Saturday, January 2, 2010

Sam Moon & Cooking

Yesterday felt like a Saturday, so today felt like Sunday, but obviously it wasn’t. We had a lazy and relaxing morning. We just watched some Disney Channel and the Food Network Channel and then had some left over pork and rice for lunch. At that point, I couldn’t stand being dirty anymore, so Autumn & I went home and got showered and cleaned up for the day. We came back to the house and picked up Courtney and headed out to Sam Moon.

IMG_2273Autumn wanted to bring her baby doll in, so I let her put it in a basket, which she insisted on carrying around. She decided it was too heavy and sat down in the middle of one of the aisles, but at least she was happy and she did a great job in the store w/ no melt downs (WHEW!)

IMG_2274 Courtney got some gold looking earrings and a bracelet and Autumn & I got some headbands. Here they are showing off their bags of goodies outside the store.

IMG_2375 They also got these matching head warmer/head band things. SO CUTE! Autumn went down for a nap b/c she was turning into Miss Grouchy Pants. Courtney made dinner for us again tonight, and I made dessert. The recipes for what we made are below, and they are definitely worth making again.

Poppy Seed Chicken

6 cooked chicken breasts, cut into bite sized pieces
1 small can cream of chicken soup
1 1/2 c sour cream
1 Tbs poppy seeds
3/4 c margarine
1 1/2 pkg Ritz crackers

Cut up the cooked chicken into bite sized pieces and place in an ungreased 9 x 13 pan. Mix the sour cream and cream of chicken soup. Spread out evenly over the chicken. Melt the margarine and crush up the Ritz crackers. Mix the butter, crushed crackers and poppy seeds together. Spread cracker mixture evenly over the top of the creamy mixture. Bake uncovered for 30 minutes in a 350 degree oven.

IMG_2377 Chocolate Mousse Torte

37 NILLA wafers, divided
4 squares BAKER’S semi-sweet chocolate, divided
2 pkg (3.9 oz) JELL-O chocolate instant pudding
2 c, plus 2 Tbs cold milk, divided
1 tub (8 oz) COOL WHIP whipped topping, thawed, divided
1 pkg (8 oz) cream cheese, softened
1/4 c sugar
3/4 c fresh raspberries

Stand 16 wafers around the edge of a 9 inch round pan lined with plastic wrap. Melt 3 chocolate squares as directed on package.

Beat pudding mixes and 2 c milk (not 4 like it says to do on the package) with whisk 2 min. Stir in melted chocolate and 1 c COOL WHIP; pour into prepared pan.

Beat cream cheese, sugar, and remaining 2 Tbs milk with mixer until blended. Stir in 1 c of the reaming COOL WHIP; spread over pudding. Top with remaining NILLA wafers.9 Refrigerate for 3 hours.

Shave remaining chocolate square into curls. Unmold torte on plate ; top with remaining COOL WHIP, raspberries, and chocolate curls.

We spent the rest of the evening just relaxing and watching football and hanging out together. We’ve done A LOT of that the past few weeks. It’s going to be hard to work a full work week again! I’ll have to make the most of my last day off tomorrow before getting back into the work week.

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