'BOTW' Marshmallow Pilgrim Hats

Thanksgiving is just six days away......my favorite holiday of the year, by far, because all that's involved with it is eating, drinking, spending time with friends and family and reflecting and giving thanks for all the blessings we have in our lives.

My 'Best of the Web' for this week are these adorable marshmallow hats created with chocolate covered marshmallows, striped shortbread cookies, melted chocolate chips and some frosting.  Something to keep the kids busy while you're cooking the stuffing.

Picture and directions courtesy Spoonful.com

What you'll need

·         24 chocolate-striped shortbread cookies

·         12-ounce package of chocolate chips

·         24 marshmallows

·         tube of yellow decorators' frosting

How to make it

1.     Set the chocolate-striped cookies stripes down on a wax-paper-covered tray, spacing them well apart.

2.     Melt the chocolate chips in a microwave or double boiler.

3.     One at a time, stick a wooden toothpick into a marshmallow, dip the marshmallow into the melted chocolate, and promptly center it atop a cookie.

4.     Using a second toothpick to lightly hold down the marshmallow, carefully pull out the first toothpick.

5.     Chill the hats until the chocolate sets, then pipe a yellow decorators' frosting buckle on the front of each hat.

Evergreen Enterprises 3FP40023 Handpainted Turkey Plate (Google Affiliate Ad)

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My Morning Quickie ~ Pumpkin Oatmeal

I crave the strangest things in the morning....today it was pumpkin oatmeal....okay, that's not too strange but yesterday it was Brussels Sprouts with bacon.  See?

I admit, when I have a craving for oatmeal, many times I'll drive into town after school drop-off straight to the McDonald's drive-through JUST to get my morning oatmeal fix.....I ADORE their oatmeal.  But it's kind of ridiculous to drive all the way into town JUST for oatmeal when I can re-create it at home and save the gas.

Forget the instant oatmeal packages, just make your own!  It's healthier and really doesn't take too much longer than the pre-packaged instant version.

I use Ouaker Oats, canned pumpkin, salt, cinnamon, apple, cranberries, brown sugar and nuts if you prefer.

 Measure 1/2 cup of oats into a microwavable dish, add 1 cup of water {or milk}, a pinch of salt, a dash of cinnamon and a scoop of canned pumpkin.  Microwave for 1 1/2 minutes.

Because I like my apples softened, add sliced apples to the mixture and microwave for another 30 seconds.

Sprinkle with dried cranberries and brown sugar to top.

A quick and healthy morning breakfast complete in 3 minutes.  What's your favorite morning quickie?

Libbey Just Tasting Square Tasting Bowl Set, 12 piece - set of 12 (Google Affiliate Ad)

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TT w/Linky: Top 13 Table Manners for Kids

Teaching kids table manners, or just manners in general, is an on-going, daily process.  Whether we're at home at the dinner table or at a restaurant, bad table manners is something I do not let my kids get away with.

With the holiday season upon us, I like to remind myself to remind the kids of these important table manners.  Here are a few of the top table manners we practice daily....

What Every Kid Should Know! 

1. Come to the table with clean hands and face.
2. Put your napkin on your lap.
3. Start eating when everyone else does – or when given the OK to start.
4. Stay seated and sit up straight.
5. Keep elbows (and other body parts!) off the table while eating.
6. Chew with your mouth closed and don’t talk until you’ve swallowed.
7. Don’t make bad comments about the food.
8. Say “Please pass the ---” instead of reaching.
9. Chat with everyone at the table.
10. Don’t make rude noises like burping or slurping.
11. Ask to be excused when finished.
12. Thank your host or whoever prepared the meal.
13. Offer to help clear the table.

Definitely a work in progress in the Grossi household....

Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.
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Weekend Wrap-Up

This past weekend was one of those that flew by, you know the type that's packed full of things needed to be done; meetings to attend, classes to bring kids to, a little over indulgence here and there, and a first time experience all wrapped into one three day weekend.....Oh, and all with a new major pain in the back named Sciatica, that I'm now too familiar with.

I barely had time to blog at all.  But here's a wrap up done with some random pics from my iphone....

Paige's 4H bunny class.......our borrowed bunny, Cinnamon, was a trooper and easy to learn handling skills on.

A Saturday night out at the Tomales FFA fundraiser and part one of my over-indulgence.......Slab-O-Meat....N.Y. Steak with a one pound scoop of polenta, yum yum.

