Stuffed Steak with Prosciutto & Spinach with Warm Cherry Tomato Salad

New Years Eve can get pretty crazy. The roads especially. My husband & I prefer a nice quiet evening at home where we enjoy our family & some good food as we bring in the new year. Happy New Year! Stay safe if you go out!

Warm Cherry Tomato Salad:

2 tbsp olive oil
4 cloves of garlic, chopped
2 pints cherry tomatoes
6 green onions, sliced on angle
2 tbsp red wine vinegar
Salt
Pepper
1/2 cup chopped parsley

Heat a medium skillet over medium high heat. Add oil & garlic & cook about 2 minutes until garlic is browned. Add tomatoes & green onions & cook until skins begin to burst. Add vinegar & remove from heat. Add salt, pepper, & parsley. Toss & serve.

Stuffed Steak with Prosciutto & Spinach:

1 (10-oz) package chopped frozen spinach
3 tbsp olive oil, divided
3 cloves garlic, chopped
1/2 small onion, chopped
1/2 small red bell pepper, 1/4 chopped, 1/4 cut into thin strips, for garnish
2 oz prosciutto (about 3 to 4 slices), cut into ribbons
salt
Black pepper
1/4 cup Italian bread crumbs
1/3 cup grated Parmesan
2 lbs eye round roast, strings cut off
Re-sealable plastic bag

Defrost spinach in microwave. Wrap in clean kitchen towel and wring chopped spinach dry.
Place a large skillet on the stove over medium high heat. Add 2 tbsp olive oil to hot skillet. Add garlic to oil. Add onion & red pepper, cook 1 minute. Lower heat to medium. Add the prosciutto & the spinach. Season with salt and pepper. Add bread crumbs & cheese to spinach. Turn off heat. Let stuffing cool.
To create the cavity for the stuffing, use a long sharp knife (like a boning knife), & cut a 1 to 2-inch hole through the center of the roast making a lengthwise slit. Turn the meat around & cut another slit in the same spot so that your knife completes the cavity. Insert a wooden spoon into the cavity to make sure the hole is even and goes all the way through.
Put the cooled filling in a re-sealable plastic bag and snip a hole in the corner of the bag. Pipe the filling into the cavity. You may need to push it along with your fingers to make sure that it goes all the way through.
Preheat nonstick skillet over high heat. Cut the roast into 6 even slices, being careful to keep the stuffing in each slice. Add 2 tbsp of olive oil to the pan. Season the steaks with salt & pepper & sear in hot, nonstick skillet, 2 minutes on first side. Flip the steaks & sear for an additional 2 minutes then lower the heat to medium-high and cook until done (about 3 to 4 more minutes). Garnish with thinly sliced red pepper.

Merry Christmas

I hope that everyone had a great Christmas! We enjoyed a much deserved break to just have fun with our family. Ash was spoiled rotten & I think it'll take a few days for him to overcome the overload. Ha! We were pleasantly surprised with a white Christmas in Texas. It was really beautiful. Just another great, great day!

Apple Cinnamon Puffs

1 can crescent rolls
1 tbsp butter, melted
1 apple cut into slices
Cinnamon sugar

Lay out the crescent roll. Brush with a little bit of butter. Sprinkle cinnamon sugar on top of crescent roll. Place an apple slice on top, then sprinkle with with more cinnamon sugar. Roll it up & put on a cookie sheet lined with parchment paper. Bake for 20 minutes at 350 degrees.

Hot cocoa

Don't get me wrong, I am a sucker for the Swiss Miss box & those teeny tiny marshmallows, but I love homemade hot cocoa so much more. It's just a little better to me.

2 cups half & half
2 cups milk
1/3 cup sugar
1/4 cup unsweetened cocoa
1/4 tsp vanilla extract

Cook all ingredients in a heavy saucepan over medium-low heat, stirring occasionally. Cook until thoroughly heated & serve. Garnish however you prefer! Whipped cream with cinnamon & sugar. Marshmallows. Candy canes. Yum! They all sound great!

3000 views

We just coasted right past 3000 views! Thank you all again for your continued support! I've been sick all week with the plague, but I'm trying to get something up before the weekend is over.

Rum Balls

I've heard of rum balls before but I've never tried them before. Mine were more like rum logs but they taste great just the same.

1 (5 oz) can evaporated milk
1 cup semisweet chocolate chips
1/2 cup brandy
1 (16 oz) package vanilla wafers, crushed very fine
2 cups finely chopped walnuts
1 cup confectioners' sugar for rolling

In the microwave or in a metal bowl over a pan of simmering water, melt evaporated milk and chocolate chips, stirring frequently until smooth. Remove from heat and stir in the crushed vanilla wafers and brandy until well blended. Roll the dough into small balls and roll the balls in chopped walnuts, then in confectioners' sugar. Store covered in the refrigerator.

Add it to the pile

So most of you know by now that I'm a little on the crazy side with what I put on my plate daily. I'm not sure why I do it to myself either. I think, "I'm so tired!" Then before I know it I'm scrubbing floors with vinegar to get them super clean. Or I'm baking 3 different kinds of cakes when I just said I was on a diet.
Anywho, I'm apparently on this "Martha Stewart" mission so go big or go home right? I started making jewelry the other day. Yep, I've lost it. Somehow I have time, energy & patience. I don't know what's wrong with me, but I really love it! I hope you all like the pieces I've done so far.

Easy Mozzarella Sticks

I love mozzarella sticks but don't always care for the breading on it. This is a great variation!

Canola oil
Wonton wrappers
String cheese

Lay out the wonton wrapper and place the string cheese close to one of the corners. Bring corners over the tops of cheese & roll it up so that it's completely covered. Seal with just a little water. Fry it in the oil until the wonton wrapper is golden brown.

Fondue date night or eating competition?

