Homecoming and a Recipe Call

12 Oct

Hello Ladies and Gents!

Homework, Work, and Homecoming took over life all last week, but this week is looking a little more laid back. (Thank goodness! lol)

Every year for Homecoming, it is our tradition to go to Olive Garden with all of our friends before the dance, and we of course continued that tradition this year. Here are a few pics…

French Mani’s and Pedi’s

Here’s Court getting a little pissed when mom tried to mess with her dress. lol. I came to help.

(Whitney in Gold&White, and Courtney in Red)

Sometimes we can clean up nicely…

This was our last Homecoming. (Tear)

Do you remember how we told you that we are going to be future Aunts in a few months.(December) Well here is cute little Baby Tyler from his Ultra Sound last week. Isn’t he adorable. We are having his baby shower next Saturday. Its Exciting 🙂 Oh and he totally looks like our brother 100% already. lol

 

Recipe Call

Send us your favorite Healthy Fall recipes. It can be from Breakfast, snacks, lunch, dinner, dessert, or beverage. Maybe it’s a Family Top Secret. Your choice.We are all for a cozy meal that warms you up in this cooler Fall Weather! If your recipe is chosen, we would love to share it with our readers, and have you or your blog recognized.

♥Court&Whit♥

Cappuccino Flavor

P.S. These No Pudge Brownies are absolutely tasty 🙂

 

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23 Responses to “Homecoming and a Recipe Call”

  1. kristi October 12, 2010 at 6:00 PM #

    awww you girls look absolutely beautiful!!! I loooove the dresses, very stylish as usual. 😉 looks like a ton of fun. I hope this week treats you two well and gives you a break…i def know how you feel. I need a break!

  2. Wei-Wei October 12, 2010 at 6:27 PM #

    You girls look gorgeous! I don’t have any recipes to share, I don’t think… but I’ll try to get my mom’s chicken pie recipe. It’s amazing, but I don’t know if it’s fall-y enough 😛

  3. Jessica@tastyandtrim October 12, 2010 at 9:05 PM #

    Aw you girls look absolutely gorgeous in all of your homecoming pictures!! Love both of your dresses! Those no-pudge brownies are delicious. I need to find the cappuccino ones – I have only ever seen the chocolate ones!

  4. natattacks October 12, 2010 at 9:33 PM #

    Hi Girls!

    I am a long time reader but first time commenter(well maybe not). You girls look beauiful at your homecoming, I miss high school days. I graduated class of ’06 and no live in New Zealand.

    Althoug since we are on the other side of the world and coming into spring…

    Here it is,my all time favourite fall recipe. The mixture of one my favourite fall vegetables (I just have too many fall faves to choose one), with creamy cheesy spinach risotto with just the right spice makes this my all time favourte fall meal.

    Spinach Cheddar Risotto stuffed Butternut Squash
    yield: 4 portions
    2 Butternut Squash, halved and seeded
    Salt, Pepper, Nutmeg
    1/2 Onion, small dice
    1 TBS Butter
    2 cups Arborio Rice
    4 cups Stock (chicken or vegetable)
    Salt, Pepper
    1/2 tsp Garlic Powder
    1/2 tsp Onion Powder
    1/4 cup Heavy Cream
    1/2 cup Aged White Cheddar (like Fiscalini)
    Spinach, Red Pepper Flakes
    1. Cut the butternut squash in half long ways, and scoop out the seeds. Discard the seeds and rub salt, pepper and nutmeg into the squash on both sides. Roast in a 325 degree oven for 45 minutes on both sides. This can be done ahead of time.
    2. Warm up your stock until very hot and keep warm on the side.
    3. Cut up your onion and saute in the butter until translucent and aromatic, about 5 minutes. Use a large pot.
    4. Add the arborio rice and stir for three minutes on low heat. Add two cups of the warm stock and let simmer until the liquid has been almost all absorbed, stirring constantly. Add another cup of stock and let simmer until absorbed. Add the last cup of stock, add your cream and seasonings. Simmer until most of the liquid has been absorbed and the risotto is al dente.
    5. Turn the heat to low, add your cheese and stir. I like to put a lid on the pot to let the cheese slowly melt. Once the cheese is melted add in the two cups of fresh spinach and let wilt in the cheesy risotto.
    6. Scoop the risotto into the squash and bake for 5 minutes at 350 degrees. Turn the oven off and turn the broiler on high, placing the squash under the broiler until the cheese is browned and crispy. Top with a red pepper flakes and nutmeg. Enjoy!

  5. natattacks October 12, 2010 at 9:34 PM #

    Hi Girls!

    I am a long time reader but first time commenter(well maybe not). You girls look beauiful at your homecoming, I miss high school days. I graduated class of ’06 and no live in New Zealand.

