Advent Calendar

Recycled Advent Calendar

The directions to this Advent calendar were featured in the November 2013 issue of Family Fun magazine.  It can be made in about an hour, uses recycled toilet paper rolls and is lots of fun for the kids.  I like that I can control what goes in the pockets.  I put trinkets & Legos, gum, candy, money, or slips of paper with a fun activity we are going to do on that day such as “Visit Santa” or “Bake Cookies”.

My youngest “popping” his hole.

To make this you will need: 1 (16×10-inch) piece of foam board, 12 toilet paper rolls, scissors, paint, paint brush, hole punch, string or ribbon, Tacky glue, tissue paper, 24 small rubber bands, a template for a 3½ inch circle, 24 items to put in the tubes, and number stickers.

1. Cut the toilet paper tubes in half and paint them (some craft store carry paper rolls that are already pre-colored if you don’t have enough rolls or don’t want to paint)

2. Punch two holes in the short side of the foam board and attach a string or ribbon for hanging.

3. After the paint has dried lay out the tubes on the foam board.  Pour some Tacky glue on a paper plate and dip the bottom of each tube in the glue, then place it on the foam board.  Let dry.

4. Using the 3½ inch circle template cut the 48 tissue paper circles. You should be able to cut at least 6 at a time.

5. When the paint is dry on the tubes fill each one with the trinkets. Place 2 tissue paper circles over the top of each roll and secure with a rubber band. Put the number stickers on the tissue.

6. Surprise your kids!

Cute Owl Craft

How cute it this little guy?

To make you need: White, Orange & Yellow card stock, 4 cupcake liners, toilet paper tube, scissors, tape, ruler, glue gun, black marker or wiggle eyes, pencil, large coin.

Cut 1 inch off the bottom of a toilet paper tube (save the ring). Fold in the top off the tube and tape it.

Cut the bottom ring off of a cupcake liner, cut it in half and glue it to the bottom of the roll.

Add 2 more liner halves.

Using the ring that was cut off the tube as a template cut out eyes from the cardstock.

Using a slightly smaller object such as a large coin; cut circles for the whites of the eyes and draw the eyes and dots. Cut a triangular piece from orange cardstock for the beak.

For the wings cut a cupcake liner in half and flatten them. Glue to the back.

Decorate your Christmas tree!

or your pumpkins in the fall.

Originally published in Family Fun Magazine.

Saving Green by Meal Planning

Click Here for a Shopping List for the Following Recipes

This week’s menu has 2 cabbage dishes because my winter CSA has been blessing us with cabbage.  I will actually be using a Napa cabbage in the pasta dish. 2 of the recipes are made in the slow cooker and the others require less than 45 minutes to cook

Be sure to check out my Shopping List PDF.  I organize my list on a chart by recipe.  Why?  Well, sometimes I decide that I don’t want to make a recipe or I can’t find a main ingredient and by listing them by the recipe I avoid buying items that I don’t need.  The list is also to my blog reader’s advantage because if you don’t like some of recipes I use you can plug in your own in recipe in that spot.

Our meal planning starts on Tuesdays because store sales here run Wed. through Tues. The ads for the next week come out on Mondays. So I plan on Mondays, and shop on Tuesdays. By waiting until the end of the sale I can see what is on sale the following week so I don’t over pay on things I am buying today. Also, I find that stores have generally restocked sale items that often get picked over at the start of a sale.

Tuesday (today): Beef Stew
Wednesday: Penne with Cabbage from the September 2013 issue of Everyday with Rachael Ray
Thursday: Roasted Pork Tenderloin with Slaw.  Check out the slaw recipes I have 3 different types using celery, celery root (celeriac) or cabbage.
Friday: Go out to eat!
Saturday: Butternut Squash Risotto from the December 2013 issue of Family Circle.  Have it with a spinach salad.  Just make sure to save a cup of spinach for the stuffed squash on Monday.
Sunday: Middle Eastern Chicken and Lentils
Monday: Sausage Stuffed Squash

Chicken Bath Box

The Bath Box

With winter upon us the ground is frozen and our chickens are suffering with dust bath withdrawal. The poor things are rolling around in the pine shaving litter in the coop and it just isn’t the same (or as healthy) as a good roll in the dust of a shady garden patch. To help them with their bathing I put together dust boxes for them and I put one in the coop so on cold days they can bath until their hearts are content. By being in the coop the bath also stays dry and doesn’t freeze hard like the garden dirt. The bins that I am using are actually my self watering bins, I don’t need them in the winter, the chickens can borrow them.

This is what is in them: 1 part peat moss, 1 part compost, and 1-2 cups of food grade diatomaceous earth.

Saving Green by Meal Planning

Click Here for a Shopping List for the Following Recipes

This week’s menu utilizes the last of the turkey from Thanksgiving (the soup brings out the best of all those little stubby pieces that no one wants to put on their sandwich).  The feature meal is latkes for Hanukkah, even though our family is Christian we like latkes too. Also, 3 of the 6 recipes are made in the slow cooker to decrease with the stress of Christmas shopping and concerts, at least dinner will be made in the morning.

