You have not lived...

You have not lived until you have looked down to find your bra filled with crumbs after eating a bag of potato chips.

AWESOME!

I have an exciting little bit of info, at least to me! A photograph that I took in New Orleans in January short-listed to be included in a 8th Edition New Orleans Guide on Schmap! Schmap.com is a really cool travel website.

It's my picture of St. Louis Cathedral on Jackson Square in New Orleans.


It's not much, but it's definitely a step in the right direction!

J.R.

Peach Pie

Peach Pie
From Tamie's Kitchen

Ingredients:

1 cup Water, divided
1 cup Sugar
1 Tbsp Corn Starch
1 sm. box Peach Jello
1 sm. Cool Whip
1 Frozen Pie Crust
Peaches- aprox 5

Directions:

1) Poke holes in crust with fork and bake at 400 for 7 minutes.

2) Meanwhile, in small saucepan, bring 3/4 cups of water and sugar to a boil.

3) Reduce heat, add 1/4 cup water and corn starch (mixed), bring to a boil.

4) Remove from heat, add Peach jello- cool slightly.

5) Slice and peel peaches and place in pie shell, pour jello mixture over and chill until set.

6) Spread with cool whip before serving.

Creamy Italian Chicken

Creamy Italian Chicken



Ingredients:

3-4 boneless skinless Chicken Breasts
1 envelope Italian Salad Dressing Mix
1/4 cup Water

Sauce:
1 pkg (8oz) Cream Cheese
1 can (10 3/4 oz) Cream of Chicken Soup
1 can (4 oz) Mushroom stems & pieces, drained

Fresh cooked Linguini (I prefer refrigerated pasta.)

Directions:

1) Place chicken in slow cooker.
2) Mix water and Italian dressing, pour over chicken.
3) Cook on low for 3 hours.

3 hrs later
1) In a small mixing bowl, beat cream cheese and soup until well blended.
2) gently stir in Mushrooms.
3) Pour over chicken and cook 1 hour more.

Serve over hot pasta.








Awesome for Sunday meal, start at 9am before you leave, add sauce after church at 12pm. While you wait for it to finish, you can fix a salad or dessert and relax a bit.

Mexican Cornbread

Mexican Cornbread
from Beverly's Kitchen

Ingredients:

1-1/2 cup Self-rising Cornmeal
3 Tbsp Sugar
4 Eggs, Beaten
1 cup canned Creamed Corn
1 cup Green Pepper, chopped
1 cup Onion, chopped
1 cup Buttermilk
1/2 cup Vegetable Oil
1-1/2 tspn Crushed Red Pepper Flakes
1 cup Cheddar Cheese, shredded
1 stick Butter, melted

Directions:

1) Combine 1st 9 Ingredients.
2) Pour 1/2 mixture into a 9x13 glass baking pan.
3) Sprinkle 1/2 cup cheese in the center.
4) Pour restof mixture over cheese.
5) Sprinkle remaining cheese all over batter.
6) Drizzle melted butter all over top.
7) Bake on 350 for 50-60 min (depends on oven heat and if you like moist or dry bread.)

Dry ingredients


Mix well with wet ingredients. Batter may be lumpy.


Pour half...


Add the other half and remaining cheese, and drizzle!

Life

A SHORT LOVE STORY IN STOP MOTION from Carlos Lascano on Vimeo.