Author: amanda

1 cup quick oats
1/2 cup peanut butter
1/3 cup honey
1 cup coconut flakes
1 tsp vanilla
1/2 cup mini chocolate chips
1/4 cup butterscotch chips

In a medium sized bowl mix together all of the ingredients until combined. Make into 1/2 inch balls and refrigerate. Store in an air tight container for up to one week.

2 T. butter
2 T. olive oil
1 C. onion, diced
4 ribs celery, chopped
4 large carrots, peeled and cubed
6 C. good quality chicken broth
3/4 lbs. chicken breasts, cubed
1 – 6 ounce box Uncle Ben’s Long Grain and Wild Rice
1 1/2 C half and half (I used fat free)
1/3 C. all purpose flour
plenty of salt and pepper

Directions:
In large pot, heat butter and olive oil. Sautee onions, celery, and carrots on medium low heat for 10 min to soften. Season veggies with salt and pepper. Pour in chicken broth and cubed RAW chicken. Raise temperature to medium high heat to poach chicken in cooking liquid. Once chicken has cooked and become opaque, pour in rice and seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally. In small bowl, whisk cold half and half with flour until smooth. Pour into soup pot and reduce heat completely to low. Cook 10 minutes or until rice is softened completely and soup has thickened slightly. Taste and season accordingly. Serve hot.

I tried this soup out and it was a hit with the whole family!! Try it and tell us what you think.

credit to www.lauraslatest.com

1 cup granulated sugar
1/2 cup unsweetened cocoa
1/2 cup mini marshmallows

Stir all ingredients together until combined. Store in airtight container for up to 3 months.
To make hot chocolate, place 2 tablespoons into a mug and stir toegther with 8-12 oz hot milk.

Credit www.laurenslatest.com

OK for the dough

3 c warm water
2 T yeast
Mix those two and let sit until you mix the following

1 egg
1/4 c oil
1/2 c sugar
1 T salt
Mix all those in your liquid then add to yeast and water mixture

Then add 8-10 cups flour until pulls dough off the side of the Bosch bowl. Let rise until double in size ~30-45 min.

Roll out in a rectangle
spread about 1 cup or so pumpkin butter over the dough.
Then sprinkle about 1 cup brown sugar on top of pumpkin Butter.
Then sprinkle cinnamon on top of that I don’t know how much I used…just until it looked good.

Use string to cut into about 1/2″ circles and place in pan. Let double in size.

Cook 325 for 20-25 min or until golden brown.

For cream cheese frosting.
8 oz cream cheese
1/2 c butter room temp
2 cups of powdered sugar
1 t vanilla
3 T eggnog mix

You can add more eggnog if too thick.

Let cinnamon rolls cool just a bit before frosting them…but frost when still warm…..totally yummy.

These were found at the site of the accident today as we came back from the ranch.

Thank you, who ever you are. You just made our day!

Rustyn is becoming so much fun! He makes me laugh every day and I need to start writing these things down before I forget them. First he is trying to run! This is pretty comical. He tries so hard and falls a lot! He is definatly a boy banging into everything with his head, but not much will slow this boy down. He dropped a 5lb weight on his big toe and cried for a minute and has been fine since then. I am thinking he is going to loose his toenail. He saw me writing today and deciced he needed to try. He grabbed the pen with his left hand and started drawing on the paper. I tried to put him down and he got upset so I gave him his own pen and paper and he was loving it! He kept switching the pen from right to left seeing what was more comfortable for him… He ended up liking his left hand better I think.

So yesterday Rustyn started saying Kitty. Here is him and his kitty named Ko.