LOVE THESE IDEAS!

How fabulous are the way they displayed these images! I would love to take photos of our Parents or Grandparents and do the series of 4 cross-sections like the bottom paintings. So cool! And they would be great to do with your kids photos as well. Eyes are so significant to people's character...it's something I remember the most about my Grandpa Dow...those ocean blue eyes. I would much rather fill my home with photos of loved ones, or original artwork, than anything I could buy at a store. Bor-ing!

EASTER BASKET IDEAS

Not Too Shabby by lisabritson on Polyvore.com

BARBADOS, 10 YEARS AGO TODAY...

SWEETS FOR MY SWEETS

BACK TO BAKING

This was the first "blondie" recipe I have tried and wow are they delicious! I blame my baking addiction on my Mom and her family...they are amazing cooks & bakers. If they only realized how talented they were, we would probably all be wealthy (and fat) from the Bales Bakery!!


CHOCOLATE CHIP BLONDIES
photo & recipe via Taste & Tell

Makes 16

8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
1/3 cup granulated sugar
1/2 cup packed light-brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup all-purpose flour
1 teaspoon salt
1 cup semi sweet chocolate chips

Preheat oven to 350 degrees. Brush an 8-inch square baking pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper. (I put them directly in a buttered dish.)

In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in ½ cup of the chocolate chips. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips.

Bake until top is golden brown and a toothpick inserted in center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut in 16 squares. Store blondies in an airtight container at room temperature, up to 2 days.

SOPHIE...OUR LOVELY SURPRISE

Our Sophie is 11-weeks-old now! Smiling, jabbering, laughing in her sleep, and eating a lot! Drew adores her to say the least. He's always kissing her and acting silly to get a smile (which he always does). What amazing kiddos we have....so, so lucky.

JALAPENO POPPER SPREAD

Back to recipes! Well we just celebrated Danny's 40th birthday...yowza...and this recipe was the hit of the party, so I thought I would share it.

JALAPENO POPPER SPREAD
photo & recipe via allrecipes.com

2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained (use more if you want it hotter)
1 cup grated fresh Parmesan cheese

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chilies and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with parmesan cheese. Microwave on high about 3 minutes.

Variation: If you would like to brown the cheese, bake at 375 degrees for about 30 minutes. *I put mine in the oven until the cheese had melted and was slightly brown (about 10-15 minutes).

New Digs for Not Too Shabby

Well this is a little late coming, but Not Too Shabby has a new location! I (crazily) decided to have a baby and move the store all in the same month. Not sure what I was thinking, but we did it! With a lot of help from Danny and his Father, who did all the buildout...it looks amazing, exactly how I envisioned it. We re-opened in November and are looking forward to our new adventure. Take a peek inside...

Sophie Bella Britson

She's 3-weeks-old already! Introducing Sophie Bella. Born on October 27, 2009, at 12:49 pm. She weighed 7 pounds, 10 ounces and measured 19 1/2". She's perfect in every way and we are so thrilled she is finally here. She has a ton of black hair like I did as a baby, but that's where the similarities stop with Mommy...think this little one may be all Daddy! Drew loves his sister and kisses her all the time; in fact, he calls her Miss Kissy.

Turkey Bacon Club Wrap

Finally I'm posting a somewhat healthy recipe! It could have something to do with my "size" at 35 weeks into my pregnancy.

These are so tasty! If cut into small sections, they would be fabulous for parties as well. I used the tortillas in the recipe, but there are now a big variety of different tortilla flavors that sound amazing...I also picked up some Jalapeno Cheddar ones. So good!

TURKEY BACON CLUB WRAPS

via Winterwheat

1 Sun Dried Tomato Tortilla Wrap
1-2 Tbl Whipped Cream Cheese
1 Tbl Diced Red Bell Pepper
1-2 Tbl of Crumbled Bacon
A Couple Shakes of Italian seasoning
5 Slices of Roma Tomato, Thin
Baby Spinach Leaves
Iceberg or Romaine Lettuce Leaves
Thin Slices of Baby Swiss Cheese
Thinly Sliced Turkey Breast to Cover Filling

Place the tortilla on a piece of wax paper. Assemble ingredients in the order they are listed. Roll the wrap as tightly as you can; roll the whole wrap in the wax paper and fold the ends. Refrigerate about 30 minutes and the unroll and slice in half.

FIVE FOR FIVE

Our baby turned 5-years-old on August 26th and to celebrate we let him choose five things he wanted to do for his birthday. So here is a little recap of his activities.

1. Putt putt of course! "Thankfully" we live in the putt putt capital of the world (or at least that's what they tell us) so this was no problem.

