Happy Halloween

Mommy & Me Monday

We haven't had many pictures taken lately together. We need to start taking more. You know it's the age & all. I'll keep trying though.

Spooky

Nail Files. Week #343

Halloween nails for this week. I added some nail stickers that glow. I still have to paint my other hand. I'll be adding a ghost, cat, spider & spider webb. The orange polish is  Wildheart nail polish. It comes in a skull shaped bottle, the gray polish is Opi mini, so I'm not sure what the name of the color is & the black is an OPI mini, so I don't know that actual color either. Wow, I'm doing great, giving you all lots of info. haha.

Friday Favorites

The other day I had a dentist appointment. They didn't give me much novocaine, so I could do errands after. I went to the grocery store, post office & to a local coffee shop (though I don't drink coffee) & got an Apple crisp chai. They have it year-round & you can get it hot or cold, but I always get it in the Fall & get it hot.

I went to Christmas tree shop last Friday & I got this cute pumpkin picture to hang over my stove. It was only $5.99

Looking out our front window you can see the yellow & orange leaves. T decorated the window with leaves & sugar skulls.

Happy Weekend.

Cozy

Wordless Wednesday~Halloween cats

Tasty Tuesday~Broccoli Cheddar Chicken and Rice Casserole

Broccoli Cheddar chicken and Rice casserole

yield: 6-8 servings

Ingredients:

Casserole

• 1 cup uncooked rice (white, long-grain)
• 1 1/2 cups milk
• 2 10.75-oz. cans of Condensed cheddar cheese soup
• 3/4 teaspoon salt
• 3 large boneless, skinless chicken breasts
• Salt, pepper and garlic powder
• 1 12-oz. bag frozen broccoli florets (or about 3 cups fresh)

Topping

• 2 sleeves butter crackers, crushed (such as Ritz or Town House)
• 6 tablespoons butter, melted
• 1/4 teaspoon garlic powder

Instructions:

Casserole:

Spray the bottom and sides of a 13x9 baking dish with cooking spray; set aside.

In a large bowl, whisk together milk, cheddar soups and 3/4 teaspoon salt until smooth. Set aside one cup (not more) of the soup mixture. To the remaining soup mixture, stir in uncooked rice then pour mixture into prepared baking dish.

Cut chicken breasts into 1-inch pieces then season with salt, pepper and garlic. Arrange chicken pieces on top of rice mixture.

Arrange broccoli florets on top of the chicken.

Pour reserved soup mixture evenly over broccoli. Cover dish very tightly with aluminum foil and bake at 350 degrees for 1 hour and 15 minutes. Consider covering with a double layer of foil to ensure a tight fit - we need all the steam to stay in the dish to ensure everything cooks properly.

Topping:

Combine crushed crackers, melted butter and garlic and mix well. Remove casserole from oven, remove aluminum foil then sprinkle cracker topping evenly over casserole. Continue baking, uncovered, for 15 minutes.

Remove from oven and let rest for at least 15 minutes then serve. Don't skip this step - it's needed for the rice to continue cooking and the casserole to set up properly. 

Author: Mandy Rivers from South your Mouth blog

Sephora Play Box October

Products in this box are:

Bare minerals Gen Nude Patent Liquid lipstick Lipstick in Everything.

Caudalie Vinoperfect Radiance Serum,

Yves Saint Laurent Mon Paris Eau de parfum.

Clinique-Pretty easy liquid eyelining pen in Black.

Tarte-Rainforest of the sea Quench hydrating Primer.

Fresh Rose Face mask.

Fall photo shoot

Nail Files. Week # 342

 Today I'm wearing an OPI mini (no name on it) & La Colors Color Last~Gravity. I wanted some pretty light colors. I really wanted to do a light blue.

Wordless Wednesday

Tasty Tuesday: Chicken Parmesan Bubble up

prep time: 5 MINS cook time: 25 MINS total time: 30 mins

ingredients:

• 1 pound frozen popcorn chicken
• 1 jar (24-oz) spaghetti sauce
• 2 cups mozzarella cheese, divided
• 1/4 cup parmesan cheese
• 1 can (12 oz) refrigerated Pillsbury Grands Jr flaky biscuits
  

instructions:

1. Preheat oven to 375ºF. Lightly grease a 9x13x2-inch pan with cooking spray. Set aside.
2. Cut biscuits into quarters. Place in medium bowl. Toss biscuits with spaghetti sauce, chicken and 1 cup of mozzarella cheese. Pour mixture into prepared 9x13-inch pan. Top with remaining cheese. 
3. Bake for 25-30 minutes, or until the biscuits are done.

*Recipe from Plainchicken.com

Look who's 50 today.

Yes, my hubby is 50 today. So weird. I think he was 34 when I met him. We made him a Chocolate peanut butter cake with peanut butter frosting in the middle. A few friends came over for cake. I think he had a pretty good day. He went out with friends to watch the Red Sox & the Patriots tonight.

Cozy Autumn

New You tube video~The Fair

I filmed a little at the fair the other day. I started filming late. At times it was pouring out, so that didn't help. So it's just a quick video. Don't forget to subscribe if you haven't. I'd love some comment love. Thanks.

Wordless Wednesday~We got a camper

Tasty Tuesday~Creamy One-pot Pasta

Creamy One-pot Macaroni & Cheese

Active: 25 minutes
Total: 25 minutes
Serves: 4

Ingredients:

8 oz. cavatappi or other short pasta
1/4 cup whole milk
6 oz. extra-sharp grated cheddar
1/4 cup parmesan (1 oz.)
1/2 cup low fat sour cream
2 scallions, very thinly sliced
black pepper
green salad for serving

1. Bring large pot of water to a boil, leaving a 2-in. space between the water & the top of the pot. Cook the pasta according to package directions. Reserve 1/2 cup cooking water, drain the pasta & return to the pot.

2. While the pasta is cooking, combine the milk, cheddar and parmesan in a large heatproof bowl and place over the bubbling pasta water (it's okay if the bowl touches the water), stir the mixture occasionally until the cheese melts. Remove from heat and mix in the sour cream.

3. Fold the sauce into the pasta. Fold in the scallions and 1/2 tsp. pepper. Sever with a green salad if desired.

Per serving: 472 cal, 20.5 fat (11.5 g sat fat), 57 mg chol, 437 mg sod, 20 g pro, 49 g car, 4 g fiber.

New England Minute~Topsfield fair