It’s really a family event

What have I been doing since 8:30 this morning? Hmmm…. SCHOOL WORK!  I finished up my accelerated psychology and accelerated child adolescents classes last week so I really thought I would have it easy with just three classes left but NO WAY!  I’ve had my butt plastered to this chair all day studying for my science exam, answering lab questions, reading “Sir Gawain and the Green Knight” for my Athurian Literature class… which is a really good book if you’re into that type of stuff! Am I any more ready for my exam then I was yesterday NO!!! 

It’s hard to study for everything and find time to do the work asked of me when I’m working fulltime, taking care of the kids full time, housework, and then to top it off this week my job lets me know I have two supplimentary training course to do and a training webinar which came from no where! What do they think I do all day sit and wait for a larger work load?! Sometimes I don’t know if I’m coming or going and my poor babies are growing up so fast I hate spending the weekend in the office when I could be playing with them! 

So what were the kids doing during this time you may be wondering…

WHY THEY WERE PAINTING BREAD OF COURSE!!!   Seriously this never gets old! It kept them busy and quiet for over two hours!

If you’re looking for quick Thanksgiving decorations then look no further. Familyfun.com has a wonderful selection of Thanksgiving decorations, crafts, meals, and more. All pictures and ideas below are from  http://familyfun.go.com/

Thanksgiving Turkey Luminarias

You don’t have to worry about these Thanksgiving turkeys burning — they’re lit by safe LED tea lights.

Materials

• Scissors
• Lunch-size paper bag
• Tissue paper (white, yellow, red, and orange)
• Glue stick

•  Template from site  
• Sand or rocks
• LED tea light

Instructions

1. Cut a circle from the seamless side of a lunch-size paper bag. Use the cutout circle as a guide to cut a slightly larger circle from white or yellow tissue paper.
2. Cut skinny triangles of red, orange, and yellow tissue paper for the feathers, and cut two wing shapes from red tissue paper. Use a glue stick to affix the feathers and wings onto the tissue paper circle.
3. Cut a turkey body (you can download the template from the link above in materials section) from the brown paper circle, then glue it to the center of the tissue paper collage.
4. Line the edge of the bag’s circular hole with more glue, then lay the collage circle on top. Fill the bag with about an inch of sand or rocks and nestle an LED tea light inside.

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Glowbird

 

Materials

• Hot glue
• Glue gun
• 1 1/4-inch wooden doll head (available at craft stores)
• Small glass bubble votive holder (ours is 4 inches wide by 3 1/2 inches high)
• Brush

• Mod Podge
• Tissue paper
• Scissors
• Tacky glue
• Beads

Instructions

1. Apply a dab of hot glue from a glue gun to the wooden doll head. Then adhere the head to the votive holder.
2. Brush Mod Podge over the head and body, then cover them with overlapping tissue paper scraps. Apply another Mod Podge layer and let it dry for at least 45 minutes.
3. To make the tail feathers, cut 9- by 2-inch strips of tissue paper, bend each in half without creasing it, then twist the ends together. Use a dollop of tacky glue to attach each feather to the body.
4. Cut a beak from a double layer of yellow tissue and affix it with tacky glue. Add two beads for eyes. Cut a long oval of red tissue, twist one end, and affix it as a wattle. Allow the turkey to dry.

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Pilgrim Napkin Rings

 

Materials

• Black paper or card stock
• White paper
• Glue

• White paper doilies
• Tape
• Photos

Instructions

1. For each ring, first cut a 2- by 7-inch strip of black paper or card stock. Cut a white paper collar, as shown, and glue it in place. For womenfolk, glue a section of white paper doily over the collar, then glue the collar in place.
2. Create a hat from black and white paper, or a bonnet from a strip of white paper cut and formed as shown.
3. Glue or tape a photo of a guest to the hat or bonnet and then to a strip. Wrap the strip around a napkin and secure it with tape.

