Neighbor gifts 2016: I want candy + 25 ways in 25 days.

I'm diligently trying to check off my to-do list so I'll have time to focus on my family during the season. What to give for neighbor gifts is always a struggle to figure out. I decided {again} to do homemade candy, and since I wanted to get it delivered EARLY, had the idea {inspiration, prompting} to add the #LightTheWorld challenge (the perfect reason to deliver goodies on Nov. 30th).

I tried out a couple of new candies this year (I've been in candy mode... probably because I have been trying to cut the sugar in my life hahahaha). Some were more successful than others, but, honestly, I think they were all delicious (I HAD to try them before gifting, you know).

These are a new favorite... Big Hunks. Yum. (Recipe here)

I call these Weeping Martha Washingtons... since mine were weeping hahahahaha. (Recipe here)

(They looked better once they were trimmed and packaged up.)

White Chocolate Cranberry Fudge (Recipe here)

Almond Toffee (I'm getting better at making it). I don't really have a functioning candy thermometer, so I was going by sight and intuition... turned out yum. (This is a friend's recipe that I've had for years... I will post it on my recipe blog... soon.)

And of course I'm already on my third batch of Mrs. Allen's Candy. (Recipe here)

And I almost forgot (since I had no pictures), I also made homemade Butterfingers. These are super yummy, but they are a bit of a mess to make, with a lot of flaky waste that I ended up throwing away. This recipe is NOT the one made with candy corn, which apparently does not have the same crunch as true Butterfingers. This recipe has the same crunch as the real thing PLUS they taste better (made with real peanut butter). I will also post it on my recipe blog... soon.

I packaged it all up in the perfect white boxes I got while in CA on Spring Break at my favorite Smart & Final (wish I had one here!).

I ran out of my perfect white boxes, however, so I grabbed my little tin beauties I had picked up at the Dollar Store (for taking meals to people) a while back. They were pretty perfect, too.

Because I really wanted to get these things DELIVERED without seeming too sickeningly early for neighbor Christmas gifts, the #LightTheWorld advent challenge was the perfect addition... slightly simplified (with scripture references included) for our non-member AND member friends.

I switched a couple of the days (shhhhh... don't tell) so that the gratitude day was on our garbage day, just in case people wanted to thank the garbage men. Seriously, we've been giving them a card with a little cash for years and they BRING OUR GARBAGE CANS UP TO THE GARAGE EVERY WEEK. Every week, people. That's a lot o' extra steps for those busy guys, but it just shows me how much they appreciate the kindness.

Once everything was assembled, Bill and Mar took them all out.

I have a couple other things I need to get/take to a couple neighbors (one family follows a very strict diet, so I figured they wouldn't love the candy), then I can call it good. The goal is to have it all done by tomorrow.

9 more days.

Brace Yourself

Guess who's getting braces today?

At 9:30 last night she said, "We need to make some caramel corn!"

So we did.

(This is my Grandma's microwave caramel corn recipe - check it out here)

Mauri is getting braces younger than any of my other 4. For whatever reason, her teeth are ready earlier. Hallelujah. She should be done before high school.

(Taylor spent a total of 5 years in braces, and only got them off right before he headed to college, poor boy.)

I don't even want to think about how much money we've spent correcting teeth.

Let's just git 'er done.

Our Latest Addiction

Tuesday, as I was in a rush to do the grocery shopping with my very specific list of items needed, I ran across a couple of can't-pass-up deals in Sam's Club, one of which was this:

Extra large cans (87 servings, for goodness sakes) for $1.91.

My mind raced through the possibilities.

• Food storage - but these were in cardboard cans

• Would the ward need this for any upcoming activities?

• Maybe we could gift these to neighbors, VT and HT families at Christmas

(best by date of 9/30/2014)

I WAS in a hurry, and with my new-normal-brain-fog, I couldn't decide how much to buy, so I packed a dozen 14 (2 for good measure) into my cart. I wasn't sure if I would regret the purchase, or regret not getting more. I noticed a recipe on the side of the can for Iced Hot Chocolate, and made a mental note to try it, since we might be needing to chug 1218 servings before Oct 2014, and some of those months in-between would not be conducive to HOT chocolate.

I returned home to questioning looks from the girls, and a thumbs-up-this-must-be-food-storage from Bill.  When I told them what I great deal I got, and mentioned we could possibly use them for neighbor gifts when Christmas rolls around, Bill told me to go get more.  Unfortunately, I did not made it back, and feel quite certain that some other deal-seeker has snatched up the rest of the lot by now.

