What I'm Loving Wednesday

What I'm loving this Wednesday is My Slow Cooker!!

I've decided to starting making a slow cooker recipe once a week - they are just sooo easy and yummy!! You just throw everything in and by the time you get home...*ta-da* you have a wonderful dinner waiting for you!! It's fantastic!!

Here's on of my favs ~ Creamy Italian Chicken

Ingredients:

4 chicken breasts
salt & pepper
1 envelope dry Italian salad dressing mix
1/4 cup warm water
8 oz. package cream cheese (at room temperature)
1 small can cream of chicken soup
1/2 lb. cooked pasta
Basil, for garnish

Directions:
1. Season chicken with salt and pepper then place in a crock pot.
2. Combine dressing mix, water, cream cheese and chicken soup in a bowl and whisk together. Pour over chicken in crock pot.
3. Cook on low for 4-6 hours.
4. Take chicken out and shred it then toss it back in with the sauce.
5. Pour over pasta or rice works too. (Serves 6)

It's yummy!

For more great slow cooker recipes, head over to Kelly's Korner for Crockpotalooza!!

No Bread? No Problem!

In Jamaica we learned that there really aren't any problems, just situations. Well, I'd say Kevin and I are in a "cooking/eating situation." We recently found out that he has a gluten allergy. Which, means no wheat, oats, barely or rye. So....it kinda limits the baking I've been doing recently...until I found this blog - The gluten-free goddess. She has LOTS of super yummy looking recipes that I cannot wait to try!

It seems to me that there is a blog about just about anything and everything. How fortunate that I was able to find a great blog to help Kevin and I with our Christmas baked good needs. :)

Study Break

The other day, I was talking to my friend Jessica. Jessica and I have been friends since junior high and we have LOTS of great memories together. :) When I mentioned that I would be doing a lot of studying and paper writing this weekend she suggested I make some popcorn – just like we used to make when we studied together in high school. There were so many late nights we would stay awake studying for something and would eat a TON of popcorn and drink our weight in Dr. Pepper (from Sonic, of course). Lol!

She inspired me to make some popcorn. Then I remembered that Paula Deen has some AWESOME popcorn seasoning recipes in her holiday magazine. I have been waiting for an opportunity to make one of them so, what a better time than a study break!

Even though there were TONS of yummy popcorn seasoning recipes, I chose to make Paula’s ranch popcorn seasoning.

Here’s the recipe:
½ tablespoon dried chives
½ tablespoon dried dill weed½ tablespoon dried parsley
1 teaspoon onion powder
1 teaspoon salt
½ teaspoon garlic salt
¼ cup dry milk powder
In a spice grinder, combine chives, dill weed, parsley, onion powder, salt and garlic salt; pulse until mixture is ground into a fine powder. Stir in dry milk powder. Sprinkle over hot buttered popped popcorn.

Also….when I asked Jessica what she would be doing this weekend, she said she was going to Women of Faith. I can’t wait to hear back from her on how it went.

The Great Pumpkin Post

It's no secret that I LOVE the Fall. The weather is perfect, football season starts, pumpkins are EVERYWHERE and... it's when my wedding anniversary will be :-)

I'm sure it's completely obvious that I'm totally in LOVE with pumpkins. I love to decorate with them and even more...I LOVE to eat them - lol! Since I've been super busy with school, work and wrapping up wedding stuff I thought I'd share some recipes I've made but haven't had a chance to post.

Here in Omaha, we are suppose to get our first snow tonight - yay!!! I think I'm going to start making another pot of the pumpkin chili - that will be the perfect "1st snow of the season" meal! :)

Martha Stewart's Pumpkin Ravioli with Sage Butter

I made these a while ago. They were a bit time consuming but so much fun! Definitely a good weekend project. Very tasty!

Whole Food's Turkey & Pumpkin Chili

Perfect Fall treat! So easy! I served this chili in bread bowl that I picked up from Panera.

