tag:blogger.com,1999:blog-89066688272784696002024-03-05T04:27:20.761-06:00Make It Like MomouLisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-8906668827278469600.post-23313308868741487572014-07-05T20:30:00.002-05:002014-07-05T21:59:02.559-05:00Celebrating Baby Atlas Vivian Amongst Dear FriendsMy sweet friend Lauren and I met through our Sunday school class with baby bumps and due just a few days apart.<br />
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Precious Shepard ended up being born a few weeks after Collins since Collins decided to come a few weeks early and Shepard decided to be late. Those two babies and us mommas have been friends from the beginning. And don't even get me started on our husbands....they have a serious "bromance" going on. Lauren and I also joined the same bible study/small group with our husbands and a few other couples from our sunday school class and while it proved quite hard for us parents to meet on a regular basis, us mommas and wives have remained dear friends. While we haven't been able to keep up with a small group, we have gained ourselves an accountability group without even trying. Their friendship is a sweet blessing in my life and we can group text encouragement, frustrations, baby tips and 911 prayer requests like the best of them!<br />
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The encouragement of these girls as moms and wives is refreshing and God sent. They keep me looking to God and seeking Him in the midst of the things God has me doing in this life. Getting together is not as easy nor as often as we would like but our time together is always some of the best moments shared.<br />
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Well, when Lauren found out she was having baby #2 and would need girl stuff after her world of blue, we couldn't let her have a sweet baby girl without a proper celebration so us girls got together to do just that.<br />
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On a Friday night, we had a much needed girls night with us and Lauren's closest loved ones. I was in charge of games:) and we had a great time and of course, delicious food. I chose two new recipes that I was dying to make: Tennessee Caviar and Bruschetta Goat Cheese Cups and thankfully it all turned out yummy.<br />
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<b>Tennessee Caviar</b></div>
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(I love this recipe because of the name AND because you can prep it ahead. Well, and it is incredibly easy and good:)</div>
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1 (15oz) can black eyed peas</div>
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1 (11 oz) can yellow corn with red and green bell peppers</div>
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3 plum tomatoes, seeded and chopped</div>
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1 cup hot picante sauce</div>
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1/4 cup chopped fresh cilantro</div>
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2 garlic cloves, minced</div>
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2 Tbsp. fresh lime juice</div>
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Tortilla chips</div>
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Rinse and drain peas and corn.</div>
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Stir together peas, corn, tomatoes, and next 5 ingredients in a serving bowl; cover and chill at least 2 hours. Serve with tortilla chips</div>
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<b>Bruschetta-Goat Cheese Cups</b></div>
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1 (1.4 oz) package crispy pastry shells</div>
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1 (4 oz) goat cheese log, crumbled</div>
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1/2 cup refrigerated sweet pepper, vegetable, and olive bruschetta topping or tapenade</div>
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Garnish: Fresh thyme leaves</div>
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Place shells in a shallow pan. Divide goat cheese evenly between shells, pressing gently to fill bottom of each. Spoon 1 tsp. bruschetta topping into each shell </div>
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Bake at 350 for 4 to 5 minutes or until thoroughly heated. Garnish, if desired.</div>
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Since this shower, Lauren had her precious baby girl, Atlas Vivian and she is just a blessing. </div>
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<br />Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-6780741043324695272014-06-01T17:09:00.000-05:002014-06-01T17:09:05.449-05:00Friends that are Family and Artichoke FrittataJason and I struggled with going back home to Louisiana over Easter a few weeks ago. Easter in Louisiana means crawfish boils with our families and dying eggs with the cousins then hunting them, and me and my sisters acting silly and breaking out to hysterics in Easter mass. But when the busy weekends add up with travels and events, the thought of making one more drive seems more daunting than exciting. So we pulled the plug sadly and did what we knew we had to and that was to tell our family that we would be staying put here in Houston. Thankfully we see them so much more so they understood and let us off the hook!<br />
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We knew it was meant to be when we were invited to a crawfish boil here in Houston on Good Friday. See?? God knows our hearts desires!:) Collins loved being on the farm getting dirty and we loved eating crawfish with Houston friends. We even gave a few crawfish peeling lessons:)<br />
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On Saturday we got to play with our sweet friends and let the babies dye Easter eggs together. It was just like we wanted to do in Louisiana! These two were a mess after the dying process was done. All Collins wanted to do was eat the eggs...<br />
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On Sunday, we got to attend church service at our home church and then off to Gabe's for Easter brunch, as well as a birthday party to celebrate her precious Ryan's first birthday and an easter egg hunt, too. It was a perfect way to spend the day.....<br />
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So in the end, we spent Easter weekend doing the things that mean the most on a sacred weekend but with friends that feel like family. Isn't God good like that? And Easter Sunday with a 16 month old was so much fun. While the Easter bunny did not bring much at all, the few things that were there (sand toys and 2 books) were waiting for her and she knew right away that those things were for her. She threw down her little sippy cup of milk and ran right over to her new treats.<br />
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For Easter brunch, Gabe told me to bring nothing but I had to bring something. This girl can't show up empty handed:) So knowing we would be in church on Sunday morning, I made an artichoke frittata that was so easy to prep ahead and pop into the oven before we left. And it was delicious!<br />
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<b>Artichoke Frittata</b></div>
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2 cans of artichoke hearts, quartered</div>
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1/4 cup flour</div>
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1/4 cup EVOO</div>
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12 large eggs</div>
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1/2 cup heavy cream</div>
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1/2 cup parmesan cheese</div>
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1/4 cup chopped parsley</div>
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1 pinch nutmeg</div>
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salt and pepper</div>
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lemon wedges for garnish</div>
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Preheat the oven to 400. In a bowl, toss the artichokes with the flour to coat.</div>
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In a skillet, heat the EVOO, over medium high heat. Add the artichokes and fry until lightly golden, about 5 minutes. In a bowl, beat together the eggs, cream, cheese, parsley and nutmeg; season with salt and pepper. Pour the eggs over the artichokes and cook until just set. </div>
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Transfer the fritatta to the oven and bake until set and golden, 10 to 12 minutes. Let cool, then slice into quarters and serve with lemon wedges </div>
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<br />Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-68068269926712886942014-05-04T15:56:00.002-05:002014-05-04T15:59:59.475-05:00Carson Claire is Almost Here!A few weeks ago, the phone lines were hot between the sisters getting all details planned for Claire's baby shower. As you can imagine, Jenny and I were bossing each other around and Claire Bear (the guest of honor) was bossing us around too. It is what we do best when we are all excited about something...we just can't help ourselves. And in the knick of time, we pulled off one sweet little shower if I don't mind saying so myself.<br />
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We packed all we owned (at least it felt like that with all of the shower decor and stuff for 2 adults, one dog and a baby) and headed south to Houma, Louisiana. Jenny and her clan (with mom and dad in tow) did the same and we skyped on the way. We just love each other like that. It was a full house the minute we all arrived and you would think we were all staying for a week! Poor preggers Claire had her beautiful house all beautiful and we had it turned upside down within minutes. The next day we got our rears in gear and bossed the men around while we got everything ready and Claire's house cleaned for the millionth time since we had arrived. Jason even managed to get a few baby bump pictures which turned out so well. My sister looks just so beautiful.<br />
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Guests started arriving as all of us girls were finishing up getting ready but somehow we pulled it off. It was a perfect afternoon celebrating our newest bundle to arrive. Carson Claire is going to be so loved AND spoiled! I can't wait to hold her. Any day now!<br />
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The menu was oh so yummy and barely anything left...even at a 2pm shower! The men (and babies) did finish off what was left after they were allowed to come home:)<br />
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Thank goodness that my sisters and I go a little overboard in planning. I did what I did best and planned 2 recipes that I had never cooked before and with an ingredient that I had never touched..won ton wrappers, which are now my most favorite ingredient ever. But everything turned out delicious...thank God! It is Jason's pet peeve that I try out new recipes on important occasions. I always tell him that IF the recipe is a bust then I will go grab pizza. So far that has only happened once:)<br />
<br />
I made Sausage Won Ton Cups and Phyllo Cheese Straws...both things that I knew Claire would love. Give that girl cheese any day and she is a happy camper. And both were delicious!<br />
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<div style="text-align: center;">
<b>Sausage Won Ton Cups</b></div>
<div style="text-align: center;">
1 pound hot sausage, browned and crumbled</div>
<div style="text-align: center;">
1 1/2 cups shredded cheddar cheese</div>
<div style="text-align: center;">
1 1/2 cup shredded monterey jack cheese</div>
<div style="text-align: center;">
1/2 cups ranch dressing</div>
<div style="text-align: center;">
1/3 cup red bell pepper</div>
<div style="text-align: center;">
1 jalapeno chili, seeded and minced</div>
<div style="text-align: center;">
1 (16oz) pkg 3 1/2 inch won ton wrappers</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mix sausage with cheeses, ranch salad dressing, bell peppers and jalapeno chili in bowl.</div>
<div style="text-align: center;">
Spray a mini muffin cup pan with cooking spray. Place one wrapper in each muffin cup, pressing inside to form a little cup. Spray the wrappers lightly with spray. Bake in a preheated 350 oven for 5 minutes. Spoon 1 heaping of sausage filling into each won ton cup. Bake for 9 to 10 minutes or until heated through. Remove from pan and serve hot. </div>
<div style="text-align: center;">
Makes 48 </div>
<div style="text-align: center;">
<i>Recipe adapted from Marshes to Mansions</i></div>
<div style="text-align: center;">
<i><br /></i></div>
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<div style="text-align: center;">
<i><br /></i></div>
<div style="text-align: center;">
<b>Phyllo Cheese Straws</b></div>
<div style="text-align: center;">
1 lb feta cheese, finely crumbled</div>
<div style="text-align: center;">
1/4 cup parsley</div>
<div style="text-align: center;">
1/2 of a 16 oz.pkg of frozen phyllo sheets</div>
<div style="text-align: center;">
1/2 cup butter, melted</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Mix feta and parsley. With sharp knife cup the stack of phyllo sheets in half crosswise to make 40 (9x7 inch) rectangles. </div>
<div style="text-align: center;">
Lightly brush 1 rectangle with melted butter. On rectangle, spread 1 tablespoon feta filling in a 3/4 inch strip along one short edge. Fold in the long sides of the phyllo, 1 inch on each side and tightly roll the phyllo dough into a thin, straw shape log. Brush seam with butter. Place log, seam side down on a baking sheet. Brush with more butter. Repeat with remaining filing and rectangles. Bake in a 400 degree oven for 10 to 12 minutes or until golden and crisp. Serve warm. </div>
<div style="text-align: center;">
Make ahead: Freeze baked straws in freezer. Reheat in 350 degree oven for 8 minutes or until crisp.</div>
Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com3tag:blogger.com,1999:blog-8906668827278469600.post-76386737172400104322014-04-19T14:33:00.003-05:002014-04-19T14:33:58.226-05:00Spring Break Play Date + Lunch=A Sweet DayEvery now and then you meet a friend and just hit it off. And in my world that means someone who likes to talk like me and you don't run out of things to talk about:) And in this case it was my friend, Amy. She greeted me at the door of the Blueprints Sunday School class when we first moved to Houston and were trying out sunday school classes at First Baptist Houston. Amy immediately made me feel right at home and welcomed and that always means the world to a newcomer. It is a bit overwhelming even as an extravert to walk into a large class with friendships and circles already made. She and her hubby, Ryan, were perfect as greeters at they were part of the reason we continued to visit the class over again.<br />
While Jason and I ended up at another church with an entirely new sunday school class because our hearts ended up desiring a smaller church home, Amy and I still continue to stay in touch and get together when we can. She never stopped reaching out even after our move to Kingsland which says so much about her and her heart. She brought dinner over for us only a few short days after having Collins and has continued to be a sweet friend that God has blessed my life with.<br />
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When we do get a chance to visit we talk as fast as we can because now we have 3 babies in tow versus just sweet little Mitchell like when we first met.<br />
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Over Spring Break, Amy and precious little ones came over for a playdate and we got to visit again and I had a chance to cook for others which is my love. On the menu we had Feta Cheese Truffles, fresh fruit, Lemon Basil Scone Sandwiches with Lemon Aioli and toffee for dessert. It was a wonderful day and our sweeties had a great time together.<br />
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So thankful for friends with their welcoming hearts and that God clearly puts in my life.<br />
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<div style="text-align: center;">
<b style="text-align: center;">Lemon Basil Scone Sandwiches with Lemon Aioli</b></div>
<div style="text-align: center;">
2 1/2 cups all purpose flour</div>
<div style="text-align: center;">
2 teaspoons baking powder</div>
<div style="text-align: center;">
1/2 tsp salt</div>
<div style="text-align: center;">
1/2 tsp ground black pepper</div>
<div style="text-align: center;">
1/2 cup cold unsalted butter, diced</div>
<div style="text-align: center;">
1/2 cup grated parmesan cheese</div>
<div style="text-align: center;">
1/4 cup chopped fresh basil</div>
<div style="text-align: center;">
2 tablespoons lemon zest</div>
<div style="text-align: center;">
1 cup heavy whipping cream</div>
<div style="text-align: center;">
1/4 cup EVOO</div>
<div style="text-align: center;">
1 cup heavy whopping cream</div>
<div style="text-align: center;">
1/4 cup olive oil</div>
<div style="text-align: center;">
2 tablespoons garlic salt</div>
<div style="text-align: center;">
parsley</div>
<div style="text-align: center;">
1/4 lb thinly sliced deli roasted turkey breast</div>
<div style="text-align: center;">
Lemon Aioli </div>
<div style="text-align: center;">
baby spinach leaves</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Preheat oven to 375. LIne a baking sheet with parchment paper; set aside. </div>
