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Happy Turkey Day Week!

So if you have been feeling neglected, you have been.  I am buried alive with projects (which is such a good thing), holiday happenings and LIFE.  I have decided that I WANT TO CRAFT/CREATE IT ALL this holiday season. 🙂  We also are starting to host friends and family gatherings starting tonight and then it is Turkey Day dinner prep, doing my traditional midnight madness on Friday with a buddy at the local mall  and then heading out of town to see my husband’s side of the family on Friday morning.

In all the busy mix my pooch decided to take on a war with the backyard squirrel and has managed to injury her front leg and ripping off a good portion of her skin trying to get after her annoying smack-talking nemesis of a critter by getting it stuck either under our fence or under a tree root.  That little guy just taunts her and he has no idea how she has taken out a few of his relatives and brought them to us as peace offerings…. Poor little guys.   This time though, the stats are Sadie Dog: 3 Squirrels: 1.   So now we have been playing vet with trying to keep the wounds clean and covered and now it looks like we are going to have to take her to the vet for stitches. Oh how she hates the Head Cone of Shame.

Thanksgiving is my FAVORITE holiday.  It is more because I can cook and get lost in my kitchen for a few days.  One my favorite recipes is my Brie Mashed Potatoes.  AMAZINGLY RICH AND SINFUL!  It is such an easy recipe:


  • 10-15 Yukon Gold Potatoes peeled, diced and boiled (you can use any type of potatoes- I just like these since they are a very creamy potato!)
  • 1/4 cup of butter (room temp)
  • 1/8 of a cup of half and half or (milk will work to)
  • 2/3-1/2 of a round of the Baby Brie wheel from Costco (it is around $6). Cubed (just at room temp -keeps the potatoes from cooling down too much)
  • Salt and Pepper


While potatoes are HOT add butter and Brie salt and pepper.  Begin to whip together. I use my Kitchen Aid, but a hand mixer would do the trick. Once it has been combined mostly together add the half and half/milk until it is to the consistency you would like. Transfer to a serving dish and add a pat of butter to the top!  You will have the most creamiest and amazing potatoes you could ever imagine!

Now I will leave you with this funny that I so understand and have the same feelings for!

Thanks for sharing a bit of” jibber-jabber and recipe sharing instead of crafting” pie with me and Happy Thanksgiving!

Quick and Easy Comfort Food: Ravioli Lasagna


While in the midst of doing a million Christmas crafty-craft projects I am going to take a moment to post a quick and easy comfort food family favorite I came up with this year.  Everyone loves lasagna and everyone loves ravioli, what do you get when you meld the concept of lasagna with ravioli?  A wonderful surprise twists two very classic dishes!   This dish literally takes about 15 minutes to throw together and about 40 minutes in the oven and it tastes like you cooked all day If you would like to freeze it, skip placing it in the oven and just freeze it.  Pop in the oven for about hour covered (pull cover off the last 15 minutes).  This is a great dish to make for a meal to bring for a new baby etc…


  • Package of ground turkey, ground beef or Italian sausage
  • 3 9-10 oz packages of per-made ravioli (you usually can find them in the refrigerator section – Costco also carries them) I mix it up and add one cheese base ravioli and then a spinach based ravioli for the other two
  • 1 container of ricotta
  • 1 jar of your favorite marinara
  • 2.5 cups of mozzarella cheese
  • Salt and pepper to taste
  • Spray olive oil


  1. Preheat oven to 425.
  2. Brown meat and while browning meat, bring a large pot of water to a boil.
  3. Add salt and pepper to taste to browning meat.
  4. Once meat is browned and water has reached a boil, toss in the three packages of ravioli into the water and boil for about 3 to 4 minutes (if you toss in frozen boil for about 6 minutes) They don’t need to be fully cooked through, you want them to be very firm and they will finish cooking in the oven. 
  5. While the ravioli is boiling add jar of marinara and bring to a simmer.
  6. Once sauce is at a simmer (which should be within a minute or so) add the entire contents of the ricotta to the sauce and blend well.  Keep stove on low to medium and let simmer until ravioli is done
  7. Strain ravioli carefully so they don’t break and begin the layering process.
  8. Spray a deep baking dish with non-stick olive oil spray (Pam or veggie spray oil).
  9. Start layering with the first layer being the ravioli, then sauce, cheese and then ravioli.  Do this until all the ravioli and sauce is gone.  Top with cheese and place in the oven for about 35-40 minutes.

Serves about 8-10 servings.  Serve with a fresh salad and garlic bread.