A day or two later, I decided to give the Iced Hot Chocolate a go, not because it was hot outside, or even a little warm (hello, Spring, is it me you're looking for?), but just because. 

(In case we needed to chug 1218 servings by 10/14.)

It was delicious. Delightful. As good as Starbucks' Double Chocolaty Chip Frappuccino Blended Creme, minus the chocolaty chips (according to Mar and Shi, who have enjoyed several in the past month or so, thanks to a $25 Starbucks gift card that Bill won in a drawing at work). We went through a gallon of milk in no time, and bemoaned the fact that we had to wait a whole 1/2 day (oxymoron) before a new gallon would appear not-so-magically-we-pay-good-money-for-that-service on the doorstep.

I'm sure it can be made with any hot chocolate mix (except maybe Starbucks brand - that stuff is kind of different), and, of course, I have adjusted the recipe a bit (the original says to just pour over ice vs. blending the ice in).  Try it, you'll like it!

Iced Hot Chocolate

Put in blender:

2 cups cold milk

5 Tbs. Hot Cocoa Mix (more if you like)

approx. 2 cups ice cubes

Blend.
Pour into glasses.

Starbucks fancy style (but totally unnecessary unless you are blending to impress):
top with whipped cream and drizzle with chocolaty syrup.
Drink with a straw.

Makes 3 servings.


Britt graduates from BYU next week with a degree in Exercise and Wellness. I think she would approve of this double-hit-calcium drink, since I remember her telling me that one of her professors said chocolate milk was a great recovery drink after exercise. (Britt, you can correct me if I'm wrong, sometimes my new-normal-fog-brain gets things a bit jumbled.)

Just in case you are a curious person, and want to know what my second bargain at Sam's Club was that day, it was Quinoa. One solitary little bag left on the shelf. $2.91. That should last me a good 5 years, since I prepare quinoa so often.

Cupcakes and Muffins

There have been a lot of references to muffins around here lately, mostly by me, thanks to my muffin-disguised-as-a-cupcake-top that seems to overflow every pair of my jeans and capris.  I have been wearing a lot of long knit maxi skirts lately (thank goodness for knits), and even with their stretchy waistbands, I still have a muffin.  Enter tops with elastic waistbands.  I'm thinking a muumuu might be my next option.

Speaking of cupcakes, I don't think I need to see another one for a good 6 months or so.  This past week was Cupcake Mania around here.  

Last Saturday, for a Stake Activity Day, I helped Cheyenne teach a cupcake decorating class to about 80 girls and their moms (divided in to groups of 40 - 4 separate classes).  Shi and Chey were supposed to teach the class, but Shi ended up having to work so I kindly stepped in to assist.  Saturday morning I was up bright and early making 4 double batches of jello frosting (for the girls and moms to frost their own cupcakes with - which, btw, I didn't have to bake, thank heavens), and a single batch of cream cheese frosting (for demonstration purposes).  You can check out our tips and tricks here.

After I returned home from the activity, I went about making more frosting for the 150 cupcakes I had made earlier in the week for Brendon's Open House that evening.  I LOVED the recipe I used for Whipped Cream Cheese Frosting (also found on the Activity Day handout), and will have to post it here soon, preferably when I have a picture or two, because despite all that frosting and all those cupcakes, I neglected to snap any.

My cute friend Sara, expecting her fourth child (after 13 years), had asked if I would make cupcakes for her baby shower on Thursday, unaware of my cupcake overload earlier that week.  I tried to think of a creative cupcake to make, but my brain was a fog and I deferred to the same cupcakes I made for the Open House and Activity Day... sort of.

(I'm trying to forget that I TRIED to make some yummy lemon cupcakes, but they didn't turn out as "yummy" as I had hoped.  In the end, I sheepishly dropped off my Shower cupcakes - selecting the very best of both kinds - neither as beautiful or as tasty as I had planned - which happens when you try substituting yogurt for sour cream because you already made one trip to the store and just can't bear making another AND when you try adjusting one recipe to make it something it was never intended to be - you would think I had already learned that lesson a million times over).

Note:  Never make Berry Blue Jello frosting.  It tastes like bubble gum and isn't a great mix with a lemon-cleaner-flavored cupcake (a plain yellow cake would have been much, MUCH better).  Period.

