Andrew's play structure

Spinach-Pork Stuffed Shells

Spinach-Pork Stuffed Shells

12 uncooked jumbo pasta shells
1/2 lb ground pork
8 cups water
6 cups torn fresh spinach
2 eggs, lightly beaten
6 Tablespoons shredded Parmesan cheese, divided
4 Tablespoons heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
2 cups meatless spaghetti sauce

1. Cook the pasta shells according to package directions. Meanwhile, in a small skillet, cook pork over medium heat, until no longer pink; drain and set aside.
2. In a medium saucepan, bring water to a boil. Add spinach; boil for 1-2 mins or until wilted. Drain and squeeze dry; chop the spinach.
3. In a bowl, combine the pork, spinach, egg, 2 Tablespoons Parmesan cheese, cream, salt, nutmeg and pepper. Drain shells; stuff with the pork mixture. Spread 1/2 cup spaghetti sauce in an ungreased baking dish.
4. Place the stuffed shells in the dish; drizzle with remaining spaghetti sauce. Sprinkle with remaining Parmesan cheese. Cover and bake at 400 for 15 mins. Uncover and bake 10-15 mins longer.

Serves 4
Source: Taste of Home

Chicken Tortellini Soup

Chicken Tortellini Soup

32 oz chicken broth
3 cups water
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 1/2 cups frozen mixed vegetables
10 oz refrigerated or frozen cheese tortellini (if frozen, thaw)
4 celery ribs, thinly sliced
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

1. In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 mins.
2. Add the remaining ingredients; cook 15 mins or until chicken is no longer pink and vegetables are tender.

Serves 8
Adapted from Taste of Home

Mexi-Mac Skillet

Mexi-Mac Skillet

1 lb lean ground beef
1 onion, chopped
14.5 oz diced tomatoes, undrained
8 oz tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1 1/4 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded cheddar cheese

1. In a large nonstick skillet over medium-high heat, cook the beef and onion until the meat is no longer pink; drain and return to skillet.
2. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Stir in the macaroni. Reduce heat; cover and simmer for 22 minutes or until macaroni is tender. Sprinkle with cheese.

Serves 6
Source: Taste of Home

Grandma and Grandpa Dindia's 60th wedding aniversary

Brent's Home Brewing - Batch #9 - Strong, Dark & Handsome Ale

The label for batch #9 is seen above.

5k in Sherwood

Improved my time from last year!
2011 - 44m 08s
2010 - 52m 19s

Dadda enjoying the free beer afterwards :)

Spinach Pasta Salad

Spinach Pasta Salad

1 cup uncooked bow tie pasta
5 oz package fresh baby spinach
1 yellow bell pepper, diced
1/2 cup chopped dried apricots
1/4 cup balsamic vinaigrette

1. Cook pasta according to package directions.
2. In large bowl, combine spinach, yellow pepper and apricots.
3. Drain pasta and rinse in cold water; add to the spinach mixture.
4. Drizzle with vinaigrette and toss to coat.

Serves 8
Adapted from Taste of Home

Brent's 35th Birthday Surprise!!!!

In the car on the way to his surprise...he has no idea where I am taking him or who will be there...
Surprise! We're going on the Columbia Gorge Sternwheeler...but he still doesn't know that there are 15 people coming with us to celebrate...


Andrew loved looking through the captain's binocular's...
Then he got to steer the boat!!!! and pull the boat whistle and horn!

Adventures in Gardening

Day 1 (4/30/11) - Here is where our garden will grow...Brent pulled up the grass and then rented a tiller...so proud of all the work he got done today.

Day 2 (5/1/11) - We recycled the roof frame from the dog run to make the frame for the garden area. It's really coming along!

Day 3 (5/2/11) - Andrew and I planted some fruits, herbs and veggies today.
bottom right box - strawberries, rhubarb, watermelon
mid right box - cilantro, parsley, chives, mint
mid right box - jalapeno, 4 types of bell peppers
top right box - cucumber, pumpkin, zucchini
Day 4 (5/3/11) - Added in some more pumpkin, green onion seeds, artichoke, and hot peppers.

--no pictures of 5/3...sorry---

Backyard Makeover Begins!

Two projects going on here: French Drain going in to help with our winter swamps and the last pictures shows....Leveling the area where Andrew's play structure will go.

Brent's Home Brewing - Batch #8 - XXXV IPA

Above is batch #8 - This was the second special batch brewed for Brent's 35th Birthday.

Mother's Day Garden

Mother's Day Garden

3 Tablespoons butter
4 cups miniature marshmallows
6 cups rice krispies cereal
fresh strawberries, mango, blueberries, kiwi
green frosting gel

1. In large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add cereal and stir until well coated.
3. Using buttered spatula press mixture into 13 x 9 x 2 pan coated with cooking spray. Cool.
4. Cut fruits into flower shapes and arrange on top. Use frosting to add flower stems and grass.

Source: Rice Krispies

Baseball Game!!!!

Andrew loves his baseball games!

Old Fashion Bike at Andrew's Great-Grandparents

Day at the Park

Tuna California Pizza

Tuna California Pizza

prepared pizza crust
olive oil
5 oz drained tuna
1 jar (6 oz) artichoke hearts
1/2 red bell pepper, sliced
1/2 red onion, sliced
1 cup feta cheese, crumbled
1/4 cup fresh basil, chopped

1. Preheat oven 450.
2. Place pizza crust on baking sheet and brush olive oil over top.
3. Spread flaked tuna over crust evenly.
4. Top with artichokes, red peppers, red onion, and feta cheese.
5. Sprinkle with basil.
6. Bake 8-10 minutes.

Serves 4
Source: tunathewonderfish.com

Hawaiian BBQ Pizza

Hawaiian BBQ Pizza

1 can refrigerated pizza crust
1/2 cup barbecue sauce
1 cup cooked cubed chicken
8 oz pineapple tidbits, drained
1/4 cup chopped red onion
2 cups shredded Three Cheese blend

1. Preheat oven 400. Grease cookie sheet. Unroll dough on cookie sheet and press dough into 15 x 10 inch rectangle.
2. Spread barbecue sauce evenly on dough. Top with remaining ingredients.
3. Bake 15 minutes or until crust is golden brown and cheese is melted.

Serves 8

Pumpkin Spice Bread

Pumpkin Spice Bread

3 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 cups pumpkin puree
3 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1/4 cup water

1. Preheat oven to 350. Grease two 9 x 5 x 3 loaf pans.
2. In a large bowl, combine sugar, oil and eggs. Add pumpkin and mix well.
3. In a second bowl, combine flour, baking soda, salt, ground cinnamon, ground nutmeg, baking powder, ground cloves, and ground allspice. Add to the pumpkin mixture and mix well. Add water and mix well. Pour evenly into prepared loaf pans.
4. Bake for 60 minutes. Cool in pans 10 minutes then transfer to wire rack to cool completely.

32 Servings