{ RECIPE :: Martha Stewart Sugar Cookies }

It's just not the holidays without my Mom's delicious sugar cookies! She's been making this amazing recipe for years and of course we've been enjoying them to the very last bite! If you're looking for a great sugar cookie recipe, this is it!

INGREDIENTS:
- 1/2 cup butter and 1/2 cup shortening
- 2 eggs
- 4 cups all purpose flour
- 1/2 tsp salt
- 1 tsp baking powder
- 2 tsp vanilla

DIRECTIONS:
In a large bowl cream together butter and sugar until fluffy.  Beat in eggs.  Mix in flour, salt and baking powder.  Mix in vanilla.  Roll dough out in 3 balls and put in plastic wrap in fridge for 30 minutes.  Remove dough from fridge and roll out into desired thickness.  Place cookies on ungreased cookie sheet and bake @ 375 degrees for 8-9 minutes. Cool then frost with buttercream frosting. (I make the one on the back of the powdered sugar box.)

{ NEW BLOG :: Zeallistic }

My husband is officially a blogger! Recently Matt started his first blog called Zeallistic where he documents all things Harley Davidson. The site is already stacked with a few posts full of pictures, videos, and insights from this Harley fanatic so you'll want to check it out. To visit his blog you can click HERE or go to www.zeallistic.com.  And be sure to check back weekly for new posts and updates!

{ RECIPE :: Healthy Cheesy Chicken and Rice Bake }

The other night I was so not in the cooking mood, but after a long day at work my husband still needed a nice home-cooked meal, so I perused the pages of Pinterest, as I usually do when I need something quick and delicious to eat, and found this awesome recipe. It was so easy! I just threw a couple chicken breasts in a pot of bowling water, used my favorite TJ's frozen rice that cooks in the microwave for 3 minutes, then threw it all together and into the oven it went. It really was just that easy! And the best part about it? It's healthy AND tastes good. Winner winner chicken dinner!!!

INGREDIENTS:
2 whole boneless, skinless chicken breasts
4 cups cooked brown rice
¾ cups frozen corn
15 ounce can black beans, drained and rinsed
1 cup plain greek yogurt (or sour cream)
4 ounce can green chilis
½ cups salsa
1 cup low-fat cheddar cheese, plus more for topping
2 tablespoons fresh cilantro for garnish

DIRECTIONS:
Preheat oven to 350F. In a large bowl, combine all ingredients except for cilantro and mix thoroughly to combine. Make sure the yogurt and cheese are stirred in throughout the entire bowl. Season with salt and pepper if desired. Transfer to an oven-safe dish and top with extra cheese if you would like. Bake for 20-25 minutes, or until heated through. Garnish with chopped cilantro.

{ GALA MAGAZINE :: Statement Bouquet }

Check it out! This month a bouquet I designed for my friend Lacey was featured in December's issue of GALA WEDDINGS! What a rewarding feeling to see your work featured on the newsstands. And of all the dozens of bouquets I've designed, this one is still in my top 3! What could be more perfect than a couple giant succulents paired with the delicate stems of a bright gloriosa? So beautiful!

{ RECIPE :: Slow Cooker Cheesy Chicken And Rice }

With all the holiday hustle and bustle going on around here, this meal was the perfect answer to the always inevitable question "What's for dinner?" It was simple and delicious...AND my husband loved it! Oh, and if you want a little kick, throw a little hot sauce on it. Yum!!!

INGREDIENTS:
4 boneless skinless chicken breasts
1 large onion, chopped (I use Vidalia)
2 large stalks of celery, chopped
1 -8 ounce box Zatarain's Yellow Rice Mix, cooked according to directions
1 cup cheddar cheese
1 - 10.5 ounce can cream of chicken soup (regular or fat free)
1 -15 ounce can whole kernel corn, drained

DIRECTIONS:
Place chicken in bottom of slow cooker. Scatter chopped onion and celery over top. Spoon cream soup over top of that. Cover and cook on low 7-8 hours or on high 3-4 hours. A few minutes before serving, add in cooked rice, corn, and cheese. Stir to combine. Serve hot.

