Long Time...

Long time, no post!  A LOT has been going on around here...some days it feels like we're never home!  We are staying busy at work, working on our basement and the nursery, and I've been busy helping my mom work on the house they're building.
We've also had lots of "updates" in the baby department.  At the end of August, we found out we are having a GIRL!!!  Dan is having to get used to all things pink quickly!  We have a long ways to go in the nursery, but we're getting projects done.  We also have amazing family members who have been helping and letting us borrow some items...what a blessing!
Our due date is January 5, but it sounds like we're going to have a December baby.  I have complete posterior placenta previa, which basically means that the baby is laying on top of the placenta. With this condition, we will need to deliver via c-section, and I have to be a little more careful to avoid extra complications/preterm labor.  We saw a specialist in Sioux Falls a few weeks ago.  We're just crossing off each week as a milestone, and we'll go back in five weeks for another ultrasound and to discuss possible c-section dates.  We're at 27 weeks now, but we're hoping to make it all the way to 36 or 38.  We're just praying this little girl keeps cooking for a little while and is born healthy!
Anyway, I have a few different recipes as of late.  Here goes!

Chicken Broccoli Crescent

3 cups cooked, cubed chicken                10 oz. frozen, chopped broccoli

1 small onion                                           3 oz. cream cheese, softened

1 can cream of chicken soup                    2 cups shredded Cheddar cheese

2 tubes crescent rolls                               Salt & pepper, to taste

Cook broccoli according to package directions; drain.  Cook onion until tender.  Combine.  Mix soup and cream cheese until thoroughly blended (I use a hand mixer on the cream cheese first).  Add broccoli mixture; add chicken.  Roll out one tube of the crescent rolls onto a greased 9x13 pan.  Pour filling mixture on top and spread.  Sprinkle cheese over filling.  Roll out other tube of crescent rolls on top.  Bake at 375 degrees for 25 minutes, until crescent rolls are golden brown on top.  Cut into squares and serve.  Yield: 8-10 servings.

*Taken from: Melvin Centennial Cookbook

Pumpkin Bread
1 c. vegetable oil                          1 tsp. salt
1 c. water                                    1/2 tsp. baking powder
2 c. pumpkin (1 can)                    1 tsp. cinnamon
4 eggs                                          1/2 tsp. nutmeg
3 c. sugar                                     1/2 tsp. ground cloves
3 1/2 c. flour                                1/2 tsp. ginger
2 tsp. baking soda

Mix and bake at 350 degrees for 50-60 minutes.  Yield: 2 medium loaves.

*Taken from: ARC Cookbook