Thursday, December 27, 2007


Hi! Sorry I have been slacking in my blog posting... It has been a crazy few months... I finally got the pics up from Dallas' cousin Chad's wedding. It was such fun to go to California and I know all the Penrod's are sad it will be the last California wedding. We will have to figure a new time to have the Penrod Family Dance Off!!! Well after California in November we went to Florida in December. I will work on getting the pics up for that... but that vacation was with my family the Roberts, it was our Christmas present. It was great fun despite the unseasonably cold weather. (I am not bitter about that!) Well I hope to get everything caught up soon, wish me luck I might need it!


Thursday, November 1, 2007


Hi everybody I don't have any great Halloween pictures to post ( Dallas wouldn't let my dress up my kitty!) So I figured I would just drop a note leaving the recipe to some killer chili! This was my Halloween experiment on my family. So I hope that you all enjoy it as much as we did, I did find a few adjustments that you might want to consider the jalapenos just use the skin pull out a bunch of the seeds if you can't handle hot, and I mean super I still can't feel my mouth hot! Or just add in 1 tbsp of bittersweet bakers chocolate and let it melt into the chili, it cools down the hot! Have fun and enjoy!


1-1/2 lb. lean ground beef
1 large onion, finely chopped
2 jalapeno peppers, cut into 1/8 inch thick slices (I diced them up really small)
3 Tbsp. chili powder
1 can (14.5 oz.) fat-free reduced sodium beef broth
2 cans (15 oz. each) kidney beans, drained and rinsed
1 can (28oz.) tomato puree
2 Tbsp. Worcestershire sauce
2 Tbsp. soy sauce
1/2 tsp. ground black pepper
1/4 cup finely chopped fresh cilantro
1 pkg shredded sharp cheddar cheese.

Brown meat in a large deep skillet on medium heat; drain, if necessary. Add onions and jalapeno peppers; cook 5 to 7 min. or until tender, stirring frequently.
Add all remaining ingredients except cilantro and cheese; stir. Reduce heat to low; cover. Simmer 1 hour, stirring occasionally.
Top individual servings evenly with cilantro and cheese.

(I also put a dollop of sour cream on top)

Monday, October 1, 2007


I was so glad to be able to get together with everyone
and catch up with what is new!

Thursday, September 6, 2007