When you decide to chose a name for your son….do you look in a name book, choose a popular name, draw names from a hat? We are a baseball family and Kendry (Kendrys Morales) was the name that was chosen to give the Little Man! What an opportunity we had today to meet him in Salt Lake City. 
Of course….after dinner we had our own backyard game of HIT THE BALL OVER THE FENCE!
On this beautiful and “Sunny” Good Friday, I am here to give thanks for unconditional love and forgiveness, for our home that welcomes friends and family and friends of my family, for fishing poles, with fish that dance, and baseball bats that mark the beginning of a new season, and walks with a two year old who so sweetly falls asleep 5 minutes before we get home, and for two more grandchildren that will join us this week, and for Magnolia trees that come alive!
Have a Blessed Easter Weekend
Early this morning we headed to Cold Springs Trout Farm to have a fun spring day! Yes, it was cold and we had our winter gear on to keep us nice and warm!
First catch of the day…and no fear from him at all!
Mommy helping hold the pole!
I got this guys….I can do it myself!
See I got him right in the bucket…first try!
Let’s try it again…….
Yea…another one!
Look at all those fish…let’s stay here all day!
We made some very good memories today. And I’m sure we made our Grandpa Great very proud.
Cold Springs Trout Farm offers a chance to come and fish WITHOUT having to buy a license, bring our own gear, or bait our hooks. They charge you per the size of fish that you catch with the average price being about $4.50 per fish. That includes gutting, cleaning and filleting the fish for you!!! We brought home 6 very nice fish all filleted and ready for Grandma to cook!
Of course, after dinner we had to fly the helicopter (our latest obsession)!
Trout with clam Stuffing…….
1 rib celery, chopped
1 medium onion, chopped
4 medium mushrooms, coarsely chopped
4 tablespoons butter
1 can clams, minced or chopped, lightly drained, liquid reserved
2 slices bread, broken into crumbs
2 tablespoons parsley, chopped
1/2 teaspoon salt
pepper to taste
4-6 trout
lemon wedges and parsley for garnish
Cook celery, onion and mushrooms in 2 tablespoons butter until onion is tender. Stir in clams, bread, parsley, salt and pepper. Moisten with a little reserved clam juice. Stuff each trout cavity with 1/4 clam mixture. Arrange trout in greased baking dish. Dot with butter. Bake at 400 degrees for 15-18 minutes.
Okay this is painfully honest…pictures don’t lie!
Making small changes which I know I will be able to maintain is the key here. I know I can drink my 8 glasses of water….really??? One of the things that helped me the most last time I did this challenge was to track the food I was eating. If I know that I must put it in the computer, then I am less likely to put it in my mouth…….really?? To be at my goal weight I will have to lose 14.83% that is a big number!
I’ve done my research and I know that losing 10% of my body weight in 6 months is the golden rule… but if I actively make healthy lifestyle changes I know I will begin to see and feel the improvements in 8-12 weeks….after all it’s going to be SUMMER! Just saying the word SUMMER makes me feel better already! So my goal will probably not be my ideal weight in 8 weeks, but I know I can/will do all the work necessary to look and feel better!
His words exactly…and it is almost a daily request!
While traveling on Frontrunner I must tell you that things are not always perfect……because I have Little Man 2.5 with me. And yes he will kick the seats, he will talk loudly, he will disrupt people. It's normal behavior and very age appropriate. People who don't spend a lot of time with toddlers will think otherwise; they are dead wrong!
There were some very nice and accommodating people on the train with us last week. We received a bag of potato chips, two bags of fruit snacks (organic even!), and lots of sympathy for grandma! I love having extra stuff on hand, but the reality is that I will have to carry it AND a Little Man off and on the crowded train. So while I love to be an over preparer, I try to tame that wildness when packing because it's just more things to carry, and I’m usually coming home with several bags of essential oils as well.
Is it the train ride…or is it all the fun he has with the family?
On a day like today one needs a little something to bring a smile to one’s face. We spent 2 hours at the Endodontist’s office for a root canal…ouch! Ali had been having pain in the tooth for almost 2 weeks, of course she wanted to see if the pain would go away without going to the dentist! What are the chances of that happening??? ZERO! She called our dentist Dr. McKellar in Ogden…he’s amazing! Thank goodness, he could take her in that afternoon. When she got to the dentist he confirmed that she did need a root canal, and that the endodontist could take care of it this morning!
After we decided that something yummy was necessary to chase all those nightmares away! Enough said…this Cream Cheese Coffee Cake is soooooooooo yummy! Unfortunately for me (diet bound) I only got 1 tsp of a taste and it was worth it!
