It snowed...again!

I know her eyes look closed..but they are open..I was standing way up on the deck when I took this..this morning..she is on the trampoline..it has the prettiest snow:)

"The Wizard"...aka Mexican Jumping Bean..I think he has tiny springs built right inside his feet..I have a baby gate going upstairs to the bedrooms..originally it was put there because of Toto..he likes the "Almond Rocha" in Krissy-Boy's litter box..yuck..then it came in handy for when Mattie started getting around real well..but now..our little Mexican Jumping Bean can jump the gate! He also jumps the gate that we put up sometimes to keep Mattie either in the diningroom/kitchen or livingroom..silly dog:) Mainly..he just likes to be near us..he is such a lap baby..very sweet..I am thankful the children were willing to spend the rest of their Christmas money on a pound puppy..he was definitely worth it:)

This is his favorite spot..and this is how he lays..he looks so comfy..doesn't he?

& sweet Krissy-Boy..she got up on the bench the other night and was sitting so pretty..had to get a quick pic:)

I tried this new recipe the other night..yummo..thought I would share:

**Chicken Provolone** from Better Recipes.com

Fettuccini noodles

4 skinless, boneless chicken breast halves

Salt & pepper

4 slices Provolone cheese

4 slices Genoa salami

Fresh basil leaves

Olive oil

Crushed red pepper flakes (as desired)

1 cup heavy whipping cream

1 Tbsp. butter

1/4 - 1/2 cup Parmesan cheese

Boil pasta and set aside. Butterfly chicken breasts; place boned side up and pound them. Season with salt & pepper. Lay Provolone, salami and torn basil leaes on one side of the butterflied breasts. Fold breasts in thirds. {I didn't pound them..'cause I don't have the tool..I just seasoned the chicken breasts; fried them in olive oil & red pepper flakes; then placed a basil leaf, piece of Provolone and a piece of salami on each breast when they were almost finished cooking} In non-stick skillet heat a little olive oil along with red pepper flakes. Brown chicken. Cook over medium-low heat, covered, until juices run clear. While chicken is cooking, melt butter in saucepan and add 1 cup heavy cream; heat cream to scald. Slowly add 1/4-1/2 cup parmesan cheese as desired, stirring constantly. Keep on low heat until thickened. Serve chicken on top of pasta with sauce spooned over the top.

Enjoy!