WHAT WE'RE COOKING? BRUSSEL SPROUT SALAD with warm bacon dressing - Thanksgiving Christmas Gluten Free Low Carb Diabetic Friendly

Makes 4-6 servings

1 lb brussels sprouts, trimmed, thinly sliced with food processor, knife or Mandoline
6 slices bacon
1/2 C slivered almonds
1/2 C dried cranberries
1/3 C coarsely grated Parmesan
salt & pepper, to taste

2 T bacon grease from pan drippings
1 T olive oil
2 T fresh squeezed lemon juice
1 T Dijon mustard
2 T red wine vinegar
2 t maple syrup or a low carb syrup

Place shredded brussels sprouts in salad bowl. Toast almond in a dry pan over medium high heat until they're fragrant, about 2 minutes. Watch them carefully and stir frequently to prevent burning.

Cook bacon in a hot pan until very crispy. drain on paper towels. Cool. Pour bacon grease into a glass container, measure out 2 T grease and put in glass measuring cup. Add olive oil, lemon juice, mustard, vinegar and syrup. Whisk well.

Cop bacon into thin strips. Put dressing mixture into the same pan you cooked the bacon in and heat until it's bubbling. Pour over brussels sprouts and stir to combine. Gently stir in chopped bacon, toasted almonds, dried cranberries and Parmesan. Season with salt and pepper.

WHAT WE'RE COOKING? PULLED PORK ENCHILADAS

Preheat oven to 300°.

2 C packed pulled pork (use leftover Super Easy Slow Cooker Pulled Pork)
10oz can black beans, drained
15oz can corn kernels, drained
2 C Mexican shredded cheese, divided
12-14 corn tortillas
25oz can enchilada sauce (if you're GF, make sure the brand you get is GF. I used Las Palmas.)

In a bowl, mix pulled pork, beans, corn, 1/2 C cheese & 1/2 C enchilada sauce. Spread 1/2 C enchilada sauce on the bottom of ungreased baking dish. Place 1/3 C pulled pork mixture into a tortilla and roll up and place in the baking dish. Pour remaining enchilada sauce over the rolled enchiladas. Bake for 15 minutes. Removed from oven and sprinkle the rest of the cheese on top. Bake further for 10-15 minutes until cheese is bubbling and golden. Let stand 5 minutes before serving.

WHAT WE'RE COOKING? SUPER EASY SLOW COOKER PULLED PORK

1 large chopped onion

4 cloves minced garlic

1 C chicken broth

1 T packed brown sugar

1 T chili powder

1 T salt

1/2 t cumin

1/4 t cinnamon

4-5 lb pork loin or shoulder

1 C BBQ sauce (optional)

Mix all ingredients in your crock pot. Cover and cook for 

8 hours on high or 10-12 on low. Using two forks, pull the 

pork apart into bite sized pieces. Stir and serve. We served 

these on King's Hawaiian  rolls with coleslaw. 

WHAT'S FOR DINNER? LOADED CAULIFLOWER - gluten free low carb

I've seen many Loaded Cauliflower recipes float around.
This is the one I came up with.

6 C cauliflower florets, steamed or boiled for 8-10 min
8 strips bacon, cooked & crumbled
3 T snipped fresh chives
1/2 C plain, nonfat Greek yogurt
1/2 C sour cream
1 C cheddar cheese, shredded
1 t sea salt
1 C sliced mushrooms
1/2 C chopped onions
1 t garlic
1 T olive oil

Topping:
3 T snipped fresh chives
1 C cheddar cheese, shredded

Sautee mushrooms, onions & garlic in olive oil until soft & browned. Mix cauliflower, bacon, chives, yogurt, sour cream, cheese, salt & sauteed vegetables in a baking pan. Top with remaining chives and cheese. Bake in preheated oven 425° uncovered for 15-20 minutes.
Serve immediately.

WHAT'S FOR BREAKFAST? BAKED EGG CUPS

slices of bacon, ham, or turkey

1+ T butter (if using bacon

eggs

shredded cheese

Preheat oven to 350 degrees. 

BACON: Place bacon in a deep skillet on medium high heat until evenly brown but still flexible. Wrap bacon slice around the inside of a muffin cup. Put butter in hot skillet to melt. Place a teaspoon of butter/bacon grease mixture in the bottom of each muffin cup. 

DELI SLICED HAM, TURKEY, ETC.: Place one slice of meat in each non stick sprayed muffin cup. 

