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
Wednesday, November 10, 2010
Middle School Fall Retreat 2010
Tuesday, November 2, 2010
A Cinderella Story
Saturday, October 30, 2010
Trick or Treat!
Oh, Where is My Hairbrush?
Friday, October 29, 2010
Scarecrow Party
October 27-6 Months and MaMa's 1st Birthday with Jesus
Wednesday, October 20, 2010
Bible Study
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
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.