Happy Thursday! Do you have some time???....

     I am posting a picture of one of my most favorite pieces I have in my home.  It is this precious clock.  One thing I am not sure you all know about me is how I am always conscious of time.  I must have a calendar in every room and a clock where I can see it in every room.  I like to be very organized in my time.  When things are up in the air is when I notice I get a little anxious and panicky.  When I can organize my time and be somewhat organized I feel so much better.

Lists, I am a list maker.  I must write with pen and paper and I love post it notes...yes, I do!!  I love the perfect pen too.  Black fine tip that won't smudge but writes smooth and is easy to read.  I love felt tip pens also, I will decorate my planner and color all sorts of little pictures on it along with cute stickers.  Also, my cute little notebook that goes with me and my bible each to Sunday to take notes.  I use a bunch of different pens and highlighters.

I bring lists with me to the grocery store.  I have a white board on my fridge, that I make a running list of things needed and sometimes as I run out the door I snap a picture just to insure I bring back needed items.

Some of my greatest ideas come in the middle of the night, so I write thi gs down then too...lol..not often bt sometimes.

Time is so very precious now and I like to make the most of everything.  I can't believe how little my babies were when I started this blog and now they are almost fully grown up.  I wish I could slow things down.  How I miss the baby years and being so busy, busy, busy.  I am finding new joys though in life.  I am thoroughly enjoying my youngest and his studies and helping him.  He is 15 and soooooo smart!!!

Life is beautiful.  Life is so very precious.  Time is so important.  I thank God for every moment I have and I thank him for this beautiful life.  It's the little things :)

🍁CHICKEN NOODLE SOUP🍁

 Chicken Noodle Soup 

INGREDIENTS: For 4 servings you will need:

2 Tbsp. butter or margarine

1 stalk celery, finely chopped

1 carrot, finely chopped

½ cup finely chopped onion

1 large chicken breast, skinned

(about ½ Ib.)

1 quart chicken broth, canned or

homemade

4 oz. noodles, narrow, wide or

Dutch

1 cup corn, frozen or canned

¼ tsp. black pepper

Directions:

1. Melt butter in a large, heavy

saucepan. Stir in the celery, carrot

and onion. Coat with butter.

2 Add the chicken. Cook over

medium-low heat, covered, for 10

to 15 minutes. Turn several times.

3 Remove chicken. Cut into small

cubes. Set aside.

4 Add the chicken broth to the

saucepan. Bring to a rapid boil.

5 Add the noodles and corn.

Simmer, covered, for 15 minutes

until noodles are just done.

6 Remove 2 cups of the soup and

blend until smooth. Return mixture

to soup.

7. Add the chicken. Heat for a

minute or two. Season with pepper.

Add salt, if needed.

****Serve steaming hot in large, wide

bowls.

Pumpkin Pan Rolls #PUMPKIN #FALLRECIPES #HOWTO

 PUMPKIN PAN ROLLS

*photo courtesy of Taste of Home

PREP: 20 MIN. + RISING • BAKE: 20 MIN.

MAKES: 20 ROLLS INGREDIENTS:

¾ cup whole milk

⅓ cup packed brown sugar

5 Tbsp. butter, divided

1 tsp. salt

2 pkg. (¼ oz. each) active dry

yeast

½ cup warm water (110° to 115°)

2 to 2½ cups all-purpose flour

1½ cups whole wheat flour

½ cup canned pumpkin

½ tsp. ground cinnamon

¼ tsp. ground ginger

¼ tsp. ground nutmeg DIRECTIONS:

1. In a small saucepan, heat the milk,

brown sugar, 4 Tbsp. butter and salt

to 110°-115° set aside.

2. In a large bowl, dissolve yeast

in warm water. Stir in milk mixture.

Add 1½ cups all-purpose flour, whole

wheat flour, pumpkin and spices.

Beat until smooth. Add enough

remaining all-purpose flour to form

a soft dough.

3. Turn onto a floured surface; knead

until smooth and elastic, 6-8 minutes.

Place in a greased bowl, turning once

to grease top. Cover; let rise in a warm

place until doubled, about 1 hour.

4. Punch dough down. Divide into

20 pieces; shape into balls. Place in

a greased 13x9-in. baking pan. Cover

rolls and let rise for 30 minutes or

until doubled.

5. Preheat oven to 375°. Melt the

remaining butter; brush over dough.

Bake 20-25 minutes or until golden

brown. Remove from pan to a wire

rack. Serve warm.

1 ROLL: 124 cal., 3g fat (2g sat. fat), 9mg chol.,

154mg sod., 21g carb. (5g sugars, 2g fiber), 3g pro.

Strawberry Jello Delight #strawberry #simple

                INGREDIENTS:

      One 6 oz. box regular (not sugar free) strawberry Jello, prepared according to instructions below

      One 8 oz. container of Cool Whip

        1 cup of freshly sliced strawberries, preferably bitesize

      Directions:

1.    Boil one cup water on stove top and mix in the package of Jello

2.    Add in one cup cold water and stir. (These are the instructions on the side of the box.)

3.    Chill Jello, preferably in shallow pan, for about 45 minutes or until it is completely cool, just starting to set.

4.    Pour the Jello into a large mixing bowl.

5.    Mix the Jello up vigorously, for about one minute. Using an electric mixer is great for this step.

6.   This breaks up any Jello bits that have started to set and adds air to the mix.

7.    Then fold in the Cool Whip and then strawberries.

8.    Mix completely but be gentle.

9.   When serving this delicious light and fluffy dessert, you can top with whipped cream and sliced strawberries.

YUMMY!!!!!!!!!!!!!!!!!!!

