Winner, winner, Christmas winner!

Well, that was quick!

Thank you for those who entered as I thoroughly enjoyed all the responses.  Safe travels to all who are traveling-whether just over the hill, county line, or many miles to celebrate gathering with our family for Christmas.

And I guess you want to know who won….duh!

OK – winner of the Birchbox e-gift certificate…#4-Lynnie!  You are going to enjoy the monthly surprises, Lynnie!

Winner of the e-gift certificate for the dollarshave club-# 3-Cody Lide! was the selector and I have the pictures of the winning selections if anyone needs them.

I will contact the winners and give them 24 hours verify an email address with me to send their e-gift certificates to them.

Merry Christmas to all!  May your celebration be safe, and may the true meaning of Christmas remain in our hearts through the hustle and bustle of the season.

Act Quick-one day give-a-way!

It’s Christmas! Well, almost.  And have you seen the weather?? While it is cool today and the next few days, our wonderful snowman plans on upping the temps to a balmy 79 degrees in our area for Christmas day!  With our crew over I can see air conditioning back on! Man.

I do hope you and yours have a safe and wonderful Christmas and memories are made, not in the presents received or given, but in the time spent together, whether in person, or by phone for those who can’t be together, laughing, reminiscing about Christmases past, eating too much, and just getting away from today’s technology to enjoy one another.  God Bless each and every one of you!

Now… must act fast…like today… like now…as winners will be picked and posted today…like late this afternoon…like around 4:30 pm Central time…!!!

Today, because I so appreciate each of you, I am giving away:

  1.  For the ladies (or their girl child) a one-year subscription to Birchbox.  If you are unfamiliar with them, this is a monthly little gem of a box, you personalize to your liking, and receive 5 products to sample.  So fun and so worth it.  I have found some wonderful products I didn’t know existed and now use.  An e-gift certificate will be sent to the winner! So go to and look them over, ladies!
  2. For the gents- a $100 e-gift certificate – they can select their plan they want – to the “DollarShaveClub” – You will be able to personalize this to your likes – the blade, the product, and the number of monthly plan, depending on the plan you choose – and the frequency you will need – and you can change the frequency you receive them once you get your first box.  They look like they have some good products!  Go to and look around!  Good stuff, there is!

To enter, just leave a comment and let us know if you are having family in or going  “over the river and through the woods to grandmother’s house” – or both!

Good luck and remember hurry!  Winners will be selected and posted today around 4:30 pm!

Praline Christmas Cookies

Need an easy peasy good cookie for your cookie jar for Christmas? While scouring the blogs I follow,  I came across this one and since my kiddos love a pecan pie,  I thought I would give it a “bake and taste try.”   And let me tell you for the ones who have tasted tried these, they say it is definitely a keeper!  These are easy to make and easy to eat! Just watch out as they are addictive!

Praline Cookies

1/2 cup butter, melted

1/2 cup brown sugar, packed

1/2 cup sugar

1 egg, lightly beaten

1 1/2 cups all-purpose flour

1 1/2 tsps. vanilla extract

1 1/2 cups chopped pecans

powdered sugar (about 1/4 cup, maybe a little less)

Preheat oven to 375 degrees.  Melt butter in microwave for about 30-40 seconds or until melted.  Add to the sugar, brown sugar egg, and vanilla and mix well.   Add pecans, and mix well.  using a small cookie scoop, drop dough 2 inches apart on cookie sheet (I did grease mine first). Bake 8-10 minutes or until the edges are lightly brown.  Cool on the pan for 2 minutes and remove to a cooling rack.  Once completely cool, sprinkle with powdered sugar.


Here’s mine on the cooling rack and all dusted!  They don’t last long, I promise!   I will be making a double batch for Christmas!  Have a great week!


Jingle bells…

Jingle bells, jingle bells jingle all the way Right down to the comment line for this  here give-a-way!   It’s getting closer to Christmas and that means more cooking! Whoop woop! I don’t know about you but I have baked in my pans so long I would hate for someone to see them. Today, because … Continue reading

The gift of giving…

I love to be sending out this prize package to these two winners as they help not only the winner for Thanksgiving but also another family who may need some extra help this time of the year.  The winners will keep one of the gift cards and will then pass one of the gift cards on to a needy family.  Why not “anonymously” pass it on?  How fun to let the recipient just “find” it or receive it in the mail with a “surprise” note for the holidays!  At any rate, it will be a treat to have a little help.

