12.24.2011

Our "Christmas" Day {in pictures}

...LOTS of pictures












12.23.2011

Fruit Dip

When Graham and I were engaged, we got a bunch of recipes from our marriage class as a gift.  One recipe that I make quite a bit is the fruit dip and I made a special change a few years ago.  It's easy, yummy, and a hit around here.

Fruit Dip
ingredients:
  • 8 oz. sour cream
  • 1.5 cups light brown sugar (You can add more or less of the sugar, it's not a deal breaker.)
  • Heath toffee chips (my special change)

directions:
  • Mix the sugar and sour cream and then add as many toffee chips as you like.

12.22.2011

Puppy Chow {for humans}

Along with the pound cake in a jar, I made puppy chow and chex mix for some staff members and close friends.  Even though I'm not much into baking, every year I enjoy making a few things for friends and family.

I've been making puppy chow for years, but I have never looked at a recipe. I first had it back in 8th grade Home Economics and fell in love.  I tried to recreate it and I think I've got it down.

Here's my {totally healthy} version of Puppy Chow (hate the name, btw):
Ingredients:
Chocolate Almond Bark
Creamy Peanut Butter
Powdered Sugar
Toasted Rice Cereal
Melt the entire package of almond bark in the microwave and then add peanut butter to taste.  I add about 2 cups of peanut butter.  Heat the peanut butter and chocolate in the microwave until you have a creamy mixture.
In a LARGE bowl, coat the chex with the chocolate peanut butter.
Then pour powdered sugar (it will take close to a whole bag) over the gooey chocolate and coat the chex (it helps if you have a bowl with a lid so you can shake it really well).  After the chex are covered with powdered sugar, put the puppy chow in the fridge to harden.

Once the chocolate is firm, sift off the extra powdered sugar and ENJOY! 

I'm here to tell you, this stuff is so good.  I literally can make myself sick eating it!

12.21.2011

"Talk to Towatoes"

The wig is BACK!  We've got a lot of wear out of this thing.  Remember when AG first got it?  If not, this should refresh your memory.
This girl puts a big 'ole smile on my face!


So, about the title--Edy LOVES Veggie Tales.  You know these guys, right?

Instead of singing, "If you like to talk to tomatoes, if a squash can make you smile/ If you like to waltz with potatoes, up and down the produce aisle..."  Edy sings, "If you like to talk to TOWATOES, if a squash can make you SMIIII-ULLLE/ If you like to waltz with TOWATOES, up and down the produce SMIIIII-ULLLE!"  Or something to that effect.  Check out the videos and watch my little cheeseball in action.



O Holy Night

Last night, we had a play using the Bible as our script.  We acted out the night of our dear Savior's birth. *the things we do to teach our little ones*

O Holy Night

O holy night, the stars are brightly shining;

It is the night of the dear Savior’s birth!
Long lay the world in sin and error pining,
Till He appeared and the soul felt its worth.
A thrill of hope, the weary soul rejoices,
For yonder breaks a new and glorious morn.
Fall on your knees, O hear the angel voices!
O night divine, O night when Christ was born!
O night, O holy night, O night divine!


Led by the light of faith serenely beaming,

With glowing hearts by His cradle we stand.
So led by light of a star sweetly gleaming,
Here came the wise men from Orient land.
The King of kings lay thus in lowly manger,
In all our trials born to be our Friend!
He knows our need—to our weakness is no stranger.
Behold your King; before Him lowly bend!
Behold your King; before Him lowly bend!

Truly He taught us to love one another;

His law is love and His Gospel is peace.
Chains shall He break for the slave is our brother
And in His Name all oppression shall cease.
Sweet hymns of joy in grateful chorus raise we,
Let all within us praise His holy Name!
Christ is the Lord! O praise His name forever!
His pow’r and glory evermore proclaim!
His pow’r and glory evermore proclaim!


12.19.2011

Christmas Kids

Keeping with tradition, I took pictures of the girls in their "Christmas" church attire.  Plus, it gave me more time to practice with my new camera.  I am slowly but surely going to move from P-mode to manual--just say no to auto, right?  It's going to take some time and practice, but after Christmas I plan on reading a book I have on digital photography and watching some video tutorials.  I just wish all of that stuff I learned in college photography class would come back to me.

Anyway, here are the girls...My Christmas Kids



Christmas kid(s) 2007, 2008, 2009, 2010

Brown Sugar Pound Cake {in a jar}

First off, I must give props to my wonderful mother-in-love, Renee.  She gave me this great recipe and I have to share it because it is easy and makes an excellent gift!

Brown-Sugar Pound Cake
(in a jar)

You will need pint sized jars.  *Make sure they are wide mouth jars or the cake won't come out.*

Clean the jars and make sure they are completely dry.  Coat the jars with Baker's Joy.  I sprayed the inside of each jar and then rubbed it in with a paper towel.
Here are the ingredients:

1 lb. box of light brown sugar
1 cup of milk
1 cup of white sugar
3 cups of all-purpose flour
6 medium eggs
1/4 cup of vegetable or canola oil
1 cup chopped pecans
2 sticks of soften butter
2 tsp Vanilla ( I used Mexican vanilla)
Mix all of the ingredients together in a large bowl--I used a hand mixer.  Pre-heat oven to 350.
Once the ingredients are thoroughly mixed, fill the jars a little over half-way full.  I was able to fill 7 jars with the the batter.  Clean off the rim of the jar with a paper towel.

Place the jars on a cookie sheet and put them in the oven for and hour and a half.


You will notice the cake rise and some will rise out of the jar.  This freaked me out, but it is normal.  They will shrink a bit and you will push the rest of the cake in with the lid....no worries!
When the cakes are finished baking, take one jar out at a time.  Make sure the rim of the jar is completely clean and then firmly press the lid to the jar (pushing down the cake) then tightly twist the ring.

In about 30 minutes the cakes should be completely sealed in the jar (there won't be a bubble when you press on the the lid if they sealed correctly)  If they didn't seal properly--it's okay. They should last about a week.  If they did seal, then they should be good for about a year.
Once they have cooled, fancy them up how ever you like!!!


When you are ready to eat the cake, it should just fall right out!!   
It tastes wonderful and it's great with a cup of coffee!!!