I’m Working On

( Blog Topic from Ali Edwards)

I’m working on organizing prints and ordering more prints in an effort to get scrapbooking and current on our family albums. Mike is helping with this process, and he so kindly pointed out to me, just how far behind I am. Which further validates my decision to do Katy & Patrick’s yearly albums digitally.

I’m working on making our house more like a home. We moved four mouths ago, and although the space is functional, it needs some reorganization and decorating. First room on the agenda is the kids bedroom, I want it to be a functional, fun & welcoming space.

I’m working on a new knitting project, after my crochet fiasco ( I just can’t get the hang of it) I casted on a cute knit sundress for Kate. It’s a bit out of my comfort zone, but definitely something I can handle.

I’m working on fundraising for the NSTAR walk for Children’s Hospital Boston! I am so very proud of everyone that has joined our team and is raising money for the hospital that has and continues to save my daughter’s life. I can’t wait to walk with all of you on June 12th.

I’m working on typing all of our favorite recipes. I HATE the mix matched recipes, some printed, some handwritten, some stained, assorted sizes. Looking to have them all neat and orderly, and I may even print them and put them in a BINDER!!! Don’t hold me to it.

I’m working on trying not to think about the fact that Kate has been on the transplant list for 7 MONTHS. I am trying to not watch the calendar pass us by, and all the dates that I in my head and said she would have a new healthy heart by, and this part of our story would be behind us. I know in my heart that the perfect heart for Kate will come when it is most needed, and I’m working on making peace with that.

Tasty Tuesday

Remember…Tasty Tuesdays you know how I was going to share a recipe with you on Tuesdays!!

Well I am going to give it a try again! Let me know what you think in the comments…have you made these before!

I made Mike made 4 batches of these to give away for Christmas!!! In my defense I was busy taking finals!!

Oreo Truffles

1 package Oreo cookies (divided… use whole cookie including the cream center)

1 8oz. package cream cheese (softened)
white chocolate bark

milk chocolate bark for dipping

1. Finely crush 7 cookies in a food processor Reserve for later.

2. Crush remaining cookies and stir in softened cream cheese.

3. Roll the mixture into 1″ balls and place on wax paper covered cookie sheet. Flash Freeze

4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the crushed cookies for decoration.

5. Once dry, refrigerate and enjoy!

Makes about 36 truffles.

Tasty Tueday 1/17/2009

Steak Tips & Roasted Potatoes

1 ½ lb. Steak Tips
6-8 Medium Potatoes
1 small can of peas
1 small can of corn
Vegetable Oil

Peel, and cube potatoes. Place in roasting pan, coat with oil. Bake @ 350º for 45 minutes, stir potatoes every 15 minutes.
Cut steak into 1 inch cubes. Add steak to potatoes cook for 10 minutes.
Add corn and peas, cook for 5-10 minutes more.
Serve with A1 sauce.

This is a Mike Original... I think it may have come from his mom. I am not a fan of canned veggies, but for this meal it work. I HATE peas, so we put peas down one end of the pan and corn down the opposite. Enjoy!

Corn Chowder

Corn Chowder
INGREDIENTS:
1/2 cup diced bacon
4 medium potatoes, chopped
1/2 medium onion, chopped
2 cups water
2 1/2 to 3 cups cups cream-style corn, 2 (12 ounces each) cans
2 teaspoons salt
pepper to taste
2 cups half-and-half or light cream, scalded

PREPARATION:
Sauté bacon until browned and crisp; add chopped potatoes and onions. Add water, corn, and seasonings; cover and simmer for 15 to 20 minutes. Stir in half-and-half; heat through but do not boil.

This is what we had for dinner... Sooo yummy! A real comfort food!

Ranch Pasta!

Yummy!!!

16oz pasta ( I used Bowties)
1 Stick of Butter
1 Pkg. Dry Ranch Dressing
1/2 C. Frozen Peas
2 Chicken Breast cooked and cubed

After cooking pasta, move to a bowl. In a pot melt the butter and mix in Ranch mix. Stir in frozen peas and stir until melted. Mix in chicken and cooked pasta. Combine until butter covers pasta well.

This is from the ScrapShare Cookbook. ( That my dear friend sent me a copy of since I missed out on ordering one Thanks Christina) This was super simple and super yummy!

The Best Dip EVER!

Buffalo Chicken Dip

INGREDIENTS:
8 oz. pkg. cream cheese
1 cup blue cheese salad dressing
1/2 cup Frank's REDHOT Buffalo Wing Sauce
1 cup crumbled blue cheese
1 cup shredded Sharp Cheddar cheese
2 cups finely chopped cooked chicken ( I use Perdue Short Cuts)

DIRECTIONS:
HEAT oven to 350°F. Place cream cheese into deep dish 9-inch pie plate.
Microwave 1 min. to soften. Whisk in salad dressing, Buffalo Wing Sauce and blue cheese until smooth. Stir in chicken. BAKE 20 min. or until mixture is heated through. Cover with shredded cheddar cheese. Bake 5 mins or until cheese is melted. Serve with Trisuts or tortilla chips.

I orginally got this recipe from my friend Beth on Scrapshare. I didn't like it with the canned shredded chicken, so I tweaked it a bit and now I can't get enough!

We just had it tonight! YUMMY!