{ THE PRICE IS RIGHT :: Expectant Mother's Episode }

"Aubrey Laidlaw, COME ON DOWN! You're the next contestant on The Price Is Right!!!" Oh how we wish we would've heard those magical words when we attended a special taping of The Price Is Right last month.  Sadly, it just wasn't in the cards, but we had fun nonetheless.  If you know me at all, you know I'm a TOTAL game show junky (Wheel of Fortune is my guilty pleasure), so when my friend Emily tipped me off to this special "Expectant Mother's" episode for The Price Is Right, I told the hubby we just HAD to go and press our luck! So we took the day off work, set our alarms for 5am and drove out to the CBS studios where we stood in line, after line, after line, after line. No seriously though, it was madness!!!  Who makes a bunch of pregnant woman stand around and starve for 4 hours?  It's ok though because it was fun to be there with tons of other expectant mother's and see some of the funny outfits they came up with to catch the interviewers' attention. And while we didn't get up on the stage and win that new car we wanted, we still had a good time and are glad to say "At least we tried!" If you wanna look for us in the audience, our episode airs January 11, 2012, just one day before baby is due to arrive! Gotta love it!

{ I'm an AUNTIE...again!!! }

My little sister Jacki Lynn had her sweet baby girl last night! Sydney Rose Bracken, 7 pounds 14 ounces, 20 inches long, born at 6:08pm and absolutely perfect! I wish so badly I could be there in Arizona to meet her, but with my own little babe due to arrive in 3 short weeks, it's not safe to travel anymore. Boo! So I get to enjoy her via lots and lots and lots of pictures! This one is by far my favorite! It's L.O.V.E. personified!

{ Christmas Card 2012 }

I'm still feeling kind of bad that we didn't get a Christmas card out this season, but to be honest, it's been one crazy year!  From writing bridal shower thank you's in January, to addressing wedding invites in February, sending out wedding thank you's all spring/summer, baby shower thank you's in the fall, and soon-to-be-sending baby announcements in the next month or two, we thought you might understand why we decided to forgo mailing out Christmas cards this year. So please know that even if you didn't get a holiday card from us, we still LOVE you! Merry Christmas and Happy New Year from The Laidlaws!

{ RECIPE :: Balsamic Chicken with Baby Spinach }

Sometimes I just don't know what to make for dinner. Tonight was definitely one of those nights. So, after looking through the pantry for something that sounded good, I decided I was in the mood for something with balsamic vinegar. (When am I not in the mood for balsamic!) And I know my husband's always up for a good chicken dish, so what did I do? I googled "Balsamic Chicken Recipe" of course, and this was at the top of the list with 5 stars. And rightfully so! We both loved it and will be adding it to our repertoire of delicious recipes!

INGREDIENTS:
1 tablespoon olive oil
3 cloves garlic, chopped
2 (8-ounce) boneless, skinless chicken breasts, halved
8 ounces fresh baby spinach
2 tablespoons balsamic vinegar
1/3 cup low-sodium chicken broth
1 cup low-sodium canned chopped tomatoes with juice
2 cups whole wheat couscous, cooked*

DIRECTIONS:
Heat a large saute pan over medium-high heat. Add the olive oil and heat. Add the garlic and cook for 1 minute. Add the chicken and cook about 4 minutes per side, or until cooked through and juices run clear. Remove the chicken and set aside. To the same pan, add the spinach and cook just until wilted, about 1 to 2 minutes. Remove from the pan and set aside. Lower the heat to medium and add the balsamic vinegar and chicken broth to the pan and stir, scraping the bottom of the pan to remove any browned bits. Add the tomatoes, bring to a simmer and cook 3 to 5 minutes. Place the couscous in a serving bowl. Top with the spinach, chicken and balsamic-tomato sauce.

*I used Trader Joe's ready-serve brown rice and it was delicious!

