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| Week 21 |
Who: Me, my new little carrot, and my big boy Joe!
What: Enjoying the Fall weather.
Where: Week 21
When: Oct 19,2012
Why: Why wouldn't you take a picture on a beautiful day like this?
Monday, October 29, 2012
Pregnancy Week 21
Things are going well this week! I can't believe I only have 19 weeks till my baby gets here. I need to start thinking about getting Joe's new room ready and preparing the nursery for a new baby. I am feeling good and excited for the newest addition to our family.
Who: Me, my new little carrot, and my big boy Joe!
What: Enjoying the Fall weather.
Where: Week 21
When: Oct 19,2012
Why: Why wouldn't you take a picture on a beautiful day like this?
Who: Me, my new little carrot, and my big boy Joe!
What: Enjoying the Fall weather.
Where: Week 21
When: Oct 19,2012
Why: Why wouldn't you take a picture on a beautiful day like this?
Thursday, October 25, 2012
Halloween Brownie Cupcakes!
This is really difficult recipe and is only for those of you that can make a box of brownies! I needed to make some brownies to take to an outdoor event and decided to make them in cupcake wrappers, for easy transport and serving.
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Ingredients:
Box Favorite Brownie Mix
Halloween Candy
Cupcake Wrappers
Directions:
Make brownies as directed on the box (use an extra egg if you want a cake-like brownie). Pour brownie mix into cupcake wrapper fill 1/4-1/2 of the wrapper. Then bake at directed temperature for 15-20 minutes. The use of the extra egg will increase the cooking time closer to 20 minutes, if you make as directed it is closer to 15 minutes. Brownies are done when a toothpick inserted into middle of brownie come out clean.
As soon as brownies come out of the oven add Halloween candy to the top of each brownie cupcake.
Let cool and serve!
Ingredients:
Box Favorite Brownie Mix
Halloween Candy
Cupcake Wrappers
Directions:
Make brownies as directed on the box (use an extra egg if you want a cake-like brownie). Pour brownie mix into cupcake wrapper fill 1/4-1/2 of the wrapper. Then bake at directed temperature for 15-20 minutes. The use of the extra egg will increase the cooking time closer to 20 minutes, if you make as directed it is closer to 15 minutes. Brownies are done when a toothpick inserted into middle of brownie come out clean.
As soon as brownies come out of the oven add Halloween candy to the top of each brownie cupcake.
Let cool and serve!
Wednesday, October 24, 2012
Pregnancy Week 20
This week is much better than last week! I am getting over my cold and feeling great. Also we are halfway through the pregnancy! I just can't believe how quickly this is going. We have 2 more weeks until the ultrasound and we discover the sex of our new baby!
Who: This is me and my baby banana! Joe is going to be a monkey for Halloween!
What: Half-Way There!!!
Where:Week 20
When: Oct 12, 2012
Why: Only 20 more weeks of pictures! Thanks for taking these Daddy!
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| Week 20 |
What: Half-Way There!!!
Where:Week 20
When: Oct 12, 2012
Why: Only 20 more weeks of pictures! Thanks for taking these Daddy!
Sunday, October 21, 2012
Pumpkin Brownies
Pumpkin Brownies
I made these for my MOPS group a few weeks ago and they were a nice change from a traditional brownie. My husband and friends also tried some of the leftovers and were surprisingly pleased with how they turned out. I did not fully soften my cream cheese so my brownies are not as pretty as they could have been but they still tasted great!
Filling:
1 package (3 oz) cream cheese, softened (make sure to soften)
1/2 cup canned pumpkin
1 egg
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Brownies:
1 box brownie mix
Step 1:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9 x 13inch pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.
Step 2:
Make brownie batter as directed on box. Spread 3/4 of the batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.
Step 3:
Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Store covered in refrigerator.
I made these for my MOPS group a few weeks ago and they were a nice change from a traditional brownie. My husband and friends also tried some of the leftovers and were surprisingly pleased with how they turned out. I did not fully soften my cream cheese so my brownies are not as pretty as they could have been but they still tasted great!
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| Pumpkin Brownies |
Filling:
1 package (3 oz) cream cheese, softened (make sure to soften)
1/2 cup canned pumpkin
1 egg
3 tablespoons sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Brownies:
1 box brownie mix
Step 1:
Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9 x 13inch pan with shortening or cooking spray. In small bowl, beat all filling ingredients with electric mixer on low speed until smooth. Set aside.
Step 2:
Make brownie batter as directed on box. Spread 3/4 of the batter in pan. Spoon filling by tablespoonfuls evenly over batter. Spoon remaining brownie batter over filling. Cut through batter several times with knife for marbled design.
Step 3:
Bake 40 to 45 minutes or until toothpick inserted 1 inch from side of pan comes out almost clean. Cool completely. Store covered in refrigerator.
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| Pumpkin Brownies |
Friday, October 19, 2012
Pregnancy Week 19
This week has been a little ruff, Joe gave me the cold he has had for the last week. So I have been feeling a little under the weather, I try not to any medicine during pregnancy so you could say I am MISERABLE! I am hoping to be feeling better next week! Other than this cold I have been nursing, things have been going well. Also, we are one week closer to see our baby at the ultra sound:)
Who: Me and my heirloom tomato! I hope no one throws a tomato at me!
What: We have our first cold and no on is happy about that.
Where: Week 19
When: Oct 5, 2012
Why: We are almost half way there, wouldn't you want to document that?
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| Week 19 |
What: We have our first cold and no on is happy about that.
Where: Week 19
When: Oct 5, 2012
Why: We are almost half way there, wouldn't you want to document that?
Monday, October 15, 2012
Pumpkin Patch
Our family hit the pumpkin patch a few weeks ago and here are a few shots I got while we choose our great pumpkin!
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| Mom's Favorite Picture! |
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| Who is in that pumpkin? |
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| Great Pumpkin! |
Friday, October 12, 2012
Breakfast Sausage Bake
This is a super easy breakfast/brunch casserole that my sister-in-law introduced me to. It is super easy to make and tastes great!
Beth's Sausage Bake
Ingredients:
1 pound of sausage
2 cups of shredded cheese ( cheddar)
1 can of crescent dinner rolls (8oz)
4 large eggs beaten (I should have beaten my eggs longer!)
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper
Directions:
Preheat oven to 425F. Crumble and cook sausage in skillet over medium heat until browned. Drain sausage. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended, pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot.
Let me know what you think of this dish. I really love how easy and delicious it is. I use my Pyrex carrier to take this dish to events!
Beth's Sausage Bake
Ingredients:
1 pound of sausage
2 cups of shredded cheese ( cheddar)
1 can of crescent dinner rolls (8oz)
4 large eggs beaten (I should have beaten my eggs longer!)
3/4 cup milk
1/4 teaspoon salt
1/8 teaspoon black pepper
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| Ready to Bake! |
Directions:
Preheat oven to 425F. Crumble and cook sausage in skillet over medium heat until browned. Drain sausage. Line bottom of greased 13 x 9 inch baking dish with crescent roll dough, firmly pressing perforations to seal. Sprinkle with sausage and cheese. Combine remaining ingredients in medium bowl until blended, pour over sausage. Bake 15 minutes or until set. Let stand 5 minutes before cutting into squares; serve hot.
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| Ready to Eat! |
Let me know what you think of this dish. I really love how easy and delicious it is. I use my Pyrex carrier to take this dish to events!
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