Chris and I decided to go out for fondue for dinner tonight as a date night. Between the economy & Ash being born, Chris & I don't go out to eat as often as we once did.
We sat down at our table & ordered everything for our meal. The salad of course is delicious. When is Caesar salad not good? Then the cheese fondue came, we chose the Cheddar one. There was a problem though. Chris was done with his salad already giving him the opportunity to get more of this delicious cheese. I'd swear I turned into a vacuum for that salad while my eyes kept following every forkful he got. I finally got to the cheese too & found myself rushing through it to be sure that he did not get more than me. Ugh. I'm so ashamed. Chris knew what he was getting into when he married though.
I should know better by now that I don't share food well. If I made it yes, but foods I don't get often no. I remember once visiting a friend in NJ after being gone for a while. Her father had gone out and bought 2lbs of butter cookies for all of us. We can't get them in TX so all I could think was "mine".  As we sat at the table & everyone was grabbing cookies I really had to practice self control not to snatch up the box & run for it. Her father must have known somehow as he put his hand on my arm & said, "It's ok. We can go get more tomorrow."  Chris was there to witness this & it sure wasn't the 1st time something like this had happened.
I stand up, loud and proud...My name is Nikki & I'm addicted to food! Gah, it's Christmas cookie season where I give out cookies & treats for presents. I've tried to take over it so that I'm better about sharing it instead of stuffing cookies in my pockets to horde as many as I can. God help me, she's still going to make some. I should just apologize now to the poor people that will be shorted this year on their gifts.

Jingle Juice

Have a cup of cheer! This will be great to serve at holiday parties.

Jingle Juice:

5 cups orange juice
1 cup vodka
1/3 cup triple sec
1/4 cup lemon juice
1/2 cup maraschino cherry juice
Garnishes: fruit flavored candy cane sticks

Stir together orange juice & next 4 ingredients; serve over ice & garnish if desired.

Chicken Caesar Wrap

This is so simple it's ridiculous. It makes a great lunch to take to work or just a simple light dinner.

Chicken Caesar Wrap:

Rotisserie chicken
Tortillas of any kind you like
Romaine lettuce, shredded
Baby carrots
Light Caesar dressing

Simply cut up the rotisserie chicken and put into a tortilla with romaine lettuce & baby carrots. Add tomatoes if you like. Then just drizzle on the dressing and viola....a tasty wrap! Easy peasy!

Grilled Chicken with Spinach & Mozzarella

Ok so I won't say I'm on a diet as that didn't work out the last time so well or a few times before that, but I will try to eat healthier. This goes so well with rice or pasta & a salad.

4 boneless chicken breasts
1 tbsp chopped garlic
Olive oil cooking spray
Few splashes of lemon juice
1 box frozen chopped spinach
1 cup shredded mozzarella cheese

I'm a real big fan of my George Foreman, but use what works best for you. Spray the grill plates with olive oil spray as well as the chicken. Spread garlic & splash lemon juice over the chicken. Grill chicken until juices run clear & chicken is no longer pink.
Cook up frozen spinach according to directions. Divide spinach evenly & spread over chicken breast. Sprinkle shredded mozzarella over the top & serve.

Red snapper with mussels and chorizo

My husband and I used to love to make this as often as we could before my love of seafood disappeared during my pregnancy. The fish picks up all the wonderful flavors, but I am a sucker for mussels!

1 pound mussels (well scrubbed)
1/4 cup dry white wine
1/4 cup water
3 tbsp olive oil
2 potatoes, peeled and each cut into 16 slices
1 piece 5 to 6 ounces chorizo sausage cut into 16 slices
1/3 cup chopped onion
2 tsp chopped garlic
1/2 tsp freshly ground black pepper
Salt
4 red snapper fillets (each about 6 ounces)
1 tbsp chopped fresh parsley

Put the mussels in a stainless steel sauce pan with the wine and water and bring to a boil over high heat. Cover and boil for 3 to 4 minutes until the mussels open and drain reserving the liquid. Discard any mussels that do not open. Remove and discard the top shells from the mussels and set aside half shells in a bowl.
When the sediment in the reserved liquid has settled to the bottom carefully pour the liquid over the mussels in the bowl
, leaving the sediment behind and discard it.
Heat 2 tbsp of oil in a large skillet or sauce pan over medium heat. When the oil is hot add the potatoes and chorizo and cook for 8 to 10 minutes or until both are lightly browned and tender. Add the onion and garlic and cook for 10 seconds then sir in the reserved mussels and juice. Bring to a boil, reduce the heat and boil very gently for two minutes. Add 1/4 tsp of the pepper and salt to taste depending on the saltiness of the mussel liquid.
Meanwhile preheat the broiler. Rub the fish fillets on both sides with remaining 1 tsp of oil and sprinkle them with a 1/4 tsp salt and the remaining 1/4 tsp pepper. Arrange the filets skin sides up on a cookie sheet. Broil 3 to 4 inches from heat source for 3 to 4 minutes depending on the thickness of the fillets and how you like your fish.
Ladel some potatoes, chorizo and muscles into 4 soup plates with some of the broth.
Arrange a fish fillet on top of each serving and sprinkle with parsley and serve.

Happy Thanksgiving!

I have so very much to be thankful for! I hope that everyone enjoyed their Thanksgiving as much as we did!

American Red Cross Fundraiser

I grew up in New Jersey and I lived there until I was 18. My grandmother lived a half a block from the beach near Seaside Heights. I have some of my best childhood memories there and seeing the pictures of the damage is devastating. I can't imagine what it's like to be there, going through the aftermath or going through the storm at all. I don't remember anything remotely close to this ever blowing through there. Seeing the subway flooded in NYC is just shocking. All of it. It's just awful. There is no power for most people. Most have lost hundred of dollars worth of food. No heat. No lights. Some have lost their homes, while others lost their lives. I'm doing what I can. I'm holding a fundraiser. I am giving 100% of my profits to American Red Cross to help out the best that I can. You can always donate directly or shop to help the Red Cross and those affected by the storm. Please share with as many people as you can, I'd like to raise as much as possible. Thank you so much! https://nikkicaposello.scentsy.us/Scentsy/Home

Italian cookies

Yum! Yum! Yum! These are some of my favorite cookies. We usually only make them around Christmas, but sometimes it's just nice with a good cup of coffee.

6 eggs
5 cups all-purpose flour
2 cups confectioners' sugar
2 tbsp plus 1-1/2 tsp baking powder
1 cup shortening
3 tsp almond extract
1-1/2 tsp lemon extract
GLAZE:
3-3/4 cups confectioners' sugar
1/2 cup warm milk
1 tsp almond extract
1 tsp vanilla extract
Colored sprinkles

Using a heavy-duty mixer, beat eggs on high speed until light and foamy, about 5 minutes; set aside. In a large bowl, combine the flour, confectioners' sugar and baking powder; on low speed, gradually beat in shortening and extracts until mixture resembles fine crumbs. Gradually add beaten eggs (dough will be stiff).
Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 12-14 minutes (tops of the cookies will not brown, but bottoms should brown slightly).
Meanwhile, in a small bowl, combine the confectioners' sugar, milk and extracts until smooth. As soon as cookies are removed from the oven, quickly dip two or three at a time into glaze. Remove with a slotted spoon or tongs; place on wire racks to drain. Immediately top with sprinkles. Let dry for 24 hours before storing in airtight containers.

