Tuesday, November 29, 2011

Rainbow Cookies

Hugs & Cookies xoxo - "Rainbow Cookies" - Bake Along

This week I did my second bake along challenge given to me by Danielle at  Hugs & Cookies XOXO

The bake along was for her Rockin' Rainbow Cookies. 

Now let me just back up and tell you that I have always loved to cook, but I have never really thought of myself as much of a baker. 

When I joined the bake along,  I knew that I would be making somethings out of my "comfort zone" 
and things they I would normally not make.

That's why I joined!! 

Not to mention, it's really fun!

Danielle said that these are the first cookies gone off of her cookie plates, I will have to say that hers, are MUCH prettier than mine!

Here are hers:



I decided to change it up a bit and make them more Christmasy, 

 Using red, white and Green batter and white chocolate for the outside.

my (not so rockin') rainbow cookies


I'm not sure what went wrong with mine?

She dunks hers in chocolate, and I thought that looked cool! 
The recipe said to frost the tops, but I decided to follow her lead and dunk mine!

When I dunked them, the cakey crumbs fell into the chocolate and then stuck to the outside!!  
The chocolate seemed really thick?

So, after I had dunked and dusted a few with sprinkles to cover up the crumbs,
 I decided to ":frost" the tops of the others. 

They are really pretty, and they taste super good.  

I love raspberry and almond, I cut mine with a biscuit cutter




Here is Hugs & Cookies XOXO Recipe:


Rockin' Rainbow Cookies



8 OUNCES ALMOND PASTE
3/4 C SUGAR
1/2 TSP. ALMOND EXTRACT

3/4 C. BUTTER (1 1/2 STICKS)
3 EGGS
1 C. FLOUR
1/4 TSP. SALT
2/3 C.RASPBERRY JAM
1 BAG GHIRADELLI BITTERSWEET CHOC CHIPS



LINE THREE 8X8 PANS WITH NONSTICK FOIL.  PREHEAT OVEN TO 350.  IN MIXER, BEAT ALMOND PASTE, SUGAR, EXTRACT AND BUTTER TILL CREAMY.  ON MEDIUM, ADD EGGS TILL INCORPORATED.  ON LOW, ADD FLOUR AND SALT.  DIVIDE THE BATTER EVENLY INTO 3 BOWLS-APPROX. 1 CUP IN EACH.  TINT EACH BOWL A DIFF COLOR:PINK, YELLOW, GREEN.  SPREAD EACH INTO ONE OF THE PANS AND SPREAD EVENLY WITH OFFSET SPATULA.  BAKE 10-12 MINS UNTIL JUST BEGINNING TO BROWN IN CORNERS.  DON'T  LET CAKES BROWN.  COOL 30 MINUTES IN PANS.  FLIP ONE LAYER ONTO COOKIE SHEET LINED WITH NONSTICK FOIL AND PEEL AWAY THE FOIL IT BAKED ON.  SPREAD ON 1/3C. JAM.  FLIP ANOTHER LAYER ONTO THE JELLY-REMOVE FOIL AND SPREAD WITH THE REST OF THE JAM.  TOP WITH FINAL LAYER.  IF YOU LIKE YOURS FLATTER, PLACE FOIL ON TOP AND WEIGH DOWN WITH HEAVVVY BOOKS AND/OR CAS TO FLATTEN WHILE CHILLING IN FRIDGE. I DID NOT WEIGH THESE DOWN AS I WANTED A TALLER PRESENTATION.  ONCE FIRM, MELT CHOC CHIPS IN MICROWAVE AND SPREAD ON TOPS.  CHILL AGAIN.  LET SIT A FEW MINS AT ROOM TEMP BEFORE CUTTING OR CHOCOLATE WILL CRACK.



THIS RECIPE DOUBLES WELL-JUST USE 9X13 PANS.  FOR THE ONES ABOVE I CUT THE COOKIES USING COOKIE CUTTERS AND FULLY DIPPED IN THE MELTED CHOCOLATE!  SO PSYCHED TO SEE YOURS! SOME PEOPLE LIKE TO ADD CHOC SPRINKLES ON TOP TOO-JUST AN IDEA!




ooey gooey raspberry center


So, All in all, I guess they weren't a total failure.  In my book, they can't be bad if they taste that good!

