HAPPY THANKSGIVING

Remember what this holiday is for. We give thanks for everything God has blessed us with, starting back with the Pilgrims who came in search of freedom to worship Him and found our great country. For the food and resources that we take for granted and waste. For the family we have to share today with. Thankful for all the little things, even if life is hard right now, being appreciative of something as simple as the sunshine, or the air you breath, or a bird singing in the tree, can make all the difference. 

Sure, even I love a great deal, but we as society have lost the meaning of the holidays and commercialized them. I for one will not be spending this day I get with my family and all the food I could possibly eat camping out in front of a store for a half off TV or a toy. A good deal just isn't worth that to me. 

So please, enjoy today and your family and truly be thankful for what you have, there are so many who have to do without most, if not everything that you take for granted. Leave Black Friday to Friday. 

HAPPY TURKEY DAY!

Brunswick Stew

When Ma called me from next door to let me know there was some leftover Boston Butt that they were tired of eating, I thought this was the perfect opportunity to put up some Brunswick stew in the freezer! You can use any kind of pulled pork, I find Boston Butt to be the best.

• 3 cups of pulled pork
• 2-3 chicken breasts
• 3 cups of chicken broth
• 2 cans of diced tomatoes
• 1 can creamed corn
• 1 can whole kernel corn, drained
• 1 can lima beans, drained
• 3-4 potatoes, peeled and cubed
• 1 cup of barbecue sauce
• hot sauce (optional)

1. Boil chicken breasts in 3-4 cups of water seasoned with 2 boullion cubes and pepper to prepare your broth.
2. When chicken is done, pull it off the bone and cut into small pieces.
3. Combine all ingredients into a 6 quart cooker and cook on LOW for 8-10 hours.
   

Day 21:  I am thankful for my large Disney VHS collection. I have all the classics and when Bug is in a bad mood, a snack and a Disney movie always help.

Beef Stroganoff

This one is a favorite of mine, I've been wanting to try it in the crock pot for a while. This recipe is best used for a 3 quart crock pot, or do as I did and double it for a 6 quart. I froze my leftovers.

• 1 pound of beef (ground or cubed sirloin tip)
• 1 can condensed mushroom soup
• 1 small onioin
• 1 clove garlic, minced
• 1/2 cup beef broth
• 1 4 oz can mushrooms
• 2 tsp Worcestershire sauce
• salt and pepper
• 8 oz of sour cream

1. If using ground beef, brown with onions and garlic. If using stew meat or sirloing tip, chop into cubes and put in crock pot, raw.
2. Combine all ingredients into the crock pot except sour cream.
3. Cook on LOW for 8 hours. 
4. Stir in sour cream in the last 20-30 minutes. 
5. Serve over rice or noodles.
6. Enjoy!

Day 20: I am thankful for my parents and all that they do for me.

Chili

Bug's party was a lot of fun! I did good not to stress. I made up my mind that all that mattered was that my little girl was happy and I would only worry about what she and I wanted. (My "stay sane" tip of the day) I don't mean be selfish, but sometimes you have to remember that you're important too, and sometimes it's okay to put your own happiness first, because it's hard to make others happy if you're unhappy to.  It depends on the circumstance, I reckon. I always do my best and go out of my way for someone in need, God has blessed me tremendously over the year with helpful and giving family and friends, and I feel I can best glorify and thank Him for that by returning the favor. However, that's for "in need" situations, not those when folks are just making things petty and difficult.
Today was Bug's 12 month checkup at the pediatricians. She's a healthy girl! On average for weight and height and all her blood work was perfect. The doctor was very happy that she's not a picky eater, is on whole milk and off the bottle and is walking great -she tried to walk down the hall in her "scale attire" diaper only- She did get 3 vaccines, which she did not like at all, and took a 3 hour nap this afternoon. I did get to get some of the house straightened and even relax some as well.
It seems as if she turned 1 and everything changed and flipped upside down. We rearranged the living room and her bedroom to be better suited for a toddler and all her new/bigger toys and also for the removal of the diaper changing table that I quit using 3 months ago *tear*. I'm not sure why, but I'm worried over how to feed a one year old, I guess because now that she's not getting all her nutrients in formula, what I feed her is even more important! And the toddler phase tantrums have begun. That stubborn front tooth pressing through isn't helping any I'm sure, but it seems she went from being a very good and happy baby to a very frustrated toddler. She yells and hollers at us when we don't get food fast enough, or when we can't figure out what it is she wants us to do with the toy she just brought us. She hollers at her toys sometimes too. And if she even thinks we're telling her no or to stop, a meltdown ensues. One of those sad eyed, pouty lipped ones that escalate -quickly- into hysterics if not comforted right away.  I've been told it's a phase (the one that comes and goes repeatedly) and best I can do is to comfort her, but not feed her tantrums. It's hard though, to not yell back at someone yelling at you, even when they're not even 3 feet tall and staring up at you with big blue eyes practically begging for that cup of juice you're trying to prepare. 