Turkey stuffed shells

These pasta shells are so yummy!! I love to make these as often as I can. If your shells start to break when filling them, feel free to just let it be a casserole. Ha! It's still just as good!

16 Oz jumbo pasta shells
1 lb lean ground turkey breast
1/2 cup liquid egg substitute
2/3 cup chopped onion
1 clove garlic, minced
3/4 tsp dried oregano
3/4 tsp salt
1/4 tsp ground black pepper
1 1/2 cups ( 6 ounces) shredded part-skim mozzarella cheese
1/2 cup chopped fresh spinach
1 jar (26 ounces) marinara sauce
1/4 cup grated Parmesan cheese
Directions

1.Preheat the oven to 350°F. Coat a 13" x 9" baking dish with cooking spray.
2.In a large pot of boiling salted water, cook the pasta for 8 minutes, drain, and set aside.
3.In a large skillet over medium-high heat, cook the turkey for 5 to 10 minutes, or until no longer pink, breaking it up with the back of a spoon. Set aside.
4.In a large bowl, combine the egg substitute, onion, garlic, oregano, salt, pepper, and 1/2 cup of the mozzarella and mix well. Add the cooked turkey and spinach and mix well.
5.Spread the bottom of the prepared baking dish with a layer of marinara sauce. Fill the shells with equal portions of the turkey mixture, arranging them in the baking dish as you go. When all the shells are filled, cover with the remaining marinara sauce and mozzarella. Sprinkle the Parmesan cheese on top.
6.Bake, covered, for 45 minutes, then uncover and bake for 15 minutes longer. Let stand for 5 to 10 minutes before serving.

Warm German Potato Salad

This dish is so good on chilly nights!

9 medium potatoes
1-1/2 lbs smoked sausage or fully cooked bratwurst links
6 bacon strips
3/4 cup chopped onion
2 tbsp all-purpose flour
1 tsp salt
1/2 tsp celery seed
1/8 tsp pepper
1/4 cup sugar
1-1/3 cups water
2/3 cup cider vinegar

In a saucepan, cook potatoes in boiling salted water until tender.
Meanwhile, cut sausage into 1/2-in. slices; saute in a skillet until browned. Drain and place in a large bowl. Drain potatoes; peel and cut into 3/4-in. cubes. Add sausage; keep warm.
Cook bacon until crisp; crumble and set aside. Drain all but 3 tablespoons of drippings; saute onion in drippings until tender. Stir in the flour, salt, celery seed and pepper; blend well. Add sugar, water and vinegar; bring to a boil. Boil for 2 minutes.
Pour over potato mixture and stir gently to coat. Sprinkle with bacon. Serve warm.

Chicken & Sausage Jambalaya

I'll admit, I'm a total baby when it comes to spicy foods. I run for the water, panting with tears in my eyes. It doesn't make much sense that I should be so intrigued by Cajun food, but I am. I stumbled across this recipe from Uncle Ben's rice & wow, it's sooooooo good & without the major kick. Enjoy!

1 whole chicken breast boneless, skinless and diced
1 lb. Cajun sausage or Andouille sausage cut into 1/2-inch slices
3 stalk celery chopped
1/2 tsp. pepper
2 cups chicken broth
1 cup beef broth
1/2 tsp. paprika
2 Tbsp. Worcestershire Sauce
1 bay leaf
2 cloves garlic minced
1 1/2 cups Rice
1 medium onion chopped


1. Combine rice, sausage, celery, onion, garlic, beef and chicken broth, bay leaf, pepper, paprika and Worcestershire sauce in large skillet or Dutch oven.
2. Bring to a boil. Reduce heat. Cover and simmer 20 minutes.
3. Add chicken, cover and simmer until chicken is cooked through and liquid is absorbed, about 10 minutes.

Baked Chicken Lasagna Rolls

Sorry all. I know it's been a while since I've posted anything. Things have just been a little hectic here. I should be putting some more stuff up soon though.
This is a recipe from Frigo cheese. Of course use whichever one you prefer. I love this recipe & it makes a great lunch to take to work.

2 cups Frigo® Part Skim Ricotta cheese
1-1/4 cup Frigo® Mozzarella Part Skim cheese, shredded
1/4 cup Frigo® Parmesan cheese, shredded
1 egg
1 teaspoon garlic powder
1/4 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded baked chicken breasts
8 cooked lasagna noodles
1-1/2 cup tomato sauce


Preheat oven to 375°
Mix first eight ingredients, reserving 1/4 cup of Mozzarella for baking, set aside.
Lay a large piece of plastic wrap on countertop. Lay noodles flat atop plastic wrap, top each noodle with a layer of Ricotta mixture and 1/4 cup chicken.
Starting at one end, roll one noodle at a time.
Fill the bottom of a baking dish with 1/2 cup of tomato sauce.
Lay rolls seam-side down, cover with remaining tomato sauce, and sprinkle with 1/4 cup Mozzarella cheese. Bake at 375° for 20 minutes.

Dijon baked chicken

I get really tired of just plain baked chicken so I wanted to try something a little different. I honestly don't have measurements. It's really all what you want for taste. I like a lot of flavor so I tend to get heavy handed with my seasonings.

Chicken drumsticks
Grey Poupon Dijon mustard
Minced garlic
Olive oil
Lemon juice
Oregano
Mrs dash garlic & herb

Preheat oven to 375 degrees. Place your drumsticks in an oven safe pan. Put a little garlic, Dijon mustard, olive oil & lemon juice on the chicken. Brush it on the chicken to be sure it's well coated. Sprinkle Mrs Dash garlic & herb & oregano on top of chicken. Bake for 45 minutes or until juices run clear.

