Swan Lake

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Swan Lake

Carley Ann and Anna Claire couldn't watch this video of awesome, talented people enough.

Fresh Pineapple Chicken Wrap Appetizer

Fresh Pineapple Chicken Wrap Appetizer


1 T orange Marmalade
1/4 cup mayo
1/4 cup cream cheese
salt/pepper
1 6 oz can chicken drained
1 large slice fresh pineapple, finely chopped
1 medium shredded carrot – save some shreds for garnish
dash or two of dried onion flakes

Beat all of the above in mixer.
Spread on large soft flour tortillas. Roll them up and slice into small portions about 1/2 inch thick making the appetizer look like little pinwheels. Secure with toothpick if needed. Serve with fresh fruits and bits of shredded carrot or carrot curls for garnish.

Christmas Songs

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Christmas Cheer Everyone

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Happy Birthday Carley Ann

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Your MeMama loves you so much.

Birthday pictures will follow. :)

Cornbread Dressing

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Just so I won't lose this recipe, I'm posting it here. It's a simple recipe, but for some reason I'm always second guessing myself, so having the recipe saved here where I can find it quickly makes good sense... plus I wanted to share it with you.

Cornbread Dressing

6 cups of crumbled pre-cooked cornbread
1/3 cup chopped onion
1 cup chopped celery
2 tablespoons chopped parsley
1/1/2 tablespoon salt
1 tablespoon poultry seasoning
1 teaspoon sage
1/2 teaspoon pepper
Chicken stock to moisten well - final batter should look just like uncooked cornbread
1/2 stick melted butter

Mix all ingredients well and pour into a baking pan. Bake for 1 hour at 375 deegrees.

Sometimes I use a half of a bag of herb dressing mix like Pettridge Farm instead of part of the cornbread. When I do this I don't use the sage. My son likes this dressing without celery so if I do use celery, I make sure I reserve some batter without the celery. Usually I just half the batter before adding the celery and then when I put the batter in the baking dish I put one type batter on one end and the celery batter on the other. After it's finished baking I garnish the celery side with celery leaves so everyone will know which side to eat. Both sides usually get gone equally fast. I like the edges crispy and the center very moist, so I watch the baking time and take the dressing out as soon as the center is set soft. The edges get crispy because I make sure to grease the sides of the pan with shortening. I know this is not weight watcher friendly, but dressing isn't something that you eat everyday and you can always try to eat small portions. Good luck if you can. :)