Pumpkin Chai Cheesecake with Caramel Rum Sauce

Crust:
2 cups crushed teddy bear shaped cinnamon graham snacks
1/4 c butter, melted
Heat oven to 300. Spray 9 in spring form pan with cooking spray. In small bowl, mix crust ingredients. Press mixture in bottom and 1 inch up side of pan. Bake 8-10 minutes until set. Cool 5 minutes. To minimize cracking, place shallow pan half full of hot water on lower oven rack.

Filling:
4 pkgs (8 oz each) cream cheese, softened
1.5 cups granulated sugar
4 eggs
1 cup canned pumpkin (not pumpkin pie mix)
2 tsp pumpkin pie spice
3/4 tsp ground cardamom (I couldn't find this, so I substituted 3/8 cinnamon and 3/8 cloves)
In a large bowl, beat cream cheese and sugar with mixer on medium until light and fluffy. Beat in eggs one at a time until blended. Spoon 3 cups of mixture onto crust and spread evenly. Add Pumpkin, pumpkin pie spice, and cardamom to remaining cream cheese mixture. mix with a wire wisk until smooth. Spoon over mixture in pan. Bake 1 hr 15 min to 1 hr 25 min or until edge is set at least 2 inched from edge of pan and center still jiggles slightly when moved. Turn off oven, open door at least 4 inches. Let cheescake remain in oven 30 more minutes. Run a small metal spatula around edge to loosen cheesecake. Cool in pan on cooling rack 30 more minutes. Cover loosely and refrigerate at least 6 hrs but no longer than 24 hrs.

Sauce:
1/3 cup packed brown sugar
1/3 cup light or dark corn syrup ( I used dark)
2 tbsp butter
1/3 cup whipping cream
1 tbsp spiced rum or 1/4 tsp rum extract (I used the extract)
In small sauce pan, heat brown sugar, corn syrup, and butter to boiling over medium low heat, stirring constantly. Boil 5 minutes,stirring occasionally. Stir in whipping cream, heat to boiling. Remove from heat and stir in rum. Cool until warm.

Garnish:
whipped cream if desired.

Just before serving, run small metal spatula around edge of pan, carefully remove side of pan. Top individual slices with warm sauce and whipped cream.

Thanksgiving

We had a great time at Kristin's for Thanksgiving. The food was awesome and the company was great! We even talked to Brian on Skype. We miss him a lot and can't wait till he can come home from Afghanistan. All of the kids had fun playing together and they all got to meet Nathan. Matt and Brandie came with Madison and Kennedy, Terry and I brought Stephen and Nathan, Kim and Eric brought Bryanne, Morgan, and Ean, and of course Kristin's 3 (Mackenzie, Sean, and Kaitelyn) were there. Mom and Dad were there too. It was a packed house, but it was fun.

The food was awesome. Turkey, Ham, Mashed Potatoes, Green Bean Casserole, Mac and Cheese, Rolls, Fruit, Corn, Carrots, Deviled Eggs, Stuffing, Cheese, Gravy. It was all delicious. For dessert, Pumpkin Pie and Pumpkin-Chai Cheesecake with Caramel-Rum Sauce (Recipe will be on the blog shortly). We ate, we talked, ate some more and talked some more. Fun was had by all.

I hope everyone had an enjoyable Thanksgiving and I am truly thankful and blessed to have what I do!

Salmon and Shrimp with Garlic Rice

Yes there is salmon and shrimp in all that cheese! and it was yummy!


