1 lb sausage
1 8 oz cream cheese
2 Pkg crescent rolls
Egg whites
Poppy seeds

Preheat oven 350.  Brown and crumble sausage - drain well.  While still hot add cream cheese and stir until well blended - cool.  Lay crescent rolls out flat (2 rectangles - 4 total)  Put sausage mixture in center of each and fold over long sides to cover sausage, place on cookie sheet - seem side down.  Brush with egg white and sprinkle with poppy seeds.  Bake 17-20 minutes until golden brown.  Slice and serve.  Freezes well after baking and reheats well too. 

RECIPE TIP:  Serve with strawberry preserves for an added touch! 

The year has flown by and I can't believe it's Thanksgiving next week.  It is hard to believe we have been in Tulsa only a year and 1/2.  We have accomplished so much and yet there is so much to do.  In the midst of the busy season I am reminded to stop and be thankful!  I am so thankful for the health of my family particularly my mother who was fighting mestatic breast cancer last year this time.  Praise God for her miraculous healing.  We are grateful for the family and friends who have supported us through the transition from the Air Force to civilian life as well.  We feel very fortunate to be able to settle in Tulsa, our hometown.  The thankful list could go on and on....take a minute to pause and thank God for something you are thankful for this Thanksgiving! 

Pepperidge Farm cornbread stuffing mix
Pepperidge Farm herb seasoned stuffing Mix
pecans
apples, cubed
mushrooms - can be from can
2 cansChicken broth 
Cream of chicken and cream of mushroom soup
Salt and Pepper 
onions (optional)

Mix all together and bake until hot at 350.  Approx 45 minutes. Make sure it is moist.  Add more chicken broth if too dry.  Be sure to make gravy to pour over it.  The apples make it very soft and yummy!

Julie's Soccer team, Hot Shots have secured 1st place in Metro Tulsa Soccer league for 10U.  We are so proud of our team and thankful for an outstanding coach.  Julie plays the backfield and has stopped many goals from happening.  She is such a team player.  Jack's Jenks Black Football season ended Saturday night with a second place finish in the "toilet bowl" championships.  They played Jenks Maroon for the finals and lost a close game to a team they had previously won against.  We survived with no injuries and enjoyed the outstanding coaching.  Beau's 8th grade basketball team had their first scrimmages Monday night with a win over Muskogee and loss to Bixby.  They definitely have their work cut out for them but the boys played hard and looked good!  Boys are excited to play basketball as this is their favorite sport! 

1 lb of ground beef  or deer meat if your like our family
1/2 lb ground pork (sausage)
1 can of tomatoes peeled and chopped if desired 
1 egg 
1 cup cracker crumbs
salt and pepper
3 strips of bacon
Mix meat together. Pour in 1/2 can of tomatoes and cut up if whole.  Beat egg then mix in.  Mix in handful of cracker crumbs.  Add 1/4 cup of barbecue sauce if desired.  Make mold in casserole pan(oblong)  Sprinkle with crackers on top.  Put two strips of bacon over mold of meatloaf  Bake in pan in oven at 375 for 1 hour.  Check frequently .  If bottom tends to burn add water to bottom of pan while cooking. 

We had another eventful Halloween trick or treating.  Julie dressed as an Indian Princess this year.  Beau seems to be a little to old for trick or treating as he went to a party and Jack dressed as superman and ran around with a group of girls in tutus.  Many of the dads saw him and said, " Wow, he really is Superman."  Now I get to go through and eat all of their Almond Joys.  Jack and Julie have tons of candy yet I'm not sure they are willing to share any of it with their older brother.  It seems we can never have enough!  

Philippians  4:11 "Not that I am speaking of being in need, for I have learned in whatever situation I am to be content."

24 oz canned Norther Beans       24 oz canned Pinto Beans
6 C. chicken stock                          2 lbs chicken thighs
1 c chopped onions                       1 c chopped celery
2 cloves of garlic, minced              2 T minced parsley         
1tsp dried rosemary                        1 tsp dried basil
1 tsp salt                                            1/2 t dried thyme
1/2 t dried oregano                          1/2 t pepper
28 oz can diced tomatoes
2 ham cubes
1/2 lb Polish sausage chopped

Pour chicken into large soup kettle.  Add chicken, onion, celery, garlic, tomatoes (with their juice) and all spices.  Bring to a boil and simmer on low for 45 minutes.  Remove chicken and let cool.  Add sausage, ham and beans, with their liquid.  Let simmer while you debone and cut up the chicken, adding it back into the soup.  Continue to simmer at least 10 minutes for beans and meats to heat through.  I find that the longer it sits, the better the flavors incorporate.  This makes a large amount of soup!