My Goodness...

My goodness, it's been 5 days since I posted. I am sure all of you out there have been jonesing for a little more from me for days now! LOL

I wasted a good 10 minutes today looking for a new recipe for baked chicken and I found this one...

Beer Baked Chicken

from the TS website modified by me.

4 Chicken Breasts

Onion Onion and Seasoned Salt sprinkle to your taste.

1/2 a cup of the Cherry Honey Mustard Sauce

1/2 a cup of beer.

Take the Chicken and place that into a greased baking pan...I like to use a Pampered Chef roasting pan. Sprinkle the Onion Onion and Seasoned Salt over the Chicken. Then take the mustard sacuse and the beer and wisk that together. When wisked together, pour over chicken. Cover the pan w/foil and bake at 350 degrees for 45-50 minutes or until the juices run clear.

***************

Here is a funny...

Last night at 7pm Tom called me to tell me he locked his keys in his car...no that isn't the funny part, the funny part is that Tom called our house and when I answered he asked where I was.

Helllllooo you called me at our house number, that's where I am! I think all the golfing got to his head...too much sunshine.

Me and the kids met a friend and we went to the Eli's Cheesecake Festival which Tom was golfing. The kids had fun. It was a bit crowded for me. If they are able, I would recommend that in the future they spread out the fest more, esp the kid attractions.

I am very excited, I qualified to take part in a research study thing in Orland Park, for 2 hours of giving my opinion I'll get $100.

It's Wednesday already????

Today I experimented w/a couple new recipes, one I rec'd from Timber Creek Farms for Butternut Squash Soup and one from Women's Day Magazine that I changed because it called for using the grill and I wanted to use the oven.

Speaking of oven for lunch I made Warm the Oven w/ reduced fat cream cheese and ate it w/celery sticks. Yum!

So the Butternut Squash Soup turned out well which is good because I'll be the only one around here eating it.

Recipe:
1 3lb butternut squash cut lengthwise and w/the seeds scooped out.
2. large onions cut and quartered.
3. couple tablespoons garlic garlic
4. 3 cups chix broth
5. nutmeg to taste if you like
6. a pinch of dried sage.
7. dash of salt and fresh ground pepper.

take a large baking pan, spray w/pam or add a little olive oil to coat lightly,
preheat oven to 400
then take the butternut squash, spray them w/pam or brush w/olive oil and sprinkle 1/2 a tablespoon of the Garlic Garlic on each 1/2.
put face down in the pan.
pierce the squash 1/2;s a few times.
put onions around the squash, spray a little more pam or add a bit of olive oil on top.
Bake for 50 minutes covered.
Take out, check the the squash are all soft, bake longer if necess.

Then scoop out the squash in the blender, add the onions the other tbsp of garlic the nutmeg the sage and slowly add the broth as you puree the mix in the blender.

When it's all puree'd and all the broth is added, put it in a sauce pan for a minute or 2 to warm it up and then serve.
:)

Check and Done.

Here I am at the Chicago 1/2 Marathon w/the sun beating down on all of us!Yesss I did it! It was really hard! I don't know how people do a whole marathon.

Oh I am so sorrrrrreee. But I did it, I finished a 1/2 marathon and lived to tell the tale.

Some recent pics.

Off to Kindergarten!

Patrick and Bryce's first day of school

Steve Dahl at a Back to the Beach Party Tom and I went to in August.

Time to start preschool!

Arugula

This morning we received our Timber Creek Farms http://www.tcforganics.net Goody Box (it's an assortment of different organic fruits and veggies) and this box contained arugula. So I'm making a new recipe tonight to go with baked chicken breasts.

Here is the new potato salad recipe (from http://www.allrecipes.com ) :

Potato Arugula Salad
Submitted by: Jenny
Rated: 4 out of 5 by 4 members
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Ready In: 35 Minutes
Yields: 6 servings
"A different and yummy potato salad; it uses no mayonnaise. This is a nice alternative to use arugula, rather than just adding it to a green salad."
INGREDIENTS:
1 1/2 pounds red potatoes, cubed
3 tablespoons white vinegar
2 cloves garlic, minced (optional) (I'm going to use 2 tsp of garlic garlic instead.)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 bunch arugula - rinsed, dried and torn
DIRECTIONS:
1.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and cool. Transfer to a large bowl.
2.
Meanwhile, mix vinegar, garlic, salt, and pepper in a mixing bowl. Drizzle in olive oil, whisking until mixture thickens.
3.
Toss potatoes with vinegar and oil mixture and arugula. Serve at room temperature.

