Whoa!

Here's Gracie doing a pretty good imitation of Grandma Furn Cramer.

Also, per Lauren's request here are a couple of my favorite fall recipes.

White Chicken Chili

½ stick butter
¼ cup flour
¾ cup chicken broth
2 cups half and half
1 ½ tsp chili powder
1 tsp cumin
½ tsp salt
½ tsp pepper
2 small cans diced green chilies
3 cans Great Northern beans (Bush brand are best)
1 cup diced cooked chicken
½ onion, chopped and sautéed
1 ½ cup Monterey Jack cheese

In a large pot, melt butter then wisk in flour. Gradually add broth and cream and bring to a low boil over med heat until thick. Wisk constantly so it won’t burn. Stir in seasonings, then add the rest of the ingredients. Top with sour cream.

Super Easy Chocolate Chip Pumpkin Cookies

1 box Dry Spice Cake Mix
16 oz. Canned pumpkin (not pie pilling)
1 cup chocolate chips

Blend together cake mix and pumpkin and then stir in the chips. Drop teaspoonfuls onto a greased cookie sheet and bake for 12-14 minutes at 375 degrees.

Fall is here...

Which means that I am ready for Fall food. What is your favorite Fall recipe? I am in love with the Butternut & Fontina Ravioli they have at Costco right now. It tastes so good with a creamy Parmesan sauce and Italian sausage. It reminds me of one of my favorite Fall recipes...Butternut Squash Sauce with Sage. I got this from my dear friend Paige. It tastes great over gnocchi.

Butternut Squash Sauce with Sage

1 large (1 ½ lb) butternut squash (peeled and cubed)
2 T. olive oil
2 shallots, minced
1 bay leaf
1 pinch of ground nutmeg
6 fresh sage leaves, sliced into thin strips
1 C. chicken broth
½ C. freshly grated Parmesan (used as a garnish)

Cook shallots in the oil until they begin to soften. Toss in squash and cook for a few minutes until then begin to caramelize in the oil. Add remaining ingredients (except cheese) and cook until squash is soft, but still holds its shape (about 8-10 minutes). Puree mixture and serve warm.

Leave your favorite recipe as a comment or make a new post!

Ogden Children's Museum

While people went up the mountain, some of the kids got to go to the children's museum. Sorry I didn't go hiking or mountain biking so I couldn't get shots there. If anybody did, please post!!

Taking a bow after their play!

Pool Party!

Jacob jumping in! Cowabunga!
Zach trying to aviod me and the camera. So, I just waited until he needed some air. =)
Ella soakin' it all in! Nice shades.
Feeding time! =)
Grandma enjoying her grandkids and great-grandkids. Pow-wow under the shade.
She got in!!! Wasn't Grandma's suit so pretty!?!
Proof that he got in. =)
Zach - "CANNONBALL!!!"
Davis trying it out, too.

Day at the Lake

So, this is a huge post, but I wanted to put as many pictures as I could. I also tried to get everyone in one, but somehow Aunt Teresa didn't get any screen time. She's a sneaky one. =)
This was so much fun!! I had a blast! I hope everyone else did. I'll put more pictures up of other activities. I have over 500 pictures, so if anyone wants copies I can burn a disc for you. Just holla atchya girl!! =)

LOVE YOU ALL!!!

My New Favorite Dessert

I have always loved bread pudding...it is the best combination of yummy bread, milk, eggs, and sugar. Last year I had bread pudding at a local restaurant that was made out of cubed cinnamon rolls...yum! I have kept that idea in the back of my head and finally made it today. OH MY GOODNESS!!! You have to try this!

CINNAMON ROLL BREAD PUDDING WITH CHOCOLATE AND BANANAS

6 Cinnamon rolls (these are nice large rolls, frosted, and I used some mini chocolate chips in them too! I froze them so I wouldn't eat all of them the last time I made cinnamon rolls and then let them defrost for 15 minutes before cutting)
3 eggs
2 1/2 cups whole milk
1 teaspoon vanilla
1/4 teaspoon salt
1/3 cup sugar
1 banana, sliced
1/4 cup mini chocolate chips to sprinkle on top
Small can of sweetened condensed milk (if you want to go way overboard...it is worth it!!)

