Sunday, November 20, 2011
Monday, November 7, 2011
Saturday, October 22, 2011
and send it to Ryan along with this:
The boys love making things for Ryan, and I love finding cute ideas! The poem that is with their paper hugs reads:
A PAPER HUG
When you’re feelin’ lonely
And you need a little lift
Wrap these hands around you
And you’ll feel my special gift.
I know you’re far away
And I know you’ll need a hug.
Until you’re home one day
These hands will keep you snug.
Tuck them in your pocket
And keep them ‘til you’re through.
I love you, Dad, so much,
Here’s a hug from me to you!
Wednesday, October 5, 2011
Ryan MC'd the ceremony and Andrew was so excited to think Ryan was the 'leader' because he was the one talking.
Thursday, September 22, 2011
Here are some pictures from the celebration:
Friday, September 9, 2011
Right now it is time to start the weekend with my two busy boys!
Saturday, August 27, 2011
These are only some of the highlights from the summer:
Playing in the beaver den at Frederik Meijer Gardens!
Petting a baby alligator at Boulder Ridge Wild Animal Park.
Spending the day with Uncle Steve and Aunt Amanda who came to see us from Hawaii.
Camping in Ludington!
Visiting the Pickle Barrel House Museum while camping in Grand Marais!
Watching the beautiful sunset over Lake Superior!
Thursday, July 28, 2011
- 2 cups cream-filled chocolate sandwich cookie crumbs
- 1/2 cup butter, melted
- 1 cup chopped pecans
- 1-1/2 cups butter, cubed
- 1 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 packages (8 ounces each) cream cheese, softened
- 1/2 cup confectioners' sugar
- 1/3 cup packed brown sugar
- 1 cup (6 ounces) semisweet chocolate chips
- 1/2 cup heavy whipping cream
- Pecan halves
- In a small bowl, combine cookie crumbs and butter. Press onto the bottom of a greased 9-in. springform pan. Place on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. Sprinkle with pecans.
- In a large saucepan over medium heat, bring butter and brown sugar to a boil, stirring constantly. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; stir in vanilla. Pour over pecans. Refrigerate for 1-2 hours or until set.
- In a large bowl, beat filling ingredients until smooth. Spread over praline layer. Refrigerate for 1-2 hours or until set.
- For ganache, place chocolate chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Spread over filling. Refrigerate for 1-2 hours or until set.
- Carefully run a knife around edge of pan to loosen; remove sides of pan. Garnish with pecan halves. Refrigerate leftovers. Yield: 14-16 servings.
Tuesday, July 19, 2011
1 cup flour
1/2 cup butter
3 TBSP Confectioners Sugar
1 tsp vanilla
Preheat oven to 350 degrees
Mix above ingredients and pat into a greased 9 inch pie plate
Prick all over and bake in preheated oven for 8-10 minutes
2 Quarts strawberries, cleaned and sliced
1 cup sugar
3 TBSP corn starch
1 cup water
1/2 package of 3 oz. strawberry Jello
Add strawberries to cooked crust
Combine sugar and cornstarch in saucepan. Add water and cook on Medium- High heat stirring occasionally. When mixture starts to thicken, remove from heat, and stir in jello. Pour over strawberries. Chill and Serve. Yummy!
Friday, July 8, 2011
Thursday, July 7, 2011
Thursday, June 16, 2011
I found this great idea HERE.
We filled each bag with goodies that Ryan likes, and the boys were so excited to help! Now they have to wait to give it to him until Sunday!
We also made these super cute tie boxes for Ryan and the papas! So easy and so cute!
We found this idea HERE.
The boys and I made tags to glue on the top of the boxes!
Another fun craft we made:
We bought flavored soda from World Market, and then added these tags thanks to WhipperBerry!
We've had a blast today making crafts for Father's Day!
Monday, June 13, 2011
Michael batting...and yes they have to take the top of the tee off so that it is short enough for him!
Saturday, June 4, 2011
Michael spent his last day of school at the park, and Daddy went with him. He did awesome in preschool and impressed his teachers. He is one smart boy!
Here is his class photo from his party in the park:
Andrew is finishing school Tuesday and has really enjoyed learning! He is also one very bright boy! I am so proud of him! My mom and I attended a Work Night for him where he showed off some of what he has learned this year.
Andrew showed us how he could lay out the numbers 1-20 in order. He wrote a given number on the whiteboard, showed us how he fills in his calendar, and he recited all of his memory verses from the whole year with his classmates.
These two boys are growing up way too fast! I am so proud of how they are doing in school!
Saturday, May 28, 2011
Tuesday, May 17, 2011
I have adapted the recipe (original recipe from Cooking Light magazine) a bit so that it is easier but just as yummy!
2 eggplants (peeled and sliced..half inch thick)
3 egg whites
1 cup Italian bread crumbs
1 jar of your favorite spaghetti sauce
1 cup mozzarella cheese
1/2 cup Parmesan cheese
Steps to making this delicious dish:
1. Line two cookie sheets with foil and spray with Pam.
2. Spray a 9x13 baking dish with Pam and set aside.
3. Whisk egg whites in a small dish until foamy/frothy
4. Put breadcrumbs in another small dish
5. Dip eggplant in egg whites and then in the bread crumbs. Lay them on the cookie sheets.
6. Bake at 350 for 15 minutes, flip them over and bake for another 15 minutes.
7. Put a cup of sauce on the bottom of 9x13 pan, put one layer of eggplant, another cup of sauce, 1/2 cup mozzarella cheese. Repeat.
8. Finish it off with the Parmesan cheese.
9. Bake at 350 for 30 minutes or until bubbly.