Williams Sonoma's Pumpkin Cheesecake Filling

I heart Williams Sonoma! Their recipes are so wonderful! In this recipe there are instructions for a ginger snap crust and if I would have had more time I definitely would have made it....using the super neat spring form pan my Aunt got us as one of our wedding presents. :)

My Aunt's Fall Visit

My awesome photographer and friend, Cassie, and I thought it would be fun to do “Trash the Dress” pictures and after I intended to give my wedding dress to charity. Well, when I told my Mom and Aunt this news, they were less than thrilled about this decision. Apparently, trashing my wedding dress and giving it away would be something I would have regretted. Lol! :) My Mom and Aunt know best and…they make sure I know that fact. :) So, we all compromised on doing lots of fun after dress pictures. Since my Mom flew up from Florida to be with me for my Bridal Portraits my Aunt decided she would come up for these pictures.

We couldn’t have asked for better weather! It was gorgeous! We took so many fun pictures. We all had a blast together. It was so awesome to spend the day doing ultra girlie things with a group of fun women! :)

The next day, my Aunt and I went grocery shopping and began making a HUGE meal. In fact, while we were making dinner my Mother-in-law called and she asked what we were making, I began to rattle off everything and at the end of my list she aksed, “And, who is going to eat ALL of this food???” Lol! It was pretty funny. My Aunt and I love to cook when we get together and it’s always nice to have lots of leftovers to eat during the week.

For an appetizer we made muscles with a white wine sauce with French bread (perfect for the sopping up the white wine sauce – yum!) and, butternut squash fries – both were super tasty! :)

Then it was onto our main course, it was: Panko Breaded Chicken served with a pumpkin cranberry white wine risotto alongside sautéed squash and zucchini.

For dessert we had pumpkin bread pudding, made with challah bread. It was soooo yummy

While she was in town, we also visited the Durham Western Heritage Museum. It is housed in the Omaha’s historic Union Station. It’s such an awesome old building. I love museums! I’m such a dork like that though – lol! :)

Here’s one of the pictures I took, I was playing in the leaves – so much fun!

What's better than Football and Chili?!?!

If you're anything like me, my family or my friends than I bet you couldn't name too many things that could beat this combo! What a better way to kick off football season and the cool fall temps than with chili!!! Kevin loves my chili recipe, I pretty much combinded a few chili recipes that I found on-line based on my on personal preferences and thus, "My Chili Recipe" was born. Lol!! :)

Here is the receipe, enjoy!

**Remember, it's best served while watching your favorite college football team! :)

Turkey Chili

1 package of ground turkey meat
1 can of Delmonte canned tomatoes with green peppers and onions
1 can of Kidney beans
1/2 chopped green pepper
2 tblspoons of chopped onion (add more or less based on your preferences)
1 package of chili seasoning
1/2 cup of water

Ground turkey meat on stove top until cooked throughly and broken into pieces. In a large pot, combine cooked meat with rest of ingrediants. Bring to a boil, then simmer for 45-60 minutes.

Serve with cheese and saltine crackers.

Spaghetti Carbonara - Fast

Have you ever had a day that you thought would be calming and relaxing only to realize that it will actually be very hectic and rushed? Sadly, that is what today has been for me. Last night I mentally made a note of what I had to do today, that list had 1 item on it. This morning, after sleeping in until 9:30am I decided it would be best if I wrote a list out. Well, half way through my list, it hit me - I have A LOT to do today. A whole lot!

So, I grabbed a quick bowl of cereal and started on my to-do list. Around noon I started to get a little hungry but was determined to get just 1 more thing done. Well, around 1:30pm my stomach started to growl. It was also that time that Martha Stewart was making SpaghettiCarbonara. How perfect for a fast and tastey; not to mention well balanced - protein, carbs (no, they aren't all bad and when you need energy they are a must) and um, bacon! Perfect. It's been so simple and fast to make. The longest part is actually been boiling the water for the pasta. And, I already had all the ingredients on-hand. Huge thumbs up from me!

