Alfajores

My ex-husband served a mission in Argentina and he would talk about these cookies all the time, and then I saw this recipe on this cool blog called cooking classy found here   and made them and liked them.  Personally I like to make my own caramel to put between the cookies, and you can do that by putting a can of sweetened condensed milk covered in water in a crockpot on low overnight, in the morning when you open up the can, it is a delicious caramel.

Alfajores
1 1/4 cups cornstarch
1 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
10 Tblsp butter, softened
3/4 cup granulated sugar
1 1/2 tsp lemon zest
3 large egg yolks
1 tsp vanilla extract
1/4 to 1/2 tsp coconut extract, optional 
1 can Dulce de Leche (caramel in a can you can buy by the sweetened condensed milk cans)
various toppings for coating

Directions:
*In a mixing bowl, whisk together cornstarch, flour, baking powder, and salt.  set aside.
*In the bowl of an electric stand mixer fitted with the paddle attachment, blend together butter and sugar on medium speed until creamy, about 30 seconds.  Mix in lemon zest.  Add in egg yolks one at a time, mixing after each addition until well blended.  Mix in vanilla and coconut extract.  With mixer set on low speed, slowly add in dry ingredients and mix until combined and dough starts to come together.  Shape dough into a ball, cover ball with plastic wrap and refrigerate 30 minutes to one hour until dough is easy enough to work with
*Preheat oven to 350 degrees.  Roll chilled dough out between two large sheets of parchment or wax paper to 1/6 in thickness.  Using a 2 in round cookie cutter (or smaller) cut dough into circles, use a spatula to transfer cookie onto cookie sheet lined with Silpat or buttered or greased.
*Bake for 10 to 11 minutes.  Allow cookies 5 minutes to cool on cookie sheet before transferring to wire rack to Cool.  Cool cookies completely and then spread generous layer of Dulce de Leche over the bottom side of one cookie, then sandwich it to the bottom side of another cookie.  Spread a thin layer of caramel around the round edge of the cookie and roll in desired topping. 
* Store cookies in an airtight container at room temperature
*Here are a few of the toppings to roll them in:
sweetened coconut flakes (you can grind them a little bit in food processor to smaller size)
toasted coconut flakes
finely chopped pecans, toasted if desired
sprinkles
grated white, milk or semi chocolate
You dont have to coat edges at all.  If desired, you can dip to coat or drizzle cookies in white, milk or semi sweet chocolate.
Look at the blog above to see a picture of these cookies
They are yummy, I am thinking you could spread nutella in between and that would be yummy too!

Kneaders Over-Night French Toast

This is an awesome french toast recipe recipe from Kneaders, you just have to buy a loaf of their chunky cinnamon bread to make it

Kneaders Over Night French Toast
Ingredients:
1 loaf Kneaders Chunky Cinnamon Bread cut into 8 slices
8 eggs
3 cups milk
1 Tblsp brown sugar
3/4 tsp salt
1 Tblsp vanilla
2 Tblsp butter

Preparation:
Butter a glass baking dish generously (9 x 13) Place the bread flat in the baking dish.  Mix all remaining ingredients, reserving the butter and pour over the bread.  Cut butter into pieces and dot over the top.  Refrigerate over night or at least one hour.  Bake 45 to 50 min at 350 degrees.  Serves 8

Kneaders Caramel Syrup
1 cup brown sugar
1 cup whipping cream
1 cup Light Karo Syrup
Blend together and heat on stovetop until sugar is smooth.
Serve warm.

And now for the nourishing of our souls:
My daughter Megan serving a mission sent me this quote:
"I slept and dreamt that life was a Joy.  I awoke and saw life was  Duty.  I acted and behold Duty was Joy."

Danish Almond Sweet Bread

My sweet landlord that lives upstairs made this treat for me for Christmas and it was so so yummy, I ate it all in one day (I shared too!) so I  had to find the recipe and make some myself.  I found the recipe on thesisterscafe.com and Erin said her friends' inlaws make this every Christmas to give out, it makes 3 to 4 loaves , and it is so so so so yummy!  I think I will start this for a Christmas Goodie Handout Tradition as Well! You will LOVE it!

Danish Almond Sweet Bread

Dough:

Put in standing mixer:

1 ¼ c scalded milk

1/3 c shortening (melt with milk) I used butter

1/3 c sugar

1 t salt

2 eggs

Pulse, then add:
1 T yeast

Pulse again, then wait 3 minutes. Then add:

4 c flour

Knead for about 3-5 minutes.  Cover and let rise in a warm place 35 minutes.

