2x4 Pumpkins and Turkeys

As a Relief Society Activity we made these pumpkins and turkeys to donate to a Meals on Wheels group to use for there Thanksgiving dinner. I think they turned out really cute!

If you go here you can get the directions to make your own cute little turkey!

And go here to make the pumpkins!

Thankful Blocks

I know that is not the best picture, but I had fun making these THANKFUL blocks! I saw the idea here! I was supper excited to find I had enough scrap pieces of wood to make these blocks and I made the stencils using the computer (well actually my hubby made the stencils using the computer, he is better with that stuff).
I love the month of November, because it reminds me of all the many things that I am thankful for! And during these hard times it is easy to forget that I really have a million things to be thankful for!

2x4 frankenstein

I know this is to late for Halloween, but maybe good for next year!
I found this idea here! Isn't he cute!

Fall Crafts

Better late than never! These are a few crafts I made last month! I love the "BOO" blocks I think they turned out really cute! Thanks to my handy Husband for cutting out all the wood and to my Mom for letting me use here Cricut!



I think these are the cutest Pumpkins! Perfect for Halloween and Fall! They are so simple. They large one is made out of a 2x4. I got the idea for these from here . I have a few other crafts I am working on and will try and post them before the season is over! :)

Roast chicken and gravy

Not sure why I can't get this photo to load right,
so just tilt your head when you look at it! :)

I forgot to take a picture before we started eating it!
I just love how it came out all nice and brown!
It was very yummy! Two thumbs up!

Found the recipe here !

For the chicken:
1 3 lb whole chicken
4 garlic cloves, sliced lengthwise into thirds
1 sprig rosemary, leaves stripped off
3 Tbsp mayonnaise
1 tsp Lawry's seasoning salt
1/2 tsp poultry seasoning
1/4 tsp kosher salt
A few grinds black pepper

For the gravy:
All pan drippings
2 cups low-sodium chicken stock
1/2 tsp poultry seasoning
1/4 tsp crushed red pepper flakes
1/4 cup butter, melted
1/4 cup flour

Set oven to 375 degrees.

Pat the chicken dry. Gently lift skin and loosed skin from the breast. Slip in garlic slices and rosemary leaves and distribute evenly over the breast.

With your hands, spread mayonnaise evenly over the entire chicken. With the breast side up, evenly sprinkle seasoning salt, poultry seasoning and salt. Add a few grinds of black pepper. Press toothpicks into the chicken where you loosened the skin to put the garlic and rosemary in. Place bird on the rack of a roasting pan. Cover loosely with foil. Roast for 2 1/2 hours, removing foil after one hour.

Remove roasting pan from the oven. With two fork, gently lift the chicken and set onto a cutting board to rest while making the gravy. For the gravy, pour and scrape all drippings from the roasting pan into a large skillet over medium heat. Add chicken stock, poultry seasoning and red pepper flakes. In a small bowl, whisk together butter and flour. Once the chicken stock mixture is simmering, whisk in butter flour mixture. Gravy should thicken. Once thickened, simmer gravy for an additional 5 minutes. Taste and add salt if needed.

Once the gravy is finished and the chicken has rested, remove toothpicks, carve chicken and set on a platter. Serve chicken with gravy and rice or mashed potatoes.

Yields enough chicken and gravy for 5 servings.

Here is "Apple" enjoying a drum stick!

Everyone in the family loved this chicken!

The Best Chocolate Chip Cookies!

I love chocolate chip cookies, but have always had the hardest time making them so they don’t go splat on the cookie sheet! So I was very excited when I found this recipe. I made them and they actually have body to them they didn’t go splat on my cookie sheet and the best part is they taste delicious too! This recipe makes about 6 dozen, so there is plenty for you to share! :)

4 1/2 cups all-purpose flour
2 teaspoons baking soda
2 cups butter, softened
1 1/2 cups packed brown sugar
1/2 cup white sugar
2 (3.4 ounce) packages instant vanilla pudding mix
4 eggs
2 teaspoons vanilla extract
4 cups semisweet chocolate chips
2 cups chopped walnuts (optional)


Directions
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour and baking soda, set aside.
In a large bowl, cream together the butter, brown sugar, and white sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips and nuts. Drop cookies by rounded spoonfuls onto ungreased cookie sheets.
Bake for 10 to 12 minutes in the preheated oven. Edges should be golden brown.