Christmas Classics

As the Christmas season approaches, each year I'd find myself searching through the TV guide, looking for all my favourite Christmas classics to watch. So when this list was shared on Facebook; I knew I needed to post it somewhere so I could easily find all my favourites, hopefully helping me to not miss any of the classics…

Here's this year's 25 Days of Christmas schedule!

And here are the ones I’ll be watching ... 
 
Monday, December 1
6:00 pm
NATIONAL LAMPOON'S CHRISTMAS VACATION

Tuesday, December 2
4:00 pm
RUDOLPH AND FROSTY’S CHRISTMAS IN JULY

Wednesday, December 3
7:00 pm
THE SANTA CLAUSE 3: THE ESCAPE CLAUSE

Thursday, December 4
5:00 pm
RUDOLPH’S SHINY NEW YEAR

Friday, December 5
6:00 pm
DISNEY’S A CHRISTMAS CAROL

Saturday, December 6
9:00 pm
ARTHUR CHRISTMAS

Sunday, December 7
5:30 pm
TOY STORY 3

Monday, December 8
6:00 pm
ELF

Tuesday, December 9
5:00 pm
FROSTY’S WINTER WONDERLAND

Wednesday, December 10
6:00 pm
THE YEAR WITHOUT SANTA CLASS

Thursday, December 11
5:00 pm
JACK FROST

Friday, December 12
5:30 pm
SCROOGED

Saturday, December 13
1:00 pm
PRANCER

Sunday, December 14
1:30 pm
FRED CLAUS

Monday, December 15
4:30 pm
WILLY WONKA & THE CHOCOLATE FACTORY

Tuesday, December 16
4:30 pm
RUDOLPH AND FROSTY’S CHRISTMAS IN JULY

Wednesday, December 17
5:30 pm
SANTA CLAUS IS COMIN’ TO TOWN

Thursday, December 18
6:30 pm
THE SANTA CLAUSE

Friday, December 19
6:00 pm
HOME ALONE

Saturday, December 20
8:00 pm
DR. SEUSS’ HOW THE GRINCH STOLE CHRISTMAS

Sunday, December 21
1:00 pm
THE LITTLE DRUMMER BOY

Monday, December 22
5:00 pm
FROSTY’S WINTER WONDERLAND

Tuesday, December 23
7:00 am
MICKEY’S ONCE UPON A CHRISTMAS

Wednesday, December 24
3:00 pm
THE POLAR EXPRESS

Thursday, December 25
9:00 am
MICKEY’S CHRISTMAS CAROL

What are your favourite movies to watch this season?  

Blessings

Beautiful Thing ~ week # 48

Last Sunday Krystle & Gerard decided to go to the States for some shopping. And no trip there is complete without a stop at Cracker Barrel.   "With meals at a fair price, their portions are super hearty, and when you sit down to enjoy the classic down-home meals, you’ll taste the difference right away." I simply love the atmosphere at these kind of places. And who doesn’t love the old fashioned country store ~ where you can find candy, foodies, clothes, toys, games, and a collection of one of a kind of unique gifts.

So when we heard their plans ~ we kinda invited ourselves along, because 1. who doesn’t love Cracker Barrel for their scrumptious Home-style Chicken dinner; 

AND 2. {and probably more importantly} who doesn’t love spending time with their kids.

What was your beautiful thing this week?

Blessings

S-l-o-w-i-n-g D-o-w-n

2014 is swiftly coming to an end. I don’t even like writing that. It’s almost December and there is a tiny part of me, that holds my breath as the holiday season approaches.

So.

Much.

To.

Do.

And all I want to do is slow it all down.

As I listened to my daughter rhyme off yet another holiday event for their already getting-full schedule, I knew that in order for me cope well in this season I must intentionally schedule in white space. No one can continue at a frenzied pace for too long… we need space where we can rest.

Slowing down helps me recognize and appreciate the little gifts in life I would otherwise miss.

Slowing down relieves stress.

Slowing down brings me joy.

Are you stressing out about what will or won’t be happening? Or maybe you’re so excited with anticipation ~ filled with dreams ~ imagining the memories you want to create.

The important thing in this ~ is this: be intentional.

So let’s make that promise to each other.

As one of the busiest seasons of the year approaches, may we fight the tendency to rush and race through it. May we intentionally slow down to experience all this season is filled with. To appreciate the little pleasures and gifts along the way. To not miss one single precious moment. To be blessed and to be a blessing.