Enough with the long cupcake sob story, and on to muffins (which I don't have a picture of, either).

The good news:  We grew a zucchini.  Garden success.  

I forgot to take a picture pre-shredding, but here it is.

I was hoping for more than one, but these punks have been nibbling on them:

Yep, if the hail don't git 'em, those little deers will.

Anyway, I thought I would share my best Zucchini Muffin recipe.

I was going to wait until I made them again so I could take a picture, but I'm not too sure we'll even get another one.  We've had a boatload of blossoms, and every couple of days or so I will check to see if we have any squash.  I usually find one or two baby zucchini, but find only a few short days later they have been nibbled to a STUB. 

If you're wondering, they look a lot like these (minus the bananas, plus a few green flecks):

The original recipe is called Ian's Sweet Zucchini Cupcakes, but since I don't know Ian, AND I think these make much better muffins (with a few slight adjustments to the recipe, which technically makes them mine, right?), I just call them

Zucchini Muffins.
If you are luckier than I and have a plethora of zucchini, you will thank me for this.
And, if you want to slap some cream cheese frosting on them, you can call them cupcakes.

1-1/2 cup all-purpose flour
1-1/2 cup whole wheat flour
2 cups packed brown sugar (could be why they were originally called cupcakes)
4 tsp. baking powder
1 tsp. cinnamon
1 tsp. salt
1 cup coarsely chopped pecans or walnuts (optional)
3 cups coarsely grated zucchini
2/3 cup vegetable oil
4 eggs, lightly beaten
1 tsp. vanilla

Preheat oven to 350 degrees (325 if using dark pans).  Line cups of 2 standard muffin tins with paper or foil liners.  In a large bowl, mix together flours, brown sugar, baking powder, cinnamon, and salt.  Mix in nuts, if using.

In another bowl combine zucchini, oil, eggs, and vanilla.  Add to flour mixture, and mix just until combined (do not overmix).

Divide batter evenly among cups.  Bake until a toothpick inserted in the center of a muffin comes out clean, 25 to 30 minutes.  Cool in tin on a wire rack for 10 minutes; turn muffins out and let cool completely.  Makes 24 muffins.

The Best Jello Salad

Years ago my MIL passed along a cookbook called  Joys of Jello.  I wanted to find a publish date, but there was nary a one to be found in the actual book.  After a quick google search, I found it.  Published in 1963.  Someone is selling one on Amazon for $12.99.  I think I'll hold on to mine for a few more years (although mine is certainly not in mint condition, as someone - most certainly a child - apparently tried to take a bite out of it, AND the cover has a lovely pencil scribble across the front).  For whatever reason, though, through several cookbook-reduction/life-simplifying sessions, I have not been able to part with this particular book.  

I find it fascinating.

Where else could you possibly find a Jello recipe called Sea Dream?

or Vegetable Trio?

a plethora of interesting recipes calling for anything from cabbage, green peppers, and cauliflower, to ham, green olives, and lima beans???

Did you know that at one time (most likely that 1963 era) you could find Jello in a variety of savory flavors like celery, mixed vegetable, seasoned tomato, and Italian salad?

Like I said, FASCINATING.

Here's my current favorite Jello Salad, recipe courtesy of my friend Jeanne (who saved me on the 4th of July when I was trying to make it from memory - not a good idea  - for the whole gang and needed clarification.  She was in Hawaii - I had forgotten the time difference - and returned my call, apologizing for the delay in her response, but it was only 7am there.  She's a gem).

(I usually double the recipe when I am making it for a group.)

Jeanne Leak's Jello Salad

1 small pkg. cook-style vanilla pudding (can use sugar-free)

1 small pkg. cook-style tapioca pudding (can use fat free)

1 small pkg. Jello (can use sugar-free, any flavor)

3 cups water

Mix all together and bring to a boil.  Let cool 2 to 3 hours or overnight in the refrigerator.

Mix cooled Jello, making sure to blend well (no chunks - I use a big whisk).

Fold in fruit of your choice (mandarin oranges, strawberries, or my favorite, raspberries)

and 1 (8oz) Cool Whip (can use light - NOT fat free).

You can serve immediately, or refrigerate for later.

YUM-O.

It's a little reminiscent of the Jello salad that has cottage cheese, WITHOUT the cottage cheese.  The tapioca pudding absorbs the jello, and you end up with brightly colored tiny soft balls of tapioca.

