Countdown to 2014 with us!

With T-minus a week until Christmas, it’s time for me to announce the Countdown to 2014 and invite all of you to participate. 

Since December of 2009, we have been ringing in the New Year by counting down the days with the best recipes of the year.  You can view past years here: Countdown to 2010, Countdown to 2011, Countdown to 2012, and Countdown to 2013. 

This year, I have a few partners who will be a part of the Countdown:

How to Participate

Participating is easy:

1) Gather up your favorite recipes of the year
2) Create a Countdown post, or bring the individual recipes
3) Link up your Countdown post, or your individual recipes aligned with the day
4) Include a link back to the Countdown to 2014
5) Visit other people’s recipes

The Schedule

• Dec. 26 - Best Breakfast Recipes
• Dec. 27 - Best Soup & Bread Recipes
• Dec. 28 - Best Main Dish Recipes (including Crockpot recipes!)
• Dec. 29 - Best Snacks & Appetizer Recipes
• Dec. 30 - Best Dessert Recipes
• Dec. 31 - Reader Favorites
• January 1 - Any recipe recap posts that don't fall into the other categories

FAQs

Q: Do I have to participate every day to countdown with you? 
A: No!  Join us when you can.  If you have more dessert recipes, but no breads, than just bring your desserts to the countdown. 

Q: Can I link up an individual recipe rather than a special countdown post?
A: Yes.  All we ask is that the recipe contain a link back to the countdown so that others can find all these yummy recipes of 2013. 

Q: Is there a limit to the number of recipes/posts I can link up? 
A. Link up as many recipes as you deem your favorites from 2013. 

Q: Will these recipes be on Pinterest too?
A: Yes!  We have a Pinterest board all set up for the Countdown!!  Be sure to follow us so you don’t miss any wonderful recipes. 

Q: Can I participate even if I don’t have a blog?
A: Yes you can.  There are two easy ways: (1) Leave your best recipe(s) in the comments of the blog for that particular day, or (2) Leave your recipes on our Facebook Page! 

We do hope you will join us for the Countdown to 2014!  Let us know if you are planning to participate by leaving a note in the comments. 

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Ingredient Spotlight: Mint

Welcome to the last Ingredient Spotlight of 2013, and the last Ingredient Spotlight hosted here at Finding Joy in My Kitchen.  Today, we’re sharing recipes using mint!

Here are some of our favorites:

Andes Mint Fudge

No Bake Mint Cookie Crunch

Mint Pretzel Bark

Mint Dark Chocolate Squares

Mint Crinkle Cookies

Peppermint Patty Brownies

Mint Ice Cream Pie

What are your favorite recipes using mint? 

An InLinkz Link-up

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Menu Plan–December 15

The third week of Advent is here already!  Time is going by so quickly. 

This past week, we had a few highlights, including finishing classes, playing games with our friends on Friday night, Christmas with my mom’s side of the family today and a Christmas service at our church tonight. 

Our menu highlights of last week included:

Cheesy Spinach Lasagna Soup

Gingerbread Baked Oatmeal

Simple Potato Soup

This week, we plan to enjoy:

Sunday
Whole Wheat Buttermilk Waffles, fresh fruit
Healthy Mac & Cheese, broccoli (made on Saturday)

Monday {giving final #1}
Leftover waffles with apples
Pasta & Creamy Mushrooms (carry over from last week)

To do: Thaw bread

Tuesday {giving final #2}
Granola
Bacon & Egg Grilled Cheese (need, eggs), veggies

To do: Start bread in bread machine so it’s ready for breakfast! Thaw chicken

Wednesday
Cinnamon Raisin Bread
Chicken Stew (need mushrooms & zucchini)

To do: Prep filling for pizza braid

Thursday
Granola
Pizza Braid (new)

To do: Wash potatoes and prep for crockpot, bake cookies

Friday {Commencement & Game Night!}
Cinnamon Raisin Bread French Toast
Crockpot Baked Potato Bar with corn, broccoli & cheese
Game night: Hot Cocoa Bar, Cookies & Popcorn

To do: start milk in the crockpot for hot cocoa, skewer hot cocoa on a stick, make popcorn and set out cookies

Saturday
Buttercup Squash Baked Oatmeal with Criaisins
Three Cheese Baked Ziti

Find more great menus at OrgJunkie’s Menu Plan Monday!

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Crockpot Ranch Potato Salad

Last week our church put on a Christmas tea for the ladies.  Our dinner consisted of appetizers and I brought a new recipe: Crockpot Ranch Potato Salad. 

Yum-o. 

And, easy too!

Crockpot Ranch Potato Salad – Inspired by Mostly Homemade Mom

Ingredients

• 8-10 medium red or yellow potatoes
• 1 (8oz) container of Neufchatel cream cheese
• 1 C milk
• 1 T white whole wheat flour
• 1/4 C powdered buttermilk
• 2 tsp. parsley
• salt and pepper
• 1 T minced onion
• 4 oz. colby jack cheese
• 1/8 C cooked and crumbled bacon
• Chives

Directions

Wash potatoes and chop them into 1-inch cubes.  I chose to leave the peels on, but you could alternatively peel them if you prefer. 

Place the potatoes in a lightly greased crockpot (preferably a 2 or 4 qt size). Season well with salt and pepper.  

Whip the softened cream cheese until light a fluffy.  Add 1/4 C powdered buttermilk, 2 tsp. parsley, 1 T minced onion whisk until combined. 

Whisk 1 T white whole wheat flour into 1 C milk.  Slowly add the milk mixture to the softened cream cheese until the ingredients are well blended. 

Pour the cream cheese mixture over the potatoes and stir.  Cover and cook on low for 6-8 hours, or until potatoes are tender.  If possible, stir 2-3 times during the cooking time. 

