Nothing sweeter

than a victory at home. Congrats boys!

MMMMMMMMMMMMMMMM

I just went to LNT and they had a creme brule kit.
oh i will DEF. be making some this weekend.

One more quickie...

i have watched 12 episodes on my DVR of Whose Wedding Is It Anyway.

i.can't.stop.

Whoa....

Ok i know it's been a while, but i'm here. Paul's mom was suppose to have the first of her surgeries on Friday and that didn't happen. The Dr. assistant gave her ALL the wrong info, so the trip to Boston was a total waste.

Anyway, i just got a pretty funny email from the local paper asking if we wanted to be a featured wedding. lol at least all the time i put into the little things will go noticed! :) and Paul don't me not to sweat the small stuff.

No new recipes, i'm still just making the same ol' same ol'.

I finally have the place unpacked, thank the lord! Friday afternoon i looked at the office/spare bedroom, and was like "this is it!" and just went on a rampage...but now it's done :)

New bed linens

I'm still getting use to it, but i think i'm diggin' it!

it's got this pretty funky pattern on it, it totally caught my eye at the store.

Sunday morning breakfast

I decided to take a shot at crepes this morning. We still have apples from going apple picking, and i picked up some raspberries.



Apple Filled Crepes

Makes: 2 Ready In: <>

Ingredients:
3 whole eggs

1/2 cup milk

1/2 cup flour, sifted

2 tablespoons sugar (for batter)

4 tablespoons sugar (for filling)

2 large apples

3 tablespoons butter

1 tablespoon vegetable oil

Directions:

Peel, core, and thinly slice the apples. Toss them with 4 Tbsp. sugar. Melt the butter in a non-stick pan, add the apples and saute until soft. Set aside. Beat the eggs with the milk, add the flour and remaining sugar. Give the batter a few swift strokes to avoid lumping. Heat a 6-inch non-stick pan almost to the smoking point, add a few drops of oil, then just enough batter to coat the bottom of the pan. Allow the crepe to brown, then flip. Repeat the process until all the batter is used. Lay the crepes out on a work surface, place some apple filling in each and roll. Reheat in the oven or serve at once. Dust with powdered sugar.

Dinner party

Last night we had our best friends over for dinner, and i even whipped out the china for the first time!

Heres last night's menu.

Spiced Pork Chops
Prep Time: 20 MinutesCook Time: 1 Hour
Ready In: 1 Hour 20 MinutesYields: 4 servings
INGREDIENTS:
1/2 cup all-purpose flour
1 1/2 teaspoons garlic powder
1 1/2 teaspoons ground mustard
1 1/2 teaspoons paprika
1/2 teaspoon celery salt
1/4 teaspoon ground ginger
1/8 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon salt
1 pinch pepper
4 (3/4 inch thick) pork loin chops
1 tablespoon cooking oil
1 cup ketchup
1 cup water
1/4 cup packed brown sugar
DIRECTIONS:
1. In a shallow dish, combine the first 10 ingredients; dredge pork chops on both sides. In a skillet, brown chops in oil on both sides. Place in a greased 13-in. x 9-in. x 2-in. baking dish. Combine ketchup, water and brown sugar; pour over chops. Bake, uncovered, at 350 degrees F for 1 hour or until tender.

Chocolate Trifle
**Instead of making it in a big bowl i made little individual ones for each person**
Prep Time: 30 Minutes Cook Time: 25 Minutes
Ready In: 8 Hours 55 Minutes Yields: 12 servings
INGREDIENTS:
1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy
DIRECTIONS:
1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.