Friday, September 21, 2012

Blessed

There are times in my life when I feel like God is really looking out for me.
Today was one of them.
I had a minor, well I wouldn't call it an accident, but I guess that's the
closest thing it would be called, with my car today.
I had both kids in the car and I just thank the Lord that they weren't hurt.
I know He was watching over me today and I'm so thankful that
I have a great relationship with the Lord.

So don't forget to say "I Love You" to those you care about everyday
and thank the Lord for watching over you. :)

Tuesday, September 18, 2012

Peanut Butter Cup Cookies

Liv and I whipped up a batch of these cookies tonight.
One of our favorites!
Liv was more interested in trying to stack and then
eat all the peanut butter cups. 






Peanut Butter Cup Cookies:
2 1/2 cups (325 grams) all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (226 grams) unsalted butter, room temperature
3/4 cup (160 grams) light brown sugar
3/4 cup (150 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract
Garnish:
48 miniature peanut butter cups, unwrapped

Preheat oven to 350 degrees F and place rack in the center of the oven.  Butter, or spray with a non stick vegetable spray, 48 miniature muffins tins.

 
In a bowl, whisk together the flour, baking soda, and salt.

In the bowl of your electric mixer (or with a hand mixer), beat the butter. Add the sugars and beat until light and fluffy (about 2 - 3 minutes). Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Add the flour mixture and beat just until incorporated. Fill each miniature muffin cup with about one tablespoon of batter.

Bake the cookies for about 8 minutes, or until the cookies are lightly browned around the edges but still soft in the center. (Note: While the cookies are baking remove the foil wraps and paper liners from each peanut butter cup.) Remove the cookies from the oven, and gently press one miniature peanut butter cup into the center of each cookie. The peanut butter cup should be even with the top of the batter. Return the cookies to the oven and bake an additional 3 minutes or until cookies are golden brown. Remove from oven and cool completely on a wire rack before removing the cookies from the pan. These can be stored for several days at room temperature or in the refrigerator, or they can be frozen.
Makes about 48 cookies.

Thursday, September 13, 2012

We took family pictures last night and I can't wait to see how they turned out!
So for now here are a few we took earlier this week. 









Sunday, September 9, 2012

Southwestern Chopped Chicken Salad

My computer had been on the fritz for the last couple of months.
Well since I last posted it completely crashed.
Not even turning on.
I probably should have taken it in to be worked on earlier.
Especially since it would take me at least 30 minutes to turn it on.
But no, I guess I just thought it would magically fix itself.
Well, 2 weeks in the shop and a hefty bill later its back :)

Lots has happened in the past couple of weeks.
Kellen got his second tooth.
Liv is getting her back bottom molars.
Kellen started eating food for the first time.
Potty training is going great! I would say we are 95% done.
Started working on Kellen's Christmas stocking.
I'm sure there's more, but that's all I can remember.

Here is a recipe I made for dinner Friday night.
Liv and I loved it.
She kept grabbing little pieces out of the bowl and eating them!



Southwestern Chopped Chicken Salad

2 cups shredded or chopped chicken
 1 can black beans, rinsed
1 can corn, drained
2 Roma tomatoes, chopped
4 green onions, chopped
2 avocados, diced
1 head of iceberg lettuce chopped
optional: tortilla chips or Doritos

Dressing:
1/2 cup mayo
2/3 cup Greek yogurt
1 Tbsp. ranch seasoning
1 Tbsp. taco seasoning

First make the dressing by mixing all the ingredients, set aside.

Next mix the chicken, beans, corn, tomatoes, onions, avocados, and lettuce together.
Add the dressing to the salad and give it a good toss.

Grab a bowl and add some crushed chips to the bottom then spoon some of your salad on top!