Filling #1:

Scald in microwave and set aside:

1 c milk

Mix together in another bowl:

1/3 c sugar

2 T flour

¼ t salt

Beat in with a fork:
3 egg yolks (save the whites!)

Pour hot milk into mixture and stir well. Heat in microwave 2 minutes, whisking every 30 seconds, until thick like pudding.

Filling #2:

Mix with pastry blender:

½ c butter

½ c flour

1 c sugar

¼ c oats

1 ½ t almond extract

¼ c sliced almonds

Topping:

½ c almonds

¼ c sugar

Punch down dough. Divide in 4. (You may also divide dough into 6 for smaller pastries.) Roll each out to a rectangle 8” across and 12” long. Mentally divide the rectangle into thirds lengthwise and onto the middle third spread filling #1 and then top with filling #2. With a pizza cutter, cut slits down each side, crosswise, all the way to the bottom, ½ – 1” apart. Alternate sides and cross the strips over the middle. Make sure the top and bottom are tucked in so filling does not leak out. Brush the top with beaten egg whites, then sprinkle with sugar and almond topping generously.

Let rise 30 minutes. Bake at 350° for 15-20 minutes, making sure the bottom and top are both slightly brown. Let cool 10 minutes before cutting.

Mexican Lasagne

 This is a great recipe, it might not sound like it, but try it and you will see!  It is a fun version when you get tired of tradtional lasagne!

Mexican Lasagne  from Jill Flink  Sandridge Ward Cookbook
1 lb ground beef, cooked and drained
1 (16)oz can refried beans
1 pkg taco seasoning
12 uncooked lasagne noodles
2 1/2 cups water
2 1/2 cups salsa
2 cups sour cream
3/4 cup green onions
1 cup black olives (or more)
1 cup grated cheese

Combine beef, beans, and taco seasoning together.  Place uncooked noodles in bottom of 9 x 13 pan.  Spread beef mixture over noodles. Top with more noodles and beef mixture.  Combine water and salsa and pour over all.  Cover tightly with foil and bake at 350 degrees for 1 1/2 hours or until noodles are tender.  Remove from oven and spread sour cream, onions, and olives over casserole.  Top with cheese. Bake 5 minutes more.

YUMMY!


Nourishing of our soul:
I've been reading the book "An hour to live, and hour to love:
and would like to quote from Richard Carlson
"If I could live my life over, I'd be more loving to you and to everyone else as well - and I'd expect far less in return.  I see now that life is all about love, sharing, compassion, and kindness.  Mother Teresa said 'We cannot do great things on this earth.  We can only do small things with great love'. . . even small things can be great things when our hearts are in the right place"

Fresh Pesto Sauce

My daughter Jenna and I have learned to enjoy Pesto sauce and use it in our sandwiches and cooking.

Fresh Pesto Sauce

2 cups fresh basil leaves, loosely packed

1/2 cup extra virgin olive oil

2 Tblsp pine nuts, toasted

4 cloves garlic, minced

1 tsp salt

1/2 cup freshly grated Parmesan

2 Tblsp freshly grated Romano cheese

3 Tblsp butter, softened

Blend first five ingredients until smooth in processor or blender.  Put in bowl and stir in remaining ingredients.

yummy!

Veggie Pizza

This recipe is a fun one that never dissapoints, great for appetizers.

Veggie Pizza
1 can crescent roll dough
1 pkg dry Ranch dressing mix
Broccoli
Cauliflower
Carrots, shredded
Cucumbers
Cheese
Tomatoes
Press dough into 9 x 13 pan.  Cook according to package directions.  Mix Ranch dressing mix with 16 oz container of sour cream. Spread over cooled crust.  Cut veggies into small pieces and spread on top.


Nourishing of the soul:
This is taken from the book I read "An Hour to Live, an Hour to Love" by Richard Carlson and Kristine Carlson
"Another thing I am absolutely certain of is this: If I could live my life over again, I'd rarely if ever be in such a hurry.  What is the point? You get to the end of your life and you finally pause and reflect and it all becomes so clear.  You see the absurdity of all the rushing around . . we rush around and for what?  All it does is keep us from truly experiencing life in any sort of meaningful deep way.

Cake Mix Cookies

This recipe is for cake mix cookies from my friend Diane Worthen, she has fun creating different flavors with diff cake mixes!

Cake Mix Cookies

2/3 cup shortening (I like to use butter instead of shortening)

2 eggs

1 box cake mix (any kind)

Take 1/2 package of cake mix and mix with the shortening and eggs.  Add the other 1/2 and mix well.  Shape into balls and bake at 375 for 8 to 10 min.

