As Time Goes By...

December is always a joyous month for us at home. We have both of the boys' birthdays and Christmas to look forward to. Today is my oldest son's birthday. He is 10 years old today, and I am feeling just a little blue. Where has the time gone? My youngest turned 6 last week. I don't have babies anymore. They are both growing up into  very handsome young boys.

I am sure every mother remembers the day their babies were born. I may forget little things over time, but I will never forget those two days. They were the best two days of my life. My life changed that day 10 years ago. My name changed from Jennifer to Mommy. I didn't care about the same things anymore. I knew from that moment that everything I ever wanted was right there in my arms. It was the best feeling in the world.  I miss being able to hold them like that. I guess I will just have to settle for hugs and kisses. They are not too old for that!

It's beginning to look a lot like Christmas

It's that time of year again. Time to get out the lights and the tree and decorate the house and listen to Christmas music. I love all that stuff. This is my favorite time of year. With the boys' birthdays both being in December along with Christmas, it is a fun time around the Johnson house.
Their party is this weekend. I am looking forward to seeing their faces when they open their presents. They are both getting a Nintendo 3DS among other things. They should be pleased. We don't get to buy them a lot of toys throughout the year, but boy do they rack up in December! Some people will say (behind my back of course) that we spoil them too much for their birthday and at Christmas, but I don't care. I love them and enjoy spoiling them when we can. They are only kids for a little while.

Slow Cooker Pasta Alfredo

• 1lb chicken breast
• 1 16oz jar of your favorite alfredo sauce
• 1/2 cup chopped sun dried tomatoes
• 1/2 cup chopped broccoli
• 3 cups egg noodles
• 1 cup water 
• 2-3tsp parmesan cheese

Place chicken, alfredo sauce, and water in the slow cooker and cook on high for about 4 hours. About a half hour before you are ready to serve, add the chopped sun dried tomatoes. Cook the egg noodles and broccoli together for just a few minutes to give them a jump start. Add them to the slow cooker and stir together. Sprinkle with a few teaspoons of  parmesan cheese on top and let it cook for the last half hour.  Serve with another sprinkle of parmesan cheese.

Spring Break

So spring break is over and it's back to the routines....getting the kids off to school, babysitting, all the hustle and bustle getting the kids home, dinner, dishes, baths, bedtime, and then get up and do it all over again. The break was nice. We went to Gatlinburg/Pigeon Forge for a few days. We went to Ripley's Aquarium and to enjoy some put put golf. I think Logan's favorite part was the hotel. He LOVED the pool. He would have stayed there the entire trip if we would have let him. Ryan, he enjoys everything as long as there is an open spot for him to run. We briefly lost him at the aquarium due to that...Anyway, it was nice to finally be able to actually go somewhere for spring break instead of just hanging at the house.

Salsa

1 (14 1/2 oz) can tomatoes with green chilis
1 (14 1/2 oz) can whole tomatoes, undrained
4 tsp jalepenos (from jar)
1 tsp onion powder
3/4 tsp garlic salt
1/2 tsp cumin
1/4 tsp sugar


Put all ingredients into a food processor or blender. Blend for only a few seconds at a time until you get the desired consistancy. Let sit in refrigerator for at least 8 hrs or overnight before serving so that the flavors blend.

Easy Peanut Butter Fudge

18-oz peanut butter; creamy or crunchy
1 can whipped cream-cheese cake icing


Empty both containers into a microwave safe bowl.  Heat for 30 seconds, stir, and then heat for 30 more seconds.  Mix well then pour into a wax paper lined 8x8 square pan.  Refrigerate for 1 hour.  Cut into 1-inch pieces.

Chicken Pot Pie

Filling
1-lb boneless skinless chicken breasts
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of potato soup
2 large cans mixed vegetables (drained)
Salt 
Pepper


Crust
1 cup self-rising flour
1 cup milk
1 cup mayonnaise

Preheat oven to 350 degrees.  Cut up chicken and combine with all the filling ingredients.  Pour into a buttered 9 x 13 pan.  Mix the crust ingredients and pour over the filling.  Bake on a sheet pan for 1 hour.

Pimiento Cheese Spread

Ingredients
8oz shredded cheddar cheese
1 block cream cheese; softened
½ c mayonnaise
1 small jar pimientos
salt/pepper to taste


Combine all ingredients thoroughly.  Serve chilled with crackers or as a sandwich.


*If you like it spicy, add some chopped jalapeno.

Princess Olivia's Birthday Party

If there is one thing that is close to being as rewarding as being a mother, it is being an aunt! Today we celebrated my niece Olivia's 1st birthday. She is such a sweetheart. Of coarse, I have her spoiled rotten since I have been babysitting her since she was born. She came along in perfect timing to help us while grieving the loss of my dad. Her little smile will light up the room. Happy Birthday Olivia, I love you!

I got my blue light!

Are you going to Light It Up Blue?

April is Autism Awareness month. As said before, both of my boys have Autism Spectrum Disorder so this is very dear to me. Beginning tomorrow, April 1st, lets all go blue! I am going to change my porch light to a blue bulb and wear blue.  What will you do to show your support? For more info, click on the link below. Thanks!
http://www.facebook.com/event.php?eid=189669104408591

Loaded Potato Skins

• 6 baked potatoes (cooled)
• 1 pkg bacon (cooked; crumbled)
• 2-3 cups shredded mexican blend cheese
• melted butter
• salt/pepper
• green onions chopped (optional)

Preheat broiler.  Scoop out potatoes leaving about 1/4 inch of potato on bottom.  Save the "inside" for another use.  Brush skins with melted butter. Put under broiler for about 2-3 minutes, watching not to burn.  Remove from oven and top with salt, pepper, cheese, then bacon. Place back under broiler until cheese is melted.  Top with green onions and serve with sour cream or ranch dressing.

Baked Spinach Artichoke Dip

Ingredients

• 8 ounces cream cheese - softened
• 10 ounces chopped spinach - thawed and squeezed of excess water
• 1 (14 ounce) can artichoke hearts - drained well
• 1/2 cup green onion, tops only - divided
• 1/2 cup Parmesan cheese - divided
• 1 cup mozzarella - divided
• 1/4 cup mayonnaise
• 2 cloves garlic - minced 

Heat oven to 350 degrees F and set aside 1/4 cup green onion, 1/4 cup Mozzarella cheese and 1/4 cup Parmesan cheese. 
Blend together remaining ingredients and pour into an 8x8 greased baking dish. 
Top with the onions and cheese that have been set aside and bake for 20 minutes until bubbling and cheese is melted. 
Serve hot with crackers or tortilla chips.