I'm Back

After a few weeks away, I'm back. Work has overwhelmed me for the past few weeks. Today some friends and I hosted our twice a year consignment sale (awesome children's clothing). The temperature is beginning to head south. On a sad note, it is getting dark a lot earlier. My children will really miss the daylight play hours they enjoy after a busy day at school.

We have already started preparing for the busy Christmas season by practicing for choir programs. So excited to celebrate the season in song. Looking forward to decking the halls in just two short months. During the meantime we have enjoyed a few fall dinner parties as well as some tailgating. I have enclosed a few great recipes just for fun. Thanks to great family friends for sharing lots of fresh peppers lately.

1- 8oz cream cheese, softened

1 jar marintated artichoke hearts, drained

1 package frozen spinach, defrosted and drained

1 small red bell pepper, chopped and slightly sauteed

1 package dry Knorr vegetable soup mix

3/4 cup mayonnaise

1/2 to 3/4 cup grated parmesan cheese

1/2 to 3/4 cup chopped pecans

Combine all ingredients except pecans. Lightly spray an oven proof dish w/Pam. Spoon mixture in oven proof dish. Top w/pecans. Bake at 350 degrees for 25-30 minutes. Serve w/crackers or tortillas.

1 bag of fresh spinach

1 bunch chopped green onion

2-3 apples, sliced and soaked in orange or pineapple juice

Bleu Cheese (I used Farmhouse Bleu from Flat Creek Lodge)

Pecans

Creamy Poppy Seed Dressing

Place spinach and green onion in a large bowl and toss. Drain apples and place on top of salad. Top w/as much bleu cheese and chopped pecans as you like. Toss before serving w/Creamy Poppy Seed dressing.

1 package chicken tenderloins, baked

1 jar marinated artichoke hearts, drained

1/2 cup grated parmesan cheese

3/4 cup mayonnaise

1 can crescent rolls

Cook chicken (I topped w/onion and bell pepper for flavor). Chop chicken. Combine chicken, artichokes, cheese, and mayo. Connect two triangle crescents by pressing seams to form a rectangle (make 4). Place a scoop of chicken mixture in center of each rectangle. Bring up edges of crescent and seal. Place on a slightly greased baking sheet and bake at 375 degrees for 25 minutes.

1 -15 oz can pumkin

1 cup evaporated milk

1 cup sugar

1 tsp. vanilla

1/2 tsp ground cinnamon

1 yellow cake mix

1 cup chopped pecans

1 cup butter, melted

French Vanilla Cool Whip

Stir together first 5 ingredients. Pour into a lightly greased 13x9 inch baking dish. Sprinkle cake mix evenly over the pumpkin mixture. Top w/pecans. Pour butter evenly over top of pecans. Bake at 350 for 1 hour. Serve warm w/French Vanilla Cool Whip.