You all know that I love a good cranberry recipe. There’s just something about the tart flavor that just feels cool and crisp in the winter, making them so much fun to cook with. From braids to breads to just the color alone, there’s something beautiful about cranberries for winter time. You might remember I recently shared a recipe for a cranberry chocolate braid, and in the past I’ve shared some cranberry tea cake bars, but I just had to share some amazing cranberry recipes and ideas from other bloggers from around the web! I hope they’ll provide plenty of inspiration this winter.
Thanksgiving this year is going to be a little bit weird for us. Usually, we go out of town to visit my grandmother, and it’s always an amazing time. But to be honest, things with Ketchup have been a little iffy around here– with new therapies starting and old ones ending, he’s in such a great period of transition that we don’t really want to rock the boat. It’s going to be our first Thanksgiving in years being home for the holiday instead of visiting family, and honestly? We’re going out to eat. But that doesn’t mean we didn’t buy one of those delicious turkeys on sale… a good Thanksgiving-in-January preparation, if you will. But one thing I really love about Thanksgiving, regardless of where I spend it, is the leftovers. Then again, after a day or two, you really get tired of Turkey Sandwiches… that’s where this yummy soup comes in. It’s easy to make, it’s delicious, and it uses stuff you probably have on hand after Thanksgiving dinner– you can swap out any vegetables or meat you’d like, meaning this turkey vegetable soup could just as easily become a ham and potato soup, or a vegetarian hearty vegetable soup… the possibilities are endless, so let’s get cooking.
I love cranberries. Something about that fall flavor just tastes awesome. That said, they can be pretty stinkin’ tart when you just taste one. The kiddo found out the hard way because when we cook together, he insists on tasting every single ingredient. It got me thinking about the science behind cranberries and a way we could learn by experimenting while we cook!
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The past couple of months, I’ve been sharing my weight loss journey with you here. I have to admit, as excited as I’ve been about the results I’ve been seeing, I had my fears with the holidays approaching that I’d struggle to maintain my weight loss. But I remembered some foolproof ways that I’ve tried in the past– and succeeded– to keep the weight off, or even lose more weight, during the holiday season. With Thanksgiving, Christmas, and New Year’s coming up, there are plenty of ways you’ll be tested, but there’s also plenty of ways that you can fight back towards continuing your journey!
Seasons come and go, but one thing that stays the same in my family is corn casserole. It’s a treat during the holidays, but it’s also a perfect duplicate for a delicious end-of-meal bite served at our favorite Mexican restaurant, Jose Peppers, so we make it year-round. Sometimes called corn pudding, this corn casserole is beyond easy to make– seriously, you dump, stir, and bake… the end. That’s why it’s a staple in our house, because there’s no hassle!
Just a few days ago, meteorologists in Kansas City started releasing their weather reports for winter 2016. Most of them agreed– winter would be mild, and at times unseasonably warm, with little snow. While that may be a bummer for snow-lovers, it’s a great thing for everyone who loves to play outside! This fall and winter is going to be a great one for PLAY, and today, I’m sharing my 5 favorite ways to play in fall and winter (with a few tips on where to play in Kansas City, too)!
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Healthy4School #CollectiveBias
Do you have a smarty pants in your house? Maybe more than one? I love to celebrate school success during the back to school season with a fun party! It’s a great way to say “You’re doing a great job, and keep up the good work!” When you celebrate back to school and the success of your learner, you’re showing them that you’re proud of them! So, gather some goods and invite your learner’s closest friends over for a celebration.
Growing up, fall trips to Silver Dollar City were kind of a big deal. I mean, the Ozarks are just stunning in the autumn as it is– beautiful orange and red leaves, rolling hills, and just the smells of fall. One of those scents that I’ve tucked away in my memory is the wafting fragrance of the giant cast iron skillets of succotash… delicious squash, corn, chicken, and okra, all sauteed in the skillet with plenty of butter and served in bowls. It’s just one of those fall must-haves, and I was dying to replicate it at home when this year didn’t have a trip to Silver Dollar City in the cards.
Fall temperatures are finally starting to get colder. I mean, seriously, we’ve spent most of the autumn in the 70s and 80s, so it hasn’t ever really felt like fall. The one saving grace is that the leaves are starting to turn red and orange, and I’ve been able to enjoy some fall drinks like Pumpkin Spice Cocoa and this Salted Caramel Cocoa… eventually, you may even decide to skip your favorite coffeehouse stop altogether, because trust me, this is SO, so easy to make.
There’s just something special about going to Cracker Barrel for lunch. No, it’s not the checkers outside or the store in the front of the restaurant. It has to be the epic side dishes you can get with your meal. It never fails… my order is the same every time I go there. Chicken and dumplings with fried apples, mac and cheese, and the hashbrown casserole. For the longest time, Cracker Barrel was my choice because I couldn’t get those darn apples anywhere else. Want to know a secret, though? I learned how to make a spot-on copycat so I don’t have to drive quite as far for that heavenly cinnamon apple goodness… without further ado, here’s how to make Cracker Barrel Style Fried Apples (in your slow cooker!)