Blessings.
First Sunday of Advent
Blessings.
Category: Christmas
Christmas Soldiers
Girl time this weekend…and we make happy’s to give away for friends and co-workers.
It’s the girl time that make me happy!
What do you do for fun?
Blessings.
Taco Wreath
Sunny Anderson shared her hot ham and cheese wreath on The Kitchen Saturday, and it reminded me of my Pampered Chef days of making Taco Wreaths.
So I got the ingredients, and decided to make one. So you need two cans of crescent rolls (any brand as they really aren’t that different).
Two cans of Crescent rolls, hamburger meat seasoned with taco flavor, refried beans, and Mexican cheese. Begin by opening the crescent rolls, and laying them on a baking sheet or pizza stone. You can use a small bowl to know where to place them, but overlap them.
You will need to press down on center part forming the inner circle.
As you can see, my circle isn’t perfect (as it doesn’t need to be). Press down the center part so that you can build the layers for the wreath.
Now the layers, I began with re-fried beans. Then hamburger meat that was cooked with taco seasoning.
Now to make the wreath. Bring up the small end of the triangle and tuck it over the round part. You can either pinch it or tuck it under.
Continue to do this until the wreath is complete. Bake at 350 degrees for about 30 minutes.
Cut into serving pieces and add salsa, sour cream and cheese.
It was super yummy. I will be doing more of these especially this time of year.
Blessings.
Coconut Icebox Cake
Our friends Adam and Julie normally make this cake at Thanksgiving, and we have had the privilege of receiving a good portion of it (and even get sent home with some leftovers).
It is moist, creamy and decadent. Best part of this cake was that we didn’t have to make it. Adam made it.
We had been invited over to the in-laws for Christmas dinner, and was asked to bring dessert. I got it in my head that I could make this cake. Adam texted me the recipe, and this is my version.
Ingredients:
1 box yellow or white cake mix
2 cup sugar
1 cup milk
1 (9 ounce) Cool Whip
1 package frozen, sweetened coconut
Directions:
Bake cake according to package directions in a 9 x 13 inch pan.
While the cake is still warm, prick holes in cake.
Boil sugar and milk together for 1 minute. Pour in holes in cake. Chill (for at least 24 hours).
When ready to serve, spread Cool Whip on top, and sprinkle on the coconut flakes. I made the mistake of putting on the Cool Whip while it was still warm as this wasn’t in the original directions and it melted into the cake.
It was still wonderful, and everyone enjoyed it.
Blessings.
Toffee Crack
These are insanely addictive, and incredibly simple (if you don’t burn the butter and sugar like I did).
1 sleeve of saltine crackers
1 cup packed brown sugar (light brown)
2 sticks of unsalted butter
1 package of semi-sweet chocolate morsels
Line a cookie sheet with aluminium foil, place crackers in a single layer.
Bring to boil the butter and brown sugar, and simmer for about five minutes (be careful not to burn).
Pour the sugar mixture over the crackers evenly (my cookie sheet isn’t level, so all of the toffee went towards the middle).
Bake in a preheated oven at 350 degrees for about 5 minutes for the toffee mixture to soak. Remove from the oven, and sprinkle on the chocolate chips. Let melt (place back in the oven if needed, but again, be careful not to burn the crackers). Spread the chocolate evenly.
Let cool. I placed mine in the freezer once they were cool to help set them.
Enjoy!
Sandies
I talked about this recipe yesterday. I loved making them.
1 cup unsalted butter (2 sticks)
1/2 cup sugar
2 teaspoon water (cold)
2 teaspoon vanilla or rum extract
2 cups sifted all purpose flour
1 cup chopped pecans (very fine)
Preheat oven to 325 degrees. Cream soft butter and sugar (about ten minutes).
Add water and extract. Mix well. Add flour until thoroughly mixed. Stir in pecans. Chill three or four hours in the refrigerator.
Shape into balls or fingers. Bake on un-greased cookie sheet in slow oven (325 degrees) for about 20 minutes.
Cool slightly, roll in confection sugar.
Sunday Thought
3rd Day of Advent – Luke 1:26-33 (Joy)
The Birth of Jesus Foretold (NIV)
26 In the sixth month of Elizabeth’s pregnancy, God sent the angel Gabriel to Nazareth, a town in Galilee, 27 to a virgin pledged to be married to a man named Joseph, a descendant of David. The virgin’s name was Mary. 28 The angel went to her and said, “Greetings, you who are highly favored! The Lord is with you.”
29 Mary was greatly troubled at his words and wondered what kind of greeting this might be. 30 But the angel said to her, “Do not be afraid,Mary; you have found favor with God. 31 You will conceive and give birth to a son, and you are to call him Jesus. 32 He will be great and will be called the Son of the Most High. The Lord God will give him the throne of his father David, 33 and he will reign over Jacob’s descendants forever; his kingdom will never end.”
Blessings!!!
Sunday Thought
Sunday Thought
1st Day of Advent – Isaiah 7:14 (Faith)
Blessings!!
December 1
Ah –hurricane season is officially over. I feel grateful that we were not impacted with major damage this year. Losing the Live Oak was the most damage, and very thankful we didn’t have further damage than just losing the tree.
Today is also National Christmas Lights Day! Yay! I love mine, and they are already up thanks to David and Stephen. I don’t have a picture from this year, so this is last years picture. Basically the same but will post this years later next week.
And the weekend brings time with girlfriends in Tallahassee, again the picture is from last year, but excited to have the time with them again.
Happy December 1st. Feeling truly grateful for family, and friends.
Blessings today and always.
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