Thoughts and Prayers - sending love

Happy Birthday -- cupcake

One of my favorites!!!

Gift Card holder with a cherry on top.

He who has the most tools wins

its your day... Celebrate!

With Sympathy

Friend to friend

Happy Fathers Day -- golf

Mom

Keep calm and carry on

Treat yourself to a wonderful day!

Friend To Friend

We love FRIDAY! You deserve a good rest but come back tomorrow to check out on us! We have something new for you.

Happy Friday Ladies! —

Best wishes

So glad we are friends

Sharing in your Sorrow

dad - thoughtful kind

Lattice With Sympathy

For you -- pop up cake

Open this card and you get a big surprise!!!!

Black and white -- best wishes

Botanical

Chicken Taco Meat

2 lb boneless, skinless chicken breasts

2 cups chicken broth

1-2 packages Taco Seasoning Mix

Put Chicken in Crock Pot. Mix together broth and Taco Seasoning. Pour over chicken. Cook on LOW for 8-10 hours. Shred chicken and stir. Great in Tacos, on salads, in Burritos, Enchiladas, etc. Recipe can be increased and decreased as needed - 1 cup of broth and 1 pkg Taco Seasoning per pound of chicken.

In the cards -- happy birthday

in the cards -- birthday

Happy Mothers Day

Dad

Time passes... Friendship stays right where it's put.

Praying for You...

Same card 3 times

Baked Spinach-Artichoke Dip

• 1 (8 oz) pkg. cream cheese

• 1 cup sour cream

• 2 t. minced garlic

• 2 -3 cups mozzarella cheese

• 1/2 red bell pepper, chopped

• 1/2 yellow bell pepper, chopped

• 1/2 large red onion, chopped

• 1 t. salt

• 1 jar marinated artichokes, drained and chopped

• 1 bag frozen chopped spinach, drained and pressed dry

Mix well cream cheeses, sour cream and garlic. Add peppers, onions, salt, artichokes and spinach. Mix very well.

Spread in greased baking dish. Bake at 350 for about 20 minutes or until heated through and cheese is melted. Enjoy!

Serve with tortilla chips or crackers!

Note: I’ve made this with ingredients that I’ve had on hand – green bell peppers, yellow onion etc. Sweet Pepper Jelly & Cream Cheese Spread

• 2 pkgs. cream cheese

• 1 jar sweet red pepper jelly

Open cream cheese carefully and place “blocks” of cream cheese side by side on a plate. Warm jelly in microwave until it is runny. Spread over cream cheese. This spread is best served at room temperature and with some yummy crackers.

Enjoy!

Don’t hesitate to make it to suit you and your family!

Fall Colors

Pumpkin Cheesecake

Crust:

• 3/4 cup finely chopped pecans (or walnuts)

• 1 cup graham cracker crumbs

• 1/3 cup sugar

• 1/2 tsp. ground cinnamon

• 1/2 tsp. ground ginger

• 1/4 tsp. ground cloves

• 6 Tbps. Butter, melted

Filling:

• 2 packages (8 oz. each) Cream Cheese, softened

• 3/4 cup sugar

• 2 eggs

• 1 cup canned pumpkin

• 1/2 tsp. ground cinnamon, divided

• 2 Tbsp. chopped pecans (or walnuts)

Preheat oven to 350 degrees. In a bowl, combine the first six ingredients; stir in melted butter. Press onto the bottom of an ungreased 10-inch spring-form pan with a removable bottom.

In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, beating just until blended. Add pumpkin and 1/4 teaspoon cinnamon; beat on low speed just until combined. Pour into crust; sprinkle with pecans and remaining cinnamon.

Bake at 350 degrees for 35 – 40 minutes or until center is almost set. Cool on a wire rack for 1-1/2 hours. Refrigerate until serving.

Yield 9-12 servings

Enjoy!

Best Wishes

With Sympathy - teeny tiny

Baby Toes

Here for You 24-7

Love with you

BFF

Pan Roasted Corn

• 3 cups fresh cut corn (You can also use canned corn)

• 1/2 medium red onion, chopped

• 2 garlic cloves, minced

• 2 T. butter

• 1/2 t. dried parsley

• 1/4 t. ground red pepper (I used 1/2 t. and it was spicy!)

• 1 t. iodized sea salt

• 2-3 twists fresh cracked black pepper

Melt butter in frying pan or electric skillet over medium high heat. Add corn, onion and garlic and saute. Add parsley, red pepper, salt and cracked black pepper. Continue to saute until the pan is dry and browning. The mixture will appear slightly caramelized.

Remove from heat.

Sail away

Man card -- birds to a feather

Simple -- with Sympathy

Forever in my heart

Creamy Italian Chicken

4 boneless skinless chicken breast halves

1 envelope Italian salad dressing mix

1/4 cup water

1 package (8 ozs.) cream cheese, softened

1 can (10 3/4 ozs.) condensed cream of chicken soup, undiluted not Low Fat

1 can (4 ozs.) mushroom stems and pieces, drained



Place the chicken in a crockpot or slow cooker. Combine salad dressing mix and water; pour over chicken. Cover and cook on low for 3 hours. Soften cream cheese in microwave for 30 seconds. In a small mixing bowl, beat cream cheese and soup until blended. Stir in mushrooms. Pour over chicken, stirring to combine the dressing with the soup mixture. Cook 1 hour longer or until chicken juices run clear. Serve over rice or noodles. Serves 4-6.



Notes from Flybaby D: This reciepe makes up alot of sauce so serve rice or noodles and pour some of the sauce on top. I also throw a loaf in the bread machine. My DD10 loves this with steamed brocolli and a tossed salad. This also freezes well!

Just hoppin-- all is well

Swap cards

Gift card holder -- one for the guys

best wishes

Sugar Cookies

 (easy no-roll) Makes 4 dozen.

Ingredients:

2 cups flour ½ tsp. baking soda

1 cup butter (2 sticks) softened ½ tsp. salt

1 cup granulated sugar 1 large egg

1 tsp. vanilla extract ½ tsp. cream of tartar

*Assorted color sugars.

Directions: (1) Pre-heat oven to 400F. (2) In a large bowl of electric mixer, at medium speed, cream butter with sugar and egg until very light and fluffy. (3) Sift flour with salt, baking soda and cream of tartar right into the bowl. Beat at low speed until well combined: beat in vanilla. (4) Drop by rounded teaspoon onto un-greased cookie sheet. Dip bottom of glass in sugar and press cookies to flatten slightly. (5) Bake 8 to 10 minutes, until golden. Cool on wire rack.

happiness always

for you happy b-day