Hold the tuna

Ok so I'm the 1st to admit just how much I love the convenience of Gerber foods. I love that I can just pull it out of the microwave & it's done!
They sure are crazy expensive though. So I decided I'd start making him his own food since he's mostly eating what we are.
We've given him things like beef stew, rice & beans, baked ziti & he loved them all. I made tuna pasta one day & let him try it without the onion. He enjoyed it so I made a special bowl for him. Next day he was screaming trying to eat it.
I let him eat the pasta part & took out the tuna. Every time he got a little piece of tuna he'd yell out. Haha Guess that means he doesn't like tuna!

Lemon Cake

This is a Paula Deen recipe that I just adore! Notice all the butter. Butter does make everything taste better! I
haven't made this cake in a while but I do very much love this recipe. It's so good, you'll want the cake as much as the delicious frosting!

Cake:
1 cup (2 sticks) butter, at room temperature
2 cups sugar
4 eggs
3 cups sifted self-rising flour
1 cup milk
1 teaspoon pure vanilla extract
Lemon wedge, for garnish
Mint sprig, for garnish
Frosting:
1 1/2 cups sugar
1/4 teaspoon cream of tartar or 1 tablespoon white corn syrup
1/8 teaspoon salt
1/3 cup water
2 egg whites
1 1/2 teaspoons pure vanilla extract
Filling:
8 egg yolks
1 1/2 cups sugar
1/4 cup (1/2 stick) butter
3 lemons, zest grated and juiced
Directions
Preheat oven to 350 degrees F. Grease and flour 3 (9-inch) cake pans.
To make the cake: Using an electric mixer, cream butter until fluffy. Add sugar and continue to cream well for 6 to 8 minutes. Add eggs 1 at a time, beating well after each addition. Add flour and milk alternately to creamed mixture, beginning and ending with flour. Add vanilla and continue to beat until just mixed. Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4-inches above counter, then dropping flat onto counter. Do this several times to release air bubbles and assure you of a more level cake. Bake for 25 to 30 minutes or until golden brown. Cool in pans 5 to 10 minutes. Invert cakes onto cooling racks. Cool completely.
To make the frosting: Place sugar, cream of tartar or corn syrup, salt, water, and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water, being sure that boiling water does not touch the bottom of the top pan. Beat constantly on high speed with electric mixer for 7 minutes. Beat in vanilla.
To make the filling: Place the ingredients in the double boiler over boiling water. Don't let top pan touch the water. Cook and stir until mixture begins to gel or thicken. Remove from heat and allow to cool.
To assemble, add 1 tablespoon of filling to the cake pedestal. Run hands along the side of the cake to remove excess crumbs. Place the cake layers on the pedestal, spreading filling between the layers and on top. Spread the sides and top of the cake with the remaining filling. Frost top and sides of cake with frosting. Garnish with a lemon wedge and a sprig of mint

Mississippi Mud Cake

What can I say about this cake? This may be my favorite cake so far. It is just so delicious and easy to make. It's great to take to a party or just make for yourself. Shhh. I won't tell.


1 Cup butter
1 (4oz.) semisweet chocolate  baking bar, chopped
2 Cup sugar
1 1/2 Cup flour
1/2 Cup unsweetened cocoa
4 eggs
1 tsp vanilla
3/4 tsp salt
1 (10.5 oz.) bag miniature marshmallows
1 Cup chopped pecans, optional
Preheat oven to 350.   Combine butter and semisweet chocolate into a microwave safe bowl and heat at high for 1 minute or until melted and smooth.  Stir at 30 second intervals.
Add sugar, flour, cocoa, eggs, vanilla and salt into chocolate mixture.  Pour batter into a greased 15 x 10 x 1 inch jelly roll pan.
Bake at 350 degrees for 20 minutes.  Remove from oven and sprinkle with marshmallows.  Bake for an additional 8-10 minutes of until marshmallows begin to brown.  Remove from oven and drizzle warm cake with chocolate frosting (see below)

Chocolate Frosting
1/2 Cup butter
1/3  Cup milk
1/4 Cup unsweetened cocoa
1 -16 oz. package powdered sugar
1 tsp vanilla
Melt butter in pan over medium heat.  Add in milk and cocoa, and bring mixture to a boil.  Stir constantly.  Remove from heat.  Add in powdered sugar and stir until smooth.  Add vanilla.  Use immediately.  If you need to thin it out add a little milk.  Sprinkle with chopped nuts

Chocolate Raspberry Cake

3 cups sugar
2 3/4 cups all-purpose flour
1 cup baking cocoa
2 tsp baking soda
1 1/2 tsp salt
3/4 tsp baking powder
1 1/4 cups buttermilk
3/4 cup canola oil
3 tsp vanilla extract
3 eggs
1-1/2 cups strong brewed coffee, room temperature

FILLING:
3 tbsp all-purpose flour
6 tbsp milk
6 tbsp shortening
3 tbsp butter, softened
3 cups confectioners' sugar
2 tbsp raspberry liqueur
1/4 tsp salt
2 drops red food coloring, optional
4 tbsp seedless raspberry jam, melted

FROSTING:
1 package (8 ounces) cold cream cheese
1/3 cup butter, softened
1/2 cup baking cocoa
1 tbsp raspberry liqueur
4 cups confectioners' sugar

Line three greased 9-in. round baking pans with waxed paper and grease paper; set aside. In a large bowl, combine the first six ingredients. Combine the buttermilk, oil and vanilla; add to the dry ingredients. Add eggs, one at a time, beating well after each addition; beat for 2 minutes. Gradually add coffee (batter will be thin).
Pour batter into prepared pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small saucepan, whisk together flour and milk until smooth. Cook over medium heat for 1 minute or until thickened, stirring constantly. Remove from the heat and let stand until cool.
In a large bowl, cream shortening and butter until light and fluffy. Gradually add confectioners’ sugar and mix well. Gradually add cooled milk mixture; beat for 4 minutes or until light and fluffy. Beat in liqueur, salt and food coloring if desired.
Level tops of cakes if necessary. Place one layer on a serving plate; spread with about 2 tablespoons jam. Place remaining layers on waxed paper; spread one of the remaining layers with remaining jam. Let stand for 30 minutes.
Spread 1/2 cup filling over cake on the plate to within 1/4 in. of edges. Top with jam-covered cake, then spread with remaining filling. Top with remaining cake layer.
In a large bowl, beat cream cheese and butter until smooth. Add beat in cocoa and liqueur. Gradually beat in confectioners’ sugar until light and fluffy. Frost top and sides of cake. Store in the refrigerator.

