Chicken Alfredo

Chicken, noodles, and sauce 

In the morning
1 - Season, Cook, and brown the chicken on stove top- after cooked, chop in chunks and put in fridge.
2 - cook noodles. Mix with oil and put in fridge

Make sauce right before dinner

SAUCE-
Saute-
1 chopped onion
3-5 minced garlic cloves

In blender add the ingredients till smooth-
2 c milk
1/2t salt
1/4c flour
3 T butter
2 C Parmesan
2 oz cream cheese
1 egg yolk
(add half of the onion and garlic cloves)

After ingredients are blended,  Put everything on the stove to thicken and heat up 5-7 mintues.  

Sue Oostyen Pie Dough

 Pie Crust Recipe- makes 2 crusts

Stir these together-

2 1/4 c flour

1 1/2t salt

Add all at once

1/3c cold milk

2/3c cooking oil

Stir till blended, but don't over work the dough.

Roll crust between waxed paper and transfer to pie tin.

Bake 375 @10min till brown

Thanksgiving and Christmas dinner duties

Turkey                                (Mom)

Cranberries- Lily                (canned '23)

Mashed potatoes- Chloe    (Lily '23)

Gravy                                  (mom '23)  

Stuffing- Lily                       (Dad '23)

Veggies- cooked green beans or asparagus

Rolls                                    (KAtie '23)

Pies- key lime- Katie           (Chloe '23)

Cheesecake- Matt

Winter Fruit Salad

Sparkling Drink

Broccoli Salad                      (Jens friend)

Asian Salad (I have a friend who serves broccoli and Asian salad, she'd rather eat more salad than turkey)

11/23/23-

This year the inside of the turkey was still frozen when  it was time to cook it. So for 2 hours (10am-12pm) I cooked the turkey in an oven bag at 450 degrees and then the last hour turned it down to 350 and the turkey was cooked through and still turned out delicious.

We ate at 3pm, it was nice b/c Logan and I went and played frisbee and then had enough time to get dinner started at 10am. At 10 am katie started rolls, lily started potatoes, I started the turkey, dad started cutting onions and celery and chloe/luke helped set the table. I borrowed a table from jim lancaster and 5 chairs from Kathy Buswell.

Also I very much enjoyed after thanksgiving. We played this silly easy going game called Happy Salmon, then Spoons, then Dayna recommended the Prize Game Bingo. I found some random prizes- bath bomb, lotion, Meyers soap, glow in the dark toys, little sticky balls for luke and jen brought more fun prizes like oreos, the game operation, connect 4, Surprisingly everyone wanted to play b/c there were prizes involved. It actually turned out so much more fun than I expected.

Thanksgiving Turkey Secret Service

Here is a free printable to get the "Thanksgiving spirit" which is helpful and then gets me into the Christmas Spirit.

 Print off and take a treat anonymously to Share with friends, family, neighbors.

 Over The Big Moon

3 Cauliflower Soup Recipes

Cindy Dixon made this recipe for a ward potluck and I WAS SOOOOO Surprised how delicious cauliflower can be!!!

#1 Cauliflower Soup

1 medium potato- peeled, diced (2-3c diced)
1 large cauliflower, cut or broken into florets (put aside 2 cups)
1 medium carrot, peeled, chopped
3 cloves of garlic
1 and 1/2 c chopped onion
1 and 1/2t salt
4 c water
2 c packed grated cheese (plus extra for garnishing)
3/4 c milk
1 t dill
1/2t caraway seeds
black pepper to taste

Place potato, cauliflower (except 2c), carrot, garlic, onion, salt and water in large sauce pan. Bring to boil, simmer until all veggies are very tender. Puree in a blender- transfer to large pot.
Steam the reserved cauliflower pieces until tender. Add to puree with all remaining ingredients. Heat gently- serve