Anyway, that's the update on the world of Bug, Peanut is doing well, jabbing me just fine. We picked his "birthday" last week for the caesarean, I'm just waiting on the call from surgery to set the time of day, February 1, 2013. Here's to hoping he doesn't send me into labor before then. Meanwhile, my hormones are crazy, my skin/hair/nails are dry, feet are swollen, and appetite raging. Hello, Third Trimester. 

Now let's get on with what you're really here for... Wait, you weren't here to listen to me ramble on? Oh, fine then... 
I made a classic favorite around here tonight: Chili. I have just recently discovered that my favorite gravy brand, Southeastern Mills, also makes seasonings, such as Taco, Sloppy Joe and yes, Chili. And it is the best Chili we have ever eaten! You can use any chili mix that you like, I'm just saying that Southeastern Mills Chili Seasoning is by far my go to.

• 1 lb ground beef
• 1 medium onion, diced
• 1 can Rotel
• 1 can diced tomatoes
• 1 can dark kidney beans, drained
• 1 can light kidney beans, drained
• 1 can of whole kernel corn, drained
• 1 packet of Chili seasoning

1. In a skillet brown beef and onions. Drain.
2. Combine all ingredients into crockpot and cook on LOW for 6 hours. 
3. Top with shredded cheddar and some hot sauce and ENJOY!

Day 19: I am thankful that I have a healthy baby girl.

French Onion Soup

We're back to cold weather again, and I needed something super quick to fix up before I went shopping for birthday part supplies.
And it was nice to come home to a hot meal after the day I had... 

• 3 Large onions, thinly sliced
• 8 cups of beef broth
• 2 Tablespoons Worcestershire sauce
• 1/2 cup butter
• salt to taste (bout 1/2 tsp)
• French bread
• Parmesan Cheese (Mozzarella is also good)

1. In a 6 quart crock pot, combine onions, broth, butter, Worcestershire, and salt.
2. Cover and cook on LOW for 6-8 hours.
3. Serve topped with cheese and with bread. ENJOY!

 
Day 16: I am thankful for Hobby Lobby. That was the funnest part of my shopping trip today. I'm also very thankful for my best friend, and our babysitters, so we could have some girl shopping time, even if we were both stressed and scatterbrained.

Manly Meaty Cheese Dip

Today's was Hubby's pick of the dish and he went with a cheesy favorite of everyone's : Velveeta Rotel dip. Now I know how much my Hubby loves meat and more meat in anything I cook, so I really brought the heat meat to this meal. This would be really great to bring to the guys during the Iron Bowl or the Super Bowl.

• 1 lb ground beef, browned and drained
• About 1 lb of the sausage of your choice (I chose Hillshire Farms Beef Smoked Sausage, cut into tiny bits) browned and drained
• 2 16 oz blocks Velveeta, cubed
• 2 10 oz cans Rotel

 **To spice things up add 1 packet of chili powder**

Mix all ingredients into the crock pot and cook on LOW for about 2-3 hours. Serve with the chip or bread of your choice. ENJOY!

Day 14: I am thankful for my wonderful husband and the Gatorade and Tylenol he fixed me before he left for work this morning. He takes such great care of me.

Potato Cheese Soup

Mmmm! The best thing about crock potting is that my house smells delicious ALL. DAY. LONG! And I tell you, this cheesy potato soup smells amazing! Okay, okay, I took a lil peek taste and maybe, just maybe, it also already taste amazing! I can't wait til tonight after the potatoes are cooked and all the flavors are married together in that yummy cheesy sauce... 