30 minutes before serving, top with chives, shredded colby jack cheese and crumbled bacon, if desired. 

Serve warm.

Enjoy!

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Ingredient Spotlight: Candy Canes

Candy Canes are such a fun Christmas tradition, and they are great in baking!  Here are a few of our favorite recipes using candy canes.

Candy Cane Bark

Candy Cane Crunch Ice Cream Cake

Peppermint Ice Cream

Dark Chocolate Peppermint Truffle Hot Cocoa

Peppermint Marshmallow Sticks for Hot Cocoa

Hot Cocoa Bar

What are your favorite ways to use Candy Canes?  Link up your recipes below!  And, be sure to join us next week for Mint – our last Ingredient Spotlight of the year, and the last one hosted at Finding Joy in My Kitchen. 

An InLinkz Link-up

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Orange Cranberry Crinkle Cookies

A classic Christmas cookie, chocolate crinkles, gets a face lift! 

This recipe uses a sugar cookie base in addition to cranberries and orange zest to make a refreshing cookie that will be a welcomed addition to any Christmas gathering. 

Orange Cranberry Crinkle Cookies – Adapted from Lauren’s Latest

Ingredients

• 1/2 C butter, softened
• 3/4 C sugar
• 1/2 tsp. vanilla extract
• 1 egg
• zest of 1 orange
• 1 T orange juice
• 1/4 tsp. salt
• 1/4 tsp. baking powder
• 1/8 tsp. baking soda
• 1 1/2 C white whole wheat flour
• 1/2 C chopped fresh cranberries
• Powdered sugar

Directions

Begin by creaming together 1/2 C butter with 3/4 C sugar.  Add in 1/2 tsp. vanilla extract and 1 egg, along with the zest of one orange and 1 T orange juice. 

Mix together 1 1/2 C white whole wheat flour, 1/4 tsp. salt, 1/4 tsp. baking powder and 1/8 tsp. baking soda.

Add the dry ingredients into the creamed butter mixture 1/2 C at a time.  Mix until well incorporated. 

Then, stir in 1/2 C chopped cranberries. 

Fill a small bowl with about 1/4 C powdered sugar. 

Using a cookie scoop, scoop 1 T dough into the powdered sugar and roll until the cookie is covered in powdered sugar.  (Refill the powdered sugar as needed)

Place each dough ball onto a lightly greased cookie sheet. 

Bake each cookie sheet at 350 for 9-11 minutes.  Cookies are done when the edges are set. 

Remove from the oven and allow cookies to continue cooking for 2 minutes on the cookie sheet before transferring to a cooling rack to cool completely. 

Store in an airtight container at room temperature for 1 week; for longer storage, freeze after baking. 

Enjoy! 

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Menu Plan - December 8

We got our first major snow this week – followed by cold temperatures.  After a week of temperatures that barely made it above zero, I’ve concluded that it really doesn’t matter what temperature it is outside once it’s below about 5 degrees.  It’s just cold! 

On Friday night our church hosted a Ladies Christmas Tea and we had valet parking!  What a gift that was, seeing as it was –5 and felt like –20.  My mom and sister joined me for the event and we had a great time. 

Saturday, we celebrated the Christmas season with a Christmas concert at the university where I teach.  What a beautiful night – and such a treat to see so many of the students using their gifts and talents to glorify God and serve others with such amazing music.  We had dinner together with our family before hand with our favorite crockpot pork dish. 

This week is our last week of classes, and I’m looking forward to the week!

Sunday
Kris Kringle Pancakes with Apple Topping
Grilled Cheese on Wild Rice Bread & Roasted Tomato Soup

To do: Prep baked oatmeal

Monday
Gingerbread Baked Oatmeal
Potato Soup & Fococcia Bread

To do: Thaw chicken

Tuesday
Leftover Gingerbread Baked Oatmeal
Sweet & Sour Chicken, Brown Rice & Steamed Veggies

To do: Make Bread Sticks

Wednesday
Granola and Dried Cherries
Cheesy Spinach Lasagna Soup, Olive Garden Bread Sticks

To do: Make cake for Friday

Thursday
Leftover Kris Kringle Pancakes (from freezer)
Leftovers

To do: Make ice cream for Friday

Friday
Granola and Dried Cherries
Pasta & Creamy Mushrooms
Candy Cane Crunch Ice Cream Cake

To do: Nothing; thaw chicken

Saturday
TBD
Crockpot Chicken Parmesan, Green Beans

To do: Make dish for Christmas gathering with Grandma & Grandpa

Find more great menus at OrgJunkie’s Menu Plan Monday!

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Gift Idea: Gingerbread Play Dough

We are at the stage in life where lots of our friends have little kiddos.  While I love giving treats to families, it’s fun to be able to give a little one something special of their own. 

As long as no gluten or cinnamon allergies are a part of the child’s life, this gingerbread play dough is so festive and fun, it makes the perfect little something.

Plus – you have fun even making it!

Gingerbread Play Dough – Adapted from Mommy Savers

Ingredients

• 4 C all purpose flour
• 1 C salt
• 1 T cinnamon
• 2 tsp. ginger
• 3 T oil
• 2 C boiling water

Directions

In a large bowl, mix together the flour, salt, cinnamon and ginger.  Stir well.

Then, add in the oil and boiling water. 

Begin by stirring with a spatula or wooden spoon until the dough cools off a bit from the boiling water. 

Then, knead on a lightly floured surface, adding more oil and/or flour as needed to achieve a non-sticky pliable dough. 

Place in a bowl and cover to prevent drying and let the dough cool completely. 

Divide into fifths by cutting the dough with a knife.  Place each section into an airtight bag or container. 

Enjoy! 

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