Fall is in the air!......'Til we move back to Phoenix:/

 

 

     Well, it's confirmed! We are headed back to the Valley of the Sun.....a suburb of Phoenix, AZ! I'm still not sure how I feel about all of it but ready or not, here we come!

 

     It's still quite summer-like in AZ, which I am none to thrilled about but hey, whatcha gonna do? It's going to be a quick transition. The hubby starts his new job on the 17th and we probably wont get out of here until the 14th!:/ Its alot of stress and worry over financial things and it will be difficult to keep up our good eating patterns.

 

I love Fall...the sights, smells and good recipes! I recently made a super-simple recipe for low-cal pumpkin muffins. All you do is take 1 box mix of spice cake and add a 15 oz can of pumpkin to it. I added one egg for texture but its still good without. I sprinkled glazed pecan pieces on top and baked at 350 degrees for about 18 min. They were AMAZING and only about 100 calories per muffin. Great snack or to go with a light breakfast! The recipe makes 12 good-sized muffins!

 

 

 

     Pumpkin is one the so-called super foods!Superfoods are a special category of foods found in nature. By definition they are calorie sparse and nutrient dense meaning they pack a lot of punch for their weight as far as goodness goes. They are superior sources of anti-oxidants and essential nutrients - nutrients we need but cannot make ourselves. We all may be adding more salads and vegetables to our diets, but concern over the quality of foods grown on mineral depleted soils makes Superfoods an intelligent choice.

 

     Eat your foods by color! As a rule, those foods with bright colors are better for you too eat! Any kind of berries, green leafy vegetable, pumpkin, squash, sweet potatoes and the like and filled with nutrients and anti-oxidents. Small servings of nuts, whole grains and seed are also good choices.

 

     Don't think I'm preaching at you or giving you lessons because that is the farthest thing from what I'm trying to do here! I'm adding all of this information so I can learn at the same time. By putting all of this info down, I'm also trying to reinforce the choices that I am making!

    

     I had a new driver's license picture taken the other day and omg! Its amazing to see what you perceive yourself to look like as compared to what you really do! LOL Granted driver's license pics aren't high quality photos by any means but I think I looked like a shiny-faced, straw-haired cartoon character! I wanted to openly weep in public! Am I being delusional about my looks? My weight? What else am I delusional about? Don't answer that!>:( Sometimes things just come up and smack you right straight in the face and make you take a closer look at yourself.

 

     For the most part, I don't care what people think about me. I do, however, care about how my actions, decisions and looks, affect those closest to me. I need to check myself before I wreck myself! )Ive always hated that saying and don't really know why I used it). When I spout off to someone in public, don't make myself presentable before going out and harbor a consistent, pessimistic, bad attitude, I hurt those around me as well. I don't want my son to grow up with the same negative self image and attitude that I did. I also find that when I am calm and collected and positive, it rubs off on my family as well. Its a big job to be a wife and mother! Moving in the next couple of weeks will test my ability to put these attitudes into action! My Mom sent me a scripture this morning that fit my situation to a T!

 

 

 

 

 

Philippians 4:6-7

New Living Translation (NLT)

⁶ Don’t worry about anything; instead, pray about everything. Tell God what you need, and thank him for all he has done. ⁷ Then you will experience God’s peace, which exceeds anything we can understand. His peace will guard your hearts and minds as you live in Christ Jesus.

 

     What a comforting and powerful verse! I will take it to heart:)

 

     I probably wont be around too much the next couple of weeks as we get our new house picked out, set up and get settled in. Hopefully I will have nothing but good reports when I return, of how our eating habits stayed strong, the move was smooth and things are once again looking up! Enjoy the cooler weather my friends and try one of these recipes!:) Hugs to all!

 

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I love cheesecake, but without any modification it's a very high fat dessert. This reduced fat pumpkin cheesecake uses light cream cheese, fat free cream cheese and egg substitute, making a more modest yet flavorful pumpkin cheesecake that's perfect for your holiday table.

 

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Ingredients:

• 1/2 cup Ginger wafer cookie crumbs (about 10-12 wafers)
• 1 8-ounce block of fat-free cream cheese, softened
• 1 8-ounce block of reduced fat creamcheese, softened
• 1/2 cup canned pumpkin
• 1 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp cloves
• 1/2 cup sugar
• 1 tsp vanilla extract
• 1/2 cup egg substitute

Preparation:

Preheat oven to 350 degrees. Spray bottom of a 7-inch removable-bottomed tart pan with butter-flavored cooking spray. Sprinkle cookie crumbs on bottom of pan. Spray briefly with cooking spray and press crumbs down. Cook base for 10 minutes, then remove from oven.

