How to Keep A Parading Kid (and others) Warm? Here's How!

My daughter’s high school marching band will be in The America’s Thanksgiving Day Parade this year in Detroit. I am so proud of the band, and of course Nicole. However, putting that aside, this started to create a problem in the beginning and that was: how to keep her warm all morning beginning at 7:00 a.m. until the time she returns home?

Keep in mind, we live in Michigan and November can be pretty cold. Our neighbors are Canada and I can see Russia from my back door. You betcha! Of course, I’m just kidding about Russia, but we do get the Canadian winds and we are also surrounded by the Great Lakes. I’ve lived in Michigan my whole life and I know from experience how cold November can be, especially early in the morning. For instance, we already have snow on the ground and it’s only November 17th.

When I went to our parent’s monthly band meeting, they mentioned getting the kids a product called Under Armour. Now I had never heard of this product before-- so off I went dragging my poor mom along to our local sports store. Ouch! We looked at this product and it looked to us like long underwear except for the price. For a top and bottom it would cost around $127.00, and that’s before the tax. If you can afford it by all means go buy it because I heard it really does keep you very warm. However, if you are like I am and you’re on a budget and about a month away from Christmas this is simply not an option. My first reaction was being mad how expensive the Under Armour is. Now my problem remains: how do I keep my child warm and be able to afford it?

My first thought was to layer her clothes. This is affordable, but it may be bulky. I have to keep in mind she is marching and I also have to get it under her band uniform. So we continued to look around the sports store. We ended up finding some pretty cool products all for under $4.00 each. We found hand warmers with an adhesive body warmer which was included in the package. The hand warmers with body warmer cost only $2.79. I also found mini hand warmers and foot warmers. The mini hand warmers were $0.99 and the foot warmers were $2.99.

The company that distributes this product is called Grabber. Even though they are made in Japan they are distributed by Grabber which is located in Grand Rapids, Michigan. So hopefully I am helping keep some Michigan people working. The economy could sure use it around here.
The website is http://www.warmers.com/, which shows them in bulk. However, the warmers I bought were sold individually and that made it more affordable. My suggestion would be to go to your local sports store first and just ask about them.

The only negative is you can only use them once. The mini hand warmers last about 7+ hours according to the package. The foot warmers last 5+, regular hand warmers last 7+, and the body warmer last 12+ hours, which is plenty of time for our use. Regardless, it's a great and affordable product.


Another advantage the products have, other than being affordable, is that they are non-toxic, environmentally friendly, and odorless. Plus they have all-natural ingredients and are non-combustible, so they are very safe. Like any product you use, please make sure to read all the directions on the package.

After I picked up this product I drove to Target and bought long johns for my daughter. The top and the bottom were $4.99 each. I may still add layers depending on how cold it is on Thanksgiving, but all and all I am able to keep my daughter quite warm for under $20.00. In this day in age that is saying something.

These hand and foot warmers could have many uses. If kids are playing in the snow for long periods of time this is a great source of added warmth that is quite affordable. They would be great for any winter outdoor sport. My mom has arthritis and I’m sure it would be wonderful for helping that also.

Again, the website is http://www.warmers.com/ and the phone number is 800-423-1233. What a super way to stay warm during winter with these wonderful, affordable products!

Good luck to my daughter’s band in the Thanksgiving Day Parade! We’re all proud of you!!!

Here’s to the beginning of a long, but hopefully warmer winter. Cheers!

Turkey Week Continues: An Easy, Creamy Soup

(note to readers: All this week I'll be sharing with you recipes and ideas of what to do with all that leftover turkey you're sure to have Friday morning. Come back everyday for a new idea!)


Turkey week is winding down. However, I still have plenty of turkey left.

Here is another quick and easy recipe. This is the quickest soup in the world to make. It's great with a sandwich and would make a nice lunch or dinner.

With everyone gearing up for Christmas and the busiest time of the year, this is a recipe that you should keep in your file. The great thing about it is that the turkey can be replaced with chicken. So if you have chicken left over, feel free to use that instead.

Nothing like hot soup on a cold day. Especially when it doesn't keep you in the kitchen all day long. Of course, no one else has to know that! I promise I won't say a word.



Cream of Turkey Soup

¼ cup butter or margarine
¼ cup all-purpose flour
½ cup milk
½ cup light cream
3 cups chicken broth
1 ½ cups finely chopped cooked turkey (or chicken)
Dash pepper

In a large saucepan melt butter or margarine; stir in flour. Stir in milk, cream and broth. Cook and stir till mixture is slightly thickened and bubbly; reduce heat. Stir in turkey or chicken and pepper; heat through. Garnish with snipped chives and parsley.

This recipe can be doubled very easily, just make sure to use a large enough pot.

Makes 4 servings

I hope the recipes I've passed along this week helped someone save time and money.

Happy Holidays!!!

Turkey Week Continues: A Trip South of the Border!

(note to readers: All this week I'll be sharing with you recipes and ideas of what to do with all that leftover turkey you're sure to have Friday morning. Come back everyday for a new idea!)


