Since our son was born, my husband and I have not been included in the photo on the annual Christmas card. Thanks to my great friend Lorri we finally have a family photo on the annual card. Hubby and I went to the photo session not planning to have our picture made, but Lorri is so good at talking you into things you weren't planning on doing. She convinced us to be in a few and the result is a true family picture for the card. Thanks Lorri.

Inspired by an article in Southern Living, several friends and I tried a monthly supper club. We started with six people. Since I was the home economics major, I was given the task of making a quick fact sheet about what types of foods you should not freeze. All of us shared websites with good recipes. We decided each person in our group would prepare one frozen meal each month, but make it six times. Finally we determined a date for our swap.

This worked great for the first couple of months, but then several people got overwhelmed by the schedule. We then dropped to four people and four different casseroles or meals per month. This was still beneficial since you still had a really delicious meal at least once per week.

We found out that assigning each person a type of meat was helpful. With this determined, we did not have so many casseroles or meals with ground beef. We also found a need to distinguish the type of cuisine we were preparing- i.e. Mexican, Italian, Chinese, etc.

Summer rolled around and two of the final four moved. We have not started back, but I learned a great deal from the swap. Husbands and kids got tired of casseroles. Some begged for McDonald’s, Huddle House, Taco Bell, etc. Quiche was a good addition to the meal rotation and so was a monthly frozen soup.

I don’t know that I could find enough people in my new neighborhood to start the swap again, but I do utilize some of the things I learned along the way. I try to chop up all of my onions if I need just one. The extra goes into the freezer for a later date. This is also something I do with peppers and celery. If we have leftovers of fruits and veggies, I try to puree and freeze. These purees are great in quick bread recipes. There are several popular cookbooks recipes utilizing purees. Fall and Winter are great seasons for the weekly soup recipe. My family alternates between potato, chili, vegetable and jalapeno cheese soup.

If you research Make-Ahead-Frozen Meals, Once a Month Cookie, or Supper Clubs, you will find most of the recipes are high in fat due to the use of creamed soups and cheeses. I think this is why our husbands and kids got a little worn on the meals and craved something different. One solution is to use low-fat versions of the soups and cheeses (even though I am convinced that stuff isn’t real food). Most meats can be cooked ahead and reheated. Make sure you add plenty of liquid (broths, sauces, and vinegar/oil) in the reheating process to keep the meat from drying out. I like to enclose the meat and liquid in aluminum foil for reheating. Do not freeze any recipe with mayonnaise (forget the hot chicken salad, seafood salads, veg-all casseroles and many broccoli casseroles).

My younger sister is an avid Sunday cook. She and her dedicated husband grill fish and chicken once a week. They also boil dozens of eggs (only eats the whites). On several occasions I have seen her steam large amounts of fresh veggies for the week. She packs her lunch everyday. Most of the time she carries a lunchbox when she goes out to dinner. The lunchbox contains salad dressing and grilled chicken. She usually attempts to order from the menu, but sometimes just adds chicken and salad dressing to a house salad if needed. Just in case you are wondering, my sister is a professional all natural (no steroids) figure competitor (bodybuilding). She also eats a gluten free diet as part of her therapeutic treatment for Crohn’s disease.

I hope you gain something from my experience with make-ahead-frozen meals and supper clubs.

Here is a list of my favorite freezer friendly dishes:

Quiche (create low-fat versions by using one whole egg and egg whites)
Meatloaf
Soups and Chili
Pancakes (create whole wheat versions with those purees)
Baked Spaghetti (Paula Dean recipe)
Homemade Spaghetti Sauce w/ground beef (at least making this ahead allows you to heat and serve with noodles.
Grilled or Baked Boston Butt (cook, shred and freeze—Just wrap in aluminum foil w/liquid to reheat)

Website with good recipes: http://www.christysclipart.com/wwwroot/oamc2.html#CHICKEN

What more comforting food than breakfast for supper on a cool rainy night? Only in the South could we do things a little backwards and make it perfectly acceptable. My friends gave me a few more of those fresh peppers and I incorporated them into my breakfast quiche. The grits recipe was posted this summer.

Several nights a week we get to sit down as a family and enjoy a meal. Family mealtime gives us an opportunity as parents to teach while it gives our children a chance to learn table manners and general acceptable behavior. Due to our busy schedules we do not get to eat at home every night. We frequent local resturants on weeknights and weekends. As an adult, I enjoy going to establishments where children mind their manners. The old saying goes: Children should be seen and not heard. At home many parents feed their children early in the evening and wait to dine later after children have gone to bed. This provides lots of peace and quiet for the adults in the house, but doesn't allow the children time to learn and practice those much needed table manners. This mealtime lesson is not a promise your children will always behave (speaking from experience), but it will give you peace of mind knowing they know how to behave. Another great tip for eating out: Go online and preview the menu with your child before dining out. Your child will have an opportunity to choose his/her meal before you sit down. This activity will prevent lots of snappy whispering as the waiter/waitress takes the order. I encourage you to expose your children to as many real world experience as possible. Kids will never be perfect, but a whole lot cuter if they know how to behave in public places.