My oldest daughter keeps making me laugh, she keeps saying, 

"can I have another one of those colored zebra cakes?!



Happy Baking!!

Michaela

Festive Cherry Pie Jell-O

cherry pie jell-o

I would just like to make it known that I am not a huge fan of Jell-o.  
It's okay in it's plain form, but when those Jell-o salads start getting funky stuff like marshmallows, cool whip, fruit and even NUTS? in them... that's when my nose has always turned up.

My Aunt Carol is an awesome cook, and we take turns throughout the year having dinner at their house and at our house. I always look forward to her meals.

A couple of years back, she made this Jell-o and I almost didn't try it.  

But I couldn't hurt her feelings, and honestly... my kids are there, I always make sure they try EVERYTHING, so I have to set an example right?

So I did.

And boy was I glad.

So, here is where I start over. 

I have never been a huge fan of Jell-O. 

But I have ALWAYS been a huge fan of PIE!

I especially love cherry pie.  Something about cherry pie filling is just 

so.darn.good.



This recipe is super easy, and can I just tell you my favorite thing to make when I make a ham?  
They pair together perfectly. 
With the holidays coming up, ham season is here, 
And it's red, so it's festive.
It's again, easy, and it certainly won't break the bank.

Give it a whirl...
It might make a Jell-o believer outta you!





Cherry Pie Jell-O

1 large box of cherry Jell-O
Water
1 Can of Cherry Pie filling

Dissolve jell-o in 2 cups of boiling water.  Add 1 1/2 cups of cold water, 
 put Jell-o in the refrigerator to set.
When the Jell-O is set, stir can of pie filling into prepared Jell-O.

Ding! Done.



Monday, November 21, 2011

Happy 9th Birthday to Our Twins... Tie Dye Cupcakes and Ice Cream Sandwich Cake

tie dye birthday party cupcakes


ice cream sandwich cake

This past weekend we celebrated the birth of our twins.  They turned nine on Sunday!

When they were born, I said I would never call them "the twins." For a very long time we called them "the babies."  I know that they will always be MY babies, but once they began elementary school I started getting some strange looks when I said it.

Sure I can call them by name, and we do, but when you're "lumping them together" in conversation, it's hard not to call them the twins. 

When they were born, our son, "Baby A" was born exactly one minute early.  He brags about being older to her all of the time. I really think she likes being the baby though...so it worked out okay!

We were so blessed that our twins were healthy and weighed a good amount when they were born.  I was in the hospital with toxemia for 3 days prior to their birth.  The doctors were waiting until they were 34 weeks gestation. The day that they were, they weighed me at 8 AM, then again at noon. I had gained 4 pounds in 4 hours!  I was so full of water, my feet looked like Fred Flintstone's. 

My doctor decided we couldn't wait any longer.

We had already anticipated a C Section, because Baby A was breach. I had never had a C Section before and I was scared. The known C Section became an emergency C Section, because they were coming early!

Ready or not... here they come!

Hayden and Josie were born, and weighed 6.4 and 6.5!

They were able to go to the regular nursery, and bypass the NICU. 

Praise, God!

here they are...my BABIES!!  I wish I could just pick them up and kiss those chubby baby cheeks!!

For the first two years of their life they weighed within a couple of ounces of  each other. Then Josie had a growth spurt that has continued! I know that someday she won't outweigh her brother by 10+ pounds, but it does bother him! (especially when he weighs in for sports!!)

Anymore, people question whether or not they are twins, or just close in age. 

So, I guess calling them "the twins" just clarifies that!

For their birthday, they invited a few friends to a local business here called CREATE. It is an awesome place where people can do all kinds of art and projects.  They have camps during the summer and on school breaks that my kiddos LOVE to attend!  So this was what they decided would be a fun time for them and their friends!

They painted canvases for their rooms, using paints and stamps and stencils.  Kiersten, did such an awesome job with the kids!

Kiersten helping Hayden and Josie


some of the drying art work

the kids and their masterpieces

After they painted they opened gifts and enjoyed the tie dye cupcakes that the three of us had made!

how cool are these?!?


I arranged the cupcakes on a painting palette, aren't they cute!?


tie dye cupcakes


ready to blow out the candles


cupcake anticipation

the girls with Josie


The party was held on Saturday.

Yesterday, Sunday, was their real birthday. Keeping with tradition, they got to choose what they wanted Mom to make for dinner. Sometimes with twins, that can get very interesting.

