Calling all Walking Dead and Fear the Walking Dead fans! Season 4 is back and better than ever! This is a rare case of the spinoff getting better than the original. The show is finally really starting to get it’s footing and I’m as excited as ever about where the show is headed. Season 4 kicks off with a long awaited crossover with The Walking Dead! Check out the full review HERE. Caution contains spoilers!
Free DIY, TV & Recipes
It’s that time of year again! Time to start your garden. Here is a sweet Free 2018 Gardener’s Idea Book to help you get motivated. Hurry and snag your before they are gone!
Chicken Noodle Soup may be the ultimate comforting soup. Here is a great recipe from countryliving.com that’s is sure to comfort the soul and bellies.
Serves: 6
Prep Time: 15 min
Cook Time: 28 min
Ingredients:
* 2 carton(s) (26-ounce) reduced-sodium chicken stock or broth
* 2 cup(s) water
* 3 large carrots, peeled and thinly sliced
* 3 small parsnips, peeled and thinly sliced
* 3 stalk(s) celery, thinly sliced
* 1 large onion, finely chopped
* 3 1/2 cup(s) cooked, shredded chicken
* 1/2 pound(s) extra-wide egg noodles
* 2 tablespoon(s) minced parsley
* 2 teaspoon(s) kosher salt
* 1/2 teaspoon(s) freshly ground black pepper
Directions
1. In a 5- to 6-quart soup pot, bring stock, water, carrots, parsnips, celery, and onion to a boil; reduce heat to medium-low, cover, and simmer 15 minutes.
2. Stir in chicken and noodles; cover pot and continue to simmer 7 minutes, or until noodles are just tender. Stir in parsley, salt, and pepper. Ladle into bowls.
Enjoy!
Fall is in the air. Two staples around my house this time of year is pumpkin and chili. So why not combine the two for a hearty Vegetarian Pumpkin Chili. In my quest to find a recipe I stumbled across a great recipe from thekitchn.com. Pumpkin chili is definitely on the menu at my house in the near future. Yum!
Serves 8 to 10
3-pound pie pumpkin or other orange-fleshed squash such as butternut, Red Kuri, or Golden Hubbard
2 medium turnips, about 3/4 pound
1/2 cup unsalted butter
1/2 cup olive oil
1/2 cup finely ground cornmeal
2 red bell peppers, chopped
1 large onion, chopped
6 garlic cloves, minced
2 tablespoons tomato paste
4 cups vegetarian broth
2 10-ounce cans diced tomatoes with green chilies, such as Rotel
2 16-ounce cans chili beans, drained
2 cups frozen corn
1 tablespoon chili powder
1 teaspoon cinnamon
1 teaspoon cumin
Several dashes vegetarian Worcestershire sauce
Salt and freshly ground black pepper, to taste
Balsamic vinegar, to taste
Chopped green onions, to serve
Shredded cheddar cheese, to serve
Sour cream, to serve
Peel the pumpkin or squash and cut into 1-inch pieces. To make it easier to peel the pumpkin, cut in half, remove the seeds (and set aside for roasting!), then microwave each half cut-side down in a shallow dish of water for 5 minutes, or roast the halves at 450°F for about 15 minutes. When the pumpkin is cool enough to handle, shave off the skin with a sharp knife. (See our directions here on how to roast pumpkin and squash seeds.)
Peel the turnips and cut into 1-inch pieces.
In a large Dutch oven or soup pot (it should hold at least 6 quarts), heat the butter and olive oil over medium heat. When melted, whisk in the cornmeal until smooth, then stir in the chopped pumpkin, turnip, bell peppers, onion, garlic, and tomato paste. Cook, stirring frequently, for about 10 minutes.
Add the broth, diced tomatoes, beans, and corn. Stir in the chili powder, cinnamon, cumin, and Worcestershire sauce. Bring back to a simmer then reduce the heat and cook for at least 1 hour, or until the pumpkin and turnip are tender. (It gets even better if simmered longer — a whole afternoon, if you have the time.)
Before serving, taste and season with salt and pepper and a dash of balsamic vinegar. Serve hot with chopped green onions, shredded cheddar cheese, and sour cream.
Recipe Notes
*Vegan & Gluten-Free Pumpkin Chili: Substitute olive oil for the butter and offer dairy-free toppings to make the chili vegan. The chili is naturally gluten-free, as long as all prepared ingredients are gluten-free.
*Find More Great Recipes From the thekitchn.com Here
Here is a great idea for DIY Soap On A Rope from Katie at abeautifulmess.com.
Supplies:
-glycerin melt and pour soap base (available at most craft stores)
-essential oils—Katie used lemon, lavender, rose, and mint
-rope
-household containers in any shape or size you’d like. Plastic works the best. Tin cans can make it hard to extract the soap.
Step 1- Cut your soap base into cubes
Step 2- Melt four or five 2″ x 2″ cubes for a pint size container in your microwave.
