Christmas Part 2

Christmas morning Justin and I had our own church, since we had attended the Christmas Eve service the night before, and opened presents at home. (I did not take any pictures of us opening presents at home.) 

Emma was tuckered out and took a nap in her little bed.

Later that afternoon we went over to Chris and Christine's to join the rest of the family.

Koryn is working on opening a present.

Atalie got this adorable little lamb and was LOVING it.

Early the next morning the entire family met again and drove up to Topeka to do some after Christmas shopping. 

The first stop was McDonald's for some breakfast and caffeine.

Justin and I on the way.

We were in a bookstore and Justin was "pondering" what he was reading.

We ended up spending the night and the next day drove on to Kansas City.  Justin wanted to check out Cabela's.  He found what he was looking for and got an excellent deal!  Our little trip was well worth it!



Christmas Part 1

Christmas Eve we went into town to celebrate with the Schrader's extended family.  We had a great meal with ham and a ton of different sides and desserts. 

I got Jordyn and Atalie to pose for a picture.

After the kids had opened their gifts we played bingo. Once someone got a bingo they chose a present from a huge pile.

Chris opened these AMAZING Sooners stocking hats.

The Kremeier's minus Tristyn.

Justin doesn't like to smile for pictures.

Finally a good one!

We were in town most of the day.  After the celebration Justin and I ran home and changed so we could attend the Christmas Eve service at church. 

Lookin' all spiffy in a shirt and tie!

After the service Justin and I tried to find some apple cider, but most of the stores had closed and Kwik Trip didn't carry any.  We settled for cappuccino's and headed home.  I finished wrapping Justin's presents for the morning and then we watched a Christmas movie together.  It was a fun and special evening we thought would be fun to repeat next year. 

Taste of Home Tuesday: Crispy Baked Chicken

Ingredients
2 cups mashed potato flakes
2 tablespoons grated Parmesan cheese
2 to 3 teaspoons poultry seasoning
1/2 to 1 teaspoon pepper
1/2 cup butter, melted
1 broiler/fryer chicken (3-1/2 to 4-1/2 pounds), cut up

Directions
In a shallow dish, combine the potato flakes, Parmesan cheese, poultry seasoning and pepper. Place butter in another shallow dish. Dip chicken in butter, then coat with potato flake mixture.
Place on a lightly greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 375° for 50-65 minutes or until juices run clear. Yield: 4 servings.

For some reason this chicken did not get very crispy for us.  The potato flakes were actually kind of mushy.  I thought it was rather bland and added a bunch of salt as we were eating. 

Merry Christmas!

Taste of Home Tuesday: Zesty Chicken Tortellini Soup

Ingredients
4 cups reduced-sodium chicken broth
4 cups reduced-sodium beef broth
6 boneless skinless chicken thighs (about 1-1/2 pounds)
4 medium carrots, sliced
2 celery ribs, sliced
1 small onion, chopped
1 envelope reduced-sodium onion soup mix
1-1/2 teaspoons dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon poultry seasoning
1/2 teaspoon pepper
2-1/2 cups frozen cheese tortellini

Directions
In a Dutch oven, bring chicken broth and beef broth to a boil; reduce heat. Add chicken and poach, uncovered, for 25-30 minutes or until a meat thermometer reads 170°. Remove chicken; cool slightly.
Add the carrots, celery, onion, soup mix, parsley and seasonings to broth. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.

Cool soup. Meanwhile, remove chicken and chop. Add tortellini and chicken to soup. Transfer to freezer containers; freeze for up to 3 months.

To use frozen soup: Thaw in the refrigerator overnight. Place in a saucepan; bring to a boil. Reduce heat; cook, uncovered, for 5-10 minutes or until heated through and tortellini is tender. Yield: 6 servings (2-1/2 quarts).

The red pepper flakes gave this soup some zip.  It was very tasty; however, I would not recommend it right after one has had the stomach flu.

Taste Of Home Tuesday: After-Dinner Mocha White Chocolate Recipe

Ingredients
1-1/2 cups 2% milk
3 ounces white baking chocolate, chopped
2 tablespoons instant coffee granules
1 teaspoon Spice Islands® pure vanilla extract
Optional toppings: whipped cream and baking cocoa

Directions
In a small saucepan, heat milk over medium heat until bubbles form around sides of pan (do not boil).
Place the remaining ingredients in a blender. Add hot milk; cover and process until frothy. Serve in mugs. Top with whipped cream and cocoa if desired. Yield: 2 servings.
 