{ PREGNANCY DIARY :: 36+ weeks }

I really should start making a list of all the funny things people say to me about my big 'ole belly.  Last week as I was checking out at the grocery store the checker asked "So how much longer?" I responded excitedly with "Just 4 more weeks!"  To which he replied with "Oh, a Christmas baby!  How exciting!"  Of course I just gave him this confused look and while shaking my head said "No, 4 more weeks.  That's...a middle of January baby."  He was quiet after that.  Haha!

Another comment I get quite often is "Wow! You look like you're gonna pop tomorrow!" I never quite know how to respond this one. Sometimes I say with embarrassment "Nope, one more month." To which they immediately respond with something like "Wow, you're huge! How are you gonna last one more month?" Rude right? And other times when I'm just not in the mood to deal with it I say "Yup! Any day!" I mean, technically it could be any day right? Oh well.  What they don't know won't hurt them.

Besides the funny looks and comments I get, I'm still doing pretty well and feeling like I can do this...for 3 1/2 more weeks! Here's a look at my 36 week belly and a few things I've been experiencing these past couple weeks...

• Can you believe I'm just days away from officially carrying a full-term baby!  I don't know whether to be thrilled or scared out of my mind?  This is really happening!
• I started packing a hospital back the other night after I came home form a movie feeling some pretty intense Braxton Hicks.  So far I've packed a robe, pjs, a comfy sweats outfit to wear home, some bobby pins and hair elastic, and then my toiletries are all ready to throw in before we go.  Any other recommendations on what to pack from Mom's who've been there, done that?
• At my 36 week appointment my doctor did another ultrasound to check the position and size of the baby.  My little one is still head down (yay!) and sort of facing sideways, although the doc thinks she'll be posterior before D-day.  She also said she's measuring big at around 7 lbs and estimated her size to be 37 weeks, 4 days.  Uh Oh!  Either I'm having this baby early, or she's gonna be HUGE!  I'm not sure which would be better?
• My closet and I are in a fight right now.  It refuses to give me things to wear.  I put things on that 2 weeks ago I fit in and now?  Well now it's like it won't even fit my little finger!  I am SO HUGE!  I might just have to wear a trash bag these last couple weeks as I swell to the size of a walrus....or the cute new shirt in the picture I picked up at Anthro cuz I was having "one of those fat/ugly days."
• The nursery is looking so cute!  Baby girl has a crib, bookshelves, glider, changing table, dresser, lamp, new draperies, and some decorations that still need to be hung.  I'll post another picture soon.
• I thought I knew what heartburn was, but I was wrong.  This is getting ridiculous!  I think I'm ready for baby to drop now so I can enjoy a full meal again.  Some nights I wake up 2 and 3 times with the worst acid reflux and have to pop a couple Tums before I can fall back asleep.  This is definitely one of those symptoms I will be so happy to see go!
• Speaking of nasty pregnancy symptoms, the migraines seem to be sticking around for the long haul.  I had another 2 this week.  One while I was at home mid-day, just minding my own business.  The other while I was sitting in the theater enjoying Sherlock Holmes.  I was pretty ticked about that one!  My entire right eye was flashing this bright light and obscured my view of the gorgeous Jude Law and sexy Robert Downey Jr.  Guess I'll just have to see it again. ;)
• In addition to the heartburn and migraines, I'm no longer sleeping.  Last night I woke up wide awake at 5am while the little one had a bad case of the hiccups and I couldn't fall back asleep. So, I went out to the kitchen, poured myself a bowl of Apple Jacks, and watched a couple episodes of House Hunters International.  I'm pretty sure this is just God's way of preparing me for the lack of sleep that lies ahead.
• On a more positive note: I'm officially on permanent maternity leave at Handbill Printers.  Woohoo!  No more hellish commute!  While I miss seeing my family at work everyday, it's really nice to wake up, go to the gym, and spend my time getting ready for Christmas and baby to come.
• I finished my Lamaze class this past week.  Unfortunately Matt wasn't able to come to any of them because of scheduling conflicts with work, but I'm still glad I went solo (even though I felt like everyone thought I was some irresponsible knocked-up mom).  HA!  I definitely learned some new things that I didn't know before and that will hopefully make this a much smoother labor and delivery.
• I wish I would stop craving ice cream...and cookies!  Maybe it's the holidays and all the treats swirling around everywhere I go? Or maybe it's the fact that I'm 9 months pregnant and already enormous and just don't care anymore.  Seriously though, I could eat ice cream and cookies everyday, all day.  But I won't.  Or at least I'll try not to. GAH!!!
• Yah, not the most pleasant feeling.  But I can't get too mad at her because the poor thing has nowhere to go.  Soon enough my little babe and you'll have lots of room to stretch those long arms and legs!!!