Be sure to check out my Shopping List PDF.  I organize my list on a chart by recipe.  Why?  Well, sometimes I decide that I don’t want to make a recipe or I can’t find a main ingredient and by listing them by the recipe I avoid buying items that I don’t need.  The list is also to my blog reader’s advantage because if you don’t like some of recipes I use you can plug in your own in recipe in that spot.

Our meal planning starts on Tuesdays because store sales here run Wed. through Tues. The ads for the next week come out on Mondays. So I plan on Mondays, and shop on Tuesdays. By waiting until the end of the sale I can see what is on sale the following week so I don’t over pay on things I am buying today. Also, I find that stores have generally restocked sale items that often get picked over at the start of a sale.

Tuesday (today): Sweet Potato Latkes and Apple Latkes  that were in Sunday’s Parade Magazine
Wednesday: Leftover Turkey and Bean Soup
Thursday: Carne Guisada from December 2013 issue of Taste of Home
Friday: Create Your Own Frittata
Saturday: Slow Cooked Coconut Chicken from December 2013 Taste of Home
Sunday: Fettuccine with Spicy Sausage and Cabbage Ribbons from April 2013 issue of Food and Wine.  I use this Italian Sauce in place of the tomato sauce in the recipe.

Canning Ring Pumpkin

WARNING: Cute Kid Alert!!!

I am not a crafty person. I wish I was and I attempt often and I fail often. However, this year I wanted a centerpiece for my Thanksgiving table. Nothing fancy, just something besides a salt and pepper shaker. So I headed to Pinterest and I found the PERFECT craft/centerpiece so simple, reusable, and I didn’t even have to go to the store.  The genius behind it is Kristin at Yellow Bliss Road.  So my 3 year old and I made it today.

Supplies: 20 canning rings, string, 3 cinnamon sticks, fabric leaves, and a hot glue gun.

String canning rings on string.

Tie string and insert cinnamon sticks in the center. Glue on leaves.

Ta Da! Don’t you love the peanut butter on his face!

Italian Sauce and Meatballs

My husband is taking the boys camping this weekend so I will be taking the opportunity to make some sauce.  I like to make a big batch of it and freeze it in quart (freezer safe) canning jars.  It will keep in the refrigerator for 4 days.  The meatballs freeze beautifully as well.  After baking move them to a clean baking sheet and place in the freezer.  Once frozen place them in freezer bags or another freezer safe container, keep up to 6 months in a deep freezer.

Ingredients
2 (28 oz.) cans crushed tomatoes
2 (28 oz.) cans whole peeled Italian tomatoes (with liquid), crushed with your hands
¼ cup extra virgin olive oil
2 pounds pork ribs or neck bones with meat
1 large onion, minced
1 large shallot, minced
3 ribs celery, minced
1 green bell pepper, minced
4 cloves garlic, minced
1 carrot, peeled
1 teaspoon dried Thyme
1 teaspoon dried oregano
1 teaspoon black pepper
2 Bay leaves
Salt
4 tablespoons sugar

Directions
1. Place a mesh sieve over a bowl. Add the tomatoes; force through to remove the seeds.
2. In a large pot, heat olive oil over medium. Add the pork ribs/necks; cook until browned, turning as needed about every 4 minutes. Transfer to a plate.
3. Add the onion, shallots, celery, and bell pepper; cook over medium, 5 minutes. Add garlic; stir 30 seconds.
4. Add the tomatoes, carrot, thyme, oregano, black pepper, bay leaves, sugar and salt to taste; return the ribs to the pot. Bring to a boil, then lower heat and simmer until meat is tender, 2-3 hours; remove bones and carrot.
5. Meanwhile, make meatballs (below)
6. Serve over choice of pasta with meatballs and grated cheese.

Makes approximately 4 quarts.

Italian Meatballs
In large bowl combine:
2 pounds ground beef
1 pound ground pork
2 eggs
¼ cup grated parmesan cheese
¼ cup whole milk
¾ cup bread crumbs
2 Tbsp. dried parsley flakes or ¼ cup minced fresh parsley leaves
1 tsp. onion powder
1 tsp. garlic powder
½ tsp. salt
½ tsp. black pepper

1. Line a rimmed baking pan with foil
2. Form mixture into approx. 40 (2-inch) balls.
3. Place balls on lined baking pan and bake at 400° for 20 min. turning over halfway through.
4. Serve with Italian sauce and pasta

Click Here for a printable copy of Italian Sauce and Meatballs

Saving Green by Meal Planning

Click Here for A Shopping List for the Following Recipes

Here are the recipes I’ll be cooking in our house this week. Our meal planning starts on Tuesdays because store sales here run Wed. through Tues. The ads for the next week come out on Mondays. So I plan on Mondays, and shop on Tuesdays. By waiting until the end of the sale I can see what is on sale the following week so I don’t over pay on things I am buying today. Also, I find that stores have generally restocked sale items that often get picked over at the start of a sale.

