Menu Plan

Supper Menus

December 15th-21st

Sunday
cereal

Monday

tortellini, ceasar salad, baguette

Tuesday

out for supper

Wednesday

mexican frito salad

Thursday 

out for supper 

Friday

leftovers

Saturday

daughter at a party, Mr. H. and son at the ranch, cheese and crackers for me :-)

Checking in on the Animals

Donald and Daffy are 10 weeks old now.

So cute and very loud!

I used to hear the chickens chattering outside the window when I type at my computer,

but now I hear the ducks quacking and they drown out the chickens!

They love their little "pond." ;-)

Merle is doing well.

Mr. H. had a little excitement this afternoon with him

that he told us about during supper.

He had left him eating alone in the corral 

thinking he wouldn't be able to squeeze under the lowest bar.

Guess what?  He did!

Mr. H. went outside and Merle wasn't in the corral anymore.

He found him in back behind the shed and had to pick him up and carry him

back to the barnyard while Merle squealed like he was being slaughtered.

If you've never heard a pig squeal…

well let's just say it's pretty much like standing

right beside a jet airplane while it takes off.

I am not kidding!

I may be a little biased, 

but I sure think Chupa and Chiclet 

are just the prettiest cats.

And, boy are they some spoiled little barn cats, too. ;-)

Christmas Home Tour 2013

Welcome!

I'm linking up with Kelly's Korner Christmas Tour of Homes.

Come along with me and I'll take you on a little tour of 

Heritage Schoolhouse all decked out for Christmastime. :-)

Mr. H. and my son are always in charge of outside lights.

The first year we lived in this house, Mr. H. hung lights on the roof.

Our roof is high and pointy.

We both almost had heart attacks.

Then Mr. H. decided to just put lights on what he could reach from the ground.

Christmas is less stressful now. ;-)

But, just as beautiful!

When you step inside the first little tree you see

is decorated with brown and gold balls

and my tiny little western ornament set. 

I put lighted garland on the mantle and hearth 

for the first time this year and I really like it!

Our big tree in the den is covered with all of our sentimental family ornaments.

And, it's Daisy's favorite place to be during December.

The snow village is on top of the piano.

And, I like to have greenery and pinecones everywhere!

Of course there are bows on ALL the antlers.

Six sets just in the living area! ;-)

I keep my fancy Christmas dishes in the hutch.

And, my more fun dishes on the butler's pantry.

These are my newest dishes this year.

Love. :-)

The tree in our bedroom is in our front bay window.

It's my "matchy matchy" tree with my 12 days of Christmas ornaments,

my fancy red and gold glass ornaments,

the special crocheted popcorn that my grandmother-in-law made,

and some very sentimental gold ornaments that I was given

 each year during childhood from a special aunt.

I have a Christmas quilt on our bed,

and this year, instead of putting the Christmas pillow shams on the bed

I used them to temporarily "recover" the bedroom rocking chair to match the bed!

Daisy approved. :-)

I haven't finished my Christmas kitchen for this year just yet,

so that will have to be a tour for another day.

I hope you enjoyed your visit!

Thank you Kelly for hosting. :-)

Menu Plan

Supper Menus

December 8th-14th

Sunday

sandwiches

Monday

red beans and rice, jalapeño cheese cornbread

Tuesday

toscana soup, olive garden salad, breadsticks

Wednesday

tacos, pinto beans, spanish rice, guacamole, tortilla chips

Thursday

leftovers

Friday

out for supper

Saturday

invited to friend's house for supper

Peppermint Oreo Truffles

You will need -

1 package of seasonal peppermint oreos, crushed

1 package cream cheese, softened

1 package of chocolate candy coating, melted

crushed peppermint candies

Combine crushed oreos and cream cheese.

Place mixture in the fridge for 15 minutes.

Roll mixture into small balls, place on wax paper lined cookie sheets,

and return to the fridge for 30 minutes.

Dip balls in melted chocolate and sprinkle with crushed peppermint candies.

Place on wax paper until chocolate hardens.

Store in the fridge and enjoy!

Makes 4 dozen truffles.

Baked Ravioli

Baked Ravioli

8 servings

24 ounce can pasta sauce

20 ounce package fresh ravioli (I use Buitoni brand, found with the refrigerated items, contains 96 mini raviolis)

2 cups grated mozerella cheese

1/4 cup romano cheese

1/2 cup parmesan cheese

Spread 1/4 of the pasta sauce in the bottom of a casserole dish.  Place 24 raviolis into dish in 6 rows of 4.  Sprinkle with 1/4 cup mozzarella cheese.  Repeat 3 more times.  Top with romano and parmesan cheese.  Cover with foil.  

Bake at 400 for 30 minutes.  Remove foil and bake an additional 10 minutes.  Broil for 5 minutes or until cheese is browned and bubbly - watch closely.

