Cranberry Pineapple Punch

Crab Bombs

Crab Bombs

Ingredients:
1 lb. Crabmeat
1 Egg, beaten
1 cup Ritz Crackers, crushed
1 tsp. Yellow Mustard
2 tbsp. Fresh Lemon Juice
2 tbsp. Fresh Parsley, chopped
1 tsp. Old Bay Seasoning
1 tbsp. Worcestershire Sauce

Directions:
Place crabmeat in a mixing bowl.
Add crushed crackers, Old Bay Seasoning and parsley to the crab. In a separate bowl, combine egg, mustard, lemon juice and Worcestershire sauce. Whip with a whisk until smooth. Pour egg mixture over the crabmeat and crackers and gently mix careful not to break up large lumps of crabmeat. Mold into golfball sized balls and place on a cookie sheet. Bake at 350° for 30 minutes. Drizzle with melted butter and allow to cool.

Anatomy of a Cheese Plate

Homemade Chex Mix

Painted Pinecones

Homemade Egg Noodles

Breakfast in a Blanket

2 Corinthians 9:15

On this special day, as we commemorate the birth of Christ, let’s thank God that He meant what He said. He not only promised, but He also gave.

No gift is more needed by a dying world than a living Savior.
 

Thanks be unto God for his unspeakable gift.
- 2 Corinthians 9:15

Christmas Cookie Jello Shot

Peppermint Rice Crispy Treats

Peppermint Candy Ornaments

Peppermint candies are so festive and classic and they make an amazing and festive ornament.

Peppermint Candy Ornaments

Materials:
peppermint candies
metal cookie cutters
non-stick cooking spray
parchment paper
toothpick or skewer
twine or ribbon

Instructions:
Preheat oven to 350F. Line a baking sheet with parchment paper. Spray the inside of each cookie cutter with cooking spray. Lay cookie cutters on baking sheet and fill with a layer of peppermints.

Bake for 3-9 minutes. Keep an eye on candy as it melts, remove from oven when candies have melted together. Lightly coat a toothpick with cooking spray and use it to make a hole in each group of candies. Let candy sit inside cookie cutter until it re-hardens. Once hard, carefully stretch out the cookie cutter, pulling it away from the candy, to pop out your ornament.

Slow Cooker Italian Shredded Beef

This shredded Italian beef is a stand-by for potlucks and big parties.  Simple to make, but always a big hit, it's packed with delicious flavor. And bonus, you can make it ahead of time and freeze until party day. 

Slow Cooker Italian Shredded Beef

Ingredients:
32oz beef broth
2 tsp salt
2 tsp ground black pepper
2 tsp dried oregano
2 tsp dried basil
2 tsp powdered onion
2 tsp dried parsley
2 ½ tsp garlic powder
2 bay leaves
2 (.7 ounce) package dry Italian-style salad dressing mix
8lb bottom round roast cut into quarters and slightly de-fatified 

Directions:
In a large mixing bowl, combine all ingredients except meat and bay leaves. Whisk together and pour over meat into slow cooker. Pour seasoned broth mix over meat and add bay leaves.  Cook on low for 10 to 12 hours, or on high for 4 to 5 hours. Remove bay leaves, and shred meat with a fork. Serve on Crusty French Bread with provolone cheese. (And for a really authentic flavor, dip the  whole sandwich into the broth immediately prior to serving.)

Candy Cane Bead Ornament

Garlic Parmesan Roasted Carrots

Garlic Parmesan Roasted Carrots 

Ingredients:
12 oz carrots, peeled
2 tbsp melted salted butter
2 cloves garlic, minced
3 tbsp grated Parmesan
1 tsp chopped parsley

Directions:
Preheat the oven to 400F.
Mix the melted and garlic together. Coat the carrots well with the mixture.

Arrange the carrots on a baking sheet Drizzle the extra butter garlic mixture on top of the carrots. Roast for 15 minutes, then top the carrots with the Parmesan. Roast for another 10 minutes or until the cheese melts and slightly browned. Remove from the oven and top with the parsley. Serve immediately.

Psalms 34:17

Prayer is a lifelong task.

Faithfulness is an undeniable testimony.

God tests our faith so that we may trust His faithfulness.

God rewards faithfulness.

