Custom Search

Friday, November 22, 2019

Thanksgiving Layered Dessert #recipe

2 1Delicious layered dessert that offers many of the flavors that helps us love Thanksgiving

1/2 c pretzel sticks
3 T brown sugar
1/2  tsp pumpkin pie spice
1/2 c butter, melted
2 c boiling water 
1 6 oz pkg cranberry flavored jello
1 1/4 to 1 1/2 c cold water
11 oz. mandarin oranges, drained and juice reserved
8 oz. pkg cream cheese, soft
1 c granulated sugar
8 oz. ctn whipped topping , thawed 

Heat oven to 350 degrees. Spray a 9 x 13 pan with cooking spray
Put pretzels in a plastic bag and crush with a rolling pin.
Put into bowl and combine with brown sugar and pumpkin pie spice.
Stir in butter.
Press mixture into bottom of pan and bake for 9 mimutes. Cool
In a large pan bring 2 C water to a boil. Add gelatin and stir until dissolved.
Add in enough cold water to reserved juice to equal 2 cups. Stir in to gelatin.
Refrigerate until partially set and thickened about 2 hours.
In a mixer beat cream cheese and granulated sugar until smooth and fluffy.
Fold in whipped topping.
Spread mixture over pretzel crust
Chop mandarin oranges and add into thickened gelatin.
Carefully pour over cream cheese mixture.
Return to refrigerator and allow to totally set up.

recipe resource here

Thursday, November 21, 2019

A Delicious Fall Salad #recipe

IF you have never roasted fruit then that may scare you just a bit. The truth is though that you can do it, it does not take a long time and it taste great. The roasting of the grapes and pears in this recipe takes only about 15 minutes and definitely brings out the sweetness in the fruit. Toss in some pecans and blue cheese crumbles and a bit of crunch, delicious taste and  creamy salad has been created In addition, the fruit will dress up that salad of mixed greens. 




3 firm-ripe Bartlett pears, cored and sliced
1 1/2 cups red grapes
1/2 tablespoon honey
1 tablespoon olive oil
4 cups mixed greens
1/2 cup pecans
1/3 cup blue cheese
Balsamic vinaigrette-use your favorite brand


Preheat oven to 400 degrees F. Combine pear slices and grapes in a medium bowl and drizzle with olive oil and honey. Gently toss until well coated. Spread fruit in a single layer on a large baking sheet. Roast pears and grapes, turning once, until tender and golden brown, about 15 minutes.
Place mixed greens on serving plate(s). Arrange roasted pears, grapes, pecans, and blue cheese over the greens. Drizzle salad with balsamic vinaigrette and serve immediately.
recipe resource

Make The Home Smell Good With This #recipe

One of my favorite things about the holidays is the delicious smells that are present. One way to easily make the aroma of your kitchen more friendly is to make up this delicious and aromatic recipe or Hot Apple Cider



9 apples
1 orange
3 cinnamon sticks
1 teaspoon ground nutmeg
2 teaspoons cloves
1/2 teaspoon mixed spice

Wash the apples and orange and roughly chop into segments.
Place them into your Crock Pot along with the cinnamon sticks, nutmeg, cloves and mixed spice. Pour over the water and leave to cook on high for around 6 hours or low for around 8 hours.
Use a ladle to spoon the mixture into a sieve placed over a bowl. Use the back of the ladle to squish the apple and orange slices, getting all the flavours out and into the bowl below.
Pour the sieved apple cider into two large bottles and store in the fridge for up to one week. Heat in the microwave or in a saucepan on the stove before serving.

Have To Have The Cranberry Relish #recipe included



16 ounces whole cranberries frozen or fresh
1/2 cup granulated sugar
1 tablespoon granulated sugar
1/2 cup Noble Juice 100% Florida Tangerine Juice


Combine all ingredients in a medium saucepan and bring to a boil. Reduce heat and simmer approximately 20 minutes, or until the cranberries have burst and the sauce has thickened.
Remove from heat and cool to room temperature. Serve, or cover and refrigerate

recipe resource here

Kiwi Fruit



Kiwi Fruit (or kiwi) grows on a woody vine and is popular in fruit salads and used as a colorful garnish thanks to its bright green interior. Kiwifruit is relatively new to commercial agriculture, first arriving in Europe in the mid-20th century from the fruit's first large-scale grower, New Zealand. A Kiwi is also a flightless bird native to the island nation, and its brown furry feathers resemble the outer skin of a kiwifruit.

What Is Kiwifruit?

Have you ever heard of a Chinese gooseberry?? Maybe not but you may have heard of kiwifruit. Kiwifruit have fuzzy brown fruit with bright green or yellow flesh. Before eating most times the outer peel will be removed but does not have to be as it is edible. The inside of a kiwi contains rows of tiny black seeds that are also edible. Most times kiwi is ate raw and enjoyed as a snack, in fruit salads or in smoothies. However, that is not the only way that kiwifruit can be served up.
So you are new to kiwi and may be wondering what the fruit may taste like. Kiwi fruit has a sweet taste that comes along with a slight acid taste as well. Comparing it to a strawberry twisted with pineapple is a hard defining moment but that would come closest to me for a definition of the taste of kiwi. The best way to find out its taste is to try it yourself. However, take note that, kiwi fruit that has not been allowed to come to a full ripeness will have a more bitter taste than others. 
The most important tip to eating raw kiwifruit is to make sure it is fresh and ripe. The best way to test ripeness is to gently press your thumb. If the fruit gives then it is ripe. Slicing the kiwifruit is one of the most used ways. Slicing, dicing and pureeing the kiwifruit primarily begin with peeling the fruit. To peel a kiwi slice off the ends, then slide a spoon between the skin and flesh, working it around the fruit to separate the skin in order to scoop the flesh out. Thus, it is ready to use as you select.




