Celebrating Baby Atlas Vivian Amongst Dear Friends

My sweet friend Lauren and I met through our Sunday school class with baby bumps and due just a few days apart.

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!

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.

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.

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.

 Tennessee Caviar

(I love this recipe because of the name AND because you can prep it ahead. Well, and it is incredibly easy and good:)

1 (15oz) can black eyed peas

1 (11 oz) can yellow corn with red and green bell peppers

3 plum tomatoes, seeded and chopped

1 cup hot picante sauce

1/4 cup chopped fresh cilantro

2 garlic cloves, minced

2 Tbsp. fresh lime juice

Tortilla chips

Rinse and drain peas and corn.

Stir together peas, corn, tomatoes, and next 5 ingredients in a serving bowl; cover and chill at least 2 hours. Serve with tortilla chips

Bruschetta-Goat Cheese Cups

1 (1.4 oz) package crispy pastry shells

1 (4 oz) goat cheese log, crumbled

1/2 cup refrigerated sweet pepper, vegetable, and olive bruschetta topping or tapenade

Garnish: Fresh thyme leaves

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 

Bake at 350 for 4 to 5 minutes or until thoroughly heated. Garnish, if desired.

            Since this shower,  Lauren had her precious baby girl, Atlas Vivian and she is just a blessing. 

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Carson 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.

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.

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!

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:)

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:)

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!

Sausage Won Ton Cups

1 pound hot sausage, browned and crumbled

 1 1/2 cups shredded cheddar cheese

1 1/2 cup shredded monterey jack cheese

1/2 cups ranch dressing

1/3 cup red bell pepper

1 jalapeno chili, seeded and minced

1 (16oz) pkg 3 1/2 inch won ton wrappers

Mix sausage with cheeses, ranch salad dressing, bell peppers and jalapeno chili in bowl.

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. 

Makes 48 

Recipe adapted from Marshes to Mansions

Phyllo Cheese Straws

1 lb feta cheese, finely crumbled

1/4 cup parsley

1/2 of a 16 oz.pkg of frozen phyllo sheets

1/2 cup butter, melted

Mix feta and parsley. With sharp knife cup the stack of phyllo sheets in half crosswise to make 40  (9x7 inch) rectangles. 

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. 

Make ahead: Freeze baked straws in freezer. Reheat in 350 degree oven for 8 minutes or until crisp.

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Ringing 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...

 This may just be the cutest picture of the night! 

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.

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.

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...

a perfect way to ring in the new year.

Pecan Powdered Sugar Balls
(passed down by my Aunt Gay, Momou's oldest daughter)

1 cup butter, softened
1/2 cup powdered sugar
1/4 cup sugar
2 1/4 cup flour
1 tsp vanilla
1/4 tsp salt
ground pecans
powdered sugar

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!
So incredibly easy and addicting!

Feta Bruschetta
1 tbsp olive oil
1/2 cup frozen chopped onion, thawed
1 (10oz) package frozen chopped spinach, thawed and squeezed dry
1/2 cup finely chopped roasted red peppers
1/2 tsp dried Italian seasoning
1/4 cup tsp salt
1/2 cup toasted pine nuts
1 package water crackers
Garnish: crumbled feta cheese

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. 

Mushroom Hash with Poached Eggs

2 potatoes, cooked and diced

2 tbsp unsalted butter

1 medium onion, chopped

1 red bell pepper, seeded and diced (about 1 cup)

12 shiitake mushrooms, stemmed and sliced then

2 tsp salt

2 tsp rosemary leaves

freshly ground pepper

1/3 cups heavy cream

1 tbsp white vinegar

4 large eggs

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. 

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!

Top each plate of hash with a poached egg.

Nut Crusted Fresh Toast with Vanilla Maple Syrup
6 eggs
3/4 cup whole milk
1/4 cup sugar
1 tsp. vanilla
1 tsp. cinnamon
3/4 cup brown sugar
1 3/4 coarsely ground whole almonds
3/4 cup plain bread crumbs
1 loaf thick white bread (about 9 slices)
1 stick butter, plus additional for topping

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.
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. 

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Holly 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!

First stop was Basile! The Mayeux family celebrated together...

and the babies all woke up in their matching jammies together on Christmas Eve morning.

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!

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:)

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.

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!

We spent the next few days seeing friends and family including our new Louisiana natives Kelly and James,

 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? 

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! 

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! 

Armadillo Eggs

15 fresh medium jalapeno chilis

4 oz. monterey jack cheese, slivered

8 oz. breakfast sausage

8 oz monterey jack cheese, shredded

1 1/2 cups biscuit mix

2 envelopes shake and bake mix

2 eggs, beaten

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.

Combine the sausage, shredded cheese and biscuit mix in a bowl.

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. 

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. 

Spinach and Feta Crostini

 1 (10oz) package frozen chopped spinach, thawed and well drained

2 plum tomatoes, coarsely chopped

1 small onion, coarsely chopped

1/2 crumbled feta cheese

1/4 cup mayonnaise and sour cream

1 garlic clove, minced

pepper to taste

1 loaf French bread, cut into slices

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. 

Barbeque Chicken Salad in Cups

3 cups chopped cooked chicken

3/4 cups drained black beans

3/4 cups drained whole kernel yellow corn with red and green bell peppers

1/4 cup finely chopped onion

1/2 cup barbeque sauce

1/4 cup light mayonnaise

1/4 cup light sour cream

1/4 tsp. salt

1/4 tsp black pepper

Bowl shaped tortilla chips (Can use baked!)

Fresh cilantro

In a medium bowl, combine chicken, black beans, corn and onion. 

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.

To serve , spoon chicken salad into tortilla chips, and garnish with fresh cilantro, as desired. 

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