<div style="text-align: center;">
In a medium bowl, combinging flour, baking powder, salt, and pepper. Cut in butter with a pastry blender until mixture is crumbly. Sitr in Parmesan,basil, and zest. Gradually add cream, stirring just until dry ingredients are moistened.</div>
<div style="text-align: center;">
On a lightly floured surface, roll out dough to 3/4 inch thickness. Cut with a 2 inch round cutter. Placed on a prepared baking sheets; brush tops of scones with olive oil and sprinkle evenly with garlic salt. Bake for 16 to 18 minutes or until lightly browned. Remove to wire racks, and cool slightly.</div>
<div style="text-align: center;">
Cut scones in half. Spread each cut side of scone evenly with Lemon Aioli. Layer turkey and spinach leaves evenly over bottom halves of scones. </div>
<div style="text-align: center;">
<b>Lemon Aioli</b></div>
<div style="text-align: center;">
3/4 cup mayo</div>
<div style="text-align: center;">
1 tablespoon lemon zest </div>
<div style="text-align: center;">
2 tsp fresh lemon juice</div>
<div style="text-align: center;">
1/4 tsp ground red pepper</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Combine all ingredients in a small bowl. Cover with plastic, and chill for 1 hour before serving. </div>
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<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
<b>Feta Cheese Truffles</b></div>
<div style="text-align: center;">
4 oz. cream cheese, softened</div>
<div style="text-align: center;">
1 (4oz) container crumbled feta cheese</div>
<div style="text-align: center;">
1/2 tsp worcestershire sauce</div>
<div style="text-align: center;">
2 tsp finely chopped onion </div>
<div style="text-align: center;">
1/4 tsp black pepper</div>
<div style="text-align: center;">
1/2 cup chopped fresh parsley and/or thyme</div>
<div style="text-align: center;">
cucumber slices</div>
<div style="text-align: center;">
grape tomatoes</div>
<div style="text-align: center;">
kalamata olives</div>
<div style="text-align: center;">
whole almonds</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover mixture tightly, and chill at least 1 hour or until firm.</div>
<div style="text-align: center;">
Roll cheese mixture into 3/4 inch round balls. Roll each ball in parsey or other herb. Serve immediately, or cover and chill until ready to serve. If chilled, let stand before 30 minutes before serving. Serve with cucumber slices, grape tomatoes, kalamata olives, and whole almonds. </div>
<br />Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-86172362788187888682014-03-30T11:51:00.002-05:002014-03-30T12:01:53.462-05:00Ringing in the New Year....as Parents...If you have a little one or multiple little ones, chances are that you rang in the new year with those sweet cherub within a 20 foot radius. Like we did. I mean, who can find babysitters on this night? No one. And then there is that part of you as a mom that wants to be with your family to be together as you ring in a new year. So the best compromise??? Ring in the new year with best friends and their baby. Head over to their house, let them play all over the place...<br />
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This may just be the cutest picture of the night! </div>
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set up the pack in play, bathe those babies and put them to bed so the parents can feel a bit foot lose for the rest of the night. Which is exactly what we did....thank you Mary Rachel and David! We had plenty of food and drinks and more friends join us. Mary Rachel made amazing party foods and I added in my aunt's famous Powdered Sugar Pecan Balls. There are addicting and have been a love of mine since the first time I ever tasted one. A few glasses of wine, martinis and champagne later along with the dance station on Pandora on t.v. made for our own fun party.<br />
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Who even needs a kid free and fancy fun night out? However, some of us ended the night strong at 2AM and some not feeling so well....the fun was too much...like my husband.<br />
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And so our nice little family brunch that I had planned for New Years Day was moved to 8:00pm New Years Night to let some time pass before someone could even think about food;) I made Easy Bruschetta, Nut Crusted French Toast, Spiced Apples, Mushroom Hash and with Poached Eggs (my first time to poach ANYTHING!) Although a late brunch, it was still an amazing New Years NIGHT brunch and someone even took her very first steps...<br />
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a perfect way to ring in the new year.</div>
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<b>Pecan Powdered Sugar Balls</b><br />
<b>(passed down by my Aunt Gay, Momou's oldest daughter)</b><br />
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1 cup butter, softened<br />
1/2 cup powdered sugar<br />
1/4 cup sugar<br />
2 1/4 cup flour<br />
1 tsp vanilla<br />
1/4 tsp salt<br />
ground pecans<br />
powdered sugar<br />
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Preheat oven to 370. Blend butter, sugars and add flour and salt gradually. Add vanilla and mix well. Stir in pecans. Chill 1 hour. Roll into balls. Bake on cookie sheet for 18 minutes. Roll in powdered sugar while hot!<br />
So incredibly easy and addicting!<br />
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<b>Feta Bruschetta</b><br />
1 tbsp olive oil<br />
1/2 cup frozen chopped onion, thawed<br />
1 (10oz) package frozen chopped spinach, thawed and squeezed dry<br />
1/2 cup finely chopped roasted red peppers<br />
1/2 tsp dried Italian seasoning<br />
1/4 cup tsp salt<br />
1/2 cup toasted pine nuts<br />
1 package water crackers<br />
Garnish: crumbled feta cheese<br />
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In a medium skillet, heat olive oil over medium heat. Add onion, and cook for 3 to 4 minutes, stirring occasionally, or until tender. Add spinach, peppers, italian seasoning, and salt; cook for 3 to 4 minutes, stirring occasionally, or until all liquid has evaporated. Stir in pine nuts. Spoon about 1 tablespoon spinach mixture onto each cracker. Garnish with crumbled feta. </div>
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<b>Mushroom Hash with Poached Eggs</b></div>
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2 potatoes, cooked and diced</div>
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2 tbsp unsalted butter</div>
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1 medium onion, chopped</div>
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1 red bell pepper, seeded and diced (about 1 cup)</div>
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12 shiitake mushrooms, stemmed and sliced then</div>
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2 tsp salt</div>
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2 tsp rosemary leaves</div>
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freshly ground pepper</div>
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1/3 cups heavy cream</div>
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1 tbsp white vinegar</div>
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4 large eggs</div>
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Toss diced potatoes with 1 tbsp melted butter. In a large skillet, melt remaining butter over medium heat, add onion and cook 5 minutes. Add pepper, mushrooms and seasonings. Cook until the onions are soft and golden. Add potatoes and heavy cream and heat until cream is absorbed, about 2 minutes. Set aside and keep warm. </div>
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Fill a large, wide saucepan with 2 inches of water. Bring to a boil over high heat, then reduce heat so water is barely simmering. Add vinegar. Break one egg at a time into a small dish, then slide it into the pan by dipping the dish into the water. Cook until yolks are just set, 3 to 5 minutes. Using a slotted spoon, remove eggs and drain on paper towel. Congratulations...you just poached an egg!</div>
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Top each plate of hash with a poached egg.</div>
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<b>Nut Crusted Fresh Toast with Vanilla Maple Syrup</b><br />
6 eggs<br />
3/4 cup whole milk<br />
1/4 cup sugar<br />
1 tsp. vanilla<br />
1 tsp. cinnamon<br />
3/4 cup brown sugar<br />
1 3/4 coarsely ground whole almonds<br />
3/4 cup plain bread crumbs<br />
1 loaf thick white bread (about 9 slices)<br />
1 stick butter, plus additional for topping<br />
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Preheat oven to 200. Place a baking sheet in oven to warm. In a large bowl, combine eggs, milk, sugar, vanilla, and cinnamon. Whisk until blended; set aside Combine brown sugar, nuts and bread crumbs.<br />
Dup a slice of bread in egg mixture and allow excess to drip off. Lay bread on nut mixture, then flip to coat both sides. In a large skillet over medium heat, melt about 1 tbsp. butter without allowing it to brown. Cook french toast until golden on both sides, about 2 to 3 minutes, being careful not to let nuts brown. Place on baking sheet in oven and continue with remaining slices. Continue with the rest of the bread slices, adding more butter as needed. </div>
Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-70840781085806093122014-03-23T15:41:00.001-05:002014-03-23T21:45:31.406-05:00Holly Jolly Christmas and Armadillo Eggs!Over Christmas, we loaded up practically everything we own including tons of presents and headed to Louisiana for Christmas. Our car was packed to the fullest and poor Garcia barely had a spot to ride in but we made it and had everything we needed for our week long jaunt!<br />
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First stop was Basile! The Mayeux family celebrated together...<br />
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and the babies all woke up in their matching jammies together on Christmas Eve morning.</div>
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Us sisters played all day, acted silly the entire time (including making a few of our very own home music videos to Timber by Pitbull) and the men just looked at us like were were nuts and the kids played happily! We went to Christmas mass...decked out to the nines, took a thousand family pictures in the front yard!</div>
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Of course there was food and we enjoyed yummy appetizers after church to celebrate before we went on to the in-laws. My contribution was Armadillo Eggs...only fitting with our new Texas culture. So I chose this recipe because my man loves anything jalapenos stuffed with cheese. It is kind of his love language. Well, what I wasn't expecting was the HEAT in the jalepenos that I happened to pick out. I am not even going to lie. My fingers flipping burned for DAYS! But everyone seemed to like them:)</div>
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Off to the in-laws we went and we got to wake up on Christmas morning at the Welch house. We headed to Glenmora for Christmas lunch and it was delicious and a wonderful time with our family.</div>
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Collins fell in love with Paw Paw's dessert and even entertained us with her dancing skills to "Single Ladies" by Beyonce. She is kind of a natural:) My contribution for lunch was Spinach and Feta Crostini...yummy, delicious, Christmas joy!</div>
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We spent the next few days seeing friends and family including our new Louisiana natives Kelly and James,</div>
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making more yummy dishes like Barbecue Chicken Salad in Tortilla Cups (AMAZING!) and then Jason and I ended back in the town of our Alma Mater of Natchitoches, Louisiana at the Christmas Lights for our belated anniversary trip. It felt so good to be back and did I mention it was just the two of us? </div>
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The grandparents shared custody of our CC and Jason and I were like wild college kids again. Well, not quite but we sure felt wild without having a napping schedule to work around:) Our dear friends, Jessica and Blaine happened to be in Natchitoches too so they joined us for dinner...it was the Fab 4, back in Natchitoches eating at Mama's Oyster House like zero time had passed! </div>
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I may or may not have taken FOUR bubble baths in the huge tub at our B&B while indulging in my latest book..all in the same day...just because I could. It was a busy and blessed week! So much to be thankful for and I am deciding to forget the bad part of having Collins get so sick that we almost went back to Houston mid-week ready to forget about our deposit at the Bed and Breakfast. But we didn't and prayers were answered for our baby to improve enough that we could get away and celebrate our belated anniversary...7 years and going strong! </div>
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<b>Armadillo Eggs</b></div>
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15 fresh medium jalapeno chilis</div>
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4 oz. monterey jack cheese, slivered</div>
<div style="text-align: center;">
8 oz. breakfast sausage</div>
<div style="text-align: center;">
8 oz monterey jack cheese, shredded</div>
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1 1/2 cups biscuit mix</div>
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2 envelopes shake and bake mix</div>
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2 eggs, beaten</div>
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Cut the jalapeno chilies lengthwise into halves. Discard the seeds and veins. Soak in cold water in a bowl for a milder flavor if desired. Stuff each jalapeno chili half with the cheese slivers and press the halves together.</div>
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Combine the sausage, shredded cheese and biscuit mix in a bowl.</div>
<div style="text-align: center;">
The dough will be stiff so knead with hands to mix. Pat the dough into 1/4 inch thick rounds large enough to enclose the jalapeno chilis. Shape 1 round around each jalapeno chili and roll between hands into the shape of an egg. </div>
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Roll each jalapeno chili in shake and bake, dip in beaten eggs, and coat again with shake and bake. Arrange on an ungreased baking sheet. Bake at 325 degrees for 20 to 25 minutes or until light brown, turning several times. Cut each crosswise into 5 slices. Serve with salsa. </div>
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<b>Spinach and Feta Crostini</b></div>
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1 (10oz) package frozen chopped spinach, thawed and well drained</div>
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2 plum tomatoes, coarsely chopped</div>
<div style="text-align: center;">
1 small onion, coarsely chopped</div>
<div style="text-align: center;">
1/2 crumbled feta cheese</div>
<div style="text-align: center;">
1/4 cup mayonnaise and sour cream</div>
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1 garlic clove, minced</div>
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pepper to taste</div>
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1 loaf French bread, cut into slices</div>
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Combine the first 8 ingredients in a bowl. Spread on 1 side of each bread slice. Arrange the bread slices on a baking sheet. Bake at 350 degrees for 15 minutes or until lightly browned. </div>
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<b>Barbeque Chicken Salad in Cups</b></div>
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<div style="text-align: center;">
3 cups chopped cooked chicken</div>
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3/4 cups drained black beans</div>
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3/4 cups drained whole kernel yellow corn with red and green bell peppers</div>
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1/4 cup finely chopped onion</div>
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1/2 cup barbeque sauce</div>
<div style="text-align: center;">
1/4 cup light mayonnaise</div>
<div style="text-align: center;">
1/4 cup light sour cream</div>
<div style="text-align: center;">
1/4 tsp. salt</div>
<div style="text-align: center;">
1/4 tsp black pepper</div>
<div style="text-align: center;">
Bowl shaped tortilla chips (Can use baked!)</div>
<div style="text-align: center;">
Fresh cilantro</div>
<div style="text-align: center;">
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<div style="text-align: center;">
In a medium bowl, combine chicken, black beans, corn and onion. </div>
<div style="text-align: center;">
In a separate bowl, combine bbq sauce, mayo, sour cream, salt and pepper; stir to mix well. Combine chicken mixture and bbq sauce mixture, stirring to mix well. Cover and refrigerate.</div>
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To serve , spoon chicken salad into tortilla chips, and garnish with fresh cilantro, as desired. </div>
Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-22252263484669249622014-03-18T22:10:00.000-05:002014-03-19T06:34:24.714-05:00Faux Snow Days and Comfort FoodRecently Houston experienced something that I like to call a little "Snow Faux Day". And we didn't have just one, we actually had two. Seriously. Two of these days. And let me tell you how how much snow came down...zilch. Nothing. Maybe a few flakes but that is it. However, schools were closed all over the Houston area. So I did what any girl and momma would do...I stayed in my little robe and pajamas, indulged in many cups of coffee in my favorite mug...<br />