Another over-indulgent, first time taste snack for me that I found goes extremely well with pretzel sticks ...........Cocoa Almond Spread.

The Almond Spread and pretzels also go well with this Lagunitas Brown Shugga.....which was not a over-indulgence, but definitely a first time taste for me.....I'll be back.

My lunch today after an over exuberant talk with a good friend about a Philly Cheese Steak sandwich......I think I would've liked the sandie better, but this plate made me feel better about the over-indulgence stated above.

After a long three day weekend, it's time to begin again, climb back on for another ride....no matter how you're feeling, right?!  Hope you had a fantastic Veteran's Day weekend!

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Personalized Pumpkin Pie ~ "BOTW"

My "Best of the Web" this Friday is this personalized pumpkin pie.  Your kids will totally get into this and they may even eat some of it because it also involves chocolate chips!

photo and recipe courtesy Family Fun Disney

Ingredients

• 1 15-oz. pkg. refrigerated piecrust
• 1 16-oz. can packed pumpkin
• 1 14-oz. can sweetened condensed milk
• 2 eggs
• 1 tsp. apple pie spice
• 1 cup semisweet chocolate chips {optional}

Directions

1.     Heat the oven to 375 degrees, then begin making the turkey handprint for the pie. Trace your child's handprint on a piece of lightweight cardboard, then cut it out to create a stencil. Place the stencil over one of the circles of pie dough and cut around it, adding turkey feet to the bottom of the hand.

2.     Place the cutout on a nonstick baking sheet. Brush with water and sprinkle lightly with sugar. Bake for 8 to 12 minutes or until golden brown. Let cool.

3.     Next, place the remaining circle of pie dough in a 9-inch glass pie pan. Press the crust firmly against the sides and bottom of the pan. Crimp the edges.

4.     In a large mixing bowl, combine the pumpkin, sweetened condensed milk, eggs and apple pie spice. Mix until smooth. Stir in the chocolate chips, if desired.

5.     Pour the mixture into the piecrust and bake at 375 degrees for 35 to 40 minutes or until an inserted knife comes out clean (except for melted chocolate).

6.     Place the baked turkey cutout in the center of the pie and allow the pie to cool before serving. Makes one 9-inch pie.

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Sips and Nibbles along the Wine Road

This past weekend I attended a wine and food event in the area.....A Wine & Food Affair held in the Dry Creek Valley, Alexander Valley and Russian River Valley areas.  With the purchase of your event ticket, you receive this fabulous cookbook....

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TT w/Linky: Celebrating or Drowning Your Sorrows? Cocktails for either

The election is OVER.  If you feel like me, then it feels like a mac truck just ran you down after the ups and downs of election day yesterday.

Are you celebrating or drowning your sorrows?

Whatever the case this Thankful Thursday, you may enjoy one of these to enhance your mood.  I know I will.

Photo and recipe courtesy Shape magazine

Angry Orchard Cocktail  

132 calories, 6 grams of sugar

Ingredients:
1/2 ounce dry gin
1/2 ounce St. Germain
Splash lime juice
3 ounces Angry Orchard Traditional Dry Cider
Lime wheel, for garnish

Directions:
Pour everything except the lime wheel into a mixing cup with ice and stir until chilled. Strain into a martini glass and garnish with lime wheel.

photo and recipe courtesy Shape magazine

Obama'rita

162 calories

Ingredients:
1 part Patron Tequila
1 part Cointreau
1 part pineapple juice
1 part freshly squeezed lime juice
Pinch sea salt
Splash Polar Raspberry-Lime Seltzer
Fresh pineapple, for garnish

Directions:
Combine first five ingredients in a cocktail shaker with crushed ice. Shake vigorously, until the shaker shows condensation. Pour into a glass, top with seltzer, and garnish with skewered pineapple.

Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.
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My Hunk-a-Meat Love ~ Hanger Steak

If you ever get the opportunity to try Hanger Steak, it is a must try.  Every cow has one Hanger steak, so it's kind of rare to find in the grocery store but if you buy your beef from a rancher, asking the butcher to cut and wrap the Hanger cut of meat is a must, at least for me.  You may also find some restaurants will have the Hanger Steak on the menu, don't be afraid to try it.

The Hanger Steak is said to "hang" from the diaphragm of the steer. The diaphragm is one muscle, commonly cut into two separate cuts of meat: the "hanger steak" traditionally considered more flavorful, and the outer skirt steak composed of tougher muscle within the diaphragm. The hanger is attached to the last rib and the spine near the kidneys. In the past, it was sometimes known as "butcher's steak" because butchers would often keep it for themselves rather than offer it for sale.....it's THAT tasty if cooked right.