If using lemon mix, roll balls in sugar before cooking.   If using chocolate, after cooked, add a marshmallow, put back in oven to soften, then frost with chocolate frosting when cool.

Yummy!

Peanut Butter Cookies Or Reeses Peanut Butter Cookies

This is one of my favorite peanut butter cookie recipes, you can make them plain or after taking cookies out of oven, you can put a chocolate kiss or chocolate star on top of each cookie and let cool!
Yummy! (or you can drizzle chocolate over them or dip one side in chocolate)

Peanut Butter Cookies
1 cup butter
1 cup peanut butter
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
2 1/2 cups flour
1 1/2 tsp soda
1/2 tsp baking powder
1/2 tsp salt

Thoroughly cream butter, peanut butter, sugars, eggs, and vanilla.  Sift together dry ingredients; blend to cream mixture. Roll into balls, Place on greased cookie sheet Can use a fork to crisscross them flat.  Bake at 375 for 11 minutes.  Cool slightly.
Reeses Peanut Butter Cookies:
(this version came from Christy's friends Julie and Amber who would make these and leave them at the doorsteps of people they liked, we got some once! they are divine and yummy and wonderful! and it was Amber's recipe!)
Recipe same as above but you will need 1 pkg Reeses miniature Peanut Butter Cups
Mix the dough together and then roll into 1 1/2 inch or 2 inch balls.  Place in ungreased muffin tins.
Preheat oven to 375 degrees
Bake 8 to 10 min.  Let cool one minute and then press a peanut butter cup upside down into the cookie  Cool.

Chuck Wagon Baked Beans

In the summertime there are alot of pot lucks and grilling, and there always needs to be at least one pan of baked beans to go along with it.  I have found 3 recipes in my Sandridge Ward cookbook, all are good

Chuck Wagon Beans from Wendy Perkins
1 lb ground beef
1/2 cup celery
salt, pepper, and garlic salt to taste
1 can tomato soup
2 Tbsp brown sugar
1/2 cup chopped onion
1/2 cup green peppers
1 Tbsp vinegar
2 cans pork and beans
Brown hamburger, celery, onion and green peppers.  Drain grease.  Add brown sugar and vinegar.  Mix all above ingredients with tomato soup and pork and beans.  Bake covered 30 min at 375 degrees

Baked Beans by Angie Garrett
6 to 8 bacon slices
1 lb ground beef
 2 (30 oz) cans pork and beans
1 cup brown sugar
2 tsp prepared mustard
2 cans tomato soup
1 chopped onion
Dice and Brown bacon.  Drain and brown hamburger with onion.  Add beans, brown sugar, mustard, and soup.  Bake at 450 degrees until boiling then at 350 for 2 hours

Baked Beans by Sherene Keith
2 large cans pork and beans
1 cup ketchup
1 cup brown sugar
1/2 cup chopped onions
1/3 lb bacon, cut and partially fried
2 Tbsp worcestershire sauce
1/2 cup green pepper diced
Mix all ingredients and bake at 300  degrees uncovered for one hour or covered 2 hours or in crock pot on low 2 hours.

Candied Yams

This is our thanksgiving Tradition recipe for sweet potatoes:

Candied Yams (Kristen Funes ) Sandridge Ward Cookbook

cooking note:  Jenna just asked me how to cook the sweet potatoes. Pierce them twice with a steak knife (to vent) do not need to oil them.  I double wrap in foil (as they always leak) and put them on a cookie sheet and bake for an hour and 15 min or until fork tender.  Lately I have found you can cook them in a slow cooker, just put a cup of water in bottom and stick them in and bake for 4 hours and they come out perfect and no mess! (you dont have to prick them in slow cooker, but you could, it wont hurt them. ) Jenna is asking me good questions, hopefully this helps!

3 cups cooked mashed sweet potatoes (or 1 large can)
1 cup sugar
1 tsp vanilla
2 eggs
1/3 cup milk
1/2 cup butter
Topping:
1/3 cup butter or margarine
1 cup firmly packed brown sugar
1/3 cup flour
1 cup finely chopped pecans
1 bag miniature marshmallows
Combine yams, sugar, vanilla, eggs, milk, and 1/2 cup butter.  Beat until smooth.  Spoon into greased 2 quart shallow casserole.  Combine brown sugar, flour, 1/3 cup butter, and pecans.  Sprinkle over casserole.  Bake at 350 degrees for 30 minutes. Take out after 20 minutes sprinkle top with marshmallows and put back in oven to finish baking  10 more minutes!

