We are so excited to announce our TWILIGHT Movie Contest. Read all about it and enter, enter, enter! Tell all your friends. The lucky winner will be our guest at the opening night showing in Jordan Commons, Sandy, Utah.
The weather is still fabulous here–in the high 60’s today. Hard to believe that it was snowing hard, a week and a half ago. The nice thing is that if you want to be outside, it’s crisp and wonderful. But if you need to work in the house, it feels great to throw the windows open and keep going. Perfect weather for sorting out the garage…or making pumpkin cookies…or molasses cookies…or popcorn balls. Yikes–luckily, it’s also perfect weather for taking long walks! Looks like I’m going to need them.
This is a great recipe that is just as easy to make in a large batch as it is to scale down. Any leftovers keep and reheat really well too.
15 lbs medium potatoes
3 small cans Cream of Chicken Soup
2 cubes butter
2 pints sour cream
3 cups shredded cheddar cheese
1 T. Onion flakes
2 tsp. chicken bouillon granules
2-3 cups Corn Flakes-moderately crushed
2 T. melted butter
Boil potatoes in salted water. Drain. Cut into cubes–I run them through a french fry cutter–it works great. Make sauce with the remaining ingredients–except corn flakes and 2 T butter. Pour sauce over potatoes in a large bowl and mix well. Transfer into greased roasting pan or two Pyrex 9 x 13 baking dishes. Put crushed corn flakes into a Ziploc bag with butter and mush the bag until the flakes look slightly damp. Sprinkle over potato mixture. Bake at 350 degrees for about 40 minutes for 1 large pan or 25 minutes for two smaller pans. Frightfully good!
What is your favorite pot luck food to bring to parties?
- 15 lbs medium potatoes
- 3 small cans Cream of Chicken Soup
- 2 cubes butter
- 2 pints sour cream
- 3 cups shredded cheddar cheese
- 1 T. Onion flakes
- 2 tsp. chicken bouillon granules
- 2-3 cups Corn Flakes-moderately crushed
- 2 T. melted butter
- Boil potatoes in salted water. Drain.
- Cut into cubes.
- Make sauce with the remaining ingredients–except corn flakes and 2 T butter.
- Pour sauce over potatoes in a large bowl and mix well.
- Transfer into greased roasting pan or two Pyrex 9 x 13 baking dishes.
- Put crushed corn flakes into a Ziploc bag with butter and mush the bag until the flakes look slightly damp.
- Sprinkle over potato mixture.
- Cover with foil until the last 15 minutes of baking.
- Bake at 350 degrees for about 40 minutes for 1 large pan or 25 minutes for two smaller pans.
So the babies needed hats and it was nearly Halloween. What was I supposed to do? I found this adorable pattern for a Candy Corn Baby Hat: I had to wonder if they would turn out as well in real life as they did in the pattern picture. They turned out wonderfully and only took an afternoon/evening. So, yeah…very fast.
Fold the brim up—or leave it down. Either way.
I did increase the size for Beckham (right), because his head is rounder than Lily’s (repeat row 6 twice) but the pattern perfectly fit Lily (left) with no alterations.
Do you know how to crochet–even a little? If not, would you like to learn?
We’ve got this incredible view from my window, and a huge box of golden delicious apples…
This season has a strange effect on me. It is my favorite time of year–by far, but there’s this ferocious maternal thing that happens. It presents itself in the form of an overwhelming need to freeze, can or dry whatever will stay still long enough to get it safely into a bag or jar and squeeze it shut. The cats are looking at me funny. Even though I have baby hats to make, mending to do, files to sort, and rooms to clean, those things will have to wait a bit, until I get past this need to squirrel away all the nuts and berries for winter.
I remember hearing a wise man once say, “leave no jar unfilled.” Even though at the time, I was surrounded by plenty, the impact of his advice has stayed with me. Perhaps he knew that a lot of moms get great comfort from the rainbow of bottles lining her shelves. It’s hard to describe the feeling of seeing the counter filled, with rows and rows of grape juice, jam, peaches, spaghetti sauce, jelly and applesauce. Or bags of dried pears, plums and tomatoes packed in a plastic tub. It’s kinda like sitting in a rocker in front of the fire with a cup of steaming hot cocoa, knowing the kids are all tucked away in their beds. It’s that kind of feeling…
“…all is safely gathered in…” for that rainy day, that may come tomorrow, or maybe next week.
When it does, you’re welcome at our place. We have plenty of applesauce…
and we love the rain.
I found this incredible spaghetti sauce recipe at Soule Mama and initially we only made a single batch—from the tomatoes in our garden–and had it for supper. But it was so good that we ended up leaving the noodles in the pan and sopping it up with an entire loaf of Italian bread.
That evening we bought another bushel of tomatoes and made enough sauce to last till January. The spices are just perfect–in fact, we had two neighbors come to the door to see what the fabulous smell was. One little pint was all we could spare… (snicker)
So at the end of the day, my daughter’s husband said, “Wow…you smell really goood…
…like pizza or something.”
Note: The measurements for basil in this recipe are for FRESH basil. Please don’t add 1/2 cup of dried basil–that’s about 4 times too much.
Do you, or does anyone you know grow their own herbs? Which ones?