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Paper Plate Cornucopia

 

Materials

• 9-inch paper plate
• Masking tape
• Scissors
• Craft glue

• Manila rope
• Clothespins or binder clips
• Twine
• Coffee filter

Instructions

1. To make one, roll a 9-inch paper plate into a cone, securing it with masking tape. Bend the end of the cone slightly to curve it, then wrap the cone with more tape to create a smooth surface, leaving the hole at the tip untaped.
2. Next, use craft glue to fix a length of manila rope (available at hardware stores) around the mouth of the cone. Hold the rope in place with clothespins or binder clips and let the glue dry completely.
3. To cover the rest of the cone, fill the hole at the tip of the cone with craft glue, and stick one end of a 30-foot length of jute twine into the glue-filled hole. Add a line of glue along the length of the cone, then begin wrapping the twine around the cone as shown at right. Tuck the end of the twine under itself when you reach the manila rope and glue on shorter pieces of twine where needed to fill in any uncovered space. Let the glue dry completely before slipping a coffee filter inside the cone and filling it with nuts, popcorn, and fruit.

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Pilgrim Hat Centerpiece

 

Materials

• Black felt, square yard
• Terra-cotta pot
• Permanent red marker

• Black poster board
• Carpet tape
• Yellow poster board

Instructions

1. Tape a square yard of black felt to your work surface and set a terra-cotta pot (ours is 7 inches tall and 7 1/2 inches across) on its side at one edge of the felt, as shown. Roll the pot, tracing along the top and bottom edges with a permanent red marker as you go, then cut out the felt arc.
2. Next, cut two 15-inch circles, one from black poster board, the other from the remaining black felt. Set the pot upside down in the center of the poster board circle, trace around its rim, then cut out the inner circle to create a large ring. Now trace the rim of the pot in the center of the felt circle and cut an asterisk in the center, as specified.
3. Tape the felt circle atop the poster board ring. Set the bottom of the pot on the asterisk and slide the brim up to the rim of the pot. Attach strips of carpet tape to the outside of the pot, then tape one end of the felt arc to the side and wrap the arc around the pot, sticking it to the tape.
4. Trim away any excess felt. For the finishing touch, tape on a buckle cut from yellow poster board.

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Turkey Breadbasket

 

Materials

• Large wooden spoon
• Tacky glue and a glue stick
• Pair of googly eyes
• Pencil and scissors
• Construction paper in a variety of colors
• Flat wooden craft spoon
• Red marker

• Colorful printed wrapping paper or pages from old magazines
• Waxed paper
• Thin wooden skewers (sold in the kitchen/cooking section of most grocery and department stores)
• Basket to serve as the turkey’s body (it should be large enough to fit a loaf of bread or dinner rolls)
• Florists’ foam or Styrofoam block (sold at many large craft or department stores) large enough to wedge into the basket
• Cloth dinner napkin

 

Instructions

1. To create the turkey’s head, turn the large wooden spoon so that the back of the bowl becomes the face. Use tacky glue to stick on the googly eyes. Then cut out a yellow construction paper beak and glue it in place.
2. For the turkey’s wattle, use the marker to color the flat wooden craft spoon red. Glue the wattle onto the face at an angle so that the top slightly overlaps the beak. You can use a pinch-style clothespin to hold the pieces in place until the glue dries.
3. From the construction paper, help your kids cut out lots of colored feathers that measure about 10 inches long and 1 3/4 inches across at the widest point. Cut out the same number of feathers from the wrapping paper or magazine pages, then trim them so that they are slightly smaller than the solid-colored ones.
4. Cover a flat work surface with waxed paper (this makes for easier cleanup after applying glue), and you’re ready to assemble the feathers. For each one, place a construction paper cutout on the waxed paper and set a wooden skewer atop it so that the blunt end is just below the top of the paper and the pointed end extends about 3 inches below it.
5. Next, use a glue stick to coat the underside of a printed feather. Then press it, glued side down, onto the construction paper feather, sandwiching the skewer between the 2 layers.
6. Wedge the foam block into the basket (trim it first if necessary). Push the spoon handle into one end of the block deep enough to secure it. Stick the feathers into the opposite end. Cover the block with the cloth napkin, and the turkey basket is ready to fill with bread

