2 weeks


Easy Appetizer- A friend told me that she made this for a party the other night and it was gone as fast as she sat it on the table.

Dice Roma tomatoes and line your baking dish (spray w/ pam first)
Top w/ crumbled garlic herb boursin cheese (I found it at Kroger)

Then top with crumbled bacon (I tried with the can in the aisle by the salad dressing)
Bake until hot and bubbly.

Serve with wheat thins. I tried it yesterday & thought it was yummy and super easy to prepare. Sorry I didn’t take a picture before Keith and I ate it all.

Happy Easter!

Sorry the posts have been sparse lately! The girls and I headed to my moms for almost a week and then three days later, I left for the Walk to Emmaus (more to come on that later). Since I have been home, we have been wide open. On top of that, pregancy is finally starting to slow me down a bit. I cannot believe that Miss Campbell will make her debut in less than 12 weeks. I know that time will fly by! I have to figure out how to transition LK into Em’s room. I welcome any advice on that! I woke up really early on Monday and decided we HAD to get out of the house. So I took the girls to Cracker Barrell and then to Monkey Joes and they had a blast.






Sausage Cheese Biscuits


I grew up eating these and they are so yummy!!! Very similar to sausage balls but mom always made them out into biscuits. In the pic above I had tried making them in mini muffin pans.

2 cups Bisquick
1 lb sausage scramble,cook then drain
1 cup shredded sharp or mild cheddar cheese
1/2 cup water

Mix gently, then pat into biscuits. Bake @ 350 for about 15 minutes.


Got really great friends from way back that no matter how much time passes between the last time you talked, when you are together again it seems like no time has passed? Me too! And these are mine:


These are my best girlfriends from college, sorority & roommates. We try to get together once a year and usually do without kiddos. This time we wanted to get all the kids & husbands together. Much to my surprise, there wasn’t too much drama and we really had a blast!! D- thanks for enduring the tornado that came through your house 🙂


Trying to get a group photo of the kids proved to be difficult!



We did a LOT of driving on Sat. The girls we’re real troopers. Thanks to these headphones and the Alvin & Chipmunk movie 🙂

We had a yummy meal and Claire brought the best appetizer. I am glad she made it b/c just looking at the recipe I probably would not have ever tried it. But it was soooo delish!!! A nice hearty dip that have to try.

Here tis:

Baked Artichoke & Sun Dried Tomato Dip
This hot appetizer is also great with cheddar or Feta cheese added.

1/4 cup shredded parmesan cheese
1/2 cup mayonnaise
1/2 cup coarsely chopped sun dried tomatoes (oil packed or dried and softened) 2 cups (8 oz.) shredded Swiss cheese ***Claire used feta, not sure the amount to substitute
1 14 oz. jar marinated artichoke hearts, drained (pat dry) and chopped
1/4 t minced garlic

Preheat oven on 350°F.

In a large mixing bowl, combine all ingredients. Scoop into a shallow 9″ baking dish. Bake 20-25 minutes or til edges are lightly browned.

Serve with fritos or wheat thins.

Cream Cheese Braids

These are the ones I told you about mom making. They are alot of trouble, but totally worth it!

Makes 4 braids (I don’t recommend halving this recipe.)

1 8oz commercial sour cream scalded
1/2 cup sugar
1/2 c butter melted
1 tsp salt
2 pkg dry yeast
1/2 cup warm water (100-105 degrees)
2 beaten eggs
4 cups all purpose flour

Egg Glaze
1 egg
1 tablespoon milk

Cream Cheese Filling
3/4 cup cream cheese
2 tablespoons sugar
1/2 teaspoon vanilla extract
1 tablespoon egg glaze

2 cup powdered sugar
1/4 cup milk
2 tsp vanilla extract.

Heat sour cream in saucepan over low heat. Add sugar, salt and butter. Let cool to lukewarm.

Sprinkle yeast over warm water in large mixing bowl, stirring to dissolve. Add sour cream mixture, eggs and flour, mixing well. Refrigerate dough, tightly covered, overnight.

Prepare the filling by combining cream cheese, sugar, egg, and vanilla, blending until smooth. Put in refrigerator overnight.

Divide dough into 4 equal portions. On a well-floured surface, knead 4 or 5 times, then roll each portion into a 12 by 8 inch rectangle. Spread 1/4 of cream cheese filling on each rectangle of dough. At an angle, slice the sides of the dough into tabs approximately 1 inch wide like in the picture below.

(in this picture someone added blueberries-i’ve never done that, it is so good w/ just the cream cheese)
Alternating from side to side, fold the pieces in over the filling. When possible, gentle press on the tabs to seal the folds. After fully folded, glaze with an egg wash.