Place cream cheeses, pumpkin, spices, vanilla and sugar in a large mixing bowl. With an electric mixer beat on medium until thoroughly blended. Add egg substitute and beat on low until blended.

Pour pumpkin cream cheese mixture on to ginger cookie crumb base. If you have a little left over, pour it into a ramekin to cook alongside the cheesecake.

Bake cheesecake for 40 minutes until just set.

Serves 6-8.

Per Serving: Calories 212, Calories from Fat 81, Total Fat 9g (sat fat 4.6g), Cholesterol 24mg, Sodium 317mg, Carbohydrate 23.1g, Fiber 1.3g, Protein 1.3g

 

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Hot Spiced Cranberry Cider

Rated: Submitted By: Michele O'Sullivan Photo By: What a Dish! Prep Time: 15 Minutes Cook Time: 25 Minutes Ready In: 40 Minutes Servings: 25

"Make some memories with the aromas of cinnamon, clove and lemon, mingled with hot apple cranberry cider."

Ingredients:

2 quarts apple cider 6 cups cranberry juice 1/4 cup packed brown sugar

4 cinnamon sticks 1 1/2 teaspoons whole cloves 1 lemon, thinly sliced

Directions:

1.	In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.

Nutrition Information Servings Per Recipe: 25 Calories: 79

Amount Per Serving Total Fat: 0.2g Cholesterol: 0mg Sodium: 5mg

Amount Per Serving Total Carbs: 20g Dietary Fiber: 0.6g Protein: 0.1g

Use light juices and Splenda brown sugar for even less calories and carbs!

 

 

 

 

 

 

ALL ABOARD!!...............

All Aboard!

     Because of some health concerns, my husband has decided to join me on my journey to healthier living! Woohooo! This is awesome for a couple of reasons. First, the obvious; we all need to live healthier and prepare for our older years. Secondly, it will be so much easier and nicer to have a partner on my journey!

     The doc gave him a strong tongue lashing at his last visit to lose some weight and get in shape or some bad things could happen in the near future. :/ It was good for me to hear again too and was added motivation.

     So today, we started again, together and made a pact to support, and encourage each other to meet our goals. We  had oatmeal, fruit and string cheese for breakfast. A salad and apple for lunch and I am going to try a new recipe tonight for dinner. Baked Chicken and Spinach Flautas with refried black beans and a Mexican side salad. Here is the recipe:

Baked Chicken and Spinach Flautas

flautas

Recipe type: Appetizer

Author: healthy-delicious.com

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

Serves: 10 flautas

Ingredients

• 1 pound boneless, skinless Chicken Thighs (about 4)
• 16 ounces Beer
• 2 cups Water
• 1 teaspoon Paprika
• 1 teaspoon Kosher Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon ground Cumin
• 1 teaspoon Chili Powder
• 1 Jalapeno Pepper, minced
• 3 cups Baby Spinach, chopped
• 5 burrito-size Flour Tortillas (9 inches)
• 6 ounces Queso Quesadilla or other melting cheese, shredded
• 1 tablespoon Olive Oil, or cooking spray
• Salsa, for serving

Instructions

1. Preheat the oven to 450*F.
2. Put the chicken thighs in a deep sided saute pan and cover with the beer and water. Bring to a boil, then reduce heat and simmer for 10 minutes. Remove the chicken from the liquid and shred it. Mix together the chicken and seasonings.
3. Pour out all but 1/4 cup of the cooking liquid. Add the jalapeno and spinach and cook over low heat until for 2-3 minutes, or until the spinach is wilted.
4. Cut the tortillas in half. Spoon 1/10th of the chicken (about 1 tablespoon) along the long edge of a tortilla. Repeat with the spinach and cheese. Roll the tortilla up, starting with the straight edge. Place seam-side down on an oiled baking sheet. Repeat with remaining tortillas.
5. Brush the flautas with olive oil or spray with cooking spray. Bake for 10 minutes, then turn them over and bake for until 10 minutes, or until crispy. Serve with salsa.

