I am Becca. I live in Alabama with my husband Scott and our 4 kids Luke, Caleb, Parker and Madeleine Claire. I love being a mother and wife and staying home with the kids. I love sewing, watching old movies, watching college football, wine, Italian food and road trips. I love our church and our new friends. God has blessed me more than I can ever try to tell. I pray my life is an example of his love and mercy.
Monday, March 31, 2008
Happy 5th Birthday Caleb!
Go Blue Lightening!
Thomas the Train Day
Easter Pics!
Easter!
Wednesday, March 19, 2008
Monday, March 17, 2008
Good Weekend!
Friday, March 7, 2008
Fancy Dishes!
Kim, I think we must have gotten some of our
Just in case you were wondering I took the pictures on my stovetop. I didn't have a smudge-free area on my glasstop table. I decided not to get fine china. I am not a very formal person and hopefully would never have a formal dining room to display the fine stuff. If I have to handwash it you can forget it. Even my pizza stones and skillets go in the dishwasher. (I think I heard all the Pampered Chef ladies gasp) My mother would be so proud ;)- Anyway here is me!
Recipe Swap!
Rotini and Sweet Pepper Primavera
For the nights you have no time to cook this meal is very easy. A couple of shortcuts I use is with the chicken. You can use leftover chicken or canned chicken. Either way is very good. Also, you can use whatever combo of veggies. I play around with it and any combo is good. Of course, anything with alfredo sauce is divine!
14oz. Asparagus spears
8oz. Rotini
2 small red bell peppers
1c. halved squash
1c. zucchini
1c. mushrooms
1 jar Alfredo sauce ( I use sun dried tomato alfredo sauce)
red crushed pepper if you like it spicy
1 can chicken
Boil rotini for 5 minutes. Add veggies to boiling water and boil to your liking.(I like my pasta al dente and my veggies with some crunch) When done drain water put back into pot and add alfredo sauce. My kids love this. If you cut up the veggies small they will eat it better because it is smothered in cheese sauce. Enjoy!
Meatloaf Muffins w/ Barbeque Sauce
This recipe is a fun one if you have a little more time. A time saver is to make your mix the night before and pull it out the next night and all you have to do is cook it. In the time it takes to cook you can have your side and veggie done.
1 lb. ground round
1 tbsp. worcesteshire sauce
1 red onion(I grate my onion in because my family doesn't like onions but I do. If they can't see it they don't know!)
2 ribs celery
1 large egg
splash of milk
1c plain bread crumbs
2 tbsp. grill seasonings
1c. barbeque sauce
1/2c. salsa
salt and pepper to taste
Put beef in bowl. Add onion and celery. Add milk, egg, bread crumbs and seasonings. In a separate bowl mix salsa, barbeque sauce, worcesteshire sauce. Pour half into beef mixture. Brush muffin tin w/ oil. Fill muffin tins with mixture. With finger make a well in mix and fill with remaining sauce. Bake at 450 for about 20 minutes.
A really good side with this is smashed potatoes.
Smashed Potatoes
2 1/2 lbs. small red potaotes
1/2 c. milk
8oz. cream cheese
1/2 stick of butter
10 chives
Boil potatoes until fork tender. Drain and put back into pot. Add cream cheese and butter and milk. Smash with smasher. When smashed to your liking add finely chopped chives. Add salt and pepper to taste.
Pineapple Casserole
This side dish is easy. Every time I make it I am asked for this recipe. It is great to take to potlucks or to any gathering.
1 c. sugar
6 tbsp. all purpose flour
2 c. grated sharp cheddar cheese
2- 20oz. cans pineapple chunks, drained (reserve 6 tbsp. juice)
2 c. Ritz cracker crumbs
1 stick of butter, melted
Preheat oven to 350 degrees. In a mixing bowl, combine sugar and flour. Gradually stir in cheese. Add pineapple and stir well. Pour mixture into a greased casserole dish. Combine cracker crumbs, butter and pineapple juice and spread on top of mixture. Bake for 25-30 minutes or until golden brown.