Much better than Jello with celery, carrots, shrimp, and ham, in my humble opinion.

That's... Pinteresting

I love Pinterest.

I have tried many ideas/recipes pinned neatly on my well-organized boards, and feel that, in general, it has made my quest for helpful and creative ideas easier.  It almost replaces my old-fashioned filing drawer full of magazine clippings, handouts, and guidebooks.  Almost.

I have discovered, however, through trial and error, that some pins are a bit misleading.

Take the Triple Chocolate Chunk Muffins knock-off of Whole Foods Chocolate Chunk VitaTop Muffins (which I've never seen or tasted) pin from here.

The picture looks like this:

This is what mine looked like (sans chocolate chips):

Since there was such a discrepancy between the two, I did some further research online and found two other sites with the same recipe, 

here, 

and here.

They looked a bit more like mine.

And, let's be truthful, not likely to get many repins, if you know what I mean.

There were also at least a dozen sites using the very same misleading first picture from Pinterest.

Conclusion

I don't believe the first picture is a true depiction of the recipe for the following reasons:

1.  The muffins turn out to be much darker with all that cocoa and very little flour

2.  The muffins are much more dense and obviously don't rise to a beautiful rounded top

For whatever reason, I have had little success with recipes from Pinterest.  That may be why.  

Deceptive pictures.

Here are a few links to things I've tried with success:

Overnight Oats
(Quick and easy to grab for breakfast, but I only use a teaspoon of chia seeds)

Bacon-wrapped Cream Cheese Jalapeno Bites
(They aren't really beautiful - like the accurate picture on the link - but they are yum-o.  Unless your peppers are super HOT)

Scooter's Spaghetti
(The whole family gave it a thumbs-up)

Crock Pot Rotisserie Chicken

(I made it with boneless, skinless breasts -- it would be better with bone-in skin-on chicken pieces)

Peanut Butter Pie

(I made in half-pint wide-mouth mason jars, using half the amount of filling suggested for each jar - they are super rich, but YUMMY)

Cheesecake in a Jar

(rivals Cheesecake Factory in my opinion)

and Blueberry, Caramel, and White Chocolate Oatmeal Cookies

(I think I've already shared this recipe - I use dried cherries and Bakers White Chocolate Bar rather than white chocolate chips, which never really melt - have you noticed?)

Like I mentioned, though, I have had many, MANY failures.  I can comfortably say I've had at least twice as many failures as I've had successes.

I still love Pinterest, though, and was highly annoyed when my phone lost it's ability to pin for a few days (especially during the long swim meet on Saturday).

I cautiously proceed.

Whole Wheat Bread

This weekend is going to get crazy, and it all starts tonight.  Shi has a swim meet in Tim-buk-tu (okay, Lakewood), the YW are doing their fundraiser for camp - a Drive Thru Dinner and Bake Sale - Bill's helping grill burgers and dogs, and Lex may or may not have to work (I'm not a fan of "call ins."  They put you on the schedule, but you call in to see if they are busy enough to need you or not.  Good idea for the store manager, bad idea for an employee - and her family - who may want to make plans.)

Since Shi won't make the fundraiser, she had the assignment to make some signs.  Of course, we were up until almost midnight last night finishing them off.

They were looking a little pathetic ugly sad around 11 pm, then I had a rare brainstorm.

Glitter.  It makes everything look better.  Except the floor.
I think we salvaged them.  If the sun is out this evening, they will look amazing.  If it's raining, they will most likely go back to looking sad.  Either way, Shi and I will be oblivious.

I had been asked to make bread to sell at the Bake Sale.

I made a batch of white bread late last night, and decided that I would try a recipe for wheat bread this morning.  The recipe called for dough enhancer, and for some reason I thought I had seen it before at the grocery store... so after getting the girls off to their FINAL DAY OF SEMINARY FOR THE YEAR, I headed to Safeway... then Walmart... then King Soopers (yes, 6am).  No dough enhancer.  I determined to make the bread anyway.  I found the recipe here a long time ago, but had never taken the opportunity to make it, most likely due to my aversion to whole wheat bread ingrained in childhood from sack lunches with sandwiches made from small, dense, dark loaves.  If they were tuna sandwiches, it was even worse.  My mom was determined to feed her family healthy.  She would grind wheat and bake bread weekly, I'd guess.  I can vaguely remember conversations about how that store-bought Wonder-type sandwich bread was nothing but air.  No nutritious value.  "Wheat for man," she'd say.  I certainly see her efforts were valiant and worthy, but at the time it just felt like torture.

