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{Katie’s Baby Blog} Lily Met Santa…and Hated Him

Not surprising at all that a one year old was afraid of Santa. We tried to make it as easy for her as we could. “Santa” showed up at my parents house, a place that she is at a lot.

We all said “hi” to Santa and tried to show her that he was nice, but when it got to the time to sit on his lap….she said “NOPE!”

Her shirt even said “Team Santa”…she was not.

We tried! Santa even gave her a lollipop….which, she gladly accepted and ate…but was not trying to hangout with Santa after that haha!

Poor Lily was just not happy….but I still think the pictures are cute 😉

Peep the picture to the left!  << That’s Lily right after we sat her on Santa’s lap.

Below is the picture of her after she got a lollipop and BEFORE she started crying again.

I think Santa is coming to her daycare Christmas party later today, too….yay.

<3 Happy Holidays!!!

Katie Ryan

 

{Katie’s Kitchen} Quick & East Red Velvet Christmas Cookies

Last minute Christmas party? Time to bake cookies that wont break the bank with all of the ingredients! These Red Velvet cookies are going to be your “go-to!”

So easy, and I had pretty much all of the ingredients at home (because there are only 4!!!) I ran out and grabbed a box of red-velvet cake mix and then grabbed the eggs, powdered sugar and vegetable oil from my cabinets.

Pre-heat your oven to 375 degrees. In a mixing bowl, pour in your package of cake mix, 2 eggs, and 1/3 cup of vegetable oil. Your batter will be pretty thick and sticky.

Next, spoon our your mixture and roll into balls, then roll in the sugar. Place your cookies on a cookie sheet with about 2 inches between them.

Bake for 8 to 10 minutes until cookies brown a very little bit on the edges. DONE!

They look festive and look great on a platter among other cookies because they’re pretty and red.

Ingredients: I got the recipe here!
  • 1 box Red Velvet Cake Mix cookies
  • 2 eggs
  • 1/3 cup vegetable oil
  • Powdered sugar for the topping

12/16 Closings & Delays:

Frederick County Schools – CLOSED, offices open with liberal leave for employees, all afternoon and evening activities are canceled

Montgomery County Schools – CLOSED, all community activities in school buildings canceled, administrative offices open

St. John’s Catholic Prep High School – CLOSED

St. Maria Goretti High School – 2 hour delay

St. John’s Regional Catholic School – CLOSED

Mt. Airy Christian Academy – CLOSED

Maryland School for the Deaf – CLOSED

New Life Christian Academy – CLOSED

Carroll County Schools – CLOSED

Washington County – 2 hour delay

Jefferson County Schools – Closed

Berkley County Schools – closed

Hampshire Co Schools – CLOSED

Howard County Schools – CLOSED, code orange, offices open w/ liberal leave

Loudoun County Schools – closed

Clarke County Schools – Closed

Greencastle – Antrim Area School District – 2 hour delay

Morgan County Schools – closed

Waynesboro Area School District – 2 hour delay

Gettysburg Area Schools – 2 hour delay

Fairfield Area Schools – 2 hour delay

Shalom Christian Academy – 2 hour delay

Hood College – opens at 11; first exam 11:30

Penn State Mont Alto – modified schedule

Eastern West Virginia Community  and Technical College – opening at 11AM

City of Frederick Offices open and on time with liberal leave

Maryland State Government – Frederick,  Carroll and Howard Counties on liberal leave until 10AM

Ft. Detrick – 2 hour delay for non essential personnel

Daybreak Adult Day Services – 1 hour transportation delay

{Katie’s Kitchen} Italian Sausage and Peppers (Low-Carb)

Cookies, fudge, appetizers, dinners all get crazy this time of the year!

If you need an easy weeknight dinner that is low-carb, can easily be Whole30 and paleo as an option – you would just be sure to use sugar-free sausages, this is a great filling recipe.

Start out by heating a dutch oven over medium high heat. Add the olive oil and heat until it shimmers. Add the sausages (we used mild, you can also use hot or sweet Italian) and sautee 1-2 minutes per side, until browned. The sausage does not need to be fully cooked through, you will finish it later.

While cooking, chop your vegetables– onion and red and green pepper.

Then, remove sausages and set aside onto a plate. Once cool enough to handle, slice into 1″ coins.

Add the peppers and onions to the dutch oven, toss in the rendered sausage fat, and sautee, stirring until the edges are charred, about 5 minutes.

Add minced garlic and sautee until fragrant, about 1 minute. Add balsamic vinegar to deglaze the pot, scraping up any brown bits from the bottom. Cook until the liquid stops simmering, 1-2 minutes.

Then, add tomatoes and their juices, spices, and sausage back to the pot. Stir to combine. Cover, reduce heat to medium, and simmer until the sausages are cooked through, about 10 minutes. Stir every once in a while so it doesn’t burn.

Stir  fresh basil into the sausage and peppers and serve over mashed cauliflower (low carb option…we did this and it was delish!) or rice or pasta!

INGREDIENTS: 
Low Carb Sausage and Peppers : I got the recipe here! 
  • 1 lb sweet italian sausage pork or turkey
  • 1 tsp olive oil
  • 1 red bell pepper sliced into 1/2″ strips
  • 1 green bell pepper sliced into 1/2″ strips
  • 1 yellow onion sliced into 1/2″ strips
  • 2 cloves garlic chopped
  • 1 tbsp balsamic vinegar
  • 1 28-oz can diced fired roasted tomatoes
  • 1 tsp dried basil
  • 1 tsp dried parsley
  • 1/2 – 1 tsp red pepper flakes optional
  • 1/2 tsp dried oregano
  • 1 tsp sea or kosher salt
  • 3 tbsp fresh chopped basil

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