Friday, August 31, 2012

Labor Day Recipe Round-Up

Three day weekend has finally come! It is also the last time off before Kellen joins the party in November! Yikes! I love holidays like this because the expectation is low and I get an extra day off work! We are heading up to Door County tomorrow morning (after some pumpkin pancakes! yum!) to spend the weekend at the lake with my parents. I am really hoping to get a little swimming in before summer ends!

To start the weekend off here are a few recipes perfect for a Labor Day celebration! 
Have a great weekend!

Root Beer Glazed  Pork Chops

Thursday, August 30, 2012

Nacho Cheese Dorito Meatloaf

Nacho Cheese Doritos? I understand that you may be skeptical by the addition of snack chips to a meatloaf because I was unsure as well. However, I knew Ron would love the idea and I decided to place the recipe on our weekly meal plan. I originally saw this recipe on Cindy's blog Hun...What's For Dinner and it looked really easy- perfect for Ron to put together. We only used 2 pounds of meat and adjusted the ingredients as shown below. Ron and I both really enjoyed this recipe! The bbq and light cheese flavor is really yummy. I served this with mashed potatoes and green beans. There was plenty leftover for lunches the following day. I hope everyone's week is going well. Ron and I are headed to Door County for the weekend to celebrate Labor Day!


2 lb ground beef
1 egg
1/2 white onion, diced
1 cup Nacho Cheese Doritos, crushed (I use a food processor)
1/3 bottle ketchup
1/2 tsp black pepper
1/2 tsp garlic powder
1 Tbl Worcestershire sauce
1/8 cup barbecue sauce (we suse Stubb's)


Preheat over to 350 degrees.

In a medium bowl, add all ingredients except the bbq sauce. With clean hands, mix all ingredients until evenly distributed.  Grease a 9x5 loaf pan with PAM and add meatloaf mixture.

Bake for 35 minutes and remove from oven. Add bbq sauce evenly to the top of the meatloaf. Place the meatloaf back into the oven and cook for an additional 25-30 minutes.

Tuesday, August 28, 2012

Cheesy Potato Casserole

I love cheesy potato casserole. Everyone has their own variation of this side dish (some better than others). Ron and I love our version because we use two types of cheese, and crunchy corn flakes. We ate these potatoes with our hot beef sandwiches and it was delicious together. This recipe makes a larger amount, but thankfully I love warming these up for a breakfast starch!

Childbirth class was great! I love meeting so many new parents that are in the same boat as we are. It is also nice (no offence) to be away for those who think they know it all and love giving unwated advice. Not to be rude but we know life is going to change (it already has started!), and I know the diapers will leak.... I think my biggest issue is the doom and gloom that some people carry when giving us advice (I am not saying everyone does this).  There are so many positive things about being a parent and I wish those could be the focus.  Our Doula reminds us that it is important to focus on the positive and that is what we aim to do.

Anyways, other than my obvious weakening patience :) things have been going very well, and we are getting so excited to meet our little guy in a few short months!


1 bag frozen hashbrowns
1 can cream of potato soup
1 can cream of chicken soup
1 cup sour cream
1 cup jack cheese, grated
1 cup sharp cheddar, grated
Salt and Pepper
2 cups corn flakes
2 Tbl butter, melted


Pre-heat oven to 375 degrees.

Mix all ingredients together besides 1/2 cup cheese, corn flakes and butter.  Season with salt and pepper.

Spread into a 9x13 casserole dish and top with cheese. Evenly layer the corn flakes and drizzles with melted butter. Bake uncovered for 40-50 minutes.

Monday, August 27, 2012

Weekly Meal Plan 8/27 - 9/2

Happy Monday! We had a lovely, but busy weekend filled with friends and family. My good friend Tracy and her husband Tim hosted an open house at their new home on Saturday. We were only able to stay for a little bit because we wanted to head to Door County to visit with my Aunt and Cousins. Yesterday was the Chili Cook Off (29th year), and we sampled some delicious chili....and some heartburn...sigh... Tonight is our first child birthclass!

