Bringin in the New Year with class
14 years ago
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Family photo taken in July of 2011
Winter is okay but I hate to see the fall end every year. Until next year . . .
Abbie and Landon with Aunt Annie
Thirty-five years and going strong!
T.G.I.S.
Family photo taken in July of 2011
- Sandra and Brent
- Brent and I have been married for almost forty-eight years...lots of good times, some tough times but always an adventure! Our family is growing . . . five kids, five spouses and nineteen (almost twenty) grandchildren. In my attempt to be a blogger we'll see if you can really teach an old dog (that's me) new tricks!
Autumn . . . My Favorite Season
Winter is okay but I hate to see the fall end every year. Until next year . . .
Steve's wedding July 2007
Day at the zoo March 2008
Abbie and Landon with Aunt Annie
Fam & Friends
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Reunited!15 years ago
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Mean Mom12 years ago
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Spring Happenings11 years ago
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Mark's Newborn Photos5 years ago
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Its One of Those Days...15 years ago
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Anaphylaxis10 years ago
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Raspberry Picking13 years ago
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Goblin Valley16 years ago
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Therapy. Warning: LONGEST POST EVER!!12 years ago
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Charlie Turns One.....12 years ago
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Find my new blog for 2011 here...15 years ago
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Back to School12 years ago
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Reading at Writ & Vision Thursday6 years ago
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Made rich10 years ago
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Oh ya, I had a baby!14 years ago
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Christmas 201213 years ago
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My Scrambled Thoughts12 years ago
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First Reunion July 201213 years ago
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Two Months Old13 years ago
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So, anyway, during the past year or so...14 years ago
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Chocolate Bundt Cake Recipe (tastiest I've ever eaten)
1 chocolate cake mix (devil's food is great)
1 large package instant chocolate pudding
4 eggs
1 1/2 cups water
1/2 cup oil
Beat above ingredients together and sitr in 1 cup chocolate chips. Spread batter into greased bundt pan and bake at 350 degrees for 50 minutes.
Mix together 3/4 cup butter, 3/4 cup sugar and 1/2 cup water in small saucepan. Boil together for 1 minute and pour over warm cake (still in pan). Cool for 20 minutes and invert on plate. This cake is chocolately, carmelly, gooey and altogether decadent. Possibly it should be illegal!
1 large package instant chocolate pudding
4 eggs
1 1/2 cups water
1/2 cup oil
Beat above ingredients together and sitr in 1 cup chocolate chips. Spread batter into greased bundt pan and bake at 350 degrees for 50 minutes.
Mix together 3/4 cup butter, 3/4 cup sugar and 1/2 cup water in small saucepan. Boil together for 1 minute and pour over warm cake (still in pan). Cool for 20 minutes and invert on plate. This cake is chocolately, carmelly, gooey and altogether decadent. Possibly it should be illegal!
Bacon Wrapped Water Chestnut Appetizer
Here is a great recipe for the holidays. They take a little time to make, but they're always a big hit.
2 lbs. bacon
2 cans whole water chestnuts (cut each in half)
1 cup ketchup
1 cup sugar
2 T. soy sauce
Cut bacon strips in thirds; wrap around chestnut halves. Skewer with toothpick. Bake at 350 degrees for 25 minutes on foil lined pan. Pour off grease. Dip in sauce of ketchup, sugar and soy sauce which have been heated together. Bake an additional 15 minutes at 375 degrees.
2 lbs. bacon
2 cans whole water chestnuts (cut each in half)
1 cup ketchup
1 cup sugar
2 T. soy sauce
Cut bacon strips in thirds; wrap around chestnut halves. Skewer with toothpick. Bake at 350 degrees for 25 minutes on foil lined pan. Pour off grease. Dip in sauce of ketchup, sugar and soy sauce which have been heated together. Bake an additional 15 minutes at 375 degrees.
Molten Lava Chocolate Cakes
4 squares Baker's semi-sweet baking chocolate
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
Preheat oven to 425 degrees. Butter 4 (3/4 cup) custard cups or ramekin dishes (or use Pam). Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared cups.