Blessings

here's the thing...

since most of the blogs i regularly follow are written by americans, this time of year, everyone gets really thankful. i mean like. really thankful.

like list every day and tell you what they are thankful for to the point you are thankful for december because november is over kind of thankful.

you know what i mean?

don’t get me wrong. i’m all for being thankful and looking for the beautiful things in life. i really am; but as the month wears on, it kinda gets to me.

am i the only one who feels like this?

and yet, after reading all these blogs, i’m reminded once again, that i should be focusing on all i do have, and not what i lack. that i should take time to remember all the things i’m blessed with and stop wishing my life was different.

the thing about november …. and december … and every single day … is that i have to choose to be thankful. 

 

when i accept God's plan, regardless of how different it is from my own, i can choose to be thankful for what He has given me because i don't deserve any of it. i can embrace the circumstances He gives me because i can trust that His purposes are good and best and He is at work in my life.

“Be thankful in all circumstances, for this is God’s will for you who belong to Christ Jesus.” 1 Thessalonians 5:18 {New Living Translation {NLT}}
 

so happy thanksgiving my american friends and thank you for reminding me that i do have a lot to be thankful for.

Blessings

mhmm monday

Nothing beats a delicious muffin in the morning… or afternoon… or anytime for that matter, right?     So when I found this website that has many recipes, crafts & DIY's, coupons and deals, all because someone introduced me to Pinterest... I knew there would be recipes I'd be adding to my ever-growing to try list.

Peanut Butter Chipit Muffins

Ingredients:
2 Cups Flour
1 tbsp. Baking Powder
1 1/2 tsp. Salt
1 1/4 cups Peanut Butter
1 1/2 cups Nestle Mini Semi-Sweet Chocolate Chips
1 cup Milk
2/3 cup Sugar
1/3 cup Canola Oil
2 Eggs
1 tsp. Vanilla

Directions:
Stir the flour, salt and baking powder in a large bowl.
Add the milk, eggs, sugar, peanut butter, chocolate chips, vanilla, and oil… and mix until moistened.
Fill up muffin liners in muffin pan 3/4 full – almost full.
Sprinkle the top of each muffin with a smidge more sugar
Bake at 375 degrees for approx. 18 minutes, or until done.
Recipe makes approximately 18 muffins.
Enjoy!

Blessings

Beautiful Thing ~ week # 47

With the Christmas season right around the corner, I knew it was time to get the Christmas cards made.

Now to be honest I am not the most craftiest of people so I kinda cheated and looked on Pinterest {yah! my girl got me hooked} and found a few designs I thought I could copy… by that I mean, I spent last Friday night with watching Krystle make my Christmas cards. Oh, sure,  I helped with the cutting, and the glueing and some of the stamping, but she’s the one who made them beautiful!

What was your beautiful thing this week?

Blessings

Flashback Friday

1971 Coca-cola commercial

Anyone else remember this?

Blessings

Morning Blessings

The sun is just rising on the morning of another day.

I admit it...I am so NOT a morning person. With the days getting shorter, it's even harder for me to pull myself out of bed. My hubby on the other hand... he wakes up with a song on his heart and can be heard humming even before the lights are turned on.

BUT...when I do manage to rise before the sun, I find great delight in watching it rise and stand in awe of the One who made it all. That always helps to put an end to my morning grumpies.  As I  watch the sun rise a song begins forming on my heart... the sun comes up its a new day dawning... it's time to sing your song again. I also find myself thinking of this verse; “The steadfast love of the Lord never ceases; his mercies never come to an end; they are new every morning; great is your faithfulness.” Lamentations 3:22-23 {New International Version {NIV}}

I may not always be a morning person...but God is. He gives each new day as a fresh start ~ new mercies are waiting for us with each sunrise. How awesome is that!

I’ve found that when I spend time first thing in the morning in the WORD, my day just goes better. I‘m also more apt to get in my daily exercise if I do it in the morning. It just works best for me and I am usually more motivated. It takes discipline to stick to this schedule and I’ve had to repeatedly remind myself to not sit at the computer and check the world through Facebook or e-mail, before I’ve checked in with God.

But here’s the thing even if when I stumble, I don’t have to wait until a new month or new year, today is a fresh new start… letting each new day dawn with great expectation.