But, thanks to such upbringing, I have a desire to feed my family healthier, too.  I buy wheat bread, I just don't eat it.  And I'll admit to a twinge of guilt every time I put that white bread in my cart.

Back to today.  I was going to make wheat bread (from wheat I ground myself last night, even), and I was going to see if Shawni's recipe really WAS "the BEST home-made bread."  Dough enhancer or not.  (I could always blame a less-than-successful attempt on that anyway.)

The results:

One of my loaves turned out looking a little "funny" - certainly not Bake Sale worthy - so I decided to cut it open and give'r a try.  Oh. My. Stars.  Light, fluffy, de-lish.  I wouldn't have believed it was 100% whole wheat had I not ground the wheat myself.  I think it's better than my white bread recipe, AND it's really just as quick and easy.

Here's the recipe:

BEST Whole Wheat Bread Ever 

(I've renamed it)

Put these in a small bowl and let sit while you mix the rest of the ingredients:

(note:  use a bowl... and not too small of a bowl... I used a liquid 1-cup measuring cup and it foamed over the top... so my bread was most likely lacking a bit of leavening)
2 tbs. yeast
1/2 c. warm water (tap hot)
1 tbs. sugar

In mixer, combine:

5 c. warm water (tap hot again)
7 c. freshly ground whole wheat flour

Mix.

Add:

2 tbs. salt
(you could possibly use less, if you are watching your salt.  I could definitely taste the salt in the finished loaf)
2/3 c. oil
2.3 c. honey 

(if you put the oil in a two cup measuring cup first, then add the honey right in there with it, it will come out all slick into the mixing bowl)
2 tbs. vital wheat gluten
2 tbs. dough enhancer 

(didn't have it, didn't use it... I think the bread still turned out awesome.)

Mix all together.

Add one more cup of wheat flour.

Add yeast mixture, and mix again.

Gradually add 3-5 more cups of wheat flour until dough starts coming off the sides of the bowl (I used about 4-1/3 cups). You don't want it to be too dry but not too wet either. Tough call, but the more you make it the more you will realize how it should look.

Knead for 10 minutes - either by hand or in the Bosch
(I think I've mentioned how much I love the $5 Bosch my mom found at her local DI years back and gifted to me.  It isn't pretty - less so now that I've used it for years - but it gets the job done.  Love it.)

Separate and shape into four loaves of bread (I spray Pam on my hands while I do this so it's not so sticky).

Put in well oiled bread pans. Let rise for 35-40 minutes or until almost doubled.

Bake at 350 degrees for 28 minutes.

Another thing I learned:  Bread rises faster/higher in glass baking pans.  I didn't know.  Now I do, and plan to purchase a few more glass pans in the future.  When I have some extra dough.  Haha.

Wish me luck for the busy weekend...

3 More Days

Bill and I are counting down the days left of Seminary for the year.  3 more.  Then we can do some serious sleep catchup.  The weeks are whizzing by, but the final-week-of-Seminary countdown has slowed this one down a bit.  We plan to celebrate on Friday, after kissing the girls out the door.

Here's a random catchup of what's been going on around here:

Bill attended Lex's track meet on Saturday while I went to a Stake Relief Society Meeting.

Lex's 800 medley relay set a new school record.  Nice.  I asked Bill why there are shopping carts in all the pictures.  He said it's what the host school (Cherry Creek) used to haul around their starting blocks and equipment.  How.... ingenious?

I was uplifted, edified, and inspired at the RS Meeting.  I have set some new goals for improvement.  I've thought deeply (as deeply as a peri-menopausal gal experiencing bouts of brain fog can) about what consumes my time, energy, and effort.  How not to waste my probationary time being preoccupied with things that don't matter in the long run.  How not to be diverted.  The importance of focus and purpose.  Then Sunday came along, and by the end of the exhaustive day I had totally lost my thunder, and was ready to crumple in a heap on the floor.  (I'm going to post sometime about the roller coaster of funk that fluctuating hormone levels have put me on lately...
and the joy of hot flash after hot flash after hot flash after hot flash.)

I managed to squeak out my final locker tag for the track team, however.  That deserves a gold star.  Monday morning, bright and early, I was at the school to put them up.

