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
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.
OK for the dough
3 c warm water
2 T yeast
Mix those two and let sit until you mix the following
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.
This is a book of Popcorn recipes that Amanda found from her mission. There are so many different ones I just scanned the book and made it a PDF for your enjoyment.
I didn’t realize it would be this hard to return to life, and get on with my life after the Trek. I really do miss my family, and hope they are all doing well. The best of McBride Shamrock luck to all of them. While wallowing in my sadness this morning, I started writing in my journal and drew parallels of my kids at home and my kids on the Trek.
I LEFT MY KIDS, SO THAT I COULD MEET MY KIDS.
I SHOWED UP WITH THE MEMORY OF MY KIDS, PREPARING TO MAKE MEMORIES WITH MY KIDS.
MY KIDS GREW UP A LITTLE WITH OUT ME, AS I GREW WITH MY KIDS.
I TRY TO TEACH MY KIDS THE VALUE OF HARD WORK, AS MY KIDS LEARN THAT HARD WORK IS VALUABLE.
I WOKE UP KNOWING I WAS GOING TO SEE MY KIDS, BUT WOULD BE SAYING GOODBYE TO MY KIDS.
I EAGERLY AWAITED THE HUG OF MY KIDS, AS I HUGGED MY KIDS GOODBYE.
I DROVE HOME TO MY KIDS, AS I DROVE AWAY FROM MY KIDS AND OUR HOME.
I EMBRACED MY KIDS, AS I MISSED MY KIDS.
I MUST NOW RETURN TO LIFE WITH MY KIDS, AS MY KIDS RETURNS TO THEIR OWN LIFE.
I LOVE MY KIDS, I LOVE MY KIDS.