Tuesday (today): Stuffed Peppers & Swiss Chard Au Gratin from Everyday with Rachael Ray
Wednesday: Brown Ale Braised Chicken from Oct. 2012 issue of Better Homes and Gardens
Thursday: Baked Pasta Shells from Nov. 2013 issue of All You.  I saved a quart of this Italian Sauce from the past weekend to use in this recipe.
Friday: Squash and Lentil Stew from Oct. 2012 issue of Family Circle need to use up the rest of the lentils?  Try this delicious salad: Hearty Barley and Cauliflower Salad with Manchego and Salami from the Nov 2013 issue of Real Simple Magazine
Saturday: Shrimp Scampi with mixed green salad.
Sunday: Smoky Pork Tenderloin

Beet Crostini

Beet Crostini

Click to print Beet Crostini recipe

I really don’t like beets. My husband loves them. I have a rule in this house if he plants them, he cooks them.  However, this year I signed up for a winter CSA through Fresh Fork Market and wouldn’t you know it the first week’s package included a bunch o’ beets. Ugh, now I had to cook them. Luckily the CSA sent out a newsletter with a recipe for Beet Crostini. I figured bread and cheese can make most things taste pretty good so I’d try it with the beets. The results? I still don’t like beets, but the recipe made them edible; my husband loves them even more, and my 8 year old ate them (he actually ate about 5 pieces). So, if you like beets make this recipe, if you don’t like beets and you find yourself with a bunch of them; go ahead and make this recipe it won’t hurt.

Ingredients
1 bunch beets with greens attached
16 – ½-inch-thick slices baguette, cut on the diagonal
2 tablespoons extra-virgin olive oil
6 cloves garlic, minced
1 tablespoon sherry vinegar or red-wine vinegar
2 tablespoons water
¼ teaspoon salt
4 oz. creamy goat cheese (I didn’t have goat cheese so I used cream cheese)
¼ teaspoon freshly ground pepper

Directions
1. Preheat oven to 400°F.
2. Trim greens from beets, reserving stems and greens. Place the beets in a baking pan, cover with foil and roast until very tender when pierced with a knife, 45 minutes to 1½ hours, depending on the size of the beets.

3. Meanwhile, thinly slice the beet green stems and finely chop the leaves; keep stems and leaves separate. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the stems and cook, stirring occasionally, until tender, about 3 minutes. Add the remaining 1 tablespoon oil and garlic and cook, stirring, until fragrant, about 15 seconds. Add the greens, vinegar and water and cook, stirring occasionally, until the greens are tender and the liquid has evaporated, 4 to 5 minutes. Stir in salt and remove from the heat.
4. When the beets are finished roasting, remove from the oven, uncover and let cool. Turn the oven down to 350°F if serving immediately.
5. Peel the cooled beets and cut into 1-inch pieces. Place ¾ cup beet pieces (reserve any remaining beets for another use), goat or cream cheese and pepper in a food processor and puree until smooth.

(At this point you can store the beet-cheese spread and greens separately in containers in the refrigerator for up to 2 days. Bring them to room temperature before serving.)

5. Arrange baguette slices in a single layer on a large baking sheet. Bake, turning the slices over once halfway through, until toasted but not browned, about 14 minutes.
6. To assemble crostini, spread about 2 teaspoons beet-cheese spread on each slice of toasted baguette and top with sautéed greens.

Recipe can also be found here:  Eating Well

Saving Green by Meal Planning

Click Here for a Shopping List of the Following Recipes

Here are the recipes I’ll be cooking in our house this week. Our meal planning starts on Tuesdays because store sales here run Wed. through Tues. The ads for the next week come out on Mondays. So I plan on Mondays, and shop on Tuesdays. By waiting until the end of the sale I can see what is on sale the following week so I don’t over pay on things I am buying today. Also, I find that stores have generally restocked sale items that often get picked over at the start of a sale.

Tuesday (today): Homemade Chicken Noodle Soup with Grilled Cheese Sandwiches
Wednesday: Butternut and Parsley Penne from the Oct 2013 issue of Everyday with Rachael Ray
Thursday: Sausage & Lentil Soup from the Oct 2013 issue of Everyday with Rachael Ray I’ll be  buying a pound of lentils and using some for this recipe and some for a recipe next week.
Friday: Hearty Barley and Cauliflower Salad with Manchego and Salami from the Nov 2013 issue of Real Simple Magazine
Saturday: Coq au Riesling from the Oct. 2013 issue of Food & Wine Magazine
Sunday: Italian Sauce and Meatballs I’ll be making a double batch of this and making a Lasagna with it on Tuesday.

Along with the meals we will need a few snacks and some biscuits.  I will be baking a batch of these hearty Apple Oatmeal Muffins from the Sept. 2013 issue of All You magazine

Buttermilk Biscuits from the Oct. 2013 issue of Food & Wine Magazine

And finally a PB&J Snack Mix consisting of the following:
1 big bag pretzels or 1 box Ritz Bits crackers
1 (12 oz.) bag peanut butter chips
1 (12 oz.) bag dried fruit of choice usually blueberries or cherries

Mix together in a large bowl. Store tightly sealed.