On Wednesday, my sweet husband turns 26 (and will no longer be able to tease me for being closer to 30 than 20 without getting it thrown back at ‘em!). We celebrated with our families on Sunday night.
Isn’t he too cute?
Happy Birthday to my amazing husband! I love you!
Birthday dinner menu:
Swiss Chicken (using 6-10 chicken breasts. Adjust recipe if using more or less, Can be assembled ahead of time)
- 6 – 10 chicken breasts
- 1 slice of Swiss cheese per chicken breast (I used 2%)
- 1 can 98% fat free cream of chicken soup
- ¼ cup dry white wine
- Herb seasoned stuffing mix
- ¼ - ½ cup melted butter
Pre-heat oven to 350 degrees. Place chicken in a greased baking dish. Lay a slice of cheese over each piece of chicken. Mix wine and soup together and pour over chicken. Top with a thin layer of stuffing mix. Drizzle butter over stuffing. Cook for 45 minutes.
- Red skinned potatoes chopped into large chunks (I used an entire bag from Trader Joe’s – about 10 very small potatoes)
- ½ stick butter
- ¼ cup sour cream
- Handful of chopped chives
- Salt and pepper to taste.
Cover potatoes with water and cook over medium high heat until fork tender. Drain potatoes. Smash lightly with fork. Add remaining ingredients and smash until desired consistency.
Chocolate cupcakes with peanut butter filling
Make chocolate cupcakes using your favorite recipe. Use these directions to fill with peanut butter filling:
-½ cup of peanut butter
-¼ a package of cream cheese
-1 cup of powdered sugar
- 1/2 Teaspoon vanilla
- 1 Teaspoon milk
Beat peanut butter and cream cheese together. Beat in powdered sugar and vanilla. Add milk to thin. You may add more milk if desired. This makes way more than you need for 24 cupcakes. You could try to half this (although this has already been halved from the recipe I used) or think of a creative way to use the extra.