My little boys.
Get it off me!
Here it comes!
My three snow sweeties!
Peek-a-boo!
Pretty blues!
Snow angels. A must.
And a fun time was had by all!
Thursday, December 2, 2010
First Snow of the Season
We've seen flurries before this, but nothing that actually stuck around. It was beautiful to wake up to a thin blanket of white this morning, thus, we had to spend some time enjoying it!!
My little boys.
Get it off me!
Here it comes!
My three snow sweeties!
Peek-a-boo!
Pretty blues!
Snow angels. A must.
And a fun time was had by all!
My little boys.
Get it off me!
Here it comes!
My three snow sweeties!
Peek-a-boo!
Pretty blues!
Snow angels. A must.
And a fun time was had by all!
Our Advent Tree
I like to make the kids some sort of Advent calendar each year so that they have some understand about time passing and when Christmas will be here. I also like it because the way we do it, it gives us the opportunity to do things that will strengthen our family unit and to do things for others.
Here's the calendar this year.
Here's an up close. The ornaments have numbers on them and under each ornament is an activity to do either as a family or for someone else. So far, so fun!
Here's the calendar this year.
Here's an up close. The ornaments have numbers on them and under each ornament is an activity to do either as a family or for someone else. So far, so fun!
Papa's Shoes
Elijah loves putting on Papa's shoes and walking around in them! It's pretty fun to watch also!
Upside-down Taco
While browsing around the internet, I came across this recipe and we enjoyed it very much last night!!
1 can (16 ounces) fat-free refried beans
1 tablespoon dry taco seasoning mix
Cooking spray
2 cups cooked white rice (warm slightly if using leftover rice) - I used brown.
1 can (4 1/4 ounces) chopped green chilies
1 cup (4 ounces) finely shredded, reduced-fat, mild Cheddar cheese (I used Daiya vegan cheese shreds and it was great!)
Toppings:
2 cups shredded lettuce
1 cup diced tomato
1/4 cup chopped purple onion
2 cups crumbled baked tortilla chips (about 30 chips)
4 tablespoons fat-free sour cream (used a vegan ranch instead)
4 tablespoons salsa (none for me please)
Preheat oven to 350°F. In a small bowl, stir together beans and taco seasoning until mixed well. Set aside. Coat an 8″ x 8″ pan with cooking spray. Layer rice in bottom of pan. Dollop on seasoned refried beans and spread over rice. Spoon on green chilies. Sprinkle evenly with cheese. (At this point, the casserole can be refrigerated for baking later.) Bake uncovered for 20 minutes, or until cheese is melted and beans are heated through. Remove from oven and allow to cool about 10 minutes. Top with lettuce, tomato, onion, and crumbled tortilla chips. (If all of the casserole will not be eaten at one time, then add these toppings to each individual serving, because they will not reheat well when the rice/bean portion of the casserole is reheated. Store remaining toppings in individual zip-top bags.)
Use a large spatula to serve. Each serving may be garnished with 1 tablespoon sour cream and 1 tablespoon salsa.
Taken and adapted from http://www.diabetesselfmanagement.com/Recipes/Beans-And-Legumes/upside_down_taco/.
This is the rice, bean, cheese, chili layers that you bake.
This is the whole thing. Just another twist on haystacks or any other layered food.
1 can (16 ounces) fat-free refried beans
1 tablespoon dry taco seasoning mix
Cooking spray
2 cups cooked white rice (warm slightly if using leftover rice) - I used brown.
1 can (4 1/4 ounces) chopped green chilies
1 cup (4 ounces) finely shredded, reduced-fat, mild Cheddar cheese (I used Daiya vegan cheese shreds and it was great!)
Toppings:
2 cups shredded lettuce
1 cup diced tomato
1/4 cup chopped purple onion
2 cups crumbled baked tortilla chips (about 30 chips)
4 tablespoons fat-free sour cream (used a vegan ranch instead)
4 tablespoons salsa (none for me please)
Preheat oven to 350°F. In a small bowl, stir together beans and taco seasoning until mixed well. Set aside. Coat an 8″ x 8″ pan with cooking spray. Layer rice in bottom of pan. Dollop on seasoned refried beans and spread over rice. Spoon on green chilies. Sprinkle evenly with cheese. (At this point, the casserole can be refrigerated for baking later.) Bake uncovered for 20 minutes, or until cheese is melted and beans are heated through. Remove from oven and allow to cool about 10 minutes. Top with lettuce, tomato, onion, and crumbled tortilla chips. (If all of the casserole will not be eaten at one time, then add these toppings to each individual serving, because they will not reheat well when the rice/bean portion of the casserole is reheated. Store remaining toppings in individual zip-top bags.)
