Dear Family & Friends

Dear Family & Friends

Welcome to our website! Thank you for visiting, we hope that you'll find all the information you need about us here. Please come back often, as we will be updating regularly!
It's hard to believe that we've been married for over 2 years now. We have been so busy planning our future, the time has just flown by. But we've been having a lot of fun with it, and thought we would set up this site to let family and friends keep up to date with our lives. Near or far or where ever you are you will know what we been up to.

For those of you who haven't yet heard our engagement story (there is probably not many of you left, as we love to tell it!), please visit "Our Engagement" to hear how Cody popped the question! If you want to learn a bit about how we met and came to be the fabulous couple you know and love, please visit "Our Story".

Friday, August 31, 2012

Chicken Pot Pie Muffins

Chicken Mixture

1 tablespoon vegetable oil
1 lb boneless skinless chicken breasts, cut into bite-size pieces
1 medium onion, chopped (1/2 cup)
1/2 cup chicken broth
1 cup frozen peas and carrots
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon ground thyme
1 cup shredded Cheddar cheese (4 oz)

Baking Mixture

1/2 cup Original Bisquick® mix
1/2 cup milk
2 eggs 
  • 1 Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2 In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add onion and chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.
  • 3 In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.
  • 4 Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

Thursday, August 23, 2012

Chicken Cordon Bleu

 One Skillet Inside-Out Chicken Cordon Bleu


1/4 cup oil
1/2 cup  all-purpose flour
Salt and pepper to taste
2 eggs
1 cup Italian crispy bread crumbs (half 8-oz box)
1 lb thin sliced chicken breasts, rinsed, patted dry
8 very thin slices Swiss cheese (about 1/2 oz each)
4 slices deli cooked ham 


  •  Heat oven to 400°F. In 10-inch ovenproof skillet, heat oil over medium heat. Meanwhile, in shallow bowl, stir together flour, salt and pepper. In second shallow bowl, beat egg. In third shallow bowl, place bread crumbs
  • When oil is hot, coat all sides of each chicken breast slice with flour mixture, then egg and bread crumbs. Place in skillet; cook 4 to 5 minutes on each side or until golden brown. If necessary, cook in 2 batches.
  •  Once all chicken is golden, arrange all slices in skillet. Place 1 cheese slice on each chicken breast slice. Top each with 1 ham slice and second cheese slice

  •  Bake 12 to 15 minutes or until cheese is hot, bubbly and golden brown, and chicken is no longer pink in center.

I hope enjoy!!!!