Slowing Things Down

Is it me or are holidays now being pushed upon us earlier every year? I just purchased the girls holiday outfits, because sadly if you wait until December everything is picked over.

     As I kid I lived for holidays, and in many ways I still do.  Our house was always decorated accordingly and I loved it!

As soon as October came around, it was time for Halloween decorations.

November was a time for thanksgiving decorations

and in December everything was decked out for Christmas.

Now, it seems like all the stores are pushing the holidays on earlier and earlier. Department stores already have Christmas decorations out and holiday outfits, and Halloween hasn't even happened  yet!

 What happened to enjoying the holiday at hand?

Life flys by so fast as it is. Why are we always rushing to the next thing, instead of enjoying the little moments at hand? I always try to remind myself everyday in the mist of my crazy day, that I need to slow things down and enjoy every moment with my family.

 Sooner than I know it, the kids will be all grown up and all we'll have left is the simple memories.



"Forever is composed of nows." - Emily Dickinson

Kitchen Boycott: Pork and Potatoes with Mustard Sauce

Today was a foggy and cloud day in Minnesota. Days like this puts me in a lazy mood and all motivation for housework goes out the window. So today was the absolute PERFECT day for a crock pot meal!

 Pork chops seem to be a staple in our rotation of meats, so I wanted to try something new with it.

What you need:

6 pork loin chops - trimmed
1 can fat free cream of mushroom soup (10 3/4 oz)
1/4 cup low sodium chicken broth
1/4 cup Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
6 medium potatoes - thinly sliced
1 onion, sliced

Step 1: In skillet, brown pork chops in 1 tbsp oil. 

Step 2: In crock pot, mix soup, chicken broth, mustard, thyme, garlic, and pepper.

 Step 3:Add potatoes and onion, stirring to coat. Place browned pork chops on top of potato mixture.

Step 4: Cover and cook on low for 8 to 10 hours or on high 4 to 5 hours.

Recipe: Juicy Roasted Chicken

My husband is not a fan of chicken, unless it's moist and hidden within dishes.  So, I'm always trying new chicken recipes that he will enjoy.

Tonight was my second time making this recipe and both times was absolutely delicious. The celery keeps it so moist and the meat falls right off the bone. Plus, we now have lots of leftovers for future recipes!

What you need:

1 (3 lb) whole chicken- with giblets removed

1 celery stalk, cut into 3 larger pieces

1/2 c. butter

1 tsp garlic powder

Salt and Pepper to taste

Step 1: Preheat oven to 350 degrees

Step 2: Place chicken in roasting pan. Add 3 tablespoons and celery pieces inside the chicken cavity.

Step 3: Rub the remaining butter all over the outside of the chicken. Season with salt, pepper, and garlic powder.

Step 4: Bake uncovered for 1 hr 45 min (until internal temperature reaches 180 degrees). Remove from heat and let rest for 15 minutes before cutting.

Apple Picking

      Today, Jeff and I took our girls and our niece and nephew to Apple Jack's Orchard in Delano, MN. Fall is my favorite time of year and it is always fun to enjoy the scents and flavors of the season.

The kids had so much fun playing on the hay playground,

Saw the animals in the petting zoo,

and pick out their own lil' pumpkins!

Jeff and I enjoyed fresh hot apple cider and bought honey crisp apples

and homemade apple butter to bring home! Yum!

Cold Days and Warm Memories

What is it about cold days that bring about the warmest of memories?

Today was our first really chilly day of the season here in Minnesota. The air is crisp and skies cloudy. A perfect day to stay inside and cuddle on the couch under a large blanket. So Sophie, April, and I did just that.

 There is no greater feeling then holding your children. I know they will grow up so fast and one day I'll look back and wonder where the time has gone.  I try to cherish every little moment like this I get.

As I sit warm on the couch,

I look outside at the wind blown trees and couldn't help to think how blessed I am that we now have a house and are no longer in an apartment. Our new house is a place where Sophie loves to run and I cant wait to watch April learn to crawl and walk here. We are so blessed to have the nicest neighbors, who I hope to keep growing new friendships with. We couldn't have found a better neighborhood, and for that I am so thankful.

Kitchen Boycott: Cheeseburger Pie

Last night I made another family classic from my childhood. With the weather getting cooler, bring on the comfort food! This recipe is super easy and quick..plus the whole family loved it (especially my picky little Sophie)!

 If you like the flavors of a cheeseburger, I guarantee you'll love this family classic :)

What you need:

1 lb lean ground beef

1 c. chopped onion

1/2 tsp salt

1 c shredded cheddar cheese

1/2 c. Bisquick mix

1 c. milk

2 eggs

Pie dish or round casserole dish

Step 1: Heat oven to 400 degrees. Coat pie dish with non-stick cooking spray.

Step 2: Brown meat with onion. drain. Place meat mixture on bottom of pie plate. Top with shredded cheddar cheese.

Step 3: In a bowl, whisk together the Bisquick mix, mix and eggs. Pour over top of filled pie plate. Bake for 25 minutes or until knife inserted in center comes out clean.

Top with ketcup and enjoy!

Kitchen Boycott: Polish Cabbage Rolls

As the weather started getting cooler, I was in the mood for a warm crock-pot friendly meal. So, I decided to make a tribute to my Polish roots and make stuffed cabbage rolls. These rolls are delicious !

What you need:

1 cabbage head

1 cup cooked white rice

1 egg, beaten

1/4 cup milk

1/4 cup minced onion

1 pound extra-lean ground beef

1 1/4 teaspoons salt

1 1/4 teaspoons ground black pepper

1 (8 ounce) can tomato sauce

1 tablespoon brown sugar

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

Step 1: Bring a large pot of water to a boil. Boil cabbage leaves 2 minutes; drain.

Step 2: In large bowl, combine 1 cup cooked rice, egg, milk, onion, ground beef, salt, and pepper. Place about 1/4 cup of meat mixture in center of each cabbage leaf, and roll up, tucking in ends. Place rolls in slow cooker.

     Step 3: In a small bowl, mix together tomato sauce, brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls.  Cover, and cook on Low 8 to 9 hours.