This year, since their day was on a weekend, they conspired to get two meals out of the deal!

For breakfast, Hayden chose Dad's omelets. Daddy makes the best omelets!


omelet on the "birthday plate"

For dinner, Josie chose Shrimp and Crab pasta.  This is a family favorite!! I have already posted this recipe and you can find it HERE.

shrimp and crab pasta on the "birthday plate"


Time for Birthday cake! (or pie...)

Josie is a pie eater like her mom!! She asked for a Village Inn French Silk pie.  Hayden requested an ice cream sandwich cake. This is a cake I have made A LOT, and I always manage to make it different.

Hayden's ice cream sandwich cake

here are my BIG 9 year olds with their desserts


I have never made tie dye cupcakes before.  I have seen people post them online, and always wanted to try!  I was trying to decide what would be cool for treats for an art themed birthday and figured I had my chance!

There really isn't a "recipe" so I will tell you what I did.

Tie Dye Cupcakes

Make a white cake mix according to the box instructions. Divide batter into four bowls (or however many colors you want) I used red, blue, yellow and green. Color the batter with food coloring.

Spoon colors randomly into cupcake liners.  After that, take a toothpick and give the batter a quick swirl!

Bake them and you will get this out of the oven!

psychedelic!

I made my buttercream recipe and I flavored it with almond, because my kids love that!  I colored the frosting to match the cupcakes and frosted them with a knife so they would be smooth, and look like paints on my palette.

Ta-Da!


ice cream sandwich cake


The ice cream sandwich cake recipe is from Kraft.  I made this for Easter a couple of years ago and the kids polished it off!!   Whenever I make it, it always turns out different.  This time, I made it with Neapolitan ice cream sandwiches! For this size I used the basic recipe. I topped it with more hot fudge and Hayden added some jimmies. I sprinkled more cookie crumbs around the bottom.

Last year for my oldest son's birthday I tripled it and made this huge one for him and his friends.

triple batch ice cream sandwich cake

I will share the recipe as Kraft has it on their website, by sharing the link to it. 
But use your imagination! The options are endless!



Ice Cream Sandwich Cake




I hope they had a great birthday, they sure seemed to!! 


Happy Birthday, BABIES!!


Love, 
Mom









Wednesday, November 16, 2011

Homemade Runzas (bierocks) and some birthday love to my "Sistah"






Homemade Runzas!


homemade Runzas


I was one of those unfortunate girls that grew up without a sister.

I have, however, been so blessed though, to be surrounded by wonderful girlfriends.

I met my friend, Teresa in middle school.  She and I have been close ever since.

She doesn't have a sister, either.

So, for the longest time, we have referred to each other as "sistah."  People have been asking us for years if we were, so we figured that we would run with it!

When we were Seniors in High School, Teresa and I both took our first plane trip to San Diego.

here we are on the plane... check out that 80's hair, baby!

We had such a fantastic time!

She and I couldn't have been more different in High School. She was a cheerleader, and involved in so much. I just "put my time in " at school, and lived for my job and the weekends. 
(don't get me wrong, I wasn't a sluff-off... I just wasn't all rah-rah I love High School!)

She and I have spent so many nights having sleepovers and talking into the wee hours about all things important. (boys...duh!)

When I was in high school I  worked at Berman's Leather as a sales associate.  I LOVED that job!!  

I was so sad the last day that I worked there.

Teresa took a job right down the mall from me at a shoe store, called Backstage.  
I think this is where our love of shoes began!!
It was awesome to have her working just down the mall from me.  We hung out all of the time!
(did we get into a little trouble? us? no way!)

One of the things T and I loved to do was go to concerts!!  
Have I mentioned what a 80's hair band rocker I was??

T and I before a concert in the late 80's

Well, we grew up, and I got married and Teresa finished college right about the time I had my first child.  
Teresa took a job with Merck Pharmaceuticals.
 She was placed in Louisiana! I was devastated!

(sad face)

She has always made it a point to come home to visit me.  And no matter how much distance is between us,  or how much time passes,  we pick up right where we left off.

When we had our second child, we asked Teresa to be her God-Mother.  Teresa has always flown home whenever the kids had an important event.

this is T with our oldest daughter, her God-daughter,  this year in California


When our twins were born, 6 years later, we asked her to be God-Mother to our youngest son.