• 1/2 cup butter
• 1/2 medium onion, diced
• 1/4 cup flour
• 2 cups warm water
• 2 large carrots, diced ( I like baby carrots, used 8 oz of sliced baby carrots)
• 4 stalks celery, diced
• 2 cloves garlic minced
• salt and pepper to taste
• 1 cup milk
• 1 cup of chicken broth
• 1 can condensed cheese soup
• 6 slices bacon, cut in 2 in strips
•  5 pounds potatoes, peeled and cubed
• 1 cup shredded cheddar cheese

1. Melt butter in a large saucepan and cook onions in butter til translucent.
2. Stir in flour til smooth.
3. Gradually stir in water, carrots, celery, garlic and salt and pepper. 
4. Heat through, and as it starts to thicken, add milk and cheese soup.
5. Let simmer 5-10 mins, stirring frequently, til cheese soup is well blended.
6. Add chicken broth and bacon. 
7. Let simmer 5-10 more mins.
8. Add cubed potatoes to slow cooker, pour soup mixture over top.
9. Cover and cook on LOW for 8 hours or HIGH for 5 hours.
10. Stir in shredded cheese and allow to cook a bit longer until cheese is melted and serve!

Top with shredded cheese and bacon bits!

Day 13: I am thankful for my crock pot. I have a busy week of First Birthday planning and prep and doctor appointments, so being able to prepare a meal within 30 minutes during Bug's morning nap and letting it cook on it's own all day has and will be a blessing! 

Chicken Cacciatore

Today began as a beautiful breezy fall day, so during Bug's nap I opened the windows and doors and aired out the house with some frebreeze and a Cranberry Mandarin candle from Wal-mart, the kind with 3 wicks. They can scent my whole house! I then motivated myself to take advantage of the fresh air and cleaned the kitchen, laundry room, my bedroom and managed to get some laundry put away. A little sunlight and fresh air go a long way to making a house feel cleaner. 
I was definitely glad to have a meal in the crock pot today. By the time I sat down with Bug at 4 pm I was exhausted and could have really gone for a nap. There was no way I was feeling up to cooking dinner. But no worries! I had already prepared dinner that morning and it was cooking away, all by itself! Sure was nice.

Chicken Cacciatore

• 4-6 skinless boneless chicken breasts
• 14 oz can of diced tomatoes
• 6 oz can of tomato paste
• 1 cup chicken broth
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 cup sliced mushrooms
• 1/2 cup dry red wine
• 1 tbsp. dried Italian seasoning
• 1/8 tsp. pepper
• 1/2 tsp. salt

1. Place all ingredients in 4-5 quart slow cooker. 
2. Cover and cook on low 5-6 hours until chicken is thoroughly cooked and tender.\
3. Sever over cooked pasta with some garlic toast and ENJOY!

**If you want a thicker sauce, combine 2 Tbsp cornstarch and 3 Tbsp water in small bowl and mix well. Stir into crockpot; cover and cook on low 15-20 minutes until thickened.

Served with linguini and garlic Parmesan toast

Day 12: I am thankful for our soldiers and the sacrifices that they make.  Our veterans have done so much for so many that they do not know. My dad is one of the greatest men that I know, and I thank him for his service. My brother, is one of the sweetest, funniest guys I know, and he left out for the Middle East last night. I know he'll make us and this country proud.

Lasagna

This has been my favorite meal to try since beginning my crock pot journey! Hubby has told me a long time ago that lasagna was one of his favorites... and yet I have never cooked it before. 
Until now. And I must say, I don't know that I'll ever bake lasagna. Unless I'm taking it somewhere, then baking it in a throw away aluminum dish might be convenient. But this was delicious! By far the best I've ever had. Bug thought so too! If only I posted pictures of my darling baby on here, I could show you the mess that she made cleaning her plate (with a good sized spoonful on it) then reaching for my plate and begging for more. Then of course using it as hair gel =/ so much for that bath I just gave her! 
Best part about this recipe, is that I'll get 2 freezer meals out of it!!! That's a 3 meal dish right there! Now I don't mind all the prep (30 minutes) that it took ;).
**So I'd say this could easily feed 6-8 people.**

