Brussels Sprout Casserole

 I've probably said this in the past, but I really really don't like brussels sprouts. I've had people over the years tell me that I would like theirs but nope, I never have. So when Jordyn told me about this recipe I nodded along like I'd consider making them when in reality I was shaking my head no on the inside haha. 

The rest of my family does like Brussels sprouts tho so I thought I'd make them as a side dish to a 'my family is hungry' meal. While I was packing them up to deliver I decided I'd try one. Just one. Guess where this story is going?

These are SO GOOD!!! Of course, in my defense, they are roasted in cream, bacon, and cheese and are in no way 'healthy' so don't tell my sister hahahah; and quite honestly they don't even really taste like Brussels sprouts - which is why they are SO GOOD!!! hahaha. 

recipe found here at delish

• 5 slices bacon
• 3 T. unsalted butter
• 2 small shallots, finely chopped
• 2 lb. Brussels sprouts, halved
• kosher salt
• 1/2 t. cayenne pepper
• 3/4 cup heavy cream
• 1/2 cup shredded Gruyere
• 1/2 cup shredded sharp white cheddar

• Preheat oven to 375°. In a large ovenproof skillet over medium heat, cook bacon, stirring occasionally, until crispy, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and let cool slightly. Discard bacon fat.

Return skillet to medium heat and melt butter. Add shallots and Brussels sprouts; season with salt and cayenne. Cook, stirring occasionally, until tender, about 10 minutes.

Meanwhile, transfer bacon to a cutting board and finely chop.Remove skillet from heat and drizzle with cream. Top with Gruyère, cheddar, and bacon.

• 
  Bake casserole until cheese is bubbly, 12 to 15 minutes. (If your cheese isn't golden, broil, watching closely, about 1 minute.)
  
  

12.17.24: TT easy snowman cookies

12.17.23: 🔥 week 51

12.17.22: hoop driftwood Christmas tree hanging 

12.17.21: grilled shrimp tacos

12.17.20: cork gingerbread man by B

12.17.19: TT: powdered sugar (how to turn granulated sugar into powdered)

12.17.18: wine cork angel ornament

12.17.17: cream of mushroom soup

12.17.16: chocolate dipped pretzel rods

12.17.15: homemade dog cookies

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Tip-sy Tuesday: getting a jump on wrapping presents

Every year I tend to wait until right before Christmas to wrap presents, I like to think up different 'themes' like last years snowman towers or wrapping each persons gifts in their own patterned paper - this year tho I decided to start wrapping and figure out a theme (if any) later. I'm telling ya, it is way less stressful to just do a few at a time instead of staying up all night the night before Christmas wrapping gifts hahah!

I'm wrapping in whatever paper I want so the paper won't be a theme this time. For now I'm just putting a small sticker on each wrapped package with their initial and the initial of what is in the box because I will totally forget. I'm not adding ribbons, bows, or stickers yet in case I decide to finish them in a different way.

 12.16.24: snowman gift wrapping idea 

12.16.23: words

12.16.22: royal icing 

12.16.21: melting snowman cupcakes

12.16.20: peanut butter kiss cookies by B

12.16.19: felt poinsettia napkin rings

12.16.18: 🔥week 50

12.16.17: reindeer cupcakes

12.16.16: candy cane mice

12.16.15: sea salt body scrub

Ceiling Christmas Lights

We went to a bar/restaurant that was all decorated for Christmas, like ALL decorated - lights and shizzle everywhere. It was a lot haha. But one idea that I loved and never thought about doing is stringing Christmas light strands back and forth across the ceiling. I immediately bought 5 strands of colored lights and a package of 3M Command hooks to hang them in our dining room. If I actually wanted to copy what the bar did I would have hung up 25 strands of lights so the ceiling would be completely covered, but I used some self-restraint and just went with 5! 

This isn't the greatest photo of what it looks like, but you get the idea! It looks great in real life, at night the room just glows and is so festive. Love it!

 

12.12.24: gingerbread contest: Buddy's journey to New York City

12.12.23: plastic hanger snowflake

12.12.22: Christmas lights cupcakes 

12.12.21: 🔥 week 50

12/12/20: how to make a looped bow

12.12.19: santa gift card holder

12.12.18: Mary's painted ornaments

12.12.2017: coincidentally, I posted the adorable pillow Mary me one year ago today!

12.12.2016: marquee letters  (using paper mache letters and christmas ornaments)

12.12.2015: fireball hot toddy

Everything Nice (spiced rum coffee with butterscotch whipped cream)

I saw some fun cocktail ideas online and this one caught my eye - not the drink but the butterscotch whipped cream...yum! Here's the whole recipe if you're interested, I'm not a rum coffee fan but I will 100% be making the flavored whipped cream as soon as I get some Carnation dry milk. 

