Good morning!! It’s November 6th. When did November happen??  Christmas is next month. The months and years fly by faster with every year I get older.

So what do yall have planned for this weekend?  We are kinda just hanging out.  LSU plays Alabama this afternoon (Geaux Tigers!!!). Matthew has a Lego thing he wants to go to and then I believe it’s game night here tonight:)  We’ll order pizza and then we picked up a couple of new games this week. Tonight we are going to do the Lego Creationary:) Looking forward to that:)  I NEED to get myself up and put a couple of things together I’ve been wanting to do. 1 is another roll recipe and the other is my Aunt Ruth’s Mexican cornbread:)  I love it. It’s so cold out though. Paul and I are sitting here listening to Sarah Brightman and I’m so comfy. Don’t want to get up and do anything.  Can you believe some people around us got snow?? How crazy is that?  Like I said, when did November happen?

Today’s recipe is for the picture above:) Redskin Hash-Browns.  Paul and I LOVE these.  Melt some cheese over the top at the end and a side of sour cream, YUMMMMM-OHH:) Have a great weekend and yall enjoy!:)

OK, HERE’S What You Need:

1/2 stick of butter (cause butta makes everything betta:)

1 pound Petite Redskin Potatoes (scrubbed)

1 small yellow onion chopped (or about a cup of frozen diced onions. That’s what I use)

1 bunch green onions (snipped)

1 pound of mushrooms (cleaned and sliced thick)

Optional – sour cream and grated cheddar:)

HERE’S What You Do:

Cut up your potatoes.  Half them but if they are to big 1/3rd them. You want about 3/4 inch – 1 inch chunks.

Start out with a large skillet. Melt your butter and a tad of olive oil to keep yourbutter from burning. Throw in your yellow onions and potatoes. Shuffle them around in your pan to get them all buttery:)  Cook down for about 10 minutes and then throw your mushrooms and half of your green onions over in there. At this point I put some tinfoil over the skillet and let them do their thing for about 30 minutes – making sure to check it and shuffle them around about every 6 or 7 minutes.  Don’t want to do to much to them because you don’t want them to break apart completely. Like them to have a little bit of a scuffed up looked but not turning to moosh. (Hope I’m not losing yall with all these technical terms:)  When nice and tender and brown, sprinkle some fresh green onions over and serve. OR, throw that cheddar I was talking about over the top and pop under the broiler til it gets all melty and bubbly. Bring out the sour cream and enjoy:)

How is everyone? We are winding down.  Jamie has been gone all afternoon. He had an after school program and then ran home for 30 minutes and gobbled down a bowl of Spaghetti O’s and then was off again for choir practice. Matthew had swim and Sarah sat here in the family room eating popcorn, drinking hot chocolate and watching Hoarders. Looks like now, we are about to watch the latest Doctor Who:) I think it’s the season finale (here in the US).  The kids are all fed and I’m working on mine and Paul’s – Beef  Bourguignon jeux poker video gratuit

So, Paul’s a huge snacker. He loves his snackies.  I think, though, his favorite would be the tortilla chips I make him. They really are a no brainer.  About 12 years ago, I went to a Christmas party and the hostess had made her own chips. I have to say I was so impressed, even after I saw how simple it was.  Since then,  it’s what he wants between 10:30 p.m. and midnight for his snack:)  Enjoy!:)

OK, HERE’S What You Need:

Package White Tortillas

Oil

Salt

HERE’S What You Do:

Yep, that's 11:20 P.M. The things I do for my husband...

Melt your shortening in a skillet - probably about 3 inches. (I love my big black skillets;)

Blanca I guess you could use Amarillo but I use Blanca

About this many.

Cut into quarters.

This is the official "chip" basket. Yeah, I think it's probably one of those old DQ baskets from way back when. Throw some paper towel over in there.

Put a few at a time into your grease. Don't crowd. I use tongs to fry with. The first batch may take a bit longer (not TO long mind you!) than the second and third batches. Turn often You can start to feel them harden. It literally only takes less than a couple of minutes for each batch. When you take them out, make sure you let them drain really well. Nothing is worse than scalding grease pouring out onto you.... Just ask Paul:(

Salt generously and munch away:)

Good morning;)  How was everyone’s Halloween?  The kids had a great time.  We started out by doing our pumpkins yesterday morning.  They were so cute:)  Sarah went with the neighbors, MyMatthew  and Jamie both went with friends. Paul and I stayed behind here at home and passed out candy (and have hot chocolate ready for our’s when they came home:). My GOSH we had a lot of kids!!  I bet we EASILY had over 150.  We’ve never had that many.  We gave out all of our goodies and even had to raid the kids’ stuff to supplement.  How crazy is that? It was really cold too.  Paul and I were bundled up.  People up and down the streets had their bonfires going. We thought about it but we were just worried about kids in costumes getting to close.  Afterwards, we went to see a pumpkin display and then out to supper;) So it was a fun day:)

The recipe I’m sending out today is for little Petite Cherry Cheesecakes. Paul isn’t a fan of vanilla wafers so I made him a few in these little crusts. And for the rest, I used Oreos:)  Talk about good!  Give them a try and let me know what yall think:)  Enjoy!!

OK, HERE’S What You Need:

16 ounces cream cheese, softened
¾ cup sugar
2 eggs
1 tablespoon lemon juice
1 teaspoon vanilla
24 vanilla wafers
1 can (21 ounces) cherry pie filling (or just a candied cherry for on top:)

HERE’S What You Do:

Beat first five ingredients until light and fluffy. Line small muffin tins with paper baking cups. Place 1 vanilla wafer in bottom of each tin. Fill cups 2/3-full with cream cheese mixture. Bake at 375 degrees for 15-20 minutes until set. Top each with 1 tablespoon pie filling. Chill. Makes 24 cakes. Preparation time: approximately 25 minutes