The popsicle stick Christmas tree ornament on the left of the photo was Madeleine’s very first handmade ornament, a surprise from pre-k, so naturally it gets a place of honor.
Here are our Nabi inspired ornaments- good morning, red bird. I love these long-tailed red birds from Walmart. The placques are a DIY project, as are the crosses. The girls and I painted them black, then a layer of white, then sprinkled them with golden glitter while the second coat of white paint was still wet. Then I just handwrote the kids’ names on them and used scraps of a plaid flannel shirt to make hangers.
James built these shelves for me. It was originally one long shelf over my sofa, but you know I love to change my mind. Now it’s two. A minor change. The “anniversary” figurine was a gift from my husband. It has special meaning to him (and now to me). The monogram art was created in MS Word and printed on a sheet of burlap. I found the little owl hiding in the lantern at Walmart this past fall, and I spray painted him white. I made the conical Christmas trees from styrofoam forms and yarn last Christmas.
I got this beautiful old mirror from an online garage sale site for twenty dollars. She’s framed in solid oak and looks lovely in a coat of dark walnut spray paint. I covered the glass with plastic wrap while I painted and it worked like a charm. You can see our chevron wall monogram reflected in the mirror- that’s going to be getting an update soon.
The dining room centerpiece was a matter of using things I already had. I love the contrast of the glittered pears with the rustic flannel, wooden beads and mini flower pots.
I picked up some apple cider at the commissary today, and we’re going to break out the mulling spices again. The temperature has taken a dip, and we’re going to be warming up our kitchen with some good food and even better company in the next couple of weeks.
Marley would like you to know that the whirring and clicking of the camera seriously interferes with his nap schedule and although he appreciates his bloggy friends, he needs to go back to sleep. I hope you’re getting plenty of rest and keeping a good grip on your holiday spirit as you venture out into the cold. Come back and see us!
I wasn’t going to do another food post, but stuff happens. You run into nights that you don’t feel like cooking, but somehow the kids don’t get the memo. I don’t know about yours, but mine can be pretty darn insistent about getting fed. So yeah. This is one of those “dump things in a pot and heat it up” meals.
- 1 box pasta- I used rotini
- 2 cans diced tomatoes undrained
- 1 can corn, drained
- 1 package taco seasoning
- 4 oz cream cheese, softened
- 1 pound ground beef
- 1 green pepper, diced
- 1 medium onion, diced
- Brown the ground beef, peppers and onions in a skillet
- Stir in taco seasoning and corn, set aside
- Meanwhile, boil pasta according to directions. Drain and return to pot
- Stir in softened cream cheese, ground beef mixture and two cans of diced tomatoes
- Top with cheese, sour cream and jalapenos
I’ve also made this using Rotel in place of one of the cans of diced tomatoes, and I’ve made it with a cup or more of pepper jack cheese stirred in. I’m a fan of variety. (I totally just flashed to Tony Horton for a second. I’ve been doing p90x for quite a while now!)
In other news, here are some of the search terms that brought visitors to my blog today. Hey Little Mother, bloomin’ onion sauce, monogram art, potting benches and Hey Little Stalker. What?? I seriously giggled for about ten minutes.
Have a great night, everybody. I’ll see you soon!
Hello again! How’s your weather? It’s kinda yucky here. Cold, damp, and gray. But not in my kitchen. It’s a cozy and festive little spot today.
I’m making soup. Or stew. Stoup. In the slowcooker, because I’m lazy. So what? It’s dark already. This deliciousness is a somewhat punched up version of this recipe from Kristia at Family Balance Sheet. Go give her some love.
- 2 cans Campbell’s cream of chicken soup
- 2 cans Campbell’s cream of celery soup
- 1 16 oz jar Cheez Whiz
- 1 quart of half and half
- 1 pound chicken, cooked and diced or shredded
- 36-40 oz frozen broccoli
- 1/2 cup onion
- 2 tbs hot sauce of your choice
- salt and pepper to taste
Mix together soups, hot sauce, onions, cheez whiz and half and half. Stir in frozen broccoli. No need to cook first.
Dice or shred your cooked chicken and toss it in.
Stir it all together and let it cook on low for six hours or so, stirring now and then.
