Monday, October 31, 2011

7 months

Here are a few pictures from her 7th month! (She will be 8 months in a few days and you know I will take new pictures!)
We are loving fall!

And look what she can do now! We are busy. All it took was one time and she hasnt stopped! I thought I had until at least Christmas before this started!

There are toys everywhere. Sounds of laughter and sqeels fill my home. I love being a mom!

Tuesday, October 25, 2011


I recently broke down and bought a new crockpot (I know, big slurge! lol) and have searched out some new Crock Pot recipes.

This recipe is credited to CrockPotGirls on Facebook. (Like them if you haven't already!) However I did make some changes and created my own variation.

You will need:
3 oz package bacon pieces (or cook your own for more flavor)
1 tsp minced garlic
1 pkg Hidden Valley Buttermilk Ranch Dressing Powder
2 cans Cream of Chicken soup (Orginal recipe is 1 family size can, there is only a  few ounces different)
1-ish cups half & half (orginal is 1c sour cream)
4-6 boneless, skinless chicken breasts

1) Combine first 5 ingredients in bowl to create creamy sauce.
2) Place thawed chicken in bottom of CrockPot
3) Pour sauce over chicken
4) Cook high 3.5 hrs. (Do not go over, it will dry it out!)

*The orginal recipe called for serving it over egg noodles. I am not a fan of egg noodles, so I made a Garlic Red Potato Mash instead and it was awesome together! Steve went back in for seconds, so I know it was a hit! I admit, not the most healthy or nutritious dinner,  but it sure was yummy!

Roasted Duck Recipe

Let me start off by saying I had no idea what I was doing! (Duck is not a normal dinner and a bit hard to research as well!) But I read what I could and took bits from different places to create my own way to roast this duck. My husband worked hard to get it and the last thing I wanted to do was ruin it!
* I demand that by the time it reaches the kitchen that it is clean and looks like a raw chicken. I do not play with feathers or body parts!
1) The duck was clean and dry. The roaster pan was ready (you dont want the duck sitting in the fat drippings so elevate it any way you can...a roaster pan ideally) I also privked it lightly all over, but for this duck I don't think it was really needed, although all websites insist on how fatty ducks are and this will help the fat drip off. This duck must have been skinny.
2) In a small bowl I made a dry rub. 1 or so tsp of each: Sea salt, pepper, garlic salt, Grill Mates Chicken Rub and just a dash of Paprika. Rub this all over the outside and what you can on the inside of the duck.
3) Roast for 1 hr on 375.
4)Melt 1/4c butter (yes, I made this the unhealthy way!) Pour over duck and return to oven for 45 min.
5) Repeat 1/4 c butter and return for 10-15 minutes.
6) Check temperature of the duck, it should be 165 degrees or higher.
*The skin turns out nice and crispy with lots of flavor! My husband was impressed and loved it! (I was impressed too!)

And the before picture. Opening Day of Duck Hunting.

Wednesday, October 5, 2011

So Berry Cute!

Nana Wendi sent me this!
The cutest strawberry I have ever seen. :o)

Our little diva is now crawling. Everywhere. Happy 7 months old too!