#2 Creamy Roasted Cauliflower Soup

1 large head cauliflower (about 2 pounds), cut into bite-size florets
3 tablespoons extra-virgin olive oil, divided
Fine sea salt
1 medium red onion, chopped
2 cloves garlic, pressed or minced
4 cups (32 ounces) vegetable broth
2 tablespoons unsalted butter
1 tablespoon fresh lemon juice, or more if needed
Scant ¼ teaspoon ground nutmeg
For garnish: 2 tablespoons finely chopped fresh flat-leaf parsley, chives and/or green onions

INSTRUCTIONS
- Preheat the oven to 425 degrees Fahrenheit. If desired, line a large, rimmed baking sheet with parchment paper for easy cleanup.
- On the baking sheet, toss the cauliflower with 2 tablespoons of the olive oil until lightly and evenly coated in oil. Arrange the cauliflower in a single layer and sprinkle lightly with salt. Bake until the cauliflower is tender and caramelized on the edges, 25 to 35 minutes, tossing halfway.
- Once the cauliflower is almost done, in a Dutch oven or soup pot, warm the remaining 1 tablespoon olive oil over medium heat until shimmering. Add the onion and ¼ teaspoon salt. Cook, stirring occasionally, until the onion is softened and turning translucent, 5 to 7 minutes.
- Add the garlic and cook, stirring constantly, until fragrant, about 30 seconds, then add the broth.
- Reserve 4 of the prettiest roasted cauliflower florets for garnish. Then transfer the remaining cauliflower to the pot. Increase the heat to medium-high and bring the mixture to a simmer, then reduce the heat as necessary to maintain a gentle simmer. Cook, stirring occasionally, for 20 minutes, to give the flavors time to meld.
- Once the soup is done cooking, remove the pot from the heat and let it cool for a few minutes. Then, carefully transfer the hot soup to a blender, working in batches if necessary. (Do not fill past the maximum fill line or the soup could overflow!)
- Add the butter and blend until smooth. Add the lemon juice and nutmeg and blend again. Add additional salt, to taste (I usually add another ¼ to ¾ teaspoon, depending on the broth). This soup tastes amazing once it’s properly salted! You can also a little more lemon juice, if it needs more zing. Blend again.
- Top individual bowls of soup with 1 roasted cauliflower floret and a sprinkle of chopped parsley, green onion and/or chives. This soup keeps well in the refrigerator, covered, for about four days, or for several months in the freezer.

10/25/21

#3 Amy's creation Cauliflower Soup

Based on both recipes above I created my own-

green cauliflower- 1 head of chopped

4 garlic cloves

1 lb of mushrooms

1 sliced onion

1 medium potato- peeled, diced

1 medium carrot, peeled, chopped

can add lemon juice or the caraway seeds

4 cups (32 ounces) vegetable broth

Roast cauliflower, garlic, mushrooms, onion, potato, carrot at 435 for 35 min

Add broth and the roasted vegetables to a pot and cook for 20 min.

carefully transfer the hot soup to a blender, working in batches if necessary.

A weekend with Rochelle Lunt

Cooks.com

WILD RICE SOUP WITH CHICKEN

3 c. cooked rice 1 c. chopped celery 1/2 c. chopped green pepper 1 c. minced carrot 1/2 c. chopped onion Dash of garlic powder Salt and pepper 1/4 c. butter 1 (8 oz.) can mushrooms 2 cans cream of chicken soup 2 cans cream of mushroom soup 1 1/4 c. chicken broth 4 c. chicken, cooked and cubed 1 (4 oz.) pkg. slivered almonds Milk - for desired consistency Prepare wild rice using "Basic Oven Method" (below) with water and bouillon. Meanwhile, stir together soups and add at least 1 cup chicken broth. Set aside. Melt butter and saute celery, mushrooms and carrot; cook 1 minute more. Combine sauteed vegetables, soup mixture, chicken and wild rice. Add milk to reach desired consistency. Simmer 30 minutes. Do not boil! Garnish with slivered almonds. Serves 8 to 10. WILD RICE BASIC OVEN METHOD: 1 c. raw wild rice 3 c. boiling water 2 tsp. butter Dash pepper 3 tsp. chicken bouillon 1 tsp. salt, if not using bouillon Rinse wild rice with cold water 3 times, discarding what floats. (I suggest soaking overnight before baking.) Put rice, water, bouillon or salt in a 2 quart covered baking dish. Cover and bake at 350 degrees for 1 1/2 hours. Check after 1 hour and if quite dry, add more water and fluff with a fork. Place reserve rice in a plastic bag and seal and freeze. A double recipe saves prep time and it freezes well.

