Brent's Home Brewing - Batch #13 - Hoppy HA-HA (version 2)

The label for batch #13 is seen above.

6 weeks 4 days

Day Trip to Seaside

Chicken Penne Pasta Bake

Chicken Penne Pasta Bake

16 oz penne pasta
2 chicken breasts
6 oz baby spinach leaves
24 oz tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 cup shredded mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided

1. Preheat oven 375. Grease a small baking dish, and bake the chicken 25 minutes or until no longer pink in the center. Shred using a fork.
2. At the same time, cook pasta. When the pasta is done cooking, add the spinach leaves and stir until wilted. Strain the pasta and spinach.
3. Pour sauce and spices into pot and simmer over low-medium heat. Add the shredded chicken and stir to combine.
4. In a large bowl, combine the chicken and pasta mixtures with 1/2 cup mozzarella and 1/8 cup Parmesan.
5. Pour into a greased 9×13 baking dish and sprinkle with the remaining cheeses. Bake 20 minutes.

Source: Sugarcrafter

Bryce and Andrew's Christmas PJ bottoms

Big Brother Andrew

Brent's Home Brewing - Batch #12 - Rothenbrau (version 2)

The label for batch #12 is seen above.

Andrew Christmas PJ bottoms

Andrew's Hand-print Firework

He had some much fun making this hand-print firework. I wanted to make a hand-print flag but he saw a picture of this and insisted over and over that he wanted to make a firework too. Maybe tomorrow I can convince him to make the flag with me :)

Strawberry Pretzel Squares

Strawberry Pretzel Squares

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter, melted
12 oz low-fat cream cheese, softened
2 Tablespoons 1% milk
1 cup lite whipped topping, thawed
2 cups boiling water
6 oz sugar-free strawberry flavor gelatin
1 1/2 cups cold water
4 cups fresh strawberries, sliced

1. Heat oven to 350. Mix pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13 x 9 inch pan and bake 10 min. Cool.
2. Beat cream cheese, remaining sugar and milk until blended. Stir in whipped topping; spread over crust. Refrigerate.
3. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours.
4. Stir berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Serves 20
Source: Kraft Foods

4th of July with Mamu Ingrid

Cool 'N Easy Strawberry Pie

Cool 'N Easy Strawberry Pie

2 cups fresh strawberries, divided
2/3 cup boiling water
3 oz sugar-free strawberry flavor gelatin
ice cubes
1/2 cup cold water
8 oz lite whipped topping, thawedhttp://www.blogger.com/img/blank.gif
6 oz ready-to-use reduced-fat graham cracker crumb crust

1. Slice 1 cup strawberries; set aside.
2. Chop 1 cup strawberries; set side.
3. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until ice is melted. Whisk in whipped topping. Stir in chopped berries. Refrigerate 20. Spoon into crust.
4. Refrigerate 6 hours or overnight.
5. Top with sliced berries.

Serves 8
Source: Kraft Foods

4th of July with Grandma Burnham

Jello Easy Patriotic Pie

Jello Easy Patriotic Pie

1 1/2 cups boiling water, divided
3 oz berry blue flavor gelatin
1 cup ice cubes, divided
6 oz ready-to-use reduced-fat graham cracker pie crust
3 oz sugar-free strawberry flavor gelatin
1 cup thawed whipped topping

1. Add 3/4 cup boiling water to berry blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 10 min.
2. Add 3/4 cup boiling water to strawberry gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Cool 5 min.
3. Spread whipped topping over berry blue gelatin layer; cover with red gelatin. Refrigerate 2 hours.

Serves 8
Source: Kraft Foods

Blues Festival at the Waterfront