Here is what is on tap this week:

Monday: Doritos Meatloaf, Mashed Potatoes and Green Beans (Childbirth Class starts! )
Tuesday: Grilled Pork Tenderloin w/ Mushroom Mustard Sauce, Leftover Mashed Potatoes and Beans
Wednesday: Volleyball Night (not for me, but for Ron) Crockpot Cheddar Beer Chicken Tacos, Rice and Black Beans
Thursday: 5 Ingredient Mac and Cheese and Broccoli
Friday: Out for Dinner!
Saturday: Pumpkin Pancakes  in the morning and then off Door County till Monday!
Sunday: Door County...we are cooking tonight...maybe pork chops
Treats: Peanut Butter Cup Blondies

Sunday, August 26, 2012

Black Bottom Pudding Pie

One of my favorite food bloggers is Jenna from Eat, Live, Run. I like her style and find her cooking experiences interesting. Over the past year or so her cooking style has changed (or at least what has been blogged) and she has started to include even more "vintage" dessert recipes.  Last week I was looking for a dessert recipe to make for dinner with our friends Emily and Kyle. I came across this recipe on Jenna's blog and thought it looked delicious.  The only down fall of the recipe is that it takes sometime to make because it needs freezer time.

This pie turned out delicious (and worth the additional time)! We (Emily, Kyle, Ron and I) thought it tasted like a chocolate eclair! Even thought it is totally sinful this dessert is so yummy.... 

Today is the Chili Cook Off at Josten Park in Bellevue.... I can't wait to try some delicious chili!


for the crust:
4 sheets graham crackers, smashed
2 Tbl butter, melted
1 Tbl powdered sugar

for the ganache layer:
8 oz semisweet chocolate chips
1/2 pint cream

for the filling:
2 small boxes instant vanilla pudding
2 pints cream (heavy whipping cream!)
cocoa to finish


Mix together the graham crackers crumbs, powdered sugar and melted butter with your fingers and press into a glass pie plate (or 9-inch casserole pan).  Freeze two hours or overnight until hard.

Next, make the ganache. Place chocolate chips in a bowl and bring the cream to a simmer on the stove (watch it so it doesn’t scorch!). Pour cream over chocolate and mix well until smooth. Pour onto frozen crust and place back in the freezer for two more hours.

To make the filling, beat together the cream and instant pudding on high until stiff peaks form. Smooth onto chocolate layer of pie. Freeze until hard (about an hour).

Right before serving, dust with cocoa powder.

Friday, August 24, 2012

Recipe Swap: Apple Strudel Muffins

The theme for this Recipe Swap is blogger's choice. As I have said before, I love this because it is so fun to see what other bloggers are making. I recieved Lisa's blog Tastetastic Voyage for this swap. I came across her Apple Strudel Muffins and knew I had found my recipe. Lisa also had other delicious recipes such as Root Gratin (yum!). This recipe is really easy to follow, and I used some of the modifcations from the original recipe. I also did not grate my apples, and added cinnamon applesauce for a little extra spice. I absolutly loved these muffins! The smell reminds me of apple pie and the coziness of fall. The other great thing about these muffins is that they are delicious cooled or warmed up. It makes me look forward to apple orchards and cider in the next few weeks!

Thank you Lisa for a introducing me to a new and delicious recipe! Also, thank you to Sarah of A Taste of Home Cooking for all your hard work organizing the swaps!


2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup butter
1/2 cup white sugar
1/2 cup brown sugar
2 heaping tablespoons cinnamon applesauce
2 eggs
1 teaspoon vanilla
1 1/2 cup apples, chopped
For the strudel:
1/3 cup packed brown sugar
1 tablespoon all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter


Preheat oven to 375 degrees. Line a 12 cup muffin pan and set aside.
In a medium bowl, mix flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl, beat butter, sugars, vanilla and eggs till smooth. Gently fold in the apples, and gradually blend in the dry ingredients.  Spoon batter into the prepared muffin pan. 
 In a small bowl, mix brown sugar, flour and cinnamon well to avoid sinking. Once blended, cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan.

Bake 20-23 minutes, or until a toothpick inserted into the center of the muffin come out clean. Cool on a wire rack, or enjoy warm!

Thursday, August 23, 2012

Crockpot Hot Beef Sandwiches

I love hot beef sandwiches. We had these at work last week, and I decided that I needed to make some at home! I did not have a recipe and asked around the office to see how others made their sandwiches. Ultimately, I used the combination below.  These sandwiches turned out fantastic. Ron and I were sad we didn't have more leftovers after the leftovers were gone! I love to add a slice of cheddar to my sandwich, but plain is also very tasty.  This is a fantastic meal for football Sunday or a family get together. Looking at the photos makes my mouth water.... maybe it will have to hit our crockpot again sometime....SOON!

