Oct 02
These pictures just make me smile.
Oct 01
Sep 30
Ariana can wink. When I ask her to wink she closes one eye and holds it until I tell her she did a good job.
Then I ask her to blink and she closes both eyes!
And wink again!
Her expressions crack me up! She is a little doll! I wish I could freeze her in time and keep her forever!
Sep 29
Britain, Kalixta, Ariana and Tori loved playing in the grass during all the soccer and football games. Sometimes it was the only time they got out of the house. They didn't watch the games much but they sure had fun!!
The games were even better when Jordan, Kenny, Marci or Marie showed up which they did often! I love this picture of Jordan with the three girls.
Sep 28
Soccer season has come to an end. I am a little happy and a little sad. It will be nice to not be so crazy in the evenings, but I will really miss watching Ammon and Zoe play. They have both improved so much this season. It has been fun. I sent Adam to Zoe's game so I could watch Ammon's last game since I only saw two of his. He is such a player. He is all over the field and the ground! He falls often and does funny rolls and flips. He had the best coach in the world!
Zoe had a great year too. Her coach didn't know anything about soccer which was VERY frustrating for me, but she still learned lots from the girls on her team. She is a great defender and was oh so close to scoring! I can't wait for next year already!
Sep 24
Apple Dumplings!
2 cans crescent rolls
2 sticks butter
1 1/2 cups sugar
1 teaspoons vanilla
cinnamon
1 small can Mountain Dew
Peel and core apples. Cut apples into 8 slices each. Roll each apple slice in a crescent roll. Place in a 9 x 13 buttered pan. Melt butter, then add sugar and barely stir. Add vanilla, stir, and pour over apples. Pour Mountain Dew around the edges of the pan. Sprinkle with cinnamon and bake at 350 degrees for 40 minutes. Serve with ice cream, and spoon some of the sweet sauces from the pan over the top. This recipe comes from Real Mom Kitchen. The Mountain Dew is the secret ingredient! Don't forget it!
Sep 23
Tori is 11 months old! I can't believe it! The hours, days, months have flown by! I realize now more than ever how quickly time passes. And how babies grow in a blink of an eye!
I love that she only has three teeth on the top!
Sep 21
Nik flew by himself to California this weekend. I was a ball of nerves while he was cool as a cucumber. He was so excited to fly and even more excited to fly alone!! He is a man after all, or so he keeps telling me!
Sep 18
Friday night softball is really fun! It's great playing with such great family and friends. The kids have been really good!. Zoe even tries to take pictures of us playing! Our last two games have been at night so it's dark. This is the only good picture.
Or just play in the dirt!
Or practice for next year!
Sep 17
That's what! And boy are they yummy! Just look at them!
Filling
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
Topping
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired
Heat oven to 375°F. Grease a 15x10x1- or 13×9-inch pan (I used the 15×10).
Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet. Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely, about 30 minutes.
In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
In small bowl, crush 1 cup of the strawberries. In 2-quart saucepan, mix sugar and cornstarch. Stir in crushed strawberries and 1/3 cup water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Stir in food color. Cool 10 minutes. Gently stir in remaining 3 cups strawberries. Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.
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