Saturday, January 31, 2009
I also wanted to give a plug for my friend Mandy's new blog that gives personal/real product reviews. If you are interested you can check it out here.
Friday, January 30, 2009
Tuesday, January 20, 2009
I promise pictures when I get back:)
Sunday, January 18, 2009
Saturday, January 10, 2009
I cannot believe that I forgot to post Lucille's Arrival here on my blog! I texted everyone I know and I've poured over her pictures online daily - but somehow the blog just slipped my mind.
Blame it on all the illness we've had around here!
7lbs 4 oz
3 Slices of Bacon (chopped)
½ lb margarine
2 tbs Dijon mustard
1 ½ tsp chili powder
¼ tsp basil
¼ tsp thyme
1 tsp black pepper
½ tsp oregano
2 Cloves garlic
2 tbsp “crab boil”
½ tsp tobassco
1 ½ lbs of fresh shrimp in the shell
Heat oven to 375*. Fry bacon until clear and add all ingredients (except shrimp). Simmer 5 minutes. Place shrimp in a single layer on an open baking dish. Pour sauce over shrimp with shells on. Stir twice. Bake 20 minutes in the shells until all shrimp is pink.
1 lb ground beef or shredded chicken
1 package of taco seasoning
1 package of ranch seasoning
1 can nacho cheese soup
1 can diced tomatoes
1 can red beans
1 can black beans
1 can yellow corn
*Serve with chips
I make this in a crock pot. I just dump it all in and top it with cheese. I don't know why my cholesterol is so high! Maybe it is because all my recipes end in: Put cheese on top!
Bean Cobbler by Jenna
1 Can of Ranch Style Beans
1 Can of Cream of Mushroom Soup
1 Can of Rotel Tomatoes
1 lb Ground Meat
Cook Ranch Style Beans, Cream of Mushroom, Rotel and Cooked Ground Hamburger in pot
When heated together well layer ingredients in a pan Tortillas, Mixture, Cheese, Repeat
Top with Cheese and bake at 350 until all melty. Serve with chips.
1. Fill blender with peeled/cored tomatoes (I always use canned)
2. Blend and pour into a heavy pan
3. Fill blender ¾ full with tomatoes again and add:
a. ½ tsp cumin
b. ½ tsp canning salt
c. ½ tsp garlic salt
d. ¼ tsp black pepper
e. ¼ tsp chili powder
f. ¼ large onion ( I like a lot of onion and I usually add more)
g. 2 large jalapeño peppers (I am wimpy, so I take the seeds out of mine. Brave souls, leave ‘em in there)
h. 1 Bell Pepper ( some people prefer banana peppers)
i. ¼ c white vinegar
j. Fresh cilantro to taste
4. Blend them all together
5. Add this mixture to the tomatoes in the pan
6. Bring to a boil – turn down to a simmer and simmer until it is the thickness you prefer (about 2 hours)
1. Have canning jars clean and hot
2. Have lids ready in boiling water (I use tongs to get them out)
3. Use a canning funnel to pour hot sauce (hot from pan) into hot jars. Do not fill all the way to the top. Wipe the rim of the jar and put the hot lid/ring on tightly.
4. You can also just put it into Tupperware and put it straight into the fridge. When I am making this just for our family, that is what I do. Of course refrigerate after opening even with the canned hot sauce
Sunday, January 4, 2009
The G kids
David and Julie
Charles and Lisa dawn
My signature kissy flare photo;)
I am so thankful for David. He loves Julie and Christopher so well. This is just a great couple.
And the chicas!
These were what we used for our audio tour at Tut. Blurry, but the only one we got because there were no cameras allowed past this point.
This is what our car looked like on the way home!
Here are the King Tut hats. They wore these for about 2 minutes;)
Every year the G families have to get together for the holiday. This year we went to see King Tut;)