Use a large spatula to serve. Each serving may be garnished with 1 tablespoon sour cream and 1 tablespoon salsa.
Taken and adapted from http://www.diabetesselfmanagement.com/Recipes/Beans-And-Legumes/upside_down_taco/.
This is the rice, bean, cheese, chili layers that you bake.
This is the whole thing. Just another twist on haystacks or any other layered food.
Pastor Story
This is just so funny, I had to share...
VISITING PASTOR
The new pastor was visiting in the homes of his parishioners. At one house it seemed obvious that someone was at home, but no answer came to his repeated knocks at the door. He took out a card, wrote 'Revelation 3 verse 20' on the back and stuck it in the door.When the offering was processed the following Sunday, he found that his card had been returned. Added to it was this cryptic message, 'Genesis 3 verse 10.'Reaching for his Bible to check out the citation, he broke up in gales of laughter. Revelation 3 verse 20 begins 'Behold, I stand at the door and knock.'Genesis 3 verse 10 reads, 'I heard your voice in the garden and I was afraid for I was naked.'
VISITING PASTOR
The new pastor was visiting in the homes of his parishioners. At one house it seemed obvious that someone was at home, but no answer came to his repeated knocks at the door. He took out a card, wrote 'Revelation 3 verse 20' on the back and stuck it in the door.When the offering was processed the following Sunday, he found that his card had been returned. Added to it was this cryptic message, 'Genesis 3 verse 10.'Reaching for his Bible to check out the citation, he broke up in gales of laughter. Revelation 3 verse 20 begins 'Behold, I stand at the door and knock.'Genesis 3 verse 10 reads, 'I heard your voice in the garden and I was afraid for I was naked.'
Tuesday, November 23, 2010
Pesto Pizza
One of my favorite dishes is pesto pizza! I just love it! Usually I put more toppings on than this, but I didn't want to go to the store just for those toppings. So this is simply topped with black olives, onion, and mushrooms. The pesto and the crust made it DYNAMITE!!
The crust recipe came from naturallygourmet.com. I love watching her shows right from the website!
Pizza Crust Made in Bread Machine—Makes 2 Crusts (I used it as one crust)
1 1/3 C whole wheat flour
1 1/3 C unbleached flour
2 Tbs vital wheat gluten
1 tsp salt
2 Tbs honey
2 Tbs olive oil
1 C warm water
1 ½ tsp yeast
1 ½ tsp Italian seasoning
Mix dry ingredients. In bread machine put the honey, olive oil, warm water and then add theflour mixture. Even the flour out and make a well in the center and add the yeast. Close thelid and set machine on the dough cycle. This makes 2 crusts. When the cycle is finished take enough dough to make one crust and you can freeze the rest of it.
Spread the dough on the pizza pan, poke the center of the crust with a fork in several places so it won’t puff up and then bake just the crust for 10–15 minutes at 375 degrees until the crust starts to brown. Then take it out of the oven, spread the pesto sauce on the crust. Top with sliced tomatoes, sliced green olives, sliced black olives, sliced artichoke hearts, chopped onions and then you can sprinkle Parmazaan (optional) on top. Return the pizza to the oven for 10–15 minutes or until done.
Yumm-O!
The crust recipe came from naturallygourmet.com. I love watching her shows right from the website!
Pizza Crust Made in Bread Machine—Makes 2 Crusts (I used it as one crust)
1 1/3 C whole wheat flour
1 1/3 C unbleached flour
2 Tbs vital wheat gluten
1 tsp salt
2 Tbs honey
2 Tbs olive oil
1 C warm water
1 ½ tsp yeast
1 ½ tsp Italian seasoning
Mix dry ingredients. In bread machine put the honey, olive oil, warm water and then add theflour mixture. Even the flour out and make a well in the center and add the yeast. Close thelid and set machine on the dough cycle. This makes 2 crusts. When the cycle is finished take enough dough to make one crust and you can freeze the rest of it.
Spread the dough on the pizza pan, poke the center of the crust with a fork in several places so it won’t puff up and then bake just the crust for 10–15 minutes at 375 degrees until the crust starts to brown. Then take it out of the oven, spread the pesto sauce on the crust. Top with sliced tomatoes, sliced green olives, sliced black olives, sliced artichoke hearts, chopped onions and then you can sprinkle Parmazaan (optional) on top. Return the pizza to the oven for 10–15 minutes or until done.
Yumm-O!
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