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Ingredients
Crust
1 1/2 Cup graham 🤬 crumbs
6 TBS butter, melted
1/4 cup sugar
Zest of one lemon
Filling
2 Lrg egg yolks
1 (14 oz) can of sweetened condensed milk
1/2 cup fresh lemon juice
1 tsp lemon zest
6oz fresh berries (I personally use blueberries)
Instructions
Preheat oven to 350F.  Spray 8x8 baking dish with cooking spray.In a medium bowl combine the graham 🤬 crumbs, melted butter, sugar and lemon zest until the crumbs are moist.  Press crumbs into the prepared pan, pressing the crust mixture one inch up the sides.  Bake for 10 minutes.  Remove from oven and allow to cool to room temperature.Once the crust is cool combine the egg yolks and condensed milk, mix well.  Add the lemon juice and zest.  Stir until the mixture becomes slightly thickened.  Gently fold in the berries.  Bake for 15 minutes or until the filling is set.

These are so delicious!!! Hope you enjoy!

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PamperedChef.com/party/jenshirley

With all of us doing so much more cooking at home I figured why not help a friend out and host a party!!

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Full on gratitude to Sarah R. this week!  She is more techy than me and reached out to show me the ropes! You're the bomb diggity!

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Full on gratitude to Sarah R. this week!  She is more techy than me and reached out to show me the ropes! You're the bomb diggity!

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Val's email stuck with me and I think we all have seen many examples of peers extending us grace!  I am sending a shoutout to the third grade team.  They have been up and running since the beginning and have been so patient with me as I am trying to catch up this week.  Many thanks to Mary, Kaylyn, and Jenn...you are the best!

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Val's email stuck with me and I think we all have seen many examples of peers extending us grace!  I am sending a shoutout to the third grade team.  They have been up and running since the beginning and have been so patient with me as I am trying to catch up this week.  Many thanks to Mary, Kaylyn, and Jenn...you are the best!

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Loved it.........that lady had gumption!

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Tart and deliciously complex!  This is my mother's rhubarb pie recipe, but used cranberries since I cannot grow rhubarb here!

8 or 9 inch unbaked crust
Combine and mix well.
1 c. of sugar
1 egg
2 Tbsp flour
3 cups whole cranberries
Topping
1/2 c. Brown sugar
2 Tbs. Flour
2 Tbs. Butter cut into above
Bake @ 400 for 15 min.
Reduce heat 350 deg. and continue baking for 45 min. or until thick and bubbly and  golden.
Serve with ice cream!

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This is our absolute favorite at our house!  You would never know that it didn't have noodles... even my big college boys love it!!  It's even better the second day as leftovers! It does take a few extra steps but so worth it....I PROMISE!

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Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the pasta!

Here's a few tips on how do you make perfect zucchini lasagna:

Start by cutting the zucchini ribbons which replace the noodles in this dish. You will need a mandolin (affiliate link) fitted with adjustable thickness settings to cut the zucchini into thin 1/8th inch thick ribbons, it's quick and easy but please be careful you don't cut yourself.

Since zucchini tends to be very watery, grilling it first is a must (I use my grill pan). After it's grilled, I leave it on paper towels to soak up extra water while I make the sauce.

I take this a step further and leave it uncovered in the oven while it bakes for half of the bake time, which lets the heat from the oven dry out any more moisture. The results are worth the extra steps, don't skip them!

If you love this recipe, you may also enjoy:

Watch the video:

By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that's loaded with vegetables - you won't miss the pasta!

In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat.

Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8" thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

Preheat a gas grill or grill pan to medium high, and grill 2 to 3 minutes per side, until slightly browned. Place on paper towels to soak any excess moisture.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9x12 casserole spread 1/2 cup of sauce on the bottom and layer the zucchini to cover. Spread 1/2 cup of the ricotta cheese mixture, then top with 1 cup of the mozzarella cheese and repeat the process until all your ingredients are used up. The last layer top with remaining zucchini and sauce, cover with foil and bake 30 minutes. Uncover the foil and bake 20 minutes (to dry up the sauce) then place the remaining 1 cup mozzarella and bake until melted, 10 minutes.

