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Saturday, November 30, 2013

The Symbolism of The Candy Cane

The Symbolism of the Candy Cane
by Alana Lee
Turned upside down, the cane makes a “J”
for Jesus who was born on Christmas Day.
Turn it upright like the Good Shepherd’s staff
Who pleads to the Father on your behalf.
At the top you’ll see the saving crook,
Used on the lost sheep He never forsook.
The stripes whisper softly “By his stripes we are healed.”
And the red represents His blood that was spilled.
The white gives us hope to become pure as He,
by forsaking our sins, white as snow they will be.
The peppermint oil that flavors this treat,
is known for its strong healing properties.
Now each time you see the striped candy cane,
Remember, dear child, He calls out your name.

Button Candy Cane Ornaments

While out visiting the great WWW I found these super cute ornaments. Simply enough anyone can make. Simply create a candy cane shape on construction paper and glue on buttons of your choice. To create a hanger use a loop of yarn or ribbon.

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Inspiration Monday

Friday, November 29, 2013

Grinch Pills

These Grinch bags are certainly super cute if nothing else. Know someone being a Grinch this year? Perhaps a Grinch pill will help them.

printable version of topper

Thursday, November 28, 2013

Creating a Veggie Turkey Tray

Start with a layer of red leafy lettuce and celery pieces

Layer of baby carrots over that helps to bring some color to the dish and turkeys feathers

Add some depth to the turkey and his feathers by layering green onions

Colorful feathers are made possible by using bell peppers in a rainbow of shades for the turkeys body

Slices of cucumber helps bring the wobbly turkeys neck a bit of support

Complete the turkey look with a raw potato for the birds head and creating a ring of cherry tomatoes around his head Include a bit of pimento for his beak

Happy Thanksgiving!!!


Fluster Buster

Wednesday, November 27, 2013

Savory Egg Muffins

1 1/2 cups water
2 tablespoons unsalted butter
1 (6-ounce) package Stove Top lower-sodium Stuffing Mix for chicken
3 ounces bulk pork sausage
Cooking spray
6 large eggs, beaten
1.3 ounces Monterey Jack cheese, shredded (about 1/3 cup)
1/2 cup finely chopped red bell pepper (optional)
1/4 cup sliced green onions

 Preheat oven to 400°.  Bring 1 1/2 cups water and butter to a boil in a medium saucepan. Stir in stuffing mix. Cover, remove from heat, and let stand 5 minutes; fluff with a fork. Let stand, uncovered, 10 minutes or until cool enough to handle.  While stuffing cools, cook sausage in a small skillet over medium-high heat until browned; stir to crumble. Drain.  Coat fingers with cooking spray. Press about 1/4 cup stuffing into bottom and up sides of each of 12 muffin cups heavily coated with cooking spray. Pour egg evenly into stuffing cups. Layer cheese, sausage, bell pepper, if desired, and green onions evenly over egg.  Bake at 400° for 18 to 20 minutes or until centers are set. Let stand 5 minutes before serving. Run a thin sharp knife around edges of muffin cups to loosen. Remove from pans. Serve immediately.

Tuesday, November 26, 2013

Texas Corn

2 tablespoons olive oil
1 (16 ounce) package frozen corn   
1 cup salsa
1/2 cup chopped scallions (about 4 scallions)
  (2.25 ounce) can sliced olives (½ cup)
In a medium-sized skillet, heat oil over medium-high heat. Add corn and cook, stirring, about 5 minutes. Add remaining, reduce heat, and simmer another 5 minutes. Serve immediately.

Chicken and Dressing

My husbands mother was like many southern women and could take little to nothing and make a meal of it. Chicken and dressing was one of those dishes the first time she asked me to make it I had no idea how to do it. You see I thought you did it like turkey and dressing not the manner that she would do it and not how it was called for in this recipe. It was still good but when I found out just how to do it was even better. I hope you enjoy and treat those you love to some chicken and dressing.

1 (2 1/2-pound) rotisserie chicken, skinned, boned, and shredded (about 4 cups)
6 cups coarsely crumbled cornbread
8 (1-ounce) firm white bread slices, torn into pieces
2 (14-ounce) cans chicken broth
2 (10 3/4-ounce) cans cream of chicken soup
1 medium onion, chopped
3 celery ribs, chopped
4 large eggs, lightly beaten
2 teaspoons ground sage
1/2 teaspoon pepper
1/4 teaspoon salt
1/2 cup butter, softened

Combine first 11 ingredients in a large bowl. Transfer mixture to a lightly greased 5-quart round slow cooker. Dot evenly with butter.
Cover and cook on HIGH 3 to 4 hours or on LOW 7 hours or until set. Stir well before serving.
Note: Many grocery delis offer baked cornbread; just steer away from the sweet variety for this recipe.

recipe source here

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What We Accomplished Wednesday

Sunday, November 24, 2013

BIt of Music While Thawing The Turkey

Safety should be one of your concerns if you are responsible for preparing the feast this Thanksgiving. One of the earliest steps of safety for the dinner begins with thawing the turkey.

Thaw In Your Fridge
Your refrigerator should be 40 °F or below
Allow approximately 24 hours for every 4 to 5 pounds:
  • 4 to 12 pounds 1 to 3 days
  • 12 to 16 pounds 3 to 4 days
  • 16 to 20 pounds 4 to 5 days
  • 20 to 24 pounds 5 to 6 days
Keep the turkey in its original wrapper. Place it on a tray or in a pan to catch any juices that may leak. A thawed turkey can remain in the refrigerator for 1 to 2 days. If necessary, a turkey that has been properly thawed in the refrigerator may be refrozen

Thaw in Cold Water
Allow approximately 30 minutes per pound:
  • 4 to 12 pounds 2 to 6 hours
  • 12 to 16 pounds 6 to 8 hours
  • 16 to 20 pounds 8 to 10 hours
  • 20 to 24 pounds 10 to 12 hours
Wrap your turkey securely, making sure the water is not able to leak through the wrapping. Submerge your wrapped turkey in cold tap water. Change the water every 30 minutes. Cook the turkey immediately after it is thawed. Do not refreeze
Thaw in Microwave
Check your owner's manual for the size turkey that will fit in your microwave oven, the minutes per pound, and power level to use for thawing. Remove all outside wrapping and place on a microwave-safe dish to catch any juices that may leak. Cook your turkey immediately. Do not refreeze or refrigerate your turkey after thawing in the microwave oven.
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