Breakfast Casserole

        1 onion chopped and sauteed

         3-4 minced garlic cloves or 1\2t garlic powder

• 24 ounces frozen shredded potatoes
• ▢salt and pepper
• ▢12 eggs
• ▢2 cups half and half
• ▢1 teaspoon season salt
• ▢1 1/2 cup cheddar cheese grated
• ▢1 1/2 cup pepper jack cheese grated
• ▢2 cup chopped ham (Or your preferred meat, sausage, bacon would also be great)
• (lily said to add green chilies when we make it)

Instructions

 

• Grease a 9x13 inch pan. Add the frozen shredded potatoes to the bottom of the pan. Sprinkle with salt and pepper.
• In a large bowl, whisk the eggs together. Then add half and half, season salt, cheddar cheese, pepper jack, and chopped ham.
• Pour over the top of the frozen potatoes. Cover with foil and refrigerate for 2 hours or overnight.
• Bake uncovered at 350 degrees for 90 minutes. Let rest for 10 minutes before serving.      

12\30\21 One Time I cooked the hash browns in the oven at 470 for 40 minutes with salt,  pepper, oil pepper and oil. Then Added to the 9 x13 pan, Then cooked in the oven

I put the cooked hashbrowns on the bottom of the 9x13 pan with the egg, cheese, and meat mixture on top of it. Cooked at 460 degrees for 30 min. Turned out delicious

Pumpkin Cookies

1 (18.25 ounce) package spice cake mix
1 (15 ounce) can solid pack pumpkin
1 egg 

-Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
-In a large bowl, stir together the cake mix and pumpkin until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
-Bake for 11-13 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

Full Circle Art Work

 

Luke boy room quotes

https://www.lds.org/general-conference/2012/10/the-atonement?lang=eng

packer

Brightly beams our Father’s mercy

From his lighthouse evermore,

But to us he gives the keeping

Of the lights along the shore.

Let the lower lights be burning;

Send a gleam across the wave.

Some poor fainting, struggling seaman

You may rescue, you may save.

 

Dad's Lyrics to Moana's "you're welcome"

 I see what's happening yeah.

You're face to face with daddy and it's strange.

You don't really know how to feel—it's adorable!

Well it's nice to see that children never change.

Turn off your iPod, let's begin,

Yes, it's really me, it's Daddy, breath it in!

I know it's a lot, you're amazed, you're awed!

When you're staring at all this Dad-bod.

 

What can I say except “You're welcome!”

For your house and all the food that I buy.

Hey it's okay, it's okay, you're welcome!

Please don't date any sleezy guys.

 

What has two thumbs and can tell when you lie

ever since you were waddling yay-high? This guy!

 

When the nights get cold who pays for the furnace

and shovels snow? You're looking at him, yo!

 

Oh! Also I put diapers on your bum—You're welcome—

Because you stunk. It wasn't fun.

 

Also I chased away those bees—you're welcome

and cleaned my shirt when you threw up pees

 

What can I say, except you're welcome.

For helping you climb that tree.

Hey it's okay it's okay, you're welcome,

for pulling over every five minutes so you can go pee

 

You're welcome, you're welcome!

Well, come to think of it...

 

Kids, honestly I could go on and on

all the times you barge in while I'm on the john

The taxes, the cleaning, tooting sounds

Oh, that was daddy just messing around .

I kiss your owies, bangage your cuts

don't get mad when you hit me in the nuts

What's the lesson, what is the takeaway?

