Background

Tuesday, June 23, 2015

Then ... And .... Now

I love you SweetHeart!  It has been 8 years since we said "I  do." Each day I fall more and more in love with you. You are a great blessing from God. You are an awesome husband and father.   We have been through a lot over the past 8 years ; lots of ups and downs. I love you and always will.  Thank you for picking me to continue on life's journey with you.  As our first dance song says, "Oh, darlin'! I'm gonna love you forever, forever and ever, Amen!" (Randy Travis) 
Happy Anniversary!
Cheers to many more years.


Then


Now

Sunday, June 21, 2015

Perfect Steak

My dear husband loves steak, even as it "moos." Yuck I hate raw steak.  I thought I would try my hand at indulging his taste buds.  This steak was ...though I did have to ensure it was cooked all the way, since it is not a good idea to eat raw elk. I wish I would have marinated my meat longer, since it was a tad on the chewy side.
Happy Father's Day!

Preparing to open Presents

Teaching BAP and SSP how its done

Steak Marinade
adapted from: http://www.food.com/recipe/extreme-melt-in-your-mouth-steaks-214985

1/2 cup oilve oil
1/4 cup worcestershire sauce
1/2 cup soy sauce (use LOW sodium)
3 T minced garli
1 small onion, diced
2 t black pepper
1/4 cup A1 sauce
2 T Montreal Steak Seasoning
4 round steaks (about 2 lbs worth)

Combine all ingredients in a zip bag. Let marinate in the fridge from 6-24hours. I did about 8; next time I will do longer.  Grill on the BBQ as desired.

Wednesday, June 17, 2015

Yummy Yummy

I have always enjoyed good BBQ chicken; an easy kid pleaser.  My boys just could not get enough of these tasty bites. I have made this recipe a couple times. It has been great every time.

BBQ Chicken
adapted from: http://www.heatherlikesfood.com/super-moist-oven-baked-bbq-chicken/

1 dozen chicken drumsticks
3 T olive oil
1 1/2 t smoked paprika (I did not have so I used chipotle powder)
2 T lemon juice
3 garlic cloves, minced
1/2-3/4 t salt
pepper
BBQ sauce

In a zip bag combine oil, paprika, lemon juice, garlic, salt and pepper.  Add chicken; toss around. Let marinate in the fridge for at the most 24hours (longer the better). Prepare your BBQ. Cook chicken for about 15minutes/side. Brush first side with bbq sauce when the 2nd side is cooking. Turn brush again. Remove to a parchment lined cookie sheet. Bake in a 350 oven for another 15minutes.  Serve with your favorite BBQ sides.

Thursday, June 11, 2015

Summer Is Upon Us

Sorry for the hiatus.  We have been outside enjoying this glorious weather every chance we get. Last Monday it was close to 100 (97) ... really in the BEGINNING of June (what will the rest of the summer be like with this early heat?!).  As we sweltered in the heat, I decided it was time to get BAP and SSP a wading pool, squirt guns and swim lessons.  They are beyond thrilled especially about the pool and squirt tools.  The boys and Daddy had a water fight which ended in one broken squirt gun...we will be saving to get another (if it is so desired).  Swim lessons start on June 22.  The boys are excited but scared at the same time; I think they will do great. 

At Oma's Pond

Backyard Sword/Squirt Fight about to Commence

Monday, June 1, 2015

Dippy Dip with a Twist

SSP loves his dip, aka Ranch Dressing.  I found a quick and easy recipe, as compared to this one which is better if it rests for several hours first before serving).  Don't get me wrong both recipes are delicious.  The particular recipe I want to share today is good with the addition of bleu cheese crumbles - just sends it over the top.

Garlic Ranch-Style Dressing
adapted from: Everything Busy Moms' Cookbook

2 t minced garlic
2 t garlic powder
1/2 cup mayonnaise
1/2 cup sour cream
1 T Dijon mustard
3 T lemon juice
1/4 t season salt
1oz bleu cheese crumbles (my optional addition)

Whisk all ingredients in a bowl. Place in a jar that can seal.  Store in the fridge.

Thursday, May 28, 2015

Perfect Pairing

A few nights back I made a delicious coleslaw to go with our delicious BBQ'd chicken and steamed rice. I had no time to chill a coleslaw recipe ahead of time.  I found this one; it was perfect.  No chilling required before serving.  It was the perfect combination.

Apple Coleslaw
adapted from: http://www.barefeetinthekitchen.com/2015/05/cranberry-apple-coleslaw-recipe.html

1 (10oz) bag Angel Hair Cabbage
1 apple, chopped (I used a gala-I think)
1/2 cup Craisins
2 1/2 T mayonnaise
1 T lemon juice
1/2 T honey
salt/pepper, to taste

In a small bowl whisk together mayonnaise, lemon juice and honey.  Add salt/pepper, if desired.  In a large bowl put cabbage, apple and Craisins.  Toss with dressing.

Monday, May 25, 2015

Perfect Balance

With Memorial Day upon us, this recipe is a sure hit. Perfect amount of sweet and salty.

Pretzel Salad
adapted from: http://kidscooking.about.com/od/sidedishes/r/pretzel-salad.htm

2 cups pretzels, crushed
3/4 cup butter/margarine, melted
3/4 cup sugar
2 - 3oz packages strawberry Jell-O (I have done raspberry & lime too)
2 cups boiling water
1 (8oz pkg) cream cheese, softened
1 (8oz) tub Cool Whip, thawed
10oz frozen strawberries/other berries

Preheat oven to 375.  Spray a 9x13pan.  Combine crushed pretzels, 2T sugar (saving the other 5/8 cup sugar) and butter.  Press into baking dish.  Bake 10-15minutes until toasted.  Cool completely.  In a bowl remaining sugar, cream cheese and Cool Whip.  Spread on cooled crust.  Place berries on top of cream cheese mixture. In another bowl combine water and gelatin.  Pour over pretzel/cream cheese mixture.  Refrigerate until completely set up.