Aunt T with our youngest son,  her god-son,  this past February


She is such a caring and compassionate person, who could be more suited?

A couple of years ago, Teresa married a man named Kris.  Good thing she still had that love of concerts, she met him at a Nickelback concert!

Kris works for Nickelback as a guitar tech.  They fell instantly in love.

Kris is actually from Canada, and when they were trying to decide where to make their home in the US, they settled upon San Diego.  Teresa took a transfer and they moved.

(San Diego..is there a pattern here?)

We try to get out to visit them at least once a year, and she travels here to visit her Mom, too.

It is always such a huge treat when we get together!!

T and I on our trip to San Diego last winter -- Chinese restaurant, can you tell?? :)

So, now that I have babbled on, you may wonder why I am talking about her on a post for Runza sandwiches?

Well, if you have been to Nebraska, you probably have heard of Runza. It's a local food chain here, and this sandwich is their specialty.

Teresa used to stop there right when she got off of the plane!

Tommy Lee, the drummer of Motley Crue, spent some time in Nebraska a few years ago when he did a reality show called Tommy Lee goes to College.  



He attended the University of Nebraska and even played in the drumline at the Husker games!  



And...he got addicted to Runzas.
 It's one of the featured foods at our football games! (they make a great hand warmer, too!)

Before their concert here last summer, he tweeted "Just had my Runza...now I am ready to rock!"

Well, after Teresa married Kris, she became a vegetarian.  I am not really sure how it happened, but that Runza eating, Omaha Steak loving girl eats tofu!  

So even as she is planning her tofurkey Thanksgiving, I still think of her and her love for Runzas back in the day.  My kids LOVE them, so I thought I would try to make them from scratch!

homemade Runzas


Homemade Runzas

2 pounds of ground beef
1 head of cabbage
2 onion
3 loaves of Rhodes frozen white bread dough
vegetable oil
salt and pepper
mozzarella cheese optional

Take your bread loaves out to defrost.
When they are workable, cute each loaf into 1/4s and roll into balls to rise. (about 2 hours)

In a food processor, shred your onion and your cabbage up very fine. Place in separate bowls.

Brown your ground beef with onion and salt and pepper, chopping beef up very fine. 

Drain beef of excess fat.

After beef is cooked, add cabbage to it, cover and wilt cabbage down. (about 10-15 minutes)

Pound balls of dough down and roll out flat.  Place a couple of scoopfuls of beef mixture into the center of the bread. (add cheese to top if you desire) 
Fold sides in, then the seams up and over and place seam side up on a cookie sheet.

I got 6 to a cookie sheet.

Rub tops with vegetable oil.

I let mine continue to rise for about an hour.  They will look REALLY puffy, but that's okay!

Bake in a preheated, 350 degree oven for 45 minutes, a little longer if they aren't completely browned.

We served ours with crinkle cut fries, because that's how Runza does it!

Would you like to learn more about Runza?

Click HERE for the history of  Runza.


I did find a vegetarian version of these while looking at recipes, made with beans.  Maybe she will try them?

My new category of meatless items was put on my blog with Teresa in mind.

Even though she doesn't eat them anymore, they will always remind me of her!


Happy Birthday, to my sistah!!



watching a Husker game in San Diego last fall









Tuesday, November 15, 2011

Spice Cookies with Pumpkin Dip



spice cookies with pumpkin dip

Want to make something extra special for the holidays?  

Well, let me suggest these!! 

I love gingersnaps, always have.  Pair it with pumpkin and I am SOLD.

I got this recipe a long time ago from my friend, Tonja,  
She made them and I was in LOVE.

This year I made them again, and my kid were in LOVE.

Trust me friends they are the best of both worlds!!


what a perfect fall treat, paired with a nice spiced chai


Spice Cookies with Pumpkin Dip

Cookie Ingredients

1 1/2 cups butter softened
2 cups sugar
1/2 cup molasses
4 cups flour
4 t. baking soda
2 t. cinnamon
1 t. ground ginger
1 t. cloves
1 t. salt
additional sugar


Pumpkin Dip Ingredients

1 package (8 oz) Cream Cheese
1 can (18 oz) Pumpkin
2 cups powdered sugar
1 t. cinnamon
1/2 t. ginger


Cream butter and sugar then add eggs one at a time, beating well after each one. Add molasses, mix well.
Combine dry ingredients and add to creamed mixture, mix well and chill overnight.

