Bryce and Andrew's Christmas PJ bottoms

Big Brother Andrew

Brent's Home Brewing - Batch #12 - Rothenbrau (version 2)

The label for batch #12 is seen above.

Andrew Christmas PJ bottoms

Andrew's Hand-print Firework

He had some much fun making this hand-print firework. I wanted to make a hand-print flag but he saw a picture of this and insisted over and over that he wanted to make a firework too. Maybe tomorrow I can convince him to make the flag with me :)

Strawberry Pretzel Squares

Strawberry Pretzel Squares

2 cups finely crushed pretzels
1/2 cup sugar, divided
2/3 cup butter, melted
12 oz low-fat cream cheese, softened
2 Tablespoons 1% milk
1 cup lite whipped topping, thawed
2 cups boiling water
6 oz sugar-free strawberry flavor gelatin
1 1/2 cups cold water
4 cups fresh strawberries, sliced

1. Heat oven to 350. Mix pretzel crumbs, 1/4 cup sugar and butter; press onto bottom of 13 x 9 inch pan and bake 10 min. Cool.
2. Beat cream cheese, remaining sugar and milk until blended. Stir in whipped topping; spread over crust. Refrigerate.
3. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in cold water. Refrigerate 1 1/2 hours.
4. Stir berries into gelatin; spoon over cream cheese layer. Refrigerate 3 hours or until firm.

Serves 20
Source: Kraft Foods

4th of July with Mamu Ingrid

Cool 'N Easy Strawberry Pie

Cool 'N Easy Strawberry Pie

2 cups fresh strawberries, divided
2/3 cup boiling water
3 oz sugar-free strawberry flavor gelatin
ice cubes
1/2 cup cold water
8 oz lite whipped topping, thawedhttp://www.blogger.com/img/blank.gif
6 oz ready-to-use reduced-fat graham cracker crumb crust

1. Slice 1 cup strawberries; set aside.
2. Chop 1 cup strawberries; set side.
3. Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin; stir until ice is melted. Whisk in whipped topping. Stir in chopped berries. Refrigerate 20. Spoon into crust.
4. Refrigerate 6 hours or overnight.
5. Top with sliced berries.

Serves 8
Source: Kraft Foods

4th of July with Grandma Burnham

Jello Easy Patriotic Pie

Jello Easy Patriotic Pie

1 1/2 cups boiling water, divided
3 oz berry blue flavor gelatin
1 cup ice cubes, divided
6 oz ready-to-use reduced-fat graham cracker pie crust
3 oz sugar-free strawberry flavor gelatin
1 cup thawed whipped topping

1. Add 3/4 cup boiling water to berry blue gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Pour into crust; refrigerate 10 min.
2. Add 3/4 cup boiling water to strawberry gelatin mix; stir 2 min. until completely dissolved. Add 1/2 cup ice cubes; stir until melted. Cool 5 min.
3. Spread whipped topping over berry blue gelatin layer; cover with red gelatin. Refrigerate 2 hours.

Serves 8
Source: Kraft Foods

Blues Festival at the Waterfront

Camping

Oaks Park Preschool Day w/ Lambert's

Brent's Home Brewing - Batch #11 - 12 Dirty Men Dubbel

The label for batch #11 is seen above.

Ice Cream Lover

Cherry Pie

Cherry Pie

pie dough for top and bottom crust
6 cups halved, pitted cherries
2 Tablespoons quick-cooking tapioca
3/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon almond extract
1/2 teaspoon vanilla extract
2 Tablespoons water
4 Tablespoons butter
heavy cream
sugar

1. Preheat oven to 400.
2. Mix cherries, quick-cooking tapioca, sugar, salt, almond extract, vanilla extract and water.
3. Spoon mixture into a dough-lined pie dish and dot with butter. Place the second rolled-out pie dough crust on top of the pie. Score the top with a knife to create air vents. Place the pie on the middle rack of the oven. Put a baking sheet on the lower rack to catch any juices that might bubble out.
4. Bake at 400 for 30 minutes. Brush the crust with heavy cream and sprinkle with sugar. Bake another 30 minutes.
5. Remove from oven and place on wire rack. Cool completely before serving.

Serves 8

Brent's Home Brewing - Batch #10 - Frankenhop IPA

The label for batch #10 is seen above.

