Sour Cream Noodle Bake

Anyone who knows my cooking and eating habits prior to 2005 probably won't believe that I made this, never mind enjoyed it!

Sour Cream Noodle Bake

Servings: 8
Prep time: 10 minutes
Total time: 30 minutes
Ease of difficulty: Easy
Variations: I prefer ricotta and had it on hand so I used that instead of cottage cheese. I've also heard it's great with cream cheese.
Source: Pioneer Woman

1 1/4 lbs ground beef
1 can (15 ounces) tomato sauce
1/2 tsp salt
Freshly ground black pepper
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cup small curd cottage cheese
1/2 cup sliced onions
1 cup grated sharp cheddar cheese

Preheat oven to 350 degrees. Brown chuck in a large skillet. Drain fat, then add tomato sauce, salt, and pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground pepper. Add to noodles and stir. Add green onions and stir.

To assemble*, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the cheddar. Repeat with noodles, meat, cheese. Bake for 20 minutes or until all cheese is melted.

* I choose to combine everything (rather than layer)
 

Cheesy potato fries

The sauce adds a great kick of flavour!

Cheesy potato fries


Prep time: 10 minutes
Total time: 40 minutes
Ease of difficulty: Easy
Variations: Different potatoes and cheeses. Onions. I used real bacon instead of bacon bits. Imagine the possibilities!
Source: Ohsodelicioso

4-6 potatoes
1/4 cup olive oil
1 cup sour cream
1/2 cup ranch dressing
1/4 cup milk

1 cup shredded cheddar cheese
1/2 cup shredded mozzarella cheese
1/2 cup bacon bits
1/4 cup green onions

Cut potatoes into wedges. Place on foiled baking sheet. Drizzle with olive oil and toss lightly. Sprinkle with salt and pepper. Bake at 400 degrees for 40 minutes or until fork tender.

In a separate bowl, combine sour cream, ranch dressing, and milk. On a separate platter, smooth out 3/4 of the sauce. Place hot potatoes on the sauce. Drizzle remaining sour cream mixture on potatoes. Sprinkle toppings. Place under broiler for a few seconds to melt cheese.

Spinach cheese balls

Spinach Cheese Balls

Servings: 30
Prep time: 10 minutes
Total time: 25 minutes
Ease of difficulty: So easy
Variations: Maybe a different type of cheese?
Source: Betty Crocker

1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 cup Bisquick
2 cups shredded mozzarella cheese
1 egg
2 tsp italian seasoning
1 tsp garlic salt
1 cup tomato sauce, if desired

Heat oven to 400. Spray cookie sheet with cooking spray. In a large bowl, mix all ingredients, except pasta sauce. Shape mixture into 1 inch balls; place on cookie sheet.

Bake 10-15 min or until golden brown. Immediately remove from pan. Serve with pasta sauce.

 

Apple cider baked chicken

I made the marinade when I got up at 7 am and pulled it out to put in the oven around 3. We all loved this, especially Addison! I've never seen her eat that much of anything!

Apple cider baked chicken

Servings: 6-8
Prep time: 10 minutes + marinade (4-24 hours)
Total time: 1 hour 20 minutes + marinade
Ease of difficulty: Easy
Variations: The original recipe says you can use store bought or home-made Apple Cider. I had store bought on hand. I forgot to pick up fresh herbs so I used a pinch of dried Thyme. I also used skinless, bone-in chicken thighs.
Source: Gimme Some Oven

1 large onion, peeled and cut into eights
1 large lemon, sliced into thin rounds
2 cups apple cider
1/4 cup olive oil
1/4 cup chopped fresh thyme
2 tbsp apple cider vinegar
2 tsp Dijon mustard
2 garlic cloves, minced
2 bay leaves
1/2 tsp salt
1/2 tsp pepper
6-8 chicken legs or thighs
2 large apples, each cut into eights
1 lb small red or Yukon Gold potatoes, halved

Place a gallon-size heavy duty Ziploc bag into a large bowl. Place the onion and next ten ingredients into the bag, combining well. Add the chicken to the marinade. Close the bag, place in the fridge to marinate 4-24 hours.