On a completely separate note, I'm going to see "Fireproof" tonight! I have heard nothing but good things about this movie and can't wait to see it!

Here's Martha's recipe

Ingredients :
Serves 4
· 8 ounces bacon (8 slices), cut 1-inch thick crosswise
· Coarse salt and freshly ground pepper
· 1 pound spaghetti
· 3 large eggs
· 3/4 cup grated Parmesan cheese, plus more for serving
· 1/2 cup half-and-half

Directions :
1. Set a large pot of water to boil (for the pasta). In a large skillet, cook the bacon over medium heat, turning occasionally, until crisp, 8 to 12 minutes; transfer to a paper-towel-lined plate.
2. Salt the boiling water generously; add the pasta and cook until al dente according to the package instructions.
3. Meanwhile, in a large bowl, whisk together the eggs, Parmesan, and half-and-half. Set aside. Drain the pasta, leaving some water clinging to it. Working quickly, add the hot pasta to the egg mixture. Add the bacon; season with salt and pepper, and toss all to combine (the heat from the pasta will cook the eggs). Serve immediately, sprinkled with additional Parmesan cheese.

Thinking of the Bayou

Like many other Americans, I have been thinking about the Gulf Coast a lot lately. I'm really worried about everyone down there. Kevin and I are praying for them! In honor of New Orleans (and the Gulf Coast), I decided to make a Po' Boy Sandwich for dinner.

Since I didn't have any tartar sauce I made some using this recipe. That's really the only thing I *made.* I spread the tartar sauce on a small french baguette and then piled the fish, tomatoes, and spinach. It was pretty tasty!

Brushetta

A few days ago when I returned from Oklahoma, I was happy to see that I had three ripe tomatoes on my little plant. I also had lots of basil and smoked salmon. Of course, smoked salmon + fresh tomatoes + fresh basil = brushetta!!! And, since Kevin is away I knew I would have it all to myself! The only thing about Kevin being away is that I don't have to fight for food - lol! I don't know what it is but, food just seems to disappear when he is around.

I don't really have a recipe for what I did but, here's my method:
**Disclaimer - some of the ingredients may be a bit off as some of them may have been eaten during the assembly process.**
1 baguette, sliced into 1/2 to 3/4 inch slices
1 1/2 Garlic Cloves
3 Small Tomatoes (or as many fresh tomatoes as you'd like), Chopped
2 Tablespoons Fresh Basil, Cut into Ribbons
Pinch of Salt and Pepper
Balsamic Vinegar to Taste
4 Ounces Cream Cheese, Softened
2 Tablespoons Fresh Dill (also from my little garden - yay!)
1/2 Cup Smoked Salmon
Directions:
Set oven to broil.
In one layer, spread baguette slices on a greased baking sheet.
Brush with a conservative amount of olive oil. Place the baking sheet in oven for a few minutes, being careful not to burn. Immediately upon taking the baguette slices out, rub each slice on one side with the cut side of the garlic clove; reserve the clove for late use. Evenly dice the tomatoes and put into a mixing bowl. Mince the garlic cloves used for rubbing the baguette slices and add to the tomatoes. Add the garlic, basil (reserve some basil for garnish), salt, and balsamic vinegar. Let the mixture sit in the refrigerator for at least 30 minutes. To serve individual appetizers, prepare each baguette slice with a spoonful of tomatoes. In a food processor, mix the softened cream cheese and the dill. To assemble, spread a layer of the dill cream cheese, then smoked salmon, next is the tomato mixture and top with fresh basil ribbons - TADA! Brushetta!

Thai Food in Omaha?!?