Just a note:  you can add some oatmeal and brown sugar mixture to the topping or the lady below added crushed corn flakes!
YUMMY

In bloggy land I found this recipe as well, I will link it herehttp://www.cookingclassy.com/2012/11/browned-butter-sweet-potato-casserole/  it shows diagonal of  marshmallows and topping!

Thanksgiving Sides Mashed Potato and Gravy Peas

The rest of Dana Days recipes she shared from her Thanksgiving Meal:

Of course we have mashed potatoes.  Those are pretty self explanatory right? Boil potatoes.  Skin, no skins.  Whip them up your favorite way.  I sometimes add a little whipping cream this time of year (since it is normally in the house), or cream cheese, or butter, or whatever sounds delicious.  I don't think you can mess up mashed potatoes.  We eat them probably too much in our house so its second nature.

I Sandee like to make mashed potatoes putting in sour cream and cream cheese, usually if you use a 10 lb bag of potatoes, then you would use 1 pt sour cream, 1 block sour cream. This year in the bloggy land I found this tip to try, so I will link it here http://www.cookingclassy.com/2012/11/moms-mashed-potatoes/

 

Gravy. 

 Another mystery to some.  I think we eat this too often too.  HA! (Remember my favorite FAVORITE meal is Fried Chicken.)  Gravy is SO EASY.  So many people are afraid to make it.  For Turkey gravy I just use all the dripping straight out of the roasting pan.  Add it to a large skillet.  Turn up the heat. In a large cup I add flour (about half way up) and water.  Whisk it really good to get all the lumps out.  Then you just pour it in slowly into heated Turkey drippings.  Stir with your gravy whisk to combine.  Salt and pepper to taste.  If you like milk or cream in it, add it.  Gravy is honestly pretty hard to mess up unless you don't get your flour mixture mixed up well.  Some people use cornstarch for a silky gravy.  I just use flour.  

 

My husband's family loves the green bean casserole.  I won't insult your intelligence by adding the recipe.  Follow the recipe on the box of Onions you buy for it. 

 

I personally like just peas and carrots.  My Mom always just chopped carrots and boiled them and added some frozen peas. and finished cooking.  I think I like this because it is pretty.  With so many other sweet things on the table that is filled with fillers I like this is just simple.  When they are done you just put butter in them and melt it. 

 

Of course we put out the sweet pickles, cranberry sauce, olives. 

Thanksgiving Pies

More recipes from Dana Day on her Thanksgiving Pies, I would like to include them on my blog as well

Here is Jayne Watson's Pie Crust Recipe:

 

1 1/4 cups all purpose flour

1/4 tsp. salt

1/2 cup shortening, chilled

3 Tablespoons water

 

Whisk the flour and salt together in a medium size bowl.  With a pastry blender, cut in the cold shortening until the mixture resembles course crumbs.  Drizzle 2 to 3 tablespoons ice water over flour.  Toss mixture with fork to moisten, adding more water a few drops at a time until the dough comes together (it took me a lot more than 3 tbsp for this to happen.)

 

Gently gather the dough particles together into a ball.  Wrap in plastic wrap or put in a ziploc bag and chill for at least 30 minutes before rolling out. 

 

Roll out dough, and put in a pie plate.  Fill with desired filling. 

 

The hint with pie dough is don't over work it.  I would make each bath separately   That way you are not working with too much and get it just right.  It is easier to me this way too and actually pretty fast.  I just use the same big bowl.  This recipe only makes enough for a bottom filling.  So for apple I did double it.  But I would never more than double it at a time.  It worked fine though for two crust.  I halved the dough that time and patted into round dough balls and put in the bag to chill.  I liked that I could chill it and work on the fillings as we went along. 

 

We made Pumpkin:

My only hint here is I just use the Libby's Pumpkin.  The cream can.  The unspiced can.  Most people grab the brown label because it is already seasoned.  But, in my opinion it taste like barf.  It seriously is not hard to add your own spices and follow the recipe.  It is worth it.  I told Megan NEVER ever pick up the dark brown label, ALWAYS buy the cream label.  Make your pie crust.  Follow the recipe and pour into the unbaked pie shell and bake.  Normally takes around an hour.  To test if it is done I just stick a knife in the center and when it comes out clean it is done.  I don't even try testing it for at least 60 minutes.  :) This is the world's easiest pie.  If you are worried about the crust burning just do a foil tent over the top for the first half .

Don't buy them.  This is so much better. 

 

Apple Pie:

 

Here is the recipe for that:

 

Heat Oven to 350 degrees.

