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Monday, September 1, 2014

Our newest family member

This is Eli, he arrived August 29, 2014 at about 11:20.  He was 7 lbs 3 oz and 21 inches long.  What a beautiful baby boy.  Was a long day and a half waiting on him but well worth the wait.  Here are some pictures of him and his new family.
proud daddy
Eli, dad, grandma, grandpa and uncle

Uncle AJ and Eli



grandpa and Eli
 Mammy, Great Aunt Winnie and Eli
Great Aunt Winnie and Eli


Mammy and Eli
 Welcome to our family little man, it's going to be wonderful to see all the changes as you grow.  Will get pictures of Eli and Mommy today.

Saturday, August 9, 2014

Happy Birthday Lyndsey


 This picture is her on her first day of school entering 2nd grade.

 This is her today.



Today is my  granddaughters birthday she will be 14....where have all those years gone.  She is such a beautiful young lady with so many talents.  She is a champion in the rodeo arena winning many buckles, saddles and other items. This past summer she won the championship goat tying at the JR High Rodeo Finals.  She is also an accomplished dancer both in ballet, tap and jazz.  This year she will be going into high school.  So proud of you Lyndsey and wish we were closer so I could celebrate all these wonderful occasions with you.

 Love you so much.  Have a wonderful day.
Mammy

Saturday, July 26, 2014

The Champion




 My granddaughter Lyndsey is the one of the right.  WTG Lyndsey.
2014 Grand Champion Goat Tying JR High Rodeo


I've been trying to get this posted for weeks now.  Don't know if I've mentioned that I've gone back to work.  It was suppose to just a part time job, maybe 20 hrs a week and it's turned into a 90 hour a week plus job.  Before I retired I was an apartment manager (tough profession), well after 4 years of retirement I decided I wanted a part time job so I got a job at Home Depot as a cashier, it was going pretty good, was not crazy about the hours but hey....well anyway this gentleman that I knew who owns many rental properties came into Home Depot and asked why I was working there and that I needed to come to work for him.  Well, after many back and forth phone calls I finally caved and took the job.  The first couple of weeks were just about 25 hours and then it got closer to what we call "turn" and I decided with all I had to do 25 hours were not enough time so I kept increasing the hours a day and here I am.

Anyway, what I am getting at is a couple of weeks ago my beautiful granddaughter Lyndsey made it to the JR High Rodeo finals, which were held in Des Moines, Iowa which is about 3.5 hrs from here so of course I was going to go and see her compete.  What an exciting and wonderful time it was.  She won all her go rounds and was in second place for the final competition and won by just 100's of seconds.  OH My it was heart pounding excitement. 
Here she is with some of her winnings.
We are all so proud of her, and I was so happy that I was able to share this special event with her.
Love you so much....Mammy.
thanks for taking time to stop by, I do have some new recipes to share and will do so very soon.  Have a great weekend and Remember to Always Find the Time to Do ALL the Things YOU Love.
Donna

Wednesday, May 28, 2014

Peanut Butter Cookies


Recently I made cookies to take into work for co workers as a good bye from me.  I am changing jobs and just wanted them to know I will miss them.  This is one of the cookies that I made, very simple but yet very tasty and who doesn't like peanut butter cookies?

Ingredients:
1 cup unsalted butter
1 cup  peanut butter (plain or crunchy)
1 cup white sugar
1 cup packed brown sugar
2 eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons baking soda

Directions:

Cream together butter, peanut butter and sugars. Beat in eggs.

In a separate bowl, sift together flour, baking powder, baking soda, and salt. Stir into batter. Put batter in refrigerator for 1 hour.

Roll into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a criss-cross pattern.  (a simple tip, dip the fork in water then into sugar before making flattening)  Bake in a preheated 375°  oven for about 10 minutes or until cookies begin to brown. Do not over-bake.
Thanks for stopping by, have a wonderful weekend and always Remember to Find the Time to Do ALL the things YOU L♥ve.
Donna

Thursday, May 22, 2014

My beautiful Granddaughter

This is my beautiful granddaughter Lyndsey.  He just graduated from St. Mary's School.  No she's not a senior, she just finished 8th grade.  She will go to Public School in the fall.  We are so proud of her, she is a beautiful young lady with many talents.  She loves to Rodeo and also does ballet.  She is very accomplished in both.  She and her brother have won many saddles, buckles and awards in Rodeo.  She has been in the Nutcracker several times, and this past year did Point.

Love you very much Lyndsey....oh yes and Jake too.  :)
Mammy

Friday, May 16, 2014

chicken cordon bleu Casserole


This is a very tasty dish, especially if you like the original Chicken Cordon Bleu.  It has all the same ingredients but in a casserole form.  You could add some other things I guess, like broccoli,  or other veggie just use your imagination.

