WINNER WINNER!

Shawn was a big winner....so was I :-) I'll be rockin this to all of our holiday festivities!

Cheers!

Big Winner

I'm hoping Shawn has lots of luck at the black jack tables so that I can shop while he gambles......possibly pick up one of these for the wedding tomorrow night....

Wish us luck.

Cheers!

Love My Stella Boo!

3D

Woah! Andreas and I went to see MegaMind 3D this weekend, and not only was the movie really good, but the 3D blew my mind. Thing have changed a lot with 3D technology, I don't think I have seen a 3D movie since Captain EO with Micheal Jackson at Disneyland.

crazy awesome pic we took

Cheers!

P.S. When did I get old enough to say stuff like "Things have changed a lot since..."? Maybe when I got married :-)

Just Another Reason to LOVE Target

While stopping by Target to grab some toothpaste and windex, I came across these.

$27. Yes Please!

Easier than Pie

This is my new go-to recipe for cookies. Probably the easiest baking recipe I've ever attempted. Another plus - I always have the ingredients on hand!

Chocolate Dipped Shortbread Wedges

Adapted from the Better Homes & Gardens New Cookbook

Makes 16 wedges

Ingredients

1 1/4 cups all-purpose flour

3 Tablespoons granulated sugar

1/2 cup butter

1 cup milk chocolate chips

1. Preheat oven to 325* F. Combine flour and sugar. Using pastry cutter, cut in butter until mixture resembles fine crumbs and starts to cling. Knead until smooth and form into a ball.

2. On an ungreased cookie sheet, pat dough into an 8-inch circle. Make a scalloped edge. Cut circle into 16 wedges. Leave wedges in circle. Bake for 25-30 minutes or until bottom starts to brown and center is set. Recut circle into wedges while warm. Cool on cookie sheet 5 minutes. Cool on a wire rack.

3. In a double broiler, slowly melt chocolate chips. Dip large end of wedge into chocolate and let cool until chocolate hardens.

They weren't exactly the most beautiful things. I think next time I will go for more of something like this:

Cheers!

Chicken Soup for the Soul

Sundays are my favorite days to cook dinner - I usually have the entire day to shop, prep, cook and devour. I love soup; eating and cooking. I have had a chicken carcass in my freezer for about a month and it was time to get put to use before being replaced by that of a turkey.  And on this day of rainy weather and lack of a good football game I embarked upon my first attempt at homemade chicken soup.

Danielle's Chicken and Rice Soup

This involves a chicken carcass (or turkey) - put carcass in a large pot and cover with cold water. Bring to a boil and let simmer for 4 hours, or until all meat has come off of the bones. Strain the liquid and sort through parts to get as much meat as possible. Discard all bones, cartilage, skin, etc. 

Put chicken and liquid back into pot and bring back to a boil and add the following:

1 cup chopped onion

2 cups chopped celery (leaves included)

2 cups chopped carrots

1/3 cup chopped Italian parsley

1 large clove of garlic

1 cup chopped potatoes

1 Tablespoon salt

1/2 Tablespoon freshly ground pepper

1 Bay leaf

Let simmer for at least an hour. Add 1 cup rice (I used wild) and let simmer another 30 minutes. Add 1 cup frozen peas and let heat through.

*my chicken was cooked with lots of thyme and rosemary, which flavors came through when boiling down carcass.

Really time for a new camera :-(

Serve and enjoy!

Cheers!