Shape into 1/2 inch balls and roll in sugar, place 2' apart on an ungreased baking sheet. 


aren't they pretty?? you will be able to fit 20 to a cookie sheet


Bake at 350 degrees for 6 minutes or until edges begin to brown. 
 Do Not over bake, or they won't be chewy.  Cool 2 minutes before removing to cooling rack.


For the dip, cream the cream cheese with a mixer until smooth. Add pumpkin and beat well.  Add dry ingredients and beat until smooth.










Saturday, November 12, 2011

Bake Along Challenge - Pecan Caramel Bark - (Turtle Bark)



pecan caramel bark - turtle bark


I decided it would be fun to join a bake along challenge!!

Danielle over at Hugs & Cookies XOXO hosts one of these a week!

I have been having so much fun in the kitchen, I figured if I did something  like this, I would most likely be baking something I wouldn't normally bake. 

Turns out, that happened on the first challenge!

First off, I have never been a big fan of pecans, and secondly, the thought of making homemade caramel always sort of intimidated me!

Well, Danielle, being the sweetheart she is, gave me a cheater version using melted caramels. 

I seriously considered it.... and then I tightened my apron straps, 
pulled up my big girl panties and tackled it!

I knew I had enough of the ingredients to have a few do-overs, and fully planned to.

Then... guess what?

I did it... on the FIRST TRY!

(takes a bow)

It was surprisingly easy.

So, I made this pecan turtle bark today with HOMEMADE caramel....
and it smells, looks and
TASTES amazing!

Thanks, Danielle for the fun "homework!"

Here is the recipe for those of you who want a yummy assignment!


* ~ *


Turtle Bark


• ½ cup pecans, toasted

• 16oz Ghirardelli DARK chocolate chips




Caramel Filling:

• ½ cup sugar

• 2 tablespoons water

• 1 tablespoon butter

• 5 tablespoon heavy cream


*Optional Topping:

2 tablespoon pecans, finely chopped

2oz caramel sauce



Instructions:


 
Toasting the pecans:

Place pecans on bake sheet pan and toast at 375 degrees for about 5-6 minutes then stir for even toasting and bake for about another 5-6 minutes or until nuts darken and become aromatic. Remove bake sheet from oven and set aside to cool. Once pecans are completely cooled; chop and set aside. Reserve 2 tablespoons of chopped pecans and chop it some for a finely chopped consistency; set aside for finishing.

To make the caramel filling:

Add sugar and water into a saucepan over medium low heat. Stir until sugar has dissolved. Use a wet brush to remove any crystals that form on the side. Once sugar has dissolved increase heat to high. Now and then, using the handle give the pot a swirl to keep the mixture moving. Do not stir the mixture directly. The mixture will start to bubble after a minute. As the mixture darkens to a medium amber color, approximately 5-7 minutes, add the butter and heavy cream to saucepan. The mixture will bubble wildly.
Whisk to combine (bubbles will subside upon cooling).
 Set aside to cool completely.


To melt the chocolate:

Place chocolate in a heat proof bowl over (not on) simmering water and stir until melted.


Preparation:

 Line 8×8 pan with parchment or wax paper


To assemble:

Pour half of melted chocolate into prepared 8×8 pan, using an offset icing spatula smooth out chocolate until an even layer is achieved. Place pan in refrigerator for 5 minutes for chocolate to slightly harden. Remove from refrigerator and pour ¼ of caramel on top and sprinkle pecans on top of caramel and gently press pecans down into caramel. Place pan in refrigerator for 7 minutes for caramel to become slightly harden. Pour remaining chocolate on top and return to refrigerator for 20 minutes for fully assembled
 Turtle bark to set.

Finish top by sprinkling remaining 2 tablespoons of finely chopped pecans. Drizzle with caramel.
 
Makes one 8×8 pan
 
 

Guess who has a jump on her holiday baking?!!? 

I do! I do!!





.

Friday, November 11, 2011

Easy Cheesy Beef Enchiladas

Today is 11/11/11

The number 11 has been my favorite number for as long as I can remember.

So, today, I thought I would pair two of my favorites, my favorite number, 11,
and my favorite food, MEXICAN!

cheesy beef enchiladas, displayed on the"birthday plate"



My son, Spencer, and I have this in common.  We could eat Mexican ALL the TIME!

