Merry Christmas

Wishing you all a wonderful and safe Merry Christmas! May your New Year be bright, healthy and prosperous.

PePpErMiNt aNgEl FoOd cAkE TrIfLe {guilt free}

PePpErMiNt aNgEl FoOd cAkE TrIfLe 

This is completely guilt free! And your guests will LOVE IT! Looks really pretty in a trifle glass bowl.


1 angel food cake {tear up into little peices}
4 peppermint cany canes {crushed}
1 carton fatfree/sugar free cool whip
1 jar sugar free chos sauce  {optional}


1. Tear cake into bite size peices.
2. Mix crushed peppermints with cool whip. Layer cake bits with cool whip/peppermint mixture. Repeat for desired amount of layers.
3. Scoop when serving. Drizzle choc sauce on top with mini candy cane


**This recipe is by my fabulous friend Carli Elliott**

Tex-Mex Turkey Soup

With some leftover turkey & the zippy tast of the SouthWest, you can have a stick-to-your-ribs, family-pleasing soup in just minutes!

2 T. butter or margarine
1 onion, chopped about 1 cup
2 garlic cloves, minced
2 Tbsp. chili powder {This amount made it a bit more spicy, if you don't like it spicy just add 1 Tbsp.}
2 cans (14 1/2 oz each) diced tomatoes with juice
2 can (11 oz each) corn with chopped green & red peppers, such as mexicorn, drained
2 cup fat-free reduced sodium chicken broth
2 Tbsp. ketchup { I don't like ketchup so I just put a squirt in!!!}
3/4 teaspoon salt
3 cup cubed cooked turkey or chicken
1 Tbsp. chopped cilantro, fresh

Saute the onion and garlic until tender and them add the rest of the ingredients. Boil the ingredients and then simmer on low/medium for 30-45 minutes.

*Add sour cream, tortilla chips & cilantro sprigs, optional*

I made corn bread and this just added to the yumminess {is that even a word}!!!  of the soup!

**I can't even remember where I got this recipe**

It's December 3!!!

I am so excited to do something a little different and it's NOT even related to any cooking, baking, cooking utensils!!!

I'm going to do a G*I*V*E*A*W*A*Y!! Now I have NEVER done this! The first one to make a comment will get the grand prize. Honestly, I do not know what it will be however don't be disappointed becuase it will be F*A*B*U*L*O*U*S!!! I'm posting this on Facebook as well so..hurry and comment! If you are a new reader don't forget to add your email address.


Merry Christmas
~Amy

Thanksgiving is almost here!!

Happy Thanksgiving to my 5 readers and I'm thankful for each of you!!! I hope that everyone has a fabulous day. I am so Thankful for so many things...take a few minutes and be reminded of such things.

{1} JT {The Hubcap aka husband} 
{2} K {Sassy/beautfiul daughter}
{3} H {Funny/handsome son}
{4} Maddie & Cooper {the crazy Shiz Tzu dogs}

 These are just a few...many many more but you get the idea. Now it's your turn to go and do the same thing. :0)  

Pumpkin Cookies {YuMmY}!!

I got this recipe from a friend, Kelly. {thanks girly}! My family loves these cookies! 

1 1/2 cup shortening

2 1/4 cup brown sugar
4 eggs
1 large can pumpkin
6 3/4 cup flour
3 teaspoon baking powder
3 teaspoon salt
3 teaspoon baking soda
3 teaspoon vanilla
3-4 teaspoon cinnamon
3 teaspoon nutmeg
2 teaspoon cloves

Drop dough on cookie sheet and bake at 375 degrees for 10-15 minutes.


**This is a big recipe** for a small family I usually cut this recipe in half.

Also, you can add chocolate chips and or make a a cream cheese frosting and add a dollop onto of each "cooled" cookie with some chopped up nuts of your choice. {any variation is delicious!!}

Whole-Wheat Chocolate Chip Cookies

3/4 cup granulated sugar
3/4 cup brown sugar {packed}
1 cup butter or margaine {softened}
1 teaspoon vanilla
1 egg
2 cups whole wheat flour {Medal Gold}
1 teaspoon baking soda
1/2 teaspoon salt
1 bag {12 oz} semi-sweet chocolate chips {I only had milk chocolate chips and they are still tasty!}

Heat oven 375 degrees. In large bown, stir sugars, butter, vanilla & egg until well blended. Stir in flour, baking soda & salt {dough will be stiff}. Stir in chocolate chips.

On ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart. {I rolled the cookie dough in my hands..I think the cookies look better than dropping them}!!!

Bake 8-10 minutes or until light brown {centers will be soft}. Cool slightly; remove from cookie sheets to cooling racks.

**recipe from Gold Medal Whole Wheat flour package**

Makes 3 dozen

Anne's Chicken Burritos

6 bonelss, skinless chicken breasts
Salt & Pepper, to chicken
15-1/4 oz. can corn {drained}
16-oz. can black beans {drained & rinsed}
16 oz. jar salsa
6 to 8 {10 inch} flour tortillas
Garnish--shredded Cheddar cheese, sour cream, salsa

Combine chicken, corn, beans and salsa in a slow cooker. Cover and cook on low setting for 8 to 10 hours, or on high setting for 4 to 6 hours. Shred chicken; stir back into slow cooker. Roll up in tortillas; garnish as desired.

The Irwin's give this recipe a thumbs-up!

**Gooseberry Patch Slow-Cooker Cookbook**

Makes 6 to 8 servings

School is now in session...

I do have to say where did the summer go? It's long gone, that is!! {K} & {H} have now been in school for A WEEK. Yes...one week! It sure has been quiet around here, but I do love it and then when they come home I'm ready for the craziness!!!

Now you ask...where have you been? Well I haven't been fixing dinners, that is! Today is a new day and I am going to plan out a menu, go to the grocery store and fix dinner! The going to the grocery store, the hardest for me becuase I hate to go buy items for dinner that I NEVER fix and then get frustrated becuase it's gone to waste. My goal for this week is to PLAN, FIX and NO WASTING!!!

In the next few weeks I'm going to plan to do freezer meals so when life gets crazy I can pull out a healthy meal and NO spending $ on the yucky {ok...sometimes very tasty!!!} meal.

Wild and Cheesy Chicken (My kids absolute favorite)

1 (6.2 oz)box Uncle Ben's long grained Wild Rice with 23 herbs & seasoning
2 Tablespoons butter
1/2 cup celery (diced)
1/4 cup green peppers (diced)
1 can mushrooms (sliced)
1/2 cup green onions & tops (chopped)
2 can Cream of Chicken Soup
2 Cup Chicken breast, cooked & seasoned to your taste (cubed)
1 cup Cheddar Cheese or American cheese (grated)
Almonds (sliced)

Cook rice according to package. Melt butter, add onions, celery, green peppers, and mushroons. Saute gently until tender. Mix with remaining ingredients and pour into buttered casserole dish. Garnish with sliced almonds.

Bake in pre-heated oven at 425 degrees for 30 minutes.

**You can use the regular or fast cook recipe for the rice**