Pesto stuffed pork chops

3 tbsp crumbled feta cheese
2 tbsp refrigerated basil pesto
1 tbsp pine nuts, toasted
4 pork loin chops or boneless pork loin chops, cut 1-1/4 inches thick
1 tsp freshly ground black pepper
1 tsp dried oregano, crushed
2 cloves garlic, minced
1/4 tsp crushed red pepper
1/4 tsp dried thyme, crushed
1 tbsp balsamic vinegar


For filling, in a small bowl stir together feta cheese, pesto, and pine nuts. Set aside.
Trim fat from meat. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide filling among pockets in chops. If necessary, secure the opening with a wooden toothpick.
For rub, in a small bowl combine black pepper, oregano, garlic, red pepper, and thyme. Rub evenly onto all sides of meat. Place chops on a rack in a shallow roasting pan. Bake in a 375 degree F oven for 35 to 45 minutes or until done (160 degrees F) and juices run clear. Brush vinegar onto chops the last 5 minutes of baking. Before serving, discard toothpicks.
I like to make mashed potatoes with these & add some pesto to them.

Lions, tigers & bears, oh my!

Ash got his 1st trip to the zoo yesterday. I wasn't sure how he would react to the animals, but he barely noticed a lot of them!
It was such a chilly day, but I prefer that over the heat anyway. We just got bundled up Ash really well.
We walked around visiting each animal, but Ash was so much more interested in the people & plants.



There were a few he noticed & he would stare at them trying to figure it out. Since it was so chilly a lot of the animals weren't out so Ash didn't get to see a lot of the monkeys or the elephant.

He was pretty intrigued about the rhino. He really enjoyed watching the coy fish & swan eat. He really got excited for the penguins though. Ha! He was looking at the water then slowly his eyes lifted & spotted them. He let out a squeak & started clapping his hands in excitement with a huge smile on his face.
We stopped to give Ash some lunch & he was ready to go again. We knew he'd never go back in the stroller! He's a big boy now so he wanted to walk. I watched in amazement as he walked the entire length of the zoo back & at a good pace too!
I'm so glad we got a membership so we can take him back again soon.

Onion rye rolls

I love rye bread on any day, but with onions? Oh my, just the smell of these baking alone make your mouth water.

2 tbsp caraway seeds
1-1/2 cups Dark rye flour
2 tbsp Sugar
2 tsp Salt
1 tbsp Active dry yeast
1/2 cup Warm Water (110 - 115 degrees F)
1 cup Milk (room temperature)
2 tb Olive oil
3/4 cup Finely Chopped Onion
2-1/2 cups Unbleached white flour

In a large bowl measure 1-1/2 cups of rye flour and 1/2 cup of white flour; add the sugar, salt, and yeast, stir to blend. Pour in the milk, hot water and oil. Draw in the flour to make a thick batter and add the chopped onion and caraway seeds. Start adding the remaining white flour 1/2 cup at a time to make a mass that can be lifted from the bowl.
Turn the dough onto a floured work surface and knead aggressively with a push-turn-fold rhythm, about 8-10 minutes, adding sprinkles of flour as needed if dough is too sticky.
Place dough in a greased bowl, turn to coat, cover and set aside in a warm place until doubled in volume (approximately 1-1/2 hours).
Punch down dough and lift to the floured work surface. Allow the dough to relax for 5 minutes. Then form into desired shapes – loaves or rolls, etc. Cover and allow the dough to double in volume.
Preheat oven to 375°F and bake for about 45 minutes or until a light, golden brown crust forms. Test for doneness by rapping knuckles on loaf – should sound hollow.

Rainbow cookies

I grew up in New Jersey really close to NYC so wonderful cookies & pastries were always available. Now that I live in Texas, I can't get them at all. These are one of my fav cookies so I had to learn to make them myself. Yum!

8 oz pre made almond filling
1 cup sugar
4 eggs
1 1/2 cups butter
1 tsp almond extract
2 cups flour
Green food coloring
Red food coloring
12 oz seedless raspberry preserves
4 oz semi sweet chocolate
2 tbsp milk

In a bowl mix almond filling, sugar & eggs until smooth. Add the butter & almond extract & mix again. Add the flour & mix until smooth. Divide the dough into 3 equal parts. Set one portion aside. Add the green food coloring to one portion & mix until consistent; repeat with red color for 3rd portion.
Grease bottom & sides of three 9x12 pans. Pour one color into each pan. Bake for 15 minutes in preheated 350 degree oven. Take out & let cool.
Invert the pan with green cake out onto aluminum foil lined cookie sheet. Spread 3 tbsp of preserves on the layer. Place yellow layer on green layer. Put preserves on that layer followed by red cake. Do not put preserves on red layer. Place aluminum foil on top layer & place a heavy book on the foil. Refrigerate overnight.
The next day, place the chocolate & milk in saucepan over low heat & stir until smooth. Spread chocolate over top layer. Let cool in fridge for at least an hour before cutting into 1 inch squares.

Curious Ash

Suddenly, Ashs shoes no longer fit. Didn't we just buy a pair? I can't believe it. He was a size 4. Now he's a 6W! What?! He's in big boy shoes now & he sure noticed the difference!
The shoe store is in the mall & he was running all over place. Before the end of the trip he was trying to abandon hand holding all together & really run. He's only going to be 14 months old! I can only imagine where we're going with this.
He looked through each department in awe of everything & everyone. He really enjoyed himself & yay, we might get a 2nd nap today! Ha! It's all part of my evil plan. Mwahahaha!

Frozen pumpkin mousse with walnut toffee crunch

I came across this recipe a few years ago & decided to make it for my dad since he's a big fan of pumpkin. This is where my love affair with pumpkin started. I suddenly had a new appreciation for pumpkin pie, started making pumpkin bread cookies & so on. Enjoy!

Ingredients

Crunch
Vegetable oil
1 cup walnut pieces (about 4 ounces)
2/3 cup toffee bits (such as Skor; about 3 1/2 ounces)
4 teaspoons (packed) dark brown sugar
1/8 teaspoon salt
1 tablespoon unsalted butter, melted

Mousse
2 cups chilled heavy whipping cream, divided
3/4 cup sugar
5 large egg yolks
1 1/4 cups canned pure pumpkin
2 tablespoons dark rum
1 1/4 teaspoons vanilla extract
3/4 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/8 teaspoon ground allspice

4 cinnamon sticks
Preparation

For crunch:
Preheat oven to 350°F. Line rimmed baking sheet with foil; brush generously with vegetable oil. Toss nuts, toffee bits, sugar, and salt in medium bowl to blend. Add butter and toss to coat. Place mixture in center of prepared sheet; pat to single layer. Bake until toffee bits are soft (but retain shape), about 15 minutes. Cool crunch completely on sheet. Transfer to work surface; chop coarsely.