Cube the cinnamon rolls and set aside

In a large bowl, whisk together the eggs, vanilla, salt, and sugar. Add the milk and stir. Add the cubed rolls and fold the liquids in.

Pour the bread mixture into a 9x13 greased pan. Distribute the bananas evenly throughout the pan, putting them over and under the bread. Sprinkle with mini chocolate chips. Cover and place in the fridge for at least 30 minutes (I left it in there for 6 hours today and it was fine).

Preheat oven to 350 degrees and place pan in middle of oven. Bake for 40-50 minutes or until knife inserted in center comes out almost clean.

Pour sweetened condensed milk over entire pan or individual servings...serve warm!

Pre-Pro-Wrestler???

Check this out! Grace and Ashley (our neighbor's kid) are the same age, but Ashley weighs at least 10 pounds more than Grace, but guess who has the bully child? That's right, ME. I'm trying not to laugh in the background, and I feel a bit guilty for filming instead of breaking up the fight, but it was just too funny! I couldn't resist!

Roasted Potato Salad

I just tried the link in last post and since it didn't work I'm adding the recipe(s) here. You start out with a recipe of the *roasted potatoes then use them in the salad. Really good.

Roasted Potato Salad with Bell Peppers, Roasted Corn & Tomatoes

by Joanne Weir

(Based on 2 ratings)
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RECIPE

RATINGS & REVIEWS

To learn more, read the article:
Roasted Potato Salads

Serves six.

ingredients

1 ear fresh corn, in the husk
1/4 cup plus 1 tsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups red, yellow, or orange cherry tomatoes (or a combination), halved
1/2 red bell pepper, cut into 1/4-inch dice
1/2 green bell pepper, cut into 1/4-inch dice
1/2 small red onion, cut into 1/4-inch dice
1/2 yellow bell pepper, cut into 1/4-inch dice
1/2 cup chopped fresh basil
2 small cloves garlic, finely chopped
1 recipe Simple Roasted Potatoes
3 Tbs. red-wine vinegar

how to make

tip

Roast the corn while you roast the potatoes.

Position a rack in the center of the oven and heat the oven to 450°F. Remove the husk and put the corn on a small baking sheet. Drizzle 1 tsp. of the oil onto the corn and rub it over all the kernels. Sprinkle with kosher salt and pepper. Roast, turning the cob occasionally, until the corn kernels are light brown in a few spots, about 20 minutes. Let the corn cool. Cut the kernels from the cob.

Add the corn, tomatoes, red, green, and yellow peppers, onion, basil, and garlic to the potatoes. Toss gently. Whisk the remaining 1/4 cup oil and the vinegar together and add to the salad. Toss again. Season with kosher salt and pepper to taste and serve immediately.

From Fine Cooking 80, pp. 50

*SIMPLE ROASTED POTATOES

Ingredients

2 lb. small red-skinned potatoes or small Yukon Gold potatoes, washed and cut into 3/4-inch chunks
3 Tbs. extra-virgin olive oil
Kosher salt and freshly ground black pepper

how to make

Position a rack in the center of the oven and heat the oven to 450ºF. Spread the potatoes on a heavy-duty rimmed baking sheet. Drizzle with the olive oil, sprinkle with 1 tsp. kosher salt and several grinds of pepper, and roll them around to evenly coat them with the oil. Spread the potatoes in a single layer, preferably with a cut side down. Roast them until they’re tender when pierced with a fork, 20 to 30 minutes, depending on the potatoes. The potatoes should be browned on the sides touching the pan.

Loosen the potatoes from the pan with a thin spatula and transfer them to a large serving bowl to be tossed with the salad ingredients and dressing. They can be tossed while still warm or at room temperature.

From Fine Cooking 80, pp. 51