(Trey~ my great nephew)

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With Thanksgiving around the corner I can’t help but think about everything I have to be thankful for. I complain daily about things in my life which actually I have tons to be thankful for and I’m very lucky to live the life I live. With everything that my family should be thankful for why is it that I feel my kids don’t even know the word thankful?

I look at myself and all the times my parents have helped me with bills and everything else that life threw at me when I wasn’t ready. I wonder did I show how much I appreciated not only what they did but that they are my parents and without them I would be LOST.

Many times as children, young and old, we just expect our parents to help us, we find comfort in knowing that our parents are there to pick up our slack, for lack of better words. But reality is the stress of trying to keep kids happy far beyond our parental duties is exhausting! I think I’ve taken ten years off of my parents life just by all the help I’ve needed over the years ( smile ) I certainly hope not but really the stress must wear them down and if they feel as unappreciated for everything as I do with my kids I want them to know now that I AM TRUELY SORRY AND I THANK YOU GUYS FOR EVERYTHING!

So how do you teach a child to be thankful? I guess this question could be answered in many different ways but for me I believe the best way to teach children anything is by showing them yourself. If they see you showing appreciation and saying thank you then they are certain to follow. However we must teach them that thank you isn’t just a word and the toys or home they have isn’t something to take for granted. I think volunteering with children to help people in need is a great way to not only show children how much they have to be thankful for but to allow them to see the way true appreciation from others feels.

Below are a few crafts to do with little ones to teach them about being thankful and as we head into Thanksgiving think about how much you have to be thankful for and I bet you’ll see your life really isn’t that bad after all!

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Giving Thanks Placemats

The goal of this craft is to create a collage filled with drawings and pictures of all the things your children are thankful for. Cut photos from magazines, or print some photos from your computer. Older children can write captions under the photos or draw their own. Be sure to put the child’s name and the year on it.

If you make this collage from two standard letter size pieces of construction paper taped side-by-side, you can take the completed collage to a copy shop when you’re done and have it laminated. It then becomes a placemat that you can use every Thanksgiving for years to come.

Thanksgiving Tree

Get each child to trace their hand on yellow, red, or brown construction paper. Cut out the hand shapes and write (or have the child write) what they are thankful for on the hand shape. Cut a tree trunk shape out of brown construction paper. Glue it on a large piece of poster board. Let the kids add their hand shapes as leaves above the tree trunk, turning it into a beautiful fall colored tree.

What I’m Thankful For…Turkey
Supplies

• Poster board or large sheet of paper
• Various colors of construction paper
• Glue stick
• Scissors
• Marker or crayon

Directions

1. Out of brown paper, cut out a shape for the turkey’s head and body
2. Cut out or draw on eyes, beak, waddle, and legs
3. Glue the body and face onto the poster board
4. Write, “I am thankful for…” at the top of the poster board
5. Cut out feathers in different fall colors
6. Allow family members and friends to write what they are thankful for on each feather and glue onto the turkey (ask younger children and write for them)

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Sources:
http://www.apples4theteacher.com and http://www.preschool-learning-and-crafts.com/

Squash Casserole

 Directions

Preheat oven to 400°F. Pierce each yam in several places with fork. Place directly on oven rack and roast until just tender, 40 to 50 minutes, depending on size of yams.

Transfer roasted yams to work surface. Using scissors, cut off ends of each yam, then cut skin on 1 long side and peel off in 1 piece, being careful not to break warm yams. Let yams cool to room temperature. Tear or cut skins into long ribbons, about 1 inch wide.