2. Jetskiing with Daddy on the Intracoastal Waterway and out at Bird Island.


3. His favorite indoor playground at Jungle Rapids in Wilmington, NC. This place is kiddie heaven.

4. A little ice cream before hitting the wonderful Hugh McRae park in Wilmington, NC.

5. And we ran out of time due to Kindergarten beginning, so we did not make it to a Pelican's game. Instead, Nanny and Grandad took him to play a few games of bowling.

So my little Sugar Booger, hope you have a great year being 5! We love you, love you, love you!!

FIRST DAY OF KINDERGARTEN...

I know all Parents knows what "this" day feels like, so I won't elaborate. Being pregnant and hormonal didn't help the emotions, but I think I did pretty well. Drew, on the other hand, was raring to go! Best of luck to you my baby in this new phase of your life...I know you'll do great.

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THE BEST FUDGE BROWNIES EVER

It's obvious at this point that I should have done a food blog! I'm sure after the baby is here, I won't have time to make all these wonderful treats, so maybe I'm overcompensating for that? Kind of like nesting (which I've never done by the way), but baking instead? I've been on the hunt for brownies that Danny will approve of. He prefers the box mix brownies...gasp. I make wonderful brownies by the way, but he claims my favorite recipe for brownies tastes more like cake (and they do, but I love them!). So really I just made these for him. Right.

THE BEST FUDGE BROWNIES EVER

photo and recipe via Cooking On the Side

INGREDIENTS:
1 cup (2 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs
*1 1/4 cups Dutch-process cocoa
1 teaspoon salt
1 teaspoon baking powder
1 tablespoon vanilla extract
1 1/2 cups flour
2 cups chocolate chips

DIRECTIONS:
Preheat the oven to 350°F. Lightly grease a 9 x 13-inch pan.

In a medium-sized microwave-safe bowl, or in a saucepan set over low heat, melt the butter, then add the sugar and stir to combine. Return the mixture to the heat (or microwave) briefly, just till it’s hot, but not bubbling; it’ll become shiny looking as you stir it. Heating the butter and sugar a second time will dissolve more of the sugar, which will yield a shiny top crust on your brownies. Transfer the mixture to a mixing bowl.

Stir in the cocoa, salt, baking powder and vanilla. Add the eggs, beating till smooth; then add the flour and chips, beating till well combined. Spoon the batter into the prepared pan.

Bake the brownies for 28 to 30 minutes, until a cake tester inserted into the center comes out dry (though it may have a few crumbs clinging to it). The brownies should feel set both on the edges, and in the center. Remove them from the oven, and after 5 minutes loosen the edges with a table knife; this helps prevent the brownies from sinking in the center as they cool. Cool completely before cutting and serving.

*I substituted Dutch-Process Cocoa with Nestle's Sweetened Cocoa using the following formula:
--3 tablespoons Unsweetened Cocoa Powder plus a pinch (1/8 teaspoon) baking soda. Eliminate the baking powder when making this substitution.

LOST ALL WILLPOWER?

Okay, I had some ripe bananas to use up, so I had a decision to make. I had two new recipes I wanted to try out (sick of banana bread): Banana Bundt Cake or Banana Cake with Cream Cheese Frosting! Which one do you think won out? Knowing I was making a bad decision, I asked Danny for a second opinion...didn't take long for him to decide either. Banana Cake it was! Excellent choice taste wise, bad choice for my already expanding behind! I was doing so well too. I had made it through half my pregnancy without baking sweets, and now...I've caved. But at least I'm making sweets that involve fruit right? Well here it is, truly scrumptious!BANANA CAKE WITH CREAM CHEESE FROSTING
via evilshenanigans

CAKE:
1 cup mashed ripe bananas
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 stick unsalted butter, at room temperature
1 3/4 cups sugar
2 eggs
1 tablespoon vanilla

FROSTING:
1 (8 ounce) package cream cheese, softened
1 stick butter, softened
3 cups powdered sugar, sifted
1 teaspoon vanilla

Preheat the oven to 350 degrees. Prepare two 9″ cake pans with non-stick spray.

Peel your ripe bananas and mash then with a fork until they are mostly mush. Pour the buttermilk into the bananas and mix well; set aside. Sift the flour, baking powder, baking soda, and salt in a large bowl; set aside.

In the bowl of a stand mixer cream the butter and sugar until well mixed and lighter in color. Add the eggs one at a time and then the vanilla. Mix well. Add the dry ingredients and the banana mixture in three installments, starting and ending with the dry ingredients.