Brought to you by: Healthy. Delicious.


     We are still up in the air on our move to AZ but I'm trying to let things fall where they may and take one day at a time. There will be many new opportunities if we move, along with new temptations. Easier access to a fitness center, support groups, etc, but also more of our favorite restaurants as well. It will take some major motivation and will power, but I have faith that we can do it! Keep us in your thoughts and prayers through this transitional period:)

     Here is a great article that I found on keeping motivated!

http://www.womenshealthmag.com/weight-loss/weight-loss-motivation

Their first tip is to have as much sex as you want! (GASP) Read the article to find out more...hehe.


     I have also been reading up on QUINOA. Pronounced [keen-wah]. Quinoa is actually a seed, instead of a grain. Small, round, and a good source of protein, iron, and fiber, quinoa is a quick and flavorful way to get in a serving of whole grains. About the size of pellets of couscous, quinoa cooks in about 20 minutes. The only special handling required with quinoa is to give it a good rinse before cooking; otherwise, the grains can be bitter. It has been suggested that this seed can be better for diabetics as it disburses the carbohydrates more slowly. I recently purchased the ingredients for this recipe:

Quinoa and Black Beans

Rated: Submitted By: 3LIONCUBS Photo By: Dianne Prep Time: 15 Minutes Cook Time: 35 Minutes Ready In: 50 Minutes Servings: 10

"Whether you're trying quinoa for the first time or just trying a new recipe for quinoa, this mixture of quinoa, black beans, corn, and spices will make this dish a new favorite."

Ingredients:

1 teaspoon vegetable oil 1 onion, chopped 3 cloves garlic, peeled and chopped 3/4 cup uncooked quinoa 1 1/2 cups vegetable broth 1 teaspoon ground cumin

1/4 teaspoon cayenne pepper salt and pepper to taste 1 cup frozen corn kernels 2 (15 ounce) cans black beans, rinsed and drained 1/2 cup chopped fresh cilantro

Directions:

1.	Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.
2.	Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
3.	Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Nutrition Information Servings Per Recipe: 10 Calories: 153

Amount Per Serving Total Fat: 1.7g Cholesterol: 0mg Sodium: 517mg

Amount Per Serving Total Carbs: 27.8g Dietary Fiber: 7.8g Protein: 7.7g

ALL RIGHTS RESERVED © 2012 Allrecipes.com Give these recipes a try! Believe in yourself! Have faith in your abilities! Without a humble but reasonable confidence in your own powers you cannot be successful or happy. Norman Vincent Peale





New beginnings....Again.

 

 

     Once again, some major changes are happening in my life.  My family and I are moving yet again, to a south-eastern suburb of Phoenix. (The face of the sun)......in less than 3 weeks! My mind is so filled with plans, questions, doubts, that my brain is buzzing and won't shut off. However, Ive been here before and made it through, so surely I can do it again.

     So I had my follow-up doctor's appointment today. I did lose a little bit of weight but not as much as I had hoped:/ There were concerns from the doctor regarding my diabetes, so I need to step up my healthy eating, stick to my meal plans and get moving!

     My coping skills are pathetic so I'm struggling with all that's going on. When I get overwhelmed and over-stressed, I just want to shut down and not think about anything. Unfortunately, that does not make anything better. I need to focus on the positive aspects that change can bring. New beginnings can be restorative! Until I can make a list of the positive things, I'll just share more recipes with you....these are low carb and from the blog of a woman who is post weight-loss surgery. Check out her site!

 

http://theworldaccordingtoeggface.blogspot.com/2010/11/weight-loss-surgery-friendly-party.html

 

She has recipes that include roasted vegetable mini quiches and pepperoni-ricotta muffin cups! Yum! 

 

 Check out these great Baked Zucchini Chips!

