Snickerdoodle Cupcakes

If you haven't heard... I'm kind of, a little, just a bit... falling in love with baking.  You can read the full story here. and get links to the other great recipes!

I have shared over the couple of weeks, recipes for various cupcakes, ice cream cakes, and cookies... but the one I'm about to share with you is BY FAR my absolute FAVORITE!  It may just be the best cake I have ever put in my mouth!  Light, fluffy, moist, not to sweet... and the icing, NOM!!  So with no further delay, let me introduce to you,


SNICKERDOODLE CUPCAKES,  OH YEAH!
Cupcake recipe from Your Cup of Cake

Cupcake Ingredients:

1 ½ cup all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

½ teaspoon cinnamon

½ cup melted butter, cooled

1 ¼ cup sugar

2 eggs

1 teaspoon vanilla

¼ teaspoon almond extract

¾ cup whole milk

¼ cup cinnamon sugar, for topping

Cupcake Directions:

1. Preheat oven to 350 degrees.
2. Sift together flour, baking powder, salt and cinnamon.
3. In a separate bowl, beat sugar and cooled butter until light and fluffy.  Then add eggs, vanilla, almond extract and milk. Mix until well blended. 
4. Combine dry and wet ingredients and mix until smooth. 
5. Spoon into cupcake liners and bake for 18-25 minutes, or until a toothpick comes out clean. 
6. While they cool, make up your frosting.  Frost once completely cooled, sprinkle generously with cinnamon and sugar mixture.   

7 MINUTE FROSTING
Frosting recipe from Real Food Has Curves
(For best results, make this frosting the day you plan to serve the cupcakes)

Frosting Ingredients:
3 large egg whites
2 1/4 cups granulated white sugar
1/2 cup water
2 teaspoons light corn syrup
2 teaspoons vanilla extract
1/4 teaspoon salt

Frosting Directions:

1. In a medium Sauce pan bring (about) 2 inches of water to boil over high heat.  Create a double boiler* by choosing a large heat-safe mixing bowl that will eventually fit the top of the saucepan like a lid. (make sure the water will not touch the bottom of the mixing bowl.) 
2. In the mixing bowl mix all ingredients together with an electric mixer until well blended.
3. Turn heat to low-medium, bringing water to a simmer. Place mixing bowl over pan. 
4. Continue to beat on high until consistency of frosting is much like marshmallow cream, and stiff peaks form when beaters are removed.  (About 7 minutes... but I actually ended up going more like 10 minutes) Count this as your workout for the day...my arms were so tired!
5. Remove from heat, place in a piping bag and stick the tip in your mouth and eat... uhh, I mean, Frost your beautiful cupcakes!  Delish!

 *Yes, you can use a real double boiler itself, but you need a super-duper big one for the heaping mound of frosting to come.

Chocolate Ice Cream Pie

Read More on how I became a Baker?? and get more great recipes!

William Loves Ice Cream and Loves Chocolate, which makes sense why this has been his Birthday "cake" request the last 2 years! This is one of the most simple recipes ever... and it taste exactly like a  Blue Bell Fudgecicle! 

Chocolate Ice Cream Pie

Ingredients:

1 Pre-made Oreo Pie Crust

1 small box instant chocolate pudding mix

1 cup vanilla ice cream

1 cup milk

Cool Whip, topping

Directions:

In a blender, combine pudding mix, milk, and ice cream. Mixture will be thick and smooth.

Pour mixture into pie crust, cover and place in freezer for a minimum of 2 hours, until ice cream is set.

Before serving remove from freezer let set for 3-5 minutes for easier slicing. Top with a heaping mound of Cool Whip and some chocolate shavings!!! YUMMM!

Yes! It's That Easy!!

Cookies and Cream Cupcakes

Read More on how I became a Baker?? and get more great recipes!

I have to admit... I'm not a huge Oreo fan, but you mix them in a supreme cupcake and I can't seem to get enough! So here is...



Photo Credit

Cookies and Cream Cupcakes

Recipe adapted from Annie's Eats

Cookies and Cream Cupcakes

Yield: 24 cupcakes

Ingredients

24 Ice Cream Cones

24 Oreo cookies, coarsely chopped

2 1/4 cups all-purpose flour

1 tsp. baking powder

1/2 tsp salt

8 tbsp. butter, at room temp.

