1st day of Summer

High School and Middle School is over!  SUMMER Awaits us.....

Thought I'd kick it off with Orange Creamcicle Cookies

Orange Creamsicle Cookies
2 1/2 cups all purpose flour (maybe 1Tbsp more)
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
1/2 cup sugar
1/2 firmly packed brown sugar
1 large egg
1 teaspoon vanilla extract I also added a little orange extract
2 tablespoons orange zest (for me that was the zest of 2 oranges)
2 cups white chocolate chips

Preheat oven to 375 degrees.

In a small bowl, combine flour, baking soda, and salt; set aside.

In a large bowl, cream butter and sugars until light and creamy. Beat in egg and vanilla until smooth. Gradually add flour mixture until combined. Stir in orange zest and white chocolate chips.

Drop rounded teaspoonfuls onto ungreased cookie sheets. Do not flatten cookies; it will make them dry. Bake 8 - 10 minutes or until golden brown around edges. Do not overcook! Cookies will be plump. Cool for several minutes on cookie sheets before transferring to rack to cool completely. Store in airtight container.

Source: The Girl Who Ate Everything

Day at the Museum

Brycen had a fun field trip at the Museum of Natural History

I think his favorite part were all of the dinosaurs!

Memorial Weekend Fun

I always love to BBQ at the park.  I think it's so fun to watch the kids play while the food is cooking.
We have the greatest little park just across the way.....It made a perfect Memorial Day weekend picnic.

We started with Tennis

Time to eat

Finished up with soccer and Frisbee

It was such a relaxing day

Memorial Day Weekend

We all lazily woke up this morning and I decided to try a breakfast cake I've had my eye on for a while now.  I'm so glad I did!  It was super yummy.

Blueberry Breakfast Cake

3/4 c. sugar

1 stick butter

3/4 cup milk

1 egg

2 cups flour

2 1/2 tsp baking powder

3/4 tsp salt

2 cups frozen/fresh blueberries

Mix all ingredients (I mix dry then add to wet) and put in a 9X9X2 pan.

Prepare crumb topping:

1/2 cup sugar

1/3 cup flour

1/2 tsp cinnamon

1/4 cup butter, cut in

Mix until crumbly and sprinkle over cake before baking. Bate at 375 degrees for 45 to 50 minutes.

I have made these into muffins in the past with great results too, just watch the baking time.

Glaze:

(as if a cake and crumb topping isn't enough, lets add a glaze)

1/2 cup powder sugar

1/4 tsp vanilla

1 1/2 tsp - 2 tsp hot water

Mix all ingredienst and drizzle over cake while hot.

Enjoy!

Covenant Keeping

On this date in history, George Washington fasted and prayed and made a Covenant with God. 

May 17, 1776 the Continental Congress urged the colonies to unite in a day of prayer and fasting. Here is an excerpt from that proclamation:

“The Congress, therefore, considering the warlike preparations of the British Ministry to subvert our invaluable rights and privileges, and to reduce us by fire and sword, by the savages of the wilderness, and our own domestics, to the most abject and ignominious bondage: Desirous, at the same time, to have people of all ranks and degrees duly impressed with a solemn sense of God's superintending providence, and of their duty, devoutly to rely, in all their lawful enterprises, on his aid and direction, Do earnestly recommend, that Friday, the Seventeenth day of May next, be observed by the said colonies as a day of humiliation, fasting, and prayer; that we may, with united hearts, confess and bewail our manifold sins and transgressions, and, by a sincere repentance and amendment of life, appease his righteous displeasure, and, through the merits and mediation of Jesus Christ, obtain his pardon and forgiveness; humbly imploring his assistance to frustrate the cruel purposes of our unnatural enemies; and by inclining their hearts to justice and benevolence, prevent the further effusion of kindred blood."

Today I am also fasting and praying for this covenant to be continued. 

The establishment of the United States of America as the covenant land of the House of Israel was known and understood by those who founded this nation, and that through their understanding they assisted in creating the most powerful nation on earth which was destined to be the base for the restoration of the Lord Jesus Christ's gospel in the latter days and its fulfillment of prophecy to the Israelite nation.

(appearing to Wilford Woodruff in the St. George Temple, “That We May Be Redeemed” by Harold I. Hopkinson.