5 tbsp butter
3 tbsp flour
1.5 c half and half
1.5 c shredded cheddar cheese
1 tsp salt (I think it made it a bit too salty and would go down to 1/2 tsp next time)
1/2 tsp ground mustard
1/4 tsp dill weed
1/2 lb shrimp, uncooked, peeled and deveined
1.5 lb salmon fillets (I used 1 large fillet, you can use several small if you want)
3 garlic cloves, minced
1 c uncooked long grain rice
2 c chicken broth

In a large sauce pan, melt 3tbsp butter. Stir in flour until smooth. Add half and half gradually. Bring to a boil. cook and stir for 2 minutes or until thickened.
Add 1 cup of cheese, salt, mustard, and dill. stir until cheese is melted. Remove from heat and stir in shrimp.
Pat salmon dry with paper towel and place in greased baking dish.

Pour shrimp mixture over salmon and top with remaining cheese.

Bake uncovered at 400 for 25-30 minutes or until fish flakes and shrimp are pink.
Meanwhile, in a sauce pan, saute garlic in remaining butter until tender. Add rice, cook and stir  for 2 minutes. Stir in broth and bring to a boil. Reduce heat, cover, and cook for 15 minutes. Serve with salmon and shrimp.

Catching up

Things are going well. Both Nathan and I are getting over our colds. Stephen is growing like a weed and Terry is enjoying all the meals I have been cooking. After writing this post I need to go give Nathan a bath. Thanksgiving is tomorrow! I can't believe it is almost the end of the month.

Stephen has adjusted well to having a baby brother and he is learning to be gentile with him. He MUST hold, hug and kiss him when ever he gets a chance. I need to take some more pictures of them together. It is so cute the way he adores Nathan.

Terry is also doing well with the change. He also adores Nathan and just loves to watch him sleep. He is very helpful when he is home, changing diapers and playing with the boys while I cook or craft.

I am loving being home and wish it would last. Unfortunately, February is getting closer which means my time at home is getting shorter.

This past weekend I met up with some House Cup friends and went to see Harry Potter 7. It was a blast and Nathan came with me. He was very well behaved and everyone enjoyed him, including my friend Kara's cat Clair.

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Nathan just had his first bath! And he enjoyed it. He was much calmer than Stephen was. I think he really enjoyed the warm water. Now he is just relaxing on the floor.

Pork Noodle Casserole

2 c uncooked egg noodles
2 lbs boneless pork, cubed
2 med onions, chopped (I used minced onion)
2 cans whole kernel corn
2 cans cream of mushroom soup ( I used 1 can cream of chicken and 1 can cream of potato)
1/2 tsp salt
1/2 tsp pepper

Cook noodles according to the package directions. In a large skillet, cook pork and onions until no longer pink. Drain noodles. Stir the noodles, corn, soup, salt, and pepper into pork and onions.
Transfer to a greased 3 qt baking dish. Cover and bake at 350 for 30 minutes. Uncover, bake 15 minutes longer.

Tenderloin with Creamy Garlic Sauce

Monday's Dinner!

1 jar of dijon mustard (8 oz)
10 garlic cloves, peeled and divided (I used minced garlic)
2 tbsp whole black peppercorns, crushed and divided
3 tbsp veggie oil
1 beef tenderloin, halved
2 c heavy whipping cream
1 c sour cream


In a blender, combine half of the mustard, 8 garlic cloves, and 1 tbsp peppercorns. cover and process for 1 minute. Add 1 tbsp oil, process until paste forms. Spread over beef.
In a large skillet, heat the remaining oil over med-high heat. Brown beef, on all sides. Place in a shallow roasting pan coated with non-stick cooking spray.
Bake uncovered at 400 for 25-45 minutes (depending on degree of doneness desired). Remove to a warm serving platter. Let stand 10-15 minutes.

Meanwhile, mince the remaining garlic. In a sauce pan, combine garlic, shipping cream, sour cream, and remaining mustard and peppercorns. Cook and stir over low heat until heated through. Slice Beef, serve with the sauce.

One Pot Ham Dinner

We had this last Friday ( I am just now catching up on my posting).