Peanut Butter Banana Bread

Peanut Butter Banana Bread

1/2 cup butter, softened
1 cup sugar
2 eggs
1/2 cup chunky peanut butte
2 bananas, mashed
2 cups flour
1 teaspoon baking soda

1. Preheat oven to 325 degrees.
2. Lightly grease a 5x9 inch loaf pan.
3. In a large mixing bowl, cream together butter and sugar. Add eggs; beat well. Stir in peanut butter, bananas, flour and baking soda until blended. Pour into prepared pan.
4. Bake for 70 minutes, or until a toothpick inserted into center of the loaf comes out clean. Remove to a wire rack to cool.

Applesauce

Applesauce

4 apples, peeled, cored and chopped
3/4 cup water
1/4 cup sugar
1/2 teaspoon ground cinnamon

In a saucepan, combine all ingredients. Cover and cook over medium heat for 20 minutes. Allow to cool, then mash with a potato masher.

Andrew (and Herkimer) loves new play structure

Andrew's play structure

Spinach-Pork Stuffed Shells

Spinach-Pork Stuffed Shells

12 uncooked jumbo pasta shells
1/2 lb ground pork
8 cups water
6 cups torn fresh spinach
2 eggs, lightly beaten
6 Tablespoons shredded Parmesan cheese, divided
4 Tablespoons heavy whipping cream
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
2 cups meatless spaghetti sauce

1. Cook the pasta shells according to package directions. Meanwhile, in a small skillet, cook pork over medium heat, until no longer pink; drain and set aside.
2. In a medium saucepan, bring water to a boil. Add spinach; boil for 1-2 mins or until wilted. Drain and squeeze dry; chop the spinach.
3. In a bowl, combine the pork, spinach, egg, 2 Tablespoons Parmesan cheese, cream, salt, nutmeg and pepper. Drain shells; stuff with the pork mixture. Spread 1/2 cup spaghetti sauce in an ungreased baking dish.
4. Place the stuffed shells in the dish; drizzle with remaining spaghetti sauce. Sprinkle with remaining Parmesan cheese. Cover and bake at 400 for 15 mins. Uncover and bake 10-15 mins longer.

Serves 4
Source: Taste of Home

Chicken Tortellini Soup

Chicken Tortellini Soup

32 oz chicken broth
3 cups water
1 lb boneless skinless chicken breasts, cut into 1-inch cubes
1 1/2 cups frozen mixed vegetables
10 oz refrigerated or frozen cheese tortellini (if frozen, thaw)
4 celery ribs, thinly sliced
1 teaspoon dried basil
1/2 teaspoon garlic salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper

1. In a large saucepan, bring broth and water to a boil; add chicken. Reduce heat; cook for 10 mins.
2. Add the remaining ingredients; cook 15 mins or until chicken is no longer pink and vegetables are tender.

Serves 8
Adapted from Taste of Home

Mexi-Mac Skillet

Mexi-Mac Skillet

1 lb lean ground beef
1 onion, chopped
14.5 oz diced tomatoes, undrained
8 oz tomato sauce
1 cup fresh or frozen corn
1/2 cup water
1 1/4 teaspoon chili powder
1 teaspoon dried oregano
1/2 teaspoon salt
2/3 cup uncooked elbow macaroni
2/3 cup shredded cheddar cheese

1. In a large nonstick skillet over medium-high heat, cook the beef and onion until the meat is no longer pink; drain and return to skillet.
2. Stir in the tomatoes, tomato sauce, corn, water, chili powder, oregano and salt. Bring to a boil. Stir in the macaroni. Reduce heat; cover and simmer for 22 minutes or until macaroni is tender. Sprinkle with cheese.

Serves 6
Source: Taste of Home

Grandma and Grandpa Dindia's 60th wedding aniversary

Brent's Home Brewing - Batch #9 - Strong, Dark & Handsome Ale

The label for batch #9 is seen above.

5k in Sherwood

Improved my time from last year!
2011 - 44m 08s
2010 - 52m 19s

Dadda enjoying the free beer afterwards :)

Spinach Pasta Salad

Spinach Pasta Salad

1 cup uncooked bow tie pasta
5 oz package fresh baby spinach
1 yellow bell pepper, diced
1/2 cup chopped dried apricots
1/4 cup balsamic vinaigrette

1. Cook pasta according to package directions.
2. In large bowl, combine spinach, yellow pepper and apricots.
3. Drain pasta and rinse in cold water; add to the spinach mixture.
4. Drizzle with vinaigrette and toss to coat.

Serves 8
Adapted from Taste of Home