This was a very strong drink.  I think if we make it again I will do a little tweaking to the recipe to better suit our taste.

Taste of Home Tuesday: Three-Cheese Creamed Spinach

Ingredients
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups spreadable chive and onion cream cheese
1 cup grated Parmesan cheese
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/4 cup butter, cubed
1/4 teaspoon pepper

Directions
In a large saucepan, combine all ingredients. Cook and stir over medium heat for 8-10 minutes or until blended and heated through. Yield: 6 servings.

Justin and I tried this over Thanksgiving as a dip.  We used wheat thins and tortilla chips.  I think I preferred the chips.  It was a pretty tasty dip that was good hot or cold. 

Advent Conspiracy

Today was the first study in the Advent series in our Spiritual Formation Class at church (Sunday School). We were shown this video and I thought it was excellent! In December we often get so involved and stressed out with buying all the presents and completing the "to do" list that we end up skimming over the true meaning of Christmas and never spiritually prepare ourselves for that special day. Today we talked about true worship; how it's not just singing a song on Sunday morning; but a way of life. It's something to think about as the hustle and bustle picks up and Christmas day draws near.

The Prayer Board

I have had a chicken wire frame all painted up and ready to go since over the summer.  I knew I wanted it to go in the kitchen, but I just couldn't quite decide what I was going to hang on it.  The other day I was checking out pinterest and saw this board to hang prayer requests on. 

It was perfect!  I decided I would clip different things and people that Justin and I are praying for on it.  As I'm working in the kitchen (since this is where I seem to spend most of my time) I will be reminded of different things to pray for.  I made my little banners and hung it up!  I have to buy some mini clothespins and then we will be able to start hanging requests!

I have to buy some mini clothespins and then we will be able to start hanging requests!

Taste of Home Tuesday: Savory Garlic Beef & Broccoli Turnovers

1 lb. ground beef
1 small onion, chopped
1 TB olive oil
2 C fresh broccoli florets, finely chopped
1 TB flour
1/2 tsp. salt
1/4 tsp. pepper
1/4 to 1/2 tsp. crushed red pepper flakes
1 carton (10 oz) Philadelphia Savory Garlic Cooking Creme, divided
1/2 C sour cream
24 sheets phyllo dough
6 TB melted butter
1 TB minced fresh parsley

Direction:
In a large skillet, cook beef and onion in oil over medium heat until meat is no longer pink; drain.  Add broccoli; cook 2-3 minutes longer or until broccoli is crisp-tender
Stir in flour, salt, pepper, and pepper flakes until blended.  Set aside and refrigerate 3 tablespoons cooking creme for topping.  Gradually add sour cream and remaining cooking creme to beef mixture.  Bring to a boil; cook and stir for 1-2 minutes or until blended.  Remove from the heat.
Lightly brush one sheet of phyllo dough with butter; place another sheet of phyllo on top and brush with butter.  Top with another sheet of phyllo. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
Cut the three layered sheets lengthwise in half.  Place 3 tablespoons of beef filling on lower corner of each strip.  Fold dough over filling, forming a triangle.  Fold triangle up, then fold triangle over, forming another triangle.  Continue folding, like a flag, until you come to the end of the strip.     Brush end of dough with butter and press onto triangle to seal.  Turn triangle and brush top with melted butter.  Repeat with remaining strip of dough and sheets of phyllo.
Set on greased baking sheet.  Bake at 400 degrees for 12-15 minutes or until golden brown.  sprinkle with parsley; serve with reserved cooking creme.

These were very yummy and you could add any filling you'd like to make a tasty turnover!  For those of you who don't like broccoli, you can't taste it when it's chopped up, kind of like the cabbage in cabbage biscuits.

Happy Thanksgiving!

Give thanks to the Lord and proclaim his greatness. Let the whole world know what he has done. Psalms 105:1

Today I am Thankful for:

• Jesus and what He has done for us and in our lives
• my husband; for his unconditional love and the fun we have together
• my wonderful parents
• my brothers and the amazing women they married
• the wonderful family I married into
• the struggles Justin and I have walked through; we would not have grown so much in God without walking through them.

I pray each of you has a wonderful day celebrating the blessings of Jesus!

Happy Thanksgiving!