• 1-1/2 pounds lean ground beef
• 2 onions, chopped
• 4 cloves garlic, minced
• 48-ounce jar chunky pasta sauce
• 14-ounce can diced tomatoes, undrained
• 3/4 cup water
• Salt and pepper to taste
• 15-ounce container part-skim ricotta cheese
• 1 egg, beaten
• 4 cups shredded mozzarella cheese
• 16 ounce package mafalda noodles (mini lasagna noodles)
• Parmesan cheese

1.  In a skillet, brown hamburger meat with onion and garlic. Drain.
2. Mix meat and onion in skillet with pasta sauce, diced tomatoes, and water.
   **Tip: I used the 3/4 cup of water and rinsed out all the leftover tomato sauce in the jar, no waste!**
3. Salt and pepper to taste and simmer for 10-15 minutes.
4. In a bowl, mix ricotta cheese and egg til well beaten.
5. Add 1 cup mozzarella cheese to cheese mixture.
6. Now here's the fun part!! Begin layering.
1. Meat mixture
2. Noodles
   *I had regular sized lasagna noodles, so I just broke them up into 1-2 inch pieces*
3. 1 cup mozzarella cheese
4. Meat
5. Ricotta cheese mixture
6. REPEAT.
7. Finish off with Noodles and more mozzarella cheese!
7. Cover and cook on LOW for 4-5 hours.
8. Top with Parmesan cheese and serve!

I am putting mine in the fridge -still in the crock pot- to cool and get a lil harder so it'll be easier to put into freezer containers. I'm so glad to have gotten 3 meals out of this! All for 30 minutes of work and about $10! How I have missed the magic of my crock pot, I will never know! But I've found it now and I will spread it like fairy dust! Enjoy!

Day 9: I am thankful that if you hold strong and have trust and faith in the Lord, He will provide for His children. I am in total shock of how everything went from on edge of disaster to falling back into working order, but am thankful that He gave me peace through the valley that all would be ok. What would have normally been a horrible stressful week for me, was not and I was able to enjoy my daughter, husband and these amazing meals. 

God is good, all the time.

All the time, God is good.

Yummy Slow Cooker Pork Chops

These things fall to pieces and melt in your mouth! yum, so good.

• 4 boneless pork chops
• 1 cup chicken broth
• 1/4 cup olive oil
• 2 garlic cloves, minced
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon poultry seasoning
• 1 teaspoon oregano
• 1 teaspoon basil
• salt and pepper

1. Salt and pepper both sides of the pork chops.
2. Place pork chops in slow cooker.
3. Mix other ingredients in a bowl til well blended.
4. Pour sauce over chops.
5. Cover and cook on LOW 6-7 hours, or HIGH 4 hours.

It's that simple! Made some baked potatoes (1 hour in the oven on 400* or 10 mins in the microwave covered with a wet paper towel). Enjoy!

Day 8: I am thankful for great cloth diaper deals! Once I can make myself stop splurging, we are going to be saving so much money on diapers for the next 3 years!

Mac N Cheese

Hate that I missed yesterday, but I have some serious sinus issues and Bug's naps are not going well due to cutting her two front teeth (finally) and it got the best of me. We enjoyed some of the leftover roast and soup out of the fridge. I hope y'all understand. But I'm feeling much better today and so we're back at it! So don't give up on me just yet!

This is a classic favorite of anyone - especially Bug - Macaroni and cheese.

• 16 oz pack of elbow macaroni
• 2 cups of half-half cream
• 1 can of condensed cheddar cheese soup
• 16 oz of shredded cheddar cheese
• 1/2 cup of butter, melted

1. Cook pasta according to package directions, I left mine al-dente so they didn't get too mushy in the slow cooker.
2. In the crock pot combine cream, soup, and butter until smooth.
3. Stir in pasta and shredded cheese.
4. Cover and cook on LOW for 2 1/2 hours.

This recipe would be super fun to play with and make like a full meal/casserole out of. Throw in some hamburger meet and some bacon and you got bacon cheeseburger macaroni. Tonight I'm just wanting some good ole mac-n-cheese and some meat loaf (crock pot meatloaf recipe to come toward the end of the month) so I'm not going to play with my macaroni today. Do not be surprised though if one day this month I decide to, though. I'm all about tweaking good recipes to make them better!