Preheat oven to 350. Arrange the chicken pieces in a large roasting pan skin-side up. Pour all of the marinade, including onions and lemons, over the chicken. Tuck the apples and potatoes around the chicken. Cook for 1 hour 15 min, stirring once halfway through to re-coat everything with the marinade.

Arrange chicken and potatoes on a platter and sprinkle with thyme to garnish.

Broccoli salad

Quite refreshing in the Summer
Servings: 4-6
Prep time: 20 minutes
Total time: 50 minutes
Ease of difficulty: Easy
Variations: I omitted peas because I don't like them
Source: Simply Recipes

1 tsp salt
5-6 cups fresh broccoli florets
1/2 cup toasted almond slivers
1/2 cup cooked, crumbled bacon
1/4 cup chopped red onion
1 cup fresh peas

1 cup mayo
2 tbsp apple cider vinegar
1/4 cup honey


Bring a large salted pot of water to a boil. Add the broccoli florets. Cook 1-2 minutes. Drain the broccoli and immediately put into bowl of ice water to stop further cooking. Let cool and drain.

Combine broccoli florets, almonds, bacon, onion, and peas in large serving bowl. In a separate bowl, whisk together mayo, vinegar, and honey. Add dressing to the salad and toss to mix well. Chill before serving.

Slow cooker BBQ ribs

I don't cook ribs often, but this recipe is fantastic. There was a fair amount of sauce leftover that could easily be used for grilling.

Slow Cooker BBQ Ribs

Servings: 8
Prep time: 10 minutes
Total time: 7 hours 10 minutes
Ease of difficulty: Crock pots recipes are fool proof
Variations: We were out of hot sauce, so I omitted that.
Source: Allrecipes

4 pounds pork baby back ribs
2 cups ketchup
1 cup chili sauce
1/2 cup packed brown sugar
4 tablespoons vinegar
2 tablespoons dried oregano
2 teaspoons Worcestershire sauce
1 dash hot sauce

Preheat oven to 400F.

Place ribs in shallow baking pan. Brown in oven 15 minutes. Turn over and brown another 15 minutes; drain fat.

In a medium bowl, combine the ketchup, chili sauce, brown sugar, vinegar, oregano, Worcestershire sauce, and hot sauce. Place ribs in slow cooker. Pour sauce over ribs and turn to coat.

Cover and cook on low for 6-8 hours, or until ribs are tender.

 

Slow Cooker Baked Ziti

Mine didn't look as pretty as the picture online, but it tasted great! I like using the Slow Cooker when it's super hot outside, so we don't have to heat the house.

Slow Cooker Baked Ziti

Servings: 8
Prep time: 10 minutes
Total time: 3 hours 10 minutes
Ease of difficulty: Throw in the crock pot and let it cook. Easy!
Variations: Change up the pasta, cheese, and pasta sauce
Source: Tablespoon

1 (15 ounce) container part-skim Ricotta cheese
1 cup shredded mozzarella cheese
1 cup grated Parmesan cheese
1 teaspoon salt
1 pound ziti pasta
2 jars of pasta sauce
2 tablespoons fresh finely chopped basil leaves
2/3 cup water

In a medium bowl, combine all three cheeses and the salt. In another bowl, pour the pasta sauce and stir to combine if using different flavours.

Pour ziti into colander and rinse with cold water allowing water to stick to the pasta.

Spray the inside of the crock pot with cooking spray.

Pour half of the pasta in an even layer on the bottom of the crock pot. Pour half of the sauce on top. Evenly distribute half of the cheese mixture on top of the sauce. Repeat again, layering pasta, sauce, and cheese mixture. Sprinkle the chopped basil on top.

Pour water into slow cooker and place lid on top. Cook on high for 2-3 hours or until pasta is tender.

Tortellini Spinach Bake in Creamy Lemon Sauce

Bacon. Cheesy pasta. Spinach. What's not to love? Addison devoured this.