So last night I had a hankering for Hanger and here's how I cooked mine.....

I marinated the Hanger in a Ziploc bag with with tasty Tavern on the Green Ginger Teriyaki Sauce for about an hour or two.  Of course you can marinate it overnight for even more flavor, but an hour did the trick for me......

I have NO patience when it comes to waiting for meat to be ready.

Then I added some extra virgin olive oil to a hot skillet and seared the hanger.  About 6 minutes on each side, this hanger steak was about two inches thick.

The key to cooking hanger steak, whether you grill it, broil it or pan sear it is, high heat and don't cook/grill it for too long or may become tough.

Important:  let the meat rest, uncovered for 10 minutes after cooking so when you slice it, you won't lose all that juice.

I like my meat on the medium rare side....so juicy.

I served mine with smashed potatoes and brussels sprouts with bacon.

This is also an EASY weeknight meal to throw together, especially if you're going to pan sear it......definitely satisfies my little carnivores.

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Quick Week Night Grilled Cheese with Chicken

There have been a few sniffles going around in our house lately and with the sniffles comes the craving of Chicken Noodle Soup....an easy week night meal for sure but something a little more substantial is needed to go with the soup.  Grilled Cheese with Chicken Tender Sandwich.

Chicken Tenders are super quick to cook, much quicker than chicken breasts...and the kids have fun eating these little guys.  I roll them in bread crumbs, no egg, and add olive oil to a hot skillet and cook about 4 minutes per side.....done.  Set aside.

Butter one side of  the sliced bread you've chosen to use for your sandwiches.  I chose sliced sourdough bread, but chibata bread would work equally as well also.

Pop the sliced bread on the grill, or skillet, butter side down until toasted, butter side two as side one is grilling, then flip to side two.  Remove from skillet.

Spread mustard on one side of grilled bread.  I use a grainy dijon.  Add two chicken tenders, a slice or two of Swiss cheese, a slice of ham and some baby spinach leaves and top with the second slice of grilled bread.

Put the assembled sandwich back on the warm skillet and use something heavy to place on top.  I use a cast iron skillet.  Grill 5 minutes on each side or until the swiss cheese has melted into gooey goodness.

Yum yum.  Enjoy.

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'BOTW' Ideas for leftover Halloween Candy

Halloween has come and gone and all that's left is five pounds of candy that you don't want your kids to eat, right?

What do you do?

Do you tell them to pick out 10 things and confiscate the rest?
Do you turn it in to your local dentist that is hosting a candy buying program?
Do you set it out on the front porch for the Halloween Candy Fairy to snatch and leave a present in return?

Or, do you bake with it?

My 'Best of the Web' for this week will, hopefully, help you to decide...

Photo and recipes courtesy of Babble.....check out the great baking ideas here!

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TT w/Linky: Fall Dinner Party & Easiest Ever Roasted Asparagus

Before having kids we used to have many dinner parties here at home.  Inviting another family over, sharing a home cooked meal, some good wine and conversation was the norm.  It all changed after kids....now our parties are either big blow outs with 100 people or they are centered around holidays and birthdays.  

I have missed the evenings of the low-key dinner parties.  It is time to begin integrating small get-together's back into our lives.....as we did, just recently.  

One of my favorite veggie sides to serve is roasted asparagus.  It's the easiest thing ever, it can be prepared prior to your guest's arrival and just needs to be popped in the oven for 15 minutes when you're ready.

No extra dipping garlic/mayo condiment is needed with this dish, just a drizzling of extra virgin olive oil and a sprinkling of your favorite spices....I use Emiril's Original Essence.  Then bake on a foil lined baking sheet at 450 degrees for 15 minutes and that's it!  SO good.

For dinner we BBQ'd juicy, flavorful Tri Tip, served with rice pilaf, green salad and some garlic bread.....one of my all-time favorite combo's.

Before dinner we enjoyed some cocktails with our BBQ'd oysters.

On this Thankful Thursday, I'm thankful for good friends, and the come back of the small dinner party.

How about you?  Are you a big party person or a small dinner party type?