Cut yams crosswise into 1/2-inch thick rounds. Arrange rounds, slightly overlapping, in 13 x 9 x 2-inch glass baking dish or other ovenproof dish. Cover yams with aluminum foil to keep moist. DO AHEAD: Yams can be made up to 3 hours ahead. Let stand at room temperature. Rewarm yams in 350°F oven 15 to 20 minutes before serving.

Melt butter in large skillet over medium heat. Cook until butter browns (milk solids will turn deep golden brown), stirring occasionally, 8 to 10 minutes. Carefully pour butter, including all brown milk solids, into small bowl.

Blend shallot, garlic, and 1 teaspoon coarse salt in processor until smooth, occasionally scraping down sides of bowl. Add Dijon mustard, then red wine vinegar. With motor running, gradually drizzle in butter (including browned milk solids). Season vinaigrette to taste with pepper and additional salt, if desired. do ahead Vinaigrette can be made 1 hour ahead. Let stand at room temperature. Blend again 5 seconds before using.

Pour enough vegetable oil into large deep skillet to reach depth of 1 inch. Attach deep-fry thermometer to side of skillet and heat oil to 350°F. Add yam skins in batches (oil will bubble up) and fry until skins are crisp and brown, stirring occasionally, about 3 minutes. Using slotted spoon, carefully transfer yam skins to paper towels to drain. Sprinkle skins with coarse salt and pepper.

Spoon vinaigrette over potatoes. Scatter crisp skins over and serve.

Source: Gabrielle Hamilton

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 Butternut Squash and Cheddar Bread Pudding

Ingredients

Directions:

Preheat oven to 400°F. Toss squash with 1 tablespoon oil on rimmed baking sheet. Sprinkle with coarse salt; bake until squash is tender, turning with spatula occasionally, 20 to 25 minutes.

Whisk eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons coarse salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 30 minutes, stirring occasionally.

Meanwhile, heat 2 tablespoons oil in large pot over medium-high heat. Add shallots and sauté until soft, stirring frequently, about 5 minutes. Add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy).

Reduce oven temperature to 350°F.

Generously butter 13×9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish, arranging to cover most of dish. Spoon half of kale over bread. Spoon half of squash over bread and kale; sprinkle with half of cheese. Repeat with remaining bread, kale, squash, and cheese. Pour remaining egg mixture over bread pudding.

Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.

Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.

Source: Jill Silverman Hough

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Herb and Cheese Poppers

Ingredients:

Directions:

Line 2 large rimmed baking sheets with parchment paper. Mix cheese and next 5 ingredients in medium bowl.

Whisk 2 3/4 cups flour, baking powder, sugar, salt, and baking soda in another medium bowl. Using large holes of box grater, grate frozen butter onto plate. Add grated butter to flour mixture and rub in with fingertips until evenly distributed. Stir in buttermilk just until incorporated (dough will be sticky).

Sprinkle work surface with 1/4 cup flour. Transfer dough to work surface; sprinkle dough with flour. Using hands, press dough into 8-inch square, about 1/2 inch thick; sprinkle more flour on work surface as needed to prevent sticking.

Sprinkle 1/2 cup cheese-herb mixture over 2/3 of surface of dough, leaving remaining 1/3 of dough surface uncovered. To fold as for business letter: Using dough scraper or metal spatula as aid, lift uncovered dough portion from work surface and fold over half of cheese-covered portion; still using dough scraper or metal spatula as aid, lift folded portion over remaining cheese-covered portion.

Sprinkle dough with flour to prevent sticking. Press dough out again to 8-inch square. Spread 1/2 cup cheese-herb mixture over 2/3 of dough; repeat folding as for business letter, then pressing dough out to 8-inch square. Repeat 2 more times with dough and cheese-herb mixture. Roll out dough on floured surface to 10-inch square; cut into 36 small pieces. DO AHEAD: Place biscuits in single layer on baking sheets; freeze until firm. Wrap biscuits in single layer in foil, then enclose in resealable freezer bags; freeze up to 2 weeks. Place frozen biscuits 1 inch apart on parchment-lined baking sheets; thaw in refrigerator overnight. Let biscuits stand at room temperature 20 minutes before baking.

