Archive for the ‘Holidays’ Category

I found these on Pinterest and HAD to make them ASAP. (Pin is here) Everyone keeps asking for the recipe so I thought I’d just post it. They’re pretty much the exact same as the Oreo Truffles but with the addition of the Mint. If you’re on a diet for the holidays….this recipe might not be for you. It’s impossible to eat just one.

What You Need:

1 package Mint Oreo cookies

1 8oz. package cream cheese (softened)

1 pkg Vanilla Almond Bark

1 teaspoon peppermint extract (I used mint extract and it worked perfect)

Green food coloring

What You Do:

Crush 4 Oreos in a small bowl – safe for later

Pour the rest of the package into a large bowl and smash with the back of a spoon (I used my stemless wine glasses since the bottom was round. Worked perfect)

Stir in cream cheese

Roll into small balls and place on wax paper (before I rolled mine into balls I let them sit in the fridge for 15-20 minutes so it was a little easier to roll them

After they’re rolled into balls, freeze for a couple of hours.

Melt the Almond Bark in a saucepan (I used my fondue pot) add food coloring and peppermint or mint extract as desired (I recommend tasting it to make sure it’s minty enough but not too overwhelming)

Dip the frozen balls into the Almond Bark and place on Wax Paper, spring some of the 4 Oreos you set aside in the beginning and boom! Mint Oreo Truffles.

As with the Cake Truffles you can make these any color you want. Red and Green would be great for the Holidays!


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The Making of the Turkey.

The whole first-time-cooking-a-turkey thing was actually much easier than I anticipated. Apparently using a bag is clutch. We smothered it in our beloved Old Bay. And it was amazing. Here’s a few visuals.

Husband got the fun job.

All ready to go!

Here goes nothin

All done and ready to be gobbled!

SO. Now the day is done. Turkey’s cooked, cooled and put away in the fridge. WTF do I do with all that turkey?? Here are a couple recipes (courtesy of both my Mom and my Mother in Law) They both mega easy and both dishes are…dare I say it…better than just eating the turkey alone!

Turkey Pizza

What You Need:
1 pkg Croissants
Classico’s Traditional Basil Pesto (Should be in the spaghetti sauce isle)
Turkey (chopped)
Italian Cheese
Sliced Tomato (optional)

** Turkey can be changed up with chicken or really any kind of meat you like. Also, you can nix the tomatoes if you’re like my husband and can’t stand the taste of raw tomatoes**

What You Do:

Spread the croissants along the bottom of a 9 x 13″ casserole dish (you could also use a cookie sheet or pizza sheet for a crispier crust)

Spread the Basil Pesto (I only used a thin layer, next time, I’ll use more
Pour on the Turkey (chopped)

Smother in Italian Cheese & Place sliced tomatoes on top

Cook according to the time on the Croissant package

Cut into slices and try not to eat the whole dish in one sitting.

Turkey Pot Pie

What You Need:

2 pie crusts
1 pkg frozen veggies (I used mixed veggies, broccoli alone would be good as well)
1 can Cream of Potato Soup
2 c. Chopped Turkey (Also..chicken can be used here for Chicken Pot Pie)

What You Do:

Spread one pie crust on the bottom of pie dish

Mix together veggies, soup and turkey.  Pour on top of bottom crust.

Roll out 2nd crust and place on top of the dish. Pinch together edges
Cut 5-6 slits in top of the crust for steam release.

Cook at 350 for approximately 30 minutes or until edges of crust are golden brown.

Let it cool then dig in.

Hope everyone had a great Thanksgiving!

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The Thanksgiving Post

So for my Thanksgiving post I intended to do something along the lines of a  “25 days of Thankful” post where every day in November I would jot down what I was thankful for that day. I made it to November 7. So instead I thought I’d do a “25 Things I’m Thankful For” but I could only come up with 10 or 12 or so before I started sounding superficial (i.e. I’m thankful for my Zune, for my computer, for Verizon fixing my phone, for coffee in the morning and so on) I can only say I’m thankful for my Family, Friends and Health in so many ways. (Which don’t get me wrong.  I truly am Thankful for all those things and much more) BUT instead of doing anything like that I chose to amuse you all with some hilar Black Friday ads because let’s be honest, that’s Thanksgiving is really all about.

