It mostly has to do with the above caption, and how it's so true! I'm actually quite worried by the fact that my child is not even 2 yet, and she is already veeeeeery much like a blender without a lid.
Anyway, back to the reasons I haven't been around much.
First it was becasue I was too busy having the the time of my life traveling!
And then I was readjusting to being back home, in the middle of winter, and having schedules and chores and a limited supply of beer.
And then there is my blender without a lid. I've been busy dealing with things like this...
We have just recently begun working on potty training... I don't think she quite has the concept of the toiler down yet. That's OK. We'll get there.
Anyway, I hope you are all well! I plan to get back on here more then I have been in the past few weeks. Especially now that my sweet girl's shenanigans seem to be getting more and more entertaining!
I've included one of my favorite Comfort Food Recipes too. So pull out your fat pants and enjoy!
Love and Hugs!
2 cans (10.5oz) cheddar cheese soup
2 cans (10.5oz) mushroom soup
1 minced yellow onion
2 packages pre-done real bacon bits
4 cups cheddar cheeses, divided
Sauerkraut (well drained) to taste (I use about half a jar)
Grease and set aside a medium sized roaster with lid.
Mix soup, onion, bacon bits, and 1 cup of the cheddar cheese in a large bowl. Add the frozen pierogies, and fold until well combined.
Put half the pierogie mixture into the prepared roaster. Spread a layer of desired amount of Sauerkraut. Sprinkle with 1 cup of grated cheese. Put remaining pierogie mixture on top, and sprinkle with remaining amount of grated cheese.
Cover, and bake at 350 for 45 mins. Uncover, and back for another 15-25 mins, or until cheese is bubbly and starting to brown.
Serve with sour cream and enjoy!