This year for his birthday he requested my enchiladas.

They are super easy to make, and to be quite honest, I have never really followed a recipe?

So, this time, I wrote one as made them, so that I could share them with you!


paired with chips and guacamole, yum.




Easy Cheesy Beef and Cheese Enchiladas 

2 pounds ground beef
1 small onion, chopped
8 flour tortillas, burrito size
19 ounce can of Old El Paso Enchilada Sauce
2 1/2 cups shredded Cheddar Cheese

Brown ground beef with onion until done, drain off excess fat. Spread 2 T. of enchilada sauce down the center of a tortilla, spoon beef over the sauce. (evenly divide meat between 8 tortillas)

Sprinkle with cheddar cheese.

a good healthy pinch will do it!

 Roll, Repeat, lining them seam side down in a 9x13 prepared pan.  

(you will have to squoosh them in to get them all to fit)

hard to believe something so simple with turn into bubbly cheese goodness!

Top with remaining sauce and cheese. 

Bake at 350 degrees covered for 30 minutes.

(spray your foil with non-stick spray, or your cheese will end up on that, and not the enchiladas!)

Uncover and bake an additional 10 minutes or until cheese is bubbly.

piping hot out of the oven!



This is an easy recipe that is quick to make and always tastes great!


After dinner we enjoyed "Spencer's Cake" -- a cookies and cream ice cream cake.

Recipe for "Spencer's Cake" Here

Thursday, November 10, 2011

Broccoli Cheese Soup

My kids LOVE to go to Panera Bread. 

My oldest daughter loves their broccoli cheese soup and french baguette.

She's a soup eater like her Mom. 

So, one day I decided I was going to create my own recipe for it, and it was so similar, it was a hit!

This is one of the requests I always get for "soup night" on Halloween.

I always make at least two kinds, if not three, and the grandparents come over for dinner, 
and I usually have extra kids here too.  
It's great, because I make all of them in the morning, and line my crock pots up on the counter.

After the parties at school, we rush home to get ready again for trick or treating.  

It's nice to have it all ready so that as people come and go, they can just eat when they want. 

It's also quite nice on those cold trick or treat nights to come home and have another bowl and warm up!


I have mentioned before how difficult I find it to photograph soup, so I hope you just trust me when I say that this is really yummy.

It only becomes better when you have some nice crusty bread to dip in it!



broccoli cheese soup



My Own Broccoli Cheese Soup

3-4 potatoes peeled and cubed
6 stalks of celery, chopped
1 small onion, chopped
3 T butter
1 - 32 ounce chicken stock
2 - 16 ounce packages of frozen chopped broccoli
1 - 16 ounce jar cheese whiz
1 can cream of potato soup
2 cans cream of celery soup
1 - 8 ounce container sour cream


(no calories!?!?  yea right.)

Saute your onion and celery in butter until soft.  Add potatoes and chicken stock and simmer covered until potatoes are soft.  (20-30 minutes)

Add broccoli, simmer about 15 minutes more.

With a potato masher, mash vegetables until they are small.  Add to this the rest of the ingredients, 
stir and warm until ready to eat.

In the Crock Pot:
This recipe is also easy in the crock pot. When I make it in the crock pot I cook the veggies until they are soft and mash-able in the chicken stock. (on low all day) 
About 30 minutes before dinner, mash, and add cream based ingredients, warm and serve.

This, was one of three soups I made for Halloween when the Grandparents
came over before trick-or-treating.

the twins with their grandparents

trick-or -treat!

We have a tradition at our house on Halloween.  Ever since my kids were little, when they sorted through their Halloween candy, they got to chose their favorite kinds, and keep that.  The rest goes in our Halloween candy cauldron for the Halloween Witch.

She comes while they are sleeping to take that candy and leave a small toy in it's place.  She needs lots of candy to keep her teeth rotten!

my little 80's girl sorting her candy

you can bet my little WWE Superstar, John Cena, didn't part with that Mountain Dew!

This year, our little Josie lost a tooth at her Halloween party eating a caramel apple.  
So, not only did the Halloween Witch come, so did the tooth fairy!

Josie was very concerned they would come at the same time.  
She was certain they would most likely NOT get along!

Turns out, if their paths crossed, things went well! 

;)