Later this week or early next week they are calling for autumnlike temperatures and I'll be making a batch of my "Mama's Soup" which is just my chicken noodle soup. And I am going to try out a Butternut Squash Recipe AND I found a recipe for Autumn Stew--slow cooker recipe.

Yippee I have some varied recipes to try.

What a beautiful Weekend!

Wow did we get some wonderful weather this weekend. I love sunny skies and low humidity. Sigh, too bad we can't have this 9 months of the year and then just have 1 month of fall, 1 month of winter and 1 month of spring.

The new catalog is out and Anna is crazy about the Sun-Dried Tomato and Feta Cheese Ball Mix. So that one has a 3 year old's recommendation. I am crazy for the Cranberry Pecan Bread...and the Pumpkin Patch Bread...

I am looking to do my own taste-testing party instead of an Open House this year. Right now I am thinking September 28th could be the day. I'll figure that out in time to set up online invitations to my taste-testing and then I can enter the guests into a drawing that day for the host credit.

New consultants in September get this gift for joining...I really love the spice rack and what a nice way to welcome newbies than w/a set of 6 spices.

One new product we have is Old Fashioned Bread Pudding. There is a recipe on the box for it that makes my mouth water everytime I pick up a box...

Apple Butterscotch Bread Pudding

Submitted by Rosemary (MN) HQ Resident Chef

Ingredients

Old-Fashioned Bread Pudding Mix

2 large eggs

2 cups 2% milk

1 cup diced apple(peeled or unpeeled)

1 cup butterscotchchips

Prepared Oh, Baby! Brown Sugar Sauce Mix

Directions Whisk eggs and milk together in a large mixing bowl; stir in Old-Fashioned Bread Pudding Mix , apple and butterscotch chips. Let stand 20 minutes. Pour mixture into a greased 8 x 8 baking pan. Bake at 350° for 35-40 minutes. Top with Oh, Baby! Brown Sugar Sauce. Serve warm or cold. Makes about 8-10 servings.

All the kids are in school

All three kids are in 3 different schools in the same school district, all on 3 different buses at 3 different p/u and drop off locations. So I get 3 sets of the same announcement pages one from each school...that's about a tree a week down the drain I figure...

I don't mind the 3 different schools and 3 different buses because that still adds up to almost 3 hours of life to myself. Today I got to run 6 miles and take care of 3 errands. Yep it was wonderful.

Too bad they already have a 1/2 day on Friday and Monday off, I was just starting to get used to this!

I wanted to post a pic or 2 of Anna going on the bus, but I can't seem to locate the UBS cord for the camera. When I find it, I will post.

Only 2 more days til the Fall/Winter Tastefully Simple Catalog is out. I am pondering stocking up on some extra Cool & Creamy Cucumber for this fall when fans of it are looking to find it...that seems to be a super popular dip.

Cool & Creamy Chicken Wraps
Submitted by Kimberly Scibelli (MA)

Ingredients 1 pkt. Cool 'n Creamy Cucumber
1/2 cup mayonnaise
1/2 cup sour cream
3 - 4 boneless, skinless chicken breasts
Seasoned Salt to taste
Italian Seasoning Blend to taste
Lettuce
Shredded mozzarella cheese
Tomato basil tortilla wraps

Directions Prepare Cool 'n Creamy Cucumber as directed on package with mayonnaise and sour cream; set aside. Sprinkle chicken breasts with Seasoned Salt and Italian Seasoning Blend. Grill chicken until done; cool. Slice chicken into strips. Spread Cool 'n Creamy Cucumber liberally on wrap; add chicken. Top with lettuce and cheese; roll up. Makes 4-6 servings.