Well, Thanksgiving is officially over and on to the next big holiday of the year, Christmas!

Still, we're all left with all that turkey. Here's another recipe with more of a Mexican flare. A little different than the other recipes. However, I'm sure you will enjoy it!


Turkey Enchilada Casserole

1 cup chopped onion
½ cup chopped green pepper
2 tablespoons butter or margarine
2 cups chopped turkey
1 4-ounce can green chili peppers, rinsed, seeded and chopped
3 tablespoons butter or margarine
¼ cup all-purpose flour
1 teaspoon ground coriander
1 teaspoon salt
2 ½ cups chicken broth
1 cup dairy sour cream
1 ½ cups shredded Monterey Jack cheese (6 ounces)
12 6-inch tortillas

350 degree oven

In a large saucepan cook onion and green pepper in the 2 tablespoons of butter or margarine till tender. Combine onion mixture in a bowl with chopped turkey and green chili peppers; set aside.

For sauce; in the same saucepan melt 3 tablespoons butter or margarine. Stir in flour, coriander and salt. Stir in chicken broth all at once; cook and stir till thickened and bubbly. Cook and stir 1 to 2 minutes more.

Remove from heat; stir in sour cream and ½ of the cheese.

Stir ½ cup of the sauce into the turkey mixture.

Dip each tortilla into remaining sauce to soften; fill each with about ¼ cup of the turkey mixture. Roll up. Arrange rolls in a 13 x 9 x2-inch baking dish; pour remaining sauce over. Sprinkle with remaining cheese.

Bake uncovered, in a 350 degree oven about 25 minutes or till bubbly.

Serves 6

This recipe has quite a few ingredients, but you may still have many of them on hand after the holidays. For instance, if you made dips or a cheese platter you will be able to use up those ingredients. So make sure you check your refrigerator before you shop for any ingredients.

You can always use whatever cheese you have on hand and I'm sure it will be just as delicious. You can play around with this recipe and come up with your own twist.

Be a little adventurous. If you don't have all the ingredients put your own signature on it. If you have red peppers, by all means use them instead of the green. As for the chili peppers, you can always add a little hot sauce, if you have that on hand. If you like things mild simply omit the hot sauce or just use very little.

Have fun with this recipe and don't stress out. You've already had a busy week!!!

Cheers!!

Turkey Week Continues: Monte Cristo Sandwich

(note to readers: All this week I'll be sharing with you recipes and ideas of what to do with all that leftover turkey you're sure to have Friday morning. Come back everyday for a new idea!)

Yesterday I shared a recipe for Turkey Frame Soup. Today, here's something a little different to go with your soup!

This next idea is a hearty sandwich, and one more way to use up that turkey. It's satisfying and will fill up those with a huge appetite!

The sandwich is called the Monte Cristo. Most food historians believe this sandwich was derived from a French sandwich called the Croque Monsieur. To me it's a glorified grilled cheese sandwich. Whether you call it a Monte Cristo or Croque Monsieur, it's delicious.

The basic sandwich consists of three slices of white bread and ham, turkey, or chicken dipped in a beaten egg and fried in butter. I like to serve this with a side of cranberry sauce, which I believe complements this sandwich.

The only ingredients you may have to buy are deli ham and some Swiss or Gruyere cheese. We love Swiss cheese in my house. I usually have Swiss on hand, and that's what I usually use in this sandwich. However, use the cheese you and your family will enjoy most. I think either cheese would be terrific.


MONTE CRISTO SANDWICHES

(This fried sandwich contains turkey and ham)

18 slices bread
butter
6 slices ham
6 slices turkey
12 slices Swiss or Gruyere cheese
a little mustard and mayonnaise
3 eggs
1/3 cup milk
1/8 teaspoon salt

For each sandwich use 3 slices of bread. Butter one side of bread first, cover with a slice of ham and a slice of turkey. Butter both sides of the second slice of bread and spread with a little mustard or other dressing.

Place on top of turkey or ham slice and top with 2 thin slices of cheese. Butter third slice for top; press sandwich lightly and trim crusts. Cut into halves diagonally and secure with toothpicks.

Beat eggs with milk and salt. Dip sandwich halves into the egg mixture until soaked and fry on a hot skillet or on a griddle in butter or margarine. Brown on all sides, adding more butter when necessary. Remove toothpicks before serving.

Makes 6 sandwiches

In 1966 Disneyland in Anaheim, California began serving this sandwich, which contributed to its popularity. To this day Disneyland continues to serve this popular sandwich.

I hope you enjoy it as much as we do!

Happy Thanksgiving!!!!

Turkey Week Continues: Easy Turkey Frame Soup

(note to readers: All this week I'll be sharing with you recipes and ideas of what to do with all that leftover turkey you're sure to have Friday morning. Come back everyday for a new idea!)

With the high expenses we have to deal with on a daily basis it's helpful to stretch your food budget as far as you can. This includes your Thanksgiving turkey.