• 3/4 cup heavy cream
• 1 1/2 T. malted milk powder, such as Carnation
• 1 1/2 T. dark brown sugar
• tiny pinch kosher salt
• 6 oz. hot black coffee
• 2 oz. spiced rum
• 1 T. simple syrup*
• freshly grated nutmeg, for garnish (optional)

Directions:

Combine heavy cream, malted milk powder, brown sugar, and salt in a mixing bowl. Beat using a whisk attachment until dry ingredients are evenly incorporated and cream forms soft peaks.

Combine hot coffee, spiced rum, and simple syrup in a prewarmed mug. Using a spoon, follow whipped cream on top of the coffee and top with grated nutmeg if desired. 

to make simple syrup, combine 1/2 cup granulated sugar with 1/4 cup water in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved. Any extra can be stored in the fridge up to 3 months.

makes 1 drink

recipe found here at serious eats

12.11.24: gingerbread contest: nakatomi tower

12.11.23: tiered Christmas tree skirt 

12.11.22: 🔥 week 50

12.11.21: sheet pan sausages and grapes

12.11.20: gingerbread cookie hugs by B

12.11.19: cucumber ranch salad dressing

12.11.18: bath salt ornaments

12.11.2017: tinsel wreath

12.11.2016: chicken marsala

12.11.2015: tomato cage Christmas tree

1. 
   

MFIH: Cowboy Casserole

I made this for 'My Fam is Hungry' and got all great reviews - I texted that it seemed like 'slop'*
with tater tots on top and they all wrote some version of 'it was def slop with tater tots and I liked it!' hahahah.

 (*fyi in case you don't know, our 'slop' is made with beef, soup, cheese, mashed potatoes...)

I combined a couple recipes to make this, here's what I ended up with:

• 1 lb ground beef
• 1/2 onion, finely chopped 
• 1/2 tsp each of salt and pepper
• 1 tsp each of paprika, parsley, onion powder, minced dried garlic
• 2 tbsp Worcestershire sauce
• 1 (10.75oz) can of cream of mushroom soup
• 1/4 cup sour cream
• 1/3 cup milk
• 3 cups chopped spinach 
• 1 cup frozen corn 
• 8 oz. shredded Colby Jack cheese
• 32 oz bag of frozen tater tots
• 4 sliced cooked bacon, crumbled
• chopped chives for topping, optional

1. Preheat the oven to 375'. Spray a 13x9" baking dish with non-stick cooking spray. 

2. Brown the ground beef and onion in a skillet over medium heat; drain excess fat; season with salt, pepper, paprika, parsley, onion powder and dried garlic. 

3.  Stir in the Worcestershire sauce, soup, sour cream, milk; mix until combined. Fold in the spinach to wilt slightly. Stir in the corn. 

4. Sprinkle the cheese evenly over the top of the casserole. Place tater tots on top in a single layer. Sprinkle the top with the parmesan cheese. 

5. Bake until the tater tots are golden, 30 to 35 minutes. Remove from the oven and sprinkle with bacon and chives.

12.10.24: TT candy cane cake 

12.10.23: 🔥 week 50

12.10.22: Christmas gift wrap ideas

12.10.21: santa gnome cupcakes

12.10.20: MSIH scalloped potato review

12.10.19: TT make a gift bag out of wrapping paper (it's easy and so handy, I make them all the time!)

12.10.18: Santa's wreath making workshop 

12.10.17: sweetly spiced pork tenderloin with butternut and pears

12.10.16: herbed angel hair pasta

12.10.15: wine glass snow globes

12/9 ~ Thru the Years

12.9.24: Christmas tree optical illusion

12.9.23: words

12.9.22: poinsettia place setting

12.9.21: jar ring present topper

12.9.20: scalloped potatoes

12.9.19: felt mitten gift tag clip

12.9.18: 🔥week 49

12.9.17: elf gift tags

12.9.16: k-cup snowman lighted garland

12.9.15: paper Christmas lights garland 

12/8 ~ Thru the Years

12.8.24: 🔥 week 49

12.8.23: santa gift enclosure

12.8.22: candy melt pine tree cake toppers

12.8.21: catalina cranberry chicken 

12.8.20: TT: prosciutto (and a great pear/cheese/prosciutto appetizer)

12.8.19: 🔥 week 49

12.8.18: snowman place setting

12.8.17: crocheted cactus

12.8.16: origami gift card holder

12.8.15: framed glitter words

 

