Happy Valentine's Day

Gifts from Nana LouLou

There's a Flag Flying High in the Castle of my Heart

Ambiguous beast.







More flag waving.

Arts and Crafts

Dora & Boots










Left side: Lily; Right side: Emma








Left side: Lily's firework (helped by Emma); Right side: Emma's rainbow






Flag for Cradle Roll

More Drawings

Lily, Daddy and Emma (outside).







Olivia's dog, Perry.










Rainbow.










Ink drawing of My Little Ponies--lower left. It's a mommy and baby. Notice the toes!

Drawings, Drawings Everywhere!

Olivia's family






Left side: Emma's self-portrait; Right side: Lily's raindrops







Lily, Emma, Daddy, and Mommy. Daddy's SOOOO much taller than the rest of us! ;)







Olivia's family again--this time it's a picture "taken" by her brother Ian, which is why he's not in the picture.

Pretty Pumpkin Cinnamon Buns

These take some work, but they're absolute heaven! I haven't figured out how to easily get the dough out of the mixer bowl without it getting sticky dough all over. I've even tried spraying my hands with cooking oil before taking it out. Just seems to be a necessary evil at this stage. If anyone has any hints, I'd love to try them!

Ingredients:
2 Tbls (or 4 pkgs) active dry yeast
1/2 cup warm water (110 to 115 degrees)
4 eggs
1 cup shortening
1 cup canned pumpkin
1 cup warm milk (110 to 115 degrees) {I have skipped this before and they turn out just fine}
1/2 cup sugar
1/2 cup brown sugar
1 small pkg instant vanilla pudding mix
1 small pkg instant butterscotch pudding mix
1 tsp salt
7 to 8 cups flour

Filling:
1/4 cup butter, melted
1 cup brown sugar
2 tsp ground cinnamon

Icing:
6 Tbl water
4 Tbl butter, softened
2 tsp ground cinnamon
4 cups powdered sugar
3 tsp vanilla extract

Directions:
In a large mixing bowl, dissolve yeast in warm water. Add the eggs, shortening, pumpkin, milk, sugars, pudding mixes, salt and 6 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be VERY sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half. Roll each portion into a 12x8 rectangle; brush with butter. Combine brown sugar and cinnamon; sprinkle over dough to within 1/2 inch of edges.

Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each into 12 slices. Place cut side down in two greased 13x9 baking pans. Cover and let rise until doubled, about 30 minutes.

Bake at 350 degrees for 22-28 minutes or until golden brown. In a small mixing bowl, combine the water, butter and cinnamon. Add powdered sugar and vanilla; beat until smooth. Spread over buns. Serve warm. Yield: 2 dozen

Emma's Drawings

Self-portrait







A bee, sniffing a flower










Birds, going in a birdhouse








Family portrait: back row--Mommy and Daddy; front row--Lily and Emma

Artist in Training

Emma received this easel for her birthday. She LOVES to paint and draw!

Chicken Enchiladas (& Chicken Soup Recipe)

Prep time: about 30 minutes / Bake time: 30-40

Ingredients:
1 package (8 oz) cream cheese, softened
2 Tbl water
1/2 tsp salt
1/4 tsp pepper
2 cans Fri-Chik (diced)
16 flour tortillas (6 inches) room temperature
1/2 recipe "Chicken" Soup (recipe follows)
1 cup (8 oz) sour cream
1/2 cup milk
1 cup (8 oz) shredded cheddar cheese

Directions:
In a large mixing bowl, beat the cream cheese, water, salt and pepper until smooth. Stir in Fri-Chik.

Place 1/4 cup down the center of each tortilla. Roll up and place seam side down in a greased 13x9 baking dish. In a bowl, combine the soup, sour cream and milk; pour over enchiladas.

Bake uncovered at 350 degrees for 30-40 minutes or until heated through. Sprinkle with cheddar cheese; bake 5 minutes longer or until cheese is melted. Yield: 8 servings.

"Chicken" Soup
Ingredients:
1/2 cup thinly sliced onions
1/4 cup melted margarine
1/2 cup flour
2 Tbl McKay's chicken seasoning
2 cups hot water
1 cup canned evaporated milk
1 tsp salt
1/2 tsp poultry seasoning

Directions:
Cook onions over low heat in melted margarine. Cook until onions are clear. Stir in flour. Dissolve McKay's chicken seasoning in hot water. Add broth to onion and flour mixture--stirring well. Add evaporated milk, salt, and poultry seasoning. Cook until thick. (Makes more than you need to equal 1 can of soup.)

Pinwheels

If you've been to our house for a birthday party, you know we make pinwheels. These are so easy to make--and gobbled up quick!

Ingredients:
1/2 cup diced Morningstar Farms "sausage" links
1/2 cup shredded mozzarella cheese
1/4 tsp. dried oregano
1 egg
1 tube (8 oz) refrigerated crescent rolls

Directions:
In a bowl, combine sausage, cheese, oregano and egg. Separate crescent dough into four rectangles; seal perforations. Spread sausage mixture over each rectangle to within 1/4" of edges. Roll up jelly-roll style; pinch seams to seal. Cut each into slices.

Place cut side down on greased baking sheets. Bake at 375 degrees for 12-15 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 2 dozen.

For extra pizzazz, serve with your favorite pizza sauce, marinara sauce, ranch salad dressing, or honey mustard sauce for dipping.

Last Few

5 Year Photo Shoot

More Party Fun

Hello Kitty Party