Wednesday, December 28, 2011
The times has come...
Friday, December 23, 2011
What a difference a year makes
Wednesday, December 21, 2011
They have stolen my heart...
The sweet children of Haiti have forever stolen a piece of my heart. I love these kids. I think about ALL of them daily. I pray for them. I hurt for them. I can't get enough of them. I can't see them enough. They have changed me. They will never know the impact they have had in my life. I pray I have and will continue to have as much of an impact on them as they have had on me.
And the master said to the servant, ‘Go out to the highways and hedges and compel people to come in, that my house may be filled. Luke 14:23
Monday, November 28, 2011
Friday, November 25, 2011
This is the deal.
1/2 tsp crushed red pepper flakes (or less if you don't want the heat)
1 tsp garlic powder
1/2 pound penne pasta
1/2 cup heavy cream
1/4 cup cream cheese
1/4 cup grated parmesan cheese
2 whole eggs
1/4 tsp ground black pepper
2 grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic & Herb marinade)
Cook the pasta in boiling salted water until done (according to package instructions).
Place cream and cream cheese in a small saucepan. Heat over low until cream cheese is melted, and whisk until smooth. Remove from heat. Add the parmesan cheese, eggs, garlic powder, red pepper flakes and pepper and whisk until blended.
Drain pasta (reserving 1/2 cup of hot water) and return to pot. Immediately add the white sauce and toss to coat. The hot pasta will cook the eggs. Stir in the bacon, and add some reserved pasta water to loosen the sauce. Top with grilled chicken.
Thursday, November 17, 2011
A little catch up....
First of all...this whole post is to inform those who care (if that's any..hehe) , and for our remembrance! And...it might be a little long!!:)
Wednesday, November 9, 2011
Wonderful Wednesday...
Wednesdays are kind of just a day home for Bella and I! We typically never leave the house till time to get Alyssa from school. Then we head down to lavaca for church! Today I decided to do something different! You see, Bella loves to go and do, but she has always been a little more difficult to keep up with. So therefore, we don't do a whole lot of EXTRA things. We enjoy our Quality time together at home!!!:) Actually, it is more the fact that I don't want to make 2 trips to the Fort on Wednesdays so stay home!!
Friends through it all...
Wednesday, October 19, 2011
Wall of Fame
This has been a big month for Alyssa. She was the Star Student last week, and this week I received a letter that Alyssa would be receiving an award at school today. It said that she would be given an award for being a courageous student and would be inducted in the "Wall of Fame." It was a surprise to her so I didn't mention it to her at all.
Sunday, October 9, 2011
The easiest cake you will ever make!
Chocolate Pudding Dump Cake
Ingredients:1 chocolate boxed cake mix
1 small package chocolate pudding
1 1/2 cups milk
1 1/2 cups (large handful) chocolate chips
Directions:
Preheat oven to 350 degrees.
Prepare the pudding with the milk according to package directions. Add the cake mix and stir well to combine (batter will be thick).
Smooth batter into a greased 9 x 13-inch pan. Scatter chocolate chips on top.
Bake for 30 minutes, or until edges pull away from sides.
Thursday, September 29, 2011
Baked Cheesy Chicken Pasta
Baked Cheesy Chicken Penne
- 6 tablespoons butter, plus more for baking dishes
- kosher salt and black pepper
- 1 pound penne pasta. I used bowtie pasta.
- 1 teaspoon olive oil
- 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
- 1/2 cup plus 2 tablespoons flour
- 6 garlic cloves, finely minced
- 6 cups whole milk
- 8 oz button mushrooms, chopped
- 1 cup sliced oil-packed sun-dried tomatoes, drained
- 1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
- 1 1/2 cup freshly grated Parmesan (about 6 ounces)
- I also added some steamed broccoli and it was a great addition!
- Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.
- While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil)
- In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.
- Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.
- Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.
Saturday, September 10, 2011
Random!!
Thursday, August 25, 2011
Chocolate Chip Gooey Butter Cake
Monday, August 22, 2011
Our School Girl...
Thursday, August 18, 2011
Cajun Chicken Pasta
Cajun Chicken Pasta Recipe
Kung Pao Chicken
Kung Pao Chicken
Ingredients:
1lb boneless-skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
Step 1: combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok.
Step 2: Add green onions, garlic, red pepper flakes and powdered ginger to the wok and stir fry for 15 seconds.
Step 3: Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.
Step 4: Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.
*Top with additional green onions if desired and serve over white or brown rice.
I also made some homemade wontons with a chili sauce and they were a great addition to this meal!
Enjoy!!