Let's look for 10,000 reasons for our heart to sing!

Blessings

mhmm monday

What is it about coffee cakes that are so irresistible? Or is it just me? One minute they can be all there, in their entirety, and a little while later reduced down to a few crumbs? 

So when this website shared this recipe, I knew it was one to try.  

Raspberry Cream Cheese Coffee Cake

A delectable cream cheese coffee cake with raspberries and chocolate chips.

Ingredients:
Cake:
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
½ cup sugar
1 large egg
2 tablespoons milk
½ teaspoon vanilla extract
¾ cup + 2 tablespoons flour
½ teaspoon baking powder
¼ teaspoon baking soda
1/4 teaspoon salt
2 cups raspberries, fresh or frozen (do not thaw)
1/4 cup mini chocolate chips
Glaze:
1 cup confectioners' sugar, sifted, plus more if needed
1 - 2 tablespoons milk
dash of vanilla

Directions:
Preheat the oven to 350 degrees F and grease a 9×9-inch baking dish.
In the bowl of a stand mixer or in a large mixing bowl cream together the cream cheese, butter, and sugar on medium speed 3 minutes.
On low speed beat in the egg, milk, and vanilla until smooth.
In a small bowl whisk together the flour, baking powder, baking soda and salt. Beat in half at a time on low speed.
Pour the batter into the prepared pan and spread out evenly. Drop the raspberries and chocolate chips over the top.
Bake for 28 - 30 minutes or until a toothpick in center comes out clean. Cool on wire rack.

Glaze:
Whisk the sugar, milk and vanilla together to make a glaze. If it's too thin add a little more confectioners'. Spoon and drizzle it over the top of the cake. Cut into squares to serve.
Store tightly covered in a cool place up to 2 days, refrigerate to store up to 4 days.
Enjoy!

Blessings

Beautiful Thing ~ week # 46

My beautiful thing for this week, technically started a week ago on Friday, continued into Saturday and lasted right until late Sunday night. It could have been posted last week, but I realized that I’d rather be in the moment, than write about it, and since it did continue until Sunday I figured could use it for this week…

You see, our son who lives in Orillia came home for the weekend. 

Since the hubs had a PA Day from bussing, we drove to Orillia and we brought Kyle home … and over the course of the weekend the other "kids" came to the farm as well.  Making the house full; of food, fun and family.

Having everyone home sure made this momma’s heart overjoyed!

What was your beautiful thing this week?

Blessings

9:23

Each and every morning at 9:23 am our little dog sits at the west window waiting for the bus to pull into the farmyard.  Once she sees it, she excitedly wags her tiny tail, hops off the loveseat, runs to the door wanting outside, and from there she runs out the lane, the bus driver opens the door and she enjoys a ride as the bus pulls into its parking spot. 

Sometimes it can be the littlest of things in life that can make memorablist of moments.

Blessings

Won't back down

To all who serve and have served ~ Thank you for not backing down!

Blessings

mhmm monday

This quick and easy Taco Soup came from this website and is sure to be a crowd pleaser each and every time served.

Easy Taco Soup
Ingredients:
2 pounds ground beef
1 small onion (optional)
2 garlic cloves (optional)
1 package of Taco Seasoning
1 1/2 cups water
2 cans un drained beans {black beans and Pintos}
15 oz. can whole kernel corn, {I omit this}
1 can {19oz} Diced Tomatoes
1 jar {680ml} Salsa
1 package of dry ranch salad dressing mix
Cheese, Tortilla Chips, Sour Cream (optional garnishes)

Directions:
In large pot or Dutch Oven, fry ground beef, chopped onion, and minced garlic, drain grease.
Add taco seasoning into beef mixture, and mix well.
Dump and Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until heated through, stirring occasionally. The more time it has to simmer, the deeper the flavours. The Longer = the better.
The recipe may also be made in a crock pot. Just dump all the ingredients in the morning {only with cooked taco meat option}, and let it cook all day. If you have it on low, you can easily cook it for 6-8 hours. Enjoy!

Blessings

Beautiful Thing ~ week # 45

I've been making bottling my own wine for several years now.  So when Krystle invited me to Wine at Home’s It's Ladies Night! on Thursday from 7-9 pm I was up for some fun!

We sampled the all new HoHo Merlot & Skinny Mists and paired some Reds and Whites that tasted great!

