Friday, December 24, 2010

A Cookie a Day, Day 26

Oatmeal Raspberry-Jam Bars Real Simple Recipes:

1 3/4 cups all-purpose flour
1 cup light brown sugar, firmly packed
1/4 teaspoon salt
1/2 teaspoon baking soda
3/4 cup unsalted butter, cut into small pieces
1 1/2 cups quick oats, such as Quaker
2 tablespoons lemon zest
1 1/2 cups raspberry jam

Heat oven to 350° F. Place the flour, sugar, salt, baking soda, and butter in the bowl of a food processor and pulse several times until the ingredients are combined and a crumbly dough is formed. Add the oats and lemon zest. Pulse quickly twice to combine.
Press 2/3 of the dough firmly into a greased 9-by-13-inch pan. Spread the jam evenly over the crust. Sprinkle the remaining dough over the jam, gently pressing down.
Bake until golden brown, about 20 minutes. Cool completely, about 2 hours. Cut into 24 bars. Store in airtight containers

By Nancy Myers, May 2005

Thursday, December 23, 2010

A Cookie a Day, Day 25

Double-Chocolate Pecan Balls Real Simple Recipes:

1/2 cup (1 stick) unsalted butter, softened
3/4 cup chopped pecans
1 17.5-ounce bag Betty Crocker Double Chocolate Chunk Cookie Mix (do not follow box instructions)
1/2 cup all-purpose flour
2 tablespoons water
3/4 cup confectioners' sugar, sifted

Heat oven to 375ยบ F.
Beat the butter and pecans with an electric mixer until well blended. Add the cookie mix, flour, and water and beat until the mixture forms a dough. Roll the dough into 1-inch balls and arrange on an ungreased baking sheet, 1 inch apart.
Bake 14 to 16 minutes or until firm. Let cool 5 minutes. Roll in confectioners' sugar and set aside on a wire rack until completely cooled.

This recipe makes 5 dozen cookies.

Wednesday, December 22, 2010

Wordless Wednesday

A Cookie a Day, Day 24

Double Chocolate-Chip Cookies Real Simple Recipes:

1/2 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk-chocolate chips
1/2 cup semisweet chocolate chips

Heat oven to 350°F. Cream the butter and sugars in a large bowl with an electric mixer on high speed. Lower to medium speed and add the egg and vanilla. Sift together the flour, cocoa, baking soda, baking powder, and salt. On low speed, add the dry mixture to the butter mixture. Beat until fully incorporated. Fold in the chocolate chips.
the dough into approximately 1 1/2-inch balls. Place on parchment- or foil-lined baking sheets, 2 inches apart.
Bake until the centers are just set, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks.

Tuesday, December 21, 2010

A Cookie a Day, Day 23

Chewy Sugar Cookies Real Simple Recipes:

2 1/2 cups all-purpose flour, spooned and leveled
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
2 cups sugar
2 large eggs
1 teaspoon pure vanilla extract

1. Heat oven to 350° F. In a medium bowl, whisk together the flour, baking powder, and salt.
2. Using an electric mixer, beat the butter and sugars on medium-high speed until fluffy, 2 to 3 minutes. One at a time, beat in the eggs, then add the vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
3. Drop heaping tablespoonfuls of the dough onto baking sheets, spacing them 2 inches apart.
4. Bake, rotating the baking sheets halfway through, until the cookies are golden, 12 to 15 minutes. Cool slightly on the baking sheets, then transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.

Monday, December 20, 2010

A Cookie a Day, Day 22

No-Bake Holly Cookies recipe:

What You Need
1/3 cup butter or margarine
30 JET-PUFFED Marshmallows
1-1/2 tsp. green food coloring
3 cups corn flakes
2 Tbsp. cinnamon red hot candies

Make It
MELT butter in large saucepan on low heat. Add marshmallows; cook and stir 3 to 4 min. or until melted. Stir in food coloring.
ADD cereal; stir to evenly coat. Drop by tablespoonfuls onto waxed paper-covered baking sheets sprayed lightly with cooking spray. Press candies into cereal mixture, flattening each mound slightly.
LET stand at room temperature 30 min. or until firm.

