Time for an update!

After taking a "blogging vacation" it's time to get back into the swing of things. I have decided to work my "Pinterest interests" into my blog to share some of the amazing things I am doing from my pins! I actually make things from my pinboard -so it's not just a waste of time for me! Chad loves the recipes I gather from Pinterest; the kids enjoy the crafts and fun things from there; and I just plain enjoy it ALL!!!

This past month I have been really excited about my favorite season - FALL! I decided not only would I make some amazing pumpkin and apple recipes but I would make some things for the kids as well. My favorite project was our Fall Felt Wall. It was so easy to make and Jack has loved his felt pumpkins and leaves. It keeps him busy when his toys are just not that exciting for the moment. It is also a great sensory activity as well as a learning opportunity. There are two scenes to the board. One is a tree that they can add colored leaves to and the other is a jack-o-lantern with pieces for his face.

I also had Jack do a "rip and paste" fall tree with me. He did really well with this activity which surprised me. It was a great addition to our kitchen art display!

So for this week let's see what is calling to me on Pinterest. Let's start with the weekly menu: Turkey Breast in the crockpot with mashed potatoes, slow cooker brown sugar glazed pulled chicken, chicken bruschetta bake, wicked chicken, and steakburgers with roasted potatoe wedges. I will post the recipes for each of these recipes along with pictures and reviews of each one. But today is Saturday (grocery shopping and prep day). Today I will be making 3 servings of loaded potatoe casserole - 2 to freeze and one to eat tonight. I am also making crockpot applesauce and snickerdoodle apple cobbler with the bushel of apples delivered from our local apple orchard. Later this week I plan on making pumpkin sugar cookies with homemade frosting as well.

Here is one of those recipes that I think will be a great side dish to make ahead and freeze. I love that is makes 3 servings so I don't have to spend a lot of prep time in the kitchen on one side.

Loaded Potatoe Casserole

2 (16oz) containers sour cream

2 cups cheddar cheese, shredded

2 (3oz) bags real bacon bits

2 packages Ranch Dip mix

1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind

Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes.

*I divided the potatoes into 3 small 7x7 disposable foil pans and froze them. I wrapped them with plastic wrap and then foil.*



Today for lunch I am trying BBQ Chicken French Bread Pizza! YUM!

This meal is DELICIOUS and can be ready in 20 minutes flat from start to finish!

Ingredients
(1 lb) loaf french bread
•1 (18 oz) bottle bottle of your favorite BBQ sauce I love Sweet Baby Rays
•2 cups cooked and shredded chicken
•1/3 cup chopped red onion
•3-4 Tbsp. finely chopped cilantro
•2 cups shredded mozzarella cheese

Instructions
1.Preheat oven to 350°F.

2.Cut french bread loaf in half lengthwise.

3.Pour half of the BBQ sauce on the top of one half of the french bread loaf and pour the other half of BBQ sauce on the second half of french bread.

4.Evenly distribute 1 cup of shredded chicken onto each french bread half.

5.Evenly sprinkle chopped onion between the two french bread halves.

6.Evenly sprinkle cilantro over the tops of both halves of french bread.

7.Evenly sprinkle 1 cup of mozzarella cheese onto each of the french bread loaf halves.

8.Place french bread pizzas on cookie sheet and bake at 350°F for 15 minutes or until cheese has melted and pizza is heated through.