For mousse:
Whisk 3/4 cup whipping cream, sugar, and egg yolks in heavy medium saucepan to blend. Stir over medium-low heat until thickened to pudding consistency, about 10 minutes (do not boil). Transfer mixture to large bowl. Mix in pumpkin, rum, vanilla, ground cinnamon, ginger, nutmeg, salt, and allspice. Refrigerate uncovered until cold, stirring occasionally, about 40 minutes.

Beat remaining 1 1/4 cups cream in another large bowl until cream holds peaks. Transfer 1/2 cup whipped cream to medium bowl for garnish; cover and chill. Fold remaining whipped cream into pumpkin mixture. Cover and refrigerate mousse at least 4 hours and up to 1 day.

In each of 4 medium (10-ounce) goblets, layer 1/3 cup mousse and generous tablespoon crunch. Repeat 2 more times (some crunch may be left). If necessary, whisk reserved 1/2 cup whipped cream to soft peaks. Pipe or drop dollop of cream onto mousse in each goblet. Cover; freeze overnight. (Can be made 2 days ahead. Keep frozen. Let stand at room temperature 30 minutes before serving.) Garnish with cinnamon sticks.

Taco packets

So, for those of you that don't know me personally, I am a Pinterest addict among many things. A few weeks ago I came across a genius idea! Taco packets!! I'll admit, I never actually read the recipe or article or whatever it was, I just went off the little caption.

1 tube of butter crescent rolls
1 lb of ground beef or turkey
1 pkg reduced sodium taco seasoning
Shredded lettuce
Tomato, diced
Pepper jack or cheddar cheese
Parchment paper

Cook up beef until no longer pink. Follow directions for taco seasoning. Lay parchment paper over a tray with lip on it, though I didn't have an issue with grease. Lay the crescent roll flat on parchment paper. Add a tablespoonful of beef in roll. Top with shredded cheese, then wrap up the crescent roll by bringing up edges to overlap until it is closed up as best as you can get it. Bake according to crescent roll pkg directions. Serve taco packets with tomato & lettuce for those who like it.

Cinnamon crackle cookies

Ingredients
1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract
2-1/2 cups all-purpose flour
1 tablespoon ground cinnamon
2 teaspoons baking soda
2 teaspoons cream of tartar
2 teaspoons ground nutmeg
2 teaspoons grated orange peel
1 teaspoon grated lemon peel
1/2 teaspoon salt
Additional sugar
Directions
In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg and extracts. Combine the flour, cinnamon, baking soda, cream of tartar, nutmeg, orange and lemon peel and salt; gradually add to the creamed mixture.
Shape into 1-in. balls; roll in sugar. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-15 minutes or until lightly browned. Remove to wire racks to cool.

Pasta Pomodoro with Pepperoni

This is great for a light summer dinner or take for lunches!

1 box bowtie pasta or whichever you prefer
1/3 cup vegetable oil
1/4cup red wine vinegar
1/4 cup Italian dressing
1 chopped fresh tomato
1 or 2 small zucchini, thinly sliced
1 package of sliced pepperoni cut into strips
1/4 cup freshly grated Parmesan cheese


Cook pasta according to package directions, then drain. In a large bowl, stir together oil, vinegar, & salad dressing. Toss with pasta and remaining ingredients except cheese cover refrigerate stirring and sprinkle with cheese before serving.

Beef stew-Crock or not to crock

My husband loves this stew. Apparently, so does Ash as Chris had to share 2 bowls of it with him!

2 lbs round roast or other beef you prefer
4 large potatoes, peeled & cubed
3 carrots, peeled & chopped
1 medium white onion, chopped
3 cups reduced sodium beef broth
2 tbsp Mrs Dash onion & herb
1 tbsp dried parsley
1 tsp ground black pepper
1 1/2 tsp cornstarch

Cut up your potatoes, carrots, onion & beef & place in your crock pot or large soup pot. Whisk cornstarch into beef broth & pour into pot over meat & vegetables. Add seasonings & stir. Cook on high for 5 hours for crockpot or simmer on medium for about 1 hour or until vegetables fork tender.

Nom nom nom

I noticed last week just how fast Ash is going through the toddler food. Things are usually crazy busy here so I've been pretty bad about getting the Gerber food. Those things are crazy expensive & he's a tank! I told Chris we've got to find the time & make him some of his own food. Ash decided he was going to eat our food though.
I made some beef stew for Chris yesterday & Ash decided he'd haunt Daddy until he got some. Well, he ate 2 bowls. Ha!
Later we went out for ice cream. We got him a cup of sherbet since he loves it. He decided he wanted to try Daddy's cookies & cream ice cream instead. He'd laugh like a crazy baby! Then he'd shake with anticipation for the next taste. Ha! It was quite amusing for all of us. I'm glad he wasn't pointing at my cup!

Weight loss challenge...what week is this?

I feel like its a sign. My scale died this morning. I feel like my pants are looser, but of course I don't have any proof to be able to share with you.
A friend told me just a couple of weeks ago to ignore the scare. Maybe I'll do better if I try that!
Exercise still hasn't really happened. With the mayhem going on during the past few weeks, there just hasn't been time!

Nestle Toll House Chocolate Chip Pie

My sister in law introduced this pie to me last Thanksgiving. I was trying to diet at the time. HA! I ate 2 slices! I refused the leftovers knowing I would probably eat it on the way home.
I think it was 2 days of living with the craving that I caved & baked an entire pie for myself. I should've just taken the leftovers!

Nestle Toll House Chocolate Chip Pie:
1 deep dish pie crust, frozen
2 eggs
1/2 c. flour
1/2 c. sugar
1/2 c. packed brown sugar
3/4 c. butter, soft (1 1/2 sticks)
1 c. chopped pecans or walnuts
1 c. milk or semi sweet Nestle Toll House Chocolate Chips

Preheat oven to 325 degrees.