Confession: I was going to make homemade bread- without the breadmaker- for the first time today to go with this. Somehow I managed to miss the part where the dough has to sit on your counter for twelve to eighteen hours. So yeah, no bread. Sorry, fam. Maybe next time.
But you’re going to love the soup!
This is a crowd pleaser, that’s for sure. If you’re a fan of the “crack” recipes- you know, the ones with ranch, bacon bits, and cheese- you’ll love this. Click right here to get the recipe from Steph at Plain Chicken. And check out her crack potatoes while you’re there. Yum. That is all.
Thanks for stopping by! Come back and hang out with me while I decorate for Christmas. Here’s a hint- we took a decor cue from a Nabi commercial. Doesn’t that sound AWESOME??? See you soon!
Hi there! How are you?? Goodness gracious, we need a cup of coffee and some time to reconnect.
The past few weeks have been cr-aaazy. Mr. HLM and I went over our budget a while back and realized we were spending a ridiculous amount of money on food. Now granted, we have a big family, and food will be expensive, but that was one area we knew we could painlessly make a big change. I took a couponing class, and let me tell you, it has changed my LIFE. Not only am I regularly saving 50% at the register, but I get most of our toiletries for free or close to it, and I am building a stockpile that I’m starting to share with family.
I also (finally) got my wardrobe replaced after losing close to 80 pounds and a lot of inches. Since I won’t pay full price for anything, that involved a lot of online bargain shopping time. And I hacked off my hair and went brunette! You can check out the new look on Hey Little Mother Style if you’re interested. As part of Daniel’s homeschooling art class, we work on photography, so he’s been getting quite good at taking the pictures, and Hannah enjoys filling in when she’s home. It’s a family effort, and it’s nice to know my healthy changes make them proud and set a good example.
Most of our fall decor is done- we have a “thanksgiving tree” in the works this year- and the living room is getting the finishing touches for its’ long running makeover. I picked up a solid oak framed mirror on an online garage sale site just today for over our sofa, and that was one of the final pieces I was missing. We’ve also set up an organized office, donated some crafting stuff that I didn’t need, and set up a space for our stockpile and future emergency supplies in the basement. There’s been lots of change in our home, I’ve just been terrible about blogging it.
I’ve tried a few new recipes that I want to share with you when time permits. Bacon cheeseburger dip, anyone? Mmmmm…. And we’re having TWO Thanksgiving dinners this year, so there will be lots of cooking and baking coming up.
I hope you guys and your families are doing well, and are ready to reconnect with us for the best holiday season yet. I’m going to get started tomorrow wrapping up some of the stuff I’ve got going on so I can share it with you!
I know, I know. I gave you a sausage pepper and onion recipe here, and you’re wondering if that’s all we eat up in here. That’s so not the case, but we do like our sausage.
- 1-1.5 pounds of sweet italian sausage
- 1 medium green pepper
- 1 medium onion
- 8 oz sharp cheddar cheese, grated
- 1 can cream soup- I used cream of chicken
- 1/4 cup sour cream
- 1/4 cup milk
- 1-2 bags of tater tots
- preheat oven to 350 degrees
- brown sausage in frying pan, and break up into smallest pieces possible or toss in food processor to grind
- saute diced pepper and onion in frying pan in butter until softened
- In large mixing bowl, combine sausage, 3/4 of the cheese, sour cream, cream soup, peppers and onions and 1/4 to 1/2 cup of milk, until it can easily be stirred and spread.
- Pour sausage mixture over tater tots
- Cover with a second layer of tater tots and remaining cheese
- Bake uncovered for 30 to 45 minutes until tots are crispy
Really good, folks. Really, really rich, creamy, flavorful, filling….all the things a good fall dinner should be. I hope you enjoy it!
Hi friends! I’ve been loving the fact that I’ve had to buy some new clothes since completing phase 1 of p90x. If you’re enjoying the modest mom outfits I’ve been posting, hop on over to HeyLittleMotherStyle.com and check it out.
If you’re looking for recipes, home decor and craft stuff (mostly!) stay right here! Next up is a recipe for a cool weather man-pleaser of a meal. See you tomorrow!