Getting Excited!!!

It's almost October! I have been so busy going crazy with wedding plans that I didn't notice how fast this year was going by. And my son started preschool this year, so I've been busy teaching and studying, which on top of wedding planning makes things pretty exhausting and hectic. But it's so rewarding!

The thing about planning a wedding only a month before the crazy holidays get here is that my year will not be slowing down whatsoever after the wedding is done. Which is okay, because I love love LOVE the holidays!! And I also really love teaching, so it will all work out.

We still have to figure out exactly what we are doing for the kids for Halloween (I know, we have plenty of time for that yet, but I am one to majorly prioritize and I am a huge planner, I like all my ducks in a row haha). Lukas' favorite superhero is Iron Man, so I would love to find him a character costume for that!

Well, I am just frantic over wedding stuff. People keep telling me once the day is over I'll forget about everything, but I don't think so. I am one of those people who lives for the memories, I think back on good memories a lot and I just really want it to go smoothly and look beautiful. :)

I didn't ever think I would be scrambling around planning my wedding. I wasn't one of the many girls who daydreamed about her wedding since she was 12. I've always been very independent and I always said I would never get married. But here I am! And, technically already married.

My husband and I tied the knot in a private ceremony a few years ago. We never had a wedding reception or celebration with our close friends and family, though. So, we decided this year would be the year that we would do it all. We wanted the cake, the party, the venues, the music, the photographer, the whole nine yards. So we started planning our wedding as soon as our venues were booked about a year ago. And, in my opinion, even one year was not plenty of time (that's how jittery I've become haha.)

But at the same time I am so excited and looking forward to our big day! I can't believe it's finally happening.

Crockpot Kickin' BBQ Chicken

Ingredients

4-6 chicken breasts, boneless and skinless
1 bottle sweet baby ray's bbq sauce
1/4 c vinegar
1 tsp red pepper flakes
1/4 c brown sugar
1 tsp garlic powder

Directions 

Mix BBQ sauce with vinegar, red pepper flakes, brown sugar and garlic powder.

Place chicken in crockpot (still frozen is ok). Pour sauce mixture over chicken.

Cook on LOW 4-6 hours.

Recipe courtesy: Tamara Martin

Easy Homemade Fried Rice from Scratch

Ingredients

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
2 tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

Trisha Yearwood's Baked Potato Soup

This is my husband's favorite soup! He looks forward to it every time I make it.

Source of Recipe
From "Georgia Cooking in an Oklahoma Kitchen" by Trisha Yearwood

Ingredients

4 large baking potatoes *

6 bacon slices

2/3 cup (1-1/3 sticks) butter

2/3 cup all-purpose flour

6 cups milk

¾ tsp salt

½ tsp pepper

2 green onions, finely chopped

5 ounces Cheddar cheese, shredded

8 ounces sour cream


Instructions

Preheat the oven to 400° F.
Wash the potatoes and prick them several times with a fork. Wrap them individually in foil, and bake them for 1 hour, or until they are soft when squeezed. Let the potatoes cool slightly.

While the potatoes bake, cook the bacon in a small skillet. Drain the bacon on paper towels and, when cool enough to handle, crumble it into small pieces. Set aside.

In a large, heavy saucepan, melt the butter over low heat. Add the flour, stirring constantly for 1 minute until smooth. Gradually whisk in the milk and cook over medium heat, stirring constantly, for 5 to 10 minutes, until the mixture is thick and bubbling. Cut the potatoes in half lengthwise, and scoop the flesh into the thickened milk mixture. Add the salt, pepper, green onions, reserved bacon, and Cheddar. Cook over low heat just until heated through. Stir in the sour cream and serve.

Serves 10

NOTE:
* Leftover baked potatoes may also be used for this recipe. Peel and mash them coarsely before adding to the milk mixture.