I love you even when you make me go to ballet.

 

And these gray hairs and wrinkles on my skin,

come from 10 years of not sleeping in

Sometimes I wonder if you'll ever stop yappin

Or leave me alone when I'm on the couch nappin

 

What can I say except you're welcome!

And I don't mean to gloat

Hey it's okay it's okay, you're welcome

I love you  so much it makes me float

 

You're welcome! You're welcome!

And Thank you!

Purpose, passion, desire, bread crumbs

 I've tried for a few years to be a workout instructor. I failed the ACE test twice. So let the dream go like a balloon in the sky.

Then I found REFIT in 2021. I went to one class in Logan by the energizer bunny (Janna Lijenquist) and got certified the next week.  

I set a goal to practice one hour everyday. Good Idea, right?

Well for three weeks I attempted to keep that goal, with a three year old boy in my house.  That one hour workout, wasnt fitting into my schedule as easily as I had anticipated/expected/wanted/hoped.

So I realized I wasn't happy, I was disappointed in myself that I wasn't achieving my goal. So I reevaluated.  I remember reading a book "Atomic Habits" by James Clear (tiny changes, remarkable results), also attending online training with Danielle White and listening to "3 in 30 Takeaways for moms" hosted by Rachel Nielson. Rachel talked about following the breadcrumbs of your desires. They all talked about fitting in 5-10 minute habits into your life to help impact/change your life.  I said to myself, "I think I can do 10 minutes."

I finally had my first class saturday, september 18 @730 am in my neighbors backyard on her newly made pickleball court. Its a cute somewhat secluded backyard. I had 6 friends show up- Afro Turner, Lauren Hedin, Cindy Dixon, Alax Spens, Crystal, Becca Hoxer. I was a success.

I texted a friend who is a REFIT instructor Candice. I told her it went great. It was full of many mistakes, but fun. She replied, "I've never stopped making mistakes, btw... ha ha. I've learned to do what I can but accept that I'm not perfect."  That simple little text was so down to earth, real, honest and made me instantly feel more comfortable.  Exactly what I needed- accept that I'm not perfect

5-10 min a day to following your passion, purpose, desires.

So now that I have the first chunk initial routines down, Whats my next goal?

-Different songs? african, if w'ere honest song, 

-completely Different routines? paper plate workout, yoga sequence, HIIT routine

-heartwork meditations

If you make your business/passion/life about helping others, you will always have work. from 3in30 takeaways.  So how can you serve more in what you are doing?

Muddy Buddies

All Recipes 

9 cups Rice Chex®, Corn Chex®, or Chocolate Chex® cereal (or combinbation)
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 teaspoon vanilla
1 ½ cups powdered sugar

Into large bowl, measure cereal; set aside.

In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.

Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Chex snack mix

 12 servings

• 3 cups corn chex
• 3 cups rice chex
• 2 cups whole wheat chex
• 2 cups mixed nuts
• 2 cups bite-size pretzels
• 2 cups garlic-flavor bite-size bagel chips or regular bagel chips
• 1 1/2 sticks (3/4 cup) salted butter, melted
• 4 tablespoons Worcestershire sauce
• 2 teaspoons seasoned salt
• 3/4 teaspoon garlic powder
• 1/2 teaspoon onion powder

Instructions

• 1. Preheat oven to 250 degrees F.

  2. In large bowl, mix the chex cereals, mixed nuts, pretzels and bagel chips. Set aside.

  3. Melt the butter in a bowl and mix in the worcestershire sauce, seasoned salt, garlic powder, onion powder and a good pinch of pepper. Pour the butter over the cereal mixture, tossing well for 3-5 minutes or until the cereal mixture is evenly coated.

  4. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes (or just start eating!!). Store in airtight container.