1 fully cooked Ham slice
4 med potatoes, peeled and sliced
1/4-1/2 tsp salt
1/4 tsp pepper
2 c frozen green beans
1 med onion, thinly sliced ( I used minced onion)
1 can condensed cream of mushroom soup
1/2 c water

In a large skillet over medium heat, brown the ham slice. Arrange potatoes over ham, sprinkle with salt and pepper. Top with beans and onions.
Combine soup and water, pour over all. Cook for 2 minutes. Reduce heat, cover and simmer for 45-50 minutes or until potatoes are tender.

Chocolate Chip Oatmeal Raisin Cookies

3/4 c butter, softened
1 c packed brown sugar
1/2 c sugar
1 egg
2 tbsp water
1 tsp vanilla extract
3 c quick cooking oats
2/3 c flour
2 tbsp grated orange peel
1 tsp cinnamon
1/2 tsp baking soda
1/3 c golden raisins
1/3 c raisins (regular)
1/3 c chocolate chips

In a large mixing bowl, cream butter, brown sugar and white sugar until light and fluffy. Beat in egg, water, and vanilla.
Combine the oats, flour, orange peel, cinnamon, and baking soda. Gradually add to the creamed mixture. Stir in the raisins and chocolate chips. Drop by tbsp full 2 in apart onto baking sheet.

Bake at 350 for 12-15 min or until edges are lightly browned. Remove to wire racks to cool.

Beef Stew with Potato Dumplings

1/4 c flour
3/4 tsp salt
1/2 tsp pepper
2 lbs beef stew meat
2 onions, chopped
2 tbsp veggie oil
2 cans (10.5 oz each) condensed beef broth
3/4 c water
1 tbsp red wine vinegar
6 med carrots, cut into 2 in chunks
2 bay leaves
1 tsp thyme
1 tsp garlic powder

 Dumplings
1 egg
3/4 c bread crumbs
1 tbsp flour
1 tbsp parsley
1 tbsp minced onion
1/2 tsp thyme
1/2 tsp salt
1/2 tsp pepper
2.5 c shredded raw potato
additional flour

In a plastic bag, combine flour, salt, and pepper. Add meat, toss to coat. In a dutch oven, cook meat with onions in oil untol meat is brown on all sides and onions are tender.
Stir in broth, water, vinegar, carrots, and seasonings. bring to a boil. Reduce heat, cover and simmer for 1.5 hrs or until meat is almost tender. Discard bay leaves.
In a large bowl, beat egg. add crumbs, flour, parsley, onion, and seasonings. Stir in potatoes. mix well. With floured hands, shape into 1.5 in balls. Dust with flour.
Bring stew to a boil. drop dumplings onto stew. Cover and simmer for 30 min. Do not lift cover while simmering. Serve.

Apple Cinnamon Muffin

1 1/2 c Flour
3/4 c sugar
1/2 tsp salt
2 tsp baking powder
1 tsp cinnamon
1/3 c veggie oil
1 egg
1/3 c milk
2 apples, peeled, cored and chopped

Topping:
1/2 c sugar
1/3 c flour
1/2 c butter, cubed and cold
1 1/2 tsp cinnamon

Preheat oven to 400 degrees. Grease muffin cups. Stir together flour, sugar, salt, baking powder, and cinnamon. Mix in oil, egg, and milk. Fold in apples. Spoon into muffin cups.
In a small bowl, stir sugar, flour, butter and cinnamon Mix with a fork. Sprinkle over unbaked muffins.

Bake 20-25 min.

Seafood Dip

1 tsp cornstarch
1/2 c white wine
1 pkg cream cheese, cubed
1 can crabmeat
6 oz smoked salmon
2 tbsp half and half cream
2 tbsp parsley
1 tbsp Worcestershire sauce
1 c shredded Cheddar cheese
paprika

In a large microwave safe dish, combine cornstarch and wine until smooth. Add cream cheese.
Cover and microwave on high for 45 seconds, stir, microwave 45-75 sec longer or until smooth and slightly thickened.
Stir in crab, salmon, cream, parsley, and Worcestershire sauce. Cover and microwave on high for 45 sec. stir. Add cheddar. heat 45-60 sec. stir until cheese is melted. Sprinkle on paprika. Serve.