Then I curled up on my bed and finished reading The Hunger Games.  Like a dutiful mother screening the book for her tween, even if it's AFTER the tween has already read it.

Today, I'm back to not being diverted.  At least by moodiness and hot flashes.

These have been my latest craving (peri-menopausal symptom.  Seriously).

To think I may not have ever known about these crunchy-sweet treats had it not been for my SIL Robyn.  She brought them to a family campout YEARS ago.  I can't thank her enough.

I call them Peanut Butter Cornflake Cookies.
(My best tip is to just dump the pile on a pan, spread it out, and piece on it all day.)

Super easy.

1 cup sugar

1 cup light corn syrup (I use the cheap GV brand from Walmart)

Bring to a boil and stir until sugar is dissolved (less than a minute).

Stir in 1 cup peanut butter.

Pour over 6 cups of cornflakes.  

Gently stir to combine, then drop by spoonfuls onto foil (or do the dump... I promise... just as good, although not as aesthetically pleasing.  If you are making them for guests, by all means, take the time to spoon them).  

In an effort to make them even slightly healthy, you may be able to notice the Bran Buds in the cookies in the top pic.  A little fiber can't hurt, right?  You might even get away with eating them for breakfast when they have so much fiber.  Warning:  flatulence possible.  Just sayin'.

And finally, Bill found this in the back of Lex's car,

and promptly placed in a prominent spot in the yard.  

Don't mind the grass that needs mowing.

The end-of-year AND end-of-high-school excitement is growing around here.  

If we can just make it through this week.

3 more days.

Cookies and Pups

I'll start with the cookies, just in case you don't care about the pups.  (You know you do.)

This is a recipe I found on Pinterest and used for Britt's Open House cookie bar (I know... I still need to blog about it).  Everybody really liked them, and I had several requests for the recipe.  I made a batch this morning with a couple alterations.  Yum-O.

Blueberry, Caramel and White Chocolate Oatmeal Cookies 

(BCWCO for short)

2 sticks softened butter

3/4 cup sugar

1 cup packed brown sugar

2 eggs

1 1/2 Tbs. pure vanilla

2 1/2 cups all purpose flour (I subbed 1 cup whole wheat flour, just to make them a bit healthier)

2 1/2 cups oatmeal (the recipe said quick oats, I have used regular oats both times and it works great)

1 tsp. baking soda

1 tsp. kosher salt

1 cup Kraft Caramel Bits (the original recipe calls for 2 cups, which I think would be WAY TOO MUCH, but you can decide)

1 1/2 cups dried blueberries (when I made them today I used dried tart cherries, which I think I like better than the blueberries, but the blueberries were delicious, too.  I buy them at Costco or Sams Club.)

1 cup white chocolate chips or chopped white chocolate (I used the white chips today, but MUCH PREFER the chopped white chocolate, which I used for the cookies for the Open House.  I used 1 bar of the Baker's brand per double recipe.  You could probably even use regular chocolate chips, especially with the tart cherries...?)

Preheat oven to 350 degrees.  In a stand mixer, beat the butter and sugars until light and fluffy.  Beat in eggs and vanilla until well combined.

Place flour, oatmeal, baking soda and salt into a large bowl; mix to combine.  Add dry ingredients to wet ingredients along with the caramel bits, blueberries and white chocolate.  Mix until just combined.

Use a medium cookie scoop and scoop dough onto a Silpat or parchment lined baking sheet (very important when baking with those sticky caramel bits).  Bake for 9 to 11 minutes, or until edges are just turning golden.  Remove and let cool for 5 minutes before removing from pan.  Makes about 4 dozen cookies.

Now for the pups.

 They are long-hair mini dachshunds.  I don't think I mentioned that earlier.  Their dad and mom (Elvis and Priscilla) have more of a medium-length hair, so other than regular baths, they haven't required any special grooming needs (brushing, haircuts, etc.).  Ace was a short-haired dachshund, but we are loving the longer hair since it is so soft and cuddly.   

Note:  A friend of mine asked why we hadn't named them Jack and Jill... and I'll have to admit, it WAS something we discussed.  It would be so cute, especially since their mom and dad have "pair" names.  But out of respect for my dear sister Jill, I didn't think it would work for us.  To have a child named after you is one thing, to have a dog named after you is quite another.  Plus, I imagined family times together, dogs included (I know how she loves dogs), and didn't think my sista would appreciate us constantly yelling her name.