After a few weeks away, I'm back. Work has overwhelmed me for the past few weeks. Today some friends and I hosted our twice a year consignment sale (awesome children's clothing). The temperature is beginning to head south. On a sad note, it is getting dark a lot earlier. My children will really miss the daylight play hours they enjoy after a busy day at school.

We have already started preparing for the busy Christmas season by practicing for choir programs. So excited to celebrate the season in song. Looking forward to decking the halls in just two short months. During the meantime we have enjoyed a few fall dinner parties as well as some tailgating. I have enclosed a few great recipes just for fun. Thanks to great family friends for sharing lots of fresh peppers lately.

1- 8oz cream cheese, softened

1 jar marintated artichoke hearts, drained

1 package frozen spinach, defrosted and drained

1 small red bell pepper, chopped and slightly sauteed

1 package dry Knorr vegetable soup mix

3/4 cup mayonnaise

1/2 to 3/4 cup grated parmesan cheese

1/2 to 3/4 cup chopped pecans

Combine all ingredients except pecans. Lightly spray an oven proof dish w/Pam. Spoon mixture in oven proof dish. Top w/pecans. Bake at 350 degrees for 25-30 minutes. Serve w/crackers or tortillas.

1 bag of fresh spinach

1 bunch chopped green onion

2-3 apples, sliced and soaked in orange or pineapple juice

Bleu Cheese (I used Farmhouse Bleu from Flat Creek Lodge)

Pecans

Creamy Poppy Seed Dressing

Place spinach and green onion in a large bowl and toss. Drain apples and place on top of salad. Top w/as much bleu cheese and chopped pecans as you like. Toss before serving w/Creamy Poppy Seed dressing.

1 package chicken tenderloins, baked

1 jar marinated artichoke hearts, drained

1/2 cup grated parmesan cheese

3/4 cup mayonnaise

1 can crescent rolls

Cook chicken (I topped w/onion and bell pepper for flavor). Chop chicken. Combine chicken, artichokes, cheese, and mayo. Connect two triangle crescents by pressing seams to form a rectangle (make 4). Place a scoop of chicken mixture in center of each rectangle. Bring up edges of crescent and seal. Place on a slightly greased baking sheet and bake at 375 degrees for 25 minutes.

1 -15 oz can pumkin

1 cup evaporated milk

1 cup sugar

1 tsp. vanilla

1/2 tsp ground cinnamon

1 yellow cake mix

1 cup chopped pecans

1 cup butter, melted

French Vanilla Cool Whip

Stir together first 5 ingredients. Pour into a lightly greased 13x9 inch baking dish. Sprinkle cake mix evenly over the pumpkin mixture. Top w/pecans. Pour butter evenly over top of pecans. Bake at 350 for 1 hour. Serve warm w/French Vanilla Cool Whip.

One of my favorite times of the year has finally arrived. Football season for my family began last Thursday evening as we traveled to our high school's pre-season game. This weekend we made the trip to UGA for Picture Day. The family is looking forward this Friday's tailgate at our local high school. Just like most southerners, I enjoy tailgating about as much as the game. I thought I would share a few of my favorite recipes.

SEVEN LAYER MEXICAN DIP (recipe from back of old el paso refried beans)

1 sm. can refried beans

1 can Fritos bean dip

1 can guacamole dip

1 c. sour cream

1/2 c. mayonnaise

1 pkg. taco seasoning

shredded Jackand cheddar cheese

1 can sliced black olives

3 sm. chopped tomatoes

2 bunches chopped green onion

Mix refried beans and Fritos bean dip; spread in bottom of small rectangular baking dish. Next, spread guacamole dip. Mix sour cream, mayonnaise, and taco seasoning; spread. Sprinkle cheese or cheeses to cover the third layer. Sprinkle olives, tomatoes, and green onion in that order. Serve with favorite corn chips or tortilla chips.

Due to our back to school schedule, the entire family was up before Saturday this morning. I love Saturdays because I allow myself two whole cups of coffee on weekend mornings. We drank the last of the Choco Cherry Kiss coffee. Thank goodness we are headed to the city this afternoon. My list of to-dos (very lengthy) includes: more of my fav coffee, socks (hubby purchased thick tube socks for a dainty little girl-what was he thinking) for my daughter, fabric for more dresses for daughter, towel bar and toilet paper holder. I also plan to go to a drapery/upholstery store to find fabric for master bedroom window treatments. During visit to a local thrift store, I purchased some cornices and plan to recover with a black/ivory patterned fabric. I've also found a great fabric (top pillow in picture) by Kravet in Archy Digest and I think it would look great in my living room. Hubby and a friend are suppose to put in my shower door today. Once they finish, I plan on doing a small window treatment in the master bath. So many projects and so little time.

