Kase Holden Twitty; 6lb 12 oz

After a routine doctor's appointment May 18th, I was admitted to the hospital for preeclampsia

and induced May 19th! It was definitely a whirl wind, and I was in the hospital til Friday! YUCK! I would say that labor and delivery was "easy", and it was all the other issues that arrived that made it very difficult. I was on medication for preeclampsia that made me feel sick, antibiotics because my white blood cells doubled, and I spiked a high fever and had clots soon after delivering Kase. BUT; we're home now, and Kase and I are both healthy!

He's just perfect! He sleeps all day and is up all night :) I'll post more pictures later...

Cooking?

Im done cooking. For now, anyways. I'm about 1 week away from my due date and my hubby has taken over the load. Im posting details and updates on my personal/family blog, if you would like to see pictures and stay informed this next week! Until the next time...

Maternity Pictures

Visit my other blog for my maternity pictures!

Smores Cake

First things first. Me at 37 weeks

This one's for the kiddos! Super easy Smore's Cake!

What you'll need:

1 box yellow cake mix

1 bag semi sweet chocolate chips

1 box grahmn crackers

1 jar marshmallow cream

What to do:

Follow directions on cake box. Set the timer for 10 minutes LESS than the box says to (you’ll put the cake back in later, and we don’t want to over cook it!).

Pull the cake out and layer marshmallow cream like icing (it helps if you wet the spoon or knife as your spread)

Spread out chocolate chips

Top with grahmn crackers; broken into halves.

Allow cake to cook 10 minutes longer. Serve Warm!

This post is linked to Tasty Tuesday and Tempt my Tummy Tuesday

Pork with creamy fennel and bacon sauce

What you'll need:

4-6 boneless pork chops

1 cup flour

dash salt and pepper

4TBL oil

4-6 slices of bacon, finely chopped

2 TBL fennel seeds (chopped and minced) (found in your spice isle)

1 small onion; minced

4 cloves garlic; minced

4TBL lemon juice

1 cup whipping cream

What to do:

Trim fat from meat. Tenderize meat with meat mallot or tenderizer. (I use a fantastic meat tenderizer that I bought from Bed Bath and Beyond. Much easier than a mallet)

In a shallow bowl combine flour and a dash of salt and pepper; coat pork with mixture.

In a large skillet, cook pork in hot oil. Replinish oil as needed. When cooked and browned; remove from skillet.

In the same skillet, cook bacon until crisp. (tear, shred, cut, place in processor; whatever to make smaller)

Add fennel, onion, and garlic. Cook a few minutes longer. Add lemon juice, then stir in whipping cream.

Bring to boil, and return meat to pan.

Cook until sauce has begun to thicken and quickly remove pork (before sauce evaporates!), and spoon sauce over meat. I might even double the sauce ingredients next time to have some extra. It evaporates up quickly!

It's creamy, porky, bacon-esk, yumminess.

This post is linked to Tasty Tuesday and Tempt My Tummy Tuesday

Tangy Shredded Pork Tacos

So I realize its been MONTHS since I've attempted to post on this blog. I'm 35 weeks pregnant, and although I'm still cooking; I just haven't thought about posting! I found this recipe on the food network, and made it last night. Everyone liked it except my oldest; which is odd because he eats everything!

Tangy Shredded Pork Tacos

1 teaspoon dried oregano

1 teaspoon ground cumin

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 (3 1/2-pound) boneless pork; cut into chunks

1 medium onion; minced

4 cloves garlic, minced

1 cup chicken stock

1 small can tomato paste

1 tablespoons honey

1 orange, peeled and blended

1 lime, peeled and blended

Preheat the oven to 325 degrees F. Mix the oregano, cumin, salt and pepper together in a small bowl and season the cubed pork chunks with the spice mixture. Put into a large Dutch oven. Add the onion, garlic, chicken stock, tomato paste, honey, orange and lime; stir together.

Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes. If you don’t have a dutch oven, transfer to another dish, safe for the oven.

Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and place in a bowl. Drizzle the reduced cooking liquid into the pork and toss.

Serve with tortillas

For the first time in a long time, this post is linked to Tempt my Tummy Tuesday and Tasty Tuesday

Visit my other blog later, for week 35 pictures and doctor updates!

Orange Pineapple Cream Salad

Well hello. It's been a while, my friends. I"m still cooking; just not anything too spectacular worthy of posting. 

Being prego and all, keeps me from the desire of cooking at times. My belly is growing; slowly, but I'm getting there. I"ve gained 10 pounds total, and its difficult to figure out where 10 pounds has gone! I can still button my jeans; although, its getting slightly uncomfortable. 

Enough of me. Onto FOOD....

ORANGE PINEAPPLE CREAM SALAD

1 11 oz can mandarin oranges

1 8oz can pineapple chunks

1/2 cup sour cream

1/2 cup marshmallows

Mix pineapple chunks, sour cream, and marshmallows together. Stir in mandarin oranges. Refrigerator for 2 hours and serve!

Easy Peasy

Side note; I dont like sour cream, but I like this! Light and refreshing. Maybe it's because I'm pregnant.

This post is linked to Tasty Tuesday and Tempt my Tummy Tuesday