Babies, Lemons & Laughs

As we say goodbye to November, I thought it would be fun to share some giggles.

Trust ya'll enjoyed a great Thanksgiving.  Maybe you're all 'reciped-out' so I thought I'd
share this adorable video...just for fun.

These hilarious faces as the babes in this video taste a lemon cracked me up....and I found myself making faces right along with them!

credit: nadia phaneuf

Lemon-Tasting Babies

Homemade Turkey Soup

I just had to share this recipe I came across as I've made soup just like this for years.  This year we only had a turkey breast, so I cut the leftovers up and will make Turkey Pot Pie later this week.

But this recipe reminded me of the many times I've made turkey rice soup using the carcass.  MMM good!  Hope you'll use up some of your leftover bird to enjoy this tasty dish.

Feel free to use frozen mixed vegetables if you don't want to take the time to chop the veggies.

You don't have to add the canned soup, but it does make for a creamier dish.

Add some crackers, a roll, or a sandwich and enjoy a great meal.

Maybe you can do some Christmas decorating while the carcass is simmering?

HOMEMADE TURKEY SOUP from Taste of Home

8-10 Servings Prep: 30 min. Cook: 2 hours 35 min.

Ingredients:



1 leftover turkey carcass (from a 10- to 12-pound turkey)

2 quarts water

1 medium onion, halved

1/2 teaspoon salt

2 bay leaves

1 cup chopped carrots

1 cup uncooked long grain rice

1/3 cup chopped celery

1/4 cup chopped onion

1 can (10-3/4 ounces) condensed cream of chicken or cream of mushroom soup, undiluted


Directions:


Place the turkey carcass in a stockpot; add the water, onion, salt and bay leaves. Slowly bring to a boil over low heat; cover and simmer for 2 hours.


Remove carcass; cool. Strain broth and skim off fat. Discard onion and bay leaves. Return broth to the pan. Add the carrots, rice, celery and chopped onion; cover and simmer until rice and vegetables are tender.


Remove turkey from bones; discard bones and cut turkey into bite-size pieces. Add turkey and cream soup to broth; heat through. Yield: 8-10 servings (about 2 quarts).

Thanksgiving Prayer

(please click on the link below)
O Give Thanks Unto the Lord

credit: whitneyinchicago

Thanksgiving Blessings

Lord, as we bow our heads to pray,

We celebrate Thanksgiving Day.

Help us have the right attitude,

As we turn to you in gratitude.

Thank you for our festive mood;

Thank you, Lord, for this good food;

Thanks for blessings great and small;

Thank you, thank you for it all.

By Joanna Fuchs

It's "Bake Cookies Day!" & Brownie Crackles Cookie Recipe

I delight in baking many kinds of cookies during the month of December. (After all - I am a BAKER=) I have cookie baking nights with both daughter-in-loves and my granddaughters too.  It's a fun thing to do together and makes for great memories...and makes great gifts for sharing too.  Last year we were all on the front page of the little newspaper that I write a monthly food column..donned in our aprons baking up a storm.

Here we are - these pictures were taken a couple of years ago as we view the works of our hands. GREAT bonding time together!

 L to R: Lyn, Charlie, Chloe, Nana

L to R: Nana, Kym, Ashtyn

Stay tuned in December for some yummy cookie recipes to help you get ready for the holidays.

I hope to post a couple of our favorite Thanksgiving recipes next week. Enjoy a day and fill your home with the delightful smells of cookies today!

(Click on link below)

   BAKE COOKIES DAY    

                                    

BROWNIE CRACKLES

1-19 oz box fudge brownie mix (9" X 13" size)

1 c. all purpose flour

1 egg

1/3 c. water

1/4 c. vegetable oil                                      

1- 6 oz. bag semisweet chocolate chips

powdered sugar

Preheat oven to 350. Grease baking sheet.  In large mixing bowl, combine brownie mix, flour, egg, water and oil; mix well.  Stir in chocolate chips.  Place powdered sugar in shallow dish; drop dough by tablespoonsful into sugar; roll to coat.  Place 2" apart and bake 8 - 10 minutes or until set.  Remove to rack to cool.  Yield: 4-1/2 dozen



Easy Taco Dip

With the holidays fast approaching, it's great to have something easy and delicious like these recipes to whip up quickly! Even if you just have a busy weekend ahead, (I have a cookbook signing on Sat!!  Yippee!) this is one that's easy to throw together and the family can help themselves whenever....

OH HOW I LOVE THIS TACO DIP!!!  So much that it's in my cookbook! *-*

I've made it for many parties and grandkids birthdays.

Easy Taco Dip

1-16 oz. can refried beans

1/2 c. mayonnaise or Miracle Whip

1 c. sour cream

1 env. taco seasoning (I don't use the whole thing)

grated cheese

sliced green onions, optional

sliced olives, optional
tomatoes, diced, optional

1 bag tortilla chips

Spread beans in bottom of 9" X 9" dish or on large plate or pie plate.  Mix mayo, sour cream and taco seasoning; spread over beans. Sprinkle with cheese, onions, olives and tomatoes, if desired. Cover and chill a few hours for best flavor. Serve with tortilla chips. 

Linked to Ingredient Spotlight - Tomatoes
Foodie Friday