{ RECIPE :: Spinach, Mushroom & Feta Crustless Quiche }

Who says a quiche is only for breakfast? Not me! I had a craving for this delicious dish last night and LOVED the melting of all the yummy flavors. Not to mention, it was EASY!!! I also really liked the fact that it was crustless. Who needs those extra carbs anyway?

INGREDIENTS:
8 oz. fresh mushrooms
1/2 tsp minced garlic
1 (10 oz.) box frozen spinach
4 large eggs
1 cup milk
2 oz. feta cheese
1/4 cup grated parmesan $0.39
1/2 cup shredded mozzarella
salt & pepper

DIRECTIONS:
STEP 1: Preheat your oven to 350 degrees. If your frozen spinach is not already thawed, thaw it in the microwave. Empty the box into a colander and let it drain while you begin to prepare the rest.

STEP 2: Quickly rinse the mushrooms and slice them thinly. Place the sliced mushrooms in a skillet coated with non-stick spray, add the minced garlic, and sprinkle a little salt and pepper. Turn the heat on to medium-high and saute the mushrooms until they release all of their moisture and no more water remains on the bottom of the skillet (5-7 minutes).

STEP 3: Spray a pie dish with non-stick spray. Squeeze the rest of the water out of the spinach and spread it out on the bottom of the pie dish. Next add the cooked mushrooms and crumbled feta.

STEP 4: In a medium bowl whisk together the eggs until fairly smooth. Add the milk, parmesan, and another small sprinkle of pepper. Whisk to combine. (This step can be completed while the mushrooms are cooking) Pour this mixture into the pie dish over the spinach, mushrooms, and feta.

STEP 5: Sprinkle the shredded mozzarella cheese over top. Place the pie dish on a baking sheet for easy transfer into the oven. Place the quiche into the preheated oven and bake until it is golden brown on top and the center is solid. Every oven is different but this should take between 45 minutes and an hour. Slice and serve!

Servings Per Recipe: 6
Prep time: 15 min. Cook time: 45 min. Total: 1 hr.

{ HOLIDAY RECIPE :: Chex Mix }

Wednesday night the husband and I joined the Hobbins family on the S.S. HOBBY for the annual Newport Harbor Christmas Cruise, a tradition I look forward to with anticipation every year!

This year we were asked to bring a yummy dessert to share, and with all the pregnant woman that would be on board, I knew this ooey gooey sugary Chex Mix would be the perfect treat! It's obviously super-loaded with sugar, which is why I call it a Holiday recipe, because somehow we always justify eating a bunch of junk at Christmas time. Soooo good!

INGREDIENTS:
- 1/2 box Corn Chex
- 1/2 box Golden Grahams
- 2 cups coconut
- 1 cup sliced almonds
- 1 cup sugar
- 1 cup Karo syrup
- 3/4 cup butter (real)


DIRECTIONS:
Mix cereal, coconut, and almonds in a large bowl. In a medium pot melt the sugars and butter together. Boil 2 minutes. Pour over cereal and mix. Do not cover.