The foundation of the United States of America is spiritual. We must never forget this vital truth. This country was founded on a belief in the sovereignty of God, and He, not man, granted man his rights. This was possible because the Founding Fathers of this nation were God-fearing men disposed to deliberately acknowledge the hand of God in the events that brought about the nation’s independence.
The Lord raised up the founders of the United States, sanctioned their work, and designated them “wise men.” His approbation of their work is recorded in section 101 of the Doctrine and Covenants: “And for this purpose have I established the Constitution of this land, by the hands of wise men whom I raised up unto this very purpose, and redeemed the land by the shedding of blood” (D&C 101:80).

Covenants have been on my mind the past month.  I helped Chris prepare a lesson to teach the ward on The Sacrament.  We renew our covenants each week when we take the sacrament.  We even renew our temple covenants at this time.

This week I was also given a prompting (I love receiving personal inspiration) to take the time to remember my covenants each day.  So each morning as I have said my prayers I have also repeated in my mind the covenants I have made.  Wow, wouldn't this make a difference in anyone's life who would do this?

As Chris taught our ward, Covenants Keep Us Safe!

Mother's Day 2012

I had a wonderful mother's day.  Chris and the kids treated me to breakfast in bed. Chris made a gourmet breakfast and even made my strawberries heart-shaped!  It was so sweet of him and he always spoils me!

I Am Loved and I love my Children.. I'm so thankful to be blessed as a mother

brycen makes me sound rather boring...haha

The bestest part of the day was "Skyping" with Jordan!  This was the first time we have been able to do this and see his face.  The first thing I thought when his face came up was, "what a handsome boy I have!"  He looked so great.  It was sometimes hard to think to what to talk about.  Of course we write about everything we are doing each week, so there's not a lot to catch up on. 

We all gathered around to see him.  It was so great!

Don't you love Brycen's silly faces?

After the phone call we had dinner and cheesecake for dessert

Decadent Chocolate Cheesecake induced coma:

Decadent Chocolate Cheesecake

INGREDIENTS
Crust:
9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
1 tablespoon sugar
6 tablespoons butter, melted
Filling:
10 ounces semisweet or bittersweet chocolate, chopped (use the best quality you can afford – I love the Ghirardelli Bittersweet Chips and I’m not ashamed to admit I buy them in bulk, often, at Sam’s Club)
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
INGREDIENTS
Crust:
9-ounce package of chocolate cookies (such as chocolate wafers, graham crackers or teddy grahams)
1 tablespoon sugar
6 tablespoons butter, melted
Filling:
10 ounces semisweet or bittersweet chocolate, chopped (use the best quality you can afford – I love the Ghirardelli Bittersweet Chips and I’m not ashamed to admit I buy them in bulk, often, at Sam’s Club)
4 (8-ounce) packages cream cheese, room temperature
1 1/4 cups plus 2 tablespoons sugar
1/4 cup unsweetened cocoa powder
4 large eggs
Topping:
3/4 cup whipping cream
6 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon sugar
Chocolate curls for garnish (I use this method)
DIRECTIONS:
For crust:
Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides (or use a 10-inch springform pan with 2-inch sides). Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.
For filling:
Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.
For topping:
One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.
When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.

1/4 cup unsweetened cocoa powder
4 large eggs
Topping:
3/4 cup whipping cream
6 ounces semisweet or bittersweet chocolate, chopped
1 tablespoon sugar
Chocolate curls for garnish (I use this method)
DIRECTIONS:
For crust:
Preheat the oven to 350°F. Butter a 9-inch springform pan with 3-inch-high sides (or use a 10-inch springform pan with 2-inch sides). Process the chocolate cookies in a food processor (or the old-fashioned way with a bag and a rolling pin) until they are finely ground. Transfer them to a small bowl and mix in the sugar. Add the melted butter and mix until well combined. Press the crumbs evenly onto the bottom only of the prepared pan. Bake just until set, about 5 minutes. Cool while preparing filling. Keep the oven heated at 350 degrees.
For filling:
Melt the 10 ounces of chocolate in the microwave or in a double boiler until melted and smooth. Cool the chocolate until lukewarm but ensure that it is still warm enough to be pourable. In a large bowl (or with a stand mixer), blend cream cheese, sugar, and cocoa powder until smooth. Blend in eggs one at a time. Mix in lukewarm chocolate. Pour the cheesecake filling over the crust; smooth the top. Bake until the center is just set and just appears dry, about 1 hour. Remove the cheesecake from the oven and cool on a wire rack for 10 minutes. Run knife around sides of cake to loosen. Let the cheesecake cool to room temperature. Cover lightly with plastic wrap and chill overnight.
For topping:
One hour before serving (or up to 3 days ahead of time), stir cream, 6 ounces chocolate, and sugar in heavy medium saucepan over low heat until smooth. Cool slightly. Pour over the center of the cheesecake, spreading to within 1/2 inch of edge and filling any cracks. Chill until the topping is set, about 1 hour.
When ready to serve, release the springform pan sides. Transfer the cheesecake to a platter. Top with chocolate curls. It is preferable to let the cheesecake stand at room temperature for 1-2 hours before serving.