Prep Time: 15 minutes
Total Time: 45 Minutes
Makes 2 dozen

Sunday, December 19, 2010

A Cookie a Day, Day 21

Festive Coconut Macaroons Recipe from Betty Crocker:

4 egg whites
2/3 cup sugar
1/4 cup Gold Medal® all-purpose flour
1/8 teaspoon salt
1/2 teaspoon almond extract
4 cups coconut
1/4 cup chopped red candied cherries
1/4 cup chopped green candied cherries

Heat oven to 325°F. Grease and lightly flour cookie sheets. In large bowl, beat egg whites until foamy. Beat in sugar, flour, salt and almond extract until well blended. Stir in coconut and candied cherries. Drop dough by scant tablespoonfuls 2 inches apart onto cookie sheets.
Bake 13 to 17 minutes or until set and lightly browned. Immediately remove from cookie sheets."

Saturday, December 18, 2010

A Cookie a Day, Day 20

Chocolate-Cherry Pinwheels Recipe from Betty Crocker:

3/4 cup butter or margarine, softened
1 cup sugar
2 eggs
3 cups Gold Medal® all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons almond extract
1/4 cup maraschino cherries, finely chopped and drained on paper towels
3 drops red food color
1 teaspoon vanilla
1 tablespoon milk
1/4 cup unsweetened baking cocoa

In large bowl, beat butter, sugar and eggs with electric mixer on medium speed until smooth. Beat in flour, baking powder and salt until well blended. Place half of dough in another medium bowl.
Beat almond extract, cherries and food color into half of dough. Divide cherry dough in half. Wrap each half of cherry dough in plastic wrap; refrigerate about 45 minutes or until firm.
Beat vanilla, milk and cocoa into remaining plain dough. Divide chocolate dough in half. Wrap each half of chocolate dough in plastic wrap; refrigerate about 45 minutes or until firm.
Place one part of chocolate dough between 2 sheets of waxed paper; roll into 10x7-inch rectangle. Repeat with one part of cherry dough. Refrigerate both about 30 minutes or until firm. Peel top sheets of waxed paper from both doughs. Turn cherry dough upside down onto chocolate dough; roll up doughs together, starting at long side, into a log. Wrap in plastic wrap; refrigerate 2 hours. Repeat with remaining parts of dough.
Heat oven to 350°F. Cut rolls of dough into 1/4-inch slices with sharp knife. On ungreased cookie sheet, place slices 1 inch apart.
Bake 8 to 11 minutes or surface appears dull. Remove from cookie sheet to wire rack."

Friday, December 17, 2010

A Cookie a Day, Day 19

Happy Reindeer Recipe from Betty Crocker:

2 tablespoons chocolate creamy ready-to-spread frosting (from 1-lb container)
24 miniature candy-coated semisweet chocolate baking bits
1 package (12 oz) chocolate-covered marshmallow pinwheel cookies (12 cookies)
12 small gumdrops
24 pretzel twists

Spread frosting on 1 side of each baking bit; attach 2 to top of each cookie for eyes.
Spread frosting on wide end of each gumdrop; attach at hole of each cookie for nose.
Break pretzels to look like antlers (see photo). Insert 2 pretzel pieces in top of each cookie for antlers."

Thursday, December 16, 2010

A Cookie a Day, Day 18

Cereal Holly Wreaths Recipe from Betty Crocker:

2 cups Cheerios® Cereal
1 cup (6 1/2 oz.) green candy melts or coating wafers
1 tablespoon red cinnamon candies

Line 1 cookie sheet with foil. Place cereal in large bowl. Melt candy melts as directed on package. Pour melted candy over cereal; toss to mix.
For each wreath, drop about 3 tablespoons mixture onto foil-lined cookie sheet. With fingers, shape into 3-inch wreath with 1-inch center opening. Immediately decorate with cinnamon candies. Let stand about 5 minutes or until set.

