Take a Peek at the Nursery!

BEFORE:


I loved the red white and black. I still do, but am also really excited to add some fun patterns and most of all, PINK!



AFTER:


I wish my camera didn't suck so much so you could really see the colors. An amazing seamstress in AZ made the bumper and changing pad cover. I found the cardboard letter 'k' and covered it with pink paint. I then mod podged some of the leftover fabric from the bumper and added a few accents. The pom poms in the corner are from Martha Stewart. Darn her and her creativity! Finally, my favorite is the tu tu bed skirt. I simply tied tulle to a long ribbon and then used Velcro to attach it to the wooden bed frame.














NOW I JUST NEED A BABY! LET THE COUNTDOWN BEGIN!

Chicken Burritos

This week I was craving some creamy chicken burritos. The web proved that there are a lot of great recipes out there. I took what I loved from several recipes and came up with this little concoction. Enjoy!

Ingredients:
4 chicken breasts cooked shredded
flour tortillas
1 green bell pepper diced
1/2 diced red onion
4 oz cream cheese
1 can cream of mushroom soup
1 can of black beans rinsed and drained
4 TBS of cream (optional)
1TBS of olive oil
1 cup cheddar cheese or mexican blend



Directions:



1. Saute green pepper and red onion and large skillet.
2. Add soup,black beans, and cream cheese and 2 TBS of cream.
3. Add chicken and simmer for 5 minutes.




4. Place filling on the middle of the tortilla and top mixture with cheese.



5. Fold like a burrito and spread remaining cream over the top of each burrito. Spread the remaining cheese over the top and bake at 350 degrees for 40 minutes. Serve and Enjoy!

Easy Mint Cake

Mint is always a good idea in my book. This cake is light on the mint side, but refreshing enough to make your day. This is also a great cake to make for someone. I made two. One for my big belly and one for the dental office I took my toddler to. Enjoy!

Crème De Menthe Cake

Ingredients:
1 white cake mix
3 1/2 TBS crème de mentheliquor
1 tub of cool whip
1 jar of chocolate ice cream topping (I used hot fudge)

Mix cake mix as directed on box. Add 2 Tablespoons of crème de menthe liquor. Mix and bake as directed. Spread hot fudge while cake is still warm and allow to cool. Mix remaining 1 1/2 Tablespoons of crème de menthe to cool whip, mix, and spread on top. Place in fridge until cool and keep in fridge in between servings. Let me know if it rocks your world like it does mine. Didn't think it would be that easy? Stay tuned! There is more where that came from!

Creamy Baked Mac n Cheese

Sometimes you just have to have a big bowl of macaroni and cheese. The Kraft kind will work once in a great while, but a big bowl of this recipe could be a regular at my household. I researched recipes and took what I loved from each one and came up with this. It was yummy in my large pregnant tummy.

Ingredients:
3 cups uncooked elbow macaroni shells
6 thick slices of bacon cooked and cut into small pieces.
2 cups milk
1 cup cottage cheese
1 cup sharp cheddar cheese
1 cup Colby cheese
1 cup Cotija cheese (found with other Mexican food dairy products)
1 tsp cumin
salt and pepper to taste
1 can of Campbell's condensed cheese soup
2 Tbs butter
3/4 cup bread crumbs

Directions :
Blend milk, cottage cheese, cumin, salt and pepper, and soup in blender. Pour over dry noodles in casserole dish. Stir in bacon and half of each shredded cheese leaving the rest for the top. Add remaining cheese to the top. Combine butter and bread crumbs and spread as the final topping. Bake at 350 degrees for 45-60 minutes. Serve and enjoy!

Eggnog Bread Pudding with Cranberry Sauce

Christmas Day was the first time I have ever tried bread pudding. Can you believe that? It never sounded good to me. My two brothers love it. One of them blogs about it frequently here. Only one of them could attend my Christmas dinner and it is because of his love for bread pudding that I thought I would give this a go. I am now converted to bread pudding as well. THIS WAS TASTY! I love eggnog. The sweetness of the pudding combined with the sweet tart of the sauce was sort of a genius combination. I am sort of patting myself on the back for this one. Let me know if you try it!


Ingredients:
1 loaf stale French bread
1 quart eggnog (I used vanilla flavored eggnog)
3 eggs
2 Tbsp. Vanilla
1 C. raisins ( I omitted the raisins, but thought about using craisens)
1/2 C. sugar
Directions:
Heat oven to 325 degrees. Grease a 9x13 pan. In a large mixing bowl, crumble the bread and pour the eggnog over it, letting it sit until bread is soft, at least 2 hours. In a smaller bowl, beat together the eggs, sugar, and vanilla and stir into the bread and eggnog mixture. Add the raisins and mix well.

