Thankful v8

 Lately I've been thankful...

[+] for warm afternoons spent with friends on dog-dates

[+] for post-bath pups who have crimped hair and are sweet smelling

[+] for new freckles and the start of tanned skin

[+] for stripes on baby bumps

[+] for celebratory dinners with family and being stuffed to the brim

[+] for dates with my husband especially when they include ultrasounds of the babe

[+] for learning how to be an outdoor dog

[+] for signs of spring in the form of green leaves and little buds

[+] for thunder and lightning in the evenings

[+] for shadow dogs who never leave your side

[+] for future best friends

[+] for maxis that feel like pajamas but make you appear dressed up

[+] for homemade pizzas on the smoker

[+] for birthday celebrations with your hubs

[+] for the anticipation of what the next year will bring

[+] for nursery room prints that take you back to being a kid

[+] for carpet and paint samples for someone's new room

[+] for a clean house and open windows

[+] for mornings spent at home with the time to make breakfast

[+] for ear plugs and face masks to make sleep come easier

[+] for weekends filled with celebration of moms

Feeling so thankful recently!

Sausage Wonton Appetizer

These things are seriously delicious for your lunches all week a party! They take simple ingredients and are super easy to whip up. Plus, aren't the cute!?

My mom first made these while I was in high school and if there's ever an opportunity where she asks my opinion about what to make, these are always the first thing I suggest. We always have them on Christmas Eve, we've taken them to many friends' houses and she even made them for my Bridal Shower last summer.

Sausage Wonton Cups

Prep time: 15 minutes

Cook time: 20 minutes

Ingredients

3/4 lb Italian Sausage

1/2 c Salsa

1/2 c Monterey Jack Cheese

1 c Sharp Cheddar Cheese

2 oz Diced Green Chilies

24 Wonton Skins

Olive Oil

Garnish: sour cream & chopped green onions

[1] Brown sausage over medium-high heat until cooked. Remove from pan and place on bowl lined with paper towels to remove excess grease. 

[2] Return sausage to pan. Add salsa, cheese and chilies.

[3] Mix until cheese is all melted and mixture thickens. Remove from heat and cool slightly. 

[4] Heat oven to 350 degrees. Brush mini-muffin pan with oil. 

[5] Press one wonton wrapper into each cup and fill with 1 generous tablespoon of meat mixture.

[6] Bake until edges are browned. Approximately 10 minutes.

[7] Carefully transfer to baking sheet and bake until bottoms are crisp. Approximately 10 minutes. 

[8] Garnish with sour cream & onion if desired. Serve hot.

*Meat mixture can be prepared 4 hours in advance if kept covered and chilled*

Enjoy!

Pretzel M&M Oatmeal Cookies

I thought I would take a break from wedding recap posts for the weekend and instead introduce you to one of my new all-time favorite cookie recipes! 

Pretzel M&M Oatmeal Cookies

These cookies are seriously to die for! The sweet-salty combo is one of my favorites right now and when combined with a chewy oatmeal cookie, it's like heaven in a bite. Seriously. I told myself I was going to bake these and then take half into work so that I wasn't as tempted. Let's just say the whole tupperware is still on our kitchen counter. Oops!

Oh and I forgot to mention one minor detail. Look at this beauty J and I got as a wedding present! It was on my registry for my bridal shower as my "one expensive item" and I didn't end up getting it. Well the two lovely ladies that threw my shower for me decided to go in together and get the mixer for us for the wedding a few months later! I absolutely love it! (especially since it matches my red toaster!)

Alright, alright, back to the cookies! The original recipe is from here.

Ingredients

3/4 c. unsalted butter

1/4 c. cream cheese

1 egg

1/2 c. sugar

1/2 c. dark brown sugar

1 1/2 t. baking soda

1/4 t. salt

1 1/4 c. flour

1 1/2 c. quick cook oats

1 large (9.9 oz) bag Pretzel M&Ms

- Melt butter in small saucepan and heat until browned and nutty. Set aside to cool slightly.
- Place cream cheese, egg, sugar, dark brown sugar, baking soda and salt in mixer and mix on medium until combined. (1-2 min) Add butter and mix to combine.
- Smash M&Ms in ziplock bag using rolling pin until coarsely broken. Combine flour, oats and candies in bowl. Fold into wet mixture from above using sturdy spoon.
- Place tablespoons of cookie dough on baking sheet lined with parchment paper. Flatten cookies slightly with fingers. Bake at 350 for 10-12 until bottoms are golden brown.

Let cool on rack for as long as your stomach will allow. Serve with milk and EAT!

Now that I've officially become obsessed with these cookies I've already started thinking what other candies I could substitute for the Pretzel M&Ms to make another variety. Peanut M&Ms? Something with caramel? The options are endless. 

Happy Saturday and happy baking everyone!