Saturday, August 29, 2009
Benito in the Bumbo
While mom, daddy, grandma and granpa did corn Bennett had to hand out. I love to see him sitting in the Bumbo. What a cute little mug.
Tuesday, July 28, 2009
Friday, July 24, 2009
Bath Time
Bennett loves bath time. If he is screaming it will calm him right down. Love the baby in the tub pics.
Emmy was a big helper and held Bennett while I scrubbed him down. Note the wound on the forehead. Thank you Wesley.
Emmy was a big helper and held Bennett while I scrubbed him down. Note the wound on the forehead. Thank you Wesley.
Uno
The kids love to play Uno, so after dinner we will play a few rounds. Bennett was very sad to see Grandma Rae's hand. I think she might have won. Even sad faces can be cute on babies.
Wednesday, July 1, 2009
Chicken Penne Pasta
My friend brought this after Bennett was born. YUM!
Chicken Penne Pasta
½ pound chicken breast tenders
2 cloves fresh garlic minced
½ pound penne pasta, cooked
1-2 small glass jars of marinated artichoke hearts
1 can black olives
¼ pound mushrooms, sliced
Sauce:
1 quart half and half ing
½ cup butter
1 cup grated Asiago cheese salt and pepper to tast
1 cup grated Parmesan cheese
1 TBLS Cavendar’s Greek Season (found it at Walmart with the spices)
2-3 TBL White wine
Pour juice from 1 jar of artichoke heart into large skillet, reduce a little. Cut chicken into small bite size pieces. Add to skillet and cook 2-4 minutes, until chicken is completely cooked through, do not over cook. Cut up olives and artichokes, you can add sundried tomatoes too. Add this and the cooked pasta to the chicken. To make the sauce, melt butter in sauce pan, add half and half and wine, heat until bubbly. Add cheeses, Greek seasoning, salt and pepper. Heat just until hot and cheese are melted. Pour over check and pasta. Stir and serve immediately. This make more sauce than you need for this much pasta and chicken. Half the sauce or double the past and chicken.
Chicken Penne Pasta
½ pound chicken breast tenders
2 cloves fresh garlic minced
½ pound penne pasta, cooked
1-2 small glass jars of marinated artichoke hearts
1 can black olives
¼ pound mushrooms, sliced
Sauce:
1 quart half and half ing
½ cup butter
1 cup grated Asiago cheese salt and pepper to tast
1 cup grated Parmesan cheese
1 TBLS Cavendar’s Greek Season (found it at Walmart with the spices)
2-3 TBL White wine
Pour juice from 1 jar of artichoke heart into large skillet, reduce a little. Cut chicken into small bite size pieces. Add to skillet and cook 2-4 minutes, until chicken is completely cooked through, do not over cook. Cut up olives and artichokes, you can add sundried tomatoes too. Add this and the cooked pasta to the chicken. To make the sauce, melt butter in sauce pan, add half and half and wine, heat until bubbly. Add cheeses, Greek seasoning, salt and pepper. Heat just until hot and cheese are melted. Pour over check and pasta. Stir and serve immediately. This make more sauce than you need for this much pasta and chicken. Half the sauce or double the past and chicken.
Finally!!!
Ethan riding circles around Wesley and Emmy
We love ping pong. Ethan was trying to beat daddy. Daddy was holding Bennett.
Wesley can have a angry mad day but as soon as he holds Bennett he is so sweet.
Happy birtday cousins.
tired beyond belief and sunburned.
Hiding with Sterling.
Burely is beautiful. Emmy is becoming a pretty good little bike rider.
BENNETT'S BLESSING
What a cutie.
Kisses from Mommy!
The whole family
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