Let stand about 5 - 10 minutes before serving.

Keywords: keto lasagna, lasagna recipe, Low Carb Lasagna, zucchini lasagna

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Zucchini Lasagna is a delicious, low-carb, wheat-free and gluten-free lasagna that's loaded with vegetables, it's SOOO good you won't miss the pasta! Start by cutting the zucchini ribbons which replace the noodles in this dish.

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So who are these weird loud people you are stuck at home with?! Every evening at dinner a question is asked and everyone gets to answer their own opinion. This has lead to really hilarious and also really informative conversations. I´m really starting to like these people! Here are some Sample Questions, how would you answer?
What is one thing you would NOT do for a million dollars?
If you opened a store, what would you sell and what would it be called?
Which family member should do what chore and why?

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It has been hard not doing the same few meals every week. Especially, because my pregnancy cravings mean I want to end every meal with a Hot Fudge Sundae. I found this book at our Scholastic Book Fair last year and it has Yummy and Simple recipes for different items in our kitchen. It has been fun! Each night a different kids cooks with us and learns something new and I love having several options of meals!

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Special thoughts and prayers to our friend, Kate Donovan, as well as her preschool co-workers. We pray for Kate's recovery and her strength. 

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Special thoughts and prayers to our friend, Kate Donovan, as well as her preschool co-workers. We pray for Kate's recovery and her strength. 

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I love listening to this in the car going nowhere or when I'm out walking. These 2 guys have been on for years, but I just discovered them recently. Random, very interesting, highly researched topics with some humor thrown in.

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Can anyone beat that?

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I just finished this and it was pretty good! It felt good for the current circumstances-- it was a quick read, funny, sweet, heartwarming. It's about 10 year old twins twins who start on fire when they get angry. After their mother dies their father (the governor of Tennessee) takes custody of them. It is about the woman who they hire to take care of them and the relationship she develops with the twins.

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This is a great book despite all the controversy! Really will get you thinking and empathizing with our immigrants trying to come to our country.
Warning: Somewhat graphic, but you will be cheering for the protagonist every step of the way!

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Too funny! We've all been there.

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Memoirs of a midwife who worked back in the mid to late 1800's in the East End in London. I love history. Makes me think about my grandma (92) and everything she must have endured much like these women.

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The Headspace App is Free for Educators, it has relaxing music, meditations, workouts to reduce anxiety. I like the nature sounds-- they help me go to sleep.

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Improving the health and happiness of the world, one educator at a time.

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James Koogle's baby goats ate his homework!!

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James Koogle's baby goats ate his homework!!

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From Karen B.

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If you don't know this about me already, I don't love fiction books! I am an avid nonfiction reader, but this book was amazingly good!

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Kaylyn,
Try this recipe, it has worked for me at high altitude.
Laura Coffey

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I'M ADDICTED. So weird...

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Lindy is on season 4 of Dexter

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Here was my favorite from yesterday
Darla Davis PT
https://www.youtube.com/watch?v=fAgCvHTfY8I

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You guys.  This is sooo good! Had it with grilled chicken thighs.  Yum.

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This recipe is seriously as good as or better than takeout.

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30 Minute Better Than Takeout Thai Drunken Noodles...with all the summer vegetables. Quick-cooking, gluten-free rice noodles tossed in a sweet and spicy Thai sauce with lean chicken, zucchini, garden fresh bell peppers, carrots, and summer basil. Every bite is filled with saucy noodles, delicious vegetables, and hints of sweet basil. It's so good and much healthier than something you might find at your favorite Thai place. Major bonus? This is made mostly in one pan and without the use of your oven.

Something about August and this time before "back to school" always leaves me inspired to create quick-cooking Asian inspired recipes. Growing up, my dad would often make us chicken stir fry on busy nights. Especially during the late August and early September days when school was starting back up. With six kids all in school, and a newborn baby, our house was beyond chaotic, so quick-cooking stir fry was a go-to for my dad.

