Here is the other palate that I love for our wedding.
Here is one of the color palates I love for our wedding.
Aren't these mugs from Retro Gal USA just adorable!
I want this Bird Hoodie from Anna Joyce.
Dough:
1 cup milk
1/2 cup butter, cubed
2 eggs
1/2 cup sugar
4 – 4 1/2 cups flour
1 teaspoon salt
1 Tablespoons dry yeast, heapingRolls:
1-2 cups chocolate chips, depending on how chocolatey you want themCombine all dough ingredients in the pan of your bread machine according to the manufacturer’s directions. Set on the dough cycle and start machine. When the machine beeps, remove dough from pan and divide it into four equal parts.
(While Crystal’s recipe make 32 larger rolls, I made the same number with about half the dough. This seemed to work better for my kids. Feel free to make 16 larger rolls if you’d rather.)
Roll each part into a 12-inch circle and cut each circle into 8 wedges. Sprinkle chocolate chips over the surface of each wedge. Roll each wedge like a crescent roll, starting with the bottom of the triangle and ending with the point.
If preparing ahead, place rolls, point down on baking sheet and freeze. Once frozen, place in freezer bags and store in the freezer until needed.
To bake: Grease a baking sheet or line with parchment or a silpat mat. Place frozen rolls on prepared sheet. Allow to thaw and rise for five hours or until doubled in size. Preheat oven to 375 ° and bake rolls for 12-15 minutes, or until lightly browned. Cool on wire racks.
Oh boy. It's Monday morning and I feel like doing nothing today but that just can't happen! I have too much stuff to do, and feel like it all needs to get done today in order for the rest of the week to run smoothly. The hamper needs to be emptied, the litterbox needs cleaned, the kitchen floor needs cleaned, the blog needs posts, the dog needs a bath, the coupons need organizing, the socks need to be paired (like that'll happen), and the magazines need to be read. And that is probably only the half of it.
I love these flowers for my bouquet and centerpieces. Nothing too fancy, clean and classic. Simple.
I want this headband to wear at my wedding. It's absolutely gorgeous.
Today's horoscope was pretty spot on:
I'm totally diggin' my new look!
Happy VDay!
I've been off for two days in a row...was supposed to be three, but I knew that wouldn't last long. In all honesty, I was expecting to get called in early today. One of the girls who worked only two days a week called in and quit. I luckily I was the first to be called (due to my awesome C.S. skills of course) to pick up her hours. For how long, I'm not sure since they seem to have bigger plans for me.
prep time:20 min |
start to finish:20 min |
makes:5 servings |
| 1/2 | cup Fiber One® original bran cereal |
| 2 | tablespoons grated Parmesan cheese |
| 1/2 | teaspoon dried Italian seasoning |
| 1/4 | teaspoon garlic salt |
| 1 | egg white |
| 2 | teaspoons fat-free milk |
| 1 | lb boneless skinless chicken breasts, cut into 1-inch-thick strips |
| 1 | tablespoon canola or olive oil |
| 6 | oz uncooked whole grain or regular linguine |
| 2 | cups Muir Glen® organic garden vegetable pasta sauce |
| Chopped fresh parsley, if desired |
| 1. | Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray foil with cooking spray. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor). |
| 2. | In shallow bowl, mix cereal, cheese, Italian seasoning and garlic salt. In another shallow bowl, mix egg white and milk until blended. Dip chicken pieces in egg white mixture, then coat well with cereal mixture; place in pan. Drizzle oil over chicken. |
| 3. | Bake 15 to 20 minutes or until crisp and chicken is no longer pink in center. |
| 4. | Meanwhile, cook linguine as directed on package; drain. In 2-quart saucepan, heat pasta sauce over medium heat until hot. |
| 5. | Place drained linguine on serving platter; top with pasta sauce and chicken. Sprinkle with parsley. |