{ PHIL & BRI :: The Wedding Album }

I am soooo excited about these gorgeous photos that the fabulous Kamee June just shared with me. So excited I couldn't wait more than 24 hours to share them! Back in October I had the pleasure of finishing off my busy 2011 wedding season with my friends Briana & Phil's wedding at The Richard Nixon Library. It was such a pleasure to not only design their flowers, but to be a guest at this very special event. For a more detailed look at their picture-perfect day, visit their photographer Kamee June's blog by clicking HERE.

{ ALL PHOTO CREDIT :: Kamee June Photography }

{ DIY CHRISTMAS :: Vintage Christmas Jars }

Why is Christmas crafting so much fun? This week at Michael's I picked up a bag of 20 bottle brush trees on sale for just $10 in all different sizes, a bag of glitter snow for $3, and then threw that all together in some vintage mason jars I had left over from a summer wedding. From start to finish I think the entire project took about 2 minutes! Honestly, easiest Christmas craft I've ever done. And don't you just love the vintage look? I think I'll have to make me a few more!

{ PREGNANCY DIARY :: Fashion Files }

Since being pregnant it has definitely been a challenge to "feel cute" [and look fashionable], but not spending a boat-load of money on a whole new wardrobe! While I've done my best to make a lot of the items I already own work on my ever-expanding waistline, it was fun to fill in the gaps with a few maternity (and even non-maternity) purchases.

I am definitely no expert when it comes to fashion, but because I have had so much fun dressing up this bump these last 8 months, I thought I would share a few of my tips, tricks, and fabulous finds for other expectant Moms looking for a little help in the wardrobe department.

1 - OLD NAVY - Maternity Scoop-Neck Slub-Knit Tees - I just feel like stripes are so fun when you're pregnant.  Call me crazy, but I love it when people show off their bumps and embrace the belly rather than try to hide them in these huge, ridiculous, parachute tops.  This top is also great because it has that side-ruching that I love.  No yanking or tugging.  It simply stays put and grows with your belly.

2 - MODCLOTH - Recharge Your Batteries Dress - Again, stripes!  But this time in a dress.  A stretchy dress!  I went out on a limb when I bought this one sight unseen  from a website, but came out a winner! I love this dress and the fact that I can wear it during and after pregnancy because it's not maternity!  I found a few similar dresses at Old Navy that were striped and stretchy that you might wanna check out too.

3 - ANTHROPOLOGIE - Slouched Sailor Blouse - Tunics are great!  They're long, blousey, but surprisingly enough still give you shape.  And don't be afraid of buttons!  When you're too big to wear them buttoned, just open it up and wear it as a cardi over your favorite tank.  And don't forget to belt it.  Everything looks cuter with a belt!

4 - A PEA IN THE POD - 3/4 Sleeve Scoop Neck Side Ruched Maternity T Shirt - I'm so in love with these t-shirts.  They're long, fitted, have side-ruching, a 3/4 sleeve to hide your soggy arms, come in lots of colors, great for layers with cardigans, and so comfy that sometimes I just wear straight to bed. Yup, it's that good.

5 - GAP MATERNITY - 1969 Demi Panel Always Skinny Jeans - I don't know how I would have survived these last few months without these jeans!  I actually bought these, and the bootcut pair which my husband loves, but truth-be-told, these are my favorite! In the store they say to buy your pre-pregnancy size, but I'm glad I went with my gut b/c I've definitely put on some extra weight since I bought them 3 months ago and I love that I'm still wearing them clear into my last month of pregnancy.

6 - A PEA IN THE POD - Secret Fit Belly™ Knee Length Slim Fit Maternity Skirt - I love the skirts that have this secret fit belly.  They are honestly so comfy, and they look like "real clothes." And I love how the panel hugs your belly instead of trying to sling your skirts under your belly and hope they're stay up.  Plus, the pattern on this specific skirt is darling!

7 - TARGET - Be Maternity Seamless Legging - Black - I've said this before and I'll say it again.  How did women survive pregnancy before the leggings movement?  I mean seriously!  If you ask me, these are a MUST for every pregnant wardrobe.  I wear them shopping, around the house, out to dinner, everywhere...except church.  This pair from Target were my first purchase when I found out I was expecting and have carried me throughout these last 8 months.  Another great pair I found at Gap Maternity.