This next recipe uses up the frame of your turkey. Now nothing on the turkey will go to waste, including the frame.

This is a soup so it will take a little extra time, but I think it is well worth the effort. I believe overall it is a pretty easy recipe and will help you use every bit of your Thanksgiving turkey.

My husband is the one who found this recipe and he is the one who loves to make this soup every year. I think the noodles are what makes this soup a hearty meal.

Turkey Frame Soup



1 meaty turkey frame
3 quarts water (12 cups)
1 onion quartered
2 teaspoons salt
1 16 oz. can tomatoes, cut up
1 tablespoon instant chicken bouillon granules
1 ½ teaspoons dried oregano, crushed
1 teaspoon dried thyme, crushed
1/8 teaspoon pepper
4 cups of fresh vegetables (your choice)
1 ½ cup uncooked medium noodles

Break turkey frame or cut in half with kitchen shears, place in large Dutch oven with water, onion and salt. Bring to boiling; reduce heat. Cover; simmer for 1 ½ hours. Remove turkey frame; when cool enough to handle, cut off meat and coarsely chop. Discard bones. Strain broth; discard solids. Return broth to Dutch oven. Stir in cut-up turkey meat, undrained tomatoes, bouillon granules, oregano, thyme, and pepper. Stir in fresh vegetables. Bring to boiling; reduce heat. Cover; simmer for 45 minutes. Stir in uncooked noodles, simmer, uncovered, 8 to 10 minutes or till noodles are done.
Season to taste with salt and pepper.

Makes 10 servings.

Our family loves this soup. I hope yours will too.

Happy cooking!!!!!

Thanksgiving Meal: After I Make It, It's A GOOD Tired

I love the holidays! Thanksgiving is one of my favorites.

The smell of the turkey in the oven. The sound of my family watching the parade in the living room as I am busy in the kitchen.

Usually I feel pressured when my daughter asks me when we're going to eat. Not so on Thanksgiving because I feel like a kid myself. I can't wait to sit down with my family in a cozy house and eat too.

Like my mom, I make everything from scratch, from the potatoes to the gravy and everything in between. It's once a year and my family really does enjoy it!

By the end of the day I'm usually so tired I could pass out. But it's the kind of tired that makes you happy. It's knowing your family enjoyed the meal. That alone is the reason I cook every day, not just on Thanksgiving.

My turkeys are always a success. I believe the reason is because I season them very liberally. You need to remember this is a big bird and really needs to be seasoned and seasoned well. I usually get a 25 lb. turkey, and we always have tons of leftovers, which my family loves.

If your family doesn't like leftovers, by all means get a smaller turkey, but still make sure to season it well.

Basting is another thing I do as the turkey cooks. I think that's one of the secrets to a moist turkey. I try to baste it at least every 20 minutes. Yes, it's a lot of up and down all day. Again, remember, it's only once a year. It's a lot of work anyway -- you might as well go the extra mile!

Also, every time I baste I usually add a little more seasoning as I go. I use tons of seasonings such as, poultry; marjoram; sage; thyme; garlic powder; onion powder; parsley; basil; salt; and pepper. It sounds like a lot, but I guarantee it will be the best turkey you've ever had!

I also love a crispy skin so the last hour or so I uncover the bird to allow the skin to crisp up. If it starts getting too crispy and the turkey isn't done, simply cover it again with aluminum foil.

I remember the first Thanksgiving I cooked, and how nervous I was. Fortunately for me it turned out just fine. Although I must admit I probably called my mom a dozen times. She probably felt that she was cooking the Thanksgiving meal that year!

Well, I have about 17 or so turkeys and Thanksgiving meals under my belt now. Although I still get a little bit of butterflies in my stomach, I really do enjoy making a beautiful Thanksgiving meal for my family.

I pray every year that my meal will turn out fine. It's sure a lot of work, but when your family really loves it, isn't it worth it at least once a year? To watch them eat and enjoy the food is the best gift they can give me.

Now after the meal the next problem is what to do with the leftovers. I have several suggestions and I will put them on my blog throughout the week. A turkey can go a long way and is wonderful for your food budget. Here is my first suggestion.

Turkey-Broccoli Divan

1 lb. broccoli, cut into spears, cooked and drained
1 1/2 cups cubed cooked turkey
1 can (10 3/4 oz) condensed Cream of Broccoli Soup
1/3 cup of milk
1/2 cup shredded Cheddar cheese
2 tbsp. dry bread crumbs
1 tbsp. butter or margarine, melted

In a 9" pie plate or 2-qt. shallow baking dish arrange broccoli and turkey. Mix soup and milk. Pour over broccoli and turkey.

In a bowl mix cheese, bread crumbs and melted butter together. Sprinkle cheese and bread crumb mixture over top.

Bake at 450 degrees for 20 minutes or until hot.

Serves 4

* You can double this recipe very easily, just make sure to use a larger baking dish.

This is an easy recipe and tastes great. Another reason to invest in a big turkey this Thanksgiving!

Enjoy!!!