The weather has just been great around here lately. Highs in the upper 40's...even low 50's. Now, that might not sound too warm to most of you, but for Colorado it actually feels great! The kids played in the backyard the other day and had so much fun shoveling the gravel...who know it could be THAT fun!!! We also took a trip last weekend up to Denver. We stopped by the temple to show the kiddos...Celestia just loved it! She was a tad bit cold though...she refused to put on her sweater...notice her in the last picture...she's always complaining that she's hot....even when it's in the 20's. I can't wait to see how she feels in the summer when it actually is warm out :)
Friday, February 29, 2008
Say CHEESE!!!
Another GREAT recipe!!! And oh so EASY!!!
Roast Sticky Chicken -Rotisserie Style
This is my new favorite chicken recipe...super easy...especially if you do it the way I do....read below in the parenthesis. You will for sure be loving it! I just had to share with you all!
INGREDIENTS
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
DIRECTIONS
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
(I actually just rub the chickens with the spices above and also some butter, under the skin and on top...be generous with the seasonings...then I put the chicken in an oven bag, place it in a preheated 350 degree oven for about 1.5 hours...depends on size of chicken...4 lbs =1.5 hours in my oven....and it turns out super moist, tender and DELICIOUS!!! ....this just makes it that much easier without any difference in taste...I've done it both ways) Try it...I am sure you will love it too!
INGREDIENTS
4 teaspoons salt
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon white pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
2 onions, quartered
2 (4 pound) whole chickens
DIRECTIONS
In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
Preheat oven to 250 degrees F (120 degrees C).
Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
(I actually just rub the chickens with the spices above and also some butter, under the skin and on top...be generous with the seasonings...then I put the chicken in an oven bag, place it in a preheated 350 degree oven for about 1.5 hours...depends on size of chicken...4 lbs =1.5 hours in my oven....and it turns out super moist, tender and DELICIOUS!!! ....this just makes it that much easier without any difference in taste...I've done it both ways) Try it...I am sure you will love it too!
Friday, February 22, 2008
Talk about YUMMMMMYYYYY!!!
Hey if you are a fanatic about Cinnamon Rolls (like I am), you've GOTTA TRY THIS RECIPE!!!! It is ooohh so yummy...and I've made quite a few different cinnamon roll recipes over the years...this one beats them all, HANDS DOWN!!! Talk about YUM-FOR-THE-TUM!!!
Overnight Cinnamon Rolls (They're called overnight, but I skipped the fridge and went straight to the second rise...in the oven with the boiling water...I just couldn't wait overnight! I have done them overnight though, and they turn out just the same!....super YUMMY!)
Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups
(I used more like 4 oz. cream cheese and 1 cup powdered sugar, plus a splash of vanilla...otherwise I think the frosting is overly sweet)
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
This recipe comes from foodtv.com.
Dough:
4 large egg yolks, room temperature
1 large whole egg, room temperature
2 ounces sugar, approximately 1/4 cup
3 ounces unsalted butter, melted, approximately 6 tablespoons
6 ounces buttermilk, room temperature
20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
1 package instant dry yeast, approximately 2 1/4 teaspoons
1 1/4 teaspoons kosher salt
Vegetable oil or cooking spray
Filling:
8 ounces light brown sugar, approximately 1 cup packed
1 tablespoon ground cinnamon
Pinch salt
3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons
Icing:
2 1/2 ounces cream cheese, softened, approximately 1/4 cup
3 tablespoons milk
5 1/2 ounces powdered sugar, approximately 1 1/2 cups
(I used more like 4 oz. cream cheese and 1 cup powdered sugar, plus a splash of vanilla...otherwise I think the frosting is overly sweet)
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
This recipe comes from foodtv.com.
For the dough: in the bowl of a stand mixer with the whisk attachment, whisk the egg yolks, whole egg, sugar, butter, and buttermilk. Add approximately 2 cups of the flour along with the yeast and salt; whisk until moistened and combined. Remove the whisk attachment and replace with a dough hook. Add all but 3/4 cup of the remaining flour and knead on low speed for 5 minutes. Check the consistency of the dough, add more flour if necessary; the dough should feel soft and moist but not sticky. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl. Turn the dough out onto a lightly floured work surface; knead by hand about 30 seconds. Lightly oil a large bowl. Transfer the dough to the bowl, lightly oil the top of the dough, cover and let double in volume, 2 to 2 1/2 hours.
Combine the brown sugar, cinnamon and salt in a medium bowl. Mix until well incorporated. Set aside until ready to use.
Butter a 9 by 13-inch glass baking dish. Turn the dough out onto a lightly floured work surface. Gently shape the dough into a rectangle with the long side nearest you. Roll into an 18 by 12-inch rectangle. Brush the dough with the 3/4-ounce of melted butter, leaving 1/2-inch border along the top edge. Sprinkle the filling mixture over the dough, leaving a 3/4-inch border along the top edge; gently press the filling into the dough. Beginning with the long edge nearest you, roll the dough into a tight cylinder. Firmly pinch the seam to seal and roll the cylinder seam side down. Very gently squeeze the cylinder to create even thickness. Using a serrated knife, slice the cylinder into 1 1/2-inch rolls; yielding 12 rolls. Arrange rolls cut side down in the baking dish; cover tightly with plastic wrap and store in the refrigerator overnight or up to 16 hours.