Place rolls on greased baking sheets. I prefer using a Pampered Chef stone if you have one. Cover with saran wrap gently and let rise in a warm place (85 degrees), free from drafts, for about 1 hour or until doubled in bulk.

Preheat oven to 375°. Bake the rolls for 12 to 15 minutes.

Prepare the glaze by combining powdered sugar, milk and vanilla, blending until smooth. Spread glaze over warm loaves.

Then, Resist the urge to eat all 4 loaves!! Let me know if you make them (i’ll be right over- j/k)

Happy Cooking 🙂

Supper Swap

2 girls in my neighborhood, a friend in the neighborhood across the street & I started doing a supper swap. I have been meaning to post about it for so long. It has been a real blessing to me! It’s hard to believe, but ironically every Tuesday night when Supper Swap rolls around the Thompson’s seem to be falling apart in some capacity. One of the girls is sick, I’m sick, horrible day at work, etc.. Anywhoo, it always brings a smile to my face knowing that one of my sweet friends has been slaving (literally!) in the kitchen all day to prepare dinner for us that night.

Here’s how it works (or our “rules” anyway):
We have 4 members and cook for all 4 families every Tuesday. We pick up at 5:30p from the cooks house. The food is hot. We have a minimum of a meat,veggie and dessert (although most of the time folks “show out” and prepare way more than that). On the months that have 5 weeks we go out to a restaurant all together on that Tuesday night. The hardest part is getting used to cooking for so many people and learning which recipes multiply well. On your day to cook it really can be stressful. However, It is so worth the rest of the month to just receive the meals.

If you want more info on how to Supper Swap, just google it. I think a lady has written a whole book The Great American Supper Swap.

Last Tuesday, I cooked Company Chicken, Green Beans, Rice, Rolls and Cherry Turnovers. The company chicken recipe is below- it’s yummo (as Em would say 🙂

Company Chicken

4 boneless skinless chicken breasts
1 envelope good seasons Italian dressing
mix 1/2 c. water
8 oz cream cheese, softened
1 can cream of chicken soup
Add sliced fresh mushrooms – you can omit these but I sure like them
(I also added about a tablespoon of minced garlic)

Place chicken in crockpot. Mix dressing with water and pour over chicken. Cook about 3 hours, then mix remaining ingredients well, pour over chicken and cook one hour longer. Serve over rice or pasta.


I’m not Martha…but we tried to make little ghost meringue’s. Emma still had a blast. Maybe I’ll get better over the years.

Holly, I want to see yours! 🙂

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Meringue Ghosts

Notes: If making up to 1 week ahead, cool, then store airtight at room temperature. Handle gently – ghosts are fragile.

3 large egg whites
1/2 teaspoon cream of tartar
3/4 cup sugar
1/2 teaspoon vanilla
16 to 24 miniature semisweet chocolate chips or pieces semisweet chocolate

1. Line 2 baking sheets (each 14 by 17 in.) with cooking parchment, or butter sheets and dust with flour.

2. In a deep bowl, with a mixer at high speed, whip egg whites and cream of tartar to a thick foam. Continuing to beat, add sugar, 1 tablespoon every 30 seconds, then whip until meringue holds very stiff peaks.

3. Beat in vanilla. If using cooking parchment, smear a little meringue on the underside of each corner to make it stick to baking sheets.

4. Spoon meringue into a pastry bag fitted with a 1/2-inch plain tip (or spoon into a gallon-size heavy plastic food bag, then cut off 1 corner to make a 1/2-inch-wide opening). Pipe meringue onto baking sheets into ghostly shapes about 1/4 to 1/2 inch thick, 2 to 4 inches wide, and 4 to 6 inches long, spacing about 2 inches apart. To make eyes (noses and mouths, if desired) press chocolate chips lightly into meringue.

5. Bake in a 200° oven until meringues begin to turn pale gold and are firm to touch, 1 1/4 to 1 1/2 hours (1 to 1 1/4 hours in a convection oven); switch pan positions halfway through baking. Turn off heat and leave meringues in closed oven for 1 hour.

6. Slide a spatula under meringues to release.

Nutritional analysis per ghost.

Yield: Makes 8 to 12 ghosts

CALORIES 59 (4.6% from fat); FAT 0.3g (sat 0.2g); CHOLESTEROL 0.0mg; CARBOHYDRATE 13g; SODIUM 14mg; PROTEIN 0.9g; FIBER 0.0g

Sunset, OCTOBER 2000