    Althoug since we are on the other side of the world and coming into spring…

    Here it is,my all time favourite fall recipe. The mixture of one my favourite fall vegetables (I just have too many fall faves to choose one), with creamy cheesy spinach risotto with just the right spice makes this my all time favourte fall meal. Served along with a pumpkin pie would bring my tastebuds and my belly straight to food heaven 🙂

    Spinach Cheddar Risotto stuffed Butternut Squash
    yield: 4 portions
    2 Butternut Squash, halved and seeded
    Salt, Pepper, Nutmeg
    1/2 Onion, small dice
    1 TBS Butter
    2 cups Arborio Rice
    4 cups Stock (chicken or vegetable)
    Salt, Pepper
    1/2 tsp Garlic Powder
    1/2 tsp Onion Powder
    1/4 cup Heavy Cream
    1/2 cup Aged White Cheddar (like Fiscalini)
    Spinach, Red Pepper Flakes
    1. Cut the butternut squash in half long ways, and scoop out the seeds. Discard the seeds and rub salt, pepper and nutmeg into the squash on both sides. Roast in a 325 degree oven for 45 minutes on both sides. This can be done ahead of time.
    2. Warm up your stock until very hot and keep warm on the side.
    3. Cut up your onion and saute in the butter until translucent and aromatic, about 5 minutes. Use a large pot.
    4. Add the arborio rice and stir for three minutes on low heat. Add two cups of the warm stock and let simmer until the liquid has been almost all absorbed, stirring constantly. Add another cup of stock and let simmer until absorbed. Add the last cup of stock, add your cream and seasonings. Simmer until most of the liquid has been absorbed and the risotto is al dente.
    5. Turn the heat to low, add your cheese and stir. I like to put a lid on the pot to let the cheese slowly melt. Once the cheese is melted add in the two cups of fresh spinach and let wilt in the cheesy risotto.
    6. Scoop the risotto into the squash and bake for 5 minutes at 350 degrees. Turn the oven off and turn the broiler on high, placing the squash under the broiler until the cheese is browned and crispy. Top with a red pepper flakes and nutmeg. Enjoy!

  6. kbwood October 12, 2010 at 9:35 PM #

    oh my GOSH you two are ADORABLE!! WHAT A CUTE PICTURE!! and beautiful dresses!!!

  7. Araceli Saborea October 12, 2010 at 11:49 PM #

    You both are so pretty! I only graduated high school last year, but I do wish I would have gone to my homecoming, I missed it all four years! Don’t know what I was thinking…
    Well, I have a veryyy simple recipe that I absolutely look forward to when the weather starts getting chillier. It makes for a great night-time drink when you’re ready to cozy up in a blanket and relax for the night :)It was a bit of an accident when I came across this drink, but here it is:
    OATMEAL DRINK
    Ingredients:
    1/4 cup old fashion oats
    2 cups water/milk or so…the point is to have A LOT more water than oats.
    Honey to your liking.
    DIRECTIONS:
    Boil liquid and throw in oats. Leave pot over heat for about a minute and then pour into cup, stir in honey.

    This results in a hot drink, with a nice oatmeal flavor and a hint of sweetness from the honey…super comforting 🙂

  8. Emily October 13, 2010 at 8:42 AM #

    I’m totally renowned among my friends for these amazing pumpkin cream cheese muffins…they’re WAY better that Starbucks’, and wayyy easy to make.

    PUMPKIN CREAM CHEESE MUFFINS

    1 can pumpkin puree (I like to use organic. ;] )
    1 box Spice Cake Mix (This time around I’ll be using the Namaste Gluten Free mix that I got from your giveaway)
    1 cup water
    About 1/2 a block of cream cheese
    Cinnamon (optional)
    Pumpkin seeds (optional)

    Before preparing muffins, roll cream cheese into a long log/cylinder and wrap in aluminum foil. Stick the log in the freezer for 30-45 minutes, or until firm but not frozen. Preheat oven to 350. Mix pumpkin, spice cake mix, and water in a large bowl. Ladle mixture into a muffin tin lined with cupcake liners. Remove cream cheese log from freezer. Cut 1/2 inch thick discs from log and press into the middle of the muffins. Bake for 30 minutes, or until golden. Sprinkle with a tiny amount of cinnamon and pumpkin seeds, if desired.

    • Courtney October 13, 2010 at 3:40 PM #

      I need to try these! 😀

  9. Freckled Foodie October 13, 2010 at 8:54 AM #

    LOVE your dresses, ladies 🙂 way to keep it classy. here’s one of my favorite fall recipes!

    Morning Glory Muffins
    Quick Oats, 3/4 cup
    Whole Wheat Flour, 1.25 cup
    Splenda for Baking, 1 cup
    Cinnamon, ground, 1 tbsp
    Nutmeg, 1/2 tsp
    Ginger, 1/2 tsp
    Baking Powder, 2 tsp
    Baking Soda, 1/2 tsp
    Salt, .5 tsp
    Carrots, raw, 1 cup, grated
    Apples, fresh, .5 cup, chopped
    Raisins, 1/3 cup
    Egg, fresh, 1 large
    egg white, fresh, 2 large
    Canned pumpkin, 1 cup
    Applesauce, unsweetened, 1/2 cup
    Vanilla Extract, 1 tbsp
    Quick oats, 2 Tbsp (for topping)

    Place .75 cup of quick oats in a blender and blend until ground to make oat flour

    In a medium bowl, whisk together eggs, egg whites, pumpkin, applesauce, and vanilla.