The righteous cry, and the Lord heareth, and delivereth them out of all their troubles.
- Psalm 34:17

Candy Cane Martini

Candy Cane White Hot Chocolate

White Christmas Luminaries

White Christmas Luminaries 

Supplies:
Mason jars,
Metallic glass paint,
Silkscreen snowflake stencils
A paint dauber
Mod Podge
Foam brush
Tea lights
Salt

Instructions:
Cut your stencils apart. The stencils are kind of like a sticker. Remove it from the paper backing before you use it. Get your glass paint paint and dauber ready. Place your stencil onto your jar. Smooth it out and make sure it is laying completely flat. Then take your dauber and dab a little paint over the entire stencil. While the paint is still wet remove the stencil. Let it dry. Then put a coat of Mod Podge on your jar, sprinkle the salt onto your jar. Shake off any excess. Tie a ribbon around the top and put in some tea light candles.

Butternut Squash Gratin

Candy Cane Tree

Sweet Chocolate Cherry Bombs – Cake Balls with Cherry Centers

Sweet Chocolate Cherry Bombs – Cake Balls with Cherry Centers

Ingredients:
1 Devil’s Food Cake Mix
1 1/4 cups water
1/2 cup vegetable oil
3 eggs
1 tub White Frosting
48 Marschino Cherries with stems*
22 oz. semi-sweet chocolate
 
Directions:
Preheat oven to 350°. Prepare cake per directions. Cool cake completely. Crumble cooled cake into a large mixing bowl.  Add frosting and mix until well combined. Scoop mixture out by the tablespoonful.  Roll each scoop into a ball.

Drain maraschino cherries and pat dry. Press one cherry into the center of each cake ball.  Bring the cake mixture up and around the cherry.  Roll in between your two hands to form a nice ball.

Melt and temper semi-sweet chocolate, dip cake covered cherries in chocolate.  Set on a parchment paper lined baking sheet. Refrigerate if using tempered semi-sweet chocolate until set, about 10 minutes.  If using dark candy melts, place your cherry bombs in the freezer until set, about 5 minutes.  Bring to room temperature before serving.

Galations 2:20

As followers of Christ, we know that we can never live up to the “performance” of the Lord Jesus, our Great Example. We might even feel like giving up in despair. But because Christ lives in us, we have what we need to keep growing toward spiritual maturity and Christlikeness.

I am crucified with Christ: nevertheless I live; yet not I, but Christ liveth in me: and the life which I now live in the flesh I live by the faith of the Son of God, who loved me, and gave himself for me.
- Galatians 2:20

Grasshopper Martini

Gingerbread Cheesecake Bites

Candy Cane Playdough

Maple Bacon Crack

Prep this for your next party, family gathering, or to savor all for yourself . 

This gooey treat will forever rock your world.

Maple Bacon Crack

 

Ingredients:
1 lb. bacon
1 pkg Pillsbury crescent rolls
1/2 cup Maple syrup
3/4 cup Brown sugar

Directions:
Preheat oven to 325° Line a rimmed baking sheet with foil and liberally grease the foil with cooking spray. Unroll the crescent rolls into one single plane of dough and pinch any perforations together to seal. Stretch the dough out to fit the size of the pan with your hands so it’s even. Prick the dough with a fork all over. Set aside. Meanwhile, cook your bacon till lighter in color and not quite crispy. Drain the bacon on a paper towel-lined plate. Drizzle 1/4 cup of the maple syrup over the crescent roll dough. Sprinkle with about 1/4 cup of the brown sugar. Top with torn pieces of the cooked bacon. Drizzle the remaining maple syrup on top of the bacon pieces, and top with the remaining brown sugar. Bake for approx. 25 minutes or until bubbling and caramelized. Remove from the oven and allow the pan to come to room temperature. Cool before cutting into pieces.

Easy Ornament Wreath

Holiday Pepermint Cake

Dazzle you friends and family with this simple and delicious cake. It just may become a holiday tradition.

Holiday Peppermint Cake

Ingredients:
For the cake:
1 box white cake mix
½ cup water
3 large eggs
¼ cup vegetable oil
½ cup Torani Peppermint Flavoring Syrup

For the frosting:
½ cup real butter, softened
3¾ cups powdered sugar
3-4 tbsp. milk or water
2 tsp. pure mint extract

Additional ingredients:
Crushed peppermint candy canes

Directions:
For the cake:
Preheat oven to 350°F. Grease and flour two 9-inch cake pans; set aside. Place the dry cake mix in a large mixing bowl. Add water, vegetable oil, eggs, and Torani Peppermint Syrup. Mix until well combined. Pour into prepared pans Bake 20-25 minutes until cake tester comes out clean. 

