Monday, February 22, 2010
Audrey is getting sooo big! She is crawling, pulling up, talking, (says bye-bye, nigh-night, mama, dada, dat -for that) and points to everything. She is also getting her first tooth! So precious! We took pictures of her recently and I will have to post them. She is looking like a toddler more and more each day. I'm a little sad about it, but this is overshadowed by the joy we are experiencing in seeing her develop in new ways!
New posts coming soon!!:)
Tuesday, February 9, 2010
Our poor family has been so sick. Audrey and I have been sick for two weeks now. Hers started off as just a runny nose but definitely progressed to more. I took her to the doctor on Sunday and she has an ear infection. I went to the doctor on Monday and I have a sinus infection. And guess who got sick Sunday night? Yup. Evan. He stayed home today and is running a fever. Pray that we get well soon. Taking care of a sick household is definitely a challenge when you are sick yourself. Last week I missed meal planning Monday, but wanted to be sure a participate this week. Although, I don’t think I’m going to contribute much for our readers.
Tuesday – Minestrone Soup
Wednesday – Spinach and Mozzarella Lasagna Roll Ups
Thursday – Slow Cooker Chicken Stroganoff (was not able to make this two weeks ago)
Friday- Out to Dinner
Saturday-Out to Dinner/Grill out
Sunday- Church Dinner (bringing Fudge and Spinach and Mozzarella Lasagna Rolls Ups)
I will definitely post the fudge recipe!
Monday, February 8, 2010
Our night was full of awesome friends and awesome food. We had our friends over Sandra and Jeff, along with my good friend Mary from college. I had everyone that came bring recipes with their food to share on the blog.
2 cans mexicorn, drained
6 oz. sour cream
1 C. mayo
bunch cilantro, chopped
3-4 green onions, chopped
2 C. cheddar cheese grated
1 teaspoon cumin
1/4 teaspoon lime juice
1 teaspoon chipotle chili pepper
Mix all together & refrigerate. Serve with Frito scoops.
This was my favorite thing there. It was amazing! I can’t wait to make it!
Curry Cheese Dip
3 C. Shredded cheddar
1 C. Chopped green onions
1 can black olives, chopped
1 C. mayo
1 teaspoon curry powder
Mix together. Serve with Wheat Thins
Peanut Butter Bars
1 box yellow cake mix
1 C. peanut butter
1 1/2 C. butter, softened
1 egg yolk
1 C. milk chocolate chips
1 can sweet condensed milk
2 T. butter
Mix together cake mix, peanut butter, butter, and egg yolk and pat 2/3 into 9X13 pan.
Melt together chocolate chips, condensed milk, and butter and pour over crust mixture. Top with remaining cake mix/pb mixture. Bake @ 350 25-30 minutes.
Yummmm!! If you are a fan of peanut butter and chocolate these are your bars!
I’ve had these at many showers and they are delicious. I’m so glad to finally have the recipe!
1 -18oz pkg. Oreos, finely crushed
1- 8oz pkg. cream cheese, softened
1 – bar of white baking chocolate, melted
Combine crushed cookies and cream cheese. Beat well on low speed until well blended. Form 1 inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with wax paper. Refrigerate 1 hour until firm. To store, cover and refrigerate.
Fun Center Piece
Oh, how I love love love this little girl, sticky face and all! She is our world. Can you believe she is 10 months old?!
For the Super Bowl my husband took our 60 inch and put it on the back of his truck. We all sat out in the drive way, watched the Super Bowl and grilled out. It was a blast!
My sweet husband doing what he does best, Grilling!!
To keep us warm we drank
It is hot chocolate with a kick!
1 box (10 packages) Swiss Miss Cocoa
2 c. Original Flavor Coffee Mate
1/2 c. Instant Folgers Coffee Crystals, decaf
1 tsp. cinnamon
1 1/4 c. sugar
Mix together in a baggie. (We have found that mixing it all together in a ziploc works best... it doesn't quite get mixed well enough in a bowl.) Put 3-4 tbs. of mix per cup of hot water. (I make it stronger, 5-6 tbs.)
1 1/2 cups flaked coconut
2/3 cup all-purpose flour
1/2 cup sugar
1 t. lemon extract
2 egg whites, lightly beaten
Vegetable cooking spray
Combine first 5 ingredients in a bowl; stir well. For each cookie, spoon 2 level teaspoonfuls dough onto cookie sheets coated with cooking spray. Flatten each cookie into a 1/4 inch round. Bake 325 degrees for 24-26 minutes or until edges are lightly browned. Remove from cookie sheets, and let cool on wire racks. Store in an airtight container. Makes 2 dozen.
Tomorrow I will be posting
Parmesan Pesto Pinwheels