3 lg. egg whites

2 tsp. vanilla

1 cup of milk

Directions

• Preheat the oven to 350˚ F. Place ice cream cones in a muffin tin using tin foil to help sturdy them.
•  In a medium bowl, combine the flour, baking powder and salt; whisk together to blend and set aside. With an electric mixer, combine the butter and sugar and beat together on medium-high speed until light and fluffy, about 3 minutes. Blend in the egg whites one at a time and vanilla extract.
• With the mixer on low speed, beat in half of the dry ingredients just until incorporated. Add the milk and beat just until combined, then mix in the remaining dry ingredients. Gently fold in the chopped Oreos with a rubber spatula until evenly incorporated, being careful not to over-mix.
• 
• Evenly divide the batter between ice cream cones. Bake for 18-20 minutes until a toothpick inserted in the middle comes out clean.  Allow to cool in the pans 5-10 minutes, then transfer to a wire rack to cool completely.
• Frost the cooled cupcakes as desired (I like cream cheese frosting). 



*I can't believe I didn't get a finished pic... I got in too big of a hurry! I swirled on a dollop of frosting, and topped with an Oreo cut in half.  William's class was super intrigued at the "Ice Cream Cupcakes", but unsure of the Cream Cheese Frosting.  If I'm making this for a classroom again, I will use Butter Cream Frosting!  

Monkey Bread :Recipe

Monkey Bread was another one of those dishes that I was introduced to when I married into the Caldwell family.  It is a dish, you can pretty much bet on every time the family joins together, and it is also one of my honey's all time favorites!  Super simple and a great breakfast when guest are coming!! The smell of sticky rolls and fresh coffee wafting through the house first thing in the morning.... Holiday guests will wake up smiling and ready to join you in the kitchen!


 *We usually serve ours with Cheesy Scrambled Eggs & Bacon.

Monkey Bread

• 4 pack of  Pop n Fresh buttermilk biscuits
• 1 pkg. Cook & Serve Butterscotch pudding
• 1 c brown sugar
• 2 sticks butter, melted

Directions

1. Preheat oven to 350 degrees.
2. Combine pudding mix and brown sugar in a small mixing bowl. Whisk together with a fork to break up any clumps. Set aside.
3. Melt butter in a microwave safe bowl, place aside. 
4. Cut biscuits into quarters (kitchen shears make this job a snap); place loosely in a lightly greased 9x13 baking dish.
5. Pour pudding mixture evenly over biscuits.

6. Pour butter over biscuits


7.Bake for 30-35 minutes, until bubbly and edges are golden brown.
8. Allow to cool for 5 minutes, break up pieces with a serving spoon and serve!

Gingerbread Caramel Corn

I came across this recipe in a Taste of Home circular and had to give it a go!! It was a total hit, supremely delicious, and so easy! Gingerbread Caramel Corn has definitely made my list of things to make this Christmas! It is a perfect spin on typical caramel corn for this Holiday Season and it packs well; making it perfect for snacking during holiday road trips, while driving around enjoying Christmas lights and yard decor, or for gift giving!

What you will need:

• 14 cups popped popcorn
• 3/4 cup packed brown sugar
• 1/2 cup butter, cubed
• 1/4 cup light corn syrup
• 1/4 cup molasses
• 1 1/2 tsp. ground ginger
• 1/2 tsp. cinnamon
• 1/4 tsp. salt
• 1/2 tsp baking soda
• 1/2 tsp. vanilla extract

 What to do:

1. In a nonstick saucepan, add brown sugar, butter, corn syrup, molasses, spices, and salt. Bring to a boil over medium heat, stirring constantly. Boil WITHOUT stirring for 5 minutes (NO CHEATING!)
2. Remove from heat; stir in baking soda and vanilla (mixture will become foamy). Quickly pour over popcorn and mix well. I tossed mine like a salad... it seemed to work better than trying to "stir" it.

 3. Transfer to a large roasting pan or two 15x10x1. Bake at 250 degrees for 1 hour, stirring every 10 minutes. Remove from pans and place on waxed paper to cool. Store in an airtight container.

Yields 3 1/2 quarts...but I promise you will want to make more.

Butternut Squash Bisque-Recipe

Blast from the Past:  Monday, September 20, 2010

Butternut Squash Bisque!!!