In other news, all is going well with Kellen. We hired a Doula (contract in the mail!) and I so excited to work with her. The reason we decided to hire a Doula was becuse of our desire to have a natural birth and looking for someone outside the hospital that we can trust and communicate with. I am so happy we found Emily because it seems like a perfect fit for the three of us! 


3 lb chuck roast
1 can cream and celery soup
1 lipton onion soup packet
1 tsp black pepper
1 1/4 cup water

Buns and Slices of Sharp Cheddar for Sandwiches


Place roast in the crockpot. In a medium bowl mix soup, water, onion packet, and pepper. Pour over roast. Cook on low for 7 hours. At 7 hours, shred meat and allow beef to cook for an additional hour.

Tuesday, August 21, 2012

Oreo Layer Dessert

This is so delicious. I originally saw this recipe from House 344 on Pinterst and knew I had to try it. The recipe makes an entire 9x13 casserole dish and thankfully we had a work lunch last week. Everyone loved this dessert, and I loved how simple it was to put together! It may not be the most beautiful dessert, but if you love oreos and chocolate it sure is yummy!

In other news, the babe has hit the 6 month mark! Three more months to go till we get to meet him! I am very excited, but nervous at the same time. It is crazy how much life will change. Right now I am savoring the moments of being able to hop in the car quickly to run around and uninterrupted sleep while it lasts!


1 pkg of regular Oreos
1/2 cup of butter
1 lg box of instant chocolate pudding
2-8 oz cool whips
8 oz. of cream cheese, softened
1 cup powdered sugar
Crush the whole package of cookies either with a food processor, or in a bag and a rolling pin.  Save a 1/2 c. to sprinkle on top of dessert when it's done.  Pour remaining crumbs in a 13x9 pan.  Melt butter and pour into crumb mix.  Stir it up good and press crumbs in bottom of pan to make a crust.  Make chocolate pudding according to package directions and let it setup in the fridge.  In a mixing bowl blend cream cheese until nice and smooth and then add powdered sugar, mix.  Then fold in 1-8 oz thing of cool whip.  Top oreo layer with cream cheese mix, then pudding, then your last 8 oz thing of cool whip, and then sprinkle remaining Oreo's on top.  Cover and refridgerate until ready to serve. 

Monday, August 20, 2012

Weekly Meal Plan 8/20 - 8/26

Happy Monday! We had a great weekend!  On Friday I headed out to an Italian restaurant with a few girlfriends, Saturday was the kickball tournament, and Sunday our crib came, we met with a Doula, and watched The Business of Being Born (very interesting)! This weekend is the Chili Cookoff in Bellevue! I love the cook off and we have attended the past 4 years (maybe you can see from our menu I am in the mood for chili?).  Hope everyone has a fantastic week!

Here is What is on Tap:

Monday: Cook Out with Emily and Kyle! (I am bringing Potato Salad (Ron's making this) and No Bake Black Bottom Pudding Pie)
Tuesday: Beef Chili
Wednesday: Leftover Chili
Thursday: Breakfast For Dinner- BLT Eggs Benedict with Cajun Hollandaise, Hashbrowns and Fruit
Friday:Working at the Bar
Saturday: My friend Tracy is having a house warming and then we are heading up to Door County
Sunday: Chili Cook Off (I love this!) & More of my Beef Chili for dinner!

Treats: Caramel Apple Cookies

Saturday, August 18, 2012

Pioneer Woman's Scalloped Potatoes and Ham

I just have to say how great it is to have a partner that loves to cook. I came home from work this week and Ron was making dinner and told me not to worry about a thing. I got to sit with my feet up watching The Glee Project. My only assist was doing the shopping earlier in the week and directing him to the recipe.


Ron loves scalloped potatoes and ham, and we have made this recipe from Taste of Home in the past. I came across Ree's recipe a few weeks ago and decided that we should try a new recipe. Her recipe uses two different types of cheese, russet potatoes and does not make a traditional roux. This recipe was absolutely delicious. I think I like it even more than the recipe from Taste of Home. Ron and I were thrilled with this recipe (it is very easy), and very happy that it makes a ton for lunch leftovers! I think we will be keeping this recipe on hand for our holiday ham leftovers this Christmas!

I hope the week is going well. We are headed to Door County tonight for dinner with my family. My cousins are in town from Chicago!!


