Sage's Tree...

 

Taylor and I were able to help Sarah and the kids decorate Sage's tree for the festival of trees this year..

it was such a great experience and I have never felt like I did there...
there was such a great feeling of everyone there who were decorating their trees...

and so many people have suffered just as we have and that seems so weird to me...

but it also comforts me in a weird way...

the tree turned out soooo beautiful and we were all in awe at how amazing it all looked when we were done...

the kids and I went down there tonight and all I wanted to do was just sit there and stare at her tree...

it was just so beautiful~

if you have the chance to go down there, her tree is in section F and #10...

Homemade Rolls...

K - Don't freak out!!!  Homemade rolls can be really easy to make with the right recipe...and I think this one is perfect!  It's super easy, makes a ton and they taste fantastic!

Homemade Rolls:

1 cup water
1 cup butter (2 sticks)
3/4 cup sugar
2 tsp. salt
1 cup cold water
4 1/2 tsp. yeast
1/2 cup warm water
4 eggs, beaten
7 1/2 cups bread flour
butter for spreading on dough and on top of rolls when they are out of the oven

Bring the 1 cup of water to a boil.  Add the butter, sugar and salt and remove from the heat.  When butter is mostly melted, add the 1 cup of cold water.  Let mixture come to room temperature.

In a separate bowl,  Dissolve yeast in the 1/2 cup warm water.

Pour the first mixture into a counter top mixer and add the yeast mixture and beaten eggs.  Mix briefly.   Add flour and stir together well.  It will seem like it is too sticky...but it's okay, I promise.  Cover tightly (I put mine in a greased ice cream bucket) and store in fridge overnight.

When ready to roll out, divide the dough into 6 equal parts.  On a lightly floured surface, roll each part into a circle and brush the circle with some melted butter.  Cut into 8 pieces and roll into crescent shapes.  Place on greased cookie sheets (24 to each sheet) and let rise for about 1 - 1 1/2 hours.

Bake in a 400 degree oven for 12-14 minutes.  After a few minutes out of the oven, brush tops with melted butter.  Makes 48 rolls.  Store any leftover rolls in an airtight container or bag.  So good!

The reason why I love this recipe and think it's easy is because of the refrigeration step...this step makes the dough sooo easy to work with.  I hope you like them as much as we do!

Caramel Apple Cider Cookies...

So my neighbor brought over these to die for cookies about a week ago...

and I am not kidding, they are to die for...

since then I have made 2 batches and I think together we improved them slightly!

I will post the original and our newer version for you and you can decide which one to try!

Recipe courtesy of Studio 5

Caramel Stuffed Apple Cider Cookies

• 1 c. softened butter
• 1 c.granulated sugar
• 1/2 t.salt
• 1 box (7.4 oz) Alpine Spiced Apple Cider Instant Original Drink mix -not sugar free- all 10 packets (I found this in my grocery store near the hot chocolate mixes.)
• 2 eggs
• 1 t. vanilla extract
• 1 t. baking soda
• 1/2 t. baking powder
• 1 t. ground cinnamon
• 3 c. all purpose flour
• 1 bag Kraft Caramels (14 oz)

· Preheat oven to 350° F. Line cookie sheets with parchment. (You really need the parchment!)

Mix together butter and sugars until fluffy, add eggs, vanilla, salt and apple cider packets and  mix well.  Add dry ingredients and mix well.
· Refrigerate for about an hour (This is crucial...I learned the hard way)
· When you are ready to bake, unwrap your caramels.
· Scoop out cookie dough ball about the size of a walnut. (I used a rounded cookie scoop-full. My scoop holds about a Tablespoon.)
· Flatten the ball of dough slightly in the palm of your hand. Press the unwrapped caramel into the center of your dough and seal the dough around it, covering it completely. Place on parchment covered cookie sheets 2 inches apart.
· Bake 12-14 minutes, or until very lightly browned around the edges. Please don't over- bake! Once the cookies are done, slide the parchment off of the baking sheet right out onto the counter. Allow cookies to partially cool on the parchment. When cookies are cool enough to be firm but still slightly warm, carefully twist off of parchment and place on another piece of parchment paper that is on your counter.
· Yield: about 4 dozen, depending on how large you make your cookies.  Store in an airtight container. 