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and wasted the day away with my baby girl. We had zero plans and it was too cold to do much outdoors. However, we did venture out for a few minutes on the wagon and tried out pigtails for the first time!</div>
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Having a one year old indoors all day was a bit rough with her attention span of 5 minutes. We did everything we could and played with every toy possible at least three times.<br />
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So I knew we had to get some plans quickly because we couldn't stay home all night. So I called Mary Rachel, who is also a teacher with a faux snow day and we got some plans together quickly. Dinner with the babies and game night once they were in bed ASAP. I made it to the store for a few ingredients and and whipped up an delicious appetizer (Compliments of Southern Living many moon ago) and a yummy dessert. Mary Rachel made her delicious chili and we had ourselves a little faux snow day party.<br />
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And somebody LOVED Mattthew's big and comfy chair:)</div>
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<b>Pecan Crusted Artichoke and Cheese Spread</b></div>
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1/4 cup butter, divided</div>
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1 medium onion, diced</div>
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2 garlic cloves, minced</div>
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4 cups chopped fresh spinach</div>
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1 can artichoke hearts, drained and chopped</div>
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1 8oz. package cream cheese, cup up</div>
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1/2 cup mayonnaise</div>
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3/4 cup shredded Parmesan cheese</div>
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1 8oz. package shredded four cheese blend</div>
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2/3 cup chopped pecans </div>
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1/2 cup herbs seasoned stuffing mix</div>
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Melt 3 tablespoons butter in a large skillet; add onion and garlic, and saute until tender. Add spinach, and cook over medium heat, stirring often, 3 minutes.</div>
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Add artichoke hearts and next 4 ingredients, stirring until cheese melts. Spoon into a greased 2 quart baking dish.</div>
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Bake at 350 for 20 minutes, stir gently.</div>
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Combine remaining 1 tablespoon butter, pecans and stuffing mix, tossing until blended. Sprinkle over top, and bake 15 more minutes.</div>
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Serve warm with pita chips</div>
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<b> White Chocolate Cookie Bars</b></div>
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1/2 cup butter</div>
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1 1/2 cup graham cracker crumbs</div>
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1 14oz. can sweetened condensed milk</div>
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2 cups white chocolate chips</div>
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1 cup butterscotch chips</div>
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Preheat oven to 350. In 13x9 inch baking pan, melt butter in pan. </div>
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Sprinkle crumbs evenly over butter, pour condensed milk evenly over crumbs. Top with remaining ingredients, press down firmly with spoon. </div>
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Bake 25 to 30 minutes or until lightly browned. Cut into bars. </div>
Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-50363377118431519822014-03-16T14:07:00.000-05:002014-03-16T14:24:58.640-05:00My Favorite Christmas Tradition!This year I continued on my favorite Christmas tradition but this time finally in Houston: my 5th Annual Ornament Exchange! It is just one of my favorite parties to host and makes me all giddy inside when planning;)<br />
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When I was in college, my dear friend and roommate, Lacey, invited me to her sister's annual ornament exchange. I had no idea what it was but I was told to bring a wrapped ornament and show up ready to eat, drink and be merry. So I did and that started my love of ornament exchanges. There was Christmas music in the background, yummy party foods to snack on and girls chatting and laughing....my favorite kind of party. When it was time for the exchange part I learned that we play "dirty santa" and open each others ornaments or you could steal from someone else if you love their ornament enough.<br />
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So I went to her sister's ornament exchange every year until I moved away from Louisiana and decided it was only right to bring the tradition to Nashville when I moved. So I did and had so much fun every year doing it and had my own annual ornament exchange for 4 years while there. I have very special memories with my dear friends from these parties will living there that I will always cherish.<br />
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When I moved to Houston, I so desperately wanted to have one for our first Christmas there but a certain precious angel arrived 3 weeks early and there was no time for an ornament exchange!! But this year, I finally was able to bring my favorite tradition to Houston. I invited some of my sweetest friends from school, church and other walks of life and my little heart was content. I think my favorite part of this tradition is unpacking ornaments each year before putting them on the tree and remembering the ornament exchanges that I been to and hosted. If you asked me, I could tell you about each ornament...</div>
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Did I mention that this party was strategically planned on the night that us teachers got out of school for Christmas break? It was the perfect way to celebrate and ring in the holiday season!</div>
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As far as the menu...that was one of my favorite parts. I made Pesto Lasagna Roll Ups, Puppy Chow, Peanut Butter Haystacks as well as two dip recipes that were sweetly given to me by two very dear friends. Kelley gave me her Creamy Sausage Dip recipe and Mary Rachel gave me her Cheesy Corn Dip. And oh sweetness...these dips are so easy and so delicious. And my sweet Gabe even brought a few amazing dishes so we had plenty of food! Everyone brought their favorite drink to share. I made Poinsettias with champagne, cranberry juice and cranberries. It was a hit!</div>
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<b>Peanut Butter Haystacks</b></div>
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<i>These little gems remind me of Christmas growing up. My mom loved making these and for our first married Christmas I wanted to make them, too. They are a hit and so incredibly easy.</i></div>
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1 cup butterscotch chips</div>
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1/2 cup peanut butter </div>
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1/2 cup salted peanuts</div>
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2 cups chow mein noodles </div>
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Melt butterscotch chips and peanut butter in a microwavable bowl, stirring ever so often.</div>
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Stir in peanuts and noodles gently into melted peanut butter mixture.</div>
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Drop dough by forkfuls onto waxed paper. Cool until set. </div>
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*You can also add chocolate chips and omit the peanut butter. Delicious, too! </div>
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<b>Creamy Sausage Dip</b> </div>
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<i>Seriously one of these easiest dips you could ever make and way too addicting. </i></div>
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<i>Many thanks to Kelley!!</i></div>
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2 8oz. packages cream cheese, softened. </div>
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1 can rotel </div>
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1 lb. breakfast sausage, browned</div>
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Mix and melt together over medium heat on stove. Serve immediately in dish.</div>
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Serve with fritos or tortilla chips!</div>
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<b>Cheesy Corn Dip</b></div>
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<i>I fell in love with this dip at Mary Rachel's house and wanted this recipe! It too is addicting. Don't say I didn't warn you .The best part is you can make ahead! This is a perfect recipe to take outside on a picnic or outdoor party because you serve it cold. Thank you so much, Mary Rachel! </i></div>
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1 jar chunky salsa</div>
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3 cups mexican cheese</div>
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1 Tablespoon of mayo</div>
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1 can mexicorn drained</div>
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chili powder to taste</div>
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Mix together and chill. Serve with fritos and corn chips.</div>
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<b>Pesto Lasagna Roll Ups</b><br />
<i>This is definitely a great dish to make ahead and even freeze for busy nights!</i><br />
8 oz. uncooked dried lasagna noodles<br />
4 cups pasta sauce<br />
1 1/2 cup ricotta cheese<br />
1/2 cup pesto<br />
1 egg, beaten<br />
1 1/2 cup fresh mushrooms, chopped<br />
8 oz. mozzarella cheese, shredded<br />
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Heat oven to 350 degrees. Cook lasagna noodles according to package directions, drain.<br />
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Meanwhile, spread 2 cups of pasta sauce onto bottom of 13x9 inch baking dish.<br />
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Combine ricotta, pesto and egg in a small bowl and mix well. Place cooked lasagna noodles onto waxed paper.<br />
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Spread 3 tablespoons pesto mixture along each lasagna noodle. Top each with about 2 tablespoons<br />
mushrooms and 2 tablespoons mozzarella cheese. Carefully roll up.<br />
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Place over pasta sauce, seam side down. Pour remaining sauce over lasagna roll ups; sprinkle with remaining cheese. Cover with aluminum foil. Bake 20 minutes. Uncover; continue baking for 10 to 15 minutes or until cheese is melted and light golden brown.<br />
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Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-17417488646301645752014-03-09T15:11:00.000-05:002014-03-10T21:53:11.792-05:00Our Little Lady Turned One!A dear friend once told me that when it comes to motherhood and raising babies, "The days drag on but the years zoom by". Some of the most truthful words ever. Time does fly by but you just don't realize it because it feels like time gets stuck in the day to day routine. But then you look back and wonder where did the time go from this...<br />
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to this?</div>
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Like when did I go from holding my baby girl in crook of my arm to holding her on my hip? There was never a distinct moment. It just happened. Instead of not wanting time to feel like it is flying by too fast, I just want to enjoy each new stage with my precious baby girl. Like her very first birthday!</div>
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We knew all along that we wanted to do a "bug" theme because she has been our baby bug since day one. I knew I wanted a sweet party at home because I know that one day she will want a party elsewhere. So we invited some of our dearest friends and babies included to celebrate.<br />
I went to work planning and trying to make her day special. I was teacher by day and Martha Stewart wannabe by night. We had tulle, tissue paper and ribbon all over our house.<br />
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But we did it and had everything to go in the knick of time. Everything was as perfect as it was going to get and....then my little "perfect" bubble popped...(God does this often to keep me humble and focused on the most important things:) Our birthday girl woke up on her birthday morning with fever and sick as could be and the weather turned freezing and rainy which meant that our guests would be stacked like sardines in our tiny house. But you know what...it still was perfect, in the most important ways. Not because of the Pintrest banners, party favors or whatever else our culture has told us we need to have for a successful party but because we were surrounded by so many loved ones, new friends and old, far and near and we were blessed with a happy and precious although sick baby girl.<br />
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We are blessed and our CollinsCatherine has given us more love and joy than we could have every imagined and she has lots of love.<br />
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All of my south favorite Louisiana girls drove to us to celebrate! </div>
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(Yes, Kelly, you are a Louisiana girl now and I am so thankful!)</div>
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Tim and precious Ro!</div>
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My beautiful Sunshine girls and CC's Sunshine aunts!</div>
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Best friends and small group mommas raising our babies together!</div>
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Uncle James came too!</div>
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Love from her Aunt Mary Rachel and Uncle David!</div>
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Pattison teachers and future Pattison Colts!</div>
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Bebes got to come too!</div>
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Aunt Gabey and our precious babies!</div>
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It meant so much that my sister came and wouldn't miss CC's first birthday</div>
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Aunt Jess was there for her birth and birthday...what a blessing!</div>
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Matthew and CC=Best friends since day one!</div>
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All the babies minus three! </div>
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And a fun new ride from Sunny and Paw Paw that we made the best of in cold weather:)</div>
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And the birthday cake was delicious and beautiful and I think our birthday girl loved it! She had a quick lick and then went in face first!</div>
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And we did have some really good food, too...not going to lie. It was kind of my favorite part. One of my favorite chili recipes to this day (and we even had a chili bar), a snack recipe that is like Chex Mix but a thousand times better and amazing spinach dip. I was pretty darn proud of the menu:)<br />
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<b>Steakhouse Chili</b></div>
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1 tablespoon EVOO</div>
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1 pound bacon, finely chopped</div>
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2 pounds ground sirloin beef</div>
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1 large onion, finely chopped</div>
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3 cloves garlic, finely chopped</div>
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4 tablespoon chili powder</div>
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salt and pepper</div>
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1 (15oz) can tomato sauce</div>
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1/2 cup Worcestershire sauce</div>
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1/4 cup dark brown sugar</div>
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2 tablespoon hot pepper sauce</div>
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2 cups beef stock</div>
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Garnish: Sour cream, shredded cheese and parsley</div>
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In a large pot,heat the EVOO over medium high heat. Add the bacon and cook for about 2 minutes. Add the beef and cook, stirring, until browned, 8 to 10 minutes. Add the onion and cook until softened, about 5 minutes. Add the garlic and chili powder, a little salt and lots of pepper.</div>