This Post is from a copy from last year, but I just love this recipe so much I wanted to share it with those who may have missed it!!  Happy Fall  Y'all!!!  ~ Cup of Daisies

So if I haven't mentioned it before... FALL is my FAVORITE SEASON!!! I mean, like I really love it!! How could you not, all good things happen in fall, for example; Thanksgiving, cool weather, pumpkins, my birthday (Oct 7th in case you where wondering), the day I married the man of my dreams, beautiful landscapes, I love to look at God's extraordinary creation in the fall ... and fantastic fresh fall produce. One of my newly discovered favorites is Butternut Squash!  I followed a recipe for butternut squash soup(Better Homes and Gardens) last year, but have found several others and since tweaked  them all to come up with this one! Our family loves it, so of course it will be our dinner on the first day of fall! Hooray!

Butternut Squash Bisque

3 lbs of Butternut squash (peeled, seeded, and cubed)
1 medium onion, chopped
1/4 c. butter
2 large carrots, coarsely chopped
1 stalk of celery, coarsely chopped
2 granny smith apples, peeled, cored, and chopped
2 cloves of garlic, chopped
1/2 tsp. ground ginger
1 48oz box low sodium chicken broth
1 c. apple juice
3 canned chipotle peppers in adobe sauce, chopped
1/2 c. sour cream

On a large dutch oven, melt butter. Add squash, carrots, celery, and garlic; stirring frequently until tender.
Add apples, broth, juice, ginger, and peppers. Bring to a boil, reduce heat, cover and simmer for 20 minutes.  Puree in batches in a blender; return to dutch oven. Whisk in sour cream until well blended. Heat thoroughly. Remove from heat and serve. Top with Smoked Gouda (a must), and bacon crumbles.

Diet Soda Cake Recipe

So, this is very possibly the recipe that has changed my life as a "baker".  As most of you probably know, I absolutley despise measuring.  It slows me down. I like to experiment when I'm cooking. I like to eyeball things, and well... it's working pretty good for me, so why dirty up extra dishes... right?  Well, I now have a cake recipe in my possesion (it's all over the web) that fits my rules... the no measureing cup rules!! HOORAY!  So without further adue, here it is.

Diet Soda Cake Recipe

• 1 boxed cake mix
• 1 can of diet soda

1. Pre-heat oven to 350 degrees.
2. Grease muffin tin.
3. Combine mix and soda with an electric mixer until well blended.
4. Fill each tin 1/2 full.
5. Bake according to package directions.

Tips: Cake tends to be slightly sticky, so make sure to spray tin or papers to keep cakes intact.

You can use any flavor combination of cake mix and diet soad/soda, but incase your not as experiemental as I tend to be, here are a few of my suggestions.  (Chocolate Mix+Diet Cherry Coke,  Chocolate + Diet Cream Soda, White Cake + Orange Soda,  White Cake+Diet Moutain Dew, Spice Cake + Orange Soda, Carrot Cake + Lemon Lime Soda) Really the options are endless! 

So what are you waiting for... get out there and start baking! Please report back:  I would love to hear what flavor combinations you come up with!

Mini Pudding Poppers

Way back when... I read a post Red, White, and Blue Pudding Pops by one of the sweetest, most genuine beautiful girls I know... and thought... My kids would love those. So, I rushed to the store, bought some supplies, and a month later as I was organizing my pantry I thought, why do I have all this pudding (light bulb).  So I got it all out and here is what we came up with. 

Mini Pudding Poppers

• 2 boxes of your favorite pudding flavors (prepared)
• we used chocolate and cheesecake flavored pudding
• bathroom size disposable cups

1. Make pudding according to box directions. 
2. Layer flavors into each cup, great project for older kiddos.
3.  Line up cups in a backing dish or cookie sheet and place in freezer for at least 2 hours.
4. Pop up and enjoy the yummy goodness!

Sweet and Southern Chicken Tenders

So, I'm a huge fan of chicken... we bake it, grill it, crock it, and yes, fry it.. I do live in the south you know!  Well, last weekend I was making Chicken Tenders, I usually roll them in flour, egg, cracker crumbs, and then to the sizzling hot oil!  YUMM... Unfortunatly I started this process without taking a good inventory of ingredients and about half way through the chicken, I ran out of cracker crumbs... Oh the horror!!

Yeah right, all that meant to me was that I had a great excuse to get a little creative.  So after a little searching and digging in the pantry I found chili cheese fritos and frosted flakes (they are practically corn flakes you know!)  And just like that Sweet and Southern Chicken Tenders were created!