Drop in an egg into each cup. Bake 15 minutes. Place a sprinkling of cheese on top of each one. Bake another 3-5 minutes until cheese is melted and egg is cooked.

WHAT WE'RE COOKING? EGG & BACON STUFFED BISCUIT made in a George Foreman grill

Day 9 of our pantry/freezer challenge. This is actually getting my creative juices flowing. I'm shocked I'm saying this but it's actually fun.

1 can refrigerated Pillsbury GRANDS biscuits

4 eggs

3-6 bacon slices, chopped

cheese (optional)

Spray George Foreman Grill with non stick spray; heat. Meanwhile cook the bacon, drain grease except for 1-2 T. Leave bacon in pan. Add eggs. Cook until done. Set aside. 

Separate dough pieces, 8 in all. Cut a slit in one side of each biscuit, forming a pocket. It was easier for me to have the biscuit on the cutting board and to slice it then. Spoon in approx 1 T egg/bacon mixture into each biscuit. If desired, add cheese. Press edges of biscuit to seal.

Place one biscuit at a time in the grill. Close lid. Cook 3 minutes. Remove to a plate. Repeat. 

My family loved them just the way they were but you could dip them in cheese sauce, gravy, honey or syrup.

WHAT WE'RE MAKING? FREE Table Decorations for holidays, birthdays and other parties using paint chips

I'm having Thanksgiving at my house for the first time in my life. Although I'm excited about it, I can't stop thinking about what to use as a centerpiece. While in Walmart, I had the perfect, FREE idea.

Now this type of thing doesn't just have to be for just Thanksgiving, you could use any colors for other events: Christmas, Hanukkah, birthdays, Easter, 4th of July, weddings, etc.

Now I know that confetti is not a new idea. Make your own large confetti using FREE paint chips from Walmart, Lowe's, Home Depot, etc. and a shaped punch tool from Stampin' Up or Hobby Lobby; the possibilities are endless.

While at Walmart, the kids & I picked around 10 different but matching colors. I took as many as I wanted, ok maybe left a couple of each color but they didn't seem to care. I even asked two different employees, one that laughed at me. When we got home, we had a "punch" party on the floor with the kids. Now throw (or place) them on your table.

WHAT WE'RE MAKING? RECYCLED TIE NECKLACE

My dad gave me all his old silk ties he wasn't wearing anymore. I've been trying to think what I was going to do with them and yesterday morning, I had a great idea...for at least a few of them.

Lay out your tie. Start pleating/folding it in areas that's pleasing to your eye using straight pins to hold it. Keep in mind you'll need it to slip over and off your head.

Hand stitching: Turn the tie over and tack down the folds from the back side of tie.

Machine stitching: Stitch the pleats into place, as I did.

Decide where or even if you need to cut off the tie at the smallest side.

I had to cut off about 6". Turn the end under a couple of times and stitch.

Then decide where to place it to the large part of the tie and pin it. Using a needle and thread, tack it down being careful not to go all the way through to the front of the tie. Finally, tack on your vintage button or other embellishment(s). 

WHAT WE'RE MAKING? KIDS HAND PRINTS GIFTS

I saw several times on Pinterest that you can take a permanent marker, write on a dollar store plate and bake it for 30 minutes and it would be permanent. Well, I tried it and it's just not true. It wipes off immediately. After some trial and error, I've found what does work though. Oil based paint pens. There are a couple of different brands. I found some at Hobby Lobby and at Joann's. Make sure they're non-toxic.

I traced my kids hands on cardstock then cut them out to use as stencils. Use the paint pens to mark on the dollar store bought dishes. Bake at 350° for 30 minutes directly on the rack. Turn off oven and let cool in oven. Remove and it should be permanent...mine are. Although I'd recommend gently hand washing still. When I ran it through the dishwasher, it came off in places. 

For the mug, I traced the hands on both sides of the cup so that it kind of looks like they're holding the cup too. 

You can also put the kids names on the bottom of the dish and the date or other note.

WHAT WE'RE MAKING WITH WASHI TAPE? HANGING PHOTOGRAPHS

Plenty of times I've seen washi tape on Pinterest but I didn't know what it was until I bought some on Pick Your Plum. Very simply it's very, very pretty masking tape that comes in all different colors and patterns. 

Frames are expensive. So here's an idea that you can use a window, mirror or old window panel to display your photos and change them out whenever it suits your fancy. Great for kids room too. 

Use photographs, designs, Bible scriptures, quotes, etc. I printed mine out on cardstock and cut them out so that it's easy and very inexpensive. 