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In a bowl, stir together the tomato sauce, Worcestershire sauce, brown sugar and hot sauce. Stir in the the chili powder. Stir in the beef stock and bring to a boil, then lower the heat and cook until thickened, 6 to 7 minutes. </div>
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<b>Spinach Dip</b></div>
<div style="text-align: center;">
1 (16oz) carton sour cream</div>
<div style="text-align: center;">
1 cup mayonnaise</div>
<div style="text-align: center;">
1 package Knorr vegetable soup mix</div>
<div style="text-align: center;">
green onions (optional)</div>
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2 pkgs chopped frozen spinach</div>
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Mix sour cream, mayo and vegetable soup mix and chill. Thaw and drain spinach well. Mix other ingredients and serve. </div>
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<b>Nuts and Bolts</b></div>
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1 pound butter (seriously, but worth it!)</div>
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10 drops hot sauce or to taste</div>
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12 oz. Rice Chex</div>
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13-20 oz nuts</div>
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12 oz. pretzels</div>
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salt, pepper, onion and garlic powder</div>
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5 oz. Worchestershire sauce</div>
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12 oz. Wheat Chex</div>
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Melt butter, add seasonings and mix well. Blend dry ingredients. Pour butter mixture over cereal and mix. Put in large baking pan and bake at 200 degrees for 2 to 2 1/2 hours. Stir every 20 minutes. Stinking amazing!</div>
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<br />Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-67296012561622881332014-03-04T21:19:00.001-06:002014-03-04T21:19:18.471-06:00Weeknight Deliciousness: Roasted Lemon and Garlic ChickenI am not going to lie. I love eating the bad stuff. I am talking pasta, sweets, bread, etc. I know that is taboo to admit in 2014, in the world of "plant based", "organic" and "gluten free". It is just who I am. And I try to fight the effects by running. This short girl can't eat all the bad that she wants and not exercise...it just isn't in my genes. <div>
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But I can say that I "try" to cook lighter and better during the week because I usually misbehave on the weekends with my eating. I don't always succeed but with this recipe I did. If you need a recipe that is fresh, healthy and can be made prepped ahead...this is it. And it also can be frozen to make for later and most of all delicious. A recipe straight from heaven!</div>
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<div style="text-align: center;">
<b>Roasted Lemon and Rosemary Chicken</b></div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
2 garlic bulbs, minced</div>
<div style="text-align: center;">
1 cup fresh lemon juice</div>
<div style="text-align: center;">
2/3 cup fresh rosemary coarsely chopped (dried can be substituted)</div>
<div style="text-align: center;">
1 tablespoon sea salt</div>
<div style="text-align: center;">
1 1/2 teaspoon pepper</div>
<div style="text-align: center;">
2 cups olive oil</div>
<div style="text-align: center;">
3 (2 1/2-3 pounds) whole chickens cut up</div>
<div style="text-align: center;">
3 lemons, sliced</div>
<div style="text-align: center;">
Garnish: fresh rosemary sprigs and lemon wedges</div>
<div style="text-align: center;">
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<div style="text-align: center;">
Whisk together the first 5 ingredients until blended; gradually whisk in olive oil. Pour mixture into 3 large heavy duty ziploc bags. Add chicken pieces and lemon slices. Seal and chill for 8 hours, turning bags occasionally.</div>
<div style="text-align: center;">
Line 2 13x9 inch pans with aluminum foil. Arrange chicken in pans and drizzle with marinade. </div>
<div style="text-align: center;">
Bake at 425 for 1 hour or until done, basting with pan juices every 20 minutes. Garnish. </div>
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<div style="text-align: center;">
*Taken from a Martha Stewart magazine many moons ago!</div>
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Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-53133265955372237552014-03-02T18:02:00.001-06:002014-03-02T18:04:32.335-06:00Giving Thanks and the Perfect "Tipsy" Desserts!This past year Jason and I were supposed to host Thanksgiving and had all our family on board. Until we remembered that we had a 3 bedroom house with two of those already occupied. So we had to pump our breaks and beg and plead that IF we went back to La for Thanksgiving this year that everyone would promise to come to us next year in hopefully a larger home. After making a phone call to all involved and getting their promise practically in a contract I gave over my hostessing dreams.<br />
But time home in Louisiana is always fun and always busy. We love being with our families. We started our trip with seeing one of my favorite aunts (one of Momou's daughters) and cousins.<br />
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This was Collins first Thanksgiving and she loved it...the dressing, the turkey, the desserts....such a Mayeux girl;) And it was a good thing that she loved Thanksgiving because we had TWO in one day.<br />
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We had Thanksgiving lunch with Jason's family and Thanksgiving dinner with mine and we certainly didn't complain.<br />
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And Jason and I started a new tradition of the "Turkey Trot" and went running that morning before we consumed enough food for a small country. We may have been the only participants in our Turkey Trot but we plan to expand next year when we are in Houston. Any takers? We promise food, folks and fun!<br />
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We finished off our trip seeing the infamous and wonderful Momou who was so glad to see us and us to see her.<br />
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And even a trip to see some of our very best friends who recently made the move from Tennessee to Louisiana...how amazing is that?!?<br />
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Only God could orchestrate something like that...</div>
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My mom requested one thing from me and one thing only. My Chocolate Bourbon Pecan Pie. Oh sweet Maria. It is heavenly and who doesn't need a little extra liquor around the holidays? And my mother in law told me that I could make a dessert for her house but she was in charge of the pumpkin pie. Woo hoo! That meant I got to make a chocolate recipe. And that I did...my Mocha Kahlua Cake. Now both of these were recipes submitted by others to Southern Living many moons ago. (I have been subscribing since my sophomore year in college...seriously.) So I actually have the names to thank and I take zero credit but I have made them many times and are at the top of my favorites list.<br />
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<b>Chocolate Bourbon Pecan Pie</b></div>
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1/2 (15 oz) package refrigerated pie crusts</div>
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1 1/2 cup chopped pecans</div>
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1 cup (6oz) semisweet chocolate morsels</div>
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1 cup dark corn syrup</div>
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1/2 cup granulated sugar</div>
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1/2 cup firmly packed brown sugar</div>
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1/4 cup bourbon or water</div>
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4 large eggs</div>
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1/4 cup butter, melted</div>
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2 teaspoons cornmeal</div>
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2 teaspoons vanilla extract</div>
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1/2 teaspoon salt</div>
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Fit piecrust into a 9 inch deep dish pie plate according to package directions; fold edges under, and crimp.</div>
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Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.</div>
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Combine corn syrup and next 3 ingredients in a large saucepan, and bring to a boil over medium heat. Cook, stirring constantly, 3 minutes. Remove from heat. </div>
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Whisk together eggs and next 4 ingredients. Gradually whisk about one fourth hot mixture into egg mixture; add to streaming hot mixture, whisking constantly. Pour filling into prepared piecrust. </div>
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Bake at 325 degrees for 1 hour (keep an eye on it!!) or until set; cool on wire rack. </div>
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<b>Mocha Cake</b><br />
2 cups sour cream</div>
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2 large eggs</div>
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1 pkg chocolate cake mix</div>
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1/2 cup coffee liqueur </div>
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1/4 cup vegetable oil</div>
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1 (12 oz) pkg semisweet chocolate morsels</div>
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1/2 cup cinnamon chips</div>
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powdered sugar</div>
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<i>Garnish:</i></div>
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whipped cream</div>
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1/4 cup powdered sugar</div>
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Stir together first 5 ingredients in a large bowl; blend well. Stir in morsels and cinnamon chips. Pour batter into a greased and floured 10 inch Bundt pan.</div>
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Bake at 350 degrees for 50 to 55 or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. Sprinkle with powdered sugar. </div>
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<br />Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-50627896017294468262014-02-25T21:44:00.003-06:002014-02-25T21:44:33.150-06:00Memories and Roasted Garlic and Basil Tomato SoupRight after moving to Nashville, my best friend's husband, Jason (yes, we both married a Jason!!) came to live with us while he was on his med-school rotation at Vandy. Emily came to visit for a few days to spend time with me, I mean, her husband too, and we got to play while our Jasons did their thing. I couldn't wait to take her to Downtown Franklin where there are the cutest restaurants and shops...so her and so me. I remember us having lunch at the Franklin Mercantile and Emily ordering their Tomato Basil Soup. The thing is, I don't do tomatoes. But I took a bite and was sold. Forever. I then took my sister back to the Franklin Mercantile just a few months later on her visit to Nashville and made her order the soup too. She was sketchy about it but then she too, was sold. I am not sure why I was such an advocate for this soup, but I brought Jason back to the restaurant and made him order the soup. And he was in love. <div>
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Since then, Jason and I have always ordered Tomato Basil soup wherever we can. We love making it at home too but the thing is that it is loaded with cream. And as delicious as cream is, we just can't cook with it on a normal basis. But as luck would have it, we found an amazing recipe in an old Southern Living magazine that is healthy, delicious and so incredibly easy. The best part was the fresh garlic. We have always used garlic from the jar but OMG...the fresh garlic makes all the difference. How sad we have never used it before! But never going back...</div>
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<b>Roasted Garlic and Basil Tomato Soup</b></div>
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3 large garlic cloves, chopped</div>
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1 (3oz) pkg shallots, peeled and halved</div>
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1 tablespoon EVOO</div>
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1 (14 1/2 oz.) can Italian style, stewed tomatoes, undrained</div>
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1 1/2 cups chicken broth, divided</div>
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1/2 tsp hot sauce</div>
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1/2 tsp balsamic vinegar</div>
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1/4 tsp salt and pepper to taste</div>
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pinch of red pepper</div>
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1 1/2 tablespoons minced fresh basil</div>
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Place garlic and shallots in an 8-inch square pan lined with aluminum foil; drizzle with oil.</div>
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Bake at 450 for 15 minutes, stirring twice; cool.</div>
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Process garlic, shallots, tomatoes, 3/4 cup chicken broth and next 5 ingredients in a blender or food processor until smooth, stopping to scrape down sides. </div>
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Cook tomato mixture and remaining 3/4 cup broth in a medium saucepan over medium heat 5 minutes or until thoroughly heated. Stir in basil; serve immediately. </div>
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Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-39076754689024988482014-02-21T21:45:00.001-06:002014-02-22T09:00:52.460-06:00Wreath Making and Yummy Brown Sugar Spice BreadYou know those beautiful deco-mesh wreaths that everyone and their momma seem to be whipping up or paying big bucks for? They have one for every single holiday, including one for their favorite sports team. Well, I wanted one and I wanted to learn to make one of those bad boys, creating my own beautiful piece of art (hopefully) instead of someone having one make one for me. So when my dear friends, Heather and Maria teamed up to host a wreath making party right before Christmas, I was all on board. Heather and her hospitality and Maria with her craftiness made a mean team. What could be so hard?<br />
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Well, my friend, the shopping trip for the materials alone is a beast! The choices of what you want your wreath to look like are overwhelming. I walked into Hobby Lobby with my husband and baby in tow with only 10 minutes alloted thinking I would just grab a few things. Maria was the best teacher and even sent us a checklist of things to buy. Oh sweetness....I stopped dead in my tracks in the "wreath pick" aisle. Seriously, the things that poke out of your wreath have their own aisle. I walked up and down the aisles with my eyes glazed over and kept sending Jason to push CC in the buggy and leave me alone. After consulting every stranger in a 10 foot radius and Pintrest ideas on my phone, I decided on a few (okay, may more than that) possibilities and checked out before I could change my mind.<br />
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So, of course I wanted to make something yummy to munch on while us girls created our wreath creations. Oh the laughs and possible tears of frustrations! Wreath decor was EVERYWHERE and Heather's house smelled like hot glue guns plugged into every possible outlet and my Brown Sugar Spice Loaf. As far as the wreath making process, it is tedious, fun and can possible send you straight to the looney bin. No wonder those things cost big bucks!<br />
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But we had so much fun as we always do when the girls in our Sunday School class get together. We were pretty proud of our creations.<br />
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We helped each other out, gave our suggestions to each other and then laughed at how I by far had the largest wreath at our little class. It was huge. I started to wonder if it would even fit on my front door. I swear it didn't look that big in the store though! One thing is for sure, if you come over to my house around the holidays and I say look for the house with the GRAND wreath on the door, you will find it without a problem. </div>
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And the Brown Sugar Spice Loaf? Easy,delicious and makes your house smell like fall. This recipe could also be poured into smaller loaf pans and given as gifts during the holidays.</div>
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<b>Brown Sugar Spice Bread</b></div>
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1 softened stick butter</div>
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1 cup light brown sugar</div>
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2 eggs</div>