If you would have asked me yesterday morning/early afternoon, I was ready to send them back.  They were rambunctious and crazy, having potty accidents here and there (mostly Ava), and chewing on everything they could get a hold of (rugs and carpet included).  They wouldn't come when called (again, mostly Ava), and I was exasperated trying to manage them both, all the while wondering what the heck I had gotten myself into.

But... they ARE only puppies.  We I knew what to expect.

Today they have been gems.  No potty accidents so far.  They love, love, love their brown fuzzy bed, given to us by our awesome neighbor Michaela.

And they are even beginning to fancy their crate.  Especially my sweet boy Jack.  They've made it through two out of four nights without waking up for a potty break (last night was the best night so far).

Yesterday I hustled out to buy them a play yard (thank you, Walmart; and seriously, do people really keep their kids in there?? -- I found it in the baby care section of the store), to keep them out of mischief when I'm busy or away.  They like it so far... YAY!  Freedom!

Favorite Things +

It's Friday already.  This week has literally been the blink of an eye.

Taylor called last night to let me know the date has been set:

Thursday, December 29th.  

That's like 10 blinks away.

Tay and Lynnea have been making major progress on some of the details... I'd better get hopping, too.  I've always wanted to make each of my kids a quilt for their weddings (a tradition passed down by mi madre).  I mentioned it to Taylor, imagining a beautiful pieced and machine-quilted masterpiece, and he said, "Yeah, just make sure it has a lot of ties on it."

Have I ever mentioned that Taylor is slightly OCD concerning yarn ties on quilts?  It started way back when he was a baby.  A kind co-worker had tied a simple baby quilt and given it to me as a gift prior to Taylor's birth.  It was one of those pre-printed panel, genderless kinds, with acrylic yarn ties.  Several years later, after babysitting Tay, my mother-in-law said something about how Taylor had been asking for his "doggie blanket," and could I bring it with him the next time she tended him.  I had NO IDEA what he had been referring to.  I felt like such a {bad} mom.  When we got home, I looked around for the requested blanket, and, with Tay's assistance, discovered that it was that tied quilt given to me by my co-worker.  I had never looked (in a carefully observant kind of way) at what was actually pre-printed on the blanket.  

A doggie.  In yellow, pink, and green accents.

I think that's when the tie-fettish began.  Those yellow acrylic-yarn ties were soft, comforting, and stress-relieving.  Ever since then, Taylor has always had a tied quilt, and speaks fondly of some of his favorites.  I made him a new one for college... then a mini for his mission (although before he even left the MTC he had requested that we send his big quilt to the mission home in Mexico City, which we kindly obliged).  He has callouses on his fingers from twisting those ties, which eventually get twisted right out of the quilt, necessitating a new quilt after a while.

Hey, there are worse OCD behaviors than that, right?

So.  A quilt with ties.  I might have to make TWO.  In 10 blinks of an eye.

On to my favorite things.  I've got to make it quick, since I've already spent {way} more time than I had planned posting today.

 I was given this cookbook as a gift a few years back.  I love it.

One of my favorite recipes is for The Worlds' Best Salsa.  I {love} a recipe that tastes fresh, but is made primarily from canned food-storage items, and this recipe does just that.  My kids love it.  I've made a few adjustments to the original, so hopefully you'll like it, too.

1 (4oz) can chopped green chiles

2 (14.5oz) cans diced tomatoes (I drain just a little juice out, so the salsa isn't too runny)

1/2 bunch cilantro

1/2 onion

1 tsp. cumin

1 tsp. garlic salt

2 Tbs. vinegar (I use red wine vinegar)

Tabasco sauce, to taste

Place all ingredients in a blender.  Blend or chop until desired consistency.  Done.

Another favorite cookbook:

 My mom gave me this for my first wedding anniversary.  It has been well used loved.  I have more recently (a few years ago) purchased the new, updated version, but have discovered that it does NOT have the same recipes.  I'm not even sure if I have used my newer one EVER.

This cookbook has helped me through countless meals over the years.  I pulled it out just the other day to make baked beans for our General Conference luncheon.  I don't think I can ever let it go, despite it's condition.

Note to Lynnea:  Taylor {hates} Ground Beef Stroganoff.  It has been one of my personal favorites (ya gotta love a good, quick ground beef recipe), but I have refrained from making it when Taylor is around ever since he vehemently expressed his dislike for it years ago.

One of my other favorite recipes from this cookbook is Rice Pudding.

