Saturday, November 26, 2011

Advent is Here

I can't believe Advent is here. It seems like forever since the last one. I completely forgot about my church's Advent wreath making thing, but the pastor said they had leftover stuff, so I took some to make my own. I am so happy I still get to make one this year. I can't wait for Christmas this year. I'm hoping to make things this year, so if I can't find anything one anyone's list, I would still be able to give them something. I can't  wait to start.

Monday, November 21, 2011

25 Things I Am Thankful For This Year

1.My family

2.My friends

3.A house to live in

4.Food to eat







11.My church



14.Clothes on my back







21.My health

22.Being myself

23.Lazy days

24.Being an aunt

25.Most Importantly: Being alive

Wednesday, November 16, 2011

Peanut Butter Marshmallow Crispy Brownie

•1 package fudge brownie mix

•1 package mini marshmallows

•1 ½ cups semi sweet chocolate chips

•1 cup creamy peanut butter

•1 Tablespoon butter

•1 ½ cups Rice Krispies Cereal

1. Line a 9x13 inch pan with foil and brush lightly with oil. Pre-heat the oven to 350F or to brownie box directions.
2. Prepare brownie mix for chewy brownies. Bake according to box directions.
3. Remove from oven and sprinkle with the marshmallows. Bake for another 5 minutes. Remove from the oven and cool completely, or until marshmallows have solidified.
4. Melt chocolate chips, peanut butter, and butter in a saucepan over medium low heat stirring frequently. Turn off the heat and stir in the cereal. Pour over the marshmallow topped brownies and smooth out the mixture.
5. Refrigerate until the topping is set. Once set, remove brownies from the pan by lifting the foil. To cut, brush a chef’s knife with oil and cut into strips, then into squares

Homemade Butterfingers

1 lb. candy corn

16oz jar peanut butter (I used Peter Pan Honey Roasted peanut butter)

16oz pkg. chocolate candy coating
Melt candy corn in microwave on high 1 minute. Stir and continue cooking in 15-second intervals til melted, stirring after each interval. Stir in peanut butter. Spread mixture in an 8x8 pan lined with parchment. Cool completely. Cut into squares. Dip in melted chocolate candy coating. Lay on waxed paper to set.

Autumn Stew

•1 large white onion, chopped

•2 large carrots, peeled and chopped

•28-ounce (large) can whole, peeled tomatoes — with juice

•29-ounce (large) can of pumpkin

•2 cans low-sodium vegetable broth

•1/2 cup red lentils

•1 can chickpeas

•1 cup frozen green peas

•1 cup autumn spiced beer of your choice (or water)

•1 teaspoon ground coriander

•1 teaspoon ground cumin

•1/4 teaspoon ground thyme

•1 teaspoon chili powder

•1/4 teaspoon ground cloves

•1/4 teaspoon cayenne pepper

•Salt and pepper to taste

1.In a large stock pot, heat a tablespoon or so of olive oil over medium-high heat. Add onions and cook until glassy.

2.Toss in the carrot, tomatoes (with juice), pumpkin, and vegetable broth. Bring to a boil.

3.Then add in the lentils. Cook for a few minutes — stirring often and mashing up the tomatoes a bit — and lower heat just a bit. Add the peas, chickpeas, beer, and spices.

4.Lower to a simmer and let cook for 30 minutes to an hour.

Baked Pumpkin Oatmeal for One

Recipe Here

Apple Pie Caramel Applees

Recipe Here

Bacon and Egg Breakfast Casserole

Recipe Here

2 Minute Chocolate and Salted Caramel Mug Cake

Recipe Here

Chocolate Pudding Pie

Recipe Here

Chocolate Chip Cookie Bars

Recipe Here

Crispy Crunchy Delights

Recipe Here

Thin and Crispy Chocolate Chip Cookies

Recipe Here

Weeknight Bolognese

Recipe here