Thanks for all the posts – I loved reading all the comments.  And now…

The two winners that chose… and I have the pictures just not posting them here if any one wants me to post them…

Winner # one – #14 – Tiny Lemmond

Winner # two – #10 – Brooke M

Congratulations winners and enjoy sharing the extra card!  I will get these in the mail today to you both!  Happy Thanksgiving, y’all!

Thanksgiving, Turkey, and Oranges

Thanksgiving…my favorite time of the year! No matter how you slice it, I love the fall.  My mom loved Turkey and Dressing and all the trimmings, and she instilled that love of all the flavors in my sister and me.  I hope that we have instilled the same love in our kiddos and grandkiddos!

I made these candied orange rinds with all intentions of having some around at Thanksgiving to munch on but lo and behold I chopped some up and put in the best scone recipe (this was Pioneer Woman’s basic cream scone recipe and one of the best recipes I have ever tried and I have tried alot) and drizzled with some glaze and they were knock your socks off good.   The candied orange rinds are good to eat by theirselves or top on some pancakes, or as I did, dip some in some melted semi sweet chocolate chips – oh my!

Recipe will follow.  but first – A GIVEAWAY! and not just any old giveaway!

Since it is Thanksgiving, I want to give you the chance to show your thankfulness for all that you have been given.  Two people will be drawn and each will win two $25 gift cards – one to keep and one to “pay it forward” – pass it on to someone they feel it would benefit during this Thanksgiving season.  Is there someone in your church who could use a helping hand?  An elderly neighbor?  Know someone who has lost their job or who is looking for a job?   It could mean a Turkey dinner for someone.

SO…if you want a chance to win two gift cards (one to keep and one to give away) just leave a comment and let us know what your favorite Thanksgiving dish will be on your table this year!  And Happy Thanksgiving to all!  Winners will be selected Friday so I can get these in the mail hopefully Saturday!

And now the recipe for the Candied Orange Peels:

Candied Orange Peels

  1.  take 3 whole oranges and cut off the ends.  then make cuts down the peel to quarter the peel in sections.  Peel off the peeling.  I then make sure to remove any of the white pith off the inside of the peeling – it keeps it from being so bitter.
  2. Cut the peel into very thin long strips (about 1/8 inch thick strips) – you basically want long thin strips – they dry better.
  3. Take a heavy saucepan and add 3 cups sugar and 3 cups water and stir – bring to a boil and cut down to medium heat – add strips and cook for 30-45 minutes or until the strips are limp and translucent.  Remove from water and drain.  (sweeten your pitcher of tea with the orange sugar water – yum!)
  4. once drained, take a 9×13 glass pan and add 1 cup sugar and then put the drained orange peels on top of the sugar, making sure they are single layer.  Add another 1-2 cups sugar on top of the orange peels.
  5. Let sit for 15-20 minutes, giving the peels enough time to absorb the sugar and become completely coated.
  6. I then mix the peel and sugar up and remove the peels to a baking rack set on a baking sheet (helps to catch the sugar off the peels and less messy) and let air dry for 48 hours.  mix them up occasionally so that all sides air dry.

Listen, y’all.  This is so worth what little effort it takes.  Trust me on this.   You won’t be able to stay out of these.  Great for the holidays.  And so many uses!


Don’t forget to comment for a chance to win the Thanksgiving giveway!

Down the Rabbit Hole I Went

This retirement thingy….man oh man!   I have enjoyed it so much I just seem to forget to post new stuff on this here bloggy thing!

Anyhoooo…. with the holidays fast approaching, recipes should be floating in everyone’s heads… or at least they are in mine.  Both for Thanksgiving and for Christmas.

I think I am kicking up one of our recipes for Thanksgiving up a notch.  The standard green bean casserole may just have a couple of added ingredients to it.  While this is not an original recipe of mine, I am making a few changes to it to add a bit of spice to it for our crew.

What is your favorite dish at Thanksgiving?

Creole Sausage Green bean Casserole

1 pkg precooked Andouille sausage, sliced

3 cups grated sharp cheddar cheese

1 can (10.5 oz) Campbell’s cream of mushroom soup

6 to 8 slices bacon, cooked and rough chopped, (reserve 2 tablespoons for topping)

3/4 cups milk

2 to 2 1/2 tsp cajun or creole seasoning, whichever you have on hand (i have both…imagine that)

4 cans cut green beans, drained

1 can (I use the large size for more crispies) Crispy Fried Onions

heat oven to 350 degrees.  Combine the sliced sausage, cheese, soup, milk, and seasoning plus all but the reserved 2 tbsp of bacon in a sprayed 13×9 inch baking dish.  Stir in the beans and 1/13 cups of the crispy onions.