Enchilada Stuffed Shells

15 uncooked jumbo pasta shells
1 lb lean ground turkey
1 can enchilada sauce
1/2 tsp minced onion
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp ground cumin
1/2 cup refried beans
1 cup shredded cheddar cheese

Cook pasta according to package directions. drain. In a nonstick skillet, cook turkey until no longer pink. drain. stir sauce and seasonings in. set aside
Place teaspoonful of beans in each shell then fill with turkey mixture. Place in greased baking dish.
Cover and bake at 350 for 25 min. Uncover, sprinkle with cheese, bake 5 more min until cheese is melted.

Baby Carrier

I wanted a way to carry Nathan around and be hands free that was more comfortable and flexible than my regular carrier. A wrap was the way to do it, but paying for one is not in the budget. So instead I went to Joann fabric and bought 6 yards of a beautiful blue patterned fabric. 100% cotton. A little folding and wrapping and I was carrying Nathan around hands free. I do want to sew the edges so it is a bit tidier to wrap, but since I don't have a sewing machine, I am going to have to wait until next week to have my sister do it for me. Until then I will just wrap it as best as I can. Here was my first attempt.

It is a bit loose, but I wasn't sure how tight to make it. I will make it tighter on the next try. Nathan didn't seem to mind though. He was a sleep in it for a few hours before he wanted out to eat.

Chicken Cordon Bleu

4 boneless skinless chicken breast halves
2 tbsp butter, softened
1 tsp dried thyme
4 thin slices of fully cooked ham
4 thin slices Swiss cheese
8 bacon strips
2 eggs
1/2 cup milk
1/2 cup flour
3/4 cup dry bread crumbs
1/2 tsp garlic powder
1 tsp dried oregano
1/4 cup shredded Parmesan cheese

1. Flatten chicken breasts to 1/8 in thickness, spread butter on the insides. Sprinkle with thyme. Top with a slice of ham and cheese, roll up tightly. Wrap each with two slices of bacon and secure with toothpicks.

2. In a small bowl, beat eggs and milk. Place flour in another bowl. In a third bowl, combine crumbs, garlic, oregano, and cheese. Dip each chicken breast into the egg, coat with flour. Dip again in egg then coat with crumb mixture.

3. Place on greased baking sheet. Bake, uncovered, at 350 degrees for 40-45 minutes. Remove toothpicks before serving.

Two Weeks!!

It has been two weeks since Nathan made his appearance and joined our little family. He is doing very well and eating like a little piggy. Big brother Stephen helps Daddy change diapers and gives his little brother kisses on the head. The house is a bit of a disaster and I was able to take a decent shower for the first time today. We are finally getting into a routine and time seems to be flying. I wish I could stay home with my boys forever, but only 2.5 more months until I have to return to work. It will be sad to leave them on that first day back. It makes me cry just thinking about it. I am trying to enjoy every minute I have now.

Terry is back to work now and nights without him are a bit more tiring. He changes Nathan's diaper for me when he is home. Nathan's next doctor's appointment is on Wednesday and we will get to see if he has gained back the weight he lost. He has already gotten big, or at least it seems like it to me, yet he is still so small.

Stephen is a typical 2 yr old and is currently in melt down mode since he woke up late and did not take a nap. He has adjusted well to having a little brother, although he can be a hand full when I am nursing, since it seems he doesn't want anything until I can't get it for him, then he need something. We are still working on his hitting, it has gotten better, but he still lashes out when tired or frustrated. His language skill are getting better, so that helps.

I am still cooking dinner every night like planned and even add breakfast to it today. I also have some muffins, cookies, and pies I am planning on doing. I would love to have a "spa" day where I can get my nails and hair done and possibly a massage. But it would be hard to plan around Nathan's feeding schedule right now.