Tortellini Spinach Bake in Creamy Lemon Sauce

Servings: 4-6
Time: 45 minutes
Ease of difficulty: I was pretty worried about doing bacon in a pot, or burning the sauce. It was all easier than I thought, and I had a screaming toddler at my feet.
Variations: The original recipe calls for dry pasta. I used fresh because it's all we carry. It says you can omit the bacon for a vegetarian meal, but who would ever omit bacon?
Source: Our Best Bites

12 oz bag Barilla Cheese & Spinach Tortelini (find them in the dry pasta aisle)
4 oz bacon or pancetta, (about 4 strips bacon)*
3 cloves garlic, pressed in garlic press or finely minced
2 Tbs flour
2 C milk
¾ tsp kosher salt
⅛ tsp black pepper
1 1/2 tsp dry basil
¼ tsp red pepper flakes (1/2 tsp or more if you like spicy)
1 medium lemon
2 C loosely packed fresh spinach, roughly chopped
¾ C grated mozzarella cheese, divided
¾ C grated Parmesan cheese, divided

Preheat oven to 350 degrees.  Fill a large stock pot with water and bring to a boil.  Add tortellini and cook according to package instructions.

Place bacon in a medium sized skillet on the stove-top at medium-high heat.  Cook until crisp.  Remove bacon from pan with slotted spoon and set on paper towels to drain.  Reserve two tablespoons bacon drippings in pan and discard the rest.  Add garlic to pan and cook until fragrant and tender, about 1 minute.  Add flour to pan and stir with a whisk for about 1 minute. Slowly add milk and continue to stir with whisk until smooth.  Add salt, pepper, basil, and red pepper flakes and bring sauce to a simmer.

While sauce is heating, use a microplane grater or a fine-holed cheese grater to zest lemon.  Then cut lemon in half and remove juice.  Add 2 teaspoons zest and 1 tablespoon lemon juice to sauce.  (Note:  I really love lemon so I added this to my tastes.  If you don’t want as strong of a lemon flavor, I suggest cutting it down to 1 teaspoon zest and 2 teaspoons lemon juice) .  Continue to stir until thickened, 2-3 minutes.  Remove from heat.

Drain tortellini and place back in stock pot.  Reserve 1 tablespoon of the cooked bacon and add the rest to the pasta mixture.  Add spinach, 1/2 cup mozzarella cheese and 1/2 cup Parmesan cheese.  Add sauce and gently stir to combine.  Place pasta mixture in an 8×8 or 9×9 baking dish and top with remaining 1/4 cup mozarella and 1/4 cup parmesan and also crumbled bacon.

Cover pan with foil and bake for 20 minutes.  Remove foil and bake for an additional 5-10 minutes, until cheese on top is melted and pasta is bubbly throughout.  Remove from oven and cool for 10 minutes before serving.

Lemon and Brown Sugar Chicken

Lemon and Brown Sugar Chicken

Servings: 2
Time: 25 minutes
Ease of difficulty: I was pretty worried about doing bacon in a pot, or burning the sauce. It was all easier than I thought, and I had a screaming toddler at my feet.
Variations: You can't screw this up.
Source: Bless This Food

1 lb chicken breasts
1 cup flour
2 tsp smoked paprika
1 tsp salt
2 tblsp canola oil
1 lemon (juiced) or just use lemon juice (approx)1/2 cup dark brown sugar (approx)
Pre heat oven to 350

Trim the fat from your chicken. Combine the four, paprika & salt in a shallow dish. Coat each chicken breast with the flour mixture.

Heat the oil over medium/high heat in a cast iron skillet (if you have one)
Place each chicken breast into the hot oil & brown on both sides (4-5 minutes should do it)
Remove the chicken breasts & set aside.

turn the heat down loa & pour the lemon juice into the pan & stir to deglaze (if all the juice cooks off- ad a bit more. you should have about 1/4 cup worth of liquid in the skillet)
Put the chicken breasts back in the pan & turn to coat.
Sprinkle the brown sugar on top (make sure each piece has a good of sugar on it)

Put the skillet in the oven & bake for around 20 minutes (until the chicken is done)

Slow-Cooker Shredded Beef Tacoes

I love tacoes.

