Tyson Hugh Hooper

Tyson Hugh Hooper
Our son, Tyson Hugh Hooper, was born with coarctation of the aorta, hypoplastic arch, and a transitional avsd. His first open heart surgery reconstructed his aorta and was on day 9 of life. His second open heart repair was not anticipated to be needed until two or three years of age. Ty had other plans. We spent the vast majority of his first 3 months of life at Vanderbilt as he went into heart failure and was diagnosed with pulmonary hypertension. As a result, the medical team concluded that he needed the repair much sooner than usually recommended, and at just shy of 3 months old Ty underwent his second life saving open heart surgery. God has already worked so many miracles in Ty's life and the life of our family and we know he is using our story. Because of this, we are grateful for Ty's special heart and feel beyond blessed that God chose us to travel this road. We ask for prayers as Ty continues to heal. We are praying for a full recovery and life without restrictions for Ty. We are praying for God to use our family and Ty for His glory.

Thank you to each and every person who supports us through prayer, giving, or just by loving on our family! We are humbled and blessed by all of the ways the Lord is providing for us and know that he is using Ty and his story to do great things!

Saturday, May 21, 2011

3 keepers...

I have been so behind on blogging.  I have been reading a lot, but writing very little  This whole pregnancy thing has given me and undeniable love of sleep!  lol. 

I recently (um, 2 weeks ago) had my girls Lauren and Megan over to thank them for everything they did to help my wedding planning and day go smoothly.  I decided to have them over to give them a gift and serve them lunch.  For lunch, I fixed three Pioneer Woman recipes and loved them all!  All three were easy, relatively quick, mostly with ingredients I had on hand, and delicious too!  Here they are...

 (Olive bread just before it goes in the oven to bake)


14.5 oz can black olives
6 oz jar pimiento-stuffed green olives, drained
2 green onions
1 stick of butter (softened)
1/2 cup mayonnaise
1 pound Monterey Jack cheese
1 loaf crusty French Bread

Preheated to 325.

Roughly chop the olives and green onion (I used the Pampered Chef manual food processor... it took seconds... it was perfect!)

In a large bowl, combine the butter, mayo, cheese, olives, and onions.  Thoroughly combine. 

Slice the French bread loaf in half lengthwise.  Spread the olive-cheese mixture in an even layer on each half.

Bake for 20 to 25 minutes until the cheese mixture is melted and begins to turn light brown and bubbly.



1 pound penne pasta
1 pound large shrimp (I subbed cooked shredded chicken)
2 Tbs butter
2 Tbs olive oil
1 mall onion, finely chopped
2 garlic cloves, finely chopped
1/2 cup dry white wine
14.5 ounce can tomato sauce
1 cup heavy cream (I never said this was low fat!)
Milk for thinning (I didn't need this)
1/4 cup chopped flat leaf parsley
6 basil leaves, cut in chiffonade
black pepper

Cook the Penne

Cook and pull apart chicken.

In small skillet over medium high heat add 1 Tbs of the butter and 1 Tbs of the olive oil.

When the pan is hot, if you are using shrimp, cook them in butter until opaque (about 2 minutes) and remove from pan. 

Finely chop the onion.  Add 1 Tbs butter and 1 Tbs olive oil.  Add garlic and onion.  Cook until translucent.

Add the wine to the pan and allow to evaporate for about 45 seconds.  Pour tomato sauce in and stir, reduce head to low.  Pour in the cream, reduce heat to simmer.  Add the chicken (or shrimp) and herbs, stir.  Add Pasta and stir to gently coat.

This is SOOOOOO good.

(I made 1/2 a recipe)

5 peeled and sliced Granny Smith apples
2 Tbs all purpose flour
Juice of 1/2 lemon
1/2 cup granulated sugar
1/2 firmly packed brown sugar
1/4 tsp salt
2 pie crusts (I used the frozen that you unroll because I didn't have time to make my own).
1/2 stick of butter.

Preheat to 375

Stir together the apples, flour, lemon juice, granulated sugar, brown sugar, and salt.  Set aside.

Roll out two pie crusts into large circles and place each on its own large baking sheet.

Place half of the apple mixture in each crust.

Fold over the edges of each crust sot that it covers 2-3 inches - it's a rustic look).

Dot the tops with chunks of butter.

Bake for 30-40 minutes until the filling is golden and bubbly.


Happy Cooking!


Valerie said...

Gotta try all three! I loved the olive bread when I had it at your house. The pasta smelled divine and any kind of apple pie makes me happy. Thanks for sharing.

Sarah said...

The olive bread I've done and here's a hint. I used a french bread loaf and made it up to the point where it goes in the oven. But before I baked it I wrapped one half of the loaf in foil and put it in a zip lock in the freezer for another day. Then baked the other one. It works like a charm. It was just too much olive bread for the two of us.
The flat apple pie was also a hit at our house. Very easy and good for the taste buds too. I havn't tried the pasta one yet, but I"ll give it a go when I get the chance.

Ashley said...

I love any Pioneer Woman recipe! Especially that Penne Alla Betsy. Yum!