CAKE
1 cup butter (no substitutes)
1 cup white sugar
2 eggs
1/4 cup sour cream
2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
FILLING
2 (8 oz) packages cream cheese, softened
1 egg yolk
1 cup white sugar
1 teaspoon vanilla
TOPPING
1/4 cup light brown sugar
1/2 cup flour
1/4 cup butter
Set oven to 350F (175C) with oven rack set to second-lowest position. Grease an 11 x 7-inch. Cream butter with sugar (about 3-4 minutes), add in eggs and sour cream, beat well (about another 3 minutes).
In a bowl, sift together flour, baking powder and salt. Add the flour mixture to the creamed mixture; beat well until combined (batter will be thick). Spread more than half of the batter in the prepared baking pan.
In another bowl, cream together all filling ingredients, and then carefully spread over the cake batter. Spoon the remaining cake batter over the top of the cheese mixture.
Mix all topping ingredients, pinching together with fingers until the consistency is like crumbs, and sprinkle over the top. Bake for about 60-65 minutes or until middle feels set and not jiggly.
From Scratch Pancakes
INGREDIENTS:
1 1/2 cups all-purpose flour
3 1/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon white sugar
1 1/4 cups milk
1 egg
3 tablespoons butter, melted
Green Food Coloring just for today!
DIRECTIONS:
In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter (green food coloring); mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
If Kendry eats all his breakfast he gets to play Helicopter ………AGAIN!
Corned Beef Dinner in Slow Cooker
Ingredients
3 pounds corned beef brisket with spice packet
2 carrots, cut into 2-inch pieces
2 medium onions, chopped
1 small head green cabbage, cored, roughly chopped
2 cups apple juice
1 cup water
Directions
For Corned Beef:
Put the carrots and onions on the bottom of slow cooker, and put the corned beef on top. Arrange the chopped cabbage around the beef. Add the apple juice and 1 cup of water along with the contents of the spice packet. Cook on low 6 to 8 hours until the beef is tender. Remove the beef and vegetables to a platter and keep warm.
Better than average Mashed Potatoes…we use a potato ricer, makes them so light and fluffy!
Irish Soda Bread
Ingredients:
3 1/2 cups flour
1/2 cup sugar
1/2 teaspoon baking soda
2 teaspoons baking powder
1 teaspoon salt
1 pint sour cream
2 eggs
3/4 cup raisins
Directions:
Combine dry ingredients together in a large bowl.
In a small bowl beat eggs and stir in sour cream.
Add the egg and sour cream mixture to the dry ingredients and stir with a wooden spoon.
Batter will be very thick.
Add the raisins and stir well with wooden spoon or knead in with your hands.
Place batter in a greased 9 inch spring form pan.
Dust the top with enough flour so that you can pat the batter like bread dough evenly in the pan without it sticking to your hands. With a knife make a shallow crisscross on the top.
Bake for 50 minutes in a preheated 350ºF oven.
Irish Pub Green Salad
Dressing
2 tsp fresh tarragon; chopped
½ c regular mayonnaises
1 tsp water up to 3 if needed
2 T. Rice Vinegar
1 tsp. whole grain Dijon mustard
Salad
4 cups salad
4 cups Boston torn, or bib lettuce
Toppings of your choice: tonight we used:
Sunflower Roasted & Salted Kernels
Pistachios
Poets & Writers Cheddar Irish Oscar Wilde Ireland Cheese
Ireland Cheddar W/Porter
Cucumbers
Combine mayonnaise, vinegar, tarragon and Dijon mustard in small bowl and whisk to blend. Whisk in enough water by teaspoonfuls to make dressing thin enough to pour. Season dressing with salt and pepper to taste. Arrange lettuce on platter as base of salad. Place salad bar ingredients over lettuce in attractive pattern. Top with sliced hard-boiled eggs. Drizzle dressing over salad. Place cheese wedges at ends of platter and serve. 
I am ready to begin, making small changes at first in diet….not totally giving up my diet coke, and I am taking small steps to increase my level of activity. Today I challenged myself with something I never thought possible. I did a 5K and survived. My friend Julie asked me to join her in this 5K Run for Recess two weeks ago…my response was…”Julie, I can barely walk to the mail box!!! What you talking about! How far is a 5k an can you break? I can't even do a mile honestly…I can walk/run???”
Well here we are early this morning….
We did it……..who would have ever thought I would be doing something like this!!!!
Julie …One tough Mexicana!! Blister and all....good thing for my special hello kitty socks and my mommas oils!!