    In a large bowl, stir together flours, splenda, cinnamon, nutmeg, ginger, baking powder, baking soda and salt. Stir in carrots, apples and raisins. Stir in apple/pumpkin/egg mixture until just moistened. Spoon the batter into greased muffin cups, filling them about 3/4 full.

    Sprinkle the rest of the oats on top.

    Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes, or until the tops are golden and spring back when lightly pressed. Only about 75 cals/muffin !

  10. Erika October 13, 2010 at 2:24 PM #

    You both look amazing!!! I love both of your dresses so much – where did you get them?! LOL
    As for my favorite fall recipe…I am posting it on my blog either tonight or tomorrow so I will give you the link once it’s published. Have a great week! 😀

  11. Courtney October 13, 2010 at 3:38 PM #

    Pumpkin Chocolate Chip Bread

    Ingredients:

    1/4 cup creamy peanut butter
    1/3 cup light brown sugar, packed
    1 large egg
    1 cup canned pumpkin (I used Libby’s)
    1 1/2 cup flour
    3/4 teaspoon baking soda
    1/4 teaspoon salt
    1/2 teaspoon ground cinnamon
    1/2 cup semisweet chocolate chips (darker would be great, too)
    How To Make It:

    Preheat oven to 350 degrees F. In a large bowl, combing peanut butter, sugar, pumpkin, and egg. Mix well.
    Slowly add flour in a few additions, then stir in the baking soda, salt, and cinnamon. Fold in the chocolate chips.
    Pour batter into a parchment-lined (or foil), greased loaf pan and bake for 40-45 minutes, or until the top is golden brown and no longer moist.
    To ensure the bread stays fresh, wrap it in plastic wrap!

    Here is the full post-
    http://courtneyruns.wordpress.com/2010/10/11/pumpkin-chocolate-chip-bread/

  12. Katie October 13, 2010 at 4:09 PM #

    u girls looked so beautiful!! I love both of the dresses! U girls got good taste in eats and clothes! Love it! How exciting too about you girls becoming Aunts! I remember when each of my nephews was born, such amazing times!

  13. highonhealthy October 13, 2010 at 6:06 PM #

    You girls are look GORGEOUS! I love your dresses and shoes. 😀

    I had no idea you could get such a clear picture with an ultrasound – cool and eerie at the same time.

    • highonhealthy October 13, 2010 at 6:07 PM #

      looking*

      Had to fix that, it was driving me crazy.

  14. Laura October 14, 2010 at 1:47 PM #

    OH MY GOODNESS. Those dresses are absolutely stunning!!!!! Where did you get the white one? I WANT!!!! xx

  15. Lauren @ WWoB October 14, 2010 at 2:27 PM #

    I have a recipe for yall!! Ill email ya later!

  16. Lauren @ WWoB October 16, 2010 at 11:38 AM #

    This recipe is my PRIDE AND JOY! I did a post on it all for you two!! If you need the link, its http://wholewheatorbust.wordpress.com/2010/10/16/flawless-fall-harvest-pumpkin-pasta-sauce/

    Flawless Fall Pumpkin Pasta Sauce

    Recipe: Makes 2 servings
    ~10 pecans, chopped

    1/4 cup chopped sweet onion

    1/2 tbsp real butter

    3/4 cup pumpkin

    pinch pumpkin pie spice

    pinch chili pepper

    1/4 cup half and half

    1/4 cup milk

    1/4 to 1/2 tsp salt (I like 1/2 tsp, but I love salt)

    The steps –

    1. Chop the pecans and separate it into two piles. Crush one pile so that they are tiny pieces.

    2. Put a pan on medium heat and melt the butter. Saute the chopped onions and pecans until the onions are deliciously caramelized.

    3. If there is no butter left, add a little more. Add in the spices and pumpkin and stir. Cook the pumpkin for a couple minutes until it is more thick and fragrant.

    4. Reduce the heat to low. Add in the half and half and milk and stir. Add in 1/4 tsp salt, stir, taste, and then another 1/4 tsp if you wish.

    5. Once it has heated through and is nice and thick, it’s done! Rejoice!

  17. Lisa October 16, 2010 at 11:48 AM #

    your dresses are absolutely gorgeous!!! 🙂

  18. Michal October 18, 2010 at 7:17 PM #

    Aww you girls look so pretty and beautiful! 🙂

  19. Natasha Stepman December 2, 2010 at 6:39 AM #

    Damn, truly great topic. Where will I find that subscription?

    Natasha Stepman
    new york city escorts

Trackbacks/Pingbacks

  1. Flawless Fall: Harvest Pumpkin Pasta Sauce « Whole Wheat or Bust! - October 16, 2010

    […] making this pumpkin pasta sauce since last year, but for some reason, I have kept it secret. It was this Teens Eat post that got me to type it out and share it! I have used it on whole wheat pasta, […]

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