I will also be cooking my very first turkey this year. Which promises to be amusing. Don’t worry, I’ll be documenting it for your enjoyment.

This one literally made me laugh out loud. And made my husband almost spit out the milk he was drinking. That’s how you know a commercial is funny.

This made me chuckle a little. Genius Idea for a commercial.

And of course the beloved Crazy Target Lady. Did you know she’s also on Twitter?

Hope everyone has a Safe and Happy Thanksgiving!

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To kick-start the holiday baking season, I’m sharing a recipe I found..where else..but Pinterest. (Pin is here.) (And you can follow my boards on Pinterest here.) These Truffles are AMAZING. Probably the best things about these lil guys is 1) they’re totally versatile. You really can use any kind of cake flavor (next up for me  is carrot cake) and flavor of almond bark that you want. And 2) I used blue food coloring because the recipe I found was from Tiffany’s and they made theirs Tiffany blue. And for some reason my husband was convinced they would taste better if they were Tiffany blue. But the truth is, you can mix any kind of food coloring and make these whatever you want. They’d be great for tailgating, graduations and holidays. The only downside to these is that they’re pretty time-consuming because you have to bake the cake and then let it completely cool. But you can do them in stages so that it doesn’t consume all your time at once.

Here’s what you’ll need:

1 Box Red Velvet Cake Mix (and the ingredients it states on the box you’ll need to make the cake)

1 1/2 c. Cream Cheese Frosting

1 Package White Almond Bark

Food Coloring (optional)

Parchment or Wax Paper

Here’s What You Do:

Cook Cake according to Box and let it cool completely. (For a low-fat Recipe I substituted the suggested ingredients on the box with 12oz. diet soda. this can be tailored to your cake flavor too. Example: White Cake with Diet Orange Soda)


Once Cooled, crumble into a large bowl.


Throughly mix in Cream Cheese Frosting.

Once mixed, Roll mixture into balls and set on wax paper on top of a cookie sheet. I used my hands…so it got pretty messy.


Now they need to chill for several hours. (I froze mine for 2 hours)

Melt Almond Bark on Stove (If for some reason you have a fondue pot lying around that you might have gotten as a wedding gift and have never used *a-hem* this would work best because it keeps the bark at a constant temperature.)

(This is also where you would add the food coloring if you wish to do so.)


Once Almond Bark is melted, Roll balls in the almond bark until covered and lay on parchment or wax paper until cooled. (I just dropped mine in and then fished them out with a fork.)


Once cooled you can pack them up and take them with you or let them refrigerate until ready to eat or be served.

Easy Peasy, Right? Like I said, the recipe isn’t hard, there’s just a lot of waiting around – but totally worth it!

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I’ve never been a big Halloween person. I’m not a big fan of dressing up and carving pumpkins, it just seems tedious and messy.  However, I married someone who loves Halloween. Or at least the idea of it. I don’t really remember carving pumpkins as kids, maybe my brother and I did, but it by far wasn’t anything like a tradition. Ah tradition…the ritual of doing the same thing every year to instill stability in kiddos and to make lasting memories. Don’t get me wrong – I love the idea..but Halloween just isn’t my holiday of choice. BUT every year my husband buys two pumpkins and we carve them together. Usually one ends up being the logo of a sports team that represents the city we are living in that year. I always end up playing on my phone while he digs out all the pumpkin guts then we carve together. I guess it’s one of those things that I’m not crazy about but would miss it if we quit doing it. So alas I will go along with the tradition and pass it on to our future kiddos. For now we will spend Halloween watching Hocus Pocus and It’s the Great Pumpkin, Charlie Brown. Hopefully we’ll get some cutsies dressed up we can give candy to. Today I’m sharing photos of all our jack-o-lanterns we have done over the years. Oh and a super cute one of me as Rainbow Brite and my brother as Superman. Happy Halloween!

Year: 2006    City: Macomb, IL

Year: 2007    City: Boston

Year: 2008    City: Baltimore

*M for Mizzou. Not Michigan. Lets get that straight.

Year: 2009    City: Baltimore

Year: 2010    City: Carbondale, IL

and yours truly circa 1989

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