8 - ANTHROPOLOGIE - Michelia Peasant Blouse - I recently bought this blouse to wear to a Christmas Party with my besties and have worn it 3 more times since then because I got so many compliments on it...including many from my husband!  It's not maternity, but works great for pregnancy because it's a tunic.  I just bought mine a few sizes too big and figure when I loose all my weight I can wear it more blousey with a skinny belt around the waist.

{ A Besties Baby Shower }

I honestly have the BEST and CUTEST girlfriends. A few of them rallied the masses together this past weekend at my dear friend Meredith's lovely home in Ladera Ranch for a little Baby Shower for yours truly! It was so fun and felt like a mini-reunion since I never really get to see everyone now that I'm in Glendora.

Look how cute all my girlfriends are and all those presents they gave my little babe! In the pic on the right can you tell who's got the January, February, and March babe?

Three pretty pregnant ladies...and Meredith too! I love all my besties! Aren't they just the cutest!

We know how to party hard at Baby Showers! I might've even snuck a Coke to celebrate the occasion. Thanks for partying with me ladies and showering my little one with so many wonderful gifts. Can't wait 'til she's here to enjoy all the fun!

{ RECIPE :: Spinach Artichoke Pasta }

Are you a huge fan of Spinach Artichoke dip like I am? Well, then you're gonna love this dish! It tastes just like your favorite appetizer, but with some pasta thrown in to make it the perfect meal. How genius is that? The hubby and I loved it and figure you will too!

INGREDIENTS:
2 Tbsp olive oil
4 cloves garlic
4 oz. cream cheese
1/2 cup sour cream
1/4 cup white wine
1/2 cup milk
1/2 cup grated parmesan
1 can (14 oz) quartered artichoke hearts
1 pkg (10 oz) chopped spinach, thawed
1 Tbsp hot sauce
1 tsp red pepper flakes (optional)
salt and pepper to taste
12 oz. bowtie pasta (any shape)

DIRECTIONS:
STEP 1: Put a large pot of water on to boil with a lid. When it comes to a boil, cook the pasta according to package directions (boil for about 10 minutes or until al dente). Drain the pasta in a colander.

STEP 2: While you are cooking the pasta, start making the sauce. Heat the olive oil in a large skillet over medium heat. Mince the garlic and cook it in the oil until it is slightly tender (1-2 minutes).

STEP 3: Add the cream cheese, sour cream and white wine. Stir until everything is evenly incorporated. Reduce the heat to medium/low.

STEP 4: Add the milk and parmesan cheese. Stir it in until the parmesan has melted in and is evenly incorporated. Stir in the hot sauce and thawed/drained spinach.

STEP 5: Drain the can of artichoke hearts. Roughly chop them and add to the sauce. Taste the sauce and season with salt, pepper and red pepper flakes if desired.

STEP 6: Add the cooked and drained pasta and stir to coat. Serve warm.

*Sidenote: I added shredded chicken to it for my meat-loving husband.  Mmm-mmm good!

Prep time: 5 min. Cook time: 25 min. Total: 30 min. Servings: 6

{ PREGNANCY DIARY :: 34+ weeks }

Home stretch here I come! It's been a busy couple of weeks with Thanksgiving come and gone and now Christmas right around the corner. I feel like these last 5 weeks are seriously going to fly right by.  I'm getting more and more anxious everyday to hold this little babe in my arms and be her Mommy!

Here's the latest pic of me at 34 weeks as I was heading out the door for my baby shower with my Besties down in Ladera Ranch. Those girls spoiled me and baby girl rotten! I'll have to share some pictures of the lovely event in my next post. But before that, here's a little of what's been going on in my little pregnant world...

