Some more pics of Vegas

Here are some pics of our trip to Las Vegas.

Sienna rolling over at Papa and Grandma's house.

Sienna happily sitting in Grandpa's arms.

I call this her foonja face.  LOL.  She kept making this face after laughing.

My niece Giselle and I.

More Vegas Pics

Here are some more pics of our recent trip to Las Vegas.

Grandpa with Sienna.

Sienna, Grandpa, and I hanging out in Arizona.

Grandma and Sienna.  She loves those teethers.

Aunt Shelly and Sienna.

Sienna reminds me of Pebbles here.  

Aunt Nicole, Sienna, Me, and Grandma.  Don't I look like my Mom?

 That's all the pics for today.  I still have more to go through.

Tooty Fruity Smoothie

Tooty Fruity Smoothie


2 cups chilled cran-raspberry juice
2 whole fresh bananas, sliced (not frozen)
12 medium strawberries, hulled and halved
10-12 ice cubes

Place all ingredients in a blender; blend until smooth, rich, and frothy.  Pour into tall glasses and serve.
Serves 4

Chicken Pesto

Chicken Pesto
Serves 4


2 tbsp olive oil
4 boneles, skinless chicken breast halves, 8 thighs, OR 12 chicken breast tenders (1-1 1/2 lbs), cut into 1/2-inch thick strips
1/2 cup prepared pesto

Heat the oil in large nonstick skillet over medium-high heat.  Add the chicken; cook and stir for 2-3 minutes.
Add the pesto; cook and stir for 3-4 minutes longer or until the chicken is cooked through.

Vegas Trip

Sienna and I took a trip to Las Vegas on May 28-June 25.  It was such a long trip.  My Dad has colon cancer and a bunch of other health problems right now.  I thought it was a great time to visit.  It was Sienna's first time on an airplane.  The weather was so hot, once it was 110 degrees with 30 mph winds, crazy!  Anyway, here are some pics.  I will post some more tomorrow.

This is a picture of my Stepmom, Sienna, 2 of my Aunts, my Dad, and their dog, Katie.

This is Sienna with my niece, Giselle.  She fell in LOVE with her cousin.  Giselle was sad to see us go home.

Me and my bff, Kelly.  I love this girl.  It had been over 4 years since we had seen eachother.

Ranch Potato Casserole

Ranch Potato Casserole


6-8 med. red potatoes (about 2 1/2 lbs)
1/2 c sour cream
1/2 c ranch dressing (prepared)
1/4 c bacon bits or cooked, crumbled bacon
2 tbsp minced fresh parsley
1 c shredded cheddar cheese

topping--1/2 cup shredded cheddar cheese
2 c slightly crushed cornflakes
1/4 c margarine, melted

Cook the potatoes until tender; quarter (leave the skins on, if desired) and set aside.  Combine the sour cream, dressing, bacon, parsley and 1 cup of the cheese.  Place potatoes in a greased 9 x 13 baking pan.  Pour sour cream mixture over potatoes and gently toss.  Top with 1/2 cup cheese.  Combine the cornflakes and margarine.  Sprinkle over the casserole.  Bake at 350 for 40-45 minutes.  Yield:  8 servings.

Pie Pan Taco Bake

Pie Pan Taco Bake
From: Montana Homestyle Cooking (Amish)


crust:
1 c flour
1/2 tsp salt
2 tsp baking powder
1/2 tsp cream of tartar
1 tsp sugar
1/2 stick butter
1/3 c milk

filling:
1/2 lb ground beef, browned (I use ground turkey)
1 c salsa (we use Pace picante sauce)
1/2 c sour cream
2 c shredded mozzarella cheese  (we use cheddar)

Crust:  Combine the ingredients and press into the bottom of a deep 10" pie plate.  Filling:  Add filling ingredients in layers in the order given.  Bake at 350 for 30 minutes.  Season the browned beef with taco seasoning and salt, optional.  Yield:  4 servings.

Easy Lemon Curd Bars

Easy Lemon Curd Bars
From:  May 2011 Country Woman magazine

1 cup butter, softened
1 cup sugar or other sweetener
2 cups flour
1/2 tsp baking soda
1 jar (10 oz) lemon curd
2/3 cup coconut
1/2 cup chopped almonds, toasted

In a large bowl, cream butter and sugar until light and fluffy.  Combine flour and baking soda; gradually add to creamed mixture and mix well.
Set aside 1 cup mixture for topping; press remaining mixture onto the bottom of a greased 13x9 in baking dish.  Bake at 350 for 12-15 minutes or until edges are lightly browned.  Cool for 10 minutes.
Spread lemon curd over crust.  In a small bowl, combine the coconut, almonds and reserved topping mixture; sprinkle over lemon curd.
Bake for 18-22 minutes or until golden-brown.  Cool completely on a wire rack.  Cut into bars.  Yield:2 dozen.

Today (June 27, 2011)

June 27, 2011


listening--to the sounds of my kids playing when they should be taking a nap

eating--a mango coconut soyjoy bar

drinking--lots of water and Crystal Light

wearing--black Mossimo tee and gray capris

feeling--tired and so glad to be back home in Oregon

weather--cloudy

wanting--to take a nap soon.  Kids don't want to.

needing--to sleep more, didn't get much sleep the last 3 days (less than 10 hrs)

thinking--I need to call and make Sienna's 9 month checkup appt soon.

enjoying--the last 7 years with my dh (yesterday was our 7 year wedding anniversary).  It's getting better and better