Coconut Cream Fruit Dip

 Together as a Family

Serve with- watermelon, cantaloupe, kiwi, grapes, bananas(cut right before you serve), blueberries, raspberries, strawberries and fresh pineapple

Ingredients

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• 1¼ cups cream of coconut (Brand "Coco", found it at Smiths grocery right by the liquor and margerita mixers)
• 1 bar (8 oz) cream cheese softened

Instructions

• Add heavy whipping cream and powdered sugar into a mixing bowl. Beat with a handheld mixer, or use a stand mixer with a whisk attachment, until stiff peaks form. This will take about 3-4 minutes.
• In a seperate bowl, add the cream of coconut and softened cream cheese. Blend together until combined, smooth, and mixed well.
• Gently fold the whipped cream, with a wooden spoon or spatula, into the cream cheese and coconut mixture. Stir together until combined.
• You can serve this fruit dip right away OR for best taste and texture refrigerate the fruit dip for 2-3 hours before serving.
• Store leftovers, in a covered container, for up to 3 days.

Notes

Cream of Coconut : Refer to the picture in the post for a picture of what this looks like. You will find it in the drink mix aisle. Sometimes the same aisle as alcoholic beverages and/or flavored water packets. This does NOT contain alcohol. It is just normally used to make mixed drinks. It's not the same thing as a can of coconut milk. Look for it specifically by the brand name of Coco Real. 

Fridge Time : The flavors come together so perfectly and the fruit dip gets this creamy texture once it has refrigerated for at least 2-3 hours. I always make it ahead of time so it can hang out in the fridge before serving. 

Nutrition

Calories: 206kcal | Carbohydrates: 19g | Protein: 1g | Fat: 14g | Saturated Fat: 10g | Cholesterol: 36mg | Sodium: 63mg | Potassium: 31mg | Fiber: 1g | Sugar: 17g | Vitamin A: 409IU | Vitamin C: 1mg | Calcium: 24mg | Iron: 1mg

Bulk of Waffles and Blueberry Sauce

• Sallys Baking Addiction
  
• Makes 8-9 waffles
• 2 cups (260g) whole wheat flour (spoon & leveled)
• 3 teaspoons (1 Tbsp) baking powder
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 2 large eggs, at room temperature
• 6 Tablespoons (85g) unsalted butter, melted and slightly cooled
• 2 Tablespoons brown sugar*
• 1 and 3/4 cup (420ml) buttermilk
• 1 teaspoon pure vanilla extract

Quadrupled x4- makes about 30waffles

        8c whole wheat flour

       12 t or 1/4c baking powder

        2 T cinnamon (original recipe said 2t, i added 2 T)

        1 t salt

        8 eggs

        1/2 c butter

        8 T or 1/2 c sugar

        6 c buttermilk

        4 t vanilla

(I added 1 c pumpkin)

1. Preheat waffle maker on medium-high heat.
2. Whisk the flour, baking powder, cinnamon, and salt together in a large bowl. Whisk the remaining ingredients in a medium bowl until combined. Pour into dry ingredients and whisk until combined and no large lumps remain.
3. Pour 1/3 cup of the batter into each well of the waffle maker (or less if your waffle maker is on the smaller side) and close the lid. Cook the waffles util golden brown and crisp, 5-6 minutes. (You can keep waffles warm in a 200°F (93°C) preheated oven until all are finished!)
4. Serve warm waffles with your favorite toppings!
5. 
   

Blueberry Sauce

6 c frozen blueberries

1 and1/2 c sugar

1 c fruit juice or water

6 T lemon juice (1/4 c and 2 T) with lemon zest

6 T cornstarch

1 and 1/2t vanilla

1. In a medium saucepan over medium heat, combine the blueberries, 1/2 cup of water, sugar and lemon juice. Stir frequently, and bring to a low boil.
2. In a small bowl, whisk the cornstarch with 2 tablespoons of cold water.
3. Slowly stir the cornstarch into the blueberries, taking care not to crush the blueberries. Simmer until the homemade blueberry sauce is thick enough to coat the back of a metal spoon, about 5 minutes.
4. Remove from heat and gently stir in vanilla and lemon zest.