Slow-Cooker Shredded Beef Tacoes
Servings: 4
Time: 4-6 hours
Ease of difficulty: Crock pot = easy
Variations: I completely omitted the pepper
Source: Gimme Some Oven

1-2 Tbsp. extra virgin olive oil
2 pounds beef (boneless chuck roast)
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. smoked paprika
1 cup beef stock
2 Tbsp. tomato paste
1 chipotle pepper in adobo sauce, minced
1/2 large sweet onion, diced
4 cloves garlic, minced
Flour tortillas
Favorite taco toppings

Method:

Heat the olive oil in a large, heavy skillet over medium-high heat. Meanwhile, combine the chili powder, cumin, and smoked paprika in a small bowl.

Rub the spice mix into the beef, covering each side evenly. Once the oil is hot (it will shimmer a bit in the skillet), place the beef in the skillet and sear on each side.

Remove the beef from the skillet and place in the bottom of a slow cooker. Leave the pan on the heat, and add in the beef stock to deglaze, scraping up any browned bits from the bottom of the pan. Add the tomato paste and minced chipotle and whisk into the pan sauce. Bring the sauce to a boil, reduce the heat, and simmer for a few minutes until the sauce has reduced and thickened slightly.

Add the diced onion and minced garlic on top of the seared beef in the slow cooker. Pour the pan sauce down over the onions, garlic, and beef. Cover and cook on low for 6-8 hours.

Remove the beef from the slow cooker and shred with two forks. Use a slotted spoon to remove the onions from the slow cooker, and mix into the shredded beef.

Serve the beef in the flour tortillas, topped with your favorite taco toppings.

Ranch House Crock Pot Pork Chops

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

I love my crock pot.

Servings: 4
Time: 4-6 hours
Ease of difficulty: As easy as it gets. Throw three things in the crock pot and let it do its thing.
Variations:
Source: Real Mom Kitchen

• 6 pork chops, 1/2 inch thick
• 1 packet dry Ranch Dressing Seasoning
• 10 oz can Cream of Chicken Soup
• 4 lbs peeled, cubed potatoes
• 5 Tablespoons real butter
• 1 cup fresh grated Parmesan cheese
• 6 cloves roasted garlic (directions are below)
• 1- 1 1/2 Cups warm milk
• 1 Tablespoon salt, or to taste
• 1 teaspoon fresh cracked black pepper, or to taste

Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. I put a little parsley on top to serve.

I didn't make the delicious-sounding potatoes that are listed with this recipe, but I will as soon as parmesan cheese goes on sale! The pork was great with whipped garlic potatoes. Even Addison loved it! Added bonus!

Creamy Au Gratin Potatoes

Creamy Au Gratin Potatoes
Servings: 4
Time: 2 hrs
Ease of difficulty: Easy
Variations: Add some garlic and/or ham
Source: Allrecipes

• 4 russet potatoes, sliced into 1/4 inch slices
• 1 onion, sliced into rings
• salt and pepper to taste
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 cups milk
• 1 1/2 cups shredded Cheddar cheese 

Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste. 

In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil. Bake 1 1/2 hours in the preheated oven.

Pineapple Grilled Pork Chops

This one is as easy as it gets, and I always have these staples in my kitchen. It's an easy go-to meal at the last minute.

Pineapple Grilled Pork Chops
Servings: 4
Time: 15-20 minutes
Ease of difficulty: Easy peasy
Variations: Use any cut of chicken
Source: Allrecipes

• 1 (8 ounce) can pineapple rings, juice drained and reserved
• 1/4 cup brown sugar
• 1/4 cup soy sauce
• 1/4 teaspoon garlic powder
• 4 pork chops
• 1 pinch ground black pepper 

Mix together the drained pineapple juice, brown sugar, soy sauce, and garlic powder together in a large plastic zipper bag, and smush the bag a few times with your hands to mix the marinade and dissolve the sugar. Place the pork chops into the marinade, squeeze out any air in the bag, seal it, and refrigerate overnight. Reserve the pineapple rings. 

Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the chops from the marinade, shaking off excess, and grill until browned, the meat is no longer pink inside, and the meat shows good grill marks, 5 to 8 minutes per side. Brush several times with marinade and let the marinade cook onto the surface of the meat. Discard excess marinade.