3 pounds Russet Potatoes, Washed Thoroughly and Peeled
2 Tablespoons Butter
1 whole Yellow Onion, Diced
3 cups Diced Ham
1 1/2 cup Half-and-half
1 1/2 cup Heavy Cream
1/4 cup Flour
Black Pepper, To Taste
1 cup Grated Cheddar Cheese
1 cup Grated Monterey Jack Cheese


Preheat oven to 350 degrees. Butter a large casserole dish.

Heat butter in a large skillet. Add onions and cook for 1 to 2 minutes, or until they start to turn translucent. Add ham and cook for 3 to 4 minutes until thoroughly heated. Remove from heat and set aside.

Combine half-and-half and cream in a microwave-safe container and nuke for a minute or so, until no longer cold. Whisk in flour and black pepper until totally combined. Set aside. (You may add salt, but cheese and ham are salty, so add sparingly.)

Combine the two grated cheeses. Set aside.

Using a mandoline or slicer, slice potatoes into 1/8-inch slices (very thin.) Layer 1/3 of the potato slices in the buttered casserole dish. Sprinkle on 1/3 of the ham/onion mixture, then 1/3 of the cheese, then pour on 1/3 of the cream mixture.

Repeat this twice more, ending with a sprinkling of cheese and a pouring on of the rest of the cream mixture. Cover dish with foil and bake for 40 minutes. Remove the foil and bake for an additional 20 minutes at least, or until bubbly and hot.


Thursday, August 16, 2012

Improv Cooking Challenge: Breakfast Burrito

I love all of these fun cooking challenges! The third Thursday of each month brings the Improv Cooking Challenge. The challenge is hosted by Kristen of Frugal Antic of a Harried Homemaker.  Each month 2 ingredients are selected and the creative juices flow! This month the theme is tomatoes and peppers. The possibilities are truly endless with this theme. I was originally thinking Italian sausage and peppers and then I thought about a roasted pepper pasta. However, at the end of the day breakfast burritos sounded amazing.  I used tomatoes and bell peppers in the burrito, and topped them with a little spicy salsa. I loved the freshness of the tomatoes and peppers companies with the earthiness of the black beans. My husband also wanted to throw in a little American cheese in the mix (I am usually a cheddar fan, but this works well for eggs).  Check out Kristen's blog to join the fun for next month: Zucchini and Brown Sugar.

1 roma tomato, seeded and chopped
1 orange bell pepper, seeded and chopped
1 tsp butter
6 eggs
2 Tbl 2% milk
Salt and Pepper
2/3 cup black beans, drained and rinsed
2 oz American Cheese, cubed
4 medium tortillas (fajita sized) or 2 large tortillas (burrito sized)
Salsa and Sour Cream for Topping

In a large pan, heat butter over medium heat and add tomatoes and peppers. Saute till peppers are tender. While veggies are cooking crack eggs into a medium bowl. Add milk and whisk. Season with salt and pepper if desired. Add eggs to pan, reduce heat to medium low and gently pull in the sides. Add black beans and cheese. Gently stir and fold the eggs until cooked and set. Place burrito shells on plates and equally distribute the eggs. To wrap the burrito, fold the short end of the tortilla up so the contents don't spill out of the bottom. Fold one of the long sides over the top of the filling. Place your fingers perpendicular across the fold, cup the tortilla over the filling and push the edge against the filling to make sure the fold is tight. Wrap the remaining long end over both folds. Top with sour cream and salsa and enjoy!

Monday, August 13, 2012

SRC: Cream Puffs

I can't believe a month has gone by since the last Secret Recipe Club reveal...time flies!

Secret Recipe Club

I am really enjoying being apart of this club. I love finding new bloggers and new recipes. Sometimes, I find that a recipe will remind me of something I have been wanting to make. This month I was assigned the blog A Dusting of Sugar.  Rebecca's blog has tons of delicious looking baked goods. Since I have been trying to do more baking I narrowed it down to her cream puffs and Chocolate Beast.  As you can see the cream puffs won. In Wisconsin, the State Fair is known for their gigantic cream puffs (I have the best picture of Ron trying to eat one like a hamburger). I decided that I would try my hand at this tasty treat. The recipe has very few ingredients  and the filling is super simple. I also opted to use powdered sugar over dark chocolate because that is our traditional way to eat them. I ran into a small stumbling block because the instructions were a bit mixed up. However, I was able to figure out the ordering of the process, and the cream puffs came together very easily. I also cut back on the butter because the batter was a bit thin on my first round.  I also did not use almond extract and opted for a vanilla filling.