 

 



 

Source: tablefortwoblog.com via Darcy on Pinterest

Zucchini Chips

Yield: 50+ zucchini chips | Prep Time: 10 minutes | Cook Time: 2 hours
Ingredients:

1 large zucchini

2 tbsp. olive oil

Kosher salt

Instructions:

1. Preheat oven to 225 degrees. Line two large baking sheets (I used two 17" baking sheets) with silicon baking mats or parchment paper.
2. Slice your zucchini on a mandolin. Mine had 1, 2, or 3 for thickness and I used 2.
3. After you slice your zucchini, place the slices on a sheet of paper towels and take another paper towel and sandwich the zucchini slices and press on them. This helps draw out the liquid so it'll cook a bit faster.
4. Line up the zucchini slices on the prepared baking sheet tightly next to each other in a straight line, making sure not to overlap them.
5. In a small bowl, pour your olive oil in and take a pastry brush to brush the olive oil on each zucchini slice.
6. Sprinkle salt throughout the baking sheet. Do NOT over-season, in fact, it's better to use less salt initially because the slices will shrink; so if you over-season, it'll be way too salty! You can always add more later.
7. Bake for 2+ hours until they start to brown and aren't soggy and are crisp.
8. Let cool before removing and serving.
9. Keep in an airtight container for no more than 3 days.

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This delicious recipe brought to you by Table for Two
http://www.tablefortwoblog.com/2012/08/06/zucchini-chips/

It's a Green Chilepalooza! Recipes included!

     It's green chile season and as promised, I am going to list some lighter recipes using my favorite pepper! I know a lot of you do not have access to fresh Hatch chile, but most of these recipes can be altered by using whole green chile peppers in a can. Check your local grocery store in the Hispanic aisle for availability.

     Original Chile Rellenos (cheese stuffed chiles) can be a challenge to make (but OMG delicious). This is a lighter recipe for a chile relleno casserole that can be further reduced in fat content by using a low-fat cheese. It is still delicious!

Chili Rellenos Casserole

Rated: Submitted By: CLARISSA2 Photo By: *Sherri* Prep Time: 15 Minutes Cook Time: 45 Minutes Ready In: 1 Hour Servings: 6

"This Chili Rellenos Casserole is very easy to prepare and is loaded with flavor. Great for a busy week night, and good enough for company."

Ingredients:

2 (7 ounce) cans whole green chile peppers, drained 8 ounces Monterrey Jack cheese, shredded 8 ounces Longhorn or Cheddar cheese, shredded

2 eggs, beaten 1 (5 ounce) can evaporated milk 2 tablespoons all-purpose flour 1/2 cup milk 1 (8 ounce) can tomato sauce

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
2.	Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies.
3.	Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.

Nutrition Information Servings Per Recipe: 6 Calories: 387

Amount Per Serving Total Fat: 27.6g Cholesterol: 148mg Sodium: 1449mg

Amount Per Serving Total Carbs: 12g Dietary Fiber: 1.4g Protein: 23.9g

ALL RIGHTS RESERVED © 2012 Allrecipes.com

     This easy taco recipe can be modified as well. Instead of jalapenos, incorporate green chile, fry the corn tortillas with cooking spray instead of oil and add your favorite low-cal toppings. In a lot of Mexican restaurants, tacos are made with the soft corn tortilla instead of hard shells.

Oaxacan Tacos

Rated: Submitted By: Lola Photo By: bhague Prep Time: 15 Minutes Cook Time: 15 Minutes Ready In: 30 Minutes Servings: 9

"I learned how to make these tacos while a man from Oaxaca, Mexico lived with my family. They are traditional Mexican tacos and one of the best things I know how to make."

Ingredients:

2 pounds top sirloin steak, cut into thin strips salt and pepper to taste 1/4 cup vegetable oil 18 (6 inch) corn tortillas

1 medium onion, diced 4 fresh jalapeno peppers, seeded and chopped 4 limes, cut into wedges 1 bunch fresh cilantro, chopped

Directions:

1.	Heat a large skillet over medium-high heat. Fry the steak strips, stirring constantly, until browned on the outside and cooked through, but not too firm, about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm.
2.	Heat the oil in the skillet, and quickly fry each tortilla on both sides, until lightly browned and flexible. Set aside, and keep warm.
3.	Place tortillas on a plate, and top with steak strips, onion, jalapeno, and cilantro to taste. Squeeze lime juice over. Wrap and eat.

Nutrition Information Servings Per Recipe: 9 Calories: 379

Amount Per Serving Total Fat: 21.4g Cholesterol: 59mg Sodium: 69mg

Amount Per Serving Total Carbs: 28.1g Dietary Fiber: 4.7g Protein: 20.3g

ALL RIGHTS RESERVED © 2012 Allrecipes.com

      With Fall right around the corner, it's nice to have a hearty, filling soup that is healthy as well as tasty! Try this recipe for Chicken Tortilla Soup:

Chicken Tortilla Soup I

Rated: Submitted By: Star Pooley Photo By: Allrecipes Prep Time: 20 Minutes Cook Time: 20 Minutes Ready In: 40 Minutes Servings: 8

"This soup is quick to make, flavorful, and filling! Serve with warm corn bread or tortillas. This also freezes well. Garnish with chopped fresh avocado, Monterey Jack cheese, crushed tortilla chips, or green onion!"