Divide the batter between the two prepared pans. Bake for 35 to 40 minutes, or until the cake springs back when lightly pressed and pulls away from the sides of the pan. Allow the cakes to cool for ten minutes in the pans, then turn out to cool completely on racks.

While the cake cools, prepare the frosting by creaming the cream cheese with the butter, then add powdered sugar and vanilla. Fill and coat the cake; chill for one hour before slicing. Enjoy!

GRILLED TOMATO LINGUINE

Here is a great summer meal. This was so simple to make, had very few ingredients, and tasted so good! This is a definite make-again meal. I halved this recipe and it was just enough for the three of us.

GRILLED TOMATO LINGUINE
from "Everyday Food"

Makes 4 - 6 servings

Grilled tomatoes (recipe follows)
1 pound linguine
Coarse salt
2 tablespoons extra-virgin olive oil
1/2 cup finely grated fresh Parmesan cheese, plus more for serving (we used fresh Romano)

Bring a large pot of water to a boil. Add 1 tablespoon salt, and 1 pound linguine. Cook according to package directions. Drain; return to pot.

Add oil, Parmesan, and grilled tomatoes. Divide among bowls, and serve immediately with more Parmesan.

GRILLED TOMATOES

3 pounds plum (Roma) tomatoes, cored and halved
3 tablespoons olive oil
1 tablespoon fresh chopped thyme, or 1 teaspoon dried thyme
Coarse salt and freshly ground pepper

Heat grill to high. In a bowl, toss tomatoes, olive oil and thyme. Season generously with salt and pepper.

Starting with cut sides down, grill tomatoes until soft and charred, 8 to 12 minutes per side.

Return tomatoes to bowl; cut into rough pieces.

2 BEDROOM 1 BATH SAINT LOUIS BUNGALOW

If I lived in Missouri, I would buy it! My cousin Nicole has her house up for sale and she's done such a great job with it, I wanted to share...if anyone is interested, feel free to make an offer (maybe I can get a small percentage Nicole?). Here you can see more photos and check out all the specifics.

Great curb appeal and sweeping front porch - complete with porch swing and vintage craftsman-style front door!

Enter the large, open living and dining rooms to find original unpainted millwork, arched doorways, vintage hardware, gleaming refinished oak hardwood floors and newer lighting!

The renovated kitchen features a large open pass-thru to the dining room, maple cabinets, newer counters, stainless steel appliances and large pantry.

Photos and information from Circa Properties.

BE STILL MY STOMACH

It's fairly amazing that I don't weigh 500 pounds, but I don't. So I'm going to keep on cooking and baking to my heart's content! And of course exercising...ugh. This recipe would not be good for those with say, high cholesterol or dieters, but for those of us living dangerously...go for it! It satisfies all my pregnancy cravings in one shebang!

CHICKEN SPAGHETTI

Recipe from The Pioneer Woman

2 cups cooked chicken, shredded (for ease buy a Rostisserie chicken)
2 cans Cream of Mushroom soup
2 cups sharp cheddar cheese, grated
1/4 cup green pepper, finely diced
1/2 cup onion, finely diced
1 (4 oz) jar diced pimentos, drained
3 cups dry spaghetti, broken in half
2 cups reserved chicken broth from pot
1 tsp Lawry's Seasoned Salt
1/8 tsp cayenne pepper
Salt and pepper to taste
1 cup additional shredded sharp cheddar

Directions:
Cook 1 fryer and pick out the meat to make 2 cups. Cook spaghetti in same chicken broth until al dente. DO NOT OVERCOOK. When spaghetti is cooked, combine with remaining ingredients, except the additional cup of cheese. Place mixture in casserole dish and cover with additional cheddar. Bake immediately at 350 degrees for 45 minutes or until bubbly.

Number of Servings: 12

Baked Red Potato Chips

This is my favorite go-to side dish when I need something fast and easy, that requires very few ingredients. I have made it about 10 times since finding it a few months ago. Love them!

Homemade Baked Red Potato Chips
Adapted Recipe from Aggie's Kitchen

6 to 8 medium red potatoes, sliced thin (3-4 for 3 people)
1 to 2 teaspoons olive oil
Salt and pepper (I use pepper and Season All)
Fresh dill

In a medium bowl, gently toss potatoes with olive oil, salt and pepper (or preferred seasonings). Place potato slices on baking/cooling rack placed into a cookie sheet**. Bake in 425 degree oven for approximately 15-20 minutes or until golden brown and crisp. Sprinkle with fresh dill (and more pepper) and serve with my personal favorite...ketchup!

**Using a baking/cooling rack placed into a cookie sheet is important for air baking and keeping both sides of potato slices crisp**