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1/2 cup sour cream</div>
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1 tablespoons vanilla</div>
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1 cup flour</div>
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1/4 tsp baking soda</div>
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2 tsp ginger</div>
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2 tsp cinnamon</div>
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1 tsp cloves</div>
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Beat together first five ingredients in a large bowl. Beat together the last ingredients in another bowl. Add dry ingredients to butter mixture, stirring well. Pour into a greased 9x5 inch loaf pan and bake at 325 for 50 minutes.</div>
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Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-26780553230872594512014-01-25T23:35:00.001-06:002014-01-25T23:53:16.112-06:00My Turn for a Birthday and Honeybun CakeWe just love teacher birthdays around Kindergarten. It gives us a reason to order in lunch and celebrate with sweets. I am not sure why it is, but teachers get so stinking tickled over the smallest things. Maybe it is because we teach kids and are around innocence all day. Maybe it is because we like a break in the routine. Maybe it is all of the above. But we do! Like "jeans day"? OMG...Christmas come early! A hot chocolate bar in the teachers lounge? PARTY! So a birthday with food ordered in and a dessert? CELEBRATION! Some not in this profession may think we are silly to get so excited over these things but you know what? It is a blessing to be thankful and excited over such small things. At least I think so in this culture of "big and grand".<br />
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So on our Kindergarten team, we choose names at the beginning of the year and we are responsible for taking charge of the celebration for whomever is our birthday buddy. I chose our sweet Kirsten who is new to our team this year. This girl is beautiful, inside and out. And I get to teach next door to her. Her sweet heart, smile and realness are a blessing to my life. And she always cares and has concern for everyone. We are so lucky to have her and I love that I got to head up her celebration!<br />
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Bless her little heart...she wore a birthday crown just to make me happy.</div>
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We changed up her birthday lunch and I treated her to a birthday dinner when our team went out after Open House. Get us teachers together outside of school to share stories over drinks and food is a GOOD TIME. Seriously, the laughs over our stories are too much. We are "that" "hen party" of women cackling at a restaurant totally oblivious to everyone else. Some of us have even been known to "drop it like its hot" right there at the dinner table. I am not naming any names. </div>
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My Wonderful Team</div>
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And while I was treating Kirsten to a birthday dinner, my wonderful husband was baking this cake. Yes, he is that good to me. And he did have the cutest little helper. </div>
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The following day, we celebrated with Honeybun Cake. And it was delicious. Just like a honeybun. OMG...delicious. We had quite a lot of cake left over after we got our 6 little pieces so we left it in the lounge. And by the end of the day? It was all gone. Teachers just love a little pick "me up sweet".</div>
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<b>Honeybun Cake</b></div>
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<b> </b><i>Cake</i></div>
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1 (2 layer) yellow cake mix</div>
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1 cup sour cream</div>
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2/3 cup vegetable oil</div>
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4 eggs</div>
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1 cup paced brown sugar</div>
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1 tablespoon ground cinnamon</div>
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Combine the cake mix, sour cream, oil and eggs in a mixing bowl and beat until blended. Spread one-half of the batter in a 9x13inch cake pan. Sprinkle with a mixture o the brown sugar and cinnamon and spread with the remaining batter. Swirl with a knife and bake at 325 degrees for 40 minutes. Cool in the pan on a wire rack.</div>
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<i>Icing</i></div>
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3 cups powered sugar</div>
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1/2 cup milk</div>
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1 tsp. vanilla extract</div>
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Mix the powdered sugar, milk and vanilla in a bowl until the desired consistency. Spread the icing over the top of the cake. Let stand until set.<br />
*Adapted from a favorite cookbook, Mardi Gras to Mistletoe*</div>
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<i>*Momou, I am always cooking in honor of you!</i></div>
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Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-33348748913686322482014-01-22T22:32:00.002-06:002014-01-25T16:40:02.938-06:00Best Friends, A New Baby and Artichoke Turkey BugersCollins and I took our first girls trip this past weekend to Lafayette to see a dear, best friend, Jessica. We had one mission and one mission only on this trip: Operation Baby Nursery! We sat on the floor of the nursery Saturday morning trying to find a "vision" for the nursery and then off to shopping we went. Collins was such a little shopping trooper and we were successful! By the time we said our goodbyes, we had a game plan for a beautiful nursery for a special baby boy and a couple of hundred dollars spent:)<br />
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Jess and I have been best friends since we met at Northwestern quite a few years ago. We stood by each other in the dating saga with our high school loves and we both ended up marrying those loves. We stood in each other's weddings and by each others during quite a few moves across the country. And now we have each other for this new season of being moms. Jess was in the waiting room when Collins was born and I plan to be there waiting too when Baby Pitcher arrives in April. I can't wait and it is such a blessing to walk this road together.<br />
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Jess and Blaine came to visit this past September for Labor Day. See, nothing was very fishy with this because the "Fab 4" has spent many of Jessica's birthdays together. But there was a tiny feeling that I had in my heart wondering," Hmm... I wonder if they are going to tell us that Jess is pregnant?". Well, I didn't have to wait for the answer long. Just moments after they arrived, Jessica asked if have ever read the new book that she was reading. The title? What to Expect When You're Expecting. Well, at that point there were tears, hugs and laughs all around. And we talked about nothing but babies that weekend. </div>
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THE FAB FOUR!!!</div>
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And we cooked too, of course:) Artichoke Turkey Burgers and they were delicious! They freeze perfectly so make half and freeze half.</div>
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<b>Artichoke Turkey Burgers</b></div>
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1 pound ground turkey</div>
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2/3 cup Italian Style Breadcrumbs</div>
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1 cup finely chopped mushrooms</div>
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1 large egg</div>
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2 tablespoons butter, softened</div>
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5 ciabatta buns</div>
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1 (14oz) can quartered artichoke heart, drained and chopped</div>
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1 cup light Alfredo sauce</div>
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1/3 cup chopped fresh basil</div>
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seasoning to taste</div>
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1. In a large bowl, combine ground turkey, bread crumbs, mushrooms, seasoning and egg. For mixture into 4 hamburger patties, and refrigerate for at least 30 minutes. </div>
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2 Preheat grill to medium high heat. Grill burgers, covered with grill lid, for 5 minutes per side, or until done to desired taste.</div>
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3. Spread split buns with butter evenly on both sides. Grill buns, butter side down for 2 minutes. </div>
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4. In a medium bowl, combine artichokes and Alfredo sauce.</div>
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5. Place turkey burgers on buns and top with Alfredo mixture and basil. </div>
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<i>Adapted from a Sandra Lee recipe. </i></div>
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And always cooking with love in honor of Momou!</div>
Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-13136464292142309222014-01-20T15:05:00.001-06:002014-01-20T15:11:39.349-06:00Sunshine Meeting and a Hollywood ChristmasOne night in November...yes, still only in November on these posts of mine, I had my dear Sunshine girls over for dinner and spirits so we could start making plans for our upcoming staff Christmas luncheon. <br />
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We LOVE any reason to be together...aren't my sunshine girls beautiful?!?!?</div>
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We had to talk theme, caterers and many other details. All very serious and we had to do it in proper form with food and drinks. Since this is our first year on Sunshine, we have never been planned for this event, let alone such a big one. But now that I write this post almost two months after the fact, I can happily say that our Christmas Luncheon seemed to be a fun time and merry success!<br />
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We had a fun theme of "Hollywood Christmas" and each grade team decorated their table in the theme of their favorite Christmas movie. It was amazing! We have so many creative teachers that these tables were DECKED OUT. We had teams in costumes,a table serving hot cocoa (Polar Express) and so much more! So many movies were represented and not ONE repeated! Each person voted on their favorite table and Charlie Brown Christmas (represented by our awesome support staff) won! We played Christmas movie trivia and "Name That Line" with quotes from various Christmas movies and we had so many laughs. I was so impressed and our staff made it so easy for this special event to be a success. Here is my Kindergarten team dressed for our table decorated like the movie, "Elf".<br />
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So my Sunshine girls and I really take it serious when we plan. And of course it was a time for me to break out new recipes. My sweet sunshine girls always let me play hostess so I can get Collins in bed and then I cook for them. I made a dish that rocked my world. Barbecue Chicken Potpie. It was amazing! Wait until you find out the secret ingredient;))) To accompany this, I made a salad. We finished off our meal with Pumpkin Spiced Gingersnap Truffles. Oh sweet Maria. It was all delicious and so good. And any time with these precious friends calls for a celebration. Here we are being silly for school pictures. When you husband is the photographer, you get to pull a few stunts like this:) Or rather he pulled a few stunts on our gorgeous pictures.<br />
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I just love our above "prom picture" pose:)</div>
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If only Lauren will give the rest of us some of her height! Darn her and her tallness!</div>
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<b style="text-align: center;">Barbecued Chicken Potpie</b></div>
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1 Tablespoon butter</div>
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1 bag seasoning blend (about 1/2 cup of bell peppers, onions and celery each)</div>
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1 can green chilies</div>
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1 garlic clove, minced</div>
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1 tsp. cumin</div>
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1/4 cup apple cider vinegar</div>
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4 cups shredded cooked chicken</div>
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1 (14oz) can chicken broth</div>
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1 (12oz) bottle chili sauce</div>
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3 Tablespoons brown sugar </div>
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1 oz. chocolate, grated!!!</div>
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1 can refrigerator cornbread twists</div>
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Melt the butter in a large skillet and add the seasoning blend, garlic and green chilies. Saute for 5 minutes and stir in the cumin. Cook for 2 minutes and stir in the vinegar, stirring. Add the chicken, broth, chili sauce, brown sugar and chocolate and mix well.</div>
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Cook for 15 minutes or until thickened, stirring occasionally. Spoon the chicken mixture into a 9x13 inch baking dish sprayed with nonstick cooking spray. Separate the corn bread twists and arrange lattice fashion over the top of the prepared layer. Bake at 375 degrees for 25 minute. Let stand for 15 minutes before serving. </div>
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<i>Adapted from a favorite cookbook of mine, Mardi Gras to Mistletoe</i></div>
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<b>Pumpkin Spiced Gingersnap Truffles</b></div>
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1 1/4 cups semisweet chocolate pieces</div>
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1/4 tsp. pumpkin pie spice</div>
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1/4 tsp. vanilla</div>
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1/2 cup whipping cream</div>
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3/4 cup chopped gingersnaps (about 10 cookies)</div>
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Roll in:</div>
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1/3 cup finely crushed gingersnaps (about 7 cookies) </div>
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1/4 cup unsweetened cocoa powder</div>
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In medium bowl, combine chocolate pieces, pumpkin pie spice and vanilla</div>
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Place cream in a saucepan and bring just to boiling. Pour cream over chocolate mixture. Let stand 5 minutes Whisk until smooth. Stir in chopped gingersnaps. Cover refrigerate 1 1/2 to 2 hours or until firm enough but soft enough to form into balls.</div>
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Place crushed gingersnaps and/or cocoa powder in small bowls. Using a small spoon, scoop 1 tablespoon portions of truffle mixture and shape into balls. Roll in crushed gingersnaps or cocoa powder to coat. Refrigerate 1 hour or until firm. Store, covered, in refrigerator, up to 3 days. </div>
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<i>Take from a Better Home and Gardens Magazine many moons ago. No name listed to thank for this deliciousness:(</i></div>
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Momou, always thinking of you...the lovely hostess and cook:)</div>
Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-69212919726725282072014-01-16T10:27:00.002-06:002014-01-19T15:36:04.719-06:00Way Too Easy CalzonesWhen Jason and I were in college, we were hooked when Pizza Hut came out with "P-zones". OMG...such goodness. A few years ago, Jason wanted to make one so I was off to find a great recipe to make my hubby happy. Now while these things are amazing, well, sadly, they are not the healthiest. Darn. So we were off to make a "healthier version". The best part is that you can pick and choose your ingredients and add what you want. And guess what...make one for tonight and freeze another for another night. THIS MOMMA LOVES THAT! And this will definately please the babies and kiddos and you even can hide a few veggies in the filling;)<br />
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<strong>Stuffed Calzones</strong></div>
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Makes 1 large calzone to feed 4 and serve with salad</div>
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1 tube refirgerated pizza crust dough (use whole wheat if you like)</div>
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1 cup low-fat skim ricotta cheese</div>
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1 cup shredded mozzarella cheese (we used fat free)</div>
