happy halloween!

ivy & staples aren't quite up to full celebratory age, so our festivities were pretty minimal this year. just dinner with the family at mom & dad's, and a few really quick pictures to capture their costumes!

on the menu:

sloppy joes

chips, chips, chips
corn on the cob
chocolate chip cookies

oatmeal butterscotch cookies

brownies

cream puffs

banana bread

attendees:

mom & dad

trev, kathryn & staples

me and ivy

prav, gen & logan

grammie & grandpops & gran

grandmama, grandpa & ms tidwell

cindy jones

friends of trev: jason & ashley

banana nut muffins

i've been meaning to post this recipe since forever ago. they are so good and i make them all the time. i want to try grilling a slice (from a loaf) and serving it with ice cream for dessert. mmm!

makes a dozen (ivy ate one) and one small loaf.

recipe from tyler florence: here

{this post and picture are terribly plain, but really do try them - it's a great thing to have around the kitchen for breakfast, snack and on-the-go. our dozen is gone by the end of the day.}

friday evening in pictures

cindy's pumpkin bread

our dear family friend cindy jones gave me a little red binder full of her own hand-written recipes as a wedding gift a few years ago. this is one of them, and probably my favorite! it's fall in a loaf pan.

cindy's pumpkin bread:

2 cups pumpkin puree (1 1/2 cans)

1 cup vegetable oil
3/4 cup water

3 cups sugar

4 eggs

dry ingredients:

3 1/2 cups flour

1/2 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp nutmeg

2 tsp cinnamon

1 tsp pumpkin pie spice (my little addition!)

directions:

1. mix together dry ingredients in a bowl.
2. in a standing mixer, combine the pumpkin, oil, water and sugar. mix well.

3. add the eggs one at a time and mix well.

4. slowly add the dry ingredients and mix until just combined.

5. fold in the chocolate chips and pecans (optional).

pour into loaf pans and bake at 350 for 1 hour. you could also pour into muffin trays. let cool in pans, then move onto serving platter.

serve with cinnamon whipped cream.

good for breakfast too :)

makes 3 loaves.

y'all enjoy!

miss staples

ivy & i are having the best time at home with family! there are so many things i've been looking forward to - warmer weather, mexican food, iced tea, bath tubs - but at the top of that list was seeing my little niece! here she is at 3 months:

helping mama cook (i think she looks like trev here):

spa time!

how fun when we can throw them all (+ gen's baby) in the tub together! :)

wednesday evening

reading a book:

cleaning the back patio:

by the way, ivy's outfit was brought to you by: her DAD.

thanks kevin for that originality.

houston, texas here we come!!!!!

pecan chicken

Here's my husband's favorite thing I make for dinner.

It's simple & quick but something a little different - isn't that what we're all looking for?

Well look no further folks - this one's a keeper.

for the chicken:

2 boneless skinless chicken breasts

4 Tb or so butter, melted

1 cup crushed pecan pieces

1/2 cup grated (not shredded) parmesan

s&p

1. Put a piece of plastic wrap over the chicken and pound slightly(I use a rolling pin) so it is a bit thinner and even thickness, and season well with salt & pepper.

2. Melt butter in bowl. Combine the pecans and parmesan in a separate shallow bowl.

3. Dip the chicken in the melted butter and then in the pecan mixture. Coat well.

4. Place on ungreased baking sheet and bake in 375 oven until chicken is cooked through. I never time how long this takes - I just keep an eye on it. Tip: The way I tell when chicken is cooked is just by pressing gently on it. If it is almost firm to the touch then it's ready. If it gives too much, it needs longer.

for the strawberry sauce:

{adapted from Junior League of Tampa's Savor the Seasons, which was given to me by Kevin's Aunt Heather in Tampa as a wedding gift - thank you!}

1 Tb minced green onions

1/4 cup chicken broth

1/3 cup strawberry jam

1 Tb balsamic

1 Tb chopped fresh rosemary or 1 tsp dried

1. Saute the green onions in a drop of olive oil over medium heat in a small pan for 2 minutes.

2. Add the broth, jam, balsamic and rosemary. Stir together.

3. Turn up the heat, then simmer for 8-10 minutes until slightly thickened.

4. Remove from heat and let sit for a few minutes.

Spoon sauce over the cooked chicken and serve with mashed potatoes and green beans.

over the weekend...

we baked muffins...

took an evening stroll to martyr's monument

put on our sunday best...

and walked (not strolled) to church...

made homemade biscuits & gravy...

and lots of other things!

let the 1 week countdown to texas begin!!