While the meat is grilling, place 4 pineapple rings onto the grill, and allow to cook until hot and the slices show grill marks; serve the chops topped with the grilled pineapple rings.

Lemon Rosemary Chicken

Lemon Rosemary Chicken Bake
Servings: 4
Time: 40-50 minutes
Ease of difficulty: Easy peasy
Variations: Use any cut of chicken
Source: Sparkling Ink

• 8 chicken legs
• 1 lemon
• 1 pound (450 g) potatoes
• 10 cloves garlic
• 4 tablespoons olive oil
• fresh rosemary
• coarse salt & pepper
• glass of dry white wine

Put chicken legs into a roasting dish. Cut potatoes and lemon into wedges. Add in the wedges and peeled garlic cloves. You can half some of the largest cloves. Add in olive oil, coarsely chopped rosemary, salt and pepper and toss until all the ingredients are evenly coated. Pour in a glass of dry white wine. Bake at 400 F (200 C) for 40-50 minutes until tender, fragrant and beautifully browned.

Cheesy Zucchini Enchiladas

My favourite vegetarian meal

Cheesy Zucchini Enchiladas
Servings: 4
Time: 45 min - 1 hr
Ease of difficulty: Easy, but time consuming
Variations: I grated up the last carrot I had in the fridge and mixed it in with the zucchini. I did not use cilantro or chilis in adobo sauce. I replaced kosher salt with table salt, and Sargento cheese with cheddar or marble cheese (whatever I had in the fridge)
Source: Skinnytaste

• cooking spray
• 1 tsp olive oil
• 2 cloves garlic, crushed
• 2 medium scallions, chopped
• 1/4 cup cilantro, chopped
• 2 medium zucchinis, grated
• kosher salt and fresh ground pepper
• 1 1/2 cups grated reduced fat mexican blend cheese (Sargento)
• 4 Large La Tortilla Factory Low Carb tortillas
• chopped scallions (optional)
• chopped cilantro (optional)

Enchilada sauce:

• 1 garlic cloves, minced
• 1 tbsp chipotle chilis in adobo sauce (optional for more heat)
• 1 cups tomato sauce
• 1/4 tsp chipotle chili powder (to taste)
• 1/4 tsp ground cumin
• 1/2 cup fat free vegetable broth
• kosher salt and fresh pepper to taste

For the enchilada sauce: in a medium saucepan, spray oil and sauté garlic. Add chipotle chile, chili powder, cumin, broth, tomato sauce, salt and pepper. Bring to a boil. Reduce the heat to low and simmer for 5-10 minutes. Set aside until ready to use.

Spray a baking dish with nonstick spray. Preheat oven to 400 degrees. In a medium nonstick skillet, sauté garlic and scallions in olive oil over medium heat for about 3 minutes; add zucchini, salt and pepper to taste and cook about 4-5 minutes. Remove from heat and add 1/2 cup cheese; mix well. Divide zucchini between in each tortilla, roll and place seam side down in baking dish. Top with enchilada sauce (you might not use all) and remaining cheese and bake until hot and the cheese is melted, about 20 minutes.

Serve with chopped cilantro, scallions, and reduced fat sour cream if you wish. Enjoy!!

Turkey burgers

Turkey Burgers
Servings: The recipe says 5 burgers but I made about 8 smaller ones
Time: 15 minutes? That's a guess. The original recipe is done on the oven and we BBQ'd.
Ease of difficulty: Easy, just time consuming to grate veggies
Source: Skinnytaste

• 1.25 lbs lean ground turkey
• 1 small zucchini, grated 
• 1/4 cup breadcrumbs
• 1 clove garlic, grated
• 1 tbsp red onion, grated
• salt and fresh pepper
• oil spray

In a large bowl, combine ground turkey, zucchini, breadcrumbs, garlic, onion, salt and pepper. Make 5 equal patties. Heat a large skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through. If grilling, clean grill well before cooking and spray with oil spray to prevent sticking.

We threw them on the BBQ and they turned out perfect. I put lettuce, pickles and mustard on mine.

