During the holidays it’s easy to get caught up in all the hustle and bustle, and forget about the world going on around you and the impact you might have. This holiday season challenge yourself to find some simple ways to make a positive difference in the world around you. There are many ways you can make a positive impact. Think about how the small and simple changes in your life you can make to make a difference. Here are a few I came up with, feel free to add to yours to the list by adding them to the comment section. Focus more on the local. In a global economy it can be easy to order whatever your heart desires from the other side of the globe, but why not try to buy locally? Food is one big thing you can purchase locally whenever... [Read more]

I like fettuccine, but the usual fettuccine recipe is not all that healthy for you. Today I have a healthier fettuccine recipe to share with you courtesy of Tobasco. This fettuccine recipe is loaded with fresh herbs and vegetables, including the fall flavor of butternut squash. If you’re lucky enough, you might still have some of these ingredients growing in your garden. I love food with lots of color, and flavor, this recipe definitely delivers (with a little bit of heat added in). Autumn Harvest Fettuccine 1 small butternut squash, peeled, seeded and cut into 1-inch pieces, about 4 cups 1 leek, sliced 1 red bell pepper, cored, seeded and cut into 1-inch pieces 1/4 pound green beans, cut into 2-inch pieces 3 tablespoons olive oil, divided 1... [Read more]

I’ve been enjoying some yummy whipped topping from TruWhip on my crustless pumpkin pie the last couple days, so I thought I’d let you know a little bit more about the product. TruWhip is the only all natural whipped topping with no trans fats, no hydrogenated oils, no high fructose corn syrup and no GMO’s, it’s 70% organic, and it’s gluten-free. It has the convenience of CoolWhip, but without any of the questionable ingredients. TruWhip sent me a container of their whipped topping to try out. My son’s a big fan of all things dessert, so he was excited when he saw the container. He’s been bugging me to give it a try. So did it pass the taste test? It definitely did at our house. My son loves whipped topping,... [Read more]

I wanted to use some of the pumpkin I baked the other day to make some pumpkin pie, but I decided to skip the crust. The pumpkin is my favorite part, so I decided to make a crustless pumpkin pie. It turned out delicious so I thought I’d share the recipe here. We topped the pumpkin pie with some TruWhip, which I’ll be back with a review of in the next day or so. Crustless Pumpkin Pie 3 cups cooked pumpkin 1 can (12 oz) evaporated milk 1 cup sugar 2 teaspoons cinnamon 1 teaspoon pumpkin pie spice 3 eggs (slightly beaten) 1 teaspoon salt Mix all the ingredients together well. Spray 2 pie pans with no stick cooking spray. Preheat the oven to 425`F, then pour the pumpkin pie mixture into the pie pans. Bake at 425′F for 20 minutes,... [Read more]

I’m on the Better Homes and Garden email list and I’ve been receiving their 12 Days of Holiday Baking the last few days, and it’s definitely inspiring me to get started on my holiday baking. It’s not too early to get started planning your holiday baking. You can start planning now to buy the ingredients when they’re on sale, and have your recipes ready to go. You can even start baking to avoid the last minute holiday rush. Much of your holiday baking can be done ahead of time and frozen until you’re ready to use it. You can make cookies, cakes, pies, and even cupcakes ahead of time. You’ll still have plenty to do when the holiday season hits. The tip is to get your baking done now, then right before... [Read more]