For the frosting:
Place all ingredients in a large mixing bowl, using 3 tbsp. milk or water.
With an electric mixer, beat the ingredients on medium speed until well combined and fluffy. Only add the additional tablespoon of milk or water if frosting seems too thick. Frost cake.

Additional Instructions:
Gently press the crushed candy cane pieces into the side and onto the top of the cake.

Kid's Email Account

Isaiah 55:8

I tend to get stuck in my ways, so anything that diverts me from my routines and plans can be very annoying. Worse yet, life’s diversions are sometimes unsettling and painful. But God often needs to divert us in order to make more of our lives than we would have if we had stuck to our original plans.

We can trust God’s greater plans as He does His far better work in the history of our lives.

For my thoughts are not your thoughts, neither are your ways my ways, saith the Lord. - Isaiah 55:8

Sex on a Snowbank

Candy Lights

Fingerprint Chirstmas Tree

These adorable fingerprint Christmas trees can be used as gift tags, tree ornaments or as keepsakes. Whatever you decide to do with your fingerprint trees they are guaranteed to be treasured forever. 

Fingerprint Christmas Tree

Materials:

Colored salt dough
Christmas tree cutter
Acrylic paint (some with glitter)
Sealer
Black sharpie
Thread or ribbon

Instructions:
Make green salt dough using this simple. Use a cutter to cut Christmas trees. Make a small hole at the top of each tree (for hanging), a straw works well. Dip fingers into acrylic paint and press them into tree. Bake trees at a low temperature or leave it to dry for a couple of days.
Seal the trees with a clear sealer. Use a black sharpie to complete the lights and add a date. Add some thread or ribbon and your fingerprint Christmas tree is complete.

Christmas Activity Calendar

Reverse Advent

White Trash Sliders

This recipe is absolute trash.  With a capital T. And you know what?  

I don’t feel one bit bad about it. Because sometimes it’s OK to get a little trashy.

White Trash Sliders

Ingredients:
1 pound ground beef
1 pound bulk pork sausage
1 pound Velveeta
1/2 teaspoon onion powder
1/2 teaspoon black pepper
24 slider buns, toasted or steamed

Directions:

Brown ground beef and sausage until cooked through. Thoroughly drain pan drippings from meat.

Combine browned meat, Velveeta, onion powder and black pepper in a saucepan or crock pot* and heat on low until cheese is melted and bubbly.

Serve on slider buns with lots of cheap beer.

Philipians 4:6-7

Life can seem unbearable at times.  Physical pain, difficult decisions, financial hardships, the death of a loved one, or shattered dreams threaten to engulf us. We become fearful and perplexed. Plagued by doubts, we may even find it difficult to pray.

Those of us who know the Lord through personal faith in Christ have in Him a calm retreat in the storms of life, even while the howling winds of trial are sweeping over us. We can experience peace of mind and calmness of spirit.

6 Be careful for nothing; but in every thing by prayer and supplication with thanksgiving let your requests be made known unto God.

7 And the peace of God, which passeth all understanding, shall keep your hearts and minds through Christ Jesus.
-Philipians 4:6-7

Cinnamon Apple Jello Shots

Leftover Turkey Hash

Wondering what to do with your Thanksgiving leftovers? Take the easy route, and create a delectable Leftover Turkey Hash.

Leftover Turkey Hash

Ingredients:
2 tbsp. margarine
1/2 onion
2 c. leftover mashed potatoes
2 c. leftover stuffing
2 c. leftover cooked turkey
1 c. leftover cooked vegetables
¼ c. fresh parsley leaves
½ c. leftover cranberry sauce
1 clove garlic

Directions:
In 12-inch nonstick skillet, melt margarine on medium. Add chopped onion, garlic and cook 8 to 10 minutes or until browned, stirring frequently. Stir in mashed potatoes, stuffing, turkey, and vegetables. Cook 20 minutes, turning occasionally and pressing with spatula, until browned. Sprinkle with parsley. Serve with cranberry sauce.