I have been craving Thai food for a while now but sadly, there aren't too many Thai restaurantsin Omaha (shocking, I know - lol); so, when I saw this recipe I knew we would have to try it! I was also counting on the "reheat" abilities of this recipe; since my brother is coming to stay with us for a while we will need lots of food in the fridge. I'm not sure why but, somehow with 2 guys in the house I seem to go through food 5 times as fast....it's some kind of phenomenon -lol! :)

Cashew Chicken
Ingredients:
1 bunch scallions
1 lb. boneless, skinless chicken thighs
½ tsp. salt
¼ tsp. pepper
3 tbsp. vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 ½ tbsp. finely chopped peeled fresh ginger (or 1 ½ tsp. dried - I used dried)
¼ tsp. roasted red pepper flakes
¾ cup reduced-sodium chicken broth
1 ½ tbsp. soy sauce
1 ½ tsp. cornstarch
1 tsp. sugar
½ cup salted roasted whole cashews
cooked white or brown rice for serving

Directions:
Chop scallions, separating white and green parts. Pat chicken dry, then cut into ¾ -inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red pepper flakes and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
Stir together broth, soy sauce, cornstarch and sugar, then stir the mixture into the vegetables in the wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens and chicken along with any juices accumulated on plate. Serve with rice.

Dinner for me???

Satisfy us in the morning with your unfailing love, that we may sing for joy and be glad all our days. Psalm 90:14 I thought I should start my post with this verse for two reasons: first, I love it and it makes me happy; and second, I felt the need to justify *another* breakfast post.

Kevin's job requires him to be gone, a lot. :( And, everytime he comes home I like to have a meal planned for us both to enjoy. Since Kevin will be arriving home in the morning, I figured I'd have to make an awesome breakfast.

In case you were wondering.....no, all these breakfast posts have *nothing* to do with my deep love for all breakfast foods - Lol! :)

Frittata

Ingredients:

6 eggs, beaten

1-ounce Parmesan, grated

1/2 teaspoon black pepper

Pinch salt

1 teaspoon butter

1/2 cup chopped roasted asparagus

1/2 cup chopped country ham

1 tablespoon chopped parsley leaves

Directions:
Preheat oven to broil setting.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

Another Breakfast Post....

Satisfy us in the morning with your unfailing love, that we may sing for joy and be glad all our days. Psalm 90:14 I thought I should start my post with this verse for two reasons: first, I love it and it makes me happy; and second, I felt the need to justify *another* breakfast post.

Kevin's job requires him to be gone, a lot. :( And, everytime he comes home I like to have a meal planned for us both to enjoy. Since Kevin will be arriving home in the morning, I figured I'd have to make an awesome breakfast.

In case you were wondering.....no, all these breakfast posts have *nothing* to do with my deep love for all breakfast foods - Lol! :)

Frittata

Ingredients:

6 eggs, beaten

1-ounce Parmesan, grated

1/2 teaspoon black pepper

Pinch salt

1 teaspoon butter

1/2 cup chopped roasted asparagus

1/2 cup chopped country ham

1 tablespoon chopped parsley leaves

Directions:
Preheat oven to broil setting.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

One Sweet Day

.....is exactly how I would describe the last day of my internship. Ok, maybe bittersweet. While I am very excited about getting back to school, finishing this school year and becoming an RN I am really going to miss my internship and the friends I have made. I have learned so much about myself, the nursing process and most importantly, I have learned I still have a lot more to learn - lol! :)

I have been super busy this past week; however, I did have time to make cinnamon rolls for my last day. Isn't it funny how I always seem to have time to bake?!?

Paula Deen's Cinnamon Rolls

Dough:

1/4-ounce package yeast

1/2 cup warm water

1/2 cup scalded milk

1/4 cup sugar
1/3 cup butter

1 teaspoon salt

1 egg

3 1/2 to 4 cups all-purpose flour

Filling:

1/2 cup melted butter, plus more for pan

3/4 cup sugar, plus more for pan

2 tablespoons ground cinnamon

3/4 cup raisins, walnuts, or pecans, optional (I left these out)

Glaze:

4 tablespoons butter

2 cups powdered sugar

1 teaspoon vanilla extract

3 to 6 tablespoons hot water

Directions:
Heat oven to 350 degrees F.

In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix milk, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours. When doubled in size, punch down dough.