In a large mixing bowl beat eggs on high speed until foamy (about 3 minutes). Beat in flour and sugars, then butter.
With a wooden spoon or spatula, stir in pecans and chocolate chips.
Pour into pie shell. Bake at 325 for 55-65 minutes (or until the middle no longer jiggles when you move the pie). Remove from oven and let cool for 5-10 minutes.
Serve warm with ice cream or fresh whipped cream.

***It's okay if it's a little gooey, that's a good thing!!

***You may want to line the edge of your pie crust with tin foil to keep it from browning too much.

I am ready for the good times

I'm convinced that I should save up lots & lots of money for the ER now. Kids fall, kids get hurt, happens everyday. Ash tends to do it a lot. When he's tired he likes to walk with his sippy cup & very much looks like a drunk sailor staggering around.
The past couple of weeks have been rough. Our garage door broke, our garbage disposal broke, then my father ended up needing bypass surgery. Surely, it doesn't get worse after that kind of scare.
Apparently, we are not done. Ash fell last weekend while doing his drunken walk & chipped his front tooth. Guess its a good thing there's a backup. Thankfully, the dentist said that Ash's' tooth will be fine for now. My father is home, recovering & doing so well. We must be on the up cycle, right?
Today I found a lump on my boxer that I'm praying is nothing. Ash tripped again & arms outstretched, got his finger with nail right into my eye. Yeah, I don't recommend having that done...ever. Then this evening Ash went down again. Really? This kid needs a helmet. His lip is super swollen & he's got ice on it now. I'm so glad that he didn't need sutures!
So now I ask, when does the crapstorm stop? There's always good with the bad. If the trade was that my dad is ok, then I'm fine with that, but come on! Enough for a little while.

Weight loss challenge week 6

Not too shabby. I maintained my weight this week, but my pants are fitting a lot looser so it must be water weight or something. I'm still sick so I have no idea anymore. I had really hoped to be much further along by now, but geez. My birthday is in just a few weeks and it looks like I'll be hiding from the camera once again. Maybe by Christmas....

Chicken, spinach & pasta casserole

This dish is diet in no way, but oh my goodness is it delicious!

1 box rigatoni
1tbsp olive oil
1 cup finely chopped onion
1 (10oz) pkg frozen spinach, thawed
3 cups cubed cooked chicken breasts
1 (14.5 oz) can Italian style diced tomatoes
2 (8oz) container chive & onion cream cheese
1/2 tsp salt
1/2 tsp pepper
1 1/2 cups shredded mozzarella

Prepare rigatoni according to pkg directions. Meanwhile, spread oil on bottom of 11x7 baking dish; add onion in a single layer. Bake at 375 degrees for 15 or until tender. Transfer onion to large bowl & set aside. Drain chopped spinach well. Stir rigatoni, spinach, chicken & next 4 ingredients into onion in bowl. Spoon mix into baking dish & sprinkle evenly with shredded mozzarella. Bake covered at 375 degrees for 30 then uncovered for 15 more minutes until bubbly.

Apple walnut granola

This is a variation of the almond granola. You could also add some almonds or cashews to this mix & it tastes fantastic.

1/3 cup maple syrup
1/3 cup packed light brown sugar
4 tsp vanilla extract
1/2 tsp salt
2 tsp ground cinnamon
1 1/2 tsp ground ginger
3/4 tsp ground allspice
1/2 tsp ground nutmeg
1/2 cup vegetable oil
5 cups old fashioned rolled oats
2 cups raw walnuts
2 cups dried apples, chopped

Adjust oven rack to upper middle position & heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
Whisk maple syrup, brown sugar, vanilla, salt, cinnamon, ginger, allspice & nutmeg in large bowl. Whisk in oil. Fold in oats & walnuts until thoroughly coated.
Transfer oat mix to prepared baking sheet & spread across sheet into thin, even layer. Compress oat mix until it is very compact.
Bake until lightly browned, 30-35 minutes, rotating pan once about 1/2 way through baking. Remove granola from oven & cool on wire rack to room temperature, about an hour. Break cooled granola into pieces of desired size. Stir in dried apples. Granola can be stored in airtight container for up to 2 weeks.

Cheddar stuffed burgers

Since today is a day for grilling, I had to pull out the tasty treat. Yum! Some of the cheese may melt out of the bottom so we used the George Foreman indoor grill for these.

3 lbs ground beef
Block of cheddar
Garlic powder
Onion powder
Black pepper

Season ground beef to your desired taste & mix well. Cut cheddar into cubes. Form patty around cheddar cube. Grill until no longer pink inside. Place on hamburger bun & add whatever fixings you like.

Beef & mushroom pockets

These are a great dinner or reheat well as leftovers!

2 cans of whole wheat or regular pizza crust. You can also make your own.
1 1/2 lbs London broil, 1 in thick
1/4 cup all purpose flour
1 tsp dried parsley
1/2 tsp dried thyme
1 tsp salt
1/2 tsp ground pepper
3 tbsp olive oil, divided
5 cups sliced portobello mushrooms
1 small yellow onion, chopped
3/4 cup red wine

Cut the beef into 1/2 inch pieces. Toss the beef in a large bowl with flour, parsley, thyme, salt & pepper. Set it aside while you prepare the vegetables.
In a large skillet, heat 1 tbsp oil. Add the mushrooms & sauté, stirring frequently until they're golden brown. Transfer to larger bowl. Add another tbsp of olive oil & sauté onions, stirring frequently until they're light gold & darker brown, about 10 minutes. Transfer them to bowl with mushrooms.
Heat rest of oil, add the beef. Sauté until evenly browned. Return the mushrooms & onions to the pan, then add the wine. Cook over med-low heat, scraping up bits from bottom of pan until wine has thickened & coats beef & vegetables, about 10 minutes.
Preheat your oven to 375 degrees. Line 2 baking sheets with parchment paper.
Break your dough into 4 pieces. Flour your work surface & roll out each piece of dough into 8 inch circle.
Spread about 1/2 cup filling on 1/2 of circles, placing it just off center so that you can fold over & have edges meet. Paint edges of circle with milk to help stay closed. Press edges with fork to seal shut. Poke top of pocket with fork a few times for steam & place on parchment paper.
Bake pockets about 35 minutes until light brown. Refrigerate any leftovers

Weight loss challenge week 5

Hooray for being sick I guess. I didn't exercise. I ate whatever I wanted. I nearly devoured the entire almond lemon pound cake by myself. I lost 2 1/2 pounds though. Woot!
I'm still not feeling so great, but once this mess clears up I'll be back on the treadmill. For now though, I think I'll celebrate with a Rice Krispy treat.