He'd simply cook the chicken with plenty of soy sauce, then throw in whatever he had growing in his summer garden...usually an abundance of bell peppers and fresh basil. He'd serve his stir fry over rice and top with peanuts. My dad kept his stir fry incredibly simple, full of vegetables, and a touch on the salty side. I remember it being so so good, but of course, I was just a kid.

Looking back Dad's probably could have used a little more flavor and a touch more color. But we didn't care, we all thought his stir fry was the bomb. I've made a lot of stir fry recipes since those days of eating dads. And I must say, I think I've gotten pretty good. Just a few weeks ago I shared a simple sweet Thai basil chicken, and last summer it was weeknight udon noodles. Today? It's all about these Thai drunken noodles, a dish I've been wanting to make for years now.

If you've ever had drunken noodles at your favorite Thai restaurant then you know that these noodles are spicy, saucy, and a touch sweet. Very classic to many Thai dishes.

There are a lot of different ways people make drunken noodles, but more often than not, they're made with a mix of chicken, rice noodles, fresh chili peppers, soy sauce, oyster sauce, fish sauce, and plenty of Thai basil. I've actually kept these flavors all pretty similar, but my big addition? Lots more vegetables. I'm talking fresh zucchini, bell peppers, and carrots. I figured with a fridge full of produce, why not toss them all in with my drunken noodles?

The vegetables soak up all the sauce and become highly addictive. In fact, I might like the vegetables more than the noodles.

So here's how you make these saucy, spicy drunken noodles. You ready for this? It's very quick and simple.

Start out by boiling the rice noodles according to package directions. I like these rice noodles best. They're a wide-cut noodle and really hold up well to all the sauce.

While the noodles are boiling, make the sauce. It's a mix of soy sauce (you can also use coconut aminos as well), oyster sauce, and fish sauce. I then thin the sauce with a touch of water, which helps to balance all the saltiness.

Next, stir the chicken with shallots, garlic, and green onions. Add the vegetables, cook some more, pour in the sauce, add the noodles, toss, toss, toss. As soon as the sauce begins to thicken around the noodles stir in the basil. Once the basil hits the heat, it immediately begins to wilt...and yes, this also smells incredible.

Here's the trick, once you've added the basil, the noodles really need to be plated and served. If you allow the noodles to sit too long in the sauce, they will soak it all up. Therefore, serve as soon as the noodles are done cooking and be sure to top with plenty of fresh basil.

If you are a vegetarian, you can easily omit the chicken from this recipe. I'd recommend adding sliced mushrooms or an addition bell pepper. Then just swap the fish sauce for additional soy sauce, and use hoisin sauce in place of oyster sauce. They won't be traditional drunken noodles, but they'll still be insanely delicious.

My favorite part? These noodles are so good leftover and would perfect for packing up for lunch the following day. My suggestion? Add salty peanuts to give the noodles a flavor lift and a little crunch too. Delish.

And with that, what do you think? Should we just make the second Wednesday of the month "better than takeout" night here on HBH? I'm clearly loving these fakeout, takeout recipes, so maybe I should just make them a monthly thing?

OH, and you know what could be fun? What if we even cooked these "takeout" recipes together on Instagram?! Let me know what you think!

Until then, let's plan on drunken noodles tonight? YES.

If you make these better than takeout Thai drunken noodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don't forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Watch The How To Video:

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Better Than Takeout Thai Drunken Noodles.

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30 Minute Better Than Takeout Thai Drunken Noodles...with all the summer vegetables. Quick-cooking, gluten-free rice noodles tossed in a sweet and spicy Thai sauce with lean chicken, zucchini, garden fresh bell peppers, carrots, and summer basil. Every bite is filled with saucy noodles, delicious vegetables, and hints of sweet basil.

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The Bidwell family made this for me during conference week and it is DELISH!!

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Looking for an Olive Garden soup recipe? This Copycat Olive Garden Zuppa Toscana Soup from Delish.com is the best.

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Angela and Pam (Jenna Fischer) talk about each episode of The Office. If you love the show like I do, you'll love this podcast.