Michelle and I's version:  We thought that using the Kraft Caramel Bits would make the caramel distribute evenly and also make the cookies easier to make.  It was beyond perfect after using the caramel bits.  Let me tell you, rolling all those caramels into the cookies was not the most fun thing to do!  And, if you use the small pampered chef cookie scoop for these, bake them for 10-11 minutes, they turn out perfect

First Place!

So my Dad is obsessed with all things Pine Wood Derby...

and he graciously helped Grady out with his car this year...

we're talking like seriously helped him out...

in the past, he ordered a kit for maximizing your car while staying within the 'rules'...

and...

We Have A Winner!

He was so excited!

and by 'he'...

I mean both Grady and my Dad!

What's Up Buttercup?

 Last month a couple of Hobo's came to my door for some candy...

aren't they the cutest Hobo's ever?

 Last month this small child fell asleep sitting up...

she fights her naps like the dickens I tell ya...

  Last month we went to the coveted punkin' patch in Elsi and got some awesome punkin's and gourds...

look at that cute buncha crazies...

 Last month this little man received his Arrow of Light...

and it was a proud moment for us...

 Last month was trick or treat time...

and my kiddos had a blast...

Last month at the Arrow of Light ceremony, Papa came to support his grandkids and it was very special...

My Mom drove 200 miles to be there too, she is Ah-Mazing!

Pizza Crust...

We made pizza's for YW the other night and I found this recipe on a blog and decided to give it a go...

it was soooo good!!!

and the crust was all brown and cooked all the way through...

unlike other recipes I have tried...

this will only make one pizza so I suggest doubling or tripling it if you are feeding a crowd the size of my crowd...

I can't remember the blog, but because I changed the recipe a bit so I don't feel too bad...

I did steal this picture from a blog too because I never took one of  my own...

doesn't that look delish?

Pizza Crust:

1/2 cup warm water (from the tap is good, I let mine get a little hot)

1 1/4 tsp. yeast

1 1/2 cups bread flour

1 tsp. salt

Combine the warm water and yeast in a bowl.  Let sit for 5 minutes.  Add the flour and salt and mix in a countertop mixer for 3-4 minutes.  Roll dough onto cookie sheet...no need to grease the sheet, just a little flour and you will be all set.  Top with your favorite toppings and bake.

The trick to a good pizza crust is a really hot oven and putting it on the lowest rack in your oven.  This recipe calls for a 420 degree oven and baking it for 11-13 minutes.  

Also, we tried doing a pizza without using any sauce and it was really good.  In fact, it was so good that I have to intention to ever make my pizza with sauce again!  The flavor really comes through with your toppings...YUM!

Chicken Tortilla Soup...

I found this recipe on the PW's tasty kitchen blog and I had to try it...

I love me a good tortilla soup but I don't love all of the work that goes into some of the recipes...

after I made my usual changes I was really pleased!

this was an easy one and it had a really good flavor...

I will be making it one of my staples for sure!

Chicken Tortilla Soup...

2 chicken breasts, poached and shredded

4 cans chicken broth

1 can Rotel Tomatoes with Lime juice and Cilantro

2 tsp. minced garlic

1 Tbsp. cumin

1 tsp. chili powder (I used less)

1 can black beans, rinsed thoroughly

1 carrot, cut into big pieces

Bring the broth to a boil and add tomatoes, garlic and spices.  Bring back to a boil and add beans, chicken and carrot.  The carrot is basically there to bring the spice down a bit...if you like it super spicy, skip adding the carrot.  Add the chicken and simmer for 20-30 minutes.  Take the carrot out and serve in bowls topped with tortilla strips, cheese, sour cream and avocado if you like!

I am assuming that you could use regular canned tomatoes and skip the whole carrot thing altogether but I really liked the cilantro and lime flavor in the rotel tomatoes.  Play around with it until you get the flavor how you like it!