At the ranch...

Thankful for family,

that works hard!

And, plays hard!

Cousins!

Meet Hank :-)

He's an eight week old duroc.

My daughter will be raising him to show in the spring. 

He's a cutie. 

Thanksgiving Breakfast...to go!

On Thanksgiving, I love to cook a big breakfast and enjoy the Macy's parade.  But this Thanksgiving morning was a little different.  My daughter and husband needed to head out of town to pick out a show pig for next spring's livestock show.  And, as soon as they got home, we all hit the road to travel to visit family for the day.  So, none of us could really linger over breakfast at the table... 

so I fixed a make ahead "to go" breakfast. :-)   

On the menu -

Apple Cinnamon Scones with Cinnamon Glaze

Cream Cheese Pumpkin Muffins

Sausage Balls

White Chocolate Cranberry Biscotti

Pumpkin Harvest Cookies

juices

coffee

Thanksgiving breakfast - ready to travel. :-)

Thankful for Co-workers

I am so very thankful for the ladies I work with

in special education! 

I took them each some mocha hot cocoa for Thanksgiving. 

Each one of them make going to work every day something to look forward to.

And that is something to be truly thankful for. :-)

At the deer lease...

I love weekends at the deer lease.

Especially when the weather is nice

and we get to borrow brother-in-law's rv. :-)

And this weekend,

my daughter got an 8 point!

This Breakfast Idea is Quick, Easy, Fun and Yummy!

Love this idea I saw on pinterest!

A bacon, egg, and cheese breakfast ring.

All you need is -

1 can of refrigerated crescent rolls

8 slices of pre-cooked bacon

4 eggs, scrambled

and

2 slices of cheese, cut into 8 pieces

Lay out the crescent rolls in a circle.

Lay a slice of bacon on each roll.

Place a 4 pieces of cheese around the center of the crescents.

Spoon scrambled eggs on to the cheese.

Top eggs with 4 more pieces of cheese.

Fold up points of crescents to the center and pinch to seal.

Bake at 375 degrees for 17 minutes.

Slice into 4 wedges and enjoy!

So fun and easy.

And goes together quickly enough even for a school morning. 

My family loved it!

Happy Halloween!

Halloween ideas from years past...

Boo!

Scenes from a Halloween Kitchen

Creative Halloween Costume

Homespun Scarecrow Costume

Our Favorite Popcorn Balls

It's Caramel Apple Time!

Pumpkin Time

Decorating for the Trick or Treaters

Hope your Halloween is full of treats and no tricks! :-)

Muffin Monday - Cinnamon and Sugar Muffins

you will need -

2 cups flour

1/2 cup sugar

3 teaspoons baking powder

1/2 teaspoon salt

3/4 cup milk

1/3 cup oil

1 egg

1/2 cup cinnamon chips

1/4 cup chocolate chip

cinnamon sugar 

to make -

Combine flour, sugar, baking powder, and salt.  

Mix well.

Combine milk, oil and egg.  

Mix well.

Add dry ingredients to wet ingredients.  

Mix just until combined.

Stir in cinnamon chips and chocolate chips.

Spoon batter into muffin tin lined with paper liners.

Sprinkle muffins generously with cinnamon sugar.

Bake at 400 for 20 minutes.

Enjoy!

Apple Cider Doughnut Pancakes

ingredients needed -

2 1/4 cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

1 teaspoon salt

1 egg

1/4 cup oil

1/3 cup milk

1 cup apple cider

1 apple, peeled and grated

cinnamon and sugar for topping

to prepare -

Mix flour, baking powder, cinnamon, and salt.

Mix egg, oil, milk and cider.

Combine dry and wet ingredients just until moistened.

Fold in apple. 

Make pancakes on butter greased griddle.

Sprinkle with cinnamon and sugar.

Top with butter and maple syrup.

Enjoy!

Delicious served with pepper bacon, juice and coffee.

Maple Swirl Biscuits

These maple swirl biscuits were so delicious! 

They are very similar to quick cinnamon biscuits

but with a definite fall flavor.

Luckily my family really enjoyed them as well,

or I might have eaten the whole pan! ;-)

It officially looks like fall around here! :-)

I'm a little later than usual getting my fall decorations out. I'm still just so tired in the evenings after getting home from work that I hadn't been able to seem to find the energy to get my boxes out of the closet. But, Friday evening, an opportunity presented itself!  My daughter went to the local high school football game and Mr. H. and my son headed out of town to watch our nephew play in his football game, so...I took advantage of a quiet house and just decided to push through and put everything out all at once and get it done! It was just in time, too.  All weekend long it was rainy, dreary, and cool outside and I was so glad that it felt like (and smelt like!) FALL at my house!  

I put out leaves and decorations all over the house,

but my two favorite places to decorate are the butler's pantry

and the hutch.

I am LOVING this Better Homes and Gardens candle I picked up at Wal-Mart.

It is "Simmering Apple Cider" scent.

Only $5 for a large 18 ounce size candle,

and I think it smells just as good and strong as a Yankee one. 

I tucked away my summer dishes and put out my fall ones,

along with some cookbooks I enjoy using in the fall.

I have this new one on special display. ;-)

It just so happens that when you turn to page 30...

you'll find one of my recipes!

And, of course I have out a nice size dish of candy corn.

A fall favorite of mine!

Southwest Tamale Tart

I tried a new recipe Monday night,

combining ideas from Bisquick

and 2 Maids a Milking

to make a Southwest Tamale Tart.

Ingredients needed are -

1 cup Bisquick baking mix

1/2 cup cornmeal

1 can (4 ounces) diced green chilies 

8 ounce package Mexican blend shredded cheese (divided)

1/2 cup beef broth

1/2 pound chicken tenders

1 envelope taco seasoning mix

1 can (15 ounces) black beans, rinsed and drained

1 can (15 ounces) corn, drained

sour cream and picante sauce for topping

Combine baking mix, corn meal, chilies, 1/2 the cheese, and beef broth.

Grease a tart pan and pat corn meal mixture into bottom of pan.

Meanwhile combine taco seasoning and 1 cup water in a saucepan.

Add chicken and simmer until done.

Remove chicken and shred with two forks.

Place shredded chicken in tart pan on top of corn meal mixture.

Layer the beans and corn, and top with the rest of the cheese.

Bake at 350 degrees for 30-35 minutes or until golden brown and bubbly.

Let cool 5 minutes and then cut into wedges.

Serve with sour cream and picante sauce on the side.

Enjoy!