French Bread Pizza

1 loaf French bread (split lengthwise)
olive oil
8 oz can of tomato sauce
8 oz shredded mozzarella cheese or Italian cheese of choice
oregano
salt
black pepper
garlic powder

Preheat oven to 350 degrees Fahrenheit

Line a cookie sheet with foil for easy clean up. Split a loaf of French or Italian bread lengthwise, drizzle a little olive oil on top, add the tomato sauce (we used the entire can), spread the cheese, we used a mix of Italian cheeses and mozzarella, sprinkle with salt, coarse black pepper, garlic powder, and oregano. We use oregano generously here. Drizzle with a little more olive oil. Bake 350 degrees for about 10-15 minutes and then broil for a few minutes until golden and the cheese is bubbly.

My girls LOVED this especially since they helped make it. We had ice cream in a bag for dessert.

UP

Up was FANTASTIC! We loved this movie. I think everyone should see it from ages 3-103. When its out on DVD we will buy it for sure.

Transformers at Westgate

Last night we went to Westgate to watch Transformers on the big screen. It was really cool. There was quite a turnout but it wasn't too crowded. My camera battery was dead so I didn't capture any good pictures, the one below is from my phone, taken before the show.

I hadn't seen Transformers yet. I really enjoyed it! We popped some microwave popcorn, brought some sodas, waters, cookies and trail mix. Shannon and Theresa brought their kids too so we made a party out of it.

Westgate

Frosted Banana Bars

These are insanely good. Super moist and dreamy. If you love banana bread this takes it a step further into sinful territory.

INGREDIENTS
1/2 cup butter, softened
1-1/2 cups sugar
2 eggs
1 cup (8 ounces) sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 medium ripe bananas, mashed (about 1 cup)
FROSTING:
1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
2 teaspoons vanilla extract
3-3/4 to 4 cups confectioners' sugar

DIRECTIONS
In a bowl, cream butter and sugar. Add the eggs, sour cream and vanilla. Combine the flour, baking soda and salt; gradually add to the creamed mixture. Stir in bananas. Spread into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool. For frosting, in a bowl, beat the cream cheese, butter and vanilla. Gradually beat in enough confectioners' sugar to achieve desired consistency. Frost bars. Store in the refrigerator. Yield: 3-4 dozen.

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Chicken Tarragon Casserole

Taste of Home

This is really good. It's creamy like an Alfredo sauce but has that tarragon kick to it. I don’t think Tarragon gets enough credit! Be sure to use a fresh bottle of Tarragon as it loses it's potency over time.
















Ingredients:
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups half-and-half cream
4 teaspoons dried tarragon
1/2 teaspoon pepper
1 package (16 ounces) linguine or spaghetti, cooked and drained
6 cups cubed cooked chicken
1/2 cup grated Parmesan cheese
Paprika, optional
Directions:
In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken. Transfer to an ungreased 4-qt. baking dish. Sprinkle with the Parmesan cheese and paprika if desired. Bake, uncovered, at 350° for 30 minutes or until heated through. Yield: 12 servings.

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Ice Cream in a Bag

This is a great activity for childen of all ages and adults too! Easy to put together, with uncomplicated ingredients and results in a fresh homemade soft serve vanilla ice cream. For kids it's just fun and sort of scientific as well.

RECIPE INGREDIENTS:
2 tablespoons sugar
1 cup half and half
1/2 teaspoon vanilla extract
1/2 cup salt (The bigger the granules, the better. Kosher or rock salt works best, but table salt is fine.)
Ice cubes (enough to fill each gallon-size bag about half full)
1 pint-size ziplock bag
1 gallon-size ziplock bag

1. Combine the sugar, half and half, and vanilla extract in the pint-size bag and seal it tightly.

2. Place the salt and ice in the gallon-size bag, then place the sealed smaller bag inside as well. Seal the larger bag. Now shake the bags until the mixture hardens (about 5 minutes). Feel the small bag to determine when it's done.

3. Take the smaller bag out of the larger one, add mix-ins, and eat the ice cream right out of the bag. Easy cleanup too! Serves 1.

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Out to lunch and shopping - a tradition

Yesterday Grandma H. came over and we went to BJ's Brewhouse for lunch and Costco for a new TV and we ended up with sparkle t-shirts as well...