Fun Cookout

We just wanted to tell you all thanks for coming to our house last Saturday for an end of the summer cookout. As you all felt, it was definately end of the summer! Sorry it was so cold. But it was fun to see you all, and thanks for all the yummy food! Here's the recipe for the Berry Delight. (Dave opened the fridge on Sunday morning and this was piled on top of some other food and it slid right out and crashed all over the floor. I didn't even know it happened, and came downstairs to find Dave wiping up glass and whip cream. What a mess!)

Berry Delight

1 1/2 cups graham cracker crumbs
1/2 cup sugar (divided)
1/3 cup butter or margarine, melted
1 pkg. (8 oz) cream cheese, soft (ok to use 1/3 less fat, not non-fat)
2 1/2 cups + 2 Tbs. cold milk
3 1/2 cups cool whip (thawed)
2 pints strawberries hulled and halved
2 pkg (4 servings each) Jello Vanilla Instant Pudding

1st Layer: Combine crumbs, 1/4 sugar, and melted butter. Press firmly into 9 x 13 pan. Chill 15 minutes.

2nd Layer: Beat cream cheese, 1/4 sugar, and 2 Tbs. milk until smooth. Fold in half of cool whip. Spread over crust. Arrange half of berries in even layer.

3rd Layer: Using 3.5 cups cold milk, prepare pudding as directed on package. Pour over berries. Chill several hours or overnight.

4th Layer: Top off with cool whip and the rest of the berries.

Dylan's First Day of 1st Grade

Dylan is now a first grader!!! I can't believe he is old enough to go to school all day. It is so crazy. His favorite part was lunch and recess. It sounds like he is taking after his mom! :)
His school was cancelled today which was a bummer. They didn't have water for some reason. We didn't know until they were at school though, so we didn't even get to sleep in.

So here is a recipe for crepes that I thought were yummy. This makes a lot so if you are just doing it for your family, I would half it. It is a good way to use up peaches. I love them with strawberries too.


Crepes

4 eggs
2 cups flour
¼ cup sugar
1 cube margarine
3 cups milk
1 tsp salt

Mix in a blender and pour into a greased 6 inch round fry pan. Cook like a pancake and then put chopped strawberries, peaches or whatever fruit in middle with whipped cream. Roll up like a taco and eat. Yummy!

Happy 4th!

Hey guys,
I would love to hear about your 4th of July's and see pictures of your kids. We had a fun, normal day - parade, BBQ, fireworks. I can't believe summer is 1/2 over. Kyler was asking when his birthday is, and I said in 6 weeks and he was sad it was so far away. I told him it was right before Kindergarden started and then summer would be over and then he thought that was too short and he didn't want it to come so fast. (nice matching pajamas)

Kara, I loved seeing your Disneyland pictures! I just saw them this morning. The kids loved seeing them too. Lexi thought it was so neat that Haley got to meet Cinderella. What a fun trip!!! I wish we could have gone with you!

Brigit, I made your Buster Bars and they were really good! That is such a great summer treat with ice cream and chocolate. Thanks for the recipe!! And thanks for asking for summer recipes. I have a couple to share.

Chocolate Pie

1 1/4 cups graham cracker crumbs
1/4 cup sugar
5 Tbsp butter, melted
3 squares semisweet baking chocolate, melted
1/2 cup sweetened condensed milk
2 cups cold milk
2 pkgs (4 oz each) instant chocolate pudding
8 oz cool whip, thawed

Mix graham cracker crumbs, sugar and butter. Press in pie pan, bake @ 350 for 6-8 minutes.

Mix chocolate and condensed milk (melt 20 seconds in microwave, stir, melt another 20 seconds, stir, etc.) Pour into crust.

Mix milk and pudding with wire whisk. Spoon over fudge. Spread cool whip on top. Chill for 3 hours before serving.

White Chocolate Macadamia Caramel Bars

1 box yellow cake mix
1/2 cup oil
1/4 cup water
2 eggs
1/2 cup butterscotch caramel topping
1 pkg (18 oz) Pillsbury Ready to Bake Big Deluxe Classics refrigerated white chunk macadamia nut cookies

Heat oven to 350. In large bowl, beat cake mix, oil, water and eggs with electric mixer on low speed until smooth. Spread in ungreased 13x9 pan. Bake 15-18 minutes or until top is golden brown. Remove partially baked crust from oven. Pour caramel topping (warmed) over crust. Crumble cookies over crust. Bake another 18 minutes or until golden brown. COOL COMPLETELY before cutting.

(These bars are really good and really easy. Dave is not a nut fan, so I made them again with a devil's food cake mix, caramel ice cream topping, and chocolate chip cookie dough. You can get creative and mix and match what you like!)

Super Yummy Ice Cream Dessert

Hi All,

A friend of mine made this the other day and it was to die for. I thought I would share. Hope all is well.

Buster Bar Dessert

1/2 c Corn Syrup
1/2 c crunchy Peanut Butter
2 c Rice Krispies
1/2 gal Vanilla Ice Cream
2 c Powdered Sugar
1 (13oz) can Evaporated Milk
1 (6 oz) pkg. Chocolate Chips
1/2 c Butter or Margarine
1 tsp Vanilla
Spanish Peanuts

In a large bowl, stir together corn syrup and peanut butter. Stir in rice krispies. Press into the bottom of a buttered 9X13 in pan; freeze 10 minutes. Pack ice cream on top of crust and freeze.
Mix together powdered sugar, evaporated milk, chocolate chips, and butter. Bring to a boil; boil 8 minutes, stirring constantly. Add vanilla. When cool, pour over crust and ice cream. Sprinkle with Spanish peanuts. Freeze. Keep frozen until 10-15 minutes before
serving.