Day 6 (yesterday): I am thankful for having a best friend who came over so her little girl could play with mine and we could have some girl time. It definitely made me feel better. There's not much that a good friend and two adorable babies chasing a fluffy kitten around won't cure.

Day 7: I'm thankful that through everything, the valleys and the mountain tops, God is in control. He will see me and my family through in our time of need, and He will see this country through as well.  

"To get nations back on their feet, we must first get down on our knees." -Billy Graham

BBQ Chicken

Quick update: Bug is a full time walker now! We have less than 2 weeks til her first birthday. She's growing up too fast, starting to look more and more like a toddler.  She's taking her first trip to the fair tonight, so excited and looking forward to pigging out on good fair food. 
That being said, I do not need to cook dinner tonight. But I will not disappoint, I'm cooking lunch for the Hubby, Faja In Law, and a friend/co-worker, as they're working on a field near by. And what a better way to prepare lunch than in the crock pot for the morning.

**This recipe feed 4-6 people ( I will not have any leftovers for my freezer meals, but 3 happy and full men will leave my house very satisfied, I hope)**

Ingredients:
4-6 chicken breasts (3-4 pounds of your choice of chicken meat) boneless and skinless
1 18oz bottle of Sweet Baby Rays barbecue sauce
1/4 cup of vinegar
1/4 cup of brown sugar, packed
1 tablespoon of honey
1 teaspoon of garlic
1 teaspoon of red pepper flakes

1. In a bowl, mix together barbecue sauce, vinegar, brown sugar, honey, garlic, and pepper flakes.
2. Put chicken breasts in crock pot.
3. Pour sauce over chicken.
4. Cover with lid and cook on LOW for 4-6 hours.

**Tip: I poured the vinegar into the pretty much empty sauce bottle and shook to get what was left and stuck to the sides. **

Make up some mashed potatoes, southern made biscuits, and Iced Sweet Tea, and ENJOY!

Day 5: I'm thankful for this little angel that God put into my life. Sure, I had plans, but His plans were different, and better, and I couldn't be happier with the path my life has taken. I'm so thankful to have been blessed to take care of Bug, watch her grow and learn, seems like every morning we wake up she looks and acts more and more like a toddler and less like a baby. Best year of my life. Looking forward to being thankful for many more wonderful years with my daughter.

Peach Cobbler

Down here in the good ole South Alabama, you can't get much better than Peach Cobbler, especially one cooked in the crock pot for a few hours. This is being made on Hubby's request. We're having a shrimp boil at my parents' for the Alabama vs LSU game -ROLL TIDE- so dinner is taken care of, but I didn't want to disappoint and not slow cook something, and Hubby wanted peach cobbler. Of course I find it amazing that you can crock pot such a thing, so I will share it with you. 

The players of this game are:

• 1 can of peaches in syrup      -OR-     4 cups of fresh cut/peeled peaches, 1 cup of sugar, 1/2 cup of water
• 1 stick of butter
• 1 cup of sugar
• 1 1/2 cup of self rising flour
• 1/2 teaspoon ground cinnamon
• 1 1/2 cup of milk

The game plan is as follows:

• Turn on crock pot on Low. Allow butter to melt in bottom of pot. 
• If using canned peaches skip the next step. If using fresh peaches continue to next step.
• Bring peaches, 1 cup of sugar and water to a rolling boil, turn down and simmer for 3-5 minutes, or until a syrup forms.
• Pour peaches on top of the melted butter.
• Mix sugar, flour and cinnamon together in a bowl. 
• Gradually whisk in milk to avoid clumping.
• Pour mixture over the peaches.
• Sprinkle a dash of ground cinnamon on the top for good measure.
• Put the lid on and cook on Low for 3 hours, or until middle of the cobbler has set.
• Top with a scoop of vanilla ice cream and enjoy! 

 Tip: I stuck mine in the oven on BROIL for 3 minutes to get the brown on top.
 

Day 3: I am thankful to have had Hubby home today. I am thankful for the cotton yield, too, but definitely thankful that he had the weekend off and we got to spend some quality time together, work on the babies room, and watch some good old football. I love you, Hubby. 