Bake 13-15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately with ice cream, whipped cream, berries or whatever you like. Thanks for the recipe, LaVerna.
1/2 cup butter
1 cup powdered sugar
2 eggs
2 egg yolks
6 Tbsp. flour
Preheat oven to 425 degrees. Butter 4 (3/4 cup) custard cups or ramekin dishes (or use Pam). Place on baking sheet.
Microwave chocolate and butter in large microwaveable bowl on HIGH 1 minute or until butter is melted. Stir until chocolate is completely melted. Stir in sugar until well blended. Whisk in eggs and egg yolks. Stir in flour. Divide batter between prepared cups.
Bake 13-15 minutes or until sides are firm but centers are soft. Let stand 1 minute. Carefully run a small knife around cakes to loosen. Invert cakes onto dessert dishes. Serve immediately with ice cream, whipped cream, berries or whatever you like. Thanks for the recipe, LaVerna.
Island Salsa
2 large tomatoes or 4 Roma tomatoes
1 mango (use bottled mango if you can't find fresh)
2 kiwis
1/2 cup each of three different colors of bell peppers
1/2 cup red onion or sweet onion
2-3 tomatillos
1 jalapeno (seed it if you don't like the heat)
Dice above ingredients (small pieces) then add:
2 T. lime juice
1/4 cup chopped cilantro
1/2 tsp. cumin
salt to taste (maybe 1/2 tsp.)
pepper to taste
Mix all together. Let the flavors blend for awhile before serving with tortillas chips of your choice. I really like the blue corn tortilla chips with this. Thanks for the recipe Jenette.
1 mango (use bottled mango if you can't find fresh)
2 kiwis
1/2 cup each of three different colors of bell peppers
1/2 cup red onion or sweet onion
2-3 tomatillos
1 jalapeno (seed it if you don't like the heat)
Dice above ingredients (small pieces) then add:
2 T. lime juice
1/4 cup chopped cilantro
1/2 tsp. cumin
salt to taste (maybe 1/2 tsp.)
pepper to taste
Mix all together. Let the flavors blend for awhile before serving with tortillas chips of your choice. I really like the blue corn tortilla chips with this. Thanks for the recipe Jenette.
Greek Pasta Salad
12 oz. of rotini or small shell pasta, cooked, drained, cooled
3 or 4 cucumbers cut in chunks
1 cup or more cherry tomatoes
1/2 chopped sweet onion
2 or 3 bell peppers, chopped (red, yellow, orange whatever)
1 cup or so of small black olives (if you want authentic Greek, use Kalamata olives. I dislike ALL olives but how can you make a Greek salad without olives!?)
1 cup or more crumbled Feta cheese (I love the stuff they sell at Costco)
chopped Italian flat leaf parsley (to taste)
chopped fresh sweet basil (to taste)
Dressing:
1/3 cup fresh lemon juice
1/3 cup red wine vinegar
1 Tablespoon sugar (to offset the tartness of the lemon juice)
1 1/4 cup light olive oil
1 clove minced garlic
chopped fresh chives (or dried)
1 tsp. dried oregano (use fresh if you like. I think it's kind of strong tasting)
1 tsp. ground coriander seed (cilantro seed . . . gives a great flavor)
1/2 tsp. coarse ground pepper
Whisk dressing ingredients together. ( I don't add salt to this dressing because of the saltiness of the feta cheese. Add salt if you're going to use the dressing on a tossed green salad. )
Toss the dressing with the rest of the salad ingredients. You can serve it right away or let the flavors blend for a few hours. Great either way. Let me know if you like it. Opa!
P.S. So I discovered that if you make this salad and you want to eat it over several days, you need to use Canola oil or some other vegetable oil. The olive oil congeals when it's been in the fridge for awhile which really changes the flavor of the salad. I had previously only made this salad for large gatherings where we pretty much ate the whole salad with no leftovers.
