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.

1 Peter 5:8

It would be nice if God had giant sirens to warn us of an attack by the devil. But He doesn’t operate that way.

Instead, we must read the Bible regularly, meditate on its truths, maintain a prayerful attitude throughout the day, and be filled with the Holy Spirit.

Only then will we be sensitive to an imminent assault by the evil one, and be armed by grace to meet it.

Be sober, be vigilant; because your adversary the devil, as a roaring lion, walketh about, seeking whom he may devour: -1 Peter 5:8

Pear Vokda Martini

Homemade Whipped Cream

Rustic Twig Frame

A twig frame is a beautiful, rustic way to showcase your most favorite photos. 

DIY Rustic Twig Frame

Materials:
Wooden craft frame
Pruning shears
Brown acrylic paint
Foam brush
Hot glue gun and hot glue stick
40 to 50 small twigs
Decorative faux moss and flowers

Instructions:
Remove the frame from its glass and backing. Paint one coat of brown acrylic paint on the frame with the foam brush. Allow it to dry for one hour. While the paint is drying, trim the twigs with pruning shears about 1/4 inch longer than the length and width of the frame. Separate the trimmed twigs into two piles, one for width and one for length. Heat your glue gun. When the paint is dry, take a few of the larger twigs and set them on the length and width of the frame. Look for the spots where they touch the frame, and apply a small dab of hot glue to secure. Add twigs, little by little, overlapping them at the corners. Secure the twigs with a small dab of hot glue wherever they touch; sometimes it will be the actual frame, and other times it will be to another stick. Add the twigs evenly to the four sides as you work. The smaller twigs don't need to be glued if they fit snugly. When you can’t find an opening for another twig, the frame is done. Add decorative moss and flowers by securing them to the frame with hot glue.

Baked Pears in Spiced Pomogrante Syrup

The ruby colored pomegranate syrup is beautiful and festive, and baked pears are so much more enticing than a typical fruit salad.

Baked Pears in Spiced Pomegranate Syrup

Ingredients:
1-1/2 cups unsweetened pomegranate juice
3/4 cup sugar
3 tablespoons freshly squeezed lemon juice, from one large lemon
2 cinnamon sticks, plus more for serving
6 whole cloves
4 firm baking pears, peeled and cored
1/2 cup pomegranate arils

Directions:
Pre-heat oven to 350°F.
In a small non-reactive sauce pan combine the pomegranate juice and sugar. Bring to a boil over high heat, stirring until the sugar is completely dissolved. Boil for 1 minute. Remove from heat, then add the lemon juice, cinnamon sticks and cloves.
Arrange the pears cut side down in a 9 x 13-inch baking dish. Pour the pomegranate syrup over the pears, and place the dish in the oven. Bake for about 45 minutes, basting occasionally, until the pears are tender and easily pierced with a sharp knife. If serving hot, proceed to the next step; otherwise, cover and chill until ready to serve. Place the pears in shallow bowls and spoon the syrup over top. Sprinkle the pomegranate arils around the pears and garnish with cinnamon sticks, if desired. Serve with fork and knife for cutting the pear, and a spoon for the syrup. (The dish may be served hot, cold or room temperature.)

Paper Clip Bookmark

Crumb Crust

Crumb Crust

Makes 1 (9-inch) regular piecrust or

1 (9-inch) deep-dish piecrust

Ingredients:

1 1/2 cups crushed cookies or crackers, such as: vanilla wafers, graham crackers, gingersnaps, saltine crackers, or round buttery crackers

1/4 cup sugar

1 teaspoon kosher salt (omit when using buttery crackers or saltines)

6 tablespoons butter, melted

Vegetable cooking spray

Directions:

Process crushed cookies or crackers, sugar, and (if used) salt in a food processor until finely crushed and well combined. Add melted butter, and process until thoroughly combined. Press on bottom, up sides, and onto lip of a lightly greased (with cooking spray) 9-inch regular pie plate or 9-inch deep-dish pie plate. Freeze 30 minutes to 1 hour or while preparing fillings.

*Goes with: Lemon-Buttermilk Icebox Pie, Strawberry-Lemon-Buttermilk Icebox Pie with Baked Gingersnap Crust, Key Lime-Buttermilk Icebox Pie with Baked Buttery Cracker Crust, Mango-Lemon-Buttermilk Icebox Pie with Baked Saltine Cracker Crust, Peach Divinity Icebox Pie and many more.

Proverbs 29:2

Tuesday is Election Day and this election may be the most important one in our life time.

Our political system is broken, and it will take strong, tough leadership to begin fixing some of this.

As Americans we live under a Democracy, we have a say and vote in government.

Therefore, we should seek to elect those whose beliefs, morals and values best line up with the word of God.

The reason we vote is to bring about an atmosphere and environment in this nation that honors God and draws us closer to Him.

We are not Republicans or Democrats but followers of
Christ.

I encourage you to give it a lot of prayer and get out and vote. We’ve got to let the Christian voice be heard at the ballot box before it’s too late.

Although, I am deeply concerned about the election, I am not afraid.

Again, God is in control and this next President will not be elected without God having a plan.

When the righteous are in authority, the people rejoice: but when the wicked beareth rule, the people mourn. -Proverbs 29:2


#thischristianvotes

The Boozy Maple Orchard

Peanut Butter Lava Cookies

Transfer an Image to Candles

Imagine a candle with any photo you want. 

Personalize it with a monogram, a vintage advertising label, a picture of loved ones and gift them to friends and family. So many possibilities. And so easy, quick and affordable.

Transfer an Image to Candles

Materials:
Pictures*
Tissue Paper
Tape
Blow Dryer

Instructions:
Choose which picture you want. Size it accordingly and then cut tissue paper a little smaller than your printer paper. Use scotch tape and stick the edges of tissue paper to your printer paper.

Print it out normally, no need to reverse. Place your tissue paper on to the candle after positioning it where you want it. Graphic facing out towards you. Grab your wax paper and sandwich the tissue paper in between. Hold it tightly from behind so that nothing moves.

Turn on your blowdryer and when you see your wax paper turning glossy, that means the image has transferred. Move your blowdryer around so as not to melt the wax. Be careful because it gets very hot. 

*You can find great photos for any theme on Google.

Pumpkin Curry Soup

DIY Ruby Slippers