With the holiday's approaching, I am finding that I have nothing done and a lot to do. I made my list of people to give to this year and I have ideas for some of them. I plan to do some shopping tomorrow so that at least it is started. I also have several birthdays to buy for. I am also wanting to get some fabric (about 6-7 yards) to make a wrap to carry Nathan in so I can hold him and still get house work done and possibly go on a few walks with both boys before the weather gets nasty.

Remember to hug and kiss your loved ones!

Crab Topped Fish Fillets

4 cod fillets
1 6 oz can crabmeat
1/2 cup grated Parmesan Cheese
1/2 cup mayonnaise
1 tsp lemon juice
Paprika
1/3 cup slivered almonds (optional)

1. Place fillets in a greased 13x9x2 in baking dish. Bake, uncovered, at 350 degrees for 18-22 minutes or until fish flakes easily with a fork.

2. In a bowl, combine crab, Parmesean Cheese, mayonnaise, and lemon juice.

3. Drain cooking juices from baking dish, spoon crab mixture over fillets. Broil 5 inches from the heat for 5 min or until topping is lightly browned. Sprinkle with paprika and almonds if desired.

Pumpkin Pancakes

 These were absolutely delicious! A real treat this morning. The oats cook down enough that they aren't really noticeable. These are very filling (2 filled Terry up!) and quick to make. We had bacon on the side, but they would be good with anything for a side or nothing.


 Pumpkin Pancakes

1 cup all-purpose flour
1 cup quick cooking oats
1/4 cup brown sugar
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon salt
1 cup milk
1 egg, beaten
3/4 cup canned pumpkin
2 tablespoons vegetable oil
3/4 cup semisweet chocolate chip

1. Stir together flour, oats, brown sugar, baking powder, cinnamon, cloves, and salt in a large bowl.
2. In a separate large bowl, lightly beat together the milk, egg, pumpkin, and oil. Stir flour mixture into the pumpkin mixture, blending just until moistened.
3. Heat a lightly greased griddle over medium high heat.
4. Pour batter, 1/3 cup at a time, onto the prepared griddle. Make a jack-o-lantern face in each pancake with the chocolate chips. Cook until bubbles appear on the surface, then flip and cook until golden brown on the other side, about 5 minutes per side. 

 

                                                                                                                

Meat Loaf on a Bed of Potatoes

Meat Loaf on a Bed of Potatoes

Meatloaf:
2 Tbsp olive oil
3 lg potatoes, peeled and cut into 1-1.5 in cubes
2 lbs ground sirloin
2 lg eggs, beaten
3/4 cup crushed saltine crackers
3/4 cup ketchup
1 tsp salt
A few grinds of black pepper

Topping:
3/4 cup ketchup
1/3 cup firmly packed light brown sugar
1 tsp Dijon mustard

1. Grease the bottom of the slow cooker insert with the olive oil. Add the potatoes, toss lightly to coat, and arrange in a neat bed.

2. Combine the gound beef, eggs, crumbs, ketchup, salt, and pepper in a large bowl. Using you hands, mix gently but thoroughly, being careful not to compact the meat. Shape the mixture into an oval or round loaf, depending on the shape of your cooker, and place on top of the layer of potatoes.

3. To make the topping, stir together the ingredients in a small bowl and pour over meat loaf. Cover and cook on HIGH for 1 hour.

4. Turn the cooker to LOW and cook for 6-7 hours.

5. To serve, lift the meat loaf onto a cutting board or serving platter, using a large spatula. Surround with the potatoes. Slice the meat loaf and serve hot.

Sneezing, Coughing, Headaches... Ohh My!

So it seems a small cold is running through the house. Stephen has been fighting a sinus infection for a little while now an dis on antibiotics to help. Terry has been getting headaches the last few nights which he thinks is sinus related. I have had a scratchy throat and sinus issues today. This does not bode well for us. I hope Nathan doesn't get it to, although if everyone else has it there is a chance he will too.

