Christmas is my absolute favorite holiday but with that being said, I think it is probably the most stressful too. What usually starts as a Christmas list of 10 to buy for somehow doubles and even triples some years.
I am always looking for small gifts to give those in the office, neighbors, and others who I want to give a little something without breaking the bank. I saw Christina’s post on this Cinnamon Bread a while back and have been waiting for an opportunity to make it myself.
I have to admit, I went the easy route due to also baking 90 muffins for our work Christmas breakfast on the same night. I can’t wait to try the homemade recipe that she links to.
With the boxed cake mix, I got 4 small cakes. I covered in saran wrap, tied each one with a bow and called it a day. Easy peasy and let’s be real.. Who doesn’t like a homemade treat?!
Nothing says Fall like a good pumpkin recipe! As long as I can remember, this is the recipe that my mom has always used for her pumpkin pie. This recipe comes just in time for your Thanksgiving get-together.
- 2 – 9inch pie shells (I used the traditional size. If using the deep crust this will only yield one pie)
- 3/4 cup sugar
- 1 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp salt
- 1/4 tsp cloves
- 2 eggs
- 1 can of pumpkin
- 12oz of evaporated milk
Preheat oven to 425. Mix together spices and sugar and set aside. In a separate bowl, mix pumpkin and eggs with electric mixer. Slowly add in sugar/spice mixture. Once combined stir in evaporate milk until incorporated.
Once combined, pour evenly into two pie shells. Bake at 425 for 15 minutes and then reduce heat to 350 and continue to bake an additional 45 minutes or so. A knife should be inserted into the middle and come out clean once pies are done.
Over the years I have learned that there are two types of people. Your either a coconut person or your not. Most everyone in my family is with the exception of Chris. I think he is slowly changing his mind though because every time I make this cake, he never turns down a piece.
This is one of my Dad’s favorite desserts so I made it for everyone this past Easter. Its easy and works great for making ahead. Just make sure to clear out some fridge space first!
- 1 box of yellow cake mix and ingredients
- 1 bag of sweetened coconut flakes
- can of cream of coconut (you can usually find this in your drink mix aisle)
- can of sweetened condensed milk
- 8oz cool whip thawed
Bake cake according to directions on the box. While the cake is baking, combine condensed milk and cream of coconut together in a bowl.
Once cake is done, remove from the oven and poke holes all over the top of the cake. While the cake is still hot, pour condensed milk mixture over the top of the cake. Allow cake to sit and cool completely. The milk mixture will soak into the cake.
Once the cake is cooled completely, top with cool whip and add coconut flakes. Store in refrigerator.
When I was a little girl, my grandparents loved to garden. Most years, they had two gardens at their house which meant tons of fresh vegetables. I have so many memories of sitting in their living room breaking beans and shelling peas.
Grandmother canned her own green beans in mason jars and we would always save a jar for the holidays and other special dinners. Since she passed, the green beans have always been lacking her special touch and while these are still not as good as the ones she canned they are as close as they come.
As the saying goes, most things get better over time so please note that these take at least three hours to cook. Trust me, they are worth every second!
- 2 bags of frozen cut green beans (approx 28oz bags)
- 1/4 cup of sugar
- 7 slices of bacon diced
- 1/2 yellow onion diced
- 1/3 cup of white vinegar separated
- salt and pepper to taste (you will probably use quiet a bit of salt)
In large stock pot cook onion and bacon until crispy. Remove onion and bacon and sit aside. Pour frozen green beans into bacon grease and cook for 1-2 minutes. Cover beans with water and heat to a boil. Add sugar and half of vinegar. Boil down only 1/2 of beans are covered. Add water back to pot to cover beans again. Add remainder of vinegar and salt and pepper. Continue boiling beans and adding back water for approximately 3 hours until beans are nice and soft. When your beans are close to the desired texture, do not add any additional water and allow to simmer until very little water is in pan. Add bacon and onion back to beans, stir and serve.
I hope you enjoy these green beans as much as we do!
Chris is a chicken lover. Me – not so much. There are a few exceptions though and buffalo chicken is one of them. This recipe looks impressive, however, its really easy and simple.
- 8 lasagna noodles
- 2 cups cooked and shredded chicken breast (I cooked mine in the crock pot all day and shredded that evening)
- 6oz cream cheese
- 1.5c shredded cheddar cheese
- 1/2c buffalo wing sauce
- 1c milk
- 1.5 teaspoon garlic salt
- 1.5 teaspoon onion powder
- salt and pepper to taste
Preheat oven to 375 degrees. Bring a large pot of water to a boil and cook noodles according to package directions. Drain and lay flat on prep surface.
While noodles are cooking, add cream cheese, milk, garlic salt,onion powder, salt, and pepper to saucepan over medium heat. Stir until combined and smooth. Drizzle about two tablespoons of sauce into bottom of 9×13 baking dish.
In separate bowl, mix chicken, buffalo sauce, and half of shredded cheese.
Begin assembling noodles by adding a spoonful of cream cheese sauce to cooked noodle, then add chicken mixture and roll up. Place each roll up into the 9×13 dish on top of the sauce. Once all roll ups have been assembled and placed into dish, pour remaining cream cheese sauce over rolls. Top with additional buffalo sauce if desired and remaining shredded cheese. Bake 20 minutes and enjoy.