 If you put this in the freezer, it will taste just like ice cream :)

OVEN CLEANING MOTIVATION

https://youtu.be/xmpRO_5hKlg

 

Happy Monday!!

I made this little clip awhile ago and I am now sharing it with you!!

With a kind heart and a gentle thank you for stopping by, I always appreciate you!!!

I hope this year has been good to you!

Using Baking Soda and Hydrogen Peroxide and a little elbow grease my oven came out so nice!!

Leave a little comment so I know you stopped by!!

Waving to my daughter, she always reads here.
Love you xo

HOMEMADE GRANOLA #Granola

 Homemade Granola Recipe:

Made with Love by me

Ingredients Deselect All 3 cups rolled oats 1 cup slivered almonds ~ Use Substitute for a nut allergy, something crunchy, like pretzels 1 cup cashews ~ Use Substitute dried edamame 3/4 cup shredded sweet coconut 1/4 cup plus 2 tablespoons dark brown sugar 1/4 cup plus 2 tablespoons maple syrup 1/4 cup vegetable oil (butter can be used) 3/4 teaspoon salt (use sparingly) 1 cup raisins or craisins

Directions: 1. Preheat oven to 250 degrees F. 2. In a large bowl, combine the oats, nuts, coconut, and brown sugar. 3. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color. 4. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Today!

Price of eggs. This is at Costco.  

Today!

                    A butterfly on my blueberry bush 

My Peloton!!!

I love this bike! 

 

Gardenia.....Pretty!

From my garden...

                  Smells so lovely.....

 

To all who read here......

You are enough......

                    You are not broken........

You are going to be okay.......

 

Grilled Asparagus #ninjafoodi

 

Christmas Weather ♥️

 

Doggie and Birdie

 

My sweet parrot and my sweet Dachshund

I love them both

They are my daughters...tee hee.

They argue like sisters too.

So darn cute :)

I'll show you my Dragon soon.....

Thanksgiving Vlog!

 

Chicken and Rice a Roni Casserole

 

*I will include picture of my dinner when it is done cooking 

Description

A homey, comforting chicken casserole.

Ingredients

1 box Fried Rice Flavor Rice A Roni 6.2 Oz

Additional Required Ingredients Specified By Rice A Roni Package

1 cup Sour Cream

1 can (10 Oz. Size) Cream Of Chicken Soup

Salt And Pepper, To Taste

Garlic Powder, To Taste

4 cups Shredded, Cooked Chicken

1 whole Sleeve Of Ritz Crackers

6 Tablespoons Butter, Melted

Preparation

Preheat the oven to 375 degrees.

Prepare the Rice a Roni mix, using the additional required ingredients specified on the package and cooking it according to package instructions.

While the Rice a Roni cooks combine the sour cream and soup, mixing well. Season with salt, pepper, and garlic powder to taste.

Stir the cooked, shredded chicken and Rice a Roni into the sour cream/soup mixture. Spoon this mixture into a greased 11-by-7-inch casserole dish.

Crush the Ritz crackers, then mix in the melted butter until well mixed. Sprinkle the crackers over the casserole evenly.

Bake for 25-30 minutes or until it is bubbling and the crackers are lightly browned.

*Recipe courtesy of Tasty Kitchen

Thanksgiving Vlog!!

Enjoy


 Thanksgiving Vlog!
Click me

Perfume in a Suitcase

 

Green Bean Casserole

Green Bean Casserole is probably my most favorite holiday dish.
I serve it at both Christmas and Thanksgiving. I have two recipes, and both require the crunchy onions on the top

My recipe that is super easy:

4 cans of cut green beans

2 cans of cream of mushroom soup

Mix those two ingredients together and put in a buttered casserole dish, cover it with foil, put in the oven at 350' until cooked through, about 30 minutes.  After you pull the dish out, take off the foil and top with the crunchy fried onions.  You can uses French's Onions or Trader Joe's.....LOVE Trader Joe's!!!

My second recipe for Green Bean Casserole

Make a béchamel sauce and add mushrooms....this is your cream of mushroom sauce.

Fresh green beans that you snip the tops and put in the crockpot with veggie stock or chicken stock and cook until tender on low.  A few hours.  Scoop beans out and put into the béchamel sauce and put into buttered casserole dish, heat in the oven until heated through...taste it..tee hee...if it's good it's done ...sprinkle with the fried green onions.

Salt and pepper everything the way you like :)

Blog Poll!!

 

Weekly Menu Plan

Thanksgiving Dinner

Tin Lizzy's Restaurant

Turkey BWAK BWAK  ----its the recipe for chicken, just sub Turkey

with Grilled Cheese sandwiches

Pork Roast

Carrots and potatoes
Greens
Green Salad

Fried pork bites with onions
Fried Potatoes
Green Beans
Cucumber salad

Checkers Burgers

Turkey Pan Fried Burritos 
Recipe is below this post ;)

This menu is a bit on the odd side.  With some family traveling, some working late, some eating big lunches and Thanksgiving Dinner upon us, we had easy dinners.  These dinners were in no particular order they are where went and what we had. :)

 

Turkey Pan Fried Burritos

I used turkey from Thanksgiving and shredded it, sprinkled some taco seasoning on it. I warmed some tortillas up.  They are easier to work with when they are warm. I filled them with turkey, pico de gallo, and lots and lots of cheddar cheese. I folded them burrito style and put them in a buttered pan that was heated. I cooked them like grilled cheese until they we were golden brown. I turned the heat off, sprinkled more cheese on top. Put the lid on for the cheese to melt. I took them off the heat completely. I cut up lettuce and made fresh guacamole and topped them with sour cream too ♥️ 

Put on a Christmas plate.....and made with lots of love by me :)