This dessert is wonderfully easy and tastes delicious. Thank you Rebecca! Check out the blog hope below to see other recipes by SRC members.


for the puffs:
6 Tbl butter
1 cup water
1/8 tsp salt
1 cup flour
4 eggs
Powdered Sugar (for topping)

for the filling:
1 cup heavy whipping cream
1 1/4 cup milk
1 small package (4 serving) instant vanilla pudding


Pre-heat oven to 375 degrees. Grease 2 cookie sheets and set aside.

In 2 qt saucepan over medium heat, heat butter, water and salt till butter mixture boils. Remove from heat.

Add flour all at once to pan. With a wooden spoon, vigorously stir until mixture forms a ball and leaves sides of pan. One at a time, add eggs to the flour mixture, beating well after each addition. Drop dough in heaping tablespoons onto trays and bake puffs for 20-25ish minutes, or until golden. Let them cool completely before slicing each in half with a serrated knife. 
While the puffs are cooling make the filling. In a small bowl, beat whipping cream until stiff peaks form. In a larger bowl, prepare vanilla pudding according to package instructions, only using 1 1/4 cups of milk. Gently fold whipped cream into the pudding until combined. Chill until ready to use. Spoon about a tablespoon into each puff. Refrigerate if you are not serving right away. Dust puffs with powdered sugar when ready to serve.

Recipe Swap: Italian Paninis

Recipe Swap time! The theme for this swap was "too hot to cook". I submitted my recipe for pinwheels, and received Proscuitto Paninis from Cookaholic Wife. I love proscuitto and fresh mozzarella so naturally I was very excited to make this sandwich. The recipe uses a panini press, but you don't need one- just make it like a grilled cheese (it will be a bit thicker). I was all ready to make my sandwiches, and I realized I forgot Proscuitto! Ugh why do you do this to me pregnancy brain! I am seriously getting ready to throw in the towel on grocery shopping...  Anyways, I figured the sandwich would be just as delicious sans procuitto (more like a caprese panini I suppose?). Needless to say I left out the proscuitto and ended up with a delicious sandwich! I love the melty mozzarella with the tomato and fresh greens. I even added a drizzle of aged balsamic for an additional kick. Yum! Next time I make this I will certainly be remembering proscuitto, but this vegetarian version was absolutely delicious! Check out Cookaholic Wife's blog for more delicious recipes! The Bacon Lover's Mac and Cheese is perfect for my husband!


8 slices fresh mozzarella
4 tomato slices
1/2 cup spring mix lettuce
4 basil leaves
4 hearty rolls or bread slices
salt and pepper
olive oil
balsamic vinegar


In a skillet heat about 2 1/2 Tablespoons over medium heat. On 4 slices of bread a small amount of butter on each side. Place 2 slices butter side down in skillet.

Layer 1 slice mozzarella, basil, greens, tomato, and remaining mozzarella onto the bread. Lightly salt and pepper the sandwich, and drizzle with balsamic.  Top with remaining 2 slices of bread.

Cook sandwiches until golden brown on the bottom, about 2-3 minutes. Flip sandwiches and cook until golden brown on the other side and the cheese has fully melted, about 2-3 remaining minutes. If the bread turns golden brown before the cheese has fully melted, reduced stove heat to low. Remove from heat and enjoy!

Sunday, August 12, 2012

Weekly Meal Plan 8/13-8/19

I decided to post our meal plan today because tomorrow there are two recipes to post for two different blog challenges, and as they say three is a crowd. Tonight we are going to celebrate with our (belated)anniversary at one of our favorite Indian restaurants. Yum! This week is a bit busy, but  Friday will be a lovely night out with my girlfriends for sushi. I hope everyone has a lovely week!