Let cool 5 minutes, serve and enjoy!

Menu Plan

Supper Menus

December 1st-7th

Sunday

leftovers from Saturday's snacky supper

Monday

baked ravioli, ceasar salad, baguette 

Tuesday

jalapeño chicken enchiladas, spanish rice, refried beans

Wednesday
leftovers

Thursday

red beans and rice, venison sausage, jalapeño cheese cornbread

Friday

out for supper

Saturday

breakfast for supper

Pecan Pie Truffles

I love to make candies for holidays

and decided this year that

~Thanksgiving~

needed a special candy all it's own...

pecan pie truffles!

Pecan Pie Truffles

makes 4 dozen

2  1/2 cups pecans, divided

1 cup graham cracker crumbs

1 cup brown sugar

1/2 teaspoon salt

1/2 cup corn syrup

1 teaspoon vanilla flavoring

1 teaspoon maple flavoring

1 package chocolate candy coating

Combine 2 1/4 cups pecans, graham cracker crumbs, brown sugar, salt, syrup and flavorings.

Refrigerate for 15 minutes.

Roll into balls and place on a wax paper lined cookie sheet.

Refrigerate for 30 minutes.

Dip balls into melted candy coating and sprinkle with a bit of pecans.

Place on wax paper to harden.

(Adapted from original recipe at High Heels and Grills.)

Caramel Apple Hand Pies

for pastry

2 cups flour

2/3 cup shortening

6-7 tablespoons ice water

for filling

1 large granny smith apple, diced fine

1/4 cup sugar

juice of half a lemon

2 teaspoons flour

1 teaspoon cinnamon 

6 caramels, cut into 8 pieces each

1 pinch of salt

for topping

1 egg, beaten

sanding sugar

~prepare pastry~

Combine flour and shortening until mixture resembles coarse crumbs.

Toss with 6 to 7 tablespoons of cold water until dough comes together.

Roll out dough and cut into 24 small circles.

Place 12 circles onto a parchment lined cookie sheet.

~add filling~

Combine diced apples, sugar, lemon juice, flour and cinnamon.

Top twelve dough circles with 1/2 to 1 tablespoon of apple mixture,

4 pieces of caramel and a bit of salt.

~finish pies~

Place the remaining 12 dough circles on top of filling.

Using a fork, crimp around the edges to seal pies.

Brush pies with beaten egg and sprinkle with sanding sugar.

Bake pies at 425° for 15 minutes or until golden brown.

Let pies cool, filling will be very hot. 

Enjoy! 

(Adapted from original recipe at Just a Taste.)

Quick Cranberry Sauce

1 bag fresh cranberries

1 cup sugar

1/4 cup water

1 teaspoon cinnamon

Combine all ingredients in a small sauce pan and bring to a boil.

Boil over medium heat for 10-15 minutes, stirring occasionally.

Cranberries will pop and sauce will start to thicken.

Let cool to room temperature and then store in the fridge for up to one week.

Makes 1 pint.

If you have more time and want to make lots of cranberry sauce 

to share with friends for their holiday table you can go here.

Autumn Fruit Salad

Fruit salad was on my list of things to bring to Thanksgiving this year 

and I searched for a recipe using fall fruits.

I didn't find anything to my liking so I decided to just go simple and easy.

Just fresh fruits of the season.

No added marshmallows, cool whip, nuts, etc… ;-)

~Autumn Fruit Salad~

1 apple, chopped

1 pear, chopped

2 persimmons, chopped

2 cups grapes

1/2 cup cranberries

seeds of 1 pomegranate 

juice of 1 lemon

juice of 1 large sweet navel orange

Combine and serve.

Simply delicious! 

~Merle~

Show pig 2014 has arrived.

Meet Merle.  He's a Duroc like last year's Hank.

He's a little bit feisty,

and a good eater.

Enjoying the last days of autumn...

I love this picture of Patsy Cline the 2nd and Taylor Swift.

You can really see the green in Taylor's feathers here.

She is so pretty but her true feather colors rarely show up well in pictures.

The ducklings are seven weeks old now

and have been loving the cold rainy weather!

Their coloring is starting show.

And they're quacking!  So cute to hear!

Donald on the left and Daffy on the right.

I am thinking we have a male and a female because of the different markings.

They are supposed to be mallards,

but Mr. H. told me not to be surprised if they are a mixed breed

and only part mallard.

I was so thrilled that a bunch of zinnias came back 

after all the rain we've had over the last few weeks.

They were dead and gone towards the end of September,

but I crushed all the heads like my mom showed me to

and they came back like crazy.

We've only had temps dip below freezing one time this fall

and I covered them with a sheet.

I hope I get to enjoy them for a little bit longer!

And oh sweet Reeses...

how I love this dear cat

that decided to claim us as her family. :-)