Spending time with my girl, whether we’re shopping, walking, sipping or just sitting together, it’s always a beautiful thing!

What was your beautiful this this week?

Blessings

Changeling

Everything is changing. Okay, maybe not everything. And certainly not everything all at once.

The leaves have almost spent all their colour and are falling to the ground for another Canadian winter. The temperatures are changing.  The Soya beans have been harvested and Winter Wheat is planted. We’re definitely moving deep into autumn.

I like the changes that come with fall, and winter. Trading out capris, t-shirts and sandals,  for blue jeans, sweaters and boots is fun. The way the days cool and shadows shift. And of course there is the time change.

Last weekend, we changed our clocks back one hour to end Daylight Saving Time.   That wonderful time of year when we gain an hour of light in the morning only to lose the light at night.  It was not too long ago, that the annual “fall back” of daylight saving time was a little gift that plopped into my life once every year.

My internal clock though is having a difficult time adjusting back to standard time; and you know, I've been feeling quite grumpy.   During times like these, I’m learning the importance of taking care of myself. Getting more rest.  Slowing down and expressing my needs more clearly.  Sometimes change can be good.

Change isn't usually something I look forward to because it’s often uncomfortable. And yet, change is the only constant.

My prayer is to embrace the changes as God allows them into my life. To remind myself “what if today, we were grateful for everything” .

What about you? What’s your favourite thing about autumn? What lessons are you learning about change?

Blessings

The Flavour of Pumpkin Season

With Pumpkin month October behind us, I thought I'd share my 5 favourite recipes using pumpkin...

Pumpkin Spice Latté
Ingredients
2 tablespoons canned pumpkin
1/2 teaspoon pumpkin pie spice, plus more to garnish
Freshly ground black pepper
2 tablespoons sugar
2 tablespoons pure vanilla extract
2 cups whole milk
1 to 2 shots espresso, about 1/4 cup
1/4 cup heavy cream, whipped until firm peaks form
Directions:
Heat the pumpkin and spices: In a small saucepan over medium heat cook the pumpkin with the pumpkin pie spice and a generous helping of black pepper for 2 minutes or until it's hot and smells cooked. Stir constantly.
Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup.
Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn't boil over.
Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

Pumpkin Cookies

Ingredients:

2 ½ cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground cloves
½ tsp salt
½ cup butter, softened
1 ½ cups white sugar
1 cup canned pumpkin puree
1egg
1 tsp vanilla extract
GLAZE:
2 cups confectioners' sugar
3 Tsp milk
1 Tsp melted butter
1 tsp vanilla extract 
Directions:
Preheat oven to 350° F
Combine flour, baking powder, baking soda, cinnamon, nutmeg, ground cloves, and salt; set aside.
In a medium bowl, cream together the butter and white sugar. Add pumpkin, egg, and 1 teaspoon vanilla to butter mixture, and beat until creamy. Mix in dry ingredients. Drop on cookie sheet by tablespoonfuls; flatten slightly.
Bake for 15 to 20 minutes in the preheated oven. Cool cookies, then drizzle glaze with fork.
To Make Glaze: Combine confectioners' sugar, milk, 1 tablespoon melted butter, and 1 teaspoon vanilla. Add milk as needed, to achieve drizzling consistency.

　
Pumpkin Oatmeal
Ingredients:
3 ½ cups milk, or more to taste
2 cups old-fashioned oats
1 cup canned pumpkin puree
1 tsp ground cinnamon
½ tsp salt
½ tsp ground ginger
¼ tsp ground allspice
¼ tsp ground nutmeg
2 Tsp brown sugar, or to taste (optional)
2 Tsp pecan pieces, or to taste (optional)
Directions:
Mix milk, oats, pumpkin puree, cinnamon, salt, ginger, allspice, and nutmeg together in a cooking pot. Cook on medium heat for 12 to 15 minutes, stirring regularly. Sprinkle brown sugar and pecan pieces over the oatmeal to serve.


Pumpkin Muffins

Ingredients:
4 eggs
2 cups white sugar
1 ½ cups oil
1 ¾ cups pumpkin puree
3 cups flour
1 Tsp cinnamon
2 tsp baking powder
2 tsp baking soda
1 tsp salt
Directions:
Preheat oven to 375° F.
In a medium bowl, cream together egg, sugar, oil, pumpkin and beat until smooth. Mix in dry ingredients. Fill muffin time lined with paper ¾ full. Sprinkle each one with brown sugar.
Bake for 20 minutes until center comes out clean.


