Giving Thanks and Growing Too

Oh the holidays are upon us!  The Schell family had a great Thanksgiving.  I was inspired by my best buddy, Jenny, to start a new tradition… homemade cinnamon rolls.  I’m not much of a baker, but the night before Turkey Day, I made the dough, let it rise, did the kneading, rolled them out and filled them.  It was so neat to wake up on Thursday morning and have them ready to pop in the oven after their quick 30 minutes at room temperature.  And they were pretty tasty, though I may make a few modifications in the future.

So, while the cinnamon rolls were baking, we sat down to watch the Macy’s Thanksgiving Day parade.  I’ve missed this the last couple of years, so I was really excited to see all the balloons and floats, and envy the Rockette’s perfect legs.  🙂

As the parade finished up, and after the rolls were thoroughly enjoyed, I started to work on the side dishes I was bringing to Rick’s mom’s house for the big dinner.  I made a traditional green bean cassarole (the one with the condensed soup & french-fried onions), and this awesome Brussels sprout recipe that I got from Better Homes & Gardens:

Creamy Brussels Sprouts


  • 4  slices peppered bacon
  • 2  lb. Brussels sprouts, trimmed and halved through stem end
  • 3/4  cup reduced-sodium chicken broth
  • 1/2  tsp. kosher salt
  • 1/4  tsp. black pepper
  • 3/4  cup whipping cream
  • Cracked Black Pepper


1. In 12-inch skillet cook bacon over medium heat until browned and crisp. Drain on paper towels, reserving 2 tablespoons drippings in skillet.

2. In skillet add Brussels sprouts to drippings; cook and stir over medium heat 4 minutes. Add broth, salt, and pepper. Heat to boiling. Reduce heat. Simmer, covered, 5 minutes. Uncover; cook 2 to 4 minutes or until liquid is nearly evaporated. Add cream. Cook 4 minutes more or until thickened.

3. Transfer sprouts to serving dish. Sprinkle with crumbled bacon and cracked pepper. Serves 8.

The sprouts were a hit.  All the normally-non-sprout-eaters, seemed to like them, I received lots of complements.  And Rick insisted that I make them a part of our regular meals.  So I’d say they were a success.  Everything really is better with bacon, I guess.  🙂

We ate ourselves silly at Kris’ house, and her turkey turned out very well… very moist.  One of the best turkey’s I’ve ever had actually.  But when it was time for dessert, I began to wish I had rice pudding.  Kris’ homemade cheesecake is delicious, but there’s nothing like my mom’s rice pudding. 

So we went down to my mom’s on the way home.  I had a couple of cold, but perfectly rare pieces of the left over prime rib she made, and, of course, finished off what little rice pudding she had left. 

Rick and I also took the opportunity to tell both of our families the big news:  we are going to add another little Schell to the family!  That’s right.  I’m about 9 weeks pregnant, and yes, sadly, I’m just as sick as I was last time.  But, it’s worth it, as they say, so in July, Henry will be a big brother. 

That about sums up our Thanksgiving festivities.  We are excited for Christmas this year, and have already got some pretty fun things on the docket for the month!  Will share and post pictures as I can! 

Categories: Food, Recipes | 2 Comments

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2 thoughts on “Giving Thanks and Growing Too

  1. Jenny

    Yay! A new little friend to play with!!!

  2. awesome, the word is out finally, WHEW! i can tell everyone now, tee, hee. i am SO very excited for you guys. sounds like you had a great thanksgiving too. xoxo, rachel

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