It's FRIDAY!!! YAY!!!

I'm so happy for the weekend to come. And not because I don't like my job, but because it means a chance to 1. sleep in (even if it's just 20-30 minutes longer than usual, it's golden, lol) and 2. spend time at home.

I feel like more and more I'm becoming a 'homebody". I like going out too, but being home and with family is just something that makes me feel relaxed and calm and I just love it. Especially at Christmas time right?

I'm planning for over the weekend to do some Christmas baking/cooking for gifts and such and I'm hoping to get the little kiddos involved with it too.

Growing up, EVERY single Christmas my mom used to make caramel corn for all of our teachers, Awana leaders, and anyone else we had on our list to give gifts to. It's been quite a while since I've had it too. So, I'm thinking I may pick the tradition back up :) Her caramel corn was so incredibly delicious too. It was almost more like toffee popcorn. I could eat it like it was going out of style. And it's so much better than the store bought kind, even the store bought kind of the those beach shops we all visit every summer (locals & even non-locals probably know the spots). LOL And...it's SOOOO beyond easy to make. You can do it with either plain microwave popcorn or the cheaper way is with a hot air popper. And you can make it in the microwave or the oven.

If you've never made this before, you probably won't ever buy caramel popcorn again, lol. My mom always used to go to the dollar store and pick up pretty Christmas tins to put this in for all our gifts :) And all my teachers used to look forward to getting it every year,

Today's code word is POPCORN (don't forget to comment on this post and enter via the raffle form below. See official rules Here.)

Caramel Toffee Popcorn

10-12 cups plain popped popcorn, this is about 1/3-1/2 cup of kernels. (or 2 bags microwave popcorn)
1 stick of butter
(or you can use margarine for this too)
1 cup light brown sugar1/4 cup light corn syrup
1 tsp. baking soda

Oven:
In medium saucepan over medium heat, melt butter. Stir in brown sugar and corn syrup. Remove from heat and stir in baking soda. Pour mixture evenly over popcorn and mix until coating in even. Pour onto baking sheet covered with foil. Bake in 250 degree oven for a total of 35 minutes, stirring after 10 minutes and 30 minutes. Spread out on wax paper to cool completely. Store in air tight container.

Microwave:
Pop popcorn according to directions on bag, or you can use air popped too. In large microwave safe bowl, combine butter, sugar, & syrup. Heat on high 5 minutes, stirring every 2 minutes until completely melted. Remove and stir in baking soda (it will foam up a bit). Pour mixture over popcorn in a large brown paper bag and shake. Place bag in microwave and heat on high for 1 minute. Shake and heat again for 1 more minutes. Remove and spread popcorn in even layer on wax paper to cool completely. Store in air tight container.

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Disclaimer: Kristi Osborn is an Independent Beachbody Coach. The postings on my site are my own and do not necessarily represent the position, strategy or opinions of Beachbody and its brands.

Well, feeling a bit better today. Not 100% but definitely better :) Thank you for your prayers!!

I've got a Christmas party to go to tonight and have to bring along a goodie to share with everyone. I have all these great ideas and then it dawned on me...it has to be gluten free!! LOL The couple who host it, she has Celiac so can't bring any gluten into her house...which is fine :) Just means I have to be more creative. I also have to find something EASY and FAST because I have to make it after work and so I have just about an hour to get it done. So, that eliminates several options.

I'm thinking I might make Rice Krispie Treats...super simple! And, gluten free (so long as I get the gluten free rice krispies). But, you all know how to make them. However, have you ever considered making them this way....

Today's code word is TREATS (don't forget to comment on this post and enter via the raffle form below. See official rules Here.)

Chocolate Peppermint Crispy Treats

4 cups gluten free cocoa crisp rice cereal
or
4 cups gluten-free crisp rice cereal & 2 tbsp unsweetened cocoa powder
4 cups mini marshmallows (make sure these are gluten free too, and you could even try and find the peppermint ones, if you do this, use half the amount of peppermint extract below)
1/2-1 tsp peppermint extract (start with 1/2 and add more at the very end if you feel like it's not strong enough for you)
3 tbsp butter
5 candy canes, crushed

Stove Top:
In large saucepan, melt butter on low heat. Add mini marshmallows (and cocoa if using). Melt completely. Remove from heat and add peppermint extract. Add cereal and combine until all cereal is covered. Using buttered spatula or wax paper, press mixture into coated 13x9 pan.
Microwave:
In large microwavable bowl, heat butter, marshmallows (& cocoa if using) on high for 3 minutes stirring after 2 minutes. Stir till smooth. Add peppermint extract and combine. Add cereal, mix till covered. Using buttered spatula or wax paper, press mixture into coated 13x9 pan.

Immediately after pressing into pan. sprinkle crushed candy canes over the top and press into treats to make sure they stick.

Cut & ENJOY!!!

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Disclaimer: Kristi Osborn is an Independent Beachbody Coach. The postings on my site are my own and do not necessarily represent the position, strategy or opinions of Beachbody and its brands.

So did anyone else notice that I "skipped" day 15? LOL Woops...yesterday was supposed to be Day 15, not 16. I went back and edited it so it should now say Day 15...just so people don't get super confused.

But anyways...I was not feeling great today at all. And food has really sounded very yucky to me most of the day :( Hot tea has been the name of the game. If I had energy I would make myself soup...but I'm not even really hungry enough to do that. So I'm going to share a soup recipe with you that I found on the Beach body blog. It sounds AWESOME, and will definitely be on my list for the future!! Check it out below.

Today's code word is SOUP!! (don't forget to comment on this post and enter via the raffle form below. See official rules Here.)

