Everyday with our Kati Ann & Kie is an adventure. Join us as the adventure unfolds!
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Saturday, December 11, 2010
Party Bacon
Wednesday, December 8, 2010
Decorating for Christmas
7 Months
Early Christmas Present
Fallen Off the Planet
Wednesday, November 17, 2010
A Honorary Member of the Girls' Club
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Wednesday, November 10, 2010
Middle School Fall Retreat 2010
Tuesday, November 2, 2010
A Cinderella Story
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Saturday, October 30, 2010
Trick or Treat!
Oh, Where is My Hairbrush?
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Friday, October 29, 2010
Scarecrow Party
October 27-6 Months and MaMa's 1st Birthday with Jesus
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Wednesday, October 20, 2010
Bible Study
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The B-I-B-L-E. Yes, that's the Book for Me
Monday, October 18, 2010
Just Some Things I've been Thinking About
Saturday, October 16, 2010
Future Heirloom?
Friday, October 8, 2010
Tate Farms
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Thursday, October 7, 2010
Chicken & Asparagus Bundles
Asparagus spears, trimmed & lightly steamed (I steamed the asparagus but think it might be good to try it without steaming them first)
(1/3 c mayonnaise, 1 t dried tarragon, 1 1/2 t Dijon mustard (I used honey mustard), 1/2 t garlic salt, toothpicks)
3/4 lbs split chicken breast – sliced off the bone,
pounded thin, need 3 pieces (I just used chicken breasts)
4 oz bag Knorr creamy garlic shells
sliced bacon
1/2 package of raspberries
Instructions:
Mix mayo, tarragon, mustard & garlic salt & divide
evenly onto the center of each breast and roll up. Place 3
asparagus spears on top of each breast, wrap in bacon and secure w/ toothpicks.
Bake 30 min @ 350.
Make pasta according to package directions.
Wash and serve raspberries on the side.