Maryland Baby Shower

Our baby girl is loved by so many already and it brings tears to my eyes just thinking about it.  What greater gift could I ask for than for SO many people who love the Lord, to love my Madeline.  This past weekend, my dear friend Katherine hosted an amazing baby shower for Miss Madeline Grace Peters are her beautiful home along with my friends Kelly and Bliss.  It was a yummy brunch, full of good food, the best company, all things pink and baby, and fun games.  I couldn't have asked for a better morning to celebrate our growing family!

Adorable Party Favors

Ruthie made this AMAZING cake.  It was almost TOO pretty to eat!

Getting ready for games!

It was the perfect morning; thank you to everyone who came to celebrate baby Madeline and a special thanks to Katherine, Bliss and Kelly for the perfect shower! XO

Thanks for walking with us,

Jackie-Lane and Madeline!

tasty thursday

Crunchwrap Supremes

Ingredients:

• 6 large flour tortillas
• 6 small corn tortillas
• 1 pound ground beef
• 1 package taco seasoning
• 1/2 medium onion
• sour cream
• shredded Mexican blend cheese
• shredded lettuce
• diced tomatoes

Directions:

1. Brown ground beef in a skillet, then add chopped onion and taco seasoning. Set aside.
2. Bake the corn tortillas in the oven at 400 degrees for a couple of minutes, until they are golden and crunchy.
3. Microwave the flour tortillas, one at a time (because they cool off quickly), for about 10 seconds to warm them up; this will make wrapping easier. You could also warm them up in the oven; just wrap them in aluminum foil and heat them up for about 10 minutes at 350 degrees.
4. Lay out the flour tortilla. Spoon some of the seasoned beef into the center of the tortilla. Top with some nacho cheese, or shredded cheese. Place the crunchy corn tortilla on top of the cheese/beef; spread a dollop of sour cream on top of it, then toss on some diced tomatoes and shredded lettuce.
5. Starting with the bottom of the tortilla, fold the edge up to the center. Continue doing this in a clockwise or counter-clockwise movement until all of the tortilla is folded over, and the filling is entirely enclosed. If your filling isn’t entirely enclosed and you have an open spot, simply cut out a circle from another flour tortilla and place it on the exposed area, then wrap the tortilla again.
6. Spray a frying pan with cooking spray. Carefully place the Crunchwrap, seam-side down, in the pan. Press with a spatula and cook on medium-low heat, for about 3 minutes, until the bottom is nice and brown. Flip it over and cook for another 3 minutes. Serve and enjoy!

Thanks for walking with us,

JL

Mini Baby Shower

Sweet Madeline and I were showered with love from Linda, Hannah, Ruthie, and Caroline this past weekend.  I truly have the best in-laws out there.  They made reservations at King's Contrivance which is my favorite restaurant up here!  It is so beautiful and reminds me so much of the South.  The food was fabulous, company even more fabulous, and we had amazing weather.  It was such a special day!  Madeline is already loved so much by so many people - what more could a mama ask for?!  A few pictures from the day to enjoy!

25 weeks today! And so excited to meet our baby girl in just 15 weeks or less! 

Thanks for walking with us,

JL

tasty thursday

Whole Foods Chicken Salad

• Dressing
• 1 cup mayonnaise
• 4 teaspoons apple cider vinegar
• 5 teaspoons honey
• 2 teaspoons poppy seeds
• Salt and freshly ground pepper, to taste
• 
  
• Salad
• 2 pounds boneless, skinless chicken breasts
• 3/4 cup pecan pieces, toasted
• 2 cups red seedless grapes, halved
• 3 stalks celery, thinly sliced
• romaine lettuce (or any type of lettuce you like) 

In a bowl, combine mayonnaise, vinegar, honey, poppy seeds, salt and pepper. Refrigerate until ready to dress the salad. This can be prepared up to 2 days ahead.

Preheat the oven to 375°F. Place the chicken breasts in one layer in a baking dish with 1/2 cup water. Cover with foil and bake 25 minutes until completely cooked through. Remove cooked chicken breasts from pan, cool at room temperature for 10 minutes, then cover and refrigerate.

When the chicken is cold, dice into bite-size chunks and transfer to a large bowl. Stir in pecans, grapes, celery and dressing.

Enjoy! 

Thanks for walking with us,

 JL

It's a Girl!

It's a ..... GIRL! 

We are over the moon to announce that our little family will be gaining a BABY GIRL on September 2, 2014!  Her name will be Madeline Grace Peters and she will go by Madeline (pronounced, Ma-duh-lynn).  Her entire name is a family name and we are so in love with her already! 

History of her name: 

Madeline (Jackie-Lane's maternal grandmother's sister, or Great Aunt, who was named Joy Madeline Lane)

Grace (John's younger sister's middle name, Caroline Grace Peters)

Peters (carrying on the legacy of her daddy's strong heritage as a Peters)

We had our detailed anatomy exam yesterday at 19w1d (which is the "gender reveal" appointment).  Rather than finding out on the spot, we had our doctor seal the surprise in an envelope which I delivered to a friend soon after the appointment. 

19w1d

19w1d - how sweet is that little profile?

4D picture - 19w1d

Our friend that I delivered the envelope to baked us a beautiful "gender reveal" cake which held the secret inside in the color of PINK or BLUE icing.  It was so hard waiting for John to get home from work yesterday - the minutes have never gone by slower!  Once he got home and changed, we cut the cake to reveal PINK icing and M&M's that spilled out of it.  It was the most adorable cake and fun way to find out our news!   

We had reservations at a nice restaurant in which we left to go celebrate over a fun dinner soon after! We both couldn't be more happy to welcome sweet baby Madeline in just a few shorts months; it'll be here before we know it.  

Thank you for praying for our little girl; she is already weighing in at a solid 11 oz :) 

Thanks for walking with us,

Jackie-Lane, John and Madeline