A Content Heart

 

 “Oh, give thanks to the LORD, for He is good. For His lovingkindness is everlasting.”

1 Chronicles 16:34 (NASB)

My heart is overflowing with the peace and joy that only Jesus can give this wonderful holiday season.  My life is not perfect but I am reminded once again it's not about me, but about Him.  So today I choose to give thanks for the wonderful blessings Jesus has placed in my life.

Taste of Home Tuesday: Monster Cookies

This recipe did not come out of the Taste of Home. Justin decided he wanted "big" cookies on Saturday and I had seen these cookies on another blog and thought they would be fun to try. They are my new favorite cookie! We loved them! They would be perfect for Christmas with red and green M&M's!!

 Monster Cookies from Everyday Home Cook

1 cup packed brown sugar

1/2 cup white sugar

1/2 cup butter, softened

3 eggs

1 teaspoon vanilla extract

2 teaspoons baking soda

1 1/2 cups peanut butter

4 1/2 cups oats (quick cooking or old-fashioned)

1 cup semi-sweet chocolate chips

1 cup M&M’s

Preheat oven to 350.

Beat together butter and sugars.

Add eggs, vanilla extract, and baking soda, and mix well.

Mix in peanut butter until well-blended.

Add oats and stir until combined.

Mix in chocolate chips and M&M’s.

Drop cookies by ice cream scoopful (or normal sized) about 2 inches apart on an ungreased baking sheet.

Bake in preheated 350 degree F oven for 15 to 20 minutes.

Let cookies cool on baking sheets before moving to wire racks.

Makes 2 dozen “monster” cookies, or 4 to 5 dozen regular-sized cookies

Taste of Home Tuesday: McCormick Spiced Pumpkin Cupcakes

1 pkg. yellow cake mix
1 pkg. (4-serving) vanilla instant pudding mix
1 cup canned pumpkin
1/2 cup EACH oil and water
3 eggs
1 1/2 tsp McCormick ground cinnamon
1 tsp McCormick ground cloves
1 tsp McCormick pure vanilla extract

Beat all ingredients with electric mixer on low speed just until moistened.  Beat on medium speed 2 minutes.  Spoon batter into 24 paper-lined muffin cups, filling each cup 2/3 full.
Bake in preheated 350 F oven 20 minutes.  Frost cooled cupcakes with Spiced Cream Cheese Frosting.  Makes 24 cupcakes

Frosting:
Beat 1 pkg (8oz) cream cheese softened, 1 tsp. McCormick Pure Vanilla Extract and 1/4 tsp McCormick ground cloves until light and fluffy.  Gradually beat in 1 box (16 oz) confectioners' sugar until smooth.

These cupcakes are my new favorite!!  So moist and yummy!  You've got to try them!

Taste of Home Tuesday: Raspberry Cheese Danish

Ingredients
4 ounces cream cheese, softened
1/4 cup plus 1/2 cup confectioners' sugar, divided
1/2 cup seedless raspberry jam
1 can (8 ounces) refrigerated crescent rolls
2 teaspoons 2% milk

Directions
In a small bowl, beat cream cheese and 1/4 cup confectioners' sugar until smooth. Unroll crescent dough and separate into four rectangles; seal perforations. Cut each rectangle in half, making eight squares.
Transfer squares to a parchment paper-lined baking sheet. Spread 1 tablespoon cream cheese mixture diagonally across each square. Top with 1 tablespoon jam. Bring two opposite corners of dough over filling; pinch together firmly to seal.
Bake at 375° for 10-12 minutes or until golden brown. Combine milk and remaining confectioners' sugar; drizzle over pastries. Serve warm. Refrigerate leftovers. Yield: 8 servings.

These are AMAZING!!  I have made them a couple of times now.  The second time I used some blueberry jam I had instead of the raspberry and it was just as good!

Taste of Home Tuesday: Chicken and Dumplings

Ingredients
6 cups reduced-sodium chicken broth
3 bay leaves
5 fresh thyme sprigs
4 garlic cloves, peeled
1 teaspoon crushed red pepper flakes
1 cup chopped carrots
1 cup chopped celery
3 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup frozen peas
1 rotisserie chicken, shredded
1/4 cup heavy whipping cream
DUMPLINGS:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cayenne pepper
1 cup buttermilk
2 eggs, lightly beaten
1/4 cup minced chives

Directions
In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside.
In a Dutch oven, saute carrots and celery in oil and butter until tender. Add minced garlic; cook 1 minute longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
Add peas; return to a boil. Cook 3 to 5 minutes or until peas are tender. Stir in chicken and cream; heat through.
For dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. In another bowl, combine buttermilk and eggs; stir into dry ingredients just until moistened.
Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnish with chives before serving. Yield: 6 servings.