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1/4 cup sliced pepperoni (use turkey pepperoni or grilled chicken cut into cubes)</div>
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1/4 cup any veggie you want (mushrooms and sun dried tomatoes for me and jalapenos for my man)</div>
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1 tablespoon cornstarch</div>
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1 cup marinara sauce (they have many low fat/sugar versions on the market)<br />
Salt, pepper, Italian Seasoning, Basil to taste</div>
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1. Prehat oven to 400. Spray large cookie sheet with nonstick cooking spray. </div>
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2. On cookie sheet, unrooll pizza dough. Press dough into 16 inch by 10 inch rectangle (or smaller if you prefer a thicker crust)</div>
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3. In large bowl, stir ricotta, mozzarella, meats, veggies, seasonings and cornstarch.</div>
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3. Spread cheese mixture on long side of dough to cover half of dough, leaving a 1 inch border. Spoon half of marinara sauce over cheese mixture. </div>
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Folder over half of dough over filling. Press edges together to seal.</div>
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4. Cut 4 slits in top of calzone to allow steam to escape during baking. Bake on cookie sheet on bottom oven rack for 16-20 minutes or until golden. Serve with remaining sauce. </div>
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Enjoy!</div>
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<strong> I always love making dishes for my family on a weeknight...Momou would have done the same and taken pride in doing so. She inspires me always.</strong></div>
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*Another recipe cut from a magazine many years ago. </div>
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Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-86350163453406547882014-01-12T16:11:00.001-06:002014-01-12T21:56:03.383-06:00Sisters and Margaritas Just Go Together...My sister made my whole month when she told me to block off a weekend in November (yes, I am that behind!) because the whole Courville family was coming to town. I don't think I could have a better Friday knowing my sister and her precious crew were on their way. The wine was ready and beer "fridge" was stocked. Time to celebrate the weekend and solve all of the worlds problems while managing to keep the babies, kids and hubbies happy and alive;)<br />
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Jen and I have been simpatico forever, not just sisters but best friends. God has blessed me with beautiful sisters and a special relationship with each. Jen and I have always been so close...well, after those young years where we fought all the time but definitely once we got to high school together. She was a senior and I was a freshman. She drove me around all around that year, bless her heart. We went out together and then we had the best time living together in college. Now we are both teachers (kinder for me and 1st for her) and then it was only fitting that we had babies(my first and her third) just a few days apart.<br />
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Jen rushed to the hospital (3 hours away!!) just a few days before her own due date to be there when Collins was born and was also there for CC's first birthday party. I know I am blessed and I cannot imagine a world without my sisters.<br />
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So our weekend was a fabulous time, as always! The men drank their beer (and scotch) and helped us with the babies and kept us mommas happy. We had fun dinners out, photo shoots and we brought the kids to the Houston zoo.<br />
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The weather was gorgeous and apparently everyone else in Houston had the same idea for the zoo but we made it in! The kids loved it and it was Collins first time to go. She kept pointing at everything...it was so fun seeing it through her eyes. I never knew how easy it was to because a fool of parent making the biggest deal out of everything we saw to our baby who barely knew what was going on. But we did and she seemed to enjoy her little self, as much as we did!</div>
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That night called for a "night in" where we cooked and laughed for hours. The men drank more scotch and I made a mexican fiesta with Cranberry Lime Margaritas for us girls. We had Spicy Queso Dip to munch on while we made Southwestern Chicken and Rice Soup (so easy!). The dip was so good and so bad for us so we had to behave with a delicious but relatively healthy main course. We ate ourselves silly while we kept the margaritas flowing. You know nothing goes better together than margaritas and sisters...</div>
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<b>Cranberry Lime Margaritas</b></div>
<div style="text-align: center;">
1 cup sugar</div>
<div style="text-align: center;">
1 cup fresh lime juice</div>
<div style="text-align: center;">
2 cups tequila<br />
1/2 cup orange triple sec<br />
1 (64 oz) bottle cranberry juice<br />
Lime wedges<br />
Kosher salt<br />
1. Stir together sugar and 1 cup water in a small saucepan. Cook over medium heat until sugar dissolves. Remove from heat. Pour into a large pitcher, cover and chill 20 minutes.<br />
2. Add lime juice and next 3 ingredients to sugar syrup in pitcher. Chill until ready to serve. Rub rims with lime wedges, and di rims in salt. Serve margaritas over crushed ice.<br />
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<b>Spicy Queso Dip </b><br />
<b>(SLOW COOKER RECIPE! YAY!)</b><br />
1 cup milk<br />
8 oz. queso cheese, cut into small chunks<br />
8 oz. white cheddar cheese, diced<br />
2 Tbsp. butter<br />
1 cup finely chopped onion<br />
1 garlic clove, minced<br />
1 can finely chopped tomatoes<br />
1 4 oz. can diced jalapeno peppers, drained<br />
<br />
1. Combine first 3 ingredients in a glass bowl. Microwave for 5 minutes or until creamy stirring often.<br />
2. Melt butter in a large skillet over medium high heat. Add onion and garlic, saute 3 minutes or until tender. Stir in tomato, and saute 2 minutes or until onion is tender. Stir in peppers.<br />
3. Stir vegetable mixture into cheese mixture until blended. Transfer dip to a slow cooker. Heat on low or warm setting for up to 2 hours, stirring occasionally.<br />
(Adapted from Southern Living Christmas Cookbook)<br />
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<b>Southwestern Chicken and Rice Soup</b><br />
1 bag seasoning blend<br />
1 Tbsp. vegetable oil<br />
2 garlic cloves, minced<br />
3 cups shredded cooked chicken<br />
1 cup uncooked rice<br />
2 cans chopped fire roasted tomatoes<br />
7 cups chicken broth<br />
1 jalapeno, chopped and seeded<br />
1 tsp. cumin<br />
1/2 cup loosely packed cilantro leaves, chopped<br />
Juice of 1 lime<br />
1 avocado, chipped<br />
Tortilla Chips<br />
1. Saute first 3 ingredients in hot oil in a large pot over medium heat until vegetables are tender. Add garlic and saute for 1 minute.<br />
2. Stir in chicken and next 5 ingredients. Stir in chicken broth. Bring to a boil, reduce heat, and simmer 20 minutes or until rice is tender. Stir in cilantro and lime juice. Garnish with avocado and tortilla chips.<br />
(Adapted from 2006 Southern Living Annual Recipes Cookbook)<br />
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Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-85171524394017859002014-01-07T22:06:00.003-06:002014-01-19T15:36:52.096-06:00Bistro Grilled Chicken...Make 1/2 and Freeze 1/2!Today, Houston, Tx reached one of the lowest temps since we have lived here...a whopping 18 degrees. Yikes! I just can't take it. I am one to go running in the morning every single day before school, no matter the temperature. And that is safe to say in Houston because chances of it being really cold are very few and far between. Well, not today. I just couldn't do it. Come on spring! My few days of love for winter are over...this Louisiana/Tennessee/Texas girl needs her southern warmth.<br />
<br />
So in craving spring days with a BBQ outside, I pulled out a favorite recipe of ours from this past summer. Delicious. And the best part? You can make half and freeze half. What momma doesn't love that? I think the whole freezer prep in 4 hours for 4 months is pretty smart but I am just not organized enough to pull it off. So I think some sort of semi-plan where you make half, eat it then and freeze the rest is more my style. It is like I am thinking ahead but really I am just making too much and get to make a few meals out of it.<br />
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<div style="text-align: center;">
Bistro Grilled Chicken</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
1/2 cup Teriyaki sauce</div>
<div style="text-align: center;">
1 tbsp. EVOO</div>
<div style="text-align: center;">
1/4 tsp dried thyme</div>
<div style="text-align: center;">
6 boneless, skinless chicken breast</div>
<div style="text-align: center;">
1 yellow onion, sliced</div>
<div style="text-align: center;">
1 red bell pepper, sliced</div>
<div style="text-align: center;">
Teriyaki butter</div>
<div style="text-align: center;">
6 (1/2 inch french bread slices)</div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Combine first 3 ingredients in a small mixing bowl; reserve half and pour mixture over chicken in a shallow dish. Cover and chill 30 minutes.</div>
<div style="text-align: center;">
Remove chicken from marinade, discarding marinade.</div>
<div style="text-align: center;">
Brush onion slices and bell pepper with reserved teriyaki mixture. Brush teriyaki butter over bread slices. </div>
<div style="text-align: center;">
Cook chicken and vegetables, without grill lid, over medium hot heat, 3 to 5 minutes or until vegetables are golden brown, basting with remaining teriyaki mixture. Remove vegetables, and keep warm. Cook chicken 2 to 4 minutes or until done, basting often. Keep warm. Add bread slices; cook 3 to 4 minutes or until browned. </div>
<div style="text-align: center;">
Place chicken and vegetables on top of bread; serve immediately. </div>
<div style="text-align: center;">
<br /></div>
<div style="text-align: center;">
Teriyaki Butter</div>
<div style="text-align: center;">
3 tbsp butter melted</div>
<div style="text-align: center;">
1 tbsp. teriyaki sauce</div>
<div style="text-align: center;">
<br />
Combine butter and sauce, sitrring well. </div>
<div style="text-align: center;">
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<div style="text-align: center;">
*I doubled this recipe to freeze half and it tasted just as good when we made it again.</div>
<div style="text-align: center;">
(This is not my recipe as none really are but this is one I cut out of a magazine years ago. I wish I had a name to go with it but I don't:(So to whomever you are....thank you so much for this yumminess.)</div>
<br />Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-61537455853875249732014-01-04T09:53:00.001-06:002014-01-05T08:21:09.993-06:00Two Ladybugs, One Dalmation and Cruella DevilleMy handsome hubby loves to dress up. Give him any occasion, especially Halloween and the man is all on board. There was a time in our lives that we owned two huge afro wigs (from a 70s Halloween costume quite a few years ago) and the man loved to wear these things on random occasions.<br />
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He even wore them in a golf tournament...for church...and convinced our church administrative assistant to do the same. I heard the rumors that they were cruising on their golf carts in these wigs and the rumors were true. I should have known. Those wigs bit the dust when he wore one in the Warrior Dash one year and he convinced another friend to do the same.<br />
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So Halloween? It would be considered taboo to not dress up. You will never find the Welchs not participating in Halloween. So this year there was more of a reason to celebrate...we had a baby to dress up! Since she is our baby bug, she of course was a ladybug. And then "sissy" dressed up too, as a matching ladybug, of course.<br />
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We spent too much money on costumes that were worn for about 3 hours (maybe 10 minutes for Garcia:) but it was worth it. As far as daddy is concerned, you can never spend too much on dressing up.<br />
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We dressed up our babies and took pictures in the front yard and jumped around like fools to get the two of them to look and smile. We succeeded a few times.And what do you do on Halloween night with a baby? Well, you join forces with best friends and their baby since we can't exactly have a night on the town.<br />
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We took about a thousand pictures of Matthew (the precious little lion) and the Ladybug and I am pretty sure they were babbling about how crazy we were with the camera.<br />
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Sot what else do you do when they are too little to go trick or treating? Well we rolled them around in the wagon and then stripped them down to diapers for dinner. Our wild Halloween with babies babies included peas and chicken all over floor and messy babies to bathe! But that is why you join forces and do it together...and with delicious food and spirited beverages. Mary Rachel cooked the most amazing chili that apparently is her dad's secret award winning chili so there is no recipe to share there:) But I did make Peanut Butter and Cocoa Crispy Rice Krispies because chocolate and peanut butter are my husband's love language language and pumpkin pie martinis to wash it down with:)<br />
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I feel like babies are the hardest job and the best joy. I feel like nothing can prepare you for how things change when they come along but special events and weekends REALLYYYY change. In the sweetest way, but also not in the most exciting way if you can understand. I mean, whining and messy babies doesn't equal a thrilling time but I still wouldn't change it. It is our new season of life so we are rolling with it and we are so blessed by our baby girl. So you just pack the wine, good food and do it with good friends!<br />
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But then there are times that you get a babysitter, dress up and get to be your pre-baby selves...all while never forgetting the precious lady bug that you left at home.<br />
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Our sweet friends and wonderful hostesses, Jacob and Maria hosted our Sunday School Halloween Party and there wasn't a detail spared. Maria is one of the most creative people I know and another dear friend of ours, Jenn, is always right there with her. The two of them could rival Martha Stewart and her party planning any day. We had a mexican buffet contributed by everyone and I brought dessert of course, another version of rice crispy treats and this time with Reese's Pieces (another love language of Jason's) Jason and I dressed up as Cruella and the Dalmatian and while we were pretty darn cute (at least we were told;), we didn't quite take home the costume contest prize. There was lots of stiff competition! Especially when you compete against Duck Dynasty!<br />
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<b>Halloween Crispy Treats</b></div>
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1/4 cup butter</div>
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1 (10 oz) package marshmallows</div>
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6 cups rice cereal</div>
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1 (1 lb) package Reece's Pieces</div>
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Lightly grease a 13x9 inch baking pan with nonstick cooking spray. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add cereal stirring until well coated. Stir in Reece's. Using buttered hands, evenly press mixture into prepared pan. Cool completely. Cut into squares. </div>
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<b>Peanut Butter and Cocoa Crispy Treats</b></div>
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Halloween sprinkles</div>
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1/4 cup butter</div>
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1 (10 oz) package marshmallows</div>
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2/3 cup peanut butter</div>
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6 cups cocoa-flavored rice cereal</div>
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Lightly grease a 13x9 inch baking pan with nonstick cooking spray. Sprinkle Halloween sprinkles to cover bottom of prepared pan. In a large saucepan, melt butter over low heat. Add marshmallows, and stir until completely melted. Add peanut butter, stirring well to combine. Remove from heat. Add cereal, stirring until well coated. Using butter hands, evenly press mixture into prepared pan. Cool completely. Cut into squares. Flip over when preparing on serving plate.</div>
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<b>Pumpkin Pie Martini</b></div>
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Ice</div>
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3/4 cup spiced rum</div>