Wednesday, December 15, 2010

A Cookie a Day, Day 17

Holiday Cookie Ornaments Recipe from Betty Crocker:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
2 tablespoons Gold Medal® all-purpose flour
1 egg
36 small candy canes
2 containers (1 lb each) Betty Crocker® Rich & Creamy creamy white or vanilla frosting

Heat oven to 375°F. Line cookie sheets with cooking parchment paper. In medium bowl, stir cookie mix, butter, flour and egg until soft dough forms.
On floured surface, roll dough until about 1/8 inch thick. Cut with 3- to 3 1/2-inch cookie cutters. Place cutouts 1 inch apart on cookie sheets.
Bake 5 minutes. Meanwhile, break off top of each candy cane to create loop for hanging cookies.
Remove cookies from oven; press 1 candy piece on top of each cookie to make a loop. Bake 1 to 2 minutes longer or until edges are set. Cool on cookie sheets 2 minutes. Remove from cookie sheets to cooling rack. Cool completely, about 20 minutes.
Line cookie sheet with parchment paper. Place 1 container of frosting at a time in 2-cup glass measuring cup. Microwave uncovered on High 45 to 60 seconds, stirring every 15 seconds, until melted. Dip each cookie in frosting, allowing excess to drip off. Place cookies on parchment paper. Decorate as desired. Let stand until frosting is set, about 1 hour.

Tuesday, December 14, 2010

Happy Birthday Ansleigh

I will never forget the day you were born. We flew to try and get to Flordia to beat your arrival but we did not make it in time. You were the most precious angel we had seen when we got to the hospital though. I was the proudest Aunt ever! I can not believe you are turning 3 today! Where did the time go? You are growing into such a big, sweet little girl. I love being around you and wish it was more often! Happy Birthday my precious niece!!!!! We Love you, Aunt Sissy, Uncle Jon and Baby Tyler!

- Posted using BlogPress from my iPhone

A Cookie a Day, Day 16

Peppermint Pinwheels - Paula Deen's Recipes, Home Cooking and Cooking Tips:

2 1/2 cups all purpose flour
1/2 teaspon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 cup sugar
1 egg
1/2 teaspoon vanilla extract
1 teaspoon peppermint extract
1 teaspoon red food coloring
Powdered Sugar, for rolling out dough
Special Equipment: 24 lollipop sticks

Sift together the flour, salt and baking powder and set aside.
Cream butter and sugar together in another large bowl. Add egg and beat until incorporated. Add the vanilla and peppermint extract. Gradually add the dry mixture, beating until combined. Remove half of the mixture from the bowl. Add food coloring, beating until fully combined. In waxed paper, roll out dough to form a large rectangle, about 1/4-inch thick. Repeat this step with the other half of uncolored dough with no food coloring. Refrigerate for 2 hours.
Tear out 1 sheet of waxed or parchment paper. Sprinkle the surface of the paper with powdered sugar to prevent sticking. Very carefully, slide the red dough on top of the white dough. Trim edges if uneven and patch if necessary. Roll dough into a log, creating a swirl effect. Place the dough back in the refrigerator and let chill for 2 hours.
Preheat oven to 375 degrees F.
Slice the dough into 1/2-inch slices and place on a parchment lined sheet tray about 1-inch apart. Place lollipop stick about 1-inch through the flat side of the dough. Bake for 8 to 10 minutes. Remove from oven and let cool on a wire rack.

Recipe Courtesy of Jeanie Collins

Servings: 2 dozen
Prep Time:
Cook Time: 40 min
Difficulty: Easy"

Monday, December 13, 2010

11 months

So December 11th came and marked us 11 months in!! Wow, it so close to the end I can taste it!! We have almost survived the entire deployment!!! WOO HOO!!!!

A Cookie a Day, Day 15

Fruitcake Drop Cookies - Paula Deen's Recipes, Home Cooking and Cooking Tips:

Fruitcake Drop Cookies

3/4 cup sugar
1/4 cup unsalted butter, at room temperature
2 eggs
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/2 teaspoon lemon juice
1/4 teaspoon ground cinnamon
1 1/2 cups all purpose flour
1/2 cup candied red cherries
1/2 cup candied green cherries
1 cup dried pineapple pieces
2 cups pecans, roughly chopped

Preheat oven to 300 degrees F.
In a large bowl, cream together butter and sugar using a hand mixer. Add eggs, salt, vanilla, lemon, and cinnamon and mix until well incorporated. Slowly add flour and mix well. Fold in fruit and pecans. Drop by rounded tablespoonfuls onto a greased cookie sheet. Bake for 23 to 25 minutes. Allow to cool completely.