This recipe was good, but the pepper flakes made it kind of hot.  It said to strain the first 5 ingredients, but the leaves were right there in my pot so I just picked them off instead of straining it.  I have to wonder if I would have strained it if I would have caught some of the pepper flakes.  Next time I just won't put as many flakes in.  All in all it was very good and filling! 

Taste of Home Tuesday

Due to a busy schedule that has kept us from making dinner the last two nights, Taste of Home Tuesday has been postponed until Wednesday.

Casting Crowns - Courageous [Official Music Video - HD]

Going to see the movie Courageous is on my "To Do" list. This song has been playing over and over in my mind. It has been speaking to my heart on so many different levels. I know he's talking to men, but I think that we can all take something from it. The line, "The only way we'll ever stand is on our knees with lifted hands" is the line that is playing over and over in my mind. We have to truely humble ourselves before Jesus, before we will ever be able to stand. It's the exact opposite of how we want to do it. In our natural minds being courageous is not getting down on our knees surrendering.

Taste of Home Tuesday: Two-Chip Chocolate Chippers

Ingredients
1/2 cup butter, softened
1/2 cup stick margarine, softened
3/4 cup packed brown sugar
1/4 cup sugar
2 eggs
1-1/2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon baking soda
1-1/2 cups semisweet chocolate chips
1-1/2 cups milk chocolate chips
1-1/2 cups chopped pecans, optional

Directions
In a large bowl, cream the butter, margarine and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, pudding mix and baking soda; gradually add to creamed mixture and mix well. Stir in chocolate chips and pecans if desired.
Drop by rounded tablespoonfuls 1 in. apart onto ungreased baking sheets; flatten slightly with a glass. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks. Yield: 5 dozen.

These cookies are tasty!!  The pudding helps keep them moist and chewy!

Taste of Home Tuesday: Lone Star Chicken Enchiladas

Ingredients
3 cups shredded cooked chicken breast
1 can (10 ounces) diced tomatoes with mild green chilies, drained
3/4 cup salsa verde
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon ground cumin
2-1/2 cups heavy whipping cream
3/4 teaspoon salt
12 corn tortillas (6 inches), warmed
2 cups (8 ounces) shredded pepper Jack cheese

Directions
In a large bowl, combine the first six ingredients. In a shallow bowl, combine cream and salt.
Dip both sides of each tortilla in cream mixture; top with 1/4 cup chicken mixture. Roll up and place seam side down in a greased 13-in. x 9-in. baking dish. Pour remaining cream mixture over top; sprinkle with cheese. Cover and freeze for up to 6 months.
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 35-40 minutes or until heated through. Yield: 6 servings.

These enchilada's are very good!!  Instead of a 9 x 13 pan I split the recipe between two 8 inch pans and froze one.

Taste of Home Tuesday: Penne Gorgonzola with Chicken

Ingredients
1 package (16 ounces) penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
1 tablespoon olive oil
1 large garlic clove, minced
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6 to 8 fresh sage leaves, thinly sliced
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese and minced fresh parsley

Directions
Cook pasta according to package directions. Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.
Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.
Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.

I have to admit this was not one of my favorite recipes.  The Gorgonzola cheese is very similar to bleu cheese and is very strong and rich.  One good thing about this dish is it is very quick and easy to make.  Justin seemed to enjoy it, I think it all depends on ones taste in cheeses. 

Taste of Home Tuesday: Peach Melba Cheesecake

Ingredients
1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/3 cup butter, melted
1 egg white, beaten
3 packages (8 ounces each) reduced-fat cream cheese
1 cup sugar
1 cup (8 ounces) sour cream
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1/2 cup egg substitute
1 cup frozen unsweetened sliced peaches, thawed and chopped
1/2 cup raspberry preserves, warmed
Optional garnish: Fresh raspberries and additional peaches and sugar

Directions
In a large bowl, combine the cookie crumbs, butter and egg white. Press onto the bottom of a greased 9-in. springform pan; set aside.
In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add egg substitute; beat on low speed just until combined. Stir in peaches. Pour over crust. Place pan on a baking sheet.
Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Spread preserves over the top. Garnish with raspberries and additional peaches if desired; sprinkle with sugar. Yield: 12 servings.
Editor’s Note: You may use two whole eggs instead of egg substitute if desired. Beat the eggs before adding them to the batter.

