Month: March 2008

Categories
Everything Else

Wedding Pictures

On Thursday, we received 200 4×6 photos and a CD of all our digital pics. I’m so happy with them. Our photographer was Diane McKinney. We were waiting to get the CD to order our album from her. I know its going to be hard to choose just 80-100 pics to put in there. I thought I’d post a few of my favorites.
This one with my brother & cousin was taken before the ceremony.My cousin & his wife took a picture like this and I loved it. It was so fun & exciting to hold Jason’s hand knowing that the next time we held hands we’d be getting married!I was so giddy the whole ceremony. Here’s the first time we held hands. I whispered “hi”!I was so glad we were able to take pictures on the beach. It wasn’t too hot that day, but there was no breeze so flies kept biting our bridesmaids legs. They did a good job forcing smiles though!Ok that’s probably enough for now. I’ll post some of the reception later.

Categories
Food

Blueberry Scones

I’m still on my blueberry kick! I made blueberry scones for Jason & I for brunch this morning. I’m not sure which blog/website I got this recipe from, but it certainly was a hit at our house.
Ingredients
2/3 cup frozen blueberries
2 cups flour plus 2 tbsp, plus 1 tbsp
1 tbsp baking powder
3 tbsp sugar (the original recipe calls for it chilled, but I used room temp)
1/8 tsp salt
6 tbsp butter, plus 1/2 tbsp
1 tbsp vanilla
1 cup half & half
Directions
Preheat oven to 425 and line a baking sheet with parchment (I used a non-stick baking mat).
In a small bowl, add the blueberries and 1 tbsp flour. Toss to combine then put back in the freezer.
In a large bowl, combine flour, baking powder, sugar & salt.
Cut butter into chunks and add to flour mixture. Cut butter into flour until pea sized or smaller.
Add vanilla and half & half and mix with a spoon until just barely incorporated.
Knead the blueberries into mixture until mixture forms a ball of sticky dough.
Place dough on floured surface and pat down into a rough 9-10 inch circle.
Cut into 8 triangles and place scones onto prepared baking sheet at least an inch apart.
Take 1/2 tbsp butter and cut into 8 small pieces. Place one small piece of butter on each scone.
Bake for 15 mins. Let cool & enjoy!

Categories
Food

Blueberry Bundt Cake

I was looking to make something with my buy 1 get 1 free blueberries last week and stumpled upon this recipe online. I’ve made it 3 times now for us and for a work baby shower. It’s been a hit so I thought I’d share it with the blogging world too! Enjoy!
Blueberry Bundt Cake
Ingredients
1 box yellow cake mix
1/3 c oil
3 eggs
1 (8 oz) cream cheese (I used 1/3 less fat)
1 (3 ½ oz) box of instant vanilla pudding
1 can blueberries, drained (save juice)
2 c confectioners’ sugar
Directions
Mix cake mix, oil, eggs, cream cheese and vanilla pudding on medium speed (mixture will be very thick).
Fold in blueberries; pour in Bundt cake pan.
Bake at 350 degrees for 30 minutes or until done. (Its taken more like 45-50 min for me)
Icing: Mix blueberry juice and 2 cups confectioners sugar and pour over cake while hot.

Categories
Everything Else

Moe-Kitty

Meet Moe! aka Moe monster, Moester, fatty, fluffy, etc etc! I thought I’d post a picture or two of our “child” 🙂
In the first picture, I found him hiding under the dining room table in his favorite chair.
Here, I’d interrupted a leg bath and he was a lil annoyed with me.
Moe LOVES the penguin fleece blanket and especially if he can also cuddle with his mom!

Categories
Food

Chicken Cranberry Ranch


This has quickly become one of Jason & I’s favorite recipes. I can’t remember who posted it first on the nest, but I’m so glad they did!
Ingredients
boneless, skinless chicken breasts cut into bite-sized pieces
can of whole cranberry jelly
1/2 jar of ranch dressing (I just squeeze until the mixture is pink)
1 packet of dry onion soup mix
Directions
preheat oven to 350 degrees.
mix the onion soup mix, ranch & cranberry jelly in a small bowl.
cut up the chicken. mix in the bowl.
pour into 9×13 and bake for 1 hr.
We usually serve this over brown rice. The original recipe is for up to 3 or more lbs of chicken but I usually make it with about a lb and just pour the rest of the sauce over the rice. Enjoy!