Ingredients:
4 chicken breasts cooked and chopped
1/2 lb deli ham
6 slices swiss cheese
Sauce:
4 TBL butter
4 TBL flour
3 1/4 cp milk (I use 1/2 n 1/2 and water)
2 TBL lemon juice
1 TBL dijon mustard
1  1/2 tsp salt
1/2 tsp paprika
1/2 tsp pepper
Topping
6 TBLbutter
1 1/2 cups  panko bread crumbs
1 1/2 TBL fresh parsley
salt and pepper

Direction:
preheat oven 350°
Boil chicken until tender, set aside...when cool cut.
Butter a 9-10 inch casserole dish, layer chicken, ham then cheese.  Pour sauce over top and then top with bread crumbs.  Bake for 30-45 minutes in 350° oven.  Top should be nice a browned.
Thanks for taking time to stop by, have a wonderful day and Always Remember to Find the time to Do All the Things Y ♥u L♥ove.
Donna

Ingredients

For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese
For the sauce:
4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard

1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
For the topping:
6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste - See more at: http://foods-exclusive.blogspot.com/2014/03/how-to-chicken-cordon-bleu-casserole.html#sthas

Ingredients

For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese
For the sauce:
4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard

1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
For the topping:
6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste - See more at: http://foods-exclusive.blogspot.com/2014/03/how-to-chicken-cordon-bleu-casserole.html#sthash.mwEMPHEj.dpuf

Ingredients

For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese
For the sauce:
4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard

1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
For the topping:
6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste - See more at: http://foods-exclusive.blogspot.com/2014/03/how-to-chicken-cordon-bleu-casserole.html#sthash.mwEMPHEj.dpuf

Ingredients

For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese
For the sauce:
4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard

1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
For the topping:
6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste - See more at: http://foods-exclusive.blogspot.com/2014/03/how-to-chicken-cordon-bleu-casserole.html#sthash.mwEMPHEj.dpuf

Ingredients

For the casserole:
1 whole cooked chicken, bones removed, meat diced or shredded (rotisserie chicken is excellent, should have 5-6 cups)
1/2 pound very thinly sliced deli-style honey ham, rough chopped
1/4 pound thin sliced baby Swiss cheese
For the sauce:
4 tablespoons butter
4 tablespoons flour
3 1/4 cups milk
2 tablespoons fresh squeezed lemon juice
1 tablespoon dijon mustard

1 1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon pepper
For the topping:
6 tablespoons butter
1 1/2 cups panko bread crumbs
1 1/2 teaspoons crushed dried parsley
salt and pepper to taste - See more at: http://foods-exclusive.blogspot.com/2014/03/how-to-chicken-cordon-bleu-casserole.html#sthash.mwEMPHEj.dpuf

Friday, May 9, 2014

LC stawberry cream cheese dessert


I found these while searching for a LC dessert.  Sorry but I can't remember where.  These are really good and hit the spot for having something sweet after a meal.  Even my grandson loved them and said I could make them anytime.  Here's the inside.

Ingredients:

1 (8-oz.) package cream cheese, at room temperature
1/4 cup sour cream
1 Tablespoon plus 1/4 cup sugar, divided *I used Splenda and their measurement to get the above*
1 teaspoon vanilla extract
1/2 teaspoon fresh lemon zest
6 (8-inch) soft flour tortillas Mission LC version
1 3/4 cups sliced strawberries, divided
1 Tablespoon cinnamon
Vegetable oil, for frying

 Directions:
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese with the sour cream, 1 tablespoon sugar, vanilla extract and lemon zest, scraping down the sides of the bowl as needed. Fold in 3/4 cup of the sliced strawberries.
Divide the mixture evenly between the tortillas, slathering each portion in the lower third of each tortilla. Next, fold the two sides of each tortilla toward the center and then roll the tortilla up like a burrito and secure it with a toothpick. Repeat the rolling process with the remaining tortillas.
Combine the remaining 1/4 cup sugar with the cinnamon in a shallow bowl and set it aside. Line a large plate with paper towels.
Add 3 inches of oil to a large, deep saucepan, leaving a minimum of 2 inches from the top of the oil to the top of the saucepan. Heat the oil over medium-high heat until it reaches 360ºF on a deep-fry thermometer.
Working in batches, fry the each one until golden brown and crispy, about 3 minutes, flipping them as needed. Transfer them to the paper towel-lined plate to drain for 1 minute, and then roll them in the cinnamon and sugar mixture. Repeat the frying and rolling process with the remaining ones, returning the oil to 360ºF between batches.
Remove all toothpicks from them and transfer them to serving plates. Top each with a portion of the remaining 1 cup of sliced strawberries and serve immediately.
They are simple to make and you could use regular flour tortilla's if you like.  I used the LC version and to me you really can't tell the difference.
There are so many different ways to change this up by just changing the fruit that you use.  I had strawberries in the freezer so that's what I went with.  I also think these would be really good if you added walnuts or pecans, but I didn't to these because my grandson doesn't like nuts.
Thanks for taking the time to stop by, hope you try these because they really are great.
Have a wonderful day and Remember to Find the Time to Do the Things You L♥ve.
Donna



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