Things To Do this Holiday Season

☑ Move your body for fun 3x a week. I highly recommend dance parties in the kitchen. They definitely count.

☑ Give Back. Donate to a local charity or volunteer your time. (For ideas, follow us online) Honestly, sometimes just a smile, manners, or a helping hand will go a long way.

☑ Practice gratitude. It can be so easy to focus on what needs to be done, what we need to buy, and where we need to be. Make sure you’re taking time to acknowledge and appreciate everything you have (and what’s going right!).

☑ Moderation So.Many.Good. Things! Enjoy it! But, try to do so in moderation. Check in with the first and last things on this list, too.

☑ Hydrate! You know why.

☑ Maintain boundaries so you don’t over-commit. “You can’t pour from any empty cup.”

☑ Stick to a bedtime. It will help your immune system stay strong and let your body reset each night.

☑ Be Kind To Yourself. You may not get it all done. It may not look perfect. You may go a little overboard (treats, anyone?) You might even forget to do a few things. IT’S OK! Take a deep breath, smile, and remember to make today a good day. You’re here, and you’re doing great.

Spanish Rice

5 min prep

25 min cook time

* 1 1/2 c. long grain rice

* 2 1/2 c. chicken broth

* 1 c. tomotao sauce

* 2 tbsn vegetable oil

* 1/4 c. garlic, onion seasonings

1. Heat oil in medium saucepan over medium heat.

2. Add seasonings and rice. Stir for 5 minutes until rice becomes golden brown.

3. Slowly add broth and tomato sauce into rice.

4. Stir and bring to boil. Once it begins to boil, turn heat to low and cover.

5. Let simmer for 20 minutes and fluff with fork.

Potluck Mac & Cheese

25 min prep

2 hr cook

16 servings

* 3 c. uncooked elbow macaroni

* 1 package (16 oz) Velveeta, cubed

* 2 c. shredded Mexican cheese blend

* 2 c. shredded white cheddar cheese

* 13/4 c. whole milk

* 1 can (12 oz) evaporated milk

* 3/4 c. butter, melted

* 3 large eggs, lightly beaten

1. Cook macaroni according to package directions for al dente; drain. Transfer to a greased 5-qt. slow cooker. Stir in remaining ingredients.

2. Cook, covered, on low 2 to 2-1/2 hours or until a thermometer reads at least 160°, stirring once.

Around the tAble

Between practices, school projects, busy weeks and the impending chaos of the holiday season, these recipes are intended to streamline meals and simplify the season. Some can be prepped and shared or saved for a busy day. Others can be pulled together quickly. We’ve all been there. Only 45 minutes to feed the family between extracurriculars. Realizing the work party is tonight and you said you’d bring a side or dessert. Extended family is in town and ordering takeout again just isn’t an option. These, my friend, are for you.

Holly’s Creamy Garlic Chicken

25 min cook time 4 servings

* 2 tsp oil

* 4 boneless, skinless chicken breasts

Did You Know?

The term potluck originates from the 16th century and refers to feeding an unexpected guest the “luck of the pot,” or whatever was already being prepared.

The practice gained popularity in the US during the Great Depression, when church organizations would host the social events to share resources.

National Potluck Day is coming soon: Friday, January 20, 2023!

Hint: Place cooling racks over saran-wrapped or foil-covered leftovers. Boom. Extra “shelves!”

* 1/4 c. mayonnaise type salad dressing

* 2 c. frozen stir-fry vegetables

* 1tbsn soy sauce

* 2 cloves garlic, minced

* 3 c. cooked rice

1. Heat oil in large skillet over medium heat.

2. Add chicken, cook for 6 minutes, turning once.

3. Stir in remaining ingredients except rice.

4. Cover and cook 7 minutes, or until chicken is cooked through.

5. Serve over hot rice.

Tip: Flatten the chicken between 2 pieces of wax paper before cooking.. it will cook up quickly and evenly.

