Baby Ah-Mu

Surprise! Baby Ah-Mu will be gracing us with his/her presence on March 16th which makes me just over 9 weeks at this point!  This sonogram is from our first appointment yesterday.  It was the coolest thing being able to see the heartbeat at our first visit. If you look closely, you can even see a little leg!  Dallin is so excited, as am I, but morning sickness has taken its toll on me so far! I'm hoping that part goes away...very soon.

Mystery Pecan Pie

Prepare your favorite pie crust recipe and place into 8" or 9" pie plate.

1 8 oz. pkg cream cheese
1/3 c. sugar
1 egg
1 t. vanilla
1/4 t. salt
Beat in small bowl until thick and creamy. Set aside.

Beat 3 eggs in a mixing bowl until well blended. Add:
1/4 c. sugar
1 c. light corn syrup
1 t. vanilla
Blend well.

Spread cream cheese mixture in bottom of pie crust. Sprinkle with 1 1/4 cup chopped pecans. Press nuts slightly into cream cheese mixture. GENTLY pour corn syrup mixture over pecans.

Bake at 375 degrees for 35 to 40 minutes or until center is firm to the touch. Cool completely before cutting.

Pistachio Pudding Dessert

1st Layer:
1 c. flour
1 stick butter, room temp.
2 T. sugar
1/4 c. chopped nuts

Mix all ingredients, dump into 9x13 pan, press to cover bottom of pan. Bake @ 350 degrees for 15 minutes. Cool.

2nd Layer:
1 8oz pkg cream cheese, room temp.
2/3 c. powdered sugar
1/2 large carton Cool Whip

Beat together and spread over 1st layer.

3rd Layer:
2 pkgs instant pistachio pudding, 3.5 oz size
Beat with 2 1/2 cups of cold milk and spread on second layer.

4th Layer
Spread remaining Cool Whip over 3rd layer. Sprinkle with chopped nuts. Store in refrigerator.

Cincinnati Style Chili

An absolute FAVORITE in our family!

2 lbs lean ground beef
2 chopped onions
3 cloves garlic, chopped
1 6 oz can of tomato paste
5 cups water
1 T. Worcestershire sauce
4 T. chili powder
1 1/2 T. white vinegar
1 T. cinnamon
1 1/2 t. ground cumin
1 T. sugar
1 1/2 t allspice
4 bay leaves
1 t. pepper

Dash of nutmeg, cloves, celery salt, and oregano
16 oz pkg of thin spaghetti
Shredded cheese, chopped jalapenos, chopped onions

Put water in heavy saucepan. Place raw meat into water, crumble with hands until no clumps of meat remain. Add the rest of the ingredients. Bring to boil, reduce heat to medium. Cook for 3 to 4 hours, stirring occasionally. Add a little water if needed. Mixture will be thick when done. Cook thin spaghetti. Serve chili over spaghetti, topped with shredded cheese, jalapenos and chopped onions.

The Best Homemade Brownies Ever

(yes, that's really the name of the recipe!)
1 C melted butter
2/3 C coco
2 C sugar

Then add the following and mix well:

4 eggs
2 t vanilla
1 C flour
1/2 t baking powder
1/2 t salt

Spread in a 9x13 pan. Sprinkle chocolate chips on top.

Bake at 350 degrees for 30-35 minutes. Insert toothpick into middle to make sure it is done.

Cre'me Brulee French Toast

1/2 C butter

1 C packed brown sugar

2 T corn syrup

1 loaf Texas toast bread

5 eggs

1 1/2 C half & half

1/4 t salt

1 t vanilla



*In a saucepan melt butter, brown sugar and corn syrup over medium heat until smooth, stir occasionally. Pour mixture onto large greased jellyroll pan (18x13x1). Spread to cover surface. Place 12 slices Texas toast in a single layer to cover pan. Mix together eggs, cream, salt and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 degrees for 30 minutes.

BBQ Salmon

8 large cloves garlic chopped
1 tsp salt
1/4 C finely chopped fresh parsley
2 Tbsp minced sun-dried tomatoes
1/4 C olive oil
1 1/2 lb salmon fillet (the kind with skin still on one side)

*Sprinkle garlic with salt in shallow dish; mash together with blade of knife. Combine with parsley, sun-dried tomatoes and olive oil in bowl. Mix well. Let stand, covered, in refrigerator for 8 hours or longer.
*Cut 2 lengthwise slits to, but not through skin, of fish with a sharp knife. Spread 1/2 garlic mixture over fillet and into slits. Place salmon skin side down on greased grill rack in covered grill. Grill with lid down over low heat for 10-15 minutes; spread with remaining garlic mixture. Cook with lid down over medium heat for 15 minutes or until fish flakes easily.

