Blueberry Ever After

In an attempt to plan ahead for meals after the baby gets here (in only two more weeks hopefully! Ahhhh!) I spent yesterday peforming a freezer meal marathon. I have stocked up our freezer with the following dishes:

Homemade Pizza Dough
Breaded Mac & Cheese
Sausage Lasagna
Beef Noodle Supreme
Bacon Wrapped Chicken
Chicken Bruschetta Bake
Sticky Chicken
Easy Chicken Manicotti
Pumpkin Cranberry Bread

But wait, there's more! I also plan to make a Broccoli Cheese Bake and a Chicken Casserole too. And I will keep going with the freezer meals until either the freezer is out of room or the baby arrives, whichever comes first. Swollen feet be damned!

Well I am now past the 37 week mark in my pregnancy which means that Baby Blueberry will be considered full term whether he decides to come out now or 3 weeks from now. It is hard to believe that I am almost at the end of the road. I have been so blessed and lucky to have had a relatively easy pregnancy that the time has just flown by! In fact, the only I can really complain about even now are my heinous and unattractive cankles, which I affectionately refer to as sausage feet.

But, if getting this baby means I have ugly feet for 3 weeks I think I can hang. Plus, Jay didn't even try to object when I told him that me and my fat ankles are going for a pedi next week, whether I am jobless or not! Being withchild does have its benefits...

In other exciting baby news, Kathleen and Bill welcomed their new son Nolan William into the world on April 13th! He was 10 days overdue and hanging on for dear life in there, but the doctors finally coaxed him out and I have to say he is about the cutest and squishiest little bundle of baby I've ever seen! Way to go Kathleen and Bill! I am hoping you guys have some pointers for me by the time my little guy decides to make an appearance.

That's about all the updates I have for now, so I will leave you with some squishy Nolan pics (Seriously, is he not the cutest?):

• Preheat oven to 350 degrees. Line 18 muffin cups with cupcake liners. Prepare cake mix with water, eggs and oil according to package instructions. Divide among liners. Bake 18-20 minutes or until toothpick inserted into center comes out clean. Allow to cool completely.
• Chop chocolate (I used chocolate chips). Transfer to microwave-safe bowl. Microwave on high in 10 second intervals, stirring until melted. Cool. Meanwhile, on medium speed, beat butter until light and fluffy. Beat in corn syrup 1 tbs at a time. Gradually beat in sugar until blended. Beat in chocolate until frosting is smooth. Reserve.
• Transfer pudding to pastry bag fitted with plain tip. Insert tip 3/4" into top of each cupcake. Pipe a little pudding into each cupcake center. If desired, transfer reserve frosting to clean pastry bag fitted with large rosette tip. Pipe or spoon frosting over cupcakes.

Enjoy!