Thanksgiving Prep 2015

We are getting excited around our house, Thanksgiving is just around the corner and we are hosting this year! My parents arrive on Saturday and Taylor’s parents and brother arrive on Tuesday. We are going to have a full house and I’m sure Addy will love every minute of it, especially all of the food!

I thought I’d share our Thanksgiving menu with you this week and some recipes I’ve find that I’m hoping to try this year.

Thanksgiving will start with breakfast. Last year I made pumpkin cream french toast, that I’ll make again, and more likely some bacon and eggs to go along with it.

Lunch will likely be appetizers that we can graze on until the main meal of the day. I’ll have some cheese, meat and crackers, some veggies and dip, I’m planning on making these baked brie bites ahead of time, meatballs, rye round snacks(a family tradition that goes by another name-find the recipe below!), pumpkin stuffed bacon wrapped dates and possibly this caramelized onion and gruyere tart.

Our dinner menu will consist of two turkeys(one will be grilled the other will be put in the turkey fryer), stuffing, mashed potatoes and gravy, cranberries, broccoli and rolls. I may be forgetting something, but those are the standards.

For dessert, I will be making pumpkin pies with whip cream, a pumpkin roll, pumpkin caramel cookies, and chocolate cookies.

We have a lot of fun ideas and activities that we can’t wait to do with our guest and we are so excited for all the cooking, eating and family time!

Here’s a look back on the last three Thanksgivings

2014: Thanksgiving with Aunt Katie and Uncle Andrew visiting us in Singapore

Thanksgiving2014-68March 2014: A Friendsgiving in SingaporeSGThanksgiving-222013: Our first Thanksgiving in Singapore with FriendsIMG_53962012: Thanksgiving in IndianaIMG_0624

Rye Round Snack Recipe

Fry 1 pound Jimmy Dean Sausage(mild) and 1 pound ground beef and drain well. Melt 1 pound Velvetta cheese adding1 tablespoon oregano, 1 tablespoon garlic powder, and 1/2 teaspoon Worchester sauce. Mix meat and cheese mixture and spread on rye cocktail bread. Freeze on a cookie sheet and store until use. Heat in a broiler until browned.

Enjoy your holiday, we’ll be sharing about ours next weekend!


Prepping for Baby

Gearing up for our little girls arrival I’ve been doing a lot around the house to be as prepared as possible.The last few weeks I have started nesting around the house, cleaning, re-organizing, running last minute errands and making meals ahead of time.  One of the things that I am most worried about after her arrival is running out of food for us! We have  a super small freezer and refrigerator. A couple of months back we were able to pick up a small used fridge to help add more space, which has helped. Part of my fear stems from grocery shopping being a large task and there are not a lot of easy take-out or delivery restaurants near by that we like for an easy no frills meal. I’ve already researched meat markets that will be able to order from and get meat delivered weekly, this will help considerably.

For Example, Our Three Small Freezer Drawersphoto 1 (8)

In this post, I thought I’d share some of the meal prep I’ve done ahead. Everybody loves learning some new recipes, right?

Here are meals that I have pre-made/marinated/etc. for when the baby arrives(and cooks leave, aka Mom and Jeanne Ann.) These are some of our “go-to” meals so I’d thought I’d share if you’d like some new recipes. The recipes are all linked in the title to the webpage I found them on.

Asian Marinated Crockpot Beef Spare Ribs(I used boneless short ribs)photo 4 (2)

Meatballs and Marinara-This is just the 3 (4)

Smokey Bacon Chiliphoto 2 (4)

Hamburger Patties-I just put together some ground beef and spices and pressed them in to patties!

Damn Fine Chicken-Sorry no picture!

Apple Sauce-Sorry no picture!

Pork Breakfast Sausagephoto 1 (6)

Crock Pot Orange Chicken-Sorry no picture!

Chocolate Cherry Muffinsphoto 1 (7)

Chocolate Chip Cookie Dough Balls

photo 2 (5)

Granola Bars-Just out of the oven, cooling waiting to be cut!photo 3 (5)

Here’s what the freezer drawer looks like with the above items. It’s pretty full!

photo 2 (6)


I plan to make a few more things in the coming weeks that are left and making sure our fridge and cupboards are stocked at all times. Have any suggestions on easy meals or things that I should stock up on?



A Family Recipe

We’ve been back in the States these last two weeks visiting family and friends. I will update in the next few weeks on those adventures.

Since I’m home this week I have a special family recipe to share with everyone. We make this cake every July for my Uncle Dave’s birthday. It is a family favorite! We call this cake an “Aunt Opal” cake which is a sheet cake that is rich and fudgy. It needs to be stored in the fridge.


2 Cups Sugar

2 Cups Flour

1/3 Cup Oil

1/2 Cup Milk

1/2 Cocoa

2 Eggs

2 tsp. Baking Soda

1/2 Cup Boiling Water

Mix all of the above ingredients together. photo1

Pour into a greased rectangular pan.


Bake at 350 for 25-35 minutes.

Cool cake. Then, using a fork pork holes in the top of the cake across the whole thing.


Topping Ingredients:

1 Cup Sugar

1/4 Cup Cocoa

1/2 Cup Milk

1/4 Cup Butter

Dash of Salt

photo5Cook the topping on the stove until thick on spoon.

Pour the hot topping over the cake with holes poked in it. Put the cake in the fridge to cool.


Eat and enjoy!

(p.s. my favorite part of the cake is the center where all the extra fudge sauce rolls to!)