Thanksgiving Tradition

We started a new thanksgiving tradition this year...

...a leaf garland in our kitchen, that we write our thankful thoughts on each evening.

It is a simple enough tradition, and not too late to start, if this sounds like something you and your family might enjoy!  I did use my silhouette machine to cut the leaves out, but you could go to a local scrapbook store and use the die cut machine, cut out your own simple leaf shape (have the kids help!), or I'm sure you can find pre-packaged leaves to use.

I like that it helps us narrow in on the true meaning of the holidays, and gives our kitchen some autumn colors.  Have you ever wondered why most of us are all crazy-excited about the holidays?  I honestly think it's all the little traditions that are embedded in this time of year.  Some of the traditions, large groups of people have in common, while other traditions are super specific to our own individual families.  That's why I am so excited to continue the ones that I love, and begin new ones for my own little family.  I also love, that it is never too late to start.  In a few years, I can continue adding traditions that seem to fit my family's wants and needs!

A similar concept to the leaf garland, is writing gratitude thoughts on leaves for a tree, or on feathers for a turkey.  I also really liked this Thanksgiving garland with meaningful words, it would be beautiful to have strewn across your tablescape or draped in the dining area during your Thanksgiving dinner. Or this amazing idea to write on the tablecloth with permanent markers every year, and able to reflect on blessings present and past.

What are your autumn and Thanksgiving traditions?  Do you have a special "gratitude" tradition, a dish you love to make, or a special activity?  Do you eat a special appetizer every year before your turkey feast or participate in a run or walk prior to the meal?  I want to hear!

Stuffed Pumpkin: Bacon Jalapeno Dip

On Monday night for family home evening, we had our good friends, the Mertz's over.  James and Jenessa  recently moved here from Tucson.  Brett and James have been very good friends for years, they grew up in Willcox together.  We like that they live close now!

Jenessa offered to bring tomato soup and bread bowls (you can buy the bread bowls here, they are so worth it!).  I gave my first attempt at baking something in a pumpkin, and whipped up some apple crisp.  It was a fun and relaxing evening.  The stuffed pumpkin was a hit!  I'll probably make it again...this week!    

And can I tell you how much I love eating on the back patio!  We eat out there nearly every single night, and I can't get enough of it!  I'll be disappointed when the evenings are too biting to enjoy the patio, but then we can make s'mores around the firepit and Christmas will be here--so I won't be that disappointed :)

Landon was in a goofy and happy mood, so we had fun interacting and engaging with him a lot.  He was so smiley and corny the whole night long.

So, in case you want to test the waters, and try baking "something" in a pumpkin--give this easy appetizer a try!

Bacon Jalapeno Dip baked in a Pumpkin

original recipe found here

2-3 pound pumpkin, cleaned out

16 oz. cream cheese

2 cups Monterey Jack cheese, shredded

2 T. finely chopped jalapeno

2 T. finely chopped onion

1/2 cup cooked and crumbled bacon

3/4 cup salsa verde

Preheat oven to 350 degrees

Place cream cheese in large, microwave-safe bowl and soften

Stir in the remaining ingredients

Place the dip in cleaned pumpkin and place it in a baking dish with 1 inch of water.  Lightly cover the pumpkin with foil.  Place the pumpkin and baking dish in oven and bake for about one hour, or until the dip is hot and bubbling around the edges.  Put the top of the pumpkin in the last 20 minutes, so it looks "baked". 

We served it with the "insides" of our bread bowls and tortilla chips--both were delicious!

Enjoy!

The Yummiest (and easiest) White Chili Recipe

Chili is one of those dishes you think of being a staple during this time of year.  And while I love the traditional chili with cornbread just like the next girl, this is a fun twist on the traditional dish!  Plus, it is even easier to throw together than the regular chili, in my opinion.

This is one recipe that I get asked for a lot, it is a crowd pleaser!  I typically make mine in the crockpot, just so it can simmer/warm through for a while, but it isn't necessary.  It can be done on the stove just as easily!  

White Chili

1-2 Tbsp. olive oil
1 medium onion, chopped
1 (4 oz.) can of green chilies
4 cloves garlic, minced
1/4 tsp. cayenne pepper
2 tsp. cumin
1 1/2 tsp. oregano
4 chicken breasts, boiled and shredded (I often use leftover rotisserie chicken or canned chicken too!)
5 cups chicken broth
3 (16 oz.) cans of white beans, undrained
3 cups Monterey Jack cheese, shredded

Saute onions, green chilies, and garlic in olive oil and spices.

Combine beans, broth, and chicken with onion mixture in crockpot or in soup pot.

Let heat through entirely.  About 30 minutes before serving, slowly add cheese and stir every few minutes until cheese is melted and evenly distributed.

Enjoy!  We eat it plain, but more shredded cheese, sour cream, and cilantro on top would be delicious toppings and add some garnish--especially for a get-together!