Silent Night, Holy Night

 

All is calm, all is bright.

 

Sleep in heavenly peace.

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Unwrap a little JOY

Experience Thankfulness and celebrate the Joy..

 

 

 

 

Make the gift unique for each member of the family,

 

 

 

 

do after work Cheer with the great group who work and laugh with you,

 

 

 

 

Share and Donate

 

 

 

 

 

 

enjoy a wintry evening with girlfriends

 

Go crazy with the cookie decorating

Don't wait to get "INTO" the spirit of Christmas, do the work of Christmas for others!

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That Girl with the Muffin Top

During Thanksgiving I was in Hobby Lobby with  Cammie. She says she never wanted to be "that girl" whose tummy hung  out under her t-shirt, yet she was today. The shirt was short, it rode up. It caused young children to stare especially those who have not seen a pregnant tummy. Hah! she laughed. I love her.

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Beef Jerky-Dehaydrator

BEEF JERKY - DEHYDRATOR

1 lb. round steak 4 tbsp. soy sauce 4 tbsp. Worcestershire 1 tbsp. ketchup 1/4 tsp. pepper 1/4 tsp. garlic powder 1/4 tsp. onion salt 1/2 tsp. salt Remove all fat from the meat and place in freezer. When it is semi-frozen, cut it into 3/8 to 1/4 inch strips. Meat cut against the grain will be tender and break easily, meat cut with the grain will be chewy.Marinate in the above sauce for at least 1 hour. Drain in a colander and place on dehydrator trays. Do not overlap the meat and turn once while drying. Dry at 145 degrees for 8-10 hours. It is ready when it bends like a willow without breaking. Store in refrigerator.

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Butternut Squash Ravioli and pasta Sauce (Easy)

I figured out the squash pasta sauce.

2 Tbsp butter

2 cups butter squash pureed (15 oz can)

1/2 cup vegetable stock

Squash ravioli:

Melt butter in skillet over medium heat.

Add squash puree and vegetable stock and stir to combine.

Turn heat back up and let it simmer and reduce down a bit.

1. In the same pan, melt ½ tablespoon of butter. Add the squash and cook until the mixture is slightly dry, about 2 minutes. Stir in ¼ cup chicken broth and continue to cook about 3 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely (before putting the filling into the ravioli).

1. Take the won ton wrappers.. Place a teaspoon of the filling in the center of each pasta/wonton rectangle. Fold in half and seal completely (a little dab of water on the edges helps to seal)
2. Start boiling a pot of salted water
3. Add the pasta to the pot of boiling salted water.
4. Cook until al dente. This will take about 5 minutes or until the pasta floats. Tip: Even if they are floating, taste test the pasta portion of the ravioli before you drain the pot.

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Blue Cheese Salmon

Seafood alternatives: Sole, Rockfish, Snapper, Flounder, Salmon

To help keep this a quick recipe, try to choose fillets that aren't over 1 inch thick, or be prepared to add a couple of minutes to the baking time.

Ingredients:

• 1 large zucchini, halved and thinly sliced
• 3/4 pound sole fillet, cut in 2 even pieces
• Salt and freshly ground black pepper
• 1/4 cup crumbled blue cheese
• 2 Tbsp. chopped hazelnuts or almonds
• 1/2 tsp. dried thyme leaves
• 2 Tbsp. white wine or water

Cooking Instructions:

Preheat the over to 425° F.

Scatter the sliced zucchini in a shallow baking dish and set the fish pieces on top. Season the fish lightly with salt and pepper. In a small bowl combine the blue cheese, hazelnuts and thyme and stir to mix well. Sprinkle the cheese mixture over the fish. Add the wine to the bottom of the dish. Bake the fish until the topping is lightly browned and the fish is just opaque through, 8 to 10 minutes. Transfer the fish to individual plates, spoon the zucchini alongside and serve.

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