On December 16th, we finalized our adoption in the United States and the book is SEALED! We are officially the parents of a beautiful three year old girl!!! I must say this process has been an intense three years of labor pain. But, it has been totally worth it!!!
Thursday, December 23, 2010
Wednesday, December 22, 2010
Percy the Elf baked this yummy cupcake for Caroline at the North Pole!! He surprised her with it on Saturday morning, which she promptly ate for breakfast! Isn't it adorable???!!!
Tuesday, December 21, 2010
We went to see Santa this weekend! The pics are acting crazy and somewhat out of order, but oh well! :) I didn't get a great picture since the elf made me stand outside of the fence to take my two personal pics. But the picture we bought turned out GREAT!
Caroline is telling Santa that she wants a 'Pizza Set' and a 'Donut Set'....both from Melissa & Doug (great toys!!) WOW! Taking pictures with and of Caroline is SUPER difficult these days! She wants to 'fake' smile, squint her eyes and be silly. All of these things I love, but not when you're sitting in the floor of a crowded mall, lol!!
My mom HATES having her pictures made, but I BEGGED her to get in the picture with us. I am going to treasure this picture one day! :)
Friday, December 3, 2010
I don't have a picture of this DELICOUS recipe but trust me...IT IS TO DIE FOR!!! Caroline and I love watching cooking shows and this recipe was featured on Paula Deen's. It looked rather easy and 'smelled' so good!
Warm Mexican Crab Dip Recipe
1 tbsp olive oil
1/2 cup finely chopped onion
1 clove garlic, minced
2 tbsp seeded and chopped jalapeno (I omitted this)
1/2 cup light beer
2 cups heavy whipping cream
1 package (8 oz) cream cheese
1 package (8 oz) pasteurized cheddar cheese
1 lb lump crab meat (I used 1/2 lb and it was fine)
1/4 cup fresh lime juice (about 2 limes)
1/4 cup minced green onion
1/4 cup minced cilantro
1 tsp chili powder
1 tsp salt
1/4 tsp cayenne pepper
1/4 tsp ground cumin
In medium sauce pan, heat olive oil over medium heat. Add onion, jalapeno pepper, and garlic and cook, stirring frequently for about 3 minutes. Stir in the beer and cook until liquid is reduce to half. Stir in the cream, cream cheese, and cheese block, whisking until melted and smooth.
Stir in crab meat, lime juice, cilantro, green onion, and chili powder and simmer for about 15 minutes. Add the salt, black pepper, cayenne, and cumin. Serve with tortilla chips!
This dip was INCREDIBLE! I omitted the jalapeno peppers since I forgot them at the store and I only used 1/2 lb of crab meat due to expenses. This dip is expensive, but well worth it for special occassions.
Wednesday, December 1, 2010
1 lb ground hot pork sausage
1/4 cup chopped onion
2 1/2 cups frozen cubed hashbrowns
5 large eggs, lightly beaten
5 large eggs, lightly beaten
2 cups shredded sharp cheddar cheese
1 3/4 cup milk
1 cup bisquick
1/4 tsp salt
1/4 tsp pepper
topping ingredients: picante sauce, sour cream, salsa
Cook sausage and onion in large skillet over medium high heat until meat crumbles. Stir in hashbrowns and stir for 5-7 minutes. Drain mixture on paper towels. Spoon mixture into a greased 13x9 baking dish.
Stir together eggs, cheese, and next 4 ingredients. Pour evenly over sausage mixture, stirring well. Cover and chill 8 hours.
Bake, covered with foil at 350 degrees for 45 minutes. Uncover and bake 10-15 more minutes or until a toothpick comes out clean. Remove from oven and let stand for 5 minutes. Garnish with assorted toppings.
**I saw this recipe in Southern Living and thought it sounded so good! I made it after Thanksgiving and my family enjoyed it for dinner! It did take some time, but it was well worth it. Add a bit of salt and pepper at the end though... Some fresh fruit would also be a perfect compliment to this if you decide to forget the salsa.**