Sweet and Southern Chicken Tenders

• 2 lbs Chicken Tenders
• 1/8 c. Flour
• 4 eggs
• 3 cups Frosted Corn Flakes (crushed)
• 1/4 tsp salt
• 1/2 tsp pepper
• Vegatable Oil

1. Place tenders, flour, salt, and pepper in a large zipper bag, and shake throughly until tenders are well covered.
2. Beat eggs in a shallow bowl
3. Place Corn Flakes in a shallow bowl
4. Pour enough oil into the 12-inch skillet to come to a quarter of an inch up the sides of the pan. Allow the oil to heat over a medium-high heat until the oil comes up to frying temperature.
5. Dip floured tenders into egg until well coated and then roll in cereal.
6. Place into hot oil and cook until golden brown, turning once.

Serve with honey, bbq, or any of your favorite dips.

Easter Breakfast! Resurection Buns

Easter, like Christmas, is a very meaningful and important time for our family! We love and take part in the fun traditions like egg hunts, and Easter baskets stuffed with goodies, but are always looking for fun ways to keep our family focused on the actual reason we celebrate Easter. This recipe has become a fun project we feel accomplished just that. 

Resurrection Buns

*a can of Grand biscuits
*large marshmallows
*sugar
*cinnamon
*butter

1. Preheat oven according to the directions on the biscuits.
2. Flatten the biscuit out until it's about 5 inches across.
3. The marshmallow represents Jesus.Explain that it is white because it stands for His purity and His sinless life.
4. Roll the Marshmallow in melted butter sprinkle with cinnamon and sugar.  Explain how they anointed Jesus body with oil, and spices. 
5. Place the marshmallow in the center of the biscuit, then fold the sides around it forming a "tomb". Pinch the sides of the tomb closed. Explain how Jesus tomb was sealed with a large stone.
6. Place it crease side down on a baking sheet so they will not open while cooking. 
7. Bake the buns. Follow package directions.
8. Allow time to cool, the marshmallow will be very hot!

EAT UP!

• When the children bite into their buns they will be surprised to find the center empty. The marshmallow has melted. As each child discovers the empty tomb, we repeat : He is not here for He is risen.
• As you eat the biscuits,  talk about the sweetness of the biscuits and how sweet a gift Jesus gave us when he died for our sins, and then rose 3 days later proving He is our Savior and the Son of God!

I love this project.  It is a great way for my kids to remember what Easter really means, and for us to have a little fun while we do it.  Hope you enjoy!!

Abundantly Grapefruit

 

 I know, I know. Grapefruit is a winter fruit.  It ripens from November to January, but right now even after the major freezes a couple of months ago, our grapefruit tree remains loaded with sweet/tart grapefruit! And I know several of you have citrus fruit sitting in large boxes waiting to be used. Well, here are a few ideas, to  use up that beautiful juiciness, before it goes bad. 

 Broiled Grapefruit

1. Cut grapefruit in half.

2. Place on a foil lined baking sheet.

3. Sprinkle with 1-2 Tbs. of Sugar

4. Place under broiler for 3 minutes, to caramelize the sugar.

5. Eat & Enjoy!!

Caramelizing the sugar adds an extra touch of sweetness, and the warm grapefruit is a nice surprise! Great served alongside toast and coffee!

Grapefruit Jelly

 I know you are thinking... are you crazy? But I promise I have made it two years now and given it away at Christmas time. This year everyone was asking for extra, and wondering when I was going to make more.  It's so simple, and you can't find it anywhere! 

•  3 c. grapefruit juice, strained
•      1 pkg. (2 oz.) powdered fruit pectin
• 4 1/2 c. sugar
• 3 drops of red food coloring, optional.

In a large kettle or saucepan, combine juice and pectin; stir over high heat until mixture comes to a hard boil. Stir in sugar. Bring mixture to a full rolling boil. Boil hard for 1 minute, stirring constantly. With a frozen spoon check for sheeting*. Remove from heat; skim any foam from surface. Pour immediately into sterilized jars, and seal. 

Hearty V8 Soup!

Thank you, Thank you, Thank you!!! To my dear friend Shannon for being oh so generous to share this wonderful recipe with me!!We love this soup! Check it out on Blissfully Domestic!

Hearty V8 Soup

Pretzel Candy Bites

HOLIDAY QUICK TREAT OF THE YEAR!!!

The Holidays are over... but I have to share this with you!! This was a new treat for us this year, the kids loved them and they loved to make such an easy treat "all by themselves", and share with others!