Ingredients:

1 onion, chopped 3 cloves garlic, minced 1 tablespoon olive oil 2 teaspoons chili powder 1 teaspoon dried oregano 1 (28 ounce) can crushed tomatoes 1 (10.5 ounce) can condensed chicken broth 1 1/4 cups water 1 cup whole corn kernels, cooked 1 cup white hominy

1 (4 ounce) can chopped green chile peppers 1 (15 ounce) can black beans, rinsed and drained 1/4 cup chopped fresh cilantro 2 boneless chicken breast halves, cooked and cut into bite-sized pieces crushed tortilla chips sliced avocado shredded Monterey Jack cheese chopped green onions

Directions:

1.	In a medium stock pot, heat oil over medium heat. Saute onion and garlic in oil until soft. Stir in chili powder, oregano, tomatoes, broth, and water. Bring to a boil, and simmer for 5 to 10 minutes.
2.	Stir in corn, hominy, chiles, beans, cilantro, and chicken. Simmer for 10 minutes.
3.	Ladle soup into individual serving bowls, and top with crushed tortilla chips, avocado slices, cheese, and chopped green onion.

Nutrition Information Servings Per Recipe: 8 Calories: 377

Amount Per Serving Total Fat: 19.1g Cholesterol: 46mg Sodium: 943mg

Amount Per Serving Total Carbs: 30.9g Dietary Fiber: 8.7g Protein: 23.1g

ALL RIGHTS RESERVED © 2012 Allrecipes.com

'Cause that's how I roll.........literally!

     Friday is my first weigh-in! How time flies when you're not doing as well as you should be! LOL But that's just me, I tend to wait until the last minute to do just about everything.
     I haven't actually attempted the "D" word for quite sometime, so weighing in may bring me a shock. I know the older you get, the harder it is to lose, so I'm praying that I wont be too disappointed with my results. I haven't been HORRIBLE but I haven't been as good as I have wanted either.



     I positively frightened the dog today by switching on some dance music and bouncing (literally) around the house, in an attempt to start getting active. I would dance as long as I could before I would get tired and then I would sit and still try to move as much as possible from the seated position. I figure it cant hurt; unless you had to watch me. I imagine I looked a little like a hippo having a seizure:/
     Why, oh why, do I have so little motivation?? Also, I can do really well with my eating for breakfast and lunch but for dinner and afterwards, I'm a train wreck. I feel like I cant get no...satisfaction. hehe.
     After my freakish workout, I did have a healthy lunch, consisting of romaine lettuce, artichoke hearts, turkey breast, cherry tomatoes, Parmesan cheese, sunflower seeds and croutons. Tasty, if I do say so myself but I realize that I will need a snack before dinner. So what would be a good mid-afternoon snack to keep away the hunger? Protein is good for that. I have a small bag of shelled pistachios in the cabinet.  It's good protein, takes time to shell so you don't scarf all the nuts at once, and they are yummy!

Other good sources for a protein snack would be: Greek yogurt, string cheese, a small handful of nuts, 2 oz of lean meat or even a hard boiled egg. Just be sure to watch your fat intake.

    I have been looking for healthier versions of my favorite foods and came across this taco recipe that uses ground turkey:

Tex-Mex Turkey Tacos

I normally don't care for ground turkey, but I love the Southwestern flair of this well-seasoned taco meat mixed with peppers, onions and black beans. It's sure to be a hit at your house, too. —Jodi Fleury of West Gardiner, Maine

12 ServingsPrep: 10 min. Cook: 35 min.

Ingredients

• 1 pound lean ground turkey
• 2 medium green peppers, chopped
• 1 medium sweet red pepper, chopped
• 1 medium onion, chopped
• 2 medium carrots, halved lengthwise and sliced
• 2 garlic cloves, minced
• 1 tablespoon olive oil
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 jar (16 ounces) salsa
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 24 taco shells
• 3 cups shredded lettuce
• 1-1/2 cups diced fresh tomatoes
• 1/2 cup minced fresh cilantro