Monday marked the first day of school for my daughter and the return to school for my son. Both woke about 5:30 a.m. to start getting ready. Everyone was ready by 6:45 a.m., but we did not need to leave home until 7:20 a.m. Thank goodness we had time for first day of school pictures. Our daughter wanted to make sure we got pictures of how her backpack "poked out" with all of the stuff in it. When we finally arrived at the school, we had to park down the block and walk the darlings to class. The entire family walked little sister to class and waited a few minutes until the teacher arrive. We entered and left all of her belongings and kissed her goodbye. Next we escorted our son to his classroom. Said our goodbyes and went on our way. My husband and I have said lots of prayers for our children, their teachers and friends. Our prayer is for the Lord to open their little minds and allow them to soak up all of the knowledge they need, but close their minds to things He doesn't want them to see or hear. We have been so blessed in the past with wonderful teachers.

When we picked them up from school, we were informed by our daughter she had not taken a nap due to a short first day. She was wound up to say the least. Our son was excited about changing classes three times during the day. We made it home, debriefed, and ate a frozen pizza (thought ahead for the first day- I'm always exhausted). Took time during dinner to thank God for the GREAT day we had. Time to pack lunch for the next day. Worked out first day stress by going for a evening stroll.

Special Note: Great LUNCHBOXES from Laurie's Lagniappe- I have a link to her site under my favorite sites. Great customer service- packaging is beyond my expectations.

I have fond memories of participating in church youth group during middle and high school. On many occassions I have reminisced about the gourmet suppers our mothers would prepare. Many youth groups feast on pizza, subs, burgers and chips, but our group was fed by the best group of moms. One of my favorite items was the BBQ'd Hotdogs prepared by Mrs. Becky.

Several years ago I stopped by to see Mrs. Becky. She was preparing for a visit to her son later that day and was preparing BBQ'd Hotdogs. Her son is a trained chef. This is truly one of those comfort foods for me as well as others.

A quick vocabulary lesson for those of you not from the south. In the south, BBQ is slow cooked pork. The gas or charcoal fueled cooking apparatus we use is referred to as a "grill". Any item referred to as BBQ'd has not necessarily been cooked on a grill, but instead has been coated in sweet, tangy BBQ sauce. This is the case with the following recipe.

Mrs. Becky's BBQ'd Hotdogs

package uncooked hotdogs

small onion sliced

1 TBSP butter

1/2 cup catsup

1/2 cup water

1 TBSP brown sugar

1/4 cup vinegar

1 TBSP worcestershire

1 tsp dry mustard

1/2 tsp paprika

1/2 tsp hot sauce

Make diagonal slits across hot dogs. Saute onion in butter. Add onions to remaining ingredients and stir. Place hotdogs in a rectagular pyrex dish. Pour BBQ sauce mixture over hotdogs. Bake at 350 degrees for 25 minutes. Place hotdogs in buns and spoon sauce over hotdogs.

While eating breakfast and reading the newspaper, I came across an article about the new words we will find in the dictionary as of this year. I will attempt to use and define a few as I post today.

My staycation (vacation at home) began with stripping three beds and washing the sheets along with three other loads of laundry. I also made 3lbs of pimento cheese for a friend's beach trip.

Life in a small southern town is always fun as well as unusual. My daughter and I went to the WIC office to buy fresh produce. I'm sure my frenemies (friends that are really your enemies-thank Paris, Heidi and Spencer for this one) will love this little detail. I normally buy fresh produce at our downtown farmers' market open on Saturday. The only problem is you have to camp out to get the good stuff. Fresh tomatoes are as hot as Hannah Montana tickets. Well, I have discovered the best kept secret in town- cash customers can shop at the WIC office the day before the farmers' market. We left with a bag of cucumbers and peaches. Got my tomatoes from a friend for making pimento cheese for her trip.

Upon returning home I continued my laundry. I could create lots of green collar (helping the environment- I'm sure Al Gore came up w/this one) jobs if I could come up with a way to turn dryer lint into fuel. I also made a peach pound cake (recipe follows) with my peaches. Staycations are beneficial, but not nearly as good as a vacation. Maybe a fruity drink w/umbrella would have made it even better. Look foward to farmer's market tomorrow- squash. My friend Amber at The Dowdy's Doings is going to post a great squash casserole recipe.

1 cup butter- softened

6 eggs

3 cups sugar

3 cups all-purpose flour

1/4 teaspoon baking soda

1/2 teaspoon salt

1/2 cup sour cream

2 cups peeled, chopped fresh peachs

1 teaspoon vanilla

1 teaspoon almond

Preheat oven to 350 degrees. Grease and flour a 10-inch tube pan and set aside. Cream together butter and sugar until light and fluffy. Add eggs, one at a time beating well after each addition. Combine flour, soda, and salt in a separate bowl. Mix together sour cream and peaches. Add dry ingredients to sugar/butter/egg mixture and mix. Add vanilla and almond. Fold in peach mixture. Pour into pan and bake for 75-80 minutes. (Secret---I cut up peaches ahead and soaked in 1/4 cup peach schnapps and 1/8 cup sugar)---As my friend, Amber says, "so good you wanna hurt somebody".