Recipe Courtesy of Paula Deen

Servings: 24 cookies
Prep Time: 10 min
Cook Time: 25 min
Difficulty: Easy"

Sunday, December 12, 2010

A Cookie a Day, Day 14

Day 14

Lemon Icebox Cookies Recipe - Martha Stewart Recipes#slide_1#slide_1#slide_1:

2 cups all-purpose flour (spooned and leveled)
1 cup confectioners' sugar
1 teaspoon coarse salt
1 tablespoon plus 1 teaspoon lemon zest, plus 1 teaspoon fresh lemon juice
1 cup (2 sticks) unsalted butter, cut into pieces
2 large egg yolks
1/4 cup granulated sugar, for rolling

In a food processor, pulse flour, confectioners' sugar, salt, and lemon zest until combined. Add butter and process until sandy. Add egg yolks and lemon juice; pulse until dough comes together. Divide dough in half and form each into a 1 1/2-inch-wide log. Wrap in plastic and freeze until firm, about 2 hours (or up to 1 month).
Preheat oven to 350 degrees, with racks in upper and lower thirds. Spread granulated sugar on a piece of parchment; roll logs over sugar to coat. Slice logs into 1/4-inch-thick slices and arrange, 1 inch apart, on two parchment-lined baking sheets. Bake until cookies are golden brown around edges, about 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool. (To store, cover and keep at room temperature, up to 5 days.)"

Saturday, December 11, 2010

A Cookie a Day, Day 13

Day 13

Brownie Cookies…:

Brownie Cookies
Source: Brown Eyed Baker
Makes 24 large cookies

2 2/3 cups (about 16 ounces) bittersweet chocolate, chopped
4 tablespoons unsalted butter, at room temperature
4 eggs
1 1/3 cups granulated sugar
1 teaspoon vanilla extract
½ cup all-purpose flour
½ teaspoon baking powder
1 cup semisweet or bittersweet chocolate chips

1. Preheat the oven to 350°F. Line two large baking sheets with parchment paper of a silicone baking mat.
2. Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.
3. In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.
4. In a small bowl, sift together the flour and baking powder.
5. Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.
6. Scoop 1½ tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.

Friday, December 10, 2010

A Cookie a Day, Day 12

Day 12

The Best Snickerdoodle Cookies…:

The Best Snickerdoodle Cookies

2 tsp Cream of Tartar
2 3/4 cups of Flour
1/2tsp salt
1 tsp baking soda
1 ½ cups sugar
1 cup (2 sticks) of Parkay margarine; softened
2 eggs
1/2 sugar
2 tsp cinnamon

1. Mix together the flour, cream of tartar, salt and baking soda; set aside.
2. Cream together the margarine and sugar until well blended and mix in the eggs.
3. Add dry mixture to the creamed mixture and mix until thoroughly incorporated.
4. In a separate bowl mix together the 1/2 cup of sugar and 2 teaspoons of cinnamon.
5. Form into balls (I used my medium cookie dough scoop) and roll in the cinnamon-sugar mixture.
6. Place the dough balls on an ungreased cookie sheet about 2 inches apart.
7. Bake 350˚ for 12 minutes"

Thursday, December 9, 2010

Great Day

So my husband has been deployed for almost 11 months now and we have not had the opportunity to skype the whole deployment until yesterday. Where he works he has not had access because of his office having classified items in it. But he was able to find somewhere and borrowed someones camera and we got to skype. Yesterday his camera and mic did not work but he could see us and hear us. So we read what he typed but today was the day! His video camera worked. I HAVE NOT SEEN HIS FACE SINCE JULY!!!! Well I see it in pictures but you know what I mean! He was amazed at how much Tyler had grown and was dying laughing watching him play and get into everything. This may not mean much to anyone else but for me and Tyler it was a amazing day. Tyler cried the first few minutes because he could not touch daddy. He kept trying to climb on the computer to touch his daddy! I am now on the BIG countdown to when I can see his face in real life and I can not wait for Tyler to be able to touch his daddy and give him a big hug! NOT LONG NOW!!!!!