 

10 to 12 large green granny smith apples

1/4 cup sugar (a little more if you have a lot of apples)

3/4 tsp cinnamon

3/4 tsp. nutmeg

1 Tbsp. Lemon Juice

1 Tbsp. Flour

 

Peel apples.  Slice them into a large bowl.  Add all the sugar and spices and lemon juice etc.  Mix up well.  Pour into pastry crust.  Top with the second crust.  Make whatever cute designs you would like to make.  I always start my apple pie for the first hour with a foil tent.  My college roommate taught me this.  It keeps your crust from burning on the edges.  After about an hour I remove the tent and let it continue to bake.  It normally takes my pie another hour.  I like the apples really soft.  Mmmmmm.  Hint: make sure there is something to catch the drippings in case your pie boils over. 

Bake at 350 degree's for at least 60 minutes.  Mine always takes around  1 and a half hours to 2 hours.  I test it by sticking  a knife in it.  If the knife goes in and I can feel the apples are soft, I know it is done. 

 

Megan's favorite Pie is Lemon Meringue:

Here is my Great Grandma's Lemon Pie Recipe:

(however I will admit here I do not use her filling recipe.  Only because I have always used the way my Mom made it. 

 BUT, I do use her Meringue recipe.) 

 

I use the Jello Lemon Cook and Serve Recipe.  I make a pie crust and bake it.  Then pour the filling in.  Then I whip up my Great Grandma's Meringue Recipe.  Bake it.  I will give you her entire amazing Lemon Pie Recipe.  If you are braver than I you may want to try it.  I hear it is wonderful.

 

Lemon Meringue Pie

 by: Essie Rich Hiatt

 

2 1/2 cups sugar

7 1/2 tbsp. flour

10 Tbsp. cornstarch

1/4 tsp. salt

3 3/4 cups boiling water

Juice of 4 lemons

5 egg yolks

1 Tbsp. butter

1 tsp. lemon flavoring

 

Pastry crust:

 

How:

Mix Sugar, cornstarch, flour and salt.  Add boiling water and stir and cook over low heat or in double broiler.  Cook until clear.  Add egg yolks, slightly beaten, and cook 2 more minutes.  Add butter and lemon juice.  cool and turn into cooked pastry crust.  Spread with Meringue and bake 8 minutes in the oven at 450 degree's. 

 

Meringue: Beat egg whites (5 until still).  Add 2/3 cup powdered sugar and 1/3 cup granulated sugar.  Add 1/4 tsp of cream of tartar to keep meringue from weeping. Whip until stiff peaks form.  Spread meringue on pie and make pretty points.  Bake for 8 minutes at 450 degree's.  I actually only baked it at 400 degree's.  I would also check it at 4 minutes.  Mine was done.

Turkey and Stuffing

My Friend Dana Day posted her Thanksgiving Meal and Recipes for her children, and I like that idea, so I am going to copy down her Turkey and Stuffing recipe as that is how I make it as well, except her stuffing did have a special ingredient I hadn't used before but I liked it when I tried it, the dry onion soup mix, and I add two extra ingredients that she didn't mention, but I added them below

Turkey: 
Pick a nice plump Turkey.  
I never get anything smaller than a 20 lb. bird.
 They are nice and juicy and they leave lots of leftovers.  
If you have company you won't even end up with many leftovers.  
(our favorite is hot turkey sandwiches the next day.)

I know there are lots of ways to cook a bird.  Me.  I keep it simple.  I use the Reynolds Turkey Oven Bags.  They are so easy.  I have NEVER had a dry Turkey and they are predictable.  They cook the Turkey perfect EVERY TIME! A 20 lb. Turkey in a bag will take around 4 hours (if it is stuffed.)  Of course do all your prep work first.  Wash it out well.  Take the innards out of the cavity.  Wash it out.  We rub our turkey with vegetable oil and butter (we give it a nice massage).  We then sprinkle salt and pepper and a little poultry seasoning over it.  Then we stuff it.  Then we gently insert it into the bag following the directions. 

Stuffing:

This is my Mom's recipe. 
 I am pretty sure she got it from my Grandma Stephens.  Again, this is not a complicated recipe.  
However, I always get compliments and people tell me it's  some of the best stuffing they have ever had. 
 If you like stuffing at all.  
I have found it is a take it or leave it kind of deal. 
 I think most people like this recipe because it is simple.
No weird surprises.  LOL.  

stuffing recipe:

In a large bowl combine:

Buy a bag of the kind of stuffing you will see out this time of year (hint: NOT stove top. HA HA). 
I use Prestwich Farms brand (it is in a blue bag and I have found it mostly everywhere I have lived, Missouri, Utah, Washington and Texas).  
My Mom uses Mrs. Cubbison's that comes in a box.  
I believe she finds the seasoned stuffing. 