This and That

Oh you must go read this blog, this woman (who lives in the Burbs of Chicago) is so funny...think Erma Bombeck...Jean Kerr..Rosanne Barr

Anyway it's a wonderful blog:

http://mom2my6pack.blogspot.com/

So how was your weekend? Today was the most beautiful weather in a long while. Just a perfect day. I spend the day selling my Tastefully Simple at the Lockport Moose Lodge Car Show--big thanks to Patty for getting me into the show. It was a fun afternoon. I met lots of very nice people, sold a bunch of Tastefully Simple and scheduled a November party.

It was a suprise to me to see so many families there--I thought it would be more guys and maybe their wives/girlfriends but it was a real family event--very nice to see so many people enjoying the day together.

Last night's dinner....(today I was too beat to cook!)

Take 2 chicken breasts and cook in a couple tablespoons of Asian Aura Dressing. Let them get mostly cooked and then cut them up and then add in a bag of frozen stir fry veggies, and whatever fresh veggies you feel like adding, I added pea pods and bean sprouts (add the bean sprouts at the very end) and a 1/4 cup of Asian Aura and 2 tbsp of Honey Teriyaki. Stir fry together until the chicken is done and the veggies are tender and serve over whole wheat noodles or brown rice.

yum!

Tues is Anna's first day on the bus! Wahoo!

Rain Rain Flood, Humidity, Tornados in Downtown Chicago

Our sump pump couldn't keep up, we took on some water in the basement, just a bit...but still not good. Good thing we have awfully ugly linoleum tile and not a nice carpet! I can't see the green in this pic, but that is the tile, just imagine that the white areas are green...sea green.

Today was one of those days where you can't figure out what you did all day, and the full basket of laundry and the dishes in the sink aren't doing anything but reinforcing that feeling.

We are already just about through the first week of school...Tomorrow's dinner will be pizza at Chuck E Cheese. In my opinion, it's not too bad, considering the source...

I have a butternut squash I need to figure out what to do with....I will be sure to share how I cook it...using some Tastefully Simple products of course...right now I have no clue what I will do...

Bah, if it wasn't so hot today and if I had one in the house, I would have made our new favorite bread...Cranberry Pecan bread..just add an egg (or is it two...) and a cup of water. It is SO good. I can't wait to share it w/everyone this fall!!!--especially my fellow cranberry lovers! The Cranberry Pecan bread would be even better w/a nice cup of our new Caramel something Latte drink. I can't remember the name how good it is distracts me!

August 21st

(picture of the new fall/winter line)

Well in 2 days it will be my parent's 38th anniversary. Hmm I think my mom said I was in charge of planning a good party for them for their 40th...I better check on that, might be time to start planning!

A week from today the bus will be coming to pick up little Anna and take her off to Pre-K. Wahoo!

Last night I realized that w/the kids in 3 different schools we'll be getting 3x the fundraisers and PTA requests. Hmm--I don't think I'll be ordering Market Day for 3 schools! But it's a small price to pay for 3 hours of time each day for me to enjoy the quiet and reflect upon life's mysteries big and small--or in the real world which I live in--time to get caught up on laundry and errands! Ahh, kid-free trips to the grocery store and the post office...it's like a little slice of heaven.

One day soon I'll be making this recipe for dinner using our new Cafe Portabella Mushroom Soup.

Shari Kennedy ~ CA

Title: Cafe Portabella Mushroom and Chicken Pasta

Ingredients:1 pkg Cafe Portabella Mushroom Soup Mix

1 8oz pkg mushroom

1 tbsp olive oil

1/2 onion, finely chopped

1 tsp. Garlic Garlic

1 cup light sour cream

2 boneless, skinless chicken breasts cut into bite size pieces

1 16oz pkg pasta

2 tbsps Italian parsley for garnish

Salt and pepper to taste

Directions:Follow directions on package for the sauce mix. Meanwhile boil your water for the pasta, chopped onion and chicken breasts.Warm olive oil in a large skillet, add mushrooms, onions and Garlic Garlic. Saute until tender. Add in chicken and cook until chicken is no longer pink. Pour sauce over mushroom and chicken mixture, add pasta and mix well.Bon Appetite!

Number Of Servings:6-8

Preparation Time:30 mins. start to finish