CHICKEN AND PASTA PRIMAVERA

Hey! Our internet has been down for the past 3 days so I haven't been able to look at the blog and I've missed out on all the news!! Al, I didn't think that putting Peyton's picture in the pick-up would cause such drama! It's amazing to me that Dave and Mitch work together EVERYDAY and still Dave is finding out info from you? I guess it's a guy thing that they don't talk, I think it's odd but hey I guess I not a guy right?! Peyton fell asleep in his bouncer the other day so I had to take a picture of him sucking his thumb!

I also found a good recipe, and it is acutally on the back of the cream of mushroom soup can. You have to get the "Healthy Request" can but it's for the Chicken and Pasta Primavera. It's really quick and easy and mighty tasty!

CHICKEN AND PASTA PRIMAVERA

1 can cream of mushroom

1/2 cup milk

3 TBS. grated Parmesan cheese

1/4 tsp. garlic powder

1 bag (16 oz) frozen veggies (I like just broccli but it calls for broccli, cauliflower,and carrots)

2 c. cubed cooked chicken

4 cups cooked spaghetti noodles

MIX soup, cheese, garlic powder,and vegetables in saucepan. Heat to a boil. COver and cook over low heat 10 min. or until tender-crisp.

ADD chicken and heat through. Serve w/ noodles

Lasagna Alfredo Roll-ups

Here is a good recipe I made a couple days ago and Dave was eating left-overs for lunch yesterday and Mitch wanted me to send the recipe. It takes a little time, but looks impressive.

Lasagna Alfredo Roll-ups

8 lasagna noodles
1 Tbsp olive oil
1 (10 oz) package frozen chopped spinach
2 Tbsp thinly sliced green onion
1 pint part-skim ricotta cheese
¼ cup Parmesan cheese
½ tsp salt
1 egg
Olive garden Alfredo sauce
1 cup shredded mozzarella cheese

Bring a large pot of lightly salted water to a boil. Add lasagna and cook for 8-10 minutes or until al dente. Rinse in cold water and drain well. Meanwhile, in a large sauce pan over medium heat add oil and cook spinach and green onions until tender, stirring frequently. Remove pan from heat and stir in ricotta cheese, Parmesan cheese, salt and egg. Preheat oven to 375. Place noodles in a single layer on a sheet of waxed paper. Evenly spread some of the cheese mixture on each noodle. Roll up each noodle from the short end, jelly-roll style. In a 8x12 inch baking dish, spoon about ¾ of the Alfredo sauce on the bottom and spread evenly. Arrange the rolled noodles, seam side down, in the dish. Top with mozzarella cheese and remaining sauce. Cover loosely with foil and bake in preheated oven for 30 minutes or until hot and bubbly and the cheese is melted. Serve.

(I also make this with bacon, cooked chicken, and steamed broccoli instead of spinach and green onions. I fry 1 pkg chicken and 1/2 pkg bacon together, steam the broccoli for 5 minutes, then add it all to the ricotta cheese mixture. It's good!)

Olive Garden Alfredo Sauce

½ cup butter
2 cloves garlic, minced
2 cups heavy cream
1/8 tsp pepper
Pinch salt
½ cup grated Parmesan cheese

Melt butter in a medium saucepan over medium-low heat. Add the garlic, cream, pepper and salt, and bring mixture to a simmer. Add the cheese and continue to simmer sauce for 8 minutes, until thick.

A Favorite Breakfast Recipe

Hi All,

I hope that things are going well. We had a ton of rain today. I hope that it helps "green" things up a little. Our lawn needs a lot of help (hope Dan doesn't read this).

Anyway, here is a recipe that we love. My kids can't seem to get enough when I make these pancakes. Enjoy!!!

Buttermilk Pancakes with Buttermilk Syrup

2 1/2 cups flour
4 tsp baking powder
1 tsp salt
1 tsp soda
2 eggs
4 Tbs oil
2 1/2 cups buttermilk

Combine dry ingredients then add eggs, oil, and milk

Buttermilk Syrup

1 cube real butter
1 cup buttermilk
2 cups white sugar

Melt butter, add buttermilk and sugar. Stir to dissolve. Bring to a boil, remove from heat add:

1 tsp soda (Make sure the pan is large, soda expands mixture)
1 tsp vanilla

Boston Cream Cupcakes

This is a great new easy recipe I tried this morning and they are really good! so I had to share...

Boston Cream Cupcakes

1 pkg (18.25 oz) yellow cake mix
1 cup cold milk
1 pkg (6 serving size) Jello-O Vanilla Instant Pudding and Pie filling
8 oz tub of thawed Cool Whip
4 squares semi-sweet baking chocolate

Preheat oven to 350. Prepare cake batter and bake in 24 greased muffin tins as directed on package. Cool 10 minutes in pans. Remove to wire racks; cool completely.

Pour milk into large bowl. Add dry pudding mix. Beat with wire whisk 2 minutes until well blended. Let stand 5 minutes to thicken. Meanwhile, using a serrated knife, cut cupcakes horizontally in half. Gently stir 1/3 of the tub of whipped topping into the pudding. Spoon 1 heaping Tablespoon onto the bottom half of each cupcake; cover with top of cupcake.

Microwave remaining whipped topping and the chocolate in small bowl on HIGH for 90 seconds (stirring every 30 seconds) until chocolate is almost melted. Stir until chocolate is completely melted and mixture is well blended. Frost each cupcake with about 1 1/2 tsp. of the chocolate mixture. Refrigerate at least 15 minutes before serving. Store leftover cupcakes in refrigerator. (Makes 2 dozen)