Just tear off some washi tape and stick your paper to the window panel or mirror. Since it's masking tape, it will come off easy with little to no residue when it comes time to change them out with something else.

Thank you to Carrie Tungate for our family photographs!!!

WHAT'S FOR LUNCH? KALE & BACON STUFFED CHICKEN

Preheat oven 375°. Heat a couple of tablespoons olive oil in a Dutch oven or heavy stock pot over medium heat. Crumble up some cooked bacon and a half of a chopped onion, add it to the pot. Place a bunch of washed and trimmed kale leaves in the pot. Cook, covered, stirring occasionally until leaves are wilted and onions cooked through. Set aside.

Pound out 4 skinless, boneless chicken thighs (I had to de-bone & de-skin mine) to approx. 1/2 inch thickness OR 4 skinless, boneless chicken breasts pounded out. Add your choice of cheese to the kale mixture, approx. 1/2 C. I chose Feta. Place several tablespoons of kale mixture onto each chicken piece then roll up tightly. Either tie tightly with kitchen string or hold with a toothpick. 

Place in lightly greased baking pan. Sprinkle with salt and pepper. Cook at 375° for 35 minutes then increase heat to 500° or under broiler for 5-10 minutes to brown.

WHAT'S FOR BREAKFAST or BRUNCH? HAM & EGG MUFFIN CUPS

6 thin deli slices ham

6 large eggs

grated cheese (optional)

salt & pepper, to taste

Preheat oven to 350°. Line a muffin tin with ham slices.

Crack an egg into each.

Sprinkle with cheese, salt & pepper.

Bake for 15 - 20 minutes or until eggs are cooked through.

Serve immediately.

WHAT WE'RE MAKING? TODDLER TRAVEL I SPY ZIPLOC BAG

Last Christmas, my best friend Leslie B. made my son an I Spy bottle with multi colored rice while we were traveling. Great idea! I've seen ideas all over Pinterest with bottles and such but never in a ziploc bag. I find this idea better when you're traveling on an airplane.

1. Don't buy anything.

2. Find small objects all over your house.

3. Lay those objects on a white piece of paper and take a picture of it.

4. Print that photo out on cardstock or photo paper.

5. Put objects in a clear ziploc bag.

6. Put 1/2 C or more white rice into a pint size ziploc bag. Repeat with as many colors as you want to make.

7. Put 4 drops or more of food coloring into the bag.

8. 3-4 squirts antibacterial gel into the bag.

9. Shake well.

10. Repeat with other bags and other colors of food coloring.

11. Put wax paper or foil out on your counter top.

12. Pour out colored rice onto wax paper and pat to flatten. 

13. Allow to dry for 10 minutes or so.

14. Pour into bag of small objects, seal bag and mix well.

15. Using clear packing tape, tape top of ziploc bag.

16. Have them use the picture you printed out to find the objects in the bag.

WHAT'S FOR BRUNCH or DINNER? KITCHEN SINK QUICHE

If going low carb, omit the pie crust. Just spray the pie plate and add the egg mixture.

1 pie crust (store bought is fine)
3 eggs
1 C whole milk
3 dashes nutmeg
1 T olive oil
2 C cubed mozzarella, Velveeta, cheddar, feta, string or other cheese
1 1/2 - 2 C vegetables, cooked (in olive oil)
1/4 - 1/2 C meat, cooked (optional)

Options for vegetables and meat:
onion
zucchini, patty pan, yellow or other squash
spinach
green onions
broccoli
cauliflower
asparagus
kale
mushrooms
green chili
olives
potatoes
tomatoes
chives
basil
rosemary
garlic
bacon
ham
beef
turkey
chicken
tuna
tofu
and many, many other options...

Preheat oven to 350°. Lightly grease pie pan. Place pie crust in pan, trim and press edges. Bake pie crust for 10 minutes. In a skillet over medium heat, saute veges in oil until tender, about 5 minutes. Mix together eggs, milk and nutmeg. Add cheeses and meat then saute mixture. Remove pie pan and pour egg mixture in. Put back in oven and bake for 1 hour or until cooked through and it doesn't jiggle. Remove from oven and let rest for 5 minutes before serving.