Turkey Ramen

1 tsp. extra-virgin organic coconut oil
1 cup shredded carrots
4 cloves garlic, chopped
4 cups low-sodium organic chicken (or vegetable) broth, hot
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. red miso paste
4 tsp. finely chopped fresh ginger
2 cups cooked ramen noodles (whole-grain, if possible)
1 cup thinly sliced shiitake mushrooms
1 cup coarsely chopped bok choy
1 cup thinly sliced Napa cabbage
2½ cups shredded roasted turkey breast (approximately 12 oz.)
1 tsp. sesame oil
2 hard-boiled large eggs, cut in half (I won't be using these because I don't like them)
2 green onions, thinly sliced (for garnish; optional)

Heat coconut oil in large skillet over medium heat. Add carrots and garlic; cook, stirring frequently, for 1 to 2 minutes. Set aside. Combine broth, soy sauce, miso paste, and ginger in a large measuring cup; whisk to blend. Set aside. Divide noodles evenly between 4 serving bowls. Top evenly with carrot mixture, mushrooms, bok choy, cabbage, and turkey. Top evenly with broth mixture. Drizzle evenly with sesame oil. Top each bowl with half an egg and sprinkle with green onions, if desired; serve immediately.
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Disclaimer: Kristi Osborn is an Independent Beachbody Coach. The postings on my site are my own and do not necessarily represent the position, strategy or opinions of Beachbody and its brands.

Can I be 100% transparent with you...keeping up with new recipes every day for 25 days is REALLY hard...lol. Especially with all the hustle and bustle of Christmas going on all the while. But...anyways.

I'm home now :) And very happy to be! I'm hoping to get maybe a little bit of baking done this week with the kids...although, I may only have tomorrow night and then the weekend to do so, with my busy schedule! 

How many of you are as "addicted" to Starbucks as I am? :/ Yeah, I'll admit it. I'm kind of an addict. And Christmas time is one of my favorites there because of some of their yummy holiday treats. Like the Cranberry Bliss Bars!!! OH MY GOODNESS!!!

Did you know though that there is a way to make these yummy treats, and to make them a little bit on the lighter side? THERE IS!!! Now...these are by NO MEANS clean, nor are they really healthy. They are just healthier than the ones you can buy...lol. And here is how :)


Today's code word is CRANBERRY (don't forget to comment on this post and enter via the raffle form below. See official rules Here.)

"Healthier" Cranberry Bliss Bars
2 cups all purpose flour 
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large egg whites
1/4 cup unsweetened apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips or chopped white chocolate
1/3 cup dried cranberries, chopped

For the Frosting:
8 oz 1/3 less fat cream cheese, softened
1/2 cup powdered sugar
2 ounces white baking chocolate, melted*
1/3 cup dried cranberries, chopped
1/2 tsp vanilla extractPreheat oven to 350°F. Spray a 9 x 13 inch non-stick baking pan with cooking spray. 
In a large bowl, combine flour, baking soda, salt and cinnamon and stir to blend.
In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.Whisk the dry ingredients into the wet ingredients in two parts until the batter is well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out. Fold in white chocolate chips and 1/3 cup cranberries. Spread batter onto the baking pan using the back of a measuring cup to smooth evenly. Bake 10 - 14 minutes, until the edges are light brown and a toothpick inserted comes out clean. Don't over-bake or your bars will be dry. Let it cool completely on wire rack. While bars are baking, prepare the frosting; use an electric mixer to beat the cream cheese, powdered sugar and vanilla until well-blended. Frost bars and sprinkle with remaining cranberries. Drizzle with the melted white chocolate. Let set completely, about 15 minutes. And cut into triangles!! Serve and Enjoy!!

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Disclaimer: Kristi Osborn is an Independent Beachbody Coach. The postings on my site are my own and do not necessarily represent the position, strategy or opinions of Beachbody and its brands.

I also get to go home today from dog sitting! YAY!! I miss my family that's for sure. I'm very excited to head home tonight after work.

I had a lot of leftovers that I wanted to try and get "rid" of before heading home...so I made something quite yummy last night. It's a chicken, broccoli, & cheese stuff croissant! YEAH, yum! Here's how I did it.

I started with one tube of refrigerated crescent rolls.



I laid them out in a somewhat circular pattern on a foil lined baking sheet sprayed with cooking spray (just to be safe that it didn't stick). And then added cooked, shredded chicken.


I then steamed some broccoli, just till it was slightly cooked.

Chopped it up and added it on top of the chicken.

Then I sprinkled the top with shredded cheddar cheese.

I then folded over the excess from the crescent rolls over to create a pocket of sorts.

Baked it at 350 for about 18 minutes. (Test to make sure the inside is cooked all the way.

Let sit and cool for 5 minutes. Cut into slices and ENJOY!!
This was very yummy!! Mine came out a little gooey so I cut it in half and put it back in the oven for about 5 minutes to finish cooking the crescent dough.

Today's code word is CROISSANT (don't forget to comment on this post and enter via the raffle form below. See official rules Here.)


Chicken, Broccoli & Cheddar Stuffed Croissant
1 tube refrigerated crescent rolls
1 cup shredded cooked chicken
1 cup steamed broccoli
1/4 cup cheddar cheese

Preheat oven to 350. Place crescent rolls flat on baking sheet overlapping in a circular pattern. In center of dough, spread chicken, broccoli, & cheese. Create a pocket with the excess dough. Bake for 18-20 minutes. Remove and enjoy!
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 Disclaimer: Kristi Osborn is an Independent Beachbody Coach. The postings on my site are my own and do not necessarily represent the position, strategy or opinions of Beachbody and its brands.