Bake uncovered for 25 minutes or until hot and bubbling.  Stir, and sprinkle with the remaining 2 tbsp bacon, and the remaining onions, or however many you want on top (some may want less unless you get the regular size can).  Bake another 5 minutes longer or till onions are golden brown.

I also may chop up a jalapeno and throw in the pot.  Who knows??!!

Have a great weekend/upcoming week!  Shout out your favorite Thanksgiving dish.  You never know when a surprise drawing may just pop up among those who comment!!!

Buttermilk Chess Pie – made the healthy way

I know you get tired of all these healthy recipes… so for those who want the original recipe I will include it.  But since hubby is diabetic I do have to keep that in mind when cooking.  And he does like something sweet occasionally that is both low carb and that I can make up using sugar substitute.

I decided to remake a classic – Buttermilk Chess Pie and try it “his way”.  And it worked!  He ate the whole pie!  (not in one sitting although he probably could).  It was so good according to him.  I am not a custard pie eater so he was definitely safe with this one.   I just wanted to make sure it would work (1) without a crust and (2) with Splenda sugar and (3) still be good!

He said I could make it again for him!  So I guess it worked!

Here’s the handy dandy recipe I made and then below it the original for those who wish to make it with a crust.

Crustless Buttermilk Chess Pie using Splenda

1/2 cup butter, melted (plus about a tsp of butter not melted to grease the pie plate)

1 1/4 cups Splenda sugar

1 Tbsp all-purpose flour

4 large eggs, lightly beaten

1 cup buttermilk

1 Tbsp fresh lemon juice

t tsp vanilla extract

dash ground nutmeg

dash salt

Preheat oven to 400 degrees.  Lightly butter a pie plate.  Mix the Splenda sugar and flour in a large bowl.  Ad the beaten eggs and mix well.  Add the melted butter and buttermilk and mix well again (I mixed everything by hand).  Stir in the lemon juice, vanilla, pinch of nutmeg and salt.  Pour into the prepared pie plate.  Bake for 10 minutes at 400 degrees.  Reduce the oven to 350 degrees and bake for between 25 and 35 minutes or until the pie is set and golden.  A butter knife stuck in center should come out clean.  Let cool before serving

chess pie

See how it bubbles from all that bubbly butter?  (hopefully you can see – I think my picture came out a bit on the dark side!) Hubby loved it! We will be making this again for him.

Now for the original one with the crust.

1/2 cup unsalted butter melted plus about a tsp to butter the pie plate

1/2 recipe of a home made double crust for pie or one purchased pie crust pastry placed in pie plate and edges crimped.

1 1/4 cups granulated sugar

1 Tbsp all-purpose flour

4 larg eggs, lightly beaten

1 cup buttermilk

t Tbsp fresh lemon juice

1 tsp vanilla extract

dash ground nutmeg

dash salt

Preheat oven to 400 degrees.  Lightly butter a 9-inch pie pan.  Roll out the pastry dough and fit in pie pan.  Mix the sugar and fjour together in a large bowl.  Add the beaten eggs and mix well.  Add the butter and buttermilk and mix well.  stir in the lemon juice, vanilla, nutmeg, and salt.  Pour in to the unbaked pie shell and bake for 15 minutes at the 400 degrees, then turn the oven down to 350 degrees and bake for another 30-40 minutes or until browned on top and set.  Remove the pie from oven and completely cool before serving.

So there you go- same pie – two ways.   Enjoy!

Jalapeno Cream Corn…yes, yes, yes!

What can you make from can whole kernel corn?  Why, jalapeno cream corn, that is!  This is so easy and versatile.

You can use a regular can of whole kernel corn but I (actually i halved the recipe since there are only two of us) used a can of the mexicorn and it sure was good.

Take 2 cans of whole kernel corn (or 2 cans of mexicorn or other mix of corn you want) and drain and place in a saucepan.  Add one 8-ounce cream cheese(the 1/3 less fat works just fine), 1/4 cup (1/2 of a stick) butter, 1/2 tsp garlic salt (adjust the garlic salt to your taste, more or less) and 2 jalapenos, seeded and chopped.  Heat for about 10 minutes on low to medium low.  You can also sprinkle in a little cumin if you have a notion to or if you want, leave in a few of the jalapeno seeds if you want more heat.  When ready to serve, just throw on a little chopped cilantro.


This was so good.   We enjoyed it with our chicken hubby grilled out on the grill. So get in there and experiment with your favorite recipes this weekend!