Monday, November 18, 2019

Get Out There And Take A HIke


Living here at the foot of the Shawnee National Forest there are many times to get out there and enjoy ourselves. One way to do that is to take a hike. National Take a Hike Day occurred yesterday November 17th. Perhaps you did not find time to get out there but would like to sometime soon, here are a few tips to keep in mind on your next hike

  • It is best to hike in a group or at least partner up with one or more individuals. Keep in mind that trails that see low traffic has their own hinderance in no one being readily available if needed. Meeting and hiking with others offers you a chance to learn from each other, share gear if needed, offers a chance to meet new individuals and in the case injuries would occur there is more help available
  •  While hiking it is important to stay hydrated. While your pack may seem heavier in the early part of the hike it will provide you with what you need and as the hike goes will eventually get lighter.
  • keep snacks on hand that will help easily boost your energy level. 
  • Bring along a bit of extra food in case you need it but also keep the "Leave No Trace" ethic in mind. These trails have been around for years and if you also take care of them like those before they will be able to be enjoyed for years to come. 
  • Make sure someone knows what your plans are as to where you will be hiking If you happen to get off trail be sure to call them as they may the individual that is needed in case of emergency
  •  Sunscreen, bug spray, hats and other safety items should be used Also be sure that you have a first aid kit no matter how big or small your hike

Old Fashioned Dressing Made In Crockpot #Recipe



  • 1 (1 pound) loaf sweet French bread
  • 1 (1 pound) loaf sliced buttermilk or potato sandwich bread
  • 1 cup (2 sticks) butter
  • 3 cups diced onion (about 2 onions)
  • 3 cups diced celery (about 1 bunch)
  • 1 carrot diced
  • 1 tablespoon minced garlic
  • 1/2 cup chopped fresh parsley
  • 4 or 5 cremini mushrooms, diced (optional)
  • 2 teaspoons dried sage
  • 1 teaspoon poultry seasoning
  • 1 teaspoon dried thyme
  • 1 teaspoon dried marjoram
  • 2 teaspoons salt
  • Fresh ground black pepper to taste
  • 3 to 4 cups low-sodium chicken broth divided
  • 2 eggs beaten
  1. Preheat oven to 250 degrees. Slice the loaf of french bread and then tear the slices of both the french and the sandwich bread into bite size pieces. Discard end pieces or save for another use. You should have about 20 cups, give or take,of torn bread. Spread the pieces of bread between two rimmed baking sheets and bake for about 20-30 minutes or until lightly toasted.
  2. While bread is toasting, melt butter in a large skillet over medium heat. Add onion, celery, and carrot. Turn heat up to medium high and cook, stirring frequently for about 7 to 10 minutes. Add garlic, parsley and mushrooms (if using) and cook and stir for another minute or two. Add the poultry seasoning, sage, thyme, marjoram, salt and pepper. Mix well to combine. Remove from heat.
  3. When bread is nicely toasted, transfer to a large roasting pan or very large mixing bowl. Spoon cooked vegetables over and mix well. Add beaten eggs and stir to combine. Add enough chicken broth just to moisten the mixture, about 1 to 1-1/2 cups, reserving the rest for later. Mix well and transfer stuffing to a 6-quart (or larger) slow cooker. Cover and set to LOW.
  4. Cook for 4 to 6 hours. Check on it now and then and add chicken broth throughout cooking time to achieve desired consistency. Taste and add additional seasoning if desired.
  5. If you prefer a crunchy topping, transfer your removable Crock-Pot dish to your oven and broil for a couple of minutes until nicely toasted and brown
Make-Ahead Instructions:
Once you've added the cooked veggies, eggs, and 1-1/2 cups of chicken broth, cover the stuffing and refrigerate it overnight. Cover the remaining chicken broth and refrigerate it as well.
When ready to cook the stuffing proceed with remaining instructions as written.
If you prefer to bake the stuffing in the oven, transfer it to a large baking dish that has been coated with non-stick cooking spray before covering and chilling and follow instructions below when ready to bake. If you don't have a baking dish large enough, divide between two smaller dishes.
Conventional Oven Instructions:
If stuffing was refrigerated overnight, remove the dish from refrigerator and allow it to sit out for about 30 minutes to take the chill off. Meanwhile, preheat oven to 350 degrees F. Remove foil and drizzle stuffing with remaining 1/2 cup chicken broth, or more, as desired. Replace foil and bake stuffing, covered, for 40 to 50 minutes until warmed through.
For a crispy topping, remove foil during last 15 minutes of baking time, or place under broiler for a couple of minutes before serving.
recipe resource here