WHAT'S FOR BRUNCH OR DINNER? KIMBER'S CHEESY QUICHE

1 pie crust (store bought in the refrigerated section is fine)

3 eggs

1 C whole milk

3 dashes nutmeg

1 small chopped onion

1 large zucchini or yellow squash, chopped

1 T olive oil

1 clove minced garlic

1 C cubed mozzarella cheese

1 C cubed Velveeta cheese

3-4 pieces bacon, cooked & crumbed

Preheat oven to 350°. Lightly grease pie pan. Place pie crust in pan and trim & press edges. Bake pie crust for 10 minutes. In a skillet over medium heat, saute garlic, squash & onion in oil until tender, about 5 minutes.

Mix together eggs, milk & nutmeg. Add in both cheeses & bacon then add saute mixture. Remove pie pan and pour egg mixture in. Put back in oven and bake for 1 hour or until it's cooked through and it does not jiggle. Remove from oven. Let rest for 5 minutes. Serve.

WHAT'S FOR A SIDE DISH? SUMMER SQUASH & RICE CASSEROLE

serves 6

1/3 C uncooked white rice

2/3 C water

 2 T olive oil

1 1/2 lbs cubed zucchini, pattipan or other summer squash

1 C chopped onions

2 cloves minced garlic

1 1/4 t garlic salt

1/2 t basil

1/2 t paprika

1/2 t oregano

1 can chopped tomatoes, drained (or if you want some spice, 1 can Rotel)

1 C shredded sharp cheddar cheese

3-4 sliced cooked bacon, crumbed

Combine rice and water in saucepan and bring to a boil. Reduce heat to low, cover and simmer 20 minutes or until water is gone and rice is tender. Preheat oven to 350°. Lightly grease a 1 1/2 qt casserole dish. Heat oil in skillet over medium heat. Cook squash, onions and garlic for 5 minutes or until tender. Season with herbs. Min in the cooked rice, bacon & tomatoes. Continue to cook and stir until heated through. Transfer to dish. Top with cheese. Bake uncovered 20 minutes or until cheese is melted and bubbly.

WHAT'S FOR BRUNCH? BACON EGG & CHEESE CRESCENT ROLL RING

1 can refrigerated crescent rolls

5 large eggs

1 C shredded Colby Jack cheese

8 slices of cooked bacon, crumbled

1/2 t salt

Preheat oven to 375°. Scramble eggs on stove top. Lay out crescents either on a seasoned pizza stone or parchment lined pizza pan in a star formation - points of crescents pointing out. Add bacon to the scrambled eggs and mix. Top crescents with 1/3 of the cheese, scrambled mixture then salt. Fold pointed tips of each crescent over the filling and join in the center of the ring. Press all the points in the center down to seal them. Place in oven and back for 15-17 minutes or until golden brown. Turn off oven. Top with remaining cheese and place back in the oven for another minute or two to melt. Serve immediately.

WHAT'S FOR DINNER? PASTA ALL' AMATRICIANA

This is SO yummy; I might have to make it again this week!

Serves 4

1 lb spaghetti

1/4 C olive oil

1 minced garlic clove

1 28 oz can Italian diced tomatoes, undrained

1/2 lb thick bacon, chopped

1 small onion, chopped

1/4 C dry red wine

1/2 t red pepper flakes

In a skillet over medium high heat, saute onion, garlic & bacon in the olive oil. Cook until bacon begins to brown. Add wine and let bubble 30 seconds. Add tomatoes and mash them with the back of your wooden spoon. Add red pepper flakes. Cook for 15 - 20 minutes. Cook spaghetti in boiling salted water until al dente. Drain and add sauce to pasta, stir and serve. 

BAKED BEANS

6 - 7 lbs pork & beans, drained or undrained (depending on how soupy you want them)

12 slices bacon, cooked and crumbled

Cook 1 C chopped onions in the bacon fat

1 c ketchup

1/2 C brown sugar

4 T mustard

1 T salt
4 T worcestershire sauce

1/2 C BBQ sauce

Preheat oven to 350°.

Mix all ingredients in a pan well.

Cover and cook for one hour.

Uncover and cook for another 20-30 minutes.

WHAT'S FOR LUNCH? MOM'S 7 LAYER SALAD

1 head of your choice of lettuce

small package frozen peas

1 bunch green onions, chopped

6 pieces or more bacon, cooked and crumbed

6 hard boiled eggs, chopped

2 C shredded cheddar cheese

2 C sour cream

2/3 package ranch dressing powder mix

Layer one ingredient at a time in a glass bowl (I used my trifle bowl).

Mix sour cream and ranch powder together well and spread that on the top as the last layer.

Chill and serve.

TIP: It's better to make it the day before so that the flavors meld together.