Roll out on a floured surface into a 15 by 9-inch rectangle. Spread melted butter all over dough. Mix sugar and cinnamon and sprinkle over buttered dough. Sprinkle with walnuts, pecans, or raisins if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.

Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency. Spread over slightly cooled rolls.

Engagement Retreat

Kevin and I just returned from our Engaged Encounter Retreat. We had such a wonderful time that we found it hard to leave. Our retreat was held in a VERY rural area, the grounds very much reminded me of the ranch where I grew up. Since the retreat center's focus is on reflection and study we were without cell phones (not that we would have converge anyway),TV, Internet, and radio; at first I was worried to be without these things but, after just a short time I had a huge realization that I could soooooo live without them.

Our retreat was absolute bliss. The facility was absolutely gorgeous and coupled with the fact that it was just saturated in prayer made the atmosphere indescribably relaxing and perfect for spiritual growth. Our group discussed a wide range of topics but, I think the most important is that marriage is truly a vocation; and, when Kevin and I marry we will be joining a union to each other and God. Even though this topic wasn't anything new I was learning, the way the material was presented spoke directly to my heart.

Kevin and I are such a close couple. We are truly each other's best friend. Because I do feel that I've been called to be Kevin's wife and because our love has truly transformed my heart - I've never felt more like the person God intended me to be (I hope that statement made sense). Even though we grow closer each day I couldn't have imagine how much closer we would grow over this weekend.

Here are some pictures of the weekend:

We when got home Sunday night we were still in full relaxation mode. What could be more relaxing than a glass of lemonade on a hot summer day??? So, I decided to make some :)

Ingredients:

4 cups water

2 cups sugar

2 cups fresh lemon juice

1 pint fresh strawberries, hulled and halved

Lots of Ice

Whole strawberries for garnish

Directions:

In a medium saucepan, bring the water and sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves. Add the lemon juice, stir and remove from the heat. Let cool completely. In a blender, puree the pint of strawberries and add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.

Snacks!

Snacks!!!

This weekend Kevin and I are attending a retreat for engaged couples. The confirmation letter mentioned that it would be "fine" to bring snacks - that was all it took for me start cooking away. And actually, there wasn't much "cooking" going on, everything was super easy to throw together! I made "Peppy Chex Party Mix," "Pink Powder Puff Crunch," and chocolate chip cookies. Here are the recipes:

Peppy Chex Party Mix

Ingredients:
6 tablespoons butter or margarine
2 tablespoons Worcestershire sauce
1 1/2 teaspoons seasoned salt
2 to 3 teaspoons red pepper sauce
3 cups Corn Chex® cereal
3 cups Rice Chex® cereal
3 cups Wheat Chex® cereal
1 cup mixed nuts
1 cup bite-size pretzels
1 cup garlic-flavor bite-size bagel chips, or regular-size bagel chips, broken into 1-inch pieces
Preparation Directions:
1. Heat oven to 250°F.
2. In ungreased large roasting pan, melt butter in oven. Stir in Worcestershire sauce, seasoned salt and pepper sauce. Gradually stir in remaining ingredients until evenly coated.
3. Bake uncovered 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.

We are both fans of original Chex Mix but, this recipe is sooooo much better. I highly recommend it!

Pink Powder Puff Crunch

Ingredients:
9 cups Strawberry Chex® cereal
1 cup semisweet chocolate chips (6 oz)
1/4 cup butter or margarine
1 teaspoon vanilla
1 cup powdered sugar
1 box (4-serving size) strawberry-flavored gelatin
Preparation Directions:
1. In large bowl, place cereal. In 1-quart microwavable bowl, microwave chocolate chips and butter uncovered on High 1 minute. Stir; microwave 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour over cereal, stirring until evenly coated.
2. In 1-gallon resealable food-storage plastic bag, mix powdered sugar and gelatin. Add cereal mixture. Seal bag and shake until cereal is well coated. Spread on waxed paper to cool, about 15 minutes. Store in airtight container.

