Thanks to my mom who made a wonderful lunch yesterday, making egg salad, fruit salad and Amy's Organic Tomato Soup, I am still hungry for Egg Salad. So while I got the eggs on to boil I made these muffins, which came about because I made blueberry-chocolate brownies for our lunch yesterday! I found this recipe on Cooks.com:
1 - 1 1/2 c. strawberries, blueberries or chocolate mini chips, etc. 3 c. flour 1/2 c. sugar 1 tbsp. baking powder 1/2 c. brown sugar 1/2 c. melted butter 3 lg. eggs 1 c. milk
Mix all dry ingredients together. Combine liquid ingredients and stir into dry ingredients until just blended. Fold in berries or chips, very lightly. Spoon into well greased muffin tins. Bake 400 degree oven for 20 minutes. 20-24 muffins.
Well my BFF came over today, for the last time during her vacation from school. It was soooo nice to spend a last day with her! I want to take this time to tell her that I am so very proud of her! But I also want to send out a huge thank you to her mom, Linda, for suggesting her beautiful home for my shower! I love you girls!
We were able to get all of the paint done today, touch ups, stripes, EVERYTHING!!! So now my daddy is going to come install our chair rail and my hubby gets to pull the carpet up! We'll paint the baseboards and just enjoy our work!
Also I had her take a belly update so here ya'll go!
Well today my BFF came over to help with the nursery and we got all the stripes measured off and taped! It is looking great! We are doing 4" white, 3" pink and a 1" green. I am so excited to be done with it, and she took a picture of me while we were at it! Here I am a little over 20 weeks!
Sunday: Creamy Chicken Enchiladas (didn't make last week) Monday: Breakfast for dinner, pancakes, sausage, poached eggs Tuesday: Shredded pork sandwiches, fries Wednesday: Chicken in the crock pot, potatoes Thursday: Soup and grilled cheese Friday: Chuck e cheese for our nephews birthday Saturday: We'll still be it at in-laws so who knows!
I have seen alot of stuff on Project 365 on the blogs/boards and have decided to participate. It mans over the next year you will see lots of pictures from me. This first one is from our new nursery. I am sure this is just first of many so all of you can follow our decorating process with this!
We are going to make a stripe below, a chair rail in the middle and need to paint the doors the bright white and all the trim!
Sun: Delicious Meliscious's skyline chili over spaghetti with cornbread Mon: Chicken with fried rice and veggies Tues: Leftover night (it'll be a big day, we find out what bean is!!!) Wed: Leftover chili--this time put on pizza Thurs: Roast Chicken and potatoes Fri: Sub sandwiches
So my fellow May Nestie posted this on her blog and I just knew I needed to make it. I am so happy I did, it will stay in the rotation, for sure!
Uncooked traditional lasagna noodles 4 cooked chicken breast halves, cut up (mine were frozen, I dethawed them so I could cut them and then tossed, they were cooked through all the way) Jar of prepared pasta sauce 1 c. buffalo wing sauce (I used Franks Buffalo sauce) 3 red, yellow, or orange bell peppers (didn't use, DH doesn't like them) 15 oz tub ricotta cheese 2 c. shredded cheese (I left this off) 1/2 c. bleu cheese crumbles (I didn't use since they say bleu cheese is bad if you are pregnant) 1/4 c. of water (Used but I don't think it needed it, I will leave off next time)
Spray a 5 qt crockpot thoroughly or use a crockpot liner. (it’s important to have your crockpot at least 1/2 full.)
Combine the cut-up chicken, pasta sauce, and wing sauce in a large bowl. Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles, breaking to fit the shape of the crockpot as needed.
Add a smear of ricotta cheese to the top of the noodles (I just dropped it in) Add a layer of chopped bell pepper, followed by a handful of shredded cheese.(left out)
Repeat layers until you run out of ingredients.
Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.
Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into
Well while making this DH looks at me and says "you could use any meat you wanted, couldn't you" and I suppose he is correct. It was really really good and we will make this with different meats and cheeses. Already thinking about a Turkey/Brie/Apples combination!
I saw this in my new Pillsbury Annual recipes cookbook. Here is one I found on Pillsbury.com, but really try different combinations, then come back and tell me what you have tried!
3/4 lb cooked ham, chopped (2 1/4 cups) 1 cup Green Giant® Select® frozen broccoli florets, thawed 1 cup shredded Swiss cheese (4 oz) 1 jar (4.5 oz) Green Giant® sliced mushrooms, drained 1/2 cup mayonnaise or salad dressing 1 tablespoon honey mustard 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet 1 egg white, beaten 2 tablespoons slivered almonds
DIRECTIONS 1. Heat oven to 375°F. Spray cookie sheet with cooking spray. In large bowl, mix ham, broccoli, cheese, mushrooms, mayonnaise and mustard. 2. If using crescent rolls: Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet, forming 15x12-inch rectangle. Press edges and perforations to seal. If using dough sheets: Unroll both cans of dough into 2 large rectangles. Place dough with long sides together on cookie sheet, forming 15x12-inch rectangle. Press edges together to seal. 3. Spoon and spread ham mixture lengthwise in 6-inch-wide strip down center of dough. With scissors or sharp knife, make cuts 1 1/2 inches apart on long sides of dough to within 1/2 inch of filling. Twisting each strip once, alternately cross strips over filling. Tuck short ends under; press to seal. Brush dough with beaten egg white. Sprinkle with almonds. 4. Bake 28 to 33 minutes or until deep golden brown. Cool 5 minutes. Cut crosswise into slices.