On December 4th Auburn faced off with South Carolina for the SEC Championship. What a big game for Auburn, if we won we were in the National Championship. Not only did we win we dominated!!! IT was amazing! Final score 56-17. So Glendale here we come!!! Bring it on Ducks we are out to get you!!!

PS. How does Auburn get to play in Arizona the year after we move away from there?

A Cookie a Day, Day 11

Chocolate Dipped Peppermint Cookies
Adapted from allrecipes
Yields: 36 cookies

1 cup shortening (I am betting butter would work just fine)
1/2 cup sugar
1/2 cup packed brown sugar
2 eggs
1 1/2 teaspoons vanilla extract
½ teaspoon butter flavoring (I added this because I used shortening)
2 drops pure peppermint extract
2 3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1/2 cup crushed peppermint candies (I used 3 candy canes)

1. In a mixing bowl, cream shortening and sugars. Add the eggs, one at a time, beating well after each addition. Beat in vanilla, butter extract and peppermint extract.
2. Combine the dry ingredients; gradually add to the creamed mixture. Stir in crushed candies.
3. Shape into a 15-in. roll; wrap in plastic wrap. Refrigerate for 4 hours or until firm. Unwrap and cut into 1/8-in. slices. Place the cookies 2 inches apart on ungreased baking sheets. Bake at 375 degrees F for 6-8 minutes or until edges begin to brown. Remove to wire racks to cool.
4. If desired, dip the cooled cookies in melted chocolate and garnish with more crushed candy canes."

Wednesday, December 8, 2010

Photos with SANTA

November 13th we took Tyler to have photos with Santa at my favorite photographer! I use Rissie B Photography! She does AMAZING work and I could not ask for anyone to be sweeter and understanding. I love how she realizes that kids are kids and babies are babies and sometimes they take time. She never gets frustrated (or at least she does not show it). We showed up for our Santa photos and Tyler was not even going in the same room with Santa. I thought at this point it was over we were coming home with him screaming in a photo or no photos at all. She let the next group come in early and we could go after them. We calmed Tyler down and when they were done we tried it all over again. Still he was not having it. Finally Santa got in the corner and we sat Tyler in his chair and he was all smiles. Poor kid had no idea Santa was behind him. LOVE IT!!! We got some great shots and even some cute ones of him playing with the Christmas Tree! Just let me say if you live anywhere close to Oxford, AL you must contact this lady and go get photos!!! I will always drive home and let her take our photos! She does amazing work and is so easy to work with.

Love you Tirissa!

Wordless Wednesday

A Cookie a Day, Day 10

Sugar Cookie Bars

1 cup butter; room temperature
2 cups sugar
4 eggs
2 tsp vanilla
5 cups flour
1 tsp salt
1/2 tsp baking soda

Cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Add vanilla & mix well. In a separate bowl combine flour, salt & soda & stir with a whisk to combine. Add to wet mixture and mix just until combined. Spread on a greased baking sheet (use a 13 x 18 pan).

Bake at 375 degrees for 10-15 min, until light golden brown or until a toothpick comes out clean. Cool completely and frost.

1/2 cup butter; room temperature
1/2 cup shortening
1 tsp vanilla
pinch of salt
4 cups powdered sugar
5 Tbsp milk
food coloring (if desired)

Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie."

Tuesday, December 7, 2010

15 months

Photo by Rissie B Photography

On December 3rd Tyler turned 15 months. This hurt my heart a little I can not believe how fast he is growing up. I mean I feel like I have blinked and my sweet baby that was so tiny has grown into a little boy. He is getting taller and leaner and looks like a little boy. He has tons of energy and is into everything. I mean EVERYTHING!!! He is full on boy! His daddy LOVES it!
Tyler is in love with animals especially dogs. Mocha and Tyler are becoming best friends. Tyler loves to chase her and he even tries to ride her. Mocha is not to sure about the riding part. HAHA. He also loves to take her lips and pull them up to look at her teeth. He just laughs and laughs playing with Mocha. In turn my mom, dad, and I have had some of the best laughs watching this as well.

