Makeup night

So our little makeup get together went very well on Friday night. We had lots of fun and I think we should definitely do it again, minus the MK lady :-) So we'll have to do another girls night sometime soon. Here are some pictures from the color session!



I have off today and had a nice lunch with my aunt Joanne. We tried out some recipes from my favorite, Pampered Chef. I got both of these made within the hour and they were both delish!


Grilled Chicken & Veggie Sandwiches

4 oz reduced-fat cream cheese (Neufchatel) softened
1 tbsp milk
1 packet dry ranch dressing divided
1 glove garlic, pressed
4 boneless skinless chicken breasts (4 oz each)
8 slices ½ in thick sourdough bread
vegetable oil (I used EVOO)
2 tbsp all purpose flour
½ cucumber, sliced
2 plum tomatoes, sliced
½ cup carrot, julienned
1 cup alfalfa sprouts
1 firm ripe avocado, sliced

In small bowl, combine cream cheese, milk, 2 tsp dressing mix and garlic pressed; mix well and set aside

Place each chicken breast between 2 pieces of parchment paper. Flatten chicken to ¾ inch thickness by alternately pounding and rolling.

Heat grill pan over medium heat 5 mins. Lightly spray one side of each bread slice with oil (I just brushed it on). Place slices oil side down on pan, cook 2-3 mins on oiled side or until toasted. Remove bread slices to cooling rack. Repeat with remaining slices.

Combine remaining dressing mix and flour, mix well. Sprinkle chicken evenly on both sides with flour mixture, shaking off excess; lightly spray pan with Pam. Place chicken in pan; cook over medium heat 5-7 mins per side until chicken is no longer pink in the center. Remove from pan; cool slightly. Refrigerate while preparing vegetables.

Core cucumber and slice. Julienne carrots. Slice tomato and red onion.

To assemble sandwiches, spread cream cheese mixture onto untoasted side of each bread slide. Evenly layer veggies and chicken. Top with other slice and slice diagonally. Makes 4 servings.


Apple Cherry Tart

½ pkg (15 oz) refrigerated pie crust
2/3 cup all purpose flour
½ cup brown sugar
½ tsp cinnamon
1/3 cup butter or margarine
½ cup pecan halves, chopped
2 lg granny smith apples (I only needed one!)
21 oz can cherry pie filling
Whipped cream or Ice cream if desired

Preheat oven to 400 degrees. Let pie crust stand at room temperature 15 mins. In bowl, combine flour, brown sugar, and cinnamon. Add butter, blend thoroughly using pastry blender. Chop pecans. Add to batter bowl; mix well and set adside.

Roll pie crust into 13 in circle on a round baking stone using lightly floured roller. Peel (I skipped this!) core and slice apple(s). Cut slices in half; layer apples evenly over crust to within 1 in. of edge of crust.

Spread ½ cup of pie filling over apples; sprinkle flour mixture over apples. Fold outer edge of pastry up and over filling to form a 1-inch rim.

Bake 30-35 mins or until crust is golden brown. Remove from oven; cool slightly. Serve warm w/remaining pie filling. Top w/whipped cream or ice cream if desired. Makes 12 servings.



And...I went to Penn State today to get my graduation gown and tickets! The big day is drawing near - just have to finish writing that paper!!