12/6 ~ Thru the Years

12.6.24: diamond dotz

12.6.23: asian salad dressing 

12.6.22: cork santa hats

12.6.21: christmas tree/wreath

12.6.20: 🔥week 49

12.6.19: celery syrup

12.6.18: snowman treat holder

12.6.17: Grandma Jean's pecan pie

12.6.16: succulent terrarium

12.6.15: rocky road cookies

12/5 ~ Thru the Years

12.5.24: homemade dry onion soup mix

12.5.23: pumpkin deer re-run

12.5.22: crocheted joy pillow

12.5.21: 🔥 week 49

12.5.20: Christmas wreath vegetable tray

12.5.19: MSIH: pumpkin oatmeal chocolate chip cookies

12.5.18: snowman ornaments

12.5.17: add a pocket when gift wrapping

12.5.16: pumpkin deer

12.5.15: hand painted wine glasses

 

12/4 ~ Thru the Years

12.4.24: winter mum 

12.4.23: snowman baggie wreath re-run

12.4.22: 🔥 week 49

12.4.21: defrosting the chest freezer

12.4.20: how to make tiny bows using a fork

12.4.19: cranberry sauce hand pies

12.4.18: snowman wreath

12.4.17: wine cork Christmas trees

12.4.16: pasta with roasted tomatoes and sausage

12.4.15: contact paper dog house

 

12/3 ~ Thru the Years

12.3.24: TT: quick bbq sauce 

12.3.23: 🔥 week 49

12.3.22: sweet and spicy pumpkin seeds

12.3.21: creamy artichoke dip

12.3.20: MSIH: crockpot chicken stroganoff

12.3.19: TT: removing super glue from skin

12.3.18: tea light snow people

12.3.17: broccoli beef

12.3.15: make a wine cork trivet

 

12/2 ~ Thru the Years

12.2.24: slow cooker bananas foster 

12.2.23: words 

12.2.22: msih - king ranch chicken casserole 

12.2.21: fried beets 

12.2.20: popsicle stick snowmen by B 

12.2.19: poinsettia gift topper

12.2.18: 🔥 week 48

12.2.17: decorated the 'dog house'

12.2.16: kids Christmas party: gingerbread houses

12.2.15: DIY bell bottom jeans

12/1 ~ Thru the Years

12.1.24: 🔥 week 48

12.1.23: ramen noodle chicken salad

12.1.22: snowman ornament re-run

12.1.21: winter porch decor

12.1.20: TT: turkey stock

12.1.19: 🔥 week 48

12.1.18: pinecone snowman

12.1.17: wall pompom by B

12.1.16: quinoa salad 

11/29 ~ Words

11.29.24: thru the years

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

 

Black Friday

 I haven't gone Black Friday shopping in a long time, and I feel like stores (physical and online) start doing sales the week before so for me there isn't much point in going! If you ventured out today I hope it was worth your while hahaha. 

I saw this funny black friday joke that made me laugh and I thought I'd share:

It was just after Thanksgiving, and the judge was in a happy mood. He asked the prisoner who was in the dock, ‘What are you charged with?’
The prisoner replied, ‘Doing my Christmas shopping too early.
‘That’s no crime’, said the judge. ‘Just how early were you doing this shopping?’ ‘Before the shop opened’, answered the prisoner.

11.28.24: thru the years

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

Happy Thanksgiving '25

 

I'm thankful and grateful for so many things - among them are my faith, my family, good friends, my furry and feathery kids, gravy, stretchy pants (they totally count as pants in my world), being able to make stuff, and you guys reading my blog of course! 

Happy Thanksgiving - I hope you enjoy your day whether it's at home, with family, or having "friendsgiving" with friends that are the family you get to choose :).

11.27.24: thru the years

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

Gravy 101

I have posted how I make gravy a few times over the years - but with Thanksgiving tomorrow I thought you'd like a refresher with these fool-proof instructions. Honestly I've been making it like this forever and a day and it hasn't failed me once. The key is to add the broth to the flour mixture in small increments, stirring until the broth has been pretty much incorporated and then add another small amount - repeat these steps until the broth has made the flour mixture melt away and there won't be anything left to make lumps!

Ingredients (for 4 cups)

• 1/2 cup turkey fat and/or melted butter
• 1/2 cup flour
• 4 cups turkey broth

To get the turkey fat: after roasting the turkey drain off the drippings and measure out 1/2 cup of fat (it's easiest if you have a fat separator but you can separate by hand - let the drippings rest in a clear measuring cup until the fat rises to the top then spoon it off). If you don't have enough fat add enough melted butter to equal 1/2 cup total. 

To make the turkey broth: put the bits that come out of the turkey before you roast it (you know, the neck and giblets - yuck) in a pot and fill it up with water. If you have the time and inclination you can add other things to the pot for additional flavor - like onions, celery, peppercorns...bring it to a boil then reduce heat to a gentle simmer, cover, let it cook for a couple hours making sure it doesn't boil over or reduce too much  (add more water if it does). Strain the broth into a glass measuring cup (you need 4 cups for this recipe, if you have more than that you can save it for other uses), discard the solids. Reheat the broth when you're ready to make the gravy.

