Hey hey….yall in the holiday hurricane yet? Getter done mode?? We are staring exam week here….so basically my kids go into school just to take their exams…just like in college. I will be spending a bunch o time in the car this week for sure….I think I have Christmas in the bag though…pun intended:) We had a great weekend celebrating Christmas with our good friends from college. Attended a UD game and watched them get beat…BOOOOOOO! It was still a fun time though as usual:) Yesterday my friend Janet had the annual Christmas cookie swap. Peeps really brought their A game…..sooooo many good cookies and really creative! The cookie swap is my kids favorite day of the month….look forward to it every year:) There is sooooo many opportunities to eat sweets this month….and I wanted to balance all that sugar out with a fun and healthy appetizer….so here ya go:)
Good gravy I cannot believe it is Halloween week already! October has flown by! We have been busy…the end of the month snuck up on us. After coming home from DC my hubs has fought a fever all week. He got a horrible sore throat and cold and suffered through it all last week. Unfortunately when you own your own company there is no paid time off….he has to work….which is why it is taking awhile for him to feel better. He was a trooper on Friday evening….as I has our family pictures planned for 6:00. I am so excited to see the photos. We haven’t had our family pictures taken (other than the ones I have taken) in 6 years…..it was kind of nice to not have to worry about the other side of the camera. Of course planning what to wear for the pics was a whole other ball of wax. I was going for a bit more sophistication since our kids are young adults now….can’t wait to see how they came out!!
I thought I would share with you a yummy treat to whip up for Halloween night. This is the easiest dip ever! Cooks for 2-3 hours on low and you literally just dump everything in the slow cooker. I used my mini cooker but if you are making for a crowd just double it and put it all in a regular slow cooker. Serve it up with chips or bread…actually it quite healthy!
Hey all! How was your weekend? We had a great one here….laughing, and then laughing some more. My bff/sista-from-another-motha has been here with her family. They left out yesterday to go west….all the way to the Grand Canyon. It was such a fun visit…and it always goes too fast.
Today my bubs had some gum surgery. He has 2 baby teeth that have never fallen out…(and he’s 15 1/2) So his orthodontist had us look into getting them pulled so that the permanent canine teeth can fall into place. He was really nervous…but did so well. We are happy it is over…now onto ice cream!
Wanted to pop in and share this yummy cold pasta salad…make it this week:)
There’s some recipes but I have been making forever and I go to look it up on the blog and realize I have never shared it with you all! This is one of those recipes. I tore out this recipe from a Better Homes and Gardens magazine probably back in 1997ish and have been making it forever! It is a one dish meal…can’t go wrong there right:) Adding in cooked chicken to it makes it a perfect meal for a hot summer night. I suggest putting it together the night before you’re going to eat it. The flavors come together really nicely overnight. Kids and adults love it!
This recipe is great for back to school time too….it keeps great for a few days….
- 8 oz ziti
- 1 C spinach leaves
- ¼ C basil leaves
- 2 cloves garlic quartered
- 2 T parmesan
- ⅛ salt and pepper
- 1 T olive oil
- 1 T water
- ⅓ C mayo
- Cook pasta and cool. Set aside.
- In food processor combine spinach, basil, cheese, salt and pepper.
- Add in oil and water and pulse.
- Place pesto mixture in large bowl and mix in mayo.
- Add in drained noodles.
- Add in chicken (optional)
- Place in fridge.
Do yall start school soon? We are on the official count down. One week from tomorrow….kind of makes me sad. Not really ready for summer to end yet.
Back tomorrow with a yummy homemade back to school snack:) Oh and I got our new chairs for the new table…will show you that this week too!
Hi yall! Hope you had a great weekend. We went up to Dayton…apparently it’s been 20 years since we graduated. It is so hard to get my head around that….seriously seems like we were there yesterday. It was so much fun to catch up in person. We called it “facebook live”…it was funny because with the invention of Facebook….you kind of take all that “small talk” stuff out of the way already. It was really kind of nice:) I do love my Flyer family and Bill and I both look forward to going back for our next reunion. It always feels like going home….good times;)
Today I wanted to pop in and share a fabulously easy potato salad recipe. My Nana made an amazing potato salad…this one is not quite as labor intensive as hers. It is great to whip up for a summer picnic and will please your whole crowd. Have a great Monday!!
You want to be sure to use red potatoes for this recipe. They hold up nicely when cold…mealy potatoes are a yucko!! Also helps to cut them in uniform shape so that they cook fairly even.
I placed the quartered potatoes into boiling water and let them simmer for about 9 minutes. When you can poke the potato with a fork and the potato slides off….that is when they are done. Not too tender…not too hard….the goldilocks of potato doneness if you will…..;)
Best served up when the salad has had proper chill time:)
- 10 med red potatoes cubed
- 1 bunch green onion chopped
- 3 stalks celery chopped
- 1 c mayo
- 1 T sour cream
- 1 tsp salt
- 1 tsp pepper
- 1 tsp vinegar
- Boil large pot of water and add in potatoes
- Meanwhile combine in a bowl mayo, sour-cream, salt, pepper, vinegar
- Chop celery and set aside.
- When potatoes are done (about 8 minutes), drain and rinse with cold water.
- Toss potatoes and celery
- Toss with dressing.
- Chill at least a couple hours. Keeps nicely for about 3 days.
Hey there…happy rainy Monday! Hope your weekend was a great one. We laid low…went to some bball games…walked a ton because we are completely addicted to our fit bits…hung out with friends for a bit…overall a great weekend. Do you fit bit? It truly is ingenious…and very motivating. It counts your steps…basically a very techy pedometer. It comes with a free app for your phone…and you can gather friends to a challenge. Somehow seeing that number increase all day keeps me going. So silly really….but I love it!
I know I know it doesn’t seem very fair to start off Monday talking about brussel sprouts. The funny thing is I literally used to gag at the table when my mom would even put them on my plate and now they are one of my favorite vegetables. When my Grammie used to visit us she would sit with me until I cleaned my plate. I was the picky eater in our family so it took me awhile to finish my dinner. But I grew up knowing that each food group should be represented on the plate….. a protein, a green vegetable, and a starch. My mom did a good job of reintroducing foods that eventually I grew to really like.
Brussel sprouts was not one of my favorites to say the least. My Grammie would sit at the table with me and tell me stories about people by the last name of Brussels that ate brussel sprouts and had beautiful hair and perfect skin and they knew how to dance and all sorts of imaginative stories. I think about these things every time I eat something that I might not have liked as a child but I have grown to like as an adult. It is funny how your tastes change.
- 20 brussel sprouts cut in half
- ½ lemon ..juiced
- ⅓ C fresh grated parmesan
- 2 T olive oil
- 1 clove garlic minced
- ¼ t kosher salt
- fresh ground pepper
- Heat oven 425
- Toss brussel sprouts, olive oil and lemon juice until coated.
- Mix in garlic, salt, pepper.
- Spread on parchment lined baking sheet.
- Bake for 25 minutes.
- Serve in casserole dish, sprinkle with parmesan prior to serving.
The encouraging thing about brussel sprouts is they are literally packed with so much goodness in a little bite that you know you’re doing your body good when you can eat a portion of these a few times a month. These roasted brussel sprouts take minutes to prepare and are packed with flavor. When you roast them they become kind of crispy on the outside and tender but not mealy on the inside. Just because you didn’t grow up some liking something doesn’t mean you will never like it.