Pumpkin Cheesecake
Ingredients:
1 1/2 cups gingersnap cookie crumbs
3/4 cup ground hazelnuts
3 tablespoons brown sugar
6 tablespoons unsalted butter, melted
3 (8 ounce) package scream cheese, softened
1 cup brown sugar
1 1/2 cups canned solid pack pumpkin
1/2 cup heavy cream
1/3 cup maple syrup
1 tablespoon vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
4 eggs
Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch springform pan.
Using a fork, combine gingersnaps, hazelnuts, 3 tablespoons brown sugar and melted butter. Press mixture onto the bottom and two inches up the sides of the pan to form the crust.
With an electric mixer, beat cream cheese and brown sugar until light and fluffy. Stir in the pumpkin. Mix in the cream, maple syrup, cinnamon, allspice and vanilla. Beat in the eggs, one at a time, mixing until smooth.
Pour batter into prepared crust. Bake in the preheated oven for 90 minutes, or until center of cheesecake is set. Allow to cool in pan for 30 minutes, then refrigerate overnight.

I hope you enjoy these as much as I do! 

Blessings

Happy Harvest

The combine came yesterday to harvest the soya beans {insert happy dance}

 

 

 

It's been a little stressful these past few days. 

 

With the weather that has not been co-operating, frantically trying to find a combine guy and then of course getting wagons or having trucks available.  Add to that we need to be sure that you can travel in the field without marking it so that the wheat can be planted.  That the moisture of the beans is right for the mill to accept them without paying drying charges or being docked the premium promised at contract signing. 

 

Too often, I fret and worry; not that it does any good, but nonethess... the Farmer on the other hand, is cool, calm and collected. I'm always amazed at the patience my husband has during this time of year. 

 

Blessings



mhmm monday

This no-bake pie from this website goes from prep to plate in 30 minutes; and definitely one for the permanent recipe file. Starting with a cookie and peanut butter cup pie crust; peanut butter filling that is sweet, light and fluffy with bits of peanuts throughout, and then topped with homemade whipped cream and a generous amount of peanut butter cups, peanuts and chocolate. Truly the BEST. PIE. EVER!

No-Bake Peanut Butter Cup Cream Pie 

Ingredients:
24 whole chocolate sandwich cookies
40 mini Reese’s Peanut Butter Cups, (wrappers removed, divided)
¼ cup unsalted butter, melted
1 (8-oz) package cream cheese, softened
1¾ cups powdered sugar, divided
1 (16.3-oz) jar chunky peanut butter, (approximately 1¾ cups)
2 cups heavy cream
1 tsp pure vanilla extract
¼ cup dry roasted peanuts, chopped
2 oz milk chocolate, broken into pieces

Directions:
In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add ¾ cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.
In a food processor combine cookies and 20 peanut butter cups. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.
Pour crumbs into a 9” pie plate and press mixture on the bottom and around the sides to form pie crust. Place in the freezer while you prepare the filling.
To prepare the filling: Combine cream cheese and 1 cup powdered sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Add peanut butter. Beat until well combined. Fold in ½ of the whipped cream until it is completely incorporated. Pour into chilled pie crust. Smooth with a spatula. Pour remaining whipped cream over top. Place in the refrigerator while you prepare toppings.
Place the milk chocolate in a microwave safe mixing bowl. Heat for 30 seconds at a time, stirring each time, until chocolate is melted. Set aside.
Quarter the remaining 20 mini peanut butter cups.
Sprinkle peanut butter cups over pie. Sprinkle chopped peanuts over pie. Use a spoon to drizzle chocolate over pie (or transfer chocolate to a plastic sandwich bag and cut a very small hole in the corner, then drizzle over pie).
Refrigerate until ready to serve or serve immediately.
Enjoy!

Blessings

November is..

Diabetes awareness month.

So I’ve updated my Facebook cover photo and I wear a grey ribbon in honour of my son who has to battle everyday with this illness.

Blessings

Beautiful Thing ~ week # 44

As I sat and looked back over the past week, I realized that this was an super quiet week. There seemed to be the mundane sameness to each day. Laundry. Dishes. Cleaning. REPEAT. Until Friday.

Then I found myself at the centre working with this beautiful mermaid.

What was your beautiful thing this week?

Blessings