Hope you all were blessed today!

In all of the craziness, I have been dealing with Jeep issues. Its been in the shop more than I have had it in my possession since buying it on March 20th. I am hoping that this is the end of the issues and hoping that an auto7 oxygen sensor doesn’t pop up this time in the error codes!

I have also started a new project for a friend’s baby to be. I have a few things to finish up on it and hoping that she likes it once its done. If it turns out well, I plan on making more of them to post on my facebook craft page.

1 lb bacon, cut into 1-inch pieces
1 medium onion, chopped (1/2 cup)
1 medium red bell pepper, chopped (3/4 cup)
1 package (8 oz) sliced fresh mushrooms
2 tablespoons Dijon mustard
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup milk
12 eggs
1 package (2 lb) frozen hash browns, thawed
2 cups shredded Cheddar cheese (16 oz)

In 12-inch skillet, cook bacon until crisp. Using slotted spoon. Remove from pan to small bowl. Cover and refrigerate. Drain drippings, reserving 1 tablespoon in pan. Add onion, bell pepper and mushrooms; cook 4 minutes over medium heat, stirring occasionally. Stir in mustard, salt and pepper. In large bowl, beat milk and eggs with wire whisk.

Spray 13×9-inch (3-quart) baking dish with cooking spray. Spread half of hash browns in baking dish. Spread onion mixture evenly on top. Sprinkle with 1 cup of the cheese. Spread remaining hash browns over top. Pour egg mixture on top. Cover; refrigerate 8 hours or overnight.

Heat oven to 325°F. Uncover; bake 50 to 60 minutes or until thermometer inserted in center reads 160°F. Sprinkle with remaining 1 cup cheese and the bacon. Bake 3 to 5 minutes longer or until knife inserted in center comes out clean, top is puffed and cheese is melted. Let stand 5 minute

Mexican Lasagna:

Ingredients

1 can (10 3/4 ounces) Campbell’s Condensed Cheddar Cheese Soup
1/4 cup milk
1 package (about 1 ounce) fajita seasoning mix
1 pound ground beef
1 can (10 3/4 ounces) Campbell’s Condensed Golden Mushroom Soup
1/2 cup water
1 tablespoon chili powder
1 1/2 teaspoons dried oregano leaves, crushed
12 corn tortillas (5-to 6- inch)
Chopped tomatoes (optional)
Sliced green onions (optional)

Preparation

Stir cheese soup, milk and half the fajita seasoning in medium bowl until mixture is smooth.
Cook beef in a 10-inch skillet over medium-high heat until well browned, stirring often to separate meat. Pour off any fat.
Stir mushroom soup, water, chili powder, oregano and remaining fajita seasoning in skillet and heat to a boil. Reduce heat to low. Cook for 5 minutes. Remove skillet from heat.
Place 3 tortillas in the bottom of a 2-quart shallow baking dish, overlapping slightly. Spread 1 cup beef mixture over the tortillas. Repeat layers twice. Top with remaining tortillas. Spread the cheese soup mixture over the tortillas.
Bake at 350°F. for 30 minutes or until hot and bubbling. Let stand for 10 minutes. Sprinkle with the tomatoes and onions, if desired.

A few of the pictures that were texted over

He asked if he could get the amp, I said no, as he told me I didn’t need a new laptop. He pouted, and then come home with an amp anyways. I am not very happy, but what am I gonna do? I think a little retail therapy is in order, and purses/bags it will be!

I will update later with my little shopping spree!

Aren’t these cute!?!?

I am going to make a few adjustments to any future pair I make.

John is in need of some work boots as well, so I think a shopping trip is in order. Hopefully he can find the boots at Meijer’s as I have a 20% discount coupon on a total order that I have to use up real soon. I wonder if I can talk him into going tonight after we drop Trent off, and then grabbing some dessert at Outback.

M & M Bar Cookies
2 3/4 cups all-purpose flour, sifted
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, melted (I let it go on the stove until it started to turn a little brown and nutty)
2 1/4 cups brown sugar
3 large eggs
1 teaspoon vanilla extract
2 cups M&M’s

Preheat the oven to 350. Lightly spray a 10 X 15″ jelly roll pan with non-stick spray.

In a large bowl, combine the flour, baking powder, and salt.

In another large bowl, combine the melted butter and brown sugar, stirring until evenly distributed. Allow to cool slightly. Add the eggs, one at a time, beating very well after each one. Mix in vanilla extract. Stir in the flour mixture and when combined add in the M&M’s. Spread the batter into the prepared pan.

Bake for 24-26 minutes, until they are shiny and golden brown on top. Try not to overbake these or they will be dry. A cake tester will most likely not come out clean. Remove from the oven and cool completely before cutting.

I have been checking out different places as to where I can get prints remade and what not, I like those online shops where you can shop their canvas prints that can be personalized for you items. I want to get some special pictures printed for my inlaws.

Time to start saving those pennies, as I feel this photo shoot will be expensive!