Pineapple Chicken Lo Mein

1 20 oz can unsweetened pineapple chunks (drain, reserve juice)
1 1b boneless, skinless chicken breasts cut into 1" chunks
2 garlic cloves minced
3/4 tsp. ground ginger
3 Tbsp. veg. oil (divided)
2 medium carrots julienned
1 medium green pepper julienned
4 oz spaghetti-cooked and drained
3 green onions sliced
1 Tbsp. cornstarch
1/3 cup soysauce

*In a large skillet over medium heat cook the chicken, garlic and ginger in 2 Tbsp. oil for 6 minutes. Add the carrots, green pepper and pineapple. Cover and cook 2-3 min. until vegtables are crisp-tender. Stir in spaghetti and onions.
*In a small bowl combine cornstarch, soysauce, 1/3 cup pineapple juice and 1 Tbsp. oil until smooth. Stir into chicken mixture. Bring to boil; cook and stir 2 minutes or until thickend. Serves 4.

Mom's Pie Crust Recipe (two crusts)

1 t. salt
2 1/2 cups flour
1 c. shortening
1 egg
1 T. white vinegar
1/4 c. cold water

Sift flour and salt together. Cut in shortening. In a separate bowl, beat egg slightly, then add vinegar and water to egg. Mix together. Add egg mixture to flour. Mix together. Cut dough in half and roll out for crusts.

Popcorn Salad

1 lb bacon
1 can waterchestnuts
3 or 4 stalks of celery
1 small red onion
1/2 c to 3/4 c shredded cheese
mayonnaise

Cut bacon into bits and fry until crisp. Dice waterchestnuts, celery, and onion. Combine all but mayonnaise in a bowl. Pop popcorn bag and allow to cool completely. Put cooled popcorn into bowl, but be sure to take out all unpopped kernels. Store in fridge until ready to serve. Just before serving, add enough mayo so the salad is mixable and clumps together slightly.

BBQ Beef Sandwiches

-Ingredients-

2 cups ketchup

1 medium onion, chopped

1/4 cup cider vinegar

1/4 cup molasses

2 tablespoons Worcestershire sauce

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon ground mustard

1/2 teaspoon pepper

1/4 teaspoon galic powder

1/4 teaspoon crushed red pepper flakes

1 boneless chuck roast (3 pounds)

14 hamburger buns

-Directions-

• In large bowl, combine the first 11 ingredients. Cut roast in half; place in a 5 qt. slow cooker. Pour ketchup mixture over roast.
• Cover and cook on low for 8-9 hours or until meat is tender.
• Remove meat and shred with two forks. Skim fat from cooking juices. Return meat to slow cooker; heat through. Using slotted spoon, serve beef on buns.

Preztel Sparklers

-Ingredients-

8 ounces of white baking chocolate, chopped

1 package (10 ounces) of preztel rods

Colored candy stars or sprinkles

-Directions-

In a microwave safe bowl, melt chocolate for 1 minute, stir. Microwave at 10-20 second intervals until smooth.

Dip each pretzel rod about halfway into chocolate; allow excess to drip off. Sprinkle with stars. Place on wax paper to dry.

Blueberry Sour Cream Pancakes

-Ingredients-

BLUEBERRY TOPPING:

1/2 cup sugar

2 tablespoons cornstarch

1 cup cold water
4 cups fresh or frozen blueberries

PANCAKES:

2 cups all-purpose flour

1/4 cup sugar

4teaspoons baking flour

1/2 teaspoon salt

2 eggs

1-1/2 cups milk

1 cup (8 ounces) sour cream

1/3 cup butter, melted

1 cup fresh or frozen blueberries

Directions:

• In large saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from heat; cover and keep warm.
• For pancakes, in a large bowl, combine the flour, sugar, baking powder and salt. Combine eggs, milk, sour cream and butter. Stir into dry ingredients just until moistened. Fold in blueberries.
• Pour batter by 1/4 cupful onto greased hot griddle. Turn when bubbles form on top; cook until second side is golden brown. Serve with blueberry topping.

Tip: If using frozen blueberries, use without thawing to avoid discoloring the batter.