We will be making these for events year round from here on out!! Just change up the M&M colors to match the event.  Next up... SUPER BOWL! I have to warn you... you can't eat just one!

Pretzel Candy Bites

1 bag Small pretzel twists or pretzel squares
2 bags of your choice chocolate kisses or rolos
1 bag of M&M candies

1. Pre-heat oven to 300 degrees
2. Spread one layer of pretzels on a cookie sheet
3. Top each pretzel with a chocolate kiss or rolo
4. Place in oven for 3 minutes
5. Top with an M&M and carefully press down.
6. Allow to sit at room temperature until cool, or place in refrigerator for a quicker result.
7. Toss into a bowl and enjoy!!!

 The Rollo's where my favorite!! and they are so pretty and extra YUMMY!!

Easy Taco Soup

This is one super easy dinner that you can throw together in the morning... or better, put it all in your crock the night before, set it in the fridge and just set it in the cooker the next morning on low heat. At the end of the day come home to a wonderfully warm, ready to eat dinner your family will love!

Taco Soup

• 2 lbs. Ground Beef
• 1 medium onion, chopped
• 2 cans  (8oz) diced tomatoes with green chilies
• 2 cans (8 oz) diced tomatoes
• 2 cans (8oz) pinto beans with jalapenos
• 1 can yellow hominy (drained)
• 1 pkg. Hidden Valley Ranch Dressing (dry)
• 1 pkg. Taco Seasoning

1. In a medium skillet, brown meat and drain.
2. Add onion and cook until tender
3. In a large pot  add remaining ingredients
4. Add meat and onion mixture and bring to a simmer.
5. Cover and Simmer for 30min. - 1 hour on stove top, stirring occasionally.
6. OR cook all day on low heat in Crock pot.

Top with sour cream, cheese, and/or diced avocados.
Great served with Cornbread, Corn Chips, or Tortillas... and makes great leftovers!

Serves 8

Turkey Pocket Pies - Uses leftover feast!

Well, Thanksgiving is over and Christmas is on it's way... If your like me I have a ton of turkey left in my freezer and more to come with Christmas Day. It is my experience that leftovers are one of those things that people either love or hate and well, I love them!! I love to use leftovers to make new creations. So here is a easy fresh idea to use us the rest of that leftover feast staring that is looming in your freezer!

Turkey Pocket Pies

• Refrigerated Pie Crust (1 for every 2 people)
• Leftovers
• turkey
• dressing
• mashed potatoes
• cranberry sauce
• Optional: Cheese

1. Preheat oven according to crust package directions
2. Carefully roll out crust and slice in half with a pizza cutter.
3. Fill each half with your choice of leftovers, We use stuffing, Turkey, potatoes and cheese
4. Fold the half over to make a triangle, and press firmly around the edges to seal.
5. Transfer stuffed pocket pie to a baking sheet.
6. With a fork prick crust 2-3 times to allow venting.
7. Bake according to pie crust directions.

When they come out you are left with perfect individual pies for everyone in your family! These are great dipped in gravy, cranberry sauce, or just plain with chips! We love Turkey Pocket Pies and I know you will too!

Menu Plan Monday

Just so you know, I'm all about salad this week!! I think we will be eating it for B L and D! :) Hope you enjoy! Good luck with your menu plan!!


Monday: Basket Ball Game
Monkey Bread, Scrambled Eggs, and Fruit Salad

Tuesday:
Grilled Cheese, chips, and LO fruit salad

Wednesday: Awana's
Potatoe Ham Bake, Green Beans, and Salad

Thursday:
Mac N Cheese, peas and carrots, and salad

Friday: Visit Santa and Christmas Ornament Shopping (Family Tradition)
AT MALL - Fun times:)

Saturday: Thirty One Party
Breakfast - Smoothies, or Cereal
Lunch - PB&J, popcorn, fruit slices
Dinner- Totinos Pizza (Boys Night)

Sunday: 
Breakfast - Cereal
Lunch - Crockpot Carne Guisada, rice, salad, guacamole and chips
Dinner - Leftovers :)

Thankful for Menu Plan Monday

I hope you all had a wonderful Thanksgiving! We traveled to Houston, and had a wonderful time catching up with family! As I look around me daily, I am overwhelmed with the blessings in my life. Family, Friends, Faith... and also for you guys. I am so thankful to all my blog friends. I look forward to your visits and comments everyday and look forward to getting to know you more and more! I missed you all last week, but we all need breaks right?  
I am also thankful for Menu Plan Monday!! I have to admit, although I don't always stick with my menu, I would be lost without it! Meals seem to be an after thought in our home, we get so busy and before I realize dinner time is upon us, and I have three hungry boys at my feet. Luckily at that point all I have to do is check my menu and start cooking, instead of digging through my pantry hoping something is there that might make a decent meal. It is a must for me to stay organized and Menu Planning is such a large part of that.