To make turkey gravy: heat the 1/2 cup fat in a large saucepan over medium heat. Whisk in 1/2 cup of flour and cook, stirring constantly for a couple minutes to cook off the flour taste. Remove from heat, gradually whisk in 4 cups of warm turkey broth (Note: I do this step very slowly, maybe 1/3 cup of broth at a time stirring constantly until the broth is incorporated into the flour, then add another 1/3 cup... continue adding very slowly and you won't have lumps). After all the broth is mixed in, return pan to the heat and cook until bubbly, thick, and smooth - keep stirring and watch closely that it doesn't stick to the bottom of the pan. Season with salt and pepper to taste. Makes 4 cups and it's yummy.

Tip-sy Tuesday: What Not To Do When Thawing Your Turkey

So here's a quick tip to save you from the mess I just found and created SO much work for myself that I do not have time for 🤦‍♀️

I put my turkey in a plastic grocery bag in our side fridge to thaw. To my surprise when I checked on it today to see if it was still frozen I found that it indeed had thawed but unfortunately both the bag the turkey came in and the grocery bag both had a hole in them and leaked raw turkey juice everywhere. So I had to take everything out, throw some of the perishables out that the juice got on, wash and sanitize the inside of the fridge including the shelf and basket underneath. Ugh. 

So the tip is to follow the directions on the turkey that say to put the turkey in its bag in a roasting pan to thaw it in the fridge. Good grief. 

11.25.24: thru the years 

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

Roasted Shrimp Cocktail

This is my new favorite way to cook shrimp - I did it for a shrimp cocktail appetizer the other night but if I need to cook raw shrimp I'm going to follow this technique from now on!

Put raw, peeled and deveined, tail-on shrimp on a baking sheet. Drizzle with olive oil, season with salt and pepper to taste, toss to evenly coat. Bake at 400' for 8-10 minutes until pink and firm and cooked thru. Remove from the pan and let cool.

I served them with 2 sauces - cocktail and garlic aioli - and I just discovered that shrimp dipped in garlic aioli is fantastic... I now have another favorite thing!

11.24.24: 🔥 week 47

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

 

11/22 ~ Words

 

11.22.24: crockpot stuffing

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 

Pupcakes for Sarge's Birthday

Today is Sarge's 13th birthday - I can't believe he's 13!! I posted this on his 3rd birthday but it's such a cute idea I'm posting again. 

He's got a gray beard now and is a bit more low-key - but still
acts like a puppy when something excites him
(food, the neighbors automatic lawn mower, squirrels...)!!! 

original post:

To celebrate I made him "pupcakes" - I thought he would gulp this down faster than I could take his picture, but he was quite confused actually...we don't give him people food so when I set this down he just stared at it, the only thing he really wanted was the "candle" (he recognized the crunchy stick) and when he accidentally licked the yogurt he sat down and had to think about what to do haha!!

doggie cakes without glaze

The "cake" base is my regular meatloaf recipe that I divided; before adding the chili sauce, salt and pepper I held out enough meat, bread crumb, egg mixture to make 4 pupcakes and with the remaining mixture I added all the other ingredients (I shaped a few into cupcake portions and the rest I put in a 9" round cake pan like I usually do), topped the people version with glaze made from chili sauce and ketchup (leave that off of the pupcakes tho). I put a baking sheet under the cupcakes to catch any grease and baked them at 350' for about 25 minutes. The 9" pan bakes for 50 minutes or until done.

the finished cupcake has plain greek yogurt "frosting", bacon
 bit sprinkles, and a crunchy stick for the "candle"

My regular meatloaf is simple with few ingredients but we love it:

• 1 pound each lean ground beef, ground pork, and ground lamb (or turkey)
• 2 eggs
• 1 ½ cups bread crumbs, (crumbled bread, oatmeal, or smashed saltines also work)
• 1 jar chili sauce (homemade or store bought)
• splash of milk
• salt and pepper
• ketchup

Mix the eggs, bread crumbs, ½ jar chili sauce, salt and pepper to taste together in a large bowl then add some milk until the mixture is moistened. Add the ground meats and mix together (don't overwork the meat or it'll get tough). Divide into 2 equal halves, place each half in a 9” cake pan coated with non-stick spray and shape into a circle leaving about a 1” space between the meat and side of pan for grease to collect in (you can use loaf pans, but I always make it in a round cake pan - I like that the grease has someplace to go). Mix the remaining ½ jar chili sauce with some ketchup and spoon over each meatloaf (like you're frosting the top of a cake). Cover with aluminum foil and bake 350’ for 45 mins to one hour until done - remove the cover during the last few minutes. When cool enough to handle I pour off any standing grease.

I usually make this in 2 round cake pans but I will often make one half in a cake pan that we eat that night, and one half divided evenly and baked in muffin tins and then freeze them - super handy to have individual portions on hand.

11.21.24: burnout pumpkin pie

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