Spinach Sausage Rolls

It's been a while since I have made these, but they were so yummy that I just had to share! Enjoy!

Spinach Sausage Rolls:

1/4 cup butter
3 shallots, minced
1 box chopped spinach
1 pkg. puff pastry, defrosted
2 tbsp Dijon mustard
8 Italian sausages, cooked
1 egg yolk
1 tbsp water
Salt & pepper

In medium frying pan, melt butter. Sauté shallots. Add spinach & continue to cook until spinach is hot. Season with salt & pepper. Open both puff pastry sheets & unfold, smooth fold lines. Cut each pastry square into 4 equal pieces. Spread each square with mustard. Divide spinach mix among the 8 squares & top with sausage. In a small cup, whisk together egg & water. Brush the dough edges with egg mix. Carefully roll pastry around sausage, pinching seam together to seal. Place seam down on greased cookie sheet. Bake in preheated 325 degree oven for 20 minutes or until golden brown. Let cool 5 minutes before cutting into 1 inch slices.

No, I won't back down!

Well, I have tried. I refused to admit defeat & have made it so far with this cold. I think it's finally claimed me though. Can't breathe, got the shakes. Really, I'm on my last day of this super antibiotic with the giant horse pills that make me gag. Heck, I even got a steroid shot.
I had a friend come over yesterday & I felt perfectly fine. I guess I really wanted to see her! After she left, it crept back in. My wonderful husband went & got me tissues & medicine last night so I should be feeling right as rain.
I am hoping that it will just be a "you need to finish waking up thing." That's not too much to ask right? I'm supposed to see my moms club finally today! It's been months! I have had to cancel or they cancelled & the Dr assured me it's safe with being on antibiotics.
I'm beginning to worry that I may have to give in & actually rest instead. We'll see. I haven't given up completely yet! Onward to work with cup of coffee in my hand, tissues on my desk & armed with medicine that may or may not induce drowsiness. Love to live on the wild side, baby! Happy Friday all!

Lemon Almond Pound Cake

This pound cake exceeded my expectations since I've been hesitant to bake with sour cream in the past. This pound cake was so fluffy that sometimes in innards actually reminded me of angel food cake. Yum!

1 cup butter
3 cups of sugar
6 large eggs
2 tsp vanilla extract
1 tsp lemon extract
1 tsp almond extract
3 cups all purpose flour
1 (8 oz) container sour cream

Beat butter with mixer until creamy. Gradually add sugar until light & fluffy. Add eggs one at a time until yolk disappears. Add extracts. Add flour to butter mixture alternating with sour cream. Beat batter on low until well blended. Pour batter into a greased & floured 12 cup tube pan. (bundt pan)
Bake at 325 degrees for 1 hour & 40 minutes or until cake comes out clean on cake tester. Cool in pan for 10-15, then remove from pan & let cool completely.

All you need is love & Cheerios

I woke up this morning & my ear hurt so bad! It was really that whole side of my face. Crap! Just what I need, an ear infection. Over the weekend I had started to get really dizzy & my eye started twitching, I guess I know why now. Boo.
I went to the Dr. this morning to find out that I indeed have an ear infection AND an upper respiratory infection. Yay.
Ash was a perfect angel while at the Drs & picking up my prescriptions. He even went down for a nap when we got home so I could make up my time for work.
When he got up I felt so tired & crappy that I wasn't sure how I was going to make it through the day. Because I have the most amazing baby, he just wanted hugs, kisses & his bucket of Cheerios! How did I get so lucky to have the most perfect baby for us?

Green Bean and Tomato Salad

This makes a great side dish!

1 bag of frozen green beans that you can steam
1 container of grape or cherry tomatoes
1 tsp oregano
1 tsp dehydrated garlic flakes
2 tbsp red wine vinegar
2 tbsp extra virgin olive oil
black pepper to taste

Steam your bag of frozen green beans. Place cooked green beans into a medium dish. Add the rest of the ingredients and toss until tomatoes and green beans are coated well.

Almond Granola

Thanks to a friend of mine for sharing this yummy recipe! My 1st attempt at this didn't come out exactly as stated below. I don't have chunks of granola & Ash was running around so I forgot to turn the pan. Ha! Even a little burnt its still super delicious!

1/3 cup maple syrup
1/3 cup packed light brown sugar
4 tsp vanilla extract
1/2 tsp salt
1/2 cup vegetable oil
5 cups old fashioned rolled oats
2 cups raw almonds, chopped coarse
2 cups raisins or other dried fruit, chopped

Adjust oven rack to upper middle position & heat oven to 325 degrees. Line rimmed baking sheet with parchment paper.
Whisk maple syrup, brown sugar, vanilla & salt in large bowl. Whisk in oil. Fold in oats & almonds until thoroughly coated.
Transfer oat mix to prepared baking sheet & spread across sheet into thin, even layer. Compress oat mix until it is very compact.
Bake until lightly browned, 40-45 minutes, rotating pan once about 1/2 way through baking. Remove granola from oven & cool on wire rack to room temperature, about an hour. Break cooled granola into pieces of desired size. Stir in dried fruit. Granola can be stored in airtight container for up to 2 weeks.

Happy Birthday Eddie!

Ash got to go to his 1st birthday party this past weekend & had so much fun!
A friend of the family has a sweet baby boy that just turned 2, but they live an hour away so we don't get to see them very often.
Well Eddies momma outdid herself again! I know she's crafty, but wow. I honestly don't know how she had time to do all the decorations for the Crayon party, make food, etc.
There were a lot of people that came to celebrate & a lot of kids at all different ages. Ash was a little intimidated by it, but warmed up after a while.


There was a piñata & we decided that Ash needed a turn too after the other kids so Chris brought him up there. He loved it! Once they finally got it open his Aunt Lisa ran in there to grab him a few things that had dropped.

We all then sang Happy Birthday to Eddie with his cake. It was adorable that he was singing happy birthday too! Ash enjoyed a cupcake with his daddy & then Aunt Lisa took him to play for a bit.
After a fun filled morning of piñata, food, coloring & new people, our baby boy was pretty tired & passed out on the way home. Haha
I'm glad he had a good time & we got to celebrate baby Eddie turning 2. He sure had a great party!