I am in a WONDEFUL mood today… why you ask?? Our save-the-dates are being mailed today by the world’s most fabulous mother which equals only 8 more months until wedding day! I’ll post loads of pics about this for Wedding Wednesday, but I was just too giddy not to mention it today =)
Wow, what a weekend! I feel as though my body has been hit by a truck because we had too much fun… Friday night, I treated the boy to a romantic homecooked meal which included Shrimp and Wild Rice Casserole and a few glasses of wine… recipe to follow!!
Then, we stayed in and watched Valentine’s Day–which most certainly reminded me of Love Actually/Crash in how all the story lines tie together, but it was a great fun romantic movie and was the perfect ending to a long week.
Saturday morning we were up and at it early heading to the Y as we knew we would be partaking in party food throughout the day… and yes, that’s a huge understatement! Once everyone came over for football and chili, we sat our happy selves in front of the TV for more than 10 hours watching any and EVERY football game that was on. Boy, what a day!
Between the UT/GA, AL/SC, AU/KY, and FL/LSU games, nearly all of us had some heartache at some point throughout the day… SEC football is incredibly competitive and non-stop action…let’s just move on and not really talk about the VOLS loss. =(
However, we had a great time with family and friends and were so thankful we got to spend some quality time with everyone–the chili(s) were a success, our apps were fantastic, and the desserts were incredibly tasty–like I mentioned above, recipes below!
Sunday morning, we headed to church and boy was I excited we were there… we knew this was coming, but our pastor announced he would be leaving at the end of the year–a sad day because we love Cliff and everything he has brought to BUMC, but excited for this next chapter in the life of our church and we all wish him nothing but the best.
After church, we met the parents for brunch at Carrabba’s and then Mom and I left the boys to finish registering… we’re FINALLY done {because it has taken what seems like forever!!}and I couldn’t be more excited.
We then spent the afternoon finishing up our save-the-dates, licking and sticking envelopes, and then headed home to wrap up Sunday night by tuning into Boardwalk Empire and Brothers & Sisters…what a GREAT night of television!
And as promised, here are some brand new recipes–make sure to try these!! Easy crowd pleasers and delicious!
Ingredients
1 (8-ounce) package wild rice
1 pound medium shrimp, peeled and deveined
2 tablespoons butter
1/2 green bell pepper, seeded and chopped
1/2 onion, chopped
1 (10 3/4-ounce can) condensed cream of mushroom soup– I used reduced fat!
2 cups grated sharp Cheddar
Salt and pepper
Directions
Cook the rice according to package directions minus 1/4 cup water. Drain and cool.
Bring 2 cups water and 1/2 tablespoon salt to a boil in a medium saucepan and cook the shrimp for 1 minute. Drain immediately and set aside.
Heat the butter in saucepan and saute the pepper and onion until soft, about 5 minutes.
Preheat oven to 325 degrees.
In a large bowl, combine the rice, soup, 1 1/2 cups of cheese, shrimp and vegetables. Add salt and pepper, to taste. Mix well. Spray a 9-inch square aluminum cake pan or an 11 by 7-inch glass casserole dish with vegetable spray. Place the mixture in the pan and top with remaining 1/2 cup cheese. Bake for 30 minutes, until bubbly.
Ingredients
1 can (8 oz) refrigerated crescent rolls
1 round wheel (8 oz) Brie cheese
1 tbsp seedless raspberry jam
1/4 cup fresh raspberries
Assorted crackers or slices baguette
Directions
Preheat oven to 350°F.
Unroll dough; separate crosswise into 2 sections. Press each section into 6-inch square, firmly pressing perforations to seal. Place cheese on center of 1 dough square; top with jam and raspberries.
With small cookie/canapé cutter, cut 1 shape from each corner of remaining dough square, 1 inch from center of square; set cutouts aside. Place square on top of cheese round. Press dough evenly around cheese, folding bottom edges over top edges; press to seal completely. Place on cookie sheet.
Brush dough with beaten egg. Arrange dough cutouts on top; brush with egg.
Bake 25 to 30 minutes or until golden brown. Remove from cookie sheet; place on serving plate. Cool 10 minutes. Serve warm with crackers.
Can't wait to see your save the dates! I love fall/winter food because casseroles and crock pot meals are my absolute favorite. And the best part is that you can eat leftovers as lunch for the rest of the week!
Oooh YUM!!! I recently made an apricot baked brie at a couple parties, which was a hit, but your raspberry one looks delish as well…I might try the raspberry in place of apricot and see how it goes! 🙂
Liesl 🙂
P.S. Congrats on your save-the-dates…so exciting!!!
Those recipes sound so good!!!
I've made that shrimp casserole a couple of times. It is super yummy and everyone LOVES it! Thanks for reminding me about it, guess what I'm making for dinner tonight!?
Yay for the Save the Dates! It'll be here before you know it! Those dishes sound yummy! I think I'll add them to my "to cook" list!
And we tried Boardwalk Empire, but we can't get into it. Has it gotten better?
8 months…how exciting!! Can't wait to see what the Save-the-Dates look like:) And what an accomplishment with the registry…seriously, that may have been the most difficult task for us…we were always changing our mind:)
xoxo
I was planning on mailing my save the dates today too, but I got to the post office and they were CLOSED for Columbus Day! Guess I will have to go back tomorrow!
yay for save the dates! and those recipes look delicious!!
OHHHH yay for save the dates… post pics!
I'm so glad things are coming together with the wedding! That's perfect that your save the dates are going out and the registry is set.
Sounds like you guys had a busy but super fun weekend! Are you all footballed out? Haha!
I totally said the same thing about how Valentine's Day reminds me of Crash and Love Actually. I loved that movie!
Ohh yum! The shrimp and rice casserole looks delish! And I love brie!
So exciting about your save the dates. The next 8 months will fly by!
This looks yummy & delicious, You have a wonderful blog with lovely recipes:)
Chowringhee