Link up with anything you’re thankful for! And if you’re not a blogger, just let us know in the comment section what you happen to be thankful for on this day.
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Last Minute Halloween Dinner~Mummy Dogs

Halloween night is hurried, busy and non-stop evening for most families.  Definitely a good idea to fill the tummies with something other than all the candy that's laying around before the trick-or-treating begins.  I found this Pillsbury recipe online today that I know my kids would love.....

Mummy Dogs.

recipe and photo courtesy Pillsbury

Super easy to make and great finger food to serve.  Pair it with some 'Witches Brew' punch and some carrot sticks and dip and you're ready for a night of trick-or-treating.

Mummy Dogs

Ingredients:
1 can (8 oz) Pillsbury refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet

2 ½ slices American cheese, quartered (2.5 oz)

10 large hot dogs

   Cooking spray

   Mustard or ketchup, if desired

Directions: 

·         1 Heat oven to 375°F.

·         2 If using crescent rolls: Unroll dough; separate at perforations, creating 4 rectangles. Press perforations    to seal. If using dough sheet: Unroll dough; cut into 4 rectangles.

·         3 With knife or kitchen scissors, cut each rectangle lengthwise into 10 pieces, making a total of 40 pieces of dough. Slice cheese slices into quarters (1/2 slice cheese, cut in half).

·         4 Wrap 4 pieces of dough around each hot dog and 1/4 slice of cheese to look like "bandages," stretching dough slightly to completely cover hot dog. About 1/2 inch from one end of each hot dog, separate "bandages" so hot dog shows through for "face." On ungreased large cookie sheet, place wrapped hot dogs (cheese side down); spray dough lightly with cooking spray.

·         5 Bake 13 to 17 minutes or until dough is light golden brown and hot dogs are hot. With mustard, draw features on "face."

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Salted Caramel Cookies

I first tried Salted Caramel Cookies last December at a cookie exchange party and I totally fell in love with them.  They are SO, SO good, I love the perfect combination of the sweet with the salt.  I haven't tried to bake them, {for fear of eating the entire batch} until a few days ago. 

Because there is nothing healthy about these cookies.

Nothing.

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Coffee Frosting topped Best Brownie

My boy, Bryce, who just turned 8 this past Saturday is not a fan of cake, or cookies....he would rather have nothing than choose to eat a piece of cake or a cookie, so birthday parties can become a challenge when thinking up an appropriate dessert to  make the Birthday Boy happy.

Bryce LOVES brownies.  I haven't used a box brownie mix in a few years now and it's all because of this recipe for Easy Best Brownies, made from scratch, they are not only super easy to make, but are so much more delicious than the boxed mix variety.  Topping them with a dab of Coffee Frosting, also super easy to make from scratch, was the ticket for Bryce's 8th birthday party.

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"BOTW" Pumpkin Fudge

I have an overabundance of canned pumpkin taking up room in my pantry right now.  I completely stock up this time of year, so when I found this recipe for Pumpkin Fudge, online, it is now next in line for me to try.  I hope you'll enjoy it also!

Recipe and photo courtesy MidWest Living


Lower in fat than traditional chocolate fudge, I think it'll be a winner in my house.

Best of the Web:

Pumpkin Fudge

Ingredients

3 cups sugar
3/4 cup butter
1 5 1/3 - ounce can evaporated milk (2/3 cup)
1/2 cup canned pumpkin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 12 - ounce package (2 cups) butterscotch-flavored pieces
1 7 - ounce jar marshmallow creme
1 cup chopped pecans
1 teaspoon vanilla

Directions

1.    Butter a 13x9x2-inch baking pan. Set aside.

2.    In a heavy 2-quart saucepan, combine sugar, butter, evaporated milk, pumpkin, cinnamon, ginger, and nutmeg.

3.    Bring mixture to a boil, stirring constantly. Reduce heat. Boil over medium-low heat until mixture registers 234 degree F (soft-ball stage) on a candy thermometer, stirring constantly (about 25 minutes).

4.    Remove from heat and stir in butterscotch pieces until melted. Add marshmallow creme, nuts and vanilla. Mix until well combined.

5.    Pour mixture into prepared pan, spreading evenly. Cool at room temperature. Cut into squares. Wrap tightly and store in refrigerator. Makes 3-1/4 pounds.

Nutrition facts

Sat. fat (gm) 2, Cholesterol (mg) 5, Fat, total (gm) 3, Sodium (mg) 21, Calcium (mg) 10, Carbohydrate (gm) 10, Vitamin A (RE) 72, Calories (kcal) 73

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