Position rack in center of oven; preheat to 500°F. Bake biscuits, 1 sheet at a time, until golden on top and tester inserted into center comes out clean, about 10 minutes. Cool biscuits on baking sheet at least 5 minutes. If desired, cool completely, then rewarm biscuits in 400°F oven 3 minutes before serving.

Source: Peter Reinhart

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Real Creamed Corn Pudding

Ingredients:

Directions:

Using large holes on box grater, grate enough corn into large measuring cup to yield 4 generous cups of thick milky pulp.

Preheat oven to 425°F. Melt 2 tablespoons butter in heavy large skillet over medium-low heat. Add onions and celery; sprinkle with 1/2 teaspoon coarse salt. Sauté until tender but not brown, 10 to 12 minutes. Scrape mixture into bowl.

Whisk egg yolks in large bowl 2 minutes. Stir in corn mixture, onion mixture, crême fraîche, 1/8 teaspoon pepper, and remaining 2 teaspoons coarse salt. Whisk egg whites in medium bowl until stiff but not dry; fold into corn batter in 2 additions.

Place remaining 2 tablespoons butter in 10- to 12-cup cast-iron skillet or baking dish. Transfer to oven and heat until butter begins to brown, about 4 minutes. Brush butter over inside of skillet. Add pudding.

Bake pudding 15 minutes. Reduce oven temperature to 350°F. Bake pudding until set and golden, about 30 minutes longer. Let stand 5 to 10 minutes before serving.

Source: Amelia Saltsman

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Broccoli Cheddar Cornbread

Ingredients:

Directions:

Preheat the oven to 375°F.

Heat the butter in a 10-inch cast-iron skillet over medium high heat. Add the onion, and sauté until softened, 4 to 5 minutes. Add the garlic and broccoli to the skillet, and sauté for 2 minutes, until the garlic is fragrant and the broccoli has warmed through. In a medium bowl, stir together the cornbread mix, milk, cottage cheese, eggs, salt, and 1 cup of the cheddar cheese until smooth, then pour the batter into the skillet over the vegetables and stir to blend. Sprinkle the top of the batter with the remaining cheese. Bake the cornbread in the skillet for about 30 minutes, until it is lightly golden and a toothpick inserted in the center comes out clean. Cool for 5 to 10 minutes, then serve.

Source: Patrick and Gina Neely

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Tis the season…. for shopping! That’s right tomorrow starts our Christmas shopping and talking to Santa about what the kids want. I always look forward to this day since it’s not often my fiance and myself get to go out just the two of us. We usually make a long day of it, eating out and shopping until we drop! Usually we go a little later in the month so we can see Christmas lights while we drive from store to store but this year it just works out for us to go earlier so we’re off tomorrow morning!

With shopping in mind I want to remind everyone of how dangerous the world has gotten. When people are getting robbed in my small town then there’s definitely something to worry about. So here a few tips from about.com on being safe this holiday shopping season.

• Even though you are rushed and thinking about a thousand things, stay alert to your surroundings.
• Avoid carrying large amounts of cash.
• Pay for purchases with a check or credit card when possible.
• Keep cash in your front pocket.
• Shop during daylight hours whenever possible. If you must shop at night, go with a friend or family member.
• Dress casually and comfortably.
• Avoid wearing expensive jewelry.
• Do not carry a purse or wallet, if possible
• Avoid overloading yourself with packages. It is important to have clear visibility and freedom of motion to avoid mishaps.
• Beware of strangers approaching you for any reason. At this time of year, “con-artists” may try various methods of distracting you with the intention of taking your money or belongings.