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1/4 cup pumpkin spice creamer</div>
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2 tablespoons canned pumpkin</div>
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1/4 teaspoon pumpkin pie spice</div>
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Fill a cocktail shaker halfway with ice cubes. Add rum, pumpkin spice cream and pumpkin. Shake with ice until well blended and strain into 2 martini glasses. Sprinkle with pumpkin pie spice.</div>
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Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-37835455794371890322013-12-15T14:55:00.000-06:002014-01-19T15:37:27.893-06:00Football Season and Chili Season=LoveYou gotta love the south. Football games in the fall are like its own holiday. There is something about the turn of the weather (or at least possible turn of the weather here in Houston) and tailgating food that just go hand in hand. But I am going to just come clean. I don't understand football. I don't even know what is happening on the screen as I watch it. I just get into it for the sake of my husband and really any reason to throw a party. I am more likely to be the girl in the background talking anything but football with the other girls who may not be all that interested. However, most of my girlfriends are interested. It just amazes me that they know what is going on! This fact doesn't exactly make my husband the most proud but he embraces it and loves me anyway. He is is a true football fanatic, make that LSU/Saints fanatic as anyone else is that is from Louisiana or lives there. Jason's entire family is LSU fans and and now it looks like Collins will be an LSU girl herself:) I just play along, wear the LSU outfits and plan the football parties:)<br />
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Collins even wears her purple and gold to church but only after a win!</div>
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So this past football season we cheered the LSU tigers on many times while we munched on a few favorite recipes. We went to our dear friends house who are fellow LSU fans and watched the game as much as we could with the kids in tow. </div>
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Well, the husbands watched, Gabe and I bathed the kids and fed them and let the husbands have their peace. We are such good wives.<br />
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Gabe's Jason made gumbo that was amazing and I made Golden Onion Bacon Tartlets for an appetizer. These things were delicious and addictive. And they called for pancetta which is my husband's love language alone. And as always, we had a great time. I can't really say who won the game but I got to catch up with a best friend and soak up our families together so just another reason that I am grateful for football season. And the men did have their hands full once Gabe and I settled down to a glass of wine...<br />
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<b>Golden Onion and Bacon Tartlets</b></div>
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1 1/2 tablespoons butter</div>
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2 cups thinly sliced sweet onions</div>
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1/4 tsp. salt</div>
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3/4 cup shredded swiss cheese</div>
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1/4 cup heavy whipping cream</div>
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1/4 tsp minced fresh or dried rosemary</div>
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1/4 tsp ground pepper</div>
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4 slices pancetta (or bacon finally chopped)</div>
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24 mini phyllo pastry shells</div>
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Fresh rosemary springs for garnish</div>
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1. Heat oven to 350. Melt butter in large nonstick skillet over medium low heat. Add onions and cook 15 minutes, stirring occasionally, until lightly browned and tender. Sprinkle with salt and cook 3 to 5 minutes more until very tender and golden brown. Remove from heat; stir in swiss, cream, rosemary and pepper.</div>
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2. Meanwhile, cook pancetta in medium skillet over medium heat, 2 to 3 minutes, until crisp. Drain on paper towels. </div>
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3. Arrange phyllo shells on cookie sheet. Divide and spoon onion mixture into shells. Sprinkle tops evenly with pancetta. Bake 9 to 11 minutes, until golden brown. Garnish with rosemary if desired. Serve immediately. </div>
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During this football season, we tried out a few other new recipes and they are definitely worth talking about. For another game with friends, we made Sesame Chicken Dip. Now this recipe is different but so good. It has delicious oriental taste that you don't expect and is so different from so many other dips that are out there.<br />
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<b>Sesame Chicken Dip</b><br />
2 Tbsp. soy sauce<br />
4 tso. sesame oil<br />
2 garlic cloves, minced<br />
4 cups shredded cooked chicken<br />
3 pkgs. (8 oz) reduced fat free cream cheese<br />
8 green onions, thinly sliced<br />
1/2 cup chopped salted peanuts<br />
2 cups chopped fresh baby spinach<br />
1 jar (10oz) sweet and sour sauce<br />
Sesame Rice Crackers<br />
1. In a large resealable plastic bag, combine the soy sauce, sesame oil and garlic, add the chicken. Seal bag and turn to coat; refrigerate for at least an hour.<br />
2. Spread cream cheese onto a large serving platter, top with chicken mixture. Sprinkle with onions, peanuts and spinach. Drizzle with sweet and sour sauce. Cover and refrigerate for at least 2 hours. Serve with crackers.<br />
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Now for the recipe of all fall football game recipes...Bacon Beer Chili. Men, this is your kind of chili. At least it was for my husband. It had all his favorites. Venison. Bacon, Italian Sausage, and beer. Yes, beer. Jason made this for us and it was A.M.A.Z.I.N.G. Not lying. I am not a big "game" girl but I will eat it because that is what you do when when your husband kills deer and brings home the "bacon", I mean venison. But we almost didn't know what to do with ourselves it was that good. It makes a lot so this is definitely the recipe to make for your next football game/cool weather dinner.<br />
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<b>Bacon Beer Chili</b><br />
1/2 pound mild italian sausage links<br />
8 slices bacon<br />
1 1/2 pounds coarsely ground venison (you can use ground turkey or beef as well)<br />
2 large onions, chopped<br />
2 large green bell peppers, seeded and chopped<br />
3 garlic cloves, minced<br />
2 jalapeno peppers, seeded and chipped<br />
cayenne pepper to taste (we like alot!)<br />
1 1/2 tablespoons chili powder<br />
1 tsp. ground cumin<br />
1 tsp. dried oregano<br />
1/2 tsp salt<br />
1 (14 1/2oz) can diced tomatoes, undrained<br />
1 (12 oz) can tomato paste<br />
1 (12 oz) can beer<br />
Optional Garnishes: sour cream, sliced green onions, shredded Monterey Jack cheese, sliced green olives<br />
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Brown sausage in a large dutch oven (cast iron or large pot) over medium heat. Drain on paper towels and slice. Cook bacon in pot until crisp, remove bacon, reserving half of the drippings. Crumble bacon.<br />
Heat reserved drippings over medium heat until hot. Add venison, onion, bell peppers and garlic. Cook until meat is browned and vegetables are tender, stirring often.<br />
Add reserved sausage, bacon, jalapeno peppers and next 8 ingredients; stir well. Bring to a boil; cover, reduce heat, and simmer 45 minutes, stirring often. Garnish if desired.<br />
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Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-72225554213203747972013-11-17T16:12:00.004-06:002013-11-17T16:16:25.312-06:00Here comes another baby!! And Chocolate Casserole to celebrate...Nothing like a sister weekend to look forward to at the end of a long week with of course the hubbies and babies in tow. Getting the luxury to plan a sister weekend like it is nothing is just one of the blessed reassurances of God moving us to Houston. We were so sad leaving Nashville for many reasons but being closer to my sisters in distance in this season in our life is something God knew this heart of mine would need. Thank you Jesus for knowing our needs before we even know we will need them...<br />
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We loveeeee visiting Basile where Jen's family lives. It is beautiful country and relaxing to the heart, mind and soul. It is the best break from living in the city for Jason and I. Going to Basile is what we crave and Jen and Matt happily host us all. We call Basile "the hub" because it is 2 hours from Claire and JP and 3 from us...perfect! The best part is for the men to leave us happily going on "their drives" and we are secretly happy so we can get down to business solving the worlds problems!</div>
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We had the best weekend together, with Jen having a bottle of wine ready for us the minute that we pulled up. We waited for Claire and JP to arrive and fed all 4 kids outside on a blanket as we waited and the sun went down. </div>
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Claire and JP finally roared up the drive and hugs and kisses were all around. Well, Claire quickly handed Jen and I a present and inside was a onsie and picture frame with a sonogram in it!!!! Yep...the baby sister is having a baby!!! Now more hugs and kisses with "Congratulations" were going all around and I know that people driving by my sisters house must have wondered what we were all going nuts over! We are so excited for this new baby in our family and we will welcome him or her in May! </div>
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So of course the weekend was nothing but baby talk. We threw around possible baby names, shower ideas and nursery decorations. The men were oh so happy that the LSU game finally came on and they could escape our nonsense. </div>
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The weekend was amazing and we even all packed up to watch Jackson at his football game and Matt coach. We were that crazy family in the stand cheering for Jackson like crazy! Bless his little 6 year old heart. He would even indulge us by waving when we continuously called his name. He had the best cheering section for sure! </div>
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Jen cooked a wonderful dinner for us while the men watched the game. Of course I had to cook something and I let the new pregnant momma choose. Well kind of...a thousand things looked good to her and in the end I made her choose from MY top 3 choices. Ha! Well, us Mayeux girls are all a bit bossy in our ways. I, I mean Claire, chose a Chocolate Casserole. Oh sweetness, it is hot chocolate batter baked and served warm with cool whipped cream. Even Jen who is not a big dessert lover, loved this which made me so proud:) Is is a brownie, cookie, cake??? Honestly, none of the above and all of the above which is why Casserole is a perfect name!</div>
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Chocolate Casserole</div>
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1/2 cup all purpose flour</div>
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1/4 cup sugar</div>
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3/4 tsp baking powder</div>
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1/3 cup milk</div>
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1 Tbsp. cooking oil</div>
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1 tsp. vanilla</div>
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1/4 cup peanut butter</div>
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1/3 cup semisweet chocolate morsels</div>
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1/2 cup sugar</div>
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1/4 cup unsweetened cocoa powder</div>
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3/4 cup boiling water\</div>
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1/3 cup coarsely chopped honey roasted peanuts(optional)</div>
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2 Tbsp. crumbled chocolate flavored grahams (optional)</div>
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Whipped Cream</div>
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1. Preheat oven to 350. In a medium mixing bowl combine flour, the 1/4 cup of sugar and baking powder. Add milk, oil and vanilla. Using a wire whisk, stir until smooth. Stir in peanut butter and semisweet chocolate pieces. </div>
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2. Pour batter into an ungreased 1 quart casserole. Set aside. In same mixing bowl stir together remaining sugar and cocoa. Gradually stir in boiling water. Pour mixture evenly over batter in casserole. </div>
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3. Bake, uncovered, 35 to 40 minutes or until a wooden toothpick inserted into the cake portion comes out clean. Remove from oven; top with peanuts and grahams if desired. </div>
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Top with whipped cream. Enjoy!</div>
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Always cooking with love like Momou did....</div>
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Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com2tag:blogger.com,1999:blog-8906668827278469600.post-41847542780509122772013-11-09T22:04:00.001-06:002013-11-09T22:15:13.547-06:00First Dinner Party...Post BabyIn my pre-baby days, Jason and I loved to host friends over for dinner, football games and any occasion where we could have a party and entertain. We were lots of fun, really. And we still have fun but it just looks a tad different. Like dinner out at 5:30pm with baby toys to keep CC busy and we finish our wild time by picking up the puff cereal that ends up all over the restaurant floor. And sure we can have friends over but now we pretty much shut things down by 7pm or 8 at the latest because Collins's bathtime/bedtime routine awaits us. But she is worth it all so no complaints. So when I can actually plan ahead, the old me creeps in and is ready to host...pre baby style. I am talking planning a yummy menu, table settings....the works. Recently and for the first time since our baby girl arrived, I pulled it off a real dinner party.<br />
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And before I take any more credit, I never can pull off any kind of entertaining without my husband. He is always cooking and cleaning with me. This time, one of us had baby duty while the other prepped. And we were still putting the finishing touches on the table as guests arrived but oh well. We are rolling with the punches around here..<br />
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<span style="text-align: center;"> So I got the entertaining bug and we invited a friends over that we rarely get to hang out with but that we love. When you have babies, you tend to hang out with baby mommas and daddies. But that doesn't mean we don't love getting to spend time with our friends without the babies because we SO do. And it is so easy to have a late night because if we are the only ones with a baby, then we just put our little munchkin to sleep and then we can party on. Not a shabby deal.</span><br />
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Right before the little bug said her good night and the adults could play:)</div>
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I wanted to host a dinner party with quite a few couples but Jason made me trim the guest list down to only 3 couples because we only have 8 china place settings. Yes, we pulled out the wedding china. We started with Onion Souffle which is a recipe handed to me from a dear old friend, Lacey, that I lived with in college. It has been a favorite of mine for years since she first made it. I have never met one person who does not go nuts over this appetizer dish. We had Sausage and Sun Dried Tomato Bread Pudding after our salad course along with Carrot Souffle. The Carrot Souffle recipe was given to me my Aunt Gay at my wedding shower that she graciously hosted for me before Jason and I got married. This recipe is amazing and almost tastes like dessert. For actual dessert we had Chocolate Crunch Cheesecake and the secret crunch was rice crisped chocolate and pretzels. It was a hit. We had an amazing time getting to spend a fun evening with our friends while our little cherub slept without ever making a peep..even when we broke out the Wobble and had ourselves a little dance party;) I have to say the menu was delicious and I had so much fun planning it. It's the small things in life...<br />
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<u>Onion Souffle</u></div>
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1/2 cup mayonnaise</div>
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2 cups parmesan</div>
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3 8oz. packages cream cheese</div>
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1 package frozen onions</div>
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Crushed Red Pepper Flakes</div>