Remove the rolls from the refrigerator and place in an oven that is turned off. Fill a shallow pan 2/3-full of boiling water and set on the rack below the rolls. Close the oven door and let the rolls rise until they look slightly puffy; approximately 30 minutes. Remove the rolls and the shallow pan of water from the oven.
Preheat the oven to 350 degrees F.
When the oven is ready, place the rolls on the middle rack and bake until golden brown, or until the internal temperature reaches 190 degrees F on an instant-read thermometer, approximately 30 minutes.
While the rolls are cooling slightly, make the icing by whisking the cream cheese in the bowl of a stand mixer until creamy. Add the milk and whisk until combined. Sift in the powdered sugar, and whisk until smooth. Spread over the rolls and serve immediately.
This recipe comes from foodtv.com.
BANZAI SLIDE!!!!
Here we are in the middle of winter and I have a HUGE Banzai Waterslide in the middle of my living room. Actually not just in the middle but pretty much TAKING OVER my living room! Did I say its HUGE? Luckily it was only for one day, but BOY was it CRAZY!!!
We bought this HUGE thing on super clearance last Fall at of course...Wal-Mart! ....did I mention its HUGE??? Celestia asks me almost every day, "Can I go on the Bonz-slide today" or "Is is summer yet, so I can go on the Bonz-slide?" or "I think the grass is turning green, can I go on the Bonz-slide?" She just LOVES this thing. We set it up twice last Fall...BURR talk about COLD!!! It was a whopping 70 degrees out in October and we just had to try it out OF COURSE...plus Mommy was 8 months pregnant...notice I didn't post any pictures of that day, ha!!!! So, to give Celestia her "Bonz-Slide" fix, David kindly moved our furniture aside and "let 'er go!!!"
The kids had a blast last Saturday! I just had to post some pictures of all the exitement that went on in our house that day. Also, notice Mr. Mason....sound asleep in the middle of all this. 
Thursday, February 14, 2008
Happy Valentine's Day
Happy Valentine's Day to all of you!
My parent's left on Tuesday, so we are just getting back to our normal routine. It was so much fun having them here. They are just great. Celestia always has such a hard time saying good bye. It sure makes it hard, but I guess its a good thing she likes her grandma and papa.
Jack is growing into such a sweet boy. He loves his sister, "Cestia" as he calls her. He's happy just following her around all day...well at least until Celestia starts to have a dramatic breakdown and begins yelling at him....oh how you wish they'd all just get along....ALL the time, right?
Mason is now smiling quite a bit. It took him a while to really start smiling, but now he's just a sweet smiler, especially when naked on the changing table??? What's with naked baby boys on the changing table? They just love to be "free" I guess!!!
So long for now, just thought I'd post a few comments for my curious "daily" visitors just to spice it up a bit, huh???
Love you all and miss you!
Monday, February 11, 2008
BumGenius!!!
Okay, okay...I know, you don't really want to hear about this, but I just have to share my new favorite thing....
CLOTH DIAPERS!!!!
I know what you're thinking, but just give me a second to explain....
These are not your momma's cloth diapers!!! No pins, no plastic covers, no dunking!!! You'd be surprised at how easy they are to use, how comfortable they are for baby, and how much you save in $$$. Plus you're helping keep tons of waste out of the landfill!!! How can you go wrong :)
I am hooked on the new BumGenius One-Size diaper....yep...ONE SIZE fits both my little Mason and my big Jack...slim and trim....soooo simple and easy to use, you'll be wondering why you didn't start cloth diapering years ago! hehe....the initial cost seems high, but when you consider you spend and average of $2000 per kid on disposable diapers overall, it's totally worth it!
So, just check them out for yourself at www.cottonbabies.com....you'll be hooked too if you're not careful.
Just had to share a bit of my excitement...I know you all are LOVING it!!!! haha!
Seriously, I'm not crazy, just a big fanatic! hehe :)
Cousin Kyle's Birthday Bash
My cousin Kyle is here in Denver training for the NFL draft for a few weeks and we've had the opportunity to have him come visit us a few times here in the Springs. He is such a sweetheart and Celestia just loves him. It was his birthday yesterday and we had a little party for him. My parents were in town as well which made it even more of a party! We had a great time with Kyle and wish him the best of luck with the upcoming draft.
David has been working feverishly on the basement along with his brother, "T" (short for Terry). He just returned from his mission and is starting back at BYU Idaho in April, so he came out here to help David for a few weeks before starting school again. It was great having him here...I'll definitely miss all of his great help with the kiddos during the weekdays when David was at work. It sure makes a big difference when you have more than one set of hands around all the time!!!
My mom and dad came out to visit us this last weekend and my dad got in on the action too...helping the boys with the electrical work in the basement. All of the framing is now complete, the electrical is just about done and then it will be onto the plumbing, insulation, sheetrock...etc....WOW...I am sure glad I don't have to do any of that!
Taking care if three little ones has been somewhat of a challenge, but not as bad as I was expecting. Mason has really been good to me...sleeping through the night...12 hour nights I might add just to brag hehe....from 7:30pm-7:30am.....BOY all this great sleep makes me think I might have some more.....haha!!!
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