What I've been doing today

When I woke up this morning, I decided I was going to make a loaf of bread. I'm willing to admit and embrace the fact that what I am about to say makes me unfit to be called a woman. It was nice knowing you, just the same. I hope you come back to visit me sometime.

I love to use my breadmaker. *gasp!* One of our favorite recipes is Honey Oatmeal bread.

Check! Yum.

On Wednesday, I started soaking some kidney beans to make chili on Thursday. We didn't expect for sickness to sweep through, so I didn't have that extra can of tomato sauce I needed. Oh well. I decided to mostly cook them anyway, then run out to the store for medicine and tomato sauce. Started that up this morning to hang out in the Crock Pot all day.

Check! Also, very delicious.

After lunch, it was time to start putting together my Oreo Truffles for a Bridal Shower tomorrow.

Here's after the final step just before supper:

Hmmm. Not quite as pretty as I hoped. That doesn't scream "love," it screams, "Why is she feeding us bloodshot eyeballs?" Good heavens, everyone else's cutesy things end up looking so much cuter than mine! Oh well, I'll take them anyway. At this point, I'm assuming they'll be yummy, but I have to make sure I have enough before tasting one. Although, what woman in her right mind would take something to feed other people that she's never tasted herself? (Yep, that would be me...)

So that's what I've been up to today amidst valiant efforts to get hubby back to health. =( Blech.

Thanksgiving contributions

We missed out on hosting Thanksgiving this year, so I only have a small list of items that we'll be making.

Honey Wheat Rolls (hubby found the recipe and might still be changing his mind...I'll update later)

Pilgrim Hat Cookies (these are SO adorable that I just have to try them... unfortunately, I'll have to eat more than my fair share of them because my mother-in-law thinks that chocolate and peanut butter combined comes straight from the devil)
Here's how mine turned out:

Cranberry Sauce (made this for Christmas last year, it's already a favorite)

my "famous" Cranberry Tea. This recipe is so easy and so delicious, you have to try it!

Ingredients (I'll be doubling it)
4 tea bags
2 C. boiling water
32 oz. cranberry juice (or cranberry + another flavor juice--Cranberry Raspberry is really good)
1/3 - 1/2 C. dried cranberries (optional)
1/3 C. sugar
1 lemon, sliced 1/4" thickness OR a healthy squirt of lemon juice
4 cinnamon sticks (depending on how large they are)
If you'd like to go for the "mulled" flavor, add 6 whole cloves.

Directions
Place tea bags in Crock Pot. Pour boiling water over tea bags; cover and let steep for ~5 minutes. Remove and discard tea bags. Stir in cranberry juice, cranberries (if desired), sugar, lemon, and cinnamon sticks. Cover and cook on low for 2-3 hours or on high for 1-2 hours.
Remove and discard lemon (if using slices) and cinnamon sticks.

The cranberries will plump up as this warms. I like having the bits of fruit in the tea. If you have leftovers, chill in refrigerator. This is also VERY good cold! I don't enjoy the cranberries as much in the cold tea, but you might like it.

This is a great recipe to throw together after supper before you go out for a crisp fall walk. Walk in the house with the rosy cheeks and nose and have a warm pot of tea waiting for you and filling the house with delicious aromas. Ahhhh! (Can you tell we've done this more than once?)

Black Bean and Vegetable Soup Recipe

It doesn't look like much yet, but it smells *really* good! It's still cooking...

Here's my inspiration.

My adaptation:
Ingredients
2-3 T. olive oil
3-4 cloves garlic, chopped
1 med. yellow onion, diced
1/2 bag baby carrots or 3-4 large carrots, chopped
5 stalks celery, chopped
2 tsp. chicken bouillon granules
1-2 cans black beans, drained and rinsed
28 oz. crushed tomatoes
2 cans water
black pepper

Warm olive oil in large pan or stock pot; add garlic and onion. Add carrots and celery; allow to cook for a couple minutes. Stir in chicken bouillon, black beans, tomatoes, and water; sprinkle on pepper. Bring to a rolling boil; cover and reduce heat to low. Simmer for as long as possible.

Our time is starting to run short today, so we'll see if we're able to have it for lunch or not. If it doesn't work out, I'm going to put it in the Crock Pot before church tomorrow or warm it up for Monday's supper. It will be a great and warm dish for a rainy day like today!

I'll report back if I have any changes to the recipe after we taste it.

CrockPot Brat/Sausage with Ginger Ale Recipe

We love using the CrockPot around here.

This is a favorite recipe of ours. If you're a crazy one that doesn't like brats (sorry, Moe, I couldn't resist it! =) ), then you can use Polish Sausage or anything similar in this recipe. I have not tried it with Italian Sausage, but it might work.

Ingredients:
4-6 sausage links (We've used venison brats, and they are usually frozen when I put them in.)
1 can Ginger Ale (12 oz.)
1 med. onion, cut in half and thinly sliced
2 T. packed brown sugar
2 T. red wine vinegar or apple cider vinegar

Throw (or "gently place" depending on how daring you are that day) everything into the CrockPot. Cover; cook on low for 4-5 hours.

This is what it looks like at the beginning:

This is what it looks like afterward:






Oh wait, we were too hungry, and I forgot! Well, just imagine a bun, brat, cooked onions, and a little spicy brown mustard. Yum!

Edit: We got one!

With a touch of freshly made Pico de Gallo. Oh. My. Yum.