Here is what is on tap:

Monday: Pioneer Woman's Scalloped Potatoes and Ham
Tuesday: Breakfast Burritos, Rice and Beans 
Wednesday: Ron is singing the National Anthem and then we have volleyball....I think it will be a meal on the run!
Thursday:  Cheesy Chicken Spaghetti Casserole (an old favorite) and Green Beans
Friday: Out for Dinner With My Girlfriends to Phin for Sushi!
Saturday: Potentially heading up to Door County to have dinner...
Sunday: Crockpot Beef Sandwiches, Cheesy Potato Casserole, and Grilled Corn

Treats: Oreo Layer Dessert  and Apple Strudel Muffins

Thursday, August 9, 2012

Bacon Cheeseburger Pasta Skillet

This week has flew by! This is a pasta dish that I made last week, but did not get a chance to post until now. I really liked the flavors of the dish, and Ron was very happy with his leftovers for work. I think next time I would add a bit more bacon (we are bacon lovers) for the extra texture and flavor.

Tonight we are going to El Serape for Mexican food. I love this restaurant and can't wait, but I am not excited about the impending heartburn! Ouch! It has gotten pretty annoying over the past few weeks. A few of my friends have recommended apple cider vinegar and that seems like my next route. Anyone else have any handy tricks up their sleeves?


1 lb lean ground beef
1/4 cup chopped onions
5 sliced cooked bacon, chopped
1 14.5 oz can petite diced tomatoes
1 1/2 Tbl cream cheese
1 clove garlic, minced
2 Tbl ketchup
1 tsp mustard
1 cup grated sharp cheddar cheese
2 cups uncooked elbow noodles
Salt and Pepper


Brown beef and onions in a large rimmed skillet.

While beef is cooking cook noodles according to package directions. Drain and set aside.

When beef is cooked. Add bacon, tomatoes and garlic. Simmer for 5 minutes. Stir in cream cheese, ketchup and mustard. Next, stir in the cheese and gently fold in the noodles. Season with salt and pepper.

Tuesday, August 7, 2012

Crazy Cooking Challenge: Mini Chocolate Caramel Cheesecake

Time for another Crazy Cooking Challenge!!! The theme for this month is Cheesecake!


As I have stated before, I am not a big cheesecake person. Give me a fruit pie and I am a happy camper. When picking my recipe I tried to find something my husband (Mr. Cheesecake Lover) would consider "ultimate".  I found this recipe for Mini Chocolate Caramel Cheesecake at Very Best Baking. The recipe looked so easy and I knew Ron would love it. As expected, this recipe was really simple and came out perfectly. My husband described they cheesecakes as "to die for", and would not let me bring leftover to work because he wanted them for lunch. Click the picture above to join the fun for the Crazy Cooking Challenge!


3/4 cup graham cracker crumbs
2 Tbl sugar
2 Tbl butter
1 1/4 cup milk chocolate chips
12 oz cream cheese, softened
2/3 sweetened condensed milk
1 large egg
3 Tbl baking cocoa
1 tsp vanilla extract
2 Tbl caramel ice cream topping
Extra caramel topping to drizzle on top


Preheat oven to 300 degrees and line 12 muffin tins with paper liners.

Combine crumbs, sugar and butter in a small bowl. Press rounded tablespoon of crumbs into the bottom of each muffin cup. Divide 1/2 cup of chocolate chips into each cup.

Beat cream cheese in a medium bowl until fluffy. Add sweetened condensed milk, egg, cocoa, vanilla, and caramel. Beat until smooth. Spoon 1/4 cup of the mixture into each muffin cup.

Bake 18-20 minutes or until  centers are set. Remove from oven. While still  warm top cheesecakes with additional chocolate ships. Cool completely and refrigerate for at least an hour.

Serve and drizzle with caramel topping.

Monday, August 6, 2012

Weekly Meal Plan 8/6 - 8/12

Happy Monday! AND Happy Anniversary to Ron and I! As they say, time really does fly! This week we are going to Feast with the Beast at the NEW Zoo (followed by a small dinner after). We are also going to head back to Door County this weekend to hangout with my cousin Megan who ws able to break away from vet school for a short visit! Hope everyone has a lovely week!

Here is what is on tap:

Monday: Happy Anniversary to Us! We are going to Feast with the Beast at the NEW Zoo.  Prosciutto Panini to follow!
Tuesday: Sloppy Joes, Potato Salad, and Melon
Wednesday: Grilled Italian Pork Chops, Homemade Rice-A-Roni, Grilled Corn
Thursday: El Serape with my friend Amanda
Friday:  Out for Friday Fish Fry
Saturday: Door County to have dinner with my Cousin Megan!
Sunday: Out to dinner to celebrate our Monday anniversary
Treats: Cream Puffs (for SRC)