Sunday, October 31, 2010

Pumpkin Carving

Matthew had a great time last night "carving" his pumpkin....well make that Dad carving, Mom cleaning seeds, and Matthew making a mess, but it was worth it!  Here are some pictures from the event...

Mmmm, roasted pumpkin seeds!

36 Weeks

Well under 30 days, and just over 3 weeks to go!

Tuesday, October 26, 2010

Pizza Bread

Several weeks ago I got this simple yet delicious recipe from a friend at MOPS.  It is a real family pleaser.  I have made it several times since, and most recently for a friend who just had a baby.  It is basically a loaf of frozen bread dough (thawed of course), with an egg mixture, pepperoni, and cheese, all rolled into a long log and baked.  Of course any meat and cheese combo could do.  I have tried it with ham and swiss cheese and it was very good!  Mix it up if you want and be creative!

Start by rolling out your thawed dough into a large long rectangle and brushing 2/3rds of the egg mixture on it...

Next, top with a generous layer of pepperoni...

Then a generous amount of pizza blend cheese...(I used not quite a 2 cup bag.)

Roll up into a log and place seam side down on a greased cookie sheet.  A "U" shape works well.  Brush the remaining 1/3 egg mixture over the top of the bread...

Bake for 25 to 30 minutes at 350 degrees...this one split open a bit in the middle...

Slice and enjoy!

Serve with a pizza sauce to dip and a nice salad for a complete meal!

Pizza Bread 

1 loaf frozen bread or pizza dough (I used Rhodes brand frozen pizza dough loaves...), thawed according to package directions
1 egg, beaten
1/4 cup parmesan cheese sprinkles
A few sprinkles of salt and fresh ground pepper to taste
Pepperoni slices
Pizza Blend cheese (Almost a 2 cup bag of shredded will do...)

Pizza Sauce for dipping (optional)

When bread dough is thawed and ready to use, roll it out on a floured surface to a large/long rectangle.  Mix in a small bowl the egg, parmesan cheese, and salt and pepper to taste.  Brush 2/3 of the egg mixture on the dough.  Lay down a generous amount of pepperoni, and top with the cheese.  Roll tightly into a long log and transfer to a greased baking sheet.  Brush the remaining 1/3 egg mixture over the top of the bread.  Bake at 350 degrees for 25 to 30 minutes or until golden and cooked completely through.  Slice and enjoy!

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Sunday, October 24, 2010

35 Weeks

This past Wednesday at my doctors appointment the baby was still breach, so she wanted to schedule a c-section for just over 39 weeks to have it on the books because of things getting crazy around the Thanksgiving holiday.  So as of right now, we are scheduled to have a c-section at 7:30 in the morning on Tuesday, November 23rd!  I am actually excited about it (other than the recovery part of course!).  Many reasons it might work out for us:   Chris will be there for sure, there is an end in site (my carpal tunnel is getting really bad), I had enough labor like pains with 2 1/2 weeks of kidney stones thank you very much, and family can plan to be there as well.   We'll see what God has in store for us.  His plan is best, and the important thing is a healthy baby at the end!

Tuesday, October 19, 2010

Kool-Aid Play-Doh

Our craft last week at MOPS was to make these fun Kool-Aid Play-Doh packets for our kiddos.  We mixed all the dry ingredients in cute plastic baggies, and tied the top together with the recipe on it.  I love it because it is edible (if your kid happens to eat some!), and it smells good too!  I used grape flavored Kool-Aid in mine, and brought home a couple strawberry packets to make more in the future.  I'm thinking this will come in handy on a rainy day soon, or it will be a fun activity to do after the baby is here to entertain Matthew.

Kool-Aid Play-Doh

2 1/2 cups of flour
1/2 cup salt
2 packets of Kool-Aid
3 Tbs. of oil
2 cups of boiling water

Mix dry ingredients.  Add water and oil.  Stir quickly.  When cool, mix with hands.  Store in an air-tight container.

Sunday, October 17, 2010

34 Weeks

Wow...only about 6 more weeks to go, and getting close to 40 days and under...

Saturday, October 16, 2010

The Great Pumpkin Patch

Yesterday, we took a quick trip out to The Great Pumpkin Patch.  Such a fun place for kids...they have many animals, inflatables, yummy refreshments, and of course lots of pumpkins!  Matthew had a great time, and  we
came home with a pumpkin for Matthew and Baby! :)

Matthew loved to ride in the wagon...

Many varieties of pumpkins!

Bouncing time...

Going up his first inflatable first he was scared, but he loved it after the first time he slid down!

Here I come!

Pumpkin donut...

Family pic...

He's not so sure of the scarecrow...

It was a beautiful day!

Tuesday, October 12, 2010

Maternity/Family Pics

We had a great time shooting some maternity/family pics last Wednesday with the Aunt of one of my friends, Carol Wood.  Below are some of my favorites.  You can view the rest if you go to her website, and click on the Doherty link.

Monday, October 11, 2010

Baked Squash with Herb Butter and Parmesan

This past Friday I picked up a nice looking spaghetti squash at the Rockford City Market.  I remembered this one recipe I used to make years ago that made me like squash in the first place.  Lets just say I am not the biggest fan of squash, but like it all the same.  If you really don't like squash, this might be a recipe to try.  Lots of great flavors going on...

Baked Squash with Herb Butter and Parmesan

1 medium spaghetti squash
1/2 cup butter
3 Tbs. chopped mixed fresh herbs, such as parsley, chives, and oregano (I used a Tbs. of each)
1-2 cloves of garlic, crushed
1 shallot, chopped
1 tsp. lemon juice
 1/2 cup freshly grated parmesan cheese (or more to taste)
salt and pepper to taste

1.  Preheat the oven to 350 degrees.  Cut the squash in half lengthwise.  Place the halves, cut side down, in a roasting pan.  Pour a little water around them, and then bake for about 40 minutes, until tender.

2.  Meanwhile, put the butter, herbs, garlic, shallot and lemon juice in a food processor and process until thoroughly blended and creamy in consistency.  Season to taste with salt and pepper.

3.  When the squash is tender, scrape out any seeds and cut a thin slice from the base of each half, so that they will sit level.  

4.  Using a fork, pull out a few of the spaghetti-like strands in the center of each.  Add a dollop of herb butter, then sprinkle with a little of the grated parmesan.  Serve the remaining herb butter and parmesan separately, adding them as you pull out more strands.


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