Yummy!!!  This cheesecake was very good!  At first I wasn't to sure about the gingersnap cookies, but I think Justin is right, it is a nice combination with the sweetness of the cheesecake.  I used regular eggs instead of egg substitute.  This was really easy and fast to whip up.  I was so excited to eat it I forgot to take a picture!  I borrowed Taste of Homes instead.  Enjoy! 

Taste of Home Tuesday: Snickers Cookies

Ingredients
1 tube refrigerated chocolate chip cookie dough
28 miniature Snickers candy bars

Directions
Cut dough into 1/4-in.-thick slices. Place a candy bar on each slice and wrap dough around it. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly browned. Remove to wire racks to cool. Yield: about 2 dozen.

Editor's Note: 2 cups of any chocolate chip cookie dough can be substituted for the refrigerated dough. Use 1 tablespoon of dough for each cookie.

I made my own chocolate chip cookie dough.  The first several batches I cut the snickers into quarters.  That ended up being too small.  The last several batches I just cut the snickers in half and they turned out much better.  Justin still prefers the peanut butter cookies with a Hershey kiss on the top, but he thought these weren't bad either!

Taste of Home Tuesday: Thin Crust Pizza Dough

Ingredients
3-1/2 cups bread flour
1 cup whole wheat flour
5 teaspoons quick-rise yeast
1-1/2 teaspoons kosher salt
1 teaspoon honey
1-1/2 to 1-2/3 cups warm water (120° to 130°)

Directions
Place the flours, yeast and salt in a food processor; pulse until blended. Add honey. While processing, gradually add water until a ball forms. Continue processing 60 seconds to knead dough.

Turn dough onto floured surface; shape into a ball. Cover and let rest 10 minutes. Divide dough into quarters. Use immediately or freeze for later use. Yield: 2 pounds (enough for 4 pizzas).

To make pizza: Grease a 12-in. pizza pan; sprinkle with cornmeal. On a lightly floured surface, stretch and shape one portion of dough to form a 12-in. crust; transfer to prepared pan. Top as desired. Bake at 450° for 15-20 minutes or until crust is lightly browned. If using frozen dough, thaw in the refrigerator overnight. Proceed as directed.

I had to make a change on this recipe.  I thought I had wheat flour, and I did, but it was too old to use.... so I substituted all-purpose flour for the wheat flour.  This recipe also says to divide the dough into 4 pieces.  I just divided it into 2 pieces and made one pizza out of half and froze the other half.  (Justin was afraid there wouldn't be anything for me to eat if I just made a 12 inch pizza like the recipe called for.:))  The dough had a good flavor and texture.  I really like the fact that it makes extra that can be used again another time. 

"Lord Undo Me"

"Lord Undo Me"

Taste of Home Tuesday: Oatmeal Cookies

Ingredients
3 cups quick-cooking oats
2/3 cup all-purpose flour
2/3 cup sugar
1/3 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup egg substitute
1/3 cup light corn syrup
1 teaspoon vanilla extract

Directions
•In a large bowl, combine the oats, flour, sugars, baking powder and
salt. Add the egg substitute, corn syrup and vanilla; mix well.
•Drop by rounded teaspoonfuls onto baking sheets coated with cooking
spray. Bake at 350° for 10-12 minutes. Remove to wire racks.
Yield: 2 dozen.

These cookies are good, they taste like oats and honey.  Instead of using the egg substitute, I put in regular eggs.  Two eggs equals 1/2 cup egg substitute.  A quick easy recipe to use in a pinch!