Since I've never really liked "Puppy Chow" (crazy, I know - I'm don't really like real sweet foods; I attribute it to growing up with a dietitian mother) I didn't really think I would like this recipe BUT, in small amounts, I totally LOVED it! I think the strawberry jello is the secret ingredient!

Chocolate Chip Cookies
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 cups
Directions:

PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.

BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

**We would really appreciate if you kept us, and the other engaged couples, in your prayers this weekend! Thanks! :-)**

I hope everyone has a GREAT weekend!

A Pioneer Woman Recipe

Pioneer Woman's Egg-in-a-Basket

I recently saw a this recipe posted on the pioneer woman's blog. I haven't made it in a while but, since it's one of Kevin's favorite breakfast items I thought I should try out her technique.

Here's Her *Perfect* Technique:

First, choose a good piece of bread. I just used the plain wheat bread we had. I'm kinda thinking of trying potato bread next time though......

Then, with a biscuit cutter or, the rim of a glass press a hole in the center of the bread.

Next, heat a skillet over medium-low heat. You don’t want to get it too hot or it’ll burn the bread before the egg is done. Be sure to either melt some butter in the skillet or (what I did) use a butter flavored cooking spray.

Then, pop the bread right in and crack an egg into the center. Make sure not to move the bread for at least 30 seconds.

Add salt and pepper.

After about a minute, flip it over with a spatula. Salt and pepper the other side.

Take it out, and enjoy!!!

The No Name Pastry

A few days ago, I was clicking around on different recipe blogs trying to find a recipe that would allow me to use my strawberries and peaches while also being something we could enjoy as a small breakfast before church. Well, I found the PERFECT recipe! And, the blog had the cutest name; so cute I knew I'd never forget it. Yeah, I forgot it. After I spent a solid 45 minutes furiously searching for it I decided to make it from memory; and, I guess I did something rightbecause my Mom and Kevin really liked it. I just wish I knew what to call it - lol!

Crust

Ingredients:

1 1/4 Cups All-Purpose Flour, Plus Extra for Rolling

1/2 Cup (1 Stick) Unsalted Butter

1 Teaspoons Salt

2 Tablespoons Sugar

4 Tablespoons Vinegar (I know it sounds weird but, it's actually really good)

2 Tablespoons Ice Cold Water

Directions:

Combine the flour, salt, and sugar in a food processor; pulse to mix.

Add butter and pulse 6 to 8 times, until mixture resembles coarse meal with pea size pieces of butter.

Add vinegar and water 1 tablespoons at a time, pulsing until mixture clumps together.

Remove dough and gently shape into 2 disc.

Using one of the discs, roll and shape into a flat round circle.

Add filling.

Fold the sides up on top of the filling leaving the center open.

Brush the sides with egg wash.

Bake pastry for 35 to 45 minutes at 350 degrees.

A few years ago I was at a cooking class where this recipe was passed out. The cooking class was at the Coach House Restaurant and was taught by Chef Kurt Fleischfresser.

Filling:

I had a ton of strawberries and a few peaches I needed to use up so, I just cut them into bite size pieces, mixed in 1 cup of brown sugar and 1 tablespoons of flour.

Make-Ahead Breakfast

Good Morning Sunshine!

I knew this weekend would be busy so, I decided dishes that I could make ahead would definitely be the way to go. I made a hashbrown casserole and a baked french toast.

Hashbrown Casserole

***This is also a recipe I've had forever and not sure where I found it.

Ingredients:

1/2 Pound Frozen Hash Browns

1/4 Cup Canadian Bacon

1/8 Cup Melted Margarine

1/8 Cup Half and Half

1/8 Cup Chicken Stock

- You could definitely substitute 1/4 Cup Cream of Chicken Soup

1 Cup Plain Yogurt

1/8 Cup Chopped Onion

1/2 Cup Grated Cheddar Cheese

1/4 Teaspoon Salt
1/4 Teaspoon Pepper

Directions:

Preheat oven to 350 degrees.

