Monday, August 8, 2011

Weekend Highlights and 2 Recipes

What does 8 people, 3 little people, two pack-in-plays, projectile baby spit up, a dog, two breakfasts, one dinner, homemade ice cream, good moments, and lots of laughter have in common?

A priceless weekend with friends!

Alyssa, Sarah, Lea Ann, and Laura with their families, came to visit with us for a fun, fun weekend that we hope to make a tradition!
Guests were greeted with flowers in their room ...

 Names on their door or where they slept ...

and itineraries in their room ...

Yes, I was majorly made fun of, but in my defense, they wanted to know what we would be doing that weekend. So, I thought I could make it a little fun.

We did not accomplish everything but only the most important - fun and relaxation with lots of laughter with friends that we hope to make a tradition.  

It was also tax free weekend so it was nice to check out the deals. 

True story ...

Ken received a text message to come to the dressing room to see this dress I like. Poor soul, kept poking his head in dressing rooms and while receiving the stink eye from several women. Communication is one of our strengths.

He then helped me pick out some spanx shorts. (Who brings their husband to do this?)

He also paid for them because our bank thinks it is great to find out that your card has expired while standing in line at the Walmarts. 

I should have taken that nap before attempting to shop. Hindsight is 20/20

The rest of the evening was spent getting everything back in place and resting because I started my new job today as a Physical Science Teacher! 

Now for your recipes ...


  • 2 pounds Frozen Hashbrown Potatoes
  • 1 stick Salted Butter, Melted
  • 1 whole Medium Yellow Onion, Diced
  • 1 pint Sour Cream
  • 2 cups Sharp Cheddar Cheese, Shredded
  • 1 can (10.75 Oz. Can) Cream Of Chicken Soup
  • 1 teaspoon Salt
  • ½ teaspoons Pepper

Preheat oven to 350 degrees.
In a large bowl, combine all ingredients, being sure to mix thoroughly. Pour mixture into a greased 9×13 pan.
Place into the oven and bake at 350 degrees for 45 minutes. Turn up the oven to 450 degrees and bake for 15 minutes, lightly browning the top of the casserole.
Loaded Baked Potato Salad


2 cups shredded sharp Cheddar cheese, divided
2 (2.8oz) packages bacon pieces
1 (8-ounce) package cream cheese, softened
1/4 cup butter, melted
2 cups sour cream
1 (1-ounce) package dry ranch salad dressing mix
3 1/2 pounds of potatoes (I used gold)

Bake potatoes for about an hour. Let cool and then put in refriderator until chill. Once chill, cube potatoes. In a separate bowl, mix the rest of your ingredients, and add your pototoes.

Happy Monday!


  1. I am loving the details you always pay attention to in all areas, especially hosting friends!! I am so glad y'all got to have a wonderful weekend together!! I would love to catch up with you ladies before too much time passes us by...I miss y'all so much!!

  2. I can't wait to try that Loaded Potato Salad!!!


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