Spare time, WHAT spare time?

Lots to post, so little time. Here is a quick rundown... I have been super busy with my business (BrinaBabe Boutique).

I was recently featured on Alaska Coupon Diva. If you haven't already, check me out on facebook: http://www.facebook.com/?ref=home#!/pages/Anchorage-AK/BrinaBabe-Boutique-Accessories/387384545482 or etsy: http://www.brinababe.etsy.com/

While I am thrilled to be doing so well, I am definitely working harder than I imagined. Additionally we had our St. Patrick's Day Party, and the R.S. Birthday Party. We had a great turnout and the food was FABULOUS!

Whew, I am tired just thinking about it. Speaking of good food, n and I have tried several new recipes and here they are:

Chicken Casserole (this was an experiment that turned out quite well)
3-4 chicken breast cubed and cooked
1 can cream of chicken soup (Depending on chicken qty. you might need 2)
a bag of frozen veggies
bisquick
milk
egg
Dijon mustard
1/3 cup Italian dressing (more or less to taste)
Cheese

I mixed the chicken, soup, veggies, a few squirts of mustard, the dressing and a little milk, then pour it into a 13x9 pan (if you aren't using a stone, spray it first). Top with cheese. Mix the egg, water, and bisquick until you get a pancake batter-like consistency. Pour over cheese and bake at 350 until golden brown.

Apple Cobbler

5 cups of apples (skins removed and sliced)

1 c. sugar

cinnamon

2 Tbsp soft butter

Fill bottom of 13x9 pan with apples and sprinkle sugar over top. Sprinkle cinnamon and top with butter. Pour batter mixture over top and bake at 350 for 30-35 min.

Batter

1/2 c. milk

2 c. Bisquick

1 c. sugar

1 egg

1 Tbsp butter

Mix ingredients until smooth.

Lemon Cake

1 pkg. lemon cake mix

1 pkg. lime jello (4 serving size)

1 envelope dream whip topping

1 pkg. instant lemon pudding (4 serving size)

1 1/2 c. cold milk

Dissolve lime jello in 3/4 c. boiling water. Add 1/2 c. cold water. Set aside. Mix and bake cake mix. Cool 20-25 minutes. Poke deep holes through top of warm cake with large serving fork. Slowly pour gelatin into holes. Refrigerate cake while making topping.

Topping

In a chilled deep bowl blend and whip topping mix, instant lemon pudding, and cold milk until stiff. Remove cake from refigerator and immediately frost cake. Store in fridge.