Names of God

Taste of Home Tuesday: Herbs and Mushrooms Omelets Deluxe

Ingredients
1 pound sliced baby portobello mushrooms
2 tablespoons butter
1/4 cup white wine
1 teaspoon each minced fresh parsley, tarragon and chives
1/2 teaspoon dried chervil
1/8 teaspoon salt
1/8 teaspoon pepper

ASIAGO SAUCE:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
1/4 cup shredded Asiago cheese
1/4 teaspoon salt

OMELETS:
4 teaspoons butter, divided
8 eggs
1/2 cup water
Additional minced fresh herbs, optional

Directions
In a large skillet, saute mushrooms in butter until tender. Add wine, stirring to loosen browned bits from pan. Stir in the herbs, salt and pepper. Remove from the heat; set aside.
In a small saucepan, melt butter; stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese and salt. Keep warm.
In a small nonstick skillet, melt 1 teaspoon butter over medium-high heat. Whisk eggs and water until blended. Add 2/3 cup egg mixture to skillet (mixture should set immediately at edges).
As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. When the eggs are set, spoon 1/2 cup mushroom mixture on one side; fold other side over filling. Slide omelet onto a plate; top with 1/4 cup sauce. Sprinkle with additional herbs if desired. Repeat. Yield: 4 servings.

These omelets are very filling, but delicious!  The Asiago sauce added a nice touch.  We have always used regular cheese on our omelets, but the sauce was very good! 

Taste of Home Tuesday: Mini Pear Crisps

Ingredients
1 cup quick-cooking oats
1 cup packed brown sugar
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup cold butter
1/2 cup chopped pecans
1/2 cup raisins
8 medium pears, peeled and sliced
Vanilla ice cream, optional

Directions
In a large bowl, combine the first five ingredients. Cut in butter until crumbly. Stir in pecans and raisins.
Divide the pears among eight greased 4-1/2-in. disposable foil tart pans. Sprinkle with oat mixture.

Prepare grill for indirect heat. Grill crisps, covered, over indirect medium heat for 15-20 minutes or until pears are tender. Serve warm with ice cream if desired. Yield: 8 servings.

Yum!!!  This was a great recipe!  I left out the pecans and raisins, and instead of making several individual pans, I just used an 8x8 pan. 

Taste of Home Tuesday: (On Wednesday) Burrito Lasagna

I apologize for this being a day late.  Things have been rather busy around here with things going on almost every night of the week and every weekend.  I'm still trying to figure out how in the world we became so busy!

Ingredients
2 pounds ground beef
2 cans (10 ounces each) enchilada sauce
1 envelope taco seasoning
1 tablespoon ground cumin
1 package (8.8 ounces) ready-to-serve Spanish rice
12 flour tortillas (8 inches), warmed
1 can (15 ounces) refried beans
4 cups (16 ounces) shredded Mexican cheese blend
Optional toppings: salsa, sliced avocado, shredded lettuce, taco sauce and/or sour cream

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in enchilada sauce, taco seasoning and cumin; heat through.

Heat rice according to package directions. Spread each tortilla with about 2 tablespoonfuls beans. Spread 1 cup meat mixture into a greased 13-in. x 9-in. baking dish. Layer with 4 tortillas and a third of the rice, a third of the remaining meat mixture and a third of the cheese. Repeat layers. Top with the remaining tortillas, rice and meat mixture (dish will be full).

Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Uncover; bake 10-15 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Serve with toppings of your choice. Yield: 12 servings.

This lasagna is delicious!  I halved the recipe for just the two of us.  Tortilla chips would be a good addition.     

First Day!

Today is the first day of school with all of the children there! Thankfully it's just a half day to give us teachers a little time to adjust.:) (They are even nicer to the kindergarten teachers, we just have a short orientation. Tomorrow the kindergartners will come for the full day.) I thought I would post some more pictures of my room now that it's unpacked. This is from behind my desk looking across the room.

From the bathroom looking out across the room.

From the back of the room looking forward. We were not allowed to hang anything on the cinder block or sheet rock walls so I had to get creative with the alphabet strip if it was going to hang in the front of my room. I hot glued it to a piece of string and tied it to my ceiling. (I know it's not centered, but there was no way I was taking it down once I got it up there!)

Looking straight to the back of my room.  The right corner is where we will do calendar each day. Do you see the tree?  That is my favorite part!! I have always made a tree outside of my classroom and then we decorate it as the trees outside change and put our artwork around it.  I am so excited to have a tree inside my room this year!

 

 I met a few of my kids last night at the open house. 
I am so excited to start another year!!