Tyler is very mechanical with his hands. He can and does get into everything. He can take off all child proof locks, no matter what kind, and does constantly. He can open some doors by the handles now and loves, loves shutting doors. My mom has a swing door in her shower and he loves opening it and getting in the shower and swinging the door back and forth. All his toys need to go into the shower as well! They never seem to leave the shower with him though. He has learned to actually put the blocks back on his mega block table finally, but he still loves for us to put them on and him to knock them down and throw them over his shoulder. It is so fun watching him advance in playing with all his toys. He is getting so smart.

Speaking of toys I am not buying anymore (Just kidding). His favorite toys are empty coke bottles, specifically my mom's empty Sunkist bottles. He drags them all over the house and don't dare throw one away because he will get it out of the trash. He is a HOT MESS! He is also really starting to like cardboard boxes. Crazy what kids play with.

Tyler went through a 3 week whiny phase, well so I thought it was a phase. I was glad to find out that he had cut 3 teeth. Thats right 3 more teeth in his poor little mouth. The Sunday after Thanksgiving he turned into the happy little boy I knew. Thank goodness!!! We have had the best time playing and laughing. His little personality is starting to shine and I LOVE IT! He is so cute and adorable. He also has his daddy's sense of humor. I am going to be outnumbered when his daddy gets home. He has started talking a lot more and will talk your ears off at any given time.

I am so blessed to have such a wonderful husband that works so hard and sacrificies so much so that I can stay home with this sweet little boy. I don't know that I could do it any other way. I love every minute of being home with him even when I want to pull all my hair out!

We Love you very much, Mommy and Daddy


- Tyler is still wearing size 3 diapers but sleeps in a size 4 night time diaper! (Keeps mommy from changing sheets every day, every single day)

-He is 31 inches long from the best measurement I can take

-He weighs

-He is in size 18 month longalls and wearing 12-18 month clothes. He still has some 9 month pants that fit though. Most 18 month shirts the sleeves have to be rolled up as with the pants.

-He wears a size 5 wide shoe.

-His favorite shoes are his Mooshu's. He LOVES the squeekers.

-Your hair is getting so long and starting to curl up! It is time for a haircut! (Hurry home Daddy)

-Your red hair is so BEAUTIFUL

-Tyler still will not drink milk out of a sippy. He now will take the lid off the sippy and pour out the milk until you give him a bottle with the milk in it! I have a MONSTER on my hands!

-Tyler has a mouth full of teeth! We have front 4, top and bottom. You skipped your eye teeth and cut the ones beside it on top and one on bottom. But you did break one of your eye teeth through finally. So you have a total of 12 teeth!

-Tyler wakes up at 7:30 every morning, every morning like clock work. Some mornings you want to get up and play and some mornings you want a bottle and to sleep till 10:30-11. (Mommy loves those mornings, HA) (I love playing with him also)

-You are a morning person. You play the hardest in the morning and lunch time. I love it!

-You love to swing! Your sweet PopPop put you a swing in the sunroom so we can swing everyday with going out in the cold.

-Tyler can give some major high fives, and loves for you to clap for him about everything.

-He loves to tell you no, even when he means yes

-He totally ignores the word no when you try to warn him about harmful things. This should be fun when daddy gets home.

-He got his daddy's determination and his mommy's temper! YAY! (Note Sarcasm) This should also be fun when daddy gets home.

New Years Road Trip

Tyler is getting to go meet all of Jon's side of the Family. I am so excited!!! I love to travel but I was a little slow to jump on this trips bandwagon. I was worried about Tyler being in the car so long and also him being in the cold weather. He gets sick so easy but we are going to be cautious and we are going. So up North we go the week after Christmas!!!!
The day after Christmas we are headed to Richmond, Virginia to stay the night and some of the next day. We are stopping to see Bob's brother and his wife.
After lunch we are heading to Baltimore, Maryland to meet Jon's sisters new fiance and his parents. We will have dinner and stay the night. It will be nice to meet them and get to know them a little better.After breakfast the next day we are heading to Hagerstown, Maryland to visit for several days. a lot of Jon's moms family live there. We will go visit her mother in the nursing home and see her sister and some of her family. There is also a AMAZING park there. Hopefully it will not be to cold to take Tyler to see it! It will be so great to see all of the family and for them to get to meet little Tyler for the first time!One day we will also drive to Staunton, VA to go and visit Bob's sisters. This will be a long trip but so worth it! We will get to spend a lot of quality time with Jon's parents and I can not pass on the chance of letting Tyler meet everyone in the family.

