Maggie's Fall Wreath

 Maggie and Granny enjoy creating crafts together!

 The best part of this project for Maggie was drawing around her hand multiple times!!!

 The small addition of glitter was also a hit!

 We started with some simple supplies...

paper plate

colored paper

crepe paper 

ribbon

glue

glitter

Cut a circle in the paper plate (doubled) and then around the outer edge of plate, glue on some green crepe paper.

Draw around hand on multiple colors of scrapbook paper and cut out. 

Glue hands on plate.

Paint a bit of glue in several spots and sprinkle with glitter.

Paper punch a hole in the top and thread orange ribbon through and hang!

Fall Decor'

 Gather a favorite plate tower, wrought iron candlesticks, candles, ivy from the garden along with mums, acorns, pinecones, fresh or faux fruit and have fun assembling an island centerpiece!!!

 The colors of fall are just amazing...we are so blessed to live in Northern Lower Michigan!

 Now then, go on the hunt for a fun fall recipe...a dessert would be fitting...I am still looking...

I will let you know what I chose!!!  Perhaps something with pumpkin, apples...oh my I am off to the recipe file!!!

Coconut Chicken Tenders

 I am a fan of coconut shrimp so why not try the recipe for chicken???  So glad that I tried this because it will remain in the favorites section in my recipe box!

 Coconut Chicken Tenders:

3/4 cup sweetened flaked coconut

3 tablespoons Panko crumbs

3/4 teaspoon ground ginger

1/4 teaspoon cayenne pepper (I used 1/2 tsp. and it was plenty spicy for my liking)

2 tablespoons honey

1 teaspoon orange juice

4-4 chicken tenders (depends on size)

Freshly ground pepper

Combine coconut, Panko, ginger and cayenne pepper completely.

Sprinkle ground pepper on chicken tenders.

Blend honey and orange juice, then dip tenders in mixture and finally roll the chicken in the coconut mixture.  

Place tenders in a foil lined baking dish and place in a 400 degree oven for about 15 minutes.

I hope you will try this simple recipe and enjoy it like we did!

Enjoy~

Stuffed Green Peppers

Don't you just love fall, when the Farmer's Markets are overflowing with fresh produce?  The only fruit missing this year is the beloved' peach...the crop fell victim to the freezing temperatures earlier in the season.  The green peppers are abundant and we enjoyed them recently in a new recipe...I say recipe but I didn't follow one, instead just went about adding good ingredients!

I read, recently, in a magazine that you don't have to blanch the peppers before adding the stuffing...trust me, please, this is true!!!  The peppers stay a more brilliant color of green and there is a hint of crunch!

I began by cleaning the peppers, cutting off and chopping the tops.  I cooked one cup of rice and while that was cooking I placed a tablespoon or two of olive oil in a large frying pan.  To the oil, I added chopped onion (1/2 of a large), the chopped green pepper, two large tablespoons of garlic and freshly ground pepper...cook over low to medium heat until nearly done.  Then add desired amount of ground chuck (I used about a pound and a half).  Continue cooking until meat is done...drain any grease.  Proceed to add cooked rice, I didn't use the entire amount.  Now is the interesting ingredient...Cherry Republic's Cherry Salsa, I used the small jar.  Then in went two heaping tablespoons of Roadhouse Salsa and cooked for a few minutes.  Upon tasting I decided to add a little ketchup and a bit of brown sugar.
Now, fill the peppers and place in a preheated 350 degree oven for about 30-35 minutes.
When removed from oven, grate fresh parmesan cheese over tops of peppers and sprinkle with fresh green onions.

Enjoy~

Sand Hill Cranes

 My Mother has had the pleasure this summer to host two Sand Hill Cranes in her open field and will be sad when they leave for the winter!

 From early morning to near dusk the cranes graze either in Mom's field or in her neighbor's yard.

 The cranes have a distinct loud "voice" and a unique flying pattern.  When they fly, their legs are straight out behind them...so interesting to watch.

A majestic bird indeed!

I hope all of you can enjoy viewing these birds sometime!

5x7 Folded Card

On My Mind 5x7 folded card

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 The above photo card was created for Marlene, a special friend of the Olsen-Sayles staff; who is currently experiencing some health problems.  In the past, she created aprons and mittens for Olsen-Sayles and also made the best brownies ever for our staff.  We miss you, Marlene, and pray for restored health and your return to Frankfort!

 

Orange Chicken Salad

 What to fix for dinner was the question of the day...something quick and easy...get a rotisserie chicken and doctor it up...perfect!

 Perhaps adding penne and fruit would be tasty, so here we go making another salad!

 Orange Chicken Salad:

1 Rotisserie chicken, torn into bite size pieces

3/4 cup halved green grapes

3/4 cup halved red grapes

3/4 cup dried cranberries

1/2 box Penne (16 oz. box, using half)

1/2 cup diced yellow pepper

11 oz. can mandarin oranges, drained

1/3 cup sliced green onions

1/3 cup Hellmann's Light

1/3 cup orange juice
Salt and pepper to taste

Salad greens

Candied almonds, if desired

Combine chicken, grapes, cranberries, yellow pepper, green onions, and cooked pasta in a large bowl.

In a separate bowl, combine the Hellmann's and orange juice thoroughly.  Add to the chicken mixture, stirring thoroughly to combine.
Gently add the mandarin oranges and season with salt and pepper.
If desired, garnish with candied nuts (or add them directly to the salad).  We prefer just garnishing with the almonds, so they stay crisp.
Place leaf lettuce on plates and top with the chicken salad and there you have it...a nice salad for dinner and the grocery store heated up their facilities preparing the chicken...no hot kitchen at our house!!!

Please enjoy~