Thursday, February 21, 2013

V-Day

I will say I loved Valentines Day this year. I don't know why. Actually I do...cause I'm married! Its almost like it felt okay to be really really cheesy. Also working at a preschool, its a pretty high energy day. The lovebug will get ya! (Ok I apologize...but we did read a book called The Lovebug and made our own lovebugs with aluminum foil)

Anyways...Ty surprised me the night before when he got off work and just said "We have to be somewhere at 8." Okay I thought. Not a whole lot of info.

Low and behold, we went to the melting pot. Probably because of the one thousand subtle hints I drop every time we pass it saying, "Gosh I would love to have some white chocolate fondue sometime." I guess Valentines Day was as good as ever! 


 It was fun to do something like that on a week night.  In college, it was completely normal to stay up late and do random/senseless activities. Oh the good ole days. But when you both work..the nights get the best of you and you're asleep every night by 9 just dreaming for the weekend to start!

So the next day I come home to these flowers and a card and a cheesy "I love you balloon" with yes, more chocolate. I cooked a yummy meal and dessert!
   
We even found almond champagne we had in  California that I fell in love with. It was a great Thursday night! 
 On the menu I made pork tenderloin, sweet potato casserole, and a broccoli and cauliflower bake. Of course with....

Emily's Snicker-doodle Cake


To say its good is an understatement. Its delicious. Really and truly delicious. It's like snicker-doodle cookies in a soft, buttery, moist cake. I would give you the recipe but I need to ask her first...email me or her if you'd like to make it yourself :)

I will leave you with this new recipe I made...

Broccoli & Cauliflower Bake


Ingredients

1/2 cup plain dry bread crumbs
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons butter, melted
1 1/2 teaspoons Italian seasoning
1 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion, chopped (1 cup)
2 tablespoons flour
1 teaspoon garlic salt
1/4 teaspoon pepper
1 1/4 cups milk
4 ounces (1/2 package) cream cheese, cubed


1. Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces. (I will cut up even smaller next time)

2. Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

3. Bake 40 minutes or until heated through and top is lightly browned.

Hoping everyone had a cheesy valentine's day! :)

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