Santa Pants Flower Pots

Pumpkin Spice Energy Bites

Candle Holder Bird Feeder

Spicy Cranberry Relish

Psalms 100:4

True thankfulness is more than being grateful for what we possess. It’s an attitude that permeates our relationship with the Lord so that we may serve Him with gladness and joy.

For the Christian, Thanksgiving is not just a day but a way of life.

Enter into his gates with thanksgiving, and into his courts with praise: be thankful unto him, and bless his name. -Psalms 100:4

Thanksgiving Cranberry Margarita

Harvest Kale Salad With Roasted Winter Squash

Roasted winter squash, pomegranates and pecans over kale with a light maple balsamic dressing.

Harvest Kale Salad With Roasted Winter Squash 

Ingredients:
For the Salad
1 acorn squash
Olive oil spray
Kosher salt
Pinch cinnamon
4 cups thin-sliced kale
1/2 tbsp olive oil
1/4 cup pecans, toasted
3 tbsp pomegranate seeds

Maple Balsamic Dressing
1 tsp olive oil
1 1/2 tsp balsamic vinegar
1/2 tsp dijon mustard
1 tsp pure maple syrup
pinch of salt

Directions:
Preheat oven to 400°F
Slice squash in half lengthwise and scrape out the seeds. Slice the squash 1/2 inch thick slices and spread on a baking sheet. Spray with olive oil and season with salt and cinnamon. Roast squash for 40 minutes, turning halfway until fork tender. Remove and set aside.
Meanwhile, massage kale with 1/2 tbsp olive oil for 1 to 2 minutes until evenly coated.
In a small saute pan toast the pecans on medium-low heat for 5 minutes, tossing often to prevent burning. Whisk dressing ingredients together, then add to the kale and toss well.
To assemble the salad, divide the kale in two bowls, top with squash, pomegranate seeds and toasted pecans and serve.

Lego Road Trip Boxes

Pecan Pie Bread Pudding

Combining two classics into one dessert. Pecan Pie infused heaven.

Pecan Pie Bread Pudding

Ingredients:
1 (16 oz) loaf day old French bread
2 and ½ cup milk
1 cup half & half
4 eggs, lightly beaten
1 cup granulated sugar
1 Tablespoon vanilla
⅛ teaspoon salt
½ cup butter, softened
1 and ½ cup packed brown sugar
1 cup pecan, chopped

Directions:
Preheat oven to 350°. Cube bread the place in a large bowl. In another bowl, beat eggs, milk, half and half, sugar, salt, and vanilla to eggs; whisk. Pour over bread. Allow to sit 5 to 10 minutes.

In another small bowl, combine with a fork, softened butter, brown sugar, and pecans. Mixture will have the consistency of wet sand.

Pour half of the bread mixture into a 8x8 inch pan. Top with half the pecan mixture. Spoon remaining bread mixture over and top with remaining pecan mixture. Press down into pan slightly. Pan will be really full.
Top with remaining pecan mixture.
Place pan on a cookie sheet with a edge to catch mixture that may boil over. Bake at 350° 45 to 55 minutes. Center will be slightly wiggly, but will set when cool.

Boiled Eggs in Oven

Brussel Sprouts with Cranberries and Pecans

Brussels sprouts are the holiday-perfect stars in this tasty and colorful side dish.

Brussels Sprouts with Cranberries and Pecans

Ingredients:
2 bags Seasoned Steamers frozen Brussels sprouts with sea salt and  cracked pepper, thawed
1 tablespoon olive oil
1/2 cup fresh whole cranberries
2 ounces pecan halves, toasted
1 1/2 tablespoons real maple syrup
1 tablespoon balsamic vinegar
1/4 teaspoon real vanilla extract

Directions:
Preheat oven to 400°F. Drizzle a rimmed metal sheet pan with olive oil.
Toast pecan halves in a dry skillet over medium heat until lightly golden and fragrant. Toss the thawed Brussels sprouts in the olive oil before popping into the oven for 15 to 20 minutes. Once they start turning golden, remove and add the 1/2 cup of fresh cranberries. Return the pan to the oven and continue to roast for 5 to 8 additional minutes.
Remove the roasted Brussels sprouts and cranberries with a spatula, and transfer them to a bowl. Add the toasted pecans. In a small bowl, combine the maple syrup, balsamic vinegar and vanilla. Whisk to combine and pour over the sprouts and pecans. Toss to coat. Taste and season with salt and black pepper if needed.