Directions

• In a large nonstick skillet coated with cooking spray, cook turkey
• over medium heat until no longer pink; remove and set aside. In the
• same skillet, saute the peppers, onion, carrots and garlic in oil
• for 8-10 minutes or until vegetables are tender.
• Add the turkey, beans, salsa, chili powder and cumin; bring to a
• boil. Reduce heat; simmer, uncovered, for 10-15 minutes or until
• thickened. Fill each taco shell with 1/3 cup turkey mixture. Serve
• with lettuce, tomatoes and cilantro. Yield: 12 servings.

Nutrition Facts: One serving (2 tacos) equals 297 calories, 11 g fat (2 g saturated fat), 30 mg cholesterol, 634 mg sodium, 36 g carbohydrate, 9 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

© Taste of Home 2012

I would, of course, add some heat to this. I adore jalapenos and green chiles...adapt it as you wish.

Have an awesome day everyone and remember this day is just one of many. If you screw up today and don't eat like you may have wanted to.....ponder it, sleep on it, and wake up the next morning with a clean slate.......and JUST DANCE!:)



      

Christmas in August?!? Yes Ma'am!

Why is it that every year at this time, I get a strange yearning for the Christmas season?? I dream about what decorations I'm going to buy, how many varieties of cookies and candies I'm going to make, snow, sparkle, Jolly Saint Nick, and it goes on and on! Then, by the time the season actually rolls around, I feel like bursting into flames if I hear one more carol, seasons greetings, or have to wrap another stupid gift!!

For a lot of people, the holidays can be a very depressing, lonely time. Loss of a loved one, lack of close family, or little money to spend, can lead to much sorrow.

Its easy to get caught up in all of the glitz and celebration, when what we need to focus on is the true meaning of Christmas! Even for those who may not celebrate the traditional Christian meaning of Christmas, the birth of our Saviour, everyone can decide to celebrate a time of giving, kindness and love.

I am going to try and make most of my gifts this year and to do this, I am going to need to plan ahead (enter screaming here). There are so may cute ideas out there and I am on a quest to find them:) Some of them may include foods that I particularly shouldn't indulge in, but "everything in moderation", right? (I can hear my mother's voice in my head as I type...hehe)

Here is a cute S'mores gift jar that looks cute, is easy to make and could be made in bulk to give to multiple family members:

http://pinterest.com/pin/172122016979454087/

Source: pauladeen.com via Darcy on Pinterest

......and they look like they would taste absolutely delightful!

Maybe if we focus more on giving what we can, instead of giving what is expected, we would derive so much more joy from this season. People will appreciate the time and thought that went into the making of their gift, rather than something picked up at the last minute and without any thought. That being said:
Dear sister Sara, this does not mean that I do not want the Sam's club membership you said you would get me for Christmas. It will come in handy as I move back to a more populated area. Thank you. ;-)

If you want to check out more of my Christmas pins on Pinterest, along with more of my tastes and like, you can follow me at http://pinterest.com/pinosaltoslady/

One of my favorite cool weather and holiday treats is my Mom's homemade hot cocoa.....so creamy and chocolaty and delicious! I have asked her if I can share her recipe, and she has obliged:) Thank you, Mom!

photo courtesy of womansday.com

• 1 8 qt. box or 10 1/3 C. Carnation Dry Milk
• 1 lb container or 3 C. Nestle Quick Chocolate Mix
• 1 6 ounce jar or 1 1/2 C. CoffeeMate powdered creamer (any flavor but french vanilla or plain are my fav)
•  1/2 pound powdered sugar

Bring 6 oz. of water  to a boil. Add 1/3 C. of the cocoa mix to mug, pour in hot water and stir thoroughly. I know most mugs these days are larger, so you will need to adjust the amount of mix to taste. This also makes an excellent gift idea...put a portion of mix in a mason jar, with a ribbon and recipe or even in a cute Christmas tin. Be creative!

Mix all ingred. together and store in a large airtight container. This recipe makes a HUGE batch, so I included the amounts in cups as well, so you can halve the recipe if desired.

Over the next few months, I will post more crafty ideas as well as share some of the ones that I have made myself! Get ready gals.....times a ticking and I can almost hear the click, click, click of reindeer hooves.......