A Cookie a Day, Day 9

Day 9

Almond Crescent Cookies Recipe Simply Recipes:

Almond Crescent Cookies Recipe

1 cup of butter, room temperature
2/3 cup of sugar
1 teaspoon of vanilla extract
1 teaspoon of almond extract
2 1/2 cups of flour
1 cup of almond flour (can substitute ground almonds*)
1/4 cup of powdered sugar for sprinkling
*You can use slivered, blanched almonds and grind them up, but you will have a very crumbly, hard to work with dough. It’ll still taste good though.

1 Cream the butter and the sugar together until light and fluffy. Add the extracts and mix.
2 Add the flour and almond flour. Mix thoroughly.
3 Take generous tablespoons of the dough (it will be slightly crumbly) and roll it into a small ball, about an inch in diameter, and then shape into a crescent shape. Place onto parchment paper and bake at 350°F for 15-20 minutes or until a light golden brown.
4 Dust with powdered sugar.

For added decadence let the cookies cool and dip one end of them into some melted chocolate, then let the chocolate harden.

Makes 2 1/2 dozen cookies."

Monday, December 6, 2010

A Cookie a Day, Day 8

Day 8

Lemon Dimple Recipe:

Recipe Ingredients
1 1⁄2 sticks (3⁄4 cup) unsalted butter, softened
1⁄2 cup confectioners’ sugar, plus extra for dusting
1⁄4 cup granulated sugar
1 large egg
1 tsp grated lemon zest
1 Tbsp lemon juice
1 tsp vanilla extract
1 tsp baking powder
2 cups all-purpose flour
1 scant cup prepared lemon curd

Recipe Preparation
1. Beat butter and sugars in large bowl with mixer on medium speed until fluffy. Beat in egg, lemon zest and juice, and vanilla. On low speed, beat in baking powder, then flour, until incorporated. Cover; chill dough 1 hour. Place lemon curd into a small ziptop food-storage bag; seal bag.

2. Heat oven to 350°F. You’ll need baking sheets lined with nonstick foil, liners or parchment. Shape scant tablespoonsful of dough into balls; place 2 in. apart on prepared sheets. With index finger, make a deep indentation in center of each. Snip a tiny corner of ziptop bag and pipe lemon curd into dough indentations to fill completely (about 1 tsp per cookie).

3. Bake 15 minutes or until cookie edges just begin to lightly brown. Cool completely on baking sheet on wire rack. Dust cookie edges with confectioners’ sugar before serving."

Sunday, December 5, 2010

Candy Train Recipe from Betty Crocker

How fun would this be to make with your children. It would look so cute sitting out for Christmas and so fun to pull apart and eat for little kids. I loved it when I saw it and h

Candy Train Recipe from Betty Crocker:

Fun-size candy bars, unwrapped
Candy bar miniatures, unwrapped
Chocolate frosting (from 16-oz. can)
Bite-sized round buttery crackers and/or bite-sized creme-filled sandwich cookies, separated
Frilly-topped toothpicks
Assorted candies

For each engine, attach candy bar miniature to top of fun-size candy bar with frosting. Attach bite-sized cookie halves to sides as wheels. To form smokestack, attach 1 candy, wide end up, to top with toothpick.
For coal car or log car, with frosting, attach crackers to fun-size bar. With frosting, attach candies for cargo or pretzel sticks for logs. Let stand until frosting is set.