Cooking dinner every night seems to be going good, although it does create a lot of dishes. It is better than frozen pizza or hamburger helper. It also gives us a lot of left overs, in fact those have been my lunch for most of the week as well. It is hard to cook for just two of us (Stephen doesn't count because he usually doesn't eat any of it) and not have left overs. I suppose I could scale back the recipes a bit, but if it turns out really good (Like the biscuit topped pot pie) we will need those extras.

Nathan is still being quite the piggy and has been cluster feeding (eating every 1-1.5 hrs) today. I am hoping he will give me a bit of a break through the night tonight. I could use more than an hour or two sleep in one shot. He is also turning out to be a lot like his daddy and brother, in that he is a noisy sleeper (he snores, makes noises, etc), which keeps me up since I don't know if he is doing it in his sleep or truly waking up for another feeding. We will find out if he has gained weight (I think he has) on Wednesday, although he has developed (or re-opened) a small sore where his circumcision was done, so we may try to go in before Wednesday if it looks like he needs it looked at.

Stephen is still adjusting to having a baby in the house. I think the novelty is starting to wear off and he is starting to act out in hopes for some extra attention. Unfortunately, he does it in the most inopportune times (like when I am nursing) and that makes it hard. I think we may try to do some outside time tomorrow. I would like to get a wrap/fabric to make my own, so I can carry Nathan hands free and still be able to push Stephen in a stroller. Maybe later this week I will be able to make a run.

Good night to all and remember to hug and kiss your loved ones!

Smoked Salmon Potato Gratin

This was very good and very filling. Even Stephen ate some! 

Smoked Salmon Potato Gratin

2 1/2 pound  golden potatoes, peeled and thinly sliced (6 medium), about 8 cups

2 tablespoons   butter

1 cup   thinly sliced leeks (we didn't use these since neither of us like them)

2 tablespoons  Gold Medal® all-purpose flour

3 cups   half-and-half

1 cup   shredded Gruyere or Swiss cheese (we used Swiss)

2 tablespoons   chopped fresh dill weed

1/2 teaspoon  salt

1/4 teaspoon   pepper

12 ounces  smoked salmon (not lox), cut or flaked into 1/2-inch pieces

Topping

1 cup   Progresso® plain bread crumbs

3 tablespoons   butter or margarine, melted

 

Fill 4-quart saucepan two-thirds with water; heat to boiling over high heat. Cook sliced potatoes in water 6 to 9 minutes or until almost tender; drain and return to saucepan.

Heat oven to 350 degrees F. Spray 3-quart casserole with cooking spray.

In 12-inch nonstick skillet, melt 2 tablespoons butter over medium heat. Cook and stir leeks in butter about 5 minutes or until softened. Stir in flour. Gradually stir in half-and-half. Heat to boiling. Remove from heat. Stir in cheese, dill, salt and pepper until cheese is melted.

Pour sauce over potatoes in saucepan. Spoon half of potato mixture into casserole. Top with half the salmon. Repeat layers.

Stir together bread crumbs and melted butter; sprinkle over potato mixture. Bake uncovered 30 to 40 minutes or until potatoes are tender and topping is golden brown

 

 

 

Garlic Mashed Potatoes and Beef Bake

 Tasted good! Another great winter/come in from the cold dinner, and it is very filling too. We used a broccoli, carrot, and cauliflower veggie medley, but I think we will try it with a green bean/corn medley next time.


Garlic Mashed Potatoes and Beef Bake

1 lb.  ground beef

1 can  (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom with Roasted Garlic Soup

1 tbsp.  Worcestershire sauce

1 bag  (16 ounces) frozen vegetable combination (broccoli, cauliflower, carrots), thawed

2 cups  water 
3 tbsp.  butter

3/4 cup  milk

2 cups  instant mashed potato flakes

Heat the oven to 400 degrees F. Cook the beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.

