Challenge

Here is the challenge this week from Jessica's...i need to get back into doing layouts...i feel so good while i am doing it...although right now i am trying to recover from the flu...this is 6 days now...get over it already...i want to enjoy this wonderful weather..plus my daughter is due any day now....my first grandson...so i have been gathering "boy" digi supplies....I love being a grandmother (mimi)!!

credits: paper is from webb freebie with no tou; scatterz-dedesmith; font-moonstars

Love Autumn!

My favorite time of the year...you will not hear me complain of allergies or the weather....this weather has been perfect these past few days!! I have been reorganizing and tagging all my digi supplies since the "crash"....and trying not to be discouraged...i said to myself.."self, stop $%^&...you didn't loose anything and so what you have to retag everything...throw some of this stuff out" (have been doing my closets,too)....Decided to do a layout in honor of the first day of fall

credits: template-purescraps; paper,quote-KPertiet; fall elements-JenU ; also used ez-actions by John on the photos...over exposed fix (amazing!!)

Stuffed Chicken Breasts

well...since i have not done any layouts i can at least post a recipe...this one is fabulous!! This one came from the Emerson Hospital Auxilliary(love this cookbook):

Stuffed Chicken Breasts with Three Cheeses

4 whole boneless chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup goat cheese, crumbled
1/2 cup Gouda cheese, grated
1/2 cup Port-Salut cheese, grated
1/4 cup flour
4 tablespoons butter
1 tablespoon shallots, chopped
6 medium tomatoes, peeled, seeded, and chopped
1/4 cup dry white wine
1 tablepoon fresh basil

Preheat oven to 400 degrees

Lay chicken breasts flat and pound to an even thickness. Sprinkle with salt and pepper

Combine cheeses and divide evenly among breasts, placing cheeses in center. Fold breasts over completely enclosing cheeses. Secure with toothpicks.

Dredge chicken in flour. Melt butter in a large frying pan. Saute chicken until golden brown on both sides. Transfer chicken to an 8X10 inch baking dish. Bake for 15 to 20 minutes

Meanwhile, remove excess oil from pan. On medium high heat, saute shallots until tender. Stir in tomatoes, wine and basil. Continue cooking until reduced to 3 cups. Place warm chicken breasts on platter. Top with sauce.
MMMMMMMMMMMMMMMMMmmmmmmmmmmmmmmmm

I am off to New York City for the weekend ....

WOW

i can't believe the energy i am putting into this computer...i use to put in time and enjoyed it BUT now i am trying to figure out how i set up everything....long process...i did go through all my digi supplies and deleted about half of them....now i have to tag them all over again for the transfer did not bring the "organization" with it...must have done something wrong but that is "ok" for now i really get to see what i have and what i don't want...now that i have developed my own style (right)...i was downloading everything...not anymore....so off to do more just wanted you all to know i am not lost but still in front of the computer...lol

It DIED

....yes it did...my hard drive just went and died!! so i have been without a computer all the long weekend....but new one installed this morning and the wonderful people at Dell just got me "up and running"....so now i need to go and re-install all my software and digi supplies...thank you so much for the two External Hard Drives i have and that i just recently backed up everything....so this process will take me some time....so see ya when i can.....