Mix all the ingredients together.

Place in a pan prepared with cooking spray.

Bake for 30 to 40 minutes or until the top is brown.

Baked French Toast (from Allrecipes.com)

Ingredients:

6 Slices of Bread

4 Eggs

1 Cup Milk

3/4 Cups Half and Half

1 Teaspoon Vanilla Extract

1/8 Teaspoon Ground Cinnamon

6 Tablespoons of Butter

1 1/3 Cups of Brown Sugar

Directions:

Arrange the slices of bread in the bottom of a buttered pan.

Beat together the eggs, milk, cream, vanilla and cinnamon.

Pour the mixture oven the bread slices, cover and refrigerate overnight.

The next morning, preheat the oven to 350 degrees.

Bake, uncovered, for 35 to 40 minutes.

After I popped these in the oven, I went to get ready for my pictures. I guess I must have taken longer than I thought; when I returned, these were out of the oven and had already been dished out. Which was very considerate of my wonderful fiance, it just means that there's no pictures. The flowers pictured are from Kevin, he's so great about getting me flowers. There is just something about coming home to a bouquet of flowers. I am sooooo sooooo blessed to have him!!!! :)

My Mom's Visit

Since I was having my bridal pictures taken this weekend my Mom decided it would be the perfect weekend to visit. My Mom lives in Florida (her retirement is rough - lol) which sure is a long way from Omaha so, I get pretty excited when she comes up. We had such a wonderful and productive weekend!

My Mom arrived late Friday night - too late for dinner but, not too late for dessert! So, we all enjoyed a Red Velvet cupcake! Red Velvet cake happens to be one of Kevin's and my Mom's favorites so it was an easy choice!

Here's Paula Deen's recipe:

Ingredients:
2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Direction:
Preheat Oven to 350 degrees.
In a mixing bowl, cream the sugar and butter, beat until light and fluffy.
Add the eggs one at a time and mix well after each addition.
Mix cocoa and food coloring together and then add to sugar mixture; mix well.
Sift together flour and salt.
Add flour mixture to the creamed mixture alternately with buttermilk.
Blend in vanilla.
In a small bowl, combine baking soda and vinegar and add to mixture.
Pour batter into cupcake pans.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from heat and cool completely before frosting.

Even though Paula's recipe recommends cream cheese icing, the *only* icing Kevin and my Mom like is buttercream - so, that's the one I made. I'm not sure where this recipe is from, it's just been in my recipe box forever.

Ingredients:
1/4 Cup Solid Vegetable Shortening
1/4 Cup Butter
1/2 Teaspoon Vanilla Extract
2 Cups Powdered Sugar
1 Tablespoon Milk

Directions:
Cream the butter and shortening with an electric mixer.
Add the vanilla.
Gradually add the sugar, beating well.
When all the sugar has been well mixed, the icing will appear dry.
Add the milk and beat at medium speed until light and fluffy.


Since I was busy baking away, my awesome friend Lindsay iced the cupcakes for us! She is an absolute doll! :) I completely forgot about the sprinkles until the icing had already hardened so, they didn't really stick. Oh well, they were still tasty!

Kevin's Homecoming Meal

The other day when I was preparing Kevin's "Homecoming" meal, I was trying to choose the perfect appetizer; luckily, I didn't have to look further than my little garden for the right inspiration - basil! That was all it took for me to decide on pesto. I wish my photography skills were a bit more advanced because, the picture turned out kinda questionable. I'm sure you still get the idea though. :)

1 Tablespoons Chopped Garlic
3 Cups Fresh Basil Leaves
1 Teaspoon Sea Salt
1 Teaspoon Freshly Ground Black Pepper
1/2 Cup Good Olive Oil **I may have added a bit more, but initially I put in 1/2 cup**
1/2 Cup Grated Parmesan

Place the garlic, basil leaves, salt, and pepper in the bowl of a food processor . With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. It's great with toast points, crackers, or fresh veggies.