Now, someone please help me snap out of this because Christmas is just 19 days away and I have six children that will be completely devastated if there are no presents under the tree (which, by the way, is the only decoration that has made it out of the boxes waiting to be unpacked in my entryway).
Honesty time…..I’m struggling. You would think I would have this whole mothering job down by now, but the addition of my precious little baby has thrown me for a loop I wasn’t expecting. Ever since my amazing Mom and Dad went home, I haven’t been able to even come close to getting “stuff” done.
Mom and Dad….any chance I can hire you as full-time, live-in nannies, cook, housekeeper and handyman?
Overwhelming doesn’t even begin to explain the past few weeks, but we did manage to throw together a delicious Thanksgiving meal. This cranberry salad is a staple at both Thanksgiving and Christmas for our family. So simple and completely addictive.
Cranberry Marshmallow Salad
1 1b bag of miniature marshmallows
1 pint whipping cream, whipped
1 C ground cranberries
3/4 C sugar
1 can crushed pineapple, drained
1. In a large bowl, mix together the marshmallows and whipped cream. Cover and refrigerate for 2 hours.
2. In a small bowl, mix together the cranberries and sugar. Cover and refrigerate for 2 hours.
3. Mix the two mixtures together and add the pineapple and pecans. Best if the whole salad can sit in the refrigerator overnight before serving.