Wednesday, December 19, 2007


I just wanted to say Congratulations to my sister and bil, Bek and Chad, on the birth of their new baby girl!!! Grace Victoria Beth Boissevain. 8lbs 9oz. I wont steal her thunder so check out her blog later and maybe my sister Rachael will post some pictures. I am dying to see her!!

Last weekend

Kade's First Christmas at Mamaw's House How would you like this mess in your kitchen? Sprinkles anyone?
The kids and their stockings
Konnor and his favorite gift. A radio controlled Lighting McQueen.
My baby in his high chair for the first time. Isn't he cute?

I am a little late in posting pictures from last weekend but I am finally getting around to it. We had Christmas with my family on Saturday because my sister was not going to be here. The kids had a blast. My mom let them all sit around the table and decorate cookies. She was alot more brave than me. I don't think i could handle the mess. but that's what mamaw's house is for right. We also pulled the high chair out of the basement and Kade thought it was cool. He just smiled and looked around at everything going on.8o) Oh well this is gonna be short and sweet. More later....

Thursday, December 13, 2007


Caramel-Pecan Apple Pie

You'll love the smell in your kitchen—and the smiles on everybody's faces—when you make this scrumptious pie that's drizzled with caramel sauce. It's takes me back home to Virginia and being at my granny's table. —Gloria Castro, Santa Rose, California


  • 7 cups sliced peeled tart apples
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup chopped pecans
  • 1/3 cup packed brown sugar
  • 3 tablespoons sugar
  • 4-1/2 teaspoons ground cinnamon
  • 1 tablespoon cornstarch
  • 1/4 cup caramel ice cream topping, room temperature
  • 1 unbaked pastry shell (9 inches)
  • 3 tablespoons butter, melted
  • 3/4 cup all-purpose flour
  • 2/3 cup chopped pecans
  • 1/4 cup sugar
  • 6 tablespoons cold butter
  • 1/4 cup caramel ice cream topping, room temperature

PREP45 min.
COOK55 min.
TOTAL100 min.


In a large bowl, toss apples with lemon juice and vanilla. Combine the pecans, sugars, cinnamon and cornstarch; add to apple mixture and toss to coat. Pour caramel topping over bottom of pastry shell; top with apple mixture (shell will be full). Drizzle with butter.
In a small bowl, combine the flour, pecans and sugar. Cut in butter until mixture resembles coarse crumbs. Sprinkle over filling.
Bake at 350° for 55-65 minutes or until filling is bubbly and topping is browned. Immediately drizzle with caramel topping. Cool on a wire rack. Yield: 8 servings.

Chicken Parmesan Bundles

  • Prep Time: 35 min
  • Total Time: 1 hr 5 min
  • Makes: 6 servings
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1-1/4 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese, divided
6 Tbsp. KRAFT 100% Grated Parmesan Cheese, divided
6 small boneless skinless chicken breast halves (1-1/2 lb.), pounded to 1/4-inch thickness
1 egg
10 RITZ Crackers, crushed (about 1/2 cup)
1-1/2 cups spaghetti sauce, heated

PREHEAT oven to 375ºF. Mix cream cheese, spinach, 1 cup of the mozzarella cheese and 3 Tbsp. of the Parmesan cheese until well blended; spread evenly onto chicken breasts. Starting at one of the short ends of each breast, roll up chicken tightly. Secure with wooden toothpicks, if desired. Set aside.

BEAT egg in shallow bowl or pie plate. Mix remaining 3 Tbsp. Parmesan cheese and the cracker crumbs in separate shallow bowl or pie plate. Dip chicken bundles in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

BAKE 30 min. or until chicken is cooked through (165ºF). Remove and discard toothpicks, if using. Serve topped with the spaghetti sauce and remaining 1/4 cup mozzarella cheese.