Sweet and Sour Chicken

Sweet and Sour Chicken
Servings: 4
Time: 15 minutes
Ease of difficulty: Easy
Variations: Use pork instead of chicken, or pasta instead of rice
Source: Tina P

• Skinless, boneless chicken cut in cubes

Sauce:

• 1 cup brown sugar
• 1/2 cup white vinegar
• 2/3 cup water or pineapple juice/water
• 2 tbsp cornstarch
• 1 tin pineapple chunks (drained)
• Green pepper, cut into chunks (optional)

Brown chicken, turning frequently. Lower temperature and cook until no longer pink, turning. Mix sauce together, whisk well and pour over cooked chicken. Heat through on medium-low. Add pepper. Serve over cooked rice.

Bacon-wrapped Beans

Yes, you read that right. What doesn't taste great wrapped in bacon?

Bacon-Wrapped Beans
Servings: 8 bundles (Give or take, depending on how many beans you have)
Time: 15-20 minutes
Ease of difficulty: Easy
Variations: I didn't have rice vinegar or kosher salt, so I tried it with white vinegar and table salt. No problem. I also made some with white onions instead of red.
Source: Our Best Bites

• 1 lb fresh green beans, washed with the ends snapped off
• 8 slices lean, bacon
• 3 tbsp butter
• 1 tbsp rice vinegar
• 1 tbsp red onion, minced
• 1 clove garlic, minced
• 1/4 tsp kosher salt

Bring a large pot of lightly salted water to a boil. When the water is boiling, briefly boil (blanch) the beans for 2-3 minutes or until you start hearing a popping noise and the beans have turned bright green. Quickly drain and rinse in cold water until the beans have cooled. If you’re planning on completing the beans immediately, preheat the oven to 400 degrees F.

On a cookie sheet, divide the green beans evenly into 8 piles. Wrap each pile of beans with one slice of bacon and return to the baking sheet. When the oven is ready, place the pan in the oven and bake for 10-15 minutes or until the bacon is crisp and sizzling.

While the bundles are in the oven, melt the butter over medium-high heat in a small saucepan. When the butter is bubbly, add in the onions and garlic and saute for 2-3 minutes or until the onions are softened and fragrant. Reduce heat to low and add in vinegar, sugar, and salt. Remove from heat and set aside.When ready to serve, place bean bundles on a serving platter and drizzle with sauce. Serve immediately.

Officially our favourite side dish.

Frittatas

I've finally started to get on top of all of my favourite recipes. I'm not a huge fan of being in the kitchen but the more I try, the more I enjoy it. We've been trying tons of new recipes lately and I now have a book of my favourites starting to come together. On top of that, I'll be posting the good ones here as well.

This is what I had for breakfast this morning.

Frittatas
Servings: 12 Frittatas
Time: 20 minutes
Ease of difficulty: As easy as it gets
Source: Mommahenskitchen

• 7 eggs
• 3 tbsp Milk
• 5 slices deli Ham, diced
• 1/2 cup shredded Cheddar cheese

Preheat oven to 350F. Spray muffin tin cups with cooking spray. In a large bowl, whisk eggs and milk together. Stir in ham and cheese. Divide evenly in muffin tin. Bake for 20 minutes or until set.

I'm not sure what a "regular" frittata even is, but we'll be having these often from now on. I had some regular ham (not deli) in the fridge, and used that instead. Delicious.

Let's go shopping

Just a pointless post to express my excitement about going shopping tomorrow. It doesn't happen often. Isaac's not a fan of the city and is still getting used to taking Addison out. Shopping is not what it used to be. Tomorrow we have to go to the EI office to get his app fixed up, and he might have to buy new tires for the truck. That's the crappy stuff. After that, the Easter bunny is going shopping (Peter Rabbit book and First Years spoons) and I'm getting the gifts I need for Ryan's girls. Trips to BRU and Chapters are always fun! I might just end up with something for myself.

In other non-shopping news, today was great. We went out to the farm and took Addison out for a wagon/4 wheeler ride with Kerry out to the creek and through the fields. We came home to slow cooker beef stew and then I made these cookies. Delicious!

I should probably shower now and go to bed...