I Sandee Use Mrs Cubbison's stuffing as well.

Follow the recipe on the bag or box of stuffing:

. 

For a 20 lb. bird you will use the entire bag
 (if using the prestwich farms brand).

I believe it calls for 2 cups of chicken broth.

2 cups of chopped celery , 2 cups chopped onion

 The next few steps are the things I add in special.  This is what makes it taste so yummy.

Here is the secret 

about 1/2 cup butter melted

1 bag of dry Lipton Onion Soup Mix 
(this gives it the best flavor.) 

Grate about 2 big carrots (using a cheese grater).  
(It is for really color,  but it makes it pretty.)

I Sandee like to add one roll of sausage (Jimmy  Dean) that has been cooked, and also one box of wild rice that has been cooked to the stuffing, you can leave it out or add it, but it makes dang good stuffing!

This stuffing is really good when it is stuffed in the bird.  I know some people think it's pure evil to stuff a Turkey.

Me, I love the stuffing in the Turkey.  Stuff loosely the cavity and the front.  Oooohhh it is so good when the drippings of the Turkey are in it.  When Turkey comes out of oven let it rest for a bit.  Then take the stuffing out and put in your desired pretty dish.  Mmmmm, you will never have dry stuffing this way. 

For the Nourishing of our Soul:

Since this is most likely a Thanksgiving post and we talk about gratitude, I like the idea of being grateful.  Dana made a long post of all she was grateful for here, but maybe you can take some time today to write down what you are grateful for as well , for your children and posterity to see!  I have always said that my number one thing I am grateful for is my testimony of the church of Jesus Christ of Latter Day Saints, for it is my testimony that makes me who I am, gives me the eyes to see who I really am (a daughter of my Heavenly Father who loves me), why I am here (to gain a body, to be proven worthy, to help others, to learn and grow) what I am supposed to be doing with my time (developing a relationship with my Heavenly Father and my Savior Jesus Christ) learning, helping others along the way) and where I am going (I am going to return to heaven to live with my Heavenly Father and Mother and my family!)

I just realized when I told you to look at Dana's list that you cant get to her blog without her permission, so I copy and pasted her grateful list here:

Whew.  I am tired tonight.  I was up here working on something for a RS Meeting and thought I would check in.  I have not posted in awhile.  Not because I don't have anything to be grateful for.  Infact I have loved reading all the gratitude post this month from others on their blogs.  I have failed to write down for history the things I have been grateful for.  I think I have put off doing it because there are so many things I feel grateful for.  Including those times that stretch us till it hurts sometimes EVEN A LOT.  Having had a few of those times in my life I know however how much one grows during those times and what a sacred ground it almost becomes as  you are tried and tested.  Therefore writing things down seemed harder and harder to do.  But for the sake of my children someday I want them to know I am GRATEFUL for MANY MANY THINGS! 

SOOOOOOOO.........................................................................................................................

Kevin is off to a conference in San Antonio for the week and the kids are studying and doing homework so I thought since I was working on the computer anyway I should at least document what I am grateful for the past year.  At least try to put them down even though my attempt feels inadequate.

Sunday a darling sister in our ward gave a great talk on standards and tied it into being grateful. She mentioned her family having a grateful poster.  They put it up in the kitchen during the month of November and family members can write things they are grateful for when they feel inspired to do so.  What a cute idea.  Then they frame it to remind them of their blessings for the next year.  What a sweet idea.  I loved it.  I felt like it was too late of a tradition to start this year so last night for FHE I had the kids go around the room and talk about things they have been grateful for in the past year.  It was sweet to hear their thoughts.  Many of their grateful feelings were what I also felt grateful for. 

Here is a list.  And trust me there is so much more to be grateful for.

The ability to improve myself. 

The chance to change.

The knowledge that God Lives and Loves me and my family and hears and answers our prayers.

The chance to teach the youth at church.  I have really grown to love my 12 year old class.

Learning about the Prophets by teaching the 12 years olds.

To Listen and know that God is There

Our Home

Freedom to Choose

Freedom in our Nation

Those who have sacrificed so I have this freedom.

The Scriptures

My Patriarchal Blessing

Music!!!!!

Good Wholesome Laughter

Tears (Sometimes a good cry can solve the problems)

Temple and Baptismal Covenants

Having a Temple Close By to attend often

The Priesthood

Living Prophets

Having 3 Worthy Priesthood Holders in my Home

Watching my husband ordain my youngest son a Deacon and my oldest son a Priest able to stand in the circle.  (Pretty GREAT experience.)