Bake for 1 hour and 10 minutes, or until knife comes out clean. Let cool before cutting.


Cranberry Butterscotch Sauce

Ingredients:
1/3 cup sugar
3/4 cup fresh or thawed frozen cranberries, chopped
1/2 cup water
1/2 Jar of butterscotch sauce (found in the ice cream toppings section)

Directions:
Cook sugar in a dry 1 1/2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork or flat whisk, until sugar is melted and turns a deep golden caramel. Tilt pan and carefully add cranberries and water (caramel will harden and vigorously steam). Simmer over moderately low heat, stirring, until caramel is completely dissolved, then pour syrup through a very fine sieve into a heatproof bowl, pressing hard on solids. Let cool. Add 1/2 Jar or more to taste of butterscotch sauce. Top bread pudding with whip cream and then sauce.

A Story About a Ham

This is a story about a ham. I bought this ham at Costco as I had been eyeing it for several weeks after a tasty sample. Tis the season for sales on spiral sliced ham. I am trying to be a bit more economical about my meal selections as I realize that come March food prices are going to go up due to inflation. This ham made my week! Let me explain how.

First, it made a lovely Sunday meal with the delicious glaze provided, along with funeral potatoes and green beans as sides.






The next night it became a delicious Hawaiian pizza with fresh pineapple (also from Costco) and sliced up ham. I used the ready-made Boboli pizza crust. I highly recommend this brand for homemade pizza.





However, this was my favorite. Maybe it was because I had a cold, or because it was extra cold in Arizona this week, but this soup not only hit the spot, but became my new favorite.

White Bean Soup
(adapted from epicurious)

Ingredients:

2 large garlic cloves, chopped
1/4 cup plus 1/2 tablespoon extra-virgin olive oil
2 (14- to 15-ounce) can stewed tomatoes (with Italian seasonings)
2 cups cups reduced-sodium chicken broth
2 (19-ounce) cans white beans, rinsed and drained (3 cups)
1 (1/2-pound) piece baked ham (1/2 to 3/4 inch thick), cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 baby arugula I used a small 5 oz container, but wish I had more. You can also use baby romaine if you prefer that taste.


Cook garlic in 1/4 cup oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes. Coarsely cut up tomatoes in can with kitchen shears, then add (with juice) to garlic in oil. Stir in broth, beans, ham, and pepper and bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Stir in greens and cook until wilted, 3 minutes for romaine or 1 minute for arugula.

So easy! So delicious! Let me know if this becomes your ham story! I know it will repeat itself for me next year! Serve and Enjoy!

Chicken Fettuccine Alfredo

I keep saying I will eat lighter. If you saw me you would know why. I look like I am due tomorrow, but I am actually due in 4 months. I don't feel that sorry for myself. Getting fat is part of pregnancy and quite fun for a food lover like me. This recipe has been adapted to fit my craving. It was slightly healthier, but I increased the milk and the butter for just a bit more flavor. It is still healthier than most Alfredo recipes and really really tasty. Enjoy!

Ingredients:
1 lb uncooked fettuccine (whole wheat if you can find it)
2 1/2 cups whole milk
2 Tbsp Gold Medal all-purpose flour
1/4 tsp salt
Dash freshly ground black pepper
Dash ground red pepper (cayenne)
3 Tbsp butter
2 tsp finely chopped garlic
3 oz 1/3/less fat cream cheese
2/3 cup grated Parmesan or Romano cheese
2 Tbsp chopped fresh parsley
3 chicken breasts

Directions:
Cook fettuccine as directed on package, omitting
salt. Drain; return to saucepan. Cover to keep
warm; set aside.

Meanwhile, in a medium bowl, stir milk, flour, salt,
black pepper and red pepper with wire whisk until
smooth. In a 2 quart saucepan, melt butter over
medium-low heat. Add garlic, cook 1 minute,
stirring constantly (do not burn). With wire whisk,
stir milk mixture into butter mixture in saucepan.
Cook over medium heat 6-8 minutes or until mixture
thickens and boils.

Stir in cream cheese until melted. Stir in Parmesan
cheese until melted. Pour over fettuccine; toss to
coat. Sprinkle with parsley.

Pound chicken until pretty flat. Drizzle with olive oil and rub into chicken. Sprinkle with garlic salt and grill until cooked.

Slice chicken into thin strips and top each serving of fettuccine with chicken.