Taste of Home Tuesday: Chocolate Chip Bars

Ingredients
1/2 cup butter, softened
3/4 cup packed brown sugar
1 egg
1 tablespoon milk
1 teaspoon vanilla extract
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips, divided
1/2 cup chopped walnuts

Directions
In a bowl, cream butter and brown sugar. Add egg, milk and vanilla; mix well. Combine flour, baking powder and salt; add to creamed mixture. Stir in 1/2 cup chocolate chips and walnuts. Spread into a greased 8-in. square microwave-safe dish. Sprinkle with remaining chocolate chips. Microwave, uncovered, on high for 3-1/2 minutes or until bars test done, rotating a quarter turn every minute. Cool before cutting. Yield: about 1-1/2 dozen.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

I have never "baked" anything in the microwave before.  These bars looked pretty easy so I thought I'd give it a try.  They were VERY quick and tasted OK, one definitely needs a glass of milk with them.  I think I will save the recipe for those times I'm needing something quick, like when Husband remembers late in the evening that he needs a snack for work the next day.:)

Taste of Home Tuesday: Sassy Tailgate Sandwiches

Ingredients
1 pkg. (12 count) Hawaiian bread rolls
1 lb. shaved Black Forest ham
12 slices Gruyere cheese
1 tub (8 oz.) Philadelphia® Chive & Onion Cheese Spread
1/2 cup butter, melted
1 Tbsp. Worcestershire sauce
1/2 Tbsp. dried minced onion
1/4 cup grated Parmesan cheese

Directions
Cut all rolls in half. Place roll bottoms in 9x13-inch pan.
Place equal amounts of ham on each roll bottom. Top with Gruyere.
On each of the roll tops, spread a generous amount of the cream cheese spread. Return the tops to the bottoms making sandwiches.
In a separate bowl, mix together the butter, Worcestershire sauce, onion and Parmesan cheese. Pour over your sandwiches and let sit for at least 20 minutes. (You can make these ahead of time and allow to sit in fridge overnight.)
Place sandwiches, covered in foil, in a preheated 350°F oven. Bake for 20 minutes or until warmed through. Enjoy! Yield: 12 servings.

These sandwiches are great!  We did not purchase the Gruyere cheese instead we substituted Swiss.  The chive and onion cheese spread was a nice addition to these sandwiches. 

Lightning!!

A couple of weeks ago now we had an amazing lightning storm without any rain.  Justin drove me up to a nearby hill so I could try to capture some of the lightning.  After way to many pictures I actually captured some!!

The lightning is hitting the ground behind the tree, not the actual tree.

Taste of Home Tuesday: Sweet and Tangy Pulled Pork Recipe

Ingredients
1 boneless pork shoulder butt roast (3 to 4 pounds)
1 jar (18 ounces) apricot preserves
1 large onion, chopped
2 tablespoons reduced-sodium soy sauce
2 tablespoons Dijon mustard
Hamburger buns, split, optional

Directions
Cut pork roast in half; place in a 4- or 5-qt. slow cooker. Combine the preserves, onion, soy sauce and mustard; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.

Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks and return to slow cooker; heat through. Serve on buns, if desired. Yield: 12 servings.

I apologize that there is no picture.  I forgot to take one and evidently the ladies at Taste of Home did as well.  These sandwiches are very good.  Whenever a meat recipe calls for preserves it makes me nervous.  Meat just isn't supposed to taste like jelly, but I have to say there was nothing that tasted like jelly when this was all finished.  We will be making these sandwiches again, only next time it will be when there is company coming over so we don't have to eat it all ourselves.:)   

My New Classroom

Our school district built a new elementary school and it is beautiful!!  Today was the first day that we were able to start unpacking in our rooms.  The district moved all of our boxes from the old school over and just made a pile in the middle of each classroom.  

This first picture is taken from the doorway of the bathroom looking out into my room. 

This is from the doorway to the classroom.  Straight across from the door is my desk.  There is a door leading out to the playground caddy corner from the doorway to the hallway.  The green wall is an entire tack wall where I can hang things. 

This is from the corner where my desk is.  You can see door to the hallway on the right.  The whole wall is built in cabinets and a sink. (The kindergarten and preschool rooms are the only rooms with these cabinets and sink) If you look closely you can see the multicolored tile in the bathroom on the left.

This is from the playground door looking to the front of the room. 

And the bathroom!  Check out those tiles! 

I am excited to tell you that all of those boxes in the middle of the room are almost gone!  I got a bunch of unpacking done today!!  I had been dreading school, and am still not ready to finish up my summer, but I am VERY excited to start the year in my new classroom!