In her heart a woman plots her course but the Lord determines her steps. Proverbs 16:9
Thank you for giving me strength today Father….Live Well!
Oh Me Oh My…….These Rolls are THE BEST I have ever had!! Batch after Batch…gobbled up as soon as they come out of the oven.
2 tablespoons active dry yeast
2 cups warm water
1/3 cup sugar
1/3 cup butter, softened
1 egg
2 1/2 teaspoons salt
2/3 cup nonfat dry milk
5-6 cups flour
In a large bowl, combine the yeast and water. Let stand 5 minutes. Then add the sugar, butter, salt, dry milk, 2 cups flour and egg. Beat together until very smooth. Add remaining flour gradually (I usually do 1/2 cup at a time) until a soft but not sticky dough is formed that you can work with. Knead the dough for at least five minutes if using an electric mixer and for at least 10 minutes if mixing the dough by hand. When the dough is smooth, place it in a lightly greased large bowl covered with greased plastic wrap and let it rise until doubled.
Separate the dough into two portions. Roll each section out to an 11X14-inch rectangle. Brush the top with melted butter. Using a pizza cutter or sharp knife, cut the dough into two pieces, the long way. Then slice the dough into five or six strips across so you end up with 10 to 12 small rectangles. Roll each small rectangle up like a snail and place on a lightly greased baking sheet with the roll resting on it’s open edge. Repeat with the second portion of dough.
Cover the rolls with lightly greased plastic wrap and let them rise until doubled. Bake at 375 degrees for 12-14 minutes until they are nicely browned.
Perfect for tonight’s dinner of Shrimp Scampi and Baked Rice…recipes to follow!
1 3 to 5 pound rump roast
2 cups water
1 large onion chopped and sauté
1 package au jus gravy mix
1 package Good Seasons Italian Dressing Mix
Italian Seasonings (oregano, parsley, basil, rosemary) optional
Saut̩ the chopped onion, then add to mixture of water, gravy mix, and dressing mix. Pour over roast in crock pot. Combine everything in your slow cooker and cook overnight on low or 6 hours on high. In the morning shred the meat and return to slow cooker for another 8 Р10 hours on low. Serve on buns or freeze for a meal later on.
Totally Awesome! When cooked overnight the meat just falls apart. The longer you let it set in its juices the better it becomes and freezing this for later in the month is no problem.
Buon Appetit
This is one outstanding Casserole….We needed something quick for dinner tonight and this one fit the bill. It went together nicely topped with Grape Cherry Tomatoes and Avocadoes. It is definitely a keeper for the recipe file!
Chicken Taco Casserole
Chicken Taco Casserole
12 corn tortillas
2 cans cream of chicken soup
1 1/2 cups sour cream
1 can diced tomatoes, drained
1 can black beans, rinsed and drained
½ packet taco seasoning
3 cup cooked, chopped chicken
2 cups Mexican blend cheese
· Top with 1/2cup cherry tomatoes, chopped
· An avocado, pitted, peeled, and chopped
· Fresh cilantro leaves
Preheat oven to 350. Lightly grease a 9x13-inch pan.
In a large bowl, combine the chicken soup, sour cream, Rotel, black beans, taco seasoning and chicken. Set aside.
Tear 6 corn tortillas and put them in the bottom of the pan. Spread half of the chicken mixture over the tortillas. Top with 1 cup of cheese.
Repeat layers.
Bake 30 minutes, until bubbly and cheese is starting to brown.
Top with toppings as desired
Yield: 8 pretzels
Ingredients:
For the Dough:
For the Topping:
Directions:
WEIGHT LOSS: Daily in the morning one half hour before breakfast and on an empty stomach, and at night before sleeping, drink honey and cinnamon powder boiled in one cup of water. When taken regularly, it reduces the weight of even the most obese person.
Also, drinking this mixture regularly does not allow the fat to accumulate in the body even though the person may eat a high calorie diet.
Raw local honey has all of the enzymes that are suppose to make the weight loss effect happen.
Here are the directions...
First you boil 1 cup of water, then you add 1 part cinnamon into a cup with the hot water, and let it steep. In other words, you leave it there to cool down.
DO NOT ADD THE HONEY TO THE HOT WATER…. just like the effect a microwave has on breast milk, hot or boiling water will kill the enzymes in the honey. Once the water is at room temp, you add twice as much honey as you did cinnamon (i.e.1/2 tsp cinn with 1 tsp honey)
You should drink half before going to bed and store the other half in the fridge. In the morning, drink the second half and wait a half hour before eating.
