets

11.10.20: TT storage wrap tip

11.10.19: 🔥 week 45

11.10.18: fried green tomatoes

11.10.17: fridge buttons by B

11.10.16: baked egg cups

11.10.15: button earrings

  

11/9 ~ Words

 

11.9.23: Thanksgiving gingerbread houses part 2

11.9.22: skillet toasted squash seeds

11.9.21: airplane water bottle

11.9.20: troll costume

11.9.19: yogurt sauce for salmon

11.9.18: green tomato jam

11.9.17: baked risotto balls

11.9.15: magazine page bows

Broccoli Cheese Spaghetti

I saw this the other day and thought I'd try it, cottage cheese seems to be the 'new' trendy ingredient to work with and this sounded pretty good (found here  on Youtube, if link doesn't work search for Zach Coen and broccoli cheese spaghetti). It came together really quick, the texture wasn't super super smooth but we didn't mind it, and it tastes really good. I've never had protein+ spaghetti - it's got a different texture than regular pasta and felt more like whole wheat, again we didn't mind it and I would buy it again. I followed this exactly other than I only had whole milk on hand so I mixed it with a little water. 

Directions: 

boil pasta

heat broccoli

in blender: cottage cheese, milk, broccoli soup, spices - blend til smooth and creamy

add sauce to pasta, add broccoli and 4oz of shred cheese, heat thru. 

11.8.23: Thanksgiving Gingerbread Houses part 1

11.8.22: button storage

11.8.21: framed wedding keepsake

11.8.20: 🔥week 45

11.8.19: salmon 2 ways

11.8.18: green tomato muffins (don't be scared, they taste like zucchini bread!)

11.8.17: the school psychologist is in sign

11.8.16: dish washing tip

11.8.15: provencal summer vegetable bake

Pizza Bombs

I made these pizza bombs for lunch and they were a huge hit!! Easy to do, fun to eat hahaha. I made one can of biscuits into ball shapes (the 'bombs') and the other can I just flattened the biscuits and added pizza toppings to make little mini pizzas. Both shapes taste the same, the change is just in the presentation :)

oops, I didn't sprinkle this batch with the Italian seasoning or parmesan!

• 2 cans Pillsbury buttermilk biscuits (10 count each)
• pepperoni (I cut slices into smaller pieces)
• shredded cheese
• 1 beaten egg (for the balls)
• parmesan cheese
• Italian seasoning
• pizza sauce

For the bombs: flatten each biscuit, put a little pizza sauce in the middle (not too much or it'll squish out when baking), add some pepperoni pieces and shredded cheese and roll the edges up into a ball. Brush with beaten egg, sprinkle with parmesan and Italian seasoning. Bake at 425' for 15-18 minutes until golden brown and the dough is cooked thru. Serve with pizza sauce for dipping. 

PS: HAPPY BIRTHDAY MIMI!!! 

11.7.23: halloween candy cookie bars

11.7.22: mustard pretzel crusted chicken 

11.7.21: 🔥 week 45

11.7.20: pickled green beans

11.7.19: MSIH: pumpkin chili

11.7.18: green tomato pasta sauce

11.7.17: easy parmesan risotto

11.7.16: Fall ball jars

11.7.15: pumpkin spice cookies

11/6 ~ Thru the Years

Life got away from me this week! Here's what happened on this day in years past:

11.6.23: crockpot beef stew v2

11.6.22: 🔥 week 45

11.6.21: chopped salad with corn and jicama

11.6.20: phone cases by Brooke

11.6.19: canning jar ring pumpkin

11.6.18: green tomato soup

11.6.17: football vase

11.6.16: Kyle's white chicken chili

11.6.15: crocheted beanie