Recipes found online at: AllRecipes.com, Livewellbakeoften.com, Sugarandcharm.com

Gooseberry Patch’s “Ready, Set, Eat!” cookbook

Sausage Tortilla Roll-Ups

20-min prep

50-min cook time

4-6 servings

* 1 1/2 lbs Italian ground pork sausage, browned and drained

* 2 c. cottage cheese

* 2 tbsn all-purpose flour

* 1/4 tsp garlic powder

* 3 c. spaghetti sauce

* 1 tsp dried basil

* 1 tsp dried oregano

* 10 10-inch flour tortillas

* 1 1/2 c. shredded mozzarella cheese

1. Stir together sausage, cottage cheese and flour; set aside.

2. Stir together sauce and seasonings.

3. Pour 1/2 cup sauce mixture into sausage mixture.

4. Spoon 1/3 cup sausage mixture onto center of tortillas.

5. Roll up and place seam-side down in a lightly grease 13”x9” baking pan.

6. Pour remaining sauce mixture over tortillas.

7. Cover with aluminum foil.

8. Bake, covered, at 375° for 45-50 minutes, until bubbly.

9. Uncover, speinkle with cheese and return to oven for 3-5 minutes.

If preparing a second meal for later, you can stop after step 7 and place in freezer. Thaw overnight in refrigerator, then follow baking instructions above, adding cheese as directed.

Around the tAble Butterbeer

5 min prep

* 8-11 oz cream soda

* 2 tbsn butterscotch sundae syrup

* 1 tsp butter extract

* 1 1/2 oz butterscotch schnapps (optional)

* 1 oz vanilla vodka (optional)

1. Chill glass(es) in fridge prior to using.

2. Rim the inside of the glass with butterscotch syrup until it drips down the insides.

3. Pour cream soda into glass.

4. Add in butter extract.

5. Add schnapps and vodka if desired.

6. Stir and enjoy!

Easy Fudge Recipe

15 min prep

3 hr chill

* 3 c semi-sweet chocolate chips

* 1 14-oz can sweetened condensed milk

* 2 tbsn butter

* 1 c chopped walnuts or pecans (optional)

1. Line an 8-in baking dish with pachment paper or aluminim foil, leaving some overhang for easy removal.

2. Add chocolate chips, sweetened condensed milk and butter to a large saucepan and place over medium heat.

3. Stir continuously until the chocolate chps are fully melted and the mixture is smooth.

4. Remove from the heat and scoop the mixture into the the prepared baking dish. Spread evenly.

5. Refrigerate for at least 3 hrs or until fully chilled and fudge is firm.

6. Remove from dish using overhang of parchment paper or aluminim foil.

7. Cut and enjoy!

For

Bliss Bites

20 min prep

15 min cook

9 servings

* 6 tbsn refined coconut oil, divided

* 1/4 c. plus 2 tbsn peanut butter, divided

* 1/4 c. plus 1 tbsn Grade A dark maple syrup, divided

* 1/4 c. dutch process (or dark) cocoa powder

* 1 tsp vanilla extract

* 1 pinch kosher salt

* 1 c. rolled oats

1. Place 9 cupcake liners into a muffin tin (or 18 liners in a mini-muffin tin).

2. In small saucepan over low heat, melt 5 tbsn coconut oil and stir together 2 tbsn peanut butter, 1/4 c maple syrup, 1/4 c cocoa powder, 1 tsp vanilla extract, and 1 pinch kosher salt.

3. When fully combined, remove from heat and stir in 1 c rolled oats.

4. Spoon into cupcake liners. Refrigerate while making the peanut butter topping.

5. In a small saucepan over low heat, stir together 1/4 c peanut butter, 1 tbsn maple syrup, and 1 tbsn coconut oil.

6. Spoon the warm peanut butter mixture over the chocolate oat mixture.

7. Freeze for 15 to 20 minutes until set, or refrigerate until serving.

8. Store refrigerated.