The enzymes in the honey remove fungus and bacteria in your digestive tract. It also states that you should see inches lost before weight loss. But, you might hit a plateau stage after awhile. I have also read that continuing to eat it, the mixture will help to to stop fat from being stored in the body.
A single photo - no words - capturing a moment from the week.
A simple, special, extraordinary moment.
A moment I want to pause, savor and remember.
12 corn tortillas 1 onion chopped and sauted
2 cans cream of chicken soup
1 1/2 cups sour cream
1 can Rotel, drained
1 can black beans, rinsed and drained
½ packet taco seasoning
3 cup cooked, chopped chicken
2 cups Mexican blend cheese
· Top with 1/2cup cherry tomatoes, chopped
· An avocado, pitted, peeled, and chopped
· Fresh cilantro leaves
Preheat oven to 350. Lightly grease a 9x13-inch pan.
In a large bowl, combine the chicken soup, sour cream, Rotel, black beans, taco seasoning and chicken. Set aside. Chop and sauté onion, combine into the chicken mixture.
Tear 6 corn tortillas and put them in the bottom of the pan. Spread half of the chicken mixture over the tortillas. Top with 1 cup of cheese. Repeat layers.
Bake 30 minutes, until bubbly and cheese is starting to brown.
Top with toppings as desired
I know it is not fall, but I just had a craving for this wonderful muffin this morning….They take some time to prepare but they are so worth every minute of it!
Makes 24 muffins
Ingredients:
For the filling:
8 oz. cream cheese, softened
1 cup powdered sugar
For the muffins:
3 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 tablespoon plus 1 teaspoon pumpkin pie spice
1 teaspoon salt
1 teaspoon baking soda
4 large eggs
2 cups sugar
2 cups pumpkin puree (see Note)
1¼ cups vegetable oil
For the topping:
½ cup sugar
5 tablespoons flour
1½ teaspoons ground cinnamon
4 tablespoons cold unsalted butter, cut into pieces
Note: A standard sized can of pumpkin is 15 ounces, just shy of 2 cups (16 ounces). You could open another can if you want and freeze the extra or just use one can which is what I did. The amount is so little I don’t think it makes a difference in the final product.
Instructions:
To prepare the filling, combine the cream cheese and powdered sugar in a medium bowl and mix well until blended and smooth. Transfer the mixture to a piece of plastic wrap and shape into a log about 1½-inches in diameter. Smooth the plastic wrap tightly around the log, and reinforce with a piece of foil. Transfer to the freezer and chill until at least slightly firm, at least 2 hours. The mixture will still be somewhat soft but firmer.
To make the muffins, preheat the oven to 350˚ F. Line muffin pans with paper liners. In a medium bowl, combine the flour, cinnamon, nutmeg, cloves, pumpkin pie spice, salt and baking soda; whisk to blend. In the bowl of an electric mixer combine the eggs, sugar, pumpkin puree and oil. Mix on medium-low speed until blended. With the mixer on low speed, add in the dry ingredients, mixing just until incorporated.
To make the topping, combine the sugar, flour and cinnamon in a small bowl; whisk to blend. Add in the butter pieces and cut into the dry ingredients with a pastry blender or two forks until the mixture is coarse and crumbly. I always get inpatient here and mix it together with my hands so that it looks like the texture of wet sand. I know you aren’t supposed to do it this way but I’m impatient. Transfer to the refrigerator to chill until ready to use.
To assemble the muffins, fill each muffin well with a small amount of batter, just enough to cover the bottom of the liner (1-2 tablespoons). Slice the log of cream cheese filling into 24 equal pieces. Place a slice of the cream cheese mixture into each muffin well. You want to put the cream cheese lower than you think because it will rise a lot during the baking process. Divide the remaining batter among the muffin cups, placing on top of the cream cheese to cover completely. Sprinkle a small amount of the topping mixture over each of the muffin wells.
Bake for 20-25 minutes. Transfer to a wire rack and let cool completely before serving. I like them warm, cold, and room temperature.
Between 18-20% off all adults have some sort of anxiety disorder each year. It has been estimated that two-thirds of all visits to physicians are for anxiety and stress-related problems. Recent evidence indicates that the physical changes associated with anxiety and stress may contribute to several health related issues.
There are many people who have successfully got off their anxiety meds with essential oils. Some people use a single oil or a mixture of several oils or rotate the oils they use. Find what works best for you!
You can use any of the following oils to help with Anxiety and Stress:
2-5 drops of Lavender, Serenity, Balance, Citrus Bliss, Wild Orange or Ylang Ylang (my personal favorite is Balance)
--Rub on back of neck and shoulders, or over heart, or on wrists or you can put a few drops in your hand and then cup hand over mouth and breathe in oils.
