Our 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...

to this?

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!

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.
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.

 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.

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.

All of my south favorite Louisiana girls drove to us to celebrate! 

(Yes, Kelly, you are a Louisiana girl now and I am so thankful!)

Tim and precious Ro!

My beautiful Sunshine girls and CC's Sunshine aunts!

Best friends and small group mommas raising our babies together!

Uncle James came too!

Love from her Aunt Mary Rachel and Uncle David!

Pattison teachers and future Pattison Colts!

Bebes got to come too!

Aunt Gabey and our precious babies!

It meant so much that my sister came and wouldn't miss CC's first birthday

Aunt Jess was there for her birth and birthday...what a blessing!

Matthew and CC=Best friends since day one!

All the babies minus three! 

And a fun new ride from Sunny and Paw Paw that we made the best of in cold weather:)

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!

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:)

Steakhouse Chili

1 tablespoon EVOO

1 pound bacon, finely chopped

2 pounds ground sirloin beef

1 large onion, finely chopped

3 cloves garlic, finely chopped

4 tablespoon chili powder

salt and pepper

1 (15oz) can tomato sauce

1/2 cup Worcestershire sauce

1/4 cup dark brown sugar

2 tablespoon hot pepper sauce

2 cups beef stock

Garnish: Sour cream, shredded cheese and parsley

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.

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. 

Spinach Dip

1 (16oz) carton sour cream

1 cup mayonnaise

1 package Knorr vegetable soup mix

green onions (optional)

2 pkgs chopped frozen spinach

Mix sour cream, mayo and vegetable soup mix and chill. Thaw and drain spinach well. Mix other ingredients and serve. 

Nuts and Bolts

1 pound butter (seriously, but worth it!)

10 drops hot sauce or to taste

12 oz. Rice Chex

13-20 oz nuts

12 oz. pretzels

salt, pepper, onion and garlic powder

5 oz. Worchestershire sauce

12 oz. Wheat Chex

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!

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Weeknight Deliciousness: Roasted Lemon and Garlic Chicken

I 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. 

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!

Roasted Lemon and Rosemary Chicken

2 garlic bulbs, minced

1 cup fresh lemon juice

2/3 cup fresh rosemary coarsely chopped (dried can be substituted)

1 tablespoon sea salt

1 1/2 teaspoon pepper

2 cups olive oil

3 (2 1/2-3 pounds) whole chickens cut up

3 lemons, sliced

Garnish: fresh rosemary sprigs and lemon wedges

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.

Line 2 13x9 inch pans with aluminum foil. Arrange chicken in pans and drizzle with marinade. 

Bake at 425 for 1 hour or until done, basting with pan juices every 20 minutes. Garnish. 

*Taken from a Martha Stewart magazine many moons ago!

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Giving 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.
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.

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.

 We had Thanksgiving lunch with Jason's family and Thanksgiving dinner with mine and we certainly didn't complain.

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!

We finished off our trip seeing the infamous and wonderful Momou who was so glad to see us and us to see her.

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?!?

Only God could orchestrate something like that...

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.

Chocolate Bourbon Pecan Pie

1/2  (15 oz) package refrigerated pie crusts

1 1/2 cup chopped pecans

1 cup (6oz) semisweet chocolate morsels

1 cup dark corn syrup

1/2 cup granulated sugar

1/2 cup firmly packed brown sugar

1/4 cup bourbon or water

4 large eggs

1/4 cup butter, melted

2 teaspoons cornmeal

2 teaspoons vanilla extract

1/2 teaspoon salt

Fit piecrust into a 9 inch deep dish pie plate according to package directions; fold edges under, and crimp.

 Sprinkle pecans and chocolate evenly onto bottom of piecrust; set aside.

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. 

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. 

Bake at 325 degrees for 1 hour (keep an eye on it!!) or until set; cool on wire rack. 

       

Mocha Cake
2 cups sour cream

2 large eggs

1 pkg chocolate cake mix

1/2 cup coffee liqueur 

1/4 cup vegetable oil

1 (12 oz) pkg semisweet chocolate morsels

1/2 cup cinnamon chips

powdered sugar

Garnish:

whipped cream

1/4 cup powdered sugar

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.

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. 

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Memories and Roasted Garlic and Basil Tomato Soup

Right 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. 

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...

Roasted Garlic and Basil Tomato Soup

3 large garlic cloves, chopped

1 (3oz) pkg shallots, peeled and halved

1 tablespoon EVOO

1 (14 1/2 oz.) can Italian style, stewed tomatoes, undrained

1 1/2 cups chicken broth, divided

1/2 tsp hot sauce

1/2 tsp balsamic vinegar

1/4 tsp salt and pepper to taste

pinch of red pepper

1 1/2 tablespoons minced fresh basil

Place garlic and shallots in an 8-inch square pan lined with aluminum foil; drizzle with oil.

Bake at 450 for 15 minutes, stirring twice; cool.

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. 

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. 

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Wreath Making and Yummy Brown Sugar Spice Bread

You 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?

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.

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!

 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.

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. 

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.

Brown Sugar Spice Bread

1 softened stick butter

1 cup light brown sugar

2 eggs

1/2 cup sour cream

1 tablespoons vanilla

1 cup flour

1/4 tsp baking soda

2 tsp ginger

2 tsp cinnamon

1 tsp cloves

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.

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