I cannot even believe it is almost spring break! Where has the time gone?? I need to be thinking about some good, fun activities for the girls and I next week so that they don't get plum bored with me!
o is an optio
n, and I know the exploreum in Biloxi is suppose to be fun. I guess I better start planning.
My youngest sister is coming to stay with me for her spring break, which is the week after next and I am looking forward to that. I'm trying to get her to go to one of those painting classes with me, where they pretty much hold your hand while you paint som
ething (ok, and they let you drink wine at the same time). We'll see. But, I do plan on cooking with her while she's here.
My sister and her husband and son came for a visit last weekend, and that was a lot of fun! We went to the zoo, I'm going to post some pictures of that and then I'm going to put the recipe for the Chicken Artichoke we're having for dinner tonight. That's a recipe that my friend JJ gave to me when we all did kind of a recipe swap a while back. It's a good one. And later this week, I'm going to make easy manicotti and chicken soup!
3 chicken breasts shredded
2 cans cream of mushroom
1/2 cup mayonnaise
2 cups shredded cheddar
2 cans artichoke hearts pulled apart and drained
1. Mix all ingredients together and put into greased casserole dish. Bake at 350 for 30 minutes or until Bubbly.
Serve over rice or noodles. It's also pretty good with Cavendars Greek Seasoning sprinkled over the top!