• I am officially HUGE! Everywhere I go people say things like "Any day now?" or "You're ready to pop!" And all I can do is smile and say "Nope, 5 more weeks!" :)  But hey, at least I know she'll be a healthy baby, right?
• Sleeping has become increasingly more difficult.  Partly because I'm so big and uncomfortable, but mostly because I get up 3, sometimes 4 times to go to the bathroom.  I'm guessing this is the reason I feel tired all day everyday and need a nap just to make it 'til bedtime.
• My appetite is never ending which has caused me to cook up a storm in the kitchen lately.  I've recently discovered I have a love for cooking (when I'm not too tired to do it.)  I find the most appetizing recipes and get so excited to make them.  I guess it's been good for Matt, bad for my waistline.  But whatever!
• Baby girl's nursery is looking so cute!  We got our beautiful glider this past week and can't wait for her to get here and rock in it with me!  I'll share pictures of our nursery again soon.
• All my baby showers are done and over and oh-my-goodness, this little girl got hooked up!  If anyone needs to borrow a baby girl blanket, just let me know.  We got more than 30!  Yowzers!!!
• I had another routine doctor appointment yesterday that ended in the Labor & Delivery wing of the hospital.  Don't worry, everything is ok.  The doctors were just a little worried about some amniotic fluid that may have leaked while I was on the treadmill at the gym and wanted to monitor my contractions and watch the baby for a bit.  Turns out my amnio level is on the low side, but still safe and baby looked great so nothing to worry about.
• Also while in the L&D wing, they did an ultrasound.  On our way home I was telling Matt how much I loved seeing our little girl again and watching her grab her little feet and bring them up by her face.  Matt's reaction?  "All I ever see on those things is a big black blob!"  Haha! Poor guy.
• While at the doctor we also learned that our baby's head is wedged WAY down there already and is probably what has been making me so uncomfortable as of late and that I should start wearing a pregnancy girdle.  Good thing my mamma got me one already.  Thanks Mom! (I'm wearing it right now and it's amazing!)
• My feet are officially swollen...and swelling.  It was a cold morning here in CA (34 degrees at our house) so I thought I better throw on the boots to keep my tootsies warm.  NOPE!  Not happening.  Feet. Won't. Fit. :(  But hey, my wedding ring still fits!  Barely.
• And the happiest news of all? This is my LAST WEEK AT WORK!  I am sooo psyched!  No more dreaded 3 hour commute.  Goodbye and good riddens you horrible 57 freeway!

{ RECIPE :: Artichoke Pasta Bake }

From the minute I saw the picture, I knew I had to make this dish!  I mean, who doesn't love an ooey gooey looking pasta bake?  Especially one that's filled with ingredients like artichoke, olives, and banana peppers.  Yes, please!  You're going to love this delicious dish!  I mean LOVE!!!

INGREDIENTS:
1 lb. pasta (rigatoni or penne)
4 cups pasta sauce
1 (14 oz.) can quartered artichoke hearts
1 (6 oz.) can sliced black olives
1 (8 oz) jar sliced banana peppers
4 oz. crumbled feta
1/4 cup grated parmesan
1-1/2 cups shredded mozzarella
1/2 bunch italian parsley

DIRECTIONS:
STEP 1: Cook the pasta according to package directions. Drain pasta and return it to the pot (turn burner off). Preheat oven to 400 degrees.

STEP 2: While the pasta is cooking, drain and roughly chop the artichoke hearts and black olives. Rinse and chop the parsley. Remove the banana peppers from the juices in the jar.

STEP 3: After the pasta has been drained and returned to the pot, add the pasta sauce, artichoke hearts, black olives, banana peppers, and chopped parsley. Stir everything together. Add the parmesan, feta, and a half cup of the mozzarella. Stir to combine.

STEP 4: Transfer the pasta mixture to a 9 x 11 inch glass casserole dish and top with the remaining 1 cup of shredded mozzarella. Cover with foil and bake in the oven for 30 minutes (or until heated through and the cheese is melted). Remove from the oven and sprinkle with a little more chopped parsley.

Prep time: 20 min. Bake time: 30 min. Total: 50 min. Serves: 9