A loving, kind, gentle, smart, faithful, loyal, awesome husband.  He is PERFECT for ME! ;) He also happens to be the one person I desire to spend my life and eternity with.

Hearing Kent Bless the Sacrament On Sunday.

Watching Matthew Pass the Sacrament this past Sunday. 

Service

Friends Old and New (So GRATEFUL for this the past year)

Family Near and Far Away (even though we miss them TERRIBLY!)

Airplanes to get me places FAST! ;) This helps to ease the missing terribly part. ;)

Being able to go to UT to see my sweet niece Jenna married this coming weekend! ;) Even if a snowblizzard is in the forecast.  She is marrying the right person, at the right time in the right place.  And that is the most important thing she could do. 

Cars, Electricity, Running Water (Anna has been watching the Little House series and I always think this when we watch an episode.)

Simple Treasures

Family Bonding Time

FHE

Early Morning Seminary and that my son gets up willingly every morning and goes with a smile and

comes home with one!

GREAT Schools!

Great teachers!

Children with a good sense of who they are and security in themselves.  They do not seem to be tossed to and fro in their knowledge of who they are.  Even when the world tries its best to tear that from them.  They seem to be able to stand strong.  It's most important to your parents that we improve each day.  


Awesome Leaders at Church that give of their time freely to help teach my children gospel principles and love them.

Children that have learned the value of early to bed, early to rise.

I love waking up Anna.  She wakes up with a smile every morning.  I just go in her room and sing "Wake up Anna!" She always responds with a little smile in her voice "Okay Mommy." And she is up and ready.  Even at 6am this is the response I get daily.  All four of my kids are good about this.

Listening to Matthew practice his French Horn. Not only is he getting really good but the joy I see it bringing him as he gets better and better.  Anna as well in her starting year of piano.  Will they earn scholarships in music? That remains to be seen (never say never, right?)  But I love they each seem to enjoy music in many different forms.  And I love the sounds of children playing piano, guitar, horns, and so forth.   I love it when we are all singing along to a song in the van.  We may not quite be the Osmonds and I am pretty sure I could never get them to sing in public with me (which I don't get because I LOVE to sing) but we do have fun together.   I am happy Megan is singing in the Catholic/LDS Combined Choir for Christmas.  What a great experience.

Not taking myself so seriously. I am grateful that I have learned to laugh at myself. 

Not worrying about what others have.  There are always those who will have more and those that will have less.  It is what you do with what you have and how you serve those around you and help those in need.  I have learned by watching those serve and being served and serving that in the end this is the most important thing to learn about the things we are blessed with.   I have seen the generosity of people and the goodness of their hearts in these situations.  I have learned that it is a true test of character in what people are willing to give up to help another soul in this life.  And it has nothing to do with how little or how much you have.  It is a gift from God no matter how great or small our blessings and when we impart them to others I believe we are taught more than if we keep it to ourselves. 

Being on Time and learning the value of time and others time.  
(I owe this to my Dad and Mom who were never late anywhere and always on time to all our church meetings.)

Organization

Being Prepared

Preparation in and of itself and what it is teaching me

Work!

Teaching my Children to Work.

Goodly Parents (Both SETS!)

Eternal Perspective

Enduring to the End

Seeing the Path Ahead when you have taken a few steps in the Dark at the start. 

Faith.

General Conference.

Good Literature to Read.

Snuggly Beds

Fall Leaves

Swimming Pools

Kindness and Smiles from people

Handwritten notes with messages of love

Hometeachers and Visiting Teachers

Text Messages (yep even at 40 years old I love hearing from my family this way!)

Christmas Trees

Pumpkins

Trees (I LOVE TREES)

Sharing Hot Cocoa with my youngest Anna.  She hates most all sweets, cookies, cakes.  Yep not sure where she came from??  But, she LOVES hot cocoa.  And she loves to sit at the table and chat with me while she sips on it with her fluffy white marshmellows.

Giving Rides to school to my children.  When we first moved here and we were too close for buses and yet too far to walk I thought this would be a nightmare with four kids to get to and from school.  But over the past year I have really grown to love and cherish the time I spend with each one of them to and from school.  Kevin would say the same about driving Kent to and from Seminary at 6am the past year.  Great Blessings to spend time with them in the car. 

Food/Nourishment

Fuzzy Pets that are constant and loyal (Shadow to be specific.) 