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Mix first 4 ingredients in bowl. place in a 9x9 inch baking dish and sprinkle red pepper flakes on top to taste. Bake at 350 for about 30 minutes until gold and bubbly. Serve warm with wheat thins or fritos. </div>
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AMAZING!</div>
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<u>Sausage and Sun Dried Tomato Bread Pudding</u></div>
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1 lb. sweet Italian sausage, casing removed</div>
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1 bag seasoning blend (bell pepper, onion and celery)</div>
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1 lb. loaf Italian bread, cut into 1-inch cubes</div>
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3 cups shredded swiss cheese</div>
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2 cup shredded mozzarella cheese</div>
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1/2 cup chopped oil packed sun dried tomatoes</div>
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2 tsp Italian seasoning</div>
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1 tsp salt</div>
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8 large eggs</div>
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3 cups whole milk</div>
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1 cup ricotta cheese</div>
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In large skillet, combine sausage and seasoning blend and cook over medium heat. Stir occasionally until sausage is cooked and crumbly. Drain.</div>
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Grease a 13X9 inch baking dish with nonstick spray. Spread half of bread cubes evenly in bottom of prepared baking dish. Top evenly with half of sausage mixture. </div>
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In a medium bowl, combine swiss, mozzarella, sun dried tomatoes, Italian seasoning, and salt. Spread half of cheese mixture evenly over sausage. </div>
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In a medium bowl, whisk together eggs and milk. Pour half of egg mixture evenly over cheeses. Dollip evenly with ricotta cheese. Repeat layers, beginning with bread and ending with egg mixture. Let stand for 30 minutes, pressing bread down lightly with the back of a wooden spoon. </div>
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Preheat oven to 375.</div>
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Bake for 40 to 50 minutes or until center is set and top is golden brown. Let stand for 10 minutes before serving. </div>
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<u>Carrot Souffle</u></div>
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1 lb. carrots, peeled and chopped</div>
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1/2 cup sugar</div>
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1 tsp baking powder</div>
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1 tsp vanilla extract </div>
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3 tbsp flour</div>
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3 eggs beaten</div>
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1 stick butter, softened</div>
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powdered sugar</div>
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Cook carrots until tender. Combine hot carrots, sugar, baking powder and vanilla. Beat until smooth . Add flour and mix well. Add egg mixture, add butter and mix well. Spray a 9x9 baking dish with non stick cooing spray. </div>
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Bake at 350 for 45 minutes or until top is a light golden brown. Do not overbake. Sprinkle with powdered sugar. Serve warm. </div>
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<u>Chocolate Crunch Cheesecake</u></div>
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1/2 cup butter</div>
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1 (1 oz) semisweet chocolate baking square</div>
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1 1/2 cups crushed pretzel</div>
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1/2 cup finely chopped pecans</div>
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3 Tbsp. sugar</div>
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1 (8oz) package cream cheese, softened</div>
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1 (3oz) package cream cheese, softened</div>
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2/3 cup sugar</div>
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5 large eggs</div>
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8 (1-oz) semisweet chocolate baking squares, melted and cooled</div>
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1/3 cup whipping cream</div>
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2 cups frozen whipped topping, thawed</div>
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3 (1.55 oz) milk chocolate with crisped rice bars, finely chopped</div>
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Combine butter and 1 oz chocolate in a medium saucepan. Cook over medium low heat, stirring frequently, until melted. Remove from heat, and stir in crushed pretzels, pecans, and 3 tablespoons sugar. Press mixture firmly in bottom and 2 inches up sides of a 9 inch springform pan. Bake at 350 for 5 minutes. Cool on a wire rack. </div>
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Beat cream cheese at medium speed with an electric mixer 2 minutes Gradually add 2/3 cup sugar, beating well. Add eggs, 1 at a time, beating just until blended after each addition. Add melted chocolate and whipping cream, beat at low speed until blended. Pour batter into prepared crust. Bake at 375 for 35 minutes or until center is almost set. Cool to room temperature on a wire rack. Cover and chill 8 hours. Combine whipped topping and chopped candy bars, stirring gently. Spread over cheesecake. Cover and chill until ready to serve. Remove sides of pan. Garnish with crisped rice chocolate bars, if desired. </div>
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Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-77103161204901427592013-10-27T17:14:00.003-05:002013-11-09T22:04:39.417-06:00Prep Night for Sunshine Breakfast!Each year our teachers and staff begin our first official workweek (sans students) with a yummy breakfast given by the Sunshine Crew which was us this year. We had a pirate theme including Pirate "Mockmosas":)<br />
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We even played "Which team knows their principals best?" I know Debbie and Euberta loved seeing their heads on these sticks;)</div>
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Ashley, Lauren, Megan and I were hard at work with planning all summer long. Well, actually, this consisted of lunch dates and dinner nights with a whole lot of fun with a little bit of planning. But we did get down to business to put the finishing touches on our plans just a few nights before our big breakfast at the Welch house. Really again, just an excuse together outside of school with a few "spirits" involved. We put the cabana boy (Jason) to work while we played with CC and got her to bed. Her Sunshine aunts love her to pieces and I am blessed that my darling, young friends are willing to come to the Welch house and do bedtime and dinner routine with me so I don't have to leave CC.<br />
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Jason and I whipped up some party food in honor of our Sunshine Breakfast prep night. Wine, Hot Artichoke Bread and Salsa Party Meatballs were on the menu. We ate, laughed and prepped while my adorable hubby kept our glasses full. Did I mention that he adores the Sunshine girls? I think a lot of this has to do with the fact that while he really loves time with the ladies; he also loves these girls because he knows they make my days brighter. Being a full time working mom is not easy and something that I try to do better at each day. I work hard and as efficiently each day at school with not much visiting for this momma. I even skip out on lunch with my Kinder team which is hard. But I use ever spare second to get things done while I am at school so I can leave on time and bring zero work home. This is hard for this social momma who loves visiting with all the wonderful teachers that I work with. But is is the season I am in and just a sacrifice I make. Thankfully, everyone is very understanding! But even though I am not the most social at school, my dear Sunshine girls always come find me and brighten my day. I never make it to their rooms (although I promise to do better at this!) but they will always come visit me in mine, bringing their work and sitting my floor so we can have a quick laugh. They help me feel connected and give me a break in my day even when I don't take the time to do it myself. I love these girls and I am so blessed to work alongside of them each day. Well, no pun intended,but they really are my sunshine:)<br />
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Recipes below and more Sunshine nights to come!<br />
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<div style="text-align: center;">
<b><u>Cheesy Artichoke Bread</u></b></div>
<div style="text-align: center;">
1 loaf french bread</div>
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1/2 stick butter</div>
<div style="text-align: center;">
4 cloves chopped garlic</div>
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1 can of artichoke hearts, chopped</div>
<div style="text-align: center;">
2 tsp. fresh chopped basil</div>
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2 tsp. garlic powder</div>
<div style="text-align: center;">
1 cup monterey jack cheese</div>
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1 cup parmesan cheese</div>
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1/2 cup sour cream</div>
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1/2 tsp. ground red pepper</div>
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ground pepper</div>
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paprika</div>
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1/4 cup cheddar cheese</div>
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Cut the bread in half lengthwise. Scoop out the center in each half. Crumble and save for recipe </div>
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Heat the butter in a skillet over medium heat and add garlic. Cook garlic until lightly browned. Remove from heat. Add the artichokes and next six ingredients along with crumbled bread. Spoon into bread shells and sprinkle with ground pepper and paprika. </div>
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Place bread halves on a baking sheet. Cover with foil coated with nonstick cooking spray. Bake at 350 for 20 minutes. Remove foil. Add cheddar cheese and bake until cheese has melted.</div>
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Ooey, gooey and yummy!</div>
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<b><u>Salsa Meatballs</u></b></div>
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1 pound lean ground beef ( I used ground turkey)</div>
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1/4 cup seasoned bread crumbs</div>
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1 egg, beaten</div>
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3 cloves garlic, minced</div>
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1 jar (16oz) jar salsa (any flavor you choose) </div>
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1/3 cup grape jelly</div>
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1 Tbsp fresh or dried thyme leaves</div>
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1. Heat the oven to 375 Line a baking sheet with aluminum foil. </div>
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2. Mix meat, bread crumbs, egg, garlic and 1/4 cup salsa in a large boil. Shape the mixture into about 40 inch meatballs. Place on baking sheet.</div>
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3. Bake for 15 minutes or until meatballs are cooked through, turning them over half way through. </div>
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4. Heat the remaining salsa and jelly in a 12 inch skillet over medium high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the mixture is reduced to 1 cup. Stir in thyme.</div>
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5. Add the meatballs to the skillet and cook until the meatballs are hot, stirring occasionally. Serve with fun toothpicks or tiny silver forks.</div>
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Perfect party food!</div>
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Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0tag:blogger.com,1999:blog-8906668827278469600.post-20660922023217483822013-10-13T11:15:00.003-05:002013-10-13T11:18:45.200-05:00Neighborhood Block PartyOver the summer, our church hosted a block party in hopes that we would turn around and go out and host our own. While we had all intentions of going to the actual church block party we had to turn the car around due to a feverish baby and very worried parents who kept calling and paging the on-call pediatrician. Bless that doctor's heart. So we never made it. However, we did host our own block party a few weeks later so that has to count for something.<br />
<br />
We live in a very diverse neighborhood of people of ages. I am talking people who have lived here for 50 something years. And they are lovely and we love them. But it is fun to have friends in your neighborhood who you don't have to help back their sweet little Buicks out of their driveways because they can't see the best. Yes, this happens. So every now and then, we see a younger couple and we have to track them down to be their friends ASAP. In Nashville, we had wonderful neighbors who were all our age. It was perfect. But here? We had to try hard to find the younger couples... but we did! And we had them all over to our house. A grand total of 5 couples...<br />
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It was a little risky because no one else had met but it worked out and everyone got along fabulously. There were even two other couples with baby girls. The night went along great but of course, there is nothing like calling in backup to your husband who is still entertaining your new guests because your child decides she is going to poop in the bathtub on that very same night....perfect timing.<br />
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(me and the pooper before she decided to poop in the bathtub)</div>
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Everyone brought something to eat and I knew we would be fast friends when they walked in with amazing, pinterest inspired dishes. Jason and I supplied the main course, Taco Burgers and a Zesty Corn Dip to snack on. Both were hits! We even made extra taco burgers to freeze for later and they came out just as delicious when we made them again. Any recipe that makes enough to eat some and freeze some is my new favorite recipe! Anything to save this momma a night of having to worry about dinner:) And caution, the corn dip is highly addictive...<br />
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<div style="text-align: center;">
<u><b>Taco Burgers</b></u></div>
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<u>(Makes 6)</u></div>
<div style="text-align: center;">
1 cup finely crushed tortilla chips </div>
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1 envelope taco seasoning</div>
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1 Tbsp dried minced onion</div>
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1 egg, lightly beaten</div>
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1 1/2 pounds ground meat</div>
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6 slices pepperjack cheese</div>
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6 kaiser rolls</div>
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lettuce leaves</div>
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tomatoes slices</div>
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salsa</div>
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<br /></div>
<div style="text-align: center;">
In large bowl, combine chips, seasoning, onion, egg and meat. Make 6 burgers. Grill until juices run clear. </div>
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Top with cheese, lettuce, tomato and salsa. </div>
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So easy and so good! </div>
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<div style="text-align: center;">
<u><b>Corn Dip</b> </u></div>
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2 cans Mexicorn, drained</div>
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10 oz. sharp cheddar cheese, grated</div>
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8 oz. sour cream</div>
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1 small can chopped green chilies, drined</div>
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4jalapenos, chopped fine</div>
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1 cup mayonaise</div>
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1/4 tsp. sugar</div>
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Mix all ingredients well. Chill overnight to let flavors blend. Serve with tortilla chips. </div>
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Enjoy! Perfect to make ahead. </div>
Lisa Mayeux Welchhttp://www.blogger.com/profile/04515069268535812455noreply@blogger.com0