So here is my menu plan for this week. Many of the dishes will use MORE Thanksgiving leftovers!

Menu Plan Monday

Monday:
Grandma's Spaghetti and Meat (recipe below), Cornbread, Salad

Tuesday:
Turkey Pocket Pies (recipe tomorrow)

Wednesday: 1st Wed. at BAF
Black Bean Quessadillas strips, fruit salad

Thursday:

Friday: Family Movie Night
Pizza, popcorn, Peppermint Sundaes

Saturday: Christmas Shopping
Crock pot Turkey Soup, cheese, crackers

Sunday:
Hash brown Ham Bake, green beans, salad


Recipe:

Grandma's Spaghetti and Meat (exactly as she wrote it on a recipe card for me)

1 1/2 c. Small Elbow Macaroni
1/2 lb Hamburger meat
1/2 tsp. Salt
1 tsp Sugar
1 46oz can of tomato juice

Cook Macaroni in enough water to be loose. While it's cooking brown meat loose or in small balls. Drain off water on macaroni and add tomato juice, meat, salt & sugar. Heat to a boil. Very good with Cornbread or butter and crackers.

Southwest Sliders w/Chipotle Mayo

I have been inspired!  I saw some cute little home style burgers at a restaurant the other day, and thought I would give my hand at them, but because I can't leave anything alone... I decided to spice things up a bit and add a little Southwest pizazz!!

I like to call them Southwest Sliders, but William refers to them as  SKY BURGERS. ( free iPhone app, you'll have to check it out)

Southwest Sliders w/Chipotle Mayo

Burgers:

• 2 lbs. Ground Beef
• 1 (10oz) can Rotel original
• 2 eggs
• 1 tsp onion powder
• 1 tsp garlic salt

1. Mix Beef, rotel, eggs, onion powder and garlic salt
2. Form into 2 inch balls and flatten into a patty (making middle slightly indented)
3. Preheat Grill on Medium heat  cook for 15 minutes, turning halfway through.

Chipotle Mayonnaise

• 1 c  mayonnaise or light mayonnaise (do not use salad dressing, it will be too watery)
• 2 chipotle peppers with 1 tbs adobo sauce
• juice of 1 lime

1. Chop peppers,adobo sauce, and lime juice in a food processor until smooth texture.
2. Stir mixture into Mayonnaise
3. Keep refrigerated up to 2 weeks. Use Mayo on Burgers, Sandwiches, and Fajitas.

Spread mayo on both sides of potato roll, add a southwest patty, and top with all your favorites.
We used American Cheese, lettuce, tomato, and red onion.

Menu Plan Monday: The one with the turkey! :)

It's Thanksgiving week, and I'm anxious to see what all of you have planned for your menu this week. I'm hoping it includes some yummy recipes.
 I'm super excited today b/c I'm roasting my very first turkey!! We have always been given smoked turkeys by my husbands employer, so I have never had to cook one. And although we are still getting a cooked turkey, I just have to try out this roasting thing for myself! So get ready for a whole lot of turkey dishes on my menu plan! :) YUM... I love TURKEY!!!

Monday: 
Poblano and Cilantro Roasted Turkey, Twice Baked Salsa Potatoes, Mexican Corn, and Jalapeno Cranberry Sauce

Tuesday:
Grandma's Spaghetti & Meat and Cornbread

Wednesday & Thursday: In Houston with family!
Taking snacks. Chex Mix, Sausage Balls, and Pumpkin Muffins.

Friday: Christmas Pizza Movie Night- THE TREE GOES UP TODAY!!
Pizza, Popcorn, Fruit Salad, and Mint M&M Brownies

Saturday:
Thanksgiving Fried Pies with Salad

Sunday:
Leftovers Leftovers, and More Leftovers

Did I mention I love turkey!!! YUM!!!!
Hope you all have a very blessed Turkey Day and are surrounded by those you love!

Almond Green Beans

A great story and a great side dish to add to your Thanksgiving menu!
or
ANY menu! :)

Almond Green Beans