••••HAPPY BIRTHDAY DAD🎂🎈🍰🍫🍝🎈🎁🎉🏮!!••••

(Source: kathy photos & kappboom wallpaper photos & google+ photos & bits and giggles.com & freepix.com & clip art.com & flour mill photos)













































••••HAPPY BIRTHDAY 🎈 DAD!!  YOU ARE 78!!
••••YOU ARE AMAZING!!!

••••THANKS FOR ALL THST YOU HAVE DONE

••••FOR ME!!

••••DAD’S FAVORITE THINGS!!

🎈🎁🎂🎉🎈🎁🎂🎉

•••••LOVE❤️YOU!!

••••SO LONG DAVID CASSIDY🎤🎧🎼🎹🎸!!••••

(Source: Facebook, Twitter, Pinterest.com & People.com & ABCnews.com & clip art.con & teen pop.com)

••••SO LONG DAVID CASSIDY!!  YOU WERE 67!!

••••YOU WILL BE MISSED!!

🎼🎤🎸🎧🎼🎤🎸🎧🎼

••••CHRISTMAS IS ON THE WAY🎄⛄️🎁🎈🎉!!••••

(Source: google+ photos & kappboom wallpaper & flour mill in Spokane photos & Acbka & rafique ali on google+)

••••CHRISTMAS IS ON THE WAY!!

🎄🎁🎉🎈🎄🎁🎉🎈🎄🎁🎉🎈🎄🎁🎉🎈

••••HAPPY THANKSGIVING🦃🥘🥔🥕🌽!!

(Source: Pinterest.com & thanksgiving.com & Twitter.com & google+ photos)

• HAVE A TERRIFIC 🦃 DAY!!

🥘🦃🥔🥕🥘🦃🥔🥕🥘🦃🥔🥕🥘🦃🥔🥕

••••CROCKPOT MASHED POTATOES🥔🌰🧀🍚🌿🐔!!••••

(Source: showmetheyummy.com recipe & photos & video)

••••CROCKPOT MASHED POTATOES!!

Servings: 6 people

Results and timings may vary when adjusting servings

Prep Time

10 mins

Cook Time

4 hr

Total Time

4 hr 10 mins

 

Ingredients

• 4 pounds yukon gold potatoes peeled and cut into 1 in cubes
• 2 cups broth chicken or vegetable
• 4 cloves garlic minced or pressed
• 1 1/2 teaspoons salt plus more to taste
• 1/4 teaspoon black pepper
•  1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 stick (1/2 cup) unsalted butter cut into cubes
• 1 (8 oz) package cream cheese cubed and room temperature
• 1 cup shredded parmesan chees
• 1 (8 oz) tub Sour cream room temperature

Instructions

1. Grease crockpot with cooking spray.
2. Place potatoes, broth, garlic, spices, and butter into the crockpot and stir to combine.
3. Cover and cook on LOW for 7-8 hours or HIGH for 3-4, or until the potatoes are tender.
4. Once the potatoes are done, stir in cream cheese, parmesan, and sour cream.
5. Use a hand mixer to blend potatoes until desired texture has been reached!
6. Re-season, if necessary.
7. Serve and enjoy!!

••••ENJOY THE VIDEO!!

🥔🥘🌰🥛🥔🥘🌰🥛🥔🥘🌰🥛🥔🥘🌰🥛

••••WINTER SQUASH STUFFED WITH MASHED POTATOES AND PEAS🍠🥛🥕🍚🥔🍶!!••••

(Source: vegkitchen.com recipes and photos & Nava)

••••WINTER SQUASH STUFFED WITH 

••••MASHED POTATOES AND PEAS!!

Winter Squash Stuffed with Mashed Potatoes and Peas

Author: Nava

Recipe type: Winter squash / Thanksgiving

Cuisine: Vegan / Healthy

Prep time:  30 mins

Cook time:  1 hour

Total time:  1 hour 30 mins

Serves: 4 to 8

 

Ingredients

• 2 medium butternut or carnival squashes (1½ to 2 pounds each)
• 6 medium potatoes, any variety, peeled and diced
• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 large carrot, cut into thick 2-inch-long matchsticks
• ½ cup unsweetened nondairy milk
• 1 cup frozen petite green peas, thawed
• 2 teaspoons salt-free seasoning blend (such as Spike or Mrs. Dash)
• Pinch of nutmeg
• Salt and freshly ground pepper to taste
• Nutritional yeast to taste, optional
• 
  
  
  

Instructions

1. Preheat the oven to 400 degrees F.
2. Cut the squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. When cool enough to handle, scoop out the pulp, leaving a firm ¼- to ½-inch-thick shell all around. Mash the pulp and set side until needed.
3. Meanwhile, combine the potatoes with enough water to cover in a large saucepan. Bring to a simmer, then simmer steadily, covered, until the potatoes are tender, about 10 to 15 minutes.
4. Heat the oil in a medium skillet. Add the onion and carrot and sauté over medium heat until the onion is golden and the carrot is tender-crisp. Remove from the heat.
5. When the potatoes are done, drain them and transfer to a mixing bowl. Add the milk  and mash until smooth. Stir in the onion-carrot mixture, followed by the peas, nutritional yeast, and nutmeg. Add the reserved squash pulp, and stir gently until the mashed potato and squash are well integrated.
6. Divide the mixture evenly among the four squash shells. Bake for 15 minutes, until well heated through. Serve each half as one substantial portion, or cut each half crosswise to make 8 smaller portions.
7. 
   🍠🥔🥕🍠🥔🥕🍠🥔🥕🍠🥔🥕🍠🥔🥕
   
   

••••THANKSGIVING OREO COOKIE BALLS🍫🍪🧀🍡🍬!!••••

(Source: snackworks.com recipe & photo)

••••THANKSGIVING OREO COOKIE BALLS!

• 30 min prep
• 1 hr 50 min total
• Makes 48 servings
• 
  
  

Ingredients

• 1 pkg. (8 oz.) brick cream cheese, softened
• 36 OREO Cookies, finely crushed
• 16 oz. milk chocolate-flavored candy wafers, melted
• 16 oz. candy corn
• 3 Tbsp. mini candy button eyes
• 2 Tbsp. yellow small round candies
• 1 tube (0.75 oz.) red decorating icing
• Instructions

• MIX  cream cheese and cookie crumbs until blended; shape into 48 (1-inch) balls. Place on waxed paper-covered rimmed baking sheet. Refrigerate 20 min.
• DIP  balls, 1 at a time, in melted candy coating, turning to evenly coat each ball. Return to baking sheet. Decorate with remaining ingredients to resemble turkeys as shown in photo.
• REFRIGERATE  1 hour or until firm. Keep refrigerated.
• 🦃🧀🍪🦃🧀🍪🦃🧀🍪🦃🧀🍪🦃🧀