2 cups cooked rice

2 cups milk

1 small can (6oz) evaporated milk (I usually double the recipe and just use a full regular-sized can)

1/2 cup raisins (I like them, most of my kids don't, so I usually just add them at the end to my own bowl)

1 Tbs. cornstarch

1/4 tsp. salt

1/2 cup + 2 Tbs. sugar

2 eggs, slightly beaten

1/8 tsp. nutmeg

1/8 tsp. cinnamon

1 tsp. vanilla

In a small saucepan, scald the milks together.  Measure raisins into a strainer and set over boiling water just long enough to plump them (if you don't mind chewy raisins, you can skip this step).  In a heavy 2- or 3- quart saucepan, combine cornstarch, salt, and sugar, and blend well.  Stir in hot milk, stirring constantly over medium heat until thick and smooth.  Add rice; reheat to a full boil.  Remove from heat.  Pour a little of the hot mixture into beaten eggs while stirring rapidly.  Return egg mixture to hot milk and rice and stir until thickened (only a minute or two).  Remove from heat.  Stir in raisins, spices, and vanilla.  Chill (I like to eat it warm).  Makes 8 1/2-cup servings.

Happy Weekend!

Favorite Things Friday

Pre post update:  I am feeling better.  I still have a horrendous sore throat, but the congestion is gradually fading, and I can actually semi-taste and semi-smell.  My eyes are no longer oozing, and have just residual redness. Things are looking up.

On the election front, Mar lost.  She was bummed, but had a great attitude.  And little miss sassy pants from her class apologized for her intimidate-your-opponent campaign tactics.  She didn't win either, btw.  Mr. "vote for Kian if you're a human bein'" won for VP.  

On to my post:

I think I've mentioned before that I don't "link up" to other bloggers for "Random Thought Tuesday," "Alphabet Thursday," etc, etc, etc.  I occasionally read posts of people who regularly link up with those blogs, but blog-hopping-game-playing-contest-entering is just not my thing.  And I love the admonition given during General Conference by Elder Ardern: "...Cyber acquaintances are no lasting substitute for real friends who can give an encouraging hug, who can pray for us and seek after our best interest."

But that doesn't mean I can't create my own "day," right?  Even if it's not my original idea (I'm sure someone has a link party for it somewhere). 

Favorite Things Friday

My favorite muffin pans:

 I am a muffin tin hoarder.  I have 3 sets of the regular size, 1 set of the jumbo size, and 2 mini-muffin pans.  This particular set is my favorite.  They are probably the cheapest (I got them for a wedding gift... and I'm not saying the giver was cheap... just that they were most likely some of the more "affordable" at the time),  and they are not pretty (call them well-loved), but they turn out better cupcakes and muffins than any of my other pans.

My favorite kitchen appliance:

 I can't believe I went over 20 years without one.  Seriously, the best kitchen appliance I have ever owned.  I pause to appreciate it nearly every time I use it, and I share that admiration and gratitude with whoever happens to be around at the moment.  It was a Christmas gift from Bill a few years back.  One of those that I purchased myself.  But I thank him regularly.

Those two favorite things helped me crank out my family's favorite Pumpkin Muffins.

I modified the recipe a little to make it healthier.  I will post the original, since I have had numerous requests for it, with the modifications in parenthesis.

Favorite Pumpkin Muffins

4 eggs

2 cups sugar (1 cup sugar, 1 cup Splenda)

1-1/2 cups oil (1 cup oil)

1 (15oz) can pumpkin

3 cups flour (1 cup whole wheat flour, 2 cups all-purpose flour)

1 Tbs. cinnamon

2 tsp. baking powder

2 tsp. baking soda

1 tsp. salt

1 pkg. semi-sweet chocolate chips (approx. 3/4 of a pkg.)

Beat eggs slightly.  Add sugar, oil and pumpkin; beat thoroughly.  Add dry ingredients and mix until smooth.  Stir in chocolate chips.  Fill greased muffin cups 2/3 full (I used liners).  Bake at 375 degrees for 15 to 20 minutes.

My children said they were delicious (I can't really make a judgement due to my semi-ability to smell and taste at the moment).

Fall is my favorite season, and today is a lovely, cool Fall day.  I made my first i-movie on the Mac for our Trek Family Reunion tomorrow, and it turned out awesome.  I really DO appreciate the genius behind the technology.

Life is good.