Tuesday, November 1, 2011

Happy November!

I can't believe it's November 1st!

I'm pretty sure I say every Halloween evening, "I can't believe that tomorrow is November!" Even though I know that its coming is inevitable, I really can never believe it.

Last night, Brandon made me watch Halloween with him. Um, dumbest movie ever, but I had bad dreams all night. Ugh!

So, since I'm a bit tired today {and have lots of work to do}, I thought I'd share with you two recipes and a surprise today.

First, Cranberry Chicken*. If you've never made or eaten Cranberry Chicken, you know that it is basically fall in your mouth. Please make this; you won't be sorry.

And next is Jenny Steffens-Hobick's Baked Potato Soup. I made this last night (in the middle of Halloween) and it was seriously the best baked potato soup I've ever eaten...if I do say so myself.

You have to make this soon. I promise you, you will love it. {And it's very filling, so there's lots of leftovers!}

I found Jenny's website on Pinterest a few months ago and have honestly loved every single recipe of hers that I've made.

And the surprise? Here is a sneak peek of our Christmas cards! I'm so proud of myself for getting these ordered and shipped; they'll be here sometime next week and I can't wait to see them!

Tiny Prints always does a great job.

Hope y'all have a fantastic Tuesday, and Happy November!

*Cranberry Chicken Recipe
4 chicken breasts
1 can Ocean Spray whole cranberries
1 bottle Wish Bone Russian dressing (if you can't find Russian, Catalina may be substituted)
1 envelope Lipton Onion Soup Mix

1. Preheat the oven to 350 degrees. Lay chicken breasts in a 9x13 pan.
2. In a small bowl, mix together: the entire bottle of the dressing, cranberries and Lipton Onion Soup Mix.
3. Pour over chicken breasts and cook for 45 minutes-1 hour.

*Serve over brown rice and serve with vegetables.

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