Friday, October 29, 2010
This is a Sponsored post written by me on behalf of PBM Products. All opinions are 100% mine.
I am going to be an Aunt again in a couple of months. This baby will either be my ninth nephew or my sixth niece. My sister opted not to find out the sex of the baby, and since she already has a son and a daughter, she is prepared for either one. She breast fed both of her other children, and I am sure she will breast feed this one as well.
I tried to breast feed all three of my kids, but it never worked out. I ended up pumping for the first three months of each kids life, but then my milk dried up and I gave them formula. I always chose the store brand formula because I knew it was just as good as the name brands. In fact, the store brand formulas must meet the same FDA nutrition guidelines as the brand names. There is no reason to buy the more expensive formulas, because there is no difference between them and the sometimes up to 50% cheaper store brands. That can be a savings of up to $600 a year. I am sure new parents can think of many other things that they could spend that money on.
If I ever have another child, I will not even be able to attempt breast feeding because of my breast reduction. I will happily be buying store brand formula once again. Let's all just hope that I don't find myself in that position, though. I am too old to be starting over with a baby. Although, this time around I would have two teenagers who could help out.
Tuesday, October 26, 2010
We had deviled eggs, fruit salad (apples, grapes, and strawberries), monster toes, and the strawberry ghosts. The monster toes were little sausages wrapped in tortillas, with little bits of the ends cut off to look like toenails. I then filled the "nails" with bbq sauce so it looked like blood. I make these every year and the kids (and adults) love them.
Saturday, October 23, 2010
If you haven't heard about entrecard, well, than you must be living under a rock or something. The general idea is that you put a widget on your blog, and then other entrecarders stop by your blog and "drop" (or click) on your widget, with the hopes that you will visit their blog and do the same. Sounds easy, right? You are allowed 300 "drops" per blog, per day. I don't drop nearly 300 using this blog, so I don't get very many return drops. It's really a "you get what you put into it" type of thing.
Right now, if you sign up and write a post about how awesome (or not so awesome...though I can't think of anything not awesome about them) they are, you can earn some bonus credits by entering this contest. My biggest piece of advise is to drop using firefox. My sons computer has IE, and it takes me forever to drop on it.
Have fun and happy dropping.
Friday, October 22, 2010
Last year for Christmas, my sister's all chipped in to get my mom one of those coffee makers that makes a single cup at a time. All you do is buy those individual little capsules of coffee that go into the machine, and you can have a cup of coffee without having to wait for an entire pot to brew. Since my mom lives alone, this coffee maker is perfect for her. Her only complaint, if this can be considered a complaint, is that she can't make iced coffee. She has to make a hot cup, and then add ice to it.
The NESCAFE Dolce Gusto machine does have the option of making cold coffee, which I know my mom would love. It can also make Caffe Lungo, Espresso, Cappuccino, Latte Macchiato, Mocha, Caffe Americano, Iced Cappuccino, and even hot chocolate. You can even customize the froth, heat, and strength of the coffee simply by using the patented Custom Control Lever.
I am not a coffee drinker, but Junior does like to have a cup sometimes, so this machine would be perfect for us. I don't really know much about coffee makers, so I did a little research. I know you can learn a lot by reading about a product, but I feel that you can learn more about how it really works from people who have actually used the product for a little while. At Divine.ca, you can read what 50 people have to say about using this coffee maker. I read most of the reviews, and the majority of user had only good things to say. To me, that means a lot.
Thursday, October 21, 2010
Monday, October 18, 2010
1 1/2 pounds boneless chicken breasts
1 bag frozen mixed veggies
1 cup shredded monterey jack & colby cheese
2 cans cream of mushroom soup (I only had two cans, and since I was doubling, I also used two cans cream of chicken...worked just as well)
1 small onion finely diced (I used my food processor, which I believe Stacey said to do)
1 tbsp minced garlic
1 cup flour seasoned to taste with salt, pepper, garlic powder, onion powder, and ground red pepper)
2 cups baking mix (I use Jiffy)
1 cup milk
1/2 stick butter
Cut chicken into 1 -2 inch squares and coat with the seasoned flour. (even doubling the recipe, 1 cup of flour was more than enough to coat the chicken) melt the butter in a deep skillet with the minced garlic and onion until they start to brown, then add the chicken. Cook chicken until all pieces are brown and almost cooked completely through.
In a large bowl, put the mixed veggies, cheese, and cream soups. When chicken is done, add to bowl and mix so that everything is coated with the soup. Pour mixture into well greased 9x13 baking dish.
In another bowl, mix the baking mix, milk, and eggs. Pour over chicken. (I always smooth it with the back of a spoon to make sure it covers the whole dish) Bake at 350 degree for 30-40 minutes until crust is firm and brown.
The prep does take a little time, but it is so worth it, especially now that Fall is here, and cooler temperatures should be headed our way, This dish is ultimate comfort food.
Thanks for the recipe Stacey!
Tuesday, October 12, 2010
16 oz. ricotta cheese
9 oz. package frozen chopped spinach
1 cup mozzarella cheese
1/4 cup Parmesan cheese
1 tbsp. parsley
mushrooms (canned, diced pretty small)
I mixed all the ingredients together with my mixer on medium. Most recipes said to mix by hand, but I couldn't get the texture I wanted, so I threw it into my mixer. I than stuffed the shells I cooked and cooled with the cheese mixture. I put them in a baking dish with a little sauce underneath so they wouldn't stick to the pan, and some on top, too. I baked it for 25 minutes at 400 degrees. (I didn't cover the pans, so they dried out a little...next time I will cover them for the first 20 minutes)
Thursday, October 7, 2010
Monday, October 4, 2010
Sunday, October 3, 2010
And of course, to finish the meal, we had cheesecake. White chocolate raspberry cheesecake to be exact. Look at how pretty it was:
But it was worth every penny. (especially since they were her pennies)