Yeehaw!

It's rodeo season!!! Last weekend Kel and Beth came in and we all went to Rodeo Cookoff. What a fun experience! I've always heard about it but hadn't gotten to go until this year.

Then early Saturday morning, Carolina, Kelly, Beth and I went down to downtown to run the 10K Rodeo run! We all finished with great times and are now getting ready for Big D half marathon in April! Woohoo!


Then we went to this cute little place called the Daily Review for a yummy brunch!!

Cody and I have already seen Kenny Chesney at the rodeo (so fun!) and have a few more concerts left! I love March!!

Recipes for the week:
Chicken Cordon Bleu
* I hate the way that the chicken in most crock pot meals turns out dry, so I ran home and started the meal at about 1 so it would be under heat for quite as long. It was better than normal.
3 whole boneless skinless chicken breasts
6 pieces thinly sliced ham
6 thin slices reduced fat swiss cheese
salt to taste
pepper to taste
6 slices bacon gently browned but not crispy
1/4 c. water
1 tsp chicken bouillon powder
1/2 c. white cooking win
1 tsp. cornstarch
1/4 cup cold water
1. flatten chicken to 1/8-1/4 inch thickness. Place a slice of ham and a slice of cheese on top of each flattened breast. Sprinkle with salt and pepper. Roll up and wrap with strip of bacon. Secure with toothpick. Place in slow cooker.
2.Combine 1/4 c. water, granules and wine. Pour in slow cooker.
3. Cover. Cook on high 4 hours
4. Combine cornstarch and 1/4 cup cold water. Add to slow cooker. Cook until sauce thickens.

A friend gave me this deep dish pumpkin pie recipe back around Thanksgiving and I just got around to making it. So yummy!
Ingredients
* Crisco® Original No-Stick Cooking Spray
* 1 3/4 cups Pillsbury BEST® All Purpose Flour
* 1/3 cup firmly packed brown sugar
* 1/3 cup granulated sugar
* 1 cup cold butter, cut into small pieces
* 1 cup chopped pecans
* 1 (15 oz.) can packed pumpkin (2 cups)
* 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
* 2 large eggs
* 2 teaspoons ground cinnamon
* 1 teaspoon ground allspice
* 1/2 teaspoon salt
* Ice cream or whipped topping
Instructions
* HEAT oven to 350°F. Coat 9-inch square baking pan with no-stick cooking spray.
* COMBINE flour, brown sugar and granulated sugar in medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Stir in pecans. Reserve 1 cup crumb mixture. Press remaining crumbs firmly into bottom of prepared pan.
* WHISK pumpkin, sweetened condensed milk, eggs, cinnamon, allspice and salt in large bowl. Pour over crumbs in pan. Sprinkle with reserved crumb mixture.
* BAKE 50 to 55 minutes or until golden. Cool. Serve with ice cream or whipped topping, if desired.

Twice Baked Potatoes
My mom has always made these and I LOVE them!! I don't have exact amounts of anything though..i just kind of guessed.
4 russet/baking potatoes
milk (add by tablespoon to achieve desired texture)
butter (maybe 3/4 a stick)
cheddar cheese
salt
pepper
paprika
3 slices of cooked bacon broken into little pieces
Directions
1. Bake potatoes..I did this in the microwave - don't forget to poke holes in the potatoes to keep them from exploding : )
2. Half potatoes and scoop out the insides into a mixing bowl, trying to keep the skin in tact.
3. Add butter and mix with mixer. Then add the rest of the ingredients (milk, cheese, salt, pepper, paprika, bacon).
4. Put potato mixture back into the potato skins and sprinkle the top with cheese.
5. Place potatoes into the oven on 350 to reheat.

Cobb Salad from Food Network
Ingredients
For the Dressing:
* 3 tablespoons olive oil
* 2 tablespoons red wine vinegar
* 1 tablespoon lemon juice
* 1 teaspoon Dijon Mustard
* 1 teaspoon Worcestershire sauce
* 1 small clove garlic, minced
* 1/4 teaspoon salt
* 1/4 teaspoon freshly ground black pepper
For the salad:
* Cooking spray
* 1/4 pound sliced Black Forest or other smoked ham
* 2 hard-boiled eggs
* 6 cups romaine lettuce (about 6 ounces) coarsely chopped
* 2 cups watercress, thick stems removed
* 2 medium tomatoes, seeded and diced (about 2 cups)
* 1/2 avocado, diced (about 3/4 cup) ( I did 1 1/2 avocados b/c they taste good)
* 1 cup cooked diced chicken breast 1 (6-ounce) breast ( I left this out and add 1/4 pound ham)
* 1/2 cup crumbled Roquefort or Blue cheese (about 2 ounces)
Directions
In a small bowl, whisk together all of the dressing ingredients and set aside.
Slice the ham into 1/2-inch strips. Spray a nonstick skillet with cooking spray and preheat over a medium-high heat. Add the ham to the skillet and cook over stirring frequently, until the ham is warmed through and crisped, 3 to 5 minutes. Remove from the heat and set aside.
Remove and discard the yolk from 1 of the hard boiled eggs. Chop the remaining egg white and whole egg and set aside.
In a large bowl toss the romaine and watercress with 2/3 of the dressing. Put the dressed greens onto a large serving dish. Place the tomatoes on top forming a row down the middle. In strips on either side of the tomatoes place the avocado, chicken, cheese, diced egg, and the crisped ham on top of the greens. Drizzle with the remaining dressing and serve.