3 or 4 cucumbers cut in chunks
1 cup or more cherry tomatoes
1/2 chopped sweet onion
2 or 3 bell peppers, chopped (red, yellow, orange whatever)
1 cup or so of small black olives (if you want authentic Greek, use Kalamata olives. I dislike ALL olives but how can you make a Greek salad without olives!?)
1 cup or more crumbled Feta cheese (I love the stuff they sell at Costco)
chopped Italian flat leaf parsley (to taste)
chopped fresh sweet basil (to taste)
Dressing:
1/3 cup fresh lemon juice
1/3 cup red wine vinegar
1 Tablespoon sugar (to offset the tartness of the lemon juice)
1 1/4 cup light olive oil
1 clove minced garlic
chopped fresh chives (or dried)
1 tsp. dried oregano (use fresh if you like. I think it's kind of strong tasting)
1 tsp. ground coriander seed (cilantro seed . . . gives a great flavor)
1/2 tsp. coarse ground pepper
Whisk dressing ingredients together. ( I don't add salt to this dressing because of the saltiness of the feta cheese. Add salt if you're going to use the dressing on a tossed green salad. )
Toss the dressing with the rest of the salad ingredients. You can serve it right away or let the flavors blend for a few hours. Great either way. Let me know if you like it. Opa!
P.S. So I discovered that if you make this salad and you want to eat it over several days, you need to use Canola oil or some other vegetable oil. The olive oil congeals when it's been in the fridge for awhile which really changes the flavor of the salad. I had previously only made this salad for large gatherings where we pretty much ate the whole salad with no leftovers.
Mike Hale's famous Hot Artichoke Green Chili Dip
Into a small crockpot throw two 8 oz. pkg. cream cheese, 1 cup mayonnaise, 1 cup parmesan cheese, 1 clove minced garlic, 1 can artichoke hearts (chopped) and two small cans of drained green chilis. Cook on high for two hours and serve with baguette bread slices or crackers or whatever. Really fast to put together and it's delicious. Thanks for the recipe, Mike!
A Few of My Favorite Books
- Left to Tell by Immaculee Ilibagiza with Steve Erwin - Immaculee lost most of her family during the 1994 genocide in Rwanda. An astonishing story of faith, hope, forgiveness and redemption.
- Stuffed by Patricia Volk - about a New York Jewish family that was in the restaurant business for 100 years. Very engaging and very funny.
- Three Cups of Tea by Greg Mortenson and David Oliver Relin - In 1993 a mountaineer named Greg Mortenson drifted into an impoverished Pakistan village in the Karakoram mountains after a failed attempt to climb K2. Moved by the inhabitants' kindness, he promised to return and build a school. Three Cups of Tea is the story of that promise and its extraordinary outcome.
- Roots by Alex Haley - difficult to read as are all books about slavery but absolutely worth the read
- The Thorn Birds by Colleen McCullough for all of you who love stories that take place in Australia
- The Book of Negroes by Canadian author Laurence Hill. My brother sent me this one and I absolutely loved it. Apparently, if you're looking for the book in the USA you'll find it under the title "Someone Knows My Name"
- Uncle Tom's Cabin by Harriet Beecher Stowe
- The Thirteenth Tale by Diane Setterfield
- The Geography of Bliss:One grump's search for the happiest places on earth by Eric Weiner. A funny, albeit cynical, piece of non-fiction that lets you do some armchair travel to some very interesting places.
- Peace Like a River by Leif Enger
- A Boy's LIfe by Robert McCammon
- Same Kind of Different As Me by Ron Hall and Denver Moore
- The Guernsey Literary and Potato Peel Pie Society by Mary Ann Shaffer and Annie Barrows
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5 comments:
YAHOO! You are going to love blogging! and Scott thinks that Brent will get into it too, he needs to display all of his sweet pics from his new camera:) love ya
YEAH! now we can keep tabs on all your adventures!
Welcome to the world of blogging. I am so glad you are doing a blog...you will love it!
Yay for blogging!! I'm so glad you finally caved. You will be addicted before you know it!
This makes me so happy.I can't wait to read your daily posts on your blog. You're going to do great!!!
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