From Mels Kitchen Cafe

She scores!

Kaitlyn scored 2 goals in her soccer game today and let's just say she was pretty darn happy about that!

Reeses Peanut butter bars

These are so easy and great for Summer because there's no oven involved..

1 cup butter melted
2 cups graham cracker crumbs
2 cups confectioners' sugar
1 cup + 4 tablespoons peanut butter
1 1/2 cups semisweet chocolate chips

Directions
In a medium bowl, mix together the melted butter, graham cracker crumbs, confectioners' sugar, and 1 cup peanut butter until well blended. Press evenly into the bottom of an ungreased 9x13 inch pan. In a metal bowl over simmering water, or in the microwave, melt the chocolate chips with the peanut butter, stirring occasionally until smooth. Spread over the peanut butter layer. Refrigerate for at least one hour before cutting into squares.

Where did my daughter go?

I came home from taking Tyler to school this morning and I was waiting downstairs for Jenessa to come racing down to go to school.  But she never came down?  I went upstairs and she was gone??

Yep.....

Ward Progressive Dinner

We hosted a ward progressive dinner and it was so fun to get together!   We started at the Richin's home for appetizers and then hurried home to get things ready for dinner at our house.

I took advantage of Cinco De Mayo and made Cafe Rio for dinner

Cafe Rio Salad

I've used this recipe for several years.  I found it at a great website
called Favorite Family Recipes

I love the sweet pork

Ingredients

• 2 pounds pork (we use boneless pork rib meat)
• 3 cans Coke (NOT diet)
• 1/4 c. brown sugar
• dash garlic salt
• 1/4 c. water
• 1 can diced green chilies
• 3/4 (10oz) can red enchilada sauce (I use Old El Paso brand, medium spiciness but any will work)
• 1 c. brown sugar

Instructions

• Put the pork in a heavy duty ziploc bag to marinade. Add about a can and a half of coke and about 1/4 c. of brown sugar. Marinade for a few hours or overnight.
• Drain marinade and put pork, 1/2 can of coke, water, and garlic salt in crock pot on high for about 3-4 hours (or until it shreds easily, but don't let it get TOO dry) or on low for 8 hours. Remove pork from crock pot and drain any liquid left in the pot. Shred pork.
• In a food processor or blender, blend 1/2 can Coke, chilies, enchilada sauce and remaining brown sugar (about a cup, you can add a little more or less to taste..). If it looks too thick, add more Coke little by little.
• Put shredded pork and sauce in crockpot and cook on low for 2 hours. That's it!

Serve with tortillas, black beans, cilantro rice (just rice with a little lime squeezed in, cilantro and TBSP sugar), lettuce, pico salsa, creamy guacamole, crunchy tortilla strips and the awesome creamy cilantro lime dressing:

Ingredients

• 1 packet TRADITIONAL Hidden Valley Ranch mix (not BUTTERMILK)
• 1 c. mayonnaise
• 1 c. buttermilk
• 2 tomatillos, remove husk, diced
• 1/2 bunch of fresh cilantro
• 1 clove garlic
• juice of 1 lime
• 1 jalapeno (we like it SPICY so we kept the seeds in it, if you like it mild, just remove the seeds)

Instructions

• Mix all ingredients together in the blender.