--You can also add a few drops to a warm bath.
--Add a few drops to a diffuser
--Add a few drops in a pot of boiling water on the stove
Other symptoms associated with Anxiety:
For rapid breathing---heart pains etc due to anxiety, rub 2-5 drops of serenity, balance, lavender or ylang ylang over heart.
For headaches: Use 2-5 drops of peppermint or lavender (or both) and rub on temples, forehead and back of neck (some people love balance)
For Nausea or upset stomach rub a few drops of peppermint on tummy, behind ears or add 1 drop to a glass of water and sip.
In a mixing bowl of a stand mixer, beat the butter and both sugars together until light and fluffy. Add vanilla and beat until combined.
In a small mixing bowl, whisk together the flour, soda and salt. Add the chocolate chips or chunks and stir.
Add the flour and chocolate mixture to butter mixture and fold in gently. Add yogurt and stir again.
Place in a container and cover with lid. Freeze until set, preferably overnight.
Cookie dough recipe adapted from Better Homes and Gardens Bridal Edition Cookbook.
Makes about 2 cups.
• 4-6 raw chicken breasts
•new potatoes
• green beans (fresh or canned-really any green veggie would work)
Arrange in 9x13 dish.
Sprinkle with a packet of Italian dressing mix and then top with a melted stick of butter.
Cover with foil and bake at 350 degrees for 1 hour. Enjoy!
The power of essential oils is used to make this all-natural anti-bacterial spray for countertops and other surfaces.
Ingredients
Instruction
1 tablespoon yeast
1 ¼ cup warm water
1 teaspoon salt
3- 3 ½ cups flour
Dissolve yeast in water for about 5 minutes in the bowl of an electric mixer. Add salt and 1 ½ cups flour and with the dough hook, beat to make a batter. Add additional flour until a rough, shaggy mass is formed. Knead 8 minutes until dough is smooth and elastic. Add more flour if it is too sticky.
Turn dough onto a lightly floured surface and divide into six pieces for large pitas or ten for smaller. I make all sorts of sizes to suit different snacks and meals. Form dough into balls, then flatten with a rolling pin into ¼ inch thick discs. Try and keep an even thickness as this is what helps them ‘puff’.
Let rest on the floured surface 30-40 minutes until slightly puffed.
Preheat oven to 425F.
With a large spatula, flip the rounds of dough upside down on to a baking sheet. Bake 10-15 minutes until light golden. Stick around for the first five minutes of baking when the pitas perform their magic and puff up from flat pancakes to proud, four inch high pitas.
These store for up to two days well wrapped or frozen for three weeks.
Fill your bathroom with an everlasting, fresh aroma! Simply place a few drops of essential oil (I use Citrus Bliss scent) onto the cardboard tube of your toilet paper roll…..Oh the bathroom smells so amazing until the entire roll is complete and then you just begin again!
Are you ready for dinner? This week I started craving something warm and homey and HOT. With cheese. Problem was… I still didn’t want to stand over the stove all day when it came time for dinner to begin. I just want to take naps, watch some basketball and enjoy the warm cozy fireplace. It’s winter and I think I should hibernate. SO here is what we came up with to warm our tummies tonight. Quick, easy, and delish!!!
INGREDIENTS
INSTRUCTIONS
Oatmeal Raisin Cookies
2 cups all-purpose flour
1 teaspoon baking soda
1/2 to 1 teaspoon ground cinnamon (optional)
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup dark brown sugar, packed
2 eggs
2 teaspoons vanilla extract
3 cups oats, uncooked (not instant)
1 1/2 cups raisins
Preheat oven to 350 degrees. Spray a cookie sheet with nonstick spray. Position oven rack in the center.
Whisk together flour, baking soda, cinnamon, baking powder and kosher salt. Set aside.
Using a hand mixer on low, cream together the butter, granulated sugar, brown sugar, eggs and vanilla extract. Increase speed to high and beat until fluffy and the color lightens.
Stir the flour mixture into the creamed mixture until no flour is visible. (Over-mixing develops the gluten, making a tough cookie.)
Stir in oats and raisins.
Fill a #40 cookie scoop, which measures 2 tablespoons of dough, pressing against the side of the bowl, then pulling up to level the dough. Drop 2 inches apart onto prepared baking sheet.
Bake for 11 to 13 minutes until golden, but still moist beneath cracks on top. Remove from oven; let cookies sit on baking sheet for 2 minutes before removing to a wire rack to cool.
Today I used ¾ craisins and ¾ cup chocolate chips in place of raisins!
