There’s still a few days left to nail down your red, white and blue look for the 4th! Here are some of my favorite patriotic dresses that are just as easy to wear as they are affordable:
Yes I am still pregnant. Am I ready not to be anymore? The answer to that is complicated – my body screams yes while my heart says “just a bit longer little guy”. These last days, hours, minutes – whatever we may have left – are bittersweet. A chapter is about to end in the story of our growing family. Baby boy will be our last (I know, never say never but the plan has always been 2 kids). Last positive pregnancy test, last baby bump, last trip to the hospital to welcome a newborn. So many sweet moments only to be revisited in our memories. Of course there are wonderful times yet to be experienced. Knowing that is what makes life so blessed and worth living. So yes, we are ready to welcome you into the story baby boy. Actually we can’t wait.
This last month I have spent some time making a few easy to freeze dishes, one of them being the classic tuna noodle casserole. This was a favorite of mine and Sticky’s both as children. It’s also a dish that Jettie has never turned her nose up at – bonus in the toddler world. While I would not judge anyone who uses the classic red and white cream of mushroom soup can, I will say you have to try the recipe without it at least once. It is not complicated at all and the taste of all the ingredients truly shine when prepared this way.
Preheat oven to 375 degrees F. Butter a medium baking dish with 1 tablespoon butter.
Bring a large pot of salted water to a boil. Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain. (I use whole wheat noodles and they take 8 minutes)
Melt 1 tablespoon butter in a skillet over medium-low heat. Stir in the onion, celery & red pepper flake and cook 5 minutes, until tender. Increase heat to medium-high, and mix in mushrooms and garlic. Continue to cook and stir for 5 to 10 minutes, or until most of the liquid has evaporated.
Melt 4 tablespoons butter in a medium saucepan, and whisk in flour until smooth. Gradually whisk in milk, and continue cooking 5 minutes, until sauce is slightly thickened. Season with salt and pepper. Stir in mustard, tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish. Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs (I throw a couple of slices of wheat bread in a mini food processor), and sprinkle over the casserole. Top with cheese.
Bake 25 minutes in the preheated oven, or until bubbly and lightly browned.
Notes
To freeze simply make recipe up to the point of baking, cover with foil. When ready to eat thaw in the fridge overnight and bake until bubbly.
Also in the freezer are my marinara and spinach lasagna (prepare to the point of baking, cover in foil, freeze and when ready thaw overnight before baking), gnocchi (prepare up to the point of boiling, freeze in single layer, store in freezer bag and follow recipe for boiling when ready), pizza dough and biscuits (both links have freezer instructions).
Being prepared would not be Sticky and I’s strongest trait but we do enjoy home cooked food. Stocking our freezer with a few basics will come in handy the first few weeks of adjusting to being a family of four. Gosh it still feels unreal to say that – a family of four. It’s certainly about to get real.
These sweet cinnamon scones were my first crack at scones, and I’m hooked. Dipped in coffee, they will straight up change your life. I’ve always liked scones but I’ve never loved them, and maybe if I had known how easy they are to make I would have given them a try a (very) long time ago.
This recipe is so simple and quick to throw together- even if you don’t have a food processor. Crisp on the outside and tender on the inside- they are honestly breakfast perfection. Whats better than that is that I’ve determined you could switch out the cinnamon and cinnamon chips and throw just about anything you want in there!
5 tbsp cold butter, unsalted, cut into small cubes
½ cup cinnamon chips
1 cup heavy cream
Topping:
1 tbsp heavy cream
¼ cup granulated sugar
2 tsp cinnamon
Instructions
Preheat oven to 425F, and line a baking sheet with parchment paper.
In a large bowl, whisk together flour, baking powder, sugar, cinnamon and salt. Using a food processor, two forks, your hands or a pastry cutter, cut in the cold butter. Continue mixing until butter lumps remain, but you've got a coarse meal texture. Stir in your cinnamon chips. Add heavy cream and stir until dough begins to form, being careful not to overmix.
Transfer the dough to a floured surface, and knead until you've got a ball. Pat down the ball into a ¾-inch thick circle, and cut into triangles.
Place the scones on your prepared baking sheet. Toss your sugar and cinnamon together in a small bowl. Lightly brush the tops of each scone with heavy cream and sprinkle generously with cinnamon sugar.
Bake for 12-15 minutes, until scones are lightly golden. Cool, and serve the day of for best taste, or store for up to two days.
On a side note from these fabulous scones, today is Brandy J’s DUE DATE! Thats no guarantee little man will arrive today, but a due date is certainly worth celebrating. We are on pins and needles waiting for his arrival, so come on out Mr. Rammel!
No one likes the feel or look of dull, tired skin. These last few weeks of sleepless nights certainly have me in that “blah” mood whenever a mirror is near. When a trip to the spa for a facial is not feasible a girl has got to have a few tricks up her sleeve. I stumbled across this simple mask from Health Munsta last week and could not be more pleased. It takes less than a few minutes to put together and leaves my skin feeling rejuvenated. A quick fix for those blah, blah days.
Ingredients
2 tablespoons of brewed green tea (cooled) a powerful antioxidant and natural UV protector. Filled with multivitamins and minerals for skin nourishment. Helps fight the signs of aging.
1/2 teaspoon of freshly squeezed lemon juice the vitamin C boosts collagen production while citric acid tightens pores and brightens overall skin. Full of potassium for hydration. Also contains lutein which strengthens natural antioxidants, fights premature aging and enhances UV defense.
pinch of turmeric contains natural anti-inflammatory properties for fighting acne, eczema and other skin conditions. A powerful antioxidant that lightens dark spots, freckles, scars and more.
Directions
Add all ingredients into a small bowl and mix well. Use a cotton ball to pat the mask onto a clean face (make sure all hair is pulled back, away from face). Wait 3 minutes for it to dry and repeat. When all the mask is used up leave on face for 10 minutes. Rinse with cool water and pat dry.
*if the turmeric stains your face a bit (unlikely due to small amount use) simply apply a sugar scrub to remove.
*If you do not have turmeric on hand go ahead and use the lemon and green tea by themselves. The two alone are still very beneficial to skin.
*always test an area of skin first to check for sensitivity or allergies to ingredients being used.
Easy right? 20 minutes is all you need and your face will feel a little brighter and more awake. Hope you give this a try next time you are feeling a little blah.
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