Stir the beef, 1/2 can soup, Worcestershire and vegetables in a 2-quart shallow baking dish.

Heat the water, butter and remaining soup in a 3-quart saucepan over medium heat to a boil. Remove the saucepan from the heat. Stir in the milk. Stir in the potatoes. Spoon the potatoes over the beef mixture.

Bake for 20 minutes or until the potatoes are lightly browned

Lazy Day

With Stephen at daycare today, I got a little break and only did a few things (dishes and cleaning up a bit). It was a nice break from the chaos. He had a good day at daycare and even took a nap! He will be home with me tomorrow and, depending on the weather, I would like to take both boys out for some fresh air. of course my stroller will only fit one kid so I ether need to carry the baby or make Stephen walk.I am thinking Stephen isn't going to walk the whole way without wanting a break, so I think I will break out my carrier for the baby (I think it is still in my trunk).

I still haven't managed to find my current address book, but found an old one, so I will try to start getting Birth announcements out. Of course Terry keeps reminding me that they need to go out, but he isn't going to address the envelopes. LOL. I know we didn't get Stephens out before he was about a month old.

It looks like we may have beaten the monster of darkness. We have left the hall way light on and Stephen's door open every night for a week now and he is sleeping through the night (except the one when he was sick, understandably). He seems to also have stopped picking at his forehead for now (knock on wood) so maybe the two were connected.

Craft wise, I did get some more cross stitch done, although it is a long way from being finished. My knitting/crochet.spinning mojo hasn't returned yet, but that is okay. I don't think I really need to add to my craziness just yet, maybe in a few weeks. LOL. Once I get back into the crafting grove I will post finished object on here (as long as they aren't presents). I am really looking forward to having a craft room so I can organize my stuff and be more efficient at it.

Dinner wasn't the success tonight as it has been the past few nights, but it was edible and had good flavor. I made a few notes in the post with the recipe. If I do it again (although it won't be any time soon) I will defiantly make some changes. Dinner tomorrow night is going to be Garlic Mashed Potatoes and Beef Bake. I am hoping it turns out better.

Terry brought a few more clothes home from a friend that has a son that is 6 mo older than Stephen. She is so awesome for giving us clothes for Stephen, and we are very grateful. They are in great condition and will almost certainly survive long enough for Nathan to wear them too. Which reminds me, I need to go through Stephen's clothes again and pack away things that are out of season or don't fit anymore. I also need to do a small load of Nathan's laundry since we only have a few Preemie outfits and they are all dirty. He can wear Newborn size, but they are a bit large on him.

Recap: Today wasn't bad, and I got a few things accomplished. I wish everyone a good night and don't forget to tell your loved ones that you do love them.

Pork and Potato Bake

 This turned out okay. Not my best and I would change a few things in the recipe. But, it is edible and has decent flavor.





Pork and Potato Bake Recipe
2 Pork Chops
Large Potatoes (I did 2 lg and 2 sm and it was too much, next time I would only use 2 med)
1 cup Chicken Broth ( I had to use more than this because the butter flour mixture was too thick)
1/2 cup Butter
1/2 cup flour (next time I will only use half of this)

In a saucepan melt butter and season with salt and pepper. Add flour and stir until mixture is light tan in color ( I am not sure of the tan color as the butter turned it yellow), add chicken broth, bring to a boil (mine did not boil because it was too thick).
Dice potatoes into 2 or 3 inch cubes (thin slices would work better to allow them to cook all the way through) and place into a large casserole dish. Top the potatoes with pork chops that have been seasoned with salt and pepper. Pour chicken broth mixture over the pork chops and potatoes.
Bake for 45 min at 375. (cover it, it will cook better, also the pork chops, depending on thickness, may need turned over about half way through so they are cooked thoroughly.)

We also added a side of green beans to make it a complete meal.