A Cookie a Day, Day 7

Day 7

Peanut Butter Cookie Bites

¼ cup margarine, softened
1 cup creamy style peanut butter
¼ cup egg substitute
2 tablespoons honey
½ teaspoon vanilla
1 cup SPLENDA® No Calorie Sweetener, Granulated
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt

Preheat oven to 350 degrees F.
Beat margarine and peanut butter in a large mixing bowl with an electric mixer until creamy, approximately 1 minute.
Add egg substitute, honey and vanilla. Beat on high speed for approximately 1½ minutes.
Add SPLENDA® Granulated Sweetener and beat on medium speed until well blended, approximately 30 seconds.
Combine flour, baking soda and salt in a small mixing bowl. Slowly add flour mixture to peanut butter mixture, beating on low speed until well-blended, about 1½ minutes. Mixture may be crumbly.
Roll level tablespoons of dough into balls and drop onto a lightly oiled or parchment lined sheet pan, two inches apart. Flatten each ball with a fork, pressing a crisscross pattern into each cookie. Bake 7-9 minutes or until light brown around the edges. Cool on wire rack.

Nutrition info (per serving)
Calories 120 Calories from Fat 70 Fat 8g (Saturated 1.5g) Cholesterol 0mg Sodium 150mg Carbohydrates 10g Fiber 1g Sugars 3g Protein 4g"

Saturday, December 4, 2010

A Cookie a Day, Day 6

Day 6

Gingerbread Men Recipe -

1 (3.5 ounce) package cook and serve butterscotch pudding mix
1/2 cup butter
1/2 cup packed brown sugar
1 egg
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon

In a medium bowl, cream together the dry butterscotch pudding mix, butter, and brown sugar until smooth. Stir in the egg. Combine the flour, baking soda, ginger, and cinnamon; stir into the pudding mixture. Cover, and chill dough until firm, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets. On a floured board, roll dough out to about 1/8 inch thickness, and cut into man shapes using a cookie cutter. Place cookies 2 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes in the preheated oven, until cookies are golden at the edges. Cool on wire racks."

Friday, December 3, 2010

A Cookie a Day, Day 5

Day 5

Peanut Butter Cup Cookies Recipe -

1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan."

Thursday, December 2, 2010

A Cookie a Day, Day 4

Day 4

Recipe by Chef Eddy

Dixie Crystals:

Cranberry & White Chocolate Macadamia Nut

Cookies prep time :10-15 minutes
yield :2 dozen cookies
baking/cooking time :10-12 minutes

2-1/4 cups all-purpose flour, preferably unbleached
1/2 teaspoon baking soda
2 sticks butter, unsalted; soft at room temperature
3 Dixie® Redi-Measure Light Brown Sugar pouches (3/4 cup)
1/2 cup Dixie® Extra Fine Granulated Sugar
1 egg, large
1 egg yolk
1 teaspoon vanilla extract
1 teaspoon salt
12 oz bag white chocolate chips
3/4 cup macadamia nuts
1/2 cup dried cranberries

1. Preheat oven to 375°F.
2. Sift together the flour and baking soda and set aside.
3. Mix the butter until very light and fluffy.
4. Add the brown sugar contents of the Redi-Measure pouches and extra fine granulated sugar and mix until very smooth and fluffy.
5. Add the egg and yolk and mix to combine well.
6. Add the vanilla extract and salt.
7. Add the flour mixture all at once to the creamed mixture.
8. Blend until just combined. Do not over-mix!
9. Stir in chocolate chips, nuts and dried cranberries until just combined.
10. Using a small ice cream scoop drop the cookie batter on parchment lined or lightly buttered cookie sheets.
11. Place in the oven and bake until the cookies are set in the center, about 10-12 minutes or until light golden.
The center of the cookies will firm once cool.

Baking Tip: Use real white chocolate chips for best results!"

Wednesday, December 1, 2010

A Cookie a Day, Day 3

Day 3

Mint Chocolate Chip Cookies Recipe from Betty Crocker:

1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/2 cup butter or margarine, softened
1/4 to 1/2 teaspoon mint extract
6 to 8 drops green food color
1 egg
1 cup creme de menthe baking chips
1 cup semisweet chocolate chunks

1. Heat oven to 350°F. In large bowl, stir cookie mix, butter, extract, food color and egg until soft dough forms.
2. Stir in creme de menthe baking chips and chocolate chunks.
3. Using small cookie scoop or teaspoon, drop dough 2 inches apart on ungreased cookie sheet.
4. Bake 8 to 10 minutes or until set.
5. Cool 3 minutes; remove from cookie sheet to wire rack.

Serve warm or cool completely. Store tightly covered at room temperature.