Vegetable Soup

Went simple today as I prepared dinner before heading out to get some groceries, my list based diligently on my menu of crock pot meals on a budget. It's starting to warm up again, so after tonight we'll be going with some more of your traditional meals with a crock pot spin, instead of things like nice soul warming soups. Today's slow cooker recipe is Vegetable soup.

Again, this feed 4-6 people. I was able to fill a quart sized freezer bag AND put a bowl of leftovers in the fridge after feeding Hubs, Bug, and myself.

1 lb of ground beef
1 med onion (optional, I did not have)
1 16 oz bag of mixed vegetables -corn butter beans, green beans, and carrots- okra would be a great addition 
4-5 medium potatoes
2 cans diced tomatoes
1 cup of beef broth/stock

• Turn crock pot on Low. 
• In a skillet, brown hamburger meat and onions. Drain grease.
• Wash potatoes and peel -if desired- and cut up into decent sized chunks. Too small chunks will turn into mush. 
• Add and stir all ingredients into the crock pot.
• Salt and pepper to tast.
• Let cook for 6 hours.
• Make up some good old grilled cheese sandwiches and enjoy.

Day 2: I am thankful for my little family. I could not ask for a more beautiful daughter and a great father to care for her than Hubby. I am so thankful that Peanut is growing and active and a healthy little babe. I love them so much. 

Crock Pot Roast

As promised, we are kicking off our November series of crock pot meals. The holidays was probably a awkward time to do this, but hey! challenge accepted. I have some ideas a brewing!!! 

So today is the day before grocery day and therefore was a make what I got kind of meal.
Allow me to introduce to you my Roast. Made from 4 lbs of chuck roast, and you can't get any better than fresh, farm grown beef.  This is really such a simple meal, filling meal to make and it's ingredients really are basic.
This should feed 4-6 people, There are 2 1/2 of us so I'm hoping to get a whole other meal to freeze out of this. 
***Give this AT LEAST 7-9 hours to cook, the longer the more tender.***

The stars of this show are:

6 quart Crock pot
4 lbs chuck roast 
1 tbls olive oil
5-6 medium potatoes ( mine are small so I have 5 small and 1 large)
4-5 carrots, washed and peeled, or -my favorite to use- 16 oz bag of baby carrots
1 clove garlic
1 medium onion (optional, I did not have)
1 cup beef stock
salt and pepper
rosemary
1 can of mushroom soup (optional)

Now, lets set the stage.

• Wash your potatoes. Peeling is optional. Dice up into decent chunks, not too small, they'll be cooking for a while and you do not want them turning to mush.

• Begin layering with the carrots in the bottom of the crock pot.
  
  

• Now season with a lil salt and pepper and some crushed rosemary. Go ahead and turn on the crock pot to Low.

• Heat the olive oil up in a skillet on medium.
  
  

• Wash and pat dry your roast. Look how gorgeous this home grown roast is! Trim off any large excess of fat.

• Salt and pepper generously. Do not be afraid of the seasoning, this is a lot of meat your flavoring. Add some garlic seasoning and crushed rosemary to the rub if you like, rub it into the meat.
  
  

• Now brown each side of the roast in the skillet, about 1-2 mins on each side. This seals in the flavor and juices of the roast for maximum tenderness and yum!

• Once browned, put roast on top of the potatoes and carrots.

• Next, sautee your onion til tender then toss your minced garlic clove into the hot skillet, stir being careful not to burn the garlic.
• Once it starts to brown, deglaze the pan with the beef stock (and I might have added 1/2 cup of wine). Stir and scrape any brown off the bottom of the pan, leaving none of that flavor behind.
• Bring to a boil, then pour it over your roast.

• Spread the mushroom soup on top.

• Put on the lid and let it cook on High for 2-3 hours. By this time the juices will start to fill the pot and simmer nicely.

• Cook another 5-6 hours on Low. Keep in mind that yes, the meat is done after about a total of 5-6 hours of cooking, but does not reach maximum tenderness til cooked a few hours past this point. 

Enjoy!

Day 1: I am thankful for the Lord. He has done so much for us as His children, and so much for our little family. We are truly blessed.