Step 3- Once the base is melted, mix in whatever essential oils you’d like. Katie put in around 20-25 drops for these soaps.
Step 4- Position your rope perfectly in your container. Mason jars and a ruler work perfectly!
Step 5- Let the Soap set in the plastic containers overnight.. The Soap should pop right out the next day!
Enjoy! These homemade soaps are perfect house warming, gift ideas or you can just keep them all to yourself!
I stumbled across this yard rake wine glass holder today on Pinterest and just loved it. What a great use for an old yard rake. Really simple also.
Step 1. Remove the handle from your old yard rake
Step 2. Paint your rake (optional)
Step 3. Measure the space you need between nails to hang your rake
Step 4. Mark a level line with a pencil
Step 5. Mark off the distance for your nail holes on your level line
Step 6. Hang your rake and Glasses!
Amazon keeps turning out great original content. Check out all their great new pilots. Will Vs. The Future is about a Middle-schooler Will Jin who is visited by a time-traveling, rebel warrior named Athena. Athena shocks Will when she tells him that he grows up to destroy the world. With the help of his best friend, the less than reliable Hailey, Will must take control of his future in order to save the world. Click HERE to watch episode 1 of Will Vs. The Future!
Pumpkin season is here! The air has a chill, the kids (and adults) are picking their halloween costumes, and pumpkins are everywhere. Here is a delicious Pumpkin Bread recipe from simplyrecipes.com that is sure to put smiles on faces.
Prep time: 15 minutes
Cook time: 45 minutes
Yield: Makes one loaf.
Ingredients
1 1/2 cups (200g) flour
1/2 teaspoon of salt
1 cup (200 g) sugar
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1 cup (240 ml) pumpkin purée*
4 ounces (1 stick, 112 g) butter, melted (can sub 1/2 cup light olive oil)
2 eggs, beaten
1/4 cup water
2 teaspoons molasses
1 teaspoon orange zest (optional)
1/2 cup (120 ml) chopped pecans or walnuts (optional)
Optional Orange Glaze:
1 cup powdered sugar
2 Tbsp orange juice
1 teaspoon orange zest
1/4 teaspoon vanilla
* To make pumpkin purée, cut a small sugar pumpkin in half horizontally. Use a large metal spoon to scrape out the seeds and stringy stuff. Place the pumpkin halves cut side down on a foil or Silpat lined baking sheet. Bake at 350°F until soft, about 45 minutes to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use. Or, if you are working with pumpkin pieces, roast or boil them until tender, then remove and discard the skin.
Steps
1- Preheat your oven to 350°F (180°C). In a large bowl, whisk together the flour, salt, sugar, baking soda, ground ginger, cinnamon, nutmeg, and allspice.
2- In a separate bowl mix together the pumpkin purée, the melted butter, beaten eggs, 1/4 cup of water, molasses, and orange zest (if using). Add the dry ingredients to the wet ingredients and stir until just combined and there is no more dry flour in the batter. Do not overmix! If adding chopped pecans or walnuts, stir them in.
3- Butter the insides of an 8 x 4 x 3 -inch loaf pan. Pour the batter into the loaf pan and smooth the top. Put in the middle rack of the oven. Bake for 45 to 60 minutes (depending on your oven and the color of your loaf pan—dark pans cook the contents more quickly than light pans), or until a tester poked in the center of the loaf comes out clean.
Remove from oven and let cool in the pan for 5 minutes. Then run a blunt dinner knife around the edges of the pumpkin bread to gently separate it from the pan. Invert it to loosen it from the pan and put the loaf on a rack to cool completely.
4- If using the glaze, whisk together in a medium bowl the powdered sugar, orange juice, zest, and vanilla. Whisk until smooth. If too thick add a little more juice. If too thin, add a little more powdered sugar.
Wait until the pumpkin bread has cooled completely before drizzling with glaze or slicing. Tip: use a serrated knife to slice. Less crumbs that way!
* Get more Great recipes from simplyrecipes.com Here
Wanna try out Hulu Live TV? Well here is your shot. This offer is available to both current and new subscribers! Current subscribers can snag this Free one-Week Trail by Clicking HERE and answering a question. Then click the Log In Tab on the right side. Once logged in click the button that says Get Live TV. You should be able to scroll down and see a button that says turn on Hulu with Live TV. It’s that simple! New users can click here for the Free one-Week Trail!
Amazon pilot season is cranking out some great kid friendly content. Here is another great show for you to check out. Here is the premise: When small-town kid, Mayo Davis, moved to Los Angeles, he knew helping his mom run a motel would be exciting. What he didn’t know was how lonely he would be. So when a mysterious girl drives by on a parade float and waves at Mayo, he embarks on an epic and surreal quest to find her, only to discover that he has to make a choice between making a friend and making a stand. Click HERE to watch episode 1 of A Kid Called Mayonnaise!