Nature

Dry Erase Marker Love Notes my Husband leaves me on the mirror in my bathroom when he leaves on a business trip.  I don't know why but I am always surprised when I see it after he is gone and I refuse to wash them off until he returns home safely to us. 

Hair Dye to cover my lovely grey hair.  (UGH)

Animals in General (even the bunnies that eat all the flowers in my yard.)

Health

Exercise (well that one has not always been easy for me but I am grateful for it when I feel stronger)

Standing Steadfast and Immovable

Forgiveness

Hugs from Children

A Clean Home

Kevin

Kent

Megan

Matthew

Anna

I wanted to name them each by name. Because they really are that important to me. 

Trials - Why would I be glad to have had these? Because great and small they stretch us.  And after all that testing if we are faithful we see that we have grown and become stronger and more like Him.   

Chocolate Chip Cookies my daughter Megan makes on a Sunday afternoon.  (I now understand the reason why my Mom stopped baking when I turned 12.  A few years later I passed the torch to my little sister.  Cookies always taste better when someone else gives you one.)

Faithful children that are doing what the Lord would have them do.  Seeing their testimonies grow.  Watching them be stretched and learn they can do things they thought they could not do.  (LIKE MOVE.)

Having my children home with us.  I love nothing more than when we are all together at home.  And they have seemed to really love being at home the past year instead of looking for friends to fill that need of friendship as much.  Although I am also grateful for the good friends they have made here.

The Savior and the Knowledge that He atoned for the sins of the World so we can return to live with our Father in Heaven as a family someday. 

There are so many more. 

Sweet Potato Crescent Rolls

This recipe is from my friend Shelli Christiansen, I will link her blog here so you can enjoy her other recipes and ideas as well.  She is a wonderful and talented person.

Sweet Potato Crescent Rolls

2 cup hot water
1 cup sugar
4 pkgs active dry yeast (equivalent to 9 tsp or approx 3 Tblsp)
1 29 oz can cut sweet potatoes, drained and mashed
1 cup butter
2 eggs
3 tsp salt
9 1/2 to 10 cups flour
1/2 cup melted butter
Directions:
1.  In a small bowl dissolve sugar in hot water.  When water has cooled to a warm temperature, add yeast and allow to foam up a bit.
2.  While yeast mixture is sitting, beat together the potatoes, butter, and egg in a mixer.
3.  Add the yeast mixture when ready, followed by the salt.
4.  Add the flour a few cups at a time to form a stiff dough.
5.  Knead until smooth.  
6.  Place dough in a greased bowl and let rise about an hour until doubled.  Punch down and divide into six sections.
7.  Roll each section into a circle and slice into several wedges
8.  Brush with butter and roll into a crescent shape starting at the
wide end.
9.  Place on greased baking sheet and let rise.
10.  Bake at 375 degrees for 13 to 15 minutes, or until golden brown, depending on your oven.

go to link above to see picture of rolls!

Nourishing of our souls:
More thoughts from book "An hour to Live, and Hour to Love" by Richard Carlson and Kristine Carlson
"If I could live this live over again, I'd spend less time talking and more time listening, particularly to you and to the children.  Saying good-bye to the girls, I cried when I realized I hadn't listened nearly enough to them over the years, and they have so much to say.  In my attempts to share my own wisdom, I have missed out on hearing theirs."

LIon House Ranch Chicken

Here is another recipe from my friend Dana Day, Can't go wrong with this recipe! So Yummy!

Lion House Ranch Chicken

3/4 cup cornflakes, crushed

3/4 grated parmesan cheese

1 package Ranch Salad Dressing Mix (The dry packet)

8 boneless skinless Chicken Breast halves

1/2 cup butter melted

In a shallow Bowl, combine the cornflakes, parmesan cheese, and 

salad dressing mix. Dip chicken in melted butter, then roll in

   cornflake mixture to coat. (We just bought the regular size

chicken breast and I trimmed it and cut them in half.  There is still

 plenty to eat and when cooking for a mass crowd it goes a lot 

further.)

Place chicken breast in a greased 9x13 inch baking dish. Bake,

 Uncovered, at 350 degrees for 45 minutes or until juices run clear.

For the nourishing of our souls:

I read a book from the library called "An hour to live, and hour to Love", by Richard Carlson and Kristine Carlson, it is a very good book and I highly recommend it to all, here is one thing he shares that he would do differently:

"If I could live my life over again, Kris, I'd spend far less energy wanting things I didn't have, and far more energy enjoying what I already did have.  It's such an obvious thing, and it's right under our noses our entire lifetime - the idea that happiness comes not from getting what we want, but instead from wanting what we have."