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Silly social distancing bingo for families on page 1, or for anyone on page 2
https://docs.google.com/document/d/1B7LF8P8prchlHsau_m9CyfVobwiv9iWS4AFF-7XIwXg/edit?usp=sharing

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Does anyone have a good high altitude red velvet cupcake recipe...every time I try to make cupcakes they deflate. :(

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He's just excited to be here!

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Molly turned me on to him - willie's son!

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Lukas Nelson & Promise Of The Real - Find Yourself

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-100 Humans (random science answered in hilarious/interesting ways)
-A Plastic Ocean (plastics effects on the ocean)
-Rotten (warfare/issues within food processing markets)

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The Book of Joy!

My book group is reading it together now! We chat everyday about the chapter we just read!

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Mary T.

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Listening/learning with Lisa-
I have been learning a lot from listening to Brene. Brown’s new podcast. I would love to start a “listening club” once a week to share our thinking about how to connect and survive during this surreal time.
The first one will be Thursday April 9th at 4:00 talking about the podcast : FFT.
****Here is the Google Meet Link

https://meet.google.com/edj-hihb-hwb

You don’t have to commit to this every week but  I will hold a place for this every Thursday  in my “social calendar “!  Hope to see you there!

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Conversations that unlock the deeply human part of who we are, so that we can live, love, parent, and lead with more courage and heart.

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Meet the Musicians

Carrie Rodriguez and Gina Chavez collaborated to write and perform our two podcast songs for Unlocking Us: Muy Podcasty and Oneder.

Carrie Rodriguez

Carrie Rodriguez collaborated with Gina Chavez to write and perform our two podcast songs for Unlocking Us: Muy Podcasty and Oneder.

Carrie Rodriguez, a singer-songwriter from Austin, Texas, finds beauty in the cross-pollination of diverse traditions. A passionate performer, she melds fiery fiddle playing, electrifying vocals and a fresh interpretation of new and classic songs with an "Ameri-Chicana" attitude. Her most recent release, the critically-acclaimed bilingual album, Lola, was named as one of NPR's top 50 albums of the year. Carrie has performed on stages across North America and Europe for the last decade, as well as on programs such as Austin City Limits, The Tonight Show, A Prairie Home Companion, and NPR's Tiny Desk Concerts. In the words of author Brené Brown, "She's the trifecta for me - beautiful singer, soulful songwriter, and kick-ass fiddler."

Carrie lives in Austin with her husband and musical collaborator Luke Jacobs, and their 4-year-old son Cruz. You can learn more about Carrie at https://www.carrierodriguez.com and on Instagram at @carrierockriguez

Gina Chavez

Gina Chavez collaborated with Carrie Rodriguez to write and perform our two podcast songs for Unlocking Us: Muy Podcasty and Oneder.

Gina Chavez is a radiant, passionate performer and activist. With more than a million views on her NPR Tiny Desk concert, an hour-long PBS special, and a 12-country tour as a cultural ambassador with the U.S. State Department, Chavez is uniting audiences with her genre-bending sound and gutsy voice.

Gina's music is deeply personal. Her passionate collection of bilingual songs traversing cumbia, pop, and soul take audiences on a journey to discover her Latin roots through music as she shares the story of life in Texas as a married, queer Catholic.

Gina is set to make waves with the release of her new album, La Que Manda ("the woman in charge"), this May. The first single, "She Persisted," is now available.

Gina lives in Austin with her wife, Jodi Granado. Together, they co-founded Niñas Arriba, a college fund that offers full scholarships to a private, Catholic university for young girls in Soyapango, El Salvador, where they used to live.

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Conversations that unlock the deeply human part of who we are so that we can live, love, parent, and lead with more courage and heart.

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Oh, speaking of, somebody made an amazing potato and bacon (?) soup for the December or January meal. I can't remember. Whoever made and brought that, I would love the recipe!

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Deb, I've always wanted the recipe for that ravioli